Saturday, November 9, 2024

Thanksgiving Family Favorites

Give thanks this season with a celebration of the good things in life—friends, family and of course, food. Here are tried and true recipe favorites from our staff and contributing writers.

Sweet Baked Corn Soufflé

2 eggs

2 8-oz. cans corn

1 stick of butter

1 c. sugar
 

Melt Butter. Mix in pan. Bake at 350 for 35-45 mins or until golden brown.

— Joseph South, Digital Specialist

 

Aunt Mary’s Chicken Salad

2 chicken breasts boiled, cubed

1 16-oz. package of cole slaw mix

1 buck green onions, chopped

1 pkg. sunflower seeds, hulled and toasted

2 6-8-oz. pkgs. sliced almonds

2 2.8-oz. pkgs. chicken ramen noodles crushed (reserve seasoning for later)

Dressing

3/4 c. vegetable oil

1/3 c. sugar

1/4 c. white wine vinegar

2 reserved pkgs of ramen seasoning

Toast the sliced almonds at 375 degrees for 5 minutes. Combine salad ingredients, toss then drizzle dressing over salad. Allow to set two hours in fridge before serving. Serves six people. You can use lime juice or a lemon, depending on your taste palette, as a substitute for the vinegar.

— Michael Siebenaler, contributing writer

 

Delicious Pumpkin Pie

2 8-in. pie crusts (from scratch or not!)

1 15oz. can pumpkin or 2 c. fresh cooked pumpkin

2 egg yolks

2 cups sugar (may be partly brown sugar)

1 tsp. cinnamon

1⁄2 tsp. cloves

1⁄2 tsp. allspice

1⁄2 tsp. nutmeg

1 tsp. pumpkin pie spice

2 tbsp. all purpose flour

1 qt. milk

2 egg whites

Stir all of the above together, except egg whites. Beat egg whites until stiff. Fold into pumpkin mixture. Pour into pie crusts. Bake about 1 hour in 325 F. oven or until knife comes out clean. Makes 2 8-in. pies.

— Alice Marson, contributing writer

 

Candied Yam Soup
 

3 c. mashed cooked yams

2 stalks celery

2 carrots peeled and diced

2 med. onions, diced

4 oz butter

1/2 tsp allspice

1/3 c. brown sugar

2 tsp. salt

1 bay leaf

6 c. chicken stock

2 c. half and half

1/3 c. flour

1/2 c. water

1 c. unsweetened whipped cream or marshmallow fluff to garnish

Melt butter and add carrots, onions, and celery and cook until onion is transparent but not browned. Add potato, allspice, brown sugar and stock, and simmer 20 minutes. Add half and half and simmer 5 minutes longer, then puree in a blender or with an immersion mixer. Mix flour with water and add to soup if needed to thicken. Cook an additional 5 minutes. Serve topped with whipped cream or fluff. Serves 6-8.

— Marty Kokotaylo, contributing writer

 

Escalloped Pineapple

4 c. fresh bread cubes

3 eggs beaten

1 c. sugar

1 c. melted butter or margarine

21/2 cups pineapple chunks, drained

Mix eggs, sugar and butter.  Add bread and pineapple.  Bake 30 min

in greased dish at 350 degrees, uncovered.  Makes six servings.

Can double recipe for larger groups.

— Linda Tippett, contributing writer

Milk as needed  (approx. 1/2 c. )

Give thanks this season with a celebration of the good things in life—friends, family and of course, food. Here are tried and true recipe favorites from our staff and contributing writers.

Sweet Baked Corn Soufflé

2 eggs

2 8-oz. cans corn

1 stick of butter

1 c. sugar
 

Melt Butter. Mix in pan. Bake at 350 for 35-45 mins or until golden brown.

— Joseph South, Digital Specialist

 

Aunt Mary’s Chicken Salad

2 chicken breasts boiled, cubed

1 16-oz. package of cole slaw mix

1 buck green onions, chopped

1 pkg. sunflower seeds, hulled and toasted

2 6-8-oz. pkgs. sliced almonds

2 2.8-oz. pkgs. chicken ramen noodles crushed (reserve seasoning for later)

Dressing

3/4 c. vegetable oil

1/3 c. sugar

1/4 c. white wine vinegar

2 reserved pkgs of ramen seasoning

Toast the sliced almonds at 375 degrees for 5 minutes. Combine salad ingredients, toss then drizzle dressing over salad. Allow to set two hours in fridge before serving. Serves six people. You can use lime juice or a lemon, depending on your taste palette, as a substitute for the vinegar.

— Michael Siebenaler, contributing writer

 

Delicious Pumpkin Pie

2 8-in. pie crusts (from scratch or not!)

1 15oz. can pumpkin or 2 c. fresh cooked pumpkin

2 egg yolks

2 cups sugar (may be partly brown sugar)

1 tsp. cinnamon

1⁄2 tsp. cloves

1⁄2 tsp. allspice

1⁄2 tsp. nutmeg

1 tsp. pumpkin pie spice

2 tbsp. all purpose flour

1 qt. milk

2 egg whites

Stir all of the above together, except egg whites. Beat egg whites until stiff. Fold into pumpkin mixture. Pour into pie crusts. Bake about 1 hour in 325 F. oven or until knife comes out clean. Makes 2 8-in. pies.

— Alice Marson, contributing writer

 

Candied Yam Soup
 

3 c. mashed cooked yams

2 stalks celery

2 carrots peeled and diced

2 med. onions, diced

4 oz butter

1/2 tsp allspice

1/3 c. brown sugar

2 tsp. salt

1 bay leaf

6 c. chicken stock

2 c. half and half

1/3 c. flour

1/2 c. water

1 c. unsweetened whipped cream or marshmallow fluff to garnish

Melt butter and add carrots, onions, and celery and cook until onion is transparent but not browned. Add potato, allspice, brown sugar and stock, and simmer 20 minutes. Add half and half and simmer 5 minutes longer, then puree in a blender or with an immersion mixer. Mix flour with water and add to soup if needed to thicken. Cook an additional 5 minutes. Serve topped with whipped cream or fluff. Serves 6-8.

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— Marty Kokotaylo, contributing writer

 

Escalloped Pineapple

4 c. fresh bread cubes

3 eggs beaten

1 c. sugar

1 c. melted butter or margarine

21/2 cups pineapple chunks, drained

Mix eggs, sugar and butter.  Add bread and pineapple.  Bake 30 min

in greased dish at 350 degrees, uncovered.  Makes six servings.

Can double recipe for larger groups.

— Linda Tippett, contributing writer

Milk as needed  (approx. 1/2 c. )

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