Ribbon Jello

1 8 oz pkg jello
2 cups boiling water

Mix together until dissolved and divide into 1 1/2 cups and 1/2 cup

Add 2/3 cup plain yogurt into the 1 1/2 cups.

Add 6 T cold water into the 1/2 cup.

Begin with the solid layer (let set up) and then pour on the yogurt layer.  Set up and repeat.

YAM, SWEET AND WHITE POTATO AU GRATIN

1 yam, about 1 1/2 lbs., peeled and thinly sliced
1 sweet potato, about 1 1/2 lbs., peeled and thinly sliced
2 russets, about 2 lbs., peeled and thinly sliced
1 red onion, thinly sliced
4 T. butter, cut into small pieces
1 T. dried thyme
1/2 tsp. ground nutmeg
1 T. Kosher salt
1/2 tsp. ground black pepper
2 cups heavy cream
2 cups grated Swiss cheese


Place the sliced potatoes and the onions in a mixing bowl and toss well.
Grease a 2 quart baking dish. Place half of the potatoes and onions in the dish and top with half of the butter, layer the remaining potatoes and onions and add the rest of the butter on top. In a separate bowl combine the thyme, nutmeg, salt, pepper, cream and cheese. Pour over the potatoes and cover with foil. Bake at 375 for 1 hour; remove the foil and bake an additional 5 minutes. Serves 10-12.

This recipe is from a cooking class I took from Marguerite Henderson. I love it and could eat it all the time but it so rich I just consider it a Holiday Dish. It has become a must have for Thanksgiving wheverever I happen to be.

Cranberry Salad

This is a family favorite and has been served at our Thanksgivings for as long as I can remember...

1 pkg cranberries, chopped {pulsed} but NOt completely blended
3/4 of a 10 oz bag mini marshmellows
1 pt whipping cream
1 cup sugar
1-2 apples peeled and grated
1 pomegranate, peeled and seeded

Combine cranberries and sugar; let stand 2 hours. Whip cream and mix with marshmallows let stand for 2 hours.  Then combine these mixtures and add apple and pomegranate.  Can be done the night before serving.

Hollie's Yams

Beat together:
3 cups cooked mashed yams
1/2 cup white sugar
2 eggs
1/2 tsp salt
1/2 stick butter melted
1/2 cup milk
1 tsp vanilla

topping:
1/2 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/4 cup butter

Bake in 9x9 glass pan @350 for 20 min.

Thanksgiving Stuffing

1-2 bags Peppridge farms stuffing OR
Wonder bread with crust removed, cubed
2 cups Chicken broth
1-2 onions
celery, chopped
1-2 cans water chestnut, chopped
1-2 tsp. dried sage
1 cube butter

Saute onions and celery in 1 cube of butter. Add chopped water chestnuts, chicken broth, and sage. Pour mixture over bread crumbs, may need to add more chicken broth. Sprinkle with salt, pepper, and more sage if needed. Place in Pyrex dish and bake for 30 min. @ 325, covered.