Day 67

What's on the menu:

Cornish hens with rice dressing
Butter beans
Yeast rolls
Egg pie

Cornish hens

Wash and sprinkle salt, pepper, and Old Bay season inside and outside of hens. Place hens in a sprayed deep corning dish with a lid (or you can use Reynold's wrap to cover). Baste with 2 parts butter to 1 part lemon juice. Bake at 375 degrees for 1 hour. Take dish out of oven and remove top for good. Stuff hens with rice dressing. Baste again and right before they are done. Put back in oven and cook another hour.

Rice dressing

2 cups cooked rice
Saute 1 small chopped onion and one chopped celery stalk in 1/3 stick of butter about 5 minutes or until tender. Add to rice and stir. Add some broth from the hens to make the dressing the consistency you want for dressing.
I always have left over dressing and I put this in a sprayed small casserole dish and bake about 30 minutes until set and just lightly browned.

Butter beans

I use my frozen beans I froze from the garden this summer. Put butter beans in sauce pan and add water to cover. Add one package of chicken broth powder and 1 cup of chicken broth liquid. Add butter buds to taste and then salt and pepper. I cook mine about 1-1/2 hours at medium heat with lid on pot.

Yeast rolls

I use Mrs. Schubert's dinner yeast rolls.

Egg pie
2 eggs
1/2 stick butter
3/4 cup of sugar
1 regular pie crust
Bake at 375 degrees for about 30 minutes or so until light brown and middle is set.

This pie is something I grew up with at holidays at my Grandmother Collier's house. She would have a big stack of these on her long buffet in the dining room with the rest of the desserts. She cooked hers in a wood oven with black metal pie pans and homemade crusts. There were always at least 6-8 in a stack on the buffet.

I have never seen or heard of this pie since my grandmother died many years ago. I don't know if it's one she came up with or not. I thought this recipe was lost forever and to my surprise my mother got it from my aunt last Thanksgiving before she died and had some for us.

I am so glad my mother got this recipe before it was lost and is now carrying on the tradition. I intend to do the same thing myself.

They are very thin pies. My grandmother used to cool them and slide them right out of those black metal pie pans and stack them right on top of each other. My Uncle Clayton tells the story of him and his brother Wilbur hiding under the kitchen window where Grandmother placed the pies to cool on a long table by an window open. They would catch her out of the room, and he would stick his hand in and grab one of the pies and hand it to Wilbur, and they'd run to the back of barn and eat the whole pie.

Well, blogger friends, I guess this is it for me for awhile. I may come back after Christmas. I hope you have enjoyed my menus and recipes. I thank all of you who checked out my blog.

Day 66

What's on the menu:

Stew

My church cooked a stew this morning so stew was our meal today.

Tomorrow will be my last post until after Christmas if I decide to come back.