Gather Around the Table with HCREC Family Recipes

The holiday season is here, and it’s a time to pause, reflect, and celebrate the moments that made this year special. At Harrison County Rural Electric Cooperative (REC), we’re grateful for the support of our members and our communities.

Thanksgiving reminds us of the power of connection, whether it’s sharing stories around the table or lending a helping hand. From our cooperative family table to yours, we hope your gatherings are filled with laughter, love, and delicious dishes that bring everyone together.

From all of us at Harrison County REC, we wish you a safe, joyful, and healthy Thanksgiving.

Pumpkin Dessert – Sandy Kersten (wife of Board Treasurer, Kent Kersten)

Pictured L to R: Sandy and Kent Kersten

For the crust –

24 graham crackers crushed

1/3 cup sugar

½ cup margarine

2 whole eggs

½ cup sugar & 8oz of cream cheese

For the filling –

2 cups of canned pumpkin

½ cup sugar

1 tsp. cinnamon

½ tsp salt

3 eggs separated

½ cup half and half

1 tsp vanilla

1 envelope of Knox gelatin dissolved in ½ cup of cold water

1. Preheat oven to 350 degrees. Crush graham crackers and blend with 1/2 cup margarine. Press in a 9x13 pan.

2. Beat 2 whole eggs, ½ cup sugar & 8oz cream cheese. Spread over the crust. Bake for 20 minutes. Remove and cool.

3. Mix pumpkin, ½ cup sugar, egg yolks, and half and half.

4. Cook for 10-15 minutes on medium heat on stove top. Be sure to watch closely so it doesn’t burn.

5. After cooked, stir in ½ tsp of salt, the dissolved gelatin, 1 tsp vanilla, and 1 tsp of cinnamon.

6. Beat 3 egg whites with ¼ cup of sugar. Add to the pumpkin mixture. When cooled, pour pumpkin mixture over the crust.

7. Can top with 12oz of cool whip.

Green Bean Casserole – Emily DeForest (Wife of HCREC Mechanic, Tim DeForest)

Pictured L to R: Emily and Tim DeForest

Ingredients-

2 cans green beans, drained (can also use 3 ½ cups frozen green beans)

1 can cream of mushroom soup (or any cream soup mix)

2 tsp pepper

1 can of French fried onions

9x13 casserole dish

1. Preheat oven to 350 degrees.

2. Mix together green beans, cream of mushroom soup mix and season with pepper.

3. Spray casserole dish with cooking spray and pour green bean mixture into dish.

4. Bake for 25 minutes or until casserole is bubbling and hot throughout.

5. Top with French fried onions and bake for an additional 5 minutes to crisp.

Grandma’s Chocolate Cake – Morgan Wadsworth, HCREC Customer Service Representative

Pictured L to R: Morgan and Kyle Wadsworth

Ingredients-

2 cups sugar

¾ cup lard or margarine

½ cocoa

2 whole eggs

¾ cup sour milk (adding 1tbsp of vinegar or lemon juice to 1 cup of milk and let it sit for 5 to 10 minutes)

2 cups flour

2 tsp. baking soda

1 tsp. vanilla

1 tsp salt

1 cup boiling water

1. Cream sugar and lard. Add cocoa and eggs and then beat. Add flour, soda, and salt together with sour milk and vanilla. Beat well and then add boiling water. Mixture will be thin.

2. Bake in a 9x13x2 inch pan at 350 degrees for 45 to 50 minutes.

3. This is an old fashioned heavy chocolate cake that is best when lard is used for shortening.

4. Our family likes to serve this with milk as it is a very rich dessert.

Pictured L to R: Kristi and Jimmy Travis

Deviled Eggs – Kristi Travis, HCREC Director of Communications and IT

Ingredients-

10 eggs

Vinegar

Pickle juice

1 tbsp Pickle relish

1 cup Mayonnaise

1 tbsp Dijon mustard

Paprika (garnish)

1. Boil 10 eggs in a saucepan with a heavy splash of vinegar for 10 minutes (This will make your eggs peel easier and more cleanly). Strain the eggs and immediately add cold water and a glass of ice cubes to cool the eggs. Let sit in ice bath for 5 to 10 minutes.

2. Peel and cut eggs into halves removing the yolks and placing into a separate bowl. Arrange egg whites onto a serving dish to be filled later.

3. Using a fork, mash egg yolks, then add 1 cup of mayonnaise, 1 tbsp dijon mustard, a splash of pickle juice (can be dill or sweet, your choice), 1 tbsp of pickle relish. Mix together until fully incorporated.

4. Using a gallon ziplock bag, transfer your egg yolk mixture into bag and squeeze into the corner. Seal the bag and then cut the corner so that you can pipe the mixture into the tray of egg whites. Make sure you cut a large enough hole that the relish pieces are able to leave the bag and do not cause a blockage.

5. Once the egg whites have been filled, gently sprinkle paprika over the tops of the eggs to add color and garnish.