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Thanksgiving
Recipes
Unusual
Killer Cranberry Sauce
From: noon@lamont.ldgo.columbia.edu
(Maureen Noonan)
This is the best cranberry sauce I have ever had...
- 1-1/2 C sugar
- 1 navel orange
- 1/2 t grated ginger
- 4 C cranberries
- 1/2 C (2 oz.) toasted pecans
Grate the orange peel and add to a pot with the sugar and ginger. Add the
juice from the orange into the pot and simmer over medium heat until the sugar
is dissolved. Add cranberries and cook until they pop - about 5 minutes. Add
pecans and cool sauce.
Roast Corn Soup
('o' nanh-dah) by Miriam Lee
Seneca
- 12 ears white corn in milky stage
- 1 # salt pork (lean and fat)
- 1 # pinto or kidney beans
Using low heat, take corn and roast on top of range (using griddle if your
stove is equipped with one) and keep rotating corn until ears are a golden
brown. After the corn is roasted, take ears and put on foil covered cookie
sheet until cool enough to handle. Scrape each ear once or twice with a sharp
knife. Corn is ready for making soup. While corn is being roasted, fill kettle
(5 qt. capacity) approximately 3/4 full with hot water and put on to boil
along with salt pork which has been diced in small pieces for more thorough
cooking. Beans should be sorted for culls, washed twice and parboiled for
approximately 35-45 minutes. After parboiling beans, rinse well in tepid water
2 or 3 times. Corn and beans should then be put in kettle with pork and cooked
for about 1 hour. (Note: Beans can also be soaked overnight to cut cooking
time when preparing soup).
Succotash Seneca
FROM: Our Mother Corn_Mather/Fernandes/Brescia, 1981
- green corn with kernels removed
- fresh shelled beans
- enough water to cover
- salt and pepper to taste
- cubed salt pork
Mix the corn and beans and cover with water. Cook the mixture over medium
heat for about a half an hour. (Be sure to stir the mixture to avoid
scorching.) Add pepper and salt and salt pork if desired.
Three Corn Casserole
- 1/2 cup butter, softened
- 1 cup dairy sour cream
- 1 egg
- 1 can (16 oz) whole kernel corn, drained
- 1 can (16 oz) cream style corn, undrained
- 1 package (9 oz) corn muffin mix
- 1 cup grated Cheddar cheese
In large bowl, mix together butter, sour cream and egg. Stir in cans of
corn and corn muffin mix. Spoon mixture into buttered 2-quart casserole dish.
Bake in preheated 375-degree oven, 45 minutes. Add cheese; stir well. Cook
additional 15 minutes, or until dish is slightly puffed. (The Hiller Family)
Orange Praline Yams
- Two 2-lb 8oz cans of yams, drained, or 4 lbs. cooked, peeled fresh
- 2/3 cup orange juice
- 1 T grated orange rind
- 5 T. brandy or rum
- 2 t. salt
- freshly ground pepper to taste
- 1 t. ground ginger
- 4 T. butter, melted
- 1/3 c. light or golden brown sugar, packed
- 3 egg yolks
Beat yams till smooth. Add rest of ingredients and beat till smooth. Place
in greased casserole and smooth top.
Praline topping:
- 2/3 cup light or golden brown sugar
- 1 stick butter, melted
- 1 c. chopped pecans
- 1 t. cinnamon
Mix and spread evenly over top of casserole. Bake 350F for 45-50 min. till
golden brown and bubbly.
Notes: Use a 12" shallow quiche dish. Make the sweet potato part the
night before. Recipe may be doubled or tripled, but do not make in a deeper
dish or the ratio between potatoes and topping will be off. A single recipe
makes 8 to 12 servings, depending on the amount of other foods being served.
(Another Hiller Family recipe.)
Black Turkey
An unforgettable
recipe but too long to repeat here…
Recipe Links
Vegetarian Thanksgivings
Low fat Thanksgiving Recipes
From traditional menus (listed by state) to lighter fare, check out www.epicurious.com
Everything You Need to Know About Cooking the Bird
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Happy Eating
The Party Girl
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