November  Recipes

  

 

    

RECIPE INDEX

Cranberry Pecan Bars
Cranberry Delight Salad
Pecan Mini Tarts
Seven-Minute Icing
Dehydrated Apples

Thanksgiving Memories Casserole

Yams (Sweet Potatoes) in Orange Sauce

 

    

Cranberry Pecan Bars

       

  

1-1/2 cups pecans

2 cups flour    /   3/4 cup brown sugar

1/3 cup coconut    /    1/2 cup oatmeal

1 cup butter (cut into bits)

1  12-oz. jar seedless raspberry jam

3/4 cup dried cranberries

 

1 - Chop 1/2 cup of the pecans and place in bowl.

   

2 - In another bowl mix the remaining 1 cup of pecans, the brown sugar, butter and flour until the dough clumps together. 

      

3 - Stir 1 cup of the  dough with the reserved pecans. Set aside. 

   

4 - Put remaining dough over baking pan bottom. 

   

5 - In small bowl, mix preserves and cranberries. Spread over dough in pan. 

   

6 - Mix coconut and oatmeal with reserved dough, pressing some together to form clumps.

   

7 - Sprinkle over dough in 9 x 13 inch pan.

   

8 - Bake at 350 for 30-40 min. or until top browns.

   

   

(Recipe from Barb Shelton,

who got it from her wonderful mother-in-love

"Mom (Carolyn) Shelton.")

   

   

Cranberry Delight Salad

      

   

    

1 large can crushed pineapple

   

1 small package raspberry Jell-o

   

1  16-ounce can whole cranberry sauce

   

1 can mandarin oranges (I cut them into 1/3's or 1/2's)

   

1/2 cup mini-marshmallows

(I cut these into halves or fourths with scissors ~ which I need to

rinse off in hot water every so often as they get gooey.  It's a pain, but definitely

worth it to me as I don't like large marshmallows.)

   

1 cup cool whip

(I usually end up using closer to 2 cups)

   

1/2 cup chopped nuts

(I add this to half of the made-up recipe as half my family likes nuts and half doesn't!)

   

1 envelope unflavored gelatin

(This is optional and wasn't in the original recipe but guarantees that the finished

product will stay nice and firm and not disintegrate by the end of the meal.)

   

1 - Drain the pineapple in a colander over a wide-topped 1-quart glass measure, reserving the syrup.  Add enough boiling water to the syrup to make 1 cup.

   

2 - Mix the unflavored gelatin with the dry Jello.  Dissolve in the hot pineapple/water mixture.

  

3 - Stir in cranberry sauce, and then chill until partially set.  (I stir it every 20 minutes or so since the outside starts setting first.  Takes about an hour to get it "partially set.")

   

4 - Fold in oranges, pineapple, whipped cream, and marshmallows.  At this point I divide it in half, into two bowls, and mix the nuts (yes, all of them; I like it nutty) into just one half.  Chill until set.  (At least 2 hours.)

    

  

Pecan Mini Tarts
  

Filling:
3 eggs   /   2/3 cup sugar
tsp. salt    /  1/3 cup margarine or butter, melted
1 cup corn syrup, dark or light
1 cup chopped pecans
   

Pastry Shells:
Any pie crust recipe or packaged piecrust sticks.

(I use Betty Crocker's.)
     

To make Filling:
Beat eggs, sugar, salt, butter and syrup. Stir in nuts. Pour into uncooked pastry shells:
  
To make Pastry Shells:
Roll out crust onto floured surface and use scalloped edge cookie cutter to cut individual pastries. Press each into bottom of miniature cupcake tin compartments. (My compartments measure 1-7/8" across top, 1-1/4" across bottom.)  Bake at 375 for minutes, until done.

    

  

Seven-Minute Icing

  

 

2 egg whites    /    cup sugar
1 tsp. vanilla    /   
1 tsp. white corn syrup
1/3 cup cold water    /    dash salt
tsp. cream of tartar

  
Combine all ingredients except vanilla in top of double boiler.  Heat additional water in bottom of double boiler. Heat icing ingredients over this, beating with electric mixer, for seven minutes.  Stir in vanilla.  Will frost one cake.  Really good on deep chocolate cake! 
(From Barb Shelton; Originally from my Mom.) 

