A Message from The D41 Board
Dear District 41 Community,
The Glen Ellyn School District 41 Board of Education wishes all families throughout the district a wonderful, restful and safe Thanksgiving break. Words cannot express how thankful we are for the amazing communities we serve. We are all thankful for how the community has come together to support our families and staff during the most difficult of times this school year.
As a way to show our appreciation, we want to share something from our families to yours this Thanksgiving. Please enjoy these family recipes from each Board member. Each of us chose a recipe that has brought comfort and joy to us through the years. Enjoy!
Bob, Jason, Jess, Bruce, Ted, Guillermo, and Julie
Cranberry Apple Crisp / Bob (Lynn) Bruno
5-6 granny smith apples
1 bag of fresh cranberries
½ cup of brown sugar
3 tablespoons of fine flour
4 -5 packages of instant oatmeal (maple and brown sugar)
½ cup of all purpose flour
½ cup of brown sugar
½ cup of melted butter
1 cup of finely chopped pecans and walnuts mixed
Toss apples and cranberries with flour and brown sugar. Spread in greased pan. Mix all topping ingredients.Top apple and cranberries with topping. Bake at 350º for 50 – 55 minutes until fruit begins to bubble.
Beef Tenderloin / Jason Loebach
Ingredients / DirectionsSelect a prime beef tenderloin.
Season generously with kosher salt and ground pepper.
Sear all edges, baste in butter, fresh thyme and fresh rosemary while cooking to an internal temperature of 120° F.
Let rest for 15 minutes before carving, eat and enjoy.
Mom's Manicotti / Jessica Buttimer
8 ounces manicotti noodles
1 lb Italian Sausage or Italian ground turkey (if making double batch, italian turkey + ground turkey/beef works)
48 ounces Prego
1 lb cottage cheese small curd
1 cup parmesan cheese
4 cups mozzarella cheese shredded (can use more)
1⁄2 tsp salt
1⁄2 tsp onion powder
1⁄4 tsp basil
1⁄4 tsp oregano
Preheat oven 325. Cook manicotti noodles al dente according to package directions; add 1 T. oil to keep noodles from sticking. Brown Italian sausage. Mix ingredients in a big bowl - cottage cheese down, using only half of the mozzarella. Put half of prego in a 9x13" pan.
Fill noodles and place in pan. Cover wtih remaining cheese and sauce. Can put in fridge or freezer at this point. Cover with foil and cook 75 minutes. Remove foil and cook an additional 15 minutes.
Appetizer from N. Argentina / Bruce Currie
1 1/4 CUPS HOT WATER
1 TABLESPOON SALT
5 CUPS FLOUR
4 TABLESPOONS BUTTER MELTED
1/4 CUP DARK BEEF BROTH
1/2 TEASPOON VEGETABLE OIL
1/2 TEASPOON BUTTER
2 1/3 CUP YELLOW ONIONS FINELY CHOPPED
1 POUND LEAN GROUND BEEF
1/4 CUP RAISINS
1 BAY LEAF
1 TABLESPOON RED PEPPER CRUSHED
1/4 TEASPOON PAPRIKA
1/4 TEASPOON CAYENNE PEPPER
1/4 TEASPOON CUMIN GROUND
1/4 CUP OLIVES CHOPPED
2 EGGS HARD-BOILED, CUT INTO SMALL PIECES
3 SMALL STALKS CHIVES FINELY CHOPPED, GREEN PART ONLY
1 EGG WHITE BEATEN
In a bowl, mix the hot water and salt. Let it cool for 3 to 5 minutes. In another bowl, place the flour and mix with the melted butter. Then add the salted water. Mix all ingredients until a smooth dough is formed, and let it rest for half an hour.
In a pot, heat the beef broth over medium heat for approximately 5 minutes. In a separate large pot, heat the oil and butter. Stir in the chopped onions and cook until translucent. Add the ground beef and cook over medium-high heat, stirring frequently until the meat is well cooked through, approximately 10 minutes. Add the raisins, season with salt and pepper, and incorporate the bay leaf, paprika, pepper and cumin. Add the hot broth and bring to a boil. Cook for 3-5 minutes. Once cooked, transfer the meat into a container and store in the refrigerator overnight. Once it has cooled down, stir in olives, egg and green onions.
Form small balls of dough, let them rest for 10 minutes and stretch them out on a floured surface with a rolling pin until a flat mass of approximately less than ⅕ of an inch (3 millimeters) thick is formed. With a cutter or wide mouth jar, cut into circles of 4 to 5 inches diameter. Fill each circle with a tablespoon of meat. Fold the dough over the filling to form a meat pie. Folding the edges of the dough, brush over with the beaten egg white, and seal the edges with a fork. Boil the oil in a large pot, and fry the patties until golden brown, for approximately 5 minutes.
Pumpkin Pie / Ted Estes
1-3/4 cups canned pumpkin
1/2 teaspoon salt
1-3/4 cups whole milk
2/3 cup light brown sugar
2 tablespoons sugar
1-1/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Beat ingredients together with rotary beater. Pour into 9" pie pan lined with pastry. Bake at 425 degrees F for 45-55 minutes, until a knife inserted 1" from side comes out clean. The center may still look soft but will set later. Serve cold.
This recipe comes from the Betty Crocker Picture Cookbook, copyright 1956. My mother used this recipe because it calls for regular milk instead of evaporated milk like most pumpkin pie recipes, and she preferred to not have an extra ingredient to purchase. She would make her pastry crust from scratch, and I can remember helping her roll it out and trying to get it into the pan without breaking. Nowadays, I use pre-made frozen pie crusts for convenience, and bake two of these pies every year for Thanksgiving - usually with the help of one of my sons. This recipe tends to make a little more filling than will fit in a pre-made crust, so I bake the extra separately in a ramekin (which I then hide in the refrigerator for myself). Although pumpkin pies from other venues can be enjoyable, my younger son typically declares "That was a pretty good pie, but not as good as yours, Dad."
Honey and Spice Cranberry Sauce / Guillermo Guzman
(makes about 2 ½ cups)
1 12-ounce bag of cranberries
1 ¾ cups of apple cider juice
¾ cup of honey
2 cinnamon sticks (broken in half)
1 table spoon grated orange peel
6 whole cloves
1 bay leaf
Pinch of salt
Combine all ingredients in heavy large saucepan. Bring to a boil over medium heat. Simmer until berries burst and sauce thickens, stirring occasionally, about 15 minutes. Remove cinnamon sticks, cloves, and bay leave. Refrigerate sauce until cold. (Can be made up to 3 days ahead, cover and keep refrigerated).
Sugar Cookies / Julie Hill
Ingredients / Directions
1 c crisco
1 c butter
1 c granulated sugar
1 tsp vanilla extract
Cream crisco, butter, sugar, and eggs in a bowl, then add vanilla. In separate bowl, combine 1 tsp baking soda, 1 tsp cream of tartar, 4c flour. Mix dry ingredients, then gradually add to the creamed mixture. Drop a teaspoon of batter on an ungreased cookie pan, then flatten with a twist with the greased bottom of a glass dipped in sugar. Bake at 350 for 10 minutes. You can use food dye to color the batter, or colorful sugar sprinkles as desired.