Thank�l W�k Recipe B�k

What you’ll need:1 Lb. of Brussels sprouts ½ bacon cut into small strips½ Lb. crushed walnuts

DirectionsCut off the end of the Brussels sprouts and remove the �irst layer of leaves. Cut Brussels sprouts into 4 sections.Cut bacon length wise into small stripsCrush walnut halves into smaller pieces

In a pan add bacon to medium �ire until bacon is halfway done.Add Brussels sprouts to pan with bacon and let it simmer. Mix bacon and Brussels sprouts a few times. Add walnuts in the end for just a minute. Cook until desire tenderness of Brussels sprouts and crispiness of bacon.

Bru�els Sprou� wi�Bacon & Walnu�

Submitted by Beatriz Gonzalez

Directions1. Preheat oven to 400 F degrees and grease a 9x13" baking dish (or other 3 quart baking dish). Add diced sweet potatoes to prepared dish.2. In a small bowl, combine melted butter, brown sugar, apple cider, bour-bon, cinnamon, salt, ginger, nutmeg and cloves (if using). Stir together until mixed.3. Add sugar mixture to sweet potatoes and toss to make sure all the sweet potatoes are coated.4. Bake, uncovered, for 40-45 minutes, stirring every 20 minutes, until potatoes are tender and caramelized.

What you’ll need 3 Lbs sweet potatoes - peeled and diced into about 1 - 1 1/2" pieces• 5 Tbsp butter - melted• 2/3 Cup light brown sugar - packed• 1/4 Cup apple cider• 2 - 3 Tbsp bourbon• 1/2 Tsp kosher salt• 1 Tsp ground cinnamon• 1/4 Tsp ground ginger• 1/8 - 1/4 Tsp ground nutmeg• Pinch of ground cloves - (optional)

Candied Yams

Submitted by Victoria Vickers

What you’ll need:1 Can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup1/2 Cup milk1 Teaspoon soy sauce1 Dash black pepper4 Cups cooked cut green beans1 1/3 Cups French's® French Fried Onions

1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

3. Bake for 5 minutes or until the onions are golden brown.

��n Bean Ca�erole

Submitted by Alejandra Alvaro, Original Recipe by Campbells

DirectionsToss the green beans into a large pot of chicken stock and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.

Cook the bacon in a large, heavy sauté pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and sauté until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and sauté until just fragrant, about 1 more minute. Add the reserved green beans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan and toss. Season with salt and pepper.

What you’ll need:2 1/2 Pounds green beans, trimmed32 Oz chicken stockKosher salt1/2 Pound bacon, roughly chopped1 Small yellow onion, �inely chopped3 Cloves garlic, mincedFreshly ground pepper

Bacon ��n Beans

Submitted by Robyn Mote

You will need:1 Turkey, about 16 lbs., thawed, cleanedDay 1Ingredients Marinade & Rub:• ½ Cup butter, melted• 2 Garlic cloves, mashed• 2 Tablespoons mustard• 1 Teaspoon salt• 1 Teaspoon ground pepper• 1-2 Cup Burgundy wine

Marinate the turkey:Mix marinade & rub ingredients, except the wine, into a paste. Rub the turkey with this paste. Place the turkey in a large baking dish and pour the wine all over the turkey. Cover tightly and allow it to marinate in the fridge overnight.

Day 2Sauce Ingredients:• 10-15 Roma tomatoes• 1 Onion, peeled and cut in quarters• 2 Garlic cloves, crushed and peeled• 1-2 Cups chicken broth• 1 5.5 Oz. jar pimento stuffed Spanish olives, drained• 1 2.5 Oz. jar capers, drained

Salvadorian Turkey Recipe

Submitted by Guadalupe Flores

Spice mix for the sauce:• 2 Tablespoons pumpkin seeds• 2 Tablespoons sesame seeds• 1/2 Teaspoon whole cloves• 3 Bay leaves• 1 Tablespoon oregano• 1 Dried guajillo chile, seeded• 1 Dried pasilla or ancho chile, seeded• 1 Teaspoon dried thyme• 1 Teaspoon ground cumin• 1 Teaspoon ground achiote or paprika• ½ Bar of chocolate abuelita

To make the sauce:1. Brush a skillet or grill pan with a little oil and grill the tomatoes whole, along with the onions and bell peppers. Set aside.2. Next, on the same oiled skillet, toast all the spices until they’re slightly brown and the aroma �ills your entire kitchen. Toasting the spices helps to intensify all the �lavors.3. Blend the tomatoes, onion, 2 garlic cloves, chocolate and toasted spices. *You may have to work in batches. Add chicken stock to thin out the sauce, about 1-2 cups. Season with salt and pepper to taste. 4. Cook on low-medium heat for 30 minutes, stirring occasionally.

