Martha Jamieson’s Vegetable Casserole
Ingredients:
•2 cans French‐cut green beans (drained)
•2 cans white shoe peg corn (drained)
•2 jars of sliced mushrooms (drained)
•2 cans cream of celery soup
•2 cups sour cream
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•2 cups finely grated cheddar cheese
•1 cup finely chopped onion
•2 pinches salt
•2 rolls Ritz crackers
•2 cups slivered almonds
•2 sticks butter
Directions:
Preheat oven to 350. Lightly spray 9x13 casserole dish with cooking spray.
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along the bottom of the casserole dish. Mix the celery soup, sour cream, cheese, onion, salt, and 1 cup slivered almonds together and spread over vegetables. Cook at 350 for 30 minutes. Crumble Ritz crackers and mix with remaining cup of slivered almonds. Quickly cover the casserole with the cracker/almond mixture. Melt 2 sticks butter and pour evenly over the crackers. Continue baking until crackers are toasted – no more than about 20 minutes.
Ms. Jewell Jamieson’s Southern Cornbread Dressing
Jewell was Ted’s precious mother and now Jewell’s grandson Matt who is a firefighter and incredible cook carries on the dressing tradition every year.
Ingredients:
•4 cups of crumbled cornbread *
•3 ‐5 pieces of day old white bread torn into quarter‐sized
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sized pieces
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•2 cans Swanson chicken broth (13‐3/4 oz) or broth from roasted turkey and boiled giblets
•1 large onion, chopped
•3‐5 large ribs celery, chopped
•2 heaping tablespoons of rubbed sage •3 eggs
•1 cup butter, melted
Directions:
Preheat oven to 350. In a large bowl, combine the cornbread, white bread, and chicken broth or turkey broth and boiled giblets broth making sure to
broth and boiled giblets broth making sure to separate the oil from the broth (discard oil). Add the onions, celery, eggs, and sage mixing thoroughly. Stir in melted butter. Pour mixture in a 9 x 13‐inch baking pan. Bake for 1 hour and 20 minutes or until golden brown on top and firm in center. Let rest for ½ hour before serving. Serves: 12
Tip: If baking in stoneware, cook time increases.
*Matt follows the cornbread directions on Martha White’s Buttermilk Corn Meal Mix. Matt also uses a well seasoned iron skillet and *M
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heats the oil a bit longer, up to 15 minutes. CAUTION: the oil will be very hot and will boil a bit when added to the cornbread mix.
Surprise your guests with Kevin Mathis’s Oyster Dressing
Take your own favorite cornbread dressing recipe and whether it comes from a cookbook, or your favorite aunt, grandmother, etc., add at least a pint of raw oysters to the mix before placing in the oven.
Ida May Hall Rooks Duncan’s Pecan Pie
The way the story goes, the people at Karo Syrup print Ashley Cronic’s great grandmother’s Pecan Pie recipe right on the bottle!
Ingredients:
•1 cup Karo® Light OR Dark Corn Syrup
•3 eggs •1 cup sugar •2 tablespoons butter melted
•2 tablespoons butter, melted •1 teaspoon Spice Islands® Pure Vanilla Extract •1‐1/2 cups (6 ounces) pecans •1 (9‐inch) unbaked or frozen** deep‐dish pie crust
Preheat oven to 350°F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet
crust and bake on preheated cookie sheet. Pie is done when center reaches 200°F. Tap center surface of pie lightly ‐ it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
Super Secret Cremesicle Cookies
Keith Tabor’s family loves these cookies that taste like the ice cream bars!
Ingredients: •3/4 cup shortening •1 1/2 cups brown sugar •2 eggs •1 teaspoon vanilla extract •1 teaspoon baking soda teaspoon baking soda
•1/2 cup buttermilk •1/2 teaspoon salt •3 tablespoons orange powdered drink mix such as Tang •3 cups all‐purpose flour •1 1/2 teaspoons baking powder •1 cup white chocolate chips Glaze: •1 teaspoon butter or margarine, melted
teaspoon butter or margarine, melted
•3 tablespoons powdered orange flavored drink mix such as Tang •1 cup confectioners' sugar •water or milk Directions: Preheat oven to 375F. Lightly grease baking sheets. Cream the shortening and the sugar together until light. Add the eggs and vanilla, mixing well. Dissolve the baking soda in the buttermilk. Add the buttermilk mixture, salt, 3 tablespoons Tang, flour and baking powder to the shortening mixture. Mix well. Stir in the white chocolate chips. Drop dough by teaspoonfuls onto the prepared sheets. Bake for 10 to 12 minutes. Frost cookies while still hot with Tang Glaze. To Make Tang Glaze: Combine the butter, 3 tablespoons Tang, confectioners’ sugar plus enough water or milk to reach a thick yet still pourable consistency and beat until smooth. Shirley King’s Buckeyes
Shirley is the grandmother of Kelly King, our marketing assistant.
Ingredients:
•1 1/2lbs. Confectioners’ sugar
•1 lb peanut butter
•1/2 lb of margarine
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•12 oz. chocolate chips ( milk chocolate)
•1/2 bar paraffin ( wax)
Directions:
Mix confectioners’ sugar and peanut butter. Melt the margarine and pour over mixture. Mix thoroughly and form into small balls. Place on a cookie sheet and chill. Melt chocolate chips and paraffin in top of double boiler. Keep hot, put toothpick in ball and dip in chocolate 3/4 way up ball. Makes about 80 balls.
Wishing you the Happiest of Thanksgivings!
Many thanks,
Your friends at
JJamieson Equipment
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