Thanksgiving Recipes (or Christmas)...Non-Baking

[AGBF]

I decided to start a thread for recipes that might not fall into the "Fall Baking Thread" category. (I recently found my original recipe binder as opposed to the reconstructed one I had been putting together since I couldn't find the original, and I found some interesting notes on old recipes.) As far as I am concerned, recipes posted here can be for Christmas or Chanukah or any feast as well as for Thanksgiving and if anyone wants to post baked goods here that is fine, too. I just didn't want to offend anyone by putting a sweet potato recipe or a cranberry jello mold into "The Fall baking Thread". One never knows when a purist might become upset by something like that!

Here is a recipe I made at least once and, apparently, loved.

Praline Sweet Potatoes​

Ingredients

4 cups mashed sweet potatoes
1/2 cup white sugar
2 T vanilla extract
4 eggs, beaten
1/2 pint heavy whipping cream
1/4 lb butter
1 cup packed brown sugar
1/2 cup bread flour
1 1/4 cups chopped pecans

Directions

1-Butter one 2 quart casserole dish. prehat oven to 350 degrees F.
2-In a mixing bowl, combine the sweet potatoes, sugar, vanilla, eggs, and whipping cream. Blend well, spread evenly in casserole dish.
3-Prepare the topping by combining the butter, brown sugar, flour, and pecans. mix until crumbly and sprinkle over sweet potato mixture. Bake for 30 minutes.

Here are my notes: The topping is superb. If a shallow casserole dish is used, make extra topping so that it can be spread on more thickly. if you use canned yams, 1 can of Bruce's yams is not enough to equal 4 cups; use 2 cans. Use some of the syrup in the can or maple syrup or sugar of some type if you need more sweetness in the actual potatoes. The addition of the vanilla is great.

 

[AGBF]

Cranberry Salad
​

2 (3 ounce) packages cherry jello
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 cup chopped pecans
1 T mayonnaise

1. Drain crushed pineapple and save 1/4 cup of the juice. Dissolve jello in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature; set the other 1/2 in the refrigerator until firm.
2.In a separate bowl, mix together the cream cheese, mayonnaise, reserved pineapple juice, and chopped pecans. Spread mixture over chilled jello. Place in refrigerator for 10 minutes. Pour the room temperature jello over the top of the cream cheese layer and refrigerate until set.

(When I made this I threw in a few fresh raspberries and used cranberry flavored jello. It was great. The extra fruit did not have an adverse effect on the gelatin setting. )

​

 

[Ellen]

This looks delicious. I don't think I'll make it, but thought it was worth sharing.

 

[AGBF]

I read that Dorcas Reilly, who invented the green bean casserole for The Campbell Soup Company in the 1950's, died today. I thought that I should print this in her honor. For non-Americans: this has become a traditional Thanksgiving dish in many households. If you go to a recipe website it is likely that you will see many variations on this recipe posted.

AGBF

Campbell's(R) Green Bean Casserole
Recipe By:Campbell's Kitchen
"This traditional casserole made with cut green beans, cream of mushroom soup, and French fried onions is the perfect addition to your holiday table."
Ingredients

• 2 (10.75 ounce) cans Campbell's(R) Condensed Cream of Mushroom Soup or Campbell's(R) Condensed 98% Fat Free Cream of Mushroom Soup
• 1 cup milk
• 2 teaspoons soy sauce

• 1/4 teaspoon ground black pepper
• 8 cups cooked cut green beans
• 2 2/3 cups French's(R) French Fried Onions

Directions

1. Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
2. Bake at 350 degrees F. for 25 min. or until hot. Stir.
3. Top with remaining onions. Bake for 5 min. more.

 

[TooPatient]

Great idea! I'm trying to get the energy and motivation to start planning our Thanksgiving menu including shopping list and projected cooking schedule. Plus our traditional day after Thanksgiving (yet another full turkey dinner).


Garlic mashed potatoes:

2 heads garlic
10 pounds NOT peeled Yukon gold potatoes
1 stick Earth Balance vegan buttery stick

Roast the garlic. Cut the heads in half and drizzle with EVOO. Place each head (halves back together) in several layers of foil. Best to also set on a little tray of foil to avoid drips in the oven. Roast at 250-300 for several hours (should be all caramelized). An alternative that also works is to peel the two heads of garlic and toss with the buttery stick in a pan on the stove. Cook over low heat until all caramelized.

Cut the potatoes into cooking sized chunks. Cook in water not quite boiling until tender but not crumbly. Drain completely.

Use a hand mixer or potato masher to smush all ingredients together. Should be chunky but not too chunky.


Variation: add some of your favorite chopped fresh herbs. Scallions, parsley, and dill are a few of my favorites!

 

[JPie]

My personal favorite: buy a whole leg of jamon iberico, slice, and serve.

 

[AGBF]

I love cornbread and corn casseroles and I have quite a collection of cornbread recipes. This one in "The New York Times" caught my eye today. It was among a collection of their favorite recipes for Thanksgiving side dishes. I have a cast iron skillet that I rarely get to use for baking, so I thought I might try this out before Thanksgiving and see how it is. If anyone else tries it, let me know how you found it!


Brown Butter Skillet Cornbread

This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don’t have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won’t have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.

Featured in: Cornbread That Gets The Most Out Of Butter.


Ingredients

• 12 tablespoons (1 1/2 sticks)/170 grams unsalted butter
• ½ cup/120 ml maple syrup
• 2 ¼ cups/530 ml buttermilk
• 3 large eggs
• 1 ½ cups/180 grams yellow cornmeal, fine or medium-coarse grind
• ½ cup/65 grams whole wheat flour
• ½ cup/60 grams all-purpose flour
• 1 ½ tablespoons/18 grams baking powder
• 1 ½ teaspoons/9 grams kosher salt
• ½ teaspoon/5 grams baking soda

• Nutritional Information

Preparation

1. Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
2. Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
3. If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.