Happy

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes until al dente; drain. Preheat oven to 375°. Melt butter in a large heavy skillet. Sauté mushrooms for 1 minute. Season with salt and pepper, stir in turkey, condensed soup and sour cream. Place cooked noodles in a 9” x 12” baking dish. Pour sauce evenly over the top. Sprinkle with Parmesan cheese. Bake in preheated oven for 20 to 25 minutes or until the sauce is bubbling.

Brown Bread Stuffing with Fruit ½ stick (4 tablespoons) unsalted butter, plus more for baking dish 1 pound loaf whole-wheat bread, cut into large cubes 3 cloves garlic, thinly sliced 3 celery ribs, roughly chopped 1 large red onion, roughly chopped Salt and freshly ground black pepper 1 cup dried cherries 1 cup dried apples, roughly chopped 1 cup roughly chopped pecans 1 tbs. finely chopped fresh thyme leaves 1 tbs. finely chopped fresh sage 1 cup vegetable broth ½ cup apple juice Preheat the oven to 350°. Coat a 13” x 9” baking dish with butter and set aside. Add the bread in a large bowl and set aside. Add 1 tbs. of the butter to a large skillet over medium heat. When it foams, stir in the garlic, celery, and onions, and season with salt and freshly ground black pepper, to taste. Cook, stirring occasionally, until just softened, about 5 minutes. Add the thyme and the sage and cook until fragrant, about 1 minute.

Remove from the heat and stir in the cherries, apples, and the pecans. Transfer to the bowl with the bread and toss to evenly combine.

Combine the remaining butter with the broth and the apple juice in a small saucepan and bring to a simmer over medium heat. Drizzle over the bread mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown on top and heated through and the internal temperature registers 160 to 165 degrees F on an instant-read thermometer, about 30 to 45 minutes.

Easy Turkey Tetrazzini

1 (8 oz.) pkg. egg noodles 2 tbs. butter 1 (6 oz.) can sliced mushrooms 1 tsp. salt ⅛ tsp. pepper 2 cups chopped cooked turkey 1 (10.75 oz.) can condensed cream of celery soup 1 cup of sour cream ½ cup grated Parmesan cheese

A quick and easy way to peel potatoes. Wash potatoes. Use a paring knife to cut a line around the center of the each potato, just deep enough to cut through the skin. Boil potatoes for about 15 minutes. Check one of the potatoes by piercing it with a fork, if it punctures the skin and slides right in, they are done. Drain potatoes; fill a large bowl with ice water. Using tongs immerse each potato for 5 to 10 seconds in the ice cold water. The skins will peel off easily using your hands. Hint: Most of the vitamins in potatoes are in the skins, if you use this time-saver your potato dish will be more nutritious as well.

Make your favorite mashed potatoes a day in advance, then reheat in a crockpot.

Crock-Pot Instructions: After mashing, transfer potatoes to a removable slow cooker insert that has been coated with non-stick cooking spray. Cover and refrigerate for up to 48 hours. Remove from refrigerator and heat on HIGH for 2 hours. Remove cover and stir potatoes until creamy. Cover, reduce heat to LOW and cook for an additional 30 minutes or more, until ready to serve.

Johnson Family Fruit Salad

What you need:

1 tub whipped topping 1 (12-oz) jar Maraschino cherries 1½ cups frozen strawberries 1 large can mandarin oranges 2 bananas

Thaw and drain frozen strawberries. Drain Mandarin oranges and pineapple. Chop all the other fruit into small pieces.

Mix together fruit in a big mixing bowl. Fold in whipped topping. Mix in nuts and coconut shavings and serve.

Children love this salad!

1 red apple 1 green apple 1 cup shaved coconut 1 cup of walnuts 1 large can of pineapple

Broccoli & Cauliflower Salad

1 head of broccoli 1 head of cauliflower 1 small red onion 1 lb. bacon 1 cup mayonnaise ⅓ cup of sugar

Fry bacon, drain and crumble. Chop onion, broccoli & cauliflower, mix mayonnaise, sugar and vinegar together. Add bacon, onion & cauliflower. Chill until serving.

Pavioni Pasta

1 pkg. tri-colored pasta 1 can sliced black olives 2 medium tomatoes, diced ½ white onion, diced 1 green pepper, diced 1 pkg. of cubed mozzarella cheese 1 bottle of Italian dressing Cook pasta, mix in ingredients, coat with dressing. Chill until serving.

