Thanksgiving recipe swap
With Thanksgiving just one week away, I, like many, have food on the brain: What to make, what to buy, what to serve up to dazzle the guests.
Okay, the "dazzle" part is a bunch of hooey. At least for me. I'm not really looking to dazzle any of the family joining us on Turkey Day; I'm simply hoping to satisfy everyone's cravings for dishes tried and true. Which means I'll be serving up the basics, the goodies I've served up every Thanksgiving for countless years.
Which got me to thinking: Every family has certain foods that are tradition to their clan, often served up only on Thanksgiving. Today I want to discuss those here...including the swapping of the recipes for those so inclined.
So tell me: What dishes have a standing spot on your Thanksgiving table? Which are the family favorites? Which are your favorites? And which are on the table simply because they've always been there, always will be, regardless of the number of friends and family who actually eat them (I'm thinking specifically of cranberries...which I really do like and prefer whole over jellied).
I'll get the ball rolling by offering up a dish that has become tradition in my immediate family, a dish I first made 25 or so years ago and have served every Thanksgiving since, at least when I've been the one hosting the holiday meal. Megan now makes it for her Thankgsiving meals, which warms my heart to see one of my off-the-wall offerings on its way to becoming a recipe of Gramma's passed down through the generations.
The recipe likely once had an official name, but in my family it's known as Mom's Cheesy Corn Casserole. It's been posted in my Grandma's Recipe Box for quite some time, but I'd like to share it again here, for our just initiated (possibly to become annual) Grandma's Briefs Thanksgiving Recipe Swap:
Cheesy Corn Casserole
1 10-ounce package frozen corn, thawed and drained
8 ounces sharp cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
6 slices white bread, cut into 1/2-inch cubes
4 eggs
2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 tablespoons butter or margarine
Preheat oven to 300 degrees (yes, 300). Butter a shallow 2-quart baking dish. Sprinkle half the corn in the bottom, then sprinkle with half the cheddar cheese, then half the Monterey jack cheese. Cover with half the bread cubes. Repeat all layers. Beat together eggs, milk, salt and pepper and pour over all layers, pressing down the bread to be sure it's all moistened. Dot with butter. Bake uncovered for 90 minutes, or until puffed and dark golden on top.
Makes 8 servings.
(For big gatherings, you can double this recipe, using a 9X13 dish. Photo above is a doubled recipe.)
There you have it: My one and only out-of-the-ordinary, traditional-in-our-house Thanksgiving dish. The rest of the Thanksgiving spread is pretty much what you'd expect...including cranberries, that may or may not get eaten but without which it just wouldn't be Thanksgiving.
Now it's your turn! Let the recipe swapping begin!
Today's question:
What dish is a family tradition on your Thanksgiving table? (Sharing of recipes encouraged and appreciated! If you have the recipe posted on your blog, feel free to include the link. And yes, pie and dessert recipes are welcome!)
Thursday, November 17, 2011
Reader Comments (10)
Wow! I like that recipe...looks super easy, fast, and delicious...right up my alley...thanks for sharing!!
Traditional on our table for Thanksgiving. Christmas is a different story with a family soup that accompanies the meal. Passed down from my Nonnie & supposedly Italian though I've never met another Italian who's ever heard of it. Pretty sure my Nonnie 'invented' it! Took years to try to get a 'real' recipe from her vs. 'pinch of this and that'...
Recipe & method would take pages to type. Plus, my now departed Uncle Joe contracted out with a machine shop for 'special presses' so the noodles would be easier to make. Only 3 'special presses' still in existence. I have one of them & it's staying with me until I depart!!
Can't wait to come back and read recipes from others...I'm looking forward to it!! (please no 'special presses' required! LOL)
Your corn recipe sounds yummy! I'm going to have to try it but in return I'm sharing mine below! Thanksgiving for us always includes my corn soufle, Aunt Sandy's special sweet potatoes and pecan pies. This year I'm planning to teach Amara how to make the pies and I can hardly wait!
