I received a phone call from Disney Studios last week.
“The Help” will be released on DVD on Dec. 6, 2011.
My contact wanted me to do some television, radio and magazine interviews to promote the sales of the movie.
Everyone has “gone bananas” over the Southern food in the movie.
The first thing she wanted was the perfect Southern Thanksgiving meal.
Everyone has their own favorites. I will combine what we have at my Mama’s house with what we have at Steve’s Mama’s house.
What dressing recipe will I use? Our mom’s dressings are nothing alike.
We have congealed salad at my house, but not at his house. She has rolls with homemade mayonnaise on them. We go with Mamaw’s homemade rolls with butter.
Mama always has a relish tray that I love.
I made one when we were first married to take to his house, and nobody ate a single thing! Different strokes for different folks.
I will say that the dessert table at the Flemming Thanksgiving meal is to die for.
Caramel cake, homemade ambrosia, pecan pie, Italian cream cake and other goodies fill the separate table in the corner for our sweet tooths.
My mama has a tray with mini pecan pies, Mamaw’s fruitcake cookies and butterscotch chewies. I know what to expect and I don’t want that to change.
In the next few days, I will combine and add recipes until I can come up with the perfect Southern Thanksgiving meal.
I will share them with you in the future while we begin to prepare for the holidays.
Keep your eyes and your ears opened, you never know where I might pop up.
Today I have some great appetizers. Hope you enjoy them and thanks for reading.
FOUR- LAYER CHEESE SPREAD
1 (8 ounces) package cream cheese, softened and divided
¼ cup chopped fresh spinach
4 ½ teaspoons chutney
2 cups (8 ounces) shredded cheddar cheese
2/3 cup mayonnaise
½ cup chopped pecans
¼ cup chopped green onion
Dash of hot pepper sauce
In a small bowl, combine half the cream cheese and chopped spinach.
In another bowl, combine remaining cream cheese and chutney.
In a large bowl, combine cheddar cheese, mayonnaise, pecans, onion and hot pepper sauce.
Line a 30-cup bowl with plastic wrap.
Spread half of the cheddar cheese mixture in the prepared bowl.
Layer with the spinach and chutney mixture.
Top with remaining cheddar cheese mixture.
Cover and refrigerate overnight.
Unmold onto a serving plate and serve with your favorite crackers or vegetables.
WARM ASPARAGUS AND CRAB SPREAD
1 medium red bell pepper, chopped
3 sliced green onions
2 medium jalapeno peppers, seeded and finely chopped
2 teaspoon vegetable oil
1 (15 ounces) can asparagus spears, drained and chopped
2 (6 ounces) can crabmeat, drained
1 cup mayonnaise
1/2 cup grated or shredded parmesan cheese
½ cup chopped cashews
In a large skillet, sauté the red pepper, onion and jalapenos until tender.
Add the asparagus, crab meat, mayonnaise and Parmesan cheese; mix well.
Transfer to a greased casserole dish.
Sprinkle with cashews and bake uncovered at 375 degrees for about 30 minutes.
Serve with your favorite crackers.
DIJON BACON DIP FOR PRETZELS
1 cup mayonnaise
½ cup Dijon mustard
¼ cup real bacon bits or crumbled bacon
1 – 3 teaspoons horseradish
In a small bowl, combine all ingredients.
Chill until serving.
Serve with pretzels.
Be creative and use different types of pretzel shapes for a great look.
nContact Lee Ann Flemming at lafkitchen@hughes-.net.
