Thanksgiving Day Dinner Recipes

OK here are the recipes as promised! I hope you try them and enjoy them as much as we did!

Berry Sangria

750 ml bottle Sutter Home Merlot wine
2 cups cranberry-raspberry juice cocktail
1 cup sugar
2 Tbsp sugar
1 pint strawberries, hulled
1 pint raspberries
2 small oranges, sliced

Combine wine, juice and 1/2 c sugar in a serving bowl.
In a food processor puree half of strawberries, half of raspberries and 1/2 c sugar. Mix with wine. If preparing the day ahead stop here. I strained the berries first as it makes a TON of puree.
Slice the rest of strawberries and mix with 2 Tbsp of sugar
When ready to serve add sliced strawberries and raspberries and orange slices to wine.
Pour into glasses and serve or serve in a punch bowl.

Salami Roll Ups and Pickles

Deli sliced salami
Cream Cheese
Your favorite pickles

All I did for these is cut a chunk of cream cheese and put it in the middle of the salami and rolled it up! It is super easy and if you like the Pickle roll ups with the ham, cream cheese and pickle in the middle you will LOVE the taste and ease of making these!

Marinated Olives This recipe comes from Sandra Lee

1/c cup extra virgin olive oil
1/2 tsp crushed red pepper
1 tsp dried Italian seasoning
1/2 tsp dried rosemary
3 cloves garlic
1 6 oz jar large pitted ripe olives, drained
1 7 oz jar kalamata olives, drained
1 7 oz jar pimento stuffed green olives, drained

In a small sauce pan heat olive oil and red pepper over low heat for 3 minutes. Sir in Italian seasoning and rosemary, remove from heat.
In the food processor process garlic until finely minced. With processor running slowly add olive oil mixture and process 30 seconds.
In a large bowl place olives and drizzle with olive oil mixture tossing to coat.

Lynn's Traditional Lasagna

1 lb hamburger
1 Onion chopped
2 tsp salt
1 1/2 tsp basil
1 6 oz can tomato paste
1 8 oz can tomato sauce
1 c cottage cheese
1 tsp garlic powder
1 tsp sugar
3/4 tsp oregano
3 1/2 c water
3/4 lb uncooked lasagna noodles
3/4 lb Mozzarella cheese shredded

Brown meat and onions. Cook until onion is soft. Add spices and sugar. Add tomato paste, sauce and water. bring to a boil and simmer 10 minutes. Put 1/2 cup sauce in the bottom of a 9x13 pan. Cover with a layer of uncooked noodles, layer of sauce and 1/3 of the cheeses. Repeat until all is used up. Cover with foil and bake at 325 for 1 hour and 20 minutes. I remove the foil about 1o minutes before it's done to get it a little brown. Let this sit for 10 minutes before you cut it.

Dipping Oil for Baguettes - got this from Taste Of Home

1Tbsp dried minced garlic
1 Tbsp dried rosemary, crushed
1 Tbsp dried oregano
2 tsp dried basil
1 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp black pepper coarsely ground

Additional Ingredients for each batch:
1 Tbsp water
1/2 c olive oil

In a small bowl combine the first 7 ingredients and store in an airtight container in a cool dry place for up to 6 months.

To prepare dipping oil: In a small microwavable dish combine 4 tsp herb mix with water. Microwave uncovered for 15 seconds. Drain excess water. Transfer to a shallow serving plate add oil and stir. Serve with bread.

Tunnel of Fudge Cake III - I got this from Pillsbury

Ingredients:

• 1 1/2 cups butter
• 6 eggs
• 1 1/2 cups white sugar
• 2 cups all-purpose flour
• 1 (16 ounce) package chocolate fudge frosting
• 2 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch bundt pan.
2. Cream butter or margarine in a large bowl with an electric mixer on high speed. Add eggs one at a time. Gradually beat in sugar and continue creaming until light and fluffy.
3. By hand, stir in the flour, fudge frosting, and walnuts until well blended. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 60 to 65 minutes. Cool in pan for 2 hours then remove and continue to cool if needed. Drizzle with icing or confectioner's sugar.

Enjoy!

Lynn