Roasted Almond Sweet Potatoes

Serves: 6 (¾ cup = 1 serving)

4 medium sweet potatoes, peeled and cut into 1-inch-thick cubes 3 tbs. olive oil 4 large garlic cloves, minced

⅓ cup fresh thyme leaves, plus 6 thyme springs for garnish ½ tsp. kosher salt (optional) ½ cup slivered almonds

Preheat oven to 425° In a large mixing bowl, combine cubed sweet potatoes, olive oil, garlic, thyme and salt, if desired, and toss. Arrange potato slices into a single layer on a heavyweight rimmed baking sheet or in a 9”x13” baking sheet. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes. On another baking sheet, spread out the slivered almonds in a single layer. Place in the oven and toast just until they become aromatic, about 8 minutes. Remove from oven and remove from baking sheet to allow to cool. To serve: Place roasted sweet potato mixture in a serving bowl. Top with toasted almonds and serve.

Pumpkin Bread Puddin’

1 egg 3 egg yolks

1½ cup whole milk

⅔ cup of sugar

¾ cup canned pumpkin puree 1 tsp. vanilla extract

⅛ tsp. salt

¼ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground cloves

3½ cups white bread cubes

⅜ cup miniature chocolate chips 2 tbs. brown sugar

Preheat oven to 350°. Lightly grease 6 large custard cups.

Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.

Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.

Bake in preheated oven until the pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

Zucchini Cookies

3 cups of flour

1½ tsp. of baking soda 1 tsp. of baking powder 1 tsp. of cinnamon 1 tsp. of nutmeg

½ tsp. cloves

¾ cup of shortening 1 cup of brown sugar 2 eggs 2 tsp. of vanilla extract 2 cups of peeled and grated zucchini 3/4 cup to 1 cup of raisins, soaked in hot water and drained

Sift flour, baking soda, baking powder, salt and spices together. Cream shortening with sugars Beat in eggs and vanilla Add dry ingredients, alternating with the zucchini Stir in raisins Drop cookie dough by teaspoons on greased cookie sheets Bake 375° for 10 -12 minutes. Cool for 1 minute. Makes about 4 dozen.

Corn Casserole 2 cans of Whole Corn (Drained) 2 cans of Cream Corn 2 cups of Velvetta Cheese 2 cups of Elbow Noodles 1 cup of Butter Combine all the ingredients and cook in a crock pot on low for 4-6 hours.

Crab Dip 1 pkg. (8 oz.) cream cheese 1 cup of Miracle Whip 16 oz. shredded cheddar cheese 3-4 green onions, chopped 16 oz. of crab meat, chopped Blend cream cheese and Miracle Whip until creamy, then add the rest of the ingredients. Chill for at least 2 hours.

Serve with crackers or sliced French bread.

Cranberry Relish

1 large orange, quartered with peel 1 pound cranberries

1½ cups white sugar

½ cup apricot preserves 1 (8-oz.) can crushed pineapple, drained 2 tbs. lemon juice

Corn Bake

2 eggs 2 cans cream corn

¾ cup corn meal 2 cans of green chilies 2 cups shredded cheddar cheese 1 tbs. garlic powder 6 tbs. oil

Beat eggs and add remaining ingredients. Mix well, pour into a 2 quart casserole dish. Bake at 350° for 45-60 minutes.

Finely chop the orange in a food processor. Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes. Pour cranberries into a bowl, add apricot preserves and mix until melted. Stir in chopped orange, pineapple and lemon juice. Cover and refrigerate until well chilled. Makes 3 cups.

Farsumagru (Italian) Bracciolini (English) 2 or 3 pkgs. of round steak, tenderized 2-3 slices of prosciutto ham (cut to fit the meat) 2-3 slices of provolone cheese 3 hard boiled eggs (peeled and cut lengthwise)

¼ cup of olive oil

Sauce

Sauté ½ cup of diced onions and 2 cloves of thinly

sliced garlic in ¼ cup of olive oil and 1 cup of dry red wine Add 1 tbs. each of parsley and sweet basil salt and pepper to taste 1- 12-oz. can of tomato paste 1- 28-oz. can of diced tomatoes Simmer sauce for 30 minutes, while this is cooking prepare the meat roll.

Trim fat and bone off of the beef, season and tenderize. Layer ham and cheese on the meat, add eggs. Roll up the meat jelly-roll style. Tie meat roll with string. Brown meat on all sides in a lightly oiled skillet. Place meat roll in a 9” x 13” pan. Pour sauce over the

meat roll. Bake in 325° oven for 2 - 2½ hours. Transfer the beef to a platter, remove the string, slice it into half-inch slices. Serve with spaghetti or the pasta of your choice. Makes 10 servings.

