Ever since Sarah Hale wrote to Abraham Lincoln, Americans have been celebrating the Pilgrims’ feast with the Wampanoag Indians in several glorious ways.

Macy’s company developed a parade that hauls balloons down New York. The parade hails in the Christmas spirit as Santa Clause trailing towards the end. George Bush started the presidential custom of pardoning a turkey from slaughter. The breaking of the turkey’s furcula (wishbone) in hopes it will grant good luck is a time-honored tradition practiced by adults and children.

With time traditions have changed some as others have remained. One tradition that remained relatively constant over the years was the food. A substantial amount of the food was served to the pilgrims that the first celebration is still being served to families in quantity nationwide.

The Native tribes of New England used the cranberry berry as dyes, food, preservative, and medicines believing the plant had the power to draw out poisons, and now the cranberry is an iconic feature part of many family’s holiday feasts. It is eaten whole, dried, canned, juiced, and sauced.

To make cranberry sauce you will need:

12 oz of cranberries

1 cup of sugar

1 strip of lemon zest

2 tbsp of water

Empty 8 ounces of the cranberries into a saucepan and 4 ounces into a reserve bowl. Add the sugar, zest and water to the pan and cook with low heat, and stir occasionally. After ten minutes the cranberries should have softened, so increase the heat to medium for twelve more minutes and continue stirring. After the twelve minutes go back to low heat and mix in the reserved berries. Let the sauce cool and serve.

Derived from the Andes mountain range in South America squash has been traded through the Americas where it reached New England some several hundred years ago. The Patuxet Indians and Wampanoag Indians passed on the ability to grow squash. Such squash was that of the butternut pumpkin.

To make a New England Style Butternut Squash you will need:

1 medium butternut squash

1/4 cup of melted butter

3/4 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Cleave the squash in half lengthwise and remove the seeds. On a microwave-safe plater place the squash with the flat side down. Fill the plater with a half-inch of water and microwave for 15 to 20 minutes. Stopping and opening the microwave may be needed. Once cooked you will scoop out the meat of the squash and place into a mixing bowl. Blend together the rest of the ingredients. Scoop, plate, and serve the mash.

Originating from Techuacan Valley corn has been an impactful cereal of many American cultures and upon the Columbian rediscovery of it captivated Europeans with its golden glory. Corn has developed a vast array of noshes.

To make classic cornbread you will need:

1 cup of flour

1 cup of yellow cornmeal

2/3 cup of white sugar

1 tsp of salt

3 1/2 tsp of baking powder

1 egg

1 cup of milk

1/3 cup of vegetable oil

Preheat the oven to 400 degrees and lightly grease a 9-inch pan. Combine the flour, cornmeal, sugar, salt, and baking powder and slowly mix in the egg, milk, and oil. Bake for about 20 minutes or until a toothpick comes out clean, if not bake for 1 to 5-minute intervals.

Thank you Food Network, Taste of Home, and All Recipes for their help in the creation of these delectable composite of recipes.