Nov 19, 2006 6:07 pm US/Eastern
Jean Gould: Soul Food Thanksgiving Recipes
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Jean Gould (left) with KDKA's Lynne Hayes-Freeland
KDKA
Jean's Green bean casserole:Prepare in advance:
Cook green beans until almost done.
Season with salt, pepper and a dash of red pepper.
Boil red potatoes until almost done.
Mix one can of cream of mushroom soup with a dash of water just enough to be able to pour the soup.
Sauté onions in butter until browned.
In a buttered casserole, layer green beans, thinly sliced red potatoes and onions, repeating he process until reaching the top of the casserole.
Pour soup mixture over the entire top and then covered with bread crumbs. (Jean recommends using crushed Ritz crackers for the topping)
Bake at 350 degrees until browned on top.
Jean's mom's Million Dollar Pie:Mix one large container of Cool Whip with one can condensed milk.
Drain one large can of pineapples and add to whipped topping.
Take one cup chopped pecans and mix in as well, saving a few for the pie topping.
Add in one teaspoon of vanilla and mix well.
Pour entire mixture into a prepared graham cracker crust and top with left over nuts.
Refrigerate for at least one hour before serving.
StuffingIn a sauté pan, use two sticks of butter, and sauté onions, green peppers and celery - all chopped.
Add one cup of chicken broth and cook a little longer.
In a separate bowl, mix bread crumbs and corn bread. (Jean recommends you make fresh cornbread for the best taste)
Add breading mixture with liquids and stir completely. Add six eggs (amount will depend of how much stuff you are preparing)
Pour entire mixture into casserole and bake at 350 degrees until browned.
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