    

 

Dehydrated Apples

Apples (several)

Lemon juice and water: equal parts

  

You're already figuring out that this is a very precise recipe!       The number of apples you'll use depends completely on the size of your dehydrator.  We slice our apples in wedges that are about 1/3 inch thick at the outer edge.  Thoroughly coat each slice in the lemon-water, and then arrange on your dehydrator racks (unless you've borrowed the dehydrator, in which case you'll need to arrange the slices on your friend, neighbor, or even mere acquaintance's dehydrator racks!)  How long you'll actually dehydrate them will depend on how soft or crisp you like them.  Our family likes them very well done, so ours go for about 2 days. Just keep sampling them until they're to your liking, and hope that you have a few left over at the end!  

      

  

 

 

Thanksgiving Memories Casserole

 

   Cooking Dinner 

   

1 pkg. Chicken (or Turkey) Stovetop Stuffing - Prepared
Leftover cut-up turkey or chicken   ~ or ~   1  12.5 oz. can of canned chicken

(Whatever amount you have will work.)                                 (We get ours from Costco.) 
Mashed Potatoes  (real, or a prepared package of 4~6 servings)
2 cups of Grated Cheese
    

 
1) Spread butter (with a brush or paper towel) all over the bottom and sides.

2) Plop the mashed potatoes in there in several blobs, and spread out to form a layer. (This is easier than doing one big blob as it's harder to spread it all over from one blob in the center with the butter on the bottom of the pan making it slippery.)

3) Sprinkle the cut-up turkey or chicken all over the potatoes.


4) Drop the dressing all over, and press that down for another layer.

5) Sprinkle the grated cheese all over the top.  (You can always use more or less.)

6) Bake at 350 for 20 min. (If it's been in the fridge for several hours, then I'd bake for an extra 10 min.)   

  

Serves a family of 6 quite nicely.

(unless you have several teen-age boys

with humongous appetites.)

  

 

 

Delicious served with cranberry sauce!!!

  

And regarding ingredient amounts:  You can use any amounts of any of the ingredients; this is NOT an exact science.  For instance, if you have a couple extra people for dinner, just use extra of something:  the chicken or turkey, or double the potatoes or stuffing.  Just as eating these items on your plate doesn't need to be a precise proportion to be tasty, neither does this.

 

    

 

      

 

Pecan Mini Tarts
  

Filling:
3 eggs   /   2/3 cup sugar
tsp. salt    /  1/3 cup margarine or butter, melted
1 cup corn syrup, dark or light
1 cup chopped pecans
   

Pastry Shells:
Any pie crust recipe or packaged piecrust sticks.

(I use Betty Crocker's.)
     

To make Filling:
Beat eggs, sugar, salt, butter and syrup. Stir in nuts. Pour into uncooked pastry shells:
  
To make Pastry Shells:
Roll out crust onto floured surface and use scalloped edge cookie cutter to cut individual pastries. Press each into bottom of miniature cupcake tin compartments. (My compartments measure 1-7/8" across top, 1-1/4" across bottom.)  Bake at 375 for minutes, until done.

    

  

Yams (or Sweet Potatoes)

in Orange Sauce

  

  

  
2-lb. can yams or sweet potatoes    |   cup brown sugar
1 cups orange juice   |   cup white sugar
3 tbsp cornstarch   |    a pinch of salt
4 tbsp. butter

***************************

Larger amounts:

3 lbs. canned yams or sweet potatoes (1-lb. + 2-pound cans)
2 cups orange juice   |    cup brown sugar
4 tbsp. cornstarch    |   cup white sugar
7 tbsp. butter   |   a pinch of salt

 

Drain canned potatoes. Meanwhile combine remaining ingredients in sauce pan and cook, stirring until thickened. Put potatoes in 7 x 12" baking dish. Pour sauce over.  Bake uncovered at 350 for 35 minutes.

 


Recipe used by me, Barb (R) for all my married life,

but it was originally from my Mom, Mary Edtl ~ pictured

above with her favorite daughter!

  

    

If anything on this page does not make sense,

please email me!

I got the darling turkey at:

 

...the checked-plaid wallpaper at:

   

...and the darling smiley face at:

   

  

  

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