Recipes For Thanksgiving

Hello friends.  Have you done your food shopping for next Thursday yet?  I realize that there will be smaller groups at all of our tables this year, but I assume that a lot of folks (in the U.S.) will still be cooking some sort of Thanksgiving meal.  Here are some recipes that we like to have at our Thanksgiving table, and I bet you have some very similar ones at your house.   

   

Above is our family's favorite broccoli casserole.  I used to use a different recipe for many years; then I discovered this one, and we all like it much better.  It's from Paula Deen's cookbook, The Lady & Sons Savannah Country Cookbook.  I double this recipe to use in a 9" x 13" casserole dish, and it will feed around 12 people.    

*I need to add here that instead of the frozen chopped broccoli that her recipe calls for, I use frozen broccoli florets.  This really is a delicious casserole; it's great for special occasions when you need to feed a crowd, but it's a tad fattening for just regular dinners.  ;)      

   
      Next up is our favorite deviled egg recipe.  My mom found this in a community newsletter and shared the recipe with me.       

   
   This is my great-aunt Mattie's chocolate pie, and it's truly a favorite at my parent's house.     Chocolate Pie  

• 1 c. sugar
• 1/3 c. plain, all-purpose flour
• 3 T. cocoa
• 2 c. milk (my mom substitutes half 'n half for milk)
• 3 eggs, separated
• 1/2 stick (4 Tablespoons) margarine or butter
• 1 pie crust (homemade or commercial crust)   

Mix first three ingredients well.  Add milk and margarine and heat over medium heat on stovetop.  Slowly add egg yolks when mixture is hot, but not boiling.  You can temper the egg yolks first with warm milk mixture, if you prefer.  Cook over medium heat until thick.  Pour chocolate custard filling into baked pie shell and refrigerate.  **If you wish to make meringue topping, beat your three egg whites until thick and stiff peaks have formed.  Add 1/4 c., plus 2 T. sugar and beat well.  Spread over chocolate filling in crust and brown meringue in 350° oven for about ten minutes.  We just use fresh whipped cream instead of meringue, but either one makes for a delicious pie.   

   The dish on the right in this picture is corn pudding.  I just tried this recipe for the first time a few years ago, and it quickly became a family favorite.  

   It looks like it contains cheese in the picture, but it doesn't; it just browns really beautifully.  I got this from a Southern Living annual cookbook; I've always loved Southern Living recipes, but frankly I prefer the older recipes to the current ones.  This corn pudding recipe is from 2001.   

   

Here's the recipe --

I used frozen corn kernels for this, since we don't really have good fresh corn here in November.  I used part white corn and part yellow, and it worked out fine.  Let me know if you give this a try; I think you'll really like it!      These recipes are also listed on my "Recipes" page.  Thanks so much for your visit today, and have a good weekend!