Many years ago, I lived in Fort Worth, Texas. A fabulous place to live. After Fort Worth, I moved to Las Colinas, Texas which is between Fort Worth and Dallas.
While I was living in Fort Worth, I worked for a while doing computer work for Travis Avenue Baptist Church. Those were great times. The ladies on the staff that I worked with were so great. I’ll never forget JoAnn Morgan who was the anchor of the staff and was just as sweet and crazy as they came. She would wear two different shoes to work sometimes. One of the funniest things she did was put a post it note on her shirt pointing to where she had spilled something at lunch that said something about knowing that the spill was there and that she meant it to be there. Just a great group of people!
Today, I’m posting a couple of recipes from the 1989 Travis Avenue Cookbook.
The first recipe is from LaNell Doyle. LaNell was on the staff and was great fun. She would bring this dish to pot lucks in her blue and white casserole (she insisted that it be served in a blue and white casserole) and it was always delicious and so much better because she is such a great person. This would be a great addition to any Thanksgiving table.
Lanelle’s Corn Casserole
2 can cream-style corn
2/3 cup cornmeal
6 tablespoons oil
1 can green chilies
2 cups grated cheddar cheese
1/2 teaspoon garlic or onion salt (or both)
Mix all ingredients together and bake at 375 for 45 minutes until firm in center. Serves 8 (can be halved for 4 servings).
This next recipe is also from the cookbook and is, of course, a Thanksgiving classic with a twist. Green Bean Casserole that is just the best. It has a little better flavor than most I’ve tried.
Trav Ave. Green Bean Casserole
2 cans green beans, drained OR 1 lb. fresh green beans cooked
1 can cream of mushroom soup (the bechamel of the South)
1/2 lb. pkg. Old English cheese
1 large can mushrooms or 1/2 carton fresh mushrooms
1 green pepper, chopped
1 small jar pimentos
Crushed Ritz crackers or 1 can French-fried onions (I use the onions)
Saute mushrooms, green peppers and pimento in butter. Heat mushroom soup and cheese together until cheese is melted. Add to sauteed mixture. put beans in a 7 1/2 X 12 inch Pyrex baking dish. Pour sauce over top. Place crushed Ritz crackers or 1 can French-fried onions on top. Heat in a moderate oven until browned and bubbly.
Hope you try one of these recipes for your own Thanksgiving dinner!
Today’s Lagniappe: Volera’s Pralines
Another great member on the staff at Travis Avenue was Volera Kirkpatrick. She made these divine pralines. They are kind of thin and just fabulous. Volera was an artist. I’ll never forget her telling me that she didn’t understand people who purchased art to match the colors in there living rooms instead of just good art that they loved. Words from a true lady or art!
3 cups sugar
1 cup pecans
1 tablespoon butter
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
Cook to a soft ball stage slowly. It will turn a nice brownish color. Add the pecans, return to the fire and cook to soft ball stage again. Cool slightly, add vanilla. Beat until thick, drop on waxed paper. It will spread and make thin candy.
Note: These are the directions straight from the cookbook. The do require you to be somewhat intuitive, but they really do make great pralines.