The Recipe for Thanksgiving

BXP45536Often I am reminded of how blessed I am.  God has provided for me so much since my first day of becoming a part of this world.  I have parents that love me.  My wife and boys are more than I could ever have imagined I would have.  Our extended family is awesome as well.  We have a roof over our heads and food to eat everyday and so much more.  We all have given our lives to God by receiving His Son, Jesus.  Now that’s a recipe for Thanksgiving.  Thank You, Lord.

Here is the project.  Can you help me?  Will you or your spouse (Ladies, I may need your help significantly on this one) add a favorite Thanksgiving recipe in the comments below?  I’ll start, here goes.  By the way, HAPPY THANKSGIVING next week to you and yours!

One of my favorite Thanksgiving recipes:

NEVER FAIL DRESSING   Mrs. Ruth Rooks

Cornbread:

2 c. self-rising flour, 1 1/2 c. buttermilk, 1c. self-rising cornmeal, 1 egg (beaten), 3 T. shortening (melted)

Combine flour, cornmeal and melted shortening.  Add buttermilk and egg.  Mix well.  Bake in a large pan at 400 degrees until browned and firm.

Dressing:

1 recipe cornbread, 4 eggs, 1/2 c. onion, 1/2 c. celery, 1/4 tsp. black pepper, 1 1/2 tsp. sage or poultry seasoning, Approx. 4 – 5 c. chicken or turkey broth

Crumble cornbread and add onion, celery, pepper, sage and eggs.  Add enough broth to make real thin.  Bake at 350 degrees for about 1 hour or until brown.

Advertisements

9 Responses

  1. Sweet Potato Soufflé

    Ingredients

    4 pounds sweet potatoes, pared and sliced
    1 1/2 cups sugar
    2 eggs
    1/2 cup raisins
    Grated rind and juice of 1 lemon
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 cup evaporated milk
    1/2 cup chopped pecans
    1/2 cup butter or margarine, melted
    1/2 cup shredded coconut
    Miniature marshmallows

    Preparation

    Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the remaining ingredients (except marshmallows) and mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown.

  2. One of my family’s favorites at Thanksgiving…..
    Grandmother Cain’s Mac & Cheese

    1 cup dry macaroni
    3 eggs
    1 1/2 cup milk
    1 lb. sharp cheddar cheese, grated
    salt and pepper to taste

    Cook macaroni according to directions and drain. Beat eggs, salt and papper to taste. Add milk and mix. Cover bottom of dish with a portion of the macaroni noodles then cover with cheese. Repeat with a second layer. Pour egg mixture over all. Bake until firm at 350 degrees for approximately 30 minutes.

    Enjoy…..Happy Thanksgiving to all! 🙂

  3. Key Lime Pie
    “Steve’s Favorite”

    One 9″ graham cracker pie shell
    One 14oz. can sweetened condensed milk
    3-egg yolks (whites not used)
    1/2 cup- Key Lime Juice

    Combine Milk, egg yolks and lime juice.
    Blend until smooth
    Pour filling into pie shell and bake 350 degrees for 15 minutes.
    Allow to stand 10 minutes before refridgerating. Just before serving, top with whipped cream.

    It is a really easy to make pie and everyone so far has loved it.

    Hope you like it!
    Tonya Judkins

  4. let’s go get the MIshu!!!! all i care.

  5. Coconut Pie
    1 cup sugar 1 1/3 cup coconut
    3 eggs 1 tsp. vanilla
    1/4 cup buttermilk 1/2 stick melted butter
    (or margarine)
    Mix well. Pour into uncooked pie shell. Bake 10 minutes at 375, lover oven to 300 and bake 40 minutes longer.

  6. Pecan Pie
    1/2 cup sugar 1 tsp. vanilla
    1 cup pecans 1 Tbsp. butter
    3 eggs 1.2 cup Karo syrup

    Mix all ingredients together and pour into pie shell. Bake at 350 for 45 minutes or until pie is done.

  7. Pineapple Casserole
    3 cans chunk pineapple, drained (save some juice)
    1/2 cup sugar
    5 Tbsp. flour
    1 1/2- 2 cups shredded Cheddar cheese
    1 1/2 -2 pkg. Ritz crackers
    1/2 – 3/4 stick butter, melted

    Pour pineapple into a bowl. Mix flour and sugar together, then add to the pineapple. Pour all into a baking dish.Top with Cheddar cheese. Crush crackers and sprinkle over cheese. Melt butter and drizzle over crackers. Bake 30 minutes at 350.

  8. Since I am now somewhere between Vegetarian-Vegan, this is the most healthy. We really like it.

    Green Bean Almandine

    3 cups fresh green beans
    1 teaspoon sea salt
    1 teaspoon crushed basil
    enough water to cover beans (I cook most of water out)
    2 teaspoons olive oil
    1/4 teaspoon garlic powder
    1 Tablespoon fresh lemon juice

    Cook the above ingredients on low heat with the lid on until beans are tender. Don’t over cook. They are to be on the crunchy side. The last 5 minutes of cooking, add 3 tablespoons of slivered almonds.

  9. Thanks Mom, but I expect more than a recipe out of you!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: