Thanksgiving feast recipes

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*please double recipes, and feel free to use a different recipe for your assigned item*

4 cups of milk ½ tps salt

½ cup corn meal ½ tps ginger

1 tbl butter ½ tsp cinnamon

2 eggs ¼ tsp cloves

½ tsp molasses
1. Fill the bottom of a double boiler with water. Bring to boil

2. While the water is coming to a boil, pour four cups of milk into the top of the double boiler. Place it on a burner and cook the milk over medium heat until bubbles form around the edges

3. Stir the cornmeal into the bubbling milk. Keep stirring until smooth. Remove from heat.

4. Put the top of the double boiler over the bottom. Cook, stirring often, over medium heat, until the cornmeal mixture thickens slightly (about 15 minutes)

5. Preheat the oven to 300 degrees. Butter a one-and-a-half-quart baking dish

6. Mix together the eggs, molasses, salt, ginger, cinnamon, and cloves. Stir them into the cornmeal mixture. Pour the mixture into the buttered baking dish. Place in the oven and bake until a knife poked into the center comes out clean (about two hours). Serve hot.
SUCCOTASH STEW (please feel free to use an alternative recipe, this recipe is a bit complicated)

1/3 c dried lima beans 1 pound stew meat

Water 3 tbl butter

½ c milk ½ tsp salt

½ c water ¼ twp black pepper

2 ears of fresh corn ¼ tsp cinnamon
1. Put the dried lima beans in a one-and-a-half-quart pot. Cover them with cold water. Bring the water to a boin and boil for three minutes. Remove the pot from the heat, cover, and let stand for one hour. Drain the beans. Cover them with water. Bring to a boil. Reduce heat, cover, and simmer the beans until tender (about 3 minutes). Drain. Peel off and discard the skins. Set beans aside

2. Pour half a cup of milk and half a cup of water into a one quart pot. Bring TO A BOIL. While this mixture is heating to a boil, remove the husks and silk from the corn and throw them away. Cut off the kernels. Add the kernels to the boiling mixture of milk and water. Reduce the heat, cover, and simmer until the kernels are tender (about 3 minutes). Drain the kernels and set aside.

3. Cut the stew meat into strips about one and a half inches long. Melt two tablepoons of butter in a heavy frying pan. Add the meat and cook over medium heat, turning it to brown all sides. Sprinkle the meat with salt, black pepper, and cinnamon.

4. Reduce the heat to low. Add one tbl butter. Gently stir in the cooked lima beans and corn. Continue to cook, stirring, until the vegetables are heated.

1 c water ½ c milk

1 c cornmeal 1 egg

½ tsp salt 2 tbl butter
1. Bring one cup of water to boil

2. Mix the cornmeal and salt with a fork. Add the boiling water. Stir until the mixture is smooth. Stir in the milk. Let the batter sit for five minutes. Beat in the egg.

3. Melt two tablespoons butter in a heavy frying pan over medium heat. Drop the batter from a tablespoon to make little round cakes. Cook the cakes until golden brown. (about 2 minutes). Turn each cake with a spatula and cook the other side about one minute. Place the finished cakes on a serving platter. May be served either hot or cold.

1 medium pumpkin 6 small red apples

Vegetable oil maple syrup
1. Preheat the oven to 350. Line a cookie sheet with aluminum foil.
2. Wash the pumpkin in cold water. Pat dry. Cut a circle about four inches in diameter around the stem. Lift the stem and put the top aside. Scoop out and throw away the seeds and the soft pulp that sticks to them. Brush the outside of the pumpkin with vegetable oil.

3. Wash the apples in cold water. Pat dry. Core the apples. Spoon one tsp of maple syrup into each apple. Carefully place the apples upright inside the pumpkin. Spoon two tsp of maple syrup over them. Replace the pumpkin top.

4. Put the pumpkin on the cookie sheet and place it in the oven. Bake until the pumpkin and apples are tender(1-2hours

5. Remove the pumpkin from the oven. It will very hot. Carefully remove the top. Take out the apples. Slice the pumpkin into six pieces. Put a piece of pumpkin and a baked apple on each plate. Pass around the maple syrup.

1 c water 2 c sugar

2 c fresh cranberries 1 tsp cinnamon
1. bring one cup of water to a boil.

2. Put the cranberries in a colander. Rinse them with cold water. Throw away berries that are dried out or mushy.

3. Pour the cranberries into a heavy 1 ½ quart pot. Add the boiling water. Cook over medium heat until berries pop (about 3 minutes)

4. Press the berries and the cooking liquid through a strainer into a clean bowl

5. Pour the strained berry juice back into the pot. Bring it to a boil. Stir in the sugar. Boil, stirring occasionally, for five minutes. Remove from the heat. Skim off the foam with a spoon. Stir in the cinnamon.

6. Rinse out a glass jar with hot water. Pour in the berry mixture. Cover and chill.

1 quart water ¼ c white vinegar

¾ c molasses ½ tsp ginger
1. Mix the ingredients in a glass jar. Shake them well.

2. Refrigerate overnight. Serve cold

4 tbl butter ½ c chopped sweet onion

4 cups corn , freshly cut from the cob 1-2 tbl sugar

2-3 cups milk 1 c half and half

¼ tsp nutmeg
1. In a medium saucepan over medium-low heat, melt the butter. Gently cook onion in hot butter for 3-5 minutes; just until tender. Do not let onion brown. Add 3 ½ cups of the corn and sprinkle generously with salt. Stir well, then cook 5-7 minutes. Stir in the sugar/

2. In a medium saucepan combine 2 cups of the milk and the ½ and ½. Warm over medium-low heat just until heated through. Pour the corn mixture into the warm milk. Stirring often over medium heat, bring just to simmering. Remove from heat and cool slightly.

3. Puree soup in batches, 1/3 at a time, until very smooth. Pour pureed soup through a strainer set over a bowl, allowing soup to drain through. Return soup to pan. Reheat over medium heat; whisk in grated nutmeg.

Taste for seasoining, add salt and some of the remaining sugar. You may wish to use popcorn to sprinkle on top when serving.

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