Thanksgiving Dinner

Menu
by Rebekah Foil and Hannah Wilson

Baking Goods
Diamond Chopped Walnuts - 8 Oz
All-Purpose Enriched Flour - 5 Lb
Pecan Chips - 2.25 Oz
Pure Vanilla Extract - 2 Fl Oz
Breakfast
Pancake Syrup - 24 Fl Oz

Ritz Crackers
Canned & Packaged
Jellied Cranberry Sauce - 14 Oz
Condiment & Sauce
Braswell's Red Pepper Jelly - 10.5 Oz
Dairy
2% Reduced Fat Milk - Half Gallon Cream
Cheese Bar
Sour Milk
Meat & Seafood
Bacon
Moist & Tender Boneless Whole Pork Tenderloin
Produce
Apple
Carrots
Onion - Red - 1
Pomegranate
Potatoes - Russet

Thanksgiving Dinner 2015

Appetizer: Cranberry Pepper Jelly Dip
Ingredients:

1/2 cranberry sauce

1 jar red pepper jelly
1 block of cream cheese
1 pack of crackers

Recipe:
1.
2.
3.
4.

Spread the cream cheese onto a small serving dish.

Mix the cranberry and pepper jelly together in a bowl.
Spoon the cranberry mixture over the cream cheese.
Serve with crackers!

Main Dish: Apple Stuffed Pork Tenderloin in Bacon

Ingredients:

Recipe:

1 red onion
1 tbsp olive oil
2 t dried sage
2 apples
1/3 cup of chopped walnuts
1 medium pork tenderloin
8 strips of bacon

1.) Pre-heat the oven to 180 deg C (350 deg F) - spray a 20 x

30cm oven dish with cooking oil.
2.) Heat the Oil in a medium pan - saute the Onion, Apples
and Sage until tender - stir often - remove from heat - stir the
Walnuts into the warm Apple mixture and let cool.
3.) Spoon the Apple stuffing into the slits of the Pork
Tenderloin - press a little, but make sure not to over stuff the Pork
- close the opening and wrap the Bacon around the Tenderloin secure with toothpicks.
4.) Bake 40 - 45 minutes or until done - remove from oven
and let sit for 10 minutes before slicing.

Side #1: Honey Maple Roasted Carrots

Ingredients:

2 lbs of carrots
maple syrup
1/2 cup pomegranate seeds
1 tbsp chives
1 1/2 tsp ground coriander
1 tbsp of thyme
1/4 tsp Black pepper
1 tsp sea salt
1 tbsp sesame seeds
2 tbsp olive oil

Recipe:
Preheat oven to 450F. Lightly oil a sheet pan.
1. Place carrots on prepared pan and drizzle with
olive oil, maple syrup and honey. Sprinkle with coriander,
sea salt and pepper. Toss to coat (I like to use my hands
for this to get them well coated, but a spatula will work
too). Spread carrots out on pan in a single layer.
2. Roast for 10 minutes, then stir to redistribute.
Return to oven and roast for another 15-20 minutes,

stirring every 5 minutes. Carrots are finished when they

are tender and some of the edges are caramelized.
3. Sprinkle sesame seeds and herbs over carrots and
stir. Taste and season with a bit more sea salt and
pepper, if needed.Transfer to a serving bowl and scatter
with the pomegranate arils. Serve hot.

Side #2: Roasted Garlic Mashed Potatoes

Ingredients:

2 lbs potatoes
1 head of garlic
1 dried parsley
1 cup chicken broth
1 tsp salt
1 salt and pepper
1 tsp olive oil
1/4 cup butter
2 oz cream cheese
1 milk
1 cup whole milk

Recipe:
Set your crockpot on high heat.
1. Slice off the top (the pointy end) of the head of garlic.
Place it on a piece of foil and drizzle with olive oil. Sprinkle
salt and pepper on top. Do not peel the garlic or separate
the cloves. Wrap the garlic up into a little foil packet, and
place it in the crockpot. Cook for 1 hour.
2. Remove the garlic foil packet from the crockpot. Spray
your crockpot with nonstick spray for easy cleanup. Add the
chopped and peeled potatoes, chicken broth and milk. Place

the foil packet of garlic on top of the potatoes. Cover and

cook on high for another 3-4 hours.
3. When potatoes are fork tender remove the foil packet
from the crockpot. Add cream cheese, butter, and salt to the
crockpot. Open the foil packet and allow the garlic to cool so
you can handle it. Squeeze the garlic head so that the cloves
pop out and add them to the potatoes. Use a hand mixer to
whip them until they are smooth, adding more milk as
needed. Taste and add seasoning as needed. Turn heat to
low and cover until ready to serve.

Bread: Homemade Sweet Dinner Rolls

Ingredients:

Recipe:

Milk
1 cup sour milk
4 tbsp of softened butter
1 egg
sugar
salt
flour
active dry yeast

Handmixing Instructions: Mix 1 teaspoon

sugar, yeast, and 1/2 C. warm water and leave
untouched for 5 minutes. Reduce milk by 1/2 cup
warm until lukewarm, add lemon, and let sit. After 5
minutes, stir the yeast mixture into the milk mixture
and stir in a large bowl. Add in egg and butter; stir well.
Combine remaining dry ingredients and gradually stir
into the wet ingredients. Work the remaining flour

mixture into the dough, kneading and turning the

dough, and adding flour mixture until the dough is
smooth and elastic. Form the dough into a ball. Grease
a large clean bowl with butter and place the dough
inside. Flip it over once so all of the dough has some
butter coating it. Place a damp towel over the bowl and
place it in a warm draft-free location to rise. You can
turn on your oven to its lowest setting for a couple
minutes and place the dough bowl in there or just set it
in a warmer part of the kitchen/house. The dough will
double in size over about an hours time. Once it has
risen, punch the dough down and you are ready to form
the dough into rolls.
Forming the Dough into Rolls: Grease an 9 x
13 glass casserole dish with butter. Dab the tips of
your fingers in some butter and pluck a golf ball size
piece of dough from the bowl. Form it into a smooth
ball by wrapping the dough from the top and sides
around and into the bottom center. Its kind of hard to
explain, but youre kneading the roll in your hands and
forming a smooth top on the ball at the same time. You
need to regrease your fingers for every roll and work
the dough just on your fingertips. Place the roll into the
pan. I make 20 rolls for each batch of dough. Once
your pan is full, place a dry towel over the top and
place the pan in a warm, draft-free location to rise once
again.
Baking the Rolls: Preheat the oven to 375
degrees. Remove the towel from the roll pan before

baking. Bake rolls for 12-15 minutes. The rolls are

done when the tops are deep golden brown and the
bottoms of the rolls are mostly cooked.

Dessert: Cinnamon Candied Pecans

Ingredients:

Recipe:

cinnamon
vanilla extract
pecans
sugar

Add sugar to a medium sized pan and cook

over medium high heat until sugar begins to melt. Add
pecans and stir with a rubber spatula until sugar is
completed coated (but not burned!) and pecans are
well coated with sugar glaze. Add vanilla and stir.
Remove pan from heat and transfer pecans to a
nonstick baking sheet or glass plate, sprinkle with
cinnamon. Chill 5 minutes. Break apart pecans. Enjoy!