Fancy Napkin Folding - Fleur de Lis

I found this website www.slashfood.com where the examples are easy to follow! Robyn and I used this Fleur de Lis napkin pattern in The Emporium, LLC for the night service. I have cut and pasted the instructions here.
1. Fold the napkin in half diagonally.

2. Fold the bottom corner up about 2" over the top edge.

3. Fold the napkin accordion style.

4. Stand the napkin upright in a glass or a wide napkin ring and fan out the layers as shown.

Fancy Napkin Folding - Rose or Lotus

I found this site (: www.napkinfoldingguide.com/11-rose/) that shows a beautiful Lotus, or Rose Napkin Fold

The Rose Napkin Fold

Despite looking fairly elaborate, this fold is an easy one, and it can be done with almost any variety of napkin. Display small bowls or glasses on top of these, or use them as novelty cocktail napkins.

1. Lay the napkin face-down in front of you.

2. Fold the two right corners of the napkin in so the the tips rest at the center.

3. Fold the remaining two corners of the napkin in so the tips meet with the last two in the center.

4. Once again, begin folding the outer corners in so they meet at the center.

5. Once all of the tips are folded you are left with a square about 1/4 the size of the unfolded napkin.

6. Flip it over.

7. Fold the corners in so they meet in the center and then place something sturdy in the center, or hold it with your fingers.

8. While maintaining downward pressure in the center of the napkin, reach underneath each corner and pull out the flaps to create petals.

9. Remove the center weight and your rose should look as pictured here.

10. If you like you can reach underneath the center of each side and pull out a second set of petals to fancy it up some more. Place something in the center and you're done, have a rosy meal!

Ambrosia Fruit Salad

This is a classic in our family. It can be found at almost every family gathering, especially during the holidays. It is a clean fresh taste that cleans the palate after a heavy meal. It is also great long after your food has settled and everyone is watching Football on the tube.

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1 Large Can of Fruit Cocktail, drained
1 Cup of shredded Coconut
1 Large apple, cored and diced - drizzled with Lemon Juice
2 small cans of mandarin orange sections, drained
1 cup of chopped nuts (Walnuts or Pecans)
2 FIRM bananas sliced thin, drizzled with Lemon Juice
1 small can of pineapple tidbits, drained
couple of hands full of green seedless grapes cut in half (optional due to season)

INSTRUCTIONS

The simple thing about this is you just simply mix the ingredients together (toss them gently...you don't want mushed fruit!) and cover and chill in the fridge. It makes it's own juice as it melds together overnight.

When you are ready to serve, fold all the ingredients from the bottom up to redistribute the juices over the fruits and nuts.

Place on buffet or serve it up in small compote containers.

Southern Ambrosia

• 1 (8 ounce) container frozen whipped topping, thawed
• 1 small container of sour cream 1 (8 ounce) container frozen whipped topping, thawed
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1/2 cup chopped walnuts 1/2 cup chopped walnuts
• 2 1/2 cups shredded coconut 2 1/2 cups shredded coconut
• 3 cups miniature marshmallows 3 cups miniature marshmallows
• 1 Large can fruit cocktail, drained 1 (8 ounce) can fruit cocktail, drained
• 1 (11 ounce) can mandarin oranges, drained 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can of crushed pineapple , drained 1 (8 ounce) can pineapple chunks, drained
• 1 teaspoon ground cinnamon
• 1 (10 ounce) jar maraschino cherries, drained (optional)

Added To Shopping List!

Instