DISHING IT FOR

THANKSGIVING 2015 COOKBOOK

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Moody Radio Chattanooga Thanksgiving Cookbook Dear friends, At Thanksgiving, we carve out time to reflect on the good gifts God has given throughout this past year. As you plan your menu or ready your home for guests, what is it for which you are most thankful? For myself, looking back on the last 18 months, I am astonished by God’s faithfulness. Our family moved to the Tennessee Valley, leaving family and friends behind to serve with Moody Radio Chattanooga. We have seen and praise God for his provision and new friends at every turn. As a staff, we are grateful for friends like you who pray for and partner with us to equip people with the truth of God’s Word. Please receive this cookbook as a humble expression of our appreciation. Thank you for welcoming 88.9 Moody Radio into your home and making us a part of your family tradition. We are blessed to break bread together with you in this way. Warmly, Brent Manion Station Manager | Moody Radio Chattanooga

Let the word of Christ dwell in you richly, teaching and admonishing one another in all wisdom, singing psalms and hymns and spiritual songs, with thankfulness in your hearts to God. And whatever you do, in word or deed, do everything in the name of the Lord Jesus, giving thanks to God the Father through him. Colossians 3:16-17

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MOODY RADIO Who is Moody Radio? Moody Radio is you—and more than a million other listeners each day. We proclaim the Word to all cultures and generations by addressing today’s issues from a biblical worldview. It is our desire to see you take the next step in your journey with Jesus Christ by creating and delivering practical and life-changing content. We know that you will be inspired by biblical teaching, engaging conversation, current topics, and uplifting music broadcast by Moody Radio. Moody Radio first aired in Chicago, IL, in 1926 and in the decades since has expanded into a network that includes 37 owned and operated stations.

What We Offer Moody Radio’s national programs include Today in the Word, Chris Fabry Live!, Equipped with Chris Brooks, and In the Market with Janet Parshall. Additionally, we feature some of the best in Bible teaching from trusted speakers like Dr. Gary Chapman, David Platt, and Dr. Paul Nyquist. Locally, Moody Radio produces programming uniquely intended for Chattanooga listeners.

Begin your day with Mornings with Jason, a live broadcast designed to get you going in the right direction. Host Jason McKay encourages you with Scripture, sparks thoughtful conversation on current topics and challenges you to live today for Jesus Christ. Weekdays from 6 to 9 a.m.

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Our local Moody Radio station is managed and operated by a team of professional broadcasters working from our studios in Chattanooga. From here, Moody Radio reaches a wide audience throughout southeast Tennessee. We are dedicated to serving our neighbors and our community through resources like preaching, teaching and music ministry events, food drives, and volunteer opportunities. To learn more about the ministries of Moody Radio, visit our website: moodyradio.org/chattanooga

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Kevin’s French Silk Pie Submitted by Meredith Sexton, Morning News Reporter—“Whenever my family gets ready for a holiday or other big family gathering, I always ask, ‘Is Kevin going to make his French Silk Pie?’ For as long as I can remember, my brother has been a great cook and baker, and this was a family favorite as soon as he made it!”

Ingredients Serves: 8 1 prepared crust, baked Chocolate Filling: ½ cup butter, room temperature ¾ cup granulated sugar 2 squares baking chocolate, melted but room temperature 1 tablespoon vanilla 2 eggs

Whipped Cream Topping: 1 pint heavy whipping cream 1 teaspoon vanilla 1 tablespoon granulated sugar

1. This recipe is most successful when all of the preparatory tools are cold. Consider freezing the mixing bowl before starting and keeping the prepared crust refrigerated. 2. Cream together the butter and sugar. Then add the baking chocolate and vanilla and mix for 5 minutes on high. Add eggs and mix 5 minutes on high. 3. Spread the filling in the bottom of the crust. 4. For the topping, whip together whipping cream, vanilla and sugar. Whip on high until stiff peaks form. Spread over the chocolate filling.

