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November Recipes


1    15 oz. Box Dark Raisins

2    Cups Water

3/4 Cup Vegetable Oil

2    Cups Granulated Sugar

1    tsp. Salt

1    tsp. Cinnamon

1    tsp. Ground Cloves

1   Tbsp. Baking Soda

1    Cup cold water

4    Cups Flour

1    Large Apple (cored, diced finely, peel if desired)

Combine raisins and 2 cups water in saucepan. Boil on medium heat for 15 minutes, remove from heat and set aside. Preheat oven 325 degrees F. Grease and flour a 13 X 9 inch cake pan. In a large bowl, combine all ingredients, adding fruit (with cooking liquid) last. Batter will bubble and foam when warm raisins and liquid are added, this is normal. Pour into prepared pan. Bake for 1 hour. Makes: 1    13 X 9 inch pan.

NOTE:  This recipe has been in my family for a long time.   It might have had a frosting that went with it once, but we always served it plain...honestly, it's so moist and flavorful that it doesn't need frosting.   However, a not-too-sweet cream cheese frosting would probably go well with it.   Also, this batter goes into the oven light tan and comes out very dark brown.   This is normal!

This recipe is also egg and dairy free, which may be a help to some folks.

Recipe From: Kathy DiFava


2       Large Potatoes

         Canola Oil


1       Cup Smoked Cheddar 

         Cheese (shredded)

1/2    Cup Sour Cream

1 1/4 Cup Crispy Onions

4       Tbsp. Butter

1       Tbsp. Fresh Parsley

1/2    tsp. Salt

1/2    tsp. Pepper

1/2    Cup Bacon (chopped, about 8 strips)

         Paprika for Flavor and Color

Preheat the oven to 425° . Lightly coat two large baking potatoes with conola oil. Sprinkle salt on each side of the potatoes. Bake the potatoes for 1 hr.

Cook bacon and chop into small pieces. Mix the bacon with cheese, sour cream, 1 cup of Crispy Onions, butter, fresh parsley, 1/2 tsp. salt and 1/2 tsp. pepper.

Remove baked potatoes from the oven and cut the potatoes in half lengthwise. Scoop out the potato from the halves, and add it to the ingredients. Mix well.

Stuff potato shells and bake for an additional 20 minutes.

Top with remaining 1/4 cup Crispy Onions and sprinkle on a little paprika for flavor. Serving Size: 4


1/2 Onion (diced fine)

1    oz. Unsalted Butter

1    (15 oz.) Can Creamed Style Sweet Corn

1/2 tsp. Thyme

1/2 tsp. Rosemary

1    Cup Heavy Cream

2    Eggs

1    tsp. Baking Powder

1/2 Cup Yellow Cornmeal

1/2 Cup Shredded Parmesan

1    tsp. Salt

      Ground Black Pepper

2    Cups French Bread (cubed)

Heat oven to 350° F. Sauté  onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture.  Bake 50 minutes, or until set. Cool slightly before serving. Serving Size: 6 to 8


2       Cups Pumpkin (canned or puree)

3       Eggs

1 1/4 Cups Half and Half

1       tsp. Pure Vanilla Extract

3/4    Cup Brown Sugar

1/2    tsp. Salt

1       tsp. Cinnamon

3/4    tsp. Ginger

1/2    tsp. Nutmeg

1/4    tsp. Cloves

1       9 inch Pie Crust Round

Preheat oven to 350 degrees F. Place pie crust dough round into a 9 inch pie plate. Trim edges to extend about a 1/2 inch over the rim of the pan. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.

Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.

Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.

Place pumpkin in a large bowl. In a separate bowl, beat eggs well. Beat in half and half, vanilla extract, brown sugar, salt and spices until thoroughly blended. Add in the pumpkin, mix well.

Pour pumpkin mixture into pie shell and place in center oven rack . Bake for 30 to 40 minutes, until the filling is firm. Cool completely on wire racks and serve with whipped cream.


1    Cup Heavy Cream

1/4 Cup Confectionary Sugar

1    tsp. Vanilla

Using an electric mixer, whip cold cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or serve in a chilled bowl for individual serving.

Note: It is very helpful to chill the beaters and mixing bowl before whipping.


