A taste of Thanksgiving
THE PRINT STAFF PICKED OUT SOME OF OUR FAVORITE RECIPES TO SHARE WITH
YOU THIS HOLIDAY SEASON
Tamales De Elote
Ingredients:
Fresh corn leaves
2 corn husks
500 g of corn masa
1 cùp of sugar
250 g of butter
Salt
Walnut Potato Salad -
Chop up 2 pounds of potatoes (or one
pound, then halve the dressing)
Toss with olive oil salt and pepper
Bake at 400 degrees for 30-45 minutes,
mix once or twice
Dressing:
1/2 cup walnut oil
2-3 tablespoons balsamic vinegar
2 tablespoons of dijon
(while I put olive oil in it, next time I'll
go full walnut)
Mince a shallot and put half of that in
the dressing to soak (one.full small or
half large)
Toast the rest of the shallot and wal
nuts on a pan until they're brown
Chop a couple dill pickle up finely
Mix everything together with some
salt and pepper
For extra creaminess add avocado... '
If you're going to have leftovers, don't
add the avocado to all of it, just before
serving.
Method:
l.Soak the corn leaves.
¿.Grind corn kernels. Beat the
dough with the rest of the ingredi
ents and let it rise.
3.Take a 3-tablespoon batter and
put it on a soaked sheet, fold it to
close and arrange it in a steamer.
Repeat until the whole dough is
finished.
4.Steam them for 45 minutes or
until they coinè off the leaves.
5.Enjoyl
Mrs. Thorsell’s
Cinnamon Rolls
Ingredients:
1 cup milk
1 cup water
1/2 cup sugar
2 teaspoons of salt
2 packages of yeast
2 eggs beaten
1/2 cup shortening
1. Preheat oven 350 degrees for about
12-I5min.
2. Scald milk and water, skim, add
sugar, salt, and butter.
3. Let cool, add flour, beat eggs, and
add yeast (in 1/2 cup water) and rest
of flour until it no longer shines.
4. Let rise till twice its bulk, punch
down and let rise again. Punch down,
form rolls let rise again then bake.
5. Enjoy!
Champurrado
Ingredients: |
4 cups of milk, 2 cups of water, l thick stick of Mexican Cinnamon
1.1/2 (3 1/2 oz.)Tablet Mexican Chocolate like Taza, 6 oz. Piloncillo
or organic whole cane sugar, 1/2 cup of corn flour
W arning: Since th is is a slightly thick drink it is ho tter
Ithat you m ay th ink. Be careful while serving and drinking.
Clackamas Print — ,— ----------------------------------
Butterscotch
Cinnamon Pie
Ingredients:
1 cup brown sugar
2 cups milk
.1 cup heavy cream
2 tablespoon water
9 eggs f
4 tablespoons butter
3 tablespoon cornstarch >
1 teaspoon vanilla extract *
2 teaspoon cinnamon
• ;
1 store bought pie Crust (or make your
own)
For the full recipes and instructions on
how to make this dish, visit
theclackamasprifttriet
Vegan Eggnog
Ingredients; <
2 cups of coconut milk (prefera
bly from a carton)
2/3 of packaged silken tofu
Maple syrup
Agave nectar
Nutmeg sprinkles
Put all of the ingredients in the
blender (except nutmeg sprin
kles). Blend for 5 minutes. Pour
into glass and top it off with a
sprinkle of nutmeg, then enjoy!
Method:
l.In a m edium size pot, sim m er th e m ilk along w ith th e
piloncillo, cinnam on and chocolate u n til it dissolves. This will
take about 6 -8 m inutes ^ g
2, Mix the corn flour w ith th e 2 cups of w ater until all th e
lum ps have dissolved. If needed, use a strainer to get a fine
m ixture
3. Add th e corn flour m ixture to the pot and stir. Keep
sim m ering at low h eat and keep stirring for about;8-io more
m inutes until th e chocolate h as a light gravy consistency.
4 .Serve and Enjoy! "
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theclackam asprint.net
NOVEMBER 22, 2017