A Southern Life

It is that time of year. Hear all of the snap, crackle and pops? We just had our fabulous Red, White and Blue Festival here. Here are some pics from the event (thank you to Christy Keirn for some of the great pics – we forgot to put a card in our camera. Video of fireworks were taken from our phone!).

Monkeys on doggies!

Are they adorable or what?

Cuteness with a sunset!

A young Southern Belle on a pony.

My friend Kim's little ones - Jack and Trevie looking adorable!

And then . . . there were the fireworks!

Some fun for Outdoor Wednesday!

Outdoor Wednesday with A Southern Daydreamer

Today’s Lagniappe: Cucumber Tip
Thanks to Wehoney on the Southern Living board for this great tip!

Cut a small piece off the end of the cucumber, and then rub it on the cut end, cut sides together, until a foam appears…rinse it off, with the cut end facing downward, repeat on the other end…this is suppose to take the gas out of the cucumbers.

Is that a great tip or what???

This past weekend, our community celebrated it’s 11th annual Red, White and Blue Festival. One of the fun events leading up to the festival was a decorating contest. People were encouraged to decorate their homes, businesses, cars, etc. in red, white and blue and submit photos to our local newspaper where readers could vote for their favorites. The contest was called “Paint the Town – Red, White and Blue.” Here are some of the fun results:

A local nursing home got in on the fun - by the way, they won the people's choice award.

A local bank.

I love the bunting and flags on this home.

Another local business.

One of the festival's founders, Pat Ballard outside his home that is decorated in great red, white and blues.

The contest was a great way for everyone to get in the mood for the festival which is always held the last weekend in June. I’ll be sharing some other great photos this week. Can’t wait to show you the monkeys riding the dogs!

How are you transforming your place with red, white and blue this week? Bet you can get some great ideas at:

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe: Red White and Blue Pastry Cups
Something easy peasy and delicious!

Pepperidge Farms puff pastry shells, baked according to directions on box
Blueberries and sliced strawberries tossed with a little sugar or Splenda
Cool Whip

Place the blueberries and strawberries in the baked pastry shells and top with cool whip. Can it get any easier than that?

This upcoming weekend our local Red, White and Blue Festival is taking place. This is always such a fun time. Lots of activities for kids and adults alike. The festival starts with a parade and then over 2 nights there is a lot of great music, food and then it ends with a spectacular (and I mean really spectacular) fireworks show!

So, this week, I am in the mood for some Red, White and Blue!

Even the table doves got in on the act:

A silver charger, white plate, red napkin and Spode Blue Fitzgerald plate on top make up the layers.

Red cut glass goblets and two-toned flatware finish the setting.

A little fluted white bowl with blue trim for dessert.

Isn't he handsome?

We're ready to eat!

Thanks for stopping by. Hope you enjoyed your visit. You can find lots and lots of great tablescapes by lots of great people over at

with Between Naps on the Porch

Today’s Lagniappe:  Brie and Fig Tartlets
I found this great recipe using Fillo cups from Athens Foods.

1 4-ounce package sliced prosciutto
1 13.2-ounce wheel of brie cheese, rind removed, cut into 1/2-inch cubes
30 Athens Mini Fillo Shells (2 boxes)
1 10-ounce jar of fig preserves

In a large pan over medium heat, or on a baking sheet in a preheated 375ºF oven, crisp prosciutto. Place on paper towels to cool. Once the prosciutto is cooled, cut it into small pieces.

Place one cube of brie into each Mini Fillo Shell. Spoon a teaspoon of fig preserves over the brie. Bake shells in preheated 375ºF oven for 8-10 minutes until brie is melted.

Remove shells from oven and garnish each shell with small pieces of crisp prosciutto.

It is time for

Metamorphosis Monday with Between Naps on the Porch

Monday, June 14th is flag day! I thought this would be the perfect time to change out our old flag for a new one.

It is now out and flying proudly!

I love how the flag looks against the backdrop of a blue sky with white fluffy clouds.

Wondering what to do with your old flag? Take it to a local Boy Scout troop or American Legion The will ceremoniously dispose of it with the dignity it deserves.

