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Greetings everyone and welcome to Inter-Bikes International Cafe where the food is always cooking! Happy Thanksgiving Everyone! You’ve got to check out these recipes, they are awesome! Make this Thanksgiving Holiday a tasty one and top it all off the best Holiday Desserts around, Biker style! Happy Holiday!
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.ny-biker.com/fatboy/index.htm you’ll be glad you did and so will we!
Ride safe and always EAT WELL!
Chef Fat Boy, Melody and Family
Veggies / Salads:
Thanksgiving Veggie Casserole
Submitted by: maggiremay grant, OH.
Ingredients:
Broccoli florets
Cauliflower florets
Carrot slices
Brussels sprouts, optional
(Use one frozen bag each, or one bunch fresh each.)
1 can cream of mushroom soup
1 can cream of celery soup
1 c. Cheddar cheese, grated
Directions:
Cook the vegetables in separate pans, until crisp, not well done. Drain well and place in well greased casserole dish. Heat and stir the two soups together. Pour over the vegetables. Sprinkle the cheese on top. Bake 325 degrees, 45 minutes, or so.
Thanksgiving Veggies
Submitted by: Caroline Dillon, OH
Ingredients:
2 pts. Brussels sprouts
24 white pearl onions, about 1 inch in diameter
2 (10 oz.) jars preserved kumquats
2 or 3 lg. semi-ripe pears, peeled, cored & quartered
1/2 c. apple cider
1/2 c. pure maple syrup or honey
2 tbsp. unsalted butter
2 tsp. dried thyme
1/4 tsp. black pepper
1 tbsp. chopped mint (garnish)
Directions:
Cut a very thin slice off the bottom of each Brussels sprout and remove outer few leaves. Cut an X in bottom of each sprout. Place sprouts in a pot of boiling water and blanch for 5 minutes. Drain, run under cold water, pat dry and reserve. Drop onions in another pot of boiling water. Cook for 7 minutes. Drain, run under cold water and pat dry. Slice roots off and remove outer peels, leaving onions whole. Reserve. Drain kumquats and rinse with water to remove syrup. Reserve. Cut pear quarters lengthwise in 1/4-inch slices. Preheat oven to 350 degrees. Place cider, maple syrup, butter and thyme in a small saucepan; heat until butter melts, stirring occasionally. In a 9 x 13 x 2-inch ovenproof dish, lay the vegetables in four rows crosswise. Begin with onions, then Brussels sprouts, kumquats and pears, standing pears so that round uncut edges show on top. Pour cider mixture over top and sprinkle with pepper. Cover dish with aluminum foil and bake for 45 minutes, basting twice. After 45 minutes, remove foil and bake 15 minutes more, until fruits and vegetables are glazed and browned on top. Baste before serving. Sprinkle with chopped mint. Serves 12.
Vegetable Medley Casserole
Submitted by: rosebyabeth, OH.
Ingredients:
Sauce:
1/2 c. butter
1/4 c. flour
Salt and pepper to taste
1/2 tsp. Accent
2 c. milk
1/8 tbsp. Worcestershire sauce
1 tbsp. soy sauce
3/4 c. grated cheese
1 lb. fresh mushrooms, sautéed
1 onion, grated
10 oz. pkg. artichoke hearts, cooked
10 oz. pkg. French cut green beans, cooked
10 oz. pkg. baby lima beans, cooked
1 can sliced water chestnuts
1 can french fried onion rings
Directions:
In double boiler, melt butter and stir in flour. Add milk and stir till thickened. Add seasonings and cheese, heating till cheese is melted. Then add all the vegetables except the onion rings. Pour into 2 quart casserole and bake in 375 degree oven for 10 minutes. Remove from oven, cover with French fried onions and bake 10 more minutes or until onions are golden. This recipe comes from Ryan's grandma Sanderson and Thanksgiving just wouldn't be Thanksgiving without this casserole on the table.
Glazed Onions
Submitted by: Iris Mitchell, OH
Ingredients:
2 lbs. sm. white onions, unpeeled
1 tsp. unsalted butter
1 tsp. vegetable oil
1 c. Madeira
1 1/2 tbsp. honey
3/4 tsp. salt
Directions:
Boil onions for 5 minutes in a large pot of water; drain and plunge into cold water. Drain again and peel. In a nonstick skillet, heat butter and oil over medium heat until very hot. Add onions and pan fry about 5 minutes, turning often, until lightly golden. Combine Madeira, honey and salt and add to onions. Reduce heat to moderately low, cover and simmer 12 to 15 minutes until crisp-tender. Uncover and cook over medium heat, spooning liquid over onions until the liquid has been reduced to a glaze and the onions are golden brown, about 15 minutes. The onions can be made ahead and kept in the refrigerator. To reheat, place them in a nonstick skillet, cover and cook over low heat for 20 to 25 minutes. Serves 6. I just love onions, and when the Vidalia onions are in season I find ways to use them. This recipe is so nice for a Thanksgiving dinner. I remember when I was a little girl, I had an Aunt that was a very good cook, and when she had us for Thanksgiving dinner she always served glazed onions with the meal.
Corn and Butter Bean Casserole
Submitted by: angelheartsue, OH.
Ingredients:
1 can white shoepeg corn; save 1/2 liquid
1 pkg. frozen butterbeans, cooked
1 1/2 sticks butter, melted
1/2 pkg. Pepperidge Farm Herb stuffing
1/4 c. melted butter
1/4 c. flour
1 1/4 c. milk
1/2 c. chopped onion
1/2 c. medium sharp cheese grated
Directions:
Make a white sauce with 1/4 cup melted butter, 1/4 cup flour and 1 1/4 cups milk. Cook until it begins to thicken. Add chopped onion and grated cheese. Fill 2 quart casserole as follows: Layer of butterbeans, layer of corn, layer of sauce. Repeat these 3 layers; add liquid saved from corn. Mix 1 1/2 sticks butter and 1/2 package stuffing and put on top of casserole. Bake at 350 degrees for 20 minutes. Serves 8. This freezes well without the stuffing; stuffing can be added just before cooking.
