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TasteThe economy has prompted many to cook from scratch. But for a big holiday meal such as Thanksgiving, doing it yourself isn't always the most practical or cost effective way to go.
I don't have an Aunt Hattie.
But a friend of mine does, and she says Aunt Hattie makes the most incredible food. In fact, one of Aunt Hattie's dishes — corn casserole — is so wonderful that everyone who tries it can't help but like it.Everyone but me, that is.More What's Cooking with Kerry Headlines
Cook time: 50 minutes
More Recipe Archive Headlines
Thanksgiving is even closer this week than it was last week, so we'll offer more recipes that will help you plan your big meal.
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I'm crazy for the ground beef that Jimboy's uses in their tacos. It has a depth of flavor that makes it so tasty and unusual. I can't even guess what they use.
Does anyone have any ideas? Thanks.— Kate Robinson, Jackson -
One of my favorite places to eat in Placerville is the Old Town Grill on Main Street. John, the owner and chef, is so welcoming and the food is always delicious. My favorite dish is John's veggie burger, made from (I think) black beans and cumin, topped with cooked mushrooms and melted cheese on a grilled bun.
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I have relatives from Peru who would bring me chili peppers from Lima that made the best chili sauce. The pepper is small, curved and orange, and is called "rocodo." I want to make the sauce, but can't find this pepper in the area. Can someone help?
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