Green House Blog

Ms. Geneva Troxell Adds New Recipes To My Thanksgiving Dinner

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!

Corn Casserole

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!