 |
||
|
Onaclea-Scott
|
||
|
Welcome Friends and Family! |
||
 |
 |
|
|
Thanksgiving Family Recipes Index |
||
|
|
||
 |
||
|
|
||
|
Nikki and Shawn Leonard |
 |
|
|
12
bacon strips, diced 1 loaf
(1 pound) frozen bread dough, thawed 2 tablespoons
olive or vegetable oil, divided 1 cup
(4 ounces) shredded mozzarella cheese 1 envelope
(1 ounce) ranch salad dressing mix In
a skillet, cook bacon over medium heat for 5 minutes or until partially
cooked; drain on paper towels. Roll out dough to 1/2-in. thickness;
brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in
a large bowl. Add the bacon, cheese, dressing mix and remaining
oil; toss to coat. Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 350º for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.
|
||
|
Bacon Bread Blunders by Nikki & Shawn
It was the night before our big Thanksgiving dinner and we were all prepared. The Bacon Bread was already in the oven so we were confident there wouldn't be any last minute craziness the morning of. Or so we thought. There must have been a distraction, a mix-up, or some sort of oven-user error, because that bacon bread came out perfect, perfect, perfect on top...and black as night on the bottom. Who knew? There were six of us living in that house - and nobody smelled it burning. Fine. Great. We'll just go back to the store for more ingredients and make another batch. Then it dawned on us - the bread is frozen. It is 10:00 PM. The quick-thaw method? Takes 5 hours. So much for sleeping in. The next morning wasn't too crazy! We timed it so the bread would come out of the oven just before we walked out the door. Or so we thought. After checking the recipe a final time before sliding it into the oven - the forgotten words jumped off the page: "Cover and let rise in a warm place for 30 minutes or until doubled." Well, in the end, we learned our lesson - don't make the bread at the last minute. Or so we thought. The following year, we timed it so the bread would come out of the oven just before we walked out the door. And once again those lovely forgotten words jumped off the page. So, if you make our famous Pull-Apart Bacon Bread, don't forget:"Cover and let rise in a warm place for 30 minutes or until doubled." |
||
|
1 can (8-1/4 ounces) sliced peaches, drained 1 can (8 ounces) pineapple chunks, drained 1 cup miniature marshmallows 4 ounces cream cheese, softened 1/2 cup plain yogurt 1/4 cup sugar In a bowl, combine oranges, peaches, pineapple and marshmallows. In a small mixing bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes. Yield: 4 servings.
|
||
|
|
||
|
a.k.a.
Cranberry "Candle" Salad Made
by Acey Myers, a holiday favorite since the 70’s! |
||
|
1 (1 lb.) can whole cranberry sauce |
 |
|
|
At this
point, we pour into a mold. If you want to be fancy, you can divide
mixture evenly into 8 (6 ounce) fruit juice cans. Chill 1 hour or longer.
Unmold. To Flame:
Cut thin birthday candles in half to shorten. Insert into tops of cranberry
candles. Light. |
||
|
Joyce
and Terry Edwards
|
||
|
3 tomatoes, seeded, sliced and drained 6 ounces mushrooms, sliced 1 cucumber, peeled, halved lengthwise, seeded and sliced 6 radishes, sliced ½ green bell pepper, seeded and thinly sliced into rings ½ red onion, thinly sliced and separated into rings Fresh Herb Dressing (recipe follows) Salt and freshly ground pepper ½ cup cubed 2 large hard-cooked eggs, sliced 1 cup pitted black olives Fresh parsley springs for garnish |
 |
|
|
Add cheese cubes, egg slices and olives on top before serving. Do not stir. Garnish with parsley. Serves 4 |
||
 |
||
|
½ cup olive oil 3 tablespoons red wine vinegar 1 large garlic clove, coarsely chopped 2 or 3 parsley sprigs 1 teaspoon chopped fresh oregano or ¼ teaspoon dried 4 or 5 fresh basil leaves, torn, or ½ teaspoon dried 1 teaspoon snipped fresh rosemary leaves or ¼ teaspoon dried ½ teaspoon salt ¼ teaspoon freshly ground pepper |
