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Thanksgiving Recipes Prod Tradition, Boast Nutrition and Exude Flavor

Thanksgiving Recipes Prod Tradition, Boast Nutrition and Exude Flavor
Monday October 30, 5:07 am ET
Honor our country’s flavorful roots with these thankfully easy, exciting offerings

PITTSBURGH, Oct. 30 — Thanksgiving is a holiday built on traditions passed down from generation to generation, but sometimes preparing the same menu year after year can turn tried and true into predictable and passe. This Thanksgiving, celebrate America’s early beginnings by updating your holiday menu with recipes that reflect the best of our country, including bold, ethnic flavors, fragrant fruits and variations on our favorite veggies.

Chef, columnist and cookbook author Andrew Schloss knows that preparing a holiday meal can be a stressful feat for even the veteran home chef. Whether it’s adding smooth coconut to pumpkin pie, sweetening your turkey stuffing with unexpected flavors or even serving up a spicy new soup, canned ingredients offer the busy holiday chef quick and nutritious ways to create new Thanksgiving culinary customs.

“Expectations are always high at a family, holiday meal — with so many cooks in the kitchen, it’s best to plan dishes that don’t take too much work, but still wow the audience,” says Schloss. “Many people are surprised to know that canned foods are already cooked in the can, eliminating a lot of prep time.”

Schloss, in conjunction with the Canned Food Alliance, created four easy, nutritious twists on classic Thanksgiving flavors:

* Pumpkin Lasagna
* Green Chile Posole Soup
* Sweet and Savory Corn Pudding
* Pumpkin Sweet Potato Coconut Pie

“These recipes incorporate the convenience and inherent nutrition of canned foods, so that family cooks have less planning to worry about during the holidays,” says Schloss.

Log on to http://www.mealtime.org to view the Canned Food Alliance’s entire Thanksgiving recipe collection among hundreds of other healthful and easy-to- prepare recipes.


A University of Massachusetts study found that canned foods are comparable in nutrition to their fresh and frozen counterparts when prepared in a recipe. Additional studies show that the canning process actually boosts the antioxidant activity in certain fruits and vegetables compared with fresh and frozen varieties. Canned blueberries are a better source of flavonoids, canned pumpkin is a better source of vitamin A, canned tomatoes are a better source of lycopene and canned sweet corn is a better source of lutein. The canning process boosts the bioavailability of these key nutrients making them more available to the body.


The Canned Food Alliance is a partnership of the American Iron and Steel Institute’s Steel Packaging Council, the Can Manufacturers Institute, select food processors and affiliate members. The primary mission of the CFA is to serve as a resource for information on the nutrition, convenience, contemporary appeal and versatility of canned food. For hundreds of mealtime solutions, visit http://www.mealtime.org.

Pumpkin Sweet Potato Coconut Pie
Courtesy of http://www.Mealtime.org

Early American settlers didn’t take long to turn native New World pumpkins
into a sweet custard “pye” in the old English tradition. If you’re still serving your pumpkin pie in that time-honored way, we’ve got a revolution for

you. This fusion recipe starts with a typical colonial pumpkin custard

(seasoned with cinnamon and allspice), mixes in some soulful sweet potatoes,

and then gives it a Caribbean stir of coconut milk and a vanilla-scented
candied coconut topping.

1 can (15 ounces) cut sweet potatoes in syrup, reserve 1/4 cup syrup,
drain remainder
1 can (15 ounces) 100% pure pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/3 cup light brown sugar
2 tablespoons butter, melted
1/2 cup canned coconut milk
3 eggs, large or extra large
1 prepared, refrigerated piecrust
1 cup sweetened flaked coconut
1/3 cup light corn syrup
1/4 teaspoon vanilla extract

Food processor
Rolling pin if using large size pie plate
9 or 9-1/2-inch, deep-dish glass pie plate
Mixing bowl

Combine the sweet potatoes, reserved syrup, pumpkin, cinnamon, ginger, allspice, brown sugar, melted butter, coconut milk and 2 eggs in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute.

Line the pie plate with the prepared crust and crimp the edges. Note that you will have to roll the crust to be about 1-inch bigger all around if using a 9-1/2-inch pie plate. Fill the crust with the filling and even the surface. Bake for 45 minutes.

Meanwhile mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until well combined. Spread over the surface of the baked filling. Return to the oven and bake until golden brown, about 40 minutes. Cool for at least 1 hour before serving.

Makes 12 servings

Nutrition Information Per Serving: Calories 293; Total fat 13g; Saturated fat 7.8g; Cholesterol 24.7mg; Sodium 137mg; Carbohydrate 37.6g; Fiber 2.9g; Protein 4.0g

Source: The Canned Food Alliance

October 30, 2006 - Posted by | Cooking, Cooking and Food, Famous Recipes, Food, Halloween, Halloween Recipes, Ingredients, Meals, Pumpkin, Pumpkin Recipes, Recipe, Recipes, Thanksgiving

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