YOUR THANKSGIVING PLANS?

PRE-THANKSGIVING 911

PLEASE DIRECT YOUR ATTENTION TO THE 12:17pm 

HAPPENING, PLUCKED FROM A SMALL 

MASSACHUSETTS TOWN'S POLICE BLOTTER.

WHEN THE BUTTERBALL™ HOTLINE ISN'T AVAILABLE, 

OUR LOCAL CONSTABULARY IS JUST MOMENTS AWAY.

HAPPY THANKSGIVING TO OUR CANADIAN FRIENDS

SPECIFICALLY, OUR BELOVED MJ

WHO WAS FORCED TO BACK AWAY AS UNCLE ROLF 

TURNED AND "SHARED" SOME OF HIS BRUSSEL SPROUTS.

From the test kitchens of Norma Desmond

With Thanksgiving Day looming, I thought I'd share a Desmond family tradition. This isn't a Thanksgiving Day dish, per se, but one that I snatched and made my own. The originator of this wonderful dish is Jane Brody, it having come from her, High Carbohydrate Cookbook. Isn't that title a hoot? Obviously she wrote this back before we all became diabetic.

CORN PUDDING

2 tablespoons butter

3 tablespoons flour

1 1/4 cups skim or low fat milk

1 cup grated cheese, about 4 ounces. (sharp cheddar for example)

3 cups frozen corn kernels

1 cup soft fresh bread crumbs(2 slices)

1/2 tsp salt

1 tsp dry mustard

1/2 tsp sugar

1/2 tsp pepper

2 egg whites & 3 whole eggs, beaten

1.) In a 3 quart sauce pan, melt the butter & stir in the flour. Cook the roux for a minute or so & gradually add the milk, stirring the sauce constantly over low heat until it is slightly thickened.

2.) Remove the pan from the heat & stir in the rest of the ingredients. Mix well & pour into greased 2 quart casserole.

3.) Set the casserole in a pan of hot water & bake the pudding in a preheated oven of 325 for 1 1/4 hours or until a knife inserted in the center comes out clean.

By the way, this is really, really good.