Thanksgiving Recipes (48) - 11-26-97 Recipe Swap (updated) (2024)

OUR THANKSGIVING KITCHENS
Recipe Swap - November 26, 1997

48 RECIPES IN THIS FILE:
Martha Stewart's Jack-Be-Little Souffles
Russian Potato Casserole with Caramelized Onions
Pi and Paul's Curried Corn
Sr. Ricardo McCharles Mexican Corn Saute
Cranberry Salad
Cranberry Marble Salad
Cranberry Salad Mold
Apricot-Almond Tea Bread
Spicy Crab Cakes
Crab Stuffed Mushrooms
Hot Crab Dip
Easy But Delicious Spinach Casserole
Carrots Elegante
Garlic Rosemary Turkey
Low-Fat Gravy
Cranberry Pear Chutney
Crustless Pumpkin Pie
Ambrosia
Pistachio Supreme
Bourbon Sweet Potato Puree
Mexican Corn Casserole
Cherry Crisp
New England Style Mashed Sweet Potatoes
Microwave Corn Pudding
Mother's Corn Pudding (Creek Indian)
Cheese Scalloped Corn
Vinegar Pie
Old-Time Vinegar Pie
Gravy Tips
Mashed Potatoe Tip
Pumpkin Leather Roll-Ups
Pumpkin Dump Cake
Quick Pumpkin Crunch Cake
Pistachio Supreme
Pumpkin Cake Roll
Vanilla Wafer Cake
Raspberry-Cranberry Jello
Whipped Jello Cake
Raspberry Jello Salad
Rose Beauty Salad
Raspberry Jello Salad
Using Vinegar To Baste A Turkey?
Smoky's Scratch Basting Sauce
Turkey Simon And Garfunkel
Monkey Bread
Seasoned Leg Of Lamb
Country Style Leg Of Lamb
Fresh Cranberry Sauce

MARTHA STEWART'S JACK-BE-LITTLE SOUFFLES
Makes 12 servings

Remove top stem and take out seeds from:
12 Jack-Be-Little (miniature) Pumpkins
Brush top of each with egg wash (1 egg beaten with 1 tsp water) and dip in sugar for garnish. Set aside.

Beat together until all lumps disappear:
4 egg yolks
1/2 cup dark brown sugar
1/2 cup white sugar

Beat in:
2 1/4 cups evaporated milk
3 cups pureed pumpkin
2 1/4 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 tsp ground nutmeg
3/4 tsp salt
1/2 tsp ground allspice
1/2 tsp ground cloves

Beat to soft peaks (not dry):
4 egg whites
2 tbsp sugar
Fold into pumpkin mixture.

Spoon into hollowed pumpkins. Sprinkle top of each with about 1/4 tsp sugar.

Bake in preheated 425 degree F oven for 10 min. Reduce to 350 degrees F and bake another 25 minutes until puffed and golden brown. Cool slightly and serve immediately.

RUSSIAN POTATO CASSEROLE WITH CARAMELIZED ONIONS
From: Emma
Makes 8 servings

"Here's a recipe for a new twist on a potato dish."

FOR THE CARAMELIZED ONIONS:
6 large sweet onions, diced or sliced thin
5 Tbsp. butter
1 Tbsp. sugar
FOR THE POTATOES:
4 lbs. Russet (baking) potatoes
Chicken stock
1 stick (1/2 cup) butter
4 eggs, beaten
1 cup sour cream (plus additional for top)
1 cup heavy (whipping) cream
1 Tbsp. thyme (or to taste)

TO PREPARE THE ONIONS:
Caramelize onions in 5 tablespoons butter, stirring occasionally. When onions are deep brown, add sugar, saute few minutes more (total cooking time for onions will be about 1 1/2 hours).

TO PREPARE THE POTATOES:
Boil potatoes in chicken stock until slightly overdone. Drain, reserve stock. Mash potatoes, adding 1/2 cup butter.

Add eggs to sour cream. Add this to potatoes, stirring quickly to distribute egg evenly as it cooks in the hot potatoes. Add heavy cream and thyme. Add enough reserved stock to make potatoes rather loose; they will dry out in oven.

TO ASSEMBLE AND BAKE:
Layer the potato mixture and caramelized onions in a buttered baking dish:
1/3 potatoes
1/2 onions
1/3 potatoes
1/2 onions
1/3 potatoes
Sour cream

Bake at 350 degrees F for 30-35 minutes, till top is lightly browned.