I stick of melted butter 1 tsp. of oregano 1 tsp. of garlic powder

½ tsp. salt

½ tsp. black pepper 1 (15-oz.) can diced tomatoes

Not a turkey fan? Here’s a few Turkey Alternatives:

8 oz. Andouille sausages, sliced into ¼” slices 1 (1 lb.) bag of chicken tenderloin, chopped (or 1 lb. shrimp*, peeled and deveined) 1 chopped onion 1 sliced bell pepper

1 (14-oz.) can chicken broth 1 cup of uncooked minute rice or long grain rice 1 tbs. Creole Seasoning

Crock Pot Smoked Brisket

4-5 lbs. Beef Brisket 2 tsp. unseasoned meat tenderizer ½ tsp. celery salt ½ tsp. Lawry’s seasoning salt ¼ cup Liquid Smoke ¼ cup Worchester sauce

Ragin Cajun Casserole

Combine the spices, liquid smoke and Worchester sauce in a bowl. Place brisket in a glass pan. Pour the marinade over the top and cover with plastic wrap. Refrigerate for 6 to 10 hours. Place brisket in a crock pot, pour the remaining marinade over the meat and cook on low for 10 to 12 hours. This meat can be easily shredded with a fork. Serve on a bun with your favorite barbeque sauce.

Brown sliced sausage and chopped chicken in a skillet with a stick of melted butter. Add seasonings (except Creole seasoning), onion, pepper, tomatoes and chicken broth; heat until boiling. Add 1 cup uncooked rice. Stir and add 1 tbs. of creole seasoning reduce heat to low and cover and simmer about 30 min. You may have to add more broth if it gets to thick. *If you use shrimp, stir it in last and cook for 3 to 5 minutes.

1 (32-oz.) bag of tater tots 3 oz. crumbled bacon pieces 4 boneless skinless chicken breasts 1½ cups grated Colby cheese

1½ cups grated Monterey jack pepper cheese ¾ cup milk Salt and pepper

Grease the bottom of the crock pot

Layer half of the tater tots on the bottom of the pot

Sprinkle half of the bacon pieces on the top of the tater tots

Combine the two cheeses and sprinkle ⅓ of it over the bacon and tots

Top cheese with the chicken breasts

Season with salt and pepper to taste

Top chicken with another ⅓ of cheese

Sprinkle with the remaining bacon pieces

Add remaining tater tots

Top with the remaining cheese

Pour milk over the top

Set crock pot on high and cook 3-4 hours (3 was perfect for me) Serves 8.

Crock Pot Cheesy Chicken, Bacon, and Tater Tot Bake

An EOS and GSB Thanksgiving Tradition

It’s that time of year when we stop and reflect on the

many blessings we enjoy, both past and present.

Many of our EOS and GSB employees share the

tradition of a Thanksgiving Tree with their families.

Each family member writes what they are thankful

for on a leaf and attaches it to the tree.

There are many ways to do this. One way is to form

a tree out of twigs and insert the twigs in a vase or

jar. Fill the vase/jar with rocks to hold the branches

in place. Cut leaf shapes out of paper or foam; punch

a hole in the shapes. Provide a permanent marker for

your guests to write what they are thankful for on a

leaf and include the date. The guests can attach the leaves on the tree with ribbon or string.

Another option is to cut out a large tree with bare branches out of cardboard or paper and tape the tree to a

wall or door. Cut out paper or foam leaves. Ask your guests to write one thing you are grateful for on paper

leaves and include the date. The guests can tape the leaves on the tree. Each year your friends and family

can add more leaves to the tree. Everyone will enjoy reading the blessings, both past and present.

Maine Crab Cakes

Makes 16 (3-oz.) Crab Cakes 1½ pounds fresh crabmeat, picked over for shells 1½ cups fresh corn (or frozen corn, thawed) ¾ cup diced red bell pepper ¾ cup chopped celery ¾ cup finely chopped yellow onion 1½ cups mayonnaise ¾ tsp. dry mustard ¾ tsp. salt ½ tsp. freshly ground black pepper 1 large egg, lightly beaten 2½ cups saltine cracker crumbs, divided 2 tbs. unsalted butter, plus more as needed

1.) Mix the crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard in a medium bowl. Season with salt and pepper. Gently fold in the beaten egg and 1½ cups of cracker crumbs, taking care not to overwork the mixture. Place the remaining 1 cup of cracker crumbs on a plate or in a shallow dish.

2.) Form the crab mixture into 3-oz. patties, about 3” in diameter. Coat the cakes with cracker crumbs on both sides, pressing gently.

