A different take on thanksgiving !!

Directions

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in
cucumbers and onion. Cover and refrigerate for at least 4 hours.
Serve with a slotted spoon. Yield: 8 servings.

Directions

Unroll turkey on a large cutting board. With a sharp knife, remove the wings
(save for another use). Flatten turkey to 3/4-in. thickness. Cut between the
turkey breast and thighs to separate into three sections.
In a large skillet, saute celery and onion in butter until tender. In a large bowl,
combine bread and corn bread; add celery mixture, 1/2 teaspoon salt and sage.
Stir in enough broth to moisten. Spoon 2 cups stuffing over turkey breast to within
1 in. of edges. Roll up jelly-roll style, starting with a long side. Tie with kitchen string
at 1-1/2-in. intervals. Place on a rack in a large shallow roasting pan.
Spoon 1 cup stuffing over each thigh section to within 1 in. of edges. Roll up jelly-roll
style, starting with a short side. Tie with kitchen string; place on a rack in another
shallow roasting pan.
Brush turkey with oil; sprinkle with pepper and remaining salt. Bake turkey breast
at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 170°; bake thighs for
1-1/2 to 1-3/4 hours or until a meat thermometer reads 180°. Let turkey breast stand
for 15 minutes before slicing. Yield: 8 servings.
Note: Ask the butcher to debone the turkey for you.

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large mixing bowl, mash the potatoes. Add the cream cheese, sour
cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle
with paprika. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Yield: 6-8 servings.

Directions

In a large saucepan, melt butter over low heat. Stir in the flour, salt and
pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for
2 minutes or until thickened. Add the cheese; stir until melted. Stir in peas;
cook 1-2 minutes longer or until heated through. Yield: 8 servings.

Directions

In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg,
vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining
flour. Continue stirring until smooth, scraping batter from sides of bowl.
Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full.
Let rise until batter reaches tops of cups, or about 20 minutes.
Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.

Directions

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F
if using a dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans
and butter; press onto bottom and 1 inch up side of pan.
BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until
well blended. Add eggs, one at a time, mixing on low speed after each addition just
until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining
1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the
pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter.
Repeat layers. Cut through batters with knife several times for marble effect.
BAKE 55 min. to 1 hour 5 min. or until center is almost set. (Test doneness by
gently shaking the pan. If the cheesecake is done, it will be set except for an
approximately 2-1/2-inch area in the center that will be soft and jiggly.) Run knife
or metal spatula around rim of pan to loosen cake; cool before removing rim.
Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.

How to Prepare Cheesecake in 13x9-inch Pan:

Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
Prepare cheescake as directed. Bake at 325°F for 45 min.

Directions

Place the tea bags in a large heat-proof bowl; add boiling water.
Cover and steep for 8 minutes. Discard tea bags. Add the remaining
ingredients to tea; stir until sugar is dissolve. Serve warm or over ice.