Flag Day, in the United States is always celebrated on June 14th.  Our flag is representative of our independence and our unity as a nation – one nation, under God, indivisible. Our flag has a proud history. It was at the lead of every battle fought by Americans. Many people have died protecting it.

Some more information about flag etiquette:

• The flag is normally flown from sunrise to sunset.

• In the morning, raise the flag briskly. At sunset, lower it slowly. Always, raise and lower it ceremoniously.

• The flag should not be flown at night without a light on it.

• The flag should not be flown in the rain or inclement weather unless it is made of all-weather material.

• After a tragedy or death, the flag is flown at half staff for 30 days. It’s  called “half staff” on land ,and “half mast” on a ship.

• When flown vertically on a pole, the stars and blue field , or “union”, is at the top and at the end of the pole (away from your house).

• The American flag is always flown at the top of the pole. Your state flag and other flags fly below it.

• The union is always on top. When displayed in print, the stars and blue field are always on the left.

• Never let your flag touch the ground.

• Fold your flag when storing. Don’t just stuff it in a drawer or box.

Hope everyone has a wonderful Flag Day!

I pledge allegiance to the Flag
of the United States of America,
and to the Republic for which it stands:
one Nation under God, indivisible,
With Liberty and Justice for all.

Today’s Lagniappe:  Patriotic Flag Dessert
From Kraft Recipes!

3 cups boiling water, divided
2 pkg.  (4-serving size each) JELL-O Berry Blue Flavor Gelatin
2 cups ice cubes, divided
2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin, or any red flavor
2 cups  halved strawberries
1/2 cup blueberries
Make It!

STIR 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13×9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm.

PLACE cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer. Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened. Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set.

SPREAD remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag. Store leftover dessert in refrigerator.

Memorial Day is the national holiday where we honor all of the members of the military that have fallen. Thank you to all military members, past and present for all you do to protect us and our freedom!

One of the most moving parts of honoring fallen military is the playing of taps and the flag folding ceremony. The flag is transformed from into a memorial symbol for the family that remains.

Some interesting information about the flag ceremony from the Retired Enlisted Association

We fold from the stripes towards the stars, for whereas the strips represent the thirteen original colonies that founded our republic and they are now embodied in the fifty sovereign states represented by the stars so that the stars cover the stripes.

The first fold stands for liberty. In America, we are free to own property, to elect our government representatives, to attend the church of our choice, to openly disagree, to travel freely without restriction, to pursue an education and the “American Dream”. The white stripes of the Flag symbolize our liberty.

The second fold represents unity. Abraham Lincoln stated that a house divided against itself cannot stand. National unity in the face of natural disasters and external threats, such as those posed on September 11, 2001, has preserved our constitutional republic.

The third fold stands for justice. In America we believe that every person stands equal before the law and is deserving of just and fair treatment. The laborer and the lawyer are both entitled to justice in America. The blue of the Flag embodies justice.

The fourth fold symbolizes perseverance. To persevere means to endure, to remain steadfast despite severe hardship and obstacles. The Continental Army suffered repeated setbacks before claiming any significant victory. Yet throughout the brutal winter of 1777 at Valley Forge, they persevered.

The fifth fold represents hardiness. Hardiness is the ability to withstand difficulty while remaining resolute despite adversity. The aggressors in World War II underestimated American hardiness. They thought that Americans were soft, incapable and unwilling to endure hardship. Our soldiers and sailors such as those who fought at Normandy and in Korea proved them wrong.

The sixth fold stands for valor. Valor means courage, the act of defending what is right even in the face of opposition. Nathan Hale, the Revolutionary War patriot, was convicted of spying by the British in 1776. Before he was hanged, Hale displayed great valor with his words, “I only regret that I have but one life to give for my country.” The red color in the flag represents valor, symbolic of the blood shed by all the American heroes who sacrificed for our freedom.

The seventh fold symbolizes purity. A pure nation is free from taint, from what weakens, pollutes or renders it ineffective. Our Founding Fathers illuminated freedom’s path for us when they created the Declaration of Independence, the Constitution and the Bill of Rights. The pure intent of these documents enabled the United States of America to become the greatest of all nations, a land of liberty which beckons to all who are seeking asylum from persecution and oppression.