2    Cups Water

3/4 Cup Red-hot Candies

1/3 Cup Sugar

6    Medium Tart Apples 

      (peeled and quartered)

In a large saucepan, bring the water, candies and sugar to a boil over medium heat; boil and stir until candies and sugar are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender. Cool slightly. With a slotted spoon, transfer apples to a serving dish; pour sugar syrup over apples. Cool slightly. Cover and refrigerate for at least 3 hours. Yield: 6 servings. 

Recipe From: Alma 


2       Cups Frozen Peas and Carrots

2       Cups Frozen Green Beans

1       Cup Celery (sliced)

2/3    Cup Butter

2/3    Cup Onion (chopped)

2/3    Cup All-purpose Flour

1       tsp. Salt

1       tsp. Ground Black Pepper

1/2    tsp. Celery Seed

1/2    tsp. Onion Powder

1/2    tsp. Italian Seasoning

1 3/4 Cups Chicken Broth

1 1/3 Cups Milk

4       Cups Turkey Meat (cooked, cubed)

4       (9 inch) Unbaked Pie Crusts

Preheat an oven to 425 degrees F.  Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

Fit 1 pie crust into the bottoms of 2, 9 inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving. Makes 2 pies with 6 servings each.

Recipe From: Rob N.


2    Cups Leftover Turkey (finely minced)

1    Cup Leftover Mashed Potatoes (seasoned)

1    Tbsp. Parsley (finely chopped)

1/4 tsp. Black Pepper


2    Tbsp. Butter

6    Green Onions (thinly sliced)

1    Clove Garlic (finely minced) 

4    Tbsp. Flour

1/4 Cup Chicken Broth

1/4 Cup Milk

1/2 tsp. Salt (or to taste)


1/2 Cup All-purpose Flour

2    Large Eggs (lightly beaten with 1 tablespoon  cold water)     

2    Cups Fresh Bread Crumbs (finely ground) 

Combine the turkey, mashed potatoes, parsley, and black pepper.

In a saucepan over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended. Stir in chicken broth and milk. Continue cooking, stirring, for 2 minutes. Add salt, to taste. Combine with the turkey mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours. Put 1/2 cup of flour in a plate. Beat eggs in a bowl with 1 tablespoon of water. Put the finely ground bread crumbs in another bowl.

Shape croquette mixture into 1 1/2-inch balls (a little smaller if you're making appetizers). Roll gently in the flour to coat, then in the egg until coated. Coat with the bread crumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining turkey mixture and crumbs. 

Let the croquettes stand for about 30 to 45 minutes to dry a bit. Heat oil to about 360° . Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels. Serve with hot turkey gravy and cranberry sauce. 

Makes about 16 to 18 croquettes.


"Shredded turkey in a tomato-based soup is jazzed up with herbs and spices for a rich and warming alternative to leftover turkey sandwiches."

1    Tbsp. Olive Oil

1/2 Cup Onion (minced)

3    Cloves Garlic (minced)

2    tsp. Chili Powder

1/2 tsp. Cumin

1/2 tsp. Oregano

4    Cups Water

1    (10.75 oz.) Can Condensed Tomato Soup

1    (28 oz.) Can Diced Tomatoes

1    Cup Salsa

4    Cups Cooked Turkey (shredded)

1    Tbsp. Dried Parsley

3    Chicken Bouillon Cubes

1    (14 oz.) Can Black Beans (rinsed, drained)

2    Cups Frozen Corn

1/2 Cup Sour Cream

1/4 Cup Fresh Cilantro (chopped)


6    Cups Corn Tortilla Chips

3/4 Cup Green Onion (chopped)

1    Cup Shredded Cheddar-Monterey 

      Jack cheese blend

1/2 Cup Fresh Cilantro (chopped)

1/2 Cup Sour Cream

Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.

Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.

Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream. Servings: 6


1       Cup Butter

1 1/2 Cups Granulated Sugar

2       Large Eggs

2 3/4 Cups All-purpose Flour

2       tsp. Cream of Tartar

1       tsp. Baking Soda

Cinnamon and Sugar mixed to taste

(about 1/4 cup sugar to 1/2 tablespoon cinnamon is a good mixture)                 

Preheat oven to 400 degrees F. Have all ingredients at room temperature. Mix together butter and sugar until smooth, then add eggs, cream of tartar, and baking soda. Stir in flour until well mixed. Chill. Roll into balls about 1" in diameter and roll in cinnamon and sugar to coat. Place on ungreased cookie sheets or sheets lined with parchment paper and bake 8 minutes. These cookies do not brown. Let them cool on tray for a few minutes. Remove and cool completely. Servings: 48.