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Green Beans & Pecans Salad
Toast the pecans as much as a few weeks in advance and freeze.
You may also make the vinaigrette that morning and set aside (or follow the timetable in this section).
Prepare the beans for steaming that day. Steam the beans within an hour or so of serving and leave at room temperature.
Dress the beans and nuts just before serving.

Ingredients
For the pecans:

2 tablespoons corn oil
2 cups shelled pecan halves
Lemon Vinaigrette:

1/2 cup lemon juice, freshly squeezed (2 to 3 whole lemons)
1-1/2 teaspoons sugar
1-1/2 teaspoons Dijon mustard
1 cup corn oil
1/3 cup walnut oil
salt & pepper to taste

2 pounds green beans
Heat peanut oil over medium heat. Add pecans and salt to taste. Toast lightly, stirring constantly. (Nuts cook quickly, be careful not to burn them.)

Whisk lemon juice, sugar, and mustard together, then slowly drizzle in corn and walnut oil until emulsified. Add salt and pepper to taste. (Or, use a hand-blender to make the whole thing go quicker and emulsify better.)

Trim beans and cut into 3 inch lengths. Place in a microwavable serving bowl and cover with plastic wrap, leaving a slight space for steam to escape. Steam until crisply tender. (You may also use a regular steamer.) Rinse with water to arrest the cooking process. Drain thoroughly.

Lightly coat the beans with the dressing, adding only as much dressing as you need, and toss in the nuts. Adjust the salt and pepper. Serve at room temperature.
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Chestnut Stuffing for Turkey

2 pounds chestnuts
1 cup oil
2 cups consomme'
6 green onions (scallions)
2 celery stalks
2 tablespoons choped parsley
1 tablespoon chopped chives
2 cups soft bread crumbs
3 tablespoons butter
3/4 pound sausage meat
1/2 teaspoon marjoram
1 bay leaf
Salt
Pepper
1/4 cup red wine
1/4 cup brandy

Directions
With knife make "X" cut on the flat side of each chestnut.

Heat the oil in heavy skillet; add chestnuts. Cook over high heat about 3 minutes; stir and shake pan constantly. Remove shells and inner skins as soon as possible; place nuts in pan with consomme'. Cook 15 to 20 minutes, unitl tender; drain. Chop coarsely.
Chop onion, celery, parsley, and chives.
Make bread crumbs.
Melt butter. Add celery and onions; cook and stir 3-4 minute. Add sausage, parlsey, chives, and herbs. Season to taste with salt and pepper; cook and stir with fork, breaking up the meat.
Moisten the bread with wine and brandy. Add to skillet; mix well. Add chestnuts;mix again. Yields 5 cups.
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Teepee Treats

WHAT YOU NEED
• Sugar cones
• Confectioners' sugar
• Unsalted butter
• Vanilla extract
• Cake-decorating icing
• Decorative candies
• Toothpicks
Time needed: Under 1 Hour

Step 1:
In a mixing bowl with an electric beater set at low speed, mix 2 cups of sifted confectioners' sugar, 1/4 cup of softened, unsalted butter, and 1/2 teaspoon of vanilla extract until smooth and spreadable. Stir in a bit of milk, if needed.
Step 2:
Use the icing to lightly frost eight ice cream sugar cones, then place them in the freezer for a few minutes until the icing hardens.
Step 3:
Now use tubes of cake-decorating icing to draw linear patterns and images and glue on decorative candies. For lodgepoles, insert toothpicks into the tip of each cone.
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Chestnut Stuffing for Turkey

2 pounds chestnuts
1 cup oil
2 cups consomme'
6 green onions (scallions)
2 celery stalks
2 tablespoons choped parsley
1 tablespoon chopped chives
2 cups soft bread crumbs
3 tablespoons butter
3/4 pound sausage meat
1/2 teaspoon marjoram
1 bay leaf
Salt
Pepper
1/4 cup red wine
1/4 cup brandy

With knife make "X" cut on the flat side of each chestnut.

