Lee MathisINSANELEE DECADENTGrand Junction Free Press Food Columnist

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November 8, 2012
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FOOD: Get out there & give some thanks

With everything that has been happening all over the country, especially the aftermath of Hurricane Sandy out east, maybe it is time to sit back and say thanks for what we have!Yeah, the economy still bites, prices seem to always be going up when we go shopping, but however bad you think things are, for a lot of people, especially out east, things can be worse. As this is my last column before the Thanksgiving holiday, I just think we all need to be thankful for what we do have.Personally, and I know that I am not the only one, my family has been shrinking and this will be the first Thanksgiving without my mom and it will be hard, knowing that I am not flying out east to cook for my mom, sister and cousins. But then I think back on what kind of life my mom lived, how she accomplished more than I ever will and that the last thing she would want would be for us to be remorseful, but rather keep moving forward and still try to be the best person that I ca. And that I shall do!Even in this economy, there are people hurting way more than us and we should see just what we can do. Whether it is volunteering at a local shelter or soup kitchen to help out during the holidays, taking a $10 bill and going down to your local grocery and buying a turkey (you would not believe some of the prices you can get on frozen turkeys) and dropping off at the Salvation Army, Catholic Outreach, Homeward Bound or another charity, going through your closets and seeing what you have not worn in a year or so and donating that to an organization so that someone in need can use it, do something!Believe it or not, we all could have it worse, so suck it up and get out there and rather than complain, do something that can actually help!Still thinking about what you are going to be cooking, either for home or to bring to a get-together?

This homestyle cornbread recipe is made with fresh cornbread crumbs and optional diced chicken.Serves 10 to 126 cups crumbled cornbread3 cups soft bread crumbs4 ounces butter2 cups onion, chopped2 cups finely chopped celery3 to 4 cups chicken broth2 cups chicken, diced, optional1 heaping tablespoon dried sage, crumbled1 1/2 teaspoons dried leaf thyme, crumbled1 teaspoon dried marjoram, crumbled1/2 teaspoon dried rosemary, chopped1 teaspoon salt1/2 teaspoon freshly ground black pepper2 eggs, lightly beatenHeat oven to 400 degrees F. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sautО the onion and celery in butter until tender. Do not brown. Combine the sautОed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Source: About.com


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The Post Independent Updated Nov 9, 2012 04:28PM Published Nov 8, 2012 03:50PM Copyright 2012 The Post Independent. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.