Students and staff submit favorite Thanksgiving recipes
Students and staff celebrate the Thanksgiving holiday with their favorite family recipes
November 20, 2015
By Nick Precht
Pumpkin Squares
From the kitchen of social studies teacher Angie DalBello
Start to finish: 35-40 minutes
1 2/3 cup sugar
1 cup oil
1 can of pumpkin (16 ounces)
2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups flour
4 eggs
Heat oven to 350 F.
Mix ingredients and pour into an ungreased jelly roll pan.
Bake for 20-25 minutes or until done. Remove and let cool.
Cream cheese icing:
1 brick of cream cheese (8 ounces.)
2-4 cups of powdered sugar
1/2 cup margarine
1 teaspoon vanilla
Mix together cream cheese and margarine. Add vanilla and powdered sugar. Mix until creamy and smooth.
Spread over cooled pumpkin squares. Refrigerate until served.
By Claire Boone
Frog-Eyed Salad
From the kitchen of sophomore Lexi Flipse
Start to finish: 15 minutes
2 cups Acini Di Pepe macaroni
2 medium cans crushed pineapple
1/2 bag miniature marshmallows
1/4 cup sugar
2 egg yolks, beaten
1 tablespoon lemon juice
1 teaspoon flour
1 large container of Cool Whip
Boil the macaroni until tender. Put lid on pan and let cool.
Add pineapple and marshmallows. Combine sugar, flour, pineapple juice, egg yolks and lemon.
Cook until thick. Cool for about 20 minutes. Add Cool Whip, mix together and serve.
Spinach Pie
From the kitchen of senior Allen Weinert
Start to finish: 1 hour 30 minutes
Crust:
1 cup flour
1/3 cup butter
3 tablespoons buttermilk
Cut together flour with butter until uniformly blended. Add buttermilk.
Chill at least one hour in a ball. Roll out into 9” pie crust.
Filling:
1/2 pound chopped spinach
1 onion, diced
Salt and pepper
1/2 tablespoon of basil
1 pound ricotta cheese
3 eggs, beaten
3 tablespoon flour
1/2 cup graded cheese
1 dash nutmeg
1 cup sour cream
Sprinkle of paprika
Heat oven to 375 F.
Saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese and nutmeg.
Spread into unbaked pie shell. Top with sour cream and paprika.
Bake for 40-45 minutes.