The document provides recipes and instructions for dishes that could be served for a Thanksgiving meal, including beverages, soups/salads/sauces, appetizers/sides, main dishes, and desserts. It includes recipes for drinks like Coquito, Candy Cane Cocktail, and Gingerbread Martini. Appetizer recipes include Macaroni and Cheese, Sweet Corn Pudding, and Cranberry Apple Salad. The Main Dish section likely includes a turkey recipe. Dessert recipes are also included but not summarized. Detailed instructions are provided for each recipe.

1. Thanksgiving, The LMC Way

2. Table of Contents
• Beverages…………………………………………………………………………………………………….. 3
• Soups/Salads/Sauce…………………………………………………………………………………….. 9
• Appetizers/Sides……………………………………………………………………………………….. 15
• Main Dish.………………………………………………………………………………………………….. 26
• Desserts…………………………………………………………………………………………………….. 32

3. Beverages

4. Coquito
• 2 egg yolks, beaten
• 1 (12 fluid oz) can evaporated milk
• 1 (14 oz) can cream of coconut
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup white rum
• 1/2 cup water
• 1/4 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
1. In the top of a double boiler, combine
egg yolks and evaporated milk. Stirring
constantly, cook over lightly
simmering water until mixture
reaches a temp of 160. The mixture
should be thick enough to coat the
back of a spoon.
2. Transfer mixture to a blender, and add
cream of coconut, sweetened
condensed milk, rum, water, cloves,
cinnamon, and vanilla. Blend for about
30 seconds. Pour into glass bottles and
chill overnight.
Ingredients Directions

5. Candy Cane Cocktail
• 1 shot vanilla rum
• 1 shot white chocolate liqueur
(recommended: Godiva)
• 1 shot peppermint schnapps
• Candy cane, garnish
Add all liquid ingredients to cocktail shaker
filled with ice. Shake well and strain into
martini glass. Garnish with candy cane.
Ingredients Directions

6. Butterscotch Bliss
• Ice
• 3/4 oz. Bailey's Irish Cream
• 3/4 oz. DeKuyper Buttershots liqueur or
butterscotch schnapps
• 1/2 oz. Jagermeister or anise-flavored
liqueur
• 1/2 oz. Goldschlager cinnamon
schnapps
• 1/2 oz. half-and-half
• Lemon zest
• Raw sugar, to coat glass rim
• Pinch of cinnamon
In a cocktail shaker with ice add Irish
Cream, butterscotch liqueur, anise liqueur,
schnapps and half-and-half. Zest lemon
over shaker. Shake and set aside. Sugar the
rim of a martini glass by dipping glass into
a saucer of water, followed by a saucer of
raw sugar. Strain drink into glass. Garnish
with a pinch of cinnamon.
Ingredients Directions

7. Gingerbread Martini
MARTINI
• 4 oz Irish cream liqueur, such as Baileys
• 4 oz vodka, such as Kettle One
• 2 oz coffee liqueur, such as Kahlua
• 2 oz Gingerbread Syrup, recipe follows
• 2 scoops vanilla ice cream, softened
• Whipped cream, for topping
• Small handful gingerbread cookies,
crushed
GINGERBREAD SYRUP
• 1 cup sugar
• 1 cup water
• 5 cloves
• 2 cinnamon sticks
• One 2-inch piece fresh ginger, cut into
rounds
MARTINI
Combine the Irish cream liqueur, vodka,
coffee liqueur, Gingerbread Syrup and ice
cream in a cocktail shaker. Add ice and
shake well. Pour into four chilled martini
glasses. Top each with a generous dollop of
whipped cream and a sprinkling of
gingerbread cookie crumbs.
GINGERBREAD SYRUP
Add the sugar, water, cloves, cinnamon and
ginger to a small saucepan. Bring to a boil
over medium-high heat, stirring until the
sugar has dissolved. Lower the heat and
simmer for 5 mins. Remove from the heat
and let cool to room temp before using,
about 20 mins. Cover and refrigerate for up
to 2 weeks.
Ingredients Directions

8. Irish Eggnog
• Egg
• Irish cream liquor
• Irish whiskey
• Whole milk
• Nutmeg
• Cinnamon stick
Whisk 1 egg, 1 oz Irish cream liqueur and
1/4 oz Irish whiskey in a bowl until
smooth. Bring 2 cups whole milk to a boil
in a saucepan (do not use a slow cooker-it
will overcook the eggs). Pour over the egg
mixture, stirring to mix well. Pour into
mugs. Sprinkle with nutmeg and garnish
with cinnamon sticks.
*Keep these drinks warm in a saucepan on
the stovetop over low heat.
Ingredients Directions

9. Soup/Salad/Sauce

10. Shallot-Dijon Gravy
• 3 ½ cups Golden Turkey Stock
• 2/3 cup chopped shallots
• ½ cup flour
• ½ cup dry white wine
• 2 tbsp. Dijon mustard
• 2 tsp chopped fresh rosemary
1. Remove turkey neck, heart, gizzard from
roasting pan (see turkey recipe on
slide 30) Pull meat off neck, chop neck
meat, heart and gizzard, reserve for
gravy, if desired. Pour pan juices into 8-
cup measuring cup. Spoon off fat from
surface, reserving ½ cup fat. Add enough
turkey stock to degreased pan juices to
measure 5 ½ cups total.
2. Place roasting pan over 2 burners on
medium heat. Add ½ cup reserved fat
and shallots; sauté 1 min. Whisk in flour.
Cook until roux is light brown, whisking
constantly, about 2 mins. Whisk in wine,
stock mixture, mustard and rosemary.
Bring to boil, whisking to blend. Boil
until gravy coats spoon, about 3 mins.
Add neck, heart and gizzard, if desired.
Season with salt and pepper.
3. Serve turkey with gravy.
Ingredients Directions