The eighth fold represents innocence. Innocence implies that one is unacquainted with evil and is thus free from sin. George Washington once stated, “The love of my country will be the ruling influence of my conduct.” Americans pay tribute to him and to all those who give devoted service to uphold freedom’s ideals without selfish or evil motivations.

The ninth fold signifies sacrifice. To sacrifice is to give up something valued for an ideal, belief or goal. America exists today because of the sacrifices of countless Americans. Many have made the ultimate sacrifice of their lives in battles waged during the Revolution, the World Wars, in Korea, Vietnam, the Gulf War, Afghanistan and other locations around the world. We pay tribute to them and to the firefighters, policemen, soup kitchen volunteers, members of our armed forces and numerous others who continue to sacrifice for freedom.

The tenth fold stands for honor. One who possesses honor possesses a keen sense of ethical conduct. To honor a person or ideal is to display respect for them. We give thanks for all who have acted with honor in the founding and growth of America. We pray that each citizen and all those who represent us in government will conduct themselves in a manner that will continue to bring honor to our nation and to our Flag.

The eleventh fold symbolizes independence. Independence is the state of being free, of being able to make unrestricted choices within the law as free individuals and as a free nation. Ever since our nation’s birth, Americans have fiercely defended their independence against all oppressors. Patrick Henry articulated the sentiments of his fellow Americans past, present and future when he uttered those famous words, “Give me liberty, or give me death.” America stands as an icon of freedom and independence for the oppressed of the world. May it always remain so.

The twelfth fold represents truth. Truth is the body of real events and facts. It is preserved through adherence to reality and the avoidance of falsehoods. America was built upon God-given truths articulated in the Declaration of Independence “that all men are created equal, that they are endowed by their Creator with certain unalienable rights, that among these are life, liberty, and the pursuit of happiness.” Adherence to these truths has made America a great nation. We pledge to continue this noble legacy of truth so that in America, every man woman and child may forever be free.

Hope everyone has a wonderful memorial day. Don’t forget to take some time to remember our military!

Today’s Lagniappe:  Arnold Palmer
Named after the golfer a cool drink for a hot holiday!

Pour equal parts lemonade and iced tea over ice and stir. Really, that is all there is to it! It is said to be Arnold Palmer’s favorite drink.

Visit Susan at Between Naps on the Porch for Metamorphosis Monday and Smiling Sally for Blue Mondays. You will find wonderful and talented women with fantastic posts!

This Sunday, is Mother’s Day! What a wonderful idea to honor our mothers! You may remember that one of the pictures from one of my posts was chosen to represent a Mother’s Day Luncheon for an ad for the National Junior Auxiliaries  Cookbook.

This one!

So, here is the entire tablescape presentation that includes this picture from June 3rd, 2009.

Blue Fitzhugh china by Spode

Simple and pretty

The colors go well with my planter in the background.

White petunias in the tureen.

Of course, my birds are always invited.

Nice crystal glasses.

And pretty coffee cups.

Cream or sugar?

Very nice.

Checkout Between Naps on the Porch to see a lot of great tablescapes by a lot of lovely and talented people.

Of course this made me think of my Mama-isms post:

A Southern Mother is something very special. They have the job of raising a good Southern girl. My Mother had several pieces of advise, or sayings, if you will, that are good for anyone. I call them Mama-isms.

• You can catch more flies with honey than you can with vinegar.
• If you can’t say anything nice, don’t say anything at all.
• Sit up straight.
• Put on your red badge of courage (meaning lipstick).
• Set the table (something done every night with placemat, knife, fork, spoon, plate and glass – each in it’s proper place.)
• Walk like a lady.
• Never wake a sleeping child.
• How’s your attitude? (Getting a good parking place anywhere, depends on your attitude!).
• Pretty is, is pretty does.
• All you can do is all you can do.
• Consider the source and go on. (or as her mother – my grandmother put it: Pass and re-pass).
• Smile and make people wonder what you’ve been up to (when you were frowning).
• If your lip gets any lower you’ll step on it (when you were pouting)
• If you don’t watch out your face will freeze that way (when your face was anything but pleasant).
• If you don’t stop crying, I’ll give you something to cry about!