Emma: I'm on a corn kick - must be the season...

PI AND PAUL'S CURRIED CORN
Source: Taber and District Chamber of Commerce
Makes 3 servings

"Different and delicious."

2 cups frozen corn kernels (or fresh)
2 tbsp. butter
3 tbsp. finely chopped onion
2 tbsp. finely chopped red bell pepper
1/4 to 1/2 tsp. curry powder
1/2 cup sour cream
1/2 tsp. salt
1/8 tsp. ground black pepper

Put corn, butter, onion, bell pepper and curry powder into saucepan and saute for 1 minute. Cover and simmer until tender 8-10 minutes, stirring often.

Then add sour cream, salt and black pepper.

SR. RICARDO MCCHARLES MEXICAN CORN SAUTE
Source: Taber and District Chamber of Commerce
From: Emma
Makes 4 servings

"This recipe is for those who want to add a little spice to their dishes."

3 tbsp. butter, melted
1 (1 lb.) can whole kernel corn, drained (or 2 cups fresh corn kernels)
1 tbsp. chopped green bell pepper
1 tbsp. chopped pimento
1/2 tsp. chili powder
1/2 tsp. salt

Mix everything in a skillet. Cover and simmer 10-15 minutes stirring occasionally.

CRANBERRY SALAD

2 pkg. (3 oz. each) cherry Jello
2 cups hot water
1 (1 lb.) can jellied cranberry sauce
1 cup crushed pineapple, drained
1 cup chopped nuts (optional)
1 cup sour cream

Heat Jello, 2 cups hot water and cranberry sauce until Jello is dissolved and mixture is smooth. Chill until mixture is partially set.

Stir in pineapple and nuts (if using). Put half of the cranberry mixture in a serving dish. Spread sour cream on top and put the remaining half of the cranberry mixture on top. Chill until firm.

CRANBERRY MARBLE SALAD

2 pkgs. (3 oz. each) cherry or strawberry Jello
2 cups boiling water
1 (8 3/4 oz.) pineapple tidbits, undrained
1 (16 oz.) can whole cranberry sauce
1/2 cup coarsely chopped nuts
1 cup sour cream
Lettuce (for serving)

Dissolve gelatin in 2 cups boiling water. Stir in pineapple and cranberry sauce. Chill until partially set.

Stir in nuts and spoon into an 8x8-inch pan. Spoon sour cream on top and stir through to make marble effect. Chill until firm.

Cut into squares and serve on lettuce.

CRANBERRY SALAD MOLD

2 pkgs. (3 oz. each) strawberry Jello
2 cups hot water
1 cup crushed pineapple, drained
1 fresh apple, cut up
1 (1 lb.) can whole cranberry sauce
1 cup chopped nuts
1 (16 oz.) container sour cream

Mix the Jello with 2 cups hot water; cool. Add pineapple, apple and cranberry sauce. Refrigerate until partially set.

Add nuts and mix. Layer sour cream with the Jello mixture in a decorative mold. Let mixture firm up in the refrigerator before adding a new layer.

denise: Doesn't this sound great?

APRICOT-ALMOND TEA BREAD
Source: the California Almond Board
From: denise
Makes 1 (8 1/2-inch) loaf / 16 (1/2-inch) slices

1 (6 oz) package dried apricots, coarsely chopped
3/4 cup orange juice
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1/2 cup milk
1 egg
3 tablespoons butter or margarine, melted
1 teaspoon salt
1 cup slivered or whole natural almonds, toasted and coarsely chopped*

Heat oven to 350 degrees F. Grease and flour an (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pan.

In small saucepan bring apricots and orange juice just to boiling. Pour into large bowl; cool to lukewarm.

Add remaining ingredients except almonds. Mix just to blend thoroughly. Gently mix in almonds. Turn into pan; level top.

Bake in center of oven about 1 hour and 15 minutes, until pick inserted into center comes our clean. Cool in pan 10 minutes. Turn out of pan onto rack to cool.

While still slightly warm, wrap securely in plastic wrap or aluminum foil. Slice to serve.

Flavor is best if bread is allowed to stand 24 hours before serving.

