Pineapple Pie

So, you are looking for something a touch different. Pineapple pie is like lemon meringue, only you use pineapple juice instead of lemon juice. If you like pineapple, you'll love this. You can use the pie crust recipe that is posted early with the sweet potato pie.

3/4 cup sugar
1/4 cup cornstarch
3 tbls. flour
3/4 cup water
1 cup pineapple juice
3 egg yolks, slightly beaten
2 tbls. butter
1 9" pie crust

Bake crust for 10 min. at 350. Let cool completely.In a double boiler, mix all dry ingredients. Gradually stir in water, juice and eggs. Cook over low heat till thick.Pour into cooled crust. Bake at 350 for 15-20 minutes.

Sweet Potato Casserole

There's nothing better than the smoothness of the sweet potatos and the contrasting crunch of the topping. I suppose you can make it heart healthy, I've not tried.

2 cups mashed sweet potatoes
3/4 cup sugar
2 eggs, beaten
3/4 stick of butter
1 cup pet milk (evaporated milk)
1 tsp. nutmeg
1 tsp. cinnamon

Mix well, pour into a 8x8 or 9x9 pan and bake at 375 for 20-25 minutes.

Make a topping of:
3/4 cup oatmeal
1/2 cup pecans
1/2 cup brown sugar
1/2 cup melted butter

Mix this well and place on top of sweet potato mixture. Bake 15 minutes more.

Banana Pudding

Ok, so, what's Thanksgiving (in the Southern states anyway) without some homemade banana pudding.

1/2 c sugar
1/3 c flour
1/2 tsp salt
2 c milk
2 egg yolks(reserve whites)
1 tsp. vanilla
1 box Nilla wafers
4-6 bananas - sliced

In a double boiler, mix sugar, flour, and salt. Stir in egg yolks. Stir in milk gradually so no lumps. Add vanilla.

Stir continually over heat until pudding is thick enough to hold its shape.

Layer in pan. Cookies, bananas, pudding.

Make a meringue with the whites, sugar, vanilla and a pinch of Cream of Tartar. Spread the meringue on top of the layered pudding.

Bake at 320F until browned.

Cornbread Dressing

Thanksgiving in the U.S. is just a few days away. So, here is my Chicken and Dressing recipe. I don't stuff the turkey and since it has chicken in it, it can be it's own main dish. This was my grandmother's recipe. She got it from her mom who probably got it from her mom and so on. The only difference is my grandmother switched to the ready made can of poultry seasoning whereas her mother used the actual herbs. There's nothing fancy about it, but I do believe that Alton Brown would call it Good Eats, so on with the show:

1 Large Baking Hen
salt, to taste
pepper, to taste
1 large onion, rough chop
2 big horse carrots, rough chop
2 or 3 stalks of celery, rough chop
simmer until the meat falls off the bone, reserve stock, throw away bones and vegetables.


3 cups crumbled corn bread
2 1/2 cups crumbled toasted white bread
1-2 onions, chopped(I use 2 medium)
4-6 stalks celery, chopped
2 eggs
4-5 cups chicken stock
1 tsp salt
black pepper
poultry seasoning

Get a large roasting pan, add the corn bread, white bread, onions, and celery, mix it up. Add the chicken stock, a little at a time, till it resembles soup. Mix in the eggs and salt. After it is all mixed, take a can of black pepper and sprinkle evenly across the top of mixture. We like pepper and use it liberally. After this is added, stir it around. Take the can of poultry seasoning and do the same as with the black pepper. Mix in the chicken. Bake at 325F till dried to the consistency you want. If done right, there is no need for gravy as this is ohso moist.