Mains
Do-Ahead Roast Turkey
Marcia Rae Buehrer
Stryker, OH
My husband’s aunt used to bring the roast turkey for our family’s Thanksgiving gathering. She always prepared it ahead of time...perfect for carrying in and a super time-saver on Thanksgiving Day! Our church even adopted her method for its annual Harvest Dinner. This recipe can be adjusted to your favorite roasting method and any size of turkey.
10 to 12-lb. roasting turkey, thawed if frozen
salt to taste
2 cubes chicken bouillon
2 c. boiling water
Place turkey in an ungreased roasting pan; cover loosely with aluminum foil. Roast at 350 degrees for 2-1/2 to 3 hours. Turkey is done when a meat thermometer inserted in breast meat reads 165 degrees and the thigh reads 170 degrees. Drain off pan drippings, reserving for gravy if desired. Allow turkey to cool for about 30 minutes. Slice turkey and place in a casserole dish, keeping dark and light meat separate. Add salt to taste as the slices are layered. Dissolve bouillon cubes in boiling water; pour over turkey. Cover with aluminum foil and refrigerate for one to 2 days. Reheat, covered, at 350 degrees for 30 to 40 minutes, until warmed through. Makes 10 to 12 servings.
Thanksgiving dinner...it’s all about tradition! Keep it simple with tried & true recipes everyone loves and anticipates...sweet potato casserole, corn pudding and cranberry sauce. If you like, add just one or two simple new dishes for variety. Then relax and enjoy your guests!
Turkey Crescent Squares
Beth Bundy
Long Prairie, MN
This recipe was given to me at my bridal shower. It’s become my favorite turkey dish ever...yum!
3-oz. pkg. cream cheese, softened
3 T. butter, melted and divided
2 c. cooked turkey, cubed
2 T. milk
1 T. onion, chopped
1/8 t. salt
1/4 t. pepper
8-oz. tube refrigerated crescent rolls
3/4 c. seasoned croutons, crushed
In a large bowl, blend together cream cheese and 2 tablespoons melted butter. Add turkey, milk, onion, salt and pepper; mix well. Separate crescent rolls into 4 rectangles; firmly press perforations together. Spoon cream cheese mixture onto each rectangle. Pull up corners of dough and seal edges. Roll in remaining butter, then in crushed croutons. Place on an ungreased baking sheet. Bake, uncovered, at 350 degrees for 25 minutes, or until golden. Serves 4.
Make a trivet in a jiffy to protect the tabletop from hot dishes. Simply attach a cork or felt square to the bottom of a large ceramic tile with craft glue. It’s so easy, why not make several to use on the Thanksgiving dinner table?
Thanksgiving in a Pan
Mary Patenaude
Griswold, CT
So satisfying! You can also use any leftovers you have on hand.
6-oz. pkg stuffing mix
2-1/2 c. cooked turkey, cubed
2 c. frozen green beans, thawed
12-oz. jar turkey gravy
pepper to taste
Prepare stuffing mix according to package directions. Transfer to a greased 11"x7" baking pan. Layer with remaining ingredients. Cover and bake at 350 degrees for 30 to 35 minutes, until heated through. Serves 6.
Thanksgiving is one of my favorite memories of growing up with my mother and my grandparents. Grandmother kept a beautiful set of dishes in the hall cupboard...a service for ten with dinner plates, salad plates, meat platter, gravy boat, dessert plates, teacups, sugar bowl and creamer. Every Thanksgiving Eve, she and I would take them out and wash them. It made me feel very special being allowed to help her with these dishes! When we set the table the next day, I thought we had the most elegant table anywhere. My grandmother has since passed away and the dishes are now mine, as she promised me. My mother told me that they were not expensive, but to me they were worth their weight in gold. Every time I look at the dishes, I smile about the wonderful memories we created.
Baked Turkey Drumstick
Phyl Broich-Wessling
Garner, IA
Simple and fun! This recipe is easy to multiply for more guests and clean-up is a breeze.
1 turkey drumstick
2 slices bacon, crisply cooked and crumbled
2 T. oil or bacon drippings
2 T. onion, chopped
2 T. celery, chopped
1/8 t. celery salt
salt and pepper to taste
Place turkey drumstick in the center of a medium-size square of aluminum foil. Top with remaining ingredients. Wrap foil tightly around drumstick; place in a shallow baking pan. Bake at 400 degrees for 1-1/2 hours, until juices run clear when drumstick is pierced. Makes one serving.
Uh-oh...tomorrow is the big day and the turkey is still frozen solid! Place it in a large cooler and cover with cold water, changing the water once an hour. A 12 to 14-pound bird will thaw in about 8 hours.
Easy Turkey Casserole
Connie Combs
Beavercreek, OH
We get tired of leftover Thanksgiving turkey, so I make lots of these casseroles in disposable baking pans and freeze them. Later, when I don’t feel like cooking, I pull one out of the freezer. While it’s baking, I toss together a crisp salad. We enjoy a good meal together...and I don’t tell them that this is leftover Tom Turkey!
2-1/2 c. cooked turkey, shredded
4-oz. can sliced mushrooms, drained
10-3/4 oz. can cream of chicken soup
10-3/4 oz. can cream of mushroom soup
12-oz. can evaporated milk
5-oz. can chow mein noodles
Mix all ingredients together in a greased 13"x9" baking pan. Bake, uncovered, at 325 degrees for about 45 minutes, or until hot and bubbly. Serves 6 to 8.
