At Thanksgiving, my mother made the best oyster dressing with a recipe I never pinned her down on, and her home-cooked collards were seasoned just right with country ham.
Her cranberry, however, she slid straight out of the can, plopped on a plate, and sliced at the last minute. That jellied, ridged cranberry is one of the two dishes of her Thanksgiving dinner where I think I’ve raised the bar.

Here’s how I’ve improved the straight-from-the-can cranberry side.
Cranberry Gelatin Salad (Yields 8-10 Servings)*
1 package (6 ounces) cherry gelatin to be dissolved in 1 and a half cups of boiling water
1 can (20 ounces) crushed pineapple
2 cans (14 ounces) whole berry cranberry sauce (Do NOT use that ridged gelatin stuff without the berries)
1 and a half cups of seedless red grapes, sliced (I half mine, you can decide how big you want your chunks of grapes.)
1/4 cup chopped pecans
In a large bowl, dissolve the gelatin in the boiling water. Stir in the pineapple and the cranberry sauce. Refrigerate for 30 minutes. Then stir in grapes and pecans. Pour into a 2-quart serving dish. Refrigerate until firm.
*I would give credit for this recipe if I could remember where I copied it from. Thank you, somebody, somewhere.
The dish can easily be made a day or so ahead, which comes in handy on the busy cooking day of Thanksgiving. It’s super easy to assemble; other than dissolving the gelatin, no turning on the stove or oven.
Best of all, everyone loves it!
When it comes to cooking, I do believe in fast and easy. Unlike my mother, I buy my collards already cooked. They’re more expensive, but it’s such a time-saver. My dressing is Stove Top. I fix two boxes, doctoring up one by adding a can of drained oysters. It’s as close to Mama’s dressing as I can get.

I love the 1986 edition of the Rocky Mount Junior Guild cookbook, A Dash of Down East (in the picture above). It contains real recipes for real people. The sweet potato casserole recipe, my other improvement in Mama’s Thanksgiving menu, comes from this book.
As you can see, I’ve upped the number of sweet potatoes to use and made myself a note as to which casserole dish to use each year. Thank you, Gail Brown Bishop, for this recipe. You’ve saved me from melted marshmallows on plain sweet potatoes.

I know the sweet potato casserole recipe calls for a lot of butter and sugar. But hey, it’s Thanksgiving. Maybe just exercise some portion control.

In other fall news, the squirrels–or maybe rabbits?–are at it again: gnawing on my plants. I set out several ornamental cabbages a couple of weeks ago. Some are flourishing; others have been attacked. Arrgggh! I read somewhere that used coffee grounds and bone meal deter critters, so I’ve used both around my plants.
I guess sometimes my treatments work and sometimes they don’t.


I’ve eliminated deer as likely culprits here as these plants are in the fenced-in backyard. So far, the deer have been content to munch on what’s outside the fence in the side and front yards. No evidence yet that they’ve leaped over the fence, which my deer-hunting husband has informed me they can do.
Anybody else involved in battles with plant-eating squirrels and rabbits?
On a final note, yes, I’m still writing cozy mystery novels. I have a rough draft of a fourth, tentatively titled Mother and Murder. Right now, it’s with my Beta readers, my husband and daughters. I’ve already been advised I spelled Chic-fil-A wrong. Being a former English teacher, I spelled it Chick Filet. I guess I never look at the logo when I eat there.
I’m hoping this fourth book will be ready for publication by early spring. More about the plot later. I may print the first chapter here and you all can be my Beta readers. Happy Thanksgiving!














































































































































