Weatherford Living

Thanksgiving will be here before you know it, time to start planning

Pumpkin soup with toasts.
Pumpkin soup with toasts. Getty Images

In just a few short week Thanksgiving will be upon us. The year really went by fast didn’t it? It’s not to early to start planning your menu and here are some starter dishes your family will love.

Enjoy!

Creamy Pumpkin Soup

▪ 1/4 c. butter

▪ 1 small chopped onion

▪ 1 clove garlic, chopped

▪ 2 tsp. packed brown sugar

▪ 1 can (14.5 oz.) chicken

▪ 1/2 c. water

▪ 1/2 tsp. salt

▪ 1/4 tsp. black pepper

▪  can (15 oz.) pure pumpkin

▪ 1 can (12 oz.) evaporated milk

▪ 1/2 tsp. ground cinnamon

1. Melt butter in large saucepan over medium heat. Add onion, garlic, and sugar; cook until soft.

2. Add broth, water, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to low. Cook for 15 minutes stirring occasionally.

3. Stir in pumpkin, evaporated milk and cinnamon. Cook for an additional 5 minutes stirring occasionally.

4. Transfer to food processor or blender and process until smooth.

5. Return to saucepan. Serve warm.

Karen Carpenter, Brock United Methodist Church

Cranberry Waldorf Salad

▪ 2 cups (1/2 lb) fresh cranberries

▪ 3 cups miniature marshmallows

▪ 3/4 cup sugar

▪ 2 cups diced tart apples, un pared

▪ 1/2 cup seedless green grapes

▪ 1/2 cup broken nuts (sliced almonds or pecans)

▪ 1 cup whipped cream (add more if you want)

1. Grind cranberries (or chop in food processor) and combine with marshmallows and sugar.

2. Cover and chill overnight.

3. Add apples, grapes and nuts. Fold in whipped cream. Chill.

4. Serve in large bowl or on individual lettuce leaves.

5. Garnish with a cluster of grapes and/or fresh cranberries, if desired. Make 8 to 10 generous savings.

Karen Goodpaster, Favorites from the Country Center Point Baptist Church

Holiday Tossed Salad

▪ 1 pkg. (10 oz) Italian Blend Salad Greens

▪ 1 pkg. (5 oz) Spring Mix Salad Greens

▪ 2 cans (11 oz) Mandarin Oranges (drained)

▪ 1 1/2 cup Cranberries (dried)

▪ 1 medium Red Apple (cored & chopped)

▪ 1 cup Walnuts (chopped)

▪ 1/2 cup Cheddar Cheese (shredded)

▪ 1 bottle (8 oz) Raspberry Vinaigrette

1. In a large salad bowl, toss greens, oranges, cranberries, apple, walnuts and cheese.

2. Drizzle with vinaigrette just before serving.

3. Toss to coat.

Yields 12 servings.

June Baker, Just Us Cowgirls Cookbook Brazos Trails Cowboy Church

Spinach Salad

▪ 1 lb. spinach

▪ 1 lb. bean sprouts

▪ 4 eggs, hard-boiled and sliced

▪ 12 oz. mushrooms, sliced

▪ 8 bacon slices, crumbled

Dressing:

▪ 1 c. oil

▪ 2 T. Worcestershire

▪ 1/2 c. sugar

▪ 1/3 c. ketchup

▪ 1/4 c. vinegar

▪ 1 medium onion, finely chopped

▪ 2 green onions & tops, finely chopped

1. Tear spinach leaves. Add bean sprouts, bacon and mushrooms.

2. Mix dressing. Pour over salad just before serving.

3. Garnish with eggs.

Willetta Bumpas, Favorites from our Table Quilter's Guild of Parker County

Mandarin Orange Salad

▪ 1/3 c. olive oil

▪ 1/4 c. sugar

▪ 1/4 c. white vinegar

▪ 1/2 c. slivered almonds

▪ 3 T. sugar

▪ 4 c. lettuce, torn

▪ 4 c. spinach leaves, torn

▪ 1 T. fresh parsley, chopped

▪ 1/2 tsp. hot pepper sauce

▪ Dash of pepper

▪ 1 c. celery, chopped

▪ 1/2 c. green onions, chopped

▪ 1 can Mandarin oranges

1. Combine dressing ingredients - in a jar with tight fitting lid, combine 1/3 cup oil, 1/4 cup white vinegar, shake well. Refrigerate 1 hour to blend flavors.

2. In heavy saucepan, cook almonds and 3 tablespoons sugar over medium-low heat until sugar melts and coats almonds, stirring frequently. Pour onto foil to cool.

3. Break sugar-coated almonds apart if necessary.

4. In large bowl, combine lettuce, spinach, parsley, celery, green onions, hot pepper sauce, and pepper.

5. Add almonds and orange segments; toss gently.

6. Pour dressing over salad; toss to combine.

Mixed Greens and Pear Salad with Walnuts

▪ 1 T. shallot, minced

▪ 2 T. olive oil

▪ 2 tsp. white wine vinegar

▪ 1/4 tsp. salt

▪ 1/4 tsp. Dijon mustard

▪ 1/8 tsp. pepper

▪ 6 c. mixed greens

▪ 2 pears, thinly sliced

▪ 1/4 c. walnuts

1. Combine shallot, olive oil, white wine vinegar, salt, Dijon mustard, and pepper in a large bowl; stir well with a whisk.

2. Add mixed greens and pears to dressing in the bowl; toss well to coat.

3. Place about 1 1/2 cups salad in each of 4 salad plates or small shallow bowls; sprinkle each serving with 1 tablespoon walnuts.

Serve immediately.

Cheryl Caudill, 3 Chilies and a Bean

Autumn Fruit Salad

▪ 1 1/2 c. sugar

▪ 1/2 c. all-purpose flour

▪ 1 1/2 c. water

▪ 1 tsp. butter or margarine

▪ 1 tsp. vanilla

▪ 6 c. cubed unpeeled apples

▪ 2 c. halved red seedless grapes

▪ 1 c. diced celery

▪ 1 c. walnuts or pecans

1. In a saucepan, combine sugar and flour. Stir in water. Bring to a boil.

2. Cook and stir until mixture thickens. Remove from the heat.

3. Stir in butter or margarine and vanilla. Cool to room temperature.

4. In a large bowl, combine apples, grapes, celery and nuts.

5. Add the dressing and toss gently. Refrigerate until time to serve.

Verna Martin, Feeding the Flock North Side Baptist Church

Mixed Green Salad with Cranberry Vinaigrette

▪ 1 1/4 c. whole cranberry sauce

▪ 2 T. orange juice

▪ 1/4 to 1/8 tsp. sugar

▪ 1 (5 oz.) bag spring salad mix

▪ 2 tomatoes, seeded and diced

▪ 1 English cucumber, thinly sliced

▪ 1/2 (5-oz.) bag herb croutons

▪ 1/2 c. nuts, finely diced (use pecans, walnuts or almonds)

1. Heat the cranberry and orange juice in a small pan over medium heat until it boils. Remove from the heat and let cool.

To see how this recipe turn out go to weatherfordtelegram.net or find us on Facebook @weatherfordstartelegram.

  Comments