Thanksgiving

Ambrosia Apple Pie

1 pastry shell (9 inches), baked
1/2 cup packed brown sugar
1/2 cup apple juice
2 tablespoons butter or margarine
2 tablespoons cornstarch
1/4 teaspoon salt
4 cups thinly sliced peeled baking apples
2 teaspoons lemon juice
1 egg
2/3 cup evaporated milk
1/2 cup sugar
1/2 cup flaked coconut
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

Pecan Cream Topping
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 cup chopped pecans, toasted
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Whole pecans, toasted, optional

Line pastry shell with a double thickness of foil. Bake at 450° for 5 minutes. Remove from the oven; remove foil. Cool pastry shell.

In a saucepan over medium heat, bring brown sugar, apple juice, butter, cornstarch and salt to a boil. Stir in apples and lemon juice; cook and stir over low heat until apples are crisp-tender, 5-8 minutes. Pour into pastry shell.

In a small bowl, beat egg, milk, sugar, coconut, vanilla and cinnamon; mix well. Pour over apple mixture. Bake at 350° for 40-45 minutes or until mixture is set. Cool on a wire rack.

For topping, beat the cream cheese and sugar in a mixing bowl. Stir in pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Chill for 4-6 hours. Makes 8 servings.

Apple Spice Bundt Cake

1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
2/3 cup packed brown sugar
1 teaspoon grated lemon peel
2 eggs
1-1/4 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup unsweetened applesauce
3/4 cup chopped pecans, toasted
2/3 cup finely chopped peeled tart apple

Brown Sugar Glaze
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons heavy whipping cream
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans, toasted

In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce. Stir in the pecans and apple.

Pour into a greased and floured 9- or 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

For glaze, in a heavy saucepan, melt butter and brown sugar over low heat. Stir in cream. Cook and stir until mixture comes to a boil; boil for 1 minute. Remove from the heat; whisk in sugar and vanilla until smooth, about 1 minute. Pour over cake; immediately sprinkle with pecans. Makes 12 servings.

Pumpkin Spice Bread

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.

Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. Makes 2 loaves.

Gobbler Goodies

1/4 cup butter
4 cups miniature marshmallows
6 cups crisp rice cereal
28 chocolate cream-filled sandwich cookies
1-1/2 cups chocolate frosting
1 package (12-1/2 ounces) candy corn

In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in the cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls. Twist apart sandwich cookies; spread frosting on the inside of cookies.

Place 28 cookie halves under cereal balls to form the base for each turkey. Place three pieces of candy corn in a fan pattern on remaining cookie halves; press each half onto a cereal ball to form the tail. Attach remaining candy corn with frosting to form turkeys head. Makes 28 servings.

Peach Pie

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Pastry for double-crust pie (9 inches)
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter

In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.

In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 450° for 25 minutes. Remove foil. Reduce temperature to 350°; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes 6-8 servings.

Pastry for Double-Crust Pie

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball.

Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.

Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate.

Fold top crust over bottom crust. Flute edges. Bake according to recipe directions. Makes pastry for double-crust pie (9 or 10 inches).

Sausage Corn Bread Dressing

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/4 cup unsweetened applesauce
2 egg whites

Dressing
1 pound turkey Italian sausage links, casings removed
4 celery ribs, chopped
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 medium tart apples, chopped
1 cup chopped roasted or canned sweet chestnuts
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 cup chicken broth
1 egg white

For corn bread, combine the first five ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble corn bread over mixture. Add apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: 16 servings.

Note: Dressing can be prepared as directed and used to stuff a 10- to 12-pound turkey.

Vegetable Platter

Buttermilk Dressing
1 1/2 cups small broccoli flowerets
1 1/2 cups small cauliflowerets
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 small zucchini, sliced diagonally
3 medium carrots, sliced diagonally

Prepare Buttermilk Dressing. Arrange vegetables in separate sections on serving platter. Serve with Buttermilk Dressing. Makes 6 servings

Buttermilk Dressing
1/2 cup mayonnaise
1/3 cup buttermilk
1 tablespoon chopped fresh parsley
1/2 teaspoon instant minced onion
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 garlic clove, crushed

Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake before serving. About 3/4 cup dressing.

Orange Date Pound Cake

1 cup butter, softened
3 cups sugar, divided
4 eggs
1 tablespoon orange peel, divided
3 cups all-purpose flour
1 teaspoon baking soda
1-1/3 cups buttermilk
1 pound chopped dates
1 cup coarsely chopped pecans
1/2 cup orange juice

In a mixing bowl, cream butter and 2 cups sugar. Add the eggs, one at a time, beating well after each addition. Add 2 teaspoons orange peel. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk. Stir in dates and pecans. Pour into a greased and floured 10-in. tube pan; spread evenly.

Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. combine the orange juice and remaining sugar and orange peel; pour over cake. Cool for 30 minutes before removing from pan to a wire rack to cool completely. Makes 12-16 servings.

Sweet Potato Casserole

Casserole
2-1/4 to 2-1/2 pounds (about 4 cups) sweet potatoes, cooked, peeled and mashed
1/3 cup butter, melted
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup sugar

Topping
1/2 cup chopped nuts
1/2 cup flaked coconut
1/2 cup packed brown sugar
3 tablespoons butter, melted

In a large mixing bowl, combine mashed potatoes, butter, eggs, milk, vanilla extract and sugar. Spread into a greased 1-1/2-qt. casserole.

For topping, combine all ingredients and sprinkle over potatoes. Bake at 375° for 25 minutes or until heated through. Makes 6-8 servings.

Herbed Turkey Breast

1/2 cup butter or margarine
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons finely chopped green onions
1 tablespoon rubbed sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon pepper
1 bone-in turkey breast (5-1/2 to 6 pounds)

In a small saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; baste with butter mixture.

Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°, basting every 30 minutes. Makes 10-12 servings.

Turkey with Sausage Stuffing

8 cups cubed day-old bread
1 pound bulk pork sausage, cooked and drained
3 medium onions, chopped
1 can (14-3/4 ounces) cream-style corn
2 tablespoons minced fresh parsley
1-1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 turkey (10 to 12 pounds)
Melted butter or margarine
2 teaspoons chicken bouillon granules
2 cups boiling water
1/4 to 1/3 cup all-purpose flour

In a large bowl, combine the first eight ingredients. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate. Skewer openings of turkey; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter.

Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing. Bake additional stuffing, covered, for 45-50 minutes or until heated through.

When the turkey begins to brown, baste with drippings; cover loosely with foil if turkey browns too quickly. Cover turkey and let stand for 20 minutes before removing stuffing and carving.

For gravy, dissolve bouillon in water; set aside. Transfer turkey to warm platter. Remove stuffing. Pour 1/4 cup pan drippings into a saucepan; whisk in flour until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and stuffing. Makes 6-8 servings.

Turkey With Herb Stuffing

2 cups finely chopped onions
1/2 cup butter, cubed
1 cup finely chopped celery with leaves
1 package (12 ounces) unseasoned bread cubes
1 teaspoon each dried basil, thyme and savory
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 turkey (12 to 14 pounds)
Additional butter, melted

In a large skillet, saute onions and celery in butter until tender. Transfer to a large bowl. Add the bread cubes, basil, thyme, savory, salt, pepper and broth; toss to mix. Just before baking, loosely stuff turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate.

Skewer openings of turkey; tie drumsticks together with kitchen string. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing. Bake additional stuffing, covered, for 45-60 minutes or until heated through.

When the turkey begins to brown, baste with drippings (if turkey browns too quickly, cover loosely with foil). Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Makes 6-8 servings (10 cups stuffing).

Pumpkin-Pecan Cake Roll

3 eggs
1 cup sugar
3/4 cup all-purpose flour
3/4 cup canned pumpkin
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon lemon juice
1 cup finely chopped pecans
Confectioners' sugar

Filling
2 packages (3 ounces each) cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.

Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a large mixing bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. Makes 12 servings.

Baked Sweet Potatoes with Apricots and Bourbon

1/3 cup bourbon
1/2 cup chopped dried apricots
5 pounds red garnet or jewel sweet potatoes (sometimes sold as yams)
1/2 cup firmly packed brown sugar
1/3 cup butter
1 teaspoon vanilla

In a small bowl, pour bourbon over dried apricots. Scrub sweet potatoes and pierce each in several places with a fork. Place potatoes on oven rack or in a single layer on a baking sheet. Bake in a 350° oven until potatoes are soft when pierced, about 1 1/2 hours. Let stand until cool enough to handle, about 20 minutes.

Peel the sweet potatoes and place in a large bowl. Add brown sugar, butter, and vanilla to the bowl and mash with a potato masher or a fork until mixture is only slightly chunky. Stir in apricots and bourbon. Spoon into a shallow 2 1/2-quart baking dish and spread level. Bake, uncovered, until hot in the center, about 30 minutes. Serve warm. Makes about 10 servings

Pecan Cheesecake Pie

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days. Makes 8 servings

Streuseled Sweet Potato Casserole

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 375°. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. Makes 18 servings

Oatmeal Pecan Pie

1/2 (15-ounce) package refrigerated pie dough
Cooking spray
1 cup packed dark brown sugar
1 cup light corn syrup
2/3 cup regular oats
1/2 cup chopped pecans
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

Preheat oven to 325°. Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack. Makes 12 servings (serving size: 1 wedge)

Double-Crusted Apple Pie

Pastry:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
1/2 cup ice water
Cooking spray

Filling:
10 cup thinly sliced peeled Granny Smith apple (about 3 pounds)
3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon chilled butter, cut into small pieces

Topping:
1 tablespoon milk
1 teaspoon turbinado sugar

To prepare pastry, lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl, stirring well with a whisk; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal.

