I haven’t always loved Thanksgiving. I’m a finicky eater, and in the not-so-distant past, even sweet potato casserole was a stretch for me. My tastes have expanded exponentially in my twenties, but even so, for me, Thanksgiving will always be about my mom’s cranberry salad, ham (not turkey), and rolls. Lots of rolls. Mountains of bread. And giving thanks for being a runner.
This year, we will be celebrating Thanksgiving at my parents’ house, and since Husband and Brother-in-Law will be in attendance, the menu has expanded slightly. We’re in charge of the green bean casserole—or rather, I’m in charge of the green bean casserole, and as I’m a total newb I will be making the classic French’s recipe (any suggestions on how to spice it up?). We’ve also ordered a Greenberg Smoked Turkey, possibly the best turkey ever.
I’ll also be bringing two recipes given to me by my grandmothers. I will be making Grandma’s pickles (love the relish tray!) and Grandmother’s Butter Cake. Recipes are to follow in case you want to add them to your Thanksgiving festivities. What traditions are you looking forward to this year?
1 gal cucumbers sliced thin
4 onions sliced thin (I only had one on hand—the recipe is flexible)
(1 c celery if desired)
2 1/2 c sugar
2 c vinegar
3 T salt
Heat sugar, vinegar and salt until sugar is dissolved. Pour over cucumbers in gallon jug. Refrigerate; will be ready to eat in 2 days.
1 Box Duncan Hines butter cake mix
1/4 c sugar
1/4 c water
1/3 c oil
8oz sour cream
1 t vanilla, 1 t butter flavoring
Use a mixer and blend all ingredients until moist. Beat on medium 4 minutes by the clock. Do not beat longer as air will make it run over. Pour into greased and floured bundt pan. Bake at 350 degrees 1 hour. Test. Remove from oven if done. Turn upside down on cooling rack immediately. Remove from pan and cool.