8 Special Recipes LG Seniors Recommend for Thanksgiving

Every dining table at each Laureate Group community is considered the family table. Both meals and memories are dished out in generous servings every day among our seniors, allowing another chance for us to get to know them even better.

In honor of Thanksgiving, we've gathered 8 recipes from Laureate Group seniors and their families. These recipes represent treasured memories which reach back to almost 100 years. Some recipes are family keepsakes, and some are brand new. They all reflect the love of good cooking and happy kitchens!

Tip: These special recipes would make great last-minute additions to any Thanksgiving table. Give one a try!


1. RAISIN COOKIES

Cover raisins with water and boil 5 minutes. Add soda and cool. Cream shortening and sugar; add eggs and beat well. Combine dry ingredients and add to creamed mixture alternately with raisin/water mixture. Add vanilla and nuts. Drop on greased cookie sheet. Bake 12 minutes at 400 degrees. - S.B.

  • 2 C. RAISINS
  • 1 C. WATER
  • 1 C. SHORTENING
  • 2 C. SUGAR
  • 3 EGGS
  • 4 C. FLOUR
  • 1 TSP. BAKING POWDER
  • 1 TSP. SODA
  • 2 TSP SALT
  • 1 AND 1/2 TSP. CINNAMON
  • 1/4 TSP. ALLSPICE
  • 1 TSP. VANILLA
  • 1/2 C. CHOPPED NUTS

 

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2. CHEESE KUGEL

Boil noodles; drain and rinse. Add sour cream and cottage cheese. Add remaining ingredients. Turn into well greased ring mold or rectangular baking dish. Sprinkle with cracker crumbs, if desired. Bake 30 minutes at 375 degrees or until lightly browned on top. - N.A.

  • 3 C. BOILED EGG NOODLES
  • 3/4 C. SOUR CREAM
  • 1 C. COTTAGE CHEESE
  • 2 EGGS
  • 1/4 TSP. SALT
  • DASH OF PEPPER
  • 4 TBSP. BUTTER, MELTED
  • 3 TBSP. DRY CRACKER CRUMBS (OPTIONAL)

 

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3. BAKED PORK CHOPS WITH STUFFING

In large frying pan, brown chops in oil. Place chops in shallow baking dish. Lightly mix together bread, onion, butter, 1/4 cup water and poultry seasoning. Place mound of stuffing mixture on each chop. Blend soup with 2/3 cup water. Pour soup over stuffing and chops. Bake, uncovered, at 350 degrees approx. 1 hour or until meat is tender. - D.H.

  • 8 PORK CHOPS
  • 2 TBSP. OIL
  • 4 C. (4 SLICES) SOFT BREAD CUBES
  • 1/4 C. CHOPPED ONION
  • 1/2 C. MELTED BUTTER
  • 1/4 C. WATER
  • 1/2 TSP. POULTRY SEASONING
  • 2/3 C. WATER
  • 2 CANS (10 1/2 OZ. SIZE) CREAM OF MUSHROOM OR GOLDEN MUSHROOM SOUP

 

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4. OLD FASHIONED SPICE CAKE

Mix in order given. Pour into greases 13 x 9-inch pan. Bake at 350 degrees until toothpick comes out clean. - C.E.

  • 1/2 C. SHORTENING
  • 1/2 C. BROWN SUGAR
  • 2 EGGS, BEATEN
  • 1 C. SOUR MILK
  • 1 TSP. BAKING SODA
  • 1/3 C. MOLASSES
  • 2 C. FLOUR
  • 1/2 TSP. EACH: ALLSPICE, CINNAMON, CLOVES, AND NUTMEG
  • 1 C. RAISINS

 

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5. GINGER CRINKLES

Thoroughly mix dry ingredients. Mix oil, sugar and molasses; add to dry ingredients. Form small balls (walnut size). Roll in sugar and place on ungreased cookie sheets 2-inches apart. Bake 15 minutes at 350 degrees. - M.T.

  • 2/3 C. OIL
  • 1 C. SUGAR
  • 1 EGG
  • 2 C. FLOUR
  • 2 TSP. BAKING SODA
  • 1/2 TSP. SALT
  • 1 TSP. CINNAMON
  • 1 TSP. GINGER
  • 1/4 C. MOLASSES

 

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6. CRANBERRY RELISH

With electric mixer, whip cranberry sauce and whole cranberries. Mix in pineapple and oranges by hand. If too sweet, add a few drops of lemon juice. - J.H.

  • 1 CAN CRANBERRY SAUCE
  • 1 CAN (22 OZ.) CRUSHED PINEAPPLE IN JUICE
  • 1 (11 OZ.) CAN MANDARIN ORANGES, DRAINED,
  • CHOPPED WALNUTS (OPTIONAL)
  • 1 CAN WHOLE CRANBERRIES

 

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7. MEAT AND POTATO PIE

Mix ground chuck, eggs, crumbs, and soup. Press into pie plate. Bake at 350 degrees for 45 minutes. Drain grease. Add potatoes, soup, cheese, and bacon on top. Place back in oven 15 minutes or until cheese melts well. - P.B.

  • 1 1/2 LB. GROUND CHUCK
  • 2 EGGS
  • 1/2 C. BREAD CRUMBS
  • 1/2 CAN MUSHROOM SOUP
  • 2 C. MASHED POTATOES
  • 1/2 CAN CREAM OF MUSHROOM SOUP
  • 1 C. GRATED CHEESE
  • 5 SLICES BACON, FRIED AND CRUMBLED

 

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8. TURKEY CRUNCH

Combine turkey and next 6 ingredients in buttered 2 quart casserole. Blend soup and milk; pour over turkey mixture. Sprinkle noodles around edge. Bake 40 minutes at 325 degrees. - E.R.

  • 3 C. DICED TURKEY
  • 4 OZ. CAN MUSHROOM PIECES, DRAINED
  • 1/2 C. CHOPPED CELERY
  • 1/4 C. CHOPPED ONION
  • 1/4 C. CHOPPED GREEN PEPPER
  • 2 OZ. JAR PIMIENTOS, DRAINED AND CHOPPED
  • 1/4 TSP. POULTRY SEASONING
  • 2 CANS (10 1/2 OZ. SIZE) CREAM OF MUSHROOM SOUP
  • 2 CANS MILK
  • 3 OZ. CAN CHOW MEIN NOODLES

For more cooking tips, special recipes, or more information on how Laureate Group seniors dine, visit our From Our Chefs blog page!