*To toast almonds, spread in an ungreased baking pan. Place in 350 degree F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

SPICY CRAB CAKES
Source: Corine / Marx Brothers
From: Cow/AR
Makes 6 servings

1 pound fresh crab meat
1 cup fine dry bread crumbs (plus additional for coating)
1/2 cup finely chopped red bell pepper
1/3 cup finely chopped parsley
1 large egg
3 tablespoons mayonnaise
1 tablespoon finely chopped green onion
1 tablespoon ground black pepper
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon mustard powder
2 tablespoons oil
2 tablespoons butter

Lightly mix all the ingredients together, except oil and butter, and shape into patties. Roll in additional bread crumbs to cover.

Fry the cakes in a mixture of 2 tablespoons of oil and 2 tablespoons of butter.

Serving Ideas: Serve with a papaya salsa or co*cktail sauce.

CRAB STUFFED MUSHROOMS
Source: Corine
From: Cow/AR
Makes 4 servings

1/2 pound crabmeat
1/2 cup bread crumbs (plus additional for topping)
1 1/2 teaspoons mayonnaise
6 green onions, diced small
1/4 cup red bell pepper, diced small
1/4 cup chopped fresh parsley
1 egg white
1 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay Seasoning
1/8 teaspoon dry mustard
1/8 teaspoon salt
12 large mushroom caps

Mix all of the ingredients together except mushrooms.

Stuff mushroom caps with crab mixture. Put additional breadcrumbs in dish and dunk the top of the crab stuffing into the breadcrumbs.

Bake at 400 degrees F for 15 to 20 minutes. Broil for another 3 to 5 minutes.

I also add cayenne pepper to mine because I like them hot.

HOT CRAB DIP
Source: Wilma
From: denise

"This has been in the family for as long as I can remember. Serve with toast squares, melba toast or something "stiff" that will hold up to this dip/spread as it is rather thick."

3 packages (8 ounces each) cream cheese
3 cans (6 ounces each) crabmeat, picked over
1/2 teaspoon garlic salt
1/2 cup Hellman's mayonnaise
2 teaspoons mustard
1/4 cup dry sherry
2 teaspoons powdered sugar
1 teaspoon onion juice
1/2 teaspoon seasoned salt

Melt cream cheese in top of double boiler.

Add remaining ingredients; mix well. Place in a chafing dish.

May be frozen and reheated.

EASY AND DELICIOUS SPINACH CASSEROLE
Source: Jeanne Hinds
Makes 8 servings

2 packages (10 ounces each) frozen chopped spinach
1 (8 ounce) package cream cheese, softened
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (2.8 ounce) can Durkee French Fried Onions, divided use
Ground black pepper, to taste

See Also

Thanksgiving Dinner Recipes

4 or 5 large red skinned potatoes, scrubbed well
2 or 3 small sweet potatoes, peeled
2 cloves garlic, peeled
1 parsnip, if available, peeled and diced
Salt, pepper, dried parsley, to taste
1 tbsp butter (plus additional, if needed)
1/4 to 1/2 cup 99% fat free chicken broth, as needed
Salt and freshly ground black pepper, to taste
Low fat milk, if needed
Pince of sage (optional)
1 tablespoon dried parsley (optional)
100% Vermont Maple Syrup (to taste)

Scrub red potatoes and peel off nasty parts but leave nice red skins. Peel sweet potatoes completely. Peel parsnip (if using) and slice like you would a carrot. Set aside.

Cut both types potatoes into chunks. Put into a good size pot with the whole garlic cloves; add water to cover and bring to a boil. When water comes to the boil, add sliced parsnip (if using) and reduce to a high simmer for 15-20 minutes. When a large chunk of potato is fork tender, drain veggies in a colander but reserve liquid for stock or gravy, if you desire.

Transfer veggies to a large mixing bowl. Add butter and add 1/4 cup chicken broth; mash. (The boiled garlic will mash right in and you won't even know what that "secret" taste is - ditto parsnip if using.) Add milk and/or broth if creaminess needed. If desired, add additional butter. Add salt and pepper if needed. I also recommend a pinch of sage. A tablespoon of dried parsley is nice for color and taste here. When the taste and texture are there for you, add at least 2 tablespoons 100% maple syrup.

Your eaters will love it and you will be giving them a healthy, vitamin-rich side dish. Mangia!

MICROWAVE CORN PUDDING
Makes 2-4 servings

1 egg
1 tablespoon sugar
1 heaping tablespoon cornstarch
Salt and pepper, to taste
1 (1 pound) can cream style corn
1 cup milk

Beat egg, sugar, cornstarch, salt and pepper together.