Corn Soufle
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Gobble, gobble! Happy Turkey Day!
Your corn recipe sounds wonderful! I would love to make any kind of corn dish at Thanksgiving but my son-in-law of 8 years does not like corn...can you believe it!
We always had Thanksgiving at my parents house and they did most of the cooking and my dad made the best stuffing. So since they've moved to Las Vegas I decided to try a different stuffing/dressing recipe every year.
We sometimes, but not always, have Grandma's macaroni and cheese with holiday dinners: http://www.localdish.net/recipes/grandmas_macaroni_and_cheese In the past, I've stirred in some parboiled broccoli into the noodles and cheese, and all the kids loved that.
I was just looking at a recipe similar to yours yesterday. Now I think I'll try yours. My post today is My Secret Weapon for a Happy Thanksgiving. It includes a recipe from Emeril Lagasse for Bourbon Mashed Sweet Potatoes. You should definitely try them. http://gramsmadeit.blogspot.com/2011/11/my-secret-weapon-for-happy-thanksgiving.html
I love your corn casserole, glad we'll have it again on Thanksgiving.
Jerry's Aunt Blanche was a caterer for years and her pumpkin pie was the best; it's the only one I've made for years now as it was Jerry's favorite dessert. Here's the recipe, enjoy.
Blanche's Pumpkin Pie (makes three)
1 large can (29 oz.) can Libby's pumpkin 2 cups sugar
5 eggs, beaten 1 1/2 teaspoons salt
3 teaspoons cinnamon, 3 teaspoons nutmeg, 2 teaspoons ginger
2 tablespoons flour 4 cups milk
Mix pumpkin w/sugar, salt, spices, flour. Add eggs, one at a time, mixing well after each. Mix in milk, slowly and well. Bake at 400 degrees for 15 minutes, then at 350 degrees 'til set, about 45 mins. to an hour.
I usually buy formed pie shells, prick well before pouring in filling. Or, use your own pie crust recipe.
It wasn't until I moved to the States that I joined in the celebrations of Thanksgiving. What a great experience for me to sit around the table with Norman's family and say what we were thankful for in the past year.
Since returning to New Zealand, nearly 5 years ago, we have not celebrated it, simply because the day past without my realising. This year we are having friends over for dinner next Saturday night & this time we will celebrate Thanksgiving.
As we don't eat meat it certainly won't be the traditional Thanksgiving meal but nevertheless it will be made with love for my loving supportive husband, for my beautiful granddaughter and for our dear friends who we cherish so much,.
I wish everyone a very happy Thanksgiving.
Your cheesy corn casserole looks delicious, Lisa! I enjoyed reading everyone's recipes. This was a nice idea.
Since my husband is Italian he likes to have a pasta dish as a "first course' Everyone's favorite is my homemade Manicotti. We only eat one or two otherwise there would be no room for the turkey!
http://millefiorifavoriti.blogspot.com/2009/01/manicotti.html
Yams and Apples have been a staple at our Thanksgiving table. I've never had any like the kind my mom and now my sister make. Everybody makes them with marshmallows. We boil the yams until they are tender. slice them into a buttered glass baking dish, add apple slices and cover all with a buttery/sugary syrup and bake for 30 minutes. It is so yummy!!!!
Fresh Cranberry Salad
1 pkg. cranberries
2 C. chopped apples
2 C. sugar
1 pkg. mini marshmallow (10 oz.)
1 pt. whipped cream
You can add ½ C. nuts (one son doesn't like nuts)
Grind cranberries and chopped apples into small pieces. Add sugar and let set overnight. Add marshmallows, whipped cream and nuts.
I really like this recipe. It’s light and fresh. It's good for days. I snack on it until it's gone. It makes a lot, though. I don’t add a whole bag of marshmallows. Just throw in what looks good to you.
Thanks for the recipe, Lisa. It looks wonderful. I love corn. Thanks for sharing the idea too!