Recipes

2013 Thanksgiving Pot Luck Dinner Recipes

Crab Ball
1 8-ounce package cream cheese
10-12 ounces of crab meat (not canned)
1/8 teaspoon salt
2 tablespoons finely chopped scallions or green onions
Hollander’s brand shrimp sauce

Combine all ingredients (except the shrimp sauce) in a bowl and mix well. Form into a ball and refrigerate. Let it set until all the flavors combine. Cover the ball with the shrimp sauce and serve with crackers.
Contributed by Pat McCready

Squash Stuffing Casserole
¾ cup water
¼ teaspoon salt
6 cups sliced yellow summer squash (¼ inch thick)
1 small onion halved & sliced
1 10 3/4-ounce can condensed cream of mushroom soup, undiluted
1 cup sour cream
1 6-ounce package of corn bread stuffing mix
1 4-ounce can chopped green chiles
Salt & pepper to taste
1 cup shredded cheddar cheese

In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat, cover and cook until squash is crisp-tender (about 6 minutes). Drain well and set aside. In a large bowl, combine the soup, sour cream, corn bread stuffing mix and contents of seasoning packet, chiles, salt, and pepper. Fold in squash mixture. Pour into a greased shallow 2-quart baking dish. Sprinkle with cheese. Bake uncovered at 350 degrees for 25-30 minutes or until heated through. Prep time: 20 minutes. Baking time: 25 minutes. Makes 8-10 servings.
Contributed by Melanie Collins

Green Bean Casserole
1 10 ¾-ounce can of Campbell’s cream of mushroom soup
¾ cup milk
1/8 teaspoon black pepper
4 cups green beans (use 2 14½-ounce cans, or 2 9-ounce packages of thawed frozen beans, or 1¼ pounds of fresh beans)
1 1/3 cups Frenchie’s Original or Cheddar French Fried Onions

Mix soup, milk and pepper in a 1½ quart baking dish. Stir in beans and 2/3 cup French Fried Onions. Bake at 350 for 30 minutes or until hot. Stir remaining 2/3 cup of onions on top. Bake 5 minutes, or until onions are golden.
Contributed by Glo Thompson

Fresh Green Bean Casserole with Caramelized Onion Breadcrumbs
2 quarts water
1 tablespoon salt
2 pounds fresh green beans, snapped into bite-sized pieces (snap off ends)
Toppings:
2 medium sweet onions, sliced thinly
2 tablespoons extra virgin olive oil
½ teaspoon granulated white sugar
2 slices good whole grain bread (or dried stuffing cubes)
2 tablespoons unsalted butter
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Mushrooms and sauce:
1 pound mushrooms, cleaned and sliced, stems trimmed off
2 tablespoons unsalted butter
2 large garlic cloves, minced
Kosher salt and fresh ground pepper to taste
3 tablespoons all purpose flour
1½ cups chicken broth
2 tablespoons dry sherry
1½ cups half & half cream (don’t use fat free–it won’t thicken)
salt & pepper to taste

Prepare beans: Bring water and salt to a boil in large pot and cook the beans until crisp-tender, but still bright green (about 6 minutes.) Remove beans and shock them in ice water to stop the cooking. After cooling, drain again and pat dry with a paper towel.

Caramelize Onions: In large skillet, heat 2 tablespoons of olive oil over high heat. Add onions and let cook, stirring occasionally. Reduce heat to medium-low after about 10 minutes. Sprinkle onions with sugar, and continue to cook, stirring every so often to prevent over-browning or burning, until onions are caramelized and soft. This should take a good 20-30 minutes (don’t rush it with a higher heat.) and the onions should be caramel-colored and sweet. Set aside.

Prepare Toppings: In food processor, place bread (or stuffing cubes), butter and seasonings and pulse about 10 times. Scrape crumbs into a medium bowl, and stir in the onions and set aside. If making ahead, transfer into a storage container and refrigerate.

Prepare Sauce: Melt butter in a skillet until shimmery. Add the mushrooms, garlic, salt & pepper. Stirring often cook until mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. Add the chicken stock and sherry and bring to a simmer. Add the half & half, simmer until it thickens, about 10-15 minutes. Taste and adjust the seasonings. Stir in the cooked beans until they are evenly distributed throughout the sauce.