Kate’s Butterbean Pie
Submitted by:katejerry k, OH
Ingredients:
6 to 8 c. (after cooking) dried lima beans
3 lb. ground beef (cooked and drained)
2 lg. onions (sliced and separated into rings)
2 cans of tomato sauce
1 can tomato paste
Directions:
Take a large casserole dish and begin layering the lima beans (already cooked), ground beef, and onion rings until you get near the top of the dish. Then pour the tomato sauce and paste mixed together over the top and take a knife and stick in several places so the sauces get down into the layers. Then put a crust over the top. I usually make a crust out of Bisquick. Bake in the oven at 400 degrees until crust is golden brown. Serves 8 to 10 people. Cabbage is a good side dish with this.
4 Bean Casserole
Submitted by: Judy Anton, OH.
Ingredients:
1 (15 oz.) can Lima beans, drained
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can butterbeans, not drained
1 (15 oz.) can pork & beans, not drained
8 strips bacon, cut in 1 inch pieces
3 cloves garlic, chopped fine
2 lg. onions, chopped
1 tsp. dry mustard
1/2 c. brown sugar
1/4 c. cider vinegar
Directions:
Empty beans in casserole. Set aside. Fry bacon and just before it becomes crisp, add onions, garlic and mustard. Sauté about 2 minutes until onions become clear. Add sugar and vinegar, cook about 10 minutes. Pour over beans. Bake 45 minutes to 1 hour at 350 degrees.
Honey Ginger Carrots
Submitted by: Marline Grant. Ky.
Ingredients:
1 1/2 tablespoons honey
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
3 cloves garlic
1 lb baby carrots
1-1 1/2 tablespoons fresh ginger, finely minced
Directions:
In a heavy bottom skillet (don't use non-stick for this recipe), melt 1 tablespoon butter with oil. Add baby carrots and sauté over medium high heat, stirring often. Add salt, whole peeled garlic cloves and ginger when the carrots have become lightly browned. Continue to sauté, watching that the carrots don't scorch but continue until they take on a roasted but not blacked color. Do not allow garlic to burn - once it has toasted, crush it into the oil/butter with a fork, and push any remaining bits to the side of the pan away from the heat. Stir in honey and remaining butter, mixing until the butter has melted. Season to taste with salt and pepper before serving.
Sweet and Sour Carrots
Submitted by: CMotorrun, Ill.
Ingredients:
2 cups 1/4-inch thick carrot slices
1/2 cup 1/2-inch thick celery slices
1 can (8 ounces) pineapple tidbits, drained, juice reserved
1 tablespoon vinegar
2 teaspoons cornstarch
1 teaspoon light soy sauce
1/8 teaspoon salt
2 tablespoons stick butter
1/4 cup sliced green onions
1/4 cup Equal or Splenda *May substitute 6 packets Equal sweetener
Directions:
A colorful combination of cooked vegetables and fruit in a tangy sweet/sour sauce. This dish is easy to make and has about one-fourth fewer calories than a traditional recipe. Cook carrots and celery in medium saucepan in small amount of water about 8 minutes or until tender. Drain; set aside. Add enough water to reserved pineapple juice to make 1/2 cup liquid. Stir in vinegar, cornstarch, soy sauce and salt. Cook in medium saucepan until liquid thickens, stirring frequently. Add butter, drained pineapple, and onions. Continue stirring until all ingredients are heated. Add drained carrots and celery. Cook about 2 minutes. Stir in Equal or Splenda.
Cranberry Salad
Submitted by: hodbabe36, Pa.
Ingredients:
3 boxes raspberry Jello
1 qt whole cranberries
2 oranges
2 apples
1 can crushed pineapple
2 cups sugar
Directions:
Prepare gelatin using pineapple syrup as part of liquid. Chill until thickened slightly. Wash fruit thoroughly. Grind cranberries, apples and oranges (including peelings and rinds) Add pineapple. Add sugar to fruit just before folding into Jello. Chill.
Thanksgiving Fresh Fruit Salad
Submitted by: Elsie Minor
Ingredients:
1 64oz. canned mixed fruit
2 large navel oranges (peeled and pulped out)
2 large grapefruits (peeled and pulped out)
2 large red delicious apples (peeled and cut into small pieces)
1 large bag small marshmallows
1 large bag pecan pieces
1 medium bag slivered almonds pieces
1 small bag shredded coconut (optional)
Directions:
In a large bowl, combine mixed fruit, peeled and pulped navel oranges and grapefruits, then add peeled and cut up pieces of apples. Add large bag of marshmallows, medium bag of pecan pieces and almond pieces and shredded coconut. Mix well in their own juices. A little sugar, to taste, may be added if desired (about 1/3 cup). Refrigerate for about 2 hours.
Jello Salad
Submitted by: Leslie g. Aumada
Ingredients:
1 (6 oz.) box each of strawberry, lemon, lime Jello
1 (8 oz.) carton of sour cream (room temperature)
1 (3 oz.) pkg. of cream cheese, softened
1 lg. can of crushed pineapple (drain, save 1/2 cup juice)
1 box frozen strawberries, thawed
Use a 12 cup mold or bundt pan
Directions:
First layer: Strawberry. Dissolve strawberry Jello with 2 cups of boiling water then add strawberries. Mix with hand mixer for 10 seconds. Pour into mold and refrigerate. Let set firm before starting the next layer (3 to 4 hours.) Second Layer: Lemon. Dissolve lemon Jello with 2 cups of boiling water. Add sour cream and cream cheese, mixing until lumps disappear. Pour onto first layer, and let set until firm (approximately 3 to 4 hours).
Third Layer: Lime. Dissolve lime Jello with 2 cups boiling water. Add drained pineapple and pineapple juice. Use mixer to mix thoroughly, and pour on second layer and refrigerate until firm. PATIENCE IS A VIRTUE WITH THIS RECIPE; BEGIN PREPARING THE DAY BEFORE!! Substitutions: Raspberry Jello with frozen raspberries; orange Jello with mandarin oranges.
Apple Salad
Submitted by: suzieq, OH.
