Yum-o!

Yet another great idea from Christine! Here are my two favorite holiday recipes:

Hilda Crockett's Corn Pudding: (Makes 6 to 8 servings)

1/3 cup sugar (I actually use about 1/4 cup and it's plenty sweet)
3 Tablespoons cornstarch
2 Eggs
1 15 oz can cream-style corn
1 12 oz can evaporated milk
Butter

Preheat oven to 350 degrees.
Lightly grease 2 quart baking dish.
Combine sugar and cornstarch in medium bowl.
Add and mix well and turn into baking dish.
Dot generously with butter.
Bake until center is almost firm - about 1 hour.

I make this first thing Thanksgiving morning and pop it back in the oven to warm up when the Turkey comes out of the oven.


Red and Green Salad with Cranberry Dressing: (Makes 8 servings)

In a food processor or blender, smoothly puree:
1/4 cup fresh cilantro
1 shallot, chopped
1/3 cup seasoned rice vinegar
1/3 cup cranberry juice cocktail
1 Tablespoon honey
1 teaspoon Dijon mustard

Add 1/4 cup dried cranberries to above dressing.

In a large, shallow bowl, mix:

10 cups baby salad leaves
2 cups shredded radicchio or red cabbage
1/3 cup thinly sliced red onion
1 red bell pepper (stemmed, seeded and thinly sliced)

Toss with dressing. Add salt if desired (I don't usually). Garnish with red onion rings and dried cranberries.

I usually serve this salad at Christmas but it's so good it occasionally appears at Thanksgiving as well.

OK, I'm on a roll. I was going to keep this last McConnell (my maiden name) family Thanksgiving recipe a secret but it's too good not to share:

James Beard's Sweet Potatoes with Bourbon and Walnuts OR
Al McConnell's Sweet Potatoes with Scotch and Walnuts:

10 - 12 sweet potatoes (about 4 1/2 pounds), baked until soft (about 60 min.)
3/4 cup plus two Tbsp. butter or margarine
1/3 to 1/2 cup bourbon (my Dad makes them with scotch, he says, "1/4 Cup - at least!")
1/2 teaspooon salt - but do it to taste, it is usually less than that
1/2 cup coarsely chopped walnuts or pecans

Cut cooked potatoes in half and scoop out pulp (about 8 cups) into large bowl of electric mixer. Beat at medium speed until smooth. In saucepan heat 3/4 cup butter, the bourbon and salt over low heat; add to potatoes and beat until blended. Turn into greased 6-cup baking dish. Dot with remaining 2 tablespoons butter and sprinkle with walnuts. Bake in preheated 350 degree oven about 20 minutes. Makes about 8 servings.

I don't like scotch but it is absolutely delicious in these potatoes as I imagine bourbon would be as well. We'll be feasting on Turkey with giblet and roast veggie gravy (might have to dig that recipe out too - it's from Martha Stewart and is so good), chestnut, sausage and sage stuffing, cranberry sauce, Hilda's Corn Pudding, Scotch Sweet Potatoes, and green beans. The green bean recipe I found has bacon and shallots in it. Christine's recipe sounds awesome so I may make a last minute switcheroo....either way bacon is involved so it's going to be good! And now I feel very full just listing it all!

I hope everybody has a fantastic Thanksgiving!