Thanksgiving Favorite Recipes

The Gateway Family YMCA All Staff THANKSGIVING FAVORITE RECIPES November 2020

Thanksgiving Message From The Senior Leadership Team Dear Team: We are very proud to have each and every one of you as part of The Gateway Family YMCA team.

Please accept our sincere and heartfelt appreciation for all your hard work, your willingness to go above and beyond to help, and your genuine loyalty and dedication throughout this very difficult year.

Our hearts are full,

Krystal R. Canady Melynda A. Mileski Dennis J. McNany Marilyn D. Phinn Rodger D. Koerber Colleen A. Clayton Daniel Capela

All Staff Team Allie Brim

Poli Gonzalez

Tiesha Nelson

Earnestine Brookins

Silvia I. Gonzalez

Rachel Niemczyk

Tom Bruzdowski

Rachel Jameson

Jodi Pelano

Susan Butler

Alejandra Johnson

Susan Pepper

Krystal R. Canady

Shinique Jones

Marilyn D. Phinn

Rafael Cano

Rodger D. Koerber

Francheska Portuguez

Dan Capela

Laura Margeotes

Jessica Samolewicz

Tyler Christie

Theresa McCoy

John Toczynski

Colleen A. Clayton

Dennis J. McNany

Evangeline Washington

Shannon Frank

Paul Mickiewicz

Lisa Yanez

Leo Gonzalez

Melynda A. Mileski

Thanksgiving Menu APPETIZER Lobster Bisque Shared by: Silvia Gonzalez Cranberry and Prosciutto Crostini Shared by: Laura Margeotes

SIDE DISH Baked Corn Pudding Shared by: Jessica Samolewicz Grandma's Corn Pudding Shared by: Shannon Frank Macaroni and Cheese Shared by: Marilyn Phinn

Millie’s Cranberry-Orange Relish (My Southern Mom’s Recipe) Shared by: Susan Butler Roasted Red Potatoes Shared by: Rachel Niemczyk Sweet Cornbread Shared by: Laura Margeotes Sweet Potato Casserole Shared by: Rodger Koerber

MAIN DISH Falafel Shared by: Tyler Christie Pastelon (Puerto Rican Layered Casserole) Shared by: Franchesca Portuguez Lemon Chicken Breasts (Barefoot Contessa) Shared by: Susan Pepper

Breakfast Casserole Shared by: Lisa Yañez Oven Fried Lemon Chicken Shared by: Dan Capela

DESSERT Cookies and Cream Shared by: Melynda Mileski Baked Apple Cider Donuts Shared by: Jodi Pelano Best Banana Crumble Muffins Shared by: Colleen Clayton Ooey Gooey Cookies Shared by: Allie Brim Reese’s Poke Cake Recipe Shared by: Rachel Jameson

BEVERAGE Spanish Sangria Shared by: Leo Gonzalez Vodka on Ice Shared by: Dennis McNany

APPETIZER

Lobster Bisque Shared by: Silvia Gonzalez Makes about 8 servings Ingredients: ½ cup (1 stick) butter medium onion finely chopped (1/2 cup) 1medium carrot, thinly sliced 1medium sweet potato, thinly sliced 1 tablespoons tomato paste 1 heaping teaspoon of cornstarch (diluted in 2 tablespoons of water) 3 cans condensed chicken broth ¾ cup dry sherry/white wine 3 lobster tails (about 6 ounces each lobster) 2 cups light cream or half-and-half ½ teaspoon of old bay seasoning 1 teaspoons paprika 1 teaspoon of cayenne pepper 1 bay leaf ¼ teaspoon leaf thyme, crumbled 3 tablespoons of chopped green onions (optional for presentation) Salt & Pepper to taste

Lobster Bisque – cont.

Directions: In a large pot, over medium heat, melt butter until bubbly. Add onion. Stir onion until it sweats.

Stir in tomato paste, a carrots, sweet potatoes, and old bay seasoning. Stir in diluted cornstarch; cook until bubbly, and reduce heat. Gradually stir in broth; cook until thickened. Stir in sherry and lobster. Cover, and simmer 15 minutes. Stir in remaining ingredients. Increase heat to bring to a full boil, and then reduce heat to simmer for 20 minutes. Turn off heat.