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Broccoli Casserole Submitted by Juanell Rice, Office Administrator

Ingredients Serves: 4 to 6 4 tablespoons butter, softened, plus additional 8 tablespoons butter, melted 1 medium onion, chopped 2 boxes frozen chopped broccoli, cooked and drained 1 can cream of mushroom soup 1 cup rice, cooked 8 oz. cheddar cheese, shredded 1 sleeve saltine crackers, crumbled 1. Sauté chopped onion in the 4 tablespoons of butter. Add cooked broccoli, mushroom soup and rice. 2. Spread mixture in a 9 by 13-inch casserole dish. Layer shredded cheese on top. 3. Crumble crackers into the remaining 8 tablespoons melted butter and coat well. Sprinkle on top of cheese. 4. Bake at 350 degrees for 45 minutes.

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Cranberry Salad Submitted by Marsha C.—“This salad can be used to accompany the turkey and stuffing, or as a salad, or even as a dessert. It is fresh and light.”

Ingredients Serves: 15 Salad 2 (3 oz.) packages raspberry gelatin 2 cups boiling water 1 small can crushed pineapple 1 bag fresh cranberries, washed and inspected 1 navel orange, peeled, reserving ¼ of the peel

1 large apple, cored but not peeled ¾ cup finely celery, chopped ¾ cup pecans, chopped Topping 1 cup sour cream 1 (8 oz.) package cream cheese ²/³ cup sugar

1. Dissolve raspberry gelatin into the 2 cups boiling water, set aside to cool. 2. In food processor, chop cranberries until about the size of small peas. Pour into a large mixing bowl. 3. Chop the orange, the piece of peel, and the apple. Add to the bowl of cranberries. Then add the pineapple, celery, and pecans and mix well. 4. Pour cooled gelatin over the fruit and mix well. 5. Pour into a decorative dish, cover and refrigerate until set. Optional: garnished with celery curls, pecan halves, mandarin oranges or topping for presentation. Topping 1. Beat cream cheese until smooth, add sour cream and sugar, beat well and chill, covered. 2. Dollop onto serving of cranberry salad.

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Cranberry Gelatin Salad Submitted by Brent Manion, Station Manager—“This is a Manion family tradition. It is made and devoured at every family gathering. When we serve it as a side we frequently leave the topping off. With the topping it is served as a dessert. “

Ingredients Serves: 8 to 10 1 large package raspberry or strawberry jello 1 can whole berry cranberry sauce 1 ¼ cups hot water 20 ounces can crushed pineapple, juice retained

Topping: 8 ounces cream cheese, softened 8 ounces cool whip ¼ cup sugar ½ cup chopped nuts, optional

1. Dissolve jello in water. 2. Stir in cranberry sauce and combine thoroughly. 3. Add crushed pineapple with juice, stir, and refrigerate till firm. 4. Add topping the next day or right before serving.

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Mimi’s Egg Custard Pie Submitted by Jason McKay, Morning Show Host

Ingredients Serves: 6 to 8 1 unbaked 9” pie shell 4 eggs, beaten ½ teaspoon salt 1 teaspoon vanilla ¼ teaspoon nutmeg 1 cup sugar 2 ½ cups milk 1. Heat oven to 375 degrees . Mix all ingredients and pour into unbaked 9” pie shell. 2. Sprinkle nutmeg on top of pie. 3. Place pie on baking sheet before putting it in the oven. Bake at 375 degrees for 25 minutes. Pie is done when knife inserted into center comes out clean.

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German Apple Cake Submitted by Karla M.—“This is my husband’s mother’s recipe. When we got married, I brought a French Apple Cake into the marriage, and he brought this German Apple Cake recipe. We usually make his as it is a fond memory of his parents. His father just died last fall and his mother is now in the nursing home, missing her husband of 67 years!”

Ingredients Serves: 12 Cake: 3 eggs 1 cup vegetable oil 2 cups all-purpose flour 2 cups sugar 2 teaspoons cinnamon 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla 4 cups thinly sliced apples

Icing: 8 ounces cream cheese 3 tablespoon softened butter 1 teaspoon vanilla 1 ½-2 cups powdered sugar

Cake: 1. Heat oven to 350 degrees. Beat 3 eggs and vegetable oil until foamy.

