2016 Thanksgiving Potluck Recipes

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1 2016 Thanksgiving Potluck Recipes Contributed by Yvonne Jorge Almond-Topped Carrots Serves 12 Contributed by Tom Huff 2 lbs carrots, julienned 2 C water ½ C golden raisins ½ C butter or margarine, melted (I used ¼ C) 6 Tbsp honey 2 Tbsp lemon juice ½ tsp ground ginger dash pepper ½ C slivered almonds, toasted In a saucepan, bring carrots and water to a boil. Reduce heat. Cover and cook for 10 minutes or until crisp-tender; drain. Add the raisins, butter, honey, lemon juice, ginger and pepper. Place in a greased 2-quart baking dish. Cover and bake at 350ᵒ F for 35 minutes or until the carrots are tender. Sprinkle with almonds before serving.

2 Cashew Rice Pilaf Serves 12 Contributed by Tom Huff 1-½ C uncooked long grain rice 1 C chopped onion 1 C diced carrots 1 C golden raisins ¼ C butter 3 C chicken broth 1 tsp onion salt 2 C frozen peas 1-½ C cooked wild rice 1 C cashews ¼ C thinly sliced green onions, optional In a Dutch oven, sauté the long grain rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. Stir in peas, wild rice and cashews; heat through. Sprinkle with sliced green onions if desired. Seven Layer Salad Contributed by Mike Averweg I head of lettuce, chopped 2-3 stalks of celery sliced 2 carrots sliced-extra layer that I add 1 small sweet onion diced 10 oz. frozen peas, rinsed under warm water to separate and patted dry 1-¼ cups of Miracle Whip or Mayonnaise (May need more depending on size of your container) 1-2 Tbsp sugar to be mixed with Mayo or salad dressing before adding to salad 1 C shredded cheese or more if desired 12 strips of bacon, cooked and crumbled In a clear glass bowl - or larger serving dish if needed - layer lettuce, celery, carrots, onion and peas. Spread Miracle Whip or mayo dressing mixture over top of salad covering all and sealing to edge of container. Sprinkle evenly with bacon bits and then the shredded cheddar cheese. Cover the container and refrigerate at least 4 hours or up to 24 hours before serving. Can be served as it is or tossed prior to serving depending on personal preference. Also may add: sliced radishes, sliced cucumbers, sliced green pepper, chopped cauliflower, sliced hard cooked eggs, or tiny tomatoes.

3 2 (20oz) cans of crushed pineapple Bring to light boil Add larger size of Jell-o (any flavor of your choice) Let cool just a little Then add two containers of cool whip Then add 24 oz of cottage cheese Mix well Lois Thanksgiving Salad Contributed by Lois Scott Strawberry Pretzel Salad Contributed by Vickie Buzzell 2-½ C crushed gf pretzels 3 Tbsp sugar 1-½ sticks melted butter Mix together; press into 9x13 inch pan. Bake at 350ᵒ F for 15 minutes. Let cool. 2 small or large strawberry Jell-O (can use sugar free; you'll taste no difference) 2-½ C boiling water 2 (10 oz) or 1 (16 oz) pkg partially thawed frozen strawberries Combine Jell-O and water. Dissolve well. Place in fridge to begin to cool. Next add thawed strawberries. Place back in fridge to continue cooling. 1 (8 oz) cream cheese 9 oz Cool Whip (or medium size) 1 C sugar Cream the cream cheese and sugar. Add Cool Whip. Place in fridge while crust is cooling. When crust is cool, spread cream cheese mix on top. Refrigerate approximately 1 hour. Next carefully pour strawberry Jell-O mixture on top. (Use ladle so does not splash). Best if refrigerated overnight before serving.

4 Pecan Pie Bars Recipe by: NeighborFood Contributed by Betsy Romano Serves: 20 Ingredients 2 c all-purpose gluten free flour ½ C granulated sugar ¼ tsp salt ¾ C (1½ sticks) butter, cut into small chunks 1 C firmly packed brown sugar 1 C light Karo ½ C (1 stick) butter 4 large eggs, beaten 2½ C chopped pecans 1 tsp vanilla 1. Preheat the oven to 350ᵒF. Grease a 9 x 13 inch pan. 2. In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the chunks of butter with a pastry blender until fine crumbs begin to form. Press the mixture into the prepared pan. Bake for 15 minutes, or until crust is very lightly browned. 3. Combine brown sugar, Karo, and ½ cup butter in a saucepan. Bring to a boil over medium heat, stirring gently. Remove from heat. Put 1 cup of the hot mixture in a measuring cup. Slowly pour the hot mixture into the beaten eggs, whisking constantly. Add this to the remaining hot mixture. Stir in pecans and vanilla. Pour the filling over the crust and bake for minutes or until set. Cool completely in the pan, then cut into bars. Bars can be frozen or stored in an airtight container for 5 days. Green Bean Casserole Contributed by Lynn Griffith 1 can Progresso Cream of Mushroom soup 4 cans green beans 1 tsp soy sauce ¼ tsp black pepper 1 bag Funyuns, crushed Stir soup, soy sauce, pepper, beans and approximately 1 cup of the Funyuns in a casserole dish. Bake at 350 degrees for 25 mins or until hot. Stir. Top with remaining onions. Bake for 5 mins more. I don't measure the Funyuns exactly, just add to your liking

