A Dish a Day: Sweet Potato Casserole in Honor of Granny

Today is my Granny's 83rd birthday. She won't remember that it's her birthday, in fact, she won't know that it's Thanksgiving, either. Granny has Alzheimer's disease that has eaten away her cognition and as if that is not enough, she has recently been diagnosed with breast cancer. It's sad but thinking of all the wonderful memories I've made with her during my 27 years on earth lifts my spirits and makes me smile. This year and always I am thankful God blessed me with the most caring, pleasant, and virtuous grandmother. Granny is the epitome of selflessness, always putting others ahead of herself. I could write a book about all of the wonderful things Granny has taught me, the memories we made, the delicious food she prepared, and how she was a best friend to my special needs brother. One of my favorite memories is her repeating "Ludowici" a hundred and one times just to make my brother laugh out loud each time. I could go on and on about how special and wonderful she is but there isn't enough time in the day or space to write. To know Granny is to love her.

Granddaddy, me, Brandon, and Granny at our engagement party in 2008. A beautiful picture of Granny.

Granny was a wonderful cook and was always busy entertaining. She and my granddaddy have many friends who get together and socialize more than most couples my age. Since Granny is now unable to cook, plan a menu, set a table, etc. my sweet granddaddy has taken over. Even though Granny has long left work in the kitchen, Mama and I are still preparing lots of her best recipes. As we were preparing for the last post for "A Dish a Day", we could not think of a more appropriate way to honor Granny than by sharing her famous Sweet Potato Casserole. And do you want to know how I know my Granny loves me? I'll tell you anyway! Knowing how I don't particularly care for pecans, she would exclude the nuts from the brown sugar topping on 1/4 of the casserole. That section was just for me and I ate every bit of it. I felt loved.

Thank you, Granny, for being a Proverbs 31 woman. Happy Birthday and know that I love you now and always.

Marie

A Dish a Day: Sallie's Sweet Potato Casserole

Today is not just Thanksgiving Day. It is also the 83rd birthday of Sallie Pearl Bradham Gunn, my mother-in-law.

Over 36 years ago, when my in-laws were still "future" ones, I was served this sweet potato casserole during a visit to their home. Of course, I had eaten sweet potatoes in some shape or fashion many times before. But Sallie's dish surpassed them all. Breaking through the crunchy brown sugar and pecan crust to the sweet creamy filling beneath, I couldn't decide if it was a side dish or dessert. One thing I was sure of. I was in love and where I was meant to be!

The recipe was the first of many Sallie passed along to me. It ranks as the number one Gunn family favorite. As far as we are concerned, there is no need to make any other sweet potato casserole.
As good as this dish is, this post today is meant to honor Sallie. She has been and is, in every sense of the word, the "perfect" mother-in-law. Never interfering, never judgmental, she gave her opinion only when asked. If I ever disappointed her, she never let on. Rather, she taught me by quiet example how to be a wife, mother, and, now, a mother-in-law.

Sallie and I have shared so much more than recipes. We have worked together in the family business, taken trips, cooked, shopped, laughed, cried, cleaned, and raised children. There was NEVER, EVER a time I called upon her that she was not there for me.

Not one but two dreaded and cursed diseases are stealing Sallie from us. One, she has a fighting chance against and, from the doctor's report, she is making good progress. The other, only divine intervention can save her from. But what the thieves cannot take away is her sweet spirit, her smile, and her enduring love for her family. Were she able to express it, I am sure Sallie would say that her faith and trust is in the One who holds her tomorrow and her hand. She is neither anxious nor afraid. We, her family, cannot help but be thankful for that.

Today, wherever you are and whatever table you pull your chair up to, savor the sweetness of time shared with loved ones, the bounty of your blessings, and give thanks for all things.
Happy birthday, Sallie! I love you.



Sallie's Sweet Potato Casserole
3 cups of mashed sweet potatoes (please do not use canned sweet potatoes)
1 small can eveporated milk
2 eggs lightly beaten
1 cup sugar
1 stick melted butter
1 teaspoon vanilla extract
Mix all together and pour into casserole dish (the size I use is 8x12. You can use a 9x13 and decrease cooking time some) Sprinkle topping evenly over all. Bake at 350F for 30 to 40 minutes, depending on size of dish used, until center is set.
Topping:  1 cup light brown sugar
                 1/3 cup all-purpose flour
                 1/2 stick butter, softened
                 1 cup chopped pecans
Mix first three ingredients together with a fork or pastry blender until crumbly. Stir in nuts and sprinkle evenly over sweet potato mixture.
  