No need to wait ’til the day after Thanksgiving to enjoy your favorite turkey casseroles! Order ready-to-use roast turkey at the supermarket deli counter for quick pantry meals. Just purchase what you need and have it sliced thick, then cube or dice to use in recipes.
After-Thanksgiving Hot Dish
Amanda Walton
Marysville, OH
One year I decided to do something new with our Thanksgiving leftovers. This was the result...and my hubby loved it! If you don’t have enough leftover veggies, add a can of mixed vegetables.
4 c. chicken broth
2 c. long-cooking brown rice, uncooked
2 T. butter
1 onion, chopped
1 green pepper, chopped
3 to 4 c. cooked turkey, cubed
2 c. mixed cooked vegetables
10-3/4 oz. can cream of celery soup
salt and pepper to taste
Bring broth to a boil in a stockpot over medium heat; stir in rice. Reduce heat to low; cover and simmer for 45 minutes, or as directed on package. When rice has 15 minutes left to cook, melt butter in a skillet over medium heat. Add onion and green pepper; sauté until softened. Add turkey to skillet and heat through. When rice is done, add turkey mixture, vegetables and soup to rice. Simmer for 5 minutes, or until heated through. Add salt and pepper to taste. Serves 6 to 8.
For nifty placecard holders, simply make a small slice in seasonal whole fruits or veggies...apples, peppers or mini pumpkins. Write guests’ names on cards and tuck into the slits.
Orange Turkey-Rice Dish
Shirl Parsons
Cape Carteret, NC
My son-in-law Tyler gave me this delicious recipe. It’s one that he cherished as a young boy growing up in Alberta, Canada.
2-1/2 to 3 c. cooked turkey, diced
1-1/2 c. frozen orange juice concentrate, thawed
3 c. instant rice, uncooked
1 c. water
1/4 c. margarine, sliced
1/4 t. garlic, minced
Mix together all ingredients in a large microwave-safe bowl. Cover loosely with plastic wrap. Microwave on high setting for 25 minutes, or until hot and rice is tender. Fluff with a fork before serving. Serves 6.
Serve up this easy, refreshing punch at the harvest table. Scoop a quart of lemon or raspberry sherbet into 8 balls and freeze until serving time. To serve, place each ball in a frosted stemmed glass. Carefully pour 1/2 cup chilled cranberry juice cocktail over the sherbet and garnish with a sprig of fresh mint.
Penny’s Turkey Enchiladas
Sandra Smith
Lancaster, CA
Penny is my pen pal in Oklahoma; we’ve been friends since 1965 and often exchange recipes. A few years ago, I needed a good casserole dish to serve to a houseful of out-of-town guests and she sent me this one. I doubled everything, made two of the casseroles and froze one of them for later on. It was a big hit...thanks, Penny!
8-1/2 oz. jar green enchilada sauce
10-3/4 oz. can cream of chicken soup
2 c. cooked turkey, diced
1 c. onion, diced
2 c. shredded Cheddar or Monterey Jack cheese, divided
6 to 8 corn tortillas
oil for frying
Garnish: salsa, sour cream, guacamole
Stir together enchilada sauce and soup in a saucepan over medium-low heat; simmer until heated through. In a separate bowl, mix together turkey, onion and one cup cheese. Pour half of sauce mixture into turkey mixture; stir well and set aside. In a skillet over medium-high heat, fry tortillas in oil, about 5 seconds each, until softened. Drain on paper towels. Spoon turkey mixture onto tortillas and roll up. Place enchiladas, seam-side down, in a 2-quart casserole dish sprayed with non-stick vegetable spray. Spoon remaining sauce mixture over top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 to 45 minutes, until hot and bubbly. Serve with desired garnishes. Serves 6 to 8.
Start a new Thanksgiving tradition...a turkey trot! Instead of snoozing after savoring a big dinner together, lead everyone on a brisk walk. Enjoy the fresh crisp air and the last fallen leaves or the first snowflakes...you’ll be ready to sample all those scrumptious pies afterwards!
Janet’s Farmer’s Pie
Janet Reinhart
Columbia, IL
An adaptation of a simple shepherd’s pie...my children loved this when they were young. It’s easy and quick, since it’s made from pantry staples. I’ve made it numerous times for friends after a surgery or while they’re moving to a new home. It’s become a new favorite of our next-door neighbors who are the parents of three little kids!
13-oz. can chicken breast, drained
1/2 c. French fried onions
10-3/4 oz. can cream of chicken soup
14-1/2 oz. can green beans, drained
3 to 4 c. mashed potatoes
1/2 c. shredded Cheddar cheese
In a large bowl, combine chicken, onions, soup and beans. Transfer to an 8"x8" baking pan sprayed with non-stick vegetable spray. Spread potatoes over top. Bake, uncovered, at 350 degrees for about 20 minutes. Sprinkle cheese on top; bake an additional 10 minutes, or until bubbly around the edges and cheese melts. Makes 4 to 6 servings.
Tuck family photos into florist card holders and arrange with colorful mums...what a terrific conversation starter and table decoration for Thanksgiving dinner!
Skillet Chicken & Mushrooms
Tina Wright
Atlanta, GA
We’re avid mushroom hunters! But feel free to use any kind of fresh mushrooms you like in this delicious, hearty recipe.