11. Apple Pie Jello Shots
• 1 1/4 cup apple juice or apple
cider
• 1/4 cup brown sugar
• 2 envelopes Knox gelatin
• 3/4 cup whipped cream
flavored vodka
• 6 Keebler mini graham-
cracker pie crusts (they come
in a package of 6 and are in
most grocery stores in the
baking aisle)
• Whipped cream, for topping
• Cinnamon, for topping
1. Pour 1 cup apple juice or cider and 1/4
cup brown sugar into a medium-sized
sauce pan. Sprinkle 2 envelopes Knox
gelatin on top and let it sit for a minute
to activate. Turn on medium heat and
bring to a simmer (just enough to
dissolve sugar and gelatin).
2. Add 3/4 cup flavored vodka and 1/4
remaining apple juice or cider. Pour the
mixture into your pie crusts. Refrigerate
for 1 hour or until completely set. Using
a paring knife, cut your pies into quarter
slices and lift them out carefully.
3. Top with whipped cream and cinnamon.
Keep refrigerated until serving. For a kid
friendly, non-alcoholic version just use
cold water or more juice instead of
alcohol.
Ingredients Directions

12. Spiked Jellied Cranberry Sauce
• 1 tbsp unflavored gelatin
• 1/3 cup vodka
• 2 tbsps orange-flavored
liqueur, such as Cointreau
• One 14-oz can jellied
cranberry sauce
• Cooking spray
1. Put the gelatin in a small bowl, and pour the vodka and
liqueur over it. Let sit until the gelatin is completely
soft, about 10 mins.
2. Meanwhile, transfer the cranberry sauce to a small
saucepan. Rinse out the can, dry it and coat the inside
with cooking spray. Heat the sauce over medium-low
heat; once it starts to bubble, whisk it vigorously until
it's completely smooth with no lumps (the sauce will
darken and have a slight sheen). Remove the pan from
the heat, add the softened gelatin and all the liquid,
and stir until incorporated. Pour the mixture into the
prepared can.
3. Let the cranberry sauce sit at room temp until the can
is just warm to the touch. Cover with plastic wrap, and
refrigerate until completely set, at least 4 hours but
preferably overnight.
4. To serve, run a small knife around the lip of the can to
release the cranberry sauce slightly, then turn the can
carefully under running hot water (don't get water in
the can). Invert the can onto a cutting board, and firmly
tap until the sauce unmolds in 1 piece. Lay the sauce on
its side on a serving plate, and cut into 6 or 7 slices.
Ingredients Directions

13. Roasted Sweet Potato Soup With Pistachio,
Orange, and Mint Salsa Recipe
• 4 pounds sweet potato, peeled and cut into
1/2-inch dice
• 6 tbsp vegetable, canola, or grapeseed oil,
divided
• Kosher salt
• 4 medium carrots, peeled and diced
• 1 medium onion, chopped
• 5 cloves garlic, crushed
• 2 sprigs sage (optional)
• 2 quarts homemade or store-bought low-
sodium chicken stock or vegetable stock
• 1/4 cup fresh juice and 1 tbsp freshly
grated zest from 1 medium orange, divided
• 3/4 cup shelled roasted pistachios, crushed
in a mortar and pestle or food processor
• 2 scallions, thinly sliced, white and light
green parts only
• 2 tbsp very thinly sliced fresh mint leaves
(from about 5 sprigs)
• Pinch cayenne pepper
• 1/2 cup extra-virgin olive oil
1. Preheat oven to 300. Toss sweet potato with 4
tbsp vegetable oil and salt. Spread sweet potato
on 2 rimmed baking sheets and bake for 1 hour,
rotating pans front to back and top to bottom
halfway through cooking. Increase oven temp to
375 and cook until sweet potatoes are tender and
lightly browned around the edges, about 25 mins.
2. In a large pot, heat remaining 2 tbsp vegetable oil
over medium-high heat until shimmering. Add
carrot, onion, garlic, sage (if using), and a
generous pinch of salt and cook, stirring, until
vegetables are just tender.
3. Add sweet potatoes and stock and bring to a
simmer. Cook for 10 mins until vegetables are
very tender. Discard sage, if using. Add orange
juice. Using an immersion blender or standing
blender, blend soup until smooth. Season with
salt.
4. If desired, pass soup through a fine mesh strainer
using a rubber spatula to plunge and scrape it
through (it may not seem like it at first, but almost
all of the soup will pass through). If necessary,
thin soup to desired consistency with extra stock
or water.
5. In a mixing bowl, stir together pistachios, orange
zest, scallions, mint, and cayenne pepper. Fold in
olive oil and season with salt.
6. Serve soup, spooning pistachio salsa on top.
Ingredients Directions

14. Green Bean and Radish Salad
• 1 lb green beans
• 1/4 cup olive oil
• 1/2 lb radishes, stem removed and
quartered
• 2 cloves garlic, chopped
• 1 tbsp honey
• 1/4 tsp red pepper flakes
• Salt and pepper
1. Bring a pot of salted water to a boil.
When bubbling toss in the green beans
for 3 to 4 mins. Remove and place in ice
water to quickly cool. Drain thoroughly.
2. Pour the oil into a skillet and turn the
heat to medium. When hot, dump in the
radishes, green beans, garlic, and chili
flakes. Cook for 5 mins or until the
vegetables have softened.
3. Add the honey and stir to coat the
vegetables. Cook for 2 to 3 mins. They
should just start to caramelize.
4. Transfer to a large bowl and then
season with salt and pepper.
Ingredients Directions

