Pickled Cucumbers and Red Onion

These are a delicious taste of Scandinavia. My Dad always had bowl of pickled cucumbers in the fridge every summer.
From: Tyler Florence
1 Burpless cucumber (or English)
1/2 small red onion
2 T fresh picked dill sprigs
1 1/2 c. white vinegar
1 c. sugar
5-6 allspice berries
Directions:
Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bolw with the dill sprigs and a pinch of salt while you prepare the pickling solution.
In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

Herb and Apple Stuffing

This has become my favorite stuffing recipe.
From: Food Network
Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
2 hr 30 min
Level:
Intermediate
Serves:
8 to 10 servings
16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional
Preheat oven to 300 degrees F.
Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
Place the stuffing into the main cavity of the turkey and into the neck of the bird.. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

Parmesan Baked Potatoes

From: Cindy Hurst
6 T butter, melted
3 T. grated parmesan cheese
8 medium unpeeled red potatoes, halved lengthwise
Pour butter into a 13 x 9 pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered at 400 for 40-45 minutes or until tender. Grate more cheese over the top and sprinkle with parsley.

Dutch Oven Cheese Potatoes

Tom has become a dutch oven chef when we go camping. We love to go camping with Missy and Jedd's family.These potatoes are always a hit!
1 lb. chopped bacon
3 onions (chopped)
2 lbs. frozen hashbrowns
16 oz. grated cheese
1 pt. sour cream
salt and pepper
Fry bacon, drain fat. Cook onions, add potatoes, cook at 350 (12 coals on top, 8 on bottom), 30 minutes.
Stir in sour cream and cheese. Heat through.

Candied Yams

My Mom or Dad always made these for Thanksgiving dinner.
From: Grandpa Gabe
4-6 yams
Cut 1" thick, steam for 20 min or so, then peel.
Put in baking dish and cover with sauce:
1 1/2 c. brown sugar
3/4 c. buter
2 T water
Boil for 2-3 min. Pour over yams. Bake for 1/2 hour at 350°F

Rot Kohl

This is a staple of the Octoberfest every year.

From: Cindy Gabrielsen
1/4 c. butter
1/2 tsp. onion
1/3 c. sugar
3 lb. red cabbage
1 apple peeled and sliced
1/4 tsp. salt
1/2 c. water and stock
1 tsp. flour
3 T. vinegar
Melt fat, fry onion and sugar, add cabbage, salt, apple and stock. Cook for 30 minutes until soft. Blend in flour and add vinegar and more water if necessary.