We celebrate Thanksgiving today because in 1621, the Pilgrims who had landed in Plymouth (later to be named Massachusetts) held a celebratory feast after they had their first harvest of foodstuffs. They invited local natives of the land who had helped them by teaching them the ways of local agriculture and otherwise survive that first winter.
Are you one of those who enjoys reminiscing about classic Thanksgiving celebrations that some of us have experienced? Or would you simply like to try them for yourself?
There is roast turkey, of course. And we have learned that, while both turkey AND stuffing need to reach at least 165 degrees Fahrenheit for safe eating and the storing of leftovers, turkey and stuffing DO cook at different rates, possibly leaving undercooked stuffing. We want NO foodborne illness to blight the joyous celebration of our American way of life that we enjoy today, so bake them separately.
Country Baked Maple Ham from The Original Country Cookbook will be a hit at your Thanksgiving table. It is simple to prepare and will be delicious. Below this recipe are instructions for four different ham glazes.
From Jane Bradley’s book Southern Style, we have Chesapeake Crab Imperial. This Maryland classic is enjoyed wherever fresh crab is available and will be wonderful for Thanksgiving.
A recipe from Emily Meggett’s book is Squash Casserole. She says, “Squash casserole uses some of my favorite vegetables – squash and zucchini.”
We have Nancy’s Cranberry Sauce, thanks to a reader of The Apopka Chief.
How about a side of baked mushrooms with nuts contributed by Roberta Kluhsmeier. We found it in Pot-Pourri of Zellwood.
Crustless Pumpkin Pie from First Presbyterian Church of Punta Gorda’s A Taste of Heaven looks great. And you don’t have to roll out the pie crust!
COUNTRY BAKED MAPLE HAM
Recipe from
The Original Country Cookbook
Published by Paragon Products, Inc., Pompano Beach
8-pound ham
3 quarts sweet apple cider
2 cups raisins
2 cups maple sugar
2 teaspoons dry mustard
1 teaspoon ground cloves
1/2 cup water
Simmer ham in cider for 2 hours. Drain, skin ham and cover it with paste made from maple sugar, mustard, cloves, and water. Place in a baking pan, pour cider over it, add raisins, and bake 2-1/2 hours at 325 degrees. Baste frequently. Make thickened gravy from cider raisin drippings. Serves 16 people.
BAKED HAM GLAZES
Recipe from
The Original Country Cookbook
Published by Paragon Products, Inc., Pompano Beach
Orange-Honey. Combine 1/2 cup
honey with 1/2 cup orange juice and 1 cup light brown sugar. Mix well.
Currant Jelly. Blend together 1 cup currant jelly, 1/2 teaspoon dry
mustard, and 2 tablespoons
prepared horse radish.
Cranberry. Fork whip 1 cup canned cranberry jelly with 1/2 cup light
corn syrup.
Mustard. Combine 1 cup light brown sugar, 1/4 cup prepared yellow
mustard, and 1/2 teaspoon ground cloves.
CHESAPEAKE CRAB IMPERIAL
Recipe from
Southern Style by Jane Bradley
2 pounds backfin crabmeat
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons pimento, minced
2 tablespoons capers, minced
2 tablespoons onion, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon mayonnaise per shell
(2 tablespoons for casserole)
Paprika for garnish
Butter for shells or casserole
1) Preheat oven to 400 degrees Fahrenheit. Pick any bits of shell or cartilage out of crab. Place crab in a large bowl and set aside. 2) In a small bowl, mix mayonnaise, lemon juice, pimento, capers, onion, Worcestershire sauce, salt and pepper, and blend well. 3) Add this mixture to the prepared crab and, using a rubber spatula, gently fold in the crab, being careful not to flake the crabmeat. 4) Divide the crab imperial between 8 buttered shells … or… pour into a 2-quart casserole. 5) Coat filled shells or casserole with mayonnaise and sprinkle with paprika. 6) Place shells on a baking sheet and bake for 15 to 18 minutes (20 to 25 minutes if using casserole), or until lightly browned. Serve immediately. Serves: 8
EMILY MEGGETT’S
SQUASH CASSEROLE
Recipe from Gullah Geechee Home Cooking by Emily Meggett
3 medium yellow squash, thinly sliced into rounds about 1/8 inch thick
3 medium zucchini, thinly sliced into rounds about 1/8 inch thick
1 8-ounce package cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 cup grated medium or sharp cheddar cheese
1 large egg, lightly beaten
2 teaspoons Nature’s Seasons,
plus more to taste
1) Preheat the oven to 350 degrees Fahrenheit. 2) Bring a large pot of water to a boil. Add the squash and zucchini, bring back to a boil, and cook until tender, about 10 minutes. Drain very well in a colander, making sure to shake all the excess water out. 3) In a large mixing bowl, combine the cream cheese, butter, 1/2 cup of the cheddar cheese, and the egg; stir in the egg, then stir in the squash. Mix well. Add Nature’s Seasons – more if needed – and stir again. 4) Pour the squash mixture into an ungreased 9 x 13-inch baking dish. Sprinkle the top of the casserole with the remaining cheddar cheese. 5) Bake the casserole for 35 to 40 minutes, until golden brown on top. Let cool for a few minutes before serving.
NANCY’S CRANBERRY,
ORANGE, PECAN SAUCE
Recipe from Nancy Thomas,
Reader of The Apopka Chief
6 cups cranberries washed and drained
2 cups water, boiling
2 cups sugar
Three or four Mandarins or one
orange, cut across and pulp
removed
1 cup pecans, chopped
1) Bring the cranberries in water to a boil. 2) Add 2 cups sugar and boil just long enough to burst the skins. 3) Add the citrus of your choice, having removed the pulp of the citrus. Bring to a boil. 4) Add chopped pecans near end of cooking. Cool and serve. This is good for at least two weeks refrigerated.
ROBERTA KLUHSMEIER’S
BAKED MUSHROOMS WITH NUTS
Recipe from Pot-Pourri of Zellwood from the Zellwood Community Center
1 medium onion, diced fine
1/4 cup butter
1 pound mushrooms
3/4 cup beef bouillon
1/2 cup half-and-half
2 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cracker crumbs
1/2 pound ground nuts
Saute onion in butter til soft. Combine with mushrooms in large bowl with half-and-half, eggs, salt, pepper, and cracker crumbs. Mix well, turn into a buttered casserole. Bake at 350 degrees Fahrenheit for 20 minutes. Uncover and continue baking for 30 minutes. Sprinkle nuts on top, and bake additional 15 minutes.
CRUSTLESS PUMPKIN PIE
A Taste of Heaven from First
Presbyterian Church of Punta Gorda
16 oz solid-pack pumpkin
12 oz evaporated skim milk
2 whole eggs
2 egg whites
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/8 teaspoon salt
1/2 cup graham-cracker or vanilla wafer crumbs
1 cup whipped cream
1) Beat pumpkin, milk and eggs until smooth. Mix in sugar, cinnamon, allspice, ginger, and salt; stir in crumbs. 2) Spray pie pan and pour in filling. 3) Bake at 325 degrees for 45-55 minutes or until a knife comes out clean. 4) Cool pie on wire rack and refrigerate overnight.
Serve with whipped cream.