1-1/2 lbs. boneless, skinless chicken breasts
salt and pepper to taste
3 T. butter, divided
1 yellow onion, chopped
1 lb. sliced mushrooms
1/4 c. Madeira wine or chicken broth
1 T. Worcestershire sauce
1 T. fresh tarragon, chopped
Sprinkle chicken generously with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook chicken until golden on both sides, about 8 minutes. Transfer chicken to a plate. Melt remaining butter in skillet over medium heat. Add onion; sauté just until softened, about 3 minutes. Add mushrooms; sauté until juices are released, about 5 minutes. Stir in wine or broth and Worcestershire sauce. Return chicken and any juices from the plate to the pan. Spoon mushroom mixture over chicken. Reduce heat to medium-low; cover and cook until chicken juices run clear, about 20 minutes. Stir in tarragon and additional salt and pepper, as desired. Serves 4.
Whip up lots of holiday napkin holders in a snap. Cut cardboard tubes into 2-inch lengths, then cover them with strips of shiny gold wrapping paper fastened with double-stick tape. Add a silk flower with hot glue and tuck in the napkins...gorgeous!
Simple Chicken Tetrazzini
Tonya Adams
Magnolia, KY
One of my favorite recipes! It’s delicious year ’round and is equally good with leftover turkey.
8-oz. pkg. spaghetti, uncooked and divided
2 T. butter
2 T. all-purpose flour
salt and pepper to taste
1/2 c. chicken broth
1 c. milk
2 c. cooked chicken, diced
2-oz. jar chopped pimentos, drained
1/4 c. shredded sharp Cheddar cheese
Divide pasta in half, reserving the remainder for a future use. Cook remaining pasta according to package directions; drain. Meanwhile, melt butter in a large saucepan over medium-low heat. Stir in flour, salt and pepper; blend until smooth. Add broth and milk gradually; blend well. Simmer until thickened, stirring constantly. Stir in chicken, pimentos and cooked spaghetti. Spoon into a lightly greased 2-quart casserole dish; sprinkle with cheese. Bake, uncovered, at 375 degrees for 15 to 25 minutes, until bubbly and cheese is melted. Makes 4 to 6 servings.
Hosting lots of guests for Thanksgiving dinner? Feel free to mix & match plates and glasses for a whimsical look that’s more fun than carefully matched china.
Suzi’s Chicken Casserole
Becky Holsinger
Reedsville, OH
My friend Suzi gave me this recipe when I got married. It’s simple to make and my husband loves it too.
2 4.3-oz. pkgs. chicken-flavored noodle & sauce mix
1 c. sour cream
10-3/4 oz. can cream of chicken soup
2 boneless, skinless chicken breasts, cooked and diced
6 T. butter, melted
1 sleeve round buttery crackers, crumbled
Prepare noodle mix according to package directions; transfer to a large bowl. Add sour cream, soup and chicken; mix well. Spoon into a greased 13"x9" baking pan. In a separate small bowl, pour melted butter over crackers and toss to coat. Sprinkle over top of noodle mixture. Bake, uncovered, at 350 degrees for about 30 minutes, or until bubbly and golden. Serves 4.
The golden glow of candlelight adds a magic touch to any gathering. For all the charm and none of the worry of real flames, use battery-operated tealights in hallways, corners and other places where they can safely be overlooked.
Chicken Biscuit Dinner
Janie Reed
Zanesville, OH
This dish just came together with ingredients I had on hand. It must have turned out well, because my husband ate enough for two!
2 boneless, skinless chicken breasts
1 T. oil
2 T. steak sauce
2 T. water
14-oz. can cream of mushroom soup
1/2 c. milk
7-oz. can sliced mushrooms, drained
2 T. dried, minced onion
12-oz. tube refrigerated buttermilk biscuits, divided
1 c. shredded Cheddar cheese
In a skillet over medium heat, cook chicken in oil until golden and juices run clear. Shred chicken and return to skillet. Add steak sauce and water; cover and simmer for 5 minutes. Add soup, milk, mushrooms and onion; continue to simmer 5 additional minutes. Slice 4 unbaked biscuits in half and use to line the bottom of a lightly greased 8"x8" baking pan. Spoon chicken mixture over biscuits. Slice remaining biscuits in half and arrange on top of chicken mixture. Bake, uncovered, at 350 degrees for 25 minutes, or until bubbly and biscuits are golden. Remove from oven; sprinkle with cheese and return to oven for 5 minutes, or until cheese is melted. Serves 4.
Make the children’s table fun with special touches. Cover the table with brown kraft paper and add crayons for coloring and sugar cone “cornucopias” filled with snack mix to munch on. Kids of all sizes will beg to sit there!
Hot Chicken Salad
Gladys Kielar
Perrysburg, OH
A delicious dinner we love to share with family & friends. It’s so easy, you’ll love it too!
4-lb. deli roast chicken, shredded
1-1/2 c. celery, chopped
1 c. mayonnaise
10-3/4 oz. can cream of chicken soup
1 onion, chopped
2 c. saltine crackers, crushed
Mix together all ingredients except crackers. Pour into a lightly greased 13"x9" baking pan. Sprinkle crackers over top. Bake, uncovered, at 375 degrees for 30 minutes, or until heated through. Makes 4 to 6 servings.
On busy fall weekends, a simple make-ahead casserole is perfect when you’re getting together with friends. Assemble it the day before and refrigerate, then pop it in the oven when you return from barn sale-ing, leaf peeping or getting an early start on holiday shopping.
