Thanksgiving Dinner


15 small-medium size red potatoes, unpeeled, salted & boiled,
(reserve 1 cup of water)
3 Tablespoons Bill's Best "No Yoke Seasoning"
Vegenaise Soy Mayonaise or Earth Balance Margarine to taste
1 large onion, sliced into slivers
2 cups frozen kernel corn
2 12.5 oz. cans chopped Fri-Chik, sliced
Worthington Dinner Roast or other meat substitute

Country Style Gravy

4 c. water
1 c. cashew pieces
2 Tbs. onion powder
¼tsp. garlic powder
4-5 Tbs. Braggs Liquid Aminos or soy sauce
1 Tbs. yeast flakes
1 Tbs. Cornstarch
1 8 oz. pkg. sliced mushrooms (optional)


  1. Mash potatoes adding water from potatoes to desired consistency. Add seasoning and Vegenaise or margarine to taste. Set aside.
  2. Place slivered onion in non-stick fry pan; add 1/2 cup water and cook over medium heat until water evaporates. Allow onion to brown and get sticky about 1 minute, then add 1/4 cup more water and repeat the process. Add corn at this point, then add 1/4 cup more water and cook until water evaporates again and corn and onion are brown. (Adding a little oil or margarine will speed up the process, but will add fat to your dish.) Mix gently into mashed potatoes and set aside.
  3. Whiz all gravy ingredients (except mushrooms) in blender on high 2-3 minutes until creamy. Pour into saucepan and cook on medium-high until thick, stirring constantly. Optional: Saute mushrooms in water and add to gravy. Serve separately or combine in a casserole dish. Excellent with fresh green beans or asparagus.

Compliments of KBLN Better Life Television

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