"Happy Thanksgiving Day"
Do you have your menu planned?
I can't believe some of you said no or you're going over to Mama 'nems house.
Dust off that apron and get back in the kitchen.
That's where the pots and pans are kept?
We all have varied tastes when it comes to trying to decide what we're going to have.
We all know that there is no set dinner menu to use,
but still most of us have the traditional turkey, mashed potatoes, peas etc which is enough for some of us.
Well, honey relax.
Here are some added choices that you might want to try
for entertaining your family and friends.
"Place the plate"
Ms. Amma
Table of Contents:
Green Bean Supreme
Jamaican Yam Casserole
Pumpkin Pie Dump Cake
Hawaiian Pork
Baked Stuffed Yams
Chocolate Cake
Broc. & Cauliflower Salad
Fried Cabbage
Cresent Cookies
GREEN BEAN SUPREME
1 pound fresh green beans, cut French-style
or 1 pound French-style frozen green beans
1 small onion, halved and thinly sliced
1 tablespoon chopped fresh parsley (or use 1 teaspoon dried)
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon salt
dash of pepper
1/2 cup milk
1 cup reduced fat sour cream
1/2 cup shredded mild Cheddar or American cheese
1/4 cup fine dry bread crumbs
Cook fresh cut beans until just crisp-tender,
or cook frozen beans according to package directions; drain.
Cook onion and parsley in 2 tablespoons of butter until onion is tender.
Blend in flour, lemon peel, salt, and pepper.
Add milk; cook until thickened and bubbly, stirring constantly.
Stir hot mixture into sour cream and cooked beans;
heat until sauce begins to bubble.
Spoon into a 1- to 1 1/2-quart casserole;
sprinkle cheese over the top.
Melt remaining 1 tablespoon butter;
toss with bread crumbs and sprinkle over cheese.
Broil about five inches from broiler
until cheese melts and crumbs brown,
about 1 to 2 minutes.
Serves 8 as a side dish.
JAMAICAN YAM CASSEROLE
1 ..1 lb can yams -- drained
1/2 medium banana -- thickly sliced
1/4 c orange juice
1/2 tsp salt
1/8 tsp pepper
2 tbsp pecans -- coarsely chopped
2 tbsp toasted flake coconut
Start heating oven to 350 F.
In a buttered 1-at casserole, arrange yams, banana.
Pour juice over all.
Sprinkle with salt, pepper.
Top with pecans and coconut.
Bake, covered, 30 minutes. Yield: 2 servings.
PUMPKINS PIE SQUARES
1 can evaporated milk -- (13 oz)
3 eggs -- beaten
2 tsp pumpkin pie spice
1/2 tsp salt
1 C sugar
1 can pumpkin -- (13 oz)
1 pkg yellow cake mix
1/2 cup butter
Combine all ingredients except for the cake mix and butter.
Pour mixture into an 9 x 13 pan.
Sprinkle dry cake mix over the pumpkin mixture.
Slice margarine or butter over top of cake mix.
Sprinkle with nuts.
DO NOT STIR! Bake at 350 for 45-55 minutes.
HAWAIIAN PORK with Mashed Potato Volcanoes
Per 5 pounds of pork (Picnic, Roast or Whole)
4 cloves of fresh garlic
Mashed with the following
1/4 teaspoon marjoram
1/8 th teaspoon powered oregano
1 teaspoon salt
Marinade
1 6 ounce can Dole pineapple juice
1 orange (juiced)
Garnish
Sliced pineapple rings
Marinate the pork in a bag suitable to hold all 48 hours before for cooking.
Preheat oven to 350 degrees (F).
Remove pork from marinade and disgard remaining marinade.
Carefully make 1/2 inch slits in the meat about every 5 inches
Fill slits with garlic, marjoram and oregano mixture.
Line a large roasting pan with heavy-duty aluminum foil,
spray bottom with non-stick cooking spray.
Make a tent of regular aluminum foil
and cover pork, leaving ends open
Cook at 350 F at 15 minutes per pound.
Garnish with sliced pineapple rings
Serve on a bed of fresh romaine leaves with mashed potatoes volcanoes
Volcanoes----shape potatoes in a cone.
Using a 1-inch dowel or the back of a spoon
open a well in the center of the cone and fill with gravy.
Make sure to run just a little over the side.
(Coating spoon with Pam will make for a perfect well)
Gravy:
Use traditional pan dippings method
BAKED STUFFED YAMS
4 Med yams or sweet potatoes
3 tablespoons half and half or use milk
1-1/2 tablespoons Parkay Spread stick
1-1/2 tablespoons firmly packed brown sugar
1 teaspoon rum extract (optional)
2 tablespoons Baker's Angel Flake coconut, toasted (optional)
Heat oven to 400 degrees
Bake yams on oven rack 50 minutes or until tender.
