Thanksgiving with AINC Volunteers

Introduction
Welcome to "Thanksgiving with AINC Volunteers." In these pages, you'll discover a delightful array of Thanksgiving recipes lovingly curated by our dedicated volunteers and staff.

This recipe book is intended to be for AINC volunteers as a way to connect volunteers and staff, a way of being together and connecting. At AINC, our mission is clear: to provide news and information in audio format for Coloradans who are blind, low vision, or need an alternative to print. Our incredible team of volunteers plays a crucial role in achieving this goal, dedicating their time and talents to making news and information accessible to all.

As you explore these recipes, you're not only savoring delicious dishes but also experiencing the warmth and dedication that make AINC unique. We are deeply grateful to our volunteers for their commitment to our mission and their contributions to this book.

So, let's celebrate Thanksgiving, accessibility, and the spirit of giving together. We invite you to try these recipes, create new traditions, and become a part of the AINC family.

With Gratitude,
The AINC Team

Grandma Young’s Cornbread
By Rebecca Kissane
Sighted Guide on Bringing Print to Life Hikes

Ingredients
1/4 cup oil
1 teaspoon vanilla
1 cup cornmeal
2 teaspoons baking powder
1 cup flour
1/2 teaspoon salt
3 tablespoons packed brown sugar
1 cup milk
2 beaten eggs

Directions
Combine dry ingredients in a large bowl.
Combined wet ingredients in a small bowl.
Pour the wet ingredients into dry and mix.
Melt butter in the oven in the 8x8" pan first and coat the pan.
Then pour the mixed ingredients into the pan.
Bake at 425 until lightly golden. About 20-25 minutes.

Matt’s Gumbo
By Matt Kissane
Listener Service Coordinator

Ingredients
2/3 pound diced chicken
Cajun or Creole seasoning
2 tablespoons Cajun or Creole seasoning
Extra virgin olive oil
1/3 pound sliced Cajun andouille sausage
1/3 cup diced yellow onion
¼ cup thinly sliced green onions, white and green parts
¼ cup diced red onion
2/3 cup diced bell pepper
½ cup diced celery
1 tbsp. garlic purée
1/2 teaspoons of: dried basil, oregano, black pepper, white pepper, crushed red pepper flakes
1/3 cup sliced mushrooms
Worcestershire Sauce
2 ½ cups of chicken stock
1 bay leaf
1/3 cup shrimp or crawdads, or both

Optional:
Red wine
Gumbo filé (ground sassafras)

Directions

Roux:
Put two cups of canola oil in a four-quart pot over medium-high heat for three minutes. Do not burn the oil. Measure 2 ½ cups of flour. Whisk in the flour, in small amounts, until it is all added.
Reduce the heat to medium and stir continuously with a wooden spoon for 25 minutes or until the roux is dark brown. If the roux is not the consistency of peanut butter, add small amounts of flour until it reaches that consistency. It should end up a chocolate color.
Pour the roux into a heat-proof bowl and let cool for 45 minutes. Drain the excess oil and store in a covered container in the refrigerator.

Gumbo:
Toss the diced chicken with the Cajun or Creole sauce and set aside.
Heat the olive oil in a large pot or Dutch oven on high heat. When the oil is hot, add the andouille and brown on medium heat for five minutes while stirring.
Add the chicken and cook for another five minutes. Add all the onions and cook for two minutes while stirring. Add the bell pepper, celery, and garlic and sauté for two minutes. Add the mushrooms and seasonings. Add a bunch of Worcestershire sauce and cook for another five minutes. Pour in the stock, add the bay leaf, and bring to a boil.
Slowly whisk in the roux. Cook for another five minutes while stirring.
Reduce the heat and simmer uncovered for one hour while occasionally stirring.
Add the seafood. After about five minutes, turn off the heat.
Adding a little red wine, and maybe a little gumbo filé, at serving adds some great flavor and consistency.

Although not necessary, most people add a scoop of rice on the top of the bowl.
This is a great leftover dish. Overnight in the refrigerator really lets the flavors marinate.

