Thanksgiving recipes???

[PitBullGrrl]

Macaroni and Cheese for 20 to 25
This recipe may be prepared to be served immediately, refrigerated, or frozen. The sauce may be made ahead and frozen, defrosted, and mixed with freshly cooked macaroni.
· 3/4 cup butter (1 1/2 sticks)
· 1/4 cup minced onion
· 1 cup flour
· 1 Tablespoon salt
· 1 1/2 teaspoon dry mustard
· 2 teaspoons powdered ginger
· 2 quarts milk
· 2 teaspoons Worcestershire sauce
· 2 pounds sharp cheddar cheese, cut in small pieces, finely sliced, coarsely shredded or grated
· 2 pounds elbow macaroni

Melt butter in a 3-quart (or larger) kettle, cook onion in butter until soft. Add flour mixed with salt, mustard, and ginger, and cook, stirring constantly until bubbly. Off heat, add milk, stirring or whisking continuously. Put back on heat and continue stirring until sauce thickens. Off heat, stir in Worcestershire sauce and cheese. Stir until cheese is melted. Mix with elbow macaroni cooked according to package directions. Bake in a 400*F. oven in two buttered 11 x 15" shallow pans, or three buttered 2-quart casseroles, or two 3-quart casseroles. Bake uncovered for 20 minutes, then covered for an additional 15-20 minutes. (Use aluminum foil to cover if you don’t have lids.) If baked frozen, bake an additional 20 minutes.



Pumpkin Pies For A Gang
8 (9-inch or 10-inch) pie crusts, unbaked
16 eggs, beaten
4 cans (29 oz. each) solid-pack pumpkin
1/2 cup dark corn syrup
9 cups sugar
1 1/4 cups all-purpose flour
1 cup nonfat dry milk powder
4 tsp. salt
4 tsp. each ground ginger, nutmeg, and cinnamon
1 tsp. ground cloves
2 quarts milk

In a large bowl, combine the eggs, pumpkin, and the corn syrup. In another bowl, combine the dry ingredients; place half in each of two large bowls. Stir half of the pumpkin mixture into each bowl. Gradually stir in half of milk into each until smooth. Pour into pie shells. Bake at 350 degrees F. for 60-70 minutes or until knife inserted in center comes out clean. Cool on wire racks. Store in the refrigerator until serving. Serve with whipped cream. *8 pies, 6-8 servings each*
From Taste of Home




Cranberry Slush Punch
3 cans (8 oz. each) jellied cranberry sauce
2 cans (12 oz. each) lemonade concentrate
1 can (12 oz.) cranberry-apple juice concentrate
4 cups water
1 tsp. ground cinnamon
1/2 tsp. ground allspice
12 cups lemon-lime soda, chilled

In a bowl, combine the cranberry sauce, concentrates, water, cinnamon, and allspice. Cover and freeze for 8 hours or overnight. Remove from the freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda. *24 servings, 1 cup each*




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