Thursday, November 19, 2009

Thanksgiving Meals: Recipes of the Day

Thanksgiving Dinner Idea Includes:

Sweet Potato Soufflé
Squash Casserole
Green Bean Bundles
Sweet potato or Pumpkin Pie
Don't forget some kind of Roll or Bread

These are taken from some our favorite Holiday dinner choices...Each year we have our staple dishes but then we add something new to the menu or add a dish we haven't made in a while. Give them a Try!!

I am actually going off of Food Network for this recipe. I do not know how this will turn out but the directions sound easy.


Preheat the oven to 325 degrees F. Clean out the inside of the Turkey. Take all the packaged stuff out.  Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.
Then Serve

Sweet Potato Soufflé

Sweet potato mix
3 cup sweet potato (puree)
3 eggs
1 cup sugar
1 stick butter
1 tbsp. vanilla

1/2 cup brown sugar
1/2 cup butter melted slightly
1/2 cup self rising flour
1 cup chopped pecans
Mix in bowl and sprinkle on top. It will be a chunky like consistency.

Cook sweet potatoes in oven on 350 for about 2 hours or until soft all the way through...
Peel back the skin and put them in a blender or food processor.  Whip potatoes together until pureed.
Slowly add each ingredient. Blend together until smooth.
Pour in 9x13 pan then add topping.
Bake 350 until bubbly and brown. About 40 minutes

Squash Casserole

1 1/2 pounds of squash. I use yellow squash
1 large onion, chopped,
1 stick of butter
1 8oz. sour cream
1 (10 3/4 oz) can of cream of mushroom
1 8 oz package of herb stuffing mix

Cook squash with onion until tender, drain and mash. Add 1/2 stick of butter, sour cream, and soup to squash mixture. Put in baking dish. Bake at 350 for 25 minutes. Melt remaining 1/2 stick butter. Mix with stuffing mix and sprinkle on top of casserole. Cook an additional 10 minutes or until bubbly and brown.

Green Bean Bundles

6 cans whole green beans
1 lb. breakfast bacon
1/3 c. brown sugar
1 stick melted butter
Garlic Powder


Drain each can of green beans, Wrap green beans with bacon to make bundles. Each can should make about 4 to 5 bundles. Place bundles in a 9x13 dish. Sprinkle brown sugar over bundles, drizzle with melted butter, and sprinkle lightly with garlic powder. Cover with aluminum foil and bake for about 30 minutes. Uncover and back for about 10-15 minutes more. Allow 2 bundles per serving

*These can be made up ahead and baked next day.

Sweet Potato or Pumpkin Pie

2 cups pumpkin or sweet potato puree
4 large eggs
3/4 cups sugar plus a pinch or so
1 tsp vanilla
1 can carnation milk
dash of salt
4-5 tbsp. melted butter

2 pie shells

 Cook Sweet potatoes in oven on 350 until soft all the way through. about 2 hours.

Make sure your sweet potatoes are cooked til very soft, then pureed until all the string is gone. You want a smooth mix.

Blend all the ingredients in a blender or food processor. Make sure it is smooth.

While blending your pie mix bake your pie shell at 400 for 10 minutes. 
Pour the smooth mix into baked crust (I use a regular pie shell.)
This will make two pies.

Bake pie at 325 for 40 minutes or so. You want it firm and slightly brown on top.

Don't forget to add bread/ rolls!


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