flygirl

Byrd, that sounds fabulous! That's on the menu for the week regardless. I still have to get a vote on the TG recipes you posted before asking you to go to the trouble of typing them up. Thanks again!

Starrs, where is Bamakelly's recipe? I did a quick search on her name and corn and it didn't come up here... thanks!

starrs

Here it is. So easy to make and it's a hit wherever I've taken it.
(I miss bamakelly )

Author: bamakelly
Date: 11/18/2004, 09:13 am
Sorry -- that was 30 minutes in above thread. I am queen of typos.

Here's another good recipe for Thanksgiving. My relatives BEG ME to make this and it is always completely gone when I serve it for dinner parties also. It is slightly sweet so it really is delicious.

Corn Casserole

1 can regular corn, drained
1 can creamed corn
1 stick butter
1 box Jiffy corn mix
8 oz sour cream
1 beaten egg

Melt butter. Add corns. Add muffin mix and egg and sour cream, stirring between each.

Mix well. Pour into 2 or 3 quart casserole dish. Bake at 375* for 45 minutes.

gyppielou

I don't know about Corn Casserole, but here is the classic Bourbon Corn Pudding. Best with fresh off the cob kernels, and bourbon is NOT optional!

BOURBON CORN PUDDING

3 large eggs
1 1/8 cups evaporated milk
3 cups canned cream-style corn
3 cups corn kernels
3 Tbs. butter, melted
3 Tbs. brown sugar
3 Tbs. cornstarch mixed with 3 Tbs. water
3/4 tsp. ground nutmeg
4 1/2 Tbs. bourbon (optional)
3/8 tsp. salt
3/8 tsp. ground white pepper

Preheat oven to 350 degrees. Butter a 2-quart baking dish.

Beat eggs and evaporated milk together in large bowl. Stir in all remaining ingredients and pour mixture into baking dish. Bake 45 minutes or until slightly browned and a knife inserted in center comes out clean. Serve hot. Serves 8-10.

Leburta

Starrs:

The recipe looks easy. What size canned corn should I use?

Leburta

iceeu2

Burta, this isn't starrs, but I use the 15 1/4 oz. sizes of corn! And, yes, this is easy and very very good.

Leburta

Starrs and Iceeu2:

Is the corn casserole like a corn bread when done?

monicapileggi

Here's my corn casserole:

Corn Casserole
Serves 8 to 10

2 eggs, beaten
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1/4 cup butter, melted
1 (15.25 ounce) can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (8.5 ounce) package dry corn muffin mix

Preheat oven to 350 degrees. Grease a 2 quart casserole dish.

In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.

Bake in a preheated 350 degrees oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Note: I sometimes prepare with 2 cans of cream style corn with 1 can of whole kernel corn (drained) for a thicker texture.

Monica

flygirl

oh my, these look good.

I have Johnnie Walker Black Label, guess it will be fancy corn pudding.

gyppielou

Really flygirl? Really!!!! Was it mine?

(Sally Field's Oscar Acceptance speech joke..... you like me you really like me!)

I haven't made in in a few years, as my inlaws and family are traditionalists and always wanted their stuffings and food preparations.

It is one of those recipes, when I first tasted it, I thought, this would be a nice yearly tradition.

I WILL make it this year and celebrate you and your family!

gyppielou

I'd like to thank the academy and iamq for the inspiration. I would not be hear if not for the children of the corn, I mean the mentioning of the corn.

