The Life and Times of the Watters Family

Thanksgiving Recipes

Here’s a few of our family favorites:

Thanksgiving Turkey

1 Reyonld’s turkey size oven bag
1 tbs. flour
2 celery stalks, sliced
1 medium onion, sliced
12-24 lbs turkey, thawed

Preheat oven to 350˚F, shake flour in oven bag, place in roasting pan at least 2” deep. Spray outside of bag with a nonstick spray to reduce sticking.
After properly cleaning and drying turkey, add vegetables to oven bag, place turkey in bag on top of vegetables. Close oven bag. Cut 6, 1/2” slits in top of bag. Tuck ends of bag in pan.
Bake until meat thermometer reads 180ËšF (3-31/2 hours for a 20-24 lb turkey).

Sweet Potato Delight

3 C. mashed sweet potatoes
1 C. sugar
2 eggs
1 tsp. vanilla
1/4 C. milk
1/2 C. butter

topping:
1 C. brown sugar
1/3 C. flour
1 C. chopped pecans
1/3 C. butter

Combine ingredients and pour into a casserole dish, top with pecan mixture. Bake at 350Ëš for 30 minutes.
Serves 6-8

Cranberry Sauce

1 C. sugar
1 C. water
2 C. fresh, whole cranberries

Bring sugar and water to boil until sugar is dissolved. Add cranberries and slowly boil until skins pop (3-4 minutes). yields 2 cups

Green Bean Casserole

1 can (10 3/4 oz.) cream of mushroom soup
1/2 C. milk
1 tsp. soy sauce
dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions

Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
Bake at 350°F. for 25 min. or until hot. Sprinkle with remaining onions. Bake 5 min.

Pumpkin Pie

3/4 C. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Mix in small bowl. In a large bowl combine the following ingredients.

2 eggs (lightly beaten)
1 3/4 C. pumpkin (15oz.)

Mix in other ingredients.

12 oz can evaporated milk (gradually add in)

Bake at 425Ëš for 15 minutes and 40-50 minutes at 350Ëš.

Apple Pie

5 -7 C. apples (sliced and peeled)
1 &1/2 C. sugar
1 tsp. cinnamon
1/3 C. flour

Pie Crust

3 C. flour
1 tsp. salt
1&1/3 C. butter Crisco
2/3 C. cold water

Sift flour and salt together. Add in butter Crisco until pea sized mixture. Add 1/3 C. cold water and continue to cut into mixture. Add additional water until consistency is moist but not sticky (add more flour if it gets sticky). Form 2 dough balls and pat with flour. Using 2 pieces of wax paper roll out both crusts until they are larger than your pie pan.

Gently add apples and apply small pats of butter to the top of the fruit. Place top crust on and flute edges. Using a fork, poke holes in the top crust. Cover edges of pie crust with foil while baking the pie. Place a cookie sheet below baking pie to avoid dripping.

Bake at 425Ëš for 50 minutes

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