Poppy Seed Chicken
Jean Xander
Catasauqua, PA
Here’s one of my favorite dinner recipes. It tastes terrific...just ask my guests!
3 boneless, skinless chicken breasts, cooked and cubed
8-oz. container sour cream
10-3/4 oz. can cream of chicken soup
1/2 c. butter, melted
1 sleeve round buttery crackers, crushed
2 T. poppy seed
Place chicken in a lightly greased 13"x9" baking pan. Mix together sour cream and soup; spread over chicken. In a separate small bowl, mix together remaining ingredients. Sprinkle on top of sour cream mixture. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Makes 4 servings.
Keep the week’s menu and shopping list right at your fingertips. Criss-cross a bulletin board with tacked-on lengths of wide rick rack and just slip lists underneath...so handy!
Maple-Orange Chicken
Mary Warren
Auburn, MI
My sister-in-law and I live many miles apart, but we like to exchange recipes in our conversations together. This is one she sent me that my family loves...it’s very good made with pork chops also. We enjoy this with cooked rice and a tossed green salad.
2 T. olive oil
4 boneless, skinless chicken cutlets, patted dry
salt and pepper to taste
1/4 c. maple syrup
1 T. orange marmalade
juice of 1 lemon
Garnish: chopped fresh parsley or sliced green onions
Heat oil in a non-stick skillet over medium-high heat. When hot, add chicken; season with salt and pepper. Cook until chicken is golden on both sides and juices run clear when pierced. Transfer to a warm platter; keep warm. In a small saucepan over medium heat, heat maple syrup until bubbly; stir in marmalade. Simmer until sauce thickens, about one minute. Ladle sauce over chicken; sprinkle with lemon juice. Garnish as desired. Serves 4.
Begin a new and heartfelt Thanksgiving tradition. Ask your friends & family to bring along an extra food package or can to dinner, then deliver them to a local food pantry.
Sloppy Joe Special
Mary Kay Hahn
Willoughby, OH
This recipe has been a family favorite for over forty years. Back in the early 1970s, I was a home economist for the electric company. We used this recipe to demonstrate the features of an electric range to Home Ec classes and scout troops. It uses the oven, the surface units and the broiler...and it tastes great too!
8-1/2 oz. pkg. cornbread mix
1/3 c. milk
1 egg, beaten
1 lb. ground beef
6-oz. can tomato paste
1-1/2 oz. pkg. Sloppy Joe seasoning mix
1-1/4 c. water
8-oz. pkg. shredded Cheddar cheese
Prepare cornbread mix with milk and egg according to package directions. Grease the bottom of a 13"x9" baking pan; pour batter into pan. Bake at 350 degrees for 8 minutes, or until golden. Meanwhile, brown beef in a skillet over medium heat; drain. Stir in tomato paste, seasoning mix and water; bring to a boil. Reduce heat and let simmer for 5 minutes. Spoon beef mixture over warm cornbread; sprinkle with cheese. Place under broiler just long enough to melt cheese. Cut into squares to serve. Makes 6 to 12 servings.
For the easiest-ever fall centerpiece, simply lay a wreath of autumn leaves or bittersweet berries on the table and set a pumpkin in the center...so clever!
Pumpkin Joes
Bridget Schultz
Naperville, IL
Serve on your favorite toasty buns with a side of sweet potato fries.
1-1/2 lbs. ground beef sirloin
1 onion, chopped
12-oz. bottle chili sauce
1/2 c. canned pumpkin
10-3/4 oz. can tomato soup
1 T. pumpkin pie spice
1 t. salt
1 t. pepper
Brown beef with onion in a skillet over medium heat. Drain; stir in remaining ingredients. Reduce heat; cover and simmer, stirring occasionally, for one hour. Serves 6 to 8.
I have fond memories of trips to our family cabin in the Finger Lakes region of New York. The trees were always beautiful hues of orange, red and gold. My grandfather would take me for walks in the woods, where he showed me the different kinds of leaves. We would pick apples together from the wild apple trees and colorful leaves to press in wax paper. Sometimes we’d find a deer track and make a plaster cast of it. When we returned to the cabin, Mom and Grandma would have cider and doughnuts ready. Somehow, I also always came back with wild burrs stuck all over me that Mom had to pick out of my clothes and hair. Those were the days!
Russian Hot Pot
Laura Nassar
Placentia, CA
This recipe was handed down from my grandmother. My family loves it for dinner on a chilly autumn day! Serve with warm, crusty French bread and lots of butter...so satisfying.
2 c. water
2 cubes beef bouillon
1 lb. redskin potatoes, cut into 1/2-inch cubes
1 lb. cabbage, cut into 1/2-inch cubes
1 onion, quartered
16-oz. can whole tomatoes, drained
1-1/2 lbs. lean ground beef
Combine water and bouillon in a Dutch oven; bring to a boil over medium-high heat. Add potatoes and increase heat to high. Add cabbage, onion and tomatoes, breaking up tomatoes with your fingers. Add uncooked beef, crumbling it up. Let contents of pan boil for about 30 seconds; stir to mix well. Cover; reduce heat and simmer about 30 minutes, until potatoes are tender. To serve, ladle into soup bowls. Serves 6.
