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Wilson Students Share Recipes for Their Favorite Thanksgiving Dishes


Apple Orange Cranberry Sauce

From Eleanor Haworth, junior

1/2 an orange plus zest

2 cups water
1 tart apple (e.g. Granny Smith)
3 cups fresh cranberries
1 1/4 cups sugar
1/2 teaspoon cinnamon
¼ teaspoon cloves


Squeeze orange juice and mix with water over a medium heat. Add sugar. Blend cranberries and apples until they form a smooth purée.
Add the purée to sugar, water, and orange juice mixture and cook for 5 minutes. Grind orange zest on top and mix.


Nut Roast

From Ellie Crowther, sophomore

1 pound crushed mixed nuts (majority peanuts with a mix of almonds and cashews)
1 pound grated carrots
1 large onion, finely chopped

8 ounces chopped mushrooms
1 teaspoon chopped garlic
1 can chopped tomatoes
1 cup breadcrumbs
1 liter vegetable stock
1 egg

Finely chopped cilantro
Salt and pepper to taste
2 cups grated cheese for topping


Preheat oven to 350 degrees. Fry onions in olive oil until golden brown. Add the garlic, grated carrot and chopped mushrooms. Stir for a couple of minutes, then add the stock and can of tomatoes. Cook until carrots are soft (about 5 minutes). Add the cilantro and crushed nuts.
Salt and pepper to taste. Cook for another 10 minutes. Add extra water if the mixture is becoming dry. Add the breadcrumbs and beaten egg to the moist mixture. Cook for another 3 minutes, adding more water if it is sticking to the pan. Pour mixture into a 1 pound loaf tin (should be moist).  Cover with grated cheese. 
Cook in oven at 350 degrees until cheese is golden brown (about 15 minutes). Serve from loaf tin.


Lomo Relleno – Stuffed Tenderloin

From Tatiana Reyes, sophomore


Whole beef tenderloin (ten pounds)
3 pounds fajita
2 cups white wine
1 tablespoon salt
1 pound green beans
2 carrots
4 potatoes
1 green pepper
1 red pepper
1 yellow pepper
1 whole onion
4 garlic cloves
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon olive oil


Make a hole in the spine and marinate tenderloin with salt and wine and cool the night before. Preheat oven to 375 degrees. Cut fajita and vegetables into small pieces. Put olive oil in a saucepan to fry the fajita. Cook it for about 15 minutes. Put the vegetables in the casserole with the fajita and stir for another 15 min. Let the fajita cool. Take the tenderloin back out from the refrigerator and stuff it with fajita and vegetables. Close the hole by sewing it with kitchen string.  Cover baking tin with non-stick spray. Put the tenderloin back in the baking tin and cover with foil.  Cook in the oven for 3-4 hours.


Caramel Apple Pie

From William Gorham, junior


2 9-inch unbaked pie shells

5 large apples, cored and sliced

4 tablespoons all-purpose flour

⅓ cup brown sugar

1 cup caramel dip



Preheat oven to 375 degrees.  Mix 2 tablespoons of flour and brown sugar in a plastic bag and toss with apples. Sprinkle 1 tablespoon of flour on the bottom crust. Roll lightly to fit a 9 or 10-inch pie pan. Arrange sliced apples in the bottom crust and spread caramel sauce over apples.  Roll out second crust with the rest of the flour and lay over the apples. Tuck over bottom crust and pinch edges together.  Cut steam holes in the top of pie. Bake for 40-45 minutes or until golden brown. Let cool before serving.



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