Heat the oil in heavy skillet; add chestnuts. Cook over high heat about 3 minutes; stir and shake pan constantly. Remove shells and inner skins as soon as possible; place nuts in pan with consomme'. Cook 15 to 20 minutes, unitl tender; drain. Chop coarsely.

Chop onion, celery, parsley, and chives.

Make bread crumbs.

Melt butter. Add celery and onions; cook and stir 3-4 minute. Add sausage, parlsey, chives, and herbs. Season to taste with salt and pepper; cook and stir with fork, breaking up the meat.
Moisten the bread with wine and brandy. Add to skillet; mix well. Add chestnuts;mix again. Yields 5 cups.

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Snowy Pretzels

1 cup ready-to-spread vanilla frosting
1 (10-oz.) bag large pretzel twists

Place frosting in a 2-cup glass measuring cup; microwave at HIGH 30 to 45 seconds or until frosting melts, stirring once. Dip half of each pretzel into frosting, allowing excess to drip. Place on wax paper; let dry 2 hours or until no longer sticky. Serve same day. Makes 2 dozen.

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Turkey Treats
Ritz Cracker
canned frosting,
chocolate kiss,
candy corn
caramel.
Spread frosting on cracker. Peel the paper off the kiss and place kiss near the bottom of the cracker. add candy corn above the kiss to make feathers; place one corn on the kiss for the head. Let frosting dry. Attach a caramel to the back with more frosting to make it stand up

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Edible Thanksgiving Turkeys

Easy for groups such as Scouts to make or for school treats.

Bag of candy corn (beak and eyes)
Bag of caramel candy squares (body)
Bag of Dove chocolate (base/feet)
Bag of striped chocolate cookies (tail and feathers)
Thanksgiving cup cake liners
Microwavable plate

How To Make It

Unwrap a piece of Dove chocolate to use as the base of the turkey. Place on a microwavable plate.
Unwrap a piece of caramel and stick on top of the Dove chocolate bar for the turkey's body.
Take a piece of candy corn and push down on top of the caramel (pointed end out). This makes the turkey's beak.
Take another piece of caramel and push down on top of the first caramel. This is the head of the turkey.
Break off the little white ends of 2 candy corns and push in the top caramel for the eyes. (see photo)
Take one striped chocolate cookie and apply to the back of the body to form the feathers.
Put the turkey in the microwave for a few seconds to about 8 seconds just so that the candy and cookie can fuse together. (Watch this! Not too much time, or it will melt.)
Place in freezer for a few minutes to help the turkey "set up" quicker.
Serve in a Thanksgiving cup cake paper.

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Old-Fashioned Bread Stuffing

3 quarts plain dry stuffing or make your own bread cubes from day-old bread, torn into half-inch pieces

3 cups chopped onion
21/2 cups chopped celery
1/2 cup butter or margarine
1 teaspoon salt
11/2 teaspoons poultry seasoning
1/4 cup chopped parsley

Saute onion and celery in butter or margarine just until tender. Add to bread along with salt, poultry seasoning and parsley. Toss lightly until well mixed. (Add a little hot broth or water to moisten, if desired.)

Place in two buttered, covered casserole dishes. Bake, covered, at 325 degrees for 30 minutes. Uncover; bake 10 minutes longer. Drizzle with juices from the turkey roasting pan for additional flavor and moistness. Makes 8 to 10 cups of stuffing after baking.
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Chocolate-Pumpkin Cake

2 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
4 eggs
2 cups granulated sugar
1 can (1 lb.) or 2 cups solid-pack pumpkin
1 cup vegetable oil
1 cup Kellogg's Bran Buds cereal
1 pkg. (6 ounces) semisweet chocolate chips (1 cup)
1 cup chopped nuts

Confectioners' sugar icing

Sift dry ingredients together. Set aside.

In a large bowl, beat the eggs until foamy. Add granulated sugar. Mix.

Add pumpkin, oil and cereal. Mix well. Add flour mixture and stir until well-mixed. Stir in chocolate chips and nuts.

Bake in a well-greased tube pan at 350 for 1 hour and 10 minutes. Cool completely. Drizzle with confectioners' sugar icing.

