Thanksgiving

Garlic Spinach Balls

2 cups crushed seasoned stuffing
1 cup finely chopped onion
3/4 cup egg substitute
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup butter, melted
3 tablespoons chicken broth or vegetable broth
1 garlic clove, minced
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

In a large bowl, combine the first 11 ingredients. Stir in spinach until blended. Roll into 1-in. balls. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees for 15-20 minutes or until golden brown. Makes 8 servings.

Broccoli Casserole

2 eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons butter, melted
1 package (16 ounces) frozen broccoli cuts, thawed
1 package (10 ounces) frozen chopped broccoli, thawed
1/4 cup dry bread crumbs

In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs. Cover and bake at 400° for 30-35 minutes or until heated through. Makes 8 servings.

Sausage Spinach Bake

1 package (6 ounces) savory herb-flavored stuffing mix
1/2 pound bulk pork sausage
1/4 cup chopped green onions
1/2 teaspoon minced garlic
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1-1/2 cups half-and-half cream
3 eggs
2 tablespoons grated Parmesan cheese

Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet; add onions and garlic; cook over medium heat until meat is no longer pink.

In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.

Bake at 400° for 30 minutes. Sprinkle with Parmesan cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean. Makes 12 servings.

Oyster Sausage Stuffing

1 envelope onion soup mix
2 cups boiling water
1/2 cup butter, cubed
10 cups cubed day-old bread, toasted
1 can (8 ounces) whole oysters, drained
1/2 pound bulk pork sausage, cooked and drained
1/2 cup minced fresh parsley
3/4 teaspoon poultry seasoning

Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally. Gently stir in the oysters, sausage, parsley and poultry seasoning.

Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 375° for 40-50 minutes or until heated through. Makes 9 cups (enough to stuff an 8- to 10-pound turkey).

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.

Chocolate Mallow Pie

1-1/4 cups cream-filled chocolate sandwich cookie crumbs (about 14 cookies)
1/4 cup butter or margarine, melted
2 tablespoons sugar
2 package (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup chocolate syrup
1-1/3 cups semisweet chocolate chips, melted
1 carton (8 ounces) frozen whipped topping, thawed
2 cups miniature marshmallows
Chocolate curls, optional

In a bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8--10 minutes or until set; cool completely on a wire rack.

In a mixing bowl, beat cream cheese and chocolate syrup until blended. Beat in melted chips. Set aside 1/4 cup of whipped topping. Fold marshmallows and remaining whipped topping into chocolate mixture.

Spoon into crust. Refrigerate for at least 8 hours or overnight. Garnish with reserved whipped topping and chocolate curls if desired. Makes 8 servings.

Old-Fashioned Raisin Pie

2 eggs
1 cup (8 ounces) sour cream
2 cups raisins
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Pastry for double-crust (9 inches)
Additional nutmeg, optional

In a bowl, beat eggs. Add sour cream. Stir in raisins, brown sugar, cinnamon, nutmeg and salt. Place bottom pastry in a pie plate; our in filling. Top with a lattice crust.

Bake at 450° for 10 minutes. Reduce the heat to 350°, bake for about 25 minutes more or until filling is set. If desired, sprinkle with nutmeg. Makes 8 servings

Easy Coconut Cream Pie

2 cups cold milk
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
1 cup Angel Flake Coconut, divided
2 cups thawed Cool Whip Whipped Topping, divided
1 Graham Pie Crust (6 oz.)

Pour milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.

Refrigerate 4 hours or until set. Spread pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator. Makes 8 servings

How To Toast Coconut: Preheat oven to 350°. Spread coconut in shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring frequently.

Walnut Apple Pie

4 to 5 large tart apples, peeled and sliced
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped walnuts
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
2 tablespoons butter or margarine

In a bowl, toss apples with lemon juice. Combine the sugars, nuts, tapioca, cinnamon and nutmeg; add to apples and toss to coat. Let stand for 15 minutes.

Line a 9-in. pie plate with bottom pastry; trim even with edge. Add apple mixture; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until crust is brown and filling is bubbly. cool on a wire rack. Makes 6-8 servings.

Onion Crescent Rolls

1/2 cup plus 2 tablespoons butter, softened, divided
1/2 cup sugar
2 eggs
1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1 cup diced onion
1/2 teaspoon salt
3-1/2 to 4-1/2 cups all-purpose flour

In a large mixing bowl, cream 1/2 cup butter and sugar. Add eggs, one at a time, beating well after each addition. Dissolve yeast in warm milk; add to creamed mixture. Add the onion, salt and 1 cup flour; beat until blended. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends down to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 400° for 9-11 minutes or until lightly browned. Remove from pans to wire racks. Melt remaining butter; brush over warm rolls. Makes 2 dozen.

