Recipes

Vicki Prock, Galliard Special Projects

While no one knows exactly how the first Thanksgiving feast was pulled off, it is certain cranberries were on the table. One of the few fruits native to North America, the cranberry was used as food, for dyeing fabrics and very likely were offered at that first community meal we now call Thanksgiving. While the inexperienced might view cranberries only as the gelatin the comes slurping out of a can once a year; where I live in Wisconsin the cranberry is a major crop and bountifully represented in hometown and church basement recipe books. My favorite is still the one my mom has brought to the table for as many years as I can remember

Ingredients:
1 lb. cranberries, cleaned and sorted.
One orange, peeled and cut into small chunks.
“About” ¼ cup sugar.

Directions:
Put cranberries in saucepan and cover with water. Heat to boiling and add orange pieces. Stir cranberries and orange as they slow boil and the cranberries begin to pop open (usually 10-15 minutes). Continue cooking until all cranberries are popped and mixture begins to thicken.

Cranberries are a bitter and sweet fruit so you can add sugar (or sweetener) to your own taste. The added orange in this recipe naturally sweetens the mixture so less sugar is typically needed.

Let ingredients cool and pour into a bowl. (My mom has used the same small cut-glass bowl for so many years I can’t even imagine not seeing it on the table.)

Refrigerate for several hours before serving.

We’re looking for more recipes for our “Food for Thought” section. What recipes carry special significance for you and your family? Click here to submit a recipe.

Beth Adamson, Family Business Development Group

While living as a mother’s helper in St. Louis Park, Minnesota, I was introduced to some incredibly delicious recipes, some of my favorites I saved for my own family someday.

This is one of my favorites! It is my go-to whenever I need to bring a dessert for a get-together. It is the most delicious carrot cake ever!

Ingredients and Directions:

Step 1
2 ½ cups flour
2 tsp. baking powder
1 ½ tsp. soda
2 tsp. cinnamon
1 tsp. salt
Sift into large bowl.

Step 2
2 cups sugar
4 eggs
1 ¼ cup oil
Beat well.

Step 3
2 cups grated carrots
1 8 ½ oz crushed pineapple – undrained
Add steps 2 & 3 to step 1 and beat well.
Bake 9×13 greased and floured pan at 350 for 35-40 minutes.

Cream Cheese Frosting
½ cup butter
8 oz cream softened cream cheese
Add 1 tsp. vanilla
Beat in 1 lb. powder sugar
Enjoy!

Beth is a Certified Advisor with the Galliard Family Business Advisor Institute.

Melissa S. Kelly-McCabe, Executive Strategy Coach

I love food. Everything about it. Growing it, harvesting it, preserving it, cooking it…and especially eating it. So it was with great pleasure that I said “Sure! I am happy to offer a recipe for the Galliard Newsletter.” Lisë said, “Perhaps you have a family favorite recipe…or a story that goes along with a favorite food.” Well, yes I do, for so many wonderful foods I could list. But, honestly? At this crazy time of year, all I want is something tasty, good for us, and quick…so I can get back to baking, volunteering, shopping, wrapping, entertaining…you know the drill.

So, Lisë, my little story falls short of telling you of some wonderful, homey dish that has been in my family for generations; one that takes a list of ingredients and hours of browning, simmering and finishing. This is an easy, yummy, fast, low fat, no carbs, short-ingredient-list, hot soup – that you don’t even thaw the fish to make!! Yup. Frozen fish. So from the first step to ladling it in the bowls – about 20 minutes. Also, though it is very tasty when you use your own summer-canned tomatoes and home-made chicken stock, you can just whip out the can opener and use canned ingredients from the market.

Ingredients and Directions:
Makes 4-6 Servings

In a food processor, pulse to create a paste of:
1/3 cup raw almonds or pine nuts or raw cashews
4 large cloves of garlic

In a large sauce pan,
heat 1 tablespoon of oil
cook to wilt 2 cups chopped onion
(variation: skip this step and toss in 1/3 cup dehydrated onion into the mixture below)

Add to the onions,
a pinch of Saffron or 1/2 tsp of Turmeric
28 oz. crushed tomatoes
2 cups chicken stock
2/3 cup dry white wine (or more chicken stock)
The nut/garlic paste

Simmer 10 minutes
(variation: To make more of a chowder, add in two potatoes, 1/2 inch diced. Simmer until potatoes are nearly tender, then add fish. This will add about 10 minutes to the cooking time.)

Add 1.5 pounds frozen cod, cut into bite-sized chunks
Bring to a simmer and simmer another 5-7 minutes, until fish is tender.

Ladle in to bowls and serve with croutons on top or with crusty bread. Add a crunchy salad or cole slaw, and Bing! you have dinner.

And now, back to wrapping.

We’re looking for more recipes for our “Food for Thought” section. What recipes carry special significance for you and your family? Click here to submit a recipe.