Ingredients:
3 lb. bag apples, Ida Reds best
1/2 lb. red seedless grapes
1/2 lb. green seedless grapes
1 jar red maraschino cherries
1 bag colored miniature marshmallows
1 c. Miracle Whip salad dressing
Directions:
Peel and dice apples, cut grapes in half and quarter the cherries. Combine apples, grapes, cherries and marshmallows in a large bowl. In small bowl, mix salad dressing with the juice from the cherries to make a thin sauce. Pour over fruit mixture and stir well. Refrigerate overnight. Serves 12.
Thanksgiving Cranberry Jello Salad
Submitted by: Nancyjo 644, OH.
Ingredients:
Cook 1 package cranberries and 2 1/2 cups water until they pop. Add 2 cups sugar, 2 (3 oz.) packages of cherry Jello, 1 package miniature marshmallows and cook five minutes longer, stirring constantly. Remove from heat and add 1 cup diced apples, 1 cup diced celery and 1 cup nuts. Refrigerate. (This salad is better if made the day before use.)
Brussels Sprouts Salad
Submitted by: Helen Shore, OH.
Ingredients:
2 pkgs. (10 oz.) frozen Brussels sprouts
3/4 c. Italian dressing
1/2 pt. cherry tomatoes, cut in halves
Directions:
Cook Brussels sprouts as directed on package. Pour salad dressing over hot (drained) Brussels sprouts, turning until well coated. Cool. Cover and refrigerate at least three hours. Add tomatoes to Brussels sprouts and toss. Serve in lettuce cups if desired.
Spinach and Blue Cheese Salad
Submitted by: annmarieg24, OH.
Ingredients:
20 oz. fresh spinach (crinkled leaf variety preferred)
4 oz. blue cheese, crumbled
1 jar (2 oz.) diced or sliced pimientos, drained
2 tbsp. butter
1/2 c. diced onion
2 eggs
3/4 c. vegetable oil
1/4 c. red wine vinegar
Salt to taste
Coarsely ground black pepper to taste
1 lb. bacon, cooked and crumbled
Directions:
Wash spinach well under cold running water; drain and dry. Remove coarse stems and tear leaves into large bite-size pieces. Put spinach pieces in a large salad bowl. Top with cheese and pimientos. Cover bowl and refrigerate until ready to serve. Just before serving, make dressing: Melt butter in a medium size skillet. Add onion and saute until onion is tender, about 5 minutes. Meanwhile, put eggs, oil and vinegar in a small bowl and beat with a fork until ingredients are blended. When onion is tender, reduce heat to low. Add egg mixture to onion in skillet and cook, stirring constantly, until mixture thickens, about 30 seconds. Remove from heat. Season with salt and pepper.
Distribute bacon and dressing over top of spinach. Toss well and serve immediately. Yield: 8 to 10 servings.
November’s Recipes:
Thanksgiving Breakfast Casserole
Sausage, egg and Hash Browns
Submitted by: Reece Palmer, OH.
Ingredients:
1 lb. sausage
9 large eggs, slightly beaten
3/4 cup milk
4 tablespoons melted butter
24 oz. pkg. hash browns
8 oz. shredded cheddar cheese
Directions:
Preheat oven to 350°F. Break up sausage meat and discard casings, if desired. Layer raw sausage on bottom of a well buttered 9"x13" pan. Add milk and melted butter to beaten eggs and pour over sausage. Note: You may substitute 2 tablespoons of olive oil in place of 2 tablespoons of the butter with good results.
Add hash browns and top with shredded cheese. Bake for one hour. About 4 servings.
Corn-Bread Topped Pork Casserole
Submitted by: lou Anuziatta, OH.
Ingredients:
olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg
Directions:
2 Hours before serving; In a large skillet over medium heat, sauté onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside. In the drippings remaining in pan, sauté pork chunks over medium to high heat until well browned. Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt. Bring to a boil, stirring to loosen brown bits from bottom of skillet. Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350°F for 1 hour. Corn-bread topping:
5 minutes before pork is done, prepare topping. Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended. Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole. Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean. Serve immediately. Makes 8 servings.
Pork Chop Apple Casserole
Submitted by: Ray McKenzie, OH
Ingredients:
6 rib or loin pork chops, bone-in 3/4-1" thick
3 tablespoons flour
1/4 teaspoon each onion and garlic powder
1/4 teaspoon paprika
1 tablespoon olive oil
1 teaspoon butter (optional)
1/2 cup chopped onions
2 cups thinly sliced cored apples (peel on)
3 tablespoons Kraft's Honey Barbecue Sauce
3 cloves garlic
1 teaspoon salt
Few dashes pepper
Directions:
Place flour in a shallow dish, sprinkle with onion powder, garlic powder and paprika. Stir in the seasonings with a fork until well mixed. Season pork chops liberally with salt and pepper. Dredge in the flour until well coated. In a skillet, brown the pork chops on both sides in olive oil and butter. Add onions, apples, and Kraft's Honey Barbecue Sauce and minced garlic. Cover and simmer 45 minutes or until chops are tender.
Pork Chop and Mushroom Casserole
Submitted by: lizzielee, OH.
Ingredients:
6 pork chops
2 tbsp. Crisco
1 envelope Lipton onion soup mix
2 c. Minute rice
1 can sliced mushrooms, un-drained
2 c. water
Directions:
Brown chops in Crisco. Put rice in 9x13 inch dish. Save 1 tablespoon of onion soup mix and sprinkle remainder over rice. Add mushrooms and water. Place browned pork chops on top of rice mixture and sprinkle chops with the remaining soup mix. Cover and bake at 350 degrees for 45 minutes to 1 hour, depending on thickness of chops. Remove cover and bake 10 more minutes or until extra liquid is gone.
Pork Casserole
Submitted by: Curt McKenzie, OH.
