More Thanksgiving Recipes

Caramel-Pecan Pie

Refrigerated piecrust
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans, toasted
Chocolate-Dipped Pecans
Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.

Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.

Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.

Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired. Dip pecan halves into melted semisweet chocolate.

Winter Squash, Kale and Pecorino Cheese

Ingredients
2 cups winter squash such as Butternut, Hubbard, or Preservation, peeled, seeded and cut in 1/4-inch cubes
2 cups young kale, without stalks and cut in 1/2-inch pieces
1 Tbs. butter
1 Tbs. olive oil
1 tsp. minced garlic
1 cup vegetable stock
1 cup freshly grated Pecorino cheese (or Parmesan)
coarse salt and freshly ground black pepper to taste

Instructions
Bring a large pot of water to a boil, add 1/2 tsp. salt, add the squash, and cook 4 to 6 minutes, until the squash is tender when pierced with a fork. With a slotted spoon remove the squash from the water into a colander. Add the kale to the water, and boil rapidly for approx. 5 minutes, until the greens are softened. Remove with the slotted spoon and add to the squash in the colander. Return the pot to the heat, add the butter and olive oil and garlic. Cook for 1 to 2 minutes, add the stock and boil vigorously. Add the squash and greens, toss, and cook just to heat through. Toss in the cheese. Taste and add salt and pepper.

This can also be served with pasta.

Moist Cornbread Stuffing

1 cup butter or margarine
2 cups of diced celery
1 1/2 cups chopped onions
1 cup chopped pecan halves
½ cup dried cranberries
1 cup vegetable broth
2 1/4 tsp. salt
2 tsp. poultry seasoning
1/2 tsp.pepper
18 cups of cornbread (already prepared) crumbled or a mixture of cornbread and bread crumbs

In an 8-quart Dutch oven over medium heat, in hot butter or margarine, cook the celery and onion until tender, about 10 min. Add parsley, salt, poultry seasoning, and pepper, stir well till thoroughly mixed. Stir in cornbread, mix together well. Then pour about 1 cup of vegetable broth over the mixture in the casserole dish. Bake for 30 to 45 min in a 350 degree oven.

Pineapple Au Gratin
2 cups self-rising flour
2 cups sugar
3 cans (20 ounces each) unsweetened pineapple chunks
1 cup (4 ounces) shredded cheddar cheese
1⁄2 cup butter or margarine, melted
70 Ritz crackers, crushed

In a bowl, combine flour and sugar. Drain pineapple, reserving 11⁄2 cups juice.
Add juice to flour mixture; mix well. Stir in the pineapple and cheese. Pour into a greased 13-by-9-by-2-inch baking pan. Cover and bake at 350 degrees for 30 minutes. Uncover and stir; bake 10 minutes longer. Combine melted butter and cracker crumbs; sprinkle over pineapple mixture. Return to oven for 10-15 minutes or until a knife inserted near the center comes out clean.
Yield: 16-20 servings.

Green Bean Casserole

Large bag frozen green beans, cooked tender crisp and drained (I love Hanover brand tiny whole green beans. They need very little cooking.)
1 (10 oz) can/jar sliced mushrooms, drained
1 large onion, chopped
1/2 cup butter
1/4 cup flour
1 cup whole milk
1 cup heavy cream
3/4 pound Swiss cheese, shredded**
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper or to taste
1/8 teaspoon Tabasco sauce
1 (8 oz) can water chestnuts, drained and chopped
Can French fried onions

Saute mushrooms and onions in 1/2 cup butter. Add flour, milk, and cream. Stir in cheese, soy sauce, Worcestershire sauce, pepper, and Tabasco sauce. (Cook until thickened.) Combine cheese sauce with beans and water chestnuts and place in casserole dish. Sprinkle fried onions on top. Bake at 350 degrees for 30 minutes.

Creamed Onions

3 pounds small white onions, peeled
1 teaspoon salt, divided
1/4 cup butter or margarine
5 tablespoons flour
2 cups low-fat milk
Dash Tabasco
Dash nutmeg

Place onions in saucepan. Add 1/2 teaspoon of the salt and enough water to cover. Bring onions to a boil; cover and cook 20 to 25 minutes. Drain and set aside. For the sauce: In a medium saucepan, melt butter in saucepan; blend in flour and remaining 1/2 teaspoon salt. Gradually add milk; cook, stirring constantly, until mixture thickens and comes to a boil. Stir in hot sauce and nutmeg. Drain onions and add to the sauce; heat through and serve.