December 18 –From My Kitchen To Yours

December 18

“If God had intended us to follow recipes, He wouldn’t have given us grandmothers.” -Linda Henley

”I come from a family where gravy is considered a beverage.” -Erma Bombeck

“Food should be fun.” -Thomas Keller

 

When I was growing up, I spent a lot of time in the kitchen. I come from a long line of women that can cook, on all sides of my family. Certain smells remind me of certain people, certain homes, and certain times of the year. One of the things I love about food is that no matter where you are at in life, even when certain people are no longer physically with you, you can sit with a plate full of memories and it is like being transported back in time. The women in my family view cooking as a way to show their love. It is how they give back to the ones they love, to their community, to their friends, and to their church. It is their way to say, “we care. You are not alone. Another helpin’ can fix all your problems.” ❤ And let me tell you, I don’t think I ever encountered a problem that a little time in a kitchen with one of these ladies didn’t fix. Two of these women are gone now. I urge you to savor every minute with the ones you love. Take pictures. Spend a little extra time in the kitchen. ❤ So from my kitchen to yours, I share these special recipes with you.

Turkey

My Granny’s Turkey and Dressing

*Note from my Granny: This is the recipe that my mother sent to me in 1968 to fix my first Thanksgiving dinner. As you can see, she took no chance that I might not do it right, as this is step by step.

Clean turkey WELL and remove giblets. Boil separately until well done. Save broth and add 1 or 2 chicken bouillon cubes to use for juice in dressing and for giblet gravy. Also 1 cube of butter. Cook turkey according to directions on turkey, only after rubbing cavity with 1 tablespoon salt. Place in roast pan and cover lightly with a foil tent.

Dressing:

  • 4 cups breadcrumbs
  • 4 cups cornbread crumbs
  • 1 1/2 to 2 cups chopped onion
  • 1 to 1 1/2 cups celery
  • 2 tsp. poultry seasoning
  • 1 1/2 tsp. salt and pepper
  • 3 beaten eggs
  • giblet stock

Dry enough bread to make about 4 cups of crumbs and enough cornbread for 4 cups. Combine with onion; saute with celery, poultry seasoning, salt, pepper, and beaten eggs. Add enough giblet stock to moisten well (thick soup). Spread in lightly greased 9×13 pan. Bake at 350 degrees for 40 minutes or until browned.

my-mamawMy MaMaw’s Chicken Spaghetti

  •  8 oz. cooked chicken
  • 3 cups cooked spaghetti
  • 3 oz. Velveeta Cheese
  • 4 oz. chopped green chilies
  • 1 can cream of mushroom soup
  • 1/2 cup cooked chopped onion
  • 1/2 cup cooked chopped bell pepper

Mix cheese with soup and chilies, heat and stir often. Add remaining ingredients. Pour into a sprayed 13×9 dish. Cover with foil and cook until thoroughly heated. About 10-15 minutes at 450 degrees.

 

Debra KirklandMy StepMom’s Farmer’s Pie

  • 1 to 2 lbs. hamburger meat
  • 1 or 2 onions, chopped
  • 1 can cream of mushroom soup
  • 1 pkg. Lipton Onion Soup Mix
  • 1 can stewed tomatoes (drained)
  • 1 can Ranch Style Beans (drained)
  • 1 can corn (drained)
  • 1 Tbsp. Chili powder
  • Garlic salt to taste
  • 1 pkg. cornbread mix

Brown hamburger and onion together. Add all other ingredients. Pour into a baking dish. Mix up one package of cornbread mix and pour over the top. Bake until cornbread is golden brown, then cover and bake approximately 10 minutes more. (This is to make sure the cornbread is cooked thoroughly.) Bake at 400 degrees.

From my kitchen to yours…Merry Christmas!!!

Christmas Wine

“For unto us a child is born, unto us, a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counsellor, The mighty God, The everlasting Father, The Prince of Peace.” -Isaiah 9:6

 

 

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