Oh husk!

fosterag

I am a country girl from Texas. On Thanksgiving, besides the usual, we always have the 3 musts. Sweet rice, cracker dressing stuffed in turkey, and saurkraut thickend on stove. I always try one new recipe for a side dish. Christmas is different, seafood all the way. Gumbo, shrimp, oysters, crab and red fish or snapper. Love the holidays!!!! Enjoy your seafood at Thanksgiving and I will think of you at Christmas.

gyppielou

cracker dressing stuffing? my lithuanian mother in law used to make a milk cracker stuffing - but the crackers have been discontinued.

fosterag

We use saltine crackers with scalding milk over them and chopped gizzards and livers. You have to stuff the turkey with it for the turkey flavor or else it is bland. If you remember how she made hers I would like to know. I also had one gm that put raisins in it and the other did not. I also have to do regular cornbread dressing for some family members, but the cracker is the best.

gyppielou

fosterag, it was made with Royal Milk Crackers that were soaked and crushed under running water, added finely diced onion, a stick of melted butter and an egg. They would stuff the bird, put it in a casserole, and fry some of the batter up early in the day - 3 very different textures. It is odd, but it was delicious. Sadly they no longer make Royal Milk Crackers, and any substitute is too sweet - just off.

This year, Bourbon Corn Pudding will have to be the substitute!

fosterag

Also put egg and butter but not onions.

flygirl

Byrd

If you are still reading, it would be great to have the below recipes! Thank you!

Roast Turkey - Giblet Gravy
Cornbread and Sausage Dressing
Cranberry Salad - Rockville Pears
Pumpkin Squares - Lane Cake

iceeu2

Hey flygirl....should we stop by on our way home and pick up the leftovers from you???? Sounds like you are going to have some great food, especially if Byrd come thru with all these recipes!!

Byrd

flygirl,

Oh my goodness! I'm so sorry that I just found this!

We have been out of town for two short trips-to see our granddaughter in a play, and a quick jaunt to New Orleans.

I hope these are not too late for you.

All these recipes are from Charleston Entertains, A Cookbook of Low Country Traditions.

Roast Turkey

1 10-to-12 pound fresh turkey
1/2-plus- teaspoon salt
1/2-plus- teaspoon pepper
1/2-plus- teaspoon paprika
3/4 cup (1-1/2 sticks butter

Wash turkey. Sprinkle with salt, pepper and paprika, pat with 1/4 cup butter. After turkey has beeh stuffed, place bird in roasting pan, breast side down. Roast turkey in 325 degree oven according to the following timetable:

10 to 12 pounds- 4-4-1/2 hours - serves 10 to 12
14 to 16 pounds - 4-1/2 to 5/1/2 hours - serves 14 to 16
18 to 20 pounds - 5-1/2 to 6-1/2 hours - serves 18 to 20

Melt remaining butter. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika to butter.

Baste turkey with butter mixture every 45 minutes until last hour.

During the last hour take top off of roasting pan and brown for 20 minutes. Baste and turn the bird over; baste the breast side and brown for the last 40 minutes of baking time, basting every 20 minutes.

Giblet Gravy
Yield: 1-1/2 pints

Giblets from 10-to-12 pound turkey
2 stalks celery, chopped
1 medium onion, chopped
1 small bell pepper, chopped
1/2 cup flour
Salt and pepper to taste

Simmer giblets in 2 quarts water with celery, onion, bell pepper and seasoning for approximately 2 hours, adding additional water if necessary.

Mis flour with 1/2 cup water until flour has dissolved; pour through a strainer. Add to giblet mixture.

This may be repeated if thicker gravy is desired. Add pan drippings from roasted turker for a heartier flavor.

Corn Bread and Sausage Dressing
Yields 5 cups

1 pound bulk sausage
1/2 cup chopped parsley
5 medium onions, chopped
3 cups chopped celery
1/2 cup (one stick) butter
6 eggs, beaten
1 cup half-and-half
1/4 cup chicken stock
1 teaspoon poultry seasoning
5 cups cornbread crumbs

Cook sausage and drain well. Saute parsley, onions and celery in butter until tender.

Combine sausage and parsley mixture with the remaining ingredients and stuff inside both cavities of a 10-to 20-pound turkey.

Any leftovers may be baked in grased dish at 325 degrees. Baking time depends on the amount; do not over cook.

