A HERO Thanksgiving- Recipes
November Edition 2020 @VHES (The HERO Bulletin)
Check out Delicious Recipes from:
Principal Noce's Father, Mr. Bodelson
Ms. Forney- 8th Grade Math Teacher
Mrs. Wolfe- 5th Grade Teacher
Mrs. Abramson- 6th Grade Science Teacher
Ms. Wheeler- 5th Grade DLA Teacher
Mrs. Craig- Music Teacher
Mrs. Maccaux- 7th Grade History/ELA Teacher
Coach Iranshar- PE Teacher
Mrs. Reinhardt-6th Grade Math Teacher
Ms. Hazelett- 8th Grade Science Teacher
A note from the HERO Bulletin Club Sponsor--Mrs. Fain
We Heroes can’t all be together like we normally would at Thanksgiving, so we thought of the next best thing.
In this edition of the HERO Bulletin, you'll discover your very own VHES Teacher’s favorite family or traditional Thanksgiving foods!
This way, we can still ‘share a table’ with one another....
What a great way to unite us- food!
Mrs. Craig's Jamaican Turkey- by Madee Guy
https://www.saveur.com/article/Recipes/Jamaican-Jerk-Roast-Turkey/
Ingredients
3⁄4 cup extra-virgin olive oil
1⁄2 cup packed light brown sugar
1⁄2 cup chopped scallions
1⁄4 cup freshly ground black pepper, plus more to taste
2 1⁄2 Tbsp. kosher salt, plus more to taste
1⁄2 Tbsp. dried thyme
1 tsp. ground cinnamon
1⁄2 tsp. freshly grated nutmeg
1⁄2 tsp. ground cloves
1⁄4 cup freshly squeezed lime juice, plus wedges for serving
1 1⁄2 Tbsp. soy sauce
6 cloves garlic
2 Scotch bonnet or habanero chiles, stemmed and chopped
1 (2-inch) piece ginger, peeled and thinly sliced
8 Tbsp. unsalted butter, melted
1 whole turkey (12 lb.)
Instructions
Preheat the oven to 500°F. In the bowl of a food processor, combine ¼ cup oil, sugar, scallions, ¼ cup pepper, 2½ tablespoons salt, thyme, cinnamon, nutmeg, cloves, lime juice, soy sauce, garlic, chiles, and ginger; purée until smooth and set aside. Mix the butter with the remaining ½ cup oil; set aside. Rinse the turkey and pat dry with paper towels. Season inside and out with salt and pepper; let come to room temperature.
Transfer the turkey to a rack set inside a roasting pan, tuck the wings behind the turkey, and tie the legs together with kitchen twine. Brush the turkey all over with the butter mixture, reserving some for brushing. Pour 2 cups water into the roasting pan. Roast the turkey, brushing once with some of the reserved butter mixture, for 30 minutes. Reduce the oven temperature to 350°F and continue roasting, brushing occasionally with the butter mixture, until an instant-read thermometer inserted into a thigh, without touching the bone, reads 150°F, about 1 hour 40 minutes to 2 hours. Remove the turkey from the oven and baste completely with the reserved jerk sauce. Return the turkey to the oven and continue cooking until the internal temperature reaches 165°F, about 20 to 25 minutes more. Transfer to a cutting board and let sit for 30 minutes before carving; serve with lime wedges.
Principal Noce's Father, Mr. Bodelson's, Apple Raisin Stuffing- by Tyler Tryon
Serves 4
*Mr. Bodelson prepared for a larger family gathering, see his version if this works for your family*
Ingredients
4 cups of Pepperidge Farm Herb Seasoned Stuffing (bread cubes also work)
1/4 cup raisins
1/4 cup butter (approximately 1/2 stick)
1 can of Campbell's Condensed Chicken Broth 10.5 oz
1/4 cup chopped onion (1 small)
1/2 cup celery (approximately 1 stalk)
1 cup Granny Smith apples cored and chopped
1/4 tsp ground cinnamon
*Garlic clove to taste
*Parsley
*Mr. Bodelson's Way*
14 c bread cubes
2 c raisin
4 sticks of butter
4 chopped onions
2 cups of celery
2 garlic cloves
3 c Granny Smith apples cored and chopped
1/2 c parsley
1/2 c chicken broth
2 T cinnamon
*seasoning of your liking
Directions
Heat the butter on medium heat in a skillet
Add onion and celery. Cook until tender, stirring occasionally.
Add broth.
Heat to a boil.
Remove skillet from heat.
Add bread cubes, apples, raisins, and cinnamon, and stir lightly.
Stir the stuffing into a casserole dish.
Bake at 350 for 20 minutes, or until hot.
Mrs. Wolfe's Fave, Chocolate Charlie -by Jaden Hale
Chocolate Charlie
For over 80 years this candy, which is produced in South Bend,Indiana only from October to December, has been distributed exclusively within a 90-mile radius of the candy factory. (Google "Chocolate Charlie candy" for the box if you want an image).
