November News and Recipes

As the seasons change and fall foods emerge its hard not to find our eating habits changing, Instead of peaches and plums, we eat apples and pears. Summer barbecues turn into oven roasting. As we approach thanksgiving and our tables have less people this year I find myself doing something brand new…preparing a Thanksgiving meal. With no recipes on hand, I turned to my family for home cooked recipes that we all usually make together. I hope you enjoy 3 simple recipes passed down to me that will make your Thanksgiving meal a little more special this year  

1 bag Pepperidge Farm stuffing mix (any flavor)
(if you double recipe you can use 2 different flavors)

2 1⁄2 cups chicken stock 1 cup chopped onion,
1 cup chopped celery
1 cup chopped apples
1⁄2 cup chopped walnuts

Saute onion and celery about 3 minutes Add broth and stuffing and mix lightly Stir in apples and walnuts
Spoon into greased 3 qt casserole dish Bake covered at 350 for 30 minutes

1 12 oz bag fresh cranberries, rinsed and drained 1 cup water
1 cup sugar
Optional- 1⁄4 cup orange juice

Put sugar and water in saucepan, stir until sugar is dissolve, then bring to low boil
Add cranberries and return to boil
Reduce heat and boil gently, about 20 minutes, stirring occasionally

2 lb can of yams (Bruce’s are best) (recipe is better with canned, not fresh)
1⁄2 can crushed pineapple, drained
1/8 tsp nutmeg
2 Tbsp brown sugar

1⁄2 stick of butter or margarine, melted baby marshmallows

Preheat oven to 350
Drain potatoes and put in large bowl and mash
Add all other ingredients and a some marshmallows and mix well Place in baking dish and put marshmallows on top
Cover and bake for 30-40 minutes until marshmallows are little brown