Dugout Canoes

The Wampanoag Indians made mishoonash (canoes) by carving out the insides of logs. Your kids can make like the Wampanoag by scooping out the insides of zucchini to make vessels for this creamed corn.

Recipe Ingredients

1 large carrot
2 red or green peppers
4 medium-sized zucchini
1 16-oz. pkg. frozen corn
3 tbsp. butter
1/3 to 1/2 cup light cream
Salt and pepper to taste

Directions

Before making the creamed corn, make "seats" for the dugout canoes by peeling and slicing a thick carrot into three or four 1 1/2-inch slabs. Then slice each piece lengthwise into several carrot seats. Cut "oars" out of the peppers and place with the carrots in a bowl of cold water to keep fresh.

To make the canoes, fill a large stockpot with water and heat to boiling. Meanwhile, slice the zucchini in half lengthwise and gently scoop out the insides. Plunge the zucchini "canoes" in the boiling water and cook for about 3 minutes, or until tender (be careful not to overcook).

To make the filling, cook the frozen corn according to package instructions and then drain. In a large frying pan, melt the butter and add the cooked corn. Season with salt and pepper and then stir in the cream.

Cook over medium heat for 4 to 6 minutes, stirring frequently to keep the mixture from sticking to the pan, until heated through. Spoon the corn into the zucchini canoes, place one carrot seat at each end of the canoe and place an oar by each seat. Serves 8.

TIP: If you would like to add the zucchini insides to the creamed corn, simply chop the insides and sauté in 4 tablespoons of butter for 3 to 4 minutes before adding the cooked corn. Proceed with the rest of the recipe, adding 1/2 cup of cream instead of 1/3 cup.

More fun Thanksgiving recipes!