Hey guys...support this add-free site! *big grin* I need some T&T Thanksgiving recipes for

Only slightly. I lowered the temp and I did cook it in advance and warm it up the next ...

day since I was taking it some where. I lowered the temp to 400 F and cooked it for about 35 minutes, however. By then they were starting to burn. I also increased the olive oil I tossed the onions in from 1/4 cup to about 1/3 cup. Sorry, I just remembered this now. I do need to edit my recipe. LOL. I only made it for Thanksgiving last year.

 
Here's a couple of late recipes

Sausage ‘N’ Acorn

2 acorn squash
1/2 pound bul sausage

Preheat oven to 350 degrees F.

Cut squash in half and remove seeds. Place cut side down in baking pan. Add 1/4inch hot water. Bake 30 minutes. .

Meanwhile, crumble sausage into sauté pan and cook just until no longer pink. Remove squash from oven and carefully discard water. Turn squash cut side up. Spoon sausage and grease* into squash halves. Bake about 15 minutes more until squash is tender.

*To reduce saturated fat: Before placing in squash, drain sausage and replace grease with extra light olive oil.

Mince (sans meat) Pie

Dough for 10” pie
4 medium Granny Smith or other baking apple
1/2 cup raisins
1/3 cup apple juice
1 orange
3/4 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1 cup chopped walnuts or pecans, optional
1/2 tsp. brandy extract or 2 Tbs. brandy

Coarsely chop raisins. Peel, core, and dice apples. Mix raisins and apples with apple juice. Wash orange and remove zest; squeeze. Add zest and juice to apple mixture. Heat mixture to simmering and cook until apples are soft. Stir in the sugar, spices and brandy extract. May be refrigerated for several days, if desired.

Preheat oven to 450 degrees F. Line a 9” pie pan with pastry. Cut off extra dough and use to make 3/4-inch strips for lattice top. Reheat the filling if it has been refrigerated and pour it hot into the shell. Cover with lattice and bake 30 minutes. Makes one 9” pie.

 
Yes, works well with canned fruit; frozen raspberries may "bleed" but

I don't see why it wouldn't work. The whole thing turns pretty red anyway ;o)

 
Mimi -- it's an Epi recipe. I varied it by using Bailey's instead of

Kahlua (just didn't have any Kahlua in the house the first time we made it and found, ironically, after buying Kahlua that it was better with the Bailey's)!

 
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