BANANA NUT BREAD

1 c. sugar
1/2 c. crisco
1 tsp. salt
2 eggs
3 bananas crushed
3 T. milk
2 c. flour
1-1/2 tsp. baking powder
1/2 tsp. soda
1 c. nuts

Cream sugar, crisco, and salt. Add eggs, one at a time, then bananas. Add milk, flour (sifted with the baking powder and soda) then add the chopped nuts. Bake in oven 12 hour at 300/o. This recipe makes two moist loaves of bread.

BAKED WHOLE HAM WITH PINEAPPLE

1 whole ham with bone in

Select ham with the bone in according to the number of guests allowing 1/3 pound of ham per guest. Wash the ham and place in a shallow roasting pan with the fat side up 10 to 15 pound ham insert a meat thermometer so that the tip is in the center of the thickest part of the ham but does not touch the bone or the drippings. Do not cover bake in oven at 325/o. until the thermometer reaches 140/o The last 30 minutes take the ham out of oven and remove any skin from top. Score top of ham lightly, cutting uniform diamond shapes. Place a whole cloves in each diamond. ( Also I put a whole pineapple ring every so often with a whole maraschino cherry in center of pineapple held on with a tooth pick through the cherry). Then cover with the pineapple glaze below. Return to the oven for another 30 minutes

Pineapple Glaze:

1 c. dark brown sugar, packed
1 T. cornstarch
1/4 tsp. salt
1 (8 1/2 oz) can crushed pineapple, with syrup
2 tsp. lemon juice
1 tsp. prepared mustard

In a small sauce pan, place the brown sugar, cornstarch, salt. Then stir in the pineapple, lemon juice, and mustard. Cook over medium heat. stirring constantly. until mixture thickens and boils. Boil and stir for 1 minute. Pour over undrained ham. Baste 2 time while finishing the baking process. Remove and place on a platter to server. This is very good eating and attractive in appearance.

BAKED PINEAPPLE

(If you have ham at Thanksgiving, this side dish is a MUST!)

2 (20 oz.) cans crushed pineapple (drain 1 can)
2 T. sugar
2 T. flour
2 c. shredded Cheddar cheese
Ritz crackers, crushed
Butter or Margarine

Mix pineapple, sugar & flour together; put into baking dish. Cover top with cheese; then cover with Ritz cracker crumbs. Put pats of butter over top. Bake at 350-degrees until crackers are crispy brown (15-20 minutes0.

NESCO ROAST TURKEY

1 - 14 to 22 lb. Turkey, fresh or frozen (thaw before roasting)
1/4 c. butter or margarine, melted
1 tsp. browning sauce (Kitchen Bouquet)

Preheat 18 qt. Nesco Roaster oven to 400-degrees. (If you have a 12 Qt. Nesco, a maximum of a 14 lb. turkey is recommended.)

Spray cookwell and rack with spray cooking oil (if non-stick cookwell is used, spraying is not recommended). Clean and rinse turkey; pat dry. Place turkey on rack. Using a pastry brush, spread butter mixture evenly over skin of turkey. Season with poultry seasoning or other, as desired.

Determine length of roasting time at 15 to 20 minutes per pound, subtract 2 hours; the remaining time becomes the interim roasting time. A stuffed turkey will add 30 to 45 minutes on to the total roasting time.

First hour of roasting: Cover; roast one hour at 450. With baster, remove any liquid and fat from cavity of bird and from cookwell. Set aside to make gravy if you wish. Brush bird with basting liquid or with butter mixture. Stuff cavity, if desired.

Interim roasting: Reduce temperature to 350-degrees. Roast for interim roasting time. With baster, remove any liquid from the cavity of bird and from cookwell. Brush bird with basting liquid or with butter mixture.

Last hour of roasting: Increase temperature to 400-degrees. Roast remaining portion of time. Remove any liquid from cavity of turkey. Let bird stand 10 minutes before slicing.

If turkey is done early, reduce temperature to 200 degrees until serving time.

Note: Roast turkey until internal temperature of meat reaches 180 degrees on the meat thermometer in the thickest part of the thigh muscle. Save the juices to make gravy or as a base for soup. Variation: For extra flavor, add 1/4 cup apple or orange juice concentrate to butter basting mixture. A sliced onion inside the cavity of the turkey also gives is a nice flavor if you choose not to stuff it.

THANKSGIVING TURKEY DRESSING

Dice and cook until tender:

2 medium onions, chopped
2 blades celery, sliced

Break up:

1-1/2 loaves bread, toasted
1 skillet-baked cornbread (recipe below)

Add:

1 tsp. pepper
2 tsp. sage
Cooked onion/celery (from above)

Add enough turkey broth to make well-moist. Bake at 375-degrees for 15 minutes.

Skillet Baked Cornbread

1-1/2 c. white cornmeal
1/2 c. flour
1/2 tsp. salt
1 T. butter
2 tsp. baking powder
1 egg
1-1/4 c. milk

Sift flour with all dry ingredients. Add milk, beaten egg & butter. Pour into greased (buttered) and heated pan. Bake 30 minutes.

CROCKPOT SCALLOPED POTATOES

6-8 thinly sliced potatoes
1 can cheddar cheese soup
1 c. Velveeta cheese, chunked
1-1/2 c. grated sharp cheddar cheese
1 (12 oz.) can evaporated milk
Salt and pepper

Spray crockpot with cooking spray. Fill crockpot half full of the sliced potatoes.

Layer 1/2 can of soup, 1/2 cup Velveeta cheese, 3/4 cup grated sharp cheese, and 1/2 can of milk. Add salt and pepper to taste.