Salvadorian Turkey Recipe Cont ’

Submitted by Robyn Mote

To roast the turkey:Preheat the oven to 350°F. Place the turkey breast side down along with marinade liquid in a roasting pan, but not on a rack. Bake for 1 hour, uncovered. Baste the turkey every 30 minutes with its own juices from the bottom of the pan. Add tomato sauce and cover with foil paper. Continue to baste turkey every 30 minutes for another 3 hrs. Pour the drained olives and capers over the turkey and into the sauce in the roasting pan during the last hour of cooking. Because this is a very tender and saucy turkey, it must be left in the roasting pan when serving. It may fall apart if you try to serve it whole on a platter. If you are lucky enough to have leftovers follow recipe below for the yummiest turkey sandwiches you will ever taste.

Salvadorian Turkey Recipe Cont ’

What you’ll need:Lb - Whole button mushrooms (stems removed)3 Cloves - Fresh garlic1 Long sprig - Fresh rosemary½ Tbsp.. - Dried parsley ½ Tbsp. - Dried oregano4 Tbsp. - Butter1/8 Cup – Extra virgin Olive oil1 Cup - fresh Parmesan cheese

Directions:1. Heat butter and olive oil on medium high heat with skillet until hot.2. Sautee fresh rosemary and minced garlic in oil blend until garlic and rosemary are browned, then remove rosemary sprig.3. Add dried herbs to oil blend.4. Place mushrooms upside down to brown them, then turn and brown other side.5. Once browned, �lip mushrooms again and add Parmesan cheese over the top.6. Take off heat and let sit for 5 minutes while cheese melts.7. Serve.

Garlic Parmesan Mushr�m

Submitted by Abryana Espinoza

What you’ll need:• 1 Can (10 1/2 ounces) Campbell's Condensed Cream of Mushroom Soup• 3/4 Cup milk (you can substitute milk with heavy cream if desired)• 1/8 Teaspoon black pepper• 2 Cans (14 1/2 ounces each) Green Beans, drained • 1 1/3 Cups French's Original Crispy Fried Onions, divided

Directions:Preheat oven to 350 degrees. Mix cream of mushroom, milk, and black pepper in a baking dish. Stir in green beans and 2/3 cups of crispy fried onions. -Bake for 30 minutes or until hot, stir. Top with remaining 2/3 crispy onions. Bake an additional 5 minutes or until crispy onions are golden brown.

��n Bean Ca�erole

Submitted by Carmen Galvan

What you’ll need:1 Lb bag of fresh cranberries, rinsed and drained(pick out the ones that are getting squishy)1 Cup of sugar1 ½ Tsp of ground or fresh ginger½ Tsp of ground cinnamonThe juice of 1 orange or ½ cup of orange juice with pulp

Directions:Place all ingredients into a medium sauce pan and bring to a boil. The cranberries will start to make popping sounds, stir occasionally. Boil for a few minutes until it is a consis-tency that you prefer. Cool completely before serving. Leftovers should be stored in the refrigerator for up to a week.

�anbe�y Sauce

Submitted by Sarah Medrano, Original recipe by Saha’s Kitchen

What you’ll need:30 Oz. frozen hash browns diced or shredded2 C sour cream10.5 Oz can cream of chicken soup10 TBSP Butter divided and melted1 Tsp salt1/4 Tsp fresh ground black pepper1 Tsp dried minced onion2 C shredded sharp cheddar cheese2 C corn �lakes cereal

Directions:1. Preheat oven to 3502. Combine sour cream, cream of chicken soup, 6 TBSP of melted butter, salt, pepper, and dried onion in a bowl. Mix well.3. Add potatoes and shredded cheese, stir to combine. Spoon mixture into a single layer in a 9x13 pan.4. Add corn �lakes to a large zip-lock bag. Crush gently with hands or rolling pin.5. Add remaining 4 TSP of melted butter to crushed corn �lakes. Mix and sprinkle on potatoes. 6. Bake uncovered for 40-50 minutes.

Church P atoes

Submitted by Adina Grenfell

What you’ll need:1 Cup Yellow Cornmeal1 Cup All-Purpose Flour¾ - 1 Cup of Granulated Sugar (to taste)1 Tablespoon of Baking Powder1 Teaspoon of Salt1 Cup of Milk1/3 Cup of Vegetable Oil1 Large Egg

Directions:1. Pre-heat oven to 400 degrees2. Combine and mix all dry ingredi-ents in a large bowl3. Combine milk, oil and egg in a separate bowl and mix well4. Add both bowls together and stir until thoroughly blended5. Pour into a well-oiled 9-inch cast iron skillet6. Bake for 20-30 minutes (done when wooden toothpick inserted in center comes out clean)

Serve hot with a pat of butter

Sw�t Cornbread Carolann

Submitted by Mitchell Goddard, Recipe by Carolann Goddard

Thank you to everyone�o submied!