THANKSGIVING RECIPES
SQUAW BREAD
2 c Water
1/3 c Oil
1/4 c Honey
1/4 c Raisins
5 T Brown sugar
2 pk Dry yeast
1/4 c Warm water
2 1/2 c flour
3 c Whole wheat flour
1 1/2 c Rye flour
1/2 c Powdered instant nonfat milk
2 1/2 tsp Salt
Cornmeal
Melted butter
mix water, oil, honey, raisins and 4 T brown sugar in blender, liquefy. dissolve yeast in warm water with the remaining 1 T brown sugar. Mix together 1 cup flour, 2 c wheat flour, 1c rye flour, powdered milk and salt in bowl. Add honey and yeast mixtures. Beat at medium speed until smooth Gradually stir in enough mixed flour to make soft dough Turn onto floured surface and knead Place dough in lightly greased bowl and turn to grease surface. Cover and let rise until double Punch down and let rest 10 minutes. Divide into 4 round loaves and place on greased cookie sheets sprinkled w/cornmeal. Cover and let rise in warm place until doubled Bake at 375 30 - 35 minutes. Brush with melted margarine and cool on racks.
CHOCOLATE FRUIT CAKE
Soak in 1/4 cup of brandy overnight:
1 cup currants
1 cup raisins
1/4 cup candied fruit
Sift together:
2 cups flour
2 teaspoons baking soda
1 cup sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon cloves
2 tablespoons chocolate
In a large bowl mix together:
1 egg
soaked fruit
1 cup unsweetened applesauce
1/2 cup melted margarine or oil
1/2 cup strong warm coffee or brandy [can use 1/4 cup of ach]
Mix all ingredients together. Bake in greased loaf pan at 300 for 1 1/2 hours. Let stand for about 1 hour and brush top with brandy. When completely cooled, remove from pan. Wrap in foil and store in refrigerator.
THANKSGIVING CHEESE BALL
Two 8-oz. pkgs. cream cheese
1/4 cup green pepper, cut fine
One 14-oz. can crushed pineapple,
drained 1 teaspoon seasoned salt
Nuts, finely chopped
Mix all together and form into a ball and roll in nuts.
PUMPKIN CASSEROLE
This from an old New England recipe book of my Mother's
4 cups mashed or pureed pumpkin
1 cup thick white sauce
2 cups diced ham
1 1/3 cups coarsely grated sharp cheddar cheese
2 hard-boiled eggs, sliced
1/2 cup broken soda crackers
2 tablespoons unsalted butter
Preheat oven to 350
Mix together thoroughly the pumpkin, cream sauce, ham and 1 cup of the cheese. Place half of this mixture in a greased 2-quart casserole, then cover with the sliced hard-boiled eggs, and top with the remaining pumpkin mixture. Sprinkle the top with the coarsely crumbled soda crackers, the remaining cheese and dot with butter. Bake 30 minutes
THANKSGIVING CASSEROLE
1 cup butter
1 cup onions, diced
1 cup celery, diced
1 cup green pepper, diced
1 (4-ounce) can mushrooms, drained
3 (10 3/4-ounce) cans condensed cream of chicken soup
3 cups diced turkey
1/3 cup slivered almonds
1 (3-ounce) can chow mein noodles, divided
Preheat oven to 350 Grease a 2-quart casserole dish and set aside. Saute onion, celery, and green pepper in butter. Add mushrooms, cream of chicken soup, diced turkey and almonds. Line prepared casserole dish with 1/2 can chow mein noodles. Add tukey mixture and cover with remaining noodles.
Bake for 40 minutes
PUMPKIN SAUCE
This is a cousin to apple sauce, spread on bread, ice cream topping.
2 Cups of pumpkin puree (from a fresh baked pumpkin
1/4 cup apple sauce or grated apple.
juice of 1/2 a lemon grated
lemon rind of 1/2 a lemon
1/4 teaspoon of cinnamon (heaping)
1/4 cup of honey.
Mix it all together
STUFFED PUMPKIN DESSERT
1 large pumpkin (6 pounds)
1 teaspoon salt, divided
1-1/2 pounds ground beef
3/4 cup finely chopped onion
1 small green pepper, chopped
1 small zucchini squash, chopped fine
1-1/2 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 cup ham, chopped fine
2 eggs, beaten
2 garlic cloves
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup cider vinegar
Wash pumpkin; cut circle (about 6 to 7 inches) around the stem. Remove top and set aside; discard seeds and loose fibers from inside. Rinse good. Place pumpkin in large pan. Filling with 6 inches of boiling water and 1/2 teaspoon salt.
Cover and simmer for 30 minutes or until pumpkin is almost tender but holds its shape. Carefully remove pumpkin from pan and drain well; pat dry. In skillet cook ground beef, onion, green pepper, and squash until beef is browned and vegetables are tender, drain well. Cool slightly. Place in a large bowl and add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and 1/2 teaspoon salt. Mix well. Place pumpkin in baking pan 9 x 13. Firmly pack meat mixture into pumpkin; replace top. Bake uncovered at 350?. for one hour... Remove from oven.
