Discover Heartwarming Thanksgiving Food Traditions from Students and Staff

With over 2,000 students, Richard Montgomery High School celebrates Thanksgiving in diverse ways. Families come together, bringing their unique traditions to the table. Here are some tasty highlights of Thanksgiving dishes from the school’s community.

Mr. Jelen’s Pumpkin Bread

For Joseph Jelen, the IB magnet coordinator, pumpkin bread is a family favorite. “This recipe has been passed down through generations, and everyone loves it,” he shared.

Here’s how to make it:

• Preheat your oven to 350°F.
• Ingredients:
  • 3 cups sugar
  • 1 cup canola oil
  • 4 beaten eggs
  • 1 (15 oz) can pumpkin
  • 3 ½ cups flour
  • 1 ½ tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground cloves
  • ⅔ cup water

Directions:

1. Mix sugar, oil, eggs, and pumpkin together.
2. In another bowl, combine flour, salt, baking soda, baking powder, and spices.
3. Gradually add the flour mixture to the liquid ingredients, alternating with water.
4. Pour into two 9×5 loaf pans and bake for 55 minutes. Check with a toothpick to ensure it’s done.

For Mr. Jelen’s family, pumpkin bread pairs perfectly with mashed potatoes and stuffing. “It’s a recipe from my grandmother that great-grandchildren love to make,” he said. You can also find this treat at local bakeries like Great Harvest Bread Co. in Rockville.

Ms. Weaver’s Banana Bread

Amy Weaver, a ceramics teacher, enjoys mixing old and new recipes. While she bakes banana bread throughout the year, her past creations include pecan-crusted cheesecake and cranberry tart from The New York Times.

To make her banana bread:

• Ingredients:
  • 1 cup butter (room temperature)
  • 1 tsp vanilla
  • 3 eggs
  • 1 ½ tsp baking powder
  • Nuts (optional)

Directions:

1. Cream together butter and sugar.
2. Add eggs one at a time and mix in vanilla.
3. Combine dry ingredients and add to the wet mixture.
4. Bake at 350°F for about 50 minutes.

Ms. Weaver enjoys the classic Thanksgiving fare like turkey and mashed potatoes, alongside festive desserts made by relatives, including pumpkin pie and apple treats.

Milena Gjoni’s Pogacha

While Bulgarians typically don’t celebrate Thanksgiving, freshman Milena Gjoni brings a taste of her heritage to the holiday with pogacha, a festive bread. “We make it with yeast, and it’s a great side bread for our meals,” she explained.

This bread represents Bulgarian tradition, often featuring ingredients like white cheese or olives. Here’s how to make it, courtesy of Milena’s mother:

• Ingredients:
  • 1 packet fast-rising yeast
  • 1 kg flour
  • 1 cup yogurt
  • 2 eggs (1 whole + 1 white for dough, yolk for topping)
  • 300 ml warm water
  • 1 tbsp sugar
  • 2 tbsp oil
  • 1 tbsp salt
  • Optional: feta cheese or sesame seeds

Directions:

1. Activate the yeast in warm water with sugar for 10 minutes.
2. Sift flour into a bowl, then mix in the yeast, yogurt, eggs, oil, and salt.
3. Knead until smooth and let it rest.
4. Roll out the dough, add fillings like feta, shape into croissants, and place in a baking pan.
5. Allow to rise before brushing with egg yolk and baking until golden.

Milena enjoys pairing pogacha with olives and pickled veggies, making it a unique part of her Thanksgiving meal.

Thanksgiving at Richard Montgomery brings together traditions, recipes, and flavors from around the world. It shows how food connects us, no matter our background.

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