Thanksgiving recipes: Share your Thanksgiving recipes ideas

1:28 PM, Nov 21, 2010   |    comments
The "Thanksgiving Turkey Cake"
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Tampa Bay, FL - Thanksgiving is just around the corner and the feast is only as good as it's side dishes. From mashed potatoes to stuffing and casserole the traditional sides are a staple at the dinner table. Some families have generation old recipes they pass down but many people or first time Thanksgiving meal cookers are overwhelmed and don't know where to begin. Here are a few recipes courtesy members.

Kathryn's Mashed Potatoes: I use about 6-8 large potatoes depending on how many people will be there.  I peel them, slice them and boil them for 15 min or until I can slice through them easily.

In a mixer I put the potatoes, 1 pkg of cream cheese, salt, pepper, Season Salt and for non-Thanksgiving some garlic and sour cream.  The amount of sour cream depends on how many taters- keep adding until creamy.  I put it in a casserole dish, stick 4-5 spoonfuls of butter (Parkay) on top, sprinkle with Season Salt and place in oven for 30 min. They can also be made the day before.

Sue's Cranberry Relish:

1 bag of fresh cranberries

1 large apple (I like MacIntosh)

1 large orange

1 small can of crushed pineapple

sugar to taste

Core and de-seed the apple and chop roughly.  Peel, de-seed and remove most of the pith(white stuff) from the orange.  Put apples, orange, & cranberries in the food processor and pulse until a "pickle relish" consistency (be careful not to puree' as you don't want cranberry soup).  Add the can of crushed pineapple and stir.  Taste(it'll be tart) and add sugar to your preferrence.  Chill & serve

Tricia's favorite scalloped corn recipe: There's about a million ways of making it, but I like it pretty simple.  Here's a recipe, but I usually exchange a can of whole kernel corn for one of the cans of cream corn. 
3 (15 ounce) cans creamed corn 2 eggs 1 cup crushed saltine crackers 1/2 cup butter 1/2 teaspoon paprika 1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

You can find more favorite Thanksgiving recipes and dishes on


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