Special Food and Special Hands
I meant to get this post up last week, but, well…..
This year I give thanks for the consumers who purchase what we grow and raise, the farmers and ranchers who provide the bountiful choices we so enjoy and particularly the hands that prepare the food.
In preparing for Thanksgiving this year I was thinking of the wonderful and delicious dishes that I have been so blessed to be able to try over the years. Some of the recipes have been handed down, some are new.
My favorite dessert comes from my great-grandmother, passed to my grandmother and now my mother. Shoefly Pie, a blend of molasses, flour and sugar, best when less flour is used, making it chewy and very enjoyable with a hot cup of coffee…especially for breakfast . My first memories of this delicious pie goes back to when I learned to play canasta in great grandmother’s home.
When it comes to favorite vegetable dishes it’s a toss-up between another of my great grandmothers recipes for broccoli with cheese, sour cream and cream of mushroom soup, which I now prepare. This dish is what started my love for broccoli…thank you grandma. The other is a dish, discovered and prepared by my mother-in-law, sweet potato casserole, which is never around for left over’s. I was first enticed by this dish when I spent my first Thanksgiving with my wife, away from home… definitely a good omen for the future.
As for fruit, my mother prepares a fresh fruit salad with a brandy dressing…she has yet to share how to make it…but I won’t complain. I can’t remember when I first enjoyed this tantalizing combination…perhaps it is because of the brandy.
As you sit down at the table this year, whose dish are you most looking forward to and what is it?
Feel free to share recipes and stories…as long as it doesn’t place your life in jeopardy.
Pre heat oven to 350. Fill the bottom of a 9 x 14 dish with broccoli. Season the broccoli (I use a mix of lemon pepper, mustard, garlic and oregano). In a separate bowl, mix 2 cans of condensed cream of mushroom soup, 1 1/2 cups of sour cream, 1/2 – 3/4 cup milk and 1/2 cup small curd cottage cheese. Mix until smooth. Pour evenly over the broccoli. Cover with grated cheese, 3 – 4 cups. Bake for 12 – 15 minutes for crisp broccoli, 20 – 25 minutes for soft broccoli.