Susan Spess Shay

Still playing make believe.


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Thanksgiving Smiles

Thanksgiving Turkey

Thanksgiving Turkey (Photo credit: Wikipedia)

Were you grateful yesterday? I was so thankful, I nearly exploded to prove it!

Oh, my stars. The food the Shay/Spess family can cook! YUM. And it’s not just the women who have talent in the kitchen. Our guys are super handy at the stove/oven/sterno/campfire, whatever!

I remembered this morning that we forgot to sing our Thanksgiving songs. G-Man’s answer? “I don’t know any.”

My answer? “Pfffft. You do, too. What about, Over the River and Through the Woods? What about, We Gather Together to Ask the Lord’s Blessing? What about, A Turkey Sat on a Backyard Fence?

He tuned up, and we sang our way through the rest of breakfast.

Not! (LOL.)

Smile 1:

So, Thanksgiving memories? My favorites are the ones when Mom and the Grands were alive. Those ladies could cook! They were so good, they put Rachel Ray and Paula Deen in the shade. Grandmother made a Pineapple Chiffon pie that made your tongue lap your brains out. (I thought I’d posted that recipe. Sorry.) Grandma made hot rolls to die for. Here’s her recipe.

Everything Mama made was delicious! (And I have the ongoing weight problem to prove it.) Many years on Turkey Day, all Mama’s side of the family would come for dinner. She had six brothers and sisters and they all had at least one or two kids, so it made for a full house!

Sometimes Grandmother would have the Spess side at her house while Mama had the Reeves side, and since they lived next door to each other, that made for a huge crew! We had a ton of fun with all those cousins coming and going.

I know churches that don’t have as many members as I have close family. By close family I mean brothers, sisters, parents, aunts, uncles and cousins. What a crew.

One memorable Thanksgiving, a cousin’s son even tried to walk on Mom’s pool cover. (That kid still can’t walk on water. LOL!)

Smile 2:

I don’t know about Mr. T here, but I was certainly stuffed yesterday afternoon.

So you won’t be disappointed, I’ll share Grandmother’s Pineapple Chiffon Pie recipe here:

1 1/2 C milk

2 T flour

3/4 C drained crushed pineapple

3/4 C sugar

2 eggs, separated.

Put milk on to heat. Mix sugar and flour. To the hot milk, stir in sugar mixture. Stir in beaten egg yolks. Boil until real thick (7-8 minutes.)

Remove from heat and add drained pineapple. Fold in beaten egg whites. Pour into baked pie crust.

Refrigerate until cool. Before serving, top with HOMEMADE whipped cream. (Not Cool Whip.) (I added that last part, but it makes a big difference.)

If you make this pie, let me know how it turns out. It was always one of my favorites. 🙂

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Chicken and Rice–YUM!

 I love church cookbooks. You know the ones I mean. They have all the best recipes the women in a church prepare.

In C-Town our church has rotating committees for funeral dinners, and happily, the one I’m on is headed by one of the best cooks around. (I don’t mind a bit!)

When I was in Pryor Creek, one woman did most of the cooking for funeral dinners by herself. Joy (the perfect name for her) was what I call a master chef. 

To be truthful, at that time I was a working mom with three very active boys. I learned to cook from my mom, who had six kids and cooked a lot of fast and easy recipes. Spaghetti sauce from a mix, taco sauce from an envelope and pizza dough from Bisquick. 

I probably deemed anyone who made her own Alfredo sauce instead of pouring it out of a jar a master chef, but Joy truly was fantastic.

She was very organized, and did everything–at least the things I knew about–just the way they should be done. Especially in the kitchen. (If I can find my shoes in the morning when I’m getting ready for work, I’ve scored a victory!)

So the other day when Joy commented on Facebook that she was making my recipe for Chicken and Rice, and that it’s THE BEST, I nearly cried with happiness! I couldn’t have been happier if Paula Deen had bragged on my recipe.

But it’s really not my recipe. It’s Eunice Posten’s and I got it from this cookbook.

If you can’t read it, it’s from the Lakeview Christian Church in The ‘Ford. Published in 1981. I’d show you the actual page, but I used it so many times, it was torn out years ago. That didn’t keep me from submitting it to the Southside Cookbook in Pryor Creek. (If I ever had a copy, I can’t find it now. Somebody tell me how to get one or loan me yours so I can copy it.)

(Please!)

This recipe is easy and  Y-U-M-M-Y!!! Here you go–

1 stick of butter or margarine
2 C Instant Rice
1 C Chicken broth
2 Cans Mushroom Soup
Chicken breasts
1 tsp salt
1/4 tsp pepper

Preheat oven to 400 degrees. Melt butter in a baking dish (in the oven.) When the butter is melted, add rice, mushroom soup, chicken broth, salt and pepper and mix well. Smooth rice mixture and top with chicken breasts. (I lightly salt and pepper the chicken breasts, too.)

Bake in the oven at 400 degrees for 50 to 60 minutes or until breasts are done.

Rather than topping with chicken breasts, sometimes I  take small pieces of breast meat (such as for fajitas but cut into bite size pieces) and stir them into the rice mixture and cook as above.

Everyone in my family loves this dish. It’s a golden tan color when you take it from the oven, and right around the edges is the best crunchy goodness! Yuuuuuum . . . . 

Like my grandad used to say, it’ll make your tongues lap your brains out! Try it and let me know what you think!


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Ready? Set . . .

A Turkey.

Image via Wikipedia

Terminally Curious has a question–

Are you ready for Thanksgiving, 2010? If you’re hosting it at your house, chances are you’re not.

 We’re having Turkey Day here at the Ridgemont homestead. That means not only cooking, cook, cooking, but also cleaning, Cleaning, CLEANING!!!

But it’s all good. Since the house will be clean, it’ll be ready for Christmas decorating, which, of course, is coming soon.

And the kids will all be here with their honeys tomorrow. That’s the part I like best. It can never be like it once was, too many people who live deep in my heart who’ve passed on, but in some ways it’s almost as good. Just really different.

 

Now I’m the one responsible for most of the cooking and not giving anyone food poisoning. (I worry.) I’m the one who has to remember everyone’s favorites and make sure it’s on the table. And the people I used to call to ask, “how do I . . . ?” aren’t there anymore. I have to figure it out on my own.

Have-to-haves on our Thanksgiving table? Roast turkey–not deep fried or smoked, “fresh” ham,  Brad’s strawberry-sour-cream jello salad, Paula Deen‘s sour cream muffin thingies, Grandmother’s dressing, Matt’s tabouli, Danny’s deviled eggs. Of course, mashed potatoes and giblet gravy. 

Now, make Terminally Curious happy. Tell me:

  1. What have-to-haves are on your Thanksgiving table?
  2. Hard or soft “G” in giblet?

  

I think this is Virginia Creeper. It grows wild on my fence, and I think it’s pretty when it turns all red like this, so I though I’d share it with you.

Happy Thanksgiving!