I found the reference to it @doschicos. It was post #87 here: http://talk.collegeconfidential.com/discussion/comment/21756953/#Comment_21756953
@zoosermom Would you mind sharing your recipe?
@patsmom that sounds great. For my cornbread dressing I sometimes put in stale bagels – the chew of the crust is great addition to the cornbread. Same idea, different breads!
Can anyone please link the corn casserole recipe.
Yes please! Corn casserole and black eyed peas recipes, please!
Ha ha! This brings to mind that Frasier where Daphne is cooking real cranberries on the stove to make cranberry sauce and Martin finds out that is the dish she intends to serve at TG dinner and he said no, real cranberry sauce comes from a can, you know and “jiggles”!
Deviled eggs
Deviled eggs are super trendy again.
The main reason I make cranberry sauce from scratch is so I can watch and listen to the berries popping.
I used to manage a food pantry. You wouldn’t believe the number of cans of cranberry jelly and pumpkin we got every year after the holidays. Apparently @Consolation isn’t alone!
Pats,om, I thought all,cornbread stuffing started with Pepperidge farm.
Demands for turkey place cards made out of mini pumpkins, pipe cleaners, construction paper, glitter, googly eyes…it has now become the pre dinner crafting activity for those not interested in watching sports and loads of fun for the millennial cousins to chat and catch up…
Just started making cranberry sauce rather than the can. It’s SO easy (actually fun)–and now I actually like cranberry sauce.
I keep trying to do something other than the green bean casserole but everyone likes it and it’s too easy too.
Also would love the corn recipe!
Now I make Senator Russell sweet potatoes rather than the marshmallow ones. But both would be scarfed up.
I make the cornbread dressing too with biscuits and cornbread. Lots of onion and celery!.
Best thing is I can make everything ahead of time. The dressing is better with turkey stock from the actual turkey but using turkey (or even chicken stock) to make it ahead of time works really well and sure saves a lot of time and makes visiting more fun not being stuck in the kitchen. And the flavors set up more.
@missypie , my mother has always made that jello with the cream cheese and pineapple. I can’t stand to even look at it, having once been forced to eat it, gagging and then losing my entire dinner on the kitchen floor. So much for being polite to Grandma?
As for the cranberries, at our house there are two different things. Cranberries are cooked fresh, frequently with some interesting twist , and “can-berries” which are sliced as they slide out of the can so the rings still show. Those under 12 are allowed to use the edge of their fork to carve them into shapes before eating.
A few years ago, one of my S’s friends was joining us for Thanksgiving, so in advance I inquired what foods were a “must” for him. Most we already did, but he requested deviled eggs. It was around the time the “egg-thingy” was a popular discussion on CC, so I ordered one to help boil the eggs. When it arrived, it was too tall to fit in my apartment’s built-in under the counter microwave. So it sat in a box until I moved a year ago. I was so excited when it fit in our new place’s microwave!
My S’s bd is in November near Thanksgiving and at the extended family Thanksgiving Dinner we always celebrated his birthday with an ice cream cake. The first year he was away at college (too far and $ to come home) my MIL didn’t get an ice cream cake. I don’t care for pumpkin pie and I really missed that ice cream cake!
Black eyed peas:
Basically you rinse and drain fresh black eyed peas. In my family, we sauteed onions and threw them and ham or bacon into a pot, seasoned it all with celery salt, onion powder, and a little bit of garlic, then boiled all of it until the peas were soft, around 1 hour to 1.5 hours. My mom would then serve them over rice and top with “chow chow,” which is a close relative of pickle relish, but without the sweetness. You can buy mild or hot chow chow. Look up “Hoppin’ John” recipes to find one that sounds to your taste.
Corn bread made with Jiffy mix!
7 layer salad. Love that stuff.
I make dressing with homemade biscuits and home made cornbread. That is the way all my relatives did it,
I really like the sweet potatoes with pecans on top.
http://talk.collegeconfidential.com/parent-cafe/1292842-corn-bread.html
corn casserole /corn bread thread from years ago
We make a jello salad every year and S would be very upset if we didn’t. The original recipe (from my MIL) called for apricot jello, but we can never find that so we use peach flavor. The first year we made it we had to call MIL and ask “what is a #2 can of pineapple chunks”? (we use a 16oz can).