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Thanksgiving Blessings & Cookbook, November 1999 PAGE 6 TLete lecljpet -dLcutJ. le pie&xweA. ahead. -- you'll tfuive 'tU&te tvtfve [Oi yOut lazily Chicken - Cranberkt Sauce Cranberry Layer. 1 envelope unflavored gelatin 2 cups whole cranberry sauce 1/2 cup pecans or walnuts -L tablespoon lemon juice 1/4 cup cold water 1 nine-ounce can crushed pineap ple Soften gelatin in cold water; dis solve over hot water. Add cranber ry sauce, pineapple, nuts and lemon juice. Pour into 8" x 12“ glass dish. Chill until firm. Chicken Layer; 1 envelope unflavored gelatin 1 cup mayonnaise 3/4 teaspoon salt 1/2 cup celery, diced 3/4 cup cold water 3 tablespoons lemon Juice 2 cups cooked chicken, diced Soften gelatin in 1/4 cup of cold water: dissolve over hot water. Blend In mayonnaise, remaining 1/2 cup water, lemon Juice and salt. Add chicken and celery. Pour over cranberry layer. Chill until firm. Cut into squares. Chicken Dressing 2 cups flour 1 cup commeal legg 1 2/3 cups buttermilk 2 eggs, slightly beaten 1 /4 cup chopped onion 1 /2 cup chopped celery (If desired) 2 1/2 cups chicken broth* Butter Combine first 4 Ingredients and pour into a greased baking dish. Bake at 4001 for 30 minutes or until done. Remove from oven, crumble and let cool. Add remain ing ingredients, except butter, and let stand for about 15 minutes. Pour into a baking dish. Peach vSyOfwe Supply 121 Main Stae!> Fort fey* 825-7759 Happy WmMJhanksgMng HoUdoq to oucnfonc! dot with butter and bake at 450’ for about 45 minutes. "NOTE: You may substitute the 2 1/2 cups chicken broth with I can cream of chicken soup and I can chicken broth. Green Bean Paprika 2 quarts water 2 teaspoons salt 1 lb. green beans 4 tablespoons butter or margarine 3/4 cup finely chopped onion 1 tablespoon paprika 2 tablespoons flour 1 cup sour cream In a three-quart saucepan, bring water and salt to a boll, drop beans in by hands full, cover and reduce heat. Cook until tender, drain. Melt margarine in skillet, add onions and saute until onions are translucent. Remove from heart and stir in paprika until onions are well coated. With a wire whisk, combine flour and sour cream; stir into onions. Simmer on low heat for 4-5 min utes until sauce is smooth and creamy. Gently stir in beans; sim mer for 5 minutes or until thor oughly heated. Serves 6-8. Scalloped Corn 1/2 pound bacon 2 cups creamed style com (1 7- ounce can) 3 eggs, beaten 1/2 cup milk 1 /2 cup chopped onion 2 tablespoons butter, melted 1/2 cup herb-seasoned stuffing mix Salt and pepper to taste Cook bacon until crisp and drain well. Break crisp bacon into small pieces. Combine ail ingredi ents in a medium mixing bowl, mixing thoroughly. Pour mixture into a lightly greased casserole or loaf pan. Bake in a preheated oven at 350' for approxi mately 45 minutes or until center of mixture is firm. Holiday Cider 2 quarts plus I pint apple Juice 1 quart cranberry Juice 3 cups orange juice 1 6-ounce can frozen lemonade concentrate 1/2 cup light brown sugar 5 sticks cinnamon 3 whole nutmegs 2 teaspoons ground ginger Pour apple juice, cranberry juice, orange Juice and lemonade into a gallon-size percolator. Add brown sugar to liquid. Place cinnamon, nutmegs, and ginger in percolator basket. Perk. Makes approximately I gallon. Out Op This World Chocolate Cake 1 cup vegetable oil 11/2 cups sugar 3 eggs TjLishgi We fUe Fa By Little People Pre-K We are thankful for our mommies and daddies and grandmas and grandpas. We are happy to have broth ers and sisters most of the time! We are thankful for our dogs and cats and goldfish and teddy bears. We are happy to have warm houses and good food to eat. We are thankful for ice cream and corndogs and chicken nuggets and ketchup. We are happy to have each other for friends and a fun school where we learn new things every day. Wishing you the best for the holiday -Hfh gis T ~ jrjfe" — 1 cup buttermilk 2 cups all-purpose flour I teaspoon baking soda 1 teaspoon vanilla extract I cup chopped dates 1 cup chopped nuts In a large bowl, combine oil and sugar. Add eggs one at a time, mixing well after each. Add buttermilk, flour, soda and vanilla. Fold in dates and nuts. Pour batter into a greased and floured 9x13-inch baking pan. Bake at 350’ for 35-40 minutes. Remove from oven and top with buttermilk glaze. Return cake to oven for additional 10 minutes; cool; frost with chocolate frosting. v>