Icing: 1. Blend softened cream cheese and butter.

2. Add: flour, sugar, cinnamon, baking soda, salt and mix well.

2. Add vanilla and powdered sugar until smooth.

3. Add: vanilla and apples (dough will be very thick).

3. Ice cake. Keep in refrigerator.

4. Bake in greased 9 by 13-inch pan at 350 degrees for 45-60 minutes. Let cake cool completely before icing.

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Herbed Cherry Tomatoes Submitted by Kathryn E.—“A tomato dish that is always good and adds color to the table. Just a spoonful or two is a perfect serving for me. It brightens up the flavor of the other dishes. Love it!”

Ingredients Serves: 4 1 pint cherry tomatoes, halved ¼ cup vegetable oil 3 tablespoons white vinegar ¼ cup minced fresh parsley 3 teaspoons Italian herb seasoning ½ teaspoon salt ½ teaspoon sugar 1. Set aside tomatoes in a large bowl. 2. In small bowl, combine oil and vinegar. Add parsley, herb seasoning, salt and sugar to make a dressing. 3. Pour dressing over tomatoes; cover and refrigerate for at least 6 hours or overnight. 4. Drain before serving.

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Balsamic Green Beans Submitted by Katie S.—“I love this recipe cause my mom always made it growing up!”

Ingredients Serves: 4 2 lbs fresh haricots, trimmed 6 large shallots Vegetable oil 1/2 cup balsamic vinegar 1 tablespoon light brown sugar 3 tablespoon butter Salt & pepper to taste 1/2 cup roasted almonds, chopped 1/2 cup cooked/crumbled bacon 1. Cook beans in boiling salted water to cover for 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. 2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels. 3. Cook vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 tablespoons. Stir in butter until blended. Add beans, and sauté 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.

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Four-Cheese Macaroni Submitted by Mark J.—“My mom made this every year growing up. It’s a necessity!”

Ingredients Serves: 8 12 ounces cavatappi pasta 1/2 cup butter 1/2 cup all-purpose flour 1/2 teaspoon ground red pepper 3 cups milk 2 cups (8 ounces) freshly shredded white cheddar cheese 1 cup (4 ounces) freshly shredded Monterey Jack cheese

1 cup (4 ounces) freshly shredded fontina cheese 1 cup (4 ounces) freshly shredded Asiago cheese 1 1/2 cup soft, fresh breadcrumbs 1/2 cup chopped cooked bacon 1/2 cup chopped pecans 2 tablespoons butter, melted

1. Preheat oven to 350°. Prepare pasta according to package directions. 2. Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat. 3. Toss together cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture. 4. Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture. 5. Bake at 350° for 35 to 40 minutes or until bubbly and golden brown.

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Orange Candy Cake Submitted by Marsha C.—“This is a wonderful alternative for the traditional fruitcake. It has a completely different taste. A friend of mine from England compared it to a “Christmas Pudding” and said it was the closest thing to home that she had tasted since she came to the United States. It takes some time to prepare but it is well worth the effort.”

Ingredients Serves: 15 Cake: 1 cup butter 2 cups granulated sugar 4 eggs 1 teaspoon baking soda ½ cup buttermilk 3 cups sifted flour 1 box (14 oz.) dates, cut into small pieces, or 2 cups raisins

1 pound orange candy slices, cut into small pieces 2 cups pecans or walnuts, chopped 1 cup flaked coconut Topping: 1 ½ cups reconstituted frozen or fresh orange juice 1 ½ cups sifted confectioners’ sugar 1/2 teaspoon vanilla extract

1. Heat oven to 250 degrees. In a large mixing bowl, beat together butter and granulated sugar. 2. Add eggs one at a time, creaming well after each one. Set aside. 3. In another large bowl, dissolve baking soda into the buttermilk; then alternately stir in the flour with the dates, candy pieces, and nuts. 4. Add this mixture to the sugar/egg mixture and combine well. It will be stiff. 5. Pour the batter into a greased, floured 10-inch tube or bundt pan. Bake at 250 degrees for 3 hours. 6. While cake is baking, combine the orange juice and confectioners’ sugar and mix well. 7. Immediately upon removing the cake from the oven, punch holes in it with a large fork or even a knife. The holes will need to be large. 8. Pour the topping over the hot cake and let it stand overnight in the pan, covered and unrefrigerated. 9. Remove from pan and slice to serve. The cake can be wrapped in plastic wrap and stored in refrigerator for about two weeks, it also freezes well if sliced.