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PUMPKIN TRIFLE

2 (4-serving size) packages vanilla INSTANT pudding and pie filling mix
4 cups cold milk
1 cup canned 100 percent pure pumpkin (puree)
2 teaspoons pumpkin pie spice
1 (10 3/4-ounce) frozen all-butter pound cake loaf, thawed
1 cup whipping cream
2 tablespoons powdered sugar
3/4 teaspoon vanilla
1/4 cup coarsely chopped toffee-covered nuts OR almond OR pecan brittle OR toasted pecans

In a large bowl, with a wire whisk, mix pudding, milk, pumpkin and 1 3/4 teaspoons pumpkin pie spice until thickened; set aside.

Cut cake crosswise into 16 slices. Line bottom of a 2 1/2- to 3-quart straight-sided glass bowl or souffle dish (about 8 1/2 inches in diameter and 4 1/2 inches deep) with 1/2 of cake slices, cutting to fit. Spoon 1/2 of pumpkin mixture over cake. Arrange remaining cake slices on top of pumpkin mixture, cutting to fit. Coarsely crumble any remaining cake and sprinkle on top of slices. Spoon remaining pumpkin mixture over cake. Cover and chill 4 hours or overnight.

Whip cream with powdered sugar, vanilla and remaining 1/4 teaspoon pumpkin pie spice until stiff peaks form. Spoon over top of trifle, spreading to edges. Chill until serving time. Just before serving, sprinkle with nuts. To serve, spoon trifle into individual bowls. Makes 10 servings.

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SWEET POTATO PIE

1/4 cup butter or margarine
3/4 cup sugar
2 eggs, beaten
1 15-ounce can cut sweet potatoes, drained and mashed
1/2 teaspoon cinnamon
2 tablespoons cornstarch
5 ounces evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
1 unbaked 9-inch pastry shell

Heat oven to 400 degrees. Cream butter and sugar together. Add eggs and stir. Add sweet potatoes and mix well. Add cinnamon and cornstarch. Stir in milk, vanilla and salt, making sure all ingredients are mixed thoroughly.

Pour into pie shell and bake in preheated oven for 15 minutes, then reduce oven temperature to 350 degrees and bake about 20-30 minutes or until knife comes out clean. Makes 6-8 servings.
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FROSTED PUMPKIN DESSERT SQUARES

1½ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted
1 16-ounce can pumpkin or 2 cups fresh pumpkin puree
½ cup brown sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 quart vanilla ice cream, softened
Whipped cream
Toasted coconut

Mix crumbs with sugar and butter. Press into bottom of 9-inch square pan. Combine pumpkin with brown sugar, salt and spices. Fold in ice cream.

Pour into crumb-lined pan. Cover and freeze until firm. Take out of freezer about 20 minutes before serving.

Cut into squares; top each square with whipped cream and toasted coconut. Makes 9 squares measuring 3 inches each
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PUMPKIN NUT FUDGE

1 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup evaporated milk
1/3 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup margarine
6 ounces vanilla chips (usually found near chocolate chips)
1/2 jar (or 3 1/2 ounces) marshmallow creme
1/2 cup chopped nuts (walnuts or pecans)

Combine the sugars, evaporated milk, pumpkin puree and margarine in a heavy saucepan. Bring to a boil, stirring constantly. Boil about 4 minutes over medium heat or to 234 degrees on a candy thermometer. Stir continuously to prevent scorching. Remove from heat and add vanilla chips. Stir until melted. Stir in marshmallow creme and nuts. Pour into a buttered 8-inch square pan. Refrigerate until firm enough to cut (may take several hours).
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THANKSGIVING CRANBERRY MOLD

1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
4 c. fresh cranberries
Dissolve Jello and sugar in boiling water. Add cranberries and cook until they pop. Let cool. Pour into mold and chill until firm.

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SPICY CANDIED YAMS

3-4 lg. yams
1 c. sugar
1/2 c. firmly packed brown sugar
2 tsp. nutmeg
1/2 tsp. salt
1/4 c. lemon juice
1 stick butter
Pineapple slices, optional

Cut yams in thin slices. Put in shallow baking dish in mixing bowl. Mix sugars, nutmeg, salt and lemon juice. Sprinkle over yams. Slice butter and lay over sugar mixture. Cover and bake at 325 degrees for 45 minutes or until yams are tender and syrup is desired thickness. Garnish with pineapple.

