Borracho Beans

INGREDIENTS:
1 pound dried pinto beans, washed
2 quarts chicken stock
1 tablespoon salt
1/2 tablespoon ground black pepper
1 (12 fluid ounce) can or bottle dark beer
2 (14.5 ounce) cans chopped stewed
tomatoes
1 white onion, diced
1/4 cup pickled jalapeno peppers
6 cloves garlic, chopped
3 bay leaves
1 1/2 tablespoons dried oregano
1 1/2 cups chopped fresh cilantro

DIRECTIONS:
1. Soak beans in a large pot of water overnight.
2. Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
3. Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
4. With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

Note: Can add ham hocks as well.

Kristjanson Turkey Gravy

Ingredients:
- 5 cups turkey stock from pan drippings
- 1 can cream of chicken soup
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1 cup milk
- 1/3 cup flour

Directions:

Bring the turkey stock to a boil in large saucepan.

Stir in soup and seasoning, pepper, salt and garlic powder.

Reduce heat to low and let simmer.

Warm milk in microwave and whisk in flour with fork until
there are no lumps.

Return gravy to a boil and gradually add in the milk mixture.

Continue to cook, stirring constantly, for 1 minute or until
thickened.

Be careful not to let the bottom scorch.

Kristjanson Thanksgiving Dressing

Ingredients:
- 4 loaves of bread crumbs
- 6 teaspoons salt
- 3 teaspoons pepper
- 10 teaspoons sage
- 4 tablespoons mined onion (add water to soften)
- 2 cups melted butter
- 1 cup cold water

Mix all ingredients and serve.

Bacon-Cheddar Pinwheels

INGREDIENTS:
1can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
2tablespoons ranch dressing
1/4cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2cup finely shredded Cheddar cheese (2 oz)
1/4cup chopped green onions (4 medium)

DIRECTIONS:
Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

from pillsbury.com

Creamy Spinach Dip

INGREDIENTS:
1(9-oz.) pkg. Green Giant frozen chopped spinach
1(8-oz.) container sour cream
1cup mayonnaise
1/2 teaspoon celery salt
1/2teaspoon dried dill weed
1/4teaspoon onion salt
1/4cup chopped green onions
3tablespoons chopped pimientos or red bell pepper, if desired
1(8-oz.) can water chestnuts, drained, finely chopped


DIRECTIONS:
Cook spinach as directed on package. Cool; squeeze to drain.
In medium bowl, combine sour cream, mayonnaise, celery salt, dill and onion salt; blend well.
Stir in spinach, onions, pimientos and water chestnuts. Cover; refrigerate at least 2 hours to blend flavors. Serve with assorted crackers or cut-up fresh vegetables.

from pillsbury.com