Green Bean Casserole

2 cans (10.75 oz each) condensed cream of mushroom soup, undiluted
1 cup milk
2 tsp soy sauce
1/8 tsp pepper
2 pkgs (16 oz each) frozen whole or cut green beans, cooked and drained
1 can (6 oz) french-fried onion, divided

In a bowl, combine soup, milk, soy sauce, and pepper.  Gently stir in beans.  Spoon half of the mixture into a 8x12 baking dish.  Sprinkle with half of the onions.  Spoon remaining bean mixture over the top.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through.  Sprinkle with remaining onion.  Return to the oven for 5 minutes or until the onions are brown and crispy.

Pumpkin Pie (Libby's)

3/4 cup granulated sugar

1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree (or use 15 oz fresh/frozen cooked pumpkin; but you might have to bake the pie longer depending on how moist your pumpkin is)
1 can (12 fl. oz) evaporated milk
1 unbaked 9-inch deep dish pie crust
whipped cream (optional)

Combine sugar and spices in a bowl. In a separate bowl, whisk with eggs. Stir in pumpkin and sugar/spice mixture. Gradually add the evaporated milk, stirring constantly.

Pour into pie shell.

Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean. (May be significantly longer if you're using fresh pumpkin.) Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Cheese Ball

Mix together with hands:
2 8 oz pkg of cream cheese
1 lb grated cheddar cheese
1 jar cheese spread with pimento
1 small can deviled ham
1 Tbsp minced onion
1 Tbsp lemon juice
1 Tbsp parsley
1/2 tsp salt
1/2 tsp seasoned salt

Form into 2 medium balls. Roll into crushed walnuts until it is completely coated. Refrigerate.

Colored Popcorn Balls

Submitted by Heather Sheehan

Basic idea: Pop popcorn of choice. Melt marshmallows and butter together in a "rice krispy" style way. Add a packet of jello (color and flavor of choice: orange used here for Halloween). Pour over popcorn and with buttered hands, form into balls, and allow to cool.

Sweet Dinner Crescent Rolls

1/2 cup warm water (110 degrees)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

Directions
1. Mix the water and milk then stir in the sugar until it dissolves. Then stir in the yeast. Let it proof until foamy. Mix in the salt, butter and lightly beaten egg. Then add flour a half cup at a time. Let it rise for about 45 minutes, covered with a damp, clean towel.
2. Turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with damp, clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 375 degrees F.
3. Bake in preheated oven for 10 to 15 minutes, until golden.
Yield- 16 rolls

Best of the Best Lemon Meringue Pie

1 1/2 cups sugar

1/2/ cup cornstarch

1/4 Tsp. salt

2 1/2 cups water

1 Tbsp grated lemon rind

4 egg yolks

1/2 cup fresh squeezed lemon juice (about 3 lemons)

3 Tbsp butter

9"-10" baked pie shell

Directions

Mix first 5 ingredients together and bring to a boil on medium high heat. Cook until thickened and no longer cloudy. Stir slowly and constantly. In a small bowl, beat egg yolks until creamy. Add 1 cup cooked mixture and mix thoroughly. Add yolk mixture slowly to cooked mixture, stirring constantly, and bring back to a boil. Cook 1 minute and remove from heat. Slowly stir lemon juice and butter into cooked mixture and set aside to cool. Then pour into a 9"-10" baked pie shell.

Meringue
4 egg whites

1/2 cup sugar

1/4 Tsp. cream of tartar

Whip egg whites and cream of tartar on high speed until fluffy and peaks hold their shape. Slowly beat in sugar. Mound lightly on top of pie. Using the back of a large spoon, press lightly onto meringue and lift up to create curls.  Bake at 450° until meringue is golden brown.

Spicy Turkey Injection and Basting Sauces

I forgot to take a picture of the turkey out of the oven. Too bad because it was beautiful; and tasted great to boot.



1 syringe for injection sauce

Injection Sauce:
1/2 cup water
1 Tbsp salt
1 1/2 tsp carlic juice or garlic salt
1 1/2 tsp hot pepper sauce
6 Tbsp lemon juice

Basting Sauce:1/2 cup butter
1/2 garlic clove
2 tsp all-purpose flour
1/3 cup water
3 Tbsp lemon juice
1 1/2 tsp sugar
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1/8 tsp hot pepper sauce

Combine injection sauce ingredients; fill syringe and inject into all meaty portions of turkey until skin is tight. (Inject slowly, withdrawing needle gradually to allow maximum juice retention.) Cover turkey loosely; refrigerate for several hours or overnight until time to cook the turkey.

While turkey cooks, prepare the basting sauce. Melt butter in a saucepan. Add garlic; cook and stir for several minutes. Stir in four; cook until bubbly. Remove from heat; add the remaining ingredients. Return to heat; cook until the mixture thickens and boils. Brush on the turkey about 15 minutes before it is done.

Cherry Stuffing for Turkey

This was a big hit at Christmas this year.



8 bacon strips, diced
1 1/2 cups chopped celery
3/4 cup chopped onion
7 ounces unseasoned stuffing cubes
1 3/4 cups chicken broth
1 1/2 tsp rubbed sage
1 tsp dried thyme
1/2 tsp pepper
1/4 tsp salt
1/2 cup dried cherries

In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 2 Tbs drippings. Saute celery and onion in the drippings until tender. In a large bowl, combine the stuffing cubes, broth, sage, thyme, pepper, and salt. Stir in the bacon, celery mixture, and cherries. Just before baking, loosely stuff the turkey.

Mom's Fresh Cranberry Sauce

1 package (2 cups) cranberries
2 cups sugar
1 orange rind grated (or 1/4 cup OJ concentrate)

Place all ingredients in a power mixer (kitchen aid, etc.) and mix on low speed for 15 minutes. Let stand 30 minutes, and then mix on low for another 10 minutes. (Keeps up to a year in the fridge.

FYI: I guess our store sells larger bags of cranberries, but when I made this I did 2 cups, which was only half a bag of cranberries. The sauce was so sugary that you could still feel the granules (they didn't completely dissolve.) I would suggest using more cranberries, or less sugar. We also found that heating the sauce in the microwave helped to dissolve the sugar.