A British Thanksgiving (on the Down-Low)

November 26, 2009
By

This is kind-of an impromptu post and so I hope you can forgive the intrusion.  But, I love Thanksgiving.  Ever since I celebrated it for the first time as a missionary I was hooked.  Good food.  Fun. Gtg1ratitude.  Consequently I decided that I would want to continue that tradition as best I could for my family.  I am not a great cook, and my wife thinks it is a bit weird (she already thinks I am eccentric).  So we bought some food, did some research for American thanksgiving recipes, were surprised by the amount of syrup you guys used and went forward.  It was pretty good.  Not quite the standard of those senior couples who cooked my first ever try but I think for my second attempt we had a pretty good time.  So on this day, I want to express my gratitude for a truly inspiring American Tradition.

 

 

 

  • wayfarer

    Please don’t make me eat two turkeys in a year Rico.Stop this heresy now.

  • http://www.byuagnostic.blogspot.com BYU Agnostic

    Everything is better covered in some syrup or another. You have one for the yams, another for the cranberries, then the sweet potato pie (that is different from the yams even though it is the same veggie we chop up, lol). Then you go to dips and gravy, well turkey gravy, ranch dressing, mustard pickles, cheez whiz (don’t ask weird family thing), then for dessert chocolate sauce, whipped cream, caramel sauce, rum sauce….oh boy…I think I’ve figured out why I keep waddling around the house.

  • James

    Thanksgiving is no good with out funeral potatoes – you should try this next year.

    Ingredients

    * 32 oz bag of frozen shredded hash browns
    * 2 (10 3/4 oz) cans Cream of Chicken Soup
    * 2 cups Sour Cream
    * 1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
    * 1/2 cup melted butter or margarine
    * 1/2 c. chopped onion
    * 2 cups finely crushed Corn Flakes
    * 2 Tbs butter or margarine melted

    Directions

    1. Grease 9×13 baking dish and preheat oven to 350
    2. In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
    3. Gently fold hash browns into mixture.
    4. Pour mixture into pan.
    5. Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
    6. Bake for 30 minutes.
    7. *If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.

  • Rico

    #1 – I know. I have prayed about it and felt that it was ok!!!

    #2 – I think if I lived in the States then it would not eb long before I put on some weight. I struggle to do that in the UK.

    #3 – I have never had funeral potatoes. are they really that good they sound a bit sick.

    Sorry for the impromptu post but there was no discussion of thanksgiving here and that just seemed wrong. even for an english person.

  • Rico

    Actually I should say that I had picture of mt wife in this post when I first did it but she found out and asked me (in the spirit of al capone) to remove it, hence on the down-low in the title. i did not want her to find the pictures.

  • Jeff Spector

    I think Mormon Funeral Potatoes cause funerals, if I’m not mistaken.

  • Hawkgrrrl

    Truly I am not a big fan of the funeral potatoes (I agree with Jeff on this one), but if you must indulge, I recommend using an actual white sauce (vs. canned soup). I would also do crushed crisps (potato chips to the Americans) instead of corn flakes. But since I’m not a fan, these deviations need not be followed.

    Rico – your post made me jealous of our English friends enjoying their holidays together.

  • Rico

    No jealousy intended. I am jealous of the genuine america versions of the food. I just wish I could cook that well.

  • Jeff Spector

    Rico,

    Next time I cook for you!