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Thanksgiving Cookbook


Published on December 2, 2014

Main Dish Spicy Sweet Potato Soup  2 tablespoons chopped fresh cilantro  Salt  1 tablespoon butter  1 onion, sliced  2 cloves garlic, sliced  1 large tomato, seeded and diced  4 cups chicken stock  ½ teaspoon ground cumin  ½ Teaspoon grated lime zest  2 large sweet potatoes peeled and cube  1 lime juiced  2 tablespoons grated fresh ginger root  ¼ cup smooth peanut butter  ½ sour cream  ¼ teaspoon crushed red pepper flacks Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat thought. Stir in lime juice, and salt. In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend. Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Seasons with cumin, chili flacks and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender. Pineapple Stuffing  ½ cup margarine  1 cup white sugar  4 eggs  1 can crushed pineapple, drained  5 slices white bread, cubed Preheat oven to 350 degrees F (175 drees C). Grease a 9 inch baking pan. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes. Bake in a 350 degree oven for one hour. Let sit a few minutes firm up before serving.