THREE SISTERS" STEW
6 servings
In Native American mythology, squash, corn, and beans are known as of the
"three sisters."
These are the very crops, along with garden vegetables, that the harvest
festival of
Thanksgiving is meant to celebrate!
Ingredients:
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chilies, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees.
To loosen the pulp from the shell, cut around the inside of each orange half
with the knife.
Using a small spoon, carefully remove the pulp and discard (or reserve as
recommended),
leaving the orange shell intact.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers.
Cover with
aluminum foil and place the halves, cut side up, in a foil-lined shallow
baking pan. Bake
for 40 to 50 minutes, or until easily pierced with a knife but still firm (if
using squash,
prepare the same way). When cool enough to handle, scoop out the pulp, and cut
into large
dice. Set aside until needed.
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until
translucent.
Add the garlic and continue to sauté until the onion is golden.
Add the pumpkin and all the remaining ingredients except the last 2 and bring
to a simmer.
Simmer gently, covered, until all the vegetables are tender, about 20 to 25
minutes. Season
to taste with salt and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat
through as
needed. Just before serving, stir in the cilantro. The stew should be thick
and very moist
but not soupy; add additional stock or water if needed. Serve in shallow
bowls.
Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the
flavor of sweet
potatoes.
Ingredients:
4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1/3 cup maple syrup
1/4 cup soy margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon
Preheat the own to 350 degrees. Arrange the sweet potato slices in overlapping
rows in an
oiled shallow 2-quart casserole. In a small bowl, combine the syrup,
margarine, juice,
cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over
the top. Cover
with lid or foil and bake, covered, for 25 to 30 minutes, or until readily
pierced with a
fork but still firm. Bake another 20 to 25 minutes uncovered, or until glazed
and golden
around the edges. Go to the top
Non-Vegetarian Thanksgiving Recipes
ONION-SAGE STUFFED GOOSE (Serves 10 to 12)
Ingredients:
3 lb. Onions
1/2 cup butter or margarine
1/2 cup Celery, chopped with leaves
6 cups soft Bread Crumbs
1 Tbs. Salt
1/2 Tbs. ground Black Pepper
1 Tbs. dried Sage
1 tsp. dried Savory
1/2 tsp. dried Marjoram
1/4 tsp. ground Nutmeg
10 to 12-lb. Goose
1 Tbs. fresh Lemon Juice
Salt and Pepper
2 chicken Bouillon Cubes
Boiling Water
Preparation :
Peel and cut the onions into quarters. Place them in a large saucepan, add
just enough
boiling water to cover, and simmer, covered, for about 15 minutes or until
just tender.
Drain, cool, and coarsely chop the onions.
Warm the butter or margarine in a large heavy skillet. Add the chopped
celery and gently
sauté for about 3 minutes, stirring frequently. Add half the bread crumbs
and cook gently
until lightly browned, stirring frequently to combine.
Place the remaining bread crumbs in a large mixing bowl. Add the salt,
pepper, sage, savory,
marjoram, and nutmeg. Toss to combine the ingredients. Add the prepared
onions and the
sautéed celery and bread crumb mixture to the bowl and toss again to
combine. Let cool
before stuffing the goose. Go to the top
Ingredients:
2 cups fresh Pineapple, chopped
1 1/2 cups Baking Apple, chopped
2 Oranges, peeled, sectioned, and chopped
1/4 cup fresh Basil, minced
2 Tbs. Onion, finely chopped
2 Tbs. fresh Lime Juice
1/4 tsp. ground Cumin
1/8 tsp. Cayenne Pepper
4-lb. cooked boneless Ham
Preparation :
Prepare the fruit mixture, combining the pineapple, apple, oranges, basil,
onion, lime
juice, cumin, and cayenne pepper in a large bowl. Cover and refrigerate for
up to 2 days,
and be sure to allow ham to marinate for at least 4 hours prior to baking
and serving.
Place ham on a rack in a shallow baking pan. Score the top in a diamond
pattern. Insert a
meat thermometer. Bake, uncovered, in a 325-F degree oven for 1 1/2 to 2
hours, or until
thermometer registers 140-F degrees.
To serve, slice ham and pour a hearty line of the fruit mixture over the row
of slices. You
may serve any leftover fruit mixture as a compote, on the side. Go to the top
Ingredients:
1 12-lb. whole Turkey
Salt and freshly ground Black Pepper
1 cup Butter or Margarine
1 cup Onion, chopped
4 cups Water
1 cup Orange Juice
3 Tbs. grated Orange Rind
4 cups Celery, chopped
2 tsp. Salt
1 tsp. Poultry Seasoning
5 1/3 cup pre-cooked Rice
1/2 cup fresh Parsley, chopped
Pat the whole turkey cavity dry with paper towels, but make sure the outside
of the turkey
stays moist. Sprinkle the cavity with salt and freshly ground black pepper
to taste.