Stir in corn and milk.

Pour in deep microwave-safe glass baking dish. Cook in microwave, uncovered, on HIGH for 5 minutes.

Stir well. Cook 5 minutes more or until almost set in middle. Let stand, covered, about 3 minutes.

MOTHER'S CORN PUDDING, CREEK INDIAN
Adapted from source: Felicia Pickering, 1994

"This recipe was contributed by a Native American co-worker to a staff cookbook." - JoAllyn Archambault

"The flavors of the nuts and dried fruit should complement and not overwhelm that of the corn."

4 cups milk, divided use
1 cup corn meal
1 1/2 to 2 cups chopped nuts and dried fruit (e.g. raisins, berries)
1/2 stick (1/4 cup) butter, melted
1/2 cup sugar
1/4 teaspoon ground ginger and nutmeg (or to taste)
1 teaspoon salt
1/2 cup molasses

Heat 3 cups of milk to high simmer (when bubbles are bursting around edge of pot - DO NOT BOIL MILK).

Add corn meal to remaining 1 cup of milk and stir slowly into hot milk. Allow mixture to heat slowly on medium heat while stirring constantly to prevent lumps or a scorched pan.

Once the mixture has thickened (after approximately 5 to 10 minutes) add the remaining ingredients, except the molasses.

Finally, add the molasses. Either stir in the molasses thoroughly to darken the mixture uniformly or stir it in lightly to create a marbling effect. Pour mixture into a deep, buttered casserole.

Set the casserole in a shallow pan of water and place it in a slow oven, 300 degrees F. Bake for 2 1/2 hours. If pudding begins to brown excessively or draw away from the sides of the casserole, remove immediately, even if sooner than the above cooking time.

The pudding can be eaten hot or allowed to cool for several hours before serving.

CHEESE-SCALLOPED CORN
Source: Cooking for Company by the Editors of the Farm Journal, 1968
Makes 10 servings

2 eggs, beaten
1 (15 oz) can creamed corn
2/3 cup milk
1 cup cracker crumbs (about 24 crackers)
1/2 cup chopped onion
1/2 cup chopped green bell pepper (optional)
1 cup grated cheddar cheese
1/4 tsp salt
1/8 tsp pepper

Heat oven to 375 degrees F. Coat a 2-qt casserole with vegetable oil spray.

In a large mixing bowl, stir all the ingredients together. Pour into casserole.

Bake uncovered, for about 50 minutes, until the corn is set in the middle and begins to pull away from the sides of the casserole.

VINEGAR PIE
From: Vicki,La - 11-26-97

2 tablespoons butter, softened
1/2 cup sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 egg
2 tablespoons vinegar
1 cup water
1 baked 8-inch pie crust

Cream butter and sugar together in a large bowl. Add flour, cinnamon, allspice, salt, egg, vinegar and water. Mix well.

Pour mixture into the top of part of a double boiler and cook over hot water until filling is smooth and thick, stirring constantly so it won't burn.

Pour filling into the baked pie crust.

Pie may be eaten as is or topped with meringue and browned lightly in the oven.

Makes 1 (8-inch) pie (If making a 9-inch pie, double the recipe.)

OLD-TIME VINEGAR PIE
Adapted from source: Cookbook USA CD

1 cup sugar and 4 tablespoons sugar, divided use
3 heaping tbsp. all-purpose flour
1 cup cold water
3 eggs, separated
1 whole egg
2 tbsp. butter
6 tbsp. vinegar
1 (9-inch) pie crust, baked

Mix sugar and flour in saucepan. Add 1 cup cold water, 3 egg yolks (reserve egg whites), 1 whole egg, butter and vinegar. Cook until thick.

Pour into baked 9-inch pie shell.

TO MAKE THE MERINGUE:
Beat reserved 3 egg whites until stiff. Add remaining 4 tablespoons sugar, spread over pie. Brown meringue lightly in a preheated 350 degree F oven.

Peggy, WA: Thanksgiving hint: Pale gravy may be browned by adding a bit of instant coffee straight from the jar.

Peggy, WA: Thanksgiving hint: Lumpless gravy can be your triumph if you add a pinch of salt to the flour before mixing it with water.

