By Myra Miller
Whether you’re planning a traditional Thanksgiving menu featuring classics like turkey, savory green bean casserole and homemade cranberry sauce or experimenting with new takes on family traditions, you’re going to need a few ideas to get you started.
Luckily, we found four local residents each willing to share one of their favorite holiday recipes.
This collection of feast-worthy eats includes side dishes and meats — and even a dessert. You’ll truly find everything you need to host the perfect holiday meal.
When asked, four different Eunice citizens what is their favorite Thanksgiving recipe and why, there were quite a variety of recipes, preparations of the dish, and reasons why each person prepares their favorite dish.
Lynn Pavich prepares most of the Thanksgiving meal dishes. She has her entire family over at her home for a luncheon on Thanksgiving Day. She chose her favorite dish. Her favorite recipe to prepare is Sweet Potato Casserole. The recipe entails: 2 cans of mashed sweet potato, or about 2 lbs. of fresh potatoes, 1 cup of sugar, 2 eggs, 1/2 teaspoon of salt, 1/2 cup of milk, 1/2 stick of margarine, 1 teaspoon of vanilla. Mix all ingredients together well. Pour into a baking dish. Topping: 1 cup brown sugar, 1/3 cup of flour, 1 cup of pecans, 1/3 cup of butter. Mix sugar, nuts and flour with a fork. Stir in butter until moist and crumbly. Spread over mixture in a baking dish and bake 35 minutes at 350º F. The reason why Pavich prepares this recipe every Thanksgiving for her family, as she said, “Because her family enjoys a home cooked meal at Granny’s.”
Germaine Simpson’s favorite recipe to prepare and serve on Thanksgiving Day is Green Bean Casserole. Simpson’s recipe is her grandmother’s recipe. The ingredients you will need include two drained cans of French Cut green beans (15 ounce cans); one can, 10.5 ounce, of condensed cream of mushroom soup; 3/4 cup of milk, cheese, Velveeta brand-1/2 of a 2 lb. bar. Simpson says that you can use sharp, mild, or a blend of both. The more cheese you add, the more milk will be required; French fried onions, one 2.8 ounce container. Simpson said, “The green bean casserole gets its crunch from a French-fried onion topping. Season according to your preference. Optional ingredients that can be used are crumbled bacon, sauteéd mushrooms, onions, garlic, Parmesan cheese, black pepper. Next, drain green beans, combine cream of mushroom soup, milk and cheese. Stir over low heat. Continue to stir until cheese is melted. Do not leave unattended, cheese will stick to the bottom of the pot. Heat until well blended. Remove pot from heat. Transfer drained bean to a baking dish. Spread green beans evely into baking dish with a fork. Pour cooked cream of mushroom soup, milk and cheese over green beans. Spread evenly over the beans. Top with fried onion and remaining cheese. Bake in pre-heated oven, 325 degrees for 25 minutes, until onions are brown.
Simpson enjoys preparing this recipe and it has a special meaning to her because it was her grandmother’s recipe. She added, “I love preparing this recipe, because my grandmother and I prepared this dish together not only for Thanksgiving, but for Sunday family dinners.
Simpson told about fond memories of her grandmother and all the meals prepared. She said, “My grandmother Virginia Fruge was the Head Cook at St. Mathilda School until the school closed. This is one of my favorite dishes because it reminds me of cooking in the kitchen with my grandmother. She allowed me to cook with her not just for holidays but often for Sunday family meals.
“We began cooking at 5 a.m. in the morning before church. During those days church was at 7:30 a.m. at St. Mathilda. We woke up early and began cooking so that the family dinner was ready for 11 or 12 noon. When we returned from church the main dish was done.
“We would change out of our church clothes and begin working on the side dishes for our Sunday meal. We made drip tea and set it in the window for the sun to hit it. Once the food was ready everyone gathered to say grace. We ate and had the best time talking with my cousins. There was always enough food for everyone. So much love friendship and fellowship and praising God for what we had.”
David Clause gives his famous “MAN” Potato Salad recipe that he makes on Thanksgiving Day.
As Clause said, “Yep, no girl potato salad for Thanksgiving here, just good old fashioned “man” potato salad. All the men who read this will know exactly and right away what I’m talking about, yes sir. If not, better check yourself.....mhm.
The recipe Clause claims has no green stuff, no crunchy stuff, served warm, not cold, never eaten from the refrigerator, and has only four igredients.
As Clause claims, “So, if you haven’t guessed yet I am a little too serious and old school when it comes to potato salad and a little misogynistic...Ha. I haven’t eaten a good potato salad prepared by a woman since my Mamaw went to the big kitchen in the sky 45 years ago! Sorry girls.”
The recipe includes: Boil “red” potatoes with skin on, they have the correct texture, and when you stick a knife through them, they area done. It is important to let them cool to medium to low temperature on the counter unpeeled. This process greatly changes the taste, color and texture (they firm up) of the potato. Boil about 2 eggs per potato unless medium to small potatoes, then one and a half per potato. Peel eggs and put in same pot they were boiled in that is still slightly warm. Mash eggs with a potato masher, until pretty fine. Next peel potato skins off with your fingers, not a knife, this is important. Cube finger peeled potatoes with a knife over eggs in pot. Add salt and more black pepper than you think is required, much more. Add Hellman’s Real Mayonnaise, add very small amount of yellow mustard, mix with a large spoon while everything is still warm and serve.
Clause added, “Viola, you must make “MAN” potato salad.
Pamela Semien shared her Thanksgiving Baked Ribs recipe. The ingredients include: 1 rack of ribs, 1–2 tbsp. olive oil, 1 tbsp. mustard, 1 tsp. garlic powder, 1 tsp. onion powder, and “Ha U Want It” Creole Seasoning. Instructions and preparations are: Prep the ribs-Rinse the ribs under cold water and pat dry. Remove the membrane from the back of the ribs. Cut the rack into individual portions.
Season the ribs-Rub the ribs with olive oil and mustard. Sprinkle evenly with garlic powder, onion powder, and “Ha U Want It” seasoning. Make sure the ribs are fully coated. Marinate-Cover the ribs and let them marinate in the refrigerator overnight to absorb the flavors. Last bake ribs by preheating the oven to 375°F (190°C). Place the ribs on a baking sheet or in a roasting pan. Bake for 2 hours, flipping the ribs halfway through to ensure even cooking on both sides.
To serve, remove from the oven and let rest for a few minutes before serving. Enjoy your tender, juicy baked ribs.