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The Homemaker

Kim's Family Holiday Recipes

Dressing
  • 1 whole chicken
  • 6 packages white corn bread mix (4 pkg. for 1/2 the recipe)
  • 1 large onion (1 medium for 1/2 the recipe)
  • 1 large bell pepper (1 medium for 1/2 the recipe)
  • 3 stalks celery
  • 12 pieces toast (8 pieces for 1/2 the recipe)
  • 1 package saltine crackers
  • salt & pepper to taste
  • poultry seasoning

Night Before:

  1. Cut all veggies
  2. Make corn bread according to package directions
  3. Toast bread
  4. Crumble dry ingredients together
  5. Boil Chicken
  6. De-bone chicken & place in a baggie in the fridge. DO NOT THROW OUT BROTH!!

Next Morning:

  1. Mix veggies with dry ingredients & chicken. Mix & gradually add broth. Do NOT cover.
  2. Cook on 350 degrees for 1-1 1/2 hours.

Giblet Gravy

  • 1 package gizzards
  • 1 medium onion
  • 3 stalks celery
  • salt & pepepr to taste
  • Flour (just enough to thicken)
  1. Cook gizards with onion, celery, salt & pepper for one hour or until tender.
  2. Mix flour and HOT water until all the lumps are out. SLOWLY add to water mixture to thicken, but not to thick.

Broccoli & Cheese Casserole

  • 1/2 sticken margarine (softened)
  • 1 medium onion (chopped)
  • 1 can cream of mushroom
  • 1 can cream on celery
  • 1 cup minute rice
  • 1 - 16oz. jar cheese whiz
  • 2 - 1LB. packages frozen chopped broccoli (thawed)
  1. Mix margarine, onions, mushroom soup & celery soup.
  2. In a large bowl, mix rice, soup mixture and thawed broccoli. Add cheese whiz & mix well.
  3. Bake at 325 degrees for 30 minutes.

Green Bean Casserole

  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1 tsp. soy sauce
  • 3 cans french style green beans
  • 1 - 3 1/2 oz. can french fried onions
  1. In a 1 1/2 quart casserole dish, blend soup, milk, soy sauce, salt & pepper. Stir in beans & 1/2 can french fried onions.
  2. Bake at 350 degrees for 25 minutes.
  3. Stir. Top with remaining onions, bake 5-10 more minutes.

Yams

  • 15-20 sweet potatoes
  • 2 cups sugar
  • 2 sticks margarine
  • mini marshmallows
  1. Peel potatoes.
  2. Cut in half. Cut the halves in half to get four pieces. Cut the pieces into strips. Put in two seperate casserole dishes.
  3. Slice each stick of margarine into 1 table spoon slices. Place one stick of slices in each dish. Pour 1 cup of sugar into each dish.
  4. Bake in 350 degrees oven for 1 1/2 - 2 hours. Stir half way.
  5. When potatoes are cooked thoroughly, add mini marshmallows and put under broiler just long enough to lightly brown. Watch closely!!! They will burn!!

Pea Salad

  • Leisure peas (Leisure is the brand. In a silver can)
  • Salad Onions
  • Mayonaise
  • salt & pepper to taste
  1. Open cans & drain peas
  2. Dice onions (including green parts)
  3. Stir everything together with just enough mayo to make creamy. Salt & pepper to taste.

Don't forget the dinner rolls!

Pecan Pie

  • 9" crust
  • 2/3 cup sugar
  • 1/3 cup margarine (melted)
  • 1 cup corn syrup
  • 1/2 tsp. salt
  • 3 eggs
  • 1 cup pecan halves
  1. Heat oven to 375 degrees. Prepare pie crust.
  2. Beat sugar, margarine, corn syrup, salt & eggs in medium bowl with wire wisk until well blended. Stir in pecans. Pour into pie crust.
  3. Bake 40-50 minutes or until center is set.

Pumpkin Pie

We follow the directions on the back of the 16oz. can Libby's pumpkin (NOT PUMPKIN PIE MIX)

tn_turkey3.jpeg

Deep Fried Cajun Turkey
 
  • 1 Turkey
  • House Seasoning (from Paula Deen, recipe follows)
  • Cajun marinade
  • Syringe & injector
  • 3-5 gallons peanut oil

House Seasoning

  • 1 cup salt
  • 1/4 cup pepper
  • 1/4 cup garlic powder
  1. Mix ingredients together & store in an air tight container for up to 6 months.

 

  1. Wash bird inside & out. Fill syringe with cajun marinade. Inject each breast and thigh, the back, wings and legs. (You will have to fill the syringe several times)
  2. Rub turkey all over with the house seasoning.
  3. Heat peanut oil in a turkey fryer to 350 degrees. Lower turkey slowly into hot oil making sure it is all the way in. Fry turkey 3 minutes per pound plus an additional 5 minutes at the end. (So for a 10 pound turkey that would be 35 minutes)
  4. Remove turkey from oil and drain on a paper towel lined platter. Allow to cool and remove paper towels. Carve & serve with favorite Thanksgiving sides.

Happy Thanksgiving & God Bless!!

In Christ,

Kim

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