Here are the recipes I use Thanksgiving Everyone?

[Guest guest]

Happy to share!

 

Here are the recipes I use (the ones on the computer that are easiest to cut and

paste anyway!)

 

Andi

 

 

 

Squash with Apples

 

 

Cook Time: about 8 hours

Ingredients:

 

* 5 pounds butternut squash

* 4 cooking apples

* 1/2 cup butter, melted (we use vegan margarine)

* 1 cup brown sugar, packed

* 2 tablespoons flour

* 2 teaspoons salt

* 1 teaspoon ground cinnamon

 

Preparation:

Cut squash in half and remove seeds, soft pulp, and fibers; peel and cut in

1/2-inch slices. Peel and core the apples; cut in 1/2-inch slices. Combine the

melted butter, sugar, flour, salt and mace or cinnamon. Layer half of the

butternut squash in the bottom of the crock pot; top with one half of the apple

slices and half of the sugar and spice mixture. Repeat layers. Cover and cook on

HIGH for 1 hour, then switch to LOW and cook 3 to 5 hours longer, or until

butternut squash is tender.

 

This always takes longer to cook than the recipe says. I cook it on low over

night, and bump it up to high in the end if needed - if the squash doesn't look

like it will be tender by dinner.

 

 

 

 

 

Cranberry Sorbet

 

1 can cranberry sauce (jelly) 16oz

7 ounces soda - lemon/lime or cranberry ginger ale

 

Beat cranberry sauce until smooth. Slowly add soda, mixing with a gentle up and

down motion. Pour mixture into a freezer tray and freeze until firm.

 

Once frozen solid, break into chunks and place in a chilled bowl. Beat until

fluffy with mixer or food processor. Return to freezer tray and freeze until

firm.

 

Remove from freezer 15 minutes before serving. Great way to end a feast!

 

 

 

 

 

 

Creamy Spinach-Artichoke Casserole

 

Ingredients:

1 jar marinated artichoke hearts

1/4 lb. mushrooms, thinly sliced (I usually double)

1 small onion, chopped

1 clove garlic, minced

2 packages frozen, chopped spinach, thawed

1 can cream of mushroom soup, condensed

1/2 cup sour cream

2 eggs, beaten

1/4 tsp oregano

1/4 tsp ground nutmeg

1/2 tsp lemon juice

1/4 tsp white pepper

1 cup seasoned croutons, crushed

 

Drain artichoke hearts, reserving marinade; set artichokes aside. Place marinade

in a wide frying pan and add mushrooms, onion, and garlic. Cook over

medium-high heat until onion is limp,mushrooms are brown, and most of the liquid

has evaporated. Remove pan from heat.

 

Squeeze spinach to remove moisture then fluff with fork. Add spinach to mixture

along with soup, sour cream, eggs, oregano, nutmeg, pepper, and lemon juice.

Stir until well blended.

 

Spoon half mixture into a greased 1 1/2 qt shallow casserole. Arrange artichokes

on top and spoon remaining spinach mixture over them. Sprinkle with cheated

croutons. Bake uncovered 35-40 minutes in a 325 oven, or until custard is set.

 

Let stand 5 minutes before serving.