I LOVE Thanksgiving food - most of all turkey and the other things we always have every year. Once Erik’s mom and sisters and I were discussing when to have a yearly Ethiopian meal (Ethiopian food, if you’ve never had it, is really spicy and delicious.) They suggested Thanksgiving, but I had to veto that because I love Thanksgiving food so much (so we decided to have “Ethiopian Easter” instead.)
One of my favorite dishes at Thanksgiving and Christmas is sweet potato casserole. I like it with pecans, and Pam likes it with baby marshmallows, so usually I make half of it with each. Here’s the recipe (which I got from my mom, of course!!):
Sweet Potato Casserole from Rinnie Hersman
4 cups mashed sweet potato (I use canned ones)
1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
Topping (mix together):
1 cup brown sugar
1/4 cup flour
1/4 cup melted butter
1 cup pecans
OR baby marshmallows
Combine first 5 ingredients and put in a 9×13 pan. Top with brown sugar/pecan mix OR baby marshmallows (or half of each.) Bake at 375 for 35 minutes.
This next recipe is from Alisa Villarreal. She says “I have a wonderful cornbread dressing recipe handed down from my Nanny and Mom.”
CORNBREAD DRESSING from Alisa Villarreal
Make 2 pans of cornbread (cool and crumble)
Toast 4 slices of wheat bread (cool and cut into small cubes)
2 Tbsp. poultry seasoning
Mix above together in a large pan and set aside
Saute in 1/4 stick of butter:
1 cup celery (cut up small)
1 large onion (diced)
2 bunches of green onions (chopped with tops & all)
Add:
2 cans undiluted Chicken with Rice Soup
Heat all the above.
Pour heated ingredients into cornbread/toast mix and stir well. Place in 9 x 13 greased baking dish. Can make a day ahead to save time. When ready to bake, pour 1 can of chicken broth over entire mixture. Cover with foil. Bake at 325 for 60 min, remove foil and bake for another 30 minutes.
