11.19.2008

The time, it does to fly

My dear, dear readers, how I have neglected you through these dismal, gray days. I'm sure your days have been even the more bereft, endlessly clicking Refresh, hoping in vain for a new post. Also? I hate when bloggers write explanatory notes about not blogging. Like we care.

Grades of late: Bio exam: A-. German exam: A-. The semester fast windeth down. I am NOT getting a 4.0 this semester, so brace yourselves. Next week is a short week, because of the (oh-my-god-it-can't-possibly-come-soon-enough) Thanksgiving holiday, then one week of classes following that, then finals weeks! Insanity. 

Speaking of Thanksgiving, my favorite of all holidays (not even close), and one which I don't get to celebrate exactly the way I would like all too often: I need to know the foods you can't do without on that day. And beyond turkey, potatoes, stuffing, gravy, etc. Surely your family must have some weirdass tradition. 'Fess up. Include the recipe if it's something you want to share. We're all about the sharing here at Going40.

13 comments:

Meema said...

Congrats on the exams!

rootbeerlady said...

Corn Cracker Pie (our traditional holiday dose of butter and salt that passes as a vegetable side-dish)
1/2 cup + 3 tablespoons butter, divided
1-1/4 cups saltine cracker crumbs (35 crackers), divided
4 tablespoons milk
salt to taste
pepper to taste
1 small onion, chopped
1 small green pepper, chopped
1 can (11-15 ounces) whole kernel corn
(or substitute a can of Green Giant Mexicorn for the can of corn and the green pepper)
2 eggs, beaten
Cut 1/2 cup butter into 1 cup cracker crumbs until mixed and crumbly. Press into deep 9-inch pie pan. Melt 3 tablespoons butter in heavy saucepan over low heat; add flour. Slowly blend in milk; cook until thickened, stirring frequently. Add salt and pepper to taste; combine with remaining ingredients. Pour into crust; top with remaining cracker crumbs. Bake at 400 degrees for 25-30 minutes or until knife inserted in center in center comes out clean. Cut into pie-shaped wedges to serve.

deb said...

Dang that corn cracker pie sounds good.

deb said...

Here's my family's weirdass tradition. It only took 30 years of therapy and $100,000 in grad school tuition. I offer it as an example for families everywhere:

Sister A: "Do you care about Thanksgiving this year?"

Sister B: "Nah. Do you?"

Sister A: "Uh uh. Not really"

Sister B: "OK then."

Sister A: "Yeah, OK. Have a nice day."

Sister B: "Yeah, you too."

Julia said...

I was going to post Corn Cracker Pie. This is something I've shared with many friends who all enjoy it.

rootbeerlady said...

Corn Cracker Pie errata

The amount of milk should have been 1 cup. The 4 tablespoon amount was of flour.

My apologies!!
r

Elise said...

OK, you did say weird: the one thing we HAVE to have at Thanksgiving (and Christmas) dinner is Cream Cheese Corn. It sounds bizarro, but it tastes like pure corny heaven. You boil up a package of frozen corn; once it's cooked, you drain it, and then you cube up 8 oz. cream cheese and throw that in the pot, along with a handful of diced chives or green onions. Stir it up over low heat until it's all blended together and serve. Super quick, super easy, super bad for your cardiac health. YUM.

deb said...

OK, I'm learning to cook a little, and I want to try both corn dishes. We could compare and contrast.

Could the good cooks discuss their potato strategies?

Tom said...

Potato strategies? Can you be more specific? There's an entire universe of potatoey goodness out there to explore. Do you prefer sweet potatoes over russets? Mashed or hashed?

deb said...

Oh, Tom, thank you for asking.

I'm interested in the non-sweet potato branch of the potato world. And I like butter and salt and cheese, or a goo component of some kind for mortar. And I do not feel diminished in any way by using potatoes that have already been peeled. I don't love peeling potatoes - though I can make myself do it if the goal is worth it.

Tom said...

Well, then it sounds like Company Potatoes (aka Corn Flake Potatoes) would be right up your alley. Easy to make, ridiculously yummy and horrible for you, too.

Company Potatoes

2 lbs. hash browns
1/2 c. butter, melted
1 tsp. salt
1/2 tsp. pepper
2 tbsp. minced onion
1 can cream of chicken soup
1 pt. sour cream
2 c. grated American cheese
1/4 c. butter
2 c. cornflakes, crushed

Mix first 8 ingredients and put in 9 x 13 inch buttered casserole pan. Put 1/4 cup butter and corn flake mixture over top. Bake 45 minutes to 1 hour at 350 degrees.

deb said...

Tom, you've *exactly* matched my potato interests.

Thank you.

deb said...

My Weirdass Family, update 2008:

Sister A: "So, you wanna do Thanksgiving? Maybe I'll cook."

Sister B: "Um, what would you cook? I don't want turkey."

Sister A: "I learned pork tenderloin. We could have that."

Sister B: "Oh. OK. I guess we'll all have to eat that day. What should I bring?"

Sister A: "Nothing. It just confuses me."

Sister B: "OK then."

Sister A: "OK then."