Makes: 12 servings, 1/2 cup each

1 can (10-3/4 oz.) condensed cream of chicken soup

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (32 oz.) frozen Southern-style hash browns, thawed

1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

2 cups RITZ Toasted Chips Cheddar, crushed (about 1 cup crumbs)

2 Tbsp. butter, melted

PREHEAT oven to 350°F. Combine soup and sour cream in large bowl. Add potatoes and cheese; mix well.

SPOON mixture into 13x9-inch baking dish. Combine crushed chips and butter; sprinkle evenly over potato mixture.

BAKE 50 min. or until heated through.

A classic tradition for Thanksgiving day.

Ingredients:

1 cup chopped onion
2 tablespoons all-purpose flour
1 cup milk
1/2 to 3/4 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1 tablespoon white sugar
1/2 teaspoon salt
1 pound frozen cut green beans, thawed
2 cups stuffing mix

Directions:

1 Place thawed green beans in a 13X9 inch glass pan.
2 Sauté onions in a large frying pan. Add flour, stir. Gradually add milk, bring to a boil. Add cheese, sour cream, sugar, and salt. Cook till thickened and cheese is melted. Pour mixture over green beans. Top with stuffing mix.
3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Makes 8 -10 servings

6 lb Turkey
1/2 c Oil
1/2 c Soya sauce
2 T Honey
1 1/2 t Ground ginger
1 1/2 t Dry mustard
2 ea Cloves garlic, minced

Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30 minutes,turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes.

5 lb Ham; boneless
2 c Honey
1/3 c Cider vinegar
2 c Brown sugar; packed
2 ts Ground cloves
2 ts Ground cinnamon

Combine all ingredients except ham, well. Over low heat, heat sauce to just before boiling point. Remove from range. Slice ham halfway through into desired thickness for servings. Tie with string and place in a roasting pan. Pour sauce over ham, cover and marinate in the fridge for 24 hours. Two hours before baking, remove from fridge to bring to room temperature. Bake at 275*F for about 1 hour (or more) to heat through. Glaze top under broiler if desired. **Basting is recommended while cooking. **Carefully monitor while under broiler so as not to burn.

cups fresh broccoli florets

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

2 cups MINUTE White Rice, uncooked

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

1-1/2 Tbsp. butter

10 RITZ Crackers, crushed

2 Tbsp. KRAFT 100% Grated Parmesan Cheese

BRING broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 min. Stir in VELVEETA; cover. Let stand 5 min. Stir until VELVEETA is completely melted. Spoon into microwaveable serving bowl; cover with plastic wrap. Refrigerate up to 24 hours.

MEANWHILE, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 min. or until golden brown, stirring frequently. Cool completely. Stir in Parmesan cheese. Spoon into resealable plastic bag; seal bag. Store at room temperature up to 24 hours.

VENT plastic wrap covering broccoli mixtureby poking a few holes in the top. Microwave on HIGH 5 to 6 min. or until heated through; stir. Sprinkle with cracker crumb mixture. Microwave, uncovered, an additional 2 to 3 min. or until heated through.

If you want a change, I often add boneless skinless chicken breasts and bake in the oven for around thrity minutes or until the chicken is done. Great stuff.

http://www.kraftfoods.com/kf

Sweet, rich an crunchy. A lovely addition to your feast. My sister makes this almost every Thanksgiving.

Ingredients:
1 (40 ounce) can sweet potatoes
1 cup white sugar
2 eggs
1/3 cup milk
1 teaspoon vanilla extract
1 cup brown sugar
1 cup chopped pecans
1/3 cup all-purpose flour
2/3 cup melted butter

Directions:

1 Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart baking dish.
2 Heat, drain and mash sweet potatoes. Combine with them with the white sugar, eggs, 1/3 cup of the melted butter, milk and vanilla. Place in the prepared baking dish.
3 In a separate bowl combine the brown sugar, chopped pecans, flour and 1/3 cup of the melted butter. Sprinkle over the top of the sweet potato mixture. Bake at 350 degrees F (175 degrees C) for 35 minutes or until a knife inserted near the center comes out clean.

Thanksgiving is one of my favorite holidays. I have included many of my favorite things about Thanksgiving on the following pages. Enjoy your visit.

Do you know who to thank?
My feelings about what is really important about this holiday.

Abraham Lincoln's Thanksgiving Proclamation

Recipes
Some of my favorites and some new ones that I am going to try this year. there are three pages of these recipes.

How to prepare fresh pumpkin
You haven't had pumpkin pie until you have had pumpkin pie made with 'real' pumpkin

Poetry
All kinds of fun things.

Jokes