Gradually add ice water; toss with a fork until flour mixture is moist. Divide the dough into 2 equal portions. Gently press each portion into a 4-inch circle on heavy-duty plastic wrap; cover and chill 30 minutes.

Preheat oven to 425°. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place 1 portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle.

Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap.

To prepare filling, combine apple and next 5 ingredients (through nutmeg); toss gently to coat. Spoon apple mixture into prepared pie plate; top with butter.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place remaining portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle.

Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over apple mixture. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut several slits in top of dough to allow steam to escape.

To prepare topping, brush top of dough with milk; sprinkle turbinado sugar evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 40 minutes or until browned. Cool on a wire rack. Makes 10 servings (serving size: 1 wedge)

Pumpkin-Walnut Layered Pie

1 (15-ounce) package refrigerated piecrusts
1 large egg, lightly beaten
1 1/4 cups firmly packed light brown sugar, divided
1 cup walnuts, finely chopped and toasted
3 tablespoons butter or margarine
1/4 teaspoon vanilla extract
1 (16-ounce) can pumpkin
1 (8-ounce) package cream cheese, softened
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Whipped cream (optional)

Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside. Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.

Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°.

Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.

Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture.

Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired. Makes 10 servings

Tiramisu Toffee Trifle Pie

1 1/2 tablespoons instant coffee granules
3/4 cup warm water
1 (10.75-ounce) frozen pound cake, thawed
1 (8-ounce) package mascarpone or cream cheese, softened
1/2 cup powdered sugar
1/2 cup chocolate syrup
1 (12-ounce) container frozen whipped topping, thawed and divided
2 (1.4-ounce) English toffee candy bars, coarsely chopped

Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool. Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.

Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.

Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours. Makes 8 to 10 servings

Gingered Green Beans

3 cups water
1 extra-large ham-flavor bouillon cube
1 pound fresh green beans, trimmed
2 tablespoons butter or margarine
1 small sweet onion, diced
2 garlic cloves, minced
2 tablespoons peeled and minced fresh ginger
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
1/4 cup finely chopped pecans, toasted
Garnish: toasted pecan halves

Bring 3 cups water to a boil in a large saucepan over medium-high heat. Stir in bouillon cube until dissolved. Add green beans, and cook 4 to 6 minutes or until crisp-tender; drain.

Melt butter in a large nonstick skillet over medium-high heat. Add onion, garlic, and ginger; sauté 2 minutes. Add beans, salt, and pepper; sauté 1 minute or until thoroughly heated. Transfer to a serving dish, and sprinkle with pecans. Garnish, if desired. Makes 6 servings

Okra Creole

3 bacon slices
1 (16-ounce) package frozen sliced okra
1 (14.5-ounce) can chopped tomatoes
1 cup frozen onion seasoning blend
1 cup frozen corn kernels
1/2 cup water
1 teaspoon Creole seasoning
1/4 teaspoon pepper
Hot cooked rice (optional)

Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings. Crumble bacon, and set aside.

Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender. Top with crumbled bacon. Serve over rice, if desired. Makes 4 servings

Ranch Potatoes

1 1/2 pounds Yukon gold potatoes (about 4 medium)
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup Ranch dressing
Bacon slices, cooked and crumbled

Bring potatoes and water to cover to a boil in a large Dutch oven; boil 15 to 20 minutes or until tender. Drain; peel, if desired.

Beat potatoes at low speed with an electric mixer just until mashed. Add butter, salt, and pepper, beating until butter is melted. Gradually add dressing, beating just until smooth. Top with crumbled bacon; serve immediately. Makes 4 servings

Pepper Jelly-Glazed Carrots

1 (2-pound) package baby carrots
1 (10 1/2-ounce) can condensed chicken broth, undiluted
2 tablespoons butter or margarine
1 (10 1/2-ounce) jar red pepper jelly

Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.

Stir in butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots. Makes 6 servings

Oven-Roasted Asparagus

3 pounds fresh asparagus
2 tablespoons olive oil
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup slivered almonds, toasted

Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.

Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds. Makes 8 to 10 servings