Thanksgiving Recipes, Fun and Good

CRANBERRY FRUIT DIP

1 cup vanilla nonfat yogurt
1/2 cup Eden Food Cranberries
1 tablespoon fresh orange zest
1/4 tsp Swanson Organic Nutmeg
1/4 tsp Swanson Organic Ginger
1/4 cup Swanson Pomegranate Juice

DIRECTIONS

In a saucepan heat pomegranate juice, cranberries and orange zest. Bring to a boil and cook until cranberries are soft. Remove from heat and place mixture in a food processor until cranberry mixture is finely chopped. Let cool. In a small bowl, combine yogurt, cranberry sauce and spices. Cover and chill. Serve with assorted fruits for dipping.
Makes approximately 6 servings. Serving size 1/4 cup.

HORRAY IT IS THE WEEKEND

Chicken Church Casserole Recipe

Ingredients
20 cups cubed cooked chicken
1 package (2 pounds) elbow macaroni, cooked and drained
6 jars (6 ounces each) sliced mushrooms, drained
2 jars (4 ounces each) diced pimientos, drained
2 large onions, chopped
2 large green peppers, chopped
4 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
4 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 pounds process cheese (Velveeta), cubed
1-1/3 cups milk
4 teaspoons dried basil
2 teaspoons lemon-pepper seasoning
2 cups crushed cornflakes
1/4 cup butter, melted

Directions

In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, onions and peppers. In another large bowl, combine the soups, cheese, milk, basil and lemon-pepper; add to chicken mixture.

Place about 12 cups mixture in each of four greased 13-in. x 9-in. baking dishes. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Combine cornflakes and butter; sprinkle over the casseroles. Cover and bake at 350° for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly. Yield: 4 casseroles (12 servings each). This recipe is from Taste of Home recipes, and it is a hit at all church functions.

HAVE A HEALTHY HAPPY WEEKEND

Wow another weekend is upon us, I have some good recipes here I am going to share with you to make your weekend a little easier, they are quick and very good foods to feed your hungry family. God bless you this wonderful Friday, the gateway to our weekend, we will be shrimping this weekend, and then our wonderful church services on Sunday, I ask that you pray for my dear husband as he teaches a class on how to be an effective Soul Winner, it is a very informative class that is much needed in our area, Christians are dropping the ball when it comes to being a witness for our Saviour. God left us here after salvation to be witnesses to others, otherwise he would of took us home to heaven as soon as he saved our soul, but, he choose to use us to be a speaking voice for Christ, so lets all do our part, and tell others about our living Saviour, and what he has did for us, through us, and in spite of us. God bless you and let your light shine. Below is the recipes TUNA CASSAROLE INGREDIENTS 2 cups crushed potato chips, divided 2 (6 ounce) cans tuna, drained 1 (15 ounce) can sweet peas, drained 1 (10.75 ounce) can condensed cream of mushroom soup 6 slices American cheese DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish. Spread 1 cup crushed potato chips evenly on bottom of casserole dish. Next, layer 1 can of tuna, half of the peas, and half of the soup. Place slices of cheese on top of this. Repeat layering with tuna, peas and soup. Finish with a layer of chips, and top with slices of cheese. Bake in preheated oven for 20 to 25 minutes, or until bubbly and golden brown. ROMAINE TOSS SALAD INGREDIENTS 1/2 cup sugar 1/2 cup vegetable oil 1/4 cup cider vinegar 2 teaspoons soy sauce salt and pepper to taste 1 (3 ounce) package ramen noodles, broken 2 tablespoons butter or margarine 1 1/2 cups chopped broccoli 1 small head romaine lettuce, torn 4 green onions, chopped 1/2 cup chopped walnuts DIRECTIONS In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts. APPLE DUMPLINGS INGREDIENTS 2 large Granny Smith apples, peeled and cored 2 (10 ounce) cans refrigerated crescent roll dough 1 cup butter 1 1/2 cups white sugar 1 teaspoon ground cinnamon 1 (12 fluid ounce) can or bottle Mountain Dew ™ DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Fried Green Tomatoes

1 egg, beaten

1/2 cup milk

1/2 cup cornmeal

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

4 medium-sized green tomatoes,

cut into 1/2-inch slices

3 to 4 tablespoons vegetable oil

Combine egg and milk; pinch of salt set aside. Combine cornmeal, flour, salt and pepper.

Dip tomatoes in egg mixture; dredge in cornmeal mixture.

Fry in oil until golden brown.

I love these Fried Tomatoes, and most places they are gone by now, but in the South where I live, we still have a few tomatoes coming in, so make them good fried tomatoes while you can.

THOT FOR THE DAY:

If you want children to improve, let them overhear the nice things you say about them to others.

Calico Baked Beans

These are great! Not thick and sticky and they are easy too. They are named Calico because of the variety of colors and sizes of beans that make a lovely dish. My friend in Michigan makes these for her family and they sound great, I have not tried them yet, but will..

INGREDIENTS

1/4 lb bacon, cut up

1 med onion, chopped

1 lb hamburg

Brown above ingredients together.

ADD:

1/4 C Ketchup,

3/4 C brown sugar,

1 T vinegar,

1 T mustard,

dash salt & pepper.

2 cans Pork and beans - use 2 brands for different flavors & color

1 can red kidney beans, drained

1 can small green Lima beans, drained

Bake 1 hour at 350 degrees F