The day I miss the most with family. Forget Christmas. I loved making the huge meal and there is no pressure for gifts. Our menu from days gone by.
Turkey Breast
Cornbread dressing (cornbread, wheat bread, ckn broth, celery and onions (sautéed in butter), salt, pepper and sage, baked until brown). Simple but delicious.
Sweet potato casserole (mashed with brown sugar, butter, dash of vanilla, marshmallows on top, slightly browned or pecan/brown sugar topping)
Sweet Peas
Cranberry sauce from fresh cranberries made by oldest daughter
Corn casserole made by youngest daughter
Homemade yeast rolls
Lemon pie for dessert (too sweet for some but my fave!)
3 eggs, separated
2 tsp (10 mL) grated lemon rind
1 can (300 mL) Eagle Brand® Regular or Low Fat sweetened condensed milk
½ cup (125 mL) lemon juice
1 (9"/23 cm) baked pastry shell or prepared graham pie crust
¼ tsp (1 mL) cream of tartar
¼ cup (50 mL) sugar
Preparation:
1. Beat egg yolks; whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust.
2. Bake in preheated 325°F (160°C) oven for 25 minutes. Remove from oven. Increase oven temperature to 350°F (180°C).
3. Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust.
4. Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.
Enjoy your families and the food. Eat some for me please. If you've already eaten, have a turkey sandwich tomorrow.
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