Spinach Puffs

Serving: 12 puffs

Ingredients

1. Frozen Chopped Spinach - 14.5 oz package

2. 2 Puff Pastry Sheets - 17.3 oz package

3. 2 Eggs

4. 1/4 cup of Minced Onions

5. 2 tablespoons of Olive Oil 

6. 1 teaspoon of Crushed Garlic

7. All Purpose Seasoning to taste (I used Emeril's Original Essence)

Directions

1. Pre-heat oven to 400 degrees

2. Squeeze all of the water out of the spinach in order to prevent soggy puffs.
3. In a mixing bowl, stir spinach, minced onions, olive oil, and crushed garlic.
4. Season to taste with your all purpose seasoning.
5. Mix in 1 egg.
6. Spray your 12 muffin cup tin (or lightly dab  with olive oil) to prevent puffs from sticking.
7. Slice your puff pastry into squares and place inside each muffin cup allowing the corners to stick up.
8. Fill each cup with spinach mixture.
9. Fold over the puff pastry ends.
10. Beat second egg in a bowl and brush on top of the puff pastry to give a nice gloss.
11. Put spinach puffs in the oven for 25 minutes.

~Happy Thanksgiving~

Corn Soufflé

Serving:15-20

Ingredients: 

1. 3 cans of whole corn 

2. 3 cans of cream corn 

3. 7 eggs

4. 3 1/2 tablespoons of sugar

5. 1 teaspoon of salt

6. 1 cup of non-dairy creamer or milk 

7. 3 tablespoons of margarine or butter 

Directions: 

1. Pre heat oven to 350 degrees.

2. Grease a 9x13 baking pan with 1 tablespoon of margarine or butter. 

3. Place the whole corn and cream corn in a large bowl.

4. In a separate bowl, whisk eggs and then combine with corn.

5. Add sugar, salt, and creamer to the mixture.

6. Pour mixture in a baking pan. 

7. Sliver remaining margarine and place on top of mixture. 

8. Bake for approximately 1 hour and 45 minutes or until golden brown. 

Apple Cranberry Crumble

Serving: 6

Ingredients:

1. 3 green apples

2. 1 1/2 cup cranberries

3. 1 cup brown sugar

4. 1/2 cup flour 

5. 3/4 cup oats

6. 7 tablespoons margarine

7. 1 tablespoon cinnamon   

Directions:

1. Preheat the oven to 375 degrees. 

2. Spray the bottom of pan with cooking spray.

3. Cut the apples into bit size cubes.

4. Mix the cranberries and apples together and place in bottom of the pan. 

5. In a bowl, mix together the brown sugar, flour, oats, margarine, and cinnamon. 

6. Pour the mixture over the apples and cranberries and place in oven for 30 minutes.

7. Remove from the oven and let cool.

~Happy Holidays~ 

Cranberry Sauce

Serving: 6

Ingredients

1. 12 oz. of cranberries

2. 1 cup sugar

3. 1 cup water 

4. 11 oz. can of mandarin oranges (drained)

5. 2 tablespoons of fresh orange rind 

Directions

1. Wash cranberries thoroughly

2. Add water and sugar to saucepan and bring to boil

3. Once the water begins to boil, add cranberries, mandarin oranges, and fresh orange rind

4. Return to boil and let simmer for one hour, stirring occasionally
5. Let cool and refrigerate until ready to serve!  

Serve as a side dish as part of your Thanksgiving meal! 

Pecan Latkes

**We decided to develop a "Thanksgivukkah" recipe using the Manischewitz Potato Pancake Mix in response to the Manischewitz Recipe Contest.  We'd appreciate all of your votes as each one will make us one step closer to winning.  Clicking here will take you directly to the voting page.
~Happy Holidays~

Serving: 20 latkes

Ingredients

1. One 6-ounce box of Manischewitz Potato Pancake Mix

2. 1 cup of pecans

3. 2 large eggs

4. 1 pinch of salt

5. 1 cup of cold water

6. 1 cup of vegetable oil

Directions

1. In a medium bowl, beat two eggs.

2. Add a pinch of salt.

3. Add 1 cup of cold water and mix well.

4. Stir in contents of Manischewitz package and mix.  Allow batter to thicken for 3-4 minutes.  Mix again.

5. Place pecans in a blender and mix until finely chopped.  Add the pecans to the potato mix.  

6. On a medium-high heat, drop a spoon size of the potato mixture into the frying pan.  Make sure the latkes are flat and spaced out in order to evenly cook.  

7. Once the bottom of the latkes are brown, flip over and repeat process. 

8. Continue to add vegetable oil when needed for your additional batches.  

9. When latkes are ready to be taken out of the frying pan, have a plate ready to place the latkes on.  It is best to have a paper towel underneath the latkes in order for the excess oil to be soaked out.  

This dish is best served with applesauce and/or sour cream.