CRANBERRY SUCCOTASH SALAD
This dish is an original Stebbins recipe. I would say, though, that it is a strong and possibly 'acquired' taste. The flavors are pungent but sweet, and we look forward all year to fresh cranberries so we can make it! The dressing is a chick pea dressing. If you like hummus, you will like this, since it is basically a runnier version of hummus. We have been fixing this dish for many years and I don't remember now how we came up with it!
First, slice the cranberries in half or quarters depending on the size of the berries. Sprinkle lightly with sugar and let set for about 1/2 hour before mixing with remaining ingredients. This will help to take some of the sharpness of the berries out. It will not remove it all, so don't expect that. If you don't like the taste of cranberries, you most likley won't like this dish! The berries remain tart!
Meanwhile, cook the baby lima beans according to directions, along with corn. I use my own frozen garden corn, but if you need to use store bought corn, you could use canned corn or frozen niblets. Cook the frozen corn until done and drain along with the lima beans. You can select the version of vegetables you prefer. I use frozen limas but canned would work just as well, I suppose. I think frozen vegetables have more nutritional value and usually taste fresher.
Once the veggies are drained, add them to the berries and combine.
This dressing is one we make from time to time to have on salads. We love the flavor on a green salad...it's garlic-y and salty, which goes really well with a green lettuce salad. Start by putting 1 can of chick peas-or garabanzo beans- in a blender or food processor. Do not drain the beans. Blend until creamy. Add 1 1/2 teaspoons of salt, juice from 1/2 lemon, 1 good Tablespoon of Tahini (sesame paste), and blend again. You can make the dressing without the tahini, but it won't taste the same. Tahini will give it that 'authentic' hummus flavor. While blending, add in a slow pour, about 1/3 cup olive oil. You can use regular vegetable oil in a pinch, but again, that will change the flavor. If the consistency is too thick, you can add more oil, or a bit of water.
This recipe will make about 2+ cups, so there will be plenty for this salad recipe, and leftovers for salads. Once you dress the veggies with this, refrigerate for several hours or overnight to give the flavors time to 'marry'. I'll be curious to see if anyone reading this blog actually tries this recipe. I can tell you, if you like these ingredients seperately, you will love this recipe! I want to enter it in a contest some year...I think it's a winner!!
This is a family favorite. We never have Thanksgiving without it, and it's probably safe to say, we never have a family get together of any kind without this dish on the table! It's just that good, and so easy to make! In a greased or buttered casserole dish combine: 1 can whole kernel corn, 1 can cream style corn, 1 box jiffy corn muffin mix, 1 stick melted butter, 1 8oz. carton of sour cream. Stir together well, wipe the edges of your dish off with a paper towel, and bake for 1 hour at 350 degrees. Again, I use my own garden frozen corn, so I think I actually have more corn in my dish. You might want to use 2 cans of whole kernel corn. Either way, it's a delicious, easy side dish for any dinner.
CORN BREAD STUFFING or DRESSING
This is my favorite Thanksgiving dish. We plan a meal that includes corn bread in the days ahead of Thanksgiving so I have leftovers. I then crumble the leftover cornbread and dry it out. I also use dried bread of some kind. This year, I found a loaf of herb bread at the store marked down, so I bought that, broke it into rough pieces, and place it in the oven with the corn bread on 200 degrees for 1/2 hour and then turned the oven off and left it in there overnight. In the morning the crumbs were perfectly crunchy and dry and ready for the stuffing.
In a large pan I place lot of chopped carrots, celery and onions. I like my veggies a bit on the large side, but you can chop them to whatever size you prefer. I cook the veggies in chicken broth and a stick of butter for about 10 minutes, adding salt and pepper to taste as well as plenty of sage. You can use fresh sage if you have it, or rubbed or powdered sage. I then place it in a casserole and bake it for 1/2 hour at 350. Yummy, yummy! After taking the turkey out of the oven and draining off the rich turkey juices, I strain any vegetables out and use the juices to make a rich gravy, which is then poured over the dressing, mashed potatoes, turkey, and pumpkin pie! (just kidding...hahaha...just checking to see if you were paying attention!)
So, now my friend Lydia knows what we had for Thanksgiving including pictures. I don't know why I didn't take a picture of the 'bird'. It think when we were cutting it, there was a lot going on and the camera was not on my mind! Today is Monday, which is usually 'Meatless Monday' at our house, but today will be an execpetion. We're looking forward to leftover Thanksgiving for dinner tonight!