Thanksgiving Recipes

I can scarcely believe that Thanksgiving is a mere couple of weeks away – but it is. I don’t know about you but I love the traditional foods eaten at Thanksgiving – still, I also like to try new things… So in the spirit of something different, why not give one or two of these a try for Thanksgiving?


2 tbsp. butter
1  onion, chopped
1  potato, pared and diced
3 c chicken broth
16 oz can pumpkin
1/2 tsp salt
1/4 tsp nutmeg
1/8 tsp white pepper
1/2 pt heavy or light cream
Croutons or chopped chives

In a large pan over medium heat, saute onions and potatoes for 5 minutes in butter. Add chicken broth and cook to boiling. Cover and reduce heat until vegetables are tender. Ladle 1/2 of vegetable mixture into blender; blend until smooth.  Add remaining mixture and repeat. Return mixture to saucepan. Add pumpkin, salt, nutmeg and pepper. Over high heat, heat to just below boiling. Cover; reduce heat to low and cook 10 minutes. Stir in cream; heat through.  Ladle into  soup bowls and garnish with croutons or chopped chives.


2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp  cinnamon
1/2 tsp salt
1/2 tsp allspice
1/2 tsp ginger
1 c softened butter
1 c sugar
1 c canned pumpkin
1 large egg
1 tsp vanilla
1 c chopped pecans or walnuts

Preheat oven to 375°F.

In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, salt and allspice. In another bowl cream together butter and sugar until light and fluffy, with electric mixer at medium speed. Add pumpkin, egg and vanilla; beat for 1 minute.  Gradually add flour mixture, beating at low speed until well combined. stir in chopped nuts. Drop by large tablespoons onto baking sheets lined with parchment paper. flatten lightly using the back of a spoon.  Bake 10 to 12 minutes or until golden brown. Remove from oven and let stand for a few minutes before removing to a wire rack to cool.

1/2 c sugar
3 tbsp cornstarch
2 eggs
1 lb cream corn
13 oz can evaporated milk

Oven at 350 degrees. Lightly grease medium baking dish. Combine sugar and cornstarch in medium bowl. Add eggs, corn and milk and mix well. Turn into baking dish and dot with butter. Bake until center is almost firm, about 1 hour.


2 boxes frozen green beans
3 tbsp butter
2 tbsp flour
1/4 tsp sugar
1 1/2 tbsp grated onion
1 c sour cream
1/2 lb grated cheddar cheese
Parmesan cheese

Melt 2 tbs butter, add 2 tbs flour. Cook until it forms a paste over low heat – remove from heat. Stir in sugar, onion and sour cream. Fold in cooked green beans. Place in 2 quart casserole. Cover with cheddar cheese. Sprinkle Parmesan cheese on top. Bake at 350 degrees until cheeses bubble.


1 qt water
1/4 tsp nutmeg
1 tsp whole cloves
1 tsp coriander seed
2  cinnamon sticks
2 qt cranberry juice cocktail
2 c pineapple juice
4 c grapefruit juice
1 c raisins

Combine the water and spices in a large saucepan, bring to a boil, and simmer for 15 minutes. Add the juices and bring just to boiling. Remove from heat and serve.


1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 tsp nutmeg
2 lbs russet potatoes, peeled and cut into slices
Salt and pepper
1/2 cup grated Parmesan

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with thyme, chopped garlic and nutmeg. In a buttered casserole dissh place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes.


2/3 cup yellow cornmeal
1/3 cup  flour
1 tsp baking powder
3/4 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup finely chopped onion
1/3 cup milk
2 large eggs, lightly beaten
2 tbs butter, melted

Preheat the oven to 450. Lightly grease a 24-cup mini muffin pan. In a medium bowl, combine the cornmeal, flour, baking powder, salt and pepper. In a separate bowl, mix the onion, milk, eggs and butter. Fold the egg mixture into the flour mixture until  just moistened. Spoon 1 tablespoon of the batter into each of the muffin cups. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges.

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