SHARP’S THANKSGIVING
Feast
- 2020 -
FAMILY MEALS
2020 has been quite the unusual year, to say the least. While we are in the middle of a pandemic that has kept us physically apart, it has given us time to reflect. Reflection of everything to be thankful for; our family, our health and our connection through the past. May the distance of space only draw us nearer and the memories of countless meals shared around a table together at the holidays be all the sweeter.
Each of these recipes are favorites among the Sharp family. Some newer with the growing of family, most are our comfort go-to’s that have been passed down from generation to generation‌some only known by heart, thanks Grandma!
Our hope is that these fill you with light and love this Thanksgiving season and for years to come!
Love to you all!
“ It is when we stop
thinking about what we don’t have or what we lack, and become grateful for who we are, who we came from and all the love that surrounds us.
MARINATED VEGGIES
SERVES 8
|
P R E P 15 min
|
C O O K 0 min
|
R E A D Y 1 hr
INGREDIENTS 1 Head Cauliflower 1 Head Broccoli 1 Small Bag Carrots 1 Pint Cherry Tomatoes 2 Jars Whole Button Mushrooms Cubed Cheese
1 c. White Vinegar 1 c. Vegetable Oil
DIRECTIONS
1 TBS. Garlic Powder
1. Cut up cauliflower and broccoli into bite size pieces.
1 TBS. Salt
2. Add other veggies. Drain mushrooms, add.
1 TBS. Dill Weed 1 TBS. Accent
3. In a separate shaker type cub mix oil, vinegar, and seasonings. 4. Shake well and pour over veggies. Stir occasionally. Best if let to sit to marinate for an hour or more. 5. Once ready to serve, mix in cheese cubes.
NOTES Candy’s famous marinated veggies! Easy to make and the longer they sit, the better!
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AUNT PAT’S CHEESE BALL
SERVES 8
|
P R E P 15 min
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C O O K 0 min
|
R E A D Y 15 min
INGREDIENTS 2 Pkgs. Cream Cheese 2 Jars Old English Cheese 1 tsp. Worcestershire Sauce 1 Small Onion 2 Pkgs. Dried Beef
DIRECTIONS 1. Cut dried beef into small “chip” sizes. 2. Thinly dice onion. 3. Cream the cheeses together and add in sauce, onion, and beef. 4. Mix well and form into ball. Chill or serve.
NOTES Perfect appetizer!
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GRANDMA SHARP’S HOMEMADE NOODLES S E R V E S 3-4
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P R E P 2 hrs +
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C O O K 20 min
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R E A D Y 2.5hrs
INGREDIENTS 2 c. All Purpose Flour ½ tsp. Salt 1 tsp. Oil 2 Beaten Eggs 4 tsp. Water (enough to make dough sticky) Broth aprox 3-4c. Potato water -or- Cornstarch slurry: 1/2c. Water 1 TBS. Cornstarch
NOTES What is a holiday meal without Grandma’s noodles?! Seriously.
DIRECTIONS 1. Mix flour and salt, make a well in the middle. 2. Mix eggs and oil, pour into middle of well. 3. Mix together by slowly incorporating the flour in the egg. Add water to make all ingredient combined. A dough should form
Although she doesn’t have a recipe
4. Kneed until elastic, 8-10min. Cover. Rest for 10 min.
and they are done by heart, Candy
5. Divide dough into 4 balls. Roll out on lightly floured surface
has transcribed her knowledge into
until aprox ¼” thick. Cut into 1”-2” strips. Let rest 20min
this recicpe. What makes these so good is the love and time that goes into each batch. This recipe is also from Great Grandpa Stanley Sharp.
6. Stack strips 4-5 high. Cut noodles as thinly as possible with a sharp butcher’s knife. 7. Separate noodles and let dry at least an hour, overnight if possible. 8. Bring broth of choice to a boil. Add 1 cup of potato water (if making mashed potatoes) or cornstarch slurry. Reduce to medium heat. Add turkey or meat trimmings. 9. Drop in noodles, stir for 15min until done. Broth will thicken
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GRANDMA SHARP’S BUTTER DIPS SERVES 4
|
P R E P 20 min
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C O O K 20 min?
|
R E A D Y 40min
INGREDIENTS 2 1/4 c. All Purpose Flour 1 TBS. Sugar 3 ½ tsp. Baking Powder 1 ½ tsp. Salt 1 c. Milk 1 Stick of butter
DIRECTIONS NOTES Famous Butter Dips! Better make 2 batches and grab 3 when they pass
1. Preheat oven to 450. 2. Mix dry ingredients together, combine with milk. Mix will be sticky. 3. Roll out on floured surface, top with additional flour.
by the table. Once Jeremy made
4. Cut into diamond or square shapes.
these for a meal after watching
5. Melt stick of butter on cookie sheet, in oven.
Grandma make them. Wasn’t there
6. Put cut dough on to buttered cookie sheet and put into oven.
parmesan cheese involved? That’s why grandma makes these and not
7. When bottoms start to brown, flip over (no idea of time…maybe 5-7min? Keep an eye on oven). 8. Add more butter if necessary.
us!