Happy cooking!
Nan

A Dish a Day: Macaroni and Cheese

I have no doubt whatsoever that macaroni and cheese is a dish that will appear on many tables Thanksgiving Day. I grew up eating mac and cheese prepared on top of the stove. Not the boxed kind...that was never allowed in the house. My mother-in-law's macaroni and cheese is baked and, since that is the way hubby likes it, it is the one I prepare today. Imagine my pleasure, when as a young bride and cook, hubby declared my macaroni and cheese as good as his mother's!

I, also, have no doubt that everyone has their own favorite mac and cheese dish. But try a different way sometime and you just might be surprised!

Macaroni and Cheese
1 & 1/2 cup elbow macaroni
at least 2 cups shredded sharp cheddar cheese (I add a little more..you can't have too much cheese!)
1/4 cup butter, sliced into pats
3 eggs
2 cups evaporated milk
Salt and pepper to taste
Paprika for top (optional)
Cook macaroni according to package directions. Meanwhile, grate cheese. Beat eggs with fork and mix with milk. Drain macaroni. Spray 8x8x2 casserole dish with cooking spray. Place 1/2 of macaroni in dish and sprinkle half of cheese over it. repeat layers once more. Pour egg and milk mixture and sprinkle with paprika if desired. Dot Top with pats of butter. Bake at 350F for 45 minutes.
Happy Cooking!
Nan

A Dish a Day: Cranberry-Dijon Pork Roast

Here I am with yet another slow-cooker recipe. A girl can't have too many this time of year when time is at a premium and the oven is in constant use. My sister passed this recipe along to me and I have made it a couple of times. It is a definite keeper. Easy and delicious, it can be ready for dinner after a day of work or shopping. It's a good dish to leave cooking while you are at church. You will return home to a wonderful aroma!

I like to buy a whole, boneless pork loin when it is on sale and cut part of it into chops, leaving the rest whole for a roast. I used a larger roast than was called for the first time I made the recipe. I thought I should, therefore, double the sauce ingredients. That was not necessary. One recipe makes plenty of sauce so you can actually use as large a roast as you need to serve your family or guests.

Cranberry-Dijon Pork Roast
1 boneless pork loin roast (2 to 3 lbs)
2 tablespoons butter
1 envelope golden onion soup mix
1 can (14oz) whole-berry cranberry sauce
2 teaspoons Dijon mustard
In a large skillet, brown roast in butter on all sides. Transfer to a 5qt slow cooker; sprinkle with soup mix. Add cranberry sauce to skillet, stirring to loosen browned bits from pan. Pour over roast.
Cover and cook on low for 4 to 5 hours or until meat is tender. Remove roast to serving platter; keep warm. Strain cooking juices and stir in mustard. Slice roast ; serve with sauce. Yield 6 servings

Happy cooking!
Nan

A Dish A Day: Something Green

I remember when I was first learning how to cook. I was in college and would call Mama to tell her what I was preparing in hopes that I would get her stamp of approval with a "mmm, that's sounds good". At first, my meals usually consisted of a meat and four or five starches (macaroni and cheese, creamed corn, mashed potatoes, rice, bread). I don't think I understood what a well-rounded meal looked like. Mama would be quick to add, "You need something green." Ever since then, I am constantly assessing my menus to make sure that I include a green of some sort.

Here is a recipe from Momwaw, Brandon's grandmother, for broccoli casserole. This casserole is quick, easy, and delicious.

Momaw's Broccoli Casserole
Ann King, Anderson, South Carolina

2 (10 oz) packages frozen, chopped broccoli
1 onion, chopped
1/2 stick butter/margarine
1 can cream of mushroom soup
1 cup shredded sharp cheddar cheese (I used a little more. My motto is "The cheesier the better!")
1/2 sleeve Ritz crackers (I added more, about 3/4 sleeve per B's request.)

Preheat oven to 350 degrees.

Cook broccoli according to package directions. Drain well and set aside. Melt butter in skillet and saute chopped onion until tender and opaque in color.

In a large bowl, stir together broccoli, sauteed onion, soup, and cheese. Transfer to a lightly greased 13 x 9-inch baking dish. Crumble crackers in your hands and sprinkle evenly over broccoli mix. I like to mist crackers with spray butter.

Place casserole into preheated oven and bake for about 30 minutes or until hot and bubbly.