Ingredients:
4 or 5 slices bacon
1 (16 oz.) can sauerkraut
4 to 6 pork chops, 3/4 inch thick
1 lg. onion, sliced thin
2 or 3 lg. potatoes, peeled, sliced thin
1 (16 oz.) can solid pack tomatoes, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. caraway seeds
Directions:
Cover bottom of casserole with slices of bacon. Top with a layer of sauerkraut. Lay pork chops on top with a layer of onion slices. Next arrange a layer of thin potato slices. Cover with tomatoes. Season with salt and pepper and caraway seeds. Cover and bake at 350 degrees for approximately 2 hours.
Pork Loin Casserole
Submitted by: BILLIEB883, OH.
Serves 12 people.
Ingredients:
12 lg. potatoes
12 lg. onions
12 pork loin chops
3 (10 3/4 oz.) cans mushroom soup (condensed)
Salt and pepper to taste
3 soup cans water
Directions:
Peel and cut potatoes and onions in 1/4 inch slices. Arrange in alternate layers in a large, greased casserole dish. Place pork chops on top. Combine soup and water with salt and pepper in bowl or saucepan, and pour over all ingredients. Cover and bake at 300 degrees for about 2 hours, removing cover during last 1/2 hour of cooking time to allow chops to brown.
Chicken Broccoli Casserole
Submitted by: Carol Flores, OH.
Ingredients:
2 pkg. frozen broccoli (cook according to pkg directions)
10 oz. cream cheese
2 c. milk
1/2 c. sour cream
dash garlic and onion powder
4-6 chicken breasts
1/2 c. Parmesan cheese
Directions:
Boil chicken until tender using the usual seasonings (sage, thyme, garlic, bay leaf, onion, celery, etc). A 4-5 lb. whole chicken can be substituted for the chicken breast, if desired. When chicken has become tender, remove skin and bones. Cut into bite-sized pieces. Set aside. Line a 3 qt. casserole dish with butter. Chop broccoli and layer on the bottom of casserole dish. Pour 1 cup sauce over the broccoli; add the chicken. Pour remaining sauce over casserole and sprinkle Parmesan cheese ever top. Bake at 350°F for 25-30 minutes cr until bubbly. Let stand 5-10 minutes before serving.
Sheri’s Chicken and Rice Casserole
Submitted by: F. Griffin, OH.
Ingredients:
1 whole chicken
3-4 cups cooked broccoli (fresh or frozen)
¼ cup chopped onion
4 cups cooked rice
2-3 cups crumbled crackers (i used keebler club snack sticks)
1 can cream of chicken soup
1 can cream of celery soup
1 cup chicken broth
¼ cup sour cream
4 oz. cream cheese
2 - 3 teaspoons chipotle sauce (no seeds)
Salt, pepper, garlic powder, onion powder to taste
Directions:
Cup up chicken and boil with chopped onion until done (about 20-30 minutes). Remove chicken pieces and debone. In a separate pot, add 2 cups uncooked rice and 4 cups of water. Add 1 teaspoon of chicken bouillon and 1 teaspoon of salt. Cook on high heat until boiling, then reduce heat to low and cook for 15-20 minutes.
Chop broccoli and cook in chicken broth until light green. In a bowl, mix together soups, broth, sour cream, cream cheese and chipotle sauce. Add seasonings to taste. Spray cooking oil in 9x13 casserole dish add rice, broccoli, chicken (I used about ¾ of the chicken) and soup mixture and stir until evenly distributed. Top with crackers. Cook at 350°F for about 30 minutes, until warm throughout. Makes about 10 servings.
Chicken and Potato Casserole
Submitted by: SHERISHERI, OH.
Ingredients:
1 box instant potatoes
1 pound chicken breast
2 packages instant chicken gravy
1 can corn
1 package instant Bisquick biscuit mix
Directions:
Cut chicken into one inch pieces and fry over medium heat until cooked through. Prepare potatoes and gravy as directed on packages. Meanwhile, add water to biscuits as directed to form dough. Add gravy mixture to cooked chicken, and add corn to prepared potatoes. Using a 13 inch casserole, layer potato and corn mixture into bottom of pan. Layer chicken and gravy mixture on top of that. Drop biscuits by spoonful onto the chicken and bake at 400°F for 12-15 minutes. Serve with side salad. Enjoy!
Spinach and Chicken, Pasta Casserole
Submitted by: ErinC, OH.
Ingredients:
10 oz. uncooked mostaccioli (tubular pasta)
1 (10 oz.) pkg. frozen, chopped spinach, thawed
2 tsp. oil
2/3 c. chopped onion
2 lg. cloves garlic, minced
1 lb. boned, skinned chicken breast, cut in 1 inch pieces
2 (14 1/2 oz.) cans whole tomatoes, un-drained, coarsely chopped
3 tbsp. tomato paste
1/2 c. grated Parmesan cheese
1 1/4 tsp. dried whole basil
3/4 tsp. oregano
1/4 tsp. salt
1/4 tsp. crushed red pepper
Directions:
Cook mostaccioli pasta according to package directions; drain. Place spinach on paper towels; squeeze until barely moist. In large skillet, place oil and sauté onion and garlic until tender. Add chicken; cook just until chicken loses its pink color, stirring constantly. Stir in tomatoes and spices; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Combine pasta, spinach, chicken mixture, and 1/4 cup cheese in a bowl; stir well. Spoon into lightly greased 13 x 9 inch baking dish. Sprinkle with remaining 1/4 cup cheese. Bake at 350 degrees for 20 minutes.
Chicken Cordon Bleu Casserole
Submitted by: Mason Cowell, OH.
Ingredients:
6-8 chicken breasts, cooked and boned
2 cans cream of chicken soup
1/2 lb. Swiss cheese, sliced
1/2 lb. ham slices
1 box croutons, crushed
1 stick butter, melted
Directions:
In a 9 x 13 inch pan, layer chicken, spread with soup, then layer ham and cheese. Combine croutons and butter, spread over chicken mixture. Bake 45 minutes at 350 degrees, uncovered.
Chicken, Asparagus and Mushroom Casserole
Submitted by: 1coolHDchick, OH.
