Thanksgiving Ham Recipe

By Ken McNabb

  • 1 pre-cooked ham 
  • 5 to 6 pineapple slices (or desired amount)
  • ¼ cup teriyaki marinade 
  • ¼ cup maple syrup 

Most all of your hams today are pre-cooked. You can hunt and find one that is not, but today we will use a pre-cooked ham. Place in a buttered Dutch oven and cover with pineapple slices, add all the juice. Drizzle teriyaki marinade and maple syrup over ham. Bake in a Dutch oven for about 2 hours; smaller hams can take up to 1 hour. Over cooking a ham just dries it out. Put a large scoop of coals on the bottom and top. Add new coals as these cool off every 30 minutes to 1 hour.

Pumpkin Pie Recipe

By Tracey Feist, Freelance Writer
Canadian Cowboy Country Magazine

This is my Mum’s recipe?—?every fall at our Church’s turkey dinner’s I would search out her pumpkin pie. It has just the right amount of spice and the real pumpkin is what makes it amazing. The recipe was her mother’s (my grandmother-who is still going strong at 92). It is now my son’s favourite pie, and instead of birthday cake each year, this is his choice!

Filling

  • 1?½ cups pumpkin (MUST use real pumpkin meat)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs, beaten
  • 1?½ cups whole milk
  • 2?3 cup brown sugar
  • pinch of salt
  • Pastry
  • 3 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1?½ cups Tenderflake lard

Mix all ingredients together for the filling and set aside to make pastry.

Mix flour, salt and baking powder, adding in lard with pie cutter; keep adding VERY cold ice water until the dough resembles oatmeal. Roll out for pies.

Add filling to pastry and bake at 450°F for 10 minutes; then reduce to 350°F for 30 to 40 minutes, or until a knife comes out clean. This will make two smaller pies or one large one.

Pennsylvania Sweet Potatoes

By Doris Daley

I lived in Pennsylvania for four years back in the 80s. Until then, I had always enjoyed sweet potatoes with the traditional butter/brown sugar/pecan treatment. My Pennsylvania Mennonite friends taught me this recipe and I have been using it ever since.

5 or 6 sweet potatoes

1 cup orange juice

2 tsp grated orange rind

1 tbsp cornstarch

3 tbsp melted butter

1?3 cup white sugar

1?3 cup brown sugar

pinch of salt

Cook the sweet potatoes in their jackets till almost soft (I poke their exteriors and microwave them). Remove skins and cut in quarters or slices. Make a sauce out of everything else. Put everything in a pot and cook over medium heat, stirring, until thick. Pour the sauce over the potatoes, transfer everything to a casserole dish, and bake for 35 minutes at 350°F.

Danish Apple Dessert

By Guy and Moneca Heintz

Danish apple dessert is always a favourite and compliments almost any dinner! 

  • 8 apples, peeled, sliced and cored
  • 1?¼ cups sugar (brown or white)
  • 2?¼ cups fine bread crumbs
  • ½ cup butter (approximately)
  • 1?½ cups whipping cream
  • ½ cup almonds, chopped (optional)

Cook apples in a small amount of water on medium heat until tender for about 15 minutes. Melt butter in large frying pan; add bread crumbs, sugar and mix. Add almonds if you choose. Fry until mixture turns light brown (careful not to burn). Remove, but keep stirring until pan cools. Layer apples and bread crumb mix in bowl, ending with bread crumb mixture. Top with whipping cream and cool for a while before serving!

I like to make this dessert in a nice glass bowl with straight sides, so you can
see the layers! 

Zucchini and Tomato Sauté

By Kendra Mah, Subscription/Circulation
Canadian Cowboy Country Magazine

This is just a nice simple joining of two vegetables that I felt would complement each other.

Serves 2 to 3

  • 2 medium zucchini, sliced ½” thick
  • 2 large hot house tomatoes, cut into large chunks 
  • (you can use cherry tomatoes cut in half as well)
  • 1 large clove of garlic, minced 
  • 2 tbsp dried oregano
  • 3 tbsp dried basil
  • 1 tbsp olive oil
  • ¾ cup mozzarella, shredded

Drizzle the olive oil in a large skillet and heat over medium low heat. Place the zucchini slices in a single layer and sprinkle the herbs evenly over them. Sauté until a nice golden brown and turn each slice over. Add your diced tomatoes and minced garlic. Continue to sauté until the zucchini is golden and the tomatoes are heated through. Remove from the heat and sprinkle the mozzarella evenly over top and let it melt. Serve immediately.