Dean Adkins's Potato Supreme—from NEIGHBORING ON THE AIR

Happy Thanksgiving from all of us at the University of Iowa Press! We hope you have a safe and happy holiday. We have one last recipe for you to consider for your Thanksgiving meal plans, this time from Neighboring on the Air, by Evelyn Birkby.

Dean Adkins's Potato Supreme

12 large potatoes, cooked and mashed
1 8-ounce package cream cheese
1 pint sour cream
1 1/2 teaspoons garlic salt
Pepper to taste
1 1/2 cups grated cheese (optional)

Combine mashed potatoes, cream cheese, sour cream, garlic salt, and pepper to taste. Put in a baking dish and bake in a slow oven (250 degrees) for 1 hour. Sprinkle grated cheese over the top for the last 10 minutes of cooking.

Dean says, "This can also be cooked on low in the crockpot for a couple of hours or so. It is a good recipe for Sunday go-to-meetin' dinners. It's delicious."

Black Cherry Salad—from UP A COUNTRY LANE COOKBOOK

Want to try something new this Thanksgiving? Try this black cherry salad recipe from Up a Country Lane Cookbook, by Evelyn Birkby.

Black Cherry Salad

1 3-ounce package cherry gelatin
1 cup boiling water
1 cup cherry juice and water
1 cup black cherries, pitted
1/4 cup chopped nuts
1/2 cup diced celery

Dissolve gelatin in boiling water. Drain cherry juice into measuring cup and add enough water to make 1 cup, then stir into dissolved gelatin. Fold in remaining ingredients and spoon into individual salad molds or pretty glass bowl. Chill until firm. Unmold or serve in bowl with 1/4 cup mayonnaise combined with 1/2 cup whipped topping on the side.

Jellied Cranberries—from UP A COUNTRY LANE COOKBOOK, by Evelyn Birkby

Thinking of your Thanksgiving dinner plans? This year, try a cranberry sauce that doesn't come in the shape of a tin can from Up a Country Lane Cookbook, by Evelyn Birkby.

Jellied Cranberries

2 cups cold water
4 cups berries
2 cups sugar

Combine berries and water in saucepan and cook until the berries pop. Put through food mill or food processor. Combine pulp and sugar. Boil exactly 5 minutes. Pour into jars. Refrigerate for a short time, or freeze if you wish to store for longer period.

Favorite Rolls—from UP A COUNTRY LANE COOKBOOK

Scrambling to decide what will be on the menu this Thanksgiving? Let us help with this classic dinner roll recipe from Up a Country Lane Cookbook, by Evelyn Birkby.

Favorite Rolls

1 cup milk, scalded
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 package yeast
1/4 cup lukewarm water
1 teaspoon sugar
1 egg, beaten
3 1/2 cups flour

Scald milk. Remove from fire and add shortening, 1/4 cup sugar, and salt, stir to dissolve, then cool to lukewarm. While this is cooling, combine yeast, lukewarm water, and 1 teaspoon sugar. Let dissolve and bubble for 5 minutes. Add dissolved yeast to cooled milk mixture. Gradually beat in egg and enough flour to make a soft dough. Turn out on floured breadboard. Work in only as much flour as needed, no more; the less flour used, the lighter the rolls. Knead lightly for 3 to 4 minutes. It becomes smooth and elastic (dough has a springy feel). Place dough in greased bowl, turning once to coat all sides. Cover with clean tea towel and let rise in a draft-free place until double (about 2 hours). Punch down and knead on lightly floured board for about 5 minutes. Shape into rolls and place on greased cookie sheet or baking pan. Cover with tea towel and let rise in a warm, draft-free location until double. Bake at 375 degrees for about 20 minutes or until golden brown on top. Turn out on wire cooling rack. If you like a crusty roll, leave as is. If you want a soft crust, brush rolls with butter or margarine when removed from the oven. This is a fine yeast bread for beginners, but it is equally good for experienced cooks. Makes 2 dozen.