15. Appetizers/Sides

16. Macaroni and Cheese
• 1 1/2 cup panko breadcrumbs
• 8 tbsps (1 stick) unsalted butter,
plus more for dish
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 tsp kosher salt
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp freshly ground black
pepper
• 1/4 tsp cayenne pepper
• 4 1/2 cups (about 18 oz) grated
sharp cheddar
• 1 1/4 cups (about 5 oz) grated
Romano
• 1 pound elbow macaroni
1. Heat the oven to 375. Butter a 3-quart casserole dish
or 9x13 pan; set aside. Place panko breadcrumbs in a
medium bowl. In the microwave, melt 2 tbsps butter.
Pour butter into the bowl with breadcrumbs, and toss.
Set the breadcrumbs aside. In a medium saucepan set
over medium heat, heat milk. Melt remaining 6 tbsps
butter in a high-sided skillet over medium heat. When
butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while
whisking. Continue cooking, whisking constantly, until
the mixture bubbles and becomes thick.3. Remove the
pan from the heat. Stir in salt, nutmeg, black pepper,
cayenne pepper, 3 cups cheddar, and 1 cup Romano.
Set cheese sauce aside.
3. Fill a large saucepan with water. Bring to a boil. Add
macaroni; cook 2 to 3 fewer mins than manufacturer's
directions, until outside of pasta is cooked and inside
is underdone. (Different brands of macaroni cook at
different rates; be sure to read the instructions.)
Transfer the macaroni to a colander, rinse under cold
running water, and drain well. Stir macaroni into the
reserved cheese sauce.
4. Pour the mixture into the prepared casserole dish.
Sprinkle remaining 1 1/2 cups cheddar and 1/4 cup
Romano; scatter breadcrumbs over the top. Bake until
browned on top, about 30 mins. Transfer dish to a
wire rack to cool for 5 mins; serve.
Ingredients Directions

17. Sweet Corn Pudding
• 4 cups frozen corn kernels
(about 19 oz), thawed
• 4 large eggs
• 1 cup whipping cream
• 1/2 cup whole milk
• 6 tbsp sugar
• 1/4 cup (1/2 stick) butter,
room temp
• 2 tbsp all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
1. Preheat oven to 350. Butter 8x8x2-
inch glass baking dish.
2. Blend all ingredients in processor until
almost smooth. Pour batter into
prepared dish.
3. Bake pudding until brown and center
is just set, about 45 mins.
4. Cool 10 mins; serve.
Ingredients Directions

18. Cranberry Apple Salad
• 1/2 cup chopped pecans
(more to taste)
• 1 bag cranberries
• 1 cup sugar
• 1 naval orange, peeled and
diced
• 1 Gala apple, peeled and diced
• 1 Granny Smith apple, peeled
and diced
1. Put the cranberries in the food
processor with the sugar. Pulse until
chopped. You can also use a blender or
chop by hand.
2. Pour the chopped cranberries in a
bowl and add the remaining
ingredients. Add more sugar if
necessary.
Ingredients Directions

19. Gravy
• 3 lbs. turkey wings or
chicken wings
• turkey neck (if included
with your turkey)
• 2 onions, peeled and
quartered
• 6 T. butter
• 6 T. flour
• Salt and pepper (I didn't
use salt because my
turkey is brined and the
drippings are salty; I
added more salt shortly
before serving)
1. Preheat oven to 400. Arrange a single layer of turkey/chicken
wings/neck in a large roasting pan. Scatter the onions over the top
of the wings. Roast in the preheated oven for 1-1/4 hours or until
wings are browned. Chicken wings will finish earlier than turkey.
2. Place browned wings and onions in a 5 quart stockpot. Add water
to roasting pan and stir, scraping up any brown bits on the bottom
of the pan. Pour the water from the pan into the stockpot. Stir in 8
(6 cups if you didn't roast the neck) cups of water. Bring to a boil.
Reduce heat to medium-low and simmer, lightly covered for 1-1/2
hours. Discard wings, neck, and onions.
3. In a medium saucepan, melt butter and whisk in flour. Cook over
medium-high heat until flour is incorporated and white bubbles
begin to form on the top of the roux. Cook the roux for 2-3 mins
after the white bubbles have formed, whisking constantly.
4. Gradually add the broth, whisking constantly until the gravy is
thickened and comes to a boil. Remove from heat and season with
salt and pepper.
5. Cool, cover and refrigerate the gravy base for as long as 4 days.
Reheat in a medium-sized pan. When turkey is done, add gravy
base to pan drippings and bring it to serving temp. You may need to
add broth or potato cooking water to thin the gravy. Add salt and
pepper as needed.
Ingredients Directions

20. White Bread Stuffing
• 2 loaves of cheap white bread,
torn into 1/2 inch pieces by
small children
• 8 ribs of celery, diced
• 2 onions, diced
• 3 sticks butter
• salt and pepper
• 2 cups chicken broth
• 2 T. sage or poultry seasoning
(plus more to taste)
1. Prepare white bread ahead of time so it
has time to get a little stale. You can also
lightly toast the bread, or you can just
skip this step.
2. In a Dutch oven, melt butter over
medium heat. Cook onion and celery
until soft. Season with sage, poultry
seasoning, salt, and pepper. Stir in bread
cubes until evenly coated. Moisten with
chicken broth; mix well. Add more sage if
pale and more broth if dry.
3. Heat half the stuffing in the microwave
until warm, then stuff the turkey. Roast
turkey.
4. Ahead of time or after the turkey comes
out of the oven, bake the rest of the
stuffing in a 90-inch pan for 30-40 mins
at 350.
5. When the turkey is cooked, remove the
stuffing and mix with the baked stuffing.
Put it back in the oven until heated
through - about 5-10 mins.
Ingredients Directions

