Many of you may be cooking to your heart's desire and have just stopped for a moment to take a break and read a few recipes in this column. It may be a little late to run and do some more shopping at this point though, should you find a recipe to try.
In my family, we do quite a bit of the preparations for our feast tonight. My sisters and I will gather at Mom's house this evening and start the process of preparing all of the family's favorites. I love the smell of the celery and onions cooking together for the dressing. And my Dad makes the best cranberry relish; that is Thanksgiving to me. I could eat a bowl of it with my meal and have it again for dessert, I love it so much.
Whatever your family traditions are, I hope it includes lots of good food, but most of all, the love of family gathered together.
On several occasions I have shared community cookbooks with you that are available for sale. This week there is another to pass along to you.
The Stars & Stripes Museum/Library in Bloomfield, Mo., has put together a nice 78-page book to benefit the work of the museum. The book has a lovely flag display on the cover and a photograph of a military soldier reading The Stars & Stripes newspaper, which began during the Civil War in Stoddard County in Southeast Missouri.
The cookbook features many famous citizens from around our country, including first lady Laura Bush. Also among contributors is our very own Joe Sullivan, editor of the Southeast Missourian. You won't want to miss out on this cookbook for your collection.
I have selected a few recipes from the cookbook and I hope you are able to get your own copy. It is a real bargain.
Eska's Cranberry Frost Salad Submitted by Henry Sessoms
6 ounces cream cheese
2 tablespoons sugar
2 tablespoons mayonnaise
1 (16-ounce) can whole berry cranberry sauce
1 cup crushed pineapple, drained
1/2 cup chopped pecans
1 cup sour cream
Stir the cream cheese until fluffy. Add sugar and mayonnaise. Stir in cranberry sauce, pineapple, and pecans. Fold in sour cream. Put in a 9-by-5-by-3-inch pan and freeze. Makes 8 servings.
An authentic National Guard recipe
Submitted by Winford Huey 3 pounds (2 1/4 quarts) chopped celery
3 pounds (2 1/4 quarts) chopped onion
1 quart salad oil or shortening, melted
6 pounds (3 3/4 gallons) day old bread, diced 4 pounds
8 ounces (5 1/2 quarts) corn bread, coarsely crumbled
3 tablespoons salt
1 tablespoon black pepper
1/4 cup poultry seasoning, ground
1 1/4 gallons chicken or turkey stock
10 eggs, beaten
Sauté celery and onions in salad oil or melted shortening until tender. Combine breads, salt, pepper and poultry seasoning. Toss lightly. Pour sautéed vegetables over bread mixture; toss lightly. Mix chicken or turkey stock and beaten eggs together; pour over bread and vegetable mixture; mix lightly but well. Place equal quantities of mixture into each well-greased pan. Bake at 350 degrees for 1 hour or until top is lightly browned. Makes 100 1/2-cup servings.
Sweet Potato Casserole Submitted by Sue Tippen
3 cups cooked sweet potatoes
1 cup sugar
1/2 cup margarine
2 eggs, well beaten
1 teaspoon vanilla
1/3 cup milk
Cook sweet potatoes and mash. Allow to cool. Mix together sugar, margarine, eggs, vanilla and milk. Add to sweet potatoes and pour into a casserole dish. Sprinkle topping on and bake at 350 degrees for 25 minutes.