An Early Thanksgiving

This past weekend we got together with some friends to celebrate an early Thanksgiving because one of them is being deployed in the next week and won't be home to celebrate the holidays with his family and friends. This young man was in middle school when I met him. He is now a grown man, married, and has a precious child of his own. He's headed off on his second tour of duty.

On Sunday morning our church had a special Veteran's Day program. My eyes filled with tears as this young man I've watched grow up stood in front of the church along with 45 to 50 men and women who have served, or are serving now, in the U. S. Military. I am so thankful to him, to my Dad, and to all the others who have served or are serving now to allow us the freedoms we enjoy today. Thank goodness there are still those who volunteer to serve!

As I was deciding what to bring to this early Thanksgiving, I automatically thought of what my family always has on Thanksgiving and Christmas - two of my favorite times of the year! Turkey (there's another story here about a deep-fried turkey but I'll save that for another day), dressing (made by my Dad), green beans, corn pudding, sweet potato souffle, cranberry relish, pumpkin pie. As family and friends gather together to share all the blessings we've experienced in the past year, we also share some some really good food. Why do we only make some of these dishes on these two days?

One of the dishes I took Saturday night to the get together was Corn Pudding. Several of the people there said they had never had corn pudding, but it's something my family has had at Thanksgiving and Christmas for as long as I can remember. The Microwave Corn Pudding is actually my favorite, and the one we normally make. Both are good!

As I look forward to celebrating Thanksgiving and Christmas at home with family and friends, I remember all the young men and women who will be far away from home on these special days. I pray for their safety and quick return home, and am so thankful for their sacrifice!



Microwave Corn Pudding - Serves 8
(Recipe can be easily doubled or tripled for family get togethers!!)

1 can creamed corn
3 Tbsp. margarine, melted
3 Tbsp. self-rising flour
1 Tbsp. sugar
3/4 cup milk
2 eggs, beaten

Mix ingredients in ungreased casserole. Cover and microwave on high for 12 minutes or until center is firm. Lid can be removed halfway through cooking time if pudding is too soupy.


Baked Corn Pudding - Serves 10

1/3 cup sugar 1/2 tsp. salt
3 Tbsp. all purpose flour 1/2 tsp. pepper
3 eggs 1 (15.25 ounce) can whole kernel corn, drained
1 cup milk 1 (14.75 ounce) can cream-style corn
1/4 cup butter, melted

Directions - In a bowl combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased 1 1/2 quart baking dish. Bake, uncovered at 350 degrees F for 45-50 minutes, or until a knife inserted near the center comes out clean. (Adapted from Baked Corn Pudding as posted by Peggy West on allrecipes.com)