Thanksgiving Special 2002 – Part 1: Desserts & Side Dishes 🥧

Well, Happy Thanksgiving. It’s so nice to have you here. For the next two weeks, this week and next week, we’re doing an entire Thanksgiving dinner. So I hope that you’re going to take notes, take down some recipes, get a few ideas of maybe some different dishes to share with your family and friends during this Thanksgiving season. Now I’m just reading here in Psalms 136. It says, oh, give thanks unto the Lord, for He is good. For his mercy endureth forever. Oh, give thanks to the Lord, and to the God of gods for His mercy endureth forever. Oh, give thanks to the Lord of lords, for His mercy endureth forever. You think God’s trying to tell us that He has a lot of mercy? I’m so thankful because there are some days I need His mercy daily. And, you know, He says that His mercy and His grace are new every morning. Great is His faithfulness to us. You know, at this time, when we’re celebrating Thanksgiving, it’s really important for us to keep our focus. We have so much to be thankful for. It doesn’t matter what’s going on in the world, we still have so much to be thankful for. This land that we live in is the greatest country in all the world. And I’m thankful for the United States of America more than ever. Our family and friends, those that God has placed in our lives, that’s a lot to be thankful for. Your church, your upbringing, your roots, all need to be appreciated and to be thankful for where we are. You say, God, yeah, I don’t have a perfect life. Well, no, none of us do, but we know that we have the key when we have God and a relationship with Him, we know then, that we have what it takes to live a life that’s successful, and a life that is joyful, and a life that centered around God can make it through anything that life will handle to us. So we’re thankful that you’re here today, and we’re going to get started. We’re doing all the side dishes today. And next week, we’re going to do Tom Turkey himself. So come right back after the hint, and we’ll get started. We’ll be back in just a minute.

Well the first of the side dishes that we’re doing for our Thanksgiving dinner is called lime jello salad. And this was on our table from the time I was a little kid, till my mother and dad passed away. And I still make it even now. But this was mom’s favorite, she loved this. So all you do, it’s very simple, easy, it’s just kind of a thing about layering. First of all, we’re going to take a can of crushed pineapple. And we’re just going to layer that in the dish, just try to distribute it evenly on a 13 by nine. Now, if you’re not going to have a lot of people, this will feed probably 10, 12 people because you’re going to cut it in squares. But you could make this and cut it in half not have to have these large portions. And then after that, we’re going to take some just plain chop celery. The crunch on that is so good. I’m sure that there’s a lot of people out there, saying oh, I mean, we always made that too. Because, you know, back in, like the 70’s and 80’s this was a real — gee am I dating myself. This was a few years ago. This was a real popular — enough chuckles over there James. You can be replaced. Okay, anyway, this was a real popular salad, because it was easy to do, of course. All right, now, after that, we have grated carrots. And again, we’re just going to — don’t you love the color? So pretty kind of fall, you know, the orange always makes you think of fall. And we’re placing that all over, just like that. And, you know, I mean, I really need some roller skates today, because we’re going to do a lot of stuff. So stay with me, don’t leave the — don’t answer the phone if it rings. Don’t leave the television, just stay with us, okay? Lots to do. Okay, so we have that layered, and it’s evenly kind of distributed in the bottom of the pan. Now, we’re going to incorporate our — this is jello, this is lime jello, large package. And we have made it ahead of time. So it’s a little bit syrupy, but not set, you don’t want it to set. And I’ve just creamed, a little bit of a package of cream cheese. And we want to mix these together. And again, you have to have this soft, so it will incorporate. And sometimes it takes a while for this to mix together and beat together, because sometimes, the cream cheese doesn’t want to cooperate. So we’re going to give it a whirl here. And hopefully, it will. And you just have to keep working with it until you don’t have any little bits of cream cheese. That’s the important thing. And you know, sometimes you’ll think it’ll never happen, and then all of a sudden it pulls together. So don’t worry about it. If it doesn’t, you’re going to put a little bit of dollop of either cool whip or mayonnaise on the top. You say mayonnaise. Yeah, because this is a lot of vegetables in here and it would work fine. So if it doesn’t completely incorporate, don’t worry about it. It’ll be okay. The taste of the cream cheese is what you’re really looking for. You can see if I would stand here for probably five minutes, this would all incorporate very well. Don’t have the luxury of the time, but we have another one I’m going to show you at the end of the program that you’ll see exactly how it’s supposed to look. So if you were doing this at home, you would continue to beat this until it was incorporated very well. And basically, you’re just going to pour that over top. Just like that, simple and easy to do. And just try to redistribute the color like that. Now you’re going to cover this, and this is going to go into the refrigerator. And this is going to chill. This you can make the day before. Try to make things the day before so you don’t have so much to do the day off. This needs to chill. So you really have to make this the day before. Okay? The next thing we want to do though, in our series of side dishes for our Thanksgiving dinner, we’re going to make a corn pudding. And this is, this is kind of a tradition too. Don’t you love holidays and all the traditional things that it brings? Soon as you start to think about Thanksgiving, you think of course the turkey, but you think about all the things that you’ve always had or you’ve always enjoyed. Well, this is one. This is a corn pudding, and we’re going to take three eggs, and we’re going to beat those slightly before we add them to our corn. This is a 17 ounce can of corn, whole kernel corn that you’ll want to be sure that you drain. All right? Let meget my fork here. And we’re just going to beat these up a little bit. Kind of like that. Okay, we’re going to add that to the corn. Then we add a little bit of melted butter. This would be about a tablespoon, that’s all. So not too bad, just a tablespoon, and we have a teaspoon of salt and a teaspoon of sugar. Oh, I added sugar. I’m putting –that’s right, that was sugar and I’m going to do the salt here. Okay. This is our course salts. It really adds a lot of good flavor. All right. And we also are going to do a third of a cup of finely chopped onion. That’s going to add wonderful taste. Okay, now we’re mixing it up, we’ve got the eggs in there, everything’s in there, just like that. Okay, now what we’re going to do, we have to add some scalded milk. And I have that. That’s about two cups of scalded milk. And you kind of want to temper it just a little bit. Let’s pour a little bit of that off, get rid of that. Okay and you just want to stir to so that you don’t have scrambled eggs, if you know what I mean. So you want to just temper it a little bit, so that and then you keep adding. This is going to go into a casserole and then it’s going to go into a bain-marie. And that is a water bath that we’re going to set in to the oven. And then we’re going to place our corn putting in that water bath and that’s just going to cook it beautifully. Okay, that’s basically — how simple could it be. It’s a wonderful, wonderful dish. This seems like anything with corn like this is always great in the fall. I don’t know why, but that’s the way we feel. And I could tell you that if, perchance you’ve maybe canned some corn or put it in the freezer, when you were doing your canning, this would be a great time to pull a package of that corn that you cut off the cob and it’s in kernels, this would be a great time to use it. All right. Now, let’s go to the oven. We’re going to take this and our water. The oven should be on about 350. And let me pull this out here. Use safety always when you’re working with the oven, always please, use safety. You need the dish to be just a little bit larger than the casserole. We bring the casserole over. We set it into this dish. And now we’re going to pour water, hot water all around the outside of that dish. And that’s your bain-marie. Just like that, to about two inches. Something like that just until you conceal. It’s not going to come to the top and it’s not going to come to the top of this. But that water bath, what that does, that adds moisture and it adds makes it cook up like a custard. It’s delicious. You’re going to love it. Okay, let’s see. Well we’ve got a few other things to do, but I think we need to take a moment clean up and we’ll be right back after this message.