Let stand 5 to 10 minutes, remove top... Watch the amazed faces around the table as you slice the pumpkin into wedges and serve! Makes 6 to 8 servings.
FRUIT STUFFED PUMPKIN
7" pumpkin (add more ingredients for larger
2 c. peeled and chopped apples
1/3 c. brown sugar
1 tsp. lemon juice
1 c. raisins
1 c. chopped walnuts or pecans
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of ground cloves
Wash and dry pumpkin. Cut off top as for carving. Be sure to cut at an angle so the top won't fall back in.
Scoop out pumpkin "gunk," saving seeds to roast later if so desired. Mix rest of ingredients in a bowl, adding more if pumpkin is larger. Fill pumpkin and replace lid. Bake on cookie sheet 2 - 2 1/2 hours at 350 or until inside of pumpkin feels soft (not squishy) when pierced with a fork. Serve hot or cold. Include some of the pumpkin when serving. This is good as a side dish with dinner or as a topping for ice cream. Can use white raisins and/or craisins, add different nuts and spices.
STUFFED PUMPKIN
2 pounds pumpkin
2 apples
1/2 cup pineapple chunks or tidbits
1/2 cup walnuts, broken (can use Grape Nuts so that there's no fat at all)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Wash pumpkin, then cut the top off the pumpkin and remove the seeds. Wash inside of pumpkin, then place cut side down in appropriate sized baking pan and bake at 350 for about 40 minutes or until soft. With a sturdy metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch thick shell. Set aside. Process the apples in a food processor until chunky. Add the remaining ingredients and process until just mixed. Spoon into the pumpkin shell. Place top on pumpkin and bake in 400 oven for 45 minutes or until the filling is heated clear through.
SAVORY STUFFED PUMPKIN
5 to 6 pound pumpkin
1/2 cup chopped onion
1/2 sliced celery
2 tablespoon veggie broth
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
2 slices whole wheat bread, cubed
1/4 cup currants or raisins
16 oz can of whole peeled tomatoes, drained and chopped
2 teaspoons salt
1/4 teaspoon pepper
1 cup unsweetened apple cider
Heat oven to 375. Cut 1 inch slice off top of pumpkin to make a lid. Remove all the inside stuff. Cook onion and celery in veggie broth until tender. Stir in remaining ingredients except cider. Fill pumpkin with rice mixture. Pour cider over filling. Cover with pumpkin lid and place in 8x8x2 ungreased pan. Bake about two hours or until pumpkin is tender. Let stand 15 minutes. remove lid and cut into wedges.
BAKED STUFFED PUMPKIN
1 pumpkin, 3-4 pounds
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
6 slices whole wheat bread, toasted and cubed
1 apple, peeled and coarsely chopped
1/2 cup chopped nuts
1/2 cup raisins
1 egg, slightly beaten
2 tablespoons butter or margarine
3/4 cup chicken broth
Wash and dry pumpkin. Cut a large circle around stem; lift out and save.
Carefully scrape out the seeds and pulp. Score the inside several times with a knife. Sprinkle inside with salt and pepper to taste. Set aside.
In large bowl, combine onion, celery, bread cubes, apple, nuts, raisins, egg, butter and broth. Mix well. Lightly spoon stuffing into pumpkin (do not pack), leaving a little space at top for expansion. Replace lid. Place pumpkin in a 9-by-13-inch greased baking pan. Bake in preheated 350 oven for 1 1/2 hours or until pumpkin is soft to the touch and filling is hot. Serve immediately, scraping some of the soft pumpkin from inside with each serving.
ANGEL BISCUITS
1 package active dry yeast
1/4 cup sugar
3 tablespoons warm water
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
7 cups all-purpose or cake flour
1 cup vegetable shortening
2 cups buttermilk
Dissolve the yeast and a pinch of the sugar in the warm water. Into a large bowl, sift the baking soda, baking powder, salt, and the remainder of the sugar, with 6 cups of the flour. Cut the shortening into the dry ingredients with 2 forks, a pastry cutter, or your fingers Add the yeast mixture to the buttermilk and stir into the flour mixture until all the flour is barely moistened to make a sticky dough. Cover with plastic wrap and refrigerate overnight or up to a week before using. When ready to bake, preheat the oven to 425. Place about 1 cup additional flour on the work surface. Place the sticky dough on top of the flour and sprinkle with more flour. Pat out into a round 1/3-inch thick and then fold over to a height of 2/3-inch. Using a 2 1/2-inch biscuit cutter, cut out the biscuits. If you desire a 1 1/2-inch round, make the dough thinner- a total of 1/2-inch.
Place the biscuits, their sides touching, on the baking sheet. Bake 10 to 12 minutes, until light brown
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