21. The Ultimate Potato Gratin
• 1 head savoy cabbage, cored,
cleaned, and shredded
• 1 (2-inch) piece slab bacon, thinly
sliced
• 2 tbsp unsalted butter, plus more
for greasing the gratin dish
• 4 garlic cloves, finely chopped
• 1/2 bunch fresh chives, finely
chopped to 1/4 cup
• Sea salt and freshly ground black
pepper
• 2 pounds baking potatoes,
unpeeled and thinly sliced (about
1/8-inch)
*Slice the potatoes immediately
before using so they don't turn brown
• 2 1/2 cups heavy cream
• 2 cups grated Parmesan
1. Preheat oven to 375. Finely shred the cabbage. Cut the bacon
into 1/2-inch chunks. Place a small skillet over medium-low
heat and fry the bacon, until crisp. Remove from pan with a
slotted spoon and drain on paper towels. Set aside.
2. Add 1 tbsp butter to bacon fat in frying pan. When it has melted
add 1/2 the garlic and give it a quick stir with a wooden spoon
to soften. Add the cabbage and coat it with the butter. Slowly let
it wilt. Add the bacon. Season with salt and freshly ground black
pepper. Remove from heat and add most of the chives, reserving
a little for the garnish.
3. Generously butter the bottom and sides of an ovenproof
casserole dish.
4. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1
cup Parmesan, and the remaining garlic, season with salt and
freshly ground black pepper. Using your hands, place a layer of
potatoes in the casserole dish. Sprinkle with Parmesan and
repeat with 2 more layers. Spoon the cabbage mixture on top
and spread it out evenly over the potatoes. Top it off with 2
more layers of potato and Parmesan. Pour the remaining 1cup
cream over the dish. Sprinkle with the remaining Parmesan.
5. Cover dish with aluminum foil. Bake for 1 hour. Remove foil and
bake for 30 mins until golden brown. Leave for 10 mins before
serving. Garnish with fresh chives.
Ingredients Directions

22. Carrots with Ginger-Honey Glaze
• 2 ½ lbs baby carrots or large
carrots, peeled, cut into 3 in.
lengths, quartered lengthwise
• 3 tbsp. honey
• 2 tbsp. (1/4 stick) butter
• 1 tbsp. finely chopped peeled
fresh ginger
• ¼ tsp ground ginger
1. Cook carrots in large saucepan of
boiling salted water until just tender,
about 8 mins. Drain. Stir honey, butter,
ginger, ground ginger in large skillet
over low heat until blended. Mix in
carrots.
2. Cook carrots over medium-high heat
until glaze thickens enough to coat,
tossing occasionally, about 5 mins.
Season with salt and pepper. Transfer
to bowl.
Ingredients Directions

23. Herb and Onion Stuffing
• 1 stick unsalted butter
• 3 cups chopped onions
• 2 cups chopped celery (4-5
stalks)
• ¼ cup chopped fresh Italian
parsley
• 2 tbsp. chopped fresh sage
• 2 tbsp. chopped fresh marjoram
• 12 cups 1-in. cubes cornbread OR
day-old pain rustique OR ciabatta
bread with crust
• 2 large eggs
• 1 ½ tsp coarsely ground black
pepper
• 1 cup (or more) low-salt chicken
broth
1. Can be made 1 day ahead: Melt butter in heavy
large skillet over medium heat. Add onions
and celery. Sauté until tender, about 12 mins.
Add all herbs; sauté 1 min. Transfer to bowl,
cover, chill.
2. Preheat oven to 350. Divide bread between 2
rimmed baking sheets. Bake until bread is
crusty but not hard, reversing sheets after 5
mins, 10-12 mins total. Transfer to very large
bowl and cool.
3. Butter 13x9x2 in. baking dish. Stir vegetable
mix into bread. Whisk eggs, salt and pepper in
bowl to blend; whisk in 1 cup broth. Add egg
mix to stuffing, tossing to combine evenly,
adding more broth by ¼ cupfuls if dry.
Transfer stuffing to prepared dish.
4. Bake stuffing uncovered until cooked through
and brown and crusty on top, 50-60 mins. Let
stand 10 mins.
Ingredients Directions

24. Wild Mushroom and Spinach Stuffing
• ¾ cup (1½ sticks) unsalted butter,
divided
• 1 tbsp. olive oil
• 1 lb assorted fresh wild mushrooms
(chanterelle, stemmed shiitake,
crimini) cut into ½ in. dice (9 cups)
• 3 cups chopped onions
• 2 cups chopped celery (4-5 stalks)
• ¼ cup chopped fresh Italian parsley
• 2 tbsp. chopped fresh sage
• 2 tbsp. chopped fresh thyme
• 1 5-oz container or bag baby spinach
leaves
• 12 cups 1-in. cubes cornbread OR day-
old pain rustique OR ciabatta bread
with crust
• 2 large eggs
• 1 ½ tsp fine sea salt
• 1 tsp coarsely ground black pepper
• 1 cup (or more) low-salt chicken broth
1. Melt ¼ cup butter with olive oil in heavy large skillet
over medium-high heat. Add diced wild mushrooms
and sprinkle lightly with salt and pepper. Sauté until
mushrooms are tender and beginning to brown,
about 8 mins. Transfer to large bowl.
2. Can be made 1 day ahead: Melt remaining ½ cup
butter in same skillet over medium heat. Add onions
and celery. Sauté until tender, about 12 mins. Add all
herbs; sauté 1 min. Add spinach and toss until just
wilted, about 1 min. Add to bowl with mushrooms,
cover, chill.
3. Preheat oven to 350. Divide bread between 2 rimmed
baking sheets. Bake until bread is crusty but not hard,
reversing sheets after 5 mins, 10-12 mins total.
Transfer to very large bowl and cool.
4. Butter 13x9x2 in. baking dish. Stir vegetable mix into
bread. Whisk eggs, salt and pepper in bowl to blend;
whisk in 1 cup broth. Add egg mix to stuffing, tossing
to combine evenly, adding more broth by ¼ cupfuls if
dry. Transfer stuffing to prepared dish.
5. Bake stuffing uncovered until cooked through and
brown and crusty on top, 50-60 mins. Let stand 10
mins.
Ingredients Directions

