Thanksgiving Recipe Challenge - Is Our City Administrator Up To The Challenge?

My Post (27)


To Participate:

Send Your Recipe to CommunityOutreach@cityofChowchilla.org.

Recipes will be posted here on our website for all to enjoy!

One recipe will be selected for our City Administrator, Rod Pruett, to make with the help of the City Council.

The Video of our cooking segment will be posted on our Social Media Platforms before Thanksgiving!

Submit before 11/20/2020.

Let's put Rod and our City Council to the test, while we enjoy seeing everyone's recipes! 

                                                                

Corn Bread Pudding
Submitted by:  Carrie Mitchell

1 can of Corn
1 can of Cream of Corn
1 - 8 oz. package of Marie Callendar's Cornbread mix
1 cup Sour Cream
1 cube of butter, melted 

Mix all together and pour into an 8"x8" pan. Bake in the oven at 350 degrees for 45 minutes or until the middle is solid, no jiggles! Enjoy!  I make this recipe every Thanksgiving and Christmas!  My family loves it!

                                                        

HASHBROWN CASSEROLE
Submitted by: Connie Fuller

1 PACKAGE FROZEN CUBED HASHBROWNS (THAWED)
1 CAN CREAM OF CHICKEN SOUP
1 - 16 OZ SOUR CREAM
1 TEASPOON SALT
¼ TEASPOON PEPPER
¼ CHOPPED ONIONS OR SPRINKLE ONION POWDER INSTEAD
1 CUBE MELTED BUTTER
2 CUPS GRATED CHEDDAR CHEESE
2 CUPS CRUSHED CORNFLAKES

MIX ALL OF THESE INGREDIENTS TOGETHER TN A BOWL AND PLACE IN A 9 x 13 PYREX.
BAKE FOR 1 HOUR AT 350 DEGREES
TOP CASSEROLE WITH CRUSHED CORNFLAKES 10 MINUTES BEFORE TAKING THE CASSEROLE OUT OF THE OVEN. 

                                  

Spicy Cranberry Relish
Submitted by: Tim Ossun 

1 – 12 oz. package of fresh Cranberries
1 or 2 cloves chopped garlic
1/3 cup fresh lime juice (lemon can be substituted)
2 seeded and chopped Jalapeños (optional, but nice)
½ cup sugar (or to taste)
3 chopped green onions/scallions
¼ cup chopped cilantro
Zest of orange
Salt and pepper to taste.

Boil cranberries for 1 minute in boiling water
Drain cranberries and rinse under cold water to stop the cooking process
Mash ½ the cranberries.
Add remaining ingredients and let sit for at least three hours refrigerated, or overnight.  

                                  

Maple Glazed Carrots
Submitted by Glenna Jarvis

2 T olive oil
2 lbs. organic carrots (multi-colored if you can find them) peeled and left whole
1/3 C pure maple syrup
2 tsp. Dijon mustard
1 C water
1 T chopped fresh tarragon

 Heat oil in a Dutch oven over medium-high heat. Add carrots and sauté for 5 to 7 minutes, until they begin to caramelize.
Add syrup, mustard, and 1 cup of water. Season with salt and pepper.
Cover, reduce heat to medium and simmer 10 minutes until carrots are tender.
Uncover, increase heat to medium-high and simmer 5 minutes, until liquid is syrupy and carrots are glazed.
Stir in tarragon just before serving.
                              

Corn Bread
Submitted by Cindy York

2 cups     cornmeal
1 cups     flour
1 TB        baking powder
1 Tsp       salt
Pinch baking soda
1 egg
1 TB oil
1-1 ½ cups  milk 

Heat cast iron pan with 1 to 2 TB of oil
When the pan is hot, pour in the mix and bake at 425 degrees for at least 20 minutes or until brown 

                

Burgundy Mushrooms
Submitted by: Holly Samuelson

Plan on cooking on a day you’re home all-day 😏

4 lbs white button mushrooms
2 Sticks butter
1 1/2 teaspoons Worcestershire sauce
4 cups Burgundy wine
1 teaspoon freshly ground black pepper
2 cups boiling water
4 whole chicken bullion cubes
4 whole beef bullion cubes
1 teaspoon dill seeds
5 whole cloves peeled garlic

Wash mushrooms and toss in a large stockpot (don’t remove stems)
Add all other ingredients
Stir to combine
Bring to boil over medium heat
Reduce heat and simmer for 6 hours (Covered)
Remove lid and cook (uncovered) for three more hours on simmer
Add salt at END if needed, (I never need to add salt)
Mushrooms will be dark
Serves 8+, Serve with crusty bread... The juice is amazing. Use juice over prime rib ...
Mushrooms keep for days in the fridge .. holiday fav at my place

                              

Butter Potatoes
Submitted by: Holly Samuelson

4 russet potatoes
Salt/Pepper
2 T olive oil
10 T butter
1 cup broth chicken/beef or vegetable
Finely chopped fresh rosemary
2 cloves fresh garlic minced
Yellow onions, sliced thinly

