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Give than for something different


Ready for the holiday season but not looking forward to the same old Tanksgiving fare? Here are some recipes that will preserve the traditional feel of your celebration while adding a little variety to the spread.


Savory & Sweet Potato Grits


2 cups water 2 cups milk 1 cup grits (not fast-cooking) 2 medium sweet potatoes, peeled and grated


Coarse salt 1/4 teaspoon ground ginger 1 teaspoon chipotle chili powder 1 tablespoon unsalted butter 1 cup grated pepper jack cheese


In a large saucepan, combine water and milk. Bring to a gentle boil over medium-high heat. Slowly add grits, whisking constantly. Add sweet potato. Season with salt and decrease heat to low. Simmer, stirring oſten, until grits are creamy and thick (approximately 45-60 minutes). Taste grits and sweet potato to make sure both are cooked and tender. Add ground ginger, chipotle chili powder and butter. Fold in cheese. Taste and adjust seasoning accordingly.


Copper Penny Salad 2 pounds carrots, peeled


½ cup sugar ¼ cup salad oil


¾ cup apple cider vinegar Green pepper, diced


Pumpkin Crisp 1 small onion, diced


1 tablespoon prepared mustard 2 teaspoons Worcestershire sauce 1 small can tomato soup


Slice carrots ¼ inch thick and cook until just tender. Drain and


combine with remaining ingredi- ents in a bowl. Allow to


marinate overnight in the refrigerator before serving.


15-ounce can pumpkin (not pie filling)


12-ounce can evaporated milk 3 eggs


1 cup sugar 4 teaspoons pumpkin pie spice 1 yellow cake mix ¾ cup of melted butter


Combine the first five ingredients and pour into a greased 9 x 13 baking dish. Sprinkle cake mix evenly over pumpkin mixture, then pour melted butter over cake mix. Bake at 350 degrees for approxi- mately one hour.


Brussels Sprouts with Bacon & Walnuts


5 strips of bacon, diced 1/2 cup walnut pieces 4 cups Brussels sprouts Salt and pepper to taste 1 tablespoon white balsamic vinegar


Preheat oven to 400 degrees. Trim ends of sprouts and cut larger ones in half. Heat a large, oven-proof skillet to medium. Add bacon and walnuts and sauté until bacon is crispy. Remove bacon and wal- nuts to a dish. Add sprouts, salt and pepper to skillet. Roast in the oven for 20-30 minutes, tossing sprouts halfway through. Remove from oven, combine bacon and walnuts with sprouts and return to oven to roast for 10 more minutes. Remove from oven, drizzle with vinegar, toss and serve. If you do not have white balsamic vinegar, you can substitute one tablespoon of white wine vinegar and ¼ tea- spoon of sugar. Just be sure to dissolve the sugar in the vinegar first.


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