Remove the lobster tails from the pot. Remove the meat from the shell. Chop meat coarsely and set aside. Discard the bay leaf. Put the content from the pot into a blender. Give it a few pulses until every all ingredients are dissolved. Return everything back to the pot, including your chopped lobster. Heat before serving. For thicker bisque, add more diluted cornstarch.

Cranberry and Prosciutto Crostini Shared by: Laura Margeotes Ingredients: 1 baguette 1/4 cup olive oil 6 ounces goat cheese 1/3 cup cranberry sauce 4 ounces thinly sliced prosciutto Instructions: Cut the baguette into thin slice and brush both sides with olive oil. Bake at 425 for 5 minutes or until golden brown. Remove from the oven and allow for them to cool.

Once the baguette is cool, spread goat cheese over each piece.

Top the goat cheese with a spoonful of cranberry sauce of each piece of baguette.

Finish with a thin slice of prosciutto over the cranberry sauce.

ENJOY!!

SIDE DISH

Baked Corn Pudding Shared by: Jessica Samolewicz Prep time: 10 minutes Cook time: 45 minutes Ingredients: 1.

1 14oz. can sweet corn (drain) 2.

1 14 oz. can creamed corn 3.

1 8oz cup sour cream 4.

1 stick melted butter 5.

1 box of Jiffy Corn Muffin Mix *For larger groups during the holidays, you can double the receipt and use a 13x2 pan.

Instructions: 1.

Preheat oven 350 degrees 2.

Mix 5 ingredients, do not overmix 3.

Grease 8x8 baking pan 4.

Bake approximately 45 minutes but may need more time so check the center and adjust cook time.

Grandma's Corn Pudding Shared by: Shannon Frank Serves: 8 Ingredient Checklist 5 eggs ⅓ cup butter, melted ¼ cup white sugar ½ cup milk 4 tablespoons cornstarch 1 (15.25 ounce) can whole kernel corn 2 (14.75 ounce) cans cream-style corn Directions Step 1 Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.

Step 2 In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.

Step 3 Bake for 1 hour.

Macaroni and Cheese Shared by: Marilyn Phinn Prep time: 30 minutes Cook time: 35-40 minutes Ingredients: 1 16 oz. package elbow macaroni – uncooked 1 onion, minced ½ cup (1 stick) butter or margarine 6 tablespoons all-purpose flour 4 cups milk 4 cups shredded sharp Cheddar cheese ½ teaspoon salt ½ teaspoon pepper Instructions: Prepare pasta as directed, cooking only 6 minutes; drain. Cook and stir onion in the butter until tender. Stir in flour. Gradually stir in milk. Cook and stir until mixture thickens and comes to a boil. Stir in cheese, salt and pepper. Mix pasta and sauce in a very large bowl. Pour into 13x9 inch baking pan. Add extra shredded cheese on top if desired. Bake at 350 degrees for 35-40 minutes or until lightly browned. Makes 8-10 servings.

Millie’s Cranberry-Orange Relish (My Southern Mom’s Recipe) Shared by: Susan Butler This sweet and tart relish is much more refreshing than commercial cooked relish and takes about as long to make as it does to open a can. Leftovers are great for breakfast, with plain yogurt or on top of goat cheese or brie on crackers or toasted bread. The cranberry-orange combo is high in vitamin C, much of which is lost in cooked cranberry sauce.

Ingredients and Directions: 1 bag fresh cranberries 1 whole navel orange, washed 1/2 cup shelled pecans 1/3 cup mild honey, such as clover (or you can use ½ cup white sugar) Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections. Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.

Yield: Serves eight.

Advance preparation: This is best made before Thanksgiving Day; it tastes even better after the flavors combine.

Tips – I only put the zest, orange, cranberries, and pecans through the food processor and then I add the sweetener (honey or sugar). That way, I sweeten to taste – some may prefer a tarter relish.

Roasted Red Potatoes Shared by: Rachel Niemczyk Prep. Time: 20 to 25 minutes Prep Ingredients: • 2 1/2 pounds red potatoes, cut into 1-inch chunks • 1 medium onion, cut into 1/2-inch chunks • 1 medium red bell pepper, cut into 1/2-inch chunks • 1/4 cup olive oil • 2 teaspoons salt • 1 teaspoon pepper Instructions: • Preheat oven to 450°F. • Toss potatoes, onion and bell pepper with oil in large bowl.