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PUMPKIN BREAD

Preheat oven to 350 degrees. Makes three loaves.

Beat these together:

1 1/2 c. pumpkin

3/4 c. vegetable oil

Then add:

2 1/2 c. flour

2 c. sugar

1 1/2 tsp. baking soda

1 1/4 tsp. salt

3/4 tsp. nutmeg

3/4 tsp. cinnamon

1 c. nuts, chopped

1 c. raisins, if desired

Mix until all ingredients are thoroughly moistened. Fill three ungreased 1 lb. coffee cans, 1/2 full. Bake at 350 degrees for 75 minutes. Cool, in the can for 15 minutes and remove from can. Wrap, while still warm, in aluminum foil. Refrigeration not necessary but won't hurt. Slice and place in toaster or microwave to warm.

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Pumpkin Bread with Cream Cheese Filling

3 1/2 cups flour
2 tablespoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cup granulated sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin

Filling
8 ounces cream cheese, softened
1 egg
1/2 cup granulated sugar
1/2 cup chopped pecans

Mix filling ingredients in order listed and set aside.

Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well. Pour 1/2 of batter into 2 greased 9 x 5-inch loaf pans. Next pour a layer of filling in each pan (using all of the filling). Finish topping with remaining bread batter. Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in the middle of the loaf comes out clean.

Cool before removing from pans.

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Creamy Cranberry Salad

1 large box strawberry gelatin
1 cup hot water
1 (16 ounce) can whole cranberry sauce
1/2 cup diced celery
1/4 cup chopped nuts
8 ounces cream cheese, softened

Dissolve gelatin in hot water. Cool and chill slightly.

Break up cranberry sauce with a fork and add to gelatin with celery and nuts. Fold in cream cheese. Pour into an 8-inch square pan. Refrigerate.

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Stuffing Balls

1/2 cup chopped onion
1/2 cup chopped celery
12 ounces corn, drained
8 ounces stuffing mix
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk

Sauté onion and celery in butter in a saucepan. Add remaining ingredients and mix well. Shape into walnut-size balls. Put into a 10-inch round pan. Pour 2 tablespoons melted butter over the stuffing balls. Bake, uncovered, at 375 degrees F for 15 minutes.

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Berry Citrus Mousse

2 pkg. (3 oz. each) soft ladyfingers
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin
1-1/2 cups boiling water, divided
2 cups thawed COOL WHIP or COOL WHIP French Vanilla Whipped Topping, divided
1 pkg. (4-serving size) JELL-O Brand Cranberry Flavor Gelatin

ARRANGE ladyfingers (with an inch cut from bottom of each) around side of 10-inch springform pan; place remaining ladyfingers on bottom of pan. Set aside.

PREPARE lemon gelatin as directed on package for Speed-Set Method, using 3/4 cup of the boiling water. Remove unmelted ice cubes. Fold in 1 cup of the whipped topping until smooth and well blended. Gently pour over ladyfingers in pan. Refrigerate 30 min. or until set.

MEANWHILE, prepare cranberry gelatin as directed on package for Speed-Set Method, using remaining 3/4 cup boiling water. Remove unmelted ice cubes. Fold in remaining 1 cup whipped topping. Gently spoon prepared cranberry mixture over set lemon layer.

REFRIGERATE 4 hours or overnight until firmly set and ready to serve. Remove side of pan. Garnish with sugar frosted cranberries and lemon slices, if desired.

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Succotash
3 Tablespoons butter
1 medium onion, finely chopped
2 cups baby lima beans
½ cup vegetable broth (or chicken broth)
2 cups corn kernels
1 cup zucchini, cut into small cubes
1 cup yellow squash, cut into small cubes
½ cup red pepper, cut into small pieces
½ cup heavy cream
1 teaspoon dried thyme
¾ teaspoon salt
¼ teaspoon black pepper

In a large saucepan, heat butter over medium heat. Add onion and sauté until softened and translucent, about 5 minutes.

