Thanksgiving Dinner Recipes

If you want to know fun facts and the interesting history of Thanksgiving just log on to
www.history.com/thanksgiving. One of the interesting things reported there is---lobster, seal and swans were on the pilgrims' menu. The pilgrims did not use forks. They ate with spoons, knives and their fingers and wiped their hands on large cloth napkins which they also used to pick up hot food. Very interesting and full of information.

Thanksgiving Dinners at our house means having a tray of fresh veggies and dips for appetizers. While the turkey is being prepared the houseful of people seems to need something to eat. A reminder: Completely read through every recipe before preparing it.

APPETIZERS:

Tomato-Pineapple Relish: 2 cups tomato juice; 1 1/2 cups crushed pineapple; 1 pkg. pectin; 2 tsp. worcestershire sauce; 1/4 tsp. cloves; 1/4 tsp. allspice; 1/2 tsp. cinnamon; 5 cups sugar. Directions: Bring first seven ingredients to a full rolling boil. Add the sugar and bring to a boil again. Cool and serve with crackers.

Cranberry Relish: 1 orange; 1 pkg. cranberries; 1 cup brown sugar; 2 jiggers rum; 2 jiggers whiskey. Directions: Grind orange and cranberries. Add sugar and liquor. Let stand for 24 hours, at least. (Do not let children have this.)

Fruit Dip: 3/4 cup brown sugar; 1/4 cup white sugar; 1 tsp. vanilla; 8 oz. cream cheese. Directions: Mix all together and use as a dip for fresh fruit.

BREADS:

Carrot Muffins: 2/3 cup oat bran; 2/3 cup whole wheat flour; 2/3 cup all-purpose flour; 1/2 cup brown sugar; 2 tsp. baking powder; 1/2 tsp salt; 1 tsp. cinnamon; 2 tsp. nonfat dry milk; 1/2 cup chopped nuts; 2 eggs; 2/3 cup milk; 1/2 cup coconut; 1 cup shredded carrot; 1 tsp. vanilla; 1/4 cup vegetable oil. Directions: In large bowl combine all dry ingredients. Mix well. In medium bowl combine wet ingredients. Mix well. Combine dry and wet ingredients and stir to moisten (batter will be lumpy). Spoon into muffin pan and bake in a 400 degree oven for 20-25 minutes. Remove from pan and cool on racks. (This can also be baked as a loaf of quick bread).

Cranberry Muffins: 2 cups flour; 1 cup sugar; 1 1/2 tsp. baking powder; 1 tsp. nutmeg; 2 tsp. cinnamon; 1/2 tsp. baking soda; 1/2 tsp. ginger; 1/2 tsp. salt; 2 tsp. orange zest; 1/2 cup shortening; 3/4 cup orange juice; 2 eggs, beaten; 1 Tbsp. vanilla; 1 1/2 cup coarsely chopped cranberries; 1 1/2 cup chopped pecans. Directions: In a large bowl combine dry ingredients. Using a pastry cutter--cut in shortening until crumbly. Stir in orange juice, eggs, and vanilla, just until moistened. Fold in cranberries and nuts. Fill muffin pans 2/3 full. Bake at 375 degrees for 18-20 minutes or until golden.

Quick Yeast Buns: 4 pkgs. yeast; 2 Tbsp. sugar; 6 cups flour; 2 cups scalded milk; 2 cups cold water; 1 tsp. salt; 1 cup sugar; 2/3 cup salad oil; 6 eggs, beaten; 6 to 7 cups flour. Directions: Mix sugar, water and yeast; set aside. Mix liquid and 6 cups flour. Add yeast mixture. Add remaining ingredients in order given. Set aside until double in bulk. Shape in rolls. Let raise. Bake in 350 degree oven for 15 to 20 minutes.

TREATS:

Chocolate Caramel Apples: 1 cup butter; 2 1/4 cup brown sugar; dash of salt; 1 cup corn syrup; 14 oz. can condensed milk; 2 squares baking chocolate; 1 tsp. vanilla. Directions: Melt butter. Stir in sugar, salt and syrup. Gradually stir in milk. Add chocolate. Stir constantly as condensed milk burns easily. Cook over medium heat, stirring constantly for 15 minutes to a firm ball or 245 degrees on candy thermometer. Remove from heat. Add vanilla. Dip apples on a stick or cut apples into pieces and dip them into the sauce.

Bing Bars: 2 cups sugar; 2/3 cup evaporated milk; dash of salt; 12 large marshmallows; 1/2 cup butter; 6 oz. cherry chips; 1 tsp. vanilla. Topping: 12 oz. chocolate chips; 3/4 cup peanut butter; 1 bag salted peanuts, ground. Directions: Boil sugar, milk, salt, marshmallows and butter for 5 minutes. Add cherry chips and vanilla. Pour into buttered 9x13 pan. Topping Directions: Melt topping ingredients and pour over pink mixture. Let set. Cut into small squares.

Carrot Bars: 2 cups flour; 2 cups sugar; 1 tsp. salt; 2 tsp. cinnamon; 2 tsp. baking soda; 1 cup oil; 4 eggs; 2 jars junior baby food carrots. Frosting: 4 oz. cream cheese; 1/2 stick butter; 2 cups powdered sugar; 1/2 tsp. vanilla. Directions: Mix all ingredients together for bars. Grease and flour a large jellyroll pan. Bake 30 - 35 minutes at 350 degrees. Frosting Directions: Beat all together and spread on cooled bars.

I'm not really giving any advice on stuffing or other Thanksgiving day type recipes. We have a traditional type day with turkey and stuffing, mashed potatoes, sweet potatoes, jellied cranberry sauce, etc. Yesterday I made a turkey breast and basted it with a mixture of water, soy sauce, rice wine vinegar and some old bay seasoning. Everything according to taste. The breast was frozen when I put it in the oven at noon. I turned the oven to 325 degrees and let it roast for two hours. I then removed the gravy/giblet packet and poured the basting liquid into the pan with the turkey. I set the timer for two more hours. At four o'clock the turkey was looking pretty nifty and I basted it. I turned the oven down to 300 and let it slow roast until 5:30. The turkey was moist and very delicious. We are now going to make the leftover breast into a flavorful turkey soup. My husband, who is in charge of the pressure cooker, will make the turkey soup using his pressure cooker to extract the most flavor we can.

I do, however have a recipe for leftover turkey and stuffing.

Turkey and Stuffing Bake: Leftover stuffing; leftover turkey; 1 can cream of mushroom soup; 1/3 cup milk; 1 tsp. chopped parsley; 1/2 cup each chopped carrot, celery and onion. Directions: Preheat oven to 400 degrees. Add the carrot, celery and onion to the stuffing. Spoon stuffing across the center of a 2 quart shallow baking pan. Arrange turkey on each side of stuffing. Combine soup, milk and parsley; pour over turkey. Cover with foil and bake for 15 minutes. Uncover and bake 10 minutes more, or until turkey and stuffing are done. Stir sauce before serving.