Ingredients:
6 halves chicken breasts, cooked and boned
Fresh asparagus (may use canned or frozen)
2 c. chicken broth
1 c. milk
Enough flour for white sauce
2 tbsp. lemon juice
1 c. mayonnaise
Parmesan cheese, grated
1 pt. fresh mushrooms, sliced
Directions:
Skin the chicken; boil down the water it was cooked in; make white sauce with 2 cups chicken broth, milk and flour (very thick sauce). Barely cook the asparagus and drain. Add lemon juice and mayonnaise to white sauce. In a casserole layer first the chicken breasts, cover with white sauce, then a layer of asparagus, the white sauce. Next the mushrooms sliced and rest of the white sauce. Top with grated Parmesan cheese. Bake in 350 degree oven for about 1 hour or until hot and bubbly. Serve with garlic bread and green salad. Serves 6.
Ground Beef and Potato Casserole
Submitted by: 1up4down, OH.
Ingredients:
1 lb. ground beef
Salt and pepper to taste
1 sm. onion, sliced
4 med. potatoes, sliced
1 green pepper, sliced
1 can cream of mushroom soup
Directions:
Brown ground beef with salt and pepper in skillet, stirring until crumbly; drain. Place in one quart casserole. Layer next three ingredients over ground beef. Top with soup. Bake covered, at 350 degrees for one hour or until potatoes are tender.
Beef and Beans Casserole
Submitted by: raerayk, KY.
Ingredients:
1 lb. ground beef
1 28 oz. can Bush's Baked Beans
1/2 cup chopped green peppers
1/2 cup chopped onion
1 6 oz. tomato paste
1 8 1/2 oz. package Jiffy Corn Muffin Mix
1/2 cup package shredded Cheddar cheese
Directions:
In a skillet, sauté ground beef, onion and green peppers until meat is browned. Drain excess grease. Combine meat mixture, Bush's Baked Beans and tomato paste. Spoon into a lightly greased 8 inch square baking dish. Prepare muffin mix according to package directions. Spread evenly over bean mixture. Bake at 350°F for 30 minutes, sprinkle with cheese and continue baking 5 minutes more, or until cheese melts.
3 Layer Beef Casserole
Submitted by: Shannond, Pa.
Ingredients:
2 lbs. lean ground beef
2 cloves garlic, minced
1 lg. onion, finely chopped
2 (15 1/2 oz.) cans tomato sauce
1 tbsp. dried basil
1 (8 to 10 oz.) pkg. spinach fettuccine
1 c. Cheddar cheese, shredded
1 (8 oz.) pkg. cream cheese
1/2 c. sour cream
1/2 c. milk
9 x 13-inch glass casserole
Directions:
Brown ground beef; drain fat. Stir in garlic, onion, tomato sauce and basil. Cover; simmer for 30 minutes. Cook noodles until tender, about 8 minutes; drain. Spread meat mixture into shallow 3-quart casserole. Top evenly with noodles. Sprinkle with Cheddar cheese. Whip cream cheese, sour cream and milk until smooth; pour over top. (Can chill until next day.) Bake, covered, at 350 degrees for about 40 minutes. A glass casserole shows off colorful layers. Serves 6 to 8.
Macaroni and Beef Tomato Casserole
Submitted by: angie Anderson, Pa.
Ingredients:
1/2 lb. ground beef
3/4 c. chopped onion
1/2 c. chopped green pepper
1 tsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. black pepper
2 c. tomatoes
1/2 c. grated cheese
2 c. cooked macaroni
Directions:
Brown first 3 ingredients. Add all other ingredients. Put in buttered casserole dish. Bake at 350 degrees for 45 minutes.
Beef – Turkey Casserole
Submitted by: Jean May Lewis, KY.
Ingredients:
1 med. onion, chopped
1 lb. 95% lean ground beef
1 lb. ground turkey
1 (16 oz.) can B & M baked beans
3/4 c. Lloyds barbecue sauce
1/2 tsp. minced garlic or 2 cloves garlic, minced
1 (9 1/2 oz.) can refrigerated biscuits
1 (8 oz.) pkg. shredded Cheddar or Monterey Jack and Colby cheese
2-3 qt. saucepan
3 qt. casserole dish
Directions:
Preheat oven to 375 degrees. Sauté onions in butter until tender. Brown ground beef and ground turkey with onions, drain fat. Add beans, barbecue sauce, garlic, pepper to taste and 1/2 of the cheese. Pour mixture into casserole dish. Cut biscuits in half to form 20 1/2 circles. Place biscuits, cut side down, around edge of casserole on top of meat mixture. Top with remainder of the cheese. Bake, uncovered at 375 degrees for 25-30 minutes or until biscuits are golden brown. Servings: 6-8.
Turkey Loaf
Submitted by: Kerry Barnes, Ky.
Ingredients:
2 eggs, slightly beaten
4 tablespoons melted butter
1 package Pepperidge Farm herb stuffing
1 1/2 cups turkey or chicken broth
2 cups cooked turkey or chicken, cut up
2 tablespoons fresh parsley, minced
2 tablespoons onion, minced
3 cloves garlic, minced
1/2 tsp. black pepper
2 tablespoons minced green pepper
Sauce:
1 10.5 oz. can cream of celery soup
3/4 cup milk
Directions:
This is a good way to use leftover turkey or chicken.
If you have any leftover gravy, up to 1/2 cup may be added to the broth (to equal the 1 1/2 cups called for). You can also add whole cranberries and fresh mushrooms as a variation. Combine all ingredients (except those for sauce) in the order listed. For extra flavor, the onion and garlic may be sautéed in butter before being added, but this is optional. Grease a 9x5x3-inch loaf pan. Press mixture into pan and bake at 375°F for 30-40 minutes or until top is firm. To make the sauce, combine celery soup with milk in a saucepan; simmer for 3 minutes. Pour half over the top of the loaf. Serve remaining sauce in a gravy bowl or ladled over the top of individual slices. Serve with cranberry sauce on the side.
Left Over Casserole
Submitted by: MamabeareH, Ky.
