Monday, October 14, 2013
Thanksgiving...not a time for new recipes
I do it every year. Leaf through cookbooks, shuffle through kitchen drawers, go through a box of clipped recipes, finally retrieving a handful of old, dog-eared recipes for dishes our family always expects on the table every Thanksgiving. I don’t view this disorganization as a sign of being messy or untidy. No, I’m showing respect for family history. A yellowed slip of paper with a recipe written by my mother would not be the same on a fresh, white index card. Another memory is sparked as I find recipes shared by old friends written on the letterhead stationary of a bank where I used to work. My old, well used, Cotton Country cookbook is also a good friend during the holidays.
I usually plan to eat around 1:00p.m. It ends up happening at noon. Everyone(20+ extended family members) comes early and stays late.
Mother’s cornbread dressing is the most anticipated dish. There is no recipe but I do know it must start with a “fresh, fat hen.” My husband, Stan, is usually in charge of the turkey. We like it smoked, so flavorful and tender it falls off the bone
Fresh cranberry congealed salad is enjoyed by most everyone except Josh(grandson)and Tommy(nephew) for whom we have a large dish of jellied cranberry sauce, fresh from the can!
An old crackled china gravy boat reminds us of my mother-in-law, Ma Ida, and the many times we gathered around her table.
There’s nothing more special than family gathered around our table remembering how blessed we are.
Blessed to have our Mother's hand to hold.
OUR THANKSGIVING MENU:
Cornbread dressing with giblet gravy
Fresh cranberry congealed salad
Creamed sweet corn
Fresh green beans
Macaroni and cheese
*Sweet potato casserole
*Pecan pie and caramel cake
MOTHER’S SWEET POTATO CASSEROLE
3 cups mashed sweet potatoes
1 cup sugar
1 t. vanilla
½ cup evaporated milk
½ cup melted margarine
Mix all ingredients with mixer until all lumps are gone.
Pour into casserole dish.
1 cup brown sugar
l/2 cup flour
1/3 stick margarine(melted)
2/3 cup pecans(chopped)
Mix until crumbly. Put on top of casserole.
Bake at 300 degrees for 35 minutes.
MY FAVORITE PECAN PIE
2/3 cup sugar
Dash of salt
1 cup Karo syrup(I do ½ cup light and dark)
1/3 cup butter, melted or chopped up
1 cup pecan halves
1 (9inch) pie shell
Beat eggs thoroughly with sugar and salt.
Add syrup and butter, then pecans. Pour
into unbaked pie shell and bake for 50 minutes
on 350 degree oven or until knife comes out
clean after being inserted into pie.