FC: Recipes and photos from 50 years of Thanksgiving dinners 1960-2010
1: Thanksgiving... A family tradition | LK's Guacamole Marinated Cocktail Mushrooms Marinated Shrimp Holiday Brie en Croute Liver Pate Roasted Turkey Traditional Stuffing Giblet Gravy Sweet Potato Casserole Mashed Potatoes Mary Laub's Cranberry Salad | The Best Pie Dough Pumpkin Pie Apple Pie Sour Cream Raisin Pie Pecan Pie
2: Marinated Cocktail Mushrooms | LK's Guacamole | 4 ripe avocados, mashed w/ 2 tsp lemon juice 4 oz longhorn cheese, grated 4 oz jack cheese, grated 4 oz can sliced black olives 1 medium tomato, finely diced 4 green onions, finely cut Corn Tortilla Chips Spread mashed avocados on platter for the 1st layer. Spread longhorn cheese evenly over the avocados. Spread olives, drained, evenly over cheese. Spread Jack cheese evenly over olives. Spread onions evenly over Jack cheese. Put diced tomatoes in a mound in the middle. Serve with corn chips. | 1/2 c white wine vinegar 2/3 c olive oil 1T parsley, chopped fine 1/2 tsp salt 1/2 tsp pepper 1/2 tsp sugar 1 T Lemon juice 1 T Basil, chopped 1 clove garlic, sliced 2 lbs small button mushrooms Combine all ingredients except mushrooms in a large jar and shake well. Cut stems from mushrooms at base of cap & add to marinate. Marinate covered 24 hrs in refrigerator. Drain to serve (If marinated longer, they will be soggy). | 1967 | 1974
3: 1 c. rice wine vinegar 1/4 c. lime juice 1/2 c. olive oil 2 T chopped cilantro 2 cloves garlic, minced 1 tsp sesame oil salt 1 tsp. red chili paste about 24 large shrimp Combine vinegar, lime juice, olive oil, cilantro, garlic, sesame oil & salt to taste. Add one tsp. chili paste or more to taste. Shell & devein shrimp. Place in marinade, turning to coat all sides. Marinate 30 minutes. | Marinated Shrimp | Holiday Brie en Croute | 1/2 of a package of Puff Pastry sheet (1 sheet) 1 egg 1 T water 1/4 c. toasted sliced almonds 1-13.2 ounce Brie cheese round Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400F. Mix the egg & water in a small bowl. Unfold the pastry sheet on a floured surface. Roll the pastry sheet into a 14" square. Cut off the corners to make a circle. Sprinkle the almonds over the pastry. Place the cheese in the center of the pastry circle with the almonds. Brush the edge of the pastry circle with the egg mixture. Fold 2 opposite sides over the cheese. Trim the remaining 2 sides to 2" from the edge of the cheese & fold them up onto the cheese. Press the edges to seal. Place seam-side down on the baking sheet. decorate the top with the pastry scraps. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden. Let stand for 1 hour. Serve with crackers. | 1974
4: Liver pate Emma McDonald found this recipe while traveling in Europe and Lilykyle would make it using goose liver | 1976
5: Roast Turkey | To prepare the properly thawed* turkey for roasting, first remove the giblets (and save for gravy or stuffing). Next, rinse the bird inside and out and pat dry with paper towels. * If you are stuffing the bird, stuff it loosely, allowing about 1/2 to 3/4 cups stuffing per pound of turkey. * Brush the skin with melted butter or oil. Tie drumsticks together with string or metal piece provided by packager (for stuffed birds only). * Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone. This applies to birds with pop-up thermometers as well. They are somewhat unreliable. * Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking. It is our experience that the predicted cooking time will vary from cook to cook and from generation to generation. My personal advice? Hedge your bets on the shorter cooking time. * Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning, and is an enjoyable activity for many family members. Weight of Bird Roasting Time (Unstuffed) Roasting Time (Stuffed) 10-18 lbs 3-3.5 hours 3.75-4.5 hours 15-22 lbs 3.5-4 hours 4.5-5 hours 22-24 lbs 4-4.5 hours 5-5.5 hours 24-29 lbs 4.5-5 hours 5.5-6.25 hours The turkey is done when the internal temperature reaches 165 degrees F. * to properly thaw a frozen turkey, allow it to thaw in a refrigerator, not on the kitchen counter! (no matter what your spouse might say) If there is any confusion or questions, or to settle a debate regarding roasting your turkey, go to www.Butterball.com or call1-800-288-8372 Or the USDA Meat & Poultry Hotline: 1-888-674-6854 & online at www.fsis.usda.gov & go to “lets talk turkey”
6: The joy of... | 1971 | 1974 | 2009
8: Traditional Stuffing | 1 c. finely chopped celery 1 c. finely chopped onion 1 c. butter 4 qt. bread cubes, gently packed or packaged dry cubes 1 tbsp. salt 3/4 tsp. pepper 2 tsp. poultry seasoning 1 1/2 to 2 c. broth or water Sauté celery and onion in butter, over low heat, until onion is tender but not browned. Blend bread cubes and seasonings. Add celery, onion, and butter; toss lightly until mixed. Pour the broth or water over the bread mixture gradually, while tossing lightly to combine evenly. Add more seasonings, if desired. Makes enough to stuff neck and body cavities of a 14-18 pound defrosted turkey. Any leftover dressing may be placed in a covered casserole dish and baked with turkey during the last 1/2 to 1 hour of cooking time. | 2008 | 2007 | 2007
9: Giblet Gravy | Giblets & neck from a 10-24 lb turkey About 10 c. fat-skimmed chicken broth 2 1/2 c dry white wine or chicken broth 2 onions quartered 4 carrots, sliced 1 1/4 c sliced celery 1/2 tsp dried marjoram 1 c all purpose flour Fat skimmed oven roasted turkey drippings Salt & Pepper Rinse giblets & neck. In a large pan over high heat, combine giblets, neck, 10 cups broth, wine, onions, carrots, celery & marjoram. Cover & bring to a boil. Reduce heat and simmer until gizzard is very tender when pierced, about 1 1/2 hrs. If desired, add the liver and simmer 10 more minutes. Pour broth through a fine strainer into a bowl. Discard vegetables. Measure broth. If more than 8 cups, boil to reduce, if less, add broth. Pull meat off neck, discard bones. Finely chop meat and giblets. With a whisk, smoothly mix about 3 cups of the broth into flour. Pour into a large pan and add remaining broth. If desired, scrape turkey drippings free from roasting pan and add to broth. Stir over high heat until boiling then reduce heat & simmer, stirring often, for about 5 minutes. Add salt & pepper to taste. Makes about 8 cups.
