10 PEOPLE FOR THANKSGIVING 20 DISHES NO TURKEY

Ok, so Thanksgiving is coming and you don’t want to cook everything.  This is what you do. Everybody brings 2 dishes and you provided the place and the beverages.  Now since this is all family remember who the good cooks are.  For instance if you know Uncle Joe can’t cook have him stop at the best bakery in town and at least get 5 desserts. Yes 5! While he’s at it have him get some ice cream too.  Then for Christmas buy him a cookbook! LOL

This is your menu

Oyster Stew

2 tablespoons butter

1/2 cup carrot, finely chopped

1/2 cup onion, finely chopped

1/2 cup celery, finely chopped

1/2 cup button mushrooms, chopped

1/2 cup butter

1/4 cup all-purpose flour

1 quart chicken broth

1 (14 ounce) can artichoke hearts, drained

1 bay leaf

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried sage

1 cup heavy cream

12 shucked oysters and juice

In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.

In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.

Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.

Whisk in cream and add oysters; bring to a simmer, but do not boil.

Pumpkin Soup

1/2 cup finely chopped onion

2 tablespoons butter

1 tablespoon all-purpose flour

2 cans (14-1/2 ounces each) Progresso ® Chicken Broth

1 can (15 ounces) solid-pack pumpkin

1 teaspoon brown sugar

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground nutmeg

1 cup heavy whipping cream

In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through.

Spinach Deviled Eggs

12 hard-cooked eggs

1/4 cup mayonnaise

2 tablespoons vinegar

2 tablespoons butter or margarine, softened

1 tablespoon sugar

1/2 teaspoon pepper

1/4 teaspoon salt

1/2 cup frozen chopped spinach, thawed and squeezed dry

4 bacon strips, cooked and crumbled

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Stir in the bacon; spoon into egg whites. Serve immediately.

Crab Devil Eggs

12 hard-cooked eggs

1 (6 ounce) can crabmeat - drained, flaked and cartilage removed

1/4 cup mayonnaise or salad dressing

2 tablespoons sweet pickle relish

1 tablespoon prepared mustard

2 teaspoons seafood seasoning

1/4 teaspoon pepper

Slice eggs in half lengthwise. Remove yolks and set the whites aside. In a small bowl, mash yolks with a fork. Add crab, mayonnaise, relish, mustard, seafood seasoning and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving.

Crab & Asparagus Dip

1 medium sweet red pepper, chopped

3 green onions, sliced

2 medium jalapeno peppers, seeded and finely chopped (optional)

2 teaspoons vegetable oil

1 (15 ounce) can asparagus spears, drained and chopped

2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed

1 cup mayonnaise

1/2 cup grated or shredded Parmesan cheese

1/2 cup chopped cashews

Assorted crackers

In a large skillet, saute the red pepper, onions and jalapenos in oil until tender. Add the asparagus, crab, mayonnaise and Parmesan cheese; mix well.

Transfer to a greased 1-qt. baking dish. Sprinkle with cashews. Bake, uncovered, at 375 degrees F for 20-25 minutes or until bubbly. Serve with crackers.

Leg of Lamb

1 (3 pound) leg of lamb

5 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon ground thyme

1/4 teaspoon garlic powder

1/4 cup all-purpose flour

Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350 degrees F. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 160 degrees F for medium or 170 degrees F for well-done. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.

Ham

1 (5 pound) ready-to-eat ham

1/4 cup whole cloves

1/4 cup dark corn syrup

2 cups honey

2/3 cup butter

Preheat oven to 325 degrees F (165 degrees C).

Score ham, and stud with the whole cloves. Place ham in foil lined pan.

In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Herb Roast Beef

2 tablespoons fresh rosemary

2 tablespoons fresh thyme leaves

2 bay leaves

4 cloves garlic

1 large shallot, peeled and quartered

1 tablespoon grated orange zest

1 tablespoon coarse salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 tablespoons olive oil

2 (2 pound) beef tenderloin roasts, trimmed

In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.

Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.

Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

Parmesan Rolls

2 (.25 ounce) packages active dry yeast

1/2 cup warm water (110 degrees F to 115 degrees F)

1 cup warm milk (110 to 115 degrees F)

1/2 cup grated Parmesan cheese

1/3 cup butter or margarine, melted

3 tablespoons sugar

1 teaspoon salt

1 cup cornmeal

2 eggs

4 1/2 cups all-purpose flour

TOPPING:

1/4 cup butter or margarine, melted

1/4 cup grated Parmesan cheese

In a large mixing bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.

