Thanksgiving Recipes: Brock’s new and old picks

Thanksgiving is almost here! The next few weeks, we will concentrate on just simple and southern Thanksgiving favorites—some new and some classic favorites! This week I have for you a super English pea casserole, a cheesy company potato casserole and a chocolate pecan chess pie—all for you to enjoy and try out this year! Please send me some of your favorites. I especially love dessert recipes and casserole recipes! Let me know if you try any of my recipe selections! I would be very delighted to hear from you! Enjoy readers!

Brock’s Ultimate English Pea Casserole

Note: The simple addition of mayonnaise to this cheesy and creamy Thanksgiving casserole makes it even a better casserole!!! Believe me guys!!! Good mayonnaise makes just about everything better!!! I never lie about good food! This one’s a keeper!

4 cans LeSueur tiny English peas (silver can)

1 large can cream of mushroom soup

1 cup Blue Plate mayonnaise*

8 oz. cheddar cheese, grated

1 large can or bag french fried onion ring topping

1 tsp. ground black pepper

Drain peas and pour into a greased 13×9 baking dish. Mix soup and mayonnaise together. Spread over peas. Top with cheese and onion rings. Sprinkle with pepper. Bake at 350 covered for about 30 min or until cheese is bubbly and onion rings are light golden brown.

*I prefer Blue Plate mayonnaise. In my opinion, it is the finest quality mayonnaise in the world! Do not use Miracle Whip for this recipe. It has a completely different taste from real quality mayonnaise.

Brock’s Cheesy Company Potato Casserole

Note: I prepare this just about every Thanksgiving and Christmas. I have perfected the flavors. My sister loves it, and it’s a timely classic!

Casserole:

2 lb. frozen hashbrowns (string-type, shredded Ore-Ida), thawed

16 oz. grated mild cheddar cheese

1 stick butter, melted

1 lg. can cream of chicken soup (or 2 small cans)

16 oz. sour cream

1 medium onion, finely chopped

1 tsp. salt

1 tsp. pepper

Half cup Blue plate mayo

Topping:

8 oz. grated mild cheddar cheese

1 small box corn flakes (do not crush)

1 stick butter, melted

For casserole, combine all ingredients together very well and pour into a large greased deep 13×9 casserole pan. Cover with aluminum foil. Bake for 1 hour at 350 degrees or until very bubbly. Remove casserole from oven. Sprinkle casserole evenly with cheese. Then sprinkle with corn flakes. Pour remaining butter over flakes evenly. Bake, uncovered, for another 15-20 minutes at 350 degrees, making sure to not burn the topping. Corn flakes should only turn a light golden brown color.

Chocolate Pecan Chess Pie

Note: This is a fantastic pie, and it is ideal to serve at your Thanksgiving get-together! This will surely be a classic you will want to use for years to come after you try it!

Half of (14.1 oz.) package refrigerated pie crusts

1 stick butter

2 (1 oz.) unsweetened chocolate baking squares

1 (5 oz.) can evaporated milk

2 large eggs

2 tsp. vanilla, divided

One and one half cups sugar

3 Tbsp. cocoa

2 Tbsp. all-purpose flour

One eighth tsp. salt

One and one half cups pecan halves & pieces

Two thirds cup packed light brown sugar

1 Tbsp. light Karo corn syrup

Preheat oven to 350 degrees. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Microwave butter and chocolate squares in a large microwave-safe bowl for 90 seconds, or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust. Bake pie at 350 for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool for 1 hour.

Editor’s note: Brock Wetherly Rogers is an experienced southern food writer, educator, overseas traveler, and passionate student of the culinary and pastry arts. E-mail your comments to him at brockrogers1@gmail.com, or find him on Facebook at Brock’s Bites-Southern Recipes.