• Sprinkle with salt and pepper; toss to coat well.

• Spread potato mixture in single layer on foil-lined 15x10x1-inch baking pan.

• Roast 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.

Sweet Cornbread Shared by: Laura Margeotes Ingredients: 1 15 ounce can whole kernel corn 1 14.75 ounce cream style corn 2 eggs 1 8.5 ounce package of jiffy corn muffin mix ½ tsp salt ½ cup butter (1 stick) melted 1 cup sour cream Instructions: Preheat oven to 375 and lightly grease a casserole dish. Combine all of the ingredients well. Pour the mixture into the casserole dish. Bake for 35-40 minutes.

Sweet Potato Casserole Shared by: Rodger Koerber Ingredients: 4 cups sweet potatoes = 6 big potatoes Peel them and put in boiling water until tender 1 1/3 cups of sugar 4 Eggs ¾ cups of milk 1 tablespoon of vanilla ¾ sticks of butter Directions; Put potatoes in a mixer and add ingredients while it is mixing. Mix until smooth Put 2 ½ - 3 qt casserole dish Cook at 350 for 30-60 minutes (until set and bubbling) Add Marshmallows at the end

MAIN DISH

Falafel Shared by: Tyler Christie Prep Time: 1 day Cook Time: 3-5 minutes Ingredients: For about 20 balls: • 1 cup dried chickpeas • 1/2 large onion, roughly chopped (about 1 cup) • 2 tablespoons finely chopped fresh parsley • 2 tablespoons finely chopped fresh cilantro • 1 teaspoon salt • 1/2-1 teaspoon dried hot red pepper • 4 cloves of garlic • 1 teaspoon cumin • 1 teaspoon baking powder • 4-6 tablespoons flour • Soybean or vegetable oil for frying • Chopped tomato for garnish • Diced onion for garnish • Diced green bell pepper for garnish • Tahina sauce • Pita bread

Falafel – cont.

Instructions: 1. Soak chickpeas for 24 hours. Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well.

2. Make mixture. Add chickpeas, fresh herbs (parsley, cilantro, and dill), garlic, onion, and spices to food processor and pulse a little bit at a time until the mixture is finely ground. Refrigerate (important.)

Transfer the falafel mixture to a bowl, cover and refrigerate for at least 1 hour or overnight. The chilled mixture will hold together better, making it easier to form the falafel patties 3. Form patties or balls. Once the falafel mixture has been plenty chilled, stir in baking powder and toasted sesame seeds, then scoop golf ball-sized balls and form into balls or patties (if you go the patties route, do not flatten them too much, you want them to still be nice and fluffy when they're cooked.)

4. Fry them. Heat the oil on medium-high until it bubbles softly (your oil should be hot enough around 375 degrees F, but not too hot that it causes the falafel to fall apart.)

Carefully drop the falafel in the oil, using a slotted spoon, and fry for 3-5 minutes until medium brown on the outside. Avoid over-crowding the falafel; fry them in batches if necessary.

Pastelon (Puerto Rican Layered Casserole) Shared by: Franchesca Portuguez Prep: 25 mins Cook: 56 mins Total: 1 hr 21 mins Servings: 8 Ingredients: 1 pound lean ground beef 1 cup tomato sauce 1/3 cup sofrito 8 green olives, finely chopped 1 teaspoon crushed garlic teaspoon salt, divided ¼ cup recao ¼ teaspoon dried oregano cooking spray ¾ cup vegetable oil 6 large ripe plantains - peeled, halved, and each half cut lengthwise into 4 slices 5 large eggs 1 cup shredded mozzarella cheese

Pastelon – Cont.

Directions: Step 1 - Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.

Step 2 - Place tomato sauce, sofrito*, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.

Step 3 - Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.

Step 4 - Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.

Step 5 - Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.

Step 6 - Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, cheese, and remaining plantains; pour eggs on top. Top with mozzarella cheese.

Step 7 - Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.

If you cannot find the tropical herb called recao (also known as culantro), you can use cilantro instead.

You can also use a 9x9-inch baking pan. *Sofrito can be found in jars, in the refrigerator or freezer section of your grocery store.

