Tuesday, November 08, 2005

What's On Your Menu?

Thanksgiving is speeding toward us and this year we are staying home rather than going to my mother-in-laws as usual. I am delighted, of course, since I get to cook for days on end.

I asked the kids this morning what they would like (they're quite traditional) and this is the list I have:

Relish Tray
Pumpkin Bisque
Bread Stuffing
Potato Stuffing
Mashed Potatoes
Browned New Potatoes
Sweet Potatoes
Corn Pudding
Green Bean Casserole
Italian Zucchini
Cranberry Jelly
Corn Bread
Pumpkin Pie
Pecan Pie
Cream Cheese Pound cake
Spiced Wafers
Ice Cream

Well, I have my work cut out for me trying to figure out a menu that will suit everyone's tastes. I'm sure I can handle it.
In the meantime, here are recipes for most of the above.

Share your menu as well!

Pumpkin Bisque with Nutmeg and Ginger Croutons
Serves 6 - 8


1/2 cup butter
1/2 cup onion - diced
1/2 cup celery - diced
1/4 cup flour
8 cups chicken stock
2 cups pumpkin puree
1 teaspoon ground ginger
1 teaspoon grated nutmeg
2 cloves garlic - minced
Salt and white pepper to taste
2 cups half and half

1. Cook onion and celery in butter until translucent.
2. Add flour and whisk in to make a roux - do not brown.
3. Add stock and remaining ingredients.
4. Simmer until onions and celery are tender - approximately 30 minutes.
5. Run soup through a food mill or puree in a blender/processor until
smooth and put through a strainer.
6. Return to pot and simmer until heated through.
7. Remove from heat and immediately add half and half. Stir well.
8. Serve topped with croutons.

Nutmeg and Ginger Croutons:

4 c bread cubes
1/2 cup butter - melted
1 teaspoon ground ginger
1 teaspoon grated nutmeg

1. Toss bread cubes with butter and sprinkle with nutmeg and ginger.
2. Bake on a cookie sheet at 450 degrees F - tossing frequently until browned and crisp. Store in an airtight container and use within one week.

Stuffed Turkey

8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours

Unstuffed Turkey
8 to 12 pounds 2 3/4 hours to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 hours 4 1/2 to 5 hours
24 to 30 pounds 5 to 5 1/4 hours

Berks County Potato Filling

8 med. potatoes
2 c. broken bread
1 c. celery -- diced fine
1 med. onion -- diced fine
2 eggs -- beaten
1/4 lb. butter
1 1/4 c. -- or 2 c. milk -- (depending on consistency of potatoes)
2 Tbsp. chopped parsley
3/4 tsp. salt or to taste
1/4 tsp. pepper

Peel potatoes, cut in pieces, cover with water and cook until soft. While
potatoes are cooking, put broken bread in a skillet with 1/2 stick butter.
Add celery & onions and cook slowly on low heat, stirring often to prevent
browning, add more butter if necessary. Drain cooked potatoes and mash. Then
add bread mixture and beaten eggs. Add milk gradually (up to 2 c.) until
mixture is the desired thickness. Beat well. (Use a mixer). Put in a greased
2 qt. casserole, dot with butter, sprinkle paprika on top. Heat in 350` oven
for 30 minutes or until lightly brown.

Bread Stuffing

1 Cup Diced onion
1 Cup diced celery
1 stick of Oleo, margarine

Saute until onions are tender-pour this over dry bread cubes - about 1 loaf of bread - that has been dried in the oven by placing slices on a cookie roll pan and setting in the oven on very low or over night to dry and then torn into bite size pieces or you can dice to the size you want.


1 tn sage
1/2 t salt
1/2 t pepper
Toss together.

Add canned chicken broth or liquid off giblets if you boiled them for the dressing, just until moist and begins to stay together when mixing (I use my hands). This will stuff a medium size turkey and any left over from stuffing the turkey can be placed into a greased casserole and baked the last 45 minutes of the turkey.

Green Bean Casserole
From: Campbell's Kitchen
Serves: 6

1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR Campbell's® 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
dash Pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

MIX soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR and then sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

Corn Pudding

1 can (16 oz) creamed corn
1 can (16 oz) whole kernel corn, drained
1 stick (1/2 cup) butter, melted
1 (8 oz) carton sour cream
1 box Jiffy corn muffin mix

Grease deep casserole. Put the two cans of corn and melted butter in casserole; mix well. Add Jiffy cornbread and blend. Fold in the sour cream until well mixed. Bake, uncovered at 350 for 50 minutes or until golden brown.

Anne's Pumpkin Pie

1 graham cracker crust
1-8oz pkg cream cheese
1 c pumpkin puree
3/4 c brown sugar
1/4 c granulated sugar
2 eggs
1/4 c evaporated milk
1 t pumpkin pie spice

Mix together cream cheese and sugars until fluffy. Add
pumpkin and mix well. Stir in eggs until well blended.
Add in milk and spice and pour into crust. Bake at 350
for 30 min until slightly browned and set. Serve room

LIBBY'S® Famous Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) CARNATION Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Dear Abby's Pecan Pie

This recipe was published by Dear Abby many times over the years in her advice column.

• 1 9-inch unbaked pie crust
• 1 cup light corn syrup
• 1 cup firmly packed dark brown sugar
• 3 eggs, slightly beaten
• 1/3 cup butter, melted
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 heaping cup pecan halves

Preheat oven to 350F. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into pie crust and sprinkle pecan halves over top. Bake 45-50 minutes or until toothpick inserted in center will comes out clean. If pie or crust appears to be getting too brown on top, cover with foil for remainder of cooking time. Allow to cool.


Babette said...

You are generous to share these, Anne! I love to cook for Thanksgiving, especially with my older daughters!!

Melanie said...

Sounds yummy! I actually just made something very similar to your corn pudding the other day, but the recipe I used also had onion and shredded cheddar cheese in it. We had it with fish and veggies for supper.

KFarmer said...

It all sounds so yummy! I love to cook and have taken the whole week of Thanksgiving off just so I can.

I made the corn pudding as well and put cheddar cheese on top. My husband and I ate the whole thing!

Again, thanks for sharing.