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Sweet Potato Souffle Submitted by Pamela M.—“I am sharing this recipe because it’s just WRONG to put marshmallows on sweet potato casseroles! This recipes features a pecan topping, which adds a wonderful taste and texture to sweet potatoes that marshmallows cannot beat! In fact, I did not think I liked sweet potato casserole until I tasted this recipe at a holiday meal. I love it especially because it was given to me by my husband’s family.”

Ingredients Serves: 6 to 8 Souffle ½ cup granulated sugar ¼ cup butter or margarine, melted ½ cup light corn syrup 2 eggs 4 large sweet potatoes, cooked and mashed or 1 large (28 oz.) can sweet potatoes

Topping 1 cup firmly packed light brown sugar 1/3 cup flour 1/3 cup butter/margarine 1 cup chopped pecans

1. Heat oven to 350 degrees. In a bowl, mix together sugar, butter, corn syrup, eggs and sweet potatoes together. 2. Pour mixture into a casserole pan. 3. Combine the topping ingredients in a separate bowl. Sprinkle on top of souffle. 4. Bake at 350 degrees until done.

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Pineapple Casserole Submitted by Susan H.—“It goes perfectly with a baked ham. Family, church family and friends ask me to bring it to Thanksgiving and Christmas dinners year after year. It is a tradition and the casserole dish is always empty.”

Ingredients Serves: 6 to 8 3 (20 oz.) cans pineapple chunks or tidbits, juice reserved 3 cups shredded cheddar cheese 1 ½ cups sugar 9 tablespoons flour ½ cup melted butter 1 ½ sleeves of Ritz crackers

1. Heat oven to 350 degrees. Drain pineapple and reserve 9 tablespoons juice. 2. Combine sugar, flour and pineapple juice. 3. Combine pineapple chunks and cheese, add to flour mixture, and mix well. 4. Spoon into a 9 by 13-inch greased casserole dish. 5. Combine melted butter with crushed crackers. Sprinkle on top of casserole. 6. Bake at 350 degrees for 20 to 30 minutes.

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Sugar Free Sweet Potato Casserole Submitted by Judy L.

Ingredients Serves: 8 4 sweet potatoes, unpeeled Sweet & Low or stevia Cinnamon, to taste Chopped pecans, optional

1. Microwave whole sweet potatoes in gallon freezer bag for 6 minutes, or until soft (do not add water or poke holes). 2. When potatoes are soft, remove skins and mash with fork in a casserole dish. 3. Sprinkle with chopped pecans, sweetener, and cinnamon to taste. 4. Heat in microwave until hot. 

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Becky’s Blueberry Surprise Submitted by Becky W.—“My mother created this recipe from another recipe she had many many years ago, and it’s a family favorite. Everywhere I take this, people love it, even if they don’t like blueberries. No one remembers the name, they just ask for the “Purple Stuff”. I love it because it reminds me of all the wonderful times my mother and I spent cooking together when I was growing up. She died eight years ago, but every time someone asks me to fix this, it brings back special memories.”

Ingredients Serves: 10 to 15 Gelatin 2 small packages grape gelatin 1 large (16 ounce ) can crushed pineapple, undrained 1 (16 oz.) can blueberry pie filling 2 cups boiling water

Topping: 1 (8 oz.) package cream cheese, softened 1 (8 oz.) container sour cream ½ cup confectioner’s sugar 1 teaspoon vanilla flavoring Chopped pecan pieces, optional

1. Combine all ingredients for the gelatin, stirring until grape gelatin is dissolved, then pour into 8 by 8-inch baking dish. 2. Refrigerate until set, at least 4 hours or overnight. 3. Combine all ingredients for the topping, mixing until smooth and creamy. 4. Spread topping over the gelatin, sprinkle with the pecan pieces, and refrigerate until set. Keep refrigerated until serving time.

