CLOSED FREE $22 Best Thanksgiving Recipe Contest $22: jovida

Posted:14.11.2007, 22:44

ELDERBERRY CUSTARD PIE

! cup elderberry juice 1/4 teaspoon salt
4 tablespoons flour 1 egg
1 cup sugar 1 cup milk

bring the juice to boil. combine the flour, sugar , and salt, then gradually add
the egg yolk and milk.add this mixture to the boiling juice and stir til thickens. fold in the stiffly beaten egg white. pour the mixture into unbaked pie shell, then bake at 350 for 20 to 30 minutes.

Posted:15.11.2007, 01:43

Watergate Salad (late grandmothers recipe)
Serves approx. 30 people.

2 Big size tubs Cool-Whip
2 cans diced pineapple
2 8 oz. boxes pistachio pudding (not cook&serve)
1 package mini marshmallows.

Stir coolwhip and pudding until mixed. Add the rest of the ingredients.

That easy and very delicious!

Posted:15.11.2007, 09:00

CANDIED YAMS

2 LG Cans of Yams
3 TBLS Butter or Margarine
2-3 TBLS Cinnamon
1/2 Box Brown Sugar
1/2 Bottle Corn Syrup
Minature Marshmellows

Drain all the liquid off of the yams and dump into a glass baking dish
add the butter and Cinnamon
sprinkle the brown sugar over the entire dish of yams, depending on the size of pan you use, you may need to add more brown sugar, they must be completely covered
take the corn syrup and squirt it over the top of the brown sugar, make sure the syrup covers the bottom of the baking dish
cover with aluminum foil and bake in 350 degree oven for about an hour. when done the brown sugar and syrup makes a thick brown syrup and if it is not thick, still on the runny side bake longer until liquid thickens. sprinkle the mini marshmellows over the top of the yams and put back in oven to melt and turn light brown. (I turn my oven off for this because your so busy finishing up the rest of your dinner and the marshmellows will burn real fast if you leave oven on)

I promis you will not ever find any better candied yams than this recipe lol they are so good. Enjoy for those who try this recipe and Happy Thanksgiving to everyone!

Posted:15.11.2007, 19:21

NEW TURKEY RECIPE

Your dinner will be the talk of the TOWN!!
You should try this!
Sure to bring smiles from your guests!
Here is a new way to prepare your Thanksgiving Turkey.

1. Cut out aluminum foil in desired shapes.
2. Arrange the turkey in the roasting pan, pos
ition
the foil carefully. (see attached picture for details)
3. Roast according to your own recipe and serve.
4. Watch your guests' faces.

Posted:15.11.2007, 19:25

Cootie's Yams

1 Large can yams
2 tablespoons real butter
2 bags instant oatmeal w/maple
1/2 cup pecans

Slightly chunk yams with a fork, mix oatmeal and pecans
in with yam juice, cover with foil and bake for 45 minutes
at 325. Double entire recipe for larger meal

**Moderator**

$22 Thanksgiving Recipe Contest
Post your best
Thanksgiving recipe to enter.
**Only your first recipe will count for the contest,
but please post as many as you wish for everyone's enjoyment

$22 cash paid to Quicktender
$22 Winner announced by November 29 , 2007
**Do not forget the less fortunate people this holiday season..
turkeys are cheap.. buy an extra and drop it off at your local
soup kitchen, homeless shelter, or food bank
**Clean out your pantry and donate your extra canned goods.

Thanks to our contest sponsors!
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Posted:18.11.2007, 04:57

After all that cooking you need a nice yummy drink.... Egg nog with Rum yum! lol

Homemade Eggnog with Rum

Ingredient List:

8 eggs, separated

1-1/2 cups sugar

1-1/2 cups light rum OR more rum.. ahh what the hell, add the whole bottle lmao

2 Tablspoons finely ground nutmeg (the finer ground, the better)

2 cups heavy cream
6 cups milk

Instructions:

Step 1: Beat the whites of 8 eggs until soft peaks form. Set aside.

Step 2: Beat the yolks of 8 eggs until thick and lemon colored.

Step 3: Gradually beat in sugar with the egg yolks.

Step 4: Add the light rum and ground nutmeg. Beat until mixed.

Step 5: With a whisk or spoon, stir in 2 cups of heavy cream and all of the milk.