Ingredients:
2 c. cut up chicken or turkey
2 c. celery, chopped
1 can cream of chicken soup
1 can water chestnuts
1 pkg. frozen peas
1/2 sm. jar pimiento
Chow Mein noodles
Directions:
Use cooked or leftover chicken or turkey. Chop celery and cook 3 to 5 minutes. Cook peas just a little. Mix all together. Bake at 350 degrees for 45 minutes. Cover with chow mein noodles. Bake 15 minutes longer.
Turkey and Stuffing Casserole
Submitted by: Marie Powell, Pa.
Ingredients:
Stove Top stuffing or leftover stuffing
1 can cream of chicken soup
1 c. milk
2 c. chicken or turkey
Onion and peas (optional)
Salt & pepper to taste
Directions:
Put leftover stuffing or Stove Top stuffing in bottom of 9 x 12 inch pan. In a bowl, mix 1 can cream of chicken soup, 1 cup of milk, chicken or turkey, a little onion and peas (if desired), salt and pepper to taste. Spoon over stuffing and bake at 350 degrees for approximately 30 minutes.
Mel’s White Chili
Submitted by: meldavisjames, OH.
Ingredients:
1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1 large onion, chopped
1 cup chicken broth
4 ounces green chiles, chopped
1 large can white kidney beans (cannellini), undrained
1 teaspoon garlic powder
2 cloves garlic, minced
1 tablespoon cumin seeds, ground
1/2 teaspoon oregano
1/2 teaspoon cilantro
1/8 teaspoon ground red pepper
Directions:
Heat oil and sauté chicken and onion 4 to 5 minutes. Remove chicken and cover to keep warm. Add garlic to pan and cook 2 minutes or until onions begin to brown. Stir in chiles, spices and broth and simmer on low heat for 30 minutes. Stir in cooked chicken and beans. Simmer until tender. Serve garnished with Monterey Jack cheese.
Chili Rellenos Bake
Submitted by: Barry Shapiro, Pa.
Ingredients:
4 egg whites
1/3 cup all purpose flour
16 oz. shredded Mexican blend cheese
1 cup evaporated milk
3 cans whole green chilies
1 8 oz. can enchilada sauce
Directions:
Heat oven to 350F. Spray a 2 quart casserole dish. In medium bowl, combine egg whites, milk, and flour; beat until well blended. Place 1/2 the green chilies in baking dish. Cover with 1/2 of the egg mixture. Spread 1/3 of the cheese on top. Repeat layers, saving last 1/3 of the cheese. Pour sauce on top of casserole. Bake @ 350*F. for 25 to 30 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes to melt cheese and until casserole is bubbly. 6 to 8 servings
Daddy’s 5 Alarm Chili
Submitted by: Anna Lin Parsons, Ky.
Ingredients:
1 lb. ground chuck
1 large can Bush's chili beans
1/2 packet William's chili seasoning
3 ripe habanero peppers
3 ripe jalepeno peppers
1/2 tablespoon garlic powder
1/2 tablespoon ground cayenne pepper
1/2 tablespoon Tabasco Brand Hot Sauce
Directions:
Brown one pound of ground chuck, and drain. You may either slice your peppers or use whole (I use them whole). Let the chili simmer for about 45 minutes, then remove the peppers. But if you want the heat, slice them. There really is no right way to make this chili; just add the ingredients in a saucepan, and heat on medium for about 20 minutes or until you want to "experience" it. Feel free to deviate. The only thing constant is change.
Turkey Chili
Submitted by: Big Daddy K, Pa.
Ingredients:
1 lb ground turkey
1 cup chopped onions
1 can diced green chilies
1 can diced tomatoes
2 tablespoons olive oil
2 cloves garlic
4 tablespoons chili powder (to your taste)
Salt & pepper
Hot sauce if desired
Directions:
Brown ground turkey in olive oil until brown, add onions and cook until soft. Add garlic, salt, pepper and chilie powder, mix well, add chopped chilies, diced tomatoes and simmer for about an hour on low. Serve with sour cream and grated cheese. Add hot sauce if desired.
Black Bean Chili
Submitted by: Kathy Carter
Ingredients:
1/2 pound lean ground beef
1 large onion, diced
3 cloves garlic, minced
2 (15-oz.) cans black beans
1 (28-oz.) can tomato puree
1 (15-oz.) can corn, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Directions:
Preheat a deep skillet over medium-high heat. Brown beef until no longer pink, about 5 minutes. Drain. Add onion and garlic and sauté until soft, about 5 minutes. Add beans (un-drained), tomato purée, corn, chili powder, cumin and pepper. Bring to a boil, cover and lower heat; simmer gently for 10 minutes until thoroughly heated. Makes 6 servings.
Seasoned Pork Loin
Submitted by: Kathy Carter, Ky.
Ingredients:
2 teaspoons Salt (Coarse), divided
3 garlic cloves
2 teaspoons prepared no-salt Italian OR Mediterranean spice blend
1 (3-1/2 pound) boneless pork loin roast, trimmed of fat
1 tablespoon vegetable oil
Directions:
Sprinkle 1 teaspoon Salt (Coarse) over garlic cloves. Chop garlic with Salt (Coarse) until minced. Combine garlic/salt mixture with remaining teaspoon Salt (Coarse) and no-salt spice blend. Pat pork roast dry with paper towel. Place roast on rack in lightly greased shallow pan. Brush roast with oil; sprinkle with salt/garlic/spice mixture. Press into pork roast. Roast meat at 350°F., for 20 to 22 minutes per pound or until internal temperature reaches 160°F. for medium or 170°F. for well done. Allow meat to rest 15 minutes. Brush off excess salt if desired. Slice and serve. Makes 6-8 servings.
Slow Cooker Pork
Submitted by: sweetbeeme, Pa.
Ingredients:
1 pork loin roast (or your favorite cut)
1 pkg dried onion soup mix
1 tbsp. fresh minced garlic or 1 tsp dried garlic powder
1 tsp. black pepper
1 tsp. whole caraway seeds
1 cup water (approx)
Directions:
Place roast in Crockpot. Add water, spices and soup mix. Cook 4 hours on med-high for a 2-lb roast, and 1 additional hour per pound, up to approximately 8 hours.
