Are you having a hard time figuring what to serve your guests this weekend? Well, the staff of Petley-Hare have round up the best of the best thanksgiving recipes that are sure to leave your guests wanting more. Enjoy!
Sweet Potato Casserole
• 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
• 3 medium carrots peeled and cut into 2-inch pieces
• 1/4 cup packed brown sugar
• 2 tablespoons butter
• 2 teaspoons ginger
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon cinnamon
• Salt & pepper to taste
• 2 egg whites, lightly beaten
• 1/3 cup chopped pecans
Preheat the oven to 350. Lightly coat a 2-quart baking dish with cooking spray. Put the sweet potatoes in a large pot and cover with salted water by 2-inches. Bring to a boil over medium-high heat. Add the carrots. Cook until both the potatoes and carrots are tender, about 15 minutes. Drain well. Transfer the potatoes and carrots to a large bowl and add the sugar, butter, ginger, zest, and cinnamon. Mash until well combined and slightly chunky. Season with salt and pepper. Stir in the egg whites and transfer to the baking dish. Sprinkle with the nuts and bake until well puffed and hot through (about 30 minutes).
Venetian Green Beans
• Trimmed Green beans
• 1 can stewed tomatoes
• 3 or 4 minced garlic cloves
• 2 tbsp. of butter
• Cup of broth or white wine or tomato juice
• Salt and pepper to taste
Add beans, butter, garlic and tomatoes to pan and simmer on med or low. These beans take a good 45 to cook, when the juice starts to cook away add wine or broth or juice, add salt and pepper. Once beans are al dente remove from pan and serve. The beans are good hot or chilled.
Squash & Apple Bake
• 2 lbs butternut squash
• 1/2 cup brown sugar
• 1/4 cup butter
• 1 tablesppon flour
• 1 teaspoon mace
• 2 baking apples cored and cut into 1/2” slices
Heat oven to 350. Cut each squash in half, remove seeds and rind, cut into 1/2” slices. Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish, top with apples slices. Sprinkle sugar mixture over top & cover with foil. Bake 50-60 minutes or until squash is tender.
Hash Brown Casserole
• 2 lbs. (or 1 kg package) frozen hash browns
• 1 tub sour cream (500 ml)
• 2 tins cream mushroom soup (undiluted)
• 1/4 cup melted marg. or butter (optional)
• 1 grated small onion (or finely chopped)
• 2 cups grated cheddar cheese
• parmesan cheese (optional)
Pour hash browns into very large mixing bowl or large pot (for easier mixing). Let sit for 20 min. or so. Mix first 5 ingredients plus 1 1/2 c. of cheese into hash browns. Put into large casserole dish (about 8 x 12). Can use disposable oblong pan. Sprinkle with some parmesan cheese and top with remaining cheddar. If you like cheese – add the 2 cups into ingredients and finish off the casserole with add’l cheddar. Bake at 350 for about 1 hour.
Glazed Butternut Squash
• 2 medium butternut squash (4 to 5 pounds total)
• 6 -8 tablespoons unsalted butter, melted and cooled
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons kosher salt
• 1/2-1 teaspoon fresh ground black pepper
Preheat the oven to 400°F. Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds. Cut the squash into 1 1/4″ to 1 1/2″ cubes (large and uniform is best), and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all of the ingredients together and spread out in a single layer on the baking sheet. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. Turn the squash while roasting a few times with a spatula to be sure it browns evenly. Adjust seasonings if needed.
• 3 Cups Sugar
• 1 Cup Vegetable Oil
• 4 Eggs beaten
• 3 1/3 Cups Flour
• 2 Tsps Salt
• 2 Tsps Cinnamon
• 1 Tsp Nutmeg
• 2 Tsps Baking Soda
• 2 Cups Pumpkin
• 2/3 Cup Water
• Chopped Walnuts (optional)
Mix sugar, oil and eggs together and set aside. Mix flour, salt, cinnamon, nutmeg and baking soda together. Add pumpkin to sugar mixture. Blend flour with sugar mixture. Add water and nuts (optional). Pre-heat oven to 350°F. Grease tins. Cook for 1 hour or until done. Try oven at 325°F for 1 hour and 15 mins or until done. This makes 2 large or 3 small loaves.