Baked Ham with Cumberland Sauce

1/2 fully-cooked ham with bone (4 to 5 pounds)
1/2 cup packed brown sugar
1 teaspoon ground mustard
Whole cloves

Cumberland Sauce
1 cup red currants or apple jelly
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup red wine or apple juice
2 tablespoons honey
1 tablespoon cornstarch

Remove skin from ham; score the surface with shallow diagonal cuts. Making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack. Bake, uncovered, at 325° for 20-22 minutes per pound or until ham is heated through and thermometer reads 140°.

For sauce, combine all of the ingredients in a medium saucepan. Cook over medium heat until thickened, stirring often. Serve over the sliced ham. (Sauce recipe can be doubled if desired.) Makes 8-10 servings (1-3/4 cups sauce).

Cherry Cranberry Sauce

1-1/2 cups sugar
1-1/2 cups water
4 cups fresh or frozen cranberries (1 pound)
1 can (14-1/2 ounces) pitted tart cherries, drained

IN a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours. Makes 3-1/2 cups.

Fudgy Mint Cookies

1 package (18-1/4 ounces) devil's food cake mix
1/2 cup butter, softened
1 tablespoon water
2 eggs
2 tablespoons confectioners' sugar
2 packages (5 ounces each) chocolate-covered thin mints

In a large mixing bowl, combine the cake mix, butter and water. Add eggs; mix well. Shape into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets.

Bake at 375° for 8-10 minutes or until set. Immediately press a mint into the center of each cookie. Cool for 2 minutes before removing to wire racks to cool completely. Makes about 3 dozen.

Orange Date Nut Bread

Bread
2 eggs
2 tablespoons butter or margarine
3/4 cup sugar
1 small unpeeled orange, cut into pieces and seeded
1 cup pitted chopped dates
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans

Sauce
1/2 cup orange juice
1/2 cup sugar

For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large mixing bowl.

In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans. Pour batter into greased 9-in. x 5-in. x 3-in. loaf pan.

Bake at 325° for 1 hour or until bread test done. If bread begins to darken, cover with foil during last few minutes of baking. Meanwhile, for sauce, heat orange juice and sugar until sugar melts.

When bread comes out of the oven, prick with a wooden pick and pour the sauce over top. Let bread stand 15 minutes before removing from pan. Cool on wire racks. Makes 1 loaf.

Pineapple Smokies

1 cup packed brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground mustard
1 cup pineapple juice
1/2 cup vinegar
1-1/2 teaspoons soy sauce
2 pounds mini smoked sausage links

In a large saucepan, combine sugar, flour and mustard. Gradually stir in pineapple juice, vinegar and soy sauce. Bring to a boil over medium heat, stirring occasionally.

Boil for 2 minutes, stirring constantly. Add sausages; stir to coat. Cook for 5 minutes or until heated through. Serve warm. Makes about 8 dozen.

Chocolate Torte

1 package (18-1/4 ounces) Swiss chocolate or devil's food cake mix
1 package (3.4 ounces) instant vanilla pudding mix
3 eggs
1-1/4 cups milk
1/2 cup vegetable oil

Frosting
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup confectioners' sugar
10 milk chocolate candy bar with almonds (1.45 ounces each), divided
1 carton (16 ounces) frozen whipped topping, thawed

In a large mixing bowl, sift together the cake and pudding mixes. In another bowl, whisk the eggs. milk and oil. Add to dry ingredients; beat until well blended.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small mixing bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping.

Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Refrigerate overnight in an airtight container. Makes 12 servings.

Bread Bowl Appetizer

1-3/4 cups sour cream
1-3/4 cups mayonnaise
3/4 cup shredded cheddar cheese
1/4 pound deli pastrami, finely chopped
1/4 pound deli ham, finely chopped
3 tablespoons finely chopped green onions
2 teaspoons onion powder
2 teaspoons celery seed
1 unsliced round bread (1 pound)
Cracker and/or raw vegetables

In a bowl, combine the first nine ingredients; cover and chill for 8 hours or overnight. To serve dip, cut the top fourth off the loaf of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell (see page 38). (Save top and removed bread for another use.) Fill shell with dip. Serve with crackers and/or vegetables. Makes 6 cups dip

