Thanksgiving

Spiced Apple Upside-Down Cake

1 jar (14 ounces) spiced apple rings
6 tablespoons butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup sliced almonds, toasted
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
Whipped cream, optional

Drain the apple rings, reserving 1 tablespoon syrup; set apple rings aside. Melt 2 tablespoons butter; add brown sugar and reserved syrup. Spread evenly in a greased 8-in. round baking pan; sprinkle with almonds.

Top with apple rings; set aside. In a mixing bowl, beat egg, milk, vanilla and remaining butter. Combine flour, sugar and baking powder; add to egg mixture and mix well. Spoon over apple rings.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes. Run a knife around the edge of pan; invert cake onto a serving plate. Cool. Serve with whipped cream if desired. Makes 6-8 servings.

Pumpkin Trifle

1 package (14-1/2 ounces) gingerbread cake mix
1-1/4 cups water
1 egg
4 cups cold milk
4 packages (1 ounce each) instant butterscotch pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and allspice
1 carton (12 ounces) frozen whipped topping, thawed

In a mixing bowl, combine the cake mix, water and egg mix well. Pour into an ungreased 8-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.

In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft set. Stir in pumpkin and spices; mix well.

In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate. Makes 18 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.

Green Bean Casserole

2 cans (14.5 oz each) French-style green beans, drained
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup milk
1 can (2.8 oz) French-fried onions

Heat oven to 350°. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly. Makes 8 servings

No mushroom soup? Cream of chicken or cream of celery soup make tasty substitutes. Get this veggie dish ready the day before. Store covered in your fridge until ready to bake. Add a few extra minutes of bake time

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.

Sweet Potato Pie

1-2/3 cups pie crust mix
1/4 cup chopped pecans
3 to 4 tablespoons cold water
3 eggs
2 cans (15 ounces each) sweet potatoes, drained
1 can (14 ounces) sweetened condensed milk
1-1/2 to 2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
Whipped topping and additional chopped pecans, toasted, optional

In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Flute edges; set aside.

In a food processor or blender, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into pastry.

Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped topping and toasted pecans if desired. Makes 8 servings.

Prime Rib with Horseradish Sauce

1 semi-boneless beef rib roast (4 to 6 pounds)
1 tablespoon olive oil
1 to 2 teaspoons coarsely ground pepper

Horseradish Sauce
1 cup (8 ounces) sour cream
3 to 4 tablespoons prepared horseradish
1 teaspoon coarsely ground pepper
1/8 teaspoon Worcestershire sauce

Brush roast with oil; rub with pepper. Place roast, fat side up, in a shallow roasting pan. Bake, uncovered, at 450° for 15 minutes.

Reduce heat to 325°. Bake for 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with pan drippings every 30 minutes.

Let stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Makes 6-8 servings.

Seven-Layer Slaw

2 cups coleslaw mix
2 cups shredded carrots
2 cups broccoli slaw
1 medium yellow or red bell pepper, chopped (1 cup)
1 cup coleslaw dressing
Additional broccoli slaw, if desired

In bottom of 2 1/2-quart clear glass bowl, evenly spread 1 cup of the coleslaw mix. Layer with 1 cup of the carrots, 1 cup of the broccoli slaw and the bell pepper. Layer with remaining coleslaw mix, carrots and broccoli slaw.

Pour dressing over coleslaw. Sprinkle with additional broccoli slaw. Cover and refrigerate at least 2 hours but no longer than 24 hours. Toss before serving. Makes 6 servings

Sausage Scalloped Potatoes

1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
4 medium red potatoes, halved and thinly sliced (3-1/2 to 4 cups)
1/4 cup chopped onion
2 tablespoons minced fresh parsley, optional

Place sausage in a microwave-safe bowl. Microwave, uncovered, on high for 3 minutes. Drain and set aside.

Place butter in a 2-1/2-qt. microwave-safe dish. Heat on high for 45-60 seconds or until melted. Whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes.

Stir in potatoes and onion. Cover and microwave on high for 4 minutes; stir. Heat 4 minutes longer. Stir in the sausage.

Cover and cook for 8-10 minutes, stirring every 4 minutes or until potatoes are tender and sausage is heated through. Stir. Let stand, covered, for 5 minutes. Sprinkle with parsley if desired. Makes 4-6 servings.

