Thanksgiving Recipes

We've been cooking up a storm this week. Here are the recipes and directions for the various food items made in school.

Pumpkin Pie
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can pumpkin
1 cup milk
½ teaspoon ground cinnamon
1 cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

In a medium bowl, combine pudding, pumpkin, milk, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.

Cranberry Sauce
1 cup water
1 cup sugar
1 package cranberries

Before cooking, rinse cranberries in cold water and remove stems or bruised fruit. Combine water and sugar in medium saucepan. Heat to boiling. Stir in cranberries, returning to boiling. Reduce heat; cook 10 minutes, stirring occasionally. Cool to room temperature; cover and refrigerate until serving time.

Cornbread
Follow recipe on box.

Butter
Pour heavy cream in a container with a sealable lid. Shake vigorously until the butter solidifies and liquid is extracted. Drain the liquid. Add salt to taste.

Stone Soup
Beef bones
Stone (washed)
Yellow onion, chopped
Salt and pepper (to taste)
Pot filled with water
Carrots
Barley
Soup vegetable pack (found in the produce department)
1 can of stock (chicken, beef, or vegetable)
2 red potatoes
Butter

Brown the meat in the pot. Add the onions and allow to cook until tender. Add water to the pot. Include the rest of the ingredients. Allow to simmer over medium heat for 3-5 hours. Serve and enjoy!