Thanksgiving

not cooking. Prob going to vegas.

I should have a one week old...so I'll probably be eating Subway

would like to have some of my Rice Dressing, though

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First kid?

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yep

I think I'll have a nice celebratory dinner the night he's born and Mom is resting.

there's a great place just a few blocks away...get a nice bottle of wine...steak....I just won't tell Mom

I usually do what my parents did.

Green Bean casserole
Corn Pudding
sweet potatoes
Cranberry in the can

I am tired of it all.

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think I'll have a nice celebratory dinner the night he's born and Mom is resting

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We did that again, many, many, many centuries later, when the last one moved out..

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some of my Rice Dressing

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so let us make it in your honor. give up the recipe.

Sweet Potatoes

Servings: 12

Notes: The sweet potatoe mixture and topping can be refrigerated separately for up to one day. Bring to room temperature before proceeding.

5 pounds sweet potatoes (about 10)
1 stick unsalted butter, cut into pieces
2/3 cup granulated sugar
1/2 cup light brown sugar
1/2 cup honey
2 teaspoons vanilla extract
1 3/4 teaspoons salt
3/4 teaspoon freshly ground nutmeg
3 large eggs, slightly beaten
2 1/2 cups milk , hot

TOPPING:
1 cup flour
1 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1 stick unsalted butter, chilled and cut into 1/2" cubes
1 cup pecans, coarsely chopped

1. MAKE SWEET POTATOES: Preheat oven to 350. Spread sweet potatoes on baking sheet and bake for 1 1/2 hours till tender. Let cool 10 min. then peel.

2. In large bowl, beat sweet potatoes at low speed. Beat in butter, sugars, honey, vanilla, salt and nutmeg and beat till blended. Add the eggs and beat on med. speed for 2 min.. Reduce speed to low and slowly add hot milk. Pour sweet potatoe mixture in buttered, 13x9 baking dish.



3. MAKE TOPPING: In a bowl rub together flour, brown sugar, cinnamon, nutmeg and salt. Cut in butter till texture of coarse meal. Stir in pecans.

4. Sprinkle topping over potatoe mixture and bake at 375 for 1 hour. Till topping is golden brown and crispy.

Southern Cornbread Dressing

serves 12

SOUTHERN STYLE CORNBREAD
2 cups yellow cornmeal (stone-ground)
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2/3 cup water, boiling
1 1/2 cups buttermilk
2 large egg, beaten
1 tablespoon unsalted butter, melted

Dressings
cornbread, cut into 1" cubes
2 cups dried french bread, cut into 1" cubes
4 tablespoons unsalted butter
2 medium onions, chopped fine
2 ribs celery, chopped fine
2 cups chicken stock
2 large eggs, beaten
1/4 cup fresh flat-leaf parsley, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

1. Preheat oven to 450. Oil 9x13 inch baking dish and put in oven.

2. In a bowl, combine 1 1/3 cup cornmeal with sugar, baking powder, soda, and salt. Put remaining 2/3 cup cornmeal in heat proof bowl and add boiling water and stir well. Stir in buttermilk and eggs, then add dry ingredients and mix till blended. Pour batter into hot baking dish and bake 20 min. till lightly brown. Turn onto rack till cool. The cornbread will need to dry out for at least 2 hours before using in dressing.

3. DRESSING;

4. Spread out breads on baking sheet and let dry 2 to 8 hours.

5. Preheat oven to 400. Bake bread for 12 min. and transfer to bowl.

6. Melt butter in large skillet, add onions and celery and cook till soft (about 10 min). Add to bowl along with stock, eggs, and spices.

7. Butter 9x13 inch baking dish and spread dressing in it. Cover with foil and bake for 25 min.. Uncover and bake 20 min. till golden brown.


I use a hen to make my stock and throw the meat in the dressing also...If you like it a little more soupy...more stock.

George Dickel and Ginger Ale in a tall glass..