APPETIZERS:

CRANBERRY CHILI MEATBALLS

1 can (14 oz) jellied cranberry sauce
1 bottle (12 oz) chili sauce
3/4 c. packed brown sugar
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1 pkg. (32 o) frozen cooked meatballs, thawed

In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until hot, stirring occasionally. Yield: about 6 dozen.

BUTTERNUT SQUASH SOUP

1/2 T. olive oil
1 T. butter
1/2 c. sliced carrots
2 stalks celery, diced
1 c. diced onion
4 large garlic cloves, minced
1 medium butternut squash, (4 c. peeled & diced)
1 medium potato, diced (2 C diced)
32 oz chicken broth
1 T. brown sugar
1 1/2 tsp. kosher salt
3/4 tsp. dried sage
1 pinch cayenne pepper

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic. Saute for 2-3 minutes or until onion is tender. Add the squash.

Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in 1 T. brown sugar.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

Top with a little parsley for decoration. A small drizzle of heavy cream or sour cream is also tasty. Add coutons, if desired.

To Grandmother's House We Go!

SIDES

CHEESY GRATIN OF BRUSSELS SPROUTS

4 slices of bacon
1 large onion, finely chopped
1 clove garlic, minced
2 lbs. (about 7 cups, halved) fresh Brussels sprouts
1-1/2 c. milk
1 c. chicken broth
1/4 c. (4 T.) unsalted butter
5 tablespoons flour
3/4 c. freshly grated Parmesan cheese
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. dried thyme
Freshly ground black pepper to taste
1-1/2 c. grated sharp white Cheddar cheese
Paprika, for garnish (optional)

Heat a large skillet and crisp-cook the bacon. Transfer it to a plate and set aside. Pour off all but 2 tablespoons of bacon fat from the pan. Add the onion to the pan and saute over medium heat for 6 to 7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large, shallow casserole and spread them around evenly. Set aside.

Trim the Brussels sprouts, then cut them in half lengthwise. Bring a large soup pot of well-salted water to a rolling boil. Add the Brussels sprouts. Return to a boil and cook for 5 minutes. Drain immediately in a colander for 5 minutes. Transfer to the casserole, spreading the sprouts evenly in the dish. Set aside. Heat the oven to 375 degrees.

Combine the milk and chicken broth in a small saucepan. Bring to a simmer, then remove from the heat.

Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently.

Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper. Pour the sauce evenly over the Brussels sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with the Cheddar cheese and dust lightly with paprika, if desired.

Place the casserole on the center oven rack and bake for 30 minutes, until bubbly and golden brown. Cool for about 5 minutes before serving. Makes 10 servings.

INDIANA CORN CASSEROLE

1 lb. bacon
1/2 c, butter
1/2 medium onion, chopped
1/2 c, chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 T. all-purpose flour
2 c.s sour cream
2 lbs. fresh corn (or frozen corn, thawed)
Salt and pepper
1 T. chopped parsley

Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.

Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.

Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. Serves 6 to 8.

SCALLOPED CORN

1/2 c. chopped green pepper
1/4 c. chopped onion
5 T. butter, divided
2 c.s soft bread crumbs
2 cans (8-1/2 oz each) cream-style corn
1 can (11 oz) whole kernel corn, drained
2 eggs
1/4 c. dry bread crumbs

In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish.

Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly. Yield: 5 servings.

ROASTED HONEY CARROTS

1 T. firmly packed brown sugar
2 T. butter
2 T. honey
4 c. peeled baby carrots
2 T. water
Salt, if desired
Pepper, if desired

Heat oven to 400 degrees. Combine brown sugar, butter and honey in small bowl until smooth; set aside.

Place carrots and water into ungreased 13x9-inch baking pan. Cover with aluminum foil; bake for 15 to 20 minutes or until carrots are slightly softened.

Increase oven temperature to 450 degrees. Remove aluminum foil; stir in butter mixture. Continue baking, uncovered, for 10 to 15 minutes, stirring occasionally, until carrots are glazed and just begin to brown. Season with salt and pepper, if desired.

