Tag Archives: Thanksgiving recipe

November 2006 Newsletter

Happy Thanksgiving from my family to yours! I just love Fall in New England with the brilliance of the changing leaves, the glorious abundance of apples, pumpkins and cider and the delicious scents wafting through my home as I bake and cook with all of these Fall favorites.

You might think that the best fruit and vegetable prices left with the summer’s heat, but there are still plenty of deals to be had this time of year! Potatoes are being heavily harvested now and it’s a great time to buy them at low prices. The same is true for Winter squash. Both store well in cool (not frozen,) dry areas. Maybe an unheated mud room or garage. Make sure there are no rotten areas and check them regularly so that if a potato does go bad, it won’t spoil the whole bunch. You can take advantage of great potato prices by making some recipes that freeze well. A favorite in the forums is stuffed potatoes.

Bake a large batch of potatoes. Once done and while still warm, cut the potatoes in half, length-wise and scoop out the center, leaving the shell. Add warmed milk and melted butter to the scooped out potatoes and use a fork to break up the potato a bit. Once the potato mix has cooled a tad, add an variety of fillings. Favorites include bacon bits, cheddar cheese, sautéed mushrooms, broccoli and peas. Refill the shells with the stuffing and then freeze on a cookie sheet. Once they’re frozen, you can place the stuffed potatoes into a freezer container or bag. They can be reheated with about 3 to 5 minutes in a microwave.

Freshly picked apples and pears are also at their peak. Apple crisp and apple pies are just some of our favorites! Here is a recipe for making apple pie filling that can be frozen.

Freezer Apple Pie Filling – OAMC Recipe #186868
This is a wonderful apple pie filling that you make in the fall when apples are in abundance. During the winter months, just pull a package of pie filling from the freezer, defrost, and pour into your favorite pie crust. This makes enough filling for 4 pies.
by KelBel
32 servings 4 pies
1 hour 20 min prep
16 cups apples, peeled and thinly sliced
4 tablespoons lemon juice
4 cups white sugar
1 cup cornstarch
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
8 cups water

In a large bowl, toss apples with lemon juice and set aside.
Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
Seal and freeze. Can be stored for up to 12 months.
You can also make pies right away.
© 1999-2006 Recipezaar

Don’t forget to make the most of the pumpkins you might have hanging around. Here is our link for making pumpkin puree:

How to make Pumpkin Puree

Here are some great recipes for preserving the pumpkin harvest:

Utilizing your Pumpkin Harvest

We have quite a few great articles to help you enjoy Thanksgiving AND use up the turkey leftovers:

Thanksgiving Recipes

Last but not least, don’t forget the Thanksgiving food! Try adding something new to your Thanksgiving menu with one of our great recipes!

While we’re talking turkey, don’t hesitate to take advantage of the turkey sales. I got four turkeys last year for only .29/lb. My husband couldn’t understand why we needed four, but I was quick to point out that I don’t often find any meat at .29/lb and had to jump at the chance. I used those turkeys when we had large family gatherings that would have broken my grocery budget, but thanks to .29/lb turkey, barely made me blink.

Thanksgiving is a great time to make some childhood memories with handprint placemats. Simply allow the children to trace their handprints (or use paint and let them make prints of their hands) onto a large sheet of construction paper. You can make turkey handprints, too! Have them spread their fingers and the thumb becomes the turkey’s head, and the fingers are his bright tail. Add two legs and his red hanging gobbler. You can preserve the mats for future meals with contact paper.

As I bring this Thanksgiving newsletter to a close, I will ask something of you. If you manage to save even a few dollars with some of the things you’ve learned from Frugal Families, please consider spending those dollars for a few extra groceries to donate to your local food pantry if you can.

