First+Thanksgiving+Dinner


 * [[image:http://www.animationplayhouse.com/jturfish.gif align="center"]] ||  ||   ||   ||
 * **These are the menu items served on the first Thanksgiving. Find recipes and directions for these foods on the Internet using Google Advanced Search for each item. Make sure it would be a recipe from long ago.** (For example: In the descriptions, you can't use a microwave) ||  ||   ||   ||
 * **This cornbread recipe was made by Pilgrims in the 1600's. It is a little different than the cornbread recipes that we make today.**
 * Anadama Bread**


 * 1/2 cup corn meal**
 * 4 Tbs. butter cut into 1/2" bits, plus 4 tsps. butter, softened**
 * 1/2 cup Molasses**
 * 1 1/2 tsp salt**
 * 1/2 cup warm water plus 2 cups water**
 * 1 package active dry yeast**
 * 4-5 cups flour**


 * 1) Bring 2 cups of water to a boil.
 * 2) Pour in the corn meal.
 * 3) Mix with a wooden spoon so that the water continues to boil.
 * 4) Cook for a minute or so, then remove the pan from the heat
 * 5) Beat in the 4 Tbs. of butter bits, the molasses and salt.
 * 6) Pour the corn meal mixture into a deep bowl and cool to lukewarm.
 * 7) Meanwhile, pour 1/2 cup of lukewarm water into a small bowl and sprinkle yeast over it.
 * 8) Leave the yeast in the bowl for 2 or 3 minutes then mix well.
 * 9) Set in a warm draft-free place for 10 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.
 * 10) Add the yeast to the corn meal mixture and mix well.
 * 11) Beat in about 4 cups of flour, 1/2 cup at a time, and continue to mix until the dough can be gathered into a compact ball.

Place the ball on a lightly floured surface and knead pushing the dough down with the heels of your hands... Cook on 400 for 25 minutes (although we don't know the heat they used) ||   || **Cornbread Recipe from today:**===Ingredients===

||  || Source: //**American Girl Pastimes: Addy's Cook Book: A Peek at Dining in the Past with Meals that You Can Cook Today**// //**Submitted by: Seth Nicolo gr. 4**//
 * 1 cup all-purpose flour
 * 1 cup yellow cornmeal
 * 2/3 cup white sugar
 * 1 teaspoon salt
 * 3 1/2 teaspoons baking powder
 * 1 egg
 * 1 cup milk
 * 1/3 cup vegetable oil
 * English Cheese Pie: ||  ||   ||   ||
 * Venison: ||  ||   ||   ||
 * Wild Turkey: ||  ||   ||   ||
 * Garlic and Onions: This is a recipe that could have been served at the first Thanksgiving. One story of how this food got it's name is that the colonists often took their dogs along when fishing. As the men fried the fish they caught, the dogs got hungry and started barking. To quiet them, they fried cornmeal batter and fed it to their dogs saying, "Hush Puppy!"

Submitted by: Ben. M. gr. 4 Hebron Elementary
 * __Hush Puppies (makes 18)__**
 * 1 small onion**
 * 1 1/2 cups cornmeal**
 * 1/2 cup flour**
 * 2 tsp. baking powder**
 * 1/2 tsp. salt**
 * 1 egg**
 * 3/4 cup milk**
 * 2-3 cups shortening**
 * Have an adult peel and cut an onion into small pieces. Measure cornmeal, flour, baking powder, and salt into a large mixing bowl. Stir together. Crack the egg into the med. mixing bowl and beat with a fork. Add the onion pieces and milk to the egg. Mix well. Stir the egg, milk, & onion into the cornmeal and flour mixture. Melt the shortening over medium-high heat so it is 2-3 inches deep. Have an adult drop a heaping spoonful of batter into the heated shortening. After 1-2 min. the hush puppies will be golden brown and will rise to the top. Spoon out of hot shortening and cool on paper towels. Serve with fried fish.** ||  ||   ||   ||
 * Pumpkin Pudding: ||  ||   ||   ||
 * Indian Pudding: ||  ||   ||   ||
 * **Frumenty**: This was an English breakfast food made from wheat eaten by many colonists in the North. It was cooked for a long time because wheat is a tough grain. (Source: //Food and Recipes from the Revolutionary War// by George Erdosh)



Submitted by: Ben. M. gr. 4 Hebron Elementary
 * Ingredients: 1 cup bulgur wheat**
 * 1 cup boiling water**
 * 1/4 tsp. salt**
 * 1/2 cup milk**
 * 1/2 cup half and half**
 * 1/2 tsp. cinnamon**
 * 1/8 tsp. ground mace**
 * 2 TSP. brown sugar**
 * Put the bulgur wheat and salt in a small bowl. Pour on boiling water and cover for 15 minutes. In a med. sized pot, heat the milk and half and half on med. heat. Add the cinnamon, mace, and brown sugar. Stir, and don't let the mixture boil. When the mixture is hot, add the soaked bulgur wheat and stir well. Cook and stir this porridge for 10 min. Serve. This serves 3 people.** ||  || Many colonists became sick because they didn't know about nutritious food. Today we eat many of the same food the colonists ate but cook them in a more nutritious way. (Source: //Food and Recipes from the Revolutionary War// by George Erdosh)
 * Boiled Salad**
 * Ingredients:**
 * 10 oz. chopped spinach**
 * 1/4 cup raisins**
 * 2 TSP butter**
 * 2 TSP white vinegar**
 * 1 1/2 tsp. brown sugar**
 * 1/2 tsp. salt**
 * Drain spinach and put in a med. sized pot. Cover the pot and put it over medium heat. Cook spinach for 5 minutes, stirring a few times. Uncover the pot. With a large spoon, stir in raisins, butter, vinegar, brown sugar, and salt. Cook 5 minutes more. Stir and serve as a vegetable dish, not a salad. Serves 2 people.** ||  ||
 * **Popcorn:** Indians heated corn over the fire in earthen jars. The kernels burst into white puffs! Maple syrup was poured over the freshly popped corn for a delicious treat. (from the book: We Celebrate the Harvest by Bobbie Kalman)

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