Hearty stews are simple to make and taste even better the next day...why not make a double batch? Let it cool thoroughly, then cover and refrigerate for up to three days, or spoon into a large plastic freezer bag and freeze. A second terrific meal for almost no extra effort!
Skillet Meatloaf
Jo Ann
Making meatloaf on the stovetop saves a lot of time...a non-stick skillet makes clean-up a snap!
2 eggs, beaten
1/2 c. catsup
1 T. Worcestershire sauce
1 t. mustard
salt and pepper to taste
2 c. saltine cracker crumbs
1 onion, chopped
Optional: 1/2 c. celery, thinly sliced, and 1/2 c. carrot, peeled and thinly sliced
2 lbs. lean ground beef
Optional: additional catsup
In a large bowl, whisk together eggs, catsup, Worcestershire sauce, mustard, salt and pepper. Add cracker crumbs, onion, celery and carrot, if using; combine well. Add beef and mix well, using your hands. Pat into a 10" non-stick skillet. Top with catsup as desired. Cover and cook over medium heat for 8 minutes. Reduce heat to low. Cover and cook an additional 15 to 20 minutes, until beef is no longer pink in the center. Drain; let stand a few minutes before slicing. Serves 8.
Everyone knows mashed potatoes are the perfect side dish for savory meatloaf. Try a delicious secret the next time you make the potatoes...substitute equal parts chicken broth and cream for the milk in any favorite recipe.
Hearty Squash Casserole
Sarina Skidmore
Springfield, MO
A family favorite on chilly evenings...super for potlucks too.
1 c. yellow squash, shredded
2 potatoes, peeled and sliced
1/3 c. red onion, chopped
14-1/2 oz. can diced tomatoes with basil, garlic & oregano, drained
1/2 c. butter, melted
8-oz. pkg. chicken-flavored stuffing mix
1-1/2 lbs. ground beef, browned and drained
2 10-3/4 oz. cans cream of mushroom soup
1-1/3 c. water
Lightly spray a 3-1/2 quart casserole dish with non-stick vegetable spray. Layer squash, potatoes, onion and tomatoes in dish; set aside. In a separate bowl, toss together melted butter and stuffing. Spoon over tomatoes. In another bowl, mix ground beef, soups and water; spoon over stuffing mixture. Cover and bake at 350 degrees for one hour, or until bubbly and vegetables are tender. Makes 6 to 8 servings.
On Turkey Day, there’s really no need for fancy appetizers...just set out a bowl of unshelled walnuts or pecans and a nutcracker! Guests will busy themselves cracking nuts to snack on while you put the finishing touches on dinner.
Cheesy Ground Beef Bake
Marilynn Dunlap
Tinley Park, IL
This quick, filling recipe has been a family favorite ever since it was given to my mom more than seventy-five years ago.
1 lb. ground beef
1/2 c. onion, chopped
I/2 c. green pepper, chopped
Optional: 3/8 t. garlic salt
16-oz. pkg. elbow macaroni, uncooked
8-oz. jar pasteurized process cheese sauce
Brown together beef, onion and pepper in a skillet over medium heat. Drain; sprinkle with garlic salt, if using. While beef mixture is cooking, prepare macaroni according to package directions; drain. Place macaroni in a 2-quart casserole dish sprayed with non-stick vegetable spray. Add beef mixture; spoon cheese sauce evenly over top. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Serves 4 to 6.
For baked casseroles, cook pasta for the shortest cooking time recommended on the package. It’s not necessary to rinse the cooked pasta...just drain it well.
Stuffed French Bread
Tara Diaz
Naples, UT
A favorite recipe my Aunt Paula taught me to make...the very first meal I prepared all by myself! You can substitute any cream soup you like for the cream of broccoli.
1 lb. ground beef
salt and pepper to taste
1 loaf French bread
2 10-3/4 oz. cans cream of broccoli soup
2 c. shredded Colby-Jack cheese, divided
In a skillet over medium heat, brown beef. Drain; season with salt and pepper and set aside. Cut top off loaf horizontally, 1/3 from the top. Hollow out inside of loaf, being careful not to make the walls too thin; set loaf aside. Place pulled-out bread in a large bowl and tear into chunks. Add beef, soup and one cup cheese; mix well. Spoon mixture into hollowed-out loaf; top with remaining cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until heated through. Replace top of loaf for the last 10 minutes of baking. Slice and serve. Makes 8 servings.
Set a short pillar candle on a food can inside a clear glass punch bowl, then fill the bowl with shiny apples...a lovely centerpiece in a snap for an autumn dinner table.
Savory Beef & Peppers
Cheri Emery
Quincy, IL
This dish is especially delicious on a chilly autumn evening. It’s really a tummy warmer!
1-1/2 lbs. beef round steak, cut into thin strips
2 T. oil
1/2 t. garlic powder
1/4 c. onion, chopped
2 green peppers, chopped
10-1/2 oz. can beef broth
1/4 c. cold water
3 T. cornstarch
1/2 t. salt
1/4 t. pepper
cooked rice
In a skillet over medium heat, brown beef on all sides in oil. Sprinkle with garlic powder; cook 2 more minutes. Drain; add onion, peppers and broth to skillet. Cover; reduce heat and simmer for 30 minutes, or until cooked to desired tenderness. In a cup, mix together water and cornstarch; gradually stir into mixture in skillet along with salt and pepper. Cook, stirring often, until gravy is thick and shiny. Serve over cooked rice. Serves 6.
