The Deffebach Family make a great fried turkey, amazing ambrosia, tasty oyster bake, and tangy cranberry berry salad… but when time comes to eat all of this deliciousness, you might be surprised by their final secret family tradition.
1 bag of fresh cranberries
1 apple chopped (use 1 1/2 to 2 apples if preferred)
1 cup grapes, halved
2 oranges, peeled, sectioned and chopped into about 1 inch pieces
1 16 oz can crushed pineapple
1 sm pkg cherry jello
1 sm pkg strawberry jello
2 cups boiling water
1/2 cup to 1 cup chopped pecans (optional)
Combine jello and hot water in 9 x 13 pan (glass or metal). Stir until jello is dissolved. Chop cranberries in food processor and add to jello mixture. Stir in remaining ingredients. Chill in refrigerator overnight to set.
Oranges – as many as you want – we use 3 lbs for 10 people.
Shredded Coconut – 1 bag
Pecans, chopped – 1/2 to 1 cup or more (to taste)
Oranges – peel, section, and cut sections into 2-3 pieces. Add coconut and chopped pecans.
Mix and refrigerate for 1-2 hours to allow flavors to mix together.
JAY’S GREAT GRANDMOTHER’S OYSTER RECIPE
32 – 40 oz oysters
2 sticks salted butter
2 cups corn flake crumbs
1 tsp salt
1 cup cracker crumbs
8 tbsp oyster juice
8 tbsp buttermilk
Combine cracker crumbs and corn flake crumbs and salt with melted butter, and mix thoroughly. Place approximately 1/3 of crumb mixture into the bottom of a glass pan and spread evenly. Strain oysters and retain juice. Rinse oysters. Place ½ of the oysters over the crumbs, spreading evenly in the pan. Take another 1/3 of the crumb mixture and spread evenly over the oysters in the pan. Place the remaining oysters into the pan and spread over the crumbs. Take the remainder of the crumbs and cover the oysters, keeping the top level. Mix oyster juice with buttermilk and then pour over the contents of the pan, spreading evenly over the entire top. Bake oysters at 400 degrees until top is lightly browned – approximately 45 to 50 minutes.
MARY’S CORNBREAD DRESSING
Cornbread (for dressing)
1 & 1/2 c self rising cornmeal
1/2 c self rising flour
1 T sugar
1/2 tsp salt
1/2 tsp baking powder
1 & 1/2 c buttermilk
2/3 c vegetable oil
Heat oven to 350 degrees.
Combine dry ingredients. Combine buttermilk, eggs & 1/3 c oil. Pour 1/3 c oil into cast iron skillet & heat until smoke arises. Combine dry & liquid ingredients. Pour batter into smoking skillet & let sit on burner about 1-2 minutes. Place in heated oven & bake about 30-45 minutes, depending on how dark your family likes cornbread.
NOTE: Because of family sensitivity to gluten, I use spelt flour which gives the cornbread a darker color. This cornbread is an adaptation of Louell’s, the cook in the Mitford book series.
A TRIBUTE TO AUNT MAMIE’S PECAN PIE
NOTE: this recipe has less sugar and more pecans than traditional pecan pie recipes
1 unbaked pie shell
1 stick butter unsalted
1/2 to 3/4 cup Cane Syrup
1/4 to 1/3 cup brown sugar
1/2 t salt
1 T vanilla (yes, Tablespoon)
2 1/2 c pecans
Mix ingredients together and pour into unbaked pie shell. Bake for 20 minutes at 350, then for an additional 30 min at 375.