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Strawberry Oatmeal Bars Submitted by Karen N.—“My family loves this recipe! It is so easy to make. It can be changed by using different types of preserves. Spray shortening can also be used to grease the pan. I got this recipe from an episode of Ree Drummond’s The Pioneer Woman.”

Ingredients Serves: 24 1 ¾ sticks salted butter, cut into pieces, plus more for greasing pan 1 ½ cups all-purpose flour 1 ½ cup oats 1 cup packed brown sugar 1 teaspoon baking powder ½ teaspoon salt 1 (10 to 12 oz.) jar strawberry preserves

1. Heat oven to 350 degrees. Mix together the butter, flour, oats, brown sugar, baking powder and salt. 2. Press half the oat mixture into a buttered 9 by 13-inch rectangular pan. 3. Spread with the strawberry preserves. 4. Sprinkle the other half of the oat mixture over the top and pat lightly. 5. Bake at 350 degrees for 30-40 minutes, or until light brown. 6. Let cool completely and then cut into squares.

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Momma’s Cauliflower Salad Submitted by Cathy D.—“We do not know when this salad got to be a mainstay of every holiday meal but I cannot remember a time when it was not included. My mother made it until she developed dementia. She became anxious and couldn’t remember recipes. I took over the task and would bring all the ingredients in baggies. I brought them to her home and would have her mix them herself, with my help. Everything tasted better from her hands. My sainted mother went home to be with the Lord on August 1, 2015. I am glad I will see her again and I am sure Jesus will have cauliflower salad in heaven.”

Ingredients Serves: 6 to 8 1 small cauliflower, cut into small pieces 1 small red onion, diced 1 can extra small English peas, drained 1 cup salad dressing paprika

1. Combine cauliflower, onions, and peas in a bowl. 2. Add salad dressing, combine all ingredients and lightly toss. 3. May add additional salad dressing as needed. 4. Chill in refrigerator. 5. Sprinkle paprika over salad before serving.

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Healthier Grape Salad Submitted by Payne D.—“This is my favorite recipe because I modified it to make it healthier. I’m diabetic and have to watch my sugar and carbohydrate intake. The original recipe called for over a cup of brown and white sugar. In this version, the flavor and sweetness are still there without the added sugar and fat. This is the perfect treat for diabetics and those counting calories or carbohydrates.”

Ingredients Serves: 10 6 pounds assorted grapes, including green, red, and purple 1 (6 oz.) can pineapple tidbits, juice drained 1 brick low fat cream cheese 1 (8 oz.) container low fat sour cream 1 tablespoon almond extract 1 teaspoon ground cinnamon

1 cup chopped pecans or nuts of your choice

½ cup Equal artificial sweetener 1. Soften cream cheese and mix well with sour cream, almond extract, cinnamon and Equal. 2. Mix in grapes and pineapple and stir. 3. Top with chopped pecans.

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Sawdust Salad Submitted by Cynthia B.—“This recipe was found on an old newspaper clipping in my grandmother’s recipe collection. We never could recall her making it but when my mother found it we tried it and it has been a favorite in our family ever since. It takes a little time to get it together but it is well worth the effort. It reminds me of an old-fashioned dessert that is sure to wow the taste buds of all who try it.”

Ingredients Serves: 1 (3 oz.) package lemon gelatin 1 (3 oz.) package orange gelatin 2 cups boiling water ¼ cup cold water 1 (8 oz.) can crushed pineapple, drained 2 to 3 bananas, sliced 1 (10 oz.) package miniature marshmallows 2 eggs, beaten 5 tablespoons unbleached flour 1 cup sugar

2 cups pineapple juice 2 large packages non-dairy whipped topping 11 ounces cream cheese, room temperature Shredded coconut

1. Dissolve gelatin in boiling water and add cold water. Pour into a 9 by 13- inch glass pan. Add crushed pineapple. Place bananas on top of the gelatin and pineapple. Top with marshmallows and refrigerate until firm. 2. Combine eggs, flour, sugar and pineapple juice. Cook over medium heat until thick. Let cool. Spread over gelatin mixture. 3. Combine whipped topping and cream cheese. Spread over all and sprinkle with coconut.