Layer remaining ingredients in same order.

Cook on high about 6 hours. You need to check for you may need to add more milk. You can preboil the potatoes for quicker cooking.

LEMON-GARLIC STEAMED BROCCOLI

24 oz broccoli flowerets
2 cloves garlic, minced
3 T. olive oil
3 T. fresh lemon juice
salt, to taste

Steam broccoli till tender but firm, 4-6 minutes.

Heat the oil in a nonstick skillet over medium heat; add the garlic and saute one minute. Add the cooked broccoli, lemon juice and salt to taste, cooking briefly to combine.

SINCE CANDIED YAMS ARE SO IMPORTANT TO THANKSGIVING,
I'M LISTING SEVERAL VERSIONS:

CANDIED SWEET POTATOES

2 lbs. sweet potatoes or yams (about 6 medium)
1/2 c. packed brown sugar
3 T. margarine or butter
3 T. water
1/2 tsp salt

Wash the potatoes, but do not pare. Heat enough salted water to cover the potatoes to boiling. Add potatoes. Cover and heat to boiling. Cook until tender (about 30 to 35 min.); drain. Slip off skins. Cut crosswise into 1/2-inch slices.

Mix the brown sugar, margarine, water, and salt in a skillet. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato slices; stir gently until glazed and heated through. Makes about 6 servings.

QUICK CANDIED YAMS

1 large can Yams
1 jar Caramel topping
1/4 lb Butter
Marshmallows

Put drained yams into a baking dish. Pour caramel topping over the yams. Add the butter in slices over the top of the caramel topping. Bake at 350-degrees until hot and bubbly. Add marshmallows and bake until the marshmallows are brown and melted.

CANDIED YAMS

1 (40 oz) can yams, drained
1/2 c. chopped pecans
1/2 c. coconut
1/2 c. firmly packed brown sugar
1/4 c. flour
1/4 c. butter, melted

Heat oven to 350 degrees. Place yams in ungreased 2-quart casserole or glass baking dish.

In a small bowl combine remaining ingredients, blend well with a fork. Sprinkle over the yams. Bake at 350-degrees for 35 to 40 minutes or until bubbly.

The GREATEST Candied Yam Recipe EVER

1-1/2 sticks butter
5 yams
1/2 box brown sugar
1 bag marshmallows

Boil Yams until easily pierced with fork, and clean (either before or after).

In a saucepan melt the butter. Add brown sugar; when it is melted, add marshmallows and melt.

Arrange sliced yams (1x1 inch) in a casserole baking dish. Pour marshmallow mixture over the yams.

WORLD'S BEST PUMPKIN PIE

1 c. white sugar
1/2 c. packed brown sugar
1/4 tsp. salt
2 tsp. ground cinnamon
2 eggs
1 (15 oz) can pumpkin puree
1-1/4 c. milk
1 (9 inch) unbaked pie crust

Preheat oven to 350-degrees.

In a large mixing bowl, stir together white sugar, brown sugar, salt, and cinnamon. When these ingredients are well mixed, stir in the eggs followed by the pumpkin and milk. Transfer mixture to the pie crust.

Bake for 1-1/2 hours, or until a toothpick inserted into the pie comes out clean. Cool before serving.

PUMPKIN CHEESECAKE

3 (8 oz) packages cream cheese
1 c. white sugar
1 c. sour cream
1 tsp. vanilla
1 T. pumpkin pie spice
6 eggs
1 c. pumpkin puree
2 (9 inch) graham cracker crusts

Preheat oven to 375 degrees.

In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.

Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.

(Recipe makes 2 9-inch cheesecakes)

MOIST PUMPKIN CAKE

2 c. Sugar
1 c. Oil
4 Eggs
3 c. Flour
2 tsp. Baking powder
2 tsp. Baking sodas
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Cloves
1/2 tsp. Ginger
1 tsp. Salt
1 Can pumpkin pie filling
6 oz Mini choc chips
1/2 c. Chopped nuts (opt)

Mix everything in order given. batter will be thick.

Bake 3 ways: 1 tube pan, or 2 9 x 5 loaf pans or 5, 6 x 3 loaf pans for gift giving.

Bake at 350-degrees for 65 to 70 minutes for tube pan and less time for other pans. Let stand wrapped overnight before cutting.

HOT CHOCOLATE FLOAT

(This hot chocolate float is a true hot chocolate, not a hot cocoa. The extra cocoa fat in the hot fudge sauce makes for a richer smoother drink. Top it off with ice cream, fresh whipped cream, and shaved chocolate)

2 T. Hot Fudge Sauce
3/4 c. milk
1 small scoop ice cream, your favorite flavor
Dollop Fresh Whipped Cream
1 oz semisweet or bittersweet chocolate, shaved

Measure the fudge sauce into a large coffee cup or mug. Heat the milk in a small saucepan over low heat. Do not boil. Pour the hot milk into the cup and stir until completely blended. Gently scoop the ice cream on top. Top with the whipped cream and sprinkle with the shaved chocolate.

Makes 1 serving

BLONDE BROWNIES

1 stick butter, at room temperature
1/3 c. granulated sugar
1/2 c. brown sugar
1 large egg
1/2 tsp. vanilla
1-1/3 c. all-purpose flour
1/2 T. salt
1/2 T. baking soda

Preheat the oven to 350-degrees. Butter and lightly flour a 13 x 9-inch baking pan. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg, vanilla, flour, salt, and baking soda and mix until well blended. Spread the batter in the prepared pan. Bake 25 to 30 minutes. Let cool in the pan completely before cutting.

For a chocolaty variation: stir 1 c. semisweet chocolate chips into the batter.

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