There were many more. What did your Mama tell you?

Today’s Lagniappe: Roses in the Snow Cake
Something my mother remembers her mother making that is wonderful and delicious!

Ingredients

1 1/2 cups sugar
4 egg whites
1/2 cup Crisco
3 tsp. Baking Powder
salt-dash
2 1/4 cup flour
vanilla – 2 tsp.
1 cup milk
Toasted coconut

Directions
Beat egg whites in a bowl till stiff then set aside. Cream
together sugar and Crisco and salt. Then add milk and vanilla.
Gradually add flour and baking powder. Gently fold in egg whites.
Turn into favorite cake pan greased and floured. Bake at 350
degrees till toothpick comes out clean. Remove from oven and let
cool. Put your favorite white icing on. Then sprinkle with toasted
coconut.(Can toast coconut on cookie sheet after cake is done while
oven is still hot). Places roses on top of the cake and you are done!

Happy Mother’s Day to my Mama and to all of you!

St. Patrick’s Day, what a fun holiday. I remember as a child, being sure to wear green so I wouldn’t be pinched. It really wasn’t too much of a hardship because green is one of my favorite colors.

I’ll have to say, although I love the holiday and the spirit of the holiday, I’m not that big a fan of some of the food that is traditionally offered such as corned beef and cabbage.

What I do love is some of the traditional symbols like the three leafed clover.

Each leaf is supposed to represent something: the first leaf for hope, the second for faith and the third for love. Then of course there is the four leaf clover.

The fourth leaf is supposed to represent luck!

Who doesn’t love a day that can be celebrated and enjoyed. Okay, now, there actually are some Irish recipes that I really like. Check out today’s lagniappe!

Today’s Lagniappe:  Irish Bread
Not many bread recipes that I don’t like! This one is a tasty addition to your St. Patrick’s Day celebration.

* 3  cups  all-purpose flour
* 2  tablespoons  baking powder
* 1/2  teaspoon  salt
* 1/2  cup  sugar
* 1/4  cup  shortening
* 1/4  cup  butter or margarine
* 1  cup  raisins
* 1 1/4  cups  milk
* 2  large eggs
* 1  tablespoon  white vinegar

Combine first 4 ingredients in a bowl. Cut shortening and butter into flour mixture with a pastry blender or fork until mixture is crumbly. Stir in raisins.

Whisk together milk, eggs, and vinegar; add to flour mixture, stirring just until moistened. Pour batter into a greased 10 1/2-inch cast-iron skillet.

Bake at 350° for 35 to 40 minute

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

Well, Mardi Gras was fun, but it is over now. The parades are done and gone are the bright costumes of purple, green, gold, red.

Gone are the beads and boas.

It is now Ash Wednesday.

Repent ye, and believe the gospel. Mark 1:15

Now is the beginning of the Lenten season. A time of sacrifice and repentance. And, 46 days (40 days not counting Sundays) until Easter. Which means Spring is right around the corner.

We take off all the celebratory colors of the Carnival season and the Nature puts on the colors of Spring, just in time for Easter!

Peace to you all!

Today’s Lagniappe: Broiled Lobster Tail
Many people give up meat for Lent. My mother was looking for a good way to broil lobster the other day, and I found this recipe that looks good.

2 whole lobster tails
1/2 cup butter, melted
1/2 teaspoon ground paprika
salt to taste
ground white pepper, to taste
1 lemon – cut into wedges, for garnish

Preheat the broiler.

Place lobster tails on a medium baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.

Broil lobster tails 5 to 10 minutes, or until butter is melted and lightly browned, and lobster meat is opaque. Garnish with lemon wedges to serve.

A little outdoor pic for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry.

What a fun week this has been. Seeing how everyone is celebrating Christmas! Something short and sweet (and spicy) tonight. Here is what is going on outside!

Santa on the red door.

My neighbor has red ribbons on the pretty green wreaths.

This is my sister, Tammy's house north of Denver, CO a few years back. If you look closely, you can see the garland on the front porch railing.

After dark, the reindeer appear!

I have more shots to share but, I’m trying to space them out this month. I’ll probably end up at the end of the month with dozens I didn’t get posted, ha, ha!

