Gathering at Thanksgiving always reminds me of the importance of convivium. It is an opportunity to share memories and a meal with family and friends, individuals you may see regularly or others whose arrival comes with great anticipation. Moreover, it is the time when those coveted recipes appear once a year, like my grandma’s sweet potato casserole and my aunt’s famous pumpkin pie.
This year, instead of going home for Thanksgiving, I will be preparing a feast on my own for a couple close friends. Although my family has been sending me recipes over the past few weeks, I was still missing one crucial element: corn casserole. Thankfully, Ms. Geneva Troxell, an elder from St. Martin’s in the Pines, has come to my rescue. I believe her corn casserole will be a hit this Thanksgiving, and her turkey casserole will be an even greater success when a creative solution is needed for all that left-over turkey. Thank you again, Ms. Troxell, for your amazing recipes!
1 egg ½ tsp. salt
½ C. melted butter 1 can whole corn
1 C. sour cream 1 can cream style corn
1 T. sugar 1 pkg. Jiffy corn bread mix
Mix all ingredients together and put in 2-quart greased casserole at 350o for 45 minutes or until done.
Easy Turkey Casserole
2 C. uncooked macaroni 4 hard-boiled eggs, cut up
2 C. mushroom soup 1 chopped medium onion
2 C. milk Salt to taste
2 C. chopped turkey ½ lb. Velveeta cheese, cubed
Mix and place in greased 9×13” baking dish. Refrigerate overnight, covered. Remove and bring to room temperature 1 hour before baking. Bake, uncovered, 1 hour or more at 350o.
Please share with us what you will be making this Thanksgiving, especially if it is one of Ms. Troxell’s recipes!