Middle-Earth Recipes Home
Apples & Mushrooms
Jello Recipes
LOTRScrapbook Home

The Thanksgiving Page

recipes collected from the fans



Salads & appetizers  - alphabetically
Bread Dip
Green and White Salad


Entrees - alphabetically
Grilled Turkey




Desserts & Breads - alphabetically
Crustless Lo-Carb Pumpkin Pie
Pumpkin Bread


Salads   Entrees   Desserts    Traditions


Salads & Appetizers

Bread Dip

4c sour cream
2c mayo
3tbsp dried dill (or fresh if you have it)
1tbsp parsley
2 packages of dried beef
2 1lb loaves of your favorite rye cut into chunks

Mix all but the bread together and let sit in the fridge for about half an hour and dip bread chunks in it....
- Belladonna Took


Green and White Salad

1 3oz. pkg. lime gelatin
1 1/2 c. boiling water
1 can crushed pineapple
1 pkg. lemon gelatin
1 c. boiling water
1 c. heavy cream, whipped
1/2 c. cottage cheese

Dissolve lime gelatin in 11/2 c. boiling water; cool. Add pineapple and chill until firm.  Dissolve lemon gelatin in 1 c. boiling water; cool.  Whip cream, fold in with cottage cheese and add to lemon gelatin.  Pour over the firmed lime mixture and chill. 
Options:  Add finely diced celery and or pecans to the lime layer.
- Primula


Salads   Entrees   Desserts    


Entrees


Grilled Turkey

No recipes per se, but rather a slightly different way to cook the turkey:

A 14-pound bird takes about 3-1/2 hours to cook on the outdoor gas grill. When done properly, the skin is quite crisp, but the meat is oh-so-juicy. The key is to keep the bird to one side of the grill, with a pan of water beneath the rack it sits on, and to light only the burners on the other side of the grill...

The resulting aroma of grilled turkey drives the neighbors crazy, regardless of how much they had to eat at their own meal.
- Ennelyeyn



Salads   Entrees   Desserts    


Desserts & Breads

Crustless Lo-Carb Pumpkin Pie

3 eggs (or 3/4 c. eggbeaters)
1/4 c. brown sugar (I replaced with fructose)
15 packets of splenda
1 T. cinnamon
1/4 t. ground cloves
1/2 t. ground nutmeg
1/2 t. ginger
1 1/2 c. canned pumpkin
1 1/4 heavy cream

Preheat oven to 325 degrees, grease a pie pan. Lightly bear eggs, sweeteners, spices and a shake or two of salt. Add pumpkin and cream. Pour into pan. Bake for 45-55 inutes until a knife in the center comes out clean. Keeps about 3-4 days in the fridge, if you want to make it ahead for a gathering.

This one is crustless, but you can make a low-carb crust using ground almonds, coconut and other goodies if you like.
- Primula

Pumpkin Bread


2/3 Cup soft margarine (1 tub) – Do not melt
1 Cup Sugar
2/3 Cup Unsulfured Molasses
4 eggs, slightly beaten
2 cups canned pumpkin (1 can)

Flour Mixture – 3 1/3 Cups White Flour or
• 1 Cup Whole Wheat Flour
• 2 Cups White Flour
• 1/3 Cup Raw Wheat Germ
1 tsp. Cinnamon
½ tsp. cloves
½ tsp. allspice
½ tsp. baking powder
1 tsp. baking soda
2 tsp. salt

Directions
Preheat oven to 350 degrees. Spray two 9” x 5” loaf pans with cooking spray.
Cream shortening (margarine), sugar and molasses until light and fluffy.
Blend in eggs and pumpkin.
Stir together remaining dry ingredients.
Combine flour mixture with Creamed mixture and blend until dry ingredients are moistened
Pour into two loaf pans and bake for 1 to 1 ¼ hours or until a toothpick comes out of loaf clean.
Cool for 10 minutes and then turn out of pan and cool completely before slicing.
Will also yield 8 “mini” loaves.
- MithrandirCQ