We served over 250 people yesterday at our Thanksgiving Mission Lunch. It was wonderful to see everyone and have an opportunity to talk with them and to give thanks for all our blessings!
We had lots of help on Saturday and Sunday. This could not have happened without the volunteers’ help! Thank you.
Following are a couple of Thanksgiving recipes that we used:
Foolproof Turkey Gravy
Internet Address: https://www.bettycrocker.com/recipes/foolproof-turkey-gravy/f5652d3d-c137-435e-b84f-fa9cc8e25828
1/4 cup turkey drippings (fat and juices from roasted turkey)
1/4 cup Gold MedalT all-purpose flour
2 cups liquid (juices from roasted turkey, broth, water)
Browning sauce, if desired
1/2 teaspoon salt
1/2 teaspoon pepper
Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Stir in a few drops of browning sauce. Stir in salt and pepper.
Pumpkin Pie Crunch
1 16 oz. can pumpkin
1 12 oz. can evaporated milk
1 1/2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 package yellow cake mix
1 cup chopped pecans
3/4 cup butter or margarine, melted
Preheat oven to 350°. Grease bottom of 9″ x 13″ pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Pour into prepared pan.
Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle chopped nuts over top of cake mix. Drizzle melted butter over all.
Bake 50-60 minutes, until golden brown. Cool completely before cutting. Serve with whipped topping.
NOTE: You can also mix the dry cake mix in with the pumpkin mixture for a more cake-like dessert. It will rise significantly more than the original recipes.