It’s a snap to slice uncooked meat when it is slightly frozen...pop it in the freezer for 10 to 15 minutes before slicing.
Tailgaters’ Penne Pasta
Debi King
Reisterstown, MD
This started out as a holiday favorite that I began making for Baltimore Ravens football tailgating. We all love it!
1-1/2 lbs. ground beef
1 lb. hot pork sausage, sliced 1/2-inch thick
1 c. onion, chopped
2 t. dried oregano
16-oz. pkg. mini penne pasta, uncooked
2 10-3/4 oz. cans Cheddar cheese soup
2 10-3/4 oz. cans tomato soup
2 c. water
4 slices Cheddar cheese, sliced diagonally
In a large, deep oven-safe skillet over medium heat, brown beef, sausage, onion and oregano. Break up meat with a spatula as it cooks; drain. Meanwhile, cook pasta according to package directions; drain. Add pasta, soups and water to mixture in skillet; stir well. Cover skillet and place in a cold oven. Turn to 400 degrees and bake for 40 minutes, or until hot. Remove from oven; arrange cheese slices on top. Return to oven and bake 3 to 4 additional minutes, until cheese melts. Serves 10.
Spice up your favorite ranch salad dressing. To one cup of ranch salad dressing, whisk in 1/2 teaspoon ground cumin and 1/4 teaspoon chili powder. Let stand a few minutes for flavors to blend. Super for salads...divine for dipping!
Smoked Sausage & Barley Stew
Dani Simmers
Kendallville, IN
You’ve got to try this one! It’s a hearty, taste-tempting blend of winter veggies and smoked sausage, thickened with yummy barley. My very good friend Beth introduced this to me on a chilly day...it is a wonderful warmer-upper.
1 lb. smoked pork sausage, cut into bite-size pieces
1 onion, chopped
2-1/2 c. beef broth
2 to 3 carrots, peeled and sliced
1/4 head cabbage, cut into one-inch cubes
1/4 c. quick-cooking barley, uncooked
14-1/2 oz. can whole tomatoes, drained and chopped
In a Dutch oven over medium heat, sauté sausage and onion until onion is tender, about 6 minutes. Drain; stir in remaining ingredients except tomatoes. Bring to a boil. Reduce heat, cover and simmer for 25 minutes, or until vegetables are tender. Stir in tomatoes just before serving; warm through. Serves 4 to 6.
If it’s Thanksgiving now, Christmas can’t be far away. Why not double any festive must-have casseroles or side dishes and freeze half for Christmas dinner...you’ll be so glad you did!
Apple Orchard Pork Chops
Diana Bulls
Reedley, CA
I clipped this recipe out of the newspaper years ago. We all love it, especially in the fall when fresh-picked apples are abundant.
4 apples, peeled, cored and cubed
1/4 c. lemon juice
1/4 t. nutmeg
1 to 2 T. oil
4 pork chops
salt and pepper to taste
1/4 c. apple cider or juice
Optional: 1 T. butter
Place apples in a bowl. Sprinkle with lemon juice and nutmeg; set aside. Add oil to a large skillet over medium-high heat. Add pork chops; sprinkle with salt and pepper. Cook for about 6 minutes. Turn chops over; brown on other side for about 5 minutes, or until chops are no longer pink in the center. Add apples; cover and cook until apples are tender. Remove chops to a serving platter; keep warm. To make sauce, add cider or juice to skillet. Increase heat while stirring and scraping up any browned bits. For a richer sauce, swirl in butter just before serving. Spoon sauce over pork chops. Makes 4 servings.
For a side dish that practically cooks itself, fill aluminum foil packets with sliced fresh veggies. Top with seasoning salt and two ice cubes, seal and bake at 450 degrees for 20 to 25 minutes. Delicious!
Autumn Pork Chop Dinner
Jackie Flood
Geneseo, NY
My older sister gave me this recipe and it’s become a family favorite. Don’t let the name fool you...it’s tasty any time of year!
6 boneless pork chops
1 T. oil
6-oz. pkg. chicken-flavored stuffing mix
21-oz. can apple pie filling
In a skillet over medium heat, lightly brown pork chops in oil; drain. Prepare stuffing according to package directions; set aside. Spread pie filling in the bottom of a 13"x9" baking pan sprayed with non-stick vegetable spray. Top pie filling with chops, then stuffing. Cover with aluminum foil. Bake at 375 degrees for 30 minutes; uncover and bake an additional 10 minutes, or until chops are cooked through. Serves 6.
Pick up some paper plates and cups in seasonal designs...they’ll make dinner fun when you’re in a hurry and clean-up will be a breeze.
Can-Do Ham Dinner
Jewel Sharpe
Raleigh, NC
This is a quick and very tasty dinner. We make it a lot when we go camping. Delicious, especially when sitting around the campfire.
1 T. oil
2 to 3-lb. canned ham, sliced
1 to 2 16-oz. cans yams, drained
pepper to taste
8-oz. can crushed pineapple, drained
1/2 t. pumpkin pie spice
Heat oil in a skillet over medium heat. Add ham slices; heat through. Turn ham over; pour yams over ham. Sprinkle with pepper. Top with pineapple; sprinkle with pumpkin pie spice. Reduce heat and simmer until pineapple is caramelized, about 15 minutes. Serves 4 to 6.
Remember to tote along some blankets or folding stools when you go camping...there’s nothing like sitting around a glowing campfire stargazing, swapping stories and just savoring time together with friends & family!
