Fresh Veggie Plate

Fill a large platter with: a variety of pickles, olives, radishes, celery and baby green onions.

Thanksgiving is a favorite time of the year in the South because it's when the dinner table takes on a life of it's own. All the special and "once a year" dishes come out and shine. And the cornerstone of it all is Turkey
Roasted Turkey Recipe

There are many ways to cook a turkey, but we suggest the traditional method of roasting. We believe it is the most "fail-safe" cooking method. Cooking a turkey is not difficult if you follow just a few simple procedures. In fact, cooking instruction are written on the package of all store-bought turkeys. And, you will have a beautiful turkey by simply following those instruction. But here's how we do it.

What You Will Need
* A roasting pan large enough for the turkey you purchase
* A basting brush
* An instant read thermometer or a turkey with a "pop-up" thermometer inserted in the bird.
* Aluminum foil

A few Safety Tips
Many people buy a frozen turkey which will need to be defrosted before cooking. Frozen or not, always transport the turkey directly from the store to your refrigerator or freezer. A turkey should always be stored at a temperature of 40 degrees F. or lower.

A turkey may be defrosted three ways: in the refrigerator (recommended), in cold water or the microwave. We do not recommend the microwave simply because there are too many rules to follow to do it safely.

In the Refrigerator:
It takes awhile, so plan ahead. Here is a schedule for a refrigerator at 40 degrees F.
* 8 to 12 pounds..........1 to 2 days
* 12 to 16 pounds.........2 to 3 days
* 16 to 20 pounds.........3 to 4 days
* 20 to 24 pounds.........4 to 5 days

In Water:
Keep turkey in it's original leak proof wrapper. Submerge the turkey in cold water (do NOT use hot water). Change the water every 30 minutes until the turkey is thawed. The turkey should be cooked immediately after defrosting.

Cold Water Thawing Times
* 8 to 12 pounds........4 to 6 hours
* 12 to 16 pounds.......6 to 8 hours
* 16 to 20 pounds.......8 to 10 hours
* 20 to 24 pounds.......10 to 12 hours

Cooking Procedure:
If possible, buy a turkey that has a "pop-up" thermometer inserted. It makes things much easier. We do not recommend placing stuffing in the turkey. Cook it in a separate pan or on the side of the turkey. It is much easier to control the cooking of the dressing if it is not inside the bird. This is a matter of choice so if you like it in the turkey, go right ahead.
1. Remove turkey parts from the neck and tail cavities.
2. Wash the turkey and pat dry.
3. Rub melted butter or cooking oil over entire turkey.
4. Lightly salt the turkey inside and out.
5. Place in a lightly oiled roasting pan, breast side up.
6. Lightly oil a piece of aluminum foil and make a tent over the top of the turkey breast.
7. Cook at 350 degrees F. until the "pop-up" thermometer (if provided) pops up or an instant
read thermometer inserted deep in the thigh registers 180 degrees F. (do not allow thermometer
to touch bone).
8. Remove the aluminum tent the last half hour of cooking to brown top of turkey.
9. Important: after removing from oven, allow turkey to sit for 20 minutes before carving to seal
in juices.

HONEY BAKED HAM
1 ready-to-eat 10 to 12 lb. ham with the bone
3 tbsp. Dijon mustard
1 c. brown sugar
1/2 c. honey
1 tsp. cinnamon
1 1/2 c. apple juice

Using a sharp knife, remove the layer of skin from ham, leaving a thin layer of fat to keep the meat juicy while baking. Score the surface of the ham in a diamond pattern, without cutting into the meat. Place a whole clove in the center of half of the diamonds. Brush top of ham with Dijon mustard and place ham in a roasting pan. Combine sugar, honey and cinnamon; heat over a low to medium temperature for about 2 minutes until the mixture is pourable, but not thin. Spread the mixture over the ham. Pour the apple juice into bottom of roasting pan and roast at 325 degrees for 1 1/2 hours. Baste every half-hour using the juices in the pan.