So many go without in this country (and the world for that matter.) I bought two extra turkeys last year at that .29/lb price that went right into the waiting arms of a food pantry worker last year. Right up until Thanksgiving eve, the pantry STILL had families who would not get a Thanksgiving dinner. With the huge increase in energy costs which have been passed down through everything in our lives, the need will only continue to grow. Remember that no donation is too small. Your can of peas, with someone else’ s cranberry sauce, and another person’s bag of potatoes will mean another family is thankful on Thanksgiving.

Thank you for being part of our Frugal Family.

Buttermilk Mashed Potatoes

3 lb Potatoes
1 1/2 c Buttermilk
1/4 c Butter
1 t Salt
1/2 ts Black Pepper

Peel 3 LBS. Potatoes and cut into cubes 1/2″ square. Place in a 4 quart sauce pan with enough water to cover and bring to boil. Lower heat and simmer for about 15 minutes or until potatoes are tender.

Drain water from potatoes and place them in a large bowl. Add buttermilk, salt, pepper and butter. Beat with electric mixer on medium speed, until smooth and creamy. Place in a serving dish and dot with butter.

Albuquerque Cornbread Stuffing

2 c Yellow cornmeal
2 t Baking powder
1 t Baking soda
1 t Salt
2 c Buttermilk
1/2 c Butter
1 Can cream-style corn
8 oz Shredded Monterey Jack
Cheese (2 cups)
2 Cans chopped green chilies
4 lg Eggs, beaten lightly
1/2 c Chicken broth

Prepare corn bread: Preheat oven to 350 degrees. Grease 13×9 metal baking pan or deep 12 inch skillet with oven safe handle.

In large bowl, with spoon, mix cornmeal, baking powder, baking soda, and salt. Stir in buttermilk and remaining ingredients except chicken broth and mix until thoroughly blended. Pour batter into baking pan.

Bake corn bread 60 to 65 minutes until top is browned and toothpick inserted in center comes out clean. Cool corn bread in pan on wire rack. (If not making stuffing right away, cover and reserve corn bread up to 2 days.)

Prepare stuffing: Into large bowl, crumble corn bread. Drizzle with chicken broth; toss to mix well. Use to stuff 12 to 16 lb turkey. Or, spoon into 13×9 glass baking dish, cover with foil and bake in preheated 325 degree oven 45 minutes or until heated through.

Cranberry Sauce


2 cups fresh cranberries
1/2 cup honey
1/4 cup water, or fresh orange juice


Wash and pick over cranberries. Place in wide bottomed saucepan. Add honey and water. Cook over medium heat until cranberry skins pop. Chill before serving.

Note! I use the Ocean Spray™ Cranberries and usually buy 2 or 3 bags of them to keep in the freezer, as I find that you only find cranberries at certain times of the year.

Recipe # 2

4 c Cranberries
2 c Sugar
1 c Water

Select good cranberries and wash well. Cook sugar and water together about 10 minutes, add cranberries. Cover pan and cook until cranberries stop popping, about 10 minutes. Skim off top if necessary, pour into dish and let cool before serving.

Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

Cheesy Mashed Potatoes

Medium potatoes
1 t Salt
1/2 ts Pepper
1/4 c Butter
1/2 ts Baking powder
3 tb Light cream
1/4 c Milk
1 1/2 oz Cream cheese
4 oz Old English cheese
2 Egg yolks
2 Egg whites
2 tb Grated parmesan cheese

Boil potatoes in jackets. Peel and force through a sieve or ricer. Add salt, pepper, butter, baking powder, and cream. Beat until well blended and butter is melted and absorbed in potatoes. Combine milk, cream cheese and Old English cheese in a saucepan. Heat stirring until cheese melts. Add 2 T. at a time to potatoes, beating after each addition until all is used and potatoes are light and fluffy.

Stir beaten egg yolks into potatoes and mix well. Beat egg whites until consistency of meringue and fold into potatoes. Pour into a 2-qt. ovenproof casserole, sprinkle with Parmesan cheese, and place in a hot 450 degree oven to brown beautifully (approx. 15 min.)

NOTE: “Add 1 t. lemon juice to meringue just before folding into potatoes.