Thanksgiving Recipes!

Thanksgiving is just around the corner, so we wanted to share some of our favorite Turkey Day recipes with you.  We hope you and your family have a very Happy Thanksgiving!

Cranberry and Apple Stuffing

Submitted by: Sharyn from Glenn Jones Ford

I have been making this for over 30 years and still love it!  My children and their friends still love it, too!  This is the best dressing ever, hope you like it too!

1 lb. whole cranberries
1 cup sugar
1 cup butter or margarine
1/3 cup finely chopped onion
2 pkgs (7 oz. each) Pepperage Farm stuffing (crumbled not cubed)
1 cup diced apples
1 cup water
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ground mace

Heat cranberries with sugar, stirring until sugar dissolves.  Continue cooking while mashing berries with a fork, about 5 minutes, or until most berries are crushed; set aside.
Melt butter in a large saucepan.  Saute onion lightly.  Stir in cranberries and remaining ingredients.
Stuff and truss turkey and roast according to directions.

Makes about 12 cups of stuffing or enough for a 12-16 pound turkey.


Sweet Potatoes

Submitted by: Sharyn from Glenn Jones Ford

This is one of our Thanksgiving favorites!

6 cups sweet potatoes (about 6 large)
1/2 cup sugar
1/2 cup butter
2 large eggs, beaten
1/2 teaspoon vanilla
1/3 cup milk

Topping:
1/3 cup butter
1 cup light brown sugar
1/2 cup flour
1 cup chopped pecans

Preheat oven to 350 degrees.  Mash cooked sweet potatoes.  Mix sugar, butter, eggs, vanilla and milk into potatoes.  Put into a 13 x 9 baking dish.  Make topping by mixing topping ingredients together.  Sprinkle over top of sweet potato mixture.  Bake for 25 minutes. 


Cranberry Salad

Submitted by: Sharyn from Glenn Jones Ford

1 pkg. fresh cranberries
2 oranges
2 apples
1/2 lemon
Zest from 1/2 orange
2 stalks celery
Walnuts
1 can crushed pineapple
1 large box cherry Jello
1 1/2 cups sugar

Grind cranberries.  Cut apples into small pieces.  Cut orange pieces into thirds.  Use pineapple juice and water for liquid in Jello (only use 1/2 of liquid box requires).

Mix all ingredients together and place in Jello mold or cake pan overnight.

Calico Beans

Submitted by: Bobbi Culp

These beans are great to bring to parties...try them for your next potluck!

1 Medium Onion

1lb Hamburger

½  lb Bacon

½  cup Catsup

1 Tbs Salt

¾  cup Brown Sugar

1 tsp Mustard

2 Tbs Vinegar

1 #2 can Pork & Beans

1 #2 can Kidney Beans

1 #2 can Ranch Style Beans

Brown onion, bacon and hamburger (break into cubes).

Put into casserole dish and add remaining ingredients. Mix well. Bake 45 minutes at 350 degrees.

Butterscotch Apple Dip

Submitted by: Kathy Jones

This recipe is a favorite for fall entertaining.  It is great served with any kind of apple.

1 14-ounce can sweetened condensed milk

1 cup butterscotch chips

¼ teaspoon salt

2 teaspoons white vinegar

½ teaspoon cinnamon

Cook in heavy sauce pan over low heat milk, chips, and salt until melted.  Remove from heat.  Stir in vinegar and cinnamon.  Serve warm with apple wedges.  Then refrigerate.

Congrats Kimmie!

Our own Parts & Service Director at Glenn Jones Ford in Casa Grande, Kim Salazar, was named one of Pinal Ways' People of 2010!  We completely agree; she is most certainly a 'service guru'!  Kimmie likes to be hands-on with her work, eager to distribute job tickets to the right technician for the job.  She has won the prestigious Ford Employee Excellence Award for two years in a row!  Pick up a copy of Pinal Ways to read all about her (she's on page 22 of the Autumn 2010 issue).  Or better yet, stop into the dealership and meet her in person!

Praline and Cream Pumpkin Pie

Submitted by: Wendy Jones

This recipe is perfect for autumn entertaining!  It's delicious!

Ingredients:
1 1/4 cups of graham cracker crumbs

3 tablespoons sugar

1/3 cup melted butter

2 8-ounce packages of cream cheese

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

2 cups canned pumpkin

1 14-ounce can sweetened condensed milk

2 eggs

3 teaspoons pumpkin pie spice

1 egg

2 tablespoons light brown sugar

2 tablespoons light corn syrup

1 tablespoon melted butter

1 cup chopped pecans

1 8-ounce container whipped cream (optional)

Instructions:
Preheat oven to 350 degrees. Combine graham cracker crumbs and sugar in a medium-size bowl. Stir in melted butter and mix until well blended. Press into an ungreased 10-inch deep-dish pie plate. Set aside.

In a medium size bowl, mix cream cheese, sugar, and vanilla until well blended. Add eggs and blend well. Pour cream cheese mixture over pie crust and set aside.

In a large mixing bowl, mix pumpkin, sweetened condensed milk, and eggs until blended. Stir in pumpkin pie spice. Pour pumpkin mixture over cream cheese. Bake at 350 degrees for 40 to 45 minutes.

In a small bowl, blend together egg, brown sugar, corn syrup, butter, and pecans. Spread over baked pie and place back in oven for 10 minutes. Cool pie completely before cutting. May top with whipped cream.

Help us help our community

The holidays are nearly upon us and there is a large need for non-perishable goods in our community.  Because of this great need, we’re hosting a food drive to benefit the Wickenburg CAP office.  We’re collecting “truckloads” of canned food to help those in need.  Drop off your canned food donations to Jones Ford in Wickenburg to receive avoucher for a FREE car wash!  Together we can make a huge difference in our community-let's fill up their cupboards! 

 

Baked Salmon

You've gotta try this recipe even if you don't like salmon.  It turns those who dislike fish into fish-lovers!  Delicious!

Baked Salmon

From: Kathy Jones

Ingredients:

1 T butter, melted

3 Tablespoons Dijon mustard (course ground)

1½ Tablespoon honey

¼ cup bread crumbs

¼ cup finely chopped pecans

4 teaspoons minced Italian parsley

4 salmon fillet pieces (about 6 ounces each)

salt and pepper

Instructions:

Mix butter, mustard, and honey.  Mix crumbs, pecans and parsley (whiz them in a mini chopper).  Lightly season the salmon with salt and pepper on lightly greased baking sheet (I use broiler pan).  Spread salmon generously with mustard mix and sprinkle the crumbs on top.  Bake in 450° oven until just cooked through, 10-15 minutes.  Serve with lemon wedges.