So I’m having a hard time believing we are 10 days into November. Nuts, I say. Just nuts. But it’s here, and I have to start planning for about 30 for Thanksgiving. This year we’re shaking things up. We’re adding some new side dishes to the Havens’ standards. We’ll do a turkey, a roast, cheesy green beans, mashed potatoes, sweet potatoes, homemade rolls and tons of different pies. But we’re adding four cheese macaroni, chocolate pie and a different green bean recipe. My favorite dish is one I play around with the most, cranberry relish. My mom makes the best one I’ve ever had. But I have a simple one that I like a lot. So I’m sharing it here. I’d love for you to share some of your favorite recipes. They don’t have to be for Thanksgiving. πŸ™‚

Cranberry relish:

In a medium size pot, cover a bag of fresh cranberries with water, a cup and a half of sugar, teaspoon of cinnamon Β and the peel from one orange. Bring it to boil and then let it reduce down. It’s done with the cranberries are really soft and it’s the consistency of a jam. It’s good stuff. You can serve it warm or cold.

Happy Thanksgiving!

5 Responses to “Foodie Favorites”
  1. Tracee says:

    Every year my family threatens me that if I don’t make corn pudding, Thanksgiving will not commence, lol! It is their all time favorite. Your menu sounds delicious, I love homemade cranberry relish:)

  2. Patsy L Roberts says:

    Sounds yummy. I make deviled eggs every year because my father requests them. We also have this corn dish my aunt makes. She takes some fresh frozen corn that she put up during the summer. I don’t know exactly what she did to it before she froze it but it’s almost like she creamed some of it. It is sooooo good. Thanksgiving wouldn’t be the same without it. Oh and my father deep fries the turkey which I know a lot of people don’t really care for but he infuses this Cajun seasoning that makes it so delicious. It is tender and juicy too.

  3. Ocotilla says:

    My maternal grandmother found a recipe for butternut squash casserole. She would serve it on Thanksgiving. To honor her memory, I proudly serve it on Thanksgiving. The recipe was included in Marine Corps wives cookbook. I can still hear my late grandmother’s chuckle knowing that she’s probably a little awed at how far the recipe has gone.

    My Maternal Grandmother’s Butternut Squash Casserole

    2 cups cooked mashed squash*
    1/3 cup melted butter
    3 eggs beaten **
    1/2 cup milk
    1 cup sugar or Splenda
    1/2 tsp ground ginger
    1/2 tsp coconut flavoring or 2 Tbsp flaked coconut

    all ingredients, blending well. Spoon into a lightly greased 1 1/2
    quart casserole. Bake @350 degrees for about 1 hour or until; firm in
    the center. Serves 6-8.

    *Cut the squash in half and bake it.
    Scoop out the seeds and surrounding membrane with a spoon. No peeling is
    necessary. Place the halves, cut side down, in a shallow baking pan.
    Add about 1/4 inch of water to the pan, cover with aluminum foil, and
    bake in a preheated oven at 350Β° for about 45 minutes to one hour or
    until the pulp is tender.
    Remove from the oven and scoop out the pulp
    **Use 2 large eggs or 3 small ones.

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