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Martini

(a la Rob) – 4 glasses

• 2 measures of Gin
• 1 measure of extra dry Vermouth
• 3 drops of Angostura aromatic bitters
• 1 strip of lemon peel per person
• Mix all ingredients and keep in freezer until cold
• Serve in cold glasses

This recipe dates back to our Thanksgiving celebration in Ithaca, New York, in 2001.  Read more about it here: http://www.rygnestad.net/family/potter/newsletters/thanksgiving.htm

Apple Crumble

(from leftover apple sauce and sweet potato topping)

Ingredients:

• Left over apple sauce (see other post: /?p=4)
• Left over topping from sweet potato dish  (see other post: /?p=10)

Directions:

1. Preheat oven to 400 degrees F
2. Pour cold apple sauce into oven proof dish
3. Spread topping over the top
4. Bake for 20 minutes until it’s brown on the top
5. Serve with vanilla ice-cream

This recipe dates back to our Thanksgiving celebration in Ithaca, New York, in 2001.  Read more about it here: http://www.rygnestad.net/family/potter/newsletters/thanksgiving.htm

Sunday Morning Pancakes

(a la Rob) – serves 5 people

Also works well as a dessert if you happened to get up late!

Ingredients:

• 15 ounces plain flour
• 1 teaspoon salt
• 5 eggs
• milk

Directions:

1. Break eggs into flour
2. Add enough milk to mix to a stiff paste
3. Beat until smooth
4. Add more milk and mix to a pouring consistency
5. Heat frying pan over medium heat
6. Spray pan with oil
7. Pour in batter to just cover the pan
8. When it is set, flip pancake and fry for another two minutes – till finished
9. Transfer to plate and keep warm in oven while you cook the rest of the pancakes
10. With little batter left, dribble batter into pan to make animals (see snowman-illustration)
11. Serve with maple syrup, honey, butter, sugar and jam.

This recipe dates back to our Thanksgiving celebration in Ithaca, New York, in 2001.  Read more about it here: http://www.rygnestad.net/family/potter/newsletters/thanksgiving.htm

Papas a la Huancayna

(a la Kristin)

Ingredients:

• Potatoes, boiled (peeled) and cut into squares
• 1 (elephant) garlic, minced
• 2 bunches of parsley, chopped
• Paprika powder
• Salted peanuts (dry roasted are good)
• Hot pepper sauce (f. ex. Tabasco)
• Mayonnaise

Directions:

1. Fry garlic and parsley
2. Add paprika powder and nuts
3. Keep stirring
4. Add hot pepper sauce to taste
5. Add salt to taste – salted peanuts is normally enough
6. Mix potatoes, peanut mixture and mayonnaise

This recipe dates back to our Thanksgiving celebration in Ithaca, New York, in 2001.  Read more about it here: http://www.rygnestad.net/family/potter/newsletters/thanksgiving.htm

Cornbread

(a la Quaker Yellow Corn Meal box) – 9 servings

Ingredients:

• 1.25 cups all-purpose flour
• ¾ cups corn meal
• ¼ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt (optional)
• 1 cup skim milk
• ¼ cup vegetable oil
• 2 egg whites or 1 egg, beaten

Directions

1. Heat oven to 400 degrees F
2. Grease 8-9 inch pan
3. Combine dry ingredients
4. Stir in milk, oil and egg
5. Mix until dry ingredients are moistened
6. Pour batter into prepared pan
7. Bake 20-25 minutes or until light golden brown (wooden pick inserted in centre comes out clean)
8. Serve warm.

This recipe dates back to our Thanksgiving celebration in Ithaca, New York, in 2001.  Read more about it here: http://www.rygnestad.net/family/potter/newsletters/thanksgiving.htm