25. Blue Cheese Coleslaw
• 8 bacon slices, chopped
• ¾ cup mayonnaise
• 2 tbsp. red wine vinegar
• 1 tbsp. honey
• 16 oz purchased coleslaw mix
• 1 cup crumbled blue cheese
1. Cook bacon in large skillet until crisp.
Using slotted spoon, transfer bacon to
paper towels.
2. Whisk mayonnaise, vinegar, and honey
in large bowl. Stir in coleslaw mix,
cheese, and bacon.
3. Season with salt and pepper, toss to
coat. Cover and chill.
Ingredients Directions

26. Main Dish

27. Veggie Mac & Cheese with Bacon
• 1-1/2 cups uncooked elbow macaroni
• 3 cups fresh broccoli florets
• 2 cups fresh cauliflowerets
• 3 large carrots, halved lengthwise and
thinly sliced
• 2 celery ribs, sliced
• 1 tbsp butter
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 1 cup 2% milk
• 1 cup chicken broth
• 3 cups shredded sharp cheddar cheese
• 1 tbsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp paprika
• 4 Strips Crispy Bacon, Crushed
1. Preheat oven to 350°. In a 6-qt.
stockpot, cook macaroni according to
package directions, adding broccoli,
cauliflower, carrots and celery during
the last 6 mins of cooking. Drain;
transfer to a greased 13x9-in. baking
dish.
2. Meanwhile, in a large saucepan, heat
butter over medium-high heat; sauté
onion until tender. Stir in flour until
blended. Gradually stir in milk and
broth; bring to a boil. Cook and stir
until thickened, about 2 mins; stir in
cheese, mustard, salt and pepper.
3. Add to macaroni mixture, stirring to
coat; sprinkle with paprika, more
cheese and bacon. Bake, uncovered,
until heated through, 15-20 mins.
Ingredients Directions

28. Tuna Pasta
• 1 (9 1/4 oz) can tuna, drained
• 1 (1 lb) can chopped tomato with juice
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp fresh basil, minced (1 1/2 tsps)
or 2 tbsp dried basil (1 1/2 tsps)
• red pepper flakes
• 3⁄4 lb of your favorite pasta, cooked al
dente and tossed with 1 tbsp butter
(we like to eat this sauce with pasta
'curls' so the little bits of tuna can get
caught in the curls)
• grated parmesan cheese, for the table
1. Heat the olive oil in a small saucepan and
add the onion; sauté onion until it is
translucent, 2-3 mins, then add tomatoes
and garlic; season to taste with salt,
pepper and red-pepper flakes and boil
over medium heat for 10-12 mins until
thickened somewhat; add basil and
simmer 2 more mins; add tuna, turn off
heat and allow to 'sit' (flavors will blend)
for 5 mins.
2. This makes a very thick, flavorful sauce
(you can thin with a little boiling water
or some of the pasta cooking water if it's
too thick for your liking).
3. Distribute pasta amongst 4 plates and
top with sauce; pass grated parmesan
cheese at the table or, alternatively, toss
pasta and sauce together, then serve,
passing grated cheese.
Note: If you don't want your sauce to be as
'chunky', you can puree the tomatoes before
using.
Ingredients Directions

29. Recipe for Pork Pie
• 1 lb. ground pork
• 1 lb. ground beef
• 2 c. water
• 1 Tbs. cinnamon
• 1 Tbs. cloves
• 1 Tbs. celery salt
• 1 Tbs. allspice
• 1 Tbs. dried minced onion (or ¼ c.
fresh)
• 2 tsp. dried minced garlic
• 1 tsp. salt
• 4 medium potatoes (peeled, boiled,
and mashed)
• Your favorite dough for double-crust
pie
1. Mix meat, water, and all spices &
seasonings in a covered pan (dutch
oven works nicely), bring to a boil over
medium-high heat on the stovetop,
reduce heat and simmer until meat is
fully cooked, stirring occasionally.
2. Drain excess liquid and mash together
with potatoes until thoroughly mixed.
Put filling into pie crust, ventilating
upper crust, and brush with a bit of
milk and egg wash if desired. Bake 45
mins in a 350 degree oven.
*For a truly authentic French-Canadian
pork pie, add a hearty portion of gorton (a
spiced pork spread) to the meat mixture.
Ingredients Directions

30. Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
HERBED SALT
• 1/3 cup + 1 tbsp. coarse kosher salt
• 1 ½ tsp dried rosemary
• 1 ½ tsp dried rubbed sage
• 1 ½ tsp dried thyme
• 1 tsp black peppercorn, crushed
• 3 small bay leaves, coarsely torn
• 1 tsp finely grated lemon peel
TURKEY
• 12-16 lb turkey (neck, heart, gizzard
reserved)
• 1 large onion, chopped
• 1 large celery stalk, chopped
• 1 whole lemon, chopped with peel
• 1 tsp dried rosemary
• 1 tsp dried rubbed sage
• 1 tsp dried thyme
• 1 stick unsalted butter, room temp
• 2 cups (or more) Golden Turkey Stock
HERBED SALT
Rub first 6 ingredients in small bowl to crush herbs
finely. Can be made 1 week ahead. Cover, store at
room temp. Stir in peel before using.
TURKEY
1. Rinse turkey inside & out (do not pat dry). Pull
any fat pads from main & neck cavity of turkey;
wrap, chill, reserve fat for roasting. Place turkey
in roasting bag, place on baking sheet.
Refrigerate 18-24 hours.
2. Preheat oven to 325. Rinse turkey inside & out,
pat very dry. Stir onion & next 5 ingredients in
bowl. Divide onion mix between main and neck
cavities. Fold neck under & secure with skewer.
Place turkey on rack set in large roasting pan.
Spread butter all over. Place reserved fat pads,
neck, heart & gizzard in pan; pour in 2 cups
Turkey Stock.
3. Roast 45 mins. Baste with pan juices. Roast
until turkey reaches internal temp of 165-170,
basting every 45 mins, adding stock or water to
pan if dry,. Tent loosely with foil if browning too
quickly, 3-3 ½ hours longer. Transfer turkey to
platter, tent loosely with foil and let rest 30-45
mins. Reserve roasting pan with juices for gravy.
4. See Gravy instructions on slide 10.
Ingredients Directions

31. Chicken Pot Pie
CRUST
• 1 ¼ cups flour
• ½ tsp salt
• 1 stick chilled unsalted butter, cut into ½
in. cubes
• 3 tbsp. (or more) ice water
• 1 egg yolk, whisked to blend with 1 tbsp.
water (for glaze)
FILLING
• 7 tbsp. butter, room temp, divided
• 5 tbsp. flour
• 2 tbsp. olive oil
• 8 oz assorted fresh wild mushrooms
(crimini, oyster, stemmed shitake), sliced
• 1 cup chopped onion
• 1 cup ½ in. cubes celery
• 1 cup ½ in. cubes peeled carrots
• 1 ½ tbsp. chopped fresh thyme
• 1 garlic clove, minced
• 1 cup dry white wine
• 2 ½ cups (or more) low-salt chicken broth
• 5 cups coarsely chopped or torn roast
chicken, skin and bones removed
• 1 ½ cups frozen green peas
• 1/3 cup whipping cream
• 1/3 cup chopped fresh Italian parsley
CRUST
1. Blend flour and salt in processor. Add butter, blend, using on/off turns,
until mixture resembles coarse meal. Add ice water; blend until moist
clumps form, adding more ice water by tsp if dry. Gather dough into
ball; flatten into rectangle. Wrap in plastic; chill at least 1 hr – up to 1
day.
2. Preheat oven to 425. Line baking sheet with parchment. Roll out crust
on floured surface to 12x8 in. rectangle. Cut into 8 equal rectangles.
Transfer to prepared sheet, spacing apart. Pierce crusts with fork,
then brush with egg glaze. Bake until light golden, about 15 mins.
Carefully run long, sharp knife under crusts. Cool on sheet. Can be
made 8 hours ahead. Let stand uncovered at room temp.
FILLING
1. Mix 5 tbsp. butter and flour in bowl until smooth. Melt 2 tbsp. butter
with oil in large wide pot over medium-high heat. Add mushrooms,
onion, celery, and carrots; sauté until soft and brown, about 10 mins.
Add thyme and garlic, stir 3 mins. Add wine; boil until almost
evaporated, about 3 mins. Add 1 ½ cups chicken broth; bring to
simmer. Add butter-flour mixture, 1 tbsp. at a time; whisk until
incorporated and mixture boils. Reduce heat; simmer until sauce
thickens, stirring often, about 5 mins. Stir in chicken, peas, cream and
parsley; bring to simmer. Season with salt and pepper. Can be done 8
hours ahead. Cool slightly. Chill uncovered until cold, then cover and
keep chilled. Rewarm before continuing, adding broth by ¼ cupfuls if
mixture is thick.
2. Preheat oven to 425. Transfer filling to 13x9x2 in. baking dish.
Carefully place crusts atop filling. Bake until heated through, about 20
mins. Let rest 5 mins.
Ingredients Directions

32. Dessert

33. Mom’s Famous Apple Pie
PIE CRUST
• 4 Cups flour
• 1 Tbsp. sugar
• 2 Tsp. salt
• 1 ¾ Cup solid veg. Shortening
• ½ Cup water
• 1 Tbsp. white or cider vinegar
• 1 Large egg
FILLING
• 6 Cups thinly sliced apples (Macs,
Cortland, Winesap apples).
*Do not use sour apples.
• 1 Cup sugar
• ¼ Cup flour or cornstarch
• 1 tsp. cinnamon
• ¾ (slight) tsp. nutmeg
• 8 (about) small pieces of butter
PIE CRUST
1. Mix first 3 ingredients with a fork in large bowl. Add the
shortening. Mix in with a fork until crumbly.
2. Beat together water, vinegar, and egg, in a small bowl. Combine
both mixtures with a fork until all ingredients are moistened.
3. Divide dough into four (4) equal portions and shape into a flat,
round patty for rolling. Wrap individually in plastic or waxed
paper. Chill for ½ hour.
4. When ready to roll out pastry: Lightly four both sides of the
patty and place on a lightly floured surface. Roll from center to
1/8" thickness and 2" larger than the pie pan. Transfer to the
pie pan and press in place to remove air pockets.
FILLING
1. Preheat oven to 425. Peel and slice apples then put them in pie
pan. Mix sugar, cinnamon, nutmeg, and flour or cornstarch
together then pour evenly over apples
2. Place top crust on pie, trim excess pastry, flute top and bottom
crust together. Cook for 30 mins.
3. Lower temp to 350 – 375 (Leave foil on pie). Cook for 20 more
mins. Remove aluminum foil. (I put a cookie sheet under the
pie to catch the drippings from the pie).
4. Put ‘ring’ on pie to prevent the crust from over cooking. Cook
for another 20 - 25 mins until crust is light brown. Put on
cooking rack to cool.
Ingredients Directions

