Thanksgiving Dinner

[Donna D.]

Last year we had a large group of members that shared special Thanksgiving dinner recipes. They all sounded yummy....and wouldn't you know it...I didn't save a single one

It's that time of year again....care to share your favorite dish recipe

I'll start, this is the recipe for a hot Artichoke/Cheese Appetizer (I made this for the Northern Oregon Gathering in October and doubled the recipe)

Artichoke and Cheese Dip

16 oz shredded Mozzarella cheese
1 cup grated Parmesan cheese
1 cup mayonaise
1 cup (about 8 oz.) marinated artichoke hearts, slightly drained and finely chopped
bunch of green onions, finely chopped (using about 1/4 of greens too)

Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in a lightly buttered 1.5 quart slow cooker on HIGH for about an hour. Serve with cubes of crusty bread or assorted crackers.

YUM!

[Sharon Herman]

Ah...YUM, I seemed to have missed this delectable dish. I will be making it, thank you.

[Nancy in Oregon]

Cranberry Relish

This recipe can be made in large batches if you want to make enough for the winter.

2 oranges
1 cup sugar
2 teaspoons lemon juice
2 teaspoons fresh ginger, cut in fine julienne strips
1 bag (12 ounces) fresh cranberries
1/2 teaspoon freshly ground white pepper

1. Peel 1 orange and cut the zest (orange part only of the peel) into a very fine julienne strips, as thin as possible; set aside. Squeeze both oranges for juice; set aside.

2. Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.

3. When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool.
Makes 3 cups.

[Nancy in Oregon]

Garlic Green Beans

Use only green beans that “snap” when they are broken.

2 pounds fresh green beans, trimmed
1 cup boiling water
1 teaspoon salt
1/4 cup butter or margarine
4 garlic cloves, pressed
1/4 teaspoon lemon pepper
1/4 cup chopped fresh parsley
Place first 3 ingredients in a Dutch oven (deep pan with thick bottom & lid); bring water to a boil. Add salt. Add beans, cover and cook over medium heat for about 15-20 minutes. Drain.

Melt butter in Dutch oven; add garlic and lemon pepper, and sauté mixture over medium heat 1 to 2 minutes. Add green beans, and sauté 5-10 minutes.

Sprinkle with parsley.

8 servings.

[Nancy in Oregon]

Cranberry Relish Salad

Make this recipe a day ahead of when you want to serve it.

1 (3 oz) package of lemon Jello
1 (3 oz) package of raspberry Jello
½ cup sugar
3 cups boiling water
1 tablespoon lemon juice
1 (8 ¾ oz) crushed pineapple
2 cups fresh cranberries
1 small, unpeeled orange, quartered & seeded
1 cup chopped celery
½ cup chopped pecans

Dissolve gelatin and sugar into boiling water. Stir in lemon juice and undrained pineapple.

Chill until partially set.

Put cranberries and orange quarters (peel and all) through food processor.

Add gelatin to mixture along with celery and pecans.

Pour into a 9” square pan or dish and chill for a few hours.

[Nancy in Oregon]

Corn Casserole

Mix together:
½ cup sugar
4 tablespoons cornstarch

Add:
4 beaten eggs

Add in slowly, mixing well:
2 cups milk

Fold in:
2 (16 oz) cans cream-style corn

Pour into a shallow, ungreased baking dish. Bake at 350 degrees for one hour (to maybe 75 minutes) until light brown on top.

[Nancy in Oregon]

Bread Machine Potato Rolls

1 ½ teaspoons yeast
¼ cup sugar
¾ cup very warm water
1 egg
3 cups flour
½ cups mashed potatoes, cooled (Can use instant potatoes)
1 teaspoon salt


Make dough in bread machine. Do not double the recipe. (For large groups, just make two batches one after the other in bread machine.)

Grease two 12-cup muffin tins.

Place dough on floured board or counter-top. Stretch into a 24” rope.

Cut the rope into 12 pieces, then cut each of those pieces into six pieces.

Roll each piece into a ball. Place 3 balls in each tin. Cover and let rise 45-60 minutes until doubled.

Bake at 400 degrees for 12 minutes.

Makes 24 rolls.

[Tom Trostel]

Kahlua Pumpkin Pie! I saw this recipe and had to share it. Sounds great
Tom Trostel
http://www.popupexplorer.com/forum/topic.a...?TOPIC_ID=20135