It’s hard to believe Thanksgiving is right around the corner.
Tracy McCool, Bill Martin, Andre’ Bernier and John Telich are sharing some of their favorite dishes.
Bill Martin Family Cranberry Ice
Bill says his grandmother made it and so did her grandmother…
1 pound of cranberries (it’s like a bag and a half)
1 quart of water
3 cups of sugar
1/4 cup of lemon juice
1 cup of orange juice
…Cook the berries until they pop. Save the juice and toss the berries. Add the ingredients into a bread pan and freeze. Stir a few times while in the freezer.
You have Cranberry Ice. It’s fantastic!
Tracy McCool Family Corn Casserole
1/4 pound butter
1 large onion, chopped
2 eggs, beaten
1 can creamed corn
1 can whole kernel corn
1 pkg Jiffy corn muffin mix
cheddar cheese, shredded
Saute onion in butter. Mix eggs, creamed corn, whole kernel corn (with juice) and muffin mix in large bowl. Pour into a 9×13 greased pan. Spoon sauteed onions over mixture in pan. Sprinkle with cheese and bake at 400* for 30 minutes.
John Telich Family favorite Porcini Mushroom Gravy
5 cups (about) canned low-salt chicken broth
3/4 ounce dried porcini mushrooms
4 tablespoons (1/2 stick) butter
2 tablespoons all purpose flour
1 1/2 cups dry white wine
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely. Mix 2 tablespoons butter and flour in small bowl to smooth paste. Strain juices from roasting pan into large measuring cup; spoon off fat. Add enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth.
Melt remaining 2 tablespoons butter in large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add parsley, thyme, rosemary and mushrooms. Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and simmer until slightly reduced, about 30 minutes. Gradually whisk in butter-flour paste. Boil until reduced to 4 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
Andre Bernier family favorite Mashed Carrots and Turnips Recipe
•2 pounds carrots, peeled and sliced
•2 medium turnips, peeled and diced
•1/2 cup butter, cubed
•1/4 teaspoon salt
•1/8 teaspoon pepper
•Minced fresh parsley, optional
•Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
•Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired. Yield: 8 servings.