Teresa, AR: I heard a GREAT tip for keeping mashed potatoes hot and fresh tasting without making them "gummy" on Home and Family:

You can make the potatoes as you normally would, clean and dry your crockpot, spray it with Pam, or butter flavored spray, then put potatoes in it (on low). They said they would be wonderful for about 2 hours, so one could make the potatoes ahead of time.

PUMPKIN LEATHER ROLL-UPS
Source: Recipe booklet: Libby's Festive Treats, December 1989
Makes one 15x10 inch roll

1 cup canned Libby's Pumpkin Pie Filling
1 cup unsweetened applesauce

Liberally spray a 15x10-inch nonstick jelly roll pan with no-stick spray, or line bottom and sides with foil.

In medium bowl, combine pumpkin and applesauce. Spread mixture evenly over bottom of pan; smooth with spatula.

Dry in 140 degree F oven for 8-10 hours or until surface is no longer sticky to touch. Remove from oven; cool slightly. Loosen edges with metal spatula.

Start at narrow end, lift up corners, peel back slowly. (If foil liner is used, peel off foil.) Cut into desired lengths. Roll up and wrap tightly in plastic wrap.

PUMPKIN DUMP CAKE
Source: Randy Rigg
From: Vicki,La

2 cups cooked or canned pumpkin puree (unsweetened)
1 (12 oz) can evaporated milk
1 1/2 cups sugar
4 eggs, beaten
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
1/2 tsp ground cloves
FOR TOPPING:
1 (2-layer-size) pkg yellow cake mix
1/2 cup chopped pecans
2 sticks (1 cup) butter or margarine, melted
Cool Whip (for serving)

Mix first 8 ingredients together. Pour into a greased 13x9-inch baking pan.

Sprinkle (dry) cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the top.

Bake at 350 degrees for 1 hour (or more). Watch time as ovens vary somewhat.

Serve with Cool Whip on top.

QUICK PUMPKIN CRUNCH CAKE
Source: Recipe booklet: Libby's Festive Treats, December 1989
Make one (13x9-inch) cake

3 eggs
2 3/4 cups (one 30 ounce can) Libby's Pumpkin Pie Filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2/3 cup undiluted evaporated milk
1 3/4 cups (1/2 of 18.25 ounce package) yellow cake mix
3/4 cup butter or margarine, melted
3/4 cup pecans, chopped
1 cup flaked coconut
Ice Cream or whipped cream (optional, for serving)

In a large mixer bowl, beat eggs. Add pumpkin, cinnamon, ginger, cloves and evaporated milk; mix well. Pour into a greased 13x9-inch baking dish.

Sprinkle with (dry) cake mix. Drizzle with butter. Sprinkle pecans and coconut over top.

Bake in preheated 325 degree F oven for 55 to 60 minutes, or until toothpick comes out clean and tops brown and crispy. Cool on wire rack.

Cut into 3x3-inch pieces. Serve with ice cream or whipped cream, if desired.

PISTACHIO SUPREME
From: Shelley,LA

1 (4-serving-size) pkg Pistachio instant pudding
1 cup cream
1 can crushed pineapple, drained
1 cup miniature marshmallows
1 cup chopped pecans
1 container Cool Whip

Mix pudding with cream. Add pineapple, marshmallows and pecans.

Fold in Cool Whip. Pour into an oblong dish. Refrigerate overnight

PUMPKIN CAKE ROLL
Source: Great American Recipes Cards collection (1970's)
From: Sharon, WI
Makes one roll, 8 to 10 servings

3 eggs
1 cup sugar
2/3 cup canned pumpkin puree (unsweetened)
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Cream Cheese Filling (recipe follows)
Mint leaves, optional, for garnish
Orange slices, optional, for garnish

In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended.

In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.

Spread batter into a greased and waxed-paper lined 10x15-inch jelly-roll pan.

Bake at 375 degrees F for 15 minutes. Remove from pan. Cool for 15 minutes.

Place cake on clean tea towel. Cool 10 minutes longer.

From 10-inch side, roll cake up in towel. Set aside.

Meanwhile, prepare filling.

Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake. Cover with plastic wrap. Place cake, seam-side down and chill for at least 2 hours.

When serving, cut cake in even slices. Garnish with mint leaves and/or orange slices, if desired.

CREAM CHEESE FILLING

1 (8 oz.) pkg. cream cheese, softened
4 tbsp. butter or margarine, softened
1 cup powdered sugar
1 tsp. vanilla extract,

Beat cream cheese and butter together. Stir in powdered sugar and vanilla, blending until smooth.

