The One thing I am most thankful for, in the year 2013 is our Pastor who Loves the Lord and the Word of God, and is faithful to share with us, the things Most Important for our lives!
 
 

If you have a photo fan on the shopping list, check this out! Get a FREE 8" X 10" custom canvas, just pay shipping! These will go fast!
http://canvaspeople.com/invite?token=J1wUnWihTAg

The BIG one that Did Not get away!


 
 

10 Pounder (catfish) caught at Arkabutla
Lake, Arkabutla, MS.

How to Roast a Whole turkey with Vegetables and BEST Sweet Potato Pie

Perfect Roast Turkey

1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core

Preheat the oven to 350 degrees.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.

Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.
Reprint
BEST Sweet Potato Pie- submitted by Helen Farish (My Mom)

Best of Cajun Cooking by Nell Millang
Ingredients
2 cups cooked and mashed sweet potatoes...
3/4 cup white sugar
1/2 cup coconut
2 teaspoons vanilla
1/2 cup evaporated milk
1/4 pound butter, softened
3 eggs beaten
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup pecans
1 (9 inch) unbaked pie crust

Stir all ingredients except pie crust in large bowl.
Pour into unbaked pie crust.
Bake in preheated 450 degree oven for 10 minutes.
Reduce heat to 350-degrees.
Bake about 35 minuets or until knife inserted in center
comes out clean. Cool; cover with meringue.

Meringue
Beat 3 egg whites until frothy. Gradually add 1/3 cup white sugar.
Beat until stiff. Beat in 1/2 teaspoon lemon extract.
Pile on pie. Brown in 325 degree oven about 15 minutes.
Chill before serving. Refrigerate leftovers.
Welcome Fall
© Enia
Fall has just begun
As summer ends
The color of the leaves gleaming in the sun
Jumping in leaves with friends
As the tumble down
Forming a quilt on the ground
Hearing the crinkle as you jump in
Twisting and turning in the air
Feeling of the brisk air blow in your face
The warm and delightful smell of grandma's pumpkin pie
This is fall. Source
 
 
Tablescape