Peppered Beef Tenderloin

3 tablespoons coarsely ground pepper
2 tablespoons olive oil
1 tablespoon grated lemon peel
1 teaspoon salt
2 garlic cloves, minced
1 whole beef tenderloin (3 to 4 pounds)

Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.

Bake, uncovered, at 400° for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cover and let stand for 10 minutes before slicing. Makes 10-12 servings.

Pecan Pie

Pastry
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling
2/3 cup sugar
1/3 cup butter, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 375°. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.

In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator. Makes 8 servings

Marmalade Baked Ham

1 boneless fully cooked ham (3 to 4 pounds)
12 to 15 whole cloves
1 can (12 ounces) beer or beef broth
1/4 cup packed brown sugar
1/2 cup orange marmalade

Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond.

Pour beer or broth over ham. Rub brown sugar over surface of ham. Cover and bake at 325° for 1-1/4 hours. Spread with marmalade. Bake, uncovered, for 15-25 minutes or until a meat thermometer reads 140° and ham is heated through. Makes 12-14 servings.

Feta Cheese Mashed Potatoes

5 medium Yukon Gold potatoes (about 1-1/2 pounds), unpeeled and cubed
4 to 6 garlic cloves, peeled
1 package (4 ounces) crumbled feta cheese
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

Place the potatoes and garlic in a large saucepan; cover with water. Bring to a boil over medium-high heat.

Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and transfer to a mixing bowl; mash. Add the feta cheese, cream, salt and pepper; beat until fluffy. Makes 6 servings.

Roast Turkey

1 turkey (12 to 14 pounds)
2 cups water
2-1/2 cups chicken broth, divided
1-1/2 cups orange juice, divided
4 tablespoons soy sauce, divided
1 tablespoon chicken bouillon granules
1 teaspoon dried minced onion
1/2 teaspoon garlic powder

Orange GIblet Gravy
3/4 cup chicken broth
1/4 cup orange juice
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1/4 teaspoon pepper
3 tablespoons cornstarch
1/2 cup water

Place turkey on a greased rack in a roasting pan. Add water, giblets and neck to pan. Combine 1-1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. Combine bouillon, onion and garlic powder; sprinkle over turkey.

Bake, uncovered, at 325° for 3-1/2 hours, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Remove giblets and neck when tender; set aside for gravy. Combine remaining broth, orange juice and soy sauce. Remove foil from turkey; pour broth mixture over turkey. Bake 30 minutes longer or until a meat thermometer reads 180°.

For gravy, remove meat from neck and discard the bones. Chop giblets and neck meat; set aside. In a saucepan, combine 2 cups pan juices, broth, orange juice and Worcestershire sauce; mix well.

Stir in thyme, sugar and pepper. Combine cornstarch and water until smooth. Whisk into broth mixture; bring to a boil. Cook and stir for 2 minutes. Stir in reserved giblets and neck meat. Carve turkey; serve with gravy. 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.

Maple Praline Cheesecake

1-1/2 cups finely chopped pecans
1/2 cup flaked coconut
1/3 cup all-purpose flour
2 tablespoons brown sugar
1/4 cup butter, melted

Filling
4 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
1/4 cup all-purpose flour
3/4 cup half-and-half cream
1/4 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
3 eggs, lightly beaten
1/2 cup English toffee bits or almond brickle chips

Topping
2 tablespoons maple syrup
2 cups whipped topping
1/4 cup English toffee bits or almond brickle chips

In a large bowl, combine the pecans, coconut, flour and brown sugar; stir in butter. Press onto the bottom of a 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack (leave oven on).

In a large mixing bowl, beat cream cheese until smooth. Combine brown sugar and flour; add to cream cheese. Add the cream, syrup, vanilla and salt; beat until smooth. Beat in the eggs just until combined. Stir in toffee bits. Pour over crust. Return pan to baking sheet.

Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan. In a small bowl, combine the syrup and whipped topping; carefully spread over cheesecake. Sprinkle with toffee bits. Refrigerate leftovers. Makes 16 servings.

Coconut Cake

Cake
1 package yellow cake mix
1 package (3-1/2 ounces) instant vanilla pudding mix
1-1/3 cups water
4 eggs, room temperature
1/4 cup vegetable oil
2 cups coconut
1 cup chopped pecans

Frosting
4 tablespoons butter, divided
2 cups coconut
1 package (8 ounces) cream cheese
2 teaspoons milk
1/2 teaspoon vanilla
3-1/2 cups confectioners' sugar

In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans.

Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling.

For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool.

Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake. Makes 16-20 servings.

Cherry Cream Torte

2 packages (3 ounces each) ladyfingers
2 tablespoons white grape or apple juice
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
1 teaspoon almond extract, divided
2 cups whipping cream, whipped
1 can (21 ounces) cherry pie filling
Toasted sliced almonds and additional whipped cream, optional

Split lady fingers lengthwise; brush with juice. Place a layer of lady fingers around the sides and over the bottom of a lightly greased 9-in. springform pan. In a mixing bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute. Fold in whipped cream. Spread half over crust.

Arrange remaining lady fingers in a spoke-like fashion. Spread evenly with the remaining cream cheese mixture. Cover and chill overnight.

Combine the pie filling and remaining extract; spread over the cream cheese layer. Refrigerate for at least 2 hours. to serve, remove sides of pan. Garnish with almonds and whipped cream if desired. Makes 16-18 servings

Pumpkin Pecan Layer Cake

Cake
2 cups crushed vanilla wafers
1 cup chopped pecans
1/2 cup butter, melted
1 (18.25-ounce) package carrot cake mix
1 cup cooked pumpkin
1/4 cup butter, melted
3 eggs
2 tablespoons water

Filling
3 cups powdered sugar
2/3 cup butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/4 cup caramel ice cream topping
Garnish 1 cup pecan halves

Heat oven to 350 degrees. Combine crushed wafers, chopped pecans and 1/2 cup melted butter in large bowl until mixture resembles coarse crumbs. Press mixture evenly and firmly on bottom of 3 greased and floured 8 or 9-inch round cake pans.

Combine cake mix, pumpkin, 1/4 cup melted butter, eggs and water in same bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread about 1 1/2 cups batter over crumbs in each pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla in small bowl. Beat at medium speed, scraping bowl often, until smooth.

Layer 3 cake layers on serving plate, nut-side down, with 1/2 cup filling spread between each layer. With remaining filling, frost sides only of cake. Spread caramel topping over top of cake, drizzling some over frosted sides. Arrange pecan halves in rings on top of cake. Store refrigerated. Makes 16 servings

Candy Bar Fudge

1/2 cup butter
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup milk
3-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
30 caramels, unwrapped
1 tablespoon water
2 cups salted peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 2 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square baking pan.

In another microwave-safe bowl, heat caramels and water on high for 1-1/4 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 30 seconds or until melted; spread over caramel layer. Chill until firm. Makes 2-3/4 pounds.

Praline Pumpkin Torte

3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans

Cake
4 eggs
1-2/3 cups sugar
1 cup vegetable oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt

Topping
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Additional chopped pecans

In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool.

For cake, in a large mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; add to pumpkin mixture and beat just until blended.

Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.

For topping, in a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.

Place one cake layer praline side up on a serving plate. Spread with two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator. Makes 14 servings.

Garlic-Roasted Chicken and Vegetables

1 roasting chicken (5 to 6 pounds)
4 tablespoons butter, softened, divided
15 garlic cloves, halved
1 can (14-1/2 ounces) chicken broth, divided
1/4 cup olive oil
1/4 cup lemon juice
1 to 2 tablespoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
10 red potatoes (about 1-1/2 pounds), cut into large chunks
2 cups baby carrots
1 medium red onion, thinly sliced

Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together.

Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes.

Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a meat thermometer reads 180°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving. Makes 10 servings.

Honey-Garlic Glazed Meatballs

2 eggs
3/4 cup milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
3/4 cup ketchup
1/2 cup honey
3 tablespoons soy sauce

In a large bowl combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink.

Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes. Makes 5-1/2 dozen.

Peas in Cheese Sauce

4-1/2 teaspoons butter
4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1-1/2 cups milk
3/4 cup cubed process cheese (Velveeta)
2 packages (10 ounces each) frozen peas, thawed

In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in peas; cook 1-2 minutes longer or until heated through. Makes 8 servings.

Corn Pudding

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.

Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325° for 45-50 minutes or until set and lightly browned. Makes 8 servings.