Thankful Week Recipe Book
What you’ll need: 1 Lb. of Brussels sprouts ½ bacon cut into small strips ½ Lb. crushed walnuts
Brussels Sprouts with Bacon & Walnuts
Directions Cut off the end of the Brussels sprouts and remove the �irst layer of leaves. Cut Brussels sprouts into 4 sections. Cut bacon length wise into small strips Crush walnut halves into smaller pieces
In a pan add bacon to medium �ire until bacon is halfway done. Add Brussels sprouts to pan with bacon and let it simmer. Mix bacon and Brussels sprouts a few times. Add walnuts in the end for just a minute. Cook until desire tenderness of Brussels sprouts and crispiness of bacon.
Submitted by Beatriz Gonzalez
Candied Yams What you’ll need 3 Lbs sweet potatoes - peeled and diced into about 1 - 1 1/2" pieces • 5 Tbsp butter - melted • 2/3 Cup light brown sugar - packed • 1/4 Cup apple cider • 2 - 3 Tbsp bourbon • 1/2 Tsp kosher salt • 1 Tsp ground cinnamon • 1/4 Tsp ground ginger • 1/8 - 1/4 Tsp ground nutmeg • Pinch of ground cloves - (optional)
Directions 1. Preheat oven to 400 F degrees and grease a 9x13" baking dish (or other 3 quart baking dish). Add diced sweet potatoes to prepared dish. 2. In a small bowl, combine melted butter, brown sugar, apple cider, bourbon, cinnamon, salt, ginger, nutmeg and cloves (if using). Stir together until mixed. 3. Add sugar mixture to sweet potatoes and toss to make sure all the sweet potatoes are coated. 4. Bake, uncovered, for 40-45 minutes, stirring every 20 minutes, until potatoes are tender and caramelized. Submitted by Victoria Vickers
Green Bean Casserole What you’ll need: 1 Can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup 1/2 Cup milk 1 Teaspoon soy sauce 1 Dash black pepper 4 Cups cooked cut green beans 1 1/3 Cups French's® French Fried Onions
1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. 2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. 3. Bake for 5 minutes or until the onions are golden brown.
Submitted by Alejandra Alvaro, Original Recipe by Campbells
Bacon Green Beans What you’ll need: 2 1/2 Pounds green beans, trimmed 32 Oz chicken stock Kosher salt 1/2 Pound bacon, roughly chopped 1 Small yellow onion, �inely chopped 3 Cloves garlic, minced Freshly ground pepper Directions Toss the green beans into a large pot of chicken stock and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
Cook the bacon in a large, heavy sauté pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and sauté until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and sauté until just fragrant, about 1 more minute. Add the reserved green beans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan and toss. Season with salt and pepper. Submitted by Robyn Mote
Salvadorian Turkey Recipe You will need: 1 Turkey, about 16 lbs., thawed, cleaned Day 1 Ingredients Marinade & Rub: • ½ Cup butter, melted • 2 Garlic cloves, mashed • 2 Tablespoons mustard • 1 Teaspoon salt • 1 Teaspoon ground pepper • 1-2 Cup Burgundy wine
Marinate the turkey: Mix marinade & rub ingredients, except the wine, into a paste. Rub the turkey with this paste. Place the turkey in a large baking dish and pour the wine all over the turkey. Cover tightly and allow it to marinate in the fridge overnight. Day 2 Sauce Ingredients: • 10-15 Roma tomatoes • 1 Onion, peeled and cut in quarters • 2 Garlic cloves, crushed and peeled • 1-2 Cups chicken broth • 1 5.5 Oz. jar pimento stuffed Spanish olives, drained • 1 2.5 Oz. jar capers, drained
Submitted by Guadalupe Flores
Salvadorian Turkey Recipe Cont’ Spice mix for the sauce: • 2 Tablespoons pumpkin seeds • 2 Tablespoons sesame seeds • 1/2 Teaspoon whole cloves • 3 Bay leaves • 1 Tablespoon oregano • 1 Dried guajillo chile, seeded • 1 Dried pasilla or ancho chile, seeded • 1 Teaspoon dried thyme • 1 Teaspoon ground cumin • 1 Teaspoon ground achiote or paprika • ½ Bar of chocolate abuelita
To make the sauce: 1. Brush a skillet or grill pan with a little oil and grill the tomatoes whole, along with the onions and bell peppers. Set aside. 2. Next, on the same oiled skillet, toast all the spices until they’re slightly brown and the aroma �ills your entire kitchen. Toasting the spices helps to intensify all the �lavors. 3. Blend the tomatoes, onion, 2 garlic cloves, chocolate and toasted spices. *You may have to work in batches. Add chicken stock to thin out the sauce, about 1-2 cups. Season with salt and pepper to taste. 4. Cook on low-medium heat for 30 minutes, stirring occasionally.
