Shrimp Salad

We are probably the only family in the world that has shrimp salad at Thanksgiving, but it just isn't the same without it. My mom learned it from my Grandma Newey and it is kind of hard because it is a by taste recipe (like so many of my mom's recipes). It is something that ALL of the kids in the family love, even those who claim they don't like shrimp! You should give it a try sometime, maybe not for Thanksgiving, but just to say you've made it.

This is the closest picture I could find, its just to give you an idea. See how tiny the shells are?

Tiny Pasta Shells (the ones that are about 1/4 inch... they are kind of hard to find)
Miracle Whip
Sour Cream
Pickles (finely chopped)
Dill Pickle Juice
Tiny Shrimp
Sliced Olives
Green Beans (cut in half)
3 Green Onions

Cook Pasta, place in large bowl. Add 2 BIG spoonfuls of Miracle whip and 1 regular spoonful of Sour Cream (about 1/3 as much miracle whip). Wash off shrimp in hot water and place with other ingredients into bowl. Salt and Pepper well.

This recipe is best if you make it the day before and refrigerate it over night.

The Newey Stuffing

2 Boxes of Chicken StoveTop Stuffing
1 Box of Cornbread StoveTop Stuffing
Onion
Celery
Green Onions
Crasins
1 lb. Sausage, browned
Apple

Cook stuffing according to box but decrease the water by 1/2 cup per box (they always have you put too much in, you can always add more water at the end, but all of the add-ins should cover it). Add all ingredients, except the green onions, and cook until heated through. Toss in green onions before serving so they don't wilt.

I never like stuffing until my Mom created this recipe. She is amazing! Can throw anything together and it tastes awesome!

Mama Newey's Sweet Potatoes

We view Sweet Potatoes just like Hawaiian Haystacks... the more you throw in, the better. Here is what we traditionally put in.

2-3 Yams (not super huge... about the size of a large potato)
1/4 stick of Butter
Brown Sugar
Pecans
Apple (peeled, thinly sliced)
Mini Mallows

Bake Yams the night before (1 hour at 350°) until fork tender, place in fridge to chill overnight. Peel yams (skins should pull right off) and chop into chunks. Place in 9x13 inch pan. Place sprinkle pecans, apple and brown sugar over yams. Place small chunks of butter all over using the whole 1/4 stick of butter. Bake in oven for 20-30 minutes, pull out, cover with marshmallows and put under the broiler until golden brown.

** The rule is: NEVER, NEVER take your eyes off the oven until they are done!! Otherwise you'll burn the house down!**

Optional Add ins:
Pineapple
Coconut
Cinnamon
Nutmeg
Whatever else sounds yummy!

Walker style stuffing

I hope we're still doing Thanksgiving reciepes. Sorry I've been a little out of the internet loop lately. Anyways heres a stuffing recipe that Josh and I LOVE!

Fry 1 package of sausage and 2 chopped celerey stalks in pan

Drain grease

Add

1/2 cube of butter

3 cups water

Boil for 4 to 5 minutes

Turn heat off

Gently fold in 1 box Stove Top stuffing mix.

It's more dryer, fluffier and so much yummier then regular stuffing recipes

Green bean Supreme

1/3 C. Chopped sweet onion
2 TBS. Butter
2 TBS. Flour
1 tsp. Salt
1/4 tsp. Pepper
2 C. Sour cream
2 cans French style green beans (drained)
1 C. Sharp Cheddar Cheese
French Fried Onions (to sprinkle on top)

Serves 6.
Cook onion in butter. Blend in flour, salt & pepper. Add sour cream, stirring constantly. Cook until smooth & thickened. Add beans. Put in Shallow baking dish. Top with cheese & French fried onions (optional). Bake at 350 for 15-20 minutes.


Recipe by: Amber M.

EASY Mexican Rice

I put this in my rice cooker, but if you dont have one I imagine you can just put it in a pot on the stove.

1 cup uncooked long grain rice

1 jar (12 oz) fresh salsa

1 tbs vegetable oil

1 1/4 cups of water

(and I'm a simple cooker so that is where I usually end, but the recipe goes on if you want...)

1/2 tsp cumin

1/2 tsp salt

1 cup fresh or canned corn kernels

minced fresh cilantro

Its super easy and goes great with tacos, burritos, anything Mexican!