Family Recipes for Thanksgiving

Gran's Cornbread Stuffing

1/2 pound cubed bread stuffing (from bakery or homemade)
1 8X8 pan of cornbread (from mix- day old)
1 stick butter
3 eggs
4 stalks celery diced
1 small onion diced
1 tsp sage
1tsp thyme
2 tsp nature's seasoning or Mrs. Dash
1/4 cup fresh parsley
2 cups chicken broth (or enough to cover)
salt and pepper to taste

Break up corn bread and cubed bread into greased casserole dish

saute celery and onion in 2 tbsp of butter until soft, then melt the rest of butter in pan with veggies
Toss bread with veggies and butter mixture
Add herbs and spices, beaten eggs, and mash to even top then cover with broth, just to the top
Bake at 350 for 1 hour
*** You can make ahead of time and cook 45 minutes then reheat for 15 minutes just before serving***

Jan's Cranberry Relish

1 bag of fresh cranberries

2 oranges with peel on, sliced

1 large can of crushed pineapple

1 cup of sugar

Blend in the food processor.  Make this ahead at least 3 days for the flavors to come out.  You can also add fresh ginger.  Add less or more sugar if needed.

Brittany's Garlic and Rosemary Sweet Potatoes

3-4 medium sweet potatoes diced
3 tbsp olive oil
2 sprigs of rosemary leaves, chopped
6 garlic whole cloves peeled
3 tbsp butter
Salt and Pepper

Toss the vegetables, spices, and oil.  Dot butter on top.  Roast at 375 in a large casserole dish for about 15 minutes and stir. Cook an additional 15 minutes or until soft and caramelized.


Corn pudding

3 eggs

1 cup of milk

3 teaspoons of flour

salt and pepper

1 can of corn drained

1 can of cream corn

2 to 3 teaspoons of sugar

2 teaspoons of melted butter

Mix all ingredients and pour into a buttered casserole dish.  Bake at 325 degrees for one hour or until a knife inserted into the middle comes out clean.

Aunt Slick's Apricot Cake
1 package of lemon cake mix
1 small package of lemon gelatin desert
4 eggs
1/2 cup of vegetable oil
1 cup of apricot nectar
Mix all ingredients and pour into a greased bundt pan.  Bake at 350 degrees for about 35-45 minutes or until a toothpick inserted into the middle comes out clean.  Remove from pan and drizzle glaze on.
Glaze:
1 1/2 cup of powdered sugar
2 teaspoons of apricot nectar
2 teaspoons of lemon juice
Combine and pour over cake.

Feeding College Kids

What better way to spend an evening than providing a family style meal for college kids before they go back to school? They crave a home cooked meal, they love to eat, and they are easy to please.   My son, Forrest invited his friends and their families to a little get-together before heading back off to college.  A perfect chance to pack in some quality time with old friends and their families, and of course, to eat some good food! I hope you enjoy these recipes.

Ricotta Sausage Quiche

1 carton of ricotta cheese (8 ounces)

1 package of sausage, browned

1 8 ounce package of mozzarella cheese

1/2 package frozen spinach, cooked squeezed to remove water

3 eggs, slightly beaten

1 cup of parmesan cheese

salt and pepper to taste

9 inch pie crust

Mix all ingredients and pour into pie crust.  Top with a light sprinkling of more parmesan.  Bake at 350 degrees for about 1 hour. 

Cajun Black Beans

2 andoulli sausage diced fine

1 medium onion diced

2 cans black beans

1 can Rotel tomatoes with chilies

2 cuped cooked rice

3 cloves of garlic

1 tbsp apple cider vinegar 

Saute onion garlic and sausage in olive oil.  Add beans and tomatoes.  Simmer for 45 minutes.  Add rice.  Cook for 15 minutes.

Cheesy Potatoes

2 16 oz. bags of cubed frozen hash brown potatoes (or equivalent of potatoes)

1/2 onion sauteed in butter

1 can cream of chicken soup

1 can cream of celery soup

16oz sour cream

salt and pepper 

16 oz chedder cheese

Combine all ingredients and bake at 350 degrees for 1 hour

Serve with a big salad and a baked ham and enjoy!

Sincerely, 

Jan