Thanksgiving 2020in the middle of the coronavirus pandemic will be different. – If you live in a state where the governor has maximized your dinner table at ten o’clock, just be wise with your choices and quantities, otherwise you can get a neighbor to drop a penny on you, “I tell you, I saw them just unload five boxes of Stovetop Filling, it is not normal! “
This year will not be a “normal” Thanksgiving and for various reasons it’s just going to be my wife Kathy and me.
I have thought a lot back to previous years where we all were together and the only masks our children wore were by Power Rangers.
When I went through some family photographs, I found a large one of Kathy about thirty years ago, where he started early Thanksgiving dinner when we lived in Virginia just outside of Washington, DC
She has such a big smile as she bakes a batch of Pillsbury crescent rolls, behind her the empty turkey pan, the bird already parked on a platter.
Behind the imported fruit and herb tiles that I installed myself to save money.
Of course, I did not know how I did it when I started, but I got a book from Home Depot and I have been making kitchen backsplash ever since. My joint lines are good.
We loved that kitchen and made many fond memories there.
A few years later, when we moved to New Jersey, we needed help cleaning the house – quickly – so we hired a cleaning lady, who we were told was expensive but quick, and when she left the house, it was shining .
The next day, the home inspector called and said he could not approve the sale because the inside of the stove was damaged. Apparently, our expensive cleaning lady had used scouring pads and abrasive oven cleaners that ruined the self-cleaning function.
There you can just see?
When the new owners moved in, they had a brand new oven that we could never afford. You are welcome!
Looking at the early Thanksgiving photos, we had the same menu as today with a few exceptions.
In the beginning, Kathy just wanted to microwave a box of corn, dump it in a bowl, add a pat of butter and dinner was served.
Then after a visit to the legendary Chicken Connection Brookville Hotel in Kansas, she asked the waitress for the secret behind their creamy-style corn.
“Wait,” said the waitress, returning to the table with the secret recipe professionally printed on a postcard. Their secret ingredient was whipped cream.
After making this new favorite for 25 consecutive Thanksgivings, Kathy was on the hunt for a new corn dish, and we found it during one of our summer vacations to the lowlands of South Carolina when we tried spoon bread.
Which made no sense because it was not served with a spoon and it certainly was not bread. It’s more of a soufflé corn. You can call it “corn souffle,” but spoon bread just sounds like someone’s grandmother made it with love, and it’s one of our favorite recipes from the holiday chapter of our # 1 New York Times bestseller, “The Happy in a hurry Cookbook. “(See below for the actual recipe.).
2020 has been a challenging year, we know you’ve run out of things to cook, so we hope you consider making this really easy recipe for your Thanksgiving table.
It is a perfect complement to your turkey and casserole with green beans, it only takes five minutes to prepare and cleanup is easy. – And it does not ruin your oven. . . use the cleaning lady for that.
RANGE CORN SPOONBREAD
Extracts from “Happy in a Hurry Cookbook”
Makes 9 servings
2 large eggs
1 cup ricotta cheese
1/2 cup fat-free half and half or milk
An 8.5 ounce cereal muffin mix (Jiffy brand works well)
1 tablespoon sugar
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
A 14.75 ounce can of cream-style corn
A 15.25 ounce can of whole corn, drained
1/2 cup grated Cheddar cheese
2 jalapeño peppers, halved, seeded and chopped (optional)
1. Adjust an oven rack to its highest position and preheat the oven to 400 ° F. Coat an 8 × 8-inch baking tray with cooking spray.
2. In a large bowl whisk the eggs. Add the ricotta and half and half and mix until smooth. Add the corn muffin mixture, sugar, salt and pepper and stir until evenly combined. Fold in the creamy and plain corn, and stir in the Cheddar and jalapeños (if used) in a little color.
3. Pour the mixture into the prepared pan. Bake until the skeet is golden on top and the middle is no longer jiggly, 35 to 45 minutes.
4. Let it rest for a few minutes, cut it into 9 squares and serve.
Used with permission from William Murrow, an imprint of HarperCollins Publishers. All rights reserved.