A little outdoor red for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry and today’s lagniappe is a great idea for Crockpot Wedneday with Dining with Debbie.

Today’s Lagniappe: Slow Cooker Jambalaya
A little Cajun lagniappe tonight. For visitors who may wonder what a lagniappe is, it is “a little something extra.”

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Serve with Tabasco for those who need a little more fire.

An ornament party with Centsational Girl! Click to go to the Party

Time for Deck the Halls with Thoughts From Over The Rainbow! – Every Tuesday

It’s the most wonderful time of the year! Time for decorating and baking and caroling and celebrating the birth of Christ!

Today, I want to share with you some of my favorite ornaments and my favorite Christmas cookie recipe.

The ornament below is a favorite because it was made by my grandmother on my mother’s side. Whenever I remember her, it is always as she was crocheting, sewing or crafting. She always had something to do with her hands, even though they were quite swollen with arthritis. See how she put the glitter around the edges. I hang this ornament on my fireplace garland.

The ornament below is a favorite because it was given to me by a friend. This friend ran for a local office and I supported her. What a nice gift she gave me. A White House ornament from 2006. I also have a White House ornament (that I have misplaced apparently) from 1998 that my nephew gave me. At the time, he was in the Marine Corp presidential guard, stationed at Camp David (Don’t worry, Bryan, I’ll find it!) This ornament will hang from my kitchen wreath.

The ornament below was given to me by my Grandpa’s (on my fathers side) wife, Betty. Since my grandmothers death in 1997, Betty has become the grandmother of my heart and I just love her dearly.

Yesterday, I showed you my kitchen wreath.

Kitchen Wreath

I love placing some of my special ornaments on this wreath in the kitchen.

Some closeups of ornaments on the kitchen wreath that you saw yesterday.

The ornament below was purchased shortly after my husband and I married. It has our names and the year inscribed.

The ornament below was purchased in New Orleans when my husband and I were on our honeymoon. As I mentioned previously, we went to New Orleans, Negril, Jamaica and then back to New Orleans before returning home.

My husband was born in New Orleans before he was adopted by Dr. and Mrs. Joe B. Wharton, Jr. from El Dorado, Arkansas. His family often visited New Orleans and he later returned to New Orleans for college at Tulane University. Both of his parents are gone now. He never looked for his birth mother. He has always said how grateful he is to her for giving him a good life with the family who adopted him.

The first trip my husband and I took together was to New Orleans. Obviously, the city that care forgot is close to our hearts for many reasons.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

Christi’s Note: If you’re on Facebook, come check out my A Southern Life page. Would love to add you to the fans to get to know you better! The fan box is in the left sidebar. Thanks!

Today’s Lagniappe:  Ethel’s Sugar Cookies
This is my favorite recipe for sugar cookies. I remember many years, making these cookies and cutting them out with different holiday shapes for Christmas. This recipe is from my mother’s 1956 Betty Crocker Cookbook.

3/4 cup shortening (part butter)
1 cup sugar
2 eggs
1/2 teaspoon lemon flavoring or 1 teaspoon vanilla
2 1/3 cups GOLD MEDAL Flour
1 teaspoon baking powder
1 teaspoon salt
Mix well shortening, sugar, eggs and flavoring.  Blend flour, baking powder and salt; stir in.  Chill at least 1 hour.  Heat oven to 400*F (mod. hot).  Roll 1/8″ thick on floured board.  Cut with a 3″ cookie cutter.  Place on ungreased baking sheet.  Bake 6 to 8 minutes.  Makes about 4 dozen.

My sweet niece, Taylor, sent me some pics of her family’s home with their Christmas decorations.  Taylor is the oldest daughter of my little sister, Linda and her husband, Mark. Their beautiful younger daughter is Brenden.

I wanted to share a few of the pictures that they sent. There will be more to come from my mother and my sisters and even from me as the magical Christmas season unfolds!

My nieces, Taylor and Brenden if front of their home

The kitchen and breakfast area

The dining area

The living room, looking in from the dining area

The master bedroom

The office

My sister and her husband Mark built this house five years ago. Mark is the pastor of Wickline United Methodist Church in Midwest City, Oklahoma. Every year, they open their home to the members of their church for a holiday open house. This year, the “shut-ins” are getting to get out and take a tour of lights and visit my sister’s home as well as other homes that are on their open house tour.