5 Brown Rice Bread Recipe from Donna Renneke Contributed by Doris Mack Bake: 25 min. Oven: 375ᵒ f Makes: 12 buns when using muffin rings 2 C brown rice flour 276 g 2 C warm (130 degrees F) water 470 g ¼ C butter or corn oil 56 g 3 Tbsp brown sugar 40 g 2 tsp (one packet) active dry yeast 8 g 1-1/3 C instant nonfat dry milk powder 92 g ½ C arrowroot starch/flour 80 g ½ C tapioca starch flour 60 g 2-½ tsp xanthum gum 6 g 1-½ tsp salt 8 g 2 Tbsp flax meal (my addition) 2 large eggs 100 g Measure rice flour into large mixing bowl. Stir in warm water. Add butter, brown sugar and yeast, mix well and let stand while measuring remaining dry ingredients. This allows the yeast time to soften and dissolve. In another bowl, blend the milk powder, potato starch, tapioca starch, xanthum gum and salt using a whisk to break up any lumps. Add the dry ingredients and eggs to the rice flour/water mixture; beat for two minutes on med-high speed using an electric mixer. Batter should be smooth. Grease baking pans and rings or line with parchment paper. Spoon batter into the twelve 4-inch baking rings on baking sheet. Spread batter in rings so it is level. Bread should rise in warm place until batter is even with top of rings. (The buns do not raise more in oven.) Bake at 375ᵒF for 25 minutes. Remove from pan and cool on rack. Nutrition facts per serving: 202 calories, 5.4 g total fat (2.8 g saturated fat), 47 mg cholesterol, 47 mg sodium, 33g carbohydrates, 1.4 g. fiber, and 6 g protein. Daily values: 7% vit. A, 0% vit. C, 11% calcium, 5% iron. (This is all without the flax meal that I added.) *The original recipe used potato starch, I changed it to arrowroot. I also added 2 T. of flax meal. I did not use the English muffin baking rings; I just fill the mixing spoon with batter and put it on parchment paper.

6 Corn Casserole Contributed by Mitch Strach 3 eggs 1 stick butter or margarine 1 C sour cream 1 Tbsp sugar 1 can (17 oz) cream style corn 1 can (17 oz) whole kernel corn and liquid 1/2 lb/8 oz GF Cornbread Mix Mix all together and bake in a greased 9x13 pan at 350ᵒ F for minutes. Gluten-Free Crustless Pumpkin Pie Recipe By Jules Shepard Contributed by Betsy Romano *This quick, easy recipe forms its own crust! It can be made two days ahead and stored in the refrigerator. Ingredients: 1 (15-ounce) can pumpkin purée ¾ C milk or dairy-free vanilla-flavor milk of choice ¾ C cream or dairy-free liquid vanilla creamer 2 Tbsp extra virgin olive oil 2 tsp gluten-free vanilla extract ½ C Jules Flour Blend or gluten-free all-purpose flour blend of choice* ¼ C buckwheat or teff flour ½ C brown sugar, packed ¼ C granulated cane sugar 2 whole large eggs 2 tsp gluten-free baking powder ½ tsp sea salt 2 tsp cinnamon 1 tsp pumpkin pie spice (or ¾ tsp ground nutmeg + ¼ tsp ground cloves) Directions: 1. Preheat oven to 450ºF. Butter or spray with cooking oil a 10-inch pie plate and one ramekin or a 9x13 pan (my preferred pan for this recipe). 2. Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients into the liquid bowl while stirring. Beat until totally combined. 3. Pour batter into prepared pie plate or pan, leaving at least ¼ inch between the batter and the rim of the pie plate. Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula. 4. Place pie in preheated oven and bake for 15 minutes. Then reduce heat to 375ºF and bake for 30 more minutes (20 minutes for 9x13 pan) or until a knife inserted into the pie comes out clean. Trader Joe s Stuffing, contributed by Cindy Cain. Fresh Fruit, contributed by Angie Molina

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