I am going to try the orange glazed sweet potatoes this year cuz they sure do sound good and the cranberry relish is the recipe i have been looking for! this is going to be fun cooking! Ok, here is my contributions to the recipe fund:
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Scalloped Corn
2 cups canned corn
1 cup milk
2/3 cup cracker or bread crumbs
3 TBS melted butter
1/2 tsp salt
1/8 tsp pepper
1 TBS sugar
2 eggs
1 tsp minced onion
Beat the eggs and add milk and crumbs. Add the corn, onion, seasoning, and melted butter. Mix together well and pour into a greased casserole dish. Bake at 350 for 40 minutes. Serves 6.
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Cornbread dressing
1 cup diced celery
1 medium onion, chopped
1/4 cup butter
3 cups dried and crumbled cornbread
2 cups dried and crubled biscuits
1 TBS salt
1/4 tsp thyme
1/4 tsp sage (optional)
Mix all ingrediants well and stuff into turkey or cook along side turkey or ham in the pan. Add water or broth as needed to keep moist. (this came from an old farm cook book in the 1890's)
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Willie Maes Peacan Pie
oven to 350
9" pie crust (recipe to follow)
mix together the following:
3/4 cup brown sugar
2 TBS flour
1 tsp salt
1 cup light kayro syrup
Beat in 2 eggs, one at a time. Add 1/2 cup evaporated milk, 1 cup peacans and 1 tsp vanilla. Bake 50 minutes till firm. Makes one delicious pie
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Jeri's never fail pie crust
3 cups flour
1/2 tsp salt
1 cup shortening
1 egg, beaten
1 tsp vinegar
1/3 cup cold water
Mix flour and salt. Mix in shortening. Mix liquids together in seperate bowl and then add to flour mixture.
This will make enough dough for 3 double crust pies. It will keep in the fridge for 3 months and in the freezer up to a year. It never fails to come out flaky and you can roll it as much as you can and it still stays flaky. Even I cant mess this one up
Enjoy yall and keep them recipes coming