Heat oven to 400
Peel potatoes
Cut off ends
Cut into 1” slices
Season w/ salt & pepper

Heat Oil & 4 T Butter in cast iron skillet on the stovetop
Cook potatoes until golden Add onions if you want to use them) (approx 4 minutes )
Flip
Add broth, rosemary, and garlic
Add remaining butter, cut into cubes, to top of potatoes.
Put in the oven for 30 min until fork tender garnish with salt and pepper
                                  

Strawberry Pretzel Salad
Submitted by: Paulette Haynes

2 cups crushed thin salted pretzels
3/4 cup butter, melted
3 tablespoons sugar
8 ounces cream cheese, softened
1 cup of sugar
1 (8-ounce) container frozen whipped topping, thawed
1 (6-ounce) package strawberry Jello
2 cups boiling water
2 cups thinly sliced fresh strawberries

1.     preheat oven to 400 Degrees
2.     In a medium bowl, mix together crushed pretzels, butter, and 3 tablespoons of sugar. Press into a lightly greased 9x13-inch
pan. Bake for 8 minutes and cool completely.
3.    Use an electric mixer to beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping using a rubber spatula.
Spread over cooled pretzel crust being sure cream cheese mixture completely covers and seals the crust. This will help keep
the jello layer from seeping down.
4.    Refrigerate for at least 30 minutes (can be refrigerated overnight at this point).
5.     In a bowl, whisk together jello and boiling water until jello is completely dissolved. Add the strawberries. Refrigerate for 5
        minutes and then pour on top of the cream cheese layer. Refrigerate until firm. 

                                       

Coconut Crunch Delight
Submitted By: Paulette Hayes

1/2 cup butter or margarine, melted
1 cup all-purpose flour
1-1/4 cups flaked coconut
1/4 cup packed brown sugar
1 cup slivered almonds
1 packaged (3.4 ounces) instant vanilla pudding mix
1 package (3.4 ounces) instant coconut pudding mix
2-2/3 cups cold milk
2 cups whipped topping
Fresh Strawberries, optional

In a bowl, combine the first five ingredients; press lightly into a greased 13 x 9 x 2-inch baking pan.  Bak at 350 degrees for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs.  Cool, Divide the crumb mixture in half; press half into the same baking pan.  In a mixing bowl, beat pudding mixes and milk.  Fold in whipped topping; spoon over the crust.  Top with the remaining crumb mixture.   Cover and refrigerate overnight.  Garnish with strawberries if desired.  Yield: 12-16 servings. 

                                   

Rice Elena
Submitted By: Haynes Family

2 or 3 cups cooked rice (white)
2 cups sour cream
2 (4 oz) cans Ortega chilies (chopped)
1 lb Monterey Jack cheese (grated)
Salt to Taste
1/4 -cup Cheddar cheese (grated)

Butter 9X12 Pyrex dish. Mix all ingredients except Cheddar cheese. Pour into the casserole dish and bake at 350 degrees for 30 minutes or until hot. Sprinkle cheddar on top and return to oven until melted.

                                 

Cranberry Sauce Recipe
Submitted By: Rachel Beaird

3 ingredients to make a delicious cranberry sauce!

1 bag of fresh cranberries
1 cup of sugar
1 cup of orange juice

Take your sugar and orange juice and whisk together in a pot on medium heat, then add your bag of fresh cranberries and mix together. Once your cranberries start to pop take the pot off the heat and mash the cranberries with a potato masher, then stir one last time and let it sit. It will thicken when cools.

                            

Fresh Apple Cake
Submitted By: Dawn Calley

4 cups diced apples
2 cups of sugar
2 cups flour
1 tsp salt
1 ½ tsp cinnamon
2 tsp baking soda
½ cup of vegetable oil
2 eggs
1 cup chopped walnuts

Dice up apples and add sugar let stand till juicy. Mix all the other ingredients. Bake at 350 degrees in a 13 X 9 cake pan for 45 minutes to 1 hour. 

                      

Grandma Lou’s Easy Stuffing
Submitted By: Grandma Lou

1 box of Any Italian Season Stuffing
2 cans of chicken broth
2 eggs
2 stalks of celery
1 onion
1 roll of Jimmy Dean Hot sausage
3 tsp Italian seasoning
2 tsp black pepper

In a frying pan, add your diced and chopped celery and onion, add the sausage and sauteed in 1 tbsp butter.
Preheat oven to 350 and butter your pan.
Pour ingredients into the pan and bake for 45 min. Insert knife, when it comes out clean it’s ready to enjoy!