Stir in lima beans and vegetable broth. Bring to a boil. Simmer until beans are almost tender, about 5 minutes.

Add the corn, zucchini, yellow squash and red pepper. Simmer until vegetables are tender, approximately 10 minutes.

Stir in cream, thyme, salt and pepper. Taste for additional seasonings.

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Pecan Topped Sweet Potato Casserole
2 29-ounce cans of sweet potatoes (or yams), drained
2 eggs, beaten
2 Tablespoons butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon

Topping:
1 cup Ritz crackers, crushed
½ cup pecans, chopped
1 stick (1/2 cup) butter, melted
1/3 cup brown sugar

Preheat oven to 350º. 2. In a large bowl, mix together the sweet potatoes, egg, butter, brown sugar and cinnamon. Place in a buttered 2quart casserole. In a small bowl, prepare the topping. Mix together the crackers, pecans, butter and brown sugar. Sprinkle topping evenly over yam mixture.
Bake for 25 minutes.

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Cranberry Fruit Salad

2 cups fresh cranberries, chopped coarsely
¾ cup granulated sugar *
2 clementines, peeled and chopped
1 banana, chopped
1 Granny Smith apple, cored and chopped
Bibb lettuce or endive

1. In a large bowl, add the cranberries and sugar. Stir together to make sure the cranberries are thoroughly coated with the sugar.

2. Add the clementine, banana and apple. Stir together.

3. Arrange lettuce on salad plates. Place the cranberry mixture on the lettuce.

4. Can make 1 day ahead and refrigerate.

* The sugar will seem like a lot at first, but it is necessary to offset the tartness of the cranberries. The sugar and fruit juice combination will produce a lot of liquid, so use a slotted spoon to dish out the salad.

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Mashed Potatoes with Sour Cream and Chives
Serves 8

9 large russet potatoes, peeled and quartered

6 ounces cream cheese

1 cup sour cream

2 tablespoons butter

1/4 cup snipped chives

1 pinch ground white pepper salt to taste

Bring a large pot of water to a rolling boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain well and place in a large bowl. Combine potatoes with sour cream, cream cheese, butter, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Gently mix in the snipped chives.

If you are making this dish ahead, omit the chives and refrigerate for up to two weeks. When ready to serve, put the potatoes in a casserole dish, dot with butter and bake in a 350 degree oven for 30 minutes. After the potatoes are baked you can mix in the chives and a little milk to thin if needed.

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Creamed Spinach

1 can cream celery soup
1 tablespoon flour
4 tablespoons butter
1/2 teaspoon garlic
1 - 20 ounce package frozen spinach, cooked, drained and well chopped.
1/4 cup onion, diced
1/8 teaspoon salt
Pepper to taste

In a saucepan, on medium heat, melt the butter. Sautee the onions in the butter until translucent in color. Whisk in the flour, garlic powder, salt and soup. Continue to whisk until smooth and piping hot. Combine with spinach. Add pepper to taste. Place in a casserole dish. Bake in a 350ºF oven for 20 minutes. Keep warm in the oven until ready to serve
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Apple Turkey
Insert toothpicks into the bottom of a red apple to form legs. Insert another toothpick on the top of the apple (to one side), and push on a large marshmallow. On 4 more toothpicks, push colored gumdrops. Push these into the back of the apple for feathers. Add raisins and red gumdrop sliver to complete face. I use the heavy duty colored toothpicks to prevent breaking, or not spotting when eating. You now have a Thanksgiving turkey that doubles as centerpiece and a snack!

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Oreo Turkeys
Oreo cookies
candy corn
malted milk balls
icing (not whipped)

Open one oreo and place one part, icing side up (eat the other half). Add a bit of icing as glue, and stand another Oreo up on it (this is your turkey body). Spread one side half of the standing oreo w/ icing, and attach 5-6 pieces of candy corn....fanned out like turkey feathers. Add a malted milk ball to the top of the other side, for head. An additional piece of candy corn can be used for a waddle (or a red m&m). Add candy pumpkins for effect....and create your own little turkey farm!