As we approach the holiday season, I reflect on years past and all I have to be thankful for. Our families have dwindled down to a mere few and the miles between us prohibit our getting together as often as we would like. Grandparents are gone, in some cases, parents have passed on, as well. The children are grown and out on their own, raising their families often states away sharing their time between in-laws.
Thus the reason for this article. Just as the melody of a song, takes us back to a time and place. So does the aroma filling the house during the holidays. Specifically, that wonderful smell of home made pies, turkey and dressing and such.
What I want everyone to think about is tradition. Traditions that have marked your memory and sensory perceptors throughout your life. Traditionally, the women worked their fingers to the bone preparing a meal for the multitudes of guests/family for 2 or more days, only to have it devoured in 20 minutes or so. But, I believe it was worth it. What we must do is encourage our children to carry on that tradition. No matter where they are. We can do this by teaching them how to prepare their favorite part of the holiday meal. It’s a little piece of home even if they have moved on and as for me, puts a smile on my face and warms my soul.
The following recipes are a few that make me go back to that time when life was much simpler and I had not a care in the world. Lastly, keep tradition alive and have a safe and happy holiday season!
CORNBREAD STUFFING:
2 pans cornbread (I use an iron skillet)
4 stalks celery (chopped)
1/2 onion (chopped)
2 tbs. poultry seasoning
salt & pepper to taste
1 can cream style corn
2 cans chicken broth
1 stick butter or margarine
Sauté onions and celery in butter, prepare cornbread – cool – crumble mix all ingredients in large bowl add a little water to moisten, if necessary. Bake at 350 degrees for 30 minutes or until heated thru.
FUDGE PIE:
1 – 9 in. baked pie shell
1 c. semi-sweet chocolate chips
1/4 c. butter
1 can Eagle Brand milk
1/2 c. Biscuit mix
2 eggs
1 tsp. vanilla
1 c. chopped pecans
Melt chips and butter in pan, beat with other ingredients except nuts till smooth. Add nuts and pour into pie shell. Bake at 325 degrees for 35-40 minutes until center is set. Serve cooled with cool whip or ice cream.