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YORKSHIRE PUDDINGS / POPOVERS S E R V E S 3-4
|
P R E P 20 min.
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C O O K 30 min
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R E A D Y 45 min
INGREDIENTS 5 TBS. Melted Butter or Lard 2 Eggs, Room Temperature 1c. Milk 1 tsp. Sugar 1 tsp. Salt 1c. All purpose flour 1 tsp. Fresh Herbs, Optional
DIRECTIONS NOTES Lachlan met the family for the first time on Thanksgiving. He wanted to impress so he made a traditional
1. Preheat oven to 425 degrees. 2. Drizzle a teaspoon or so of melted butter or lard in each cup of a 12-cup muffin pan and put in the oven while you make the batter. 3. Beat together the eggs, milk, butter, sugar and salt. Beat in the
recipe from England. Little did
flour a little bit at a time and add herbs if using; mixture should
Jennifer know that it involved a
be very smooth.
whole container of LARD and a smoked out kitchen‌Be careful, the
4. Carefully remove muffin tin from oven and fill each cup about halfway. 5. Bake for 15 to 20 minutes, then reduce heat to 350 degrees
pastry puffs when dropped into the
and continue baking for 15 minutes or more, or until popovers
boiling lard!
are puffed and browned. DO NOT check popovers until they have baked for a total of 30 minutes, otherwise they will fall. 6. Remove from pan immediately and serve hot with butter.
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PAN DRESSING –OR- BIRD STUFFING SERVES 4
|
P R E P 20 min
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C O O K 1 hr
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R E A D Y 1.5 hrs
INGREDIENTS 1 Loaf of bread, Cubed, Dried 2 c. Water 1 c. Chicken Broth 1 Stick of Butter ½ c. Diced Celery ½ c. Diced Onion 4 Eggs Beaten 1 tsp. Poultry Seasoning 1 tsp. Salt 1 tsp. Pepper
NOTES You can dry your bread out by setting on the counter overnight in a shallow pan or popping in a low heat
DIRECTIONS 1. Preheat oven to 350 degrees. 2. Melt butter in a skillet and cook onions and celery with poultry seasoning until soft. 3. Add softened mix to bowl with bread cubes. 4. Add chicken broth and beaten eggs to bread mixture and toss
oven. When stuffing a bird- don’t
until saturated. If not fully wet add additional water. You do not
forget to remove the gizzards- yuck.
want a soupy mixture. 5. Season with salt and pepper.
Don’t be afraid to add in any herbs
6. Bake in a greased casserole dish for 1 hr. or stuff turkey.
that you might have!
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MASHED POTATOES SERVES 4
|
P R E P 10 min
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C O O K 20 min
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R E A D Y 30 min
INGREDIENTS 3 lbs. Russet or Gold Potatoes 3 Cloves Garlic, Minced (Optional) 3 TBS. Unsalted Butter ½ c. Milk ¼ c. Sour Cream 1 ½ tsp. Salt
DIRECTIONS NOTES You know what, if you don’t have time- there is no shame in Bob Evan’s mashed potatoes.
1. Peel and chop potatoes to about 1” squares. 2. Place potatoes in large pot, cover with water, add the minced garlic and sprinkle in some salt. 3. Heat over medium high heat. Once boiling, allow the potatoes to simmer about 10-15 min until they are tender and easily mashed with a fork. 4. Strain the water out, return the potatoes to the pot, place over low heat and cook while stirring the potatoes for another 1-2 minutes to help dry the potatoes. 5. Mash the potatoes using your desired method- hand mixer, potato masher, etc. 6. Pour milk and butter in a small saucepan. Heat over medium heat, just until the milk is warm. Do not bring to a boil. 7. Add the warm milk mixture to the potatoes and stir together. Stir in sour cream and salt to taste.
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CHEESY “PARTY” POTATOES SERVES 4
|
P R E P 10 min
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C O O K 60 min
|
R E A D Y 70 min
INGREDIENTS 1 Pkg Frozen Southern Style Hashbrowns, Thaw Overnight 1-1 ½ c. Sour Cream 1-1 ½ c. Helmenn’s Mayo 1 Block Velveeta, Cubed Dash Season Salt & Pepper Corn Flakes 1 Stick Melted Butter ½ Pkg Shredded Cheddar Cheese
NOTES Katie’s family’s lovingly termed Party Potatoes! Yummm!