Dilly Rolls

2 cups small curd cottage cheese

2 tablespoons butter or margarine

2 (.25 ounce) packages active dry yeast

1/2 cup warm water (110 degrees F to 115 degrees F)

2 eggs

1/4 cup sugar

2 tablespoons dried minced onion

1 tablespoon dill weed

1 tablespoon salt

1/2 teaspoon baking soda

4 1/2 cups all-purpose flour

In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 degrees F to 115 degrees F. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Form into 24 balls; place in a greased 13-in. x 9-in. x 2-in. baking pan that has been sprayed with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 20-25 minutes.

Mashed Potatoes

5 pounds Yukon Gold potatoes

1/2 cup butter

2 cups Parmesan cheese

1 cup chopped fresh chives

1 1/2 cups cream cheese

1/2 medium head garlic, peeled and minced

1 pinch salt and pepper to taste

Bring a pot of salted water to a boil. Add potatoes; cook until tender but still    firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.

Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Macaroni and cheese

2 cups egg noodles

1 cup cottage cheese

1/2 cup sour cream

3 tablespoons grated Parmesan cheese

1 egg

2 cups shredded Cheddar cheese

1 teaspoon Worcestershire sauce

1/4 cup milk

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons butter

Cook noodles al dente. Drain and rinse. Set aside.

In a large mixing bowl, mix together cottage cheese, sour cream, parmesan, 1 egg, 1 cup cheddar cheese, Worcestershire sauce, milk, butter or margarine, and salt and pepper. Stir in cooked noodles. Spread into a 9 inch square baking dish, top with remaining shredded cheese.

Bake at 300 degrees F (150 degrees C) for one hour, or until set.

Corn Pudding

1 (15 ounce) can whole kernel corn, drained

1 cup milk

2 eggs, beaten

2 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 cup white sugar

1/2 cup butter

1/2 cup white sugar

1/2 cup water

2 tablespoons all-purpose flour

Preheat oven to 350 degrees F (175 degrees C).

In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.

In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.

Red Potato Salad

2 pounds red potatoes, cut into 1-inch chunks

1 pound sweet potatoes, peeled and cut in 1-inch chunks

1/4 cup red wine vinegar

1 tablespoon spicy brown mustard

1 1/4 teaspoons salt

1/2 teaspoon pepper

1/2 cup reduced-fat mayonnaise

1/4 cup 2% milk

2 celery ribs, chopped

1 small red onion, chopped

1/3 cup minced fresh parsley

Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.

In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.

In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill.

Stuffed Acorn Squash

1 acorn squash, halved and seeded

1/2 (6 ounce) package dry corn bread stuffing mix

1 teaspoon butter

1/2 onion, diced

1/2 clove garlic, minced

1/2 cup chopped fresh mushrooms

1/2 cup long grain and wild rice mix

1 sprig fresh sage, chopped

1 cup vegetable stock

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.

Make the stuffing mix as instructed on the package, and set aside.

Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.

Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

Broccoli with Roasted Garlic

2 heads broccoli, separated into florets

2 teaspoons extra-virgin olive oil

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 clove garlic, minced

1/2 teaspoon lemon juice

Preheat the oven to 400 degrees F (200 degrees C).

In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.

Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Candied Yams

1 (29 ounce) can sweet potatoes

1/4 cup butter, cut into pieces

1/2 cup brown sugar

1 1/2 cups miniature marshmallows

Preheat oven to 400 degrees F (200 degrees C).

Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.

Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

Green Beans w/Lemon

1 pound fresh green beans, rinsed and trimmed

2 tablespoons butter

1/4 cup sliced almonds

2 teaspoons lemon pepper

Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.

Sweetie Beets

1 (15 ounce) can sliced beets, drained with liquid reserved

1/2 cup apple cider vinegar

1/2 cup white sugar

6 whole cloves

1 pinch ground cinnamon

1 pinch salt

In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.

Brussels Sprout

1/2 pound bacon, diced

1 tablespoon extra-virgin olive oil

2 teaspoons butter

1/4 onion, diced

2 cloves garlic, minced

salt and black pepper to taste

1/2 cup balsamic vinegar

1 1/2 pounds Brussels sprouts, trimmed and cut in half

2 cups chicken stock

Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.

Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.

Baked Butternut Squash

3 cups mashed, cooked butternut squash

1/2 cup sweetened condensed milk

2 eggs, beaten

1/2 cup butter, softened

2 teaspoons vanilla extract

1/2 cup heavy whipping cream

1 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish. Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar.

Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes or until set and edges begin to bubble.

Prepare a topping if desired by combining 1 cup brown sugar, 1/3 cup flour, 1/3 cup butter and 1/2 cup chopped nuts. Mix together and sprinkle over squash before baking.