GRANDMAS KITCHEN RECIPE CARDS RECIPES

Steps:

• Preheat the oven to 350° F.
• In a saucepot, whisk together the cocoa, sugar, flour, salt, egg yolks, and milk.
• On medium heat, cook while stirring until it bubbles and thickens, about 5 to 10 minutes. If it becomes lumpy, just beat out the lumps. (It will not get any thicker in the oven so cook until it’s as thick as you want it.)
• Remove the chocolate filling from the heat and stir in the vanilla and butter.
• Meanwhile, as you make the custard, poke holes in the piecrust with a fork and bake it until it’s brown, about 20 minutes.
• To make the meringue, beat the egg whites with salt and when they start to get fluffy add the sugar.
• Pour the chocolate custard into the baked pie shell and top with the beaten egg whites. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes. Serve warm.
• Grandma says: “It’s real good hot, wonderful cold and you can even eat it frozen—then it’s like a popsicle!”

Steps:

• In a skillet over medium heat, brown sausage until cooked. Remove from pan and set aside.
• In that same skillet, melt butter. Add celery and onion and cook until tender. About 10 minutes. Cool slightly so you are able to touch it for the next step.
• In a big bowl, combine sausage, celery, and onion with your bread crumbs. Working with your hands, add small amounts of broth until dressing is moist, and forms into a ball.
• Stuff your turkey full. (we typically make a 20 pound bird) Wrap remaining stuffing in heavy duty foil. * see notes to prepare in a casserole dish
• Bake turkey according to size and package instructions for a stuffed bird.
• To bake the foil package, place in oven with turkey about 45 minutes before turkey is done.
• When turkey is cooked, remove stuffing immediately.