July 14, 2024

Lenape Tech Times

The Monthly News Source from Lenape Technical School

Thanksgiving recipes

2 min read

By Ashton Cox  

Try some new recipes for Thanksgiving this year: 

Homemade apple cider   

10 apples, quartered 

¾ cup white sugar  

1 tablespoon ground cinnamon 

1 tablespoon ground allspice 

Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours. 

Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold. 


Simple Beef Pot Roast 

1 tablespoon vegetable oil  

3 ½ pounds beef chuck pot roast 

2 teaspoons salt 

1 teaspoon ground black pepper 

1 cup diced carrots 

1 cup diced celery 

1 cup diced onion 

¼ cup butter 

1 teaspoon dried rosemary 

Preheat the oven to 275 degrees F (135 degrees C). 

Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate. 

Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid. 

Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired. 


Loaded Mashed Potato Casserole 

2 ½ lbs. potatoes peeled and cut into 1/2″ cubes  

1 tsp salt or to taste  

3/4 cup milk (whole or 2% milk)  

8 Tbsp unsalted butter  

¼ cup sour cream  

8 oz cheese freshly shredded  

8 oz bacon chopped  

2 Tbsp green onion or chives to garnish

Preheat oven to 375˚F. Place potatoes in a pot, cover with enough water to submerge potatoes. Bring to a boil over medium/high heat then reduce heat to medium and season potatoes will 1 tsp salt. Cook until potatoes are easily pierced with a knife then drain well. Meanwhile, in a small saucepan, add the butter and milk and cook until butter is melted. Turn the heat off, keep saucepan on the stovetop to keep the milk hot. Add the sour cream and whisk until combined. Mash or beat potatoes with a mixer until creamy. Add the milk mixture and continue mixing until well incorporated. Transfer potatoes to a baking dish. On a medium skillet, sauté chopped bacon until golden brown. Sprinkle bacon over potatoes and top with shredded cheese. Cover baking dish with foil and bake at 375˚F for 25 minutes. Remove foil and cook an additional 10 minutes, or until cheese melts and potatoes are hot. 


These are only a few recipes you can use for thanksgiving . 

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