The KOAM Morning News crew has made an on-air Thanksgiving meal an annual tradition for the past several years. Each member of the crew brings a dish to help complete the table.
These are recipes for the morning news' 2013 Thanksgiving feast along with everyone's title in case you're curious. Enjoy!
JOEL'S SOUTHERN BAPTIST WASSEL
1/2 tablespoon whole cloves
1 orange sliced into quarters
1 gallon apple juice
4 cinnamon sticks
Cook in a crockpot on low for 2 1/2 hours.
KATELYN'S WACKY WALDORF SALAD
(Use amount of ingredients to your liking)
Chop apples and celery together in a bowl.
Cut grapes in half and put them in the bowl
Add nuts (walnuts or pecans)
Stir all ingredients together. Mix with salad dressing (Miracle Whip) or plain flavored yogurt.
ASHLEY'S CREAM CHEESE CORN
3 (15.25-ounces) cans whole kernel corn, drained
1 cup milk
1 tablespoon sugar
1/4 teaspoon pepper
8 ounces cream cheese, cubed
1/2 cup (1 stick) unsalted butter, cut into thin slices
Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
BRANDON'S CHEESY, DICED & VERY NICE POTATO CASSEROLE
1 lg. bag frozen hash browns
1 can cream of chicken soup
2 sticks butter, melted
10 oz. sour cream
12 oz. grated cheddar cheese
Salt & pepper
Put potatoes in the bottom of a 9"x13" pan. Mix soup, 1 stick melted butter, sour cream and cheese. Spread on top of potatoes.
Put a layer of corn flakes on top of mixture. Drizzle remaining butter on top.
Bake at 350 degrees for 30 minutes.
DAVE'S EASYPEASY GREEN BEAN CASSEROLE
1 (10 3/4 oz.) can CAMPBELL's Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. Black pepper
1-1/3 cups FRENCH's French Fried Onions
2 (14-1/2 oz.) cans green beans, drained OR
2 (9 oz.) pkgs frozen cut green beans, thawed
Mix soup and milk, then add pepper, beans and 2/3 cup onions in 1-1/2 qt. casserole dish.
Bake at 350 for 30 min. or until hot. Stir. Top with remaining onions. Bake additional 5 mins.
JAKE'S HONEY MUSTARD TURKEY
1 12 to 14 lb. whole turkey, rinsed and patted dry
2 tbsp.live oil
1/3 cup mustard
1/3 cup honey
1 tsp. fresh rosemary, minced
1 tsp. thyme, minced
PLACE turkey on rack in roasting pan; brush with oil. Season with salt and pepper to taste. Fill pan with water to 1/2-inch deep. (Replace water as necessary.)
ROAST turkey, uncovered, at 325°F for 11 to 14 min. per pound (about 3 1/2 hours) or until meat thermometer inserted into turkey thigh reaches 180°F.
PREPARE glaze: Mix mustard, honey and herbs. Baste on turkey during last 15 min. of roasting. Let turkey rest before carving.
TAWNYA'S PRISTINE PUMPKIN PIE
1 frozen unbaked 9-inch pie crust
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
1 tbsp pumpkin pie spice
Preheat oven to 425. Place pie-crust on large foil-lined baking sheet. Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce temperature to 350. Bake 40 minutes longer or until knife comes out clean. Cool and served with whipped topping if desired.
ZACK'S DOUBLE BERRY DISH
1 Cup all-purpose flour
1-1/2 cup sugar, divided
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, lightly beaten
2 tbsp. milk
2 tbsp. canola oil
2 cup fresh or frozen blackberries
2 cup fresh or frozen blueberries
3/4 cup Water
1 tsp. grated orange peel
Whipped topping or vanilla ice cream, optional
In a large bowl, combine the flour, 3/4 Cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the butter evenly onto the bottom of a greased 5 quart slow cooker.
In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil. Remove from heat; immediately pour over the batter. Cover and cook on high for 2 to 2 1/2 hours or until a toothpick inserted into the batter comes out clean.
Turn the slow cooker off. Uncover and let stand for 30 minutes before serving. Serve with choice of whipped cream or ice cream.
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