Step 6: Add the egg white mixture to the rum mixture and flod together until blended.

Step 7: Chill the nog until ready to serve. Stir with a whisk before serving.

This festive nog can be made the night before. Just stir with a whisk before serving.

Posted:18.11.2007, 06:06

Jello Jiggler Shots

1-1/4 cups Vodka

1 large box Lime Jell-O
(or any other flavor)

2 Gelatin packets,
unflavored

1-1/4 cups boiling Water

Mix Jell-o and unflavored gelatin in bowl; add 1-1/4 cups
of boiling water. Wait a few minutes to cool and add vodka.
Pour into pan and refrigerate until solidified. Cut into
squares and enjoy!

**Moderator**

rsablebomb, LOLLLLLLLLLLLLLLLLL
I think my 95 year old Grandma would even laugh
at that turkey!!

**Moderator**

Posted:18.11.2007, 10:46

Mix Cranberry Juice, 7 Up and Vodka in a glass, add crushed ice.
Sit on the couch and enjoy while waiting for your Thanksgiving dinner
to be prepared by someone else. (I do wash the dishes after so thats
my contribution)

Posted:19.11.2007, 02:08

Old Fashion Deluxe Devled Eggs

INGREDIENTS
6 eggs
1/2 stalk celery, finely chopped
1/4 onion, finely chopped
1/4 cup mayonnaise
salt to taste
1 dash hot pepper sauce
paprika, for garnish

DIRECTIONS
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Posted:19.11.2007, 05:50

Herb-Scented Roast Turkey with Cornbread Stuffing
Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn bread stuffing, the fragrant flavor is complete!

Prep Time:45 min
Start to Finish:5 hr 50 min
Makes:16 servings

Stuffing
1/2 cup butter or margarine
3 medium celery stalks, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups 1/2-inch cubes cornbread or soft bread
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/8 teaspoon pepper
Turkey
1 whole turkey (12 lb), thawed if frozen
1 tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
1 tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1/4 cup butter or margarine, melted

1. Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
2. Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
3. In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
4. Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 180°F and juice of turkey is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165°F when done.
5. Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing,
6. To serve, garnish turkey with fresh herb sprigs, if desired Foolproof Gravy
Add this recipe to your collection, and you won’t need to worry when it’s your turn to host a turkey-and-gravy dinner!

Prep Time:5 min
Start to Finish:10 min
Makes:2 cups gravy

1/4 cup turkey drippings (fat and juices from roasted turkey)
1/4 cup Gold Medal all-purpose flour
2 cups liquid (juices from roasted turkey, broth, water)
Browning sauce, if desired
1/2 teaspoon salt
1/2 teaspoon pepper

1. Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
2. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops of browning sauce. Stir in salt and pepper.

Impossibly Easy Pumpkin Pie
Volunteer to bring the pumpkin pie this Thanksgiving. This recipe is a snap--no crust to make!

Prep Time:10 min 1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

1. Heat oven to 350ºF. Grease 9-inch pie plate.
2. Stir all ingredients except whipped topping until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
Bake about 55 minutes

Start to Finish:4 hr 20 min
Makes:6 servings

**Moderator**

Prowan52,

yummmy!! I think I could even
follow those recipes

Posted:19.11.2007, 16:54

Double Baked Mashed Potatoes

This simple and delicious potato dish will no doubt become a family tradition at your Thanksgiving table.

Serving: 12
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes

4-5 lbs. peeled & cut up potatoes
1/4 lb. butter
3/4 C. milk or cream
3 eggs
salt & pepper
paprika

1. Boil potatoes in slightly salted water.

2. Lower heat and cover pot. (Leave lid slightly ajar to prevent overflow.)

3. When potatoes are fork tender (about 12-15 minutes of mild boiling), drain into a colander. Reserve about 3/4 C. of water. Put potatoes back into cooking pot.

4. Mash potatoes with butter, until butter is distributed evenly. (Poatoes will be lumpy.)

5. Add the reserved cooking water and enough milk or cream to make the mixture smoother.

6. Add eggs, salt and pepper to taste.

7. Continue mashing. When mixture is fairly well distributed, transfer to an oven to table baking dish.

8. Dot with a little more butter. Sprinkle paprika to add color.

9. Bake uncovered at 350 degrees F until the potatoes begin to get a light crust. (About 30-40 minutes.)