Since 1621, Thanksgiving dinner has been a popular tradition amongst Americans. We use this day to spend time with family, kick back and watch football, and most importantly, prepare amazing feasts. Students around campus have been generous enough to share their Thanksgiving family recipe traditions. From appetizers to dessert, these have been combined so you have the opportunity to create a delicious meal, and maybe start some yummy traditions yourself.
Grandma’s Cranberry Sauce – Anonymous Grandma
- 1 Pound Fresh Cranberries
- 2 Cups Water
- 2 Cups Sugar
- Dash of Cinnamon
Rinse berries and remove stems.
Heat water and sugar to boiling mixture for 5 minutes. Stir occasionally.
Stir in berries and add a sprinkle of cinnamon. Heat until boiling. Continue to stir until berries start popping.
Pour into mason jars and chill for 2-3 hours in fridge.
Enjoy with toast or pastries!
Green Bean Casserole – Misty Jones
- 1 can Cream of Mushroom Soup
- 1/2 Cup Milk
- 1 tsp. Soy Sauce
- Dash Pepper
- 2 Cans (4 cups) Cooked Green Beans
- 1&1/3 Cups French’s Fried Onions
Mix soup, milk, soy, pepper, beans and 2/3 cup onions in casserole dish.
Bake at 350 degrees for 25 minutes until hot.
Stir and sprinkle with remaining onions.
Put back in oven for 5 more minutes.
Holiday Dressing – Anonymous Mother
- 4 Sticks Butter
- 2 Pounds Tyson Chicken Breasts
- 2 Boxes Chicken Broth
- 3 Packages Cornkits Prepared
- 2 White Onions Chopped
- 6 Stalks Celery Chopped
- 1.5 Tsp Poultry Seasoning
- Salt and Pepper
- 6 eggs
- 1/2 Loaf Toasted White Bread
- 1 Can Cream of Chicken Soup
Crumble toasted bread and set aside.
Slowly boil chicken in 1 box of broth and 5 cups of water.
Meanwhile, sauté 2 white onions, 6 celery stalks, 1.5 tsp. poultry seasoning, and 3 sticks of butter. Can add dash of salt and pepper. Cool a few minutes and mix in chopped chicken. Do NOT add broth.
In separate bowl mix 1 stick of butter, 1 can cream of chicken soup, and broth until warm and soupy. Cool for a few minutes then add sautéed mixture. Add toasted white bread and cornbread.
Beat 6 eggs and add to mixture. Mix. Add broth from pan you boiled chicken in as needed.
Spray pan with Pam, pour, and cook 1-2 hours on 350 degrees.
Jan’s Coconut Pie – Misty Jones’ Grandmother
- 3/4 Cup Sugar
- 4 tbsp Cornstarch
- Dash of Salt
- 2 Cups Milk
- 4 Eggs, Separated
- 1 tbsp. Butter
- 1 tsp. vanilla
- 1/2 Cup flaked coconut
- 1 Baked 9-inch Pie Shell
Pre-heat oven to 350 degrees. Mix 1/2 cup sugar, cornstarch, and salt in a heavy medium sauce pan; stir in milk. Cook over low heat, stirring gently, but constantly until mixture thickens and boils for 3 minutes.
Beat egg yolks well in a small bowl, slowly stir in 1/2 cup of the hot mixture. Then stir back into the saucepan. Stir constantly for 1 minute, remove from heat.
Stir in butter, vanilla, and 1/4 cut of coconut. Pour into pastry shell.
Beat egg whites until foamy white in a medium size bowl. Beat in remains 1/4 cup of sugar, 1 tbsp. at a time, until meringue stands in firm peaks. Pile onto filling, sealing to the edge and swirling into peaks. Sprinkle with the remaining 1/4 cup flaked coconut.
Bake at 350 degrees for 12 minutes or until coconut is toasted and topping is golden tipped. Watch carefully so coconut doesn’t burn.
Cool pie at least 5 hours on a rack before cutting.