As long as moisture remains in the pot, there is no danger of overcooking. Potatoes, carrots may be added under the roast, if desired. Delicious served with Yorkshire pudding and gravy made from the cooking liquid.
Cranberry Pork Roast
Submitted by: Catherine, OH.
Ingredients:
4 medium potatoes, peeled and cubed
1 (3 lb) boneless pork top loin roast
1 (16 oz can) whole cranberry sauce
1 (15 oz can) apricot halves in light syrup, drained
1/2 cup chopped onion
1/2 cup snipped, dried apricots
2 tbsp. sugar
1 tsp. dry mustard
1/4 tsp. cayenne pepper
1 tbsp. cornstarch
1 tbsp. cold water
Directions:
Place potatoes in a 5-6-quart slow cooker. Place meat on top of potatoes.
In a blender, combine cranberry sauce, drained apricots, onion, dried apricots, sugar, mustard, and cayenne pepper. Cover and blend until nearly smooth. Pour fruit mix over pork. Cover, cook on low for 5-1/2 to 6-1/2 hrs. Remove meat and potatoes from cooker to a serving platter, cover and keep warm. SAUCE: Transfer cooking juices from cooker to a 4-cup glass measuring cup, skim off fat. Measure 2 cups juices, discard remaining juices. Pour juices into a medium saucepan. Stir together cornstarch and water. Add to saucepan, stirring to combine. Cook and stir over med heat until thickened and bubbly. Cook and stir for 2 more minutes. Slice roast, serve sauce with potatoes and roast.
A very savory dish.
Desserts from Melody and Friends:
Melody’s Carrot Cupcakes
Ingredients:
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 Granny Smith (or other) apples, peeled and cored
1 cup finely shredded carrots
3/4 cup applesauce
1/3 cup vegetable oil
1 large egg
1 teaspoon rum
1 16 oz pkg. cream cheese frosting
Shredded coconut
Directions:
Preheat oven to 350°F. Note: This recipe is quick and easy using a food processor. No need to wash processor bowl between steps. If a food processor is not available, use applesauce from a jar instead and grate the carrots using a box grater.
Select a 12-count muffin tin and brush insides of cups with vegetable oil; dust lightly with flour and shake out excess. Alternatively, line muffin cups with buttered paper or foil cupcake liners. In the bowl of a food processor, combine flour, baking powder, baking soda, brown sugar, ginger, cinnamon and salt. Dump contents of processor bowl out onto wax or parchment paper. Wash, peel and core apples. Wash and peel carrots; remove and discard both ends. Puree apples in food processor until smooth; measure out 3/4 cup (applesauce from a jar may be substituted). Add egg, oil and rum (1/2 teaspoon vanilla may be substituted for the rum, if desired); process contents for 5 seconds. Remove contents of food processor to a bowl. Fit food processor with shredding disc and process carrots until 1 cup is obtained. Add shredded carrots to applesauce mixture in the bowl and stir only until combined. Stir in flour mixture until all ingredients are mixed. Pour the batter into muffin cups until the cups are filled 2/3 full. Bake in a preheated 350°F oven for 20-25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and let pan cool on wire rack for 5 minutes. Remove cupcakes and allow to sit for 30 minutes. Frost with cream cheese frosting and sprinkle tops with grated coconut.
Thanksgiving Friendship Carrot Cake
Ingredients:
1 c. all-purpose flour
3/4 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. salt
1 egg
1/3 c. vegetable oil
1 c. Friendship Starter
1 c. finely grated carrots
1/3 c. raisins
1/3 c. chopped pecans or walnuts
Pudding Frosting
Directions:
Preheat oven to 350°F. Grease an 8" square cake pan. Stir or sift together flour, sugar, baking powder, baking soda, cinnamon and salt. In mixer bowl, beat egg until light, then add oil and starter. Slowly stir in dry ingredients. Stir in carrots, raisins and nuts. Pour batter into prepared pan. Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack, then frost top. Cut in squares.
NOTE: Recipe can be doubled and bake in a greased 9"x13" pan for about 50 minutes. Yield: 1 (8") cake.
Melody’s Carrot Raison Drop Cookies
Ingredients:
1 cup rolled oats or oatmeal
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 teaspoon vanilla, coconut or rum flavoring
1 egg
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1 cup finely shredded carrots
1/2 cup raisins or Craisins
1/2 cup chopped walnuts or pecans
2 cups confectioners' sugar
2-3 tablespoons orange juice
Directions:
Preheat oven to 375°F. Using a food processor, process oats or oatmeal until it reaches the consistency of flour. Set aside oatmeal. Using the shredding disc of the food processor, process the carrots. In the bowl of an electric mixer, combine brown sugar, vanilla, egg and butter; beating well until fluffy. Add oats, flour, baking powder, salt, cinnamon and cloves. Stir in the grated carrots and raisins (or Craisins and nuts, if using) last. Drop by large spoonful’s onto greased, sprayed, or silicone-lined cookie sheets. Bake for eight to 10 minutes at 375°F or until golden brown. Cool on wire racks before frosting. To make frosting, beat together confectioners' sugar and orange juice until spreading consistency. Frost cooled cookies. Makes 3 dozen cookies.
Alice’s Carrot Thanksgiving Cookies
Submitted by: Alice MacKenna, OH.
Ingredients:
1/2 cup butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups rolled oats
1 cup raisins
1 cup grated raw carrots
1 cup chopped nuts
1 tablespoon spicy rum
Directions:
Cream brown sugar and white sugar with butter. Beat eggs with a fork and stir in. In a separate bowl, mix together well baking powder, baking soda, salt, flour, cinnamon, nutmeg, and rolled oats. Stir together with the butter and sugar mixture.
Add raisins, carrots and nuts. Stir in rum. Mix until all ingredients are well combined.
Drop by teaspoonful’s onto lightly greased cookie sheets. Flatten slightly with a fork.
Bake in a preheated 350°F oven for 25-30 minutes. Makes about 3 dozen.
Dianne’s Thanksgiving Cake
Submitted by: DCM544, Pa.