3.) Heat a large skillet over medium-high heat, add the butter, and cook the crab cakes until golden brown, about 6 minutes per side.

Colonial Hot Butter Rum

2 cups brown sugar ½ cup butter 1 pinch of salt 2 quarts hot water 3 cinnamon sticks 6 whole cloves 2 cups rum 1 cup sweetened whipped cream Ground nutmeg to taste

Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum. Top with whipped cream and a dusting of nutmeg.

Bacon-Wrapped Jalapenos

12 fresh jalapenos or any small pepper can be used. Cut each pepper in half, remove the seeds and trim off the stems. Fill each half with cream cheese Wrap with ½ strip of peppered bacon Secure pepper halves with a toothpick Place them on cookie sheet and bake at 325° for 15-20 mins. until the bacon is fully cooked.

Turkey Brine for Baked or Smoked Turkey

1 cup salt (sea salt may also be used) 1 cup brown sugar 1 orange, sliced 2 lemons, sliced 10-15 peppercorns A few sprigs of fresh rosemary (or dried) 1 gallon water

In a large pot dissolve the salt and sugar in a gallon of water. Add the fruits, herbs, and peppercorns. Whisk the salt and sugar until it is dissolved. Add the turkey to the brine. Cover the pot and refrigerate. Let the turkey sit in the brine for 4-24 hours. Take the turkey out of the brine. Rinse the turkey off and pat dry. Rub olive oil on the turkey. Season well with salt and pepper and rosemary. Bake at 400° for 30-45 minutes or until the thermometer reads 165°. Or smoke turkey until it reaches 165°; approximately 30 minutes per pound.

Crawfish Chowder

½ green pepper ½ red pepper ½ yellow onion 2 stalks celery 1 cup butter 2 Pkgs. frozen crawfish tails 3 cans potato soup 2 cans white corn 1 can creamed corn 4 Pints half and half Zatarain’s Concentrate Shrimp and Crab Boil (Liquid)

Egg & Bacon Casserole

9 to 12 slices of bread, cubed 1 lb. of bacon, fried and crumbled ½ lb. sharp cheddar cheese, shredded ½ lb. Monterey jack cheese, shredded 6 eggs 3 cups of milk

Put a layer of bread in a 9” x 13” greased pan, add bacon, then cheese. Beat eggs and milk, pour over the top. Refrigerate for 12 hours Bake 1 hour at 350°

Chop vegetables. Melt butter and stir in vegetables and sauté until tender. Add half/half, soup, corn and cook on medium until boiling – stirring constantly. Add Crawfish tails and Crab Boil to taste (start w/1 tsp. and add as needed) and simmer. Serve with French Bread.

Baked Acorn Squash

1 acorn squash, cut in half 2 Tbs. brown sugar 2 Tbs. butter, softened 2 Tbs. maple syrup Salt and pepper to taste

Zucchini Casserole

6 cups sliced zucchini ½ cup chopped onion 1 cup shredded carrots 1 green pepper chopped 1 can cream of chicken soup 1 cup sour cream 1 pkg. Stove Top® Dressing ½ cup of margarine (melted)

Corn Casserole

1 can corn (do not drain) 1 can creamed corn 1 stick butter ¼ cup finely chopped onion (optional) 1 cup of macaroni noodles 1½ cups of Velveeta cheese

Cook zucchini, onion, carrots and green pepper in salted boiling water for 5 mins. Do not overcook. Combine soup and sour cream together, mix well. Fold in veggies. Combine stuffing and margarine. Spread ½ of the stuffing mix in 11¾” x 7½” pan. Spoon veggies over top, sprinkle remaining half of stuffing over veggies. Bake at 350° for 25-30 mins. until golden brown.

Thanksgiving Day Salad

2 cups of water 1 (6-oz.) pkg. of strawberry-flavored Jell-O® 1 (10-oz.) pkg. frozen strawberries, thawed 1 (16-oz.) can of whole cranberry sauce ½ cup chopped pecans 8 lettuce leaves 1 (3-oz.) pkg. of cream cheese, softened 1 cup sour cream

⅓ cup white sugar 1 tbs. lemon juice

Boil the water and combine with the strawberry Jell-O® in a medium bowl. Mix in the strawberries, cranberry sauce and pecans. Transfer to a 2 quart mold. Chill in the refrigerator 6 to 8 hours, or overnight.

Place the molded gelatin mixture on a serving plate and surround the base with lettuce leaves.

In a medium bowl, mix the cream cheese, sour cream, sugar and lemon juice with an electric mixer until well blended. Use this mixture as a topping for each serving of salad.

