Here is the rest of the food I plan to prepare for tomorrow. There are a few recipes that I will not use, it is just so hard to chose. I am so excited to cook this meal. I think we are each going to spend some time and soul searching and write down what we are really thankful for and read it before our meal. That might be how we spend our breakfast on Saturday.
SWEET POTATO CASSEROLE WITH
MARSHMALLOWS
8 average size sweet potatoes
1 tbsp. vanilla
3-5 tbsp. sugar (to taste)
1/2 stick butter
1/4 tsp. cinnamon to taste
1/4 - 1 tsp. nutmeg to taste
1/4 c. orange juice to taste
Marshmallows (lg. or miniature)
Cinnamon sugar (opt.)
Boil (or bake) sweet potatoes until done. Remove peeling from HOT POTATOES and mash well, removing all strings. Add all ingredients but marshmallows and cinnamon sugar; mix well. Spray or grease lightly Pyrex or Corning dish. Put a layer of potatoes, layer of marshmallows until filled. Sprinkle cinnamon sugar for added flavor. Bake about 350 degrees until HOT. Remove from oven and put marshmallows on top. Place again in oven to brown lightly. Serves 10 to 12.
You may add 1 cup scalded homogenized milk to potato mixture.
Orange extract may be used instead of orange juice. It is stronger in taste so add carefully to taste.
APRICOT CRANBERRY STUFFING
1 loaf whole-meal bread
1 large onion finely chopped
1/2 cup chopped celery
1 cup chopped peeled apple
3/4 cup dried apricots (chopped)
1/2 cup dried cranberries
1 large grated zucchini
2 eggs
1/2 cup olive oil
6 sprigs fresh thyme
salt and pepper to taste (good when peppery)
Crumble or cube bread. Add all ingredients and mix well. It should be moist and sticking together. Can be baked in pan or stuffed in bird
Stuffing directions: Stuff bird, place 1/2 orange at opening to prevent stuffing from falling out. Keep together with skewers.
Pan directions: put it into a foil loaf pan, cover with silver foil (may refrigerate for up to 8 hours). Bake covered in 325°F oven for 1 hour. If drier stuffing is desired: uncover and bake another 10-15 minutes.
Submitted by: Michelle
CANDIED SWEET POTATOES (YAMS)
6-8 medium-sized sweet potatoes
1 cup firmly packed brown sugar
1 to 3 tsp. ground cinnamon, or to taste
1 cup melted butter, plus 2 tbsp. melted butter
1-1/2 cups mini marshmallows
1/2 cup pecan chips
Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish (approx. 13”x9”x2”).
Mix brown sugar, cinnamon, and pecans in a bowl. Sprinkle each layer of potatoes with the mixture. Pour 3/4 cup melted butter over potatoes evenly. Cover and back at 375°F for 30 minutes.
Remove, and baste with remaining 1/4 cup butter. Cover and continue baking for 30 minutes. (If transporting dish, stop here and continue last step at remote location – warm 5-10 minutes in oven before adding marshmallows).
Remove, sprinkle marshmallows evenly on top and continue baking without cover for 5 minutes.
Submitted by: Joe Spilatro
Bacon Brussels Sprouts
Recipe courtesy Emeril Lagasse, 2007
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
25 min
Level:
Easy
Serves:
6 to 8 servings
Ingredients
• 12 ounces thickly sliced lean bacon, cut crosswise into thin strips
• 1 Spanish onion, thinly sliced
• 8 garlic cloves, halved lengthwise
• 2 pounds Brussels sprouts, trimmed and halved, if desired
• Coarse salt and freshly ground black pepper
• Sugar, optional
Directions
In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.
Bacon Braised Green Beans
Recipe courtesy Emeril Lagasse for Food Network Magazine
Excerpted from Emeril Lagasse's book, Emeril 20-40-60 (HarperStudio)
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
17 min
Level:
Easy
Serves:
6 servings
Ingredients
• 1 tablespoon olive oil
• 6 slices bacon, diced
• 1 cup thinly sliced onion
• 2 tablespoons sliced garlic
• 2 pounds green beans, rinsed, ends trimmed
• 1 cup chicken stock, canned low-sodium chicken broth or water
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
Directions
Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
Remove from the heat and transfer the beans to a serving dish or small platter.
Sauteed Carrots
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
6 servings
Ingredients
• 2 pounds carrots
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
Directions
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
Pear-Pecan Stuffing
Recipe courtesy Food Network Magazine
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
15 min
Level:
Easy
Serves:
6
Directions
In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
Photograph by Karl Juengel/Studio D
SO EASY PUMPKIN BREAD
Printed from COOKS.COM
________________________________________
2 c. canned or cooked pumpkin
1 c. oil
3 c. sugar
4 eggs
3 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. salt
Sift dry ingredients together. Mix pumpkin, oil, sugar and beaten eggs. Stir in flour mixture. Bake in 3 loaf pans at 350 degrees for 50 to 60 minutes.
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