Yardboy and Joe, moving right along to Thanksgiving, here’s a pecan pie that’s bound to please. Make it a day ahead and store in the fridge!
PECAN PIEPie pastry for 1 pie
3 eggs, lightly beaten
1 cup light/white corn syrup
2/3 cup sugar
1/3 cup butter, melted
2 teaspoons vanilla
1 heaping cup pecan halves
Preheat oven to 350. Beat everything except for nuts gently. Stir in nuts and pour into pie shell. Bake about 30 minutes or until filling is puffed. Cool. Serve with a dollop of whipped cream.
11/18/17 Yardboy’s Thanksgiving Recipe
Okay, before you wrinkle your nose or make some disgusting noise, just keep an open mind, and do what your mom used to say, “Try it, you just may like it.” This special recipe is nothing new, but I have to admit not many folks that I know (besides my family) have even tried it. Again, don’t let the name fool you. Once you try it, you may start to crave it. (www.whitecastle.com)
White Castle Stuffing
Ingredients: 10-12 White Castles (aka ‘Sliders’ - leave or remove pickles – I leave them)
1 ½ - 2 cups Celery / diced
½ - 1 cup Onion / diced
1 ¼ tsp. Ground Thyme
1 ½ tsp. Ground Sage
¾ tsp. Black Pepper
¼ cup Chicken Broth
Butter *I have also added diced mushrooms and water chestnuts.
In a large mixing bowl, tear or cut the sliders into ½ - ¾ inch or so cubes. In a large pan, melt ½ - 1 stick of butter (minimal amount needed) and lightly sauté the celery and onions. Add the thyme, sage and pepper; stir in and mix together. Add this to your mixing bowl of cubed or torn slider pieces and toss to combine. Now add the chicken broth and toss again. The slider stuffing can be baked in a chicken or turkey, or simply baked in an oven safe pan (lightly sprayed with Pam) and then served on the ‘slide’. (375 for about 30 minutes or so) Feel free to make this the day before and let it sit in the fridge. I like to do this – I think it adds to the craver flavor. Then bake before serving. –Yardboy