Side Dish

GRATIN DE BROCCOLI MORNAY (BROCCOLI WITH MORNAY)

One Large head of broccoli Wash and trim broccoli keeping florets only. Drop in boiling water, return to boil and blanch for just 2 minutes.

Drain and set in buttered baking dish. Pour Mornay sauce over, sprinkle with grated Swiss or Vermont Sharp Cheddar. Bake on 375 degrees for about 25 minutes or until lightly golden.

Mornay Sauce Ingredients: • 2 Tbs. flour • 2 Tbs. butter • 2 Cups of liquid (milk, broth or a combination)

Instructions: Melt butter in heavy bottom saucepan, add flour and cook 2 minutes, then add preferably boiling liquid and whisk until thickened, simmer for a couple of minutes. Add grated cheese to the sauce and keep a little for topping. Good with poultry and beef tenderloin.

Croggon Family

Students: Caroline Croggon (6), Rawson Croggon (4)

Culture of Origin: France

Why this recipe is meaningful:

This recipe was given to us by our French Grandmother and has been a dish our family enjoys at both Thanksgiving and Christmas dinners.

DEBBIE'S TOMATO RICE

Butkus Family

Student: Reed Butkus (1)

Culture of Origin: USA

Why this recipe is meaningful:

Super simple, yet delicious, side dish my mom, Debbie Hudson (DeDe to the girls), makes for dinner parties. It has become fondly known by many simply as “Debbie Rice.” A great staple for dinner parties once dinner parties are a thing again! Ingredients: • ½ stick of butter • 1 cup of rice • 2 cups of chicken stock • 1 can of diced tomatoes (try regular or with green chilis - either are good) • Parmesan cheese

Instructions: Preheat the oven to 350 degrees Heat butter in 2 qt oven safe round casserole dish in the microwave Pour in rice and stir Pour in chicken stock and can of tomatoes (undrained) Stick in oven for 50 mins Take out, stir and add parmesan Cook 10 more minutes Take out and stir (and top with more parm if you want)

GREEK LEMON POTATOES

Instructions: 1 bag of Idaho potatoes, peeled, cut lengthwise and soaked in water and lemon juice. Rinse, place in roasting pan. Fill pan in equal parts with olive oil, lemon juice, and chicken broth (make sure not to fill pan too far so that it does not boil over). Season with salt, pepper, oregano. Bake at 350-375 covered with aluminum foil for 45-50 minutes. Remove foil and cook for 10-15 minutes to brown potatoes. Enjoy!

Godwin Family

Student: J.W. Godwin (3)

Culture of Origin: Greece

Why this recipe is meaningful:

This is a must dish at every major Greek holiday or family gathering. It can also be modified to a Lenten dish (using vegetable broth), as the Lenten and other fasting periods on the Orthodox Church calendar require abstention from meat products.

THANKSGIVING CHALLAH BREAD AND CHALLAH BREAD STUFFING

Ermentrout Family

Student: Charlotte Jane Ermentrout (PF)

Culture of Origin: USA

Why this recipe is meaningful:

Long before I met my husband (Mitch Ermentrout '00) I began baking challah bread every year for the Thanksgiving table. Upon our first thanksgiving together with his parents I found that the Ermentrout family serve a (fantastic!) traditional challah bread stuffing. Now, every year Charlotte and our family make the challah bread and Mimi uses it to make her incredible Challah Bread Stuffing. Charlotte has been baking the bread every year since she could hold a measuring spoon. The kids love rolling out the long strands and watching the braids rise in the oven. It has quickly become the highlight our Thanksgiving preparations every year! Thanksgiving Challah Bread Ingredients: • 1 tablespoon active dry yeast • 1/3 cup white sugar • 2 cups warm water (110 degrees F/45 degrees C) • 3 cups all-purpose flour • 4 eggs • 1/2 cup vegetable oil • 1 tablespoon salt • 1 cup white sugar • 6 cups all-purpose flour, or as needed • 1 egg • 1 teaspoon vegetable oil • 2 teaspoons white sugar • 1 teaspoon water

Instructions: Mix the yeast, 1/3 cup of sugar, and warm water together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in 3 cups of flour to make a loose sponge. In a separate bowl, beat 4 eggs, 1/2 cup of vegetable oil, 1 tablespoon of salt, and 1 cup of sugar together, and stir the egg mixture into the yeast-flour mixture until well combined. Continue mixing in flour, 1 cup at a time, up to 9 total cups. Dough should be slightly sticky, but not so wet that it leaves dough stuck to your hands. Turn the dough out onto a floured surface, and knead for 5 minutes to develop gluten. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour. Punch down the dough and knead for another 5 minutes, until smooth and elastic. Grease baking sheets, or line with parchment paper. To make egg glaze, whisk together 1 egg, 1 teaspoon oil, 2 teaspoons sugar, and 1 teaspoon of water in a small bowl, and refrigerate until needed.

