Titan Tastings Cookbook. Thanksgiving Cookbook

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1 Titan Tastings Cookbook Thanksgiving Cookbook

2 Delicious Side Dishes Mashed Potatoes From the Kitchen of Dr. Craddock 10 pounds Yukon Gold potatoes, peeled and cut into quarters 4 cups skim milk 1 cup 97% fat free chicken broth (add gradually; could thin out potatoes, so you may not need all) 5 tablespoons salted Light butter 4 tablespoons light sour cream or light mayonnaise Sea salt and freshly ground black pepper Put the potatoes into a large pot, 3 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about minutes. Drain them well. Mash the potatoes with a hand masher. Move potatoes to an extra large bowl. In order to mix the potato mixture with an electric mixer you must gradually add the skim milk, light butter, and chicken broth into the potatoes and mix until smooth. Fold in the light sour cream or light mayonnaise with a spatula. Season with salt and pepper. Mix together with a spoon and serve. Pine Apple Casserole From the kitchen of Anna Hummel 1 cup sugar 6 tablespoons all-purpose flour 2 cups grated sharp cheddar 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved 1 cup cracker crumbs (recommended: Ritz) 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan Preheat the oven to 350 degrees F. Grease a medium-size casserole dish with butter. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

3 Green Bean Casserole From the kitchen of Emma Erbs : 1/3 stick butter 1/2 cup diced onions 1/2 cup sliced fresh mushrooms 2 cups sliced green beans 3 cups chicken broth 1 (10 3/4-ounce) can cream of mushroom soup 1 (2.8-ounce) can French-fried onion rings Pinch House Seasoning, recipe follows 1 cup grated Cheddar : Preheat the oven to 350 degrees F. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted. TWO CHEESE SQUASH CASSEROLE From the kitchen of Maddie Scott : 4 pounds yellow squash, sliced 4 tablespoons butter or margarine, divided 1 large sweet onion, finely chopped 2 garlic cloves, minced 2 1/2 cups soft breadcrumbs, divided 1 1/4 cups shredded Parmesan cheese, divided 1 cup (4 ounces) shredded Cheddar cheese 1/2 cup chopped fresh chives 1/2 cup minced fresh parsley 1 (8-ounce) container sour cream 1 teaspoon salt 1 teaspoon freshly ground pepper 2 large eggs, lightly beaten 1/4 teaspoon garlic salt Instructions: Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole. Bake at 350 for 35 to 40 minutes or until set.

4 Sweet Potato Pecan Casserole From the kitchen of Maddie Heller Cooking spray 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks 1/3 cup honey 1 large egg 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger Kosher salt 1 tablespoon packed dark brown sugar 1/3 cup finely chopped pecans Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes. Corn Casserole From the kitchen of Emma Erbs 1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 3/4-ounce) can cream-style corn 1 (8-ounce) package corn muffin mix (recommended: Jiffy) 1 cup sour cream 1/2 stick butter, melted 1 to 1 1/2 cups shredded Cheddar Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

5 Desserts Southern Style Pecan Pie From the kitchen of Dr. Craddock 1 cup light corn syrup 3 eggs egg whites (1-2 eggs will do) 1 cup sugar 2 Tbsp butter, melted 1 tsp pure vanilla extract 1-1/2 cups (6 ozs) pecans 1 9 frozen deep-dish pie crust Preheat oven to 350 F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Place pecans in the base of the frozen pie crust. Pour filling into pie crust. Place on a cookie sheet to catch any spills. Brush the crust with egg whites to create a glistening crust. You can also put cookie cutter cutouts of dough on the top for a decorative touch. Brush these cutouts with the egg whites as well. Bake on center rack of oven for minutes (pie is done when all pecans have risen to the top of the pie and it has reached 200 ). If the pie crust is browning too quickly (too dark), cover the edges with foil. Cool on a wire rack before serving. 2 hours is desirable, but not required. Ricotta Vanilla Fritters From the kitchen of Abby Palazzo : Vegetable oil, for frying 3 large eggs 1/4 cup granulated sugar 1/2 teaspoon pure vanilla extract 1/2 pound whole milk ricotta cheese (1 cup) 1 1/4 cups all-purpose flour 2 teaspoons baking powder Confectioners sugar, for dusting : In a large saucepan, heat 2 inches of vegetable oil to 375. Set a large wire rack over a baking sheet, top with paper towels and position it near the saucepan. Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended. Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 8. Arrange the fritters on a platter and dust well with confectioners sugar.

6 Spiced Apple Tart from the kitchen of Abby Palazzo ingredients 3 pounds Cortland apples (about 6) 2 1/4 pounds Granny Smith apples (about 5) 2 tablespoons fresh lemon juice 1/2 cup apple cider 5 tablespoons packed brown sugar 1 teaspoon cinnamon 1/2 teaspoon pure vanilla extract Pinch salt 1 9-inch frozen pie shell 1 large egg, beaten with 1 tablespoon water 1 1/2 tablespoons unsalted butter, cut into small pieces and chilled Ice cream, for serving directions Peel and core the apples; cut into 1-inch chunks. Add to a large, heavy skillet and toss with the lemon juice. Stir in the cider, sugar, cinnamon, vanilla and salt; cook over medium-high heat, stirring occasionally, until the liquid reduces, 18 to 20 minutes. Lower the heat to medium and continue to cook, stirring frequently and breaking up half of the apple chunks, until the apples are tender and the mixture is thick, about 12 minutes more. Remove from the heat; let cool to room temperature. Meanwhile, position a rack and a baking sheet in the center of the oven and preheat to 350 degrees. Let the pie shell sit at room temperature for 15 minutes; fill with 2 1/2 cups of the cooled apple mash (set aside the rest for serving with the Cinnamon Sweet Rolls, recipe also in Recipe Finder). Gently pull the sides of the pie shell away from the pan, folding the dough about 2 inches over the filling and pinching together where necessary. Brush the dough with the beaten egg. Top the filling with the butter. Bake until the crust is golden, 50 to 55 minutes. Transfer to a rack to cool. Serve warm or at room temperature with the ice cream. Benne Seed Cookies From the kitchen of Julia Vassil : 1.5 cups sesame seed One lb box light brown sugar 1.5 cups butter (3sticks)- room temperature 2 large eggs 2 cups all-purpose flour 1 tsp baking powder ¼ tsp salt 2tsps vanilla Roast sesame seeds in oven for three minutes on 350 degrees. Watch carefully so they do not burn. Set aside to cool. Reduce oven to 300. Line cookie sheets with parchment paper. Cream sugar, butter and eggs until very light, about 5 minutes. Sift flour, baking powder and salt. Add to the butter mixture and stir with a spatula until combined. Add vanilla. Stir in seeds. Drop by ½ tspfuls on to the cookie sheets (Should be quarter size). The will spread out nicely. Bake until brown but not burned at the edge( about minutes). Let cool completely. Store between layers of waxed paper in airtight container. They also freeze well but not in a freezer bag.

7 Brought to you by Emma Erbs and the Trinity Press Staff

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