Preheat oven to 425 for cornbread.
Place stick of
Mash potatoes.
Put in butter, pineapple, cinnamon and 1 cup marshmallows; stir together.
Bake for 1/2 hour at 300\u00b0, then put 1 cup marshmallows on top for the remaining 15 minutes.
Should be golden brown.
I usually double for Thanksgiving.
ecans to coat surface. Refrigerate for at least 2 hours, or
Put yams, carrots, prunes and water in saucepan.
Bring to a boil; cover and simmer for 25 minutes or until tender.
Add apple and honey and cook 25 minutes longer.
Preheat oven to 300\u00b0.
Turn mixture into a heatproof serving dish and bake uncovered for 15 to 20 minutes.
Yields 4 servings.
margarine and 1 tsp. Equal for Recipes or 3 packets Equal sweetener
For Crust: Combine flour and salt
Put all ingredients into blender and blend until fine (except jello, hot water, topping and nuts).
Add jello, dissolved in hot water; cool first.
Then chill overnight.
Add nondairy topping. Sprinkle with nuts before serving.
This salad is good with turkey at Thanksgiving time.
br>Reserve in the referigertor for up to 6 hours.
Mix all ingredients and pour into spring form pan. Bake at 275\u00b0 for 45 minutes.
Place sliced cucumbers and garlic in a glass bowl. In a medium saucepan, combine water, mustard seed, celery seed and turmeric. Bring to boiling. Add onion and carrots; cook 2 minutes. Add vinegar; bring just to boiling. Remove from heat; stir in Equal. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks.
Roll 2/3 of pie crust to fit an 8-inch or 9-inch pie pan. Arrange apple slices in crust and sprinkle tapioca on top of apples, then sprinkle Sweet 'N Low and cinnamon on top.
Roll out remaining pie crust, perforating the top and arrange over apples. Crimp edges securely, moistening with a little water, if necessary. Bake at 400\u00b0 for 30 minutes or until apples are tender.
One sixth of pie is 227 calories.
On the Tuesday morning before Thanksgiving, whisk together salt, orange juice,
75\u00b0F for 50 minutes.
Garnish/decorate with anything Thanksgiving-like
Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
Sift flour and salt together; set aside. Beat eggs and skim milk; add to flour.
Beat until smooth.
Pour into heated greased muffin tins, filling half full or less. Bake 375 degrees for 50 minutes, or until popovers are golden brown and sound hollow.
Do not open oven for first 40 minutes.
ay; who doesn't love Thanksgiving leftovers?!) and enjoy!
o 3 quarts of water for the pasta. Add 1 tsp
n 350 degree Fahrenheit oven for 30 to 35 minutes, or
Depending on how far you drive (pack clothes for an overnight trip).
Get up early on Thanksgiving day and go to your mother's house.
If traveling a long distance, use plenty of ingredients 2 and 3. Upon arriving at your destination, prepare your nostrils for some luscious, moth-watering smells.
Help your mother prepare a wonderful dinner (or stay out of the way).
Sit down at the table, say grace and enjoy.
To help make the dinner more enjoyable (especially to your mother) wash the dishes.