Thanksgiving recipes

INGREDIENTS:
2 (3 ounce) packages cherry flavored gelatin mix
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 cup chopped pecans
1 tablespoon mayonnaise

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DIRECTIONS:
Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm.
In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.

thanksgiving recipes contd.

Hot Artichoke Dip

"This is a wonderful appetizer or dip that is not truly hot, but it is easy, cheesy and great! Serve with crackers, toast or vegetables."

Original recipe yield: 32 servings.

INGREDIENTS:
2/3 cup Parmesan cheese
2/3 cup mayonnaise
1/3 cup heavy whipping cream
1 (14 ounce) can artichoke hearts, drained and chopped
2 tablespoons thinly sliced green onion
1 tablespoon chopped pimento peppers

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Blend together the cheese, mayonnaise and whipping cream. Stir in the artichokes, green onions and pimentos. Mix well, and transfer to the prepared baking dish.
Bake 25 minutes in the preheated oven, until lightly browned.

thanksgiving recipes contd.

Sugar Coated Pecans

"These sweet pecans are wonderful snacks for any occasion."

Original recipe yield: 1 pound.

INGREDIENTS:
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

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DIRECTIONS:
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

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