In a large saucepan, melt the butter or margarine over medium heat. Add the
chopped onion
and sauté until tender, but not yet browned. Add water, orange juice, orange
rind, celery,
the 2 tsp. salt, and poultry seasoning. Bring the mixture to a boil and add
the rice. Cover,
and remove from the heat source. Let stand for about 5 minutes, until the
rice has finished
cooking and absorbed most of the liquid. Stir in the chopped parsley with a
fork, fluffing
the rice as you mix in the fresh herb.
Stuff the neck and body cavity of the whole turkey with the rice. Skewer the
neck skin to
the body of the turkey to seal the front. Lift the legs of the turkey
slightly and bind with
kitchen twine to hold, making sure the loose skin at the back of the turkey
covers the
cavity with the rice. Skewer the back side to hold the rice firm, if
necessary.
Place whole turkey, breast side up, in a shallow roasting pan. Cover loosely
with aluminum
foil and bake at 325-F degrees for about 4 hours and 30 minutes, or until a
meat thermometer
attains 180-F degrees in the thickest part of the turkey.
Make sure to check the turkey about every half hour and baste as necessary.
Remove the foil
tent during the last half-hour of oven roasting to produce a golden skin.
You may elect to
baste with a mixture of melted butter and orange juice for an evenly crisp
and golden
presentation.
Let stand for 15 to 20 minutes after removing the whole turkey from the
oven, for easier
carving. Carve and serve warm. Go to the top
EAST COAST TURKEY CHOWDER
Ingredients:
(Serves 4)
1/2 cup chopped onion
1 cup (1/4-inch) celery slices
1 Tablespoon margarine
2 Cups turkey broth or low-sodium chicken bouillon
2-1/2 Cups peeled, (3/4-inch) cubed potatoes
1/2 Teaspoon salt
1/4 Teaspoon white pepper
Dash cayenne pepper
2 Cups («-inch) cubed COOKED TURKEY
1/4 Cup cornstarch
2 Cups skim milk
In 3-quart saucepan, over medium-high heat, saute onion and celery in
margarine until
vegetables are tender-crisp.
Add broth, potatoes, salt, pepper and cayenne pepper; bring to boil. Reduce
heat to low,
cover and simmer 10 to 15 minutes or until potatoes are tender. Stir in
turkey.
In medium bowl, combine cornstarch and milk. Stir into soup and cook until
thickened.
Pre-heat the oven to 400-F degrees. rub the goose inside and out with lemon
juice.
Generously sprinkle the inside of the goose with salt and pepper. Stuff the
neck cavity with
some of the prepared stuffing and fasten the neck skin to the body of the
goose with a
skewer.
Stuff the body of the goose with the remaining stuffing, skewering and
lacing the end
closed. Tie the legs and the wings to the body with butcher's twine. Prick
the skin of the
goose all over, to let the fat escape while roasting.
Place the bird, breast side, down on the rack of a large roasting pan. Add
the bouillon
cubes to the two cups boiling water and stir until dissolved, pour the
mixture over the
goose.
Roast for one hour, uncovered. Pour off half the drippings and discard. Turn
the goose over
and pour two cups of boiling water over the bird. Continue roasting for
another hour.
Pour off the drippings from the pan, again. Prick the skin of the goose all
over and
continue roasting for about 90 minutes more, or until tender.
To serve, place the goose on a large platter; remove the twine and skewers
to carve Go to the top
Ingredients:
2 cups graham cracker crumbs
One fourth cup butter, melted
One third cup chopped pecans
2 cups heavy whipping cream
1 tsp. vanilla
Half cup powdered sugar
2 cups miniature marshmallows
16 oz. can cherry pie filling
Preparation:
In large bowl, combine graham cracker crumbs, melted butter, and pecans and
mix well. Press
two-third in bottom of a pan. Set aside. In another large bowl, combine
cream, vanilla, and
powdered sugar and beat until thickened.
Fold in marshmallows. Spread half of this mixture over the crust in pan. Top
with cherry pie
filling. Top with remainder of marshmallow mixture. Sprinkle with reserved
crumb mixture.
Cover and chill for 4-5 hours before serving. Go to the top
Ingredients:
2 eggs
1 cup sour cream
1 cup sugar
6 tablespoons all-purpose flour, divided
1 teaspoon vanilla extract
One fourth teaspoon salt
3 cups chopped, peeled baking apples
1 (9 inch) unbaked pie shell
3 tablespoons cold butter or margarine
One fourth cup packed brown sugar
Preparation:
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons
flour, vanilla and
salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees F
for 15 minutes.
Meanwhile, combine brown sugar and remaining flour; cut in butter until
mixture is crumbly.
Sprinkle over top of pie. Return to oven for 20 to 25 minutes. Cool
completely on a wire
rack. Refrigerate before serving. Go to the top