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Thanksgiving favorites: Splash! staff picks
Grandma Thompson's Corn Pudding
3 lg. Eggs 1 1/8 cup evaporated mile 3 cup creamed corn 3 Tbs. butter
3 Tbs. brown sugar
3 Tbs. corn starch mixed in w/ 3 Tbs. water tsp. ground nutmeg Salt & Pepper to taste
DIRECTIONS:
Pre-heart oven to 350. Butter a 2-quart baking dish. Beat eggs and milk in a large bowl; stir in remaining ingredients and pour mixture into the prepared baking dish. Bake 45 minutes or until slightly browned and knife inserted near center comes out clean.
Serves 4.
Submitted by Katie Killen
Candied Sweet Potatoes (Microwave)
6 or 7 medium sweet potatoes, peeled and sliced 1 1/2 c. water 2/3 c. Karo syrup 1 c. sugar 1 1/2 tsp. nutmeg 1 tsp. cinnamon 3 Tbs. butter.
DIRECTIONS:
Cook potatoes in 2 qt. glass pan at 50 percent power for 12 minutes. In a separate dish, cook syrup and remaining ingredients, except butter, on high power until boiling, then cook five minutes. Pour syrup over potatoes and cook 20-25 minutes at 50 percent power, testing for doneness and turning every five minutes. After first
15 minutes, add butter.
Submitted by Lisa Newell Grandmother O'Brien's Persimmon Pudding Bars
1 cup persimmons 1 cup sugar 1 cup buttermilk 1 egg 1 cup flour 1/8 stick butter 1/2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. soda
DIRECTIONS:
Mix all ingredients and bake at 300
degrees for 1 hour.
Submitted by Robyn Philips
Spinach Balls
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups Italian-style seasoned bread crumbs 1 cup grated Parmesan cheese 1/2 cup butter, melted 4 small green onion, finely chopped 4 eggs, lightly beaten salt and pepper to taste
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.
Submitted by B.J. Davis First Lady's London Fog*
Combine: One quart of Blue Bell old fashion
vanilla ice cream
I quart of bourbon
I quart of cold coffee.
Stir and Enjoy!
Submitted by Vici Papajohn
* Original recipe from Suzi Gilchrist
Filipino Chicken Adobo
8 whole chicken legs, cut into drumstick and thigh sections 1 1/2 cups distilled white vinegar 3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed 1 cup water 3/4 cup soy sauce 3 tablespoons vegetable oil Accompaniment: Cooked rice
DIRECTIONS:
In a large pot combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1-cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Next, add the soy sauce and simmer the mixture covered, for 20 minutes. Move the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, turning it, for 5 minutes, or until it is browned. Transfer the chicken to a platter, pour the sauce over it, and serve the chicken with the rice.
Serves 6-8 Submitted by Franklin Hayes
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