Blazers share Thanksgiving fare

Here are some recipes that will help make your Thanksgiving this year especially yummy!

Apple Pie

2 cups flour
1/2 tsp salt
2/3 cup shortening (butter)
5 Tbsp water
8 Apples in small chunks
1cup sugar
1/2-1 tsp cinnamon
Dash of nutmeg

Directions: Pre-heat oven to 450 degrees. Mix flour, salt, butter, and water in a bowl, then roll out in two balls. Roll out bottom crust and put in pie dish. Put apples on top. Mix dry ingredients together and sprinkle on top of the apples. Add three pats of butter in different places on top of apples. Roll out other ball of pastry and place on top of apples, spread evenly. Pinch top and bottom crusts together around edges. Glaze top of pie slightly with a few drops of milk. Uses the tip of a fork to poke the top crust three to four times to allow steam to escape while baking. Bake at 350 degrees for 10 minutes. Reduce temperature to 350 degrees and cook for 40-45 minutes.

Sweet potato pudding side dish

3 cups potatoes, grated
3 eggs
1 cup sugar
1 cup milk
1/2 cup melted butter
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg

Directions: Grate potatoes in blender with small amount of water. Mix with remaining ingredients. Pour into greased bread dish. Bake at 350 degrees for 30 minutes, stir then bake 30 minutes more.

RECIPE PROVIDED BY: Sandra Egan

Green Beans

green beans
almonds
butter
onions

Directions: Boil or steam green string beans to taste. Strain and place in bowl. Sauté separately: butter, almonds, sliced onions until light brown. Pour mixture over beans and serve.

Himmel Und Erde, an apple and potato treat

1.5 lbs of potatoes
1 tsp salt
4 large apples (Granny Smith is preferred)
1/2 cup sugar
1 tsp lemon juice
1 lb bacon

Directions: Peel potatoes, cut them into even pieces and boil in salt water until soft. Once cooked, mash potatoes with fork or a "masher" to make them small, crumbly pieces. (Do not put them in a blender as that makes them gooey.) Keep hot. Peel and de-core the apples, cut them into small pieces, and cook them with the sugar, lemon juice and a little bit of water until they take on the texture of chunky applesauce. Add more water as needed and stir frequently– they burn easily. You may want to add more or less sugar and lemon juice. Fry the bacon until crisp. Pour the bacon grease over the potatoes and serve the dish in three separate bowls. Enjoy while still hot.

RECIPE PROVIDED BY: Dr. Christine Witte

Cranberry Salad

1 package Lemon Jello
1 cup hot water
1 1/2 cup ground cranberries
1 orange (ground)
1 small can of crushed pineapple
1/2 cup sugar

Directions: Dissolve jello in water. Combine other ingredients and add to jello when cool. Place in refrigerator to harden.

Smoked Turkey

Weber grill
Skewers
Non-match lit charcoal
Charcoal starter
String
Meat thermometer
Aluminum foil
Aluminum drip pan
Tongs
1 oven ready turkey
Vegetable oil
Salt
Pepper

Directions: In a Weber, Start charcoal with 50 briquettes on lower grate. After they have caught fire separate them into two piles, one on each side of grate. Put drip pan in center between the two piles. After charcoal is fully lit and white all over put turkey on grill. Each hour of cooking requires you put 8 more briquettes on each side. Defrost turkey if frozen. Free legs and wings from tucked position. Rinse neck and giblets rinse turkey inside and out, drain and pat dry with paper towels. Brush outer surface with cooking oil and season generously with salt pepper. Put stuffing in neck cavity then pull skin over stuffing and fasten to back skin with skewer. Stuff main cavity of bird and close up hole by locking wings, tie legs and tail together. Cover the outer part of legs and wings in aluminum foil. Position turkey breast side up in center of grill above drip pan, which should be larger than turkey so as to catch all drippings. Place lid on kettle. No need to baste turkey or turn it. Cook turkey 11 to 13 minutes per pound to internal temp of 189 degrees F. Each hour add 8 more briquettes to each side. With 45 min. left to cook, take aluminum foil off legs and wings.

Waldorf Salad

4 apples washed, cored, and then diced
2 cups celery, cut into small pieces
3/4 cups mayonaise (use fresh lemon juice and walnut oil)
Garnish
1 tablespoon chopped chervil
1/2 cup chopped walnuts
1/4 cup dried cranberries
1/4 cup raisins

Directions: Combine the diced apples and celery with the mayonnaise. Garnish with the chevril, walnuts, cranberries, and raisins and serve.

RECIPE PROVIDED BY: Joan Flaherty

Chocolate Swirl Cheescake

1 6-oz. package of Nestle semi-sweet chocolate morsels (choco chips)
1 1/3 cup sugar
1 1/4 cup graham cracker crumbs
1/4 cup butter (melted)
2 8-oz. packages of cream cheese (softened)
1/2 cup sour cream
1 measuring tsp vanilla extract
4 eggs

Directions: Preheat oven to 325 degrees F. Combine over hot, not boiling water, Nestle semi-sweet morsels and 1/2 cup sugar. Heat until morsels melt and mixture is smooth. Remove from heat, set aside. In a small bowl, combine graham cracker crumbs, 2 tsp sugar and melted butter; mix well. Pat firmly into 9 inch spring foam pan, covering bottom and 11/2 upsides; set aside. In large bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla extract. Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate mixture in first half. Pour into crumb lined pan; cover with plain batter. With a knife, swirl plain batter with chocolate batter to marbleize. Bake at 325 degrees F for 50 minutes or until 2-3 inches circle will shake. Cool at room temperature; until ready to serve.

RECIPE PROVIDED BY: Sandra Egan