Tuesday, November 30, 2010

Vintage Recipe: Green Congealed Salad

This is a recipe that's been in my husband's family forever! When I first saw what was in it, I wasn't so sure about it. But, y'all, it's so yummy! I love it!

2 1/2 cups water, divided
2 (3-ounce) boxes lime gelatin
1 (16-ounce) carton cottage cheese
1/2 cup mayonnaise
1 (20-ounce) can crushed pineapple in pineapple juice
1 cup chopped pecans, more for garnish, if desired 

Bring 1 cup water to boil. Place the gelatin in a bowl and pour the boiling water over it. Stir until dissolved. Stir in 1 1/2 cups cold water. Let cool to lukewarm (you can place it in the refrigerator for a few minutes, but do not let it set). In a separate bowl, combine the cottage cheese and mayonnaise. Stir in the pineapple with its juice. Stir in the cooled gelatin mixture. Stir in the nuts. Carefully pour the mixture into a large ring mold or serving bowl. Chill until firm. Garnish with nuts, if desired.
Our family always has it on Thanksgiving and Christmas. Here it is on our Thanksgiving table.

Sunday, November 21, 2010

Southern Cornbread

This is true southern cornbread! It's not sweet and you'll need a cast iron skillet and buttermilk! :)
2 cups Self Rising Enriched white corn meal
2 cups buttermilk
1 egg
2-3 tbs corn oil
cast iron skillet

Preheat oven to 425. Mix corn meal, buttermilk, and egg in bowl. Place cast iron skillet on an eye of the stove. Pour 2-3 tbs of corn oil and heat. When oil starts to sizzle, turn eye off. Pour oil into the corn meal mix. Stir. Pour corn meal mix back into cast iron skillet. Place on bottom rack and bake for 20-25 minutes until it doesn't jiggle in the middle. Then move to the middle rack and continue to bake for 5 minutes until top is golden brown.
Use a knife to loosen the sides when it comes out. Flip onto rack to cool.
Slice it and eat it! Butter makes it even more divine!
This is what I will be using in my cornbread dressing on Thanksgiving.

Come check out Piece of Cake's new Christmas design! It makes me want to bake! :)

Sunday, November 14, 2010

Thanksgiving Menu

Trey and I are staying here for Thanksgiving, so I'm cooking Thanksgiving dinner for us! I'm very excited! I got the majority of my ingredients today! Here's what's on the menu!

Southern Style Cornbread Dressing
Sweet Potato Casserole with Marshmallows
Green Bean Casserole
Cranberry Sauce
Sister Schubert Rolls
Green Congealed Salad
Chocolate Pecan Pie

For the most part, it is a very traditional Thanksgiving meal! At least, traditional in the south! I know some might think green congealed salad? ew. Well, it is a tradition in Trey's family. And we LOVE it. Seriously, it is so yummy. This will be my first time to make it. Of course, I will be posting recipes for all the dishes!

Sunday, November 7, 2010

Poppyseed Chicken

I got this delicious recipe from Kelly!
2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
2 tbs of poppyseeds 
1 sleeve of Ritz crackers
1 stick of butter

First, boil your chicken and then cut in small pieces.
Combine chicken, soups, sour cream and poppyseeds in baking dish.
Top with crushed crackers and melted butter. Bake for 20-30 minutes at 350.
Serve with rice and salads and you have a yummy meal!
This is so good!

Homemade Chex Mix

Every fall, I look forward to making this delicious snack! You must try it!
6 cups Corn Chex cereal
3 cups Cheerios Cereal
1-2 cups pretzel sticks
Mixed Nuts (Optional)- I used pecans.
6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons Seasoned Salt
3/4 teaspoons Garlic Powder
1/2 teaspoon Onion Powder

Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

This is the yummiest snack ever! I think I need to make a second batch because it's addictive!