VANILLA WAFER CAKE
From: Cookbook USA CD

1 cup butter or margarine
1 1/2 cups sugar
6 eggs
1 (12 oz.) box vanilla wafers
1 (7 oz.) pkg. flaked coconut, chopped
1/2 cup milk
1 cup chopped pecans

Cream together butter and sugar. Beat until creamy. Add eggs one at a time then alternately add crushed wafers, coconut, milk, and pecans. Place in greased tube pan.

Bake in 325 degree F oven for 1 1/2 to 2 hours.

RASPBERRY-CRANBERRY JELLO
Source: Mrs. Harold T. Cook
From: Vicki,La

1 (3 oz) pkg raspberry jello
1 cup boiling water
1 pkg frozen raspberries
1 (16 oz) can whole cranberries

Dissolve Jello in 1 cup boiling water. Mix in raspberries and cranberries. Chill until firm.

WHIPPED JELLO CAKE
From: Vicki,La

1 (3 oz) pkg raspberry jello
4 1/2 oz Cool Whip, thawed
1 (8 1/2 oz) crushed pineapple, reserve juice
1 angel food cake
1/2 cup chopped walnuts
12 maraschino cherries, chopped

Make jello according to package directions, using pineapple juice for part of the liquid. Whip thoroughly when it begins to set. Fold in Cool Whip and pineapple.

Split cake in half. Spread filling between layers and on top and sides. Garnish with nuts and cherries. Refrigerate for at least one hour.

RASPBERRY JELLO SALAD
From: Lora WY

2 pkgs (3 oz. each) raspberry jello
2 cups hot water
1 (20 oz.) can raspberry pie filling
FOR THE TOPPING:
1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese, softened
1 small carton Cool Whip

Dissolve gelatin in 2 cups hot water, add pie filling immediately; stir. Pour into a 9x13-inch pan or salad bowl. Refrigerate until set.

Mix ingredients for the topping together and spread on top of salad. Refrigerate.

ROSE BEAUTY SALAD
From: Cookbook USA CD

1 (3 oz.) pkg. black cherry Jello
1 (3 oz.) pkg. raspberry Jello
3 cups hot (boiling) water
1 (20 oz.) can cherry pie filling
FOR THE TOPPING:
1 1/2 cups miniature marshmallows
1 cup sour cream

Dissolve Jello in 3 cups hot water. Stir in pie filling while mixture is hot. Chill until syrupy.

Pour into a mold or 9x13-inch pan. Chill until firm.

Mix marshmallows and sour cream together for topping. Let stand at least 2 hours.

Spread topping on gelatin and refrigerate.

RASPBERRY JELLO SALAD
From: Vicki,La

2 pkg (3 oz each) raspberry jello
2 cups boiling water
2 cups applesauce
2 pkg (10 oz each) frozen raspberries

Dissolve jello in 2 cups boiling water; stir in applesauce. Add raspberries. Chill to set.

Peggy, WA:

USING VINEGAR TO BASTE A TURKEY

"Some North Carolinians baste with a mixture of water, vinegar, salt and peppers. Others, add a mixture of salt, red peppers, vinegar and water to the end product. Being an acetic acid, vinegar is a tenderizing agent. Vinegar also helps cut the greasy feeling of fat pork. When used in proper proportion, it also adds a pleasing tartness to sauces."

SMOKY'S SCRATCH BASTING SAUCE
Source: The Great American Barbeque Instruction Book
From: Peggy, WA

SIMMER IN STAINLESS POT FOR 30 MINUTES:
1 quart water
2 medium carrots, chunked
2 stalks celery with leaves, coarsely chopped
1 medium onion, chopped
1 lemon, juiced and whole lemon included
2 cloves garlic, crushed
1 heaping teaspoon thyme
1 heaping tablespoon non-iodized salt
1 heaping tablespoon freshly ground black pepper
2 bay leaves

THEN ADD:
1/2 pound (1 cup) unsalted butter
1 pint (2 cups) apple cider vinegar

Strain sauce. Baste meat and let dry.

Baste again before placing on grill. Baste at 10-15 minute intervals, during cooking.