Nanelle’s Potatoes & Ham
Karen Miller
Baytown, TX
My friend at work shared this recipe with me one day. It became a hit with my family...yours is sure to like it too!
1/2 c. butter
5 potatoes, peeled and chopped
1 onion, chopped
1/2 lb. cooked ham, chopped
2 14-1/2 oz. cans green beans, drained
14-oz. can chicken broth
salt and pepper to taste
Melt butter in a skillet over medium heat. Sauté potatoes and onion until slightly tender, about 10 minutes. Add ham, beans and broth to skillet. Cover and simmer until potatoes are tender, about 15 minutes. Add salt and pepper to taste. Serves 6.
As autumn evenings turn dark, light a candle or two at the family dinner table. It’ll make an ordinary meal seem special!
Harvest Pork Skillet
Regina Vining
Warwick, RI
A speedy skillet dish my daughters like so much, they don’t mind all the veggies! On the table in less than thirty minutes...you can’t beat it!
4 boneless pork chops, diced
2 to 3 t. oil
12-oz. jar pork gravy
2 T. catsup
8 redskin potatoes, diced
2 c. frozen mixed vegetables
salt and pepper to taste
In a large skillet over medium heat, brown pork chops in oil. Drain; stir in gravy, catsup and potatoes. Cover and simmer for 10 minutes. Stir in vegetables; cook for 10 to 15 minutes longer, until vegetables are tender and pork is cooked through. Serves 4.
Don’t forget the nametags at your extended family’s Thanksgiving dinner! Use a different color of tag for each family...it’ll be a snap to know which branch of the family tree each person comes from.
Rosemary Pork Loin
Carrie O’Shea
Marina Del Rey, CA
I grow rosemary in my garden, so I’m always looking for recipes to use it in. I’ve tried many chicken dishes, but I had never paired pork and rosemary until my sister shared this recipe with me. Yum!
1 T. butter
1-lb. pork tenderloin, cut into 8 1-inch-thick slices
1 c. sliced mushrooms
2 T. onion, finely chopped
1-1/2 T. fresh rosemary, chopped
1 clove garlic, minced
salt and pepper to taste
1 T. cooking sherry or apple juice
Garnish: fresh rosemary sprigs
Melt butter in a heavy skillet over medium-high heat. Brown pork slices quickly, about one minute on each side. Remove pork to a serving plate, reserving drippings in skillet. Add remaining ingredients except sherry or juice and garnish to skillet. Cook and stir over low heat for several minutes, until mushrooms and onion are almost tender. Stir in sherry or juice. Return pork to skillet; spoon mushroom mixture over pork. Cover; simmer 3 to 4 more minutes. Garnish with sprigs of rosemary. Serves 4.
Turn a small pumpkin or winter squash into an unexpected floral centerpiece. Carefully cut a hole in the top and scoop out the insides. Set it on a dish, slip a water-filled tumbler inside and tuck in a bouquet of seasonal flowers...so pretty!
BBQ Roasted Salmon
Tara Horton
Gooseberry Patch
By far, this is my favorite salmon recipe. It has great flavor and I always have the spices on hand.
2 T. brown sugar, packed
4 t. chili powder
3/4 t. ground cumin
1/2 t. salt
1/4 t. cinnamon
4 salmon fillets
Combine sugar and spices in a shallow dish. Dredge fillets in sugar mixture. Spray an 11"x7" baking pan with non-stick vegetable spray. Arrange fillets in pan. Bake, uncovered, at 400 degrees for 12 minutes, or until fish flakes easily with a fork. Serves 4.
Baked Crumbed Haddock
Michelle Waddington
New Bedford, MA
Delicious! Serve with buttery mashed potatoes and steamed broccoli for a down-home dinner.
2 5-1/2 oz. pkgs. onion & garlic croutons
1 c. butter, melted
3 lbs. haddock fillets
Finely grind croutons in a food processor. Toss together croutons and butter. Place fish in a greased 13"x9" baking pan. Sprinkle crouton mixture over fish. Bake, uncovered, at 350 degrees for about 30 minutes, or until fish flakes easily with a fork. Serves 6 to 8.
Host a neighborhood spruce-up! Everyone can help trim bushes and pull bloomed-out annuals...kids can even rake leaves. End with a simple supper for all.
Snapper in a Snap
Cheri Maxwell
Gulf Breeze, FL
Here on the Gulf Coast we eat a lot of fresh red snapper, so I was happy to find a new way to serve it. This recipe takes just a little of this & that to create a delicious dish.
1/2 c. lemon juice
1/4 c. rice wine vinegar
2 T. olive oil
2 T. honey
2 t. Dijon mustard
2 t. ground ginger
1/2 c. green onions, chopped
1 lb. red snapper fillets
In a shallow bowl, whisk together all ingredients except onions and fish fillets; stir in onions. Heat a non-stick skillet over medium heat. Dip fish fillets in lemon juice mixture to coat both sides; add to skillet. Cook for 2 to 3 minutes on each side. Pour remaining mixture into skillet. Reduce heat and simmer for 2 to 3 minutes, until fish flakes easily with a fork. Serves 4.
Stir up a simple side of rice pilaf. In a saucepan, bring 2 cups chicken broth to a boil. Stir in one cup long-cooking rice; reduce heat, cover and simmer for 20 to 25 minutes. Meanwhile, sauté 1/2 cup each sliced mushrooms and green onions in a little oil just until tender. When rice is done, stir in mushroom mixture, a dash of soy sauce and 1/2 cup snipped fresh parsley; fluff with a fork. Serves 4.