SWISS CASSEROLE

2 T. butter or margarine
6 Green onions, cut into 1/2-inch pieces (1/2 cup)
2 T. all-purpose flour
1/4 tsp. salt
1/8 tsp, pepper
1 1/2 c. milk
1 c. shredded Swiss cheese
1 lb frozen broccoli, carrots & cauliflower, cooked, drained
1/4 c. crushed round buttery crackers

Heat oven to 350 degrees. Spray 1- to 1 1/2-quart casserole with cooking spray. In 2-quart saucepan, melt butter over medium heat. Add onions; cook and stir 2 to 3 minutes or until tender.

Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat.

Add 3/4 cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon mixture into casserole. Sprinkle with crushed crackers and remaining 1/4 cup cheese.

Bake 25 to 30 minutes or until topping is golden brown and casserole is bubbly.

THREE CHEESE SCALLOPED POTATOES

4 oz grated extra-sharp cheddar
4 oz creamy blue cheese, crumbled
1/3 C. fresh grated Parmesan
4 lbs. russet potatoes, peeled
1-1/2 tsp. salt, divided
1 tsp. freshly ground black pepper, divided
1/4 C. minced yellow onion
3 T. flour
4 T. unsalted butter, divided
3 c. milk

Slice potatoes into rounds. Rounds should be about 1/4" thick. Combine cheeses in a small bowl. Set aside.

Preheat the oven to 400 degrees. In the bottom of a large buttered casserole dish, arrange half of your potato slices in a layer, allowing potatoes to overlap a bit. Sprinkle potatoes with half the salt and pepper, followed by all of the onion and flour. Dot top of flour with half of butter (2 T.).

Sprinkle half of three-cheese mixture over top. Layer on the rest of potatoes. Sprinkle with remaining salt and pepper. Dot with remaining butter. DON'T add remaining cheese yet.

In a saucepan or in the microwave, bring milk to a simmer. Pour milk over potatoes. The potatoes may not be completely covered by milk, but that's okay.

Bake, covered tightly, 45 minutes.

Remove cover and sprinkle remaining cheese over. Mixture may look clumpy. Bake, uncovered, another 45 minutes. Potatoes should be tender when poked with a fork and cheese should be golden.

Let potatoes sit about 15 minutes before serving.

SWEET POTATO SURPRISE

4 sweet potatoes, baked and mashed
1 c sugar
1/3 c. margarine, melted
1/2 c. milk
2 eggs, beaten
1 tsp. vanilla extract

TOPPING:

1 c. grated unsweetened coconut, dried or fresh
1 c. pecans
1 c. brown sugar
1/3 c. all-purpose flour
1/3 c. margarine

Heat the oven to 375 degrees. In a large bowl, mix the sweet potatoes, sugar, margarine, milk, eggs, and vanilla extract until well combined. Transfer the mixture into a 2 1/2-quart baking dish.

In a separate bowl, combine the topping ingredients with a pastry cutter or your fingertips until crumbly. Distribute the topping over the sweet potatoes. Then bake the casserole for 20 minutes or until lightly browned. Serves 6 to 8.

CANDIED YAMS

2 T. cornstarch
1-1/2 c. honey
1/8 tsp. salt
6 yams, sliced and cooked

In a medium saucepan, combine cornstarch, honey, and salt with 1 1/2 cups water and cook on medium-low heat until the liquid is clear. Pour over cooked yams and bake at 400 degrees until brown. Makes 8 servings.

MAKE-AHEAD TURKEY GRAVY

2 turkey wings (1-1/2 to 2lbs.)
2 medium onions, quartered
2 cans (one 49 oz, one 14-1/2 oz)Chicken Broth, divided
2 medium carrots, cut into 2-inch pieces
2 celery ribs with leaves, cut into 2-inch pieces
4 fresh thyme sprigs
1/2 c. plus 2 T. flour
1 T. butter
1/4 tsp. pepper

Place turkey wings and onions in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400-degrees for 1-1/4 hours, turning once.

Transfer wings and onions to a Dutch oven. Add the large can of broth, carrots, celery and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes.

Strain; discard wings and vegetables. (Can be made ahead to this point and stored in the refrigerator for up to 2 days.) Skim fat from cooking liquid. Add enough remaining broth to measure 3-1/2 cups; set aside.

In a large saucepan, whisk flour and remaining broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter and pepper. Yield: 4-1/4 cups.

