While you prepare your Thanksgiving feast, take a moment to review some recipes that Maricopans have shared through the years.
Right out of a historic cookbook titled “Maricopa Farmers’ Favorite Foods” you can see what people cooked for their day of thanks in the 1950s.
One Bowl Corn Bread by Ginny Storie
1 cup of cornmeal
1 cup of flour
1 teaspoon of salt
1 tablespoon of baking powder
Quarter cup of salad oil
1 cup of milk
Put all ingredients into bowl, add egg, oil and milk. Stir just until well mixed. Pour into greased pan or skillet. Bake 20 minutes in 400-degree oven.
Arizona Beets by Susie Smith
2 cups of cooked diced beets
1 and quarter cup grapefruit sections
Quarter teaspoon of dry mustard
Half teaspoon of salt
Three quarters of a cup of grapefruit juice
6 whole cloves
Quarter cup vinegar
1 tablespoon of sugar
Place beets and grapefruit sections in bowl. Combine and mix dry ingredients. Stir in vinegar and juice slowly. Mix and pour over beets and grapefruit sections. Add cloves. Chill in refrigerator.
Refrigerator Rolls by Bobbie Honeycutt
2 packages of dry yeast
1 cup of water
1 teaspoon of sugar
4 teaspoons of salt
2 cups of milk (scalded)
Two third cups of melted shortening
Three quarter cups of sugar
2 beaten eggs
10 to 11 cups of sifted flour
Soften yeast in warm water (110 degrees). Add 1 teaspoon of sugar. Add cooled milk, shortening, sugar (¾ cup) and salt. Add eggs, beat well. Add flour to make soft dough. Let stand for 10 minutes, knead on lightly floured surface till smooth and elastic. Place in greased bowl, turning once to greased surface of dough. Cover and store in refrigerator. Shape rolls about 2 hours before serving. Let rise till double in bulk. Bake in 425-degree oven for 15 to 20 minutes. Pinch down unused dough and return to refrigerator till needed again.
See below for a copy of pages from “Maricopa Farmers’ Favorite Foods,” provided by Maricopa Historical Society.