Mostly Traditional Thanksgiving Recipes

My Great Grandmother could cook. She was one of those effortless southern cooks who kept a coffee can full of bacon grease beside the stove and used it generously. She never looked at a recipe, she hummed to herself as she worked in the kitchen and everything was delicious. Thanksgiving at her house was spectacular. Sadly, with the exception of her dressing recipe which my father managed to preserve by hovering over her and taking notes as she cooked one year, she took all of her recipes to her grave. My grandmother and mother, though very hospitable in other ways, were never very fond of cooking. As I raised my own daughters, it became important to me that they have a stockpile of recipes that they associated with home and holidays. Dishes that weren't necessarily super healthy but that was ok because they were only prepared once or twice a year. Recipes that they would be able to carry forward as they raised their own families. Oh, and I have a sweet tooth.

These are three of my favorite such recipes. I serve them at home during the holidays but I also take them to potlucks and other events and never have to take home leftovers.

Corn Pudding

4 cups frozen corn

2 large eggs

1 cup milk (whole or evaporated)

1/4 cup sugar

1 stick of real butter

2 tbs flour

2 tsp baking powder

1 tsp salt

1 tsp vanilla

Over medium heat, melt together butter, sugar and milk. Remove from heat then quickly add flour, baking powder, salt and vanilla and mix well. Add corn and eggs, stir well, then pour into a greased two quart casserole dish and bake at 350 for 25 minutes or until set.

Ok, in truth this is more a casserole than a souffle but whatever--it's still tasty

Sweet Potato Souffle

A: 1 29 oz. can yams (drained and beaten)

3/4 stick of butter

1 cup of evaporated milk

1 1/4 cup of sugar

2 eggs

B: 3/4 stick of butter

1/2 cup of flaked coconut

1 cup of corn flakes

1/2 cup of pecans

Mix A ingredients together till smooth and bake in a 9x13 casserole at 375 degrees for 45 minutes.

Mix B ingredients, spread on top of baked sweet potato mixture, then bake for an additional 15 minutes.

1 29 oz. can of pumpkin puree

1 13 oz. can of evaporated milk

4 eggs

3 1/2 tsp pumpkin pie spice

1 1/2 cups sugar

1 box yellow cake mix

1 1/2 sticks melted butter

1 cup chopped pecans

2 tsp cinnamon

Mix the first five ingredients, and pour into a 9x13 greased pan. Sprinkle the dry cake mix evenly over the top. Drizzle the melted butter over the cake mix. Add pecans and cinnamon. Cool before cutting. Top with whipped cream and cinnamon.