BREAD

HONEY POTATO ROLLS

1 (1/4-oz) package active dry yeast
3/4 c. warm water (105 to 1150Degrees)
2 1/2 to 2 3/4 c. flour
1/2 c. lukewarm mashed potatoes
1/3 c. Butter, softened
1/3 c. honey
1 egg
3/4 tsp. salt
1 c. whole wheat flour
Butter, if desired

Dissolve yeast in warm water in large bowl. Add 1 cup all purpose flour and all remaining ingredients except whole wheat flour. Beat at medium speed, scraping bowl often, until smooth. Stir in whole wheat flour and enough remaining flour to make a soft dough. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes).

Place into greased bowl, turn greased-side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough. Shape into 20 balls with floured hands; place into greased 13x9-inch baking pan. Cover; let rise until double in size (1 1/2 to 2 hours).

Heat oven to 375-Degrees. Bake for 25 to 30 minutes or until golden brown. Brush tops of rolls with butter, if desired. .

TIP: To bake rolls immediately, prepare and shape as directed above. Let rise in warm place until double in size (45 to 60 minutes). Bake as directed.

The Greatest Dad in the World ...
Winford Amyx, his last Thanksgiving 1966

DESSERT

GHIRADELLI CHOCOLATE PECAN PIE

4 oz semi-sweet chocolate
2 T. unsalted butter
3 eggs
1 c. light corn syrup
1/2 c. golden brown sugar, packed
1 tsp. vanilla extract
pinch salt
1-1/2 c. pecan halves
1 (9-inch) piecrust, unbaked

Preheat the oven to 325 degrees. Combine chocolate and butter in a microwave-safe bowl and microwave, stirring occasionally, just until melted.

3. In a large mixing bowl, combine eggs, corn syrup, sugar, vanilla, and salt. Blend well using a wire whisk or electric mixer.

4. Blend in chocolate-butter mixture.

5. With a wooden spoon, stir in pecans.

6. Pour batter into your prepared pie crust. Bake about 55 minutes, or until the filling is set.

7. Cool completely before serving.

CARAMEL APPLE CRISP

1/2 c. all-purpose flour
1/2 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
40 caramels, quartered
9 c. sliced peeled tart apples
1/4 c. orange juice

TOPPING:

1/2 c. sugar
1/3 c. flour
3 T. cold butter
2/3 c. quick-cooking oats
1/2 c. chopped walnuts

In a bowl, combine the flour, sugar, cinnamon and nutmeg; add caramels and stir to coat.

In another bowl, toss apples with orange juice. Add caramel mixture and mix. Spread into a greased 13-in. x 9-in. baking dish.

For topping, combine sugar and flour in a small bowl; cut in butter until crumbly. Add oats and walnuts; sprinkle over apples. Bake, uncovered, at 350-degrees for 45-50 minutes or until apples are tender. Yield: 16-20 servings.

PEANUT BUTATER CHEWS

1/2 c. peanut butter
1/2 c. light corn syrup
1/2 c. white sugar
3 c. cornflakes cereal

In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a boil, remove from heat.

Add cereal, mix well and mold into small balls.

PECAN PIE BARS

1 (18.25 oz) yellow cake mix 1/2 c. margarine, softened 1 egg 3 eggs 1 tsp. vanilla extract 1 1/2 c. dark corn syrup 1/2 c. brown sugar 1 c. chopped pecans 2/3 c. yellow cake mix

Preheat oven to 350 degrees. Grease a 9x13 inch pan.

Reserve 2/3 cup cake mix.

Mix together remaining cake mix, margarine, and 1 egg. Pat in prepared pan.

Bake at 350 degrees for 15-20 minutes or until golden brown.

Beat together 3 eggs, vanilla, reserved 2/3 cup cake mix, corn syrup, and brown sugar. Pour on cake in pan. Sprinkle pecans on top.

Bake at 350 degrees for 30-35 minutes.

CARAMELS

"Satiny-smooth, homemade caramels are a snap with this easy recipe! Just be sure you have a candy thermometer on hand as you simmer sugar, corn syrup, evaporated milk, whipping cream and butter. Cool in a pan, then cut into squares."

2 cups white sugar 1 cup packed brown sugar 1 cup corn syrup 1 cup evaporated milk 1 pint heavy whipping cream 1 cup butter 1 1/4 teaspoons vanilla extract

Grease a 12x15 inch pan.

In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees, remove the pot from the heat.

Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Sisters Nancy & Linda, Thanksgiving 2009

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