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These are my 2 of my family’s Thanksgiving tradition since I was a kidlet.

Cranberry Pineapple Jello Mold

1 can (20 oz.) crushed pineapple in juice, undrained
2 pkg. (3 oz. each) Raspberry jello (Black raspbery if you can find it
1 can (16 oz.) jellied cranberry sauce

Drain pineapple, reserving juice. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce.

Refrigerate 1-1/2 hours or until slightly thickened. Pour into a 6 cup mold. Refrigerate overnight. Serve with mayo (Dukes, of coarse!)

Wild Rice Casserole

2 pkg. of Uncle Ben’s Long Grain Wild Rice Original Recipe. Cook as directed. Saute 1 or 2 pts of mushroom in 1 stick of butter. Mix with rice. Add I TBL lemon juice, 1 1/2 TBL Worcestershire sauce, 1/2 pt. cream. Bake 350 for 20 min.

My Grandma was a great cook (homemade noodles and phyllo dough) but my Mom horrible and doesn’t care!! So maybe 10 years ago my brothers cornered me and asked me to bring the sides (Well they ordered me. They were desperate!)

So every year, I pack the car with 2 coolers of sides and deserts and drive 10 hours to the N.C. mountains. My mom would do the turkey.

About 5 years ago Mom called and said she didn’t want to cook the turkey. “Stop at KFC on your way down.” LOL! So now me and Colonel Sanders cook our Thanksgiving.