From Any Idiot Can Cook with Simple Southern Recipes: Quick & Easy Recipes from the Best Cooks by Nick & Louann Powers and Ernestine Fryer (1976) AUNT ROSSIE’S THANKSGIVING SALAD 1 box cherry jello, dissolved in 1 pint boiling water with dash salt, chilled until jello begins to thicken¾ C seeded raisins, chopped¾ C cooked
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THANKSGIVING CRANBERRY SALAD 1 orange, peeled, peel reserved, pulp sectioned and chopped1 quart cranberries2 packages lemon jell-o2 C hot water2 C sugar½ C chopped nuts Grind cranberries and orange peel in food chopper. Dissolve jell-o in hot water, add sugar, and stir until jell-o and sugar is dissolved. Chill jell-o mixture until thickened. Add ground
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It’s not too late to add another salad to the menu! THANKSGIVING SALAD Serves 6-8 4 firm red apples, diced½ C pomegranate seeds½ C seedless raisinsMayonnaise or salad dressing Combine apples, pomegranate seeds, and raisins, and mix. Add mayonnaise or salad dressing to taste.
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“May be prepared the day before.” —Celia Marks and the Editors of Southern Living Magazine, Southern Living Party Cookbook (1972) THANKSGIVING RUM PIE Yield: 8 servings 1 envelope unflavored gelatin5 Tbsp cold water3 C hot milk1/8 tsp salt8 Tbsp sugar, plus an additional 1 Tbsp3 eggs, separated5 Tbsp rum, plus an additional 1 tsp¾ tsp
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On the off chance you still need another dessert, I combed through the Big Food Manual and have discovered a couple of good ones. “Holiday Koláčky” THANKSGIVING TARTS 1 lb (4 sticks) butter, softened, plus an additional 2 oz (4 Tbsp), softened½ C flour, plus an additional 4 C, maybe more1 C cream or ½
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Piled HIGH with meringue! From the Blue Bonnet Café in Marble Falls, Texas. BLUE BONNET CAFÉ’S PIES COCONUT MERINGUE PIE 1 C sugar¼ C corn starch¼ tsp salt3 C milk4 eggs, separated3 Tbsp butter1 ½ tsp vanilla3 ½ oz can flaked coconut, a little reserved for toppingBaked 9 inch pie shell (I use Pillsbury) Combine
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From ten years ago! Pardon the formatting–ten years ago was still blogger. It’s funny the connections we humans make when we live a Big Life filled with family & friends & books & The World-Wide-Web, isn’t it? I noted a few things that happened this week in history and here’s what Daughter C had to
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Scanned from A Compilation of the Messages and Papers of the Presidents Volume V (Bureau of National Literature, 1913, 1897).
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The Farm. November 19, 2023. Happy Thanksgiving Week! This week we’ll rummage through 12 years’ worth of Thanksgiving related posts and see what we can come up with from bygone days. I am semi-inclined to write something new, so stay tuned for that as well. And as a reminded, the latest reiteration of Jesse Jackson’s
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An old friend of ours came out to The Farm for a couple of days late this week. We put her up in the Apartment–which she enjoyed. She and Mr. Big Food spent most of their time on campus (when we weren’t sitting around the kitchen table drinking bourbon). But we invited a few other
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Not my best work but it will due. Dried zinnias gone to seed. Sweet gum branch. Cotton left at the edge of the field. If nothing else, it lightens up the space in front of the fireplace.
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Two of my favorite fillings are prune, and cheese. But they’re all really good. Originally published on January 2, 2016 and well worth a rerun! From West, Texas MRS. NEMECEK’S KOLACHES AND FILLINGSMakes about 3 ½ dozen DOUGH 2 envelopes active dry yeast ¼ C lukewarm water1 Tbsp sugar, plus ½ C2 C milk1 stick butter
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Another random find from Mr. Big Food’s Bog Food Manual and Survivalist Flourishing Guide. This one from “Tributes,” Cooking with Czech Recipes Cookbook, Texas Czech Genealogical Society (2021). I take it this was written by someone just remembering what she’d been told by her grandparents. Very folksy. As we come to the close of our
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From BEVERAGES, Southern Kitchens Cooking School Recipes (n.d.) “These recipes especially suited for holidays and other special occasions.” The Big Food Manual & Survivalist Flourishing Guide have four of “these” recipes. Stayed tuned! APPLE GOBLET Yield: 8 servings 2 Tbsp Fruit Fresh½ C water8 large apples, washed Dissolve Fruit Fresh in water. For each goblet,
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Originally published March 31, 2020. Thought it was appropriate for Veterans’ Day. A friend of Mr. Big Food’s Dad drove through Georgetown, Texas the other day and shared these photos with friends. Mr. Big Food’s Dad passed them along, and I thought you might enjoy them as well. He says: It was both, eerie and
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This one is a bit more involved, as it includes the molded jello salad and some prep on the rice dish. But still, for a good hearty meal not all that difficult. OVEN MEAL OF LEG OF LAMB, PEAS, RICE, FRUIT RING, AND BAKED CUSTARD Serves 6-7 Preheat oven to 325˚. Prepare each dish. Bake
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OVEN MEAL OF CHICKEN CASSEROLE, SPINACH LOAF, AND BROWN BETTY Serves 4 Preheat oven to 350˚. Prepare all dishes and bake 40-50 minutes. CHICKEN BROCCOLI CASSEROLE 10 ½ oz can cream of chicken soup½ C mayonnaise½ tsp lemon juice¼ tsp curry powder10 oz box frozen broccoli, thawed2 C cooked sliced chicken1 C bread cubes, toasted¼
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This was the first of the oven meal recipes I posted this week. Oven meal of ham, potatoes, corn and date raptures. (I passed on the rapture.) It was outstanding. Our kind of food, and my kind of cooking–prep everything in the afternoon, refrigerate … preheat oven, take dishes out of fridge, pop them in,
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We had this once! Check out the date. Feb. 15, 2007! I am not going to lie and tell you I remember this meal. But it certainly looks like the sort I’d have enjoyed. OVEN MEAL OF PORK CHOPS, SWEET POTATO, LIMAS AND CORN, AND CREAM PUFFS Serves 6 Preheat oven to 350˚. Prepare all
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Today is forecast to be the last of our warm sunny days. Looks as if beginning tomorrow evening we’ll turn the corner with overcast, possibly rainy skies. Such is life. We could use the rain but as of now, there isn’t much in the outlook. Off to bake some bread and do some prep cooking.
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