                        

Grandma Lou’s Fast & Easy Peach Bundt cake
Submitted By: Grandma Lou

1 box of Duncan Hines yellow classic cake mix I can of peaches
Follow the cake mix recipe but only use 1/2 cup of water.
Drain can of peaches, but save the syrup!
Pat peaches dry & dice them up.
Now, mix 1 1/2 cup of peach syrup & put diced peaches in the cake mix & fold peaches in the cake mix.
Grease & flour Bundt pan using Crisco shortening and all-purpose flour.
Heat oven at 350 degrees & bake for 33 minutes. Insert a toothpick to ensure it’s ready!

Topping

You can sprinkle powdered sugar or when the cake is cooled you can use 1 tub of cool whip and 1 box of Peach or orange jello mix and fold it into the cool whip and spread over the cake!

                                 

Sweet Potato Pie
Submitted by: Annmarie Felsinger

 Makes 1 Pie

Ingredients:

3 large baked sweet potatoes (or enough to make 2 cups of mashed sweet potato)
1 can of evaporated milk (12 oz)
1 tsp vanilla extract (bourbon vanilla preferred but not necessary)
2 large eggs (room temperature)
1 cup sugar
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1 pie crust (Homemade or Pillsbury ready-made pie crust- thawed)

 Instructions

Bake sweet potatoes until soft and cool.
Skin and mash sweet potatoes. Measure out 2 cups.

Preheat oven to 425
Mix all dry ingredients in a medium-size bowl.
Beat eggs in a separate bowl. Stir in sweet potatoes, and dry ingredients. Then add evaporated milk and vanilla. Mix together. Pour into pie crust.

Bake at 425 for 15 minutes then reduce to 350 and bake for additional 30-45 minutes. Until the pie is firm and until a toothpick inserted in the center comes out clean. Cool and enjoy. Serve with whipped cream. 

                      

Pumpkin Delight
Submitted by Terry Thiel

Ingredients:  

3 eggs
1/2 cup and 1/4 cup melted butter
1 box yellow cake mix
1 can (30oz) pumpkin pie
6 oz evaporated milk
1/3 cup sugar
1/2 cup chopped nuts
1 tsp cinnamon

Crust:  Mix 1 egg, 1/2 cup melted butter, and the box of cake mix reserving 1 cup of cake mix for topping, and put in 9x 13 pan

Filling:  mix can of pumpkin pie, 2 eggs, and evaporated milk and pour over crust.

Topping:  Mix 1/4 cup melted butter, reserved 1 cup of dry cake mix, cinnamon, sugar, and nuts, and sprinkle over the filling.

Bake at 350 for about 45 minutes.

                                      

Portuguese Rice Pudding
Submitted By: Mancebo Family

1 cup rice
1 cup water
2 cups milk
8 egg yolks
1/4 tsp. salt
Rind of 1 lemon
3/4 cup sugar

Steps:

Wash rice
Cook over low heat with water and salt, stirring constantly
After the water dries out, add milk a little at a time and continue to stir
When rice is almost cooked, add lemon rind and sugar

Cook until well done
Remove from heat
Add beaten egg yolks, stirring very fast
Pour in a serving dish and add cinnamon on top

                   
Coffee Cake
Submitted By: Mancebo Family

2 cups of Bisquick
6 tbsp. sugar
1egg
2/3 cup milk
Mix together and then fold in chocolate chips (as much as you like)
Pour into the pie plate (greased or sprayed with Pam)
Streusel Topping:
2/3 cup Bisquick
2/3 cup brown sugar
4 tbsp. butter

Steps:
Sprinkle more chocolate chips over the top of the cake, then sprinkle the streusel topping
Bake at 350° - check every 15-20 minutes for doneness (when the toothpick comes out clean)

            

Green Bean Parmesan Casserole
Submitted By: Sherri Dueker

Ingredients

3 (15-oz.) pkg. frozen French-cut green beans, thawed and well-drained

1/2 cup salted butter, divided 

1 large shallot, chopped

6 tablespoons all-purpose flour

4 cups whole milk

4 ounces Parmesan cheese, shredded (about 1 1⁄2 cups)

2 teaspoons kosher salt

1/2 teaspoon black pepper

1 (8-oz.) can diced water chestnuts, drained

1 cup crispy fried onions or shallots (about 2 oz.)

Directions

Preheat oven to 350°F. Squeeze green beans lightly in hands to remove water

 Heat 2 tablespoons of the butter over medium-high. Add shallots (I through a bit of fresh garlic in too), and cook, stirring often until mixture is deeply browned and caramelized, 8 to 10 minutes. Transfer mixture to a plate, and without wiping out pan add remaining 6 tablespoons butter.

Melt butter over medium-high; whisk in flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking until smooth. Cook, whisking, until thickened and bubbly, about 4 minutes. Remove from heat, and whisk in Parmesan cheese, kosher salt, and black pepper until melted and smooth. Stir in green beans, and water chestnuts; spoon into a lightly greased 13- x 9-inch (3-quart) baking dish.

Bake in the preheated oven until bubbly around edges, 15 minutes.

Top with fried onions, shallots, or Herb flavored breadcrumbs (if desired) and return to oven; bake until topping is golden brown, 15 minutes.