My partner and co-author of this column, Jeanne Adams and I have put this series of Thanksgiving recipes in the newspaper several times over the years. Many people have thanked us for this menu which will run for the next four weeks. We hope that you will clip these recipes and keep them in your Capt. Dick's cookbook.
(make the day before)
1 (64 oz) pkg. frozen family size mixed fruit (we found this at Publix)
1 (15 oz) can chunky mixed fruit with juice
1 (20 oz) can pineapple chunks with juice
1 (4 oz) pkg. frozen blueberries
3 bananas - sliced
1 (8 oz) can mandarin orange slices
1/2 of a (7 oz) pkg. shredded coconut
Mix all ingredients together and refrigerate covered to meld the flavors.
Fresh Cranberry Sauce
(make two days before)
1 (12 oz) bag of fresh cranberries
1 cup water
1 cup sugar (or more to taste)
Wash the cranberries.
Bring the water to a boil and then add the cranberries and sugar. Cook for 10 minutes or until the skins pop. Skim off the white froth and let cool. Refrigerate until ready to serve.
Sweet Potato Casserole
(make the day before and
refrigerate until time to bake)
3 cup cooked and mashed sweet potatoes
1/2 cup sugar
8 oz. cream cheese - softened
Dash of salt
Using a mixer, mix the cream cheese, sweet potatoes, eggs and sugar, in that order. Place in a buttered casserole dish. Make the topping and put on top of the sweet potato mixture. Drizzle with 1/2 cup of melted butter and bake at 350 degrees for 30 minutes.
1 cup chopped pecans
1 cup crushed corn flakes
1/2 cup brown sugar
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick's Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.