Today's the day! Karla is hosting her Gobble Gobble event and is on the lookout for some new Thanksgiving recipes to share with her family. I'll be honest ... I've never hosted Thanksgiving at my home. We are always travelling to spend time with one side of the family or another and have missed out on hosting the event or even participating in the cooking. So, what I'm sharing here are just a few items that would most definitely make my menu if I was having a home-cooked Thanksgiving celebration. : )
Every table needs a jello salad, right? And this is NOT your normal jello salad. The apricot juice gives it a totally unexpected flavor and is wonderful.
1 pkg orange jello (3 oz)
1 pkg cream cheese (3 oz)
1 small can crushed pineapple
1/2 cup chopped nuts
2 c. apricot nectar
Bring 1 c. apricot nectar to a boil, add jello, then add 2nd cup of nectar. Shred/crumble cream cheese and add along with pineapple and nuts. Chill.
We always double this recipe because it disappears. Also, where it says "shred/crumble cream cheese" ... the best way we've found to do this (after much trial and error) is to freeze your cream cheese a little bit and then grate it like you would a bar of cheese.
Puny's Squash Casserole
This is from the Mitford Cookbook and is so so so so so so yummy. In fact, I've been known to cut the recipe in 1/2 and make a smaller 8x8 pan and because my husband doesn't care for squash, I can savor all myself over several days.
3 T. unsalted butter, more for greasing the baking dish
8 medium yellow squash, chopped
1 medium onion, chopped
2 large eggs, beaten
2 T. minced fresh parsley
1 cup grated sharp cheddar cheese
1 t. salt
1/2 t. freshly ground black pepper
1 c. crushed potato chips, ritz crackers, bread crumbs
Preheat the oven to 350. Lightly butter a 9x13 inch baking dish and set aside. Place the squash and onions in a large pot with a smal amount of water over medium heat. Bring to a summer and cook until tender, 8 to 10 minutes, then drain into a colander. Place in a large bowl and mash with a potato masher. Add the butter and stire until melted. In a separate bowl, combine the eggs, parsley, cheese, salt, and pepper and add to the vegetable mixutre. Pour into the baking dish and bake for 20 minutes. Top with the crushed potato chips and bake an additional 10 minutes or until the potato chips are browned.
I wish I had the blog address to give credit, but I think it's moved. This recipe was originally from Melissa and she blogged at a very sweet Victorian style blog ... drawing a total blank here. : )
Edited to add: FOUND HER!
2 cups warm water
2 packets yeast (or 4 teaspoons)
1/2 c. sugar
2 t. salt
1/4 c. melted shortening (I sometimes use olive oil)
1 egg, beaten
6 to 6-1/2 cups flour (we use just plain old white)
Dissolve yeast in water and mix in rest of ingredients. Since I knead in a mixer, the time is short for preparation. After kneading briefly together, turn out in a greased bowl, cover with a tea towel, and let rise for about an hour. Then form into rolls and put on greased baking/cookie sheet. Allow another 1/2 hour or so for a second rise. Then bake at 375 degrees for 15 to 20 minutes. This recipe (which I show doubled here, halves well) makes about 20-24 rolls.
Thanks Karla, for hosting this! I'll be by later today when I have some free time to check out everyone else's menus!