Emily is here visiting us this weekend and we have been having a wonderful time. Thursday night we went to a Christian music concert at our church. We saw a group called the David Crowder Band and a couple of other artists (Jeremy Horn and Tyler Bass). It was my first Christian concert and I have to say I loved it! The music was really inspiring and uplifting, but that isn't what made the concert so great. What I liked most about it was seeing so many people unified in Christ. People were dancing and singing and completely immersed in PRAISE. It was a fantastic experience and I loved everything about it.
But I digress...Emily and I had lunch with Ethan at school on Friday and we enjoyed a quiet afternoon and evening at home. Tonight we went to the evening service at church and are getting ready to challenge each other on the Xbox Scene It trivia game. Ethan is so sad that Emily has to go home tomorrow, especially since she is taking Daisy-Dog home with her.
I asked Emily what her favorite Thanksgiving dish was and she said stuffing and pumpkin pie. So I went to pull her mom's recipe for stuffing and realized that some of Faye's best Thanksgiving dishes are the yummy, starchy sides. So here are some of my personal favorites from Faye's kitchen. (Incidentally, this is the dressing that I *tried* to make for our Thanksgiving dinner a few years ago, but it did not turn out well at all - it was too soggy. Late in the afternoon, when we were starving and tired of waiting to eat, we decided to go ahead and eat dinner. So I turned off the oven and we enjoyed our meal without the stuffing. Worse than that though, we forgot to take the stuffing out of the oven and found it the next day...and it *STILL* wasn't dried out!)
Martha White Buttermilk Cornmeal Mix (plus ingredients to make cornbread according to package directions)
Poultry seasoning or Sage, to taste
1 can cream of mushroom soup
2 cans chicken broth
Prepare cornbread according to cornmeal mix directions. Cool and crumble into a large baking dish.
Sauté onion and celery in butter. Add to cornbread crumbs along with cream of mushroom soup and seasoning. Add one full can of chicken broth plus additional broth until dressing reaches desired consistency. Bake for one hour at 350°.
32-oz. bag frozen hash brown potatoes
1 pint sour cream
2 cups cubed Velveeta cheese or 1 cup shredded cheddar cheese
3 Tablespoons grated onion
½ cup margarine
Pre-heat oven to 350°. Mix all ingredients together and pour into ungreased 9”X13” pan. Bake one hour.
Sweet Potato Casserole
5 sweet potatoes, boiled and skins removed
small can crushed pineapple, well drained
¼ to 1/3 brown sugar, to taste
2 to 3 Tablespoons butter
Mash potatoes and mix with remaining ingredients. Bake at 350° for 25 minutes, until heated through. Top with miniature marshmallows and bake another 10 minutes.