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Thanksgiven dinner, SUPERIORE’s way
Boil carrots until slightly tender. Drain, then remove and dice into circles. In a sauté pan melt butter and add
in diced carrots, sauté until more tender, add in brown sugar and if too dry add in a bit more butter and stir
and sauté until brown sugar is melted and coats the carrots.
PUMPKIN PIE (2 pies)
Ingredients: 1½ cups sugar
¼ tsp. salt
4 tsp. cinnamon
1 tsp. ginger
½ tsp. ground cloves
4 eggs (or 1 egg and 6 egg whites)
3½ cups pumpkin
3 cups evaporated milk
Combine sugar, salt, cinnamon, ginger and cloves in medium bowl. Beat eggs slightly in large bowl. Stir and
add in pumpkin and sugar and spice mixture from medium bowl. Mix well, then gradually add the evaporated
milk. Pour in to pie crust shells and Bake at 425° (220°) for 15 minutes, then lower oven temperature to
350° (180°). Bake for another 40 to 50 minutes or until point that when you insert a knife or toothpick in
the center of the pie, and pull it out it is clean. Cool on wire rack for 3 hours. Serve immediately or chill (do
not freeze). Serve with whipped cream.
APPLE PIE
Ingredients per pie: 7-8 apples (Granny Snith is best)
1 cup sugar
2 tbsp our
2 heaping tbsp. (3 cucc.) cinnamon
100 gr butter
Thinly slice apples. Mix sugar, our and cinnamon together in a large bowl. Add the apples to this and mix.
Place mixture in pie shell and then put small pieces of butter on top of mixture. Place top crust over this,
and join pieces, and cover edge with aluminum foil. Bake at 425° (220°) 25-30 minutes. Do not make slits
in top crust! As an extra: you can baste the top of the pies with a small amount of heated butter and then
sprinkle with sugar and cinnamon and place back in oven for the remaining time to nish baking. Serve hot
with vanilla ice-cream!
COUNTRY PAN GRAVY
Ingredients: drippings from turkey
¼ cup our
½ cup milk
salt and pepper
1 bouillon cube for poultry
Remove Turkey from pan. Place pan on stove with low heat. Mix our and milk with wire whip in deep
bowl. Slowly add this mixture to the drippings in the pan. Mixture should become thicker. If too thick, then
add more milk to pan gravy and crumble and add bouillon cube, salt and pepper to this. Serve over mashed
potatoes and stufng!
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