Lemon Chicken Breasts (Barefoot Contessa) Shared by: Susan Pepper Ingredients: 1/4 cup good olive oil 3 tablespoons minced garlic (9 cloves) 1/3 cup dry white wine 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1½ teaspoons dried oregano 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon Directions Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Breakfast Casserole Shared by: Lisa Yañez Prep time: 10 minutes Cook time: 50 minutes Ingredients: 1-2 pound breakfast sausage (can be substituted with any meat) 12 eggs 1 cup sour cream (light or regular) 1/4 cup milk salt and pepper 4 green onions 1/2 green bell pepper , diced 1/2 red bell pepper , diced 2 cups shredded cheddar cheese 6 Croissants Instructions: 1.

Preheat oven to 350 degrees. Spray a 9x13’’ pan with cooking spray.

2.

Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.

3.

Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.

4.

Add the bell peppers and onion to the same skillet the sausage was cooked in and 5. sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.

6.

Tear croissants into small pieces and line the bottom of a greased 9x13’’ pan 7.

Pour mixture into pan and bake for 35-50 minutes or until cooked fully.

Oven Fried Lemon Chicken Shared by: Dan Capela Serves: 6 Ingredients: 2 chickens, quartered-- about 3lbs each or 1 large package boneless chicken breasts* 1 stick butter 1 can frozen lemonade concentrate, thawed 6 cups cornflake cereal, crushed or start with a few cups of ready-to-use cornflake crumbs (add more if needed) Directions: Preheat oven – 350 degrees Season chicken with salt- and pepper-to-taste Pour lemonade over the chicken (can be slushy) Let the chicken marinate for about an hour Drain and cover each piece of chicken with the cornflake crumbs - pressing to help the flakes stay Grease shallow casserole dish or baking pan with butter After placing chicken in single layer, drizzle with remaining melted butter Bake at 350 degrees for about an hour

DESSERT

Cookies and Cream Shared by: Melynda Mileski Ingredients: 1 16-ounce cool whip (I use cool whip lite) let it soften 1 8-ounce cream cheese (I use Philadelphia 1/3 less fat) let it soften 3 cups milk (I use 2%) 2 boxes instant vanilla pudding 1 large package of Oreo Cookies Directions: Mix packages of pudding with milk. Don’t over mix or it can become watery. Once there is a consistency, add softened cream cheese (if the cream cheese isn’t softened, you will have lumps). Once combined, add cool whip (cool whip must be soft or you will have lumps).

Once mixture is smooth, layer the bottom of tray with crushed Oreos. You can break the Oreos into pieces by hand, or put the cookies in a freezer bag and smash with a wooden spoon).

Add pudding mixture on top of crushed Oreos.

Top off with remaining Oreos.

Refrigerate before serving. I like to refrigerate overnight to soften the cookies.

Baked Apple Cider Donuts Shared by: Jodi Pelano Ingredients: 1 ½ cups apple cider Baking spray 4 tsp. ground cinnamon ½ tsp. ground nutmeg Pinch ground cloves 1 ¾ cups all-purpose flour 1 ¼ tsp. baking powder ½ tsp. salt 1 large egg ½ cup milk ½ cup packed dark brown sugar 1 tsp. vanilla extract 8 tbsp. melted butter, divided 1 cup granulated sugar, divided

Baked Apple Cider Donuts – cont.

Steps: 1.

In a small saucepan, heat the cider to a boil on high. Reduce heat to medium-low.

Simmer 20-22 min. until reduced to ½ cup. Cool completely.

2.

Preheat oven to 350 degrees F. Coat donut pan with the braking spray. In a large bowl, whisk together the cinnamon, nutmeg, and cloves. Set aside 1 ½ tsp. spice mixture.

3.

To large bowl with remaining spice mixture, whisk in the flour, baking powder, and salt.

In a medium bowl, whisk together the egg, milk, brown sugar, vanilla, 4 tbsp. melted butter, and ½ cup granulated sugar until smooth. Add to flour mixture along with reduced apple cider and mix until just combined and smooth. Let stand 10 minutes.

4.

