Greensburg Daily News, Greensburg, IN

November 13, 2013

Let's all be thankful

By Eileen Fisse Daily News
Greensburg Daily News

---- — We have a lot to be thankful for.

We have just celebrated Veterans Day. When you see a veteran be sure to tell them thank you for their service to our country.

As we are approaching Thanksgiving, I hope everyone can enjoy some time with family and friends. I know I work in retail, but I think all the stores should be closed on Thanksgiving. There is plenty of time to shop after Thanksgiving is over, but the TV, newspapers and all the ads won’t let us forget it is time to shop for Christmas.

Here are a few recipes you may want to try for Thanksgiving. I know we always go back to those family favorites.

Scalloped Corn

1 15oz. can cream-style corn

2 eggs, beaten

1/2 c. crushed saltine

1/4 c. melted butter

1/4 c. grated carrot

1/4 c. evaporated milk

1/4 c. chopped sweet red pepper

1 T. chopped celery

1 T. chopped onion

1/2 tsp. salt and pepper

1/2 c. shredded cheddar cheese

paprika

Combine first 11 ingredients. Spoon into a 1 qt. baking dish. Sprinkle with cheese and paprika. Bake uncovered at 350 degrees for 25 to 30 min. or until set. Makes 4 servings.

Maple Sweet Potatoes

1 tsp. vanilla

1 c. maple syrup

3 T. butter

4 to 5 red apples, peeled, cored and sliced

4 to 5 sweet potatoes, boiled, peeled and sliced

Simmer vanilla and maple syrup in a saucepan for 5 to 10 minutes; add butter and apples. Cook until the apples are fork tender; remove from sauce with slotted spoon. In a greased 2-qt. casserole, layer apples and potatoes; pour sauce mixture over all. You could also add 1/2 c. chopped pecans. Bake covered at 325 degrees for 20 min. Makes 6 servings.

Frosty Cranberry Salad

2 30z. pkg. raspberry gelatin

2 c. boiling water

1 8oz. pkg. cream cheese, softened

2 T. salad dressing

8 oz. whipped topping

20-oz. can crushed pineapple, drained

16-oz. can whole cranberry sauce

1 taet apple, peeled cored and chopped

1/2 c. chopped walnuts.

Dissolve gelatin in water. Chill until partially set. In a medium bowl, beat cream cheese and salad dressing until fluffy. Gradually beat in gelatin; fold in whipped topping. Add pineapple, cranberry sauce, apple and walnuts to gelatin mixture. Pour into a large bowl and refrigerate. Makes 12 servings.

Pumpkin Pie

1 (9-inch) unbaked pie shell

2 c. pumpkin

1 can sweetened condensed milk

2 eggs

1/2 tsp. dalt

2 tsp. pumpkin pie spice. Combine ingredients; mix well. Pour in pie shell. Bake at 400 degrees for 15 min. Reduce temperature to 350 and bake 35 to 40 minutes or until knife inserted comes out clean. If you want a streusel topping, combine 1/2 c. brown sugar and 1/2 c. flour; cut in 1/4 c. cold butter until crumbly and add 1/4 c. chopped nuts. Sprinkle this on the pie during the last 10 to 15 minutes.

Last week my granddaughter wanted to make cookies so we made pumpkin chocolate chip cookies. Here’s the recipe:

1 c. pumpkin

1 c. sugar

1/2 c. oil

1 egg

2 c. flour

2 tsp. baking powder

1 tsp. vanilla

1 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

1 tsp. milk

1/2 c. nuts

1 c. mini chocolate chips

Combine all ingredients. Instead of making cookies, we put the dough in a greased jelly roll pan and baked the cookies at 375 degrees for 15 to 18 minutes. When cool, we iced them with cream cheese icing, or you could just sprinkle with powdered sugar.

I wish everyone a happy Thanksgiving

A prayer for Thanksgiving:

“Lord, as I sit down at Thanksiving, once again I want to thank you for your goodness to me and my family. Thank you for meeting my needs and for food and shelter and clothing and for the many extras you provide that I so often take for granted. Thank you for family and friends who make my life complete. Thank you that I live a county where I am free to worship.”