FAPSC Thanksgiving Cookbook

FAPSC Thanksgiving Cookbook

This cookbook features a collection recipes gathered by FAPSC Board of Directors and Staff. I hope you enjoy these delicious Thanksgiving recipes that have been handed down from generation to generation. Enjoy! Gratitude consists of being more aware of what you have, than what you don t. - Unknown

Table of Contents Broccoli Apple Pecan Salad... 4 Chip s Green Bean Casserole... 5 Pumpkin Loaf... 6 Pumpkin Muffins... 7 Southern Fried Turkey... 8 Southern Pecan Pie... 9 3

Broccoli Apple Pecan Salad Submitted by Katie Allan, FAPSC Salad: 1 (12 ounce) bag broccoli, cut up 2 red apples, cut into small chunks 4-5 ounces raisins 1/2 cup pecans, chopped 1 small onion, diced Dressing: 3/4 cup mayonnaise 1/2 cup sugar 3 tablespoons sweet-and-sour dressing Combine broccoli, apples, raisins, pecans and onions. In a separate bowl, mix dressing ingredients. Refrigerate until chilled. Stir into salad mixture. Yield: 12 servings Sugar dissolves better in the dressing if it is refrigerated overnight. Dressing should be poured on salad just before serving. 4

Chip s Green Bean Casserole Submitted by Wanda Minck, FAPSC 1 can of Cream of Mushroom Soup 3/4 cup of milk 1/8 teaspoon black pepper 4oz French s French Fried Onions 2 cans of green beans drained 4.5oz of sliced mushrooms drained Small bag of shredded Mozzarella Cheese Mix all ingredients into large mixing bowl then transfer to casserole dish. Bake at 350 Degrees for 30 minutes Stir Top with remaining onions Bake 5 minutes Then let cool and enjoy...even better when you let is sit in fridge for a Day and reheat! 5

Pumpkin Loaf Submitted by Linda Weldon, Ultimate Medical Academy 1 2/3 cups Flour 1/2 Teaspoon baking powder 1/2 Teaspoon each cinnamon, cloves and nutmeg 1 Teaspoon baking soda 3/4 Teaspoon Salt 2 Eggs 1 1/2 cups Sugar 1/2 Cup Oil 1/2 Cup Water 1 Cup pumpkin 1 Cup Nuts Instructions: 1. Whisk together the oil, water, sugar, pumpkin and eggs together. 2. Sift dry ingredients together and add to wet mix. 3. Stir in nuts and place in loaf pan. 4. Bake at 325 degrees for 13 to 15 minutes in mini muffin pan or until done. 5. Bake at 325 degrees for 45 to 55 minutes in regular loaf pan or until cake tester comes out clean. For a sweeter option try sprinkling tops of muffins with vanilla sugar before baking or once they are done and cooled, spread icing made with a cream cheese/powered sugar with a little orange extract and zest. Holiday idea: bake them in the disposable mini loaf pans, wrap cello around each one and tie with a ribbon for a tasty gift idea. 6

Pumpkin Muffins Submitted by Dean Bartness, Education Training Corporation 220 grams of brown sugar 227 grams of butter 2 eggs 1 fifteen oz can of pumpkin (approximately) 270 grams of flour (white, wheat, or any combination) 1.5 teaspoons (8 grams) of pumpkin pie spice 1 teaspoon (5 grams) of baking powder 1/2 teaspoon (2.5 grams) of baking soda 1 cup of chocolate chips Preheat the oven to 400 degrees F. Prepare muffin tin, 24-count, with cupcake liners, or grease, or non-stick spray. Cream together the butter and sugar. Add the eggs one at a time, beating until mixed in completely after each one. Add in the canned pumpkin and mix together. In a separate bowl combine the dry ingredients (flour through baking soda) and whisk together. Add the dry to the wet and mix until just combined. Stir in the chocolate chips. Fill muffin cups approximately 2/3 full, bake at 400 degrees for 20 minutes. If you DON T use cupcake liner papers, you might need to take them out at 17 minutes, as the bottoms will tend to get very dark. 7

Southern Fried Turkey Submitted by Wanda Minick, FAPSC 1/2 box sea salt 2 oz. Ground black pepper 2 oz. Accent Seasoning 2 oz. Garlic Salt 2 oz. Chili Powder 2 oz. Onion Powder 2 oz. Cayenne Pepper 2 oz. Old Bay Seasoning Directions: Mix (well) above ingredients in a large bowl. Take a 10-14 pound turkey, thawed, and remove packaged parts and discard. Remove the pop-up timer if installed. Rinse well and trim excess skin at neck and tail flap. Apply seasoning on the exterior and interior of the turkey and place in a basting bag. Allow turkey to season at least 24 hours in the refrigerator. In a large turkey frying pot, pour in enough peanut oil to over the turkey when placed in the pot. (This is usually about three gallons of oil in a standard turkey frying pot but it depends on the size of the pot. Do not overfill the pot. Place a long stemmed thermometer on the side of the pot and into the oil. Heath the oil to 350 degrees on an outside cooker. Place the turkey on a spindle, neck end down. Use a hook to grasp the spindle and standing back, gradually drop the turkey on the spindle into the oil. Oil will drop in temperature to around 325 to 340 degrees. Adjust heat to bring the oil back up to the 345-350 degrees. Time cook the turkey at 4 minutes per pound at that temperature. (10 lb. Turkey = 40 minutes; 11 lb. = 44 minutes, etc.) Use hook to remove turkey on spindle at end of cook time. Please some newspaper down and allow the turkey to drain onto the newspaper for about 20 minutes at completion of cooking cycle. Crave, give thanks, eat and enjoy! 8

Southern Pecan Pie Submitted by Melissa Wade, Steiner Education Group 1 deep dish unbaked pie shell ½ cup of sugar 1 cup of dark corn syrup 3 eggs 4 tablespoons of butter 1 tablespoon of vanilla 1 cup of broken pecans Cook the sugar and the syrup until it thickens in a saucepan, beat the eggs in a separate bowl and slowly add the hot syrup to the eggs, beating constantly. Add butter, vanilla and nuts; pour into the unbaked pie shell. Bake at 400 degrees for 10 minutes and then reduce to 300 degrees for 30 minutes. 9

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