||
 Joyce, 1950’s |
Combine all ingredients in a good processor or blender and blend until smooth. Makes about 2/3 cup. November 2006
– first time putting this one together, just sounds like it will be
pretty. I’m leaving the fresh herbs in finely chopped
pieces instead of putting in blender. |
|
|
|
||
|
Joyce
and Terry Edwards |
||
|
2 lb. Carrots, sliced 1 small green pepper, thinly sliced 1 medium onion, thinly sliced or chopped ½ Cup vegetable oil 1 Cup sugar (substitute) – ( NOTE: I use about ½ C sugar) ¾ Cup vinegar 1 teaspoon prepared mustard 1 teaspoon Worcestershire Cook carrots in salted water until medium (lightly) done. Rinse in ice water. Arrange layers of carrot, green pepper, ½ onion in bowl. Combine all remaining ingredients in saucepan and boil, stirring until well blended. Pour marinade over carrots and refrigerate until flavors are absorbed. From Bev Lowe, November 1977, ERB Potluck |
||
|
November 2006 - I chose this because I have had it a long time and have made it many times. The Employment Relations Board (ERB) is the first State Agency I worked for. This is where the office employees were passionate about Cribbage (all breaks and lunch were spent at the Cribbage board), thus getting me started playing. - Joyce |
||
|
|
||
|
Made
by Michael Scott |
||
|
2 ¼ c lukewarm water 1 tablespoon salt 2/3 cup sugar Sprinkle 1 or 2 envelopes of yeast over top and stir until dissolved. Add – 2 eggs ¾ cup instant mashed potatoes 2/3 cup shortening 5-7 cups flour 1/3 cup powdered milk Stir until well mixed, then knead until smooth. Can be allowed to rise and bake or can be placed in refrigerator (will last 3-4 days). Let rise until double. Roll out 1/3 inch thick and cut with biscuit cutter. Crease in center with edge of hand, brush with melted butter. Fold or crease and pinch edges together. Place on greased pan and let rise until double. Bake in hot oven (375F) for 10-12 minutes. Makes 72 with 2 inch cutter; 48 with 3 inch cutter This recipe is
from Aunt Wilmetta Scott. Lee’s grandfather was married several times,
so Wilmetta was a half Aunt in truth. She was a spinster schoolteacher
in |
||
|
|
||
|
Joyce and Terry Edwards 1) Mix together: 1 C sifted flour,1 C melted margarine and ½ C nuts Press into oblong pan ( 8 x 12) Bake 15 min at 350. 2) Mix together: 2 small packages instant pudding and 3 C milk. Set aside. 3) Mix together: 1 C powder sugar 8 oz. Cream cheese 4 ½ oz. Cool Whip Spread (½ of this mixture) over crust. 4) Then spread pudding over part 3. 5) Top layer: spread remaining part of Cool Whip and sprinkle with nuts. 6) Refrigerate until ready to serve. |
||
Elizabeth Bish, Ginny, Joyce,
Emma Michel, Donna & Margie |
||
|
|
||
|
Recipe
from Jean and Stan Potter, made by Acey Myers |
||
|
|
||
|
|
||
|
A Potter
Family favorite! Made by
We count on Grampy to make this pie every Thanksgiving
|
||
|
|
||
|
Serves 2
Turkish coffee
is best made in a cevze, a small, long-handled pot. If you do not have
one, use a very small saucepan instead. The grains and sugar are boiled
with the water and are not strained – they will settle to the bottom
of the coffee cup. In |
 Michael, Joyce & Terry 1985 |
|
|
2 tablespoons finely ground medium roast coffee 2 teaspoons sugar, or to taste ¾ cup water Place the coffee, sugar and the water in a cezve and
stir well. Place the mixture over low heat, slowly bring it to a boil,
and then boil the coffee until foam forms on the surface. Remove the cezve from the heat and slowly pour the
foam only into 2 demitasse cups. Return the cevze to the heat and gently
boil the coffee again, then pour it into the 2 cups and serve immediately.
Do not drink the grains that settle on the bottom of the cup. from The
Sultan’s Kitchen by Özcan Ozan |
||