Cornbread Dressing

Ingredients

· 1 cup finely chopped celery
· 1/2 cup chopped onion (1 medium)
· 1/2 cup margarine or butter
· 1/2 cup chopped, cooked poultry giblets*
· 1 teaspoon poultry seasoning or ground sage
· 1/4 teaspoon pepper
· 1/8 teaspoon salt
· 4 cups dry bread cubes
· 4 cups dry corn bread cubes
· 1 to 1-1/3 cups chicken broth or water

directions
1. In a small saucepan cook celery and onion in margarine or butter until tender; remove from heat. Stir in giblets, poultry seasoning or sage, pepper, and salt.

2. In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix. Transfer to a 2-quart casserole. Cover and bake in a 325 degree F oven for 40 minutes or until heated through. (Or, use to stuff a 10- to 12-pound turkey; see directions for Classic Roast Turkey.) Makes 8 cups (10 to 12 servings).

3. Note: To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.

Southern Turkey Gravy

* 1/2 cup melted butter
* 1/2 cup all purpose flour
* 4 cups chicken or turkey stock (canned O.K.)
* 1 tablespoon dried thyme seasoning
* 1/2 teaspoon dried sage seasoning
* 1/2 cup (or more if desired) pan drippings from roast turkey
* Salt and black pepper to taste

1. Heat the butter over low heat until it just starts to bubble.
2. Add flour and stir constantly until flour is completely dissolved and a thin paste (roux) forms. Set aside.
3. In a saucepan bring chicken (or turkey) stock to a boil. Add thyme, sage and pan drippings. Reduce heat and simmer.
4. Whisk the roux (from step 1) into the simmering stock.
5. Simmer over low heat until the desired thickness is reached, about 10 minutes.
6. Season with salt and pepper to taste.
7. Remove from heat and strain to remove any solids that might have been in the pan drippings.
Serve hot. Make 4-5 cups gravy according to quantity of turkey pan drippings added.

Note: If gravy is not thick enough, dissolve 1 tablespoon cornstarch in 1/2 cup cold water and slowly stir into the gravy. The longer you cook, the thicker it will get.

This gravy keeps well frozen.

Cranberries

Don't use canned. It's so easy to make your own. This is not cranberry sauce, it's whole cranberries and much better.

Put 1 cup water and 1 cup sugar in a pot and bring to a boil, stir to melt sugar.
Add 1 package fresh, whole cranberries, 1/2 teaspoon salt and 1 tablespoon cinnamon. Bring back to a boil and simmer 10-15 minutes.

Mashed Potatoes
Such a simple dish, mashed potatoes, and yet there are so many different ways to prepare them. And, of all dishes, mashed potatoes seem to have a wide variety of preferences of how people like them. Some like them very light and creamy, others like body and coarse texture. Some like them with just butter and milk, others put some very strange additives in them.

There are 4 things that determine what kind of mashed potatoes you end up with.

1. Type potatoes used
2. How the potatoes are cooked
3. What procedure or tools you use to mash them
4. What you add to them
We recommend you use Russet or Yukon Gold for homemade mashed potatoes. They are high starch and make creamy mashed potatoes.

Always start your potatoes in cold water with a teaspoon of salt added to it. Use just enough water to cover the potatoes. Bring the water to a boil and cook the potatoes until they are tender when pierced with a knife. Time depends on how many potatoes you are cooking.
When done, drain them immediately! Do not rinse, just drain and put them back in the pot and return the pot to the stove on low heat for about 2-3 minutes. This will remove some of the excess water and give you more flavor.

The two most common methods used are using a potato masher (by hand) or beating with an electric mixer. The electric mixer adds air and results in a creamy texture. I prefer using a potato masher by hand because you have better control over the mix.

