Happy Monday, friends! Welcome, to the Holiday Recipe Blog Hop hosted by the sweet and talented Carol at Blue Sky Kitchen. If you haven’t visited her blog, you will for sure want to. She cooks up the most delicious dishes. At the end of this post is a schedule listing the other wonderful bloggers participating in the blog hop. Each day a different group of bloggers will be sharing their scrumptious recipes to inspire your holiday entertaining. Be sure to visit each and every one of them. There will be lots of wonderful ideas for your holiday dinners.
Today, I am sharing two of my favorite recipes for the holidays. Each recipe comes from my sweet and dear Grandmothers (Me-Me and Mudder).
My Me-Me was my Grandmother on my Father’s side. Every holiday, she would make her delicious strawberry salad. I make it every year, and when I taste it, I am reminded of sweet family memories. I’m a sentimental girl and tend not stray too far from the family recipes I know. I may add something new to the menu from time to time, but I always make something that my grandmothers made.
My Me-Me would serve her strawberry salad in this same style of bowl every year. I hunted until I found one just like her bowl. Lucky for me, I located one on Etsy. I always thought the strawberry salad looked so pretty in this bowl.
Me-Me’s Strawberry Salad
3 (3-ounce) packages of Strawberry Jello
2 cups of boiling water
1 (10-ounce) package frozen sliced strawberries, partially thawed
1 (15 1/4-ounce) can crushed pineapple, drained
3 medium bananas, mashed
1/2 cup coarsely chopped pecans (optional) *I usually leave the pecans out because my kids don’t like nuts.
1 (8-ounce) carton of sour cream
Directions: Dissolve gelatin in boiling water, stir in fruit and pecans. Pour half of the mixture into a greased dish (if you don’t have a bowl like mine it will work just fine in a 12 x 8 x 2 inch dish. Chill until firm. Store remaining mixture at room temperature. After half of the mixture is set (usually about an hour) spread the sour cream over the congealed layer. Next, spread the remaining mixture over the top of the sour cream, cover, and chill until firm.
I serve this dish alongside the savory ones. It doesn’t have to be a desert. It’s sweetness is the perfect accompaniment to the main course.
The next recipe I would like to share with you comes from my Grandmother on my Mother’s side,”Mudder.” I call her Mudder because when I was little I would hear my Mom call her Mother, and I couldn’t say mother so it came out Mudder. The name just stuck.
I know that everyone has their particular favorite when it comes to the dressing that accompanies their holiday turkey. As for my family and I, we prefer cornbread dressing. My Grandmother’s recipe for cornbread dressing is a handed down five generation recipe. There has been one change over the years. My great grandmother added oysters to her recipe. The recipe I am going to share with you makes a 9 x 13 pan of dressing. This recipe can be doubled or tripled to accommodate your guests.
Mudder’s Cornbread Dressing
2 packages of Jiffy Cornbread mix baked as directed.
3 slices of white bread toasted and broken into pieces
10 saltine crackers crumbled
1 large onion chopped and 1 cup of diced celery cooked in water until tender.
2 hard boiled eggs chopped
1 small jar of chopped pimentos
1 can of cream of chicken soup
2 cans of chicken broth heated
salt, pepper, and sage to taste
Mix the first 8 ingredients together in a large mixing bowl. Gradually add the hot chicken broth until the mixture is the texture of mashed potatoes. Next, season to taste with the salt, pepper, and sage. Mix well. Pour into an ungreased 9×13 pan. Bake at 350 degrees for 1 hour or if you like your dressing to be extra firm cook a little longer.
Thanks so much for joining me today! I’m so happy that you stopped by, and I hope that you will visit the other bloggers on the schedule below. There are lots of yummy recipes to inspire your holiday cooking! I hope that you have a happy and blessed day!!!
Holiday Recipe Blog Hop Schedule November 14 ~ 18, 2016