>The following recipe is from my good friend, Karen:
Grandmother Adams’ Corn Bread Dressing for 10 to 15 People
4 boiled eggs
1 10″ skillet corn bread (or more, no sugar)
one loaf white sandwich bread
2-3 bunches green onions with tops
4 stalks of celery
2 teaspoons sage (or more if dried)
Cook corn bread (do not use sugar).
Dice eggs, onions, onion tops, and celery.
Break corn bread and white bread into small pieces and place in large bowl.
Pour natural broth from turket and boiling water into corn bread and bread, mix with wooden spoon and hands until corn bread and bread form a mush. (Note: I used one whole box of chicken broth and almost a whole second box.)
Add all ingredients to mixture. Salt and pepper to taste.
Pour dressing into 10x14x2 pyrex pans and cook for 20 minutes or so, at 400 degrees, until top is just brown.
The following recipes are from The Texas Holiday Cookbook:
2 cups water
2 cups sugar
4 cups (1 lb) cranberries
Combine water and sugar in a medium saucepan. Stir until sugar is dissolved. Bring liquid to a boil over medium-high heat. Let boil about 5 minutes.
Add cranberries and cook until berries pop, about 5 minutes. Skim off any foam that accumulates. Cool and refrigerate up to 1 month. Makes 10 to 12 servings.
Note: I omitted 1/2 c water for 1/2 c Grand Marnier.
Mashed Potatoes with Sour Cream and Cream Cheese
6 large (about 3 pounds) Russet potatoes
1 (3-ounce) package cream cheese, at room temperature
1/2 cup sour cream
3/4 – 1 1/4 cups warm milk or half-and-half
4 tablespoons butter
1 teaspoon salt, or to taste
1/4 teaspoon white pepper, or to taste
Preheat oven to 325-350. Peel potatoes and cut into 6 or 8 chunks. Place in large saucepan with cold water. Water should just cover potatoes when all are added. Cook over high heat until water boils, reduce heat slightly, and cook until potatoes are tender, about 15 minutes.
Drain well and return to saucepan over low heat, tossing well to cook away any remaining liquid. Using a masher or electric beater on low speed, mash potatoes, adding warm milk just until potatoes begin to take on creamy texture but before all lumps are gone.
Add cream cheese, butter, and sour cream, mashing or beating until potatoes are smooth. Stir in salt and pepper and adjust seasoning. Add more milk, if smoother, thinner potatoes are desired.
Place n 2-quart baking dish and bake until heated through and peaks turn brown, about 30 to 35 minutes. May be refrigerated 2-3 days before baking. Makes 10 servings.
Candied Sweet Potatoes
1 (29-ounce) can sweet potatoes, drained
1 cup chopped, toasted pecans
1 cup brown sugar, packed
4 tablespoons butter, melted
1 cup mini-marshmallows
Preheat oven to 325-350. Lightly grease a 13 x 9-inch baking dish. Arrange sweet potatoes in bottom of dish. Sprinkle with pecans, brown sugar, butter, and marshmallows. Bake for 20 to 30 minutes until marshmallows are golden around edges. Makes 8 to 10 servings.
Campbell’s® Green Bean Casserole
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 teaspoon soy sauce
1 can (3 1/2 ounces) French fried onions
3 cups cooked French style green beans (or two 10-ounce packages frozen, or two 1-pound cans), drained
In 1-quart casserole, stir soup and soy sauce until smooth; mix in 1/2 can onions, beans, and pepper. Bake in a 350° oven 20 minutes or until bubbling. Top with remaining onions. Bake 5 minutes more. 6 servings.