Start by mashing the potatoes alone, just to break them up. Make sure your milk is heated and
the butter is room temp or melted (I put the butter in the milk and heat in the microwave until
the butter is melted).

Add butter and milk a little at a time while mashing. Watch the texture of the potatoes closely at this point. This is where you obtain the final texture. If you like a light, creamy, fluffy texture, add milk and beat until it is the way you want it. If you like a heavier, course, full-bodied texture, go light on the milk and stop when you have the texture you want.

Note; Be careful adding the milk. Watch the texture closely. If you add too much liquid at this point, you will have liquid potatoes. You can always add more milk, but you can not take it out.

Here's the basic recipe.

* 2 pounds of potatoes
* 1 teaspoon of salt
* 1 cup of half and half (half milk and half cream - you can use regular milk if you prefer)
* 6 tablespoons of butter
* Salt and pepper, to taste

Peel and quarter the potatoes

1. Add the potatoes to a large pot with enough cold water to cover them by an inch or so. Add salt and bring the water to a boil. Cook until the potatoes are tender when pierced with a fork.
2. Drain the potatoes, return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potatoes.
3. Mash by your method of choice. (As stated earlier, I prefer a potato masher by hand)
4. Blend in butter, half and half, and any other ingredients you prefer (see below).
5. Season with salt and pepper.

You can add practically anything that appeals to you. Some of the more popular additives are:

* Garlic (two crushed cloves)
* Bacon bits (1/4 cup)
* Cream Cheese (1/4 cup)
* Grated Cheddar Cheese (1/4 - 1/2 cup)
* Chopped shallots or onions (1/4 cup)
* Worcestershire sauce (1 tablespoon)
* Prepared mustard (1 tablespoon)
* Dried, dill weed (or fresh if you have it) (1 tablespoon)

You can add any one or a combination of the additives. My favorite is Garlic, minced onions, dill and 1/4 teaspoon of mustard.

Ingredients:
· 3 cups mashed sweet potatoes
· 1 cup brown sugar
· 2 eggs, lightly beaten
· 1 teaspoon vanilla
· 1/2 cup milk
· 1/2 cup melted butter
· .
· Topping:
· 1/2 cup brown sugar
· 1/3 cup flour
· 1/3 cup melted butter
· 1 cup chopped pecans

Preparation:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish.
Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes,
until hot and browned.
Serves 6 to 8.

Ingredients:
· 10 to 12 ounces frozen chopped broccoli, cooked and drained
· 2 tablespoons butter
· 2 tablespoons finely minced onion
· 2 tablespoons all-purpose flour
· Dash pepper
· 1/8 teaspoon nutmeg
· 1/2 teaspoon salt
· 1 1/2 cups half-and-half or light cream
· 1 1/2 cups shredded sharp Cheddar (6 ounces)
· 3 large eggs, beaten

Preparation:
Heat oven to 350°. Grease a 2 1/2-quart casserole. Arrange the cooked and drained broccoli in the casserole.

Heat the butter in a large skillet; add onion and sauté for about 2 to 3 minutes, until onion is tender. Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted. Add about 1/3 of the hot mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli. Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli custard comes out clean.
Serves 6.

Green Beans
You will be surprised at how simple this green beans recipe is. But these are not your average green beans. The secret is in the cooking time. You will find this Southern Green Beans recipe to be a little different.

Important: Use only fresh green beans. You will not get the same results with canned beans, regardless of how you cook them.

Ingredients
6 cups fresh, snapped green beans (do not cook them whole!)
1 tablespoon salt
1/2 teaspoon black pepper
1 slice bacon
1 medium size onion
1 tsp garlic powder

Directions
1. Place the snapped beans in a Large pot. Cover beans with at least 2-4 inches water
(over top of beans).
2. Place all other ingredients in the pot (slice onion in half)
3. Place pot on medium heat and bring to a slow boil.
4. Here's the secret and most important part of the recipe. Cook the beans until they are very tender and have a dark green color. When cooked properly, they will NOT be bright green. This should take from 1 to 2 hours (perhaps longer if you cook a larger quantity).