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Pumpkin Pie Submitted by Sharyl P.—“This pumpkin pie is an all-time favorite with all of my family. I normally do not like other pumpkin pies because the pumpkin flavor is usually too strong. For this recipe, one can of pumpkin makes two pies and the flavor is just right! This recipe submission is in honor of my mother, Ozelle Smith of Anderson, MO, who was a wonderful cook. My dad made this pie all year long after she went home to be with Jesus. My brothers and I make this wonderful pumpkin pie every year for Thanksgiving and Christmas and sometimes more. It is delicious. You must try it. You surely will like it!”

Ingredients Makes 2 pies 1 (15 oz.) can pumpkin 1 ½ cups sugar 3 teaspoons ground cinnamon 1 teaspoon ginger ½ teaspoon vanilla ¼ teaspoon salt 1 can evaporated milk 4 eggs, beaten ½ cup water

1. Heat oven to 350 degrees. Mix pumpkin, sugar, cinnamon, ginger, vanilla, and salt together. Add evaporated milk and eggs and mixed together. Add water and mix well with all ingredients. 2. Pour into two unbaked piecrusts. Bake at 350 degrees for 1 hour. The pie should be firm. If the crust is beginning to brown too fast just put some foil over the top of the pie. 3. With a dollop of whipped topping, this is the best pumpkin pie ever!

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Grilled Turkey Submitted by LeeAnne M.—“We love the holidays and having special recipes that we look forward to again and again.”

Ingredients Serves: 15 to 20 1 20+ pound turkey 1 orange, cut in half 1 apple, cut in half 1 stick butter 1 tablespoon seasoned salt

1. Wash turkey and remove giblets. Insert stick of butter, orange, apple and seasoned salt in the cavity. Sprinkle seasoned salt all over the outside of the turkey. 2. Put the turkey in a disposable aluminum roasting pan on the cooking grate of the gas grill. Use the lowest level grate position and drape a piece of aluminum foil over the top of the turkey. This creates a convection effect while grilling the bird. 3. Optional: you may put soaked hickory chips on the lower grate directly on the briquettes to give the turkey a smoked taste. 4. Turn gas on medium for about the first 15 minutes, then turn down to low for the rest of the time. Cook the turkey the same amount of time you would in the oven, according to size. Baste the turkey every 30 minutes, using pan drippings.

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Corn Casserole Submitted by Mary K.—“This dish was made for our family by a pastor’s wife during a time of need. I only make it at special times, such as Sunday dinners and holidays. Sometimes I bring it to potluck dinners at church and everyone asks me for the recipe and asks me to make it again. It rises like a souffle and tastes yummy, if you like corn. My three-year-old granddaughter gets very excited when she sees it on the table.”

Ingredients Serves: 6 to 10 1 box Jiffy corn muffin mix 1 stick of butter, melted 1 cup sour cream 1 can corn, drained of liquid 1 can cream of corn

1. Heat oven to 350 degrees. Combine melted butter and Jiffy corn muffin mix and stir until blended. 2. Add sour cream and stir until mixed. 3. Add the drained can of corn, stir. 4. Add the cream of corn and stir. 5. Pour into casserole dish and bake at 350 degrees, uncovered, for 1 hour.

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Trina’s DoubleChocolate Cookies Submitted by Trina R.—“I enjoy cooking and it’s a joy to make food for others. These cookies make great gifts.”

Ingredients Serves one dozen cookies or more 1 box devil’s food cake mix Chocolate chips, to taste 2 eggs ½ cup oil 2 tablespoons water

1. Heat oven to 350 degrees. In a bowl, mix all ingredients together, adding as many chocolate chips as you desire. 2. Bake on baking sheet at 350 degrees until done.

