What can she make for Thanksgiving that requires no stove or electricity?

Question

No dips or vegetable trays, but an actual side dish and/or dessert please (that actually requires a little effort and not just putting it on a plate). Thanks!

Sorry, I should have specified. This recipe is for a little girl. She said that she wants to make something all by herself with no help at all. I told her that's fine as long as she doesn't need to use the stove, any electrical appliances or sharp objects.

Answer 1

wow this is tough- no fridge either? In that case, for me, I would probably make cheeseless panzanella! - bring some tomatoes and basil, white balsamic vinegar, olive oil, red onion and garlic, and big cubes of pre-toasted bread (croutons!) chop up all the veggies and basil, and mix. This can sit at room temp for ages, and it actually tastes better if the bread can soften for a bit with the dressings. I take a couple handfuls of the bread and dunk them in water then squeeze it out again just to soften some... I hope this helps!

Answer 2

We may be taking the no stove or electricity too literally. Am I to assume the no stove or electricity isn't because it doesn't exist but more to the point is because you want this recipe to be made by a small child? Either way, this recipe should do it.

- 1 premade cake without frosting. Should be able to get it from your bakery - either chocolate or yellow cake - just give them a call - either round or square - doesn't matter
- Premade pudding (like what they have for the kids in the grocery store - it's not refrigerated. - in the individual containers - do vanilla)
- 1 small jar maraschino cherries
- 1 can cherry pie filling
- 1 container cool whip
- 1 package shredded coconut
- Chopped nut meats (like walnuts or almonds)

Cut or tear the cake into cubes. Put a layer down inside a see-through bowl if you have one or a regular bowl if you don't.

Sprinkle with the juice from the maraschino cherries - just a little with a spoon - to different areas in the bowl. Open and spread the premade pudding out until you have a nice layer. May take 3 containers. Spoon on half the cherry pie filling. Repeat with another cake layer, sprinkle again with the maraschino cherry juice, the pudding and the last of the cherry pie filling. Spoon on the container of cool whip. Sprinkle with a handful of the shredded coconut. Sprinkle the nuts over the top. IF you do have a refrigerator you can use, cover it with saran and refrigerate for 2 hours. If you don't, then serve immediately. It will taste good even though the flavors haven't melded. Use a spoon to serve.

If a child is making this, you can bake the cake yourself and make the pudding (instant) and let her start from there. She can break the cake into pieces and make a layer in her bowl. It would help if you cut the cake in half widthwise to start with. That way she could use the bottom half for the bottom layer and the top half for the top layer - tearing it apart as she goes.

Answer 3

This is my favorite salad to make. It is nice and simple but has a ton of flavor that people enjoy.

Orange and Fennel Salad
4 large Oranges
1 Large fennel bulb, slice thinly
1 white onion, sliced thinly
2 Tablespoons Olive Oil
1 Chile, seeded and sliced thinly or red cchili flake (optional)
Chopped fresh parsley for garnish
Grated orange rind for garnish

Grate the rind from the orange into a bowl; then use a knife to remove the white pith from the orange. Cut the orange into thin slices saving any juice and add to salad bowl.
Mix the orange, fennel, and onion slices with the olive oil and toss.
Sprinkle the olive slices, parsley, chili and orange rind, if using, over the top.
Let set or chill for atleast one hour and serve.

My family, culinary students and fellow employees all love it. Just try it you'll see.

Answer 4

for dessert:

Glorified Pound Cake

Slice pound cake, on each slice pour some sweet cherry pie filling. Put a scoop of ice cream- vanilla or chocolate chip on that, top with whipped cream, drizzle some chocolate sauce over the top. It's very unsophisticated, but tasty. If you've got access to a toaster oven, toasting the pound cake slices slightly makes it better..

Answer 5

this is a Jamaican recipe called Chicken Salad in Pineapple
shells

2 small pineapples cut in halves lengthwise
1 1/2 cup cooked chicken ( in cubes)
1/2 cup raisins (optional)
1/2 cup coconut
1/2 cup yogurt
1/4 cup mayonnaise

Method
1 Cut pineapple flesh away from shells and set shells aside

2 Cut chicken flesh into cubes

3 Place pineapple flesh in bowl with chicken coconut and raisins

4. Combine yogurt and mayonnaise

5 add chicken and pineapple and toss

6 Pile back into prepared shells and served chilled

Answer 6

Wow, that is a head scratcher....I have thought about this, and since you need electricity to have refrigeration, that about takes everything I can think of out of the running. I can only suggest something purchased at a store that doesn't require refrigeration or heating of any kind...
Sorry I am not any more help on this. I hope you get someone who can think of something good!
Happy Thanksgiving to you.

Answer 7

Well, when my cousins and I were younger we always wanted to help, but we were too little to do much. But then my aunt had us make these like Trix Cornucopias:

Cream cheese or Frosting (I think you could use either, dont remember)
Bugles (Original)
Trix Cereal (the ones shaped like fruits and stuff)

Put a little frosting/cream cheese in the Bugle and then stick a few Trix pieces in it, so that it sticks to the frosting/cream cheese.

They're good, its like sweet and salty and really good!

Answer 8

DIJON GREEN BEANS

1 can green beans
3/4 tbsp. red wine vinegar
2/3 tbsp. olive oil
2/3 tbsp. Dijon mustard
1/4 tsp. salt
1 dash pepper
1/3 c. of grape tomatoes, halved
1/4 small red/ purple onion, sliced
3/4 tbsp. grated parmesan cheese

Place fresh beans in a large saucepan and cover with water. Drain green beans and place in a large bowl. Whisk the vinegar, oil, mustard, salt and pepper in a small bow. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with Parmesan cheese.

DOUBLE CHOCOLATE PUDDING PIE

1-1/2 c. Cold skim milk, divided
1 pkg. Jell-O Devil's food flavor Fat free instant pudding & Pie filling (4-serving size)
8 oz. Cool Whip Lite Topping-thawed, divided
1 Keebler reduced fat graham Cracker piecrust
1 pkg. Jell-O White chocolate fat Free instant pudding & pie Filling (4-serving size)

Pour 3/4 cup of milk into medium bowl. Add Devil's Food flavor pudding mix. Beat with wire whisk for one minute. (Mixture will be thick.) Gently stir in 1/2 o the Cool Whip. Spoon evenly into crust. Pour remaining 3/4 cup of milk into another medium bowl. Add White Chocolate flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in remaining Cool Whip. Spread over pudding layer in crust. Refrigerate 4 hours or until set. Garnish, if desired. Store leftover pie in refrigerator. Makes 8 servings.

Answer 9

Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette

1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon Dijon mustard
1 teaspoon champagne vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly cracked pepper
1 cup sliced (diagonally), hearts of palm
1 orange, segmented, white pith removed
1 cup baby spinach, washed and spun dry
1/4 cup thinly sliced red onion
Salt and freshly cracked pepper

Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.
In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.
In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.

--Emeril Lagasse

Answer 10

if you have any kind of bbq pit,a grill with a cover, or just the old fashion boy scout method open flame with a grate is fine for any cobbler type recipes. try the indirect method (heat source on one side, item to be cooked/baked on the other).