With Thanksgiving right around the corner, I thought I would dedicate this post to some favorite family Thanksgiving recipes.
Thanksgiving in my family is a big celebration. Each year we congregate at my Aunt Rene’s house for delicious food and fun family time. Certain Aunts are known for the great dishes, so I am happily sharing their recipes with you. They may not be healthy, but they’re all pretty simple to prepare! Serve with turkey prepared however you like it and I am sure it would be a delicious meal. :)
Becky’s Famous Cheesy Potatoes
- Frozen hash browns or southern potatoes – 32 ounces
- Sour Cream - 16 ounces
- Cheddar Cheese – 1 regular size bag (Two cups). You can add more if you’d like!
- Butter – ¼ stick melted
- Cream of Chicken Soup – 1 can
- White Onion – ½ diced
- Corn Flakes – 1 or 2 cups crushed
- Salt and Pepper to taste
Preheat the oven to 350°. Combine all ingredients in a bowl. I find it easiest to mix half at a time. Place the cold potato mix in a 13x9 casserole dish. Five minutes before removing the dish from the oven, sprinkle with the crushed Corn Flakes. Bake southern potatoes at 350° for one hour, hash browns for a little less.
Rene’s Gravy
- Turkey drippings
- Cornstarch
- Cold water
Pour the turkey drippings from the pan into a clear glass. Be careful not to pour them when they’re too hot or the glass will crack. Allow the drippings to sit for a few minutes to allow the fat to rise to the top. Skim the fat off of the top using whatever method you prefer – spoon it off, use a baster to suck it off, it’s up to you. Dissolve two or three tablespoons cornstarch in one cup of cold water. Combine the drippings and some of the cornstarch liquid over medium heat in a saucepan. Stir the mixture constantly while it simmers. If it’s still very thin after about 10 minutes, add more cornstarch mixture until it thickens to your liking. That’s it!
Laura’s Yummy Dressing
- Vinegar Vinegar 1/3 cup
- Water ½ cup
- Sugar – ¾ cup
- Dry Mustard – 1 tsp
- Chopped Onion – 1 tsp
- Olive Oil ½ up
- Poppy Seeds – 1.5 tsp
- Dash of salt
Boil the water, cider, and sugar together until the sugar disolves. Slowly add in all of the other ingredients. It's very simple.
Do not refrigerate the dressing or it will harden. You’ll have to mix each time before using because the vinegar and oil separates very quickly. I have a cylinder dressing mixer that works well for this sort of thing. This sweet dressing is usually served with Romaine Lettuce topped with Swiss cheese, cashews, and then covered in green apples. Yum!
Subscribe