Hello Everyone, The holiday season is approaching.  This is a very special time of the year, a time for families to be together and do things together; a time to pull out old and new special recipes.  A good meal is always more than the food itself.  It’s family, it’s friends, it’s the gift of sharing and giving.  Traditionally, in our family, this is the time that the mothers and daughters combine their efforts in the kitchen to make a family meal that everyone can sit down to together.  Is it women’s work?  No not at all.  We just don’t ever tell the men how much fun we’re really having in there!!!  We’ve cooked with joy, with sadness, with memories and with dreams; there’s tears, there’s hugs, there’s laughter, there’s warmth of spirit and love…and there’s always room for one more at the table.  

We are now preparing for Thanksgiving dinner and I’d like to share our meal plan with you.  I know what the “planned” menu is…and sometimes things change but here’s what’s going to be cooking in our kitchen very soon – maybe you’ll try some – maybe you’ll pass them on – and maybe you’ll put your own little stamp of goodness on them.  I hope you do!!

Love

Mary

Pecan Cheesecake Pie

1 (15oz) package refrigerated piecrust

1 (8oz) package cream cheese

4 large eggs, divided

3/4 cup of sugar, divided

2 teaspoons vanilla, divided

1/4 teaspoon salt

1 cup chopped pecans

1 cup light corn syrup

Gently roll or press 2 piecrusts together.  Fit into a 9 inch pie plate; fold edges under and crimp.

Beat cream, after it has softened with 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt at med. speed until smooth.  Pour into piecrust.  Sprinkle with pecans.

Mix together corn syrup, the rest of the eggs, remaining sugar and 1 tsp of vanilla.  Pour over the pecans.

Bake at 350 for approx 50-55 minutes or until done

Candied Yams

4-6 large yams, peeled & cut into 1/4 inch size pieces

1c brown sugar

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp Vanilla

2 tbsp Butter

Place cut up yams in 1 lg. pot, cover with mixture of sugar, salt & cinnamon, cover and cook on the stove on medium heat, checking frequently to avoid burning.  Add 1/2 t vanilla & 2T butter as liquid forms, stir turning yams in the pot. Cook 30-40 minutes or until yams are soft.

Corn Bread /Oyster/Mushroom Dressing

Corn bread:  Use yellow cornbread mix and bake according to package.  NO JIFFY!

2-"8x"8 pan of corn bread x1 lg. mixing bowl

4c chopped celery

1c chopped onion

1lrg.can cream of mushroom soup

1c butter or margarine

1c broth from boiled giblets

2c croutons or toasted bread

5 tsp poultry seasoning

1Tsp salt

1 tsp pepper

4 beaten eggs

Chopped cooked giblets

1 1/2 c chopped drained raw oysters

Crumble Corn bread in large mixing bowl, add ingredients one at a time...mixing well.  Place in well oiled baking pans baking in 400 degree oven 30-40 min

Corn Pudding

2 cans chopped cooked or canned whole kernel corn

2 cans creamy style corn

4 eggs slightly beaten

2Tbsp sugar

3Tbsp Melted butter or Margarine or oil

2 cans evaporated Milk

2 tsp salt

1/2 tsp pepper

1/2c green bell pepper

1/2 minced onions

1c grated mild cheddar cheese

Mix all ingredients; pour into a well oiled 3qt casserole. 

Bake in oven 325 degrees, for 1hr 1/2 or until firm.

Mom's Mean Collard Greens

4-6 Bunches of Collards

4 Ham Hocks or Smoked Turkey parts

2Tsp Crushed or minced garlic

3Tsp Soul food or Cajun seasoning

1 tsp sugar

Salt to taste

Strip the collards from stems.  Wash thoroughly at least 4 times

Cook ham hocks in a large pot covered with water, just enough to cover the hocks.  Add garlic and soul food seasoning.  Cook until tender.

After hocks are tender, remove from pot, now add in collards.  Pack them into the pot they will eventually cook down.  Let them cook until tender.  Add sugar and return hocks into pot add salt to taste and cook all ingredients for 30-40 minutes. The hocks should fall off the bone when done.

Brown Bag ....Turkey....

10-20 lbs ....Turkey....

1 lg. Brown Shopping Bag

1c soy sauce

Chopped crushed garlic, at least 2 cloves

1 1/2 Tbsp Cajun Seasoning

1cup oil (veg. corn) or as needed to coat brown bag

Mix together, Soy sauce, garlic and Cajun seasoning.

Place turkey in roasting pan and marinade the entire turkey including the cavity let it marinade at least 8 hrs. Remove from refrigerator every 2 hrs for basting.  Leave refrigerated until time to cook.

When the marinade cycle is complete or when you are ready to cook, drain the turkey and place in the well oiled cooking brown bag, seal the bag and cook in 375 degree oven, 3-4 hrs. or as directed on turkey package (per lbs.)

Caution!!!   When opening the bag it is suggested to cut a slit in the top first to allow steam to escape.