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Thanksgiving 2012

Peddie School Family Recipes


Cheese Dip Ingredients: 1 cup shredded cheddar cheese 1 cup finely chopped onion ½ cup mayonnaise Directions: Preheat oven to 350°F. Mix all ingredients in an oven-safe baking dish. Bake for twenty minutes. Serve with crackers or chips. Serves 6.

Samuel "Sandy" Tattersall

“ I think that there are many great Peddie traditions: dorm softball,Vespers, Battle of the Heads, but Blair Week and The Cup are my favorite. I have always wondered at how the whole school comes together and at the school spirit during the week.” —Samuel "Sandy" Tattersall, former dean of students


Roast Pork Shoulder (Pernil) Ingredients: 1 pork shoulder (about 8 lbs.) 3 limes, juiced 4 tablespoons dried oregano 1 large onion, cubed 6 cloves of garlic (or more) mashed and diced 2 green peppers, cubed 2 tablespoons vinegar ¼ cup salt or adobo seasoning Directions: Score the skin of the pork with a knife and rub with the lime juice. In a bowl mix all of the seasonings, oregano through salt. With a knife, make deep holes in the pork to be stuffed with the seasoning. Massage in seasoning with your hands. Pour the rest of the seasoning over top. Marinate overnight. Preheat oven to 350°F. Place pork on a roasting rack and roast for about 4 hours, basting every 30 minutes. It’s done when the skin is dark, golden and crunchy. Serves 10.

Jannely Almonte Ortiz ’00 with Kenzo and Noemi

“My favorite Peddie tradition is the gathering of the torches before the Blair Pep Rally. I love the excitement, cheering, and running.” —Jannely Almonte Ortiz ’00, Spanish teacher & yearbook advisor


Corn Casserole Ingredients: ½ cup butter at room temperature 1 package of cream cheese at room temperature 2 eggs 1 onion, minced 1 can (14-15 ounces) creamed corn 1 can (14-15 ounces) corn kernels, drained 1 package corn muffin mix (8 ounces) 1 cup shredded sharp cheddar cheese ¼ teaspoon salt ¼ teaspoon pepper Directions: Preheat oven to 350°F. Coat a casserole dish with cooking spray. Beat cream cheese and butter until smooth; stir in eggs, onion, salt and pepper, creamed corn and corn kernels. Add the dry muffin mix and 1/2 cup of cheese.

John Green

“My favorite Peddie tradition is Founders Day. Reflecting on the school's past heroes always reminds me of those on whose shoulders we stand.” — John Green, head of school

Spread ingredients in a baking dish and bake 45 minutes to one hour until toothpick inserted into the center comes out clean. Sprinkle remaining cheese on top and bake 2-4 more minutes. Cool 10 minutes before serving. Serves 8–10.


Sausage and Sage Dressing Ingredients: 2 ½ pounds (about 2 loaves) high quality sourdough or soft Italian or French bread, cut into ¾-inch dice (about 5 quarts) 8 tablespoons (1 stick) butter 2 pounds sweet Italian sausage, removed from casing 1 large onion, finely chopped (about 2 cups) 4 large stalks celery, finely chopped (about 2 cups) 3 large carrots, finely chopped (about 2 cups) 2 cloves garlic, minced 32 ounces (4 cups) low-sodium chicken or turkey broth, preferably homemade ½ cup minced parsley ¼ cup minced fresh sage leaves (or 2 teaspoons dried sage leaves) ¼ cup raisins 1 cup toasted walnut pieces Kosher salt and freshly ground black pepper Directions:

Members of Peddie Food Service staff

Preheat oven to 325°F. In a large Dutch oven, melt butter over medium high heat (don't allow butter to brown). Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than ¼-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, carrots, garlic, sage and parsley. Cook, stirring frequently, until vegetables are softened, about 10 minutes. Place the bread in a mixing bowl. Add sausage and vegetable mixture; stir in stock. Mix until the bread is lightly moistened. Add raisins and walnuts. Season with salt and pepper. Place the dressing in a buttered baking dish and cover with foil. Bake for 20 minutes. Remove foil and bake for an additional 1015 minutes until top is golden brown. Serves 10 – 14.

Each November, Peddie Food Service prepares over 40 turkeys with all the trimmings for a Family Style Thanksgiving dinner. Students and faculty gather to celebrate the season of thanksgiving together. “It is truly amazing,” Director of PFS Robin Wojcik said, “to see all those turkeys going out into the dining hall at once. It is, without a doubt, our favorite meal of the year.”


Frijoles Negros (Black Beans) Ingredients: 1 pound dried black beans, washed and sorted Approximately 11 cups water 2 green bell peppers—1 seeded and quartered, 1 finely chopped ½ cup extra-virgin olive oil 4 garlic cloves Kosher salt 1 large onion, chopped ¼ teaspoon dried oregano 1 bay leaf 1 ½ tablespoons sugar Freshly ground black pepper 2 tablespoons red wine vinegar 2 tablespoons dry white wine Directions:

Rocio, José, Leonor and Elia Ruiz

“In our family we see Vespers as the start of Christmas time: when the girls see the real Santa telling them a story in the middle of Chapel. The atmosphere created by the people and the beauty of the songs are also the perfect introduction to this magic time that is Christmas.” —José M. Ruiz & Rocio Ruiz language department co-chair & YCDC Spanish teacher

In a large saucepan, combine the beans with 10 cups of water and the quartered green pepper. Bring to a boil. Cover and remove from the heat. Let stand 1 hour until the beans are softened. Return the beans to a boil and cook over very low heat until tender, 1½ to 2 hours. Discard the green pepper. Heat oil in a skillet. Press garlic cloves. Add garlic, 1 teaspoon salt, onion and chopped green pepper to the skillet and cook over low heat, stirring, until vegetables are softened, 8 minutes. Using a slotted spoon, add 1 cup of the beans to the skillet and mash to a paste. Scrape the paste into the beans in the saucepan. Add the oregano, bay leaf, sugar, 2 teaspoons of salt and ½ teaspoon of pepper. Add the remaining water, just to cover the beans, and cook for 1 hour, stirring occasionally. Add the vinegar and wine and cook, stirring frequently, until the beans are thick, about 15 minutes longer. Discard the bay leaf and serve. Serves 6.


Grandma's Best Pumpkin Pie Ingredients: 2 eggs, slightly beaten 1 can (15 ounces) pumpkin puree ¾ cup sugar ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon cloves 12/3 cups evaporated milk (1 can) 1 pie shell (9 inches) Directions: Preheat oven to 425°F. Add all ingredients to a large mixing bowl and stir until wellcombined. Pour into pie shell. Bake for 15 minutes, then reduce heat to 350°F and continue baking for 45 minutes.

Megan McNall

Serve with whipped cream. Serves 8. Note: If you want the taste of Thanksgiving all year long, this recipe also makes a great frozen custard. Simply cook the filling over low-to-medium heat until it thickens, and place in your ice cream maker. You’ll be remembering your favorite holiday, even in the middle of the summer!  

“I love the tradition of students (and, yes, faculty!) dressing up for Blair Week. Students are usually stressed in the lead-up to both exams and athletic contests, and the fun themes (Pajama Day, Decades Day, Blue and Gold Day) allow them to blow off some steam and show their Peddie spirit. Ala Viva!” — Megan McNall, mathematics & science teacher


Peddie’s Recipe for Success Ingredients: Uniquely caring faculty and staff Incredible students from 20 states and 30 countries More than 7,500 alumni across the globe 509 current families 57 buildings on 280 acres Opportunity, enthusiasm, courage and commitment to excellence Directions: Bring all the ingredients together. Combine with nearly 150 years of history and experience. Build upon past achievements and combine with the current support of alumni, parents and friends. Mix it all together and witness magic.

Thank you for being an essential part of Peddie’s success! my.peddie.org/give


Thanksgiving Recipes 2012