Thanksgiving Recipes

Just wanted to share a couple wonderful recipes that were hits for Thanksgiving - some family favorites and some new. We enjoyed our Thanksgiving meal with family, and then had a leftover night Friday night with some of our neighbors. Everyone brought a "specialty" they had prepared - it was great! You can't get too much Thanksgiving food!

GRAMMY'S CRANBERRY-APPLE RELISH

My grandma always prepared this for Thanksgiving - it is delicious and so pretty in a cut-glass bowl!

1 lb. cranberries
3 oranges (some rind)
1 large can crushed pineapple
3 red apples
3 tablespoons lemon juice
2 cups sugar

Mix cranberries, oranges, and pineapple in food processor with metal blade. Remove to a bowl. Core and slice apples - squirt with lemon juice. Use grater blade to grate apples and transfer to the bowl with the cranberries. Add sugar and stir - keeps 1 week in refrigerator.

PHYLLO WRAPPED ASPARAGUS

I got this recipe from my vegan daughter - easy and delicious! There was none leftover, and since it's a vegetable, that made me feel good.

Recipe courtesy Paula Deen

Ingredients

* 8 or 9 asparagus spears, depending on size
* 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
* 1/4 cup butter, melted
* 1/4 cup finely grated Parmesan

Directions

Preheat oven to 375 degrees F.

Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.