Gobble Gobble–I Need Help!

Sox’s mom, I posted on the Night Shift , page 3, for whipped sweet potatoes.

Soxmom I have an family recipe which is a little unique but always a hit. Its pumpkin soup. I even had one person who put her nose in the air and said “I hate pumpkin”. When she left she asked me to give her the recipe. It’s really delicious. I would be happy to share it if you would like to see it?

SM – Have a look at this site: http://www.cookingdude.com

This was created by my cousin, and I can guarantee from personal experience that this guy knows what he is talking about! YUM!

The poultry section gives 3 different options for turkey (the BBQ Rotisserie Turkey is fantastic!)

You can serve these anytime. They are cheese-y potatoes. 🙂

Potatoes Au Gratin

1 10 1/2 oz. can condensed cheddar cheese soup

1/2 cup milk

4 cups thinly sliced potatoes

1 small onion, thinly sliced

1 tablespoon butter

Blend soup and milk. In a buttered 1 1/2 quart casserole dish arrange alternate layers of potatoes, onions and sauce. Dot top with butter. Cover and bake in 350*F oven for 1 1/4 hour. Uncover. Bake an extra 15 minutes or until potatoes are done. 4 to 6 servings.

My mom is sending the full-blown recipe for southern cornbread dressing. It is the centerpiece to our thanksgiving dinner. It’s the Reason we gather, from a food standpoint. Since there’s chicken in it, it can stand alone, but it’s meant to be served alongside a roasted turkey or whole chicken. I’m getting the recipe–my grandmother’s–from mom because she’s the only person who has it written down. We all just fly by the seat of our pants when we make it. I promise you a happy, happy, super-stuffed group of guests if you serve this.

Our usual T-Day menu is as follows…it almost never varies…

Roast Turkey

Roast Chicken (for non-Turkey Fans…and we do have them)

Cornbread Dressing with Chicken

Mashed Potatoes with Butter

Broiled Sweet Potatoes (whole, broiled in butter, served cut in half)

Sweet potato casserole with marshmallows

English peas and julienne carrots

Peach/strawberry/banana fruit salad (another recipe I’ll share–it’s fast, different and gobbled up)

Broccoli is a newcomer, say the last 10 years

Pumpkin, pecan, and mince pies…Apple cake, pecan pralines (if the weather is dry)

Relish dish with green and black olives, sweet and sour gherkins, cold asparagus, cherry peppers, cherry tomatoes

Grace

Go for it!!!!

I’ll add dressing and fruit salad recipes tomorrow. They’re honestly wonderful.

I am adding this thread to my list! My MIL always cooks but I try to bring something over but I usually pick up a dessert. I can try to make something yummy this year! I can use these recipes for Christmas too!

Renee, you have to post your sweet potato recipe here too so they are all together. 🙂 I have to try that one

I posted this a while back:

Even if you’ve tried Cornbread Dressing in the past and couldn’t stand it (I am one of those people!), this is a delicious, moist recipe that was brought to a Thanksgiving dinner of ours over 30 years ago. It has been a ‘must have’ ever since.

Cornbread Dressing

1 Jiffy cornbread mix, prepared then crumbled with fork

4 stalks celery, chopped

1 onion, chopped

1 stick butter

¾ loaf of bread, dried and torn into pieces

2 cans cream of chicken soup

1 ½ soup cans chicken broth (or a little more to make it all mushy)

1 lb. sausage (Jimmy Dean regular works best)

1 ½ tsp. sage (or more if you really like sage)

Salt

Pepper

In a Dutch oven, sauté celery and onion in margarine until softened. Remove from heat. Add the rest of the ingredients. DO NOT COOK THE SAUSAGE!!! I usually put on a pair of gloves and mix in the sausage with my hands.

Bake, uncovered, at 350 degrees for 1 hour

I’ve been known to make this as ‘comfort food’ when it’s cold outside and eat it as a meal as itself!

Yes FH, I can’t wait to try that one!

Here’s a Holiday Favorite, Cranberry Sauce! I always embellish this basic recipe.

1 cup of water, a half pound of cranberries (I use a very full cup), 1 1/2 cups of sugar, 1 tsp grated orange rind. Boil the water and sugar till the sugar dissolves, add cranberries and simmer about five minutes. Stir in orange rind. Let cool a little then refrigerate. I always add 2 Tablespoons of orange rind and also 1/4 to 1/2 cup of chopped walnuts. This recipe yields about 2 cups.

KK–my mother always adds chunks of oranges to her cranberry sauce–yum!