Thanksgiving Dinner

Wassail - Laura Ellis

1 gallon of Apple Cider (I buy whatever is cheapest on the juice aisle)

2 cinnamon sticks

8 cloves

1 lg spoonful of frozen orange juice concentrate

1 lg spoonful of frozen lemonade concentrate

Let simmer for several hours before serving.

 Creamed Corn - Lindsay Muse

1 1/2 TB butter melted and add

1 1/2 TB flour

1/2 tsp salt

2 cups whipping cream and slowly add stirring constantly

2 TB sugar 

3 cups fresh, frozen or canned corn

Heat all and serve

***you can also place in 9x10 casserole dish and sprinkle with 1/4 cup grated Parmesan cheese and brown under broiler

Perfect Potatoes au Gratin - Lisa Stubbs

Serves 8 (I doubled it)

* 4 whole Russet Potatoes, Scrubbed Clean

* 2 Tablespoons Butter, Softened

* 1-1/2 cup Heavy Cream

* 1/2 cup Whole Milk

* 2 Tablespoons Flour

* 4 cloves Garlic, Finely Minced

* 1 teaspoon Salt

* Freshly Ground Pepper, to taste

* 1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation Instructions:

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious!

Raspberry-Walnut Cranberry Sauce - Lisa Hansen

Ingredients:

2 cups fresh or frozen raspberries

1 (12 ounce) bag fresh cranberries

3/4 cup fresh orange juice

1/4 cup white sugar

1/4 cup coarsely chopped walnuts

Preparation:

1. In a medium-sized pot over medium-high heat, combine the cranberries, raspberries, orange juice and sugar, stirring often until the sugar is dissolved. Bring the sauce to a boil, then turn down the heat and simmer for 10-15 minutes or until the sauce is thickened. Add walnuts and serve. Raspberry-Walnut Cranberry Sauce will keep refrigerated for about 1 week.

Broccoli Cauliflower Casserole - Alixa Winn
Here is the link because I couldnt get it to copy and paste...
http://www.mccormick.com/Recipes/Salads-Sides/Broccoli-Cauliflower-Casserole

Pomegranate Spinach Salad - Kiersten Allred

• 1 package (6 ounces) fresh baby spinach
• 1/2 cup shredded reduced-fat Swiss cheese
• 1/3 cup Diamond of California Slivered Almonds, toasted
• 1/2 cup pomegranate seeds
• DRESSING:
• 3 tablespoons canola oil
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 3/4 teaspoon poppy seeds
• 1/4 teaspoon salt
• 1/8 teaspoon ground mustard

• Directions

  1. In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat. Yield: 6 servings.