INGREDIENTS
- 2 White bark 1 1/2 pound packages (in total 1 whole pkg plus 4 squares)
- 4 (1 ounce) squares Baker's Bittersweet chocolate
- 1 (12 ounce) package semisweet chocolate chips
- 1 (24 ounce) container dry roasted peanuts
- 1 package large marshmallows
- Place the first 4 ingredients in a crockpot. Put the crockpot on HIGH and leave for 1 hour...don't stir!! Then, turn to the crockpot to LOW and stir every 15 minutes for 1 hour. The mixture will be very thick!
- Using a very large heavy spoon, like a restaurant size serving spoon etc., spoon 1/2 of the mixture out on wax paper lined cake pan and spread over the bottom of the pan. Then place the marshmallows all over top of the mixture while it is still very warm. Next, spoon the remainder of the mixture over the top of marshmallows and chocolate mixture. Let this set until completely cool. Overnight is best. Cut into square pieces to serve.
Mrs. Abramson's Stuffed Mushrooms- by Leslie Cruz-Sanitago
I recently interviewed Mrs. Abramson to see what she serves up each year for Thanksgiving, and here’s what she said, “Here you go! I like to make an appetizer of stuffed mushrooms.”
Ingredients:
Jimmy Dean Sage sausage
Mushrooms with stem pulled out
Cream cheese
Directions:
Combine on stove top:
Sausage and diced mushroom stems
After cooked, fold in cream cheese
Stuff mushrooms with a mixture of cooked sausage, mushroom stems, and cream cheese.
Bake on a cookie sheet for 20-30 minutes at 350.
Enjoy!
Coach Iranshahr's Pumpkin Pie--by Ella Iranshahr
I got my pumpkin pie recipe from my mom, Mrs. (Coach) Iranshahr
-Ella Iranshahr
This recipe comes from the book, Recipe Request, and the author is Rose Dosti
Ingredients required:
3 tablespoons butter
⅓ cup dark-brown sugar, packed
⅓ cup finely chopped pecans
1 (9 inch) pie crust
1 cup evaporated milk
½ cup water
2 eggs
1(16 ounce) can pumpkin
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
1 teaspoon salt
Instructions for crust:
1. Cream butter with dark brown sugar until fluffy.
2. Stir in pecans and press mixture onto bottom of pie crust.
3. Pierce bottom of crust with fork.
4. Bake at 450 degrees for 10 minutes.
Instructions for pie filling:
1. Combine evaporated milk and water in a saucepan and scald.
2. In a separate large bowl beat the eggs.
3. Then add in the pumpkin, granulated sugar, cinnamon, cloves, nutmeg and salt.
4. Then add the milk mixture then blend
5. Evenly spoon the mixture into the pie crust and bake at 350 degrees for 50 to 60 minutes until set, but still soft in the center
6. Let the pie cool and serve with whatever suits your family's liking!
Mrs. Reinhardt's Green Bean Casserole--by Evan Wagner
Serves 6 people Ingredients 1 can Condensed Cream of Mushroom Soup 1/2 cup milk 1 teaspoon soy sauce 1 dash black pepper 4 cups cooked cut green beans 1 1/3 Fried Onions Combine the Green Beans, Soup, Soy Sauce, and Black pepper in a 1 1/2-quart casserole dish, along with ⅔ cup Fried Onions. Bake for 25 minutes at 350० F, or until the mixture is bubbling. Stir and sprinkle the remaining onions on top, and bake for an additional 5 minutes.
Steps
Mrs. Wheeler's Stuffing- by Giovanni Barroso-Freitas
I recently interviewed Mrs. Wheeler, a DLA teacher, for a delicious Thanksgiving recipe! In her words she said her recipe was “a very complicated stuffing from her mom who was an EXCELLENT COOK!”
Mrs. Wheeler said as a young child her and her 8 older siblings would all grab loaves of bread the night before Thanksgiving and sit at the kitchen table and rip up each slice of bread into small pieces and put them in a big pan!
Thanksgiving Stuffing Recipe:
1 pound carrots, diced
1 pound celery, diced
1½ pounds onions, diced
1 pound cremini mushrooms, sliced
4 tablespoon garlic, minced
1 pound Italian sausage, roasted in the oven & broken into small pieces
¼ cup mixed herbs: thyme, sage, oregano, & rosemary
1 loaf rustic bread, cubed (by us kids the night before!!!)
1 cup chicken stock
Splash of heavy cream
1/8 cup parsley, chopped
Salt & pepper, to taste
Preheat an oven to 375°F.
In a large sauté pan, sweat the onions, celery, and carrots in a drizzle of extra virgin olive oil until translucent. Add the mushroom and garlic, and cook over medium heat for about 7 minutes. Stir in the roasted sausage and bread, and taste for seasoning. Add salt and pepper, if needed.
Pour in the chicken stock with enough cream to coat the bread, and cook for about 5 minutes. Toss in the parsley, then remove from heat.
Transfer the stuffing to a baking dish, and bake for about 30 minutes or until golden brown.
