My maternal grandmother, Harriet Woodbury George, always churned her own butter and even made her own cottage cheese. Every Thanksgiving, she would form her butter in the shape of a turkey and place it in the center of the table. And every year, immediately after the "amen" of the prayer, my cousin Jay would reach across the table and chop off the head of the turkey butter with his knife. And every year my grandma would say, "Now, Jay!"
I have made cornbread in the shape of a turkey for Thanksgiving, but my sister Laura has actually made turkey butter (shown above) like our grandma did.
|My Grandma making pumpkin pies (Fall 1950)|
|Making rolls (Fall 1950)|
Fall 1950 - My mother is on the far left.
A traditional Thanksgiving dish at our house!
Grandma's Corn and Oysters
2 cans cream style corn
1 can oysters, drained
14 saltine crackers
2 tablespoons butter
1. Preheat oven to 350 degrees.
2. Put one can of corn in a greased 1-1/2 quart casserole. Put half the can of oysters in a layer on top. Break up 7 crackers over the oysters and dot with 1 tablespoon margarine.
3. Repeat with rest of corn, oysters, crackers, and margarine.
4. Bake 20 to 30 minutes, until bubbly and the crackers are browned.
You might also enjoy reading my previous blog post here.