Directions for cooking right away: Preheat oven to 425 degrees. Transfer bean mixture to large greased baking dish or 9 x13 casserole. Spread topping over beans and bake for 20-30 minutes.

Directions for cooking later: Transfer mixture to a large greased baking dish or 9 x13 casserole. Cover with plastic wrap and refrigerate. When ready to bake, return to room temperature (it takes about 2 hours). Remove plastic wrap. Heat in preheated 425 degree oven for about 30 to 35 minutes. Add topping and bake for another 15 minutes. Prep time: 50 minutes. Cook time: 1½ hours. Serves 12.
Contributed by Larry & Pam Anderson

Beer Bread
3 cups flour
3 teaspoon baking powder
1 teaspoon salt
¼ cup sugar
Preheat oven to 375 degrees (or 350 degrees for convection oven)

Stir above ingredients together in a large bowl. Melt 1 stick of butter in the microwave. Pour a 12 ounce bottle/can of beer over the dry ingredients and let foam settle. Then, pour half of the melted butter over the beer. Mix all ingredients until just blended. Grease bread pan and pour dough into pan. Then, pour the remaining butter over the dough–it will pool around the sides; this is OK. Bake in oven for 45-60 minutes.

Variations: You can experiment with different types of beer (I like using a pale ale best.) You can also mix the entire stick of butter into the batter instead of pouring ½ on top – this will result in a softer crust, rather than a crunchy buttery crust. You can also reduce the butter to ½ a stick.
Contributed by Holly Emler

Macaroni and Cheese
12 ounce large elbow macaroni
2½ cups whole milk
2 cups of heavy whipping cream
2 tablespoons flour
½ teasoon salt
¼ teaspoon black pepper
2 cups grated sharp cheddar cheese (I buy pre-shredded for easier prep)
2 cups grated Italian mix cheese (I buy pre-shredded for easier prep)
1 cup grated mild cheddar
½ cup Panko bread crumbs and 1 tablespoon melted butter – I eyeball this; you can judge by preference
Preheat oven to 450 degrees.

Butter a 13 x 9 glass baking dish and set aside. Cook the macaroni in a large pot of boiling and salted water to al dente, stirring frequently. (Follow package instructions) Drain well, but do not rinse with water. Whisk the milk, cream, flour, salt and pepper in a large bowl until foamy-looking. Stir in the sharp cheddar and Italian mix. Add macaroni. Pour into casserole dish and sprinkle with the mild cheddar cheese. Blend Panko bread crumbs with melted butter and sprinkle for topping. The mix will be runny looking but will set up with heat and time. Bake until bubbly, about 15 minutes. Let stand for 10 minutes before serving. This will serve many. You can add more cheese if you desire, or ham, or anything green, like parsley or scallions.
Contributed by Vanessa Grinnell

Pumpkin Bars
4 eggs
2/3 cups sugar
1 cup oil
1 16-ounce can of pumpkin

Cream cheese frosting:
1 3-ounce package softened cream cheese
1 teaspoon vanilla
2 cups powdered sugar
½ cup softened butter (or margarine)

Mix together for 8 minutes. Stir in 2 cups flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon salt. Pour into ungreased 11 x 17-inch cookie sheet. Bake at 350 degrees for 25 to 30 minutes. Frost after cake cools.

Hershey Bar Cake
2 sticks (½ pound) margarine
2 cups sugar
4 eggs
2 5½ ounce cans Hershey chocolate syrup
2½ cups all-purpose flour
¼ teaspoon baking soda
1 cup buttermilk
7 plain Hershey chocolate bars
2 teaspoons vanilla

Melt chocolate bars and set aside. Cream margarine and sugar together. Add eggs one at a time, then add syrup. In separate bowl, mix baking soda with buttermilk and stir until it foams. Add buttermilk and flour to the rest of batter, alternately. Add vanilla to melted chocolate bars; then add chocolate bars to the rest of batter. Bake in tube pan at 350 degrees for at least 1 hour (test it), probably for 70 minutes, or until done. Frost if you want, but a sprinkling of powdered sugar is perfect.
Contributed by Glo Thompson