TASTE OF THYME: THANKSGIVING TABLE TRADITIONS

 

Thanksgiving is just around the corner and every year it brings back such fond memories. From childhood I can vividly remember the smell, the sounds, & the heat coming off of my grandmother’s stove when she would fry chicken on Sunday afternoons. The table would be overflowing with macaroni and cheese, fried cornbread flapjacks, sliced tomatoes, mashed potatoes, buttered corn, and fresh halfrunners. 
Her army green retro fridge & matching oven with the top ledge full of knick knacks & four or five sets of salt and pepper shakers are crystal clear in my mind today, nearly 20 years after her passing.  It is amazing how certain memories stay in our minds forever and others are so quickly forgotten.   
I hope you enjoy these tried and true recipes from my family Thanksgiving traditions—perhaps it will provide that nostalgic moment that takes you back to your own childhood. Keep traditions and make tasty memories in your kitchen this holiday season.  Have a safe and Happy Thanksgiving. God Bless!
Aunt Jeanette's Kentucky Corn Pudding
Ingredients:
1 can cream style corn
1 ear of fresh corn cut off the cob 
3 eggs
¼ cup of granulated sugar
1 Tbsp. cornstarch
¼ tsp salt
2 Tbsp. melted butter
¾ cup milk
Directions:
Preheat oven to 350 F. Combine cornstarch and sugar together; set aside. Beat the eggs together and then add the cornstarch, sugar mixture to the eggs. Add salt, butter, and milk. Stir completely. Stir corn into mixture. Baked in a casserole dish for 45-50 minutes.
Sister Robbin's Chopped Broccoli Salad
Ingredients:
½ cup peanuts
½ red onion finely diced 
1 cup raisins 
2 stalks of broccoli cut into florets and bite size pieces 
12 slices bacon cooked crisp and roughly chopped 
Dressing:
1 cup Hellman’s mayonnaise 
⅓ cup sugar 
2 ½ Tbsp. red wine vinegar 
Salt and pepper to taste 
A splash of lemon juice 
Directions:
Combine broccoli, peanuts, raisins, and red onion into a medium size bowl. In a separate small bowl add all of the dressing ingredients and whisk until thoroughly blended. Add the prepared dressing to the salad ingredients and mix in the crisp bacon and garnish with crisp bacon and a handful of minced parsley. Season to taste with salt and pepper. Keep refrigerated until ready to serve. May be made a day or two in advance. 
Uncle Joey’s Butternut Bisque
2 lbs butternut squash cut up
1 large onion
6 slices diced up bacon
2 Tbsp. garlic crushed
3 large honey crisp apples(if available)
salt/pepper to taste
3 Tbsp. coconut oil
1 Tbsp. chopped fresh sage
½ cup white wine (Use Sherry wine if you want a true bisque)
¼ cup honey
6 cups chicken stock
Put squash, apple, onion, bacon , garlic, tossed in coconut oil in a dutch oven or oven proof stock pot- roast on 400 degrees for about 40 min or until bacon is somewhat crisp- take out of the oven add the wine to the roasting pan scraping bottom of pan (deglaze)- add chicken broth and fresh sage and honey-add salt and pepper to taste-mash some of the squash and apples; don’t mash all of it unless you prefer a bisque consistency (in this case use an immersion blender) – I prefer to serve it with a few chunks of whole apple and butternut squash. Fry up lots more bacon, crumble and serve with a few sage sprigs in the middle with a bit of fresh grated smoked Gouda cheese-its souper good!!! 
Preheat oven to 350 F. Combine cornstarch and sugar together; set aside. Beat the eggs together and then add the cornstarch, sugar mixture to the eggs. Add salt, butter, and milk. Stir completely. Stir corn into mixture. Baked in a casserole dish for 45-50 minutes.
Mae Mae Davis’ Pumpkin Bread
2∕3 cup butter
2 2∕3 cup sugar 
4 eggs 
2 cups canned pumpkin 
2∕3 cups water 
3 ½ cup of flour 
½ tsp. baking powder 
2 tsp. baking soda 
1 ½ tsp. salt 
2 tsp. nutmeg 
2 tsp. cinnamon 
½ tsp. cloves 
2∕3 cup chopped nuts (optional) 
Cream the butter and sugar together then add the eggs and pumpkin mixture and mix until well blended. Add dry ingredients together in separate bowl and then add to the pumpkin mixture in thirds until everything is well combined. Spray two loaf pans and then pour in the batter and fill about ¾ full. Bake at 350 degrees for 1 hour. Let cool for 20 minutes and slice and serve. 



Posted on 2014-11-05 by Allison Davis
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