COFFEE-MATE® CARAM EL APPLE
TRY ALL FIVE SEASONAL FLAVORS
STIR IT UP WITH COFFEE’S PERFECT MATE
Now available for a limited time.
THANKSGIVING RECIPES
W H AT TO
M AKEAHEAD
H O W T O
DOUBLE
ALTERNATE
COOKING METHOD
H O W TO
LIGHTEN
Fresh
Citrus and
Cranberry
Salad
Relish can be prepared up
to ? days ahead. Store,
covered, in refrigerator.
Double all
ingredients. Follow
instructions
provided.
Butter-
head
Salad with
Smoky
Ranch
Dressing can be prepared
up to
2
days ahead. Store,
covered, in refrigerator.
For
16
servings,
double all
except
the dressing.
Follow instructions
provided.
Use reduced-
fat sour
cream and
mayonnaise
in dressing.
Spinach
Salad with
Brie Toast
Dressing can be prepared
up to
2
days ahead. Store,
covered, in refrigerator.
Toast pumpkin seeds and
bread up to i day ahead
and store, covered.
Double all
ingredients. Follow
instructions
provided.
If oven is in use, place
toast topped with Brie
in hot oven. Bake until
Brie is melted.
Leave off Brie
Toast; reduce
sugar in
dressing to
2
tablespoons.
Potato -
Goat
Cheese
Gratin
Prepare through Step
3
. Cover and refrigerate
up to
24
hours. Let stand
at room temperature
20
min. before baking.
Proceed with Step
4
.
Prepare two recipes.
Bake one on top
rack, one on bottom,
switching places
halfway through
cooking time.
Mashed
Sweet
Potatoes
with
W hite
Cheddar
Prepare up to
2
days
ahead. Bake
40
to
45
minutes. Reheat apple-
onion mixture in
microwave.
Double all
ingredients. Follow
instructions
provided.
Boil potatoes
20
to
25
minutes. Heat through
mashed potato
mixture on stove top
for
15
minutes.
Use milk
instead of
whipping
cream. Leave
out cheese.
Velvet
Mashed
Potatoes
Prepare up to
3
days
ahead and rehear. Srir in
additional milk as needed.
Double ail
ingredients. Follow
instructions
provided.
Boil potatoes with
3
peeled garlic cloves on
stove top,
15
minutes
or until tender. Drain
and mash as directed.
Use
reduced-far
sour cream
and cream
cheese.
Green
Beans
with Lime
Toast bread and nuts
1
day ahead. Cook green
beans
1
day ahead; cover
and refrigerate.
Double all
ingredients. Follow
instructions
provided.
Steam green beans,
loosely covered with
plastic, in microwave
for
7
minutes.
Creamy
Brussels
Sprouts
Prepare up to
3
days
ahead. Add crumbled
bacon at the last. Reheat
in microwave oven
8
minutes, stirring twice.
Double all
ingredients. Cook
sprouts in
2
batches.
Return all back to
skillet. Add broth;
continue asdirected,
simmering
6
minutes.
Use
2
Tbsp.
olive oil in
place of
bacon and
drippings.
Leave out the
cream.
Roasted
Kale with
Red
Onions
Wash and chop kale up
to
2
days ahead. Store
in resealable bags in
refrigerator.
Double all
ingredients. Follow
instructions
provided.
Cook kale in large
Dutch oven (in
batches, if needed).
When slightly wilted
add garlic. Toss with
onions as instructed.
Leave out
the butter.
Toss kale with
just
2
Tbsp.
of oil before
roasting.
Double
Pumpkin
Pie with
Oat Crust
Prepare and freeze crust
1
month ahead. Prepare
pie up to
2
days ahead;
cover and refrigerate.
Prepare two
separate recipes.
Ginger-
Pumpkin
Meringue
Pie
Bake crust up to
1
day
ahead. Cool and wrap in
plastic. Prepare pie the
night before; loosely cover
and refrigerate.
Prepare two
separate recipes.
Pumpkin-
Chocolate
Cheese-
cake Pie
Prepare pie up to
2
days ahead; cover and
refrigerate.
Prepare two
separate recipes.
Use light
evaporated
milkand
reduced-fat
cream cheese.
NESTLÉ* and COFFEE-MATE
' are registered trademarks of
Société des Produits Nestlé S.A
., Vevey, Switzerland.
2 4 8 NOVEMBER 2008 BETTER HOMES AND GARDENS
