Hagemann Family Cookbook

Thanksgiving


GRANDMA’S CORNBREAD DRESSING

 

2 packages Cornkits - cooked

2 cans biscuits + 5 little ones - cooked

  (I usually cook the cornbread and biscuits a day ahead and store in a paper sack)

8 eggs

Chicken broth

Pepper

1 tbl. sage

1/2 cup onions - sautéed

1/2 cup celery - sautéed

 

Crumble biscuits and cornbread.  Add 8 eggs to the cornbread/biscuit mix.  Stir together with a little chicken broth, black pepper and 1 tablespoon sage (do not add salt!).  Add more broth until very moist.  Add sautéed onions and celery and butter (crumble up) to dressing. 

 

Place dressing in a well greased pan.  Cook at 350-400 for 1 hour until brown.

 

SWEET POTATOES

 

2 can s sweet potatoes

Butter

Brown sugar

Cinnamon

Little marshmallows

 

GRANDMA’S CHOCOLATE PIE

 

1 cup sugar

1 1/2 cup milk

2 egg yolks

2 or 3 tbl. Cocoa

3 tbl. flour

1 tsp. vanilla

 

Pour sugar, cocoa and flour in sauce pan over low heat.  Slowly add milk, vanilla and egg yolks.  Beat well (with wooden spoon).  Keep stirring until it boils.  Beat it until smooth.  top with egg whites and brown in oven.  Make sure you keep stirring hard to get it smooth and try to cook it about five minutes to get it to gel well.


 

JOAN’S BROCCOLI AND RICE CASSEROLE

 

1/2 cup chopped celery

1 medium onion (chopped)

1 package frozen broccoli

2 tbl. oil

1 cup minute rice (cooked)

1 cup milk

1 can celery or mushroom soup

1 medium jar Cheese Whiz

 

Sauté 1/2 cup chopped celery and 1 medium onion... chopped...1 package chopped frozen broccoli in 2 tbl. oil for 10 minutes...add 1 cup minute rice, cooked, 1 cup milk, 1 can celery or mushroom soup and 1 medium jar cheese whiz.  Mix and place in casserole and bake in 350 oven for 30 minutes.

 

 

MASHED POTATOES

 

Potatoes

Milk

Butter

 

FRIED OKRA

 

1 Package frozen breaded okra.

Vegetable oil

 

 

MACARONI & CHEESE

 

1 package macaroni

1 package velvetta cheese

1 carton cream

Milk

Salt/Pepper


 

GIBLET GRAVY

 

1 boiled egg, diced

1 cooked liver, diced

1 cooked gizzard, diced

1 cup broth

1/4 tsp. salt

1/4 tsp. black pepper

3/4 cup milk

1 tsp. cornstarch

 

Place liver, gizzard, broth and egg in small stew pan.  Mix cornstarch, salt and pepper with 1/4 cup milk.  Add to broth mixture.  Add remainder of milk and simmer until done.

 

Green Beans or Steamed Broccoli

 

RELISH TRAY (celery, carrots, pickles, deviled eggs)

 

ROLLS

 

CRANBERRY JELLY

 

SPIRAL HAM