Thank You: Thanksgiving Menu and Recipes for: Apple Basted Turkey, Mushroom-Onion Mashed Potatoes, Cranberry Rice Pilaf, Pecan Stuffed Eggs, Fresh Apple Cake, Pumpkin Cheesecake Pie

Thanksgiving Menu 1997
rec.food.cooking/Lisa Smith (PageMaster) (1997)

Apple Basted Turkey (recipe follows)
Corn Saut ed with Fresh 'Shrooms (no big recipe, just saut ed some mushrooms in butter and mixed with canned corn with more butter and s&p)
Spinach (for my hubby-he loves spinach) butter, s&p, dash of nutmeg
Mushroom-Onion Potatoes (recipe follows)
Cranberry Rice Pilaf (recipe follows)
Pecan stuffed Eggs (recipe follows)
Fresh Apple Cake (recipe follows)
Pumpkin Cheesecake Pie (recipe follows)
stuffing (from a box I'm not ashamed to say!)
gravy
rolls
assorted beverages

Apple Basted Turkey

5 to 5 1/2 pond boneless turkey
2 tablespoons peanut oil
2 teaspoons salt
1 teaspoon summer savory, crushed
1 tablespoons paprika
1/4 teaspoons white pepper
1 medium sweet onion, sliced
1 clove garlic, crushed
1/2 cup apple cider

Rub the turkey breast on all sides with oil; sprinkle with salt, sage paprika and pepper. Place the onion and garlic in a baking dish sprayed with nonstick cooking spray. Place the turkey breast on the onions and bake at 450 for 30 minutes; remove from oven. Pour the apple cider over the turkey and cover pan with heavy duty aluminum foil. Insert a meat thermometer through foil into thickest portion of breast, making an opening in foil so thermometer does not touch foil. Bake at 325 for 2 hours or until thermometer reaches 185 degrees. Serve with drippings on side.

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Mushroom-Onion Mashed Potatoes

As many potatoes as you'd like
hot milk
white pepper
salt
sour cream
1 envelope Lipton's Onion-mushroom Soup Mix*

Cook peeled, cut-up potatoes in salted water to cover. When tender drain and return to low flame to evaporate any remaining water (shake pan so potatoes don't burn); remove from burner. Heat milk (whatever amount you'd like) dissolve soup mix into milk. Beat into potatoes, along with sour cream. Taste potatoes and add salt and pepper to taste.

* may also use any flavor soup mix you desire

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Cranberry Rice Pilaf

1 cup white or brown rice
3/4 cup dried cranberries
1 tablespoon margarine
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped, toasted pecans
1/4 cup chopped parsley
3/4 teaspoon poultry seasoning
1/4 teaspoon pepper

Prepare rice according to package directions. For additional flavor rice may be prepared using chicken broth instead of water. Place dried cranberries in a bowl and cover with hot water. Set aside. In a large skillet, melt margarine; saute onion and celery until tender; stir in remaining ingredients. Drain cranberries add to vegetable mixture. Fold in rice and serve.

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Pecan Stuffed Eggs

6 hard-cooked eggs
3 tablespoons mayo
1/4 cup chopped pecans
1 teaspoon grated onion
1 teaspoon vinegar
1/4 to 1/2 teaspoon dry mustard
1/8 teaspoon salt
1/2 teaspoon minced fresh parsley

Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with a fork; add next seven ingredients, mixing well. Spoon yolk mixture into egg whites.

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Fresh Apple Cake

4 cups uncooked apples (peeled and diced) (I use 3 1/2 cups)
2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon (more if desired)
1 1/4 teaspoon salt
2 eggs (unbeaten)
3/4 cup vegetable oil

Mix all ingredients together until well blended. The batter will be stiff, but the apples will provide more liquid as they cook. Bake in a greased pan at 350 for 45 minutes or until done. This cake comes out more like a very moist and yummy snack cake.

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Pumpkin Cheesecake Pie
Makes 1 (9-inch pie)

1 (9-inch) pie crust shell, unbaked
1 pkg (8 oz) cream cheese
1/4 cup sugar
1/2 tsp vanilla
1 egg
1 cup canned pumpkin (I use fresh from the Halloween pumpkins)
1/3 cup sugar
1/4 tsp ginger
1/4 tsp nutmeg
3/4 tsp cinnamon
dash of salt
1 (5 oz) can evaporated milk
2 eggs, slightly beaten

Preheat oven and baking sheet to 350 degrees. In small bowl combine cream cheese, 1/4 cup sugar, vanilla and egg. Beat until smooth and creamy. Spread on unbaked pie crust.

In a medium bowl, combine pumpkin, 1/3 cup sugar, spices (adjust as you like) and salt. Add milk and eggs; mix well. Pour over cream cheese mixture. Bake on preheated baking sheet for 50-55 minutes or until puffy and sets. Cool on wire rack.