The Homemade Holiday Recipes of Red Mountain

Mrs. Abott's second hour culinary celebrating the Holidays with some homemade pumpkin pie they made.

With turkeys roasting in ovens, cookie jars filled to the brim with holiday favorites and cheers coming from the dining room, the holidays are just around the corner. From the delicious sides and savory main courses to sweet sugary desserts, holiday meals have a special spot in people’s hearts and memories.

“Our last meal with my grandmother was special to me,” senior Briana Floyd said. “It was the last time I was able to have a holiday meal with her.”

As for those who go big for the holidays, there’s always one person who goes all out in the kitchen, sometimes more than one. A little help cooking is also nice for the big celebration meals during holidays.

“Everyone in my family helps out a little bit while making the meals since there’s so much to do,” sophomore Chloe Whelen said.

The perfect way to add a little excitement to the holiday season is to try out a new recipe.

“It’s just something new, something challenging like the split pea soup, which I wanted to try,” Floyd said. “I’ve heard it’s really difficult, and if you can get a split pea soup down, then you can get pretty much anything else.”

Enjoy a sampler of delicious holiday recipes from around the school.

Amanda Henley’s Swedish Thin Bread


– 3 cups of flour
– ¼ cup of shortening
– ¾ teaspoon of baking soda
– ½ teaspoon of salt
– ¼ cups of cream


Simply mix all the ingredients together and knead the dough. Then roll out dough on a floured surface until the dough is about 2 to 3 cm thin. Once rolled out and thin, cut into a tortilla and cook on a griddle. Note that it takes at least most of the day to make it properly.

Mr. Andreadis’s Seasoned Roast Turkey


– 1 (12- to 14-pound) fresh or frozen turkey, thawed
– 1 tablespoon salt
– 2 teaspoons seasoned salt
– 1 teaspoon ground black pepper
– 1 teaspoon poultry seasoning
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1 teaspoon ground red pepper
– 1 teaspoon dried basil
– 1/2 teaspoon ground ginger
– 2 tablespoons butter or margarine, softened
– 1 cup water
– Garnishes: kumquats, fresh sage, fresh rosemary


Remove giblets and neck from turkey; reserve for making Giblet Gravy, if desired. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in a greased broiler pan. Combine salt and next 8 ingredients. Using fingers, carefully loosen skin from turkey at neck area, working down to breast and thigh area. Rub about one-third of seasonings under skin. Rub skin with softened butter; rub with remaining seasonings. Tie legs together with heavy string, or tuck under flap of skin. Lift wing tips up and over back; tuck under turkey. Add water to pan. Cover turkey with aluminum foil. Bake at 325° for 3 to 3 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 180°, uncovering turkey after 2 hours. Transfer turkey to a serving platter, reserving pan drippings for gravy. Let turkey stand 15 minutes before carving. Garnish, if desired. Tip: If you buy a frozen bird, remember to allow about 3 days for a 12- to 14-pound turkey to thaw in the refrigerator.

Mr. Andreadis’s Giblet Gravy


– Neck and giblets reserved from turkey
– 4 cups water
– 1 celery rib with leaves, cut into pieces
– 1 onion, quartered
– 1/2 cup all-purpose flour
– 1/2 cup water
– 1/2 teaspoon salt
– 1 teaspoon pepper


Combine first 4 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours, removing liver after 20 minutes to prevent overcooking. Remove from heat. Pour broth through a wire-mesh strainer into a bowl. Remove neck meat from bone; chop, and set aside. Chop remaining giblets, and set aside. Stir 3 1/2 cups broth into reserved turkey drippings in broiler pan that turkey roasted in, or in a large saucepan. Bring to a boil. Combine flour and 1/2 cup water, stirring until smooth; gradually whisk into boiling broth. Add salt and pepper. Reduce heat to medium, and cook, whisking constantly, 5 minutes or until thickened. Stir in chopped neck meat and giblets; cook until thoroughly heated.

Mr. Andreadis’s Cornbread-Biscuit Dressing


– 4 cups biscuit crumbs (see shortcut below)
– 4 cups cornbread crumbs
– 6 celery ribs, chopped
– 1 large onion, chopped
– 1/3 cup butter or margarine, melted
– 1/2 cup chopped fresh parsley
– 1 tablespoon chopped fresh or 1 teaspoon dried sage
– 1 teaspoon salt
– 1 teaspoon pepper
– 2 1/2 cups chicken or turkey broth
– 1/2 cup milk


Spread biscuit and cornbread crumbs in an ungreased pan. Bake at 300° for 15 minutes or until crumbs are toasted, stirring twice. Sauté celery and onion in butter in a large skillet over medium-high heat until tender. Remove from heat. Combine sautéed mixture, toasted crumbs, parsley, and next 3 ingredients. Stir in broth and milk. Spoon dressing into a greased 13 x 9 pan. Bake, uncovered, at 350° for 1 hour or until browned. Shortcut Solution: Six frozen biscuits, baked, or six fast-food biscuits will give you 4 cups crumbs. We tested with Pillsbury frozen biscuits and Pioneer cornbread mix. You could also use frozen baked cornbread and warm it in the microwave oven before crumbling. Or buy cornbread from a cafeteria or deli. Make Ahead: Spoon prepared dressing into pan; cover and chill overnight. Bake, uncovered, at 350° for 1 hour. Let stand at room temperature until almost serving time. Just before serving, reheat at 350° for 10 to 12 minutes.

Amanda Henley’s Pumpkin Bread


– ½ tsp. salt
– 1 tsp. cinnamon
– 2 tsp. nutmeg
– 2 tsp. soda
– 2 c. pumpkin
– 2/3 c. water 3 1/3 c. flour
– 1 c. raisins (optional)
– 3 c. sugar
– 1 c. Wesson oil
– Cream together. Add: 4 eggs, unbeaten, one at a time.
– 1 ½ nuts (optional)


Add 1 1/2 cups of nuts or 1 cup of raisins. Bake at 350 degrees for one hour. Test with a toothpick for doneness and bake longer if necessary. Makes two large moist and spicy loaves.

Mrs. Saquella’s Famous Apple Pumpkin Pie

Apple Layer:
2 green apples, peeled, cored and thinly sliced
– 1/4 cup granulated sugar
– 2 teaspoons all-purpose flour
– 1 teaspoon lemon juice
– 1/4 teaspoon ground cinnamon
– 1 unbaked 9-inch pie shell with high fluted edge

Toss apples, sugar, lemon juice, cinnamon and flour and place in the pie shell.

Pumpkin Layer:
2 eggs, lightly beaten
– 1 1/2 cups LIBBY’S Solid Pack Pumpkin
– 1 cup undiluted evaporated milk
– 1/2 cup granulated sugar
– 2 tablespoons melted butter
– 3/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
–  1/4 teaspoon of salt

Combine eggs, evaporated milk, sugar, pumpkin, butter, cinnamon, nutmeg and salt. Then pour into the pie shell over the apple layer and bake in preheated 375 degree oven for 30 minutes. Remove from the oven and sprinkle crumble topping over the top. Bake for 20 minutes and cool on wire rack.

For Crumble Topping:
Combine 1/2 cup all-purpose flour, 5 tablespoons of granulated sugar, 3 tablespoons of softened butter and 1/3 cup of chopped walnuts into a bowl and blended until crumbly.