Alex’s French Onion Soup
By Alex Flynn
Senior Programming Manager

Ingredients
1/4 cup olive oil
4 medium yellow onions (sliced)
4 garlic cloves
3/4 cup red wine
3 Tbsp flour
2 quarts veggie broth
Thyme
Bay leaves
Salt and pepper
Baguette
Mozzarella cheese

Directions
Heat oil over medium-low heat, add onions & sugar. Sauté until caramelized (40-50 minutes).
Add garlic & thyme.
Add red wine & simmer for 15 minutes.
Stir in flour & cook & stir 1 minute.
Add veggie broth, bay leaves, salt & pepper. Simmer 10-15 minutes.
Add cheese & broil (1-2 minutes).
This is a recipe that my mom had from her Aunt Nellie. There is a note that the recipe was given to Nellie by her sister Dagmar. I used the recipe my first year in 4-H as my entry into the Prowers County Fair. I was so excited to win a blue ribbon.

Aunt Nellie's Oatmeal Chocolate Chip Cookies
By Kim Wardlow
Executive Director

Ingredients
1 1/2 c sifted flour
1 tsp salt
1 c shortening
3/4 c white sugar
3/4 c brown sugar
2 unbeaten eggs
1 tsp soda
2 tsp hot water
1 1/2 tsp vanilla
nuts to taste
2 c Quick Quaker Oats
1 rounded cup chocolate chips

Directions
Sift flour twice before measuring. Sift together with salt.
Cream shortening until soft.
Add sugar gradually and cream until fluffy.
Add eggs one at a time. Beat after each.
Add vanilla.
Dissolve soda in hot water and add to creamed mixture alternating with sifted dry ingredients.
Add nuts and 1 cup oatmeal.
Then add chips and remaining cup of oatmeal.
Blend thoroughly using a spoon for the last two ingredients.
Drop by teaspoons onto greased cookie sheet.
Bake at 375 degrees Fahrenheit for 8-10 minutes.

Evan’s Cranberry Sauce
By Evan Starnes
Audio Production Technician

Ingredients
1 cup sugar
1 cup water
4 cups (one 12- ounce package) fresh or frozen cranberries

Optional:
orange zest
blueberries
cinnamon and nutmeg

Directions
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
Add the cranberries to the pot and return to a boil.
Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients.

Brady’s Cranberry Sauce
By Brady Steffl
Grants Manager

Ingredients
1 can cranberry sauce
A sprig of fresh rosemary (for irony)

Directions
Open the can and invert onto a serving dish. Retain the shape and ridges.
Gently slide the jellied sauce onto the fanciest platter you have, ensuring the ridges remain as a testament to its origins.

Tips
When choosing a can, choose the one that most closely resembles a solid gelatinous cylinder.
When serving, note the complex flavors created from the canning process.
Horizontal is the best configuration so you can use the rings to determine how large of a slice to take and to ensure even cutting.

Angie’s Fudge
(Mine is better)
By Angie Flynn
Reader of Parenting Magazine

Ingredients
2 1/4 cups sugar
3/4 cup evaporated milk
16 large marshmallows
1/4 cup butter
6 oz chocolate chips
1 tsp vanilla
Dash of salt

Optional:
walnuts, pecans, etc.

Directions
Combine sugar, evaporated milk, marshmallows, and butter in a saucepan.
Heat on the stove over medium heat, stirring constantly.
Bring the mixture to a boil and let it boil for 5 minutes.
Remove from heat and immediately add chocolate chips, vanilla, and salt.
Stir until all the chocolate is melted and the mixture is smooth.
If desired, stir in optional nuts like walnuts or pecans.
Pour the mixture into an 8x8 inch buttered pan.
Allow to cool before cutting into pieces.

John’s Fudge
(Mine is better)
By John Flynn
Reader of Pueblo Chieftain

Ingredients
3 cups sugar
2/3 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
1/8 tsp salt
1 1/2 cups milk
1/4 cup butter (1/2 stick)
1 tsp vanilla extract

Directions
Line an 8-or-9-inch square pan with foil, extending foil over edges of pan. Butter foil.
Mix sugar, cocoa, and salt in a heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil.
Boil, without stirring, until the mixture reaches 234°F on a candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water.
Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with a wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes).
Quickly spread in prepared pan; cool completely. Cut into squares. Store in a tightly covered container.

High elevation:
If you're at Boulder elevation, cook to about 223°F.

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