Cut off yam tops lengthwise;
scoop out centers,
leaving a 1/8-inch shell. Mash yams in medium bowl. Add half-and-half, spread, brown sugar and extract;
beat until fluffy.
Spoon into shells.
Place in shallow baking pan. Decrease oven temp to 350 degrees.
Bake 10 minutes or until heated through.
Sprinkle with coconut.
Makes 4 servings
CHOCOLATE CAKE
1 box chocolate cake mix
1 can sweet condensed milk
I bowl whipped topping
2 cups crushed walnuts
2 Butterfinger candy bars frozen then crushed
Bake cake as directed on box.
When pulled from oven
poke holes all over the cake with handle end of wooden spoon.
Pour the whole can of sweet condense milk all over the hot cake.
Place in fridge until cool about 2 hours or until ready to serve.
Spread whipped topping over cooled cake.
Sprinkle crushed walnuts and Butterfinger over top and serve.
Variations; heath bar, m's & m's, pecans, marshmallows,
chocolate chips, peanut butter chips.
BROCCOLI AND CAULIFLOWER SALAD
1 head cauliflower, chopped into bite sized pieces
3 stalks of broccoli., chopped into bite sized pieces 6-8 slices,
Turkey Bacon, browned and crumbled
1 C green seedless grapes, cut in 1/2
1 C red seedless grapes, cut in 1/2
1 C shelled sunflower seeds
1 med red onion or any sweet onion, chopped
1 lg bell pepper, chopped
(You can add more or less of any of the above ingredients,
depending on your taste.)
Dressing:
1 cup fat free mayo or Miracle Whip (we prefere Miracle Whip)
1/4 c vinegar
1/8 c sugar
1/4 to 1/2 c fat free milk to thin
Mix with a whip until smooth.
Pour over salad.
FRIED CABBAGE
4 Bacon slices
1 large head fresh cabbage coarsely chopped
1 teaspoon salt
1 teaspoon pepper
COOK: bacon in a large skillet 10 minutes or until crisp.
Remove bacon, and drain on paper towels,
reserving 1 tbsp drippings in skillet.
Crumble bacon.
ADD cabbage to hot drippings in skillet;
sprinkle with salt and pepper.
Saute cabbage over medium-high heat 10 to 12 minutes or until tender.
Sprinkle with bacon.
PUMPKIN PIE SQUARES
1 can Pumpkin (12 oz)
1 can Evaporated Milk (12 oz)
3 Eggs (beaten)
2 tsp. Pumpkin Pie Spice
1 cup Sugar
1 tsp. Salt
1 pkg. Yellow Cake Mix
1/2 cup Butter (slices)
1 cup Pecans (chopped)
In mixing bowl combine first 6 ingredients
Pour into a 11x13" baking dish.
Sprinkle dry Cake Mix over top.
Place Butter slices on top of cake mix.
Sprinkle with chopped Pecans.
Bake at 350 degrees for 30 to 40 minutes.
Cool and slice into squares.
Serve topped with a dollop of Whipped Cream
CARAMEL APPLE CHEESECAKE
1 can Apple Pie Filling (21 oz can)
1 tsp. Rum Extract
1 Graham Cracker Crust (9 inch)
16 oz Cream Cheese (softened)
1/4 tsp Vanilla Extract
1/2 cup Sugar
2 Eggs
1/4 cup Caramel Topping
1 Doz. Pecan (halves)
2 Tbs. Pecans (chopped)
Preheat oven to 350 degrees.
Add Rum extract to Pie Filling and mix well.
Reserve 3/4 cup filling mixture.
Spoon remaining filling mixture into Graham Cracker Crust and spread evenly.
In a mixing bowl beat together softened Cream Cheese, Vanilla and Sugar.
Beat until mixture is smooth
then add Eggs and mix well.
Pour this mixture over Apple Pie Filling in Crust
bake for 35 to 40 minutes until center is set.
Remove from oven and allow to cool.
In a small saucepan mix reserved Apple Filling mixture with Caramel Topping.
Simmer over low heat for about 1 minute until sauce is heated through.
Spoon Caramel Sauce onto Cheesecake and spread evenly.
Arrange Pecan halve around edge and sprinkle with Chopped Pecans.
Refrigerate until serving time.
CRESENT COOKIES
2-1/4 cups flour
1 teaspoon baking powder
1/2 cup sugar
1 pkg. vanilla sugar or 1/2 teaspoon vanilla
3 egg yolks
2 and 1/4 sticks butter
2 cups ground Almonds or ground Hazel nuts
Mix all ingredients on counter and knead till they are workable.
Pinch a small amount at a time
and roll them between your hands and form crescents
bake at 350 degrees on a greased baking sheet for 10-12 minutes,
let cool and sprinkle with powdered sugar.