Last Friday our staff had a pot luck (covered dish) luncheon. We all pitched in two dollars each to buy meat, then we were suppose to bring a dish to share. They asked us to make our favorite Thanksgiving dish and bring the recipe for everyone so we would have some new things to try this holiday season. Naturally we had some people who brought KFC cole slaw or a pie from the grocery store. But, we did have some yummy homemade dishes too. I thought I would share some of the recipes with you all.
This first one is a recipe I found online and took to the luncheon. It turned out to be very good, although I can't believe I tried a new recipe out on them. I made a double recipe and it wouldn't fit in my crockpot, so I put the overflow in a regular baking dish and cooked it in the oven for Danny and I. It was good that way too and the stuffing crumbs got kind of crunchy on top...yum! I also baked two pecan pies. I knew those would be good.
(For some reason blogger will not let me put spaces between my recipes. Sorry they're kind of scrunched.)
Crockpot Squash
Ingredients:
2 pounds yellow summer or zucchini squash, thinly sliced (about 6 cups) I used a combination.
1/4 c. chopped onion
1/2 c. peeled shredded carrot
1 can (10 1/4 oz) condensed cream of celery or cream of chicken soup
1 c. sour cream
1/4 c. flour
1 package (6-8 oz) herb seasoned stuffing crumbs
1/2 c. butter, melted
Preparation:
In a large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables.
Toss stuffing crumbs with butter and place half in slow cooker. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6 - 8 hours.
Serves 4 - 6
Winter Salad
Ingredients:
1 large head of broccoli - (cut up and use florets only) or use frozen, thawed
1 large head of cauliflower - same as above
1 (16 oz) Creamy Italian Dressing
1 c. REAL Mayonnaise
Optional: cherry tomatoes, red onion, fresh spinach leaves
Prepartion:
Combine dressing and mayo with a whisk. Spoon dressing mixture over vegetables. Mix well. Served chilled. (from Alise Nolan)
Potato Casserole
Ingredients:
1 stick of butter or margarine
1 c. chopped green onions
1 can of cream of chicken soup
1 (8 oz) carton of sour cream
1 c. shredded cheddar cheese
1 (32 oz) bag of cube hash browns
1 can of potato sticks or crushed potato chips
Preparation:
Combine first five ingredients, cook in skillet or small pan until melted down. Mix with hash browns thoroughly.
Bake for 30 - 40 minutes at 350 degrees. Remove and place potato sticks or chips on top. Brown for 5 more minutes. (from Linda Williams)
Mexican Cornbread
Ingredients:
Jiffy Cornbread Mix - 1 box
1 egg
1/3 c. milk
1 c. grated cheese
1/2 c. chopped onions
2 - 3 Tbls. jalapenos, chopped
1 (8 oz) container of sour cream
1 can cream style corn
3/4 lb. sausage
Preparation:
Fry onions and sausage in skillet. In a separate bowl mix cornbread mix, egg, sour cream, corn, jalapenos, and cheese. Add cooked onions and sausage. Pour in a greased cooking dish (glass, iron skillet, muffin tins, etc.).
Bake at 400 degrees for 45 min.
Tiger Butter
Ingredients:
1 c. milk chocolate chips, melted
1c. white chocolate (Almond Bark), melted
1/2 c. smooth peanut butter
Preparation:
Stir peanut butter into melted white chocolate. Cover cookie sheet with waxed paper or grease with butter. Pour melted milk chocolate on waxed paper. Pour chocolate-peanut butter mixture on top of that. Use table knife and swirl dark and light chocolate together. Put in refrigerator. When cold, break into pieces.
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