34. Cherry-Apricot Cobbler
FILLING
• Butter
• 3 14.5 oz cans pitted tart cherries in
water, drained
• 1 ½ cups diced dried apricots
• ¾ cup sugar
• ½ tsp almond extract
• ¼ tsp ground allspice
TOPPING
• ½ cup whole wheat pastry flour
• ½ cup sugar
• 1/3 cup unbleached all purpose flour
• ¾ tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ½ cup whole milk
• 2 tbsp. bourbon
• 2 tsp finely grated lemon peel
• 1 tsp vanilla extract
• Ice cream or whipped cream
FILLING
Preheat oven to 350. Butter 11x7x2 in.
baking dish. Combine next 5 ingredients in
large bowl; toss well. Spread evenly in
prepared dish.
TOPPING
1. Whisk first 5 ingredients in large bowl.
Stir in next 5 ingredients.
2. Spoon topping over filling. Bake cobbler
until topping is golden brown and juices
from filling are bubbling thickly at
edges, about 50 mins. Serve cobbler
warm with ice cream or whipped
cream.
Ingredients Directions

35. Coconut-Chocolate Chip Cupcakes
CUPCAKES
• 1 cup whole wheat pastry flour
• 1 cup unbleached all purpose flour
• ½ cup coconut milk powder (sifted, then
measured)
• 1 tsp baking powder
• ½ tsp salt
• 2 ½ sticks unsalted butter, room temp
• 1 3 oz package cream cheese, room temp
• 1 ½ cups sugar
• ½ tsp vanilla extract
• 4 drops coconut flavoring or ¾ tsp coconut
extract
• 5 large eggs
• 2 tbsp. whole milk
• 1 ¾ cups bittersweet chocolate chips (10-11 oz)
FROSTING
• 1 stick unsalted butter, room temp
• ½ cup coconut milk powder (sifted, then
measured)
• ¼ tsp salt
• ½ tsp vanilla extract
• 3 drops coconut flavoring or ½ tsp coconut
extract
• 4-5 cups powdered sugar (16-20 oz)
• 4 tbsp. (or more) whole milk
• Flaked sweetened coconut (optional)
CUPCAKES
1. Preheat oven to 350. Line 20 standard (1/3 cu)
muffin cups with paper liners. Sift first 5 ingredients
into medium bowl. Using electric mixer, beat butter
and cream cheese in large bowl until smooth.
Gradually beat in sugar, then vanilla extract and
coconut flavoring. Beat in dry ingredients (batter
will be stiff). Add eggs 1 at a time, beating to blend
after each addition. Beat in milk, then stir in
chocolate chips. Spoon scant 1/3 cup batter into
each paper liner.
2. Bake cupcakes until tester inserted into centers
comes out clean, about 22 mins. Let cool 10 mins,
then turn cupcakes out of pan and cool on rack.
FROSTING
1. Using electric mixer, beat butter, coconut milk
powder and salt in bowl until smooth. Beat in
vanilla extract and coconut flavoring. Beat in enough
powdered sugar, 1 cup at a time, to form very thick
frosting. Beat in milk, 1 tbsp. at a time, until frosting
is thin enough to spread.
2. Spread frosting on cupcakes. Sprinkle with flaked
coconut, if desired. Can be made 1 day ahead. Store
cupcakes airtight at room temp.
TIP: Coconut milk powder is simply evaporated
unsweetened coconut milk. Look for it at specialty food
stores or Asian markets.
Ingredients Directions

36. Candied Yams with Gingersnap Crunch
YAMS:
• 8 medium yams or sweet potatoes
(about 4 lbs), peeled, halved crosswise
and cut into 8 wedges
• 1 tbsp vegetable oil
• Kosher salt and freshly ground pepper
• 3 tbsp unsalted butter
• 1/3 cup light brown sugar, packed
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp freshly ground nutmeg
CRUNCH:
• 4 oz gingersnap cookies (about 16)
• 1/2 cup light brown sugar, packed
• 4 tbsp unsalted butter, melted
• 1/4 cup all-purpose flour
YAMS
1. Preheat the oven to 400. Toss the yams with the oil
in a medium bowl and sprinkle with salt and
pepper.
2. Melt 2 tbsp of the butter in a small saucepan over
medium heat. Add the brown sugar, honey,
cinnamon, vanilla and nutmeg and cook, stirring,
until the mixture comes to a simmer and the sugar
dissolves, 4 mins. Remove from the heat, add to the
yams and toss to coat.
3. Spread the yams and all the sauce evenly into a
9x13 in. baking dish. Cover tightly with foil and
bake until beginning to become tender, 30 mins.
CRUNCH
1. Meanwhile, pulse the gingersnaps in a food
processor until they are fine crumbs with a few
larger pieces. Transfer to a medium bowl and stir in
the sugar, butter and flour to combine. Form
crumbles in several sizes using your hands and
chill in the refrigerator.
2. Remove the foil from the yams and stir to coat with
the sauce. Continue baking uncovered until the
potatoes are tender and the sauce has thickened,
20 to 25 mins. Top with gingersnap crumbles and
bake until the yams are very tender and the
topping is nicely browned, about 10 mins longer.
Serve.
Ingredients Directions