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Corn Casserole Submitted by Margaret F.—“This casserole is easy and my stepsons love it!”

Ingredients Serves: 8 1 small container cream cheese 6 tablespoons margarine ¼ cup milk 1 bag frozen Shoepeg white corn 1 can cream of corn 1 sleeve Ritz crackers 4 tablespoons melted butter Salt and pepper to taste Optional: finely diced jalapeno pepper

1. Heat oven to 350 degrees. Melt cream cheese and margarine in milk over medium/low heat. 2. Mix corn into melted mixture and pour into 2-quart casserole dish. Note: if you want to spice it up, mix a finely diced jalapeno pepper with the corn. 3. Crush crackers and mix with melted butter. Sprinkle crackers over corn. 4. Bake at 350 for 30 minutes or until bubbly.

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Juicy Turkey Submitted by Linda G.—“This casserole is easy and my stepsons love it!”

Ingredients Serves: Depends on size of turkey Turkey breast 1 can cream of mushroom soup 1 can cream of celery soup 1 package of onion soup 1 can of water 1. Place all the ingredients in a pan. 2. Cover with foil and place into oven (based on directions from the package on the turkey) or in a crockpot on high for at 4 to 6 hours. 3. Start checking the turkey often after 4 hours. 4. The turkey can be kept low or warm when it is finished without drying it out.

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Broccoli Casserole Submitted by Pam L.—“My family loves this. I have to bring it to Thanksgiving meals every year and have never had any left over, plus it’s easy!”

Ingredients Serves: 10-12 2 boiling bags of rice, cooked 1 stick of butter 1 jar cheese whiz 1 can cream of mushroom soup 1 can cream of celery soup 1 bag of frozen broccoli florets 1. Heat oven to 350 degrees. Place butter in a large bowl and pour the hot, prepared rice over it. 2. Add cheese whiz and stir. 3. Add the soups and stir. 4. Add the frozen broccoli and stir until all ingredients are combined. 5. Pour into a greased casserole dish. 6. Bake on 350 degrees for about 45 minutes. 7. You can prepare this the day before and cook it when you need it. 8. If you don’t like cream of celery or cream of mushroom, substitute cream of broccoli or cream of onion.

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Corn Casserole Submitted by Pam L.—“This is really good, feeds a lot and is easy to make!”

Ingredients Serves: 10 to 12 1 (8.5 oz.) package Jiffy Corn Muffin Mix 1 (14.75 oz.) can cream style corn 1 (15 oz.) can whole kernel corn, drained ½ cup butter, melted 1 cup sour cream 3 eggs ½ teaspoon salt, optional 1. Heat oven to 350 degrees. In a large bowl, combine the ingredients and mix well. 2. Pour the mixture into a lightly greased 2-quart casserole dish. Bake at 375° degrees for 35 to 40 minutes, or until golden brown. 3. Optional: add sautéed onions and red or yellow peppers or jalapenos.

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Buttermilk Pie Submitted by Pam B.—“I make this at least twice a month because everyone loves it!”

Ingredients Serves: 8 1 9” deep dish pie crust, unbaked ½ cup buttermilk 1 ¾ cups sugar 2 large eggs 3 heaping tablespoons flour pinch of salt

1 stick butter, melted 1 teaspoon vanilla Nutmeg, optional

1. Heat oven to 400 degrees. Melt butter. 2. Stir all remaining ingredients together and add melted butter. 3. Pour into an unbaked 9” deep dish pie crust. 4. Sprinkle the top lightly with nutmeg, if desired. 5. Bake 400° degrees for 15 minutes. Then reduce oven to 350° degrees and bake an additional 45 minutes. If the crust begins to brown too quickly, cover the edge of pie with foil. 6. Cool to allow filling to set.

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Creamy Jello Mold Submitted by Rebecca T.—“This is my favorite recipe because it is a wonderful, light addition to the holiday table. I love the creaminess combined with the jello and pineapple. I have brought it to my table, from my mom’s table, for Thanksgiving, and everyone enjoys this delightful treat. They ask me if it will be on the menu every year.”

