ThanksgivingDinner2016

Menu and recipes for 2016 Thanksgiving dinner (2016/11/23).

Servings: 3 (D,S,H)

Fried chicken

1/2 call-purpose flour
1 tsalt
_1 tpaprika
1/4 tpepper
_2 1/2 - 3 lb1.1 - 1.4 kgchicken cut up
vegetable oil

Mix flour, salt, paprika, & pepper. Coat chicken with flour mixture.

Heat oil (1/4") in 12" skillet over medium-high heat until hot. Cook chicken in oil until light brown on all sides, about 10 min.; reduce heat. Cover tightly & simmer, turning once or twice, until thickest pieces are done, about 35 min. longer. If skillet cannot be covered tightly, add 1-2 T water. Remove cover during last 5 min. of cooking to crisp chicken. 6 servings.

Source: Fried Chicken. Betty Crocker's Cookbook. 1986. Golden Press. New York.

Mashed potatoes

_cream

"Now, as an aside, let me mention the importance of heating the butter separately, when making mashed potatoes. There are reasons for this, but I have not the patience for a little science lesson at this moment. And besides, I have forgotten it. But trust me, you don't want gummy mashed potatoes.

"You needn't use a separate pot, however. Quarter, or better, octuply your spuds and set them in that pot in salted cold water, along with as many cloves of garlic as your conscience will allow. Thus. we bring all together evenly to a gentle boil. (Never violently boil a potato!) Fifteen minutes should be more than adequate. You'll want the potatoes still somewhat firm. Drain (but you can keep the potato water for stock). Then leave the potato chuncks (and mooshy garlic cloves) in a bowl (or whatever), to steam off moisture. This will make them more absorptive.

"I hope you used baking potatoes. I'm currently partial to Yukon golds. If you want to peel offthe skins, you will find that it is now dead easy.

"Melt a great dollop of butter in that empty pot. ... No, more than hat. ... A spoon of lard or bacon grease would be copacetic, too. ... Stir cream into the melted butter. Others say milk, but I suspect the are Protestant. We are Catholics here, and Catholics use cream. Salt, black pepper, and to my mind, finely-chopped chives or green onions may be sprinkled, or any of the many other modest herbal amplifiers. But all this is Option City.

"The potato chunks (and garlic cloves) may now be mashed in. Do this a few chunks at a time, and with an old-fashioned, flat-bottomed wooden pestle. This is not hard work. And it is anyway morally wrong to use powered machinery in a kitchen. So that if you happen to own any such 'labour-saving devices' (pshaw!) you may use the time while your mashed potatoes are cooking (let's say, another fifteen minutes at low heat) to locate and destroy them."

Source: David Warren. A test. July 2, 2014. Essays in Idleness. http://www.davidwarenonline.com/2014/07/02/a-test/

Note: Have had better luck getting fluffy texture by adding cream to potatoes little-by-little.

Broccoli (S)

Sweet potato pie

10-inch pie

Pastry for one-crust pie
3eggs
1 c237 mlsugar
_2 3/4 c650 mlsweet potato, cooked & mashed
_2 1/4 c532 mlevaporated milk (sugarless)
1 1/2 t7 mlground cinnamon
3/4 t4 mlsalt
3/4 t4 mlground ginger
1/2 t2 mlground cloves

Heat oven to 425 deg. F (218 C). Prepare pastry. Beat eggs slightly with hand beater; beat in remaining ingredients. Place pastry-lined pie plate on oven rack; pour in filling. Bake 15 minutes.

Reduce oven temperature to 350 F (176 C). Bake until knife inserted in center comes out clean, 55 minutes longer. Refrigerate until chilled, at least 4 hours.

Source: General Mills, Inc. (1986). "Pumpkin Pie". In Betty Crocker's Cookbook (p. 92). Racine: Western Publishing Company, Inc.