Cut the dough into 4 pieces, and cut each piece into 3 smaller pieces for a 3-strand braided loaf. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves onto the prepared baking sheets, and let rise in a warm place until doubled in size, 30 to 45 minutes. Brush a coating of egg glaze onto the tops of the bread, and reserve the remaining glaze. Preheat oven to 350 degrees F (175 degrees C). Bake the bread in the preheated oven for 20 minutes, remove from the oven, and brush another coating of glaze onto the bread. Return to the oven, and bake until the tops are shiny and golden brown, 5 to 10 more minutes. Let cool before cutting. Mimi Ermentrout's Challah Bread Stuffing Ingredients: • 2 tbsp. vegetable oil • 2 medium onions • 4 stalk celery • 1 1/2 carrots • 2 qts. loaf challah or other brioche-like bread • 1 c. apricots • 3/4 up currents • 1 tbsp. poultry seasoning • salt • Freshly ground pepper • 2 c. chicken stock

Instructions: In a large pot over medium-high heat, heat oil. Add onions, celery, and carrots, and sauté until onions are golden. Add challah, fruit, poultry seasoning, 2 teaspoons salt, and pepper to taste. Pour half of stock over mixture and combine. (Note: Once turkey is stuffed, put any leftover stuffing in a greased casserole and pour remaining stock over stuffing). Cover with foil and cook in a 350 degrees F oven for 30 minutes, or until golden brown and heated through.

ROASTED VEGETABLES

Flowers Family

Student: Jorien Flowers (5)

Culture of Origin: USA, Vegetarian

Why this recipe is meaningful:

We are a family of vegetarians, and a side dish of roasted vegetables - using whatever is in season - always complements a meal nicely. Instructions: Depending on the vegetables selected, peel or trim as needed, chopping into approximately bite-sized pieces. Butternut squash, carrots, and Brussels sprouts are all great roasted, but other vegetables are naturals as well, such as parsnips and broccoli. After prepping, in a bowl drizzle vegetables with olive oil, a dash of salt or pepper, and whatever other seasoning you like. Mix well and layer on foil in a roasting pan. Depending on vegetables selected, roast at 350-400 degrees for 35-45 minutes or so, stirring occasionally. Enjoy!

MATZAH BALLS FOR MATZAH BALL SOUP

Ingredients: • 4 Large Eggs • 2 Tbsp. vegetable oil or chicken fat • 1/4 cup seltzer or club soda • 1 cup Matzah Meal • Salt and ground pepper to taste

Instructions: 1. Mix all of the ingredients above together. 2. Cover and refrigerate for several hours or overnight. 3. Dip hands in cold water and make 12 balls, just smaller than ping pong balls. 4. Bring salted water to a boil in large pot and add the matzah balls. 5. Cover and simmer for 30 min until soft. 6. Add to favorite homemade or store bought chicken soup.

Mepani Family

Students: Lucas Mepani (9), Neil Mepani (5), Sonia Mepani (3)

Culture of Origin: Jewish

Why this recipe is meaningful:

Matzah Ball Soup has always been a favorite in our family during Passover. It has become a fun tradition for our kids to make and roll the Matzah Balls with their grandparents and cousins before celebrating the Jewish Holidays together with a big family meal.

CREAMY GARLIC MASHED POTATOES

Mylod Family

Students: Finn Mylod (2), Katherine Mylod (PF)

Culture of Origin: Ireland

Why this recipe is meaningful:

A Mylod family recipe that has been served at many holiday dinners through the years! Ingredients: • 3 ½ pounds russet potatoes • 2 tablespoons kosher salt • 2 cups of half and half • 6 cloves of garlic, crushed • 6 ounces grated Parmesan cheese

Instructions: Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add salt and cover with water. Bring to a boil over medium-high heat and then reduce heat until it’s a low boil. Cook until potatoes feel soft when poked with a fork. Heat the half and half and the garlic in a medium saucepan over medium heat until just simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve. Feeds 8-10.

