ThriftyFun News
More Thanksgiving Ideas
Volume Six, Number 45 November 20, 2004
http://www.ThriftyFun.com
Hello,
With the next TF News coming after Thanksgiving, we want to thank all of our readers and contributors for making ThriftyFun the vibrant community that it is.
Wishing you a wonderful Thanksgiving and thanks for being you!
Susan
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This newsletter contains:
Advice:
- Thanksgiving Suggestion
- Giving Thanks
- Get the Whole Family Involved
Recipes:
- Thanksgiving Yeast Rolls
- Spirited Cranberry-Apricot Sauce
- Sausage and Herb Dressing
- Cornmeal Cloverleaf Rolls
- Date Pudding
Cooking Tips:
- Save Those Pumpkin Seeds
- Make Mashed Potatoes Ahead
- An Onion and Celery In The Turkey
- Fluffier Mashed Potatoes
- Baste a Turkey With Cheesecloth
- Green Bean Casserole Tip
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Advice
Thanksgiving Suggestion
PLEASE invite someone to your feast that would have otherwise spent the Holiday alone! This can be a very depressing time of year for SO very many people.
By Sue Archer
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Giving Thanks
Every year when we sit down at the Thanksgiving table, after we have said the prayer I have each member of the family share what they are thankful for. It has become a family tradition. Also at our Christmas dinner table we all take a time sharing a favorite Christmas memory from years past. This proves to be a lot of fun especially to hear what the grandparents have to share.
By Terri
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Get the Whole Family Involved
Thanksgiving is hard to enjoy when you are doing all of the work. Even the littlest members of the family can help so don't take all the work on yourself. Make sure you get the family involved in the preparations, table setting, chopping of vegetables, cleaning and all of the things that you need done for a great celebration. It will make it more enjoyable for everyone if you are not stressed out when it comes time to eat.
Susan from ThriftyFun
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Recipes
Thanksgiving Yeast Rolls
Here's a recipe for Rolls:
Ingredients:
- 1 stick margarine
- 1 c. Seven Up (I use diet)
- 2 c. bread flour
- 2 pkg. fast rising yeast
v1/2 c. sugar
- 3/4 tsp. salt
- 2 beaten eggs
Directions:
In pan with thermometer, heat margarine and Seven Up to 120 to 130 degrees
Add to flour, yeast, salt and sugar (already mixed in large bowl) Beat for a couple of minutes with electric mixer
Add eggs and beat again, add enough additional flour to make a soft dough
Knead on floured surface till elastic
Put in large container sprayed with butter spray then spray top. Put in warm place till doubled, knead again and roll out and cut into rolls or make loaves of bread (you can do anything with this)
Bake at 400 for rolls (bake for 20-25 min till golden brown), 350 for bread (bake 40-50 minutes till golden brown) You might want
to brush the tops with beaten egg or melted margarine before you bake them. (You can also use milk or buttermilk instead of the Seven Up.
By Debbie
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Spirited Cranberry-Apricot Sauce
Ingredients:
- 1/2 cup thinly sliced dried apricots (about 3 ounces)
- 1/4 cup sherry or orange juice
- 3/4 cup water
- 2/3 cup sugar
- 1/4 cup honey
- 1 (12-ounce) package fresh or frozen cranberries
Directions:
Combine apricots and sherry in a small bowl; cover and let stand 8 hours.
Combine water and sugar in a medium saucepan; bring to a boil. Add apricot mixture, honey, and cranberries. Cook over medium heat 8 minutes or until slightly thick. Spoon mixture into a bowl; cover and chill.
By Kathy
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Sausage and Herb Dressing
Yield: 13 servings
Ingredients:
- 2 tablespoons butter or stick margarine
- 2 (4-ounce) links sweet Italian turkey sausage, crumbled
- 2 cups chopped onion
- 2 cups chopped fennel bulb
- 1/2 cup chopped celery
- 3 garlic cloves, minced
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1/3 cup chopped fresh parsley
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 12 cups (1-inch) cubed French bread (about 1 1-pound loaf)
- 1 large egg, lightly beaten
- Cooking spray
Directions:
Preheat oven to 375 degrees F. Melt the butter in a Dutch oven over medium-high heat. Add sausage; cook 4 minutes or until browned. Add chopped onion, fennel, celery, and garlic; sauté 8 minutes. Stir in broth and next 4 ingredients (broth through salt), scraping pan to loosen browned bits.
