THANKSGIVING RECIPES
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French's Green Bean Casserole (adapted from French's can)
2 (10 3/4 oz. can Campbell's cream of mushroom soup)
1 1/2 cup of milk
1/2 tsp black pepper
1 (2.8 oz) French's french fried onions
1 (50 oz. can of green beans or 3 (14 1/2 oz.) cans
Mix soup and milk, then add pepper, beans and 1/2 can onions in null pan.
Bake 350 degrees for 30 minutes until hot-stir
Top with remaining mushrooms
Stuffing Recipe
2 boxes Turkey Stove Top dressing
8 T butter or margarine
3 Cups hot water
(Optional: add 1/2 cup sauteed onions and 1/2 cup sauteed celery and 1/2 tsp sage)
Prepare according to package directions. Boil 3 null water in large saucepan. Stir in contents of both pouches and cover (add optional onions, celery and sage for more flavor)
Wild Rice Pilaf ---prepare according to directions on Uncle Bens' Rice Pilaf box and add drained null mushrooms.
Sour Cream potatoes--prepare according to directions on Betty Crocker box. Substitute whipping cream instead of milk for more flavorful potatoes. Garnish with fresh parsley or paprika if desired.
Corn---prepare according to directions --add 2 tsp of sugar to sweeten and 1/4 to 1/2 stick of butter if desired.
Rolls- prepare according to package directions
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Turkey Recipe
2 T sage
1/4 cup butter
1 tsp salt
1/2 tsp pepper
3 stalks celery
1 onion
1 can Swanson's chicken broth
Wash bird, remove all packages (neck and gizzards) from inside bird. Baste melted butter over the top. Sprinkle bird with sage, salt and pepper. Place celery and one onion sliced in half in bird. Pour chicken broth inside bird over celery and onion. Cook according to directions on turkey packaging. To speed up cooking place turkey in null Turkey Oven bag (follow turkey weight/cooking directions). Most turkeys cook in a null bag in under 2 hours.
Turkey Gravy
2 packs McCormick's Turkey Gravy
2 cups cold water
Mix in small saucepan. Stir frequently on medium heat until mixture comes to boil. Reduce heat and simmer 1 minute. Gravy will thicken.
Optional: add 1/2 tsp sage and 1/2 cup turkey drippings.
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(You can cut back on ingredients in shopping list or make two pies)
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
DIRECTIONS
Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake 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. (Do not freeze as this will cause the crust to separate from the filling.) Serve with cool whip if desired.
Peach Cobbler Recipe
2 Cans 29 oz. sliced peaches in heavy syrup
2 boxes jiffy pie crust mix
2 tsp vanilla
1 tsp almond flavoring (optional)
2 tsp cinnamon
Spray null pan with cooking spray. Pour peaches with juices into pan. Add spices,and flavorings, mix.
Prepare Jiffy pie crust according to directions. Roll out pie crust and cut into ribbon strips 1" null" and 1"null". Layer on top of peaches with gaps in between. Bake at 350 degrees until golden brown crust 35-45 minutes.
Apple Pie
Bake according to box directions.
Optional: Serve covered in caramel with cinnamon ice cream.
