Dear Joyce: For Thanksgiving:
2/3 cup shortening
3/4 cup maple syrup
1/2 cup milk
1-1/2 cups flour
1-1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. allspice
1 cup canned pumpkin
1 (8 oz.) crushed pineapple, drained
1 (8 oz.) pkg. cream cheese, softened
1/4 cup butter, softened
1-1/2 cup powdered sugar
In large mixing bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after addition (mixture will look curdled). Beat in syrup and milk. Combine flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
Fill paper lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Cool 10 minutes before removing to wire rack to cool completely.
For frosting: In small bowl, beat cream cheese and butter until fluffy. Add powdered sugar, beat until smooth. Frost cupcakes. Makes 16.
Mango cranberry sauce
1 (16 oz.) can whole berry cranberry sauce
3 tangerines, peeled, seeded and chopped
1 medium mango, peeled and diced
1 cup diced fresh pineapple
1/4 cup finely chopped red onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
In large bowl, combine all ingredients. Cover and refrigerate until serving. Makes 4-1/2 cups. Billings fan, via email.
Dear fan: Thank you for finding some lovely and unusual recipes for Thanksgiving.
Dear Joyce: Here's handy recipes for turkey leftovers.
1 cup finely chopped green onions
1 cup finely chopped carrots
1 cup finely chopped celery
1/4 cup butter or margarine, melted
1/4 cup flour
2 cups chicken broth
2 cups half and half
1-1/2 cups (6 oz.) shredded sharp cheddar cheese
1/4 tsp. salt
1/8 tsp. pepper
Dash ground red pepper
Saute onions, carrots and celery in butter until tender. Reduce heat to low, add flour stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth and half and half; cook over medium, stirring constantly, until mixture is thickened and bubbly. Reduce heat to low. Add turkey and remaining ingredients. Cook, stirring, just until cheese melts. Yield: 7 cups.
1/4 cup margarine or butter
1/2 cup chopped onion
1 cup cooked green beans
3 cups diced cooked turkey
1/4 cup chopped pimento
1 (10 oz.) can cream of celery soup
1 cup sour cream
4 cups cooked elbow macaroni
Chopped fresh parsley
Melt margarine in large skillet. Saute onion until lightly browned. Add green beans, turkey and pimento. Stir in soup, sour cream and macaroni; toss lightly. Pour into greased 2 quart casserole. Bake at 350 degrees for 25-30 minutes or until bubbly. Sprinkle with parsley before serving. Makes 6 servings.
1/4 cup butter or margarine
2 tbsp. finely chopped onion
1 cup sliced mushrooms
1/4 cup dry white wine
4 tbsp. grated Parmesan cheese
8 generous slices white turkey meat
Saute onions and mushrooms in butter until golden brown. Stir in wine and 2 tbsp. Parmesan cheese. Place turkey slices on heatproof platter; top with cooked onion and mushrooms, sprinkle with remaining cheese. Place under broiler until cheese gets lightly browned and turkey is heated through, about 5-8 minutes. Serve immediately. Makes 4 servings. I add a little more cheese. Adeline, Columbus.
Dear Adeline: Perfect timing and easy ways to give leftovers a new look. Thank you.
Please send recipes and requests to Just ask Joyce, in care of The Billings Gazette, P.O. Box 36300, Billings, MT 59107 or email to firstname.lastname@example.org.