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HomeArts & CultureDelicious dishes to serve at Thanksgiving dinner

Delicious dishes to serve at Thanksgiving dinner

Tang Bing – Northern China

Submitted by Lianne Xiao

This recipe is simple and came from Lianne’s father’s memory.


  • Flour
  • Cooking Oil
  • Water
  • Sugar


  1. Cooking oil: I am not sure how much, like less than half a rice bowl of cooking oil.
  2.  Dough: use 2 hands full of flour and mix with water.  Use your hand to mix and make the dough. After you’re done, leave the dough sitting for 15-20 minutes.
  3. Making sugar: Use half a rice bowl of sugar and 1/3 bowl of flour. Mix them up.
  4. Making pastry: Put dough on the board. Use rolling pin to roll it and flat it to thin, like thin enough. Put half your cooked brown oil and flour on it. Spread it out evenly. And roll up the flatted dough. After rolling up, cut portions into one finger long. You cut all into portions. Use the rolling pin to flaten one portion and put some sugar and flour on it. Roll them up to make a round shape. Make sure it covers the sugar with no leaking. Make all portions like this round shape with sugar in it.
  5. Cooking: Heat frying pan and put a little oil and spread out. Put round Bing (pastry you have made) into the pan until full. Flip it over and over. Don’t let them burn. Keep the burner at a mild heat. It takes about 5 minutes for cooking, I think.
  6. Take them out and place onto plate. Don’t cover them. They are crispy and sweet.

Mashed Potatoes – Prince Edward Island

Submitted by Laura Hardy


  • Potatoes
  • Butter
  • Water


  1. Put potato in water.
  2. Boil potatoe until soft.
  3. Mash potato.
  4. Put on butter.
  5. Consume.

“We are simple people.”

Wacky Cake – Nova Scotia

Submitted by Jessica Briand, Arts and Lifestyle Editor

This recipe is the result of World War II food rationing.

  1. Sift together:
    • ½ cup of flour
    • 1 tsp. of baking powder
    • ½ tsp. of salt
    • 1 cup sugar
    • 1 tsp. baking soad
    • 4 tsp. of cocoa
    • Spread sifted mix into an 8”x8” pan.
  2. Make 3 holes in mixture.
  3. In one hole put 1 tsp. vanilla
  4. In the second hole put 5 tbsp. butter
  5. In the third hole put 1 tbsp. of vinegar
  6. Over this pour 1 cup of warm water and mix well (make sure water is warm and not hot)
  7. Bake at 350F for 30 minutes.

Veggie Supreme – Fare for Friends Cookbook (United Way)

Submitted by Michael Greenlaw


  • 2 cups fresh broccoli florets and tender stems
  • 2 cups fresh cauliflower florets
  • 2 eggs
  • ½ cup mayonnaise
  • 1 medium onion, finely chopped
  • 1 can (10 oz./284 ml) cream of mushroom soup, undiluted
  • 1 cup old cheddar, grated
  • ½ cup butter, melted
  • 1 box (6 oz/175g) seasoned croutons, crushed


  1. Preheat oven to 350 degrees F (180 C). Cook veggies in boiling, lightly salted water for 5 minutes. Drain thoroughly. Distribute evenly in lightly buttered 11’ x 7’ (3L) casserole dish
  2. Beat eggs; combine with mayonnaise, onion, mushroom soup and ½ cup grated cheese over entire top of the casserole. Distribute crushed croutons over melted butter – they will absorb butter as casserole bakes
  3. Bake for 40 minutes
  4. Serves 12
  5. Bonus: this is better if prepared a day before and baked just before serving  

Toutons – Newfoundland

Submitted by Haley MacKenzie


  • Pizza dough


  1. Let pizza dough sit out all night to rise.
  2. Divide dough into sections smaller than your fist.
  3. Cook in butter or grease your pan.
  4. Let dough balls sit in the pan for about two minutes per side, or until golden brown.
  5. Enjoy

Sweet Potato Sheppard’s Pie – British Columbia

Submitted by Kaila Jefferd-Moore, Editor-in-chief

Picking the ingredients for this recipe fresh from my mom’s garden on Vancouver Island added extra yum to the recipe.


  • Topping
    • 2 lbs sweet potatoes
    • a dollop of sour cream
    • ½ cup organic vegetable broth
    • ½ cup almond milk
    • salt and pepper to taste
  • Filling
    • 2 lbs ground turkey/chicken/beef
    • 1 medium onion
    • 3 large carrots
    • 3 cups frozen green beans
    • ½ cup canned peas
    • 1 cup veg broth
    • 1tsp Worcestershire
    • 4tbs ketchup or Tomato paste
    • 3-6 cloves of garlic
    • salt and pepper to taste
    • olive oil
    • 1tsp rosemary
    • 1tbs flour


  1. Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with veg broth, sour cream, salt and pepper.  Set aside.
  2. Preheat oven to 400°F.
  3. In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside.
  4. Add olive oil to a new large pan, then add the onion and sauté one minute. Add the carrots and half he green beans, salt and pepper to taste; cook about 12
minutes, until carrots are soft.
  5. Add garlic; sauté
another 3-4 minutes. Add flour, salt and pepper and mix well. Add rest of green beans and peas, veg broth, tomato paste, Worcestershire sauce,
rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
  6. Transfer filling portion to a pan, spread potato around. Cool for 20min. Cool for 10min then eat.

Caribou (Wild Game) stew – Northwest Territories

Submitted by Kaila Jefferd-Moore, Editor-in-chief

Before I became a vegetarian, I grew up loving this shit, okay. I can still enjoy the simple pleasure of bannock, though.

The Stew

  1. Cube up caribou meat and dice one onion. (You can use any wild game meat you’ve hunted. Rabbit, moose, caribou, and bison are all good substitutes.)
  2. Add 6 cups of water and simmer the caribou and onions for about 1 hour
  3. Add diced: carrots, celery, and potatoes.
  4. Add spices like salt and pepper to taste.
  5. Throw in some frozen peas and corn and 1 cup of rice.
  6. Let simmer for 1 hour.
  7. Enjoy with some frybread or (if you must) a dinner roll.

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