Well welcome back to our special preparation of Thanksgiving programs that we’re doing today. And also next week, so be sure to mark the calendar. You don’t want to miss the next week second part because it has to do with Tom turkey. We’re going to show you what to do how to clean it, everything. And this is just such fun. There’s just so much memory comes to me. I can remember standing on the back porch while my mother made pies early on Thanksgiving morning. And my job was to cool down the lemon filling, because she baked the crusts, and it was cool outside and I’d be shivering. My brothers are in there looking at — watching the parades and all this stuff. And I’d be out there cooling down the lemon pudding. But you know, I wouldn’t trade that memory for anything and that’s what it’s all about. It’s important just to keep the memories going with the family, get the kids involved. It’s a holiday. Why should you do all the work? Let the kids get involved too. All right, now we’re going to do our sweet potato souffle. Basically, in our mixer, we have three pound, about, of sweet potatoes that have been boiled and cooked and mashed, you can use yams. You can use those or you can use the sweet potatoes. And this is about three pounds that has been mashed, okay. Now to this we’re going to add to slightly beaten egg yolks, I’m sorry, whole eggs use it all. Sometimes you just want the yolks, but this one, we’re going to use the whole egg. Okay, that’s two, and again, we’re going to beat them with our fork just slightly, because the mixture will do the rest of the mixing that’s going in like that. Okay. Next, we’re going to use three fourths cup of brown sugar, but we’re only going to put about a fourth of a cup in it now because we’re going to put a streusel topping on top of this. So we’ll do the fourth cup now and salt again. You say why do you have that in a grinder, because this is the coarse salt, and I just the — I like the flavor of this so much better than the other salt, because when you grind it, it bursts the flavor of the salt. Okay, so we have salt and then we’re going to do cinnamon to taste. Okay. And we like cinnamon. So I’m going to put a lot of cinnamon in this. Okay. And then we’re going to let it whirl here. See what happens. This is going to mix up. This is going to make a really wonderful — the eggs and that makes it raised and it’s not a thick, dense sweet potato. Now, you say well did mama make this? No. She used to make the candied sweets all the time. But I want you to know that this entire meal that we’re making this week and next week is in our new cookbook, well, the second printing of our cookbook, of family and friends. So we want to be sure that you get a copy of that because this is in there too. And this is one that I’ve been making everybody loves it so I just keep making it. Now we’re going to add a little orange juice to this because it’s a little bit thick. And you just add orange juice until you think it’s the consistency of creamy. It has to be creamy, not thick and holds its shape at all. It should be very cream, because this is going to bake in the oven. Not long, but about 30 minutes. So we just need maybe a half cup fourth of a cup. It depends on your potatoes too, okay? So we’re going to add just a little bit more. Okay? There we are. I think that’s about it. We’ll give it another big whirl nd we’re done. Okay? Now what you’re going to do to, you take this off, get the blade off. Whoa. Babies flying everywhere. The cameraman here close to me, they always were the meal that I’m preparing because it kind of gets wild in here some times. Okay, and you have — we’re going to pour this right into our casserole. It’s beautiful. Isn’t this, this is another one of those fall colors when you look at this, like pumpkin, you know, everything just brings more memories and that’s great. Nothing like a good memory. Sure beats bad memories, right, Jim?

Food provided by McGinnis sister special food stores in Brentwood and Monroeville. Taste the world.

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