Creamy Fettuccine Alfredo
Joseph Balcer
Glenshaw, PA
This recipe is easy and inexpensive...it’s delicious too! Make it heartier by adding grilled chicken, sautéed shrimp or steamed broccoli.
16-oz. pkg. fettuccine pasta, uncooked
1/2 c. butter, softened
1/2 c. grated Parmesan cheese
1/2 c. light cream
salt and pepper to taste
Garnish: additional grated Parmesan cheese
Prepare fettuccine according to package directions, using the shortest cooking time given; drain. Return fettuccine to cooking pot and add butter; toss until well-coated. Add Parmesan cheese; toss to coat. Add cream, tossing to combine well. Add salt and pepper to taste. Serve with additional Parmesan cheese. Serves 6.
Set aside time for a little crafting after all the tasty food has been enjoyed. Choose an easy theme, like making notecards or simple ornaments, and everyone can bring along their favorite supplies to share.
Ravioli & Meatballs Pronto
Hope Davenport
Portland, TX
Our younger two kids get so excited when this is on the menu...you’d think I was serving chocolate cake! It is a nice change from spaghetti and just as quick & easy. Try it with other kinds of cheese too, like sharp Cheddar or Colby Jack...yum!
25-oz. pkg. frozen cheese-filled ravioli
20-oz. pkg. frozen cooked meatballs, thawed
28-oz. jar spaghetti sauce
Optional: garlic salt to taste
1-1/2 c. shredded mozzarella cheese
Prepare ravioli according to package directions. Drain and place in a greased 13"x9" baking pan. Top with meatballs and sauce. Sprinkle with garlic salt, if desired, and cheese. Bake, uncovered, at 375 degrees for 35 minutes, or until heated through. Serves 6.
Autumn is my favorite season. I remember as a child having to help rake leaves...yuck! But there was always a plus to the chore...afterwards, we got to wrap potatoes in aluminum foil and bake them in the burning leaves. Potatoes tasted extra delicious when they were baked in the piles of fallen leaves that lined our street. We no longer can burn leaves in the city, but the memory will always be there.
Italian Crescent Casserole
Amanda Gladden
Oneonta, AL
My family truly enjoys this crust-topped casserole...we like it better than spaghetti!
1-1/2 to 2 lbs. ground beef or turkey
1 onion, chopped
16-oz. jar spaghetti sauce
8-oz. pkg. shredded mozzarella cheese
8-oz. container sour cream
8-oz. tube refrigerated crescent rolls
2 T. butter, melted
1/2 c. grated Parmesan cheese
Brown meat and onion in a large skillet over medium heat. Drain; rinse meat mixture under hot water and return to skillet. Stir in sauce; simmer for about 10 minutes. Transfer mixture to a greased 13"x9" baking pan. Combine mozzarella cheese and sour cream; spoon over mixture in pan. Unroll crescent rolls but do not separate; place on top of mixture in pan. Drizzle rolls with melted butter; sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for about 30 minutes, until bubbly and golden. Serves 8.
Keep a warm quilt or blanket-stitched throw in the car for autumn picnics and football games...perfect for staying warm & cozy.
Favorite Turkey Spaghetti
Susi Dickinson
Prentice, WI
I make this hearty dish with leftover Thanksgiving turkey...it’s a winner at our house!
8-oz. pkg. spaghetti pasta, uncooked and broken up
2 c. cooked turkey or chicken, chopped
10-3/4 oz. can cream of chicken soup
1 c. milk
1/4 t. salt
1/4 t. pepper
2 c. shredded Cheddar cheese
1-1/2 c. round buttery crackers, crushed
2 T. butter, diced
Cook spaghetti according to package directions; drain. Meanwhile, in a bowl, combine turkey or chicken, soup, milk, salt, pepper and cheese. Add spaghetti to turkey mixture; mix well and place in a greased 13"x9" baking pan. Sprinkle with cracker crumbs; dot with butter. Bake, uncovered, at 350 degrees for about 45 minutes, until heated through. Serves 6 to 8.
If hungry kids are getting underfoot while you’re preparing Thanksgiving dinner, let them make some turkey track snacks! Spread softened cheese spread on a round buttery cracker and arrange three chow mein noodles on top for the “track.” Place on a platter for tasty nibbling.
Stovetop Lasagna
Tiffany Jones
Locust Grove, AR
Lasagna is a favorite meal at my house. This quick & easy variation on traditional lasagna has all the flavor without much of the effort!
8-oz. pkg. rotini pasta, uncooked
1 lb. ground beef
26-oz. jar spaghetti sauce
24-oz. container cream-style cottage cheese
8-oz. pkg. shredded mozzarella cheese
1 t. Italian seasoning
salt and pepper to taste
Cook rotini according to package directions; drain. Meanwhile, in a large skillet over medium heat, brown beef; drain. Stir in remaining ingredients; cook over low heat until bubbly and cheese is melted. Stir in cooked rotini. Reduce heat to low; simmer for 20 minutes. Serves 4.
To serve alongside a quick Italian dinner, turn leftover hot dog buns into garlic bread sticks in a jiffy. Spread buns with softened butter, sprinkle with garlic salt and broil until toasty...yum!