Happy Cooking,

Marie

A Dish a Day: Slow-Cooker Cornbread Dressing

I am sorry. I forgot that I was supposed to post about cornbread dressing when I did the cranberry salad earlier. My brain is tired due to a 5 A.M. date with the slow cooker this morning. So if you think the title of this post is a mistake because of a lack of REM sleep, you are wrong. I'm here to testify that dressing can be successfully cooked in a crockpot (or "crackpot" as my son calls it) and taste very good.

There was a very good reason why I was up so early to cook dressing 5 days before Thanksgiving

For several years, the members of the church I attend have cooked a traditional Thanksgiving meal for people who are alone, sick, or otherwise afflicted. We assemble the meals in take-out plates and deliver them to the communities near the church.

Cakes are sliced and put into sandwich bags.

Sweet potato patties ready for the oven.

Just a portion of our bounty.

 

The dressing really does cook well in the slow cooker and everyone is surprised by that. And the best part is that your oven is freed up to cook other parts of the meal. I found the recipe in Southern Living magazine several years ago. Their test kitchens gave it one of their highest ratings. Whenever I see that, I pay attention!  I will print the recipe as it originally appeared. Then I will tell you about the changes I made to suit my taste.

Slow-Cooker Cornbread Dressing

4 & 1/2 cups cornbread crumbs

1 (16oz) package herb stuffing stuffing mix

2 cans cream of chicken soup

2 (14oz) cans low-sodium chicken broth

1 medium onion, chopped

1/2 cup celery, chopped

4 large eggs

1 tablespoon rubbed sage

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons butter, cut up

Stir together first 10 ingredients in a large bowl. Pour cornbread mixture into a lightly greased 5 & 1/2 to 6 quart slow cooker. Dot with butter. Cook, covered , on LOW 4 hours or until cooked through and set. Makes 12 to 16 servings.

****You can use 2 (7.5oz) packages of Martha White Yellow Cornbread Mix prepared according to package directions and baked in  a 13x9 pan. You may get more crumbs than is called for but I added them all in.

Nan's  notes: I did not use the herb favor stuffing mix, rather, I used Pepperidge Farm cornbread stuffing mix which has some seasoning in it. I also like a moister dressing so I used a little more than 3 cans of chicken broth or about 6 cups. I like more celery so I put in a whole cup. The dressing was not quite set after 4 hours so plan on at least an extra hour of cooking time. However,  it probably took longer because I had more liquid in it. Use your good judgment in determining doneness.

Happy cooking!

Nan

A Dish a Day: Eloise Parker's Cranberry Salad

It may be a ladies luncheon, a Sunday-after-church dinner, or a special celebration/holiday meal. Whatever the occasion, no self-respecting Southern hostess calls her family and friends to the table without a congealed salad on the menu. Few things are more quintessentially Southern than a "Jello salad." They can be any of a thousand different flavors and colors and be molded into any shape.
I love congealed salads. I EXPECT to have a congealed salad and feel oddly unsatisfied if one is not offered.

In honor of the upcoming holiday, today's salad offering is, tah dah! cranberry, of course. You may all ready be planning to have something cranberry. Who cares? I, the person who could eat an entire can of cranberry sauce by myself, does not care. Other flavors are going on here, so relax and enjoy them.

This recipe is Eloise Parker's, better known to us as "Miss Weezie." She and her husband, Papa Jim, were best friends of my in-laws.  Our families had many good times together around the table sharing great food. She gave me many recipes I have used over and again. I remember an occassion when she served this particular salad along with a very good chicken casserole. It was a dinner party given 36 years ago in honor of myself and hubby shortly before we married. I don't remember who was there but I remember what we ate!

Eloise Parker's Cranberry Salad
6 oz (or 2 , 3oz boxes) any red Jello (strawberry, cherry, or raspberry)
1 envelope unflavored gelatin
1/2 can whole cranberry sauce
1 large can crushed pineapple, drained and juice reserved
1/2 cup chopped celery
1/2 cup chopped pecans
 Dissolve Jello in 2 cups boiling water. Place one tablespoon water in a small bowl and sprinkle unflavored gelatin over it to soften the gelatin then add it to the Jello. Add water to reserved pineapple juice to make 1 & 1/2 cups. Mix into Jello mixture and pour into desired dish or mold.

Topping: Mix together: 1/2 cup mayonnaise, 1/2 cup sour cream, 1 & 1/2 tablespoonfuls honey, and poppy seeds to taste. Spoon over salad servings.

Nan's notes: I didn't know what I would do with half a can of cranberry sauce except eat it so I used the whole can in the salad with no effect on the finished product. For this entry I used strawberry Jello because that is what I all ready had.

Happy cooking!
Nan