On Thanksgiving Day our family will be sitting down together to give thanks for all of our blessings. We are blessed to have each other but we are going to be missing two very important members this year.
When I was a little girl we usually spent Thanksgiving at my paternal grandparents’ house. We celebrated Thanksgiving at my maternal grandparents’ house only once that I remember and that was when I was very young. The above photo is of my mother and her father. My paternal grandfather, Guy Smith Webster, died when I was ten years old but I still miss him today as I do all my grandparents and other dear family members who are gone.
Thanksgiving at my father’s parents house was always a joyous occasion. Our grandparents’ house was full of children, grandchildren, great grandmothers and the friends my grandmother always included. The kids ate in the kitchen and the adults in the dining room. That was okay with us because we were closer to the food. I remember my Uncle Max telling funny jokes and doing tricks with his cigarettes. On a few occasions he played the violin for us.
My great-grandmother, Kate made the very best pies in the world. She also told great stories. I remember sitting at her feet as she told us about her Confederate father’s experiences in the Civil War. Once when he was home recovering from an illness his sisters had to hide him from Bushwackers in a near by cave.
My maternal grandmother, Hazel Alabama Whitmarsh Webster, always spent Thanksgiving with us after my grandfather died and she supplied her homegrown sage for the dressing.
My sister and three female cousins loved to go into the “girl’s” bedroom to try on my grandmother’s old hats and fancy dresses. She had all kinds of old jewelry we loved to try on. My two brothers and cousin, Gary spent their time committing mischief in the bedroom next to ours. One Thanksgiving for some ungodly reason the boys took the church hymnal back into their bedroom and started to sing the hymns really loud and out of key.
I miss those precious days when we were all together and the warmth and love in my grandparents’ house was as comforting as the delicious food.
A few years ago before I starting blogging I wrote a remembrance of Thanksgivings past for our family website. I will link it again this year and add a few new recipes.
Title: Sage-Cornbread Dressing
Very old fashioned and good tasting. As good as Mama Wera’s. I usually double all the ingredients to make a lot. It will take two 13×9x2-inch baking dishes when doubled.
3 cups crumbled cornbread
2 cups coarsely crumbled day-old bread
2 cups chicken broth
2 hard-cooked eggs, chopped
2 large onions, finely chopped
1 cup finely chopped celery
1/2 cup butter or margarine, melted
1 tablespoon dried whole sage, crushed
Combine all ingredients; stir well. Spoon mixture into a lightly greased 13×9x2-inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until golden brown.
Number Of Servings:8 to 10 servings
Preparation Time:1 hour
Title: Scalloped Corn Casserole
A rich colorful vegetable casserole.
4 cans whole kernel corn(or 2 packages (10 ounces) frozen whole kernel corn, cooked and drained, or 8 ears fresh corn
1/2 cup chopped onion
4 tablespoons butter or margarine
4 tablespoons flour
3/4 cup shredded cheddar cheese
2 teaspoons salt
1/2 teaspoon dry mustard
1 1/2 cup milk
1/2 cup sugar
2 eggs, slightly beaten
1 cup cracker crumbs
2 tablespoons butter or margarine, melted
If using fresh corn, prepare and cook ears, cut enough kernels from ears to measure 4 cups. Heat oven to 350 degrees. Cook and stir onion in 4 tablespoons butter until onion is tender. Remove from heat. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Fold in shredded cheddar cheese and stir until it is melted. Set away from heat. Stir in corn and egg and 1/2 cup sugar. Pour into ungreased 13×9 inch casserole dish. Combine cracker crumbs and the 2 tablespoon melted butter; sprinkle evenly over corn mixture. Bake uncovered 30 to 35 minutes.
Number Of Servings:8 servings
Preparation Time:30 to 35 minutes
Title: Kentucky Derby Pie
Description: My husband demands this pie every Thanksgiving.
2/3 c. sugar
1/2 tsp. salt
1 c. white Karo
1/3 c. melted butter
1 tsp. vanilla
1 c. pecans
1/2 c. chocolate chips
Mix together. Pour into unbaked pie crust and bake at 350 degrees for 60 minutes.
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