4 lime wedges

2 tablespoons coarse sugar

2/3 cup thawed lemonade concentrate

1 cup frozen unsweetened raspberries

2 cups ice cubes

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

1/2 cup frozen blueberries

1 tablespoon sugar

1/2 cup tequila, optional

Directions

Using lime wedges, moisten the rims of four margarita or cocktail glasses. Set aside limes for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate. In a blender, combine the lemonade concentrate and raspberries; cover and process until blended. Press mixture through a fine sieve; discard seeds. Return raspberry mixture to blender; add the ice, strawberries, blueberries, sugar and tequila if desired. Cover and process until smooth. Pour into prepared glasses. Garnish with reserved limes. 

DOUGH

4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey or sugar
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco (or butter)
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon fresh lemon juice (optional)
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze

 The optional lemon juice is used to help make the dough easier to handle. Shortening: All butter may be used, or a combination of butter, vegetable shortening and lard for the flakiest crust.

 DIRECTIONS

In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.

In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105°F (or warm to the touch). Stir in 1/3 cup flour to “feed” yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.

Ingredients:

2 medium yellow onions,

peeled 6 whole cloves

3 1/2 pound piece corned beef preferably bottom round

3 large carrots, peeled and cut into thirds

2 bay leaves

8 black peppercorns

1 medium head green cabbage

4-6 russet potatoes, peeled and halved

Salt and freshly ground black pepper

Hot mustard (optional)

Directions:

Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice). Transfer onions, carrots, cabbage, and potatoes to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20-30 minutes. Season to taste with salt and pepper. Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4″-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.

• 1/2 cup dried cranberries (or currants or raisins)
• 1/3 cup bourbon (or brandy)
• 8 cups white bread (1/2 loaf bread), cut into 1-2 inch cubes
• 1 cup milk
• 2 cups eggnog
• 3 large eggs
• 3/4 cup sugar
• 1/4 tsp freshly ground nutmeg
• 1 tbsp vanilla extract
• 1-2 tbsp additional sugar, for topping

Directions:

• Preheat oven to 375F. Grease a 9×5 inch loaf pan (do not flour).
• In a small bowl, combine cranberries and bourbon. Let soak for 30 minutes, or cover with plastic wrap and heat in microwave for about 30 seconds (until very warm) to help berries rehydrate with bourbon. If microwaving, let mixture cool to room temperature before adding to the rest of the bread pudding mixture.
• In a large bowl, whisk together milk, eggnog, eggs, sugar, nutmeg and vanilla. Add bread cubes and gently fold them into the mixture until all the custard has been absorbed. Stir in cranberries and remaining bourbon (any that hasn’t been absorbed into the cranberries but is still in the dish).
• Pour into prepared pan, spread into an even layer and sprinkle top of loaf with additional sugar, if desired.
• Bake 50-55 minutes, until a knife inserted into the center of the loaf comes out clean and the top is golden brown.
• Allow to cool in pan and then transfer to a plate for serving.
• Serve warmed. Store leftovers in the refrigerator.

Serves 8-10

• 2 cups cubed cooked turkey
• 1 Tablespoon finely chopped onion
• ½ teaspoon salt
• 1 cup seedless red grape halves
• 1 cup diced celery
• 1 can (15oz) mandarin oranges, drained
• 1 cup cooked macaroni
• ¾ cup mayonnaise
• ¾ cup whipping cream, whipped
• 1/3 cup slivered almonds
• Toasted almonds (optional)

Directions

• In a large bowl, combine turkey, onion and salt; mix well. Add grapes, celery, oranges and macaroni; toss lightly to mix. Cover and refrigerate. Just before serving, combine mayonnaise and whipped cream; fold into salad along with slivered almonds. Top with toasted almonds if desired.

Makes 6-8 servings.
A Thanksgiving Leftover Idea!

• ½ oz Triple Sec, Cointreau or Grand Marnier
• 3 oz Cranberry Juice
• Pour into champagne flute and top with champagne

Try it with cranberry juice topped with ginger ale for the kids!

• 3 ounces Tangerine juice (Dole brand-refrigerated)
• 1 ½ ounces white rum
• ¾ ounce grenadine
• Ice cubes
• Black licorice (optional)

Directions
Combine juice and rum in a tall glass filled with ice. Top with grenadine. Garnish with black licorice.

Makes 1.

Ingredients

• 6 cups apple cider
• 3 cups cranberry juice cocktail
• ¾ tsp ground cinnamon
• 6 whole cloves
• Sliced apple, for garnish
• Cinnamon sticks for garnish

Directions

• In a large pot, combine cider, cranberry juice, ground cinnamon and cloves
• Bring to a boil, then reduce heat to medium-low and simmer, 25–30 minutes
• Pour into mugs and garnish with apple slices and cinnamon sticks, if desired
• Serve hot.

Makes 8 cups.

For a tasty spiced wine, add 4 cups red wine to finished recipe. Makes 12 cups.

• 4 eggs, separated (use only Grade AA)
• 1 can sweetened condensed milk
• ¼ tsp. salt
• 1 tsp. vanilla extract
• 4 cups (1 quart) homogenized milk
• 1 cup bourbon or brandy (optional)
• Nutmeg

Directions

• In a large mixing bowl, beat egg yolks until thick and light.
• Gradually beat in sweetened condensed milk, salt, vanilla and milk.
• In a small bowl, beat egg whites to soft peaks; gently fold into sweetened condensed milk mixture. If desired, stir in bourbon or brandy.
• Chil
• Pour into chilled punch bowl or serving cups. Garnish with nutmeg. Refrigerate any leftovers.

Yield: about 2 quarts

• 1 can crab meat
• 1 can of small shrimp
• 2 large packages cream cheese
• 1 cup ripe black olives, chopped
• 1 tsp. lemon juice
• 1 Tbsp Miracle Whip
• dash of Worcestershire
• small onion, finely chopped
• 2 Tbsp chili sauce
• Crushed pecans or almonds, optional

Directions
Cream cheese is easier to work with at room temperature. Drain cans of seafood well.
If there is too much liquid, spread /cheese balls can get mushy. They will firm up a little more after putting them back in the refrigerator.

If you do make cheese balls from the spread, you should have two good sized ones.
You can put crushed nuts on the outside to help hold them together.

Serve with assortment of crackers.