SWEET PEACH KUGEL WITH APRICOT GLAZE

Kugel/Base Ingredients: • 8 oz. wide noodles cooked • 8 oz. cream cheese • 1/2 cup white sugar • 12 oz. cottage cheese/small curd. DO NOT USE LOW FAT/

NON FAT • 1 pint sour cream • 1/4 cup butter melted • 4 large eggs • 1 extra large can (32 oz.) yellow cling peaches sliced. Drain well and slice into cubes. Save 1/4 cup peach juice. Mix all together and place into a greased 9 X 13 pan.

Topping Ingredients: • 16 oz. apricot preserves • 1/4 cup butter melted • 1/4 cup reserved peach juice • 1 tsp. vanilla • Big dash cinnamon

Melt all together. Pour over kugel. Bake for 1 to 1 1/2 hours at 350. May be made up to two days in advance

Sauerteig Family

Students: Hannah Sauerteig (4), RJ Sauerteig (PF)

Culture of Origin: Jewish

Why this recipe is meaningful:

It is our favorite kugel recipe for Rosh Hashanah and we adapt it with matzah farfel for Passover. It is sweet to welcome a sweet new year.

FRIED POTATO LATKES

Rodbell Family

Student: Penny Rodbell (3)

Culture of Origin: USA, Jewish

Why this recipe is meaningful:

Fried Potato Latkes are eaten as part of Hanukkah celebrations to commemorate the miracle of the oil ... and they are delicious! Ingredients: • 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters • 1 large onion (8 ounces), peeled and cut into quarters • 2 large eggs • ½ cup all-purpose flour • 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling • 1 teaspoon baking powder • ½ teaspoon freshly ground black pepper • Safflower or other oil, for frying

Instructions: Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

BARBARA WEAVER'S BROCCOLI CASSEROLE

Ingredients: • 2 (10 oz) package frozen chopped broccoli • 1 can cream of celery soup, undiluted • 3/4 cup mayonnaise • 2 eggs, well-beaten • 2 tablespoon finely chopped onion • 1 cup shredded cheddar cheese • Town House or Ritz crackers, crumbled • Butter

Cook broccoli according to package. Stir in remaining ingredients, blend well. Turn into greased 2 quart casserole dish. Top with cracker crumbs blended with melted butter. Bake at 350 degrees for 35 minutes.

Weaver Family

Students: Henry Weaver (4), Rowe Weaver (2)

Culture of Origin: USA

Why this recipe is meaningful:

Henry's and Rowe's grandmother loved serving southern "stick to your ribs" dishes and this one was their favorite! Since Barbara passed in 2018, her broccoli casserole has become a treasured Thanksgiving staple in our house. From the time we pull out her old handwritten recipe card to the last bite of creamy comfort-food decadence, it's like she's right there with us.

BAKED APRICOTS

Summers Family

Student: Kennon Summers (4), Merrill Summers (2)

Culture of Origin: Southeastern USA

Why this recipe is meaningful:

A simple but delicious accompaniment to your Thanksgiving turkey! Ingredients: • Two 28 oz. cans of apricots, drained • A pound of light brown sugar • One 12 oz. box of Ritz crackers, crushed

Instructions: Grease a three-quart glass baking dish. Place a layer of apricots in the bottom. Sprinkle with sugar and then crackers. Dot with butter. Repeat creating a second layer. Bake at 300 degrees for one hour. Serves 12.

SWEET POTATO SOUFFLÉ

Ingredients: • 3 C. mashed sweet potatoes • 1 stick margarine • 1 C. sugar • 2 t. vanilla • 2 eggs • 1/2 C. milk Mix all ingredients and put in a baking dish.

Topping Ingredients: • 1 stick margarine • 1 C. brown sugar • 1/3 C. flour • 1 C. chopped pecans

Instructions: Combine brown sugar with flour. Mix with margarine and nuts. Sprinkle over top of potato mixture in baking dish. Bake approximately 30 minutes at 350 degrees.

West-Sanford Family

Students: Lillian Sanford (5), Caroline Harris Sanford (4)

Culture of Origin: Southern United States

Why this recipe is meaningful:

This recipe is meaningful to my children because we have this dish for Thanksgiving and Christmas every year. The girls like knowing that it is the their great grandmother's recipe.