DIRECTIONS 1. Preheat oven to 350 degrees. 2. Mix hash browns, sour cream, mayo , Velveeta, salt and pepper together. 3. Put into greased casserole dish and bake for 60 minutes, stirring occasionally. 4. Last 15 minutes top with cornflakes, butter and shredded cheddar cheese.
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BALSAMIC ROASTED BRUSSEL SPROUTS SERVES 4
|
P R E P 8 min
|
C O O K 25 min
|
R E A D Y 35 min
INGREDIENTS 1 lb. Fresh Brussel Sprouts 1 ½ TBS. Olive Oil 3 TBS. Balsamic Vinegar, Divided 2 Cloves Fresh Garlic, Minced 1 TBS. Honey or Maple Syrup ½ tsp. Salt ¼ tsp. Pepper
DIRECTIONS NOTES A newcomer recipe to the family, Jennifer’s hip recipe. Consider doubling this recipe or adding some heat with Siracha in the sauce mix.
1. Preheat oven to 450 degrees. 2. Clean brussel sprouts in water and trim tough ends and cut in half. 3. In a small bowl, whisk together oil, half of the balsamic vinegar, garlic, honey/syrup salt and pepper. 4. Spread the sprouts out evenly over a foil-lined baking sheet. Drizzle the oil mixture over the sprouts and toss to evenly coat. Spread back into an even layer. 5. Roast for 20-25 min. or until the sprouts are tender with a crisp outside. Remove from oven. 6. Drizzle with the remaining vinegar and sprinkle with salt to taste.
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CORN CASSEROLE SERVES 4
|
P R E P 15 min
|
C O O K 1 hr
|
R E A D Y 1.25 hrs
INGREDIENTS 1 Can Whole Kernel Corn, Drained 1 Can Cream Styled Corn 1 Stick Melted Butter 2 Eggs, Beaten 1 8oz. Container Sour Cream 1 Box 8oz. Jiffy Corn Muffin Mix
DIRECTIONS NOTES Why do we always make this for
1. Preheat oven to 350 degrees. 2. Mix all ingredients together, pour into greased casserole dish. 3. Bake 1 hr or until ingredients are set.
Thanksgiving? Because it’s aMAIZE-ing. Sorry, nothing else to say with this easy recipe!
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GRANDMA SHARP’S CANDIED SWEET POTATOES
S E R V E S 3-4
|
P R E P 2O min
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C O O K 30 min
|
R E A D Y 50 min
INGREDIENTS 4-6 Sweet Potatoes/ Yams. Peeled and quartered 1 Stick Butter 2c. Brown Sugar
DIRECTIONS NOTES Electric skillet is perfect. Did we ever do marshmallows? All I knowthese could be desert by
1. Melt butter in electric skillet or pan. 2. Add peeled and quartered sweet potatoes. 3. Sprinkle brown sugar on top. 4. Cook on medium approx. 20min. Flip over and cook until soft and bubbly.
themselves.
114
CRANBERRY SAUCE
SERVES 8
|
P R E P 1 min
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C O O K 10 min
|
R E A D Y 11 min
INGREDIENTS ¾ c. Sugar ½ c. Orange Juice ½ c. Water 12oz Fresh Cranberries, Rinsed Pinch of Salt 1 Cinnamon Stick 1 Piece of Orange Peel
DIRECTIONS NOTES This blows the can stuff away! Easy to make, just watch the popping!
1. Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine. 2. Add cranberries, salt, cinnamon stick and orange peel. 3. Bring to a simmer over medium heat, stirring frequently. 4. Continue cooking, for about 10 min, or until all or most of the cranberries have popped. I like to leave a few berries whole. 5. Let cool for at least 30 min. Cover and refrigerate until ready. 6. Can be made up to 3 days in advance!
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CREAM CHEESE CAKE
SERVES 6
|
P R E P 25 min
|
C O O K 35 min
|
R E A D Y 60 min
INGREDIENTS Graham Cracker Crust: 14 Graham Crackers, Crushed 1 Stick Melted Butter 4 tsp. Sugar
Mixture: 2- 8oz Packages Cream Cheese 4 TBS. Butter 1 c. Sugar 2 Eggs
DIRECTIONS
2 tsp. Vanilla
1. Preheat oven to 350 degrees.
4 TBS. Flour
2. Make crust: Mix melted butter and sugar with crushed graham
1 1/3 c. Milk
crackers. Press into 1 9x13 pan –or- 2 round 9” or 10” pans. 3. Make filling: Cream butter and cream cheese. Add sugar gradually. Add egg and flour. Add milk gradually.
Topping:
4. Bake 30 min (or longer) until done.
1 Pint Sour Cream
5. Topping: Mix sour cream, sugar and vanilla together.
4 TBS. Sugar
6. Once finished baking, pour topping onto cheese cake and bake
1 tsp. Vanilla
for an additional 5 mins. Let cool.
NOTES From Katie’s family, The Dabrowski’s!
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