Traditional Thanksgiving

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Here are a few recipes in case you aren't prepared for Thanksgiving yet. They are basics
but if you are cooking challenged like I was then they will certainly come in handy.

BTW, in case everyone is wondering, we are going out to eat. We had thought about
having a traditional Thanksgiving at home this year but it's fun going out to a buffet where
everyone can eat what they want and you don't have a huge mess to clean up. We don't eat
out that often so for us it's a treat. We've done this for the last several years. It's really
relaxing. We do make a couple of pies to have dessert later while we are playing games.

All of these are in Not Just Beans and Dining On A Dime.
http://www.livingonadime.com/ordering.htm

Tawra
P.S. I'm also proofreading challenged. If you find a problem in them let me know. I'm not
sure everything converted correctly with the new computer.:-)


Mashed Potatoes

5 large potatoes, peeled and cubed 2 Tbsp. sugar
2 Tbsp. butter 1 tsp. salt
½ cup milk*

In a large saucepan place potatoes and enough water to cover the potatoes. Bring to a
boil; reduce heat. Cover and simmer until potatoes are tender (about 10 minutes). Drain.
Transfer potatoes to a mixing bowl and mash. Add butter, milk, sugar and salt. Beat until
smooth. Serves 5-6.
*Save water after cooking potatoes and just add ¼ cup dry milk.

Garlic Mashed Potatoes
Add 15 cloves garlic, peeled and halved, to the potatoes when boiling.



Sweet Potato Casserole

3 cups sweet potatoes, mashed
1 cup sugar
½ cup butter or margarine,
melted
1 Tbsp. vanilla
2 eggs

Topping
1 cup brown sugar, packed
½ cup flour
1 cup pecans
? cup butter, melted

Mix all the ingredients and put in buttered 9x9 casserole dish. Sprinkle on
topping. Bake uncovered at 350? for 20 minutes. This is a great dish for
holiday dinners and potlucks as it can be made up the day before and then
baked the next day. Serves 8-9.

Pie Crust

3 cups flour 1 egg, cold
½ tsp. salt 1 Tbsp. vinegar, cold
2 Tbsp. sugar 5 Tbsp. water cold
1 ¼ cups shortening, cold
sugar

Mix flour, salt and sugar in a bowl. Cut in shortening with a pastry blender or 2 knives.
Add egg, vinegar and 3 tablespoons water. Mix lightly. If dough is too dry, add more
water. Mix with hands. Don't overmix. Mix just until the dough sticks together. Divide into
thirds. Roll out to make 3 pies crusts. When using the crust for the top of the pie sprinkle
sugar on top. Crust can be frozen in balls and then defrosted and rolled out when ready to
use. Makes 3 crusts.

Pumpkin Pie

1 pie crust 1 tsp. cinnamon
2 eggs ½ tsp. ground ginger
1 (15 oz.) can pumpkin ¼ tsp. ground cloves
¾ cup sugar 1 (12 oz.) can evaporated milk
½ tsp. salt

Bake pie crust at 350 for 1-2 minutes until crust starts to puff with small bubbles. Watch
carefully. Blend all ingredients together in a bowl. Pour into pie crust and bake at 425 for
15 minutes. Then turn the oven down to 350 for 45 minutes. When a knife is inserted into
the center of the pie and comes out clean it is done. Makes one pie.

Pecan Pie

1 stick butter ½ tsp. lemon juice
1 cup light corn syrup 1 tsp. vanilla
1 cup sugar dash of salt
3 large eggs 1 ¼ cups pecans, chopped

Brown butter in a pan until golden brown. Do not burn. Cool. Add other ingredients in
order given in a separate bowl. Mix well. Blend in cooled butter well. Pour into pie crust.
Bake 10 minutes at 425 and then 40 minutes at 325.
Makes one pie.