Remove from heat. Stir in bread, green onions, and egg. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 375 degrees F for 35 minutes.
By Kathy
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Cornmeal Cloverleaf Rolls
Yield: 1 1/2 dozen
Ingredients
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 tablespoon sugar
- 1/4 cup warm water (100 to 110 degrees F)
- 1 1/2 cups 2% reduced-fat milk
- 4 1/3 cups all-purpose flour, divided
- 1/3 cup cornmeal
- 3 tablespoons butter or stick margarine, melted
- 1 1/4 teaspoons salt
- Cooking spray
- 1 large egg white, lightly beaten
- 1 tablespoon water
- 1 teaspoon cornmeal
Directions
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milk. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 cups flour, 1/3 cup cornmeal, butter, and salt to yeast mixture; beat at medium speed of a mixer until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. Divide into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 3 pieces; shape each piece into a ball. Coat muffin pans with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise 10 minutes or until doubled in size.
Preheat oven to 350 degrees F. Uncover rolls. Combine egg white and 1 tablespoon water; brush over rolls. Sprinkle with 1 teaspoon cornmeal. Bake at 350 degrees F for 25 minutes or until golden brown. Remove from pan; serve warm.
By Kathy
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Date Pudding
Ingredients:
Date Pudding
1 c. chopped dates
1 c. boiling water
1 t. soda
Combine the water and dates. Add the soda. Set aside.
Cream together:
1 egg, well-beaten
1 c. sugar
1 T. shortening
1/2 t. salt
Add: 1 1/2 c. flour
1 t. baking powder
1/2 c. chopped nuts
Stir well. Pour into greased 9x9 pan. Bake at 350 degrees for 30 minutes. When cool, cut or break into bite-size pieces. In a glass serving bowl, layer the pieces with whipped topping. Serves 10-12
By Robin
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Cooking Tips
Save Those Pumpkin Seeds
When carving pumpkins for pie, don't throw out the seeds! Wash off the gooey stuff, spread on a cookie sheet, sprinkle with Lawry's (seasoning) salt and bake at 375 for about 10 minutes. Makes a great snack.
By Sunny
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Make Mashed Potatoes Ahead
Making mashed potatoes at the last minute in order to keep them hot is very tricky while your juggling everything else for Thanksgiving. I make them a day or two before. I just make them as usual, sometimes adding sour cream and garlic salt. Put them in a casserole dish and refrigerate.
Then on Thanksgiving, I pull them out and let set to room temperature and microwave to warm them up at the last minute. No one knows they were done early.
By Candace - Annapolis, MD
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An Onion and Celery In The Turkey
Place a whole onion (skin and all) along with few large pieces of celery inside the cavity of your turkey before baking for a very moist and flavorful bird. I also baste the turkey with apple juice instead of butter or fat which results in a beautifully golden crisp skin and moist meat without any added fat. As a bonus your house will smell fabulous. The turkey will not have the taste of apples.
By Callie - Tampa, FL
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Fluffier Mashed Potatoes
Add 1/2 teaspoon baking powder to potatoes and whip them with a hand blender!
By ElectricChameleon
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Baste a Turkey With Cheesecloth
Cover a turkey with cheesecloth soaked in melted butter or olive oil, and it will baste itself! Remove it during the last 30 minutes of baking to let the skin get brown.
By Robin
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Green Bean Casserole Tip
I cook the green bean casserole in my crock pot. I mix in some of the french onions for flavor. I brown some of the onions in the toaster oven for a crispy garnish on the top; or place the crispy onions in a bowl for each person to sprinkle on their own serving.
By Gloria
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