Ruth Hoernig
My recipe for Acorn Squash dates back to the first year Steve and I were married. I received some from my produce co-op and didn't even know what they were. I searched all my cookbooks (there was no Pinterest in 1974) and found this one. It's been a Thanksgiving favorite ever since. To make it simpler, I pile it all in a casserole dish. I also use the microwave (none of them in 1974 either) to do the first bake.
Stuffed Acorn Squash
Ingredients:
3 medium-size acorn squash
1 ½ c. soft bread crumbs
1 c. grated sharp cheese
¼ c. softened butter or margarine
3 T. chopped green pepper
2 T. chopped onion
1 tsp. salt
1/8 tsp. pepper
Instructions:
Split squash; remove and discard seeds. Place cut side down in baking pan. Bake in 400º oven for 45 minutes, until tender.
Remove from oven. When cool enough to handle, scoop out pulp, leaving shells about ¼” thick. Mash pulp; add remaining ingredients. Pile lightly into shells and bake in 350º oven for 30 minutes or until lightly browned. Makes 6 servings.
My second recipe dates to the '80s when Steve was attending Moody. We had our three children with us and had also invited a bunch of students for Thanksgiving dinner… I needed one more pie recipe. I found this one in a magazine – still no Pinterest yet – and it turned out to be a keeper. I remember making seven different pies that year!
Amber Carter
I love to bake and cook! I love having people in my home! So, it only made sense to host Thanksgiving at our home for all the staff and church plant friends that had nowhere else to go when we found ourselves in Wichita seven years ago without any family within two states. And now it is tradition. I assign everyone a few dishes and we have a huge, traditional Thanksgiving spread each year. The beauty of having everyone bring dishes is that I learn new recipes. My friend Candy Gibson brought these sweet potatoes one year and they quickly jumped to being one of my favorite recipes ever! Anything with feta cheese and Tony Chachere's has to be a winner. Enjoy.
Roasted Sweet Potatoes and Red Onions with Feta
Makes 4-6 servings
Ingredients:
2 large orange-fleshed sweet potatoes, cut in 1 inch cubes
2 small red onions, cut into pieces just larger than 1 inch
2 T olive oil (or slightly more, enough to coat all the veggies with oil)
1 T Tony Chachere's Seasoning Mix
1/3 cup Feta cheese
Instructions:
Preheat oven to 450°F
Peel sweet potatoes and cut into cubes about 1 inch square. Peel red onions and cut into pieces slightly over 1 inch square. Put sweet potatoes and onions into a bowl and toss with 2 tablespoons olive oil (or slightly more if you need it to get all the veggies coated with olive oil.) Sprinkle 1 tablespoon seasoning over the veggie mixture and toss until all the vegetables are coated with the seasoning mix.
Spray a large baking sheet with non-stick spray or mist with olive oil. Spread the vegetables out on the baking sheet (use two baking sheets if they're even slightly crowded.) Roast about 15 minutes, then flip them over with a turner.
Roast 15 minutes more, then flip them over again. Roast 10-20 minutes more, or until the sweet potatoes and onions are both nicely browned and sweet potatoes are soft. (They don't get very crisp, but there should be some browning on the edges.) Total roasting time will be 40-50 minutes, depending on the size of the sweet potatoes, your pan, and the oven.
Season with salt and fresh ground black pepper, sprinkle with Feta, and serve hot.
I try to cook fairly healthy year-round, but there is no denying that with good flavor can come lots of butter. So, when I found Paula Deen’s recipe for stuffing, I knew it would be a once-a-year dish and I would enjoy it to its fullest. My family is gluten free and I made this recipe last year with all gluten free breads and crackers and it was just as good. That much butter covers a multitude of flavorless gluten free breads. Enjoy!
Southern Cornbread Stuffing
Recipe by Paula Deen
Makes 8-10 servings
Ingredients:
7 slices oven-dried white bread
1 sleeve crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
1 teaspoon sage, optional
1 tablespoon poultry seasoning, optional
7 eggs, beaten, 2 for cornbread 5 for dressing
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 tablespoons vegetable oil
Preparation:
Preheat oven to 350°F
In a large bowl, combine crumbled cornbread (recipe follows), dried white bread slices and crackers; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage and poultry seasoning. Add 5 beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
Cornbread:
Preheat oven to 350°.
Combine cornmeal, flour, buttermilk, 2 eggs and oil and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Happy Thanksgiving from World Impact!