Parsnip Potato Gratin

4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1 1/2 cups shredded swiss cheese, divided
1 Tbsp. all-purpose flour
3/4 tsp. salt
1/4 tsp. pepper
2 cups heavy whipping cream

Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13 x 9 baking dish; set aside. In a small saucepan,combine the flour, salt and pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese.

Cover; bake at 375 degrees for 30 minutes. Uncover; bake 20-30 minutes longer or until the vegetables are tender and top is golden brown.


Recipe Donated By: Elaine Hurst

Jalapeno Cranberry Sauce

With all my kids being here for Halloween we decided to have our Thanksgiving dinner together and I made this recipe from the "Taste Of Home" magazine.... oh it was good!!

2 cups jellied cranberry sauce
1/2 cup cranberry juice
1/4 cup red wine vinegar
1/4 cup jalapeno pepper jelly, preferably red
1/4 cup dried cranberries
1/4 cup finely chopped red onion
2 garlic cloves, minced
3/4 tsp. ground allspice

In a small saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened, stirring occasionally. Slather on turkey, pork or grilled chicken.... yummy!

Recipe Donated By: Elaine Hurst

Dinner in a Pumpkin

1 med. or Large pumpkin depending on how many you feed.
cut the top off like you were making a jack-o-lantern & clean out the inside.

2 cups cooked rice.
1 large onion
1 to 2 cloves of fresh garlic
6 to 8 fresh diced mushrooms
1 can cream of mushroom soup
1 can diced green peppers
1 can water chestnuts
1 lb Italian sausage or ground beef cooked & drained
1 Tbs Soy Sauce
2 Tbs Worcestershire Sauce


Saute the onions & garlic in olive oil add mushrooms a few minutes before adding the sausage or hamburger drain.
Mix all the ingredients together hot and pour into the pumpkin, place the pumpkin on a cookie sheet &
cook at 375 for 1 hour or until the pumpkin can be pierced with a fork and it goes all the way through.
IF you are not feeding kids add jalapenos for a good kick.

Serve in the pumpkin and slice off pieces of the pumpkin on each plate with butter & salt & pepper

Recipe Donated By: Tracy Hoggard Redd

Sweet Potatoe Souffle

5 cups mashed sweet potatoes
1 cup granulated sugar
2 Tbs. orange juice
½ tsp. salt
3 Tbs. butter or margarine
2 eggs
½ cup milk
1 tsp. cinnamon (optional)

Cook potatoes until tender (OR you can use canned--they work fine!)
Mash and mix all above ingredients. Pour into baking dish.

TOPPING
1 cup miniature marshmallows
3 Tbs. brown sugar
2 cups corn flakes, crumbled and mixed with:
3 Tbs. melted butter
1 cup chopped nuts (pecans, almonds, walnuts, whatever you like)

Put marshmallows over top of potato mixture. Mix together the corn flakes, chopped nuts, and butter. Sprinkle over the top of potatoes and marshmallows. Finally, sprinkle brown sugar over top. Bake at 375 degrees for 30 minutes.

**Note: You can put together the topping to suit you. You can bake it for a while without the marshmallows, in order to keep them from turning too dark. You can also top the potatoes with the corn flakes, nuts, and brown sugar first, then the marshmallows. Put it together however you like, enjoy!
Recipe Donated By: Elaine Hoggard Hurst

Pumpkin Crumble

1 15oz can pumpkin or 2 cups cooked pumpkin
1 can Sweetened Condensed Milk
2 eggs
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 tsp pumpkin pie seasoning
1 white cake mix
1 cube butter (softened)

spray a 13X9 pan & pour pumpkin pie mix in the pan, in a bowl mix the dry cake mix with the softened butter mix with 2 knives or a pastry cutter until the butter is mixed well and the butter is no bigger than a small pea.
Sprinkle the cake mix over the top of the pie mixture and bake.
350 degree's for 45 to 50 minutes or until a tooth pick can be inserted & comes out clean.

serve with whip cream or ice cream..

Recipe Donated By: Tracy Hoggard Redd