Recipe(tried): Some Thanksgiving Recipes - Homemade Onion Chip Dip, Marinated Mushrooms, Martha's Vineyard Salad, Corn in a Casserole, Spinach Gratin, Cranberry Fruit Conserve

Greetings Everyone !

I thought I would share some of the dishes I am preparing to assist my Mother with Thanksgiving dinner. She is going to handle the turkey, stuffing, gravy and mashed poatoes while my Sister in Laws always bring the desserts! The following will be some of my additions:

Homemade Onion Chip Dip
Marinated Mushrooms
Martha's Vineyard Salad
Corn in a Casserole
Spinach Gratin
7 Layer Rainbow salad (not including as I am sure you have all seen this recipe..kids love this :)
Cranberry Fruit Conserve
Black Olives (yum!)

Homemade Onion Chip Dip (My Mother's Recipe, so easy yet soooo good)

1 package cream cheese
1 medium onion chopped fine
good dash of worcestershire sauce
1 tsp horeseradish
enough milk to make it *dip* consistency

Combine ingredients and stir in milk until it is the consistency you like. It is awesome with Ruffles potato chips.
Marinated Mushrooms

1 1/2 lb fresh button mushrooms
1 tsp lemon juice
1/3 vegetable oil with a touch of olive oil added for flavor
1/2 C red wine vinegar
2 cloves garlic crushed
3 tsp sugar
1/8 tsp fresh ground pepper
1/8 tsp oregano
dash of tabasco

Wash mushrooms and boil in water with lemon added for 2-3 mins. Drain and add the rest of ingredients, refridgerate overnight. Serve with toothpicks. (can also be served as a salad on lettuce)

Martha's Vineyard Salad - House Salad for Chuck Muer Restaurants (Famous Restaurant chain in Michigan and Florida)

1 Cup white wine vinegar
1Cup red wine vinegar
1/2 Cup raspberries
1/2 Cup olive oil
1/2 Cup veg oil
1/2 Cup real maple syrup
2T dijon mustard
2 T dried tarragon
dash of salt

1 head bibb lettuce
1/2 head red leaf lettuce
1/4 Cup crumbled blue cheese
12 rings red onion
3T toasted pine nuts

Combine red/white vinegars and raspberrys-cover and let sit 48 hrs - strain and store at room temp. (could just purchase raspberry vinegar, i have done this in the past)

Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt together.

Tear leaves by hand - toss in a large bowl with 3/4 cup dressing. Divide on 6 plates - top with onions, blue cheese and pine nuts.
Corn in a Casserole - Hollyhocks and Radishes Cookbook

6 cups fresh corn (18 cobs)
1 T flour
1T sugar
1tsp salt
1 C milk
5 eggs beaten
butter

When you cut the corn from the cobs make sure you scrape the juices with the back of a knife. Combine dry ingreds and sprinkle over corn. Combine milk and eggs and stir into corn. At this point mixture may be frozen in desired baking dishes (thaw before baking) To bake, preheat oven to 350 and dot with butter - Bake uncovered for 1 hour until center is firm to the touch. Let sit for 5 minutes before serving.

Spinach Gratin - Barefoot Contessa Parties Cookbook

4T unslated butter
4C chopped yellow onions (2 large)
1/4 cup flour
1/4 tsp nutmeg
1 Cup heavy cream
2 Cups milk
3 lbs frozen chopped spinach, defrosted 5, 10oz packages
1 cup parmesan cheese
1T kosher salt
1/2 tsp pepper
1/2 Cup gruyere cheese

Preheat oven to 425 degrees.
Melt butter in a heavy bottom skillet over medium heat. Add onion and saute until transparent about 15 minutes, add flour, nutmeg and cook stirring for 2 more minutes. Now add cream and milk and cook until thickened. Squeeze water out of spinach and add to sauce with 1/2 cup parmesan. Season with salt and pepper. Transfer spinach to baking dish and sprinkle with remaining parmesan and gruyere. Bake 20 mins or until bubbly - Serve immediately.

Cranberry Fruit Conserve - Barefoot Contessa Parties cookbook

1 12oz bag of fresh cranberries
1 3/4 Cup sugar
1 Cup of water
1 Granny smith apple, peeled, cored and chopped
zest and juice of 1 lemon
zest and juice of one orange
3/4 cup raisins
3/4 Cup chopped walnuts

Cook cranberries, sugar in 1 Cup of water over low heat for 5 minutes or until skins pop open. Add apple, zests and juices and simmer for 15 more minutes. Remove from heat and add raisins and nuts - Let cool, serve chilled (makes 4 cups)