10: Sweet Potato Casserole | 2- 30 oz cans sweet potatoes, drained 6 T unsalted butter, cut into bits 1 tsp salt 1/2 c. hot orange juice 1- 16 oz can crushed pineapple, drained 2 cups (or more!) mini marshmallows Mash potatoes, then add butter, salt & orange juice, beating until light and fluffy. Add drained crushed pineapple, mix well. Pour into casserole dish. Bake in 375 degree oven about 15 minutes. Top with mini marshmallows and bake until marshmallows are melted and golden (about 15 minutes more). | 1974 | 1996
11: Mashed Potatoes | 3 pounds Yukon Gold potatoes Sea salt Freshly milled pepper 4 to 8 tablespoons olive oil 1 cup cooking water Pinch grated nutmeg 1 to 2 heads of roasted garlic Don't peel the potatoes. The peels give flavor to the cooking water which will be used later. Put the potatoes in a large saucepan, cover with cold water. Add 2 teaspoons sea salt. Boil 15 to 30 minutes depending on size until tender. Remove the potatoes from the water, reserving water for thinning the potatoes. Mash the potatoes with a ricer. Beat in olive oil. Gradually beat in the warm liquid until potatoes are smooth, moist and light. Squeeze out the softened garlic and stir into the potatoes. Season with sea salt, freshly milled pepper and nutmeg. Recipe provided by Sheila Laub | 1970 | 1999
12: 1971 | 1995
13: 1965 | 1974 | 1971
17: Mary Laub's Cranberry Salad | 3 cups cranberries, ground (with a food grinder, food 1 whole orange, ground processor or blender) 1 cup sugar Mix and let stand overnight. 1 1/2 cup chopped apple 1 1/2 cup chopped celery 1 cup chopped walnuts 3 small boxes Raspberry jello 3 cups boiling water Add to cranberry mix, pour into jello molds, let set overnight. Remove from mold if desired. Makes 2 large molds - Serves 12 - 15 people | 2007
20: Apple Pie | Pumpkin Pie | 1 can (16 oz) solid pack pumpkin 2 eggs, slightly beaten 3/4 c sugar 1/2 tsp salt 1 tsp ground cinnamon 1/2 t ground ginger 1/4 t ground cloves 1 can (12 fl. oz) evaporated milk 1 9-inch unbaked pie shell Preheat oven to 425 degrees. Mix filling ingredients in order given. Pour into pie shell. Bake 15 minutes. Reduce heat to 350 degrees & continue baking 45 minutes or until knife inserted near center comes out clean. Cool completely. Garnish with whipped cream. Makes 1 pie. | Pastry for double crust pie 4-5 c sliced peeled apples 1/3 – 1/2 c. sugar 1/2 t cinnamon 1/4 t nutmeg 3 T tapioca sprinkle of lemon juice cranberries (optional) 2 T butter Combine sugar, cinnamon, nutmeg, tapioca, lemon juice and cranberries (if desired) and mix lightly with apples. Heap in pastry-lined pie pan. Dot with butter. Cover with top crust & cut slits in crust. Seal and flute edges. Bake at 425 degrees F for 15 minutes and lower to 350 degrees F and continue baking for 40 – 50 minutes. | 2007 | 2007
21: Sour Cream Raisin Pie | 1 cup raisins 1 cup sugar 1/4 cup water Put in sauce pan, dissolve sugar, cook on medium heat, covered for 15mins.to plump raisins. Add: 1 cup sour cream, 1 beaten egg, pinch of salt, pinch of baking soda. Stir. Put in pie crust, cover with top crust, vent, brush with water, sprinkle with sugar and decorate. Bake at 425F for 10 mins. then lower to 350F for 25 mins.
22: Pecan Pie | 1 1/2 c. pecan pieces 4 eggs, beaten 1/2 c sugar 1/2 c packed brown sugar 1/4 c pure cane syrup 3/4 c light corn syrup 1/2 t vanilla extract 1/8 t salt 1/2 stick butter, melted 1 T flour single pie crust Preheat the oven to 375 degrees F. Place the pie shell in the bottom of a 9" pie pan. Spread the pecan pieces evenly on the bottom. Combine the eggs, sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter and flour in a mixing bowl. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets and the pastry is nicely browned. Cool for ten minutes before slicing to serve.
23: The works all done, the meal enjoyed and it's time to relax! | 2007 | 2007 | 2007
24: Fun was had by all!