Hannie P. Scott - 25 Easy Thanksgiving Recipes

Simple & Easy Cooking That Anyone Can Do! Copyright 2014 by Hannie P. Scott. All rightsreserved. No part of this book may be reproduced in anyform without written permission from the author. Reviewers mayquote brief excerpts from the book in reviews.

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Breakfast, Lunch, Dinner, Soups, Salads, Desserts andMore! DOWNLOAD MY FREE GIFT! oz = ounce fl oz = fluid ounce tsp = teaspoon tbsp = tablespoon ml = milliliter c = cup pt = pint qt = quart gal = gallon L = liter 1/2 fl oz = 3 tsp = 1 tbsp = 15 ml 1 fl oz = 2 tbsp = 1/8 c = 30 ml 2 fl oz = 4 tbsp = 1/4 c = 60 ml 4 fl oz = 8 tbsp = 1/2 c = 118 ml 8 fl oz = 16 tbsp = 1 c = 236 ml 16 fl oz = 1 pt = 1/2 qt = 2 c = 473 ml 128 fl oz = 8 pt = 4 qt = 1 gal = 3.78 L Makes: 3 cups What you need: 12 oz of cranberries 1 cup orange juice 1 cup sugar What to do: 1.

Place all of the ingredients into a largesaucepan over medium-high heat and mix well. 2. Bring the mixture to a boil, reduce heatto low and let simmer for 10-15 minutes until the cranberries burstand the sauce begins to thicken.

Makes: 2 1/4 cups What you need: 2 turkey wings 4 stalks celery, chopped 1 onion, roughly chopped 4 cloves garlic, minced 6 cups water 4 tbsp unsalted butter 4 tbsp all-purpose flour 1/2 cup whole milk 1 tsp apple cider vinegar Salt, to taste What to do: 1. Preheat your oven to 375 degrees F. 2.

In a large saut pan on your stove, roastthe turkey wings, celery, onion, and garlic for 2 hours. 3. Add the water to the saut pan and bringto a boil. Reduce heat and simmer for an hour, uncovered, to make astock. 4. 5. 5.

Place the bowl, covered, in therefrigerator for at least 2 hours to allow the fat to accumulate atthe top. 6. After the fat has accumulated, skim it offand discard. 7. In a large saut pan, melt the butter andwhisk in the flour. 8. 8.

Whisk the defatted turkey stock into thesaut pan and cook until thick. 9. Add the milk, vinegar, and salt.

Servings: 2 What you need: 1 bunch asparagus, ends trimmed 1 clove garlic, minced 2 tbsp olive oil 2 tbsp honey 1 tbsp balsamic vinegar Salt, to taste What to do: 1. Preheat your oven to 350 degrees F. 2.

Mix the garlic, olive oil, honey, vinegar,and salt in a small bowl. 3. Place the asparagus on a lined bakingsheet. 4. Pour the mixture evenly over theasparagus. 5.

Roast for 15-20 minutes.

Servings: 4-6 What you need: 1 red onion, sliced 2 carrots, chopped 6 red potatoes, chopped 1 1/2 cups cubed squash Half a head of purple cabbage, sliced 2 cups fresh broccoli florets 1/2 cup cut up green beans 1 cup sliced mushrooms 4 cloves garlic, minced Salt and pepper, to taste 3 tbsp olive oil 3 tbsp apple cider vinegar 1 cup apple juice 1 tbsp honey What to do: 1. Preheat your oven to 375 degrees F. 2. Place the vegetables into a large roastingpan and toss with salt and pepper. 3.

In a small bowl, whisk together the oliveoil, apple cider vinegar, apple juice, and honey. 4. Pour the mixture over the vegetables. 5. Roast for 30 to 45 minutes.

Servings: 4-6 What you need: 1 tbsp olive oil 2 lbs carrots, cut into 1-inch slices 1 cup chicken broth 1/2 cup honey 2 tbsp red-wine vinegar Salt and pepper, to taste 2 tbsp butter What to do: 1.

Heat oil over medium-high heat in a largeskillet. 2. Add the carrots and cook for about 2minutes. 3. Add the broth, honey, vinegar, salt, andpepper to the skillet. 4. 4.

Uncover and cook until carrots are tenderand liquid has thickened, about 8-9 minutes. 5. Remove the skillet from the heat and addin butter and stir.

Servings: 6-8 What you need: 6 tbsp butter 1/2 cup sugar 2 tsp salt 4 eggs 1 cup cornmeal 3/4 cup all-purpose flour 1/4 cup whole-wheat flour 1 tbsp + 1 tsp baking powder 1/2 cup whole milk 1 cup buttermilk 3/4 cup canola oil 2 tbsp honey 1 1/2 cups fresh corn kernels What to do: 1. Preheat your oven to 350 degrees F. 2.

Grease an 8x8-inch pan. 3. With a mixer, cream the butter, sugar, andsalt until light and fluffy. 4. Mix in the eggs, one at a time, beatingwell after each addition. 5.

Scrape down the sides of the bowl asneeded. 6. Add in the corn meal, all-purpose flour,whole wheat flour, and baking powder. Mix well. 7. 8. 8.

Fold in the corn. 9. Pour the batter into the prepared pan andbake for 45 to 50 minutes or until a toothpick inserted into themiddle comes out clean.

Servings: 8-10 What you need: 4 lbs yellow squash, thinly sliced 1 large sweet onion, diced 1 cup shredded cheddar cheese 1 cup sour cream 2 tbsp chopped fresh basil 1 tsp garlic salt 1 tsp pepper 2 eggs, beaten 2 cups soft breadcrumbs, divided 1 1/4 cups shredded parmesan cheese,divided 2 tbsp butter, melted 1/2 cup crushed French fried onions What to do: 1. Preheat your oven to 350 degrees F. 2.

In a large saucepan, boil the squash andonion for 6-8 minutes or until barely tender. Drain. 3. In a large bowl, mix together the squashmixture, shredded cheddar cheese, sour cream, basil, garlic salt,pepper, eggs, 1 cup breadcrumbs, and 3/4 cup parmesan cheese. 4. 5. 5.

In a small bowl, mix together the meltedbutter, French fried onions, and 1 cup of bread crumbs, and 1/2 cupparmesan cheese. Sprinkle this mixture over the squash mixture. 6. Bake for 35-40 minutes.

Servings: 10 What you need: 4 tbsp butter 1/4 lb Andouille sausage, diced 1/4 lb ground hot sausage 1 medium onion, diced 1 stalk celery, diced 1 green bell pepper, diced 1 clove garlic, minced 2 cups peeled or frozen crawfish tails 2 green onions, chopped 1 jalapeno pepper, seeded and diced 1 tbsp chopped fresh parsley 1 tbsp Cajun seasoning 6 cups crumbled corn bread 2 cups chicken broth 1/2 cup heavy cream 2 eggs, beaten Salt and pepper, to taste What to do: 1. 2. 2.

When the sausage has browned, add theonions, celery, bell peppers, and garlic. Cook for 5 minutes. 3. Add the crawfish to the skillet and cookfor 3-4 minutes. 4. 5. 5.