We were there three years ago for Thanksgiving and had our big meal at Uncle Bubba's Oyster House - a restaurant owned by Paula Deen and her brother, Bubba. The food was incredible and the weather was great so we ate at a table out on the deck overlooking the marsh - it was so beautiful! But this year, with money tight and their prices WAAAYYYYY too high for our pocketbook, ($31 p/p) we'll be finding somewhere less expensive.
Anyway, in honor of the holiday, I thought I would share a couple of my favorite holiday recipes with you. First is a recipe I got from a lady I worked with years ago, Aunt Fanny's Cabin Squash Casserole - it is soooooo good!
- In large pot, boil 3 pounds chopped yellow squash with a little salt until tender.
- Preheat oven to 350 degrees.
- Drain squash, and put in a large bowl with 1 egg.
- Mash up squash with the egg.
- Add: 1/2 stick butter or margarine, 1 Tablespoon sugar, 1/2 +/- (to taste) chopped onions, dash black pepper, 1/2 cup bread crumbs
- Mix all ingredients well.
- Place in 2 quart casserole dish (I use 9 x 13).
- Sprinkle top with another 1/2 cup bread crumbs and drizzzle with another 1/2 stick melted butter or margarine.
- Bake at 350 degrees about 45 minutes or until bubbly in center.
And here's the recipe:
Mama Cliffie's Congealed Cranberry Salad
- 2 small packages jello - can be cherry, black cherry, strawberry - basically any RED jello - although I prefer black cherry
- 1 1/4 cups boiling water
- 1 can whole berry cranberry sauce
- 1 1/4 cups cold water
- 2/3 to 1 cup orange sections, in chunks (you can use mandarins cut up, but I prefer fresh oranges.
- ½ to 2/3 cup diced apple, peeled
- 2/3 cup chopped toasted nuts (pecans or english walnuts work well)
- Mix the jello and boiling water and stir to dissolve.
- Add the can of cranberry sauce while warm and stir to dissolve sauce.
- Add cold water, stir well and put into fridge.
- When the jello is 'set' or beginning to firm up a bit, add the fruit and nuts and stir well.
- Pour into a mold or pretty bowl and return to fridge and continue chilling until firm.
This will keep a couple of days in the fridge, so it's easy to make ahead of time.
I hope you try these, and I hope you enjoy them. If you do try them, please leave me a post and let me know how they turned out for you and your family. Everyone have a very blessed, and THANKFUL holiday! I am grateful for YOU! Blessings, Becky