Officers’ Spouses Club Thanksgiving recipes Published Nov. 18, 2009 By Staff Sgt. Chad Padgett 436th Airlift Wing Public Affairs DOVER AIR FORCE BASE, Del. -- Thanksgiving is right around the corner, and in the spirit of giving, the Officers' Spouses Club is sharing some of their favorite holiday recipes. Kathy's Cornbread Stuffing courtesy of Kris Salmi ¾ cup minced onion 1 ¼ cup chopped celery 1 cup butter 9X13 pan cornbread cut into cubes 2 tsp. salt 1 ½ tsp. crushed dried sage 1 tbls. thyme ½ tbls. pepper 1 can chicken broth Cook onion and celery in butter. Stir in 1/3 of cornbread and add spices. Add rest of cornbread. Put in pan and drizzle can of broth over mixture. Bake at 350 degrees for 30 minutes. Pumpkin Bread courtesy of Emily Zirkel 3 cups sugar 4 eggs 2 cups pumpkin 3 1/3 cups flour 1 tsp. nutmeg 1 1/2 tsp. salt 1 cup cooking oil 1 tsp. cinnamon 2 tsp. baking soda 2/3 cups water Beat eggs and sugar until thick. Add all other ingredients and mix well. Bake in loaf pans (makes 3 loaves) for 1 hour at 350 degrees. 2 1/2 cups batter for each loaf. Green Bean Bundles courtesy of Emily Zirkel 4 cans whole green beans 1 lb bacon 1 stick butter 1 1/2 cups brown sugar 1 Tbls. garlic powder Wrap about 10-12 beans in a piece of bacon (I cut the bacon pieces in half) and secure with a toothpick. Melt butter, brown sugar and garlic powder in a saucepan over med heat and pour over wrapped beans. Bake for 25-30 min in a 350 oven. Sweet Potato Casserole courtesy of Shannon Bibb Casserole: 3 cups mashed, cooked sweet potatoes (I cook potatoes wrapped in foil in oven at 425 degrees for about an hour until done...then let cool for about an hour before peeling skins off and rough mashing) 1 cup sugar ½ cup butter, softened 2 eggs 1 tsp. vanilla 1/3 cup milk Topping: 1/3 cup unsalted butter, softened but still firm ½ cup flour 1 cup brown sugar 1 cup chopped pecans Directions: Stir butter, sugar, eggs, vanilla and milk together. Add sweet potato and stir until just mixed but still a bit lumpy. Pour into a 9 x 11 baking dish. Combine topping mixture and cover top of casserole. Bake at 375 for about 25 minutes. At the end turn broiler on and bake for about 3 to 5 minutes until top is bubbly and crunchy. Enjoy! Cranberry-Tangerine Conserve courtesy of Kim Landis Finely grated zest of 3-4 tangerines 2 cups fresh tangerine juice 1 1/2 cups sugar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 4 cups cranberries In a saucepan over high heat, combine the tangerine zest, 1 1/2 cups of the tangerine juice, sugar, ginger and cinnamon. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, for 10 minutes. Add the cranberries and cook until the berries pop and the mixture starts to bubble, 5-7 minutes longer. Stir in the remaining 1/2 cup tangerine juice and continue to simmer, stirring occasionally, until the cranberries are tender and the juices are syrupy but not too thick, 10-15 minutes. The syrup will continue to thicken as the conserve cools. Remove from the heat, transfer to a bowl and let cool. Serve at room temperature. Note: Can be made up to 4 days in advance, covered and stored in the refrigerator.