Ingredients Serves: 8-10 6 ounces lime gelatin ¼ cup sugar ⅛ teaspoon salt 2 cups boiling water 20 ounces crushed pineapple, drained, reserving juice 1 tablespoon lemon juice 8 ounces cream cheese, softened 1. Dissolve gelatin, sugar and salt in boiling water. 2. Drain pineapple, measuring juice and adding cold water to make 1 ½ cups total. 3. Stir liquid and lemon juice into gelatin. 4. Soften cream cheese and add 1 cup warm gelatin, blending in blender until creamy smooth. 5. Pour cream cheese mixture into 5-cup jello mold, chill until set, but not firm, about 2 hours. 6. 6.Chill remaining gelatin until slightly thickened, about 2 hours. 7. Once remaining gelatin is slightly thickened, stir in pineapple and spoon over cream cheese mixture in mold. Chill until firm. 8. Recommended: make this three days ahead, so it is well set by the time Thanksgiving or Christmas dinner is ready.

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Fried Okra Submitted by Sandy B.—“When dating my husband, we went to his grandparents’ for Thanksgiving. A bowl of something I did not recognize was on the table. I sampled a few pieces, and it was delicious. When I learned that it was fried okra, I was surprised—it was unlike the slimy boiled okra I had tasted and disliked! After Jerome and I married about a year later, I noticed it was always served at his family’s Thanksgiving dinners. I learned to cook it, and many years later, Jerome told me it was better than his mom’s. I had arrived! One Thanksgiving, I forgot to cook it. Jerome’s eyes were searching the table feverishly and he finally asked, “Where is the okra?” His disappointment filled the air, and I have never forgotten to make it since! It always appears in a silver bowl on our Thanksgiving table.”

Ingredients Serves: 8 3 pounds fresh or frozen okra, sliced about ¼-inch thick crosswise in circles ½ cup yellow corn meal ¼ cup plain flour ½ - ¾ teaspoon salt, to taste ¼ teaspoon black pepper, to taste

½ inch cooking oil in iron skillet or electric frying pan, preheated to frying temperature

1. Shake together dry ingredients in a plastic food storage bag. 2. Add sliced okra and shake to coat 3. Add okra to hot cooking oil. It is okay if some of the breading comes out with the okra. 4. Cook until brown, stirring with spatula about every 5 minutes so that it browns evenly. 5. If the breading soaks up the oil, you may have to add a little more oil to the skillet. 6. When nice and brown, drain on a paper towel.

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Pumpkin Cheesecake Submitted by Marsha C.—“I am not a fan of cheesecake, but this one is delicious. The flavor screams autumn and Thanksgiving. The spices are not overpowering, the pumpkin taste is just slight and it is very creamy. ”

Ingredients Serves: 12 to 15 Crust 1 ¾ cups graham cracker crumbs 3 tablespoons light brown sugar ½ teaspoon ground cinnamon 1 stick salted butter, melted Filling 3 (8 oz.) packages cream, room temperature

1 (15 oz.) can pureed pumpkin 3 eggs, plus 1 egg yolk ¼ cup sour cream 1 ½ cups sugar ½ teaspoon ground cinnamon ¼ teaspoon pumpkin pie spice 2 tablespoons flour 1 teaspoon vanilla extract

1. In medium bowl, combine crumbs, sugar, and cinnamon. Mix in melted butter. Pour into a 9-inch springform pan and press down into bottom and halfway up the sides. Set aside. 2. In a bowl, mix the flour into the sugar. Set aside. 3. In a very large mixing bowl, beat the cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, the spices, vanilla, and the sugar/flour mixture. Beat together until well combined. 4. Pour into the crust. Spread out evenly and bake at 350° degrees for 1 hour. Remove from the oven and let sit for 15 minutes. It will still be a little soft in the middle after baking but that is OK. 5. Leave the cake in the pan, cover with plastic wrap and refrigerate for four hours or overnight. Run a knife around the sides of the pan then remove the sides.

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