Enrichment Night Cooking Group

This month's theme was Thanksgiving Sides.  It was awesome!!  We ate and ate and were stuffed.   I don't have all the recipes yet, but if there's one you want, let me know and I'll hunt it down.  Here's what we had.  Zucchini Casserole (me), Red Cabbage (Portia), Pumpkin Dessert (Cyndi), Cranberry sauce (Celina), Crescent Rolls (Andrea from Lisa), Green Bean Casserole (Holly), Zucchini with Parmesan (Steph), Broccoli Casserole (Terri Helms),

Here is my recipe for Zucchini Casserole. I diced the vegetables this time, instead of slicing or shredding and it was great.

ZUCCHINI CASSEROLE

1 box stuffing
5-6 cups thinly sliced or shredded zucchini
1 can cream of chicken soup
1/4 cup chopped green onion
1 cup sliced or shredded carrots
1 cup sour cream
1/2 cup butter

Preheat oven to 350 degrees. Melt butter, stir in stuffing mix. Spread 2/3 of the stuffing mixture in the bottom of a casserole dish. If desired, sautee or par boil onions, zucchini and carrots to soften. Stir with the soup and sour cream. Pour over stuffing and then top with remaining stuffing. Bake for 45 minutes.


LION HOUSE CRESCENT ROLLS
from Lisa's foodie blog


2 tablespoons yeast
2 cups water warm
1/3 cup sugar
1/3 cup butter, melted
2 teaspoons salt
2/3 cup dry milk powder
1 egg
5 1/2 cups flour
melted butter

Warm water to between 105 and 115 degrees. Mix yeast, water and 1 tsp of the sugar and let stand 5 minutes. Add the rest of the sugar, butter, salt, dry milk, egg, and 2 cups of the flour. Beat together till smooth. Gradually add remaining flour till soft dough is formed. Turn onto a lightly floured surface and knead till smooth and elastic. (It takes me about 15 minutes.) Place in greased bowl; cover and let rise till double in bulk. Punch down; divide into thirds. Roll out one-third of dough into circle; cut into 12 pie-shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter (or margarine). Let rise till double. Bake at 400 degrees F. for 15 minutes. Makes 3 dozen rolls.

PUMPKIN PIE CAKE

1 (29 oz.) Can pumpkin
4 eggs
1 can evaporated milk
1 1/2 Cups sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 package yellow cake mix
1 cup melted butter
1 cup chopped pecans

Mix the first 7 ingredients. Pour into an ungreased 9 x 13 pan. Sprinkle dry cake mix over mixture and then pour melted butter over the top. Sprinkle with pecans.   Bake at 350 for 1 hour. Let cool and then refrigerate. It's great warm or cold. Serve with whipped cream if desired.