Transfer batter to a gallon-sized resealable plastic bag and snip hole in corner. Using it as a piping bag, pipe into donut pan, filling each ¾ full. Bake 10-15 minutes, until edges are browned, and donut bounces back when you press on it. Remove donuts from pan and cool on a wire rack. Meanwhile, wipe out donut pan and repeat greasing and baking with remaining batter.

5.

In a shallow dish, combine remaining ½ cup granulated sugar and reserved 1 ½ tsp. spice mixture. Brush donuts on both sides with remaining 4 tbsp. butter. Press both sides into spicesugar mixture to coat. * Target has a nice silicone small donut pan for $15.00

Best Banana Crumble Muffins Shared by: Colleen Clayton Batch Makes 12 Muffins – I double it and make half with Chocolate Chips Muffins Ingredients: 1 ½ cups flour ½ cup oats 1 tsp baking soda 1 tsp baking powder ½ tsp salt 3 mashed ripe bananas ¾ cup sugar 1 egg 1/3 cup melted butter 1 tsp vanilla 1 tsp cinnamon Sprinkle nutmeg Optional, add chocolate chips, craisins (I like the cherry infused), nuts or raisins Muffin Crumble Topping: ½ cup packed brown sugar ¼ cup flour ½ tsp cinnamon 2 tablespoons butter Toss in some oats Directions: Mix together all ingredients for Muffins and fill pan. Mix topping and crumble over muffin tins. Bake 375 for 15-20

Ooey Gooey Cookies Shared by: Allie Brim Prep time: Cook time:

About 45 minutes 10-12 minutes (per batch of cookies)

Ingredients: 1 box of vanilla cake mix 8 oz of cream cheese (one pack) 1 stick of butter (or ½ cup of butter) softened 1 egg Powdered sugar Instructions: 1.

Preheat the oven to 350 degrees.

2.

In a bowl, combine the cake mix, cream cheese, butter and egg. You can either use or spoon or knead it by hand. Mix or knead until well blended.

3.

Roll dough into 1 inch balls and then roll balls in the powdered sugar. Place on a nongreased baking sheet.

4.

Bake for 10 to 12 minutes then set aside to cool.

5.

Enjoy!

Reese’s Poke Cake Recipe Shared by: Rachel Jameson Prep time: 10 mins Cook time: 35 mins Ingredients: 15.25 oz chocolate cake mix plus ingredients to prepare the cake 3.4 oz vanilla instant pudding mix 2 cups cold milk 1 1/2 cups creamy peanut butter, divided 16 oz chocolate frosting 8 oz frozen whipped topping, thawed 25 mini Peanut Butter Cups unwrapped and roughly chopped Instructions: 1.

Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan.

2.

Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon.

3.

Empty the pudding mix into a medium bowl, and add the milk.

4.

Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth.

5.

Pour the pudding mixture over the cake, filling the holes as much as possible.

6.

In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with the back of a spoon or an offset spatula.

7.

Let the cake cool completely.

Reese’s Poke Cake Recipe – Cont’d 8.

In a large bowl, whisk together the remaining 1 cup of peanut butter and

the whipped topping. Spread over the cake and top with the peanut butter cups.

9.

Refrigerate for at least 4 hours before serving. Store covered in the refrigerator.

BEVERAGE

Spanish Sangria Shared by: Leo Gonzalez Prep time: 10 min Cook time: Refrigerate 3 to 4 hours Ingredients: 1 or 2 (750 milliliter) bottle fruity red wine 1 cup of brandy 1 cup triple sec 1/2 cup of white sugar 1 orange, sliced 1 lemon, sliced 1 lime, sliced 1 apple, sliced Instructions: In a large glass pitcher, combine and stir the red wine, brandy, triple sec and fruit. Cover tightly and refrigerate 3 to 4 hours until the drinks are chilled and the flavors are blended. When ready, serve the sangria in chilled, ice-filled wine glasses. Garnish with orange and lime.

Vodka on Ice Shared by: Dennis McNany Ingredients: 1 Bottle of Your Favorite Brand of Vodka 4 Cubes of Ice 1 Ounce Water 1 Crystal Glass Instructions: Hold bottle of vodka firmly in hand and pour over four (not three) ice cubes into a crystal glass (makes it taste better). You can substitute crushed ice if you prefer. Add one ounce of water.

Sip- do not gulp- while watching the Giants win.