In continuation with our tradition that began last Thanksgiving, we offer a few recipes from our Trihydro family to yours. These recipes are a compilation of our employees' favorite holiday dishes.
We are thankful for your loyalty and business. Best wishes for a happy and healthy Thanksgiving celebration!
Click on a category below to view the recipes.
Pheasant |
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| Keith Marcott, Senior Vice President, Laramie, Wyoming |
Ready for a unique feast? This bird can be served as the main dish of your Thanksgiving meal.
Place half the parsley and thyme in each bird's cavity. Melt the butter in a pan large enough to hold the pheasants. Brown the birds on all sides. Sprinkle with salt and pepper. Add bouillon and sherry to the pan. Lower heat, cover and simmer (turning once) until the birds are tender, about 1 hour for young pheasants. Remove birds to a heated platter. Add the flour to the pan juices and cook until slightly thickened. Add sour cream and nutmeg, mix and dole a little sauce on each bird. The rest can be served in a sauce boat to be spooned over rice or noodles.
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Ingredients:
» 2 whole pheasants, rinsed and dried
» 6 sprigs parsley
» ¼ teaspoon thyme
» ½ cup butter
» Salt and pepper
» 1 cup chicken bouillon
» ¼ cup dry sherry
» 1 tablespoon flour (quick-mixing type)
» ½ cup sour cream
» ¼ teaspoon nutmeg
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Squash Bisque |
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| Diane Mills, Marketing Assistant, Marketing and Business Development, Waialua, Hawai'i |
This recipe was shared by a vegetarian friend who prepared it as a delicious harvest treat. Squash bisque can be a great starter to kick-off your holiday meal or served solo as its own dish.
Preheat oven to 375 degrees. Cut both squash and de-seed. Place squash open side down on a pan, fill pan with water about a 1/2 inch (enough to cover the openings of the squash). Bake squash for 50 minutes. Mince yellow onion and simmer with olive oil 20 minutes on a low setting. Once squash is done baking carefully remove from water and allow to cool until it is comfortable to handle. Spoon squash from the shell and place in blender or food processor and puree. Blend in cooked onion, cream, milk, and spices. Simmer until warm - when it is ready to enjoy. Serve with fresh chopped chives for an extra touch.
Note: Milk and cayenne pepper amounts can be varied per your personal tastes. To make bisque more orange in color, add a carrot in with the onion. |
Ingredients:
» 2 acorn squash
» 1 small yellow onion
» 1 1/2 tablespoons olive oil
» 8 ounces heavy whipping cream
» 2 cups milk
» 1 tablespoon nutmeg
» 1 tablespoon cinnamon
» 1/2 tablespoon cayenne pepper |
GeeGee's Sweet Potato Casserole |
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| Brad and Ingrid (wife) Mallberg, Esq, Associate General Counsel, Risk Management, Laramie, Wyoming |
My sister's mother-in-law, GeeGee, from Albemarle, North Carolina, would make this recipe. It is crazy good.
Boil the unpeeled sweet potatoes until tender. This usually takes about half an hour. Then drain the potatoes and allow them to cool enough to handle before you peel and mash them.
Preheat oven to 350 degrees. Place 3 cups mashed sweet potatoes, sugar, salt, eggs, milk, vanilla, and butter in a mixer and mix until all ingredients are well incorporated. GeeGee says everything needs to be really well mixed together! Spread sweet potato mixture in a 9x13 pan.
For the crumb topping combine the brown sugar and flour and then blend with the butter until it is a crumb texture. Stir in the pecans and then sprinkle evenly over the sweet potato mixture. Bake at 350 degrees for 35 minutes, or until the potatoes are heated through and the crumb topping is crispy and delicious. |
Ingredients for Sweet Potato Base:
» 3 large sweet potatoes (enough for 3 cups mashed)
» 1 cup sugar
» ½ teaspoon salt
» 2 eggs
» ½ cup milk
» 1 teaspoon vanilla extract
» 4 tablespoon butter, melted
Ingredients for Crumb Topping:
» 4 tablespoon butter, partially softened
» 1 cup brown sugar
» 1/3 cup flour
» 1 cup pecans, chopped |
Homemade Cranberry Sauce |
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| Kendra Willard, Environmental Technician, Air and Process Services, McPherson, Kansas |
You'll never want to eat canned cranberries again after you see how easy it is to make your own!
In a medium saucepan over medium heat, dissolve sugar in orange juice. Stir in cranberries and cook until the cranberries start to pop open (about 10 minutes). Remove from heat and place sauce in serving bowl. Sauce will thicken as it cools. |
Ingredients:
» 12 ounces fresh cranberries
» 1 cup sugar
» 1 cup orange juice
» 1/4 cup chopped walnuts or pecans (optional) |
Pumpkin Bundt Cake |
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| Michael Stephens, E.I.T., Developer, Information Technology, Laramie, Wyoming |
This is a wonderful tasting cake that my wife makes in the fall. She often decorates it like a pumpkin. Have fun with this recipe!
In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped cream or ice cream if desired. |
Ingredients:
» 1 (18 ¼ ounce) packages yellow cake mix
» 1 (3 ½ ounce) packages instant butterscotch pudding mix (or vanilla)
» 4 eggs
» ¼ cup water
» ¼ cup vegetable oil
» 1 cup canned pumpkin
» 2 teaspoons pumpkin pie spice |
Easy Kids' Cookies |
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| Linda Blake, Business Process Analyst, Information Technology, Laramie, Wyoming |
This recipe is one for the kids. It is simple, easy, and delicious! Put your aprons on and get ready.
Combine sugar and butter. Add flour and baking soda. Stir in oats. Roll into 1-inch balls. Place on ungreased baking sheet and press slightly. Bake at 350 degrees for 8-10 minutes.
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Ingredients:
» ¾ cup firmly packed brown sugar
» 1 cup butter
» 1 cup flour
» 1 teaspoon baking soda
» 2 cups quick-cooking rolled oats |