As I was preparing the Five for Food newsletter this week I realized something about my favorite Thanksgiving recipes. As a product of the 70’s and 80’s, my family recipes often contained food ingredients that I’ve had to clear from my pantry. For instance, evaporated milk was always a staple in my Grandma’s kitchen. However, it contains Carrageenan, a controversial additive that causes cancer in rats during studies. Therefore, out it goes. I’ve had to re-develop many of our family recipes.
I don’t feel overwhelmed. In fact, it gives me deep satisfaction knowing I am in control of my food. I feel happy that I am making better choices, especially that I know how to make them.
This year for Thanksgiving I am grateful for knowledge. I’m also grateful for these recipes because they have graced my Thanksgiving table my entire life. You’ll find recipe cards for my Cranberry Relish, Scalloped Corn and Perfect Pie Crust below. Enjoy!
My Favorite Cranberry Relish
This relish is a holiday staple. While not everyone enjoys cranberries, everybody who does loves this version!
Grandma’s Scalloped Corn Casserole
This Scalloped Corn has been in my family for generations. My Grandma always baked it in her brown earthenware bowl which was round. This is certainly different than all the casserole pans you see nowadays. It will take a little longer if you go that route, but it’s our favorite way to eat this casserole. There’s something about the round shape that really makes this creamy and wonderful.
My Perfect Pie Crust
I don’t often name my recipes “perfect”, but I have to here because of the amount of times it’s been used to make pies. As you know, I owned a quaint little bakery and at the holidays we somehow made pies by the thousands in our little kitchen. I never had one complaint about our pie crust. So because it’s tried and true, I think that qualifies as perfect, don’t you? Anyway, whether perfect or imperfect, it’s wonderful. I hope you use this recipe for many years to come.