Cranberry Salad
Yield: 1- to 12 servings

2 3-oz. packages orange-flavored gelatin
1-1/2 cups boiling water
2 teaspoons grated orange rind
1 16-oz. can cranberry sauce
1 8-1/2 oz can crushed pineapple, drained
1/2 cup diced celery
1 cup whole cranberries

Dissolve gelatin in boiling water; add orange rind and cranberry sauce. Stir until all dissolves.

Chill until thickened; stir in pineapple, celery and cranberries. Pour into a l-1/2 quart mold and chill until firm.

Pumpkin Squares
Yields 12 to 15 squares

1-3/4 cups graham cracker crumbs
1-1/3 cups sugar, divided
1/2 cup (one stick) butter, melted
2 eggs beaten
8 oz. cream cheese, softened
1 16-oz. can puumpkin
3 eggs, separated
1/2 cup milk
1/2 cup brown sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1-1/2 envelopes unflavored gelatin
1 cup whipping cream, whipped

Combine crumbs, 1/2 cup sugar and butter. Press into 9 x 13 inch pan. Blend 2 beaten eggs, 3/4 cup of sugar and cream cheese. Pour over crust and bake at 350 degrees for 20 minutes.

Mix pumpkin and 3 egg yolks with milk, brown sugar, salt and spices; cook in top of double boiler, stirring until thick.

Soften gelatin in cold water and stir into hot mixture. Remove from heat.

Beat egg whites with remaining 1/4 cup of sugar; fold into pumpkin mixture. Pour on top of cheese mixture. Chill until set; cut into squares and top with whipped cream.

Lane Cake
Yields 12 to 16 servings

4 white cake layers
Bourbon Nut Filling
Boiled Frosting
1/2 to 3/4 cup large perfect pecan halves

Place one layer of cake on serving platter. Divide bourbon nut filling into fourths. Spread 1/4 of filling on top of layer. Repeat process three times. Ice sides with boiled frosting. Decorate with pecan halves.

White cake layers

1 cup (2 sticks) butter
2 cups sugar
3 cups sifted cake flour
1 tablespoon baking powder
3/4 cup milk
1 teaspoon vanilla
8 egg whites, beaten until stiff peaks form

Cream butter and sugar together until light and fluffy. Combine flour and baking powder and add to creamed mixture alternately with milk.

Stir in vanilla. Gently fold in beaten egg whites. Pour batter into four greased and floured 9-inch round pans.

Bake at 350 degrees for 15 to 18 minutes or until a cake tester comes out clean when inserted in middle

Cool in pans 10 minutes. Remove from pans to wire rack. Cool completely. Layers tend to be fragile, so handle carefully.

Bourbon Nut filling

8 egg yolks
2 cups sugar
1 cup (two sticks) butter
2 cups chopped pecans
1 cup white raisins
1//2 cup good bourbon or brandy

In a heavy sauce pan, combine egg yolks, sugar and butter. Cook over low to medium heat and add pecars, raisins and bourbon. Cool.

Boiled Frosting

1 cup sugar
3 tablespoons water
2 egg whites
Dash of salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla

Combine all ingredients except vanilla in top of double boiler. Before placing over hot water, beat one minute. Put over hot, but not boiling, water and beat with electric mixer about 7 to 10 minutes or until frosting forms stiff peaks. Do not overcook. Stir in vanilla.

Byrd

I forgot to add that the recipe for Rockville Pears involves preserving the pears in sterilized jars, and all that canning procedure.

I didn't think that would be of any help to you (but I imagine the pears are really good!)

Byrd

flygirl

Byrd, thanks, that is so nice of you!

Yes, I think making pears would be a bit ambitious this go-round.

iceeu - I have a feeling some of this food is going to end up in a cooler in the back of someone's car, for sure! I will be on the road home either Friday or Saturday and my friends are heading to Jekyll Island after TG, too.