Three Recipes for Thanksgiving

recipes from my Aunt Kathy Freeman

Layered Cranberry Dessert
2 packages (3 oz. each) cranberry gelatin
1-1/2 cups boiling water
1 can (16 oz.) whole berry cranberry sauce
1-1/2 cups cold water
1-1/2 cups graham cracker crumbs
1/2 cup sugar, divided 1/2 cup butter, melted
1 package (8 oz,) cream cheese (softened)
1 carton (16 oz.) frozen whipped topping, thawed, divided
1 can (15 oz.) mandarin oranges, drained

1. In a large bowl, dissolve gelatin in boiling water.
2. Stir in cranberry sauce and cold water until blended.
3. Refrigerate for 45 minutes or until partially set.
4. Meanwhile, in a bowl, combine the cracker crumbs, 1/4 cup sugar and butter.
5. Press into an ungreased 13 x 9 x 2 inch dish.
6. Refrigerate until set.
7. In a small mixing bowl, beat cream cheese and the remaining sugar until smooth.
8. Fold in half of the whipped topping.
9. Spread over the crust.
10. Fold the oranges into the gelatin mixture; spoon over the cream cheese layer.
11. Refrigerate for 4 hours or until firm.



Cornbread Dressing
1 stick margarine
6 cornbread muffins
1 pkg. Pepperidge Farms cornbread stuffing
3 hard boiled eggs, cut up
3 stalks celery
1/2 small onion
Salt and pepper to taste
1/4 teaspoon poultry seasoning
2 cans chicken broth

1. Chop up celery and onion.
2. Cook with margarine and chicken broth until tender.
3. Mix all of the other ingredients in a large rectangular dish.
4. Add the celery, onion, and broth mixture.
5. If necessary add enough water to make the dressing real moist.
6. Cook in the oven at 350 degrees for 1 hour.




Green Gelatin
1 8 oz. pkg. Philadelphia Cream Cheese
2 pkgs. Gello lime jello (don't get Royal)
1 large can crushed pineapple (or 2 small)

1. Let Philadelphia Cream Cheese soften.
2. Make jello using 1 cup less water than the jello recipe calls for.
3. Let the jello begin to congeal.
4. Before it has congealed completely, add cheese & pineapple mix.
5. Refrigerate.