This Thanksgiving will see more people at home, and not with their families in the larger gatherings we are more familiar with.

So, The “Times” partnered with the Fairfield Lions Club to bring some Thanksgiving style recipes straight to our readers.

These recipes are available in the Fairfield Lions Club Cookbook, a fundraiser for their scholarship program.

For more information on their cookbook reach out to Cathy Ethridge at 903-388-2968.

 

Cornbread Dressing
4 cups cooked Cornbread (crumbled)
1 large Onion chopped
4 Green Onions chopped
2 cups White Bread (torn in pieces)
1 cup chopped Celery
½ tsp Sage
1 ½ tablespoon Poultry Seasoning
1 quart Chicken Broth
½ chopped Pecans (optional)
Butter
–Mix together and if not thin enough, add water in small amounts till well blended.
–Dot with butter.
–Cook in 350 F until done, about 45 minutes to an hour.

 

Green Bean Casserole
2 packages of 10 ounce Green Beans
1 can condensed Cream of Mushroom soup
1 tablespoon chopped fresh Parsley
½ teaspoon Pepper
1 tablespoon chopped Roasted Red Peppers
1 teaspoon Sage
¼ teaspoon Nutmeg
Slivered Almonds (optional)
–Combine all together in crock pot.
–Stir to blend.
–Cover.
–Cook on low three to four hours.
— Can sprinkle with slivered almonds.

 

Sweet Potato and Pecan Casserole
1 40 ounce Sweet Potatoes, drained and mashed
½ cup Apple Juice
¼ teaspoon Pepper
1/3 cup plus 2 tablespoons melted Butter, divided
½ teaspoon Salt
½ teaspoon Cinnamon
2 Eggs beaten
1/5 cup packed Brown Sugar
2 tablespoons Flour
–Combine sweet potatoes, apple juice, 1/3 cup butter, salt, cinnamon, and pepper in large bowl.
–Beat eggs.
–Pour mixture in crock pot.
–Combine pecans, brown sugar, flour and remaining 2 tablespoons butter in small bowl and stir.
–Spread over sweet potatoes.
–Cover.
–Cook on high three to four hours.

 

Fruit Cocktail Cake – Cook: Cathy Ethridge
2 cups Flour
1 ½ cups Sugar
1 can Fruit Cocktail
2 Eggs
2 teaspoon Baking Soda
–Preheat oven to 350 F.
–Mix everything together.
–Bake twenty-five minutes or test with a toothpick till done.

 

Instant Pies – Cook: A. Smith
2 packages any flavor Instant Pudding
1 8 ounce container Cool Whip
1 Graham Cracker Crust
1 cup Milk
Fruit (optional)
–Mix instant pudding with one cup milk.
–Add Cool Whip.
–Place in crust and refrigerate.
–Drain fruit if using.