Back in 1983 (giving away my age here, huh?) I was a young mom away from my extended family for Thanksgiving for the first time (i.e. - mom or mom-in-law had always made the Thanksgiving dinner while I only brought a pie LOL!) and one of my co-workers took pity on me and shared some of her grandmother's Thanksgiving recipes with me. Another co-worker added the Blueberry recipe and these became an every year tradition in my family!
My daughter is grown and married with kids of her own now, but these REMAIN absolutely necessary for our Thanksgivings! You will immediately note that these are SOUTHERN recipes (lots of sugar and fat!) so you may want to modify them a bit (I modify sugar; NOT fat LOL) but if they happen to be to your family's taste enjoy!
Cornbread Dressing
<o:p> </o:p>
5 cups cornbread
5 cups biscuits
1 cup onions
1 cup celery
4 tablespoons butter (1/2 stick)
4 eggs
1 teaspoon sage
¾ teaspoon black pepper
¾ teaspoons salt
1-1/2 teaspoons poultry seasoning
Chicken or Turkey Broth (add until mixture reaches desired consistency).
Let soak. Bake 30-45 minutes at 400 degrees.
Recipe from Betty Goza (her Granny's recipe) 1983 <o:p></o:p>
………………………………………………………………�?B> <o:p></o:p>
Favorite Blueberry Salad<o:p></o:p>
<o:p></o:p>
2 �?3 oz packages of Jello (calls for Blueberry but I can never find it so I use 1 Black Cherry and 1 Raspberry)
2 �?Cups boiling water<o:p></o:p>
1 �?15 oz can blueberries<o:p></o:p>
1 �?8-1/2 oz can crushed pineapple<o:p></o:p>
<o:p> </o:p>
Dissolve Jello in boiling water. Drain Fruit - combine juices of berries and pineapple adding water if necessary to make one cup. Add cup of juices to Jello mixture. Stir in drained fruit and pour into 2 quart casserole dish. Refrigerate until firm.<o:p></o:p>
<o:p> </o:p>
Topping<o:p></o:p>
<o:p></o:p>
1 �?8 oz cream cheese (softened)<o:p></o:p>
½ Cup sugar<o:p></o:p>
1 �?8 oz sour cream<o:p></o:p>
½ Teaspoon vanilla<o:p></o:p>
½ Cup chopped pecans (you guessed it �?I use more!)<o:p></o:p>
<o:p> </o:p>
Combine all ingredients except pecans (I whip it with my mixer so it is really smooth).<o:p></o:p>
Spread over gelatin and top with nuts. Refrigerate. Enjoy!! <o:p></o:p>
......................................................................... ...........................................<o:p></o:p>
<o:p> </o:p>
Sweet Potato Souffle<o:p></o:p>
<o:p></o:p>
3 to 4 cups sweet pototoes, boiled, drained and mashed.<o:p></o:p>
2 eggs<o:p></o:p>
1 cup sugar (I use less - about ½ cup)<o:p></o:p>
1/3 cup butter<o:p></o:p>
1-1/2 teaspoons vanilla<o:p></o:p>
½ cup milk<o:p></o:p>
<o:p></o:p>
<o:p> </o:p>
Mix above ingredients (I whip them well with my mixer)<o:p></o:p>
<o:p> </o:p>
Topping:<o:p></o:p>
1 cup pecans chopped<o:p></o:p>
1 cup brown sugar <o:p></o:p>
1/3 cup flour <o:p></o:p>
1/3 stick butter (softened, not melted)<o:p></o:p>
<o:p> </o:p>
Crumble the above ingredients together and spread over the top of the potatoes.<o:p></o:p>
<o:p> </o:p>
Bake about 30 minutes at 350.<o:p></o:p>
<o:p> </o:p>
Recipe from Betty Goza (her Granny's recipe) 1983 <o:p></o:p>
Free Forum Hosting
Important Announcement
First 
