favorite Thanksgiving Recipe?

[westbrook]

I love to cook! so I thought perhaps a little thread on recipes would be fun. Here is our favorite Cake recipe using pumpkin.

Pumpkin Cake Bundt Cake

Ingredients

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup chopped nuts

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.

2 Cream oil, beaten eggs, pumpkin and vanilla together.

3 Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.

4 Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate ( you may need to use a spatula or butter knife and go around the cake to help release it from the pan)

5. Place confectioners' sugar in a small mesh strainer, using the palm of your hand, gently hit the strainer so the powdered sugar falls onto the top of the cake like snow.

[westbrook]

I needed to bring a dish to a party, you know the kind A-L brings dessert and M-Z brings a vegetable plate ... and next time they change.

Three years ago I was asked to bring a green bean dish with almonds. I didn't have a recipe as my husband likes (or liked) his string beans raw or lightly steamed. So on the net I went looking for a dish. I tried 3 recipes before trying this one.. on my goodness.. this is really a great recipe, one my husband loved and all the ladies at the party wanted the recipe for.

I thought I would share this with you all.



GREENS BEAN ALMONDINE
Serves 6

1 pound fresh green beans (about 3 cups)

1 teaspoon light margarine

1/4 cup low-sodium vegetable or chicken broth

1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled

Freshly ground pepper to taste

1 cup frozen pearl onions (about 4 ounces)

2 tablespoons sliced almonds

1/4 cup seasoned bread crumbs

Trim green beans and slice into 2-inch sections.

In a large nonstick skillet, heat margarine over medium-high heat. Add green beans and sauti 1 to 2 minutes, stirring constantly so beans cook evenly.

Add broth, oregano, and pepper; sautee for 20 to 30 seconds.

Add onions. Cook, covered, over medium-low heat for 6 to 8 minutes, or until beans are tender-crisp.

Meanwhile, in a small nonstick pan over medium heat, dry-roast almonds, stirring occasionally, for 2 to 3 minutes. Sprinkle bread crumbs and almonds over cooked beans.

Cooks Tip on Fresh Green Beans: When green beans are in season, buy extra to freeze. Trim and slice beans. Blanch them in boiling water to cover by 1 inch for 1 minute. Remove them from the hot water and run them under cold water. Cool beans, then freeze them for up to 6 months. Thaw and use in this recipe as directed.


Calories: 66
Protein: 2 g
Carbohydrates: 10 g
Total Fat: 1 g
Saturated Fat: 0 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 64 mg

this recipe is from the American Heart Association's cookbook
http://www.deliciousdecisions.org/cb/show_search.cfm?RecipeID1=104&Nutrition1='Vegetables+/+Side+Dishes'&st=1