The Menu

Commenters to the last post asked about my Thanksgiving menu, as well as a reminder-link to one of the best appetizer recipes ever. And because I love my readers who stick with me even when I go days between posts (as I seem to do frequently of late), I will grant both of their wishes.

First the Mexican Cheesecake recipe. It is oh so good.

Second, the menu. Last year I wrote a post two days before I was supposed to cook my first Thanksgiving dinner (for 10 people, 3 of them being my in-laws who for some reason I still try to impress), panicking because I realized I didn't know how to make any of the key dishes. You all were very helpful and I just read back through the comments because I realized today that I still don't have much of an idea what I'm doing- I haven't made those dishes since the last Thanksgiving, though they did all turn out very well.

And so without further ado, this year we will be eating:

Appetizers: Crackers, various cheeses, a delicious pesto cheese ball, summer sausage, smoked ham, and cut up veggies with ranch dip (and maybe plain potato chips with onion dip because I have had very strong cravings for that lately, even though I generally don't like potato chips and haven't had onion dip in years). And probably left over chili because I'm making a big pot for dinner on Wednesday and JP cannot subsist for more than a few hours on mere crackers and cheese.

1. The Turkey. We went to Costco to pick up our butterball (20 cents/lb. cheaper than HEB!) and Landon was very upset that it did not look like the pet turkey he thought we'd be taking home. I tried to assure him that he should be very glad it looked nothing like the original turkey, but settled for explaining to him that a turkey can appear two different ways. One is the pretty bird with bright feathers that he carries around the house and the other is a frozen ball shrink-wrapped in plastic. He seemed okay with that. As far as cooking the big bird, I will try to recreate what I did last year because it was easy and delicious. It involved butter, onion chunks and other vegetables at the base, chicken broth, fresh herbs, and foil. And then many hours wishing I had two ovens.

2. The stuffing. I made mine outside the bird last year for our Indian guests, but this year my Grandma Jim is coming and he always makes the stuffing and it always goes in the turkey. So in the turkey it will go.

3. Mashed Potatoes. I'm making a version of Pioneer Woman's with the cream cheese and sour cream and lots of butter. I think I could eat a pound or two all by myself.

4. The Gravy. We had delicious gravy last year because I used so many of your suggestions for random produce to stuff into the turkey and put in the bottom of the roaster. It made for delicious drippings that I thickened in to gravy. I hope to do the same this year.

5. Green Bean Casserole. On the back of the French's Fried Onion can, it needs no other explanation and it wouldn't be Thanksgiving without it.

6. Bourbon Sweet Potato Casserole. My Grandma Jo's mother's recipe and the only time all year I get to eat sweet potatoes because JP refuses to like them.

7. Cranberry Relish. Also my Grandma Jo's recipe. I can't remember if I like cranberries but I'm sure hers are delicious. I really only use them to make the water in my water dispenser extra pretty.

8. Corn Pudding. The one dish that is an absolutely necessary part of a Lag Liv family Thanksgiving. Really, it's a necessary part of every holiday from Easter to Christmas Day brunch. If you're looking for something a little different this year, give it a try. I've had other corn puddings and found them mushy and rather tasteless; this one is neither of those things.

Corn Pudding
2 cans cream style corn
2 eggs
3/4 c. cornmeal
1 tsp. garlic salt (3/4 tsp.)
6 Tbl oil (2/3 c.)
1 can chopped green chilies, drained
3/4 c. shredded cheddar cheese (2 c.)
1/2 tsp. baking powder (or not)

1. Mix everything together except the chilies and cheese. Put 1/2 of mixture in greased baking dish.

2. Mix cheese and chilies and layer over corn. Adding the remaining corn mixture.

3. Bake at 350 for 45 min to 1 hour, until set (i.e., the center isn't jiggly).

LL's notes: This recipe is my Grandma Mary's. She got it from a fellow air force wife when they were stationed at one of the 25 places they were stationed during my grandfather's illustrious military career (obviously, I need a few more details on the backstory). There are currently two competing version- may aunt's and my mom's. Both claim to have the original so I'm not sure where the variance came from. I've written out the way that I make it now and left the alternative in parentheses. Both taste pretty much the same, so I take that to mean it's a recipe you can't mess up. I usually skip the 2nd step and just mix everything together as I like my cheese evenly distributed and I love a recipe with only one step. And it is delicious. We make it every Easter to eat with our ham and every Thanksgiving to go with the turkey. It also goes great with Mexican food (it's a must on fajita night) and brunch (it goes very well with eggs and other breakfast casseroles). In college I used to make it and eat it alone as an entree for several days at a time. Delicious!

So-- what are you eating?