Warm Black Bean Dip

1 small onion, chopped
2 garlic cloves, minced
1 teaspoon canola or vegetable oil
1 can (15 ounces) black beans, rinsed and drained
1/2 cup diced fresh tomato
1/3 cup picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup shredded reduced-fat Mexican cheese blend or cheddar cheese
1/4 cup minced fresh cilantro or parsley
1 tablespoon lime juice
Baked tortilla chips

In a large nonstick skillet, saute onion and garlic in oil until tender. Add the beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips. Makes 2 cups

Stuffed Ham with Raisin Sauce

1 boneless fully cooked ham (6 to 7 pounds)
1 large onion, chopped
1/4 cup butter, cubed
2 cups corn bread stuffing mix
1-1/2 cups chopped pecans, toasted
1/2 cup minced fresh parsley
1/4 cup egg substitute
2 tablespoons prepared mustard
1/2 cup honey
2 tablespoons orange juice concentrate

Raisin Sauce
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 cup raisins
1-1/2 cups water
1/4 cup cider vinegar

Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout. Cut a 1-1/2-in. slice from the end of removed piece; set aside. Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham.

In a skillet, saute onion in butter until tender. In a large bowl, combine stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan.

Bake, uncovered, at 325° for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a meat thermometer reads 140°.

For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with ham. Makes 12-14 servings.

Stuffed Duckling

1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
2 cups cubed day-old bread
1 cup cooked rice
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried parsley flakes
1 teaspoon salt, divided
1/8 teaspoon pepper
1/2 cup raisins
1/2 cup chopped pecans
1/4 to 1/3 cup chicken broth
1 duckling (4 to 5 pounds)

In a large skillet, saute onion and garlic in butter until tender; transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently.

Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork.

Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving. Makes 4 servings.

Chutney Dip

1 cup (8 ounces) plain yogurt
3 tablespoons chutney
2 tablespoons chopped green onions
1 teaspoon curry powder
1 medium green pepper
Assorted fresh vegetables

In a small bowl, combine the yogurt, chutney, onions and curry powder. Cover and refrigerate for 2 hours.

Cut top off green pepper; remove seeds and membrane. Fill with dip. Serve with vegetables. Makes about 1 cup.

Crunchy Tossed Salad

1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 large head iceberg lettuce, sliced
6 bacon strips, cooked and crumbled
1/3 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
4 green onions, sliced
3/4 cup chow mein noodles

In a jar with tight-fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. Chill for 1 hour. Just before serving, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl; add dressing and toss. Top with chow mein noodles. Makes 12 servings.

Apricot-Glazed Cornish Hens

3 tablespoons chopped celery
3 tablespoons chopped onion
1/4 cup butter or margarine
3 cups dry bread cubes
1 can (4 ounces) mushroom stems and pieces, drained
1-1/2 teaspoons poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 tablespoons chicken broth
4 Cornish game hens (1-1/4 pounds each)
1 jar (12 ounces) apricot preserves, warmed
4 green onions (green part only), optional
Fresh rosemary sprigs, optional

In a large skillet, saute celery and onion in butter until tender; remove from heat. Add bread, mushrooms and seasonings; mix well. Toss with enough chicken broth just to moisten. Stuff hens; tie drumsticks together. Place on a rack in a large shallow baking pan. Cover and bake at 350° for 1 hour. Brush with preserves.

Bake, uncovered, 30 to 45 minutes longer or until meat juices run clear, basting every 10-15 minutes. If using green onions, first soften them in boiling water or the microwave for a few seconds, then tie over the string used to tie the drumsticks together. Garnish platter with rosemary if desired. Makes 4 servings.

Creamy Turkey Gravy

2 tablespoons cornstarch
2 tablespoons turkey or chicken drippings
2 cups chicken broth
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper

In a small saucepan, whisk cornstarch and drippings until smooth. Gradually stir in the broth, milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey or chicken. Makes 2-1/3 cups.

Cheese Sauce Over Cauliflower

1 large head cauliflower
1-1/2 teaspoons salt
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1-1/2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese
Paprika
Minced fresh parsley

In a large saucepan, bring 1 in. of water, cauliflower and salt to a boil. Reduce heat; cover and cook for 5-15 minutes or until cauliflower is crisp-tender.

Meanwhile, in a small saucepan, melt butter; stir in flour and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted.

Drain and pat cauliflower dry; place on a serving platter. Top with cheese sauce; sprinkle with paprika and parsley. Cut into wedges. Makes 6 servings.