Scoop the seeds and pulp out. Combine ingredients together for the filling. Rub the squash cavities with butter, add filling and place on baking sheet. Bake at 400° for approximately 1 hour until tender.

Melt butter in microwave and mix in baking dish with both cans of corn (use all liquid from corn), onion, noodles and cheese. Bake covered for ½ hour at 350°. Take out of oven, stir and bake another ½ hour uncovered until bubbly.

Pumpkin Bars

2 cups flour 2 tsp. baking powder 2 tsp. baking soda 2 tsp. salt 2 tsp. ground cinnamon 2 cups canned pumpkin 1 cup vegetable oil 4 eggs 2 cups sugar 1 cup chopped walnuts

Double Layer Pumpkin Pie

4 oz. Cream Cheese, softened 1 Tbs. of milk 1 Tbs. of sugar 1-1½ cups thawed Cool Whip 1 Keebler Ready Crust Graham Cracker pie crust 1 cup milk 2 pkgs. (4 oz.) Jell-O® Vanilla Instant Pudding & pie filling 1 can (16 oz.) pumpkin 1 tsp. ground cinnamon ½ tsp. ground ginger ¼ tsp. ground cloves Soften cream cheese in microwave on High 15-20 seconds. Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour milk into bowl. Add pudding mix. Beat with wire whisk until well blended (1-2 minutes). (Mixture will be thick). Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.

No -Bake Cherry Cheese Cake

Cream together: 8 oz. cream cheese at room temperature 1 cup sugar 1 tsp. lemon juice In a separate bowl, stir: 1 small pkg. lemon Jell-O® and 1 cup of hot water Fold in the creamed mixture when the Jell-O® cools Mix in 8 oz. of Cool Whip. Pour mixture on the crust.

Crust: 20 graham crackers crushed 1 stick of melted butter 2 Tbs. of sugar Press in a 9” x 12” pan, save some crumbs to sprinkle on top. Top with 1 can of cherry pie filling. Sprinkle crumbs over the filling. Chill until ready to serve.

Preheat oven to 350° and grease two 9” x 13” pans.

Combine flour, baking powder, baking soda, salt and cinnamon and set aside. In a separate bowl, mix the pumpkin, vegetable oil, eggs and sugar. Add the flour mixture and stir just until combined. Mix in the walnuts.

Spread the batter into the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 mins. Cool on a wire rack and frost bars with cream cheese frosting if desired. Makes 24 bars.

Cheesy Potato Casserole

32 oz. frozen hash browns 16 oz. fat-free sour cream 1 stick melted butter plus 2 tbsp. of melted butter for topping 1 can cream of low-fat chicken soup 2 cups shredded sharp cheddar cheese Minced onion to taste Black pepper to taste Mix ingredients and pour into a 9” x 13” pan. Top off the casserole with 2 cups of crushed corn flakes mixed with melted butter Bake 1-1 ½ hours at 350° until golden brown.

Turkey Noodle and Wild Rice

1 bag 12-oz. bag of Reames® Homestyle Egg Noodles 10 cups (80 oz.) chicken broth ½ cup chopped onion 1 box (6.2 oz.) 5 minute long grain & wild rice mix ⅓ cup all purpose flour ½ tsp. salt ½ tsp. pepper ¼ tsp. poultry seasoning 2 cups half and half 2 cups turkey, cooked & diced ½ cup green onion, thinly sliced

Preparation: In a large pan or Dutch oven, combine 9 cups of chicken broth and chopped onion. Bring to a boil. Add Reames Home Style Egg Noodles; return to a boil. Reduce heat, cover and simmer 15 minutes (or until noodles are desired tenderness). Add rice and seasoning packet; cook for an additional 5 minutes. Meanwhile, in a small bowl stir together the remaining 1 cup of chicken broth, flour, salt, pepper and poultry seasoning; stir until smooth. Slowly add flour and broth mixture to cooked noodle and rice mixture, stirring constantly. Bring to boiling; cook 1 minute or until thickened and bubbly. Slowly add half and half to cooked noodle mixture; stirring constantly. Add turkey; heat gently, stirring frequently until heated through. Stir in green onion before serving.

4 cups prepared turkey stuffing 2 cups cooked sliced turkey 1¾ to 2 cups prepared turkey gravy ⅓ cup jellied or whole cranberry sauce Preparation: Butter bottom and sides of 2-quart baking dish. Arrange half of the stuffing in bottom of dish. Add half of the turkey then half of the gravy. Repeat layers. Top with cranberry sauce. Bake at 350° for 30 minutes. Serves 4.

Leftover turkey and Stuffing Casserole