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The Herkimer County Origins of a Thanksgiving Side Dish

Glazed carrots, recipes below
At Herkimer County Community College (Herk) I was student athlete (lacrosse player) renting an apartment and cooking my own meals in 1981 and 1982. Classmate Ed Anderson, an All American Basketball player at Herk, and I remembered shopping on a limited budget at the town’s Great American Super Market. I’d cut out food coupons and coming up with creative ideas for inexpensive meals. “I got money every two weeks from my folk, I had to make it last,” said Ed who went on to play several years of pro ball in Europe. Finding smoked and salted pork parts and sweet potatoes needed to make collards and pie represented a serious challenge in Herk’s Great American Super Market. Back then I ate a lot of meat. I quickly learned that turkey parts, especially the wings could be purchased cheaply. I made fried turkey wings smothered in gravy. I also prepared inexpensive side dishes such as corn bread, biscuits, cabbage, sauteed green beans, corn on the cob, turnips and carrots. I developed a really good recipe for glazed carrots and glazed turnips that make perfect Thanksgiving table side dishes. 

Glazed carrots and or turnips:

3 cups of diced carrots or turnips; steam until soft but still crunchy (I use a pressure cooker which is fast and preserves the vitamins and nutrients
1/3 cup of brown sugar
½ teaspoon of cinnamon
½ teaspoon of sea salt
Table spoon of Grated orange peel
1 teaspoon of pectin
4 teaspoons of butter or butter substitute
1/3 cup of orange juice.
Directions: bring the juice and butter to slight boil then add salt, seasoning, and pectin. Lower the heat and let it cook (about 3 minutes) until the sauce gels. Stir in steamed vegetables and let cook for a minute and serve.

Turnips, History of a Thanksgiving Side Dish

Keep Your Thanksgiving Day Side Dishes Simple