December 10, 2008 How about all those yummy recipes in last week's Tri-City-Times? Most of them are familiar, especially Randy's BIG breakfast in which I indulge nearly every morning. Except I cut down the 1/2 box of cereal quite a bit. I certainly intend to try Tom Campbell's Easy Sausage Dressing. Carol makes a good dressing using "Stove Top" and dresses it up also. Rita Freidinger's "Easy Oreo Truffles" sound like a winner also. The more easy the better for me now-a-days. I used to like to fuss... those days are gone. Last week I told of Thanksgiving at Grandma Miller's home in Port Huron and that she always tried out a new recipe, usually a vegetable. Of course, I wasn't much into vegetables at that age. I will share one that Grandma would have loved and possibly I have shared it before.
Butternut Squash Casserole
2 cups cooked squash, drained and mashed or
2 (10 oz pkgs.) Frozen squash
6 tablespoons butter
1 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon coconut flavoring or 2 tablespoons flaked coconut
Buttered cracker crumbs
Combine ingredients by stirring with a spoon or blender. Bake in a greased casserole set in a pan of hot water at 3500 for 45 minutes or until set. Before removing from oven, cover with buttered crumbs and brown.
Last week I chatted with you about Grandma's neighbor, Mrs. Tank, who made such a tasteless pumpkin pie. I finally found a recipe and even jazzed it up a bit to taste as much as possible like Grandma's. I think I have shared it before.
(with an unusual twist for holiday time)
1 large can pumpkin (I like Del Monte)
1 cup brown sugar
1 cup white sugar
1 tsp. salt
3 tsp. cinnamon
2 tsp. ginger
1/4 tsp. cloves
2 Tblsp. molasses
1 cup milk
1 cup egg nog
Pour into two pastry lined tins. Bake at 4250 for 15 minutes. Reduce to 3750 for 30 minutes or until thin-bladed knive comes out clean.
Bake a goose and pretend you are at Grandma's home in Port Huron.