Today’s Lagniappe: Linda’s Holiday Chicken Casserole
This recipe was given to me by my sister Linda (including her notes). YUM!

Stew 4 chicken breast ( I usually do 5) reserve broth
Combine ½ cup melter butter
seasoning packet from stuffing mix
2 Stove Top Stuffing mix ( I use wild rice)
Combine 2 cups sour cream
2 cans cream of chicken (or mushroom) soup
1 ½ cups broth

In 9 X 13 dish:

1. put layer of crumb mixture
2. chicken
3. liquid mixture
4. remaining crumbs
5. top with slivered almonds  (don’t add until ready to cook, if your freezing)

Bake at 350 for 30 minutes

Time for Deck the Halls with Thoughts From Over The Rainbow! – Every Tuesday

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

With Designs by Gollum

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
2egg
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.

Its’ a Thanksgiving preview for Tablescape Thursday!

So, I got everthing out and went for a preview of the Thanksgiving table. Why do a preview? This is a good chance to make sure you have everything. All the butter knives all the salad plates, napkins, candles. I did find a couple of things that I need to check on. I will need more candles and I need to do a little more ironing on the napkins. I also went ahead and got out serving pieces to make sure they are all clean and ready to go.

Looks good so far. I may turn up the lights a little or add more candles.

All the pieces are here for the place settings.

I like the centerpiece

I may add some fall leaves down the table.

I just love the look of crystal sparkling in the candlelight.

Pretty close to just how I want it!

I can’t wait for all the family to arrive. I love making things look nice for them. Thanksgiving is such a wonderful holiday.

As I was running errands today, I ran into so many friends who are struggling during this recession. I am so grateful for friends and my prayer is that we all have a wonderful Thanksgiving and can have just a little bit of time to forget our troubles and be thankful for our blessings, however smal they may seem. I’ll have to say, my heart is breaking over so many people who are just really experiencing tough times. If it is you that is experiencing a tough time, please know that I care and am praying for our nation and for everyone who is facing trying times.

Have a great Tablescape Thursday and check out everyone who has made something beautiful today!

Today’s Lagniappe: Thanksgiving Potatoes
This is a recipe from one of my favorite cookbooks The Silver Palate. I have made this many times and it is always a hit and tastes delicious!

Southern Cranberries? I know, I know, I’ve never seen cranberries grown in the South. However, as so many Americans, we Southerners love cranberries with our Thanksgiving dinner as much as the next family. Not only are they such a beautiful red color, they are also delicious and nutritious!

According to Ocean Spray:

They help cleanse and purify the body. But do you know how? They contain powerful nutrients called proanthocyanidins, thankfully referred to as PACs, which research suggests help keep certain bacteria from sticking inside the body.(1,2) And the PACS in cranberries are different from other fruits, which gives them more “anti-stick” potential. They also have something called antioxidants, like flavonoids and vitamin C, which helps to strengthen the immune system. (3,4) In fact, cranberries have more naturally-occurring antioxidants per gram than most other common fruit.

Cranberries!

So, hooray for cranberries! Here are three recipes with cranberries that I hope you will enjoy.

Orange Cranberry Rolls

1 package (8 oz.) refrigerated crescent dinner rolls
1/4 cup sweetened dried cranberries
1/4 cup finely chopped pecans
1 tablespoon packed brown sugar

Preheat oven to 350°F. Line cookie sheet with  Parchment Paper.

Unroll crescent roll dough on parchment paper to form 12×7-inch rectangle; firmly press perforations to seal. Sprinkle dough evenly with cranberries, pecans and brown sugar. Roll up starting at long side; pinch edge to seal. Cut into 16 pieces. Press slightly to form round shape.

Arrange pieces, cut side up, 2 inches apart on parchment-lined cookie sheet.

Bake 13 to 15 minutes or until golden brown.

Glaze

For glaze; Mix powdered sugar, juice and grated orange peel in small bowl until well blended. Drizzle glaze over warm rolls. Serve immediately.

Makes 16 rolls.