Mrs. Maccaux's Grandmother's Corn Bake, Pumpkin Cheesecake, & Favorite Game to Play, Spoons!--by Arian Herrera
Everyone has their own family recipes and traditions on Thanksgiving, but have you ever wondered what other families do for Thanksgiving?
Let's dive in to Mrs. Maccaux's Thanksgiving Family traditions! Mrs Maccaux and her family have a family tradition of making their grandma's famous Frannie's Corn Bake! They also play a very fun and competitive game called spoons. Its a game where there are 6 spoons and 7 people at the table. Everyone gets 7 cards and the person with one card left gets a spoon. After that one person gets a spoon everyone else has to try to get a spoon. And it keeps going until there is only one person. That's the Maccaux Tacos Thanksgiving traditions-- let us know what your familys' Thanksgiving traditions are!
Frannie's Corn Casserole (Grandmother's Recipe)
1 can kernel corn (drained)
1 can cream style corn (not drained)
1 stick margarine or butter (softened or melted)
1 cup of sour cream
1 box Jiffy corn muffin mix
Instructions:
Mix all ingredients, pour into a 2 quart casserole dish. Bake at 375 for 45 minutes.
Another Favorite at the Maccaux Table.....
Pumpkin Cheesecake:
1 15 ounce can pumpkin puree
1 (14 oz.) can sweetened condensed milk
2 eggs
1 Tbsp pumpkin pie spice
1/4 tsp salt
Crust: I usually buy a pre-made crust
Instructions:
1. Preheat oven to 400 degrees.
2. Whisk pumpkin, sweetened condensed milk, eggs, spice, and salt in a medium bowl until smooth; pour into crust.
3. Bake at 400 degrees for 5 minutes, then turn down the temp to 350 and bake for 50-60 minutes.
Trick to take a knife and put into pie about an inch if it comes out clean then it is done.
Cool, Slice, and Enjoy!
Ms. Forney's Stuffed Celery 3 Ways- by Alex Maldonado
I recently had the opportunity to interview 8th grade Math teacher,
Ms. Forney, to ask her what her and her family always have served on Thanksgiving. "Stuffed Celery 3 Ways" was her answer.
Stuffed Celery Ingredients:
Celery
- Cream cheese
- Options for stuffing - diced pickles, diced green olives, crushed pineapple
How to:
- Cut celery into thirds.
- Mix a package of cream cheese with diced pickles, green olives, or crushed pickles.
- Stuff your celery with cream cheese mixture.
"Stuffed celery is always a must have appetizer at our family Thanksgiving dinners!" Ms. Forney
Ms. Hazelett's Favorite Sage Stuffing-by Sean Threlkel
"My favorite Thanksgiving foods are all the sides!"- Ms. Hazelett
How To Make Classic Sage Stuffing for Thanksgiving
Serves 6 to 8
INGREDIENTS
- 1 (18-ounce, 8-inch round) loaf rustic bread, cut into 1-inch cubes (about 10 cups)
- 6 tablespoons unsalted butter, divided
- 2 large yellow onions (about 1 pound total), diced
- 4 large stalks celery, diced
- 4 cloves garlic, minced
- 1/4 cup finely chopped fresh sage leaves
- Leaves from 4 sprigs fresh thyme
- 2 cups low-sodium turkey, chicken, or vegetable broth
- 2 large eggs
- 1 teaspoon kosher salt
- Freshly ground black pepper
EQUIPMENT
- Large rimmed baking sheet
- Large skillet
- 9x13-inch or 3-quart baking dish
INSTRUCTIONS
Dry the bread. Arrange a rack in the middle of the oven and heat the oven to 225°F. Spread the bread cubes on a large, rimmed baking sheet in an even layer. Bake until quite crisp, stirring every 30 minutes, about 90 minutes total. After removing the bread from the oven, turn up the oven temperature to 375°F.
Cook, the onion, celery, and garlic until tender. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the onions, celery, and garlic and cook, stirring occasionally, until very soft, about 10 minutes.
Add the herbs. Stir in the sage and thyme and cook for 2 minutes more. Remove from the heat.
Mix the toasted bread cubes with the onion mixture. Transfer the toasted bread to a large bowl. Add the onion mixture and fold to combine.
Whisk the eggs and broth, and mix in. Place the broth, eggs, and salt in a medium bowl, season with a generous amount of pepper, and whisk to combine. Pour over the bread mixture and stir until evenly combined.
Put into a baking dish and top with more butter. Lightly grease a 9x13-inch or 3-quart baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top.
Cover and bake. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until the top is golden-brown, about 15 minutes more.
Rest before serving. Let the dressing cool for 10 minutes before serving.
RECIPE NOTES
Make ahead: The dressing can be completely assembled and refrigerated overnight or up to 24 hours. When ready to bake, arrange a rack in the middle of the oven and heat to 375°F. Bake covered for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking the dressing directly from the refrigerator, expect to add 10 extra minutes baking time. Let stand 10 minutes before serving.
Satisfaction & Suggestions
What recipes did you like?
Which recipes didn't you like?
What recipe are you most likely to try?
What recipe might be on YOUR table this Thanksgiving?
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