Pumpkin Pie

1-30 oz can LIBBY’S Easy Pumpkin Pie Mix
2/3 cup evaporated milk
2 lg. eggs beaten
1 unbaked 9-inch deep-dish pie shell
2 tsp Cinnamon, 1 tsp ground ginger, ½ tsp ground cloves, or to taste.(measurements for these are approximate, you may add more, or less, or none according to your own liking).

Mix pumpkin pie mix, evaporated milk and eggs in a large bowl, add extra spices to taste. Pour into pie shell. Bake at 425 oven for 15 min. Reduce heat to 350, bake 50-60 min. or until knife inserted near center comes out clean. Cool on wire rack for 2 hrs. Serve immediately or refrigerate.

NOTE: Do not freeze as this will cause the crust to separate from the filling.
For 2 shallow pies: Substitute two 9-inch (2 cup volume) pie shells.
Bake at 425° for 15 min. Reduce heat to 350° and bake for 40 min. or until pies test done.

Easiest Pie Crust EVER!!!

Makes 2 - 10” crusts

½ cup boiling water
1 cup shortening (butter flavor is best)
2 rounded cups of flour
¼ tsp. salt

Mix together in bowl with electric mixer until it forms a ball (clinging to mixer)

Sweet Potatoes/Yams

Mix together:
3 cups cooked & mashed sweet potatoes (2-29oz cans)
2 eggs
1 cup sugar
½ tsp. salt
½ stick of butter
5 oz. evaporated milk
1 tsp. vanilla
Place in greased 9 x 13 x 2 dish

Mix together:
2/3 cup brown sugar
1/3 cup flour
1 cup Pecan pieces
½ stick melted butter
Sprinkle over top of mixture in pan.

Bake @ 350 for 30-35 min. or until set.

Delicious Mashed Potatoes

**Peel and cube desired amount of potatoes (about to 2 med. Sized potatoes per person)
*Butter
*Evaporated milk

Boil potatoes for 25 min. or until soft and drain.
Add some butter (about 4 Tbsp for 10 med. Potatoes), and then add enough evaporated milk to reach desired consistency. Mix with electric mixer or potato masher.

* you can use margarine or regular milk if you prefer.
** Red or Yukon potatoes are the best tasting!

Turkey Gravy

Use Turkey drippings
1 cup water mixed with ½ cup flour (very well mixed, no lumps)

Bring turkey drippings to a boil, while boiling add water/flour mixture very slowly and mixing very rapidly with a whisk, just add enough flour mixture to thicken to desired consistency ( you do not need to add the whole cup of water & flour).

Stuffing

This recipe will easily feed 10 people, (probably more).

1 bag of dried bread crumbs (they sell it at Maceys)
1/2 cup bacon grease (I know this isn't very healthy, but it makes it taste really yummy; if you don't want to use bacon grease, just use more butter)
2 Tbsp butter
Salt & Pepper to taste
1/2 tsp Lemon Pepper (optional, don't go buy some if you dont' have it)
1/4 tsp Seasoning Salt (optional, don't buy some if you dont have it)
6 celery sticks, chopped
4 medium onions, chopped not too small
1-1/2 quart chicken broth, divided
2 turkey stuffing boxes

Sautee celery & onions in bacon grease & butter.

In BIG bowl, mix bread crumbs with onion & celery. Add 1 quart of chicken broth and stir (for a while) until the broth is soaked through, it takes some time for the broth to really get through everything. If you are going to stuff in the turkey, then do it now*. Add the remaining chicken broth to the remaining stuffing.

Bake covered with Tin foil, for 45 min. at 350°, or stuff in Turkey.

*The reason why you don't add all the chicken broth before stuffing it in the turkey is because the turkey juices will add more moisture to the stuffing that's inside, and you dont' want it to get really soggy.

Delicious Cranberry Sauce

1 quart fresh cranberries (ground)
2 oranges, ground
Orange zest of 1 orange
1 cup apple, ground
2 stocks (ribs) of celery
¾ cup walnuts meat (broken up)
½ cup Sugar or to taste.

Grind everything in food processor. Let stand in refrigerator for 24 hrs. before serving.

(this is the sauce we had at the Enrichment Thanksgiving Dinner)

Thanksgiving Turkey

If you don’t own a big roasting pan just buy a big tin foil tub for the turkey.

1 Reynolds Oven Bag, TURKEY SIZE
1 Tablespoon flour
12 to 24 pound turkey, thawed
Vegetable oil or butter
Paprika

PREHEAT oven to 350° F

Shake flour in oven bag; place in roasting pan at least 2 inches deep
Remove neck (located in the back of the turkey), and giblets (located in front of the turkey...where the head would be) from turkey.
Rinse turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil. Sprinkle the turkey with paprika for more even browning!
Place turkey in oven bag, you may need some help to do this.
Close oven bag with nylon tie; cut six ½ inch slits in top. Insert meat thermometer* through slit in bag into thickest part of inner thigh, not touching bone. Tuck ends of bag in pan.

Bake 2 to 2 ½ hrs for a 12 to16 lb turkey.
2 ½ to 3 hrs for a 16 to 20 lb. turkey.
3 to 3 ½ hrs for a 20 to 24 lb. turkey.

Or until meat thermometer reads 180° F. Add ½ hr to stuffed turkey. Let stand in oven bag for 15 min. If turkey sticks to bag, gently loosen bag from turkey before opening bag.

* you may want to buy a turkey that comes with a pop up thermometer.
Makes 12 to 32 servings.

Yummy Cranberry Salsa

1 bag Cranberries
2-3 Jalepenos
Cilantro (handful)
Green onions (abt 5-6 sticks)
2 TBSP White sugar
Pinch of Salt
Cream Cheese
Crackers (Townhouse crackers work great. Use plain crackers)

Use a food chopper and chop up the Cranberries, Jalapenos, Cilantro, and Green onions. Add Salt and Sugar.
Grab a cracker and put cream cheese on it, then a spoonful of your new yummy salsa! Its delish!!