Yummy Cranberry Sauce

* 1 cup water
* 1 cup white sugar
* 1 (12 ounce) package fresh cranberries
* 1 orange, peeled and pureed
* 1 apple – peeled, cored and diced
* 1 pear – peeled, cored and diced
* 1 cup chopped dried mixed fruit
* 1 cup chopped pecans
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

1. In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

And from Ocean Spray

Cranberry Chutney

1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup raisins
1/2 cup peeled, diced apple
1/4 cup + 2 tablespoons sugar
1/4 cup + 2 tablespoons vinegar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
dash ground cloves

Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally, until apples are tender and sauce has thickened slightly, about 30 minutes.

Makes about 2 1/2 cups.

Cranberries – so many wonderful ways to enjoy them. More from Ocean Spray about the health benefits of cranberries:

PACS are all-natural components of cranberries that help keep certain bacteria from sticking to the body. Which is a very good thing.  And antioxidants are compounds that reduce free-radical, or oxidative damage. The kind of damage that can lead to chronic diseases like heart disease.  Antioxidants include some vitamins and other natural components of foods, called flavonoids. And, guess what? Cranberries are packed full of all of these! We don’t call it the Wonderberry for nothing.

Today’s Lagniappe:  Cosmopolitan
Some yummy cranberry goodness in a cocktail. Gotta love that!

• 1 (1.5 fluid ounce) jigger vodka
• 1/2 fluid ounce cointreau
• 1 teaspoon fresh lime juice
• 1 1/2 fluid ounces cranberry juice
• 1 twist lime zest, garnish

Pour all the ingredients into a shaker with lots of ice. Shake vigorously for several seconds and strain into a cocktail glass. Garnish with a lime twist.

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

Late breaking update (9:25 CT): Valour IT has gone over $100,000! Woooo-hoooo! Wonderful! Still a little time left to get in those last minute donations. See how after the tablescape pics!

A couple of things to honor veterans. First I did a Veteran’s Day tablescape for Tablescape Thursday out by the herb planter.

Something simple

A flag waving as the sun sets

The colors of the flag echoed in the place setting

Out near the herb planter

On a quiet, peaceful evening

Courtesy of those who have sacrificed and continue to sacrifice for our safety and freedom

This Thursday post is being posted on Wednesday night. Wednesday night is the last night of the Soldiers’ Angels Valour IT project fundraiser.

What is the Valour IT project?

Project Valour-IT, in memory of SFC William V. Ziegenfuss, helps provide voice-controlled/adaptive laptop computers and other technology to support Soldiers, Sailors, Airmen and Marines recovering from hand wounds and other severe injuries. Technology supplied includes:

# Voice-controlled Laptops – Operated by speaking into a microphone or using other adaptive technologies, they allow the wounded to maintain connections with the rest of the world during recovery.
# Wii Video Game Systems – Whole-body game systems increase motivation and speed recovery when used under the guidance of physical therapists in therapy sessions (donated only to medical facilities).
# Personal GPS – Handheld GPS devices build self-confidence and independence by compensating for short-term memory loss and organizational challenges related to severe TBI and severe PTSD.

The experience of Major Chuck Ziegenfuss, a partner in the project who suffered serious hand wounds while serving in Iraq, illustrates how important these laptops and other technologies can be to a wounded service member’s recovery.

The Valour IT Project has raised almost $100,000 dollars so far! Let’s help them go over that tonight! Donate tonight at the Wharton Blog.

Today’s Lagniappe: World War I Cake
This cake is made with no milk or eggs. During WWI homemakers had to make do with what was available. This is an example of what how innovative one could be in the midst of war shortages.

2 c. brown sugar
2 c. hot water
2 tsp. shortening
1/2 to 3/4 c. raisins
1 tsp. cinnamon
1 tsp. cloves
1 tsp. salt
3 c. flour
1 tsp. baking soda
2 tsp. hot water

Mix brown sugar, hot water and shortening in a medium size saucepan. Add raisins, cinnamon, salt and cloves. Boil for 5 minutes after it bubbles. Remove from heat and cool completely (important). Add baking soda that has been dissolved in hot water. Then add flour. Pour in greased tube pan. Bake at 350 degrees 1 hour.