Submitted by Robyn Mote
Salvadorian Turkey Recipe Cont’
To roast the turkey: Preheat the oven to 350°F. Place the turkey breast side down along with marinade liquid in a roasting pan, but not on a rack. Bake for 1 hour, uncovered. Baste the turkey every 30 minutes with its own juices from the bottom of the pan. Add tomato sauce and cover with foil paper. Continue to baste turkey every 30 minutes for another 3 hrs. Pour the drained olives and capers over the turkey and into the sauce in the roasting pan during the last hour of cooking. Because this is a very tender and saucy turkey, it must be left in the roasting pan when serving. It may fall apart if you try to serve it whole on a platter. If you are lucky enough to have leftovers follow recipe below for the yummiest turkey sandwiches you will ever taste.
Garlic Parmesan Mushroom What you’ll need: Lb - Whole button mushrooms (stems removed) 3 Cloves - Fresh garlic 1 Long sprig - Fresh rosemary ½ Tbsp.. - Dried parsley ½ Tbsp. - Dried oregano 4 Tbsp. - Butter 1/8 Cup – Extra virgin Olive oil 1 Cup - fresh Parmesan cheese
Directions: 1. Heat butter and olive oil on medium high heat with skillet until hot. 2. Sautee fresh rosemary and minced garlic in oil blend until garlic and rosemary are browned, then remove rosemary sprig. 3. Add dried herbs to oil blend. 4. Place mushrooms upside down to brown them, then turn and brown other side. 5. Once browned, �lip mushrooms again and add Parmesan cheese over the top. 6. Take off heat and let sit for 5 minutes while cheese melts. 7. Serve.
Submitted by Abryana Espinoza
Green Bean Casserole What you’ll need: • 1 Can (10 1/2 ounces) Campbell's Condensed Cream of Mushroom Soup • 3/4 Cup milk (you can substitute milk with heavy cream if desired) • 1/8 Teaspoon black pepper • 2 Cans (14 1/2 ounces each) Green Beans, drained • 1 1/3 Cups French's Original Crispy Fried Onions, divided
Directions: Preheat oven to 350 degrees. Mix cream of mushroom, milk, and black pepper in a baking dish. Stir in green beans and 2/3 cups of crispy fried onions. -Bake for 30 minutes or until hot, stir. Top with remaining 2/3 crispy onions. Bake an additional 5 minutes or until crispy onions are golden brown.
Submitted by Carmen Galvan
Cranberry Sauce What you’ll need: 1 Lb bag of fresh cranberries, rinsed and drained(pick out the ones that are getting squishy) 1 Cup of sugar 1 ½ Tsp of ground or fresh ginger ½ Tsp of ground cinnamon The juice of 1 orange or ½ cup of orange juice with pulp
Directions: Place all ingredients into a medium sauce pan and bring to a boil. The cranberries will start to make popping sounds, stir occasionally. Boil for a few minutes until it is a consistency that you prefer. Cool completely before serving. Leftovers should be stored in the refrigerator for up to a week.
Submitted by Sarah Medrano, Original recipe by Saha’s Kitchen
Church Potatoes What you’ll need: 30 Oz. frozen hash browns diced or shredded 2 C sour cream 10.5 Oz can cream of chicken soup 10 TBSP Butter divided and melted 1 Tsp salt 1/4 Tsp fresh ground black pepper 1 Tsp dried minced onion 2 C shredded sharp cheddar cheese 2 C corn �lakes cereal
Directions: 1. Preheat oven to 350 2. Combine sour cream, cream of chicken soup, 6 TBSP of melted butter, salt, pepper, and dried onion in a bowl. Mix well. 3. Add potatoes and shredded cheese, stir to combine. Spoon mixture into a single layer in a 9x13 pan. 4. Add corn �lakes to a large zip-lock bag. Crush gently with hands or rolling pin. 5. Add remaining 4 TSP of melted butter to crushed corn �lakes. Mix and sprinkle on potatoes. 6. Bake uncovered for 40-50 minutes. Submitted by Adina Grenfell
Sweet Cornbread Carolann What you’ll need: 1 Cup Yellow Cornmeal 1 Cup All-Purpose Flour ž - 1 Cup of Granulated Sugar (to taste) 1 Tablespoon of Baking Powder 1 Teaspoon of Salt 1 Cup of Milk 1/3 Cup of Vegetable Oil 1 Large Egg
Directions: 1. Pre-heat oven to 400 degrees 2. Combine and mix all dry ingredients in a large bowl 3. Combine milk, oil and egg in a separate bowl and mix well 4. Add both bowls together and stir until thoroughly blended 5. Pour into a well-oiled 9-inch cast iron skillet 6. Bake for 20-30 minutes (done when wooden toothpick inserted in center comes out clean) Serve hot with a pat of butter
Submitted by Mitchell Goddard, Recipe by Carolann Goddard
Thank you to everyone who submitted!