Taste the beans during the last 1/2 hour of cooking for salt. They should have a distinct, but faint saltiness. Don't over-do it but add salt, if necessary.

Note: Monitor the water in the pot very closely. You want to boil the water down to just a 1/2 cup or so, BUT DO NOT ALLOW ALL THE WATER TO BOIL AWAY! The beans will burn very quickly if dry and just a few burnt beans in the bottom of the pot will affect the flavor of all the beans. Believe me, they will be uneatable.

Southern Cornbread
Southern Cornbread is bread to accompany a meal. It is not cake. It is not dessert. It is not sweet. If you like sweet cornbread, fine...put sugar in it. Just don't call it Southern Cornbread. And most Southerners spell it "cornbread" (one word), not "corn bread".

You should use a cast iron skillet for your cornbread. It will not be the same without it. And it's the traditional way to cook Southern Cornbread. Cast iron is inexpensive and it lasts a lifetime. You can pass it down to your children.

This recipe is for an 8 inch skillet and makes a thick cornbread with lots of soft insides.
You should fill to within 1/2 to 1 inch of top of the rim. If you use a larger skillet you will
get a thinner, crunchier bread.

Ingredients
* 2 cups white cornmeal
* 2/3 cup flour
* 1-1/2 tablespoons baking powder
* 3/4 teaspoon baking soda (omit if you use regular milk rather than buttermilk)
* 1/2 teaspoon salt
* Dash of black pepper
* 1 and 2/3 cups buttermilk (more or less)
* 2-3 tablespoons of bacon drippings

Directions
1. Preheat the oven to 400 degrees
2. Prepare the skillet by placing the bacon drippings in the skillet and roll the skillet or use a paper towel to coat the interior sides of the skillet with the bacon grease. Place the skillet in the pre-heated oven while preparing the following batter.
3. In a medium size bowl, combine all the dry ingredients and mix well.
4. Add 3/4 of the buttermilk and stir.
Remove skillet from oven and slowly add about 1 tablespoon of the hot oil (bacon grease) from the skillet, into the batter, stirring well. (Use a pot holder to pick up the skillet!!)
Note: the skillet and bacon grease should be very hot but not smoking.
5. Watching the consistency of the batter, carefully add remainder of buttermilk while stirring.
The consistency of the cornbread batter should look like a thick pancake mix. This may require a little more or less of the remaining buttermilk. If the mix is too thick, add more buttermilk. If the mixture is too thin, add more cornmeal.
6. Lightly sprinkle the skillet bottom with dry corn meal and pour in the batter.
Immediately, place skillet in pre-heated oven.
7. Bake at 400 degrees approximately 25 minutes. Time will vary according to the consistency of the batter you end up with. Watch the cornbread after about 20 minutes and cook until the top is golden brown.
8. After the top is brown, remove the cornbread from the oven and flip the cornbread over in the skillet (see tip below), then continue baking another 5 minutes.

Serve hot. Makes 4 large servings.

Tip: If the cornbread sticks (step 8), run a table knife completely around the inside wall of the skillet while gently shaking. This will usually free the bread for you to flip it over. Protect your hand...it's hot! If the bread does not come out easily, do not try to turn it over. It will crumble and fall apart. Just skip step 8. Allow to cool a few minutes, then run a knife around the edge, while shaking, and the bread should come out in one piece.

Ingredients:
· 1 package active dry yeast (about .25 ounce)
· 1/4 cup warm water, about 110° F.
· 2 cups warmed buttermilk, about 110° F.
· 5 to 5 1/4 cups all-purpose flour
· 1/4 cup granulated sugar
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· 1 tablespoon salt
· 3/4 cup chilled shortening
· 4 tablespoons chilled butter
· melted butter

Preparation:

Dissolve the yeast in the 1/4 cup of warm water. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size.