37. Lemon Bars
• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups all-purpose flour
• 4 eggs
• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• 2 lemons, juiced
1. Preheat oven to 350.
2. In a medium bowl, blend together
softened butter, 2 cups flour and 1/2 cup
sugar. Press into the bottom of an
ungreased 9x13 in. pan.
3. Bake for 15 to 20 mins, or until firm and
golden.
4. In another bowl, whisk together the
remaining 1 1/2 cups sugar and 1/4 cup
flour. Whisk in the eggs and lemon juice.
Pour over the baked crust.
5. Bake for an additional 20 mins. The bars
will firm up as they cool.
6. For a festive tray, make another pan
using limes instead of lemons and adding
a drop of green food coloring to give a
very pale green. After both pans have
cooled, cut into uniform 2 inch squares
and arrange in a checker board fashion
Ingredients Directions

38. S'more Pie
CRUST
• 5 tbsp unsalted butter,
melted, plus additional for
greasing
• 1 1/2 cups cookie crumbs
(10 graham crackers, about 6
oz)
• 2 tbsp sugar
• 1/8 tsp salt
CHOCOLATE CREAM FILLING
• 7 oz chocolate chips, plus an
extra 1/4 cup chocolate
chips
• 1 cup heavy cream
• 1 large egg, room temp for
30 mins
MARSHMALLOW TOPPING
• 1 tsp unflavored gelatin
(from a 1/4-oz package)
• 1/2 cup cold water
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/2 tsp vanilla
• Vegetable oil for greasing
CRUST
Preheat 350. Lightly butter pie plate. Stir together all ingredients in a bowl and press
evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 mins, then cool on a
rack to room temp, about 45 mins.
CHOCOLATE CREAM FILLING
1.Preheat oven to 350. Put 7 oz. chocolate in a large bowl. Bring cream just to a boil in a
1-1½ qt heavy saucepan, then pour hot cream over chocolate. Let stand 1 min, then
gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and
a pinch of salt, pour into graham cracker crust (crust will be about half full).
2.Cover edge of pie with foil, bake until filling is softly set and trembles slightly in center
when gently shaken, about 25 mins. Remove from oven and sprinkle chocolate chips
over top. Cool pie to room temp on a rack (filling will firm as it cools), about 1 hour.
MARSHMALLOW TOPPING
1.Sprinkle gelatin over 1/4 cup cold water in large heatproof bowl, let stand until
softened, about 1 min.
2.Stir together sugar, corn syrup, pinch of salt, and remaining 1/4 cup water in
saucepan. Bring to boil over moderate heat, stirring until sugar is dissolved, boil about
6 mins.
3.Beat water and gelatin mix with electric mixer at medium speed. Pour hot syrup in
slow stream, beating. When all syrup is added, increase speed to high, beat until mix is
tripled in volume and very thick, about 5 mins. Add vanilla and beat until combined,
immediately spoon topping onto pie filling. Chill, uncovered, 1 hour, cover loosely with
lightly oiled plastic wrap and chill 3 hours.
4.Brown topping: Preheat broiler. Transfer pie to a baking sheet. Cover edge of pie with
pie foil, broil 3 to 4 in. from heat, rotating pie as necessary, until marshmallow topping
is golden brown, about 3 mins. Cool pie on a rack 10 mins.
Ingredients Directions

39. Key Lime Pie
• 1 1/2 cups graham cracker
crumbs
• 1/2 cup granulated sugar
• 4 tbsps (1/2 stick butter)
melted
• 2 (14 oz) cans sweetened
condensed milk
• 1 cup key lime or regular lime
juice
• 2 whole large eggs
• 1 cup sour cream
• 2 tbsp powdered sugar
• 1 tbsp lime zest
1. Preheat the oven to 375.
2. In a bowl, mix the graham cracker
crumbs, sugar, and butter with your
hands. Press the mixture firmly into a 9-
inch pie pan, and bake until brown, about
20 mins. Remove from the oven and
allow to cool to room temp before filling.
3. Lower the oven temp to 325.
4. In a separate bowl, combine the
condensed milk, lime juice, and eggs.
Whisk until well blended and place the
filling in the cooled pie shell. Bake in the
oven for 15 mins and allow to chill in the
refrigerator for at least 2 hours.
5. Once chilled, combine the sour cream
and powdered sugar and spread over the
top of the pie using a spatula. Sprinkle
the lime zest as a garnish on top of the
sour cream and serve chilled.
Ingredients Directions

40. Memories and
Traditions

41. Thanksgiving and Christmas
For both Thanksgiving and Christmas my parents ALWAYS cooked a
turkey overnight in the oven. My mother would prepare a stuffing made
with bread, potatoes, giblets, butter and seasoning. She would then stuff a
bird that averaged around 20-24lbs. My father would tie the turkey with
masonry string (my dad was a stone and brick mason), securing the legs
and creating a grid-like pattern that later served as a way to lift the bird
from the roasting pan. They would cover it with foil, toss it in the oven
around midnight, and set the temp to 200.
In the morning we would all wake to the most magnificent aroma.
Throughout the day the house would be filled with family and friends,
and at 2PM we would all feast on the most tender turkey – with potatoes
and gravy, squash, turnip, carrots, green beans, pineapple slices with
cream cheese and cherries, celery sticks, cranberry sauce, olives, pickles,
and more. In addition, each year my mother prepared about 14-16
different pies (1 or 2 each of the following: chocolate cream, butterscotch,
lemon meringue, squash, mincemeat, pineapple (my favorite), pumpkin,
blueberry, and apple…my father actually built pie racks that were only
used during the holidays). And that’s not to mention cheesecake,
homemade fudge, ice cream, and ambrosia. AND, be sure to wash that all
down with some eggnog. 

42. ~FIN~