Ingredients:
2 c. flour
2 c. sugar
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1 tsp. salt
1 tsp. soda
1 c. Wesson oil
1 c. buttermilk
3 eggs
1 c. strawberry preserves
1/2 c. chopped nuts
Directions:
Mix together all ingredients except preserves and pecans. Cream sugar, spices, and Wesson oil and eggs. Add flour, salt, and soda alternately with buttermilk. Mix well. Add preserves and nuts. Bake in greased and floured bundt pan at 350 degrees for 1 hour or until cake tests done. Cook cake upright for 20-25 minutes before turning over on cake plate.
A Thanksgiving Cobbler
Submitted by: HollyK, Pa.
Ingredients:
1 box of yellow cake mix (Duncan Hines)
2 sticks of butter
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. chopped nuts
1 lg. can peach pie filling
1 lg. can whole cranberry sauce
Directions:
Combine dry ingredients. In 13 x 9 greased baking dish pour in filling and sauce and mix well. Sprinkle dry ingredients on top. Bake at 350 degrees for 45 minutes to an hour.
Thanksgiving Cranberry Cobbler
Submitted by: HollyK, Pa.
Ingredients:
1 pkg. Duncan Hines deluxe yellow cake mix
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. (2 sticks) butter, softened
1/2 c. chopped nuts
1 (21 oz.) can peach pie filling
1 (16 oz.) can whole cranberry sauce
Vanilla ice cream or sweetened whipped cream
Directions:
Preheat oven to 350 degrees. Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts; set aside. Combine peach pie filling and cranberry sauce in ungreased 9x13x2 inch pan; mix well. Sprinkle crumb mixture over fruit. Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with ice cream or whipped cream. 16 servings.
Thanksgiving Fall Pie
Submitted by: genielynn666, OH.
Ingredients:
1 pkg. yellow cake mix (Duncan Hines)
1 tsp. cinnamon
1/4 tsp. nutmeg
2 sticks butter, softened
1/2 c. nuts
1 (21 oz.) peach pie filling
1 can whole cranberry sauce
Directions:
Combine dry cake mix, cinnamon and nutmeg. Cut in butter until crumbly. Stir in nuts. Set aside. Combine pie filling and cranberry sauce in ungreased 13 x 9 pan. Mix well. Sprinkle crumb mixture over fruit. Bake 350 degrees for 45 to 50 minutes. Serve with Cool Whip or ice cream.
Old-Fashioned Raison Pie
Submitted by: Carol Helbrandson, Pa.
Ingredients:
2 c. raisins
2 c. water
1/2 c. brown sugar, packed
2 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. salt
1 tbsp. lemon juice
1 tbsp. butter
Pastry for double 9" crust
Directions:
Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in lemon juice and butter. Cool slightly. Turn into pastry lined pan. Cover with top pastry or lattice strips.
Cinnamon Apple Custard Pie
Submitted by: Tracy Campo, OH.
Ingredients:
1 unbaked 9 inch pie shell
4 med. cooking apples, peeled and thinly sliced
1 tbsp. lemon juice
1/2 c. sugar
2 eggs
1 1/4 c. light cream
2 tbsp. butter, melted
1/4 tsp. nutmeg
2 tbsp. sugar
1/2 tsp. cinnamon
Directions:
Prepare pie crust; chill. Toss sliced apples with lemon juice and sugar in large bowl. Arrange slices in over lapping circles in pie crust. Cover loosely with foil and bake 20 minutes at 400 degrees. Remove foil. Beat eggs slightly in small bowl. Beat in cream, melted butter and nutmeg. Pour over the apples in the shell and continue baking another 10 minutes. Mix the sugar and cinnamon. Sprinkle over top of pie and bake 10 minutes longer or until pastry is golden and custard is almost set. Cool on wire rack at least 2 hours before cutting.
Pear Crumble Pie
Submitted by: powerchick22, Pa.
Ingredients:
Crust:
1 c. all purpose flour
2 tbsp. water
2 tbsp. sugar
1/3 c. butter
Pear Filling:
6 large pears, ripe yet firm
2 tbsp. lemon juice
1/2 c. sugar
1/2 tsp. grated lemon rind
1/2 tbsp. cornstarch
Crumb Topping:
1/2 c. sugar
1/2 c. all purpose flour
1/4 tsp. nutmeg
1/4 tsp. powdered sugar
4 tbsp. butter, in pieces
Directions:
Place flour in bowl. Remove 2 tablespoons flour and combine with water to make a paste. Cut butter into remaining flour and sugar until mixture is crumbly. Stir paste into mixture. Make a dough. Roll out to fit a 9-inch pie plate. Crimp edges. Pare, core and slice pears. Place in a bowl. Sprinkle with lemon juice. Combine sugar, lemon rind, and cornstarch. Toss with pears. Mound pears in crust. Combine the sugar, flour, nutmeg and ginger in bowl. Cut in butter until mixture is crumbly. Sprinkle topping over pears. Bake at 400 degrees for 10 minutes. Lower heat to 350 degrees. Bake 35-45 minutes until crust is golden and pears are tender. Cool on rack until slightly warm or room temperature. Serve.
Easy Pumpkin Pie
Submitted by: Jane Staples, Pa.
Ingredients:
1 (9 inch) unbaked pastry shell
1 (16 oz.) can pumpkin
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
Directions:
Preheat oven to 425 degrees. Combine ingredients in large bowl, pour into shell, bake 15 minutes, reduce oven temperature to 350 degrees and continue baking 35-40 minutes until knife inserted in center comes out clean.
Pumpkin Frost Pie
Submitted by: kayKsmythe, OH.
Ingredients:
1 cup pumpkin, fresh, frozen or canned
1/2 cup brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
Pinch each of nutmeg and ginger
Few drops vanilla or rum
1 pint vanilla ice cream, softened
9-inch graham cracker pie crust
Directions:
Mix together pumpkin, sugar, salt and spices. Add pumpkin mixture to ice cream and blend well. (If using fresh or frozen pumpkin, squeeze out excess liquid).
Pour into pie shell and freeze until firm. Top with whipped cream flavored with confectioners' sugar and a few drops of rum or serve with vanilla ice cream.
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