Pumpkin Pie

This is a recipe for a traditional pumpkin pie. Just mix, pour, and bake for a delicious homemade dessert your family will love for Thanksgiving and Christmas.

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 nutmeg
2 large eggs
1 can (15 oz.) Libby's 100 % Pure Pumpkin
1 can (12 Fl Oz) Carnation Evaporated Milk
1 unbaked deep dish pie shell (4-cup volume)

Mix the sugar, salt, cinnamon, nutmeg, ginger and cloves into a small bowl. Beat the 2 eggs in a separate large bowl. Stir in Pumpkin and sugar spice mixture into the large bowl with the eggs. I use an electric hand mixer. Gradually stir in the evaporated milk. Pour mixture into the pie shell.

Bake in a preheated 425 degree oven for 15 minutes. Then reduce temperature to 350 degrees and bake for an additional 40-50 minutes until a knife inserted near the center comes out clean. Cool on a rack for 2 hours. (I just put mine on the stove to cool.) Serve immediately or you can refrigerate it. You can serve this pumpkin pie with whipped cream, Cool Whip or vanilla ice cream.

Ingredients

· 1-1/4 cups all-purpose flour
· 1/4 teaspoon salt
· 1/3 cup shortening
· 1/4 cup finely chopped pecans
· 4 to 5 tablespoons cold water
· 3 eggs
· 1 cup corn syrup
· 2/3 cup sugar
· 1/3 cup margarine or butter, melted
· 1 tablespoon all-purpose flour
· 2 tablespoons bourbon whiskey
· 1 teaspoon vanilla
· 1-1/2 cups pecan halves
· Whipped cream

directions
1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.

2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.

3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.

4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.

5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.

Ambrosia

Ingredients

* 1 can (20 ounces) pineapple chunks
* 1 can (11 ounces) mandarin orange segments
* 1 firm large banana, sliced
* 1-1/2 cups seedless grapes
* 1 cup miniature marshmallows
* 1 cup flaked coconut
* 1/2 cup pecan halves or coarsely chapped nuts
* 1 cup dairy sour cream OR plain yogurt
* 1 tablespoon brown sugar

Directions
1. Drain pineapple and orange segments.
2. In large bowl, combine pineapple, orange segments, banana, grapes, marshmallows,
coconut and nuts.
3. In a separate bowl, combine sour cream and brown sugar.
4. Stir sour cream mix into fruit mixture.
5. Refrigerate, covered, 1 hour.
Serves: 4

Southern Iced Tea

Real Southern Ice Tea is sweet tea. Very sweet. Just like no true Southerner would put sugar in their cornbread, they would not consider iced tea without sugar.

I've made this tea for people that never had it this way and have received many compliments. They all want to know what I did different. Well, it's so simple. See for yourself.

TIP: This is as important as making the tea. When serving, fill the glass with ice first, then pour in the tea. NEVER SERVE TEA WITH 2 CUBES OF ICE like restaurants tend to do. When I say fill the glass with ice, I mean "fill the glass with ice"! After pouring the tea in the glass, the ice will settle down a little, add more ice to fill up glass.

8 tea bags black tea
1 1/2 cups sugar
1 qt water

1. Pour the sugar in a 2 quart pitcher. Sit aside
2. Place 1 quart water in large pot on stove top burner set on medium-high heat.
3. Add tea bags to water
4. Bring water just to the point where small bubbles begin to form around edge of pot.
    Do not bring to a full boil.
5. Remove from heat and discard tea bags
6. Pour hot tea in pitcher containing sugar. Mix well until all sugar is dissolved.
7. Add one tray of ice. Stir
8. Add water from tap to bring water level to within 4 inches of top of pitcher
9. Refrigerate for 30 minutes

Sounds so simple, huh? Well, it really is. But you will find yourself making this tea all the time...because the pitcher just seems to always be empty.