Thanksgiving is right around the corner, and we’re bringing back our tradition of finding local recipes to try out for your holiday meals.
In part one, we found three recipes by Chattanoogans in some classic cookbooks at the Chattanooga Public Library. This year, we’re back with three more recipes — giving you two sides and a dessert to try.
Crock-Pot Dressing by Elizabeth Arwood
Cookbook: “What’s Cooking at the Grove”
Published: 1977
- 1 cup of chopped onions
- 3 cups of chopped celery
- Half cup of margarine or butter
- 1 teaspoon of salt
- Half teaspoon of black pepper
- 3 teaspoons of sage
- 1 teaspoon of poultry seasoning
- 1 teaspoon of vinegar
- 5 cups of white bread crumbs
- 5 cups of cornbread crumbs
- 2 cans of cream of chicken soup
- 2 cans of water or chicken broth
- 3 eggs, beaten
Cook onion and celery in margarine and set aside. Combine both bread crumbs with salt, pepper, sage, and poultry seasoning. Beat eggs and add to chicken soup, water, and vinegar. Combine all together until mixed well. Place in a crock-pot. Cook on high until hot. Stir and turn to low and cook for 5 to 6 hours, stirring occasionally. Pro tip: May also be baked in an oven at 350º for about 45 minutes or until done.
City Editor Kristen here. Stuffing is the dish that our readers voted as the best Thanksgiving side, so I said I would fancy myself a chef and give this recipe a try. I’ve never made stuffing before, but I loved how classic this recipe tasted and how easy it was to mix everything together and let the crock-pot do the work.
Green bean casserole by Mary Burford
Cookbook: “Chattanooga Chew Chew: Recipes from Historic Chattanooga”
Published: 1972
- 2 10-ounce packages of French-style green beans
- 1 10.5-ounce can of cream of chicken soup
- 1 can of water chestnuts, thinly sliced
- 1 10-ounce package of frozen onion rings
- Parmesan cheese
- 2 tablespoons of butter
Cook beans until tender and drain. Mix beans with soup and water chestnuts. Put frozen onions on top and sprinkle with cheese. Bake in oven at 300º for 30-40 minutes.
Harvest Pecan Cake by Lela M. Ross
Cookbook: “Chattanooga, Tenn. Favorite Recipes”
Published: 1972
- 2 cups of butter or margarine
- 4.5 cups of flour
- 1.4 teaspoons of salt
- 1 tablespoon of baking powder
- 6 eggs
- 1 pound of brown sugar
- Half cup of milk
- 1 teaspoon of vanilla
- 3 tablespoons of instant coffee (dissolved in 3 tablespoons of hot water)
- 4 cups of chopped pecans
Set out butter to soften. Sift together flour, salt, and baking powder. Grease the bottom of a 10-inch tube pan. Separate eggs, beat yolks well, and beat egg whites until stiff. In a large mixing bowl, cream together butter and brown sugar. Add beaten egg yolks, mixing well. Combine milk, vanilla, and dissolved coffee. Add alternatively with dry ingredients. Fold in pecans and egg whites. Pour into a pan and bake at 325º for 1.5 hours.
