C R Y D E R P O I N T 6NOVEMBER IT’S THANKSGIVING…TIME TO GET COOKIN’! Whether you’re preparing the entire meal or bringing a side or dessert to someone’s house, here are a few recipes submitted by Cryder Point residents to inspire you. Whether you try any of these or make an old family favorite, have a wonderful Thanksgiving—and 6 CRYDER POINT COURIER | NOVEMBER 2015 | WWW.QNS.COM be sure to wear your stretchy pants. Beer Marinated Roast Turkey Serves 8-10 One 12 lb. turkey Two bottles dark lager beer One can chicken broth Night before: Pierce turkey all over with a fork. Put turkey into a large turkey bag and pour in one bottle of lager. Secure tightly and turn bag over several times to distribute beer even ly. Refrigerate overnight. Next day: Preheat oven to 325 degrees. Remove turkey from bag and place on roasting rack. Dis card lager. Mix second bottle of lager with chicken broth. Roast at 18 minutes/lb. (ap proximately 3 ½ hours), bast ing frequently with lager/ chicken broth mixture. John Naegele Pumpkin Bread Yields 2 loaves 3 ½ cups flour 2 tsps. baking soda 1 tsp cinnamon 1 tsp salt ½ tsp baking powder ½ tsp allspice 2 cups sugar ½ cup vegetable oil ½ cup milk 4 eggs 1/3 cup water 2 cups pure pumpkin (not pumpkin pie filling) 1 cup chopped walnuts ½ cup raisins ½ cup dried cranberries Combine first 6 ingredients. Mix water, eggs, oil, milk, sugar and pumpkin together, then slowly mix into dry in gredients. Add fruit and nuts. Pour into loaf pans. Bake at 350 degrees for one hour Leona Ridge Pecan Pie 2/3 cup white corn syrup 1/3 cup heavy cream 1 cup dark brown sugar 1/3 cup melted butter 3 whole eggs, beaten Dash of vanilla 2 ½ to 3 cups shelled pecans Preheat oven to 350 degrees. Mix all ingredients well and pour into unbaked 9” pie shell. Bake 45-50 minutes. For best results, serve warm (reheat in oven, not in microwave) and serve with whipped cream. Jill Davis
CP112015
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