TURKEY SIMON AND GARFUNKEL
Makes 3-6 servings
From: Peggy, WA

3 turkey breast tenderloins
1/2 cup butter, softened, divided use
Salt and pepper to taste
6 slices mozzarella cheese
Flour
1 egg, beaten
Fresh bread crumbs
2 tablespoons chopped fresh parsley
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 cup dry white wine

Flatten turkey breast tenderloins between sheets of waxed paper. Spread each breast with 1 teaspoon butter and sprinkle with salt and pepper. Place 1 slice of cheese on each piece of turkey, then roll and tuck ends, fastening with toothpicks if necessary.

Coat lightly with flour. Dip in egg. Roll in bread crumbs and arrange in a baking dish.

Melt remaining butter and add parsley, sage, rosemary and thyme, Pour butter mixture over turkey.

Bake 30 minutes at 350 degrees F. Pour wine over turkey and baste with butter drippings; bake 20-30 minutes longer.

Remove toothpicks and serve.

MONKEY BREAD
From: Prua
Serves many many hungry people.

This bread has a cinnamon bread taste and a sticky bun texture. It is best eaten by hand with each person tearing apart the bread piece by piece.

Buy one package of frozen white bread dough from the super market (one package contains three loaves). Defrost in the fridge overnight.

Melt one stick (1/2 cup) or more of butter in the microwave.

Combine about 1 cup white granulated sugar and about 1 cup of brown sugar and some cinnamon in a bowl.

Take the three loaves of white bread dough and pick off small pieces and roll these pieces into balls (about 2-inches in diameter). Roll each ball of dough into the melted butter and then the sugar mixture and then toss into a bundt pan. Repeat until all the dough is finished or the Bundt pan is 2/3 filled (whichever comes first).

Place the Bundt pan in a preheated oven and bake according to the directions on the dough package - and then continue baking until the entire bread is cooked (this requires a bit of practice - if you turn the bread onto a plate and the inside falls apart and is raw, just throw everything back into the Bundt pan and bake anther 15 minutes before trying again!).

This recipe is best served at picnics! Ta da!

SEASONED LEG OF LAMB
Source: Better Homes and Gardens Complete Step-By-Step Cookbook, 1978
From: Liana,TX
Makes 12 servings

1 (6 to 7 pound) leg of lamb
Olive oil
1/2 cup fine dry bread crumbs
3 tablespoons snipped parsley
2 tablespoons butter or margarine
2 teaspoons finely shredded lemon peel
1 clove garlic, minced
1 teaspoon salt
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

Have meatman bone leg of lamb, leaving shank bone intact. Remove thin fat covering. Rub roast with oil.

Combine bread crumbs, parsley, butter, lemon peel, garlic, salt, oregano, basil, rosemary, and pepper; mix well. Spread over entire inside cut-surface of roast. Skewer roast shut. If necessary, tie with string. Place roast on rack in shallow roasting pan. Insert meat thermometer.

Roast, uncovered, in a 325 degree F oven for 2 to 2 1/2 hours or until thermometer registers 150 degrees F.

COUNTRY STYLE LEG OF LAMB
Source: Special Occasions: The Best of Martha Stewart Living
From: Liana,TX
Makes 8 servings

1 (6 to 8 pound) leg of lamb, bone in
6 garlic cloves, peeled and sliced
Fresh rosemary
Fresh thyme
Salt and freshly ground pepper
2 bunches of fresh parsley
1 1/2 cups balsamic vinegar

Heat oven to 400 degrees F.

Trim fat on lamb to 1/4-inch thickness. Cut small, random incisions in the fat and insert garlic and herbs. Sprinkle with salt and pepper. Put lamb fat side up in a roasting pan.

Place in oven, and cook for 30 minutes.

Using a mortar and pestle, crush the parsley, then combine with vinegar. Pour over lamb and continue to cook, 1/2 hour more for very rare (120 on meat thermometer), or longer to taste (125 for rare, 130 for medium rare).

FRESH CRANBERRY SAUCE
Source: Priscilla Shaffer, The Dallas Morning News
From: Liana,TX
Makes 2 1/4 cups or 18 servings

1 cup sugar
1 cup water
1 (12 ounce) package fresh cranberries

In a heavy saucepan over medium heat, mix sugar and 1 cup water; stir to dissolve sugar. Bring to a boil and add cranberries; return to a boil, then reduce heat. Boil gently, stirring occasionally, for 10 minutes. Remove from heat.

Cool completely at room temperature, then refrigerate.