ALI LANDRY

Thanksgiving Cook-Off

Hey Y'all, 

   It is that time of year again to bring out all of those family recipes for Thanksgiving. I would have to say, that this is my favorite part about Thanksgiving. In my family we make everything from scratch and all our recipes have been in our family for generations. There is nothing better than gathering with all your family over a home-cooked meal. However, this year I am not able to head home to the South to celebrate, which means that I am going to have to start some new traditions of my own. I have invited all of my friends who too have stayed behind for Thanksgiving. Annie and I are having a potluck Thanksgiving feast at my home. I am interested in what Thanksgiving recipes make your Holiday so special. I thought it would be fun if all of you posted your favorite family recipes. Here are some of my favorite dishes. Annie is the genius behind the Tomato Pie and the Macaroni casserole is one of my mom’s specialties. Enjoy! 

Tomato Pie 

Ingredients  

• 19 inch pie shell  ( I use Ritz pie crust) 
•   3-4 tomaes, cut in thin to medium slices and put in strainer to let excess juice out. 
•   Sprinkle generously basil, rosemary, Italian seasoning, parsley and a fresh chopped green onion 
•   2 cups grated cheese- Sharp 
•   3/4 cup mayonnaise (low fat) 
•   Salt amd freshly ground black pepper

Method 

1. Preheat oven 350F 
2.  Place pie shell in oven and cook for 8- 10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. 
3.  Let the Juice drain as much as possible from teh tomatoes, then layer them around the edges of the pie in the center. 
4.  Sprinkle the layers of tomato with the seasoning above. 
5. Mix the mayo and cheese together and spread the mixture generously on top of the tomatoes, make sure mixture goes to the edges of the crust. 
6.  Bake 30 minutes or until golden brown

Macaroni Casserole 

 Ingredients 

• 2 pacs of Macaroni  
• 2 egg yolks
• 1 stick of butter 
• 2 cans of Carnation milk  
• 1 block of Velveta Jalopeno cheese 
• A pinch of black pepper, salt and cayenne pepper 

 Method

1. Pre-heat at 350 F
2. Boil water with salt 
3. Add the 2 pacs of macaroni 
4. Melt stick of butter 
5. Pour the macaroni in a casserole pan 
6. Then mix the melted butter, carnation milk and the 2 eggs
7. Pour the mixture in the casserole pan 
8. Cut pieces of Velveta cheese and put on top of the macaroni 
9. Sprinkle black pepper, cayenne and a pinch of salt on the casserole
10. Put foil on the casserole and place in the oven
11. Take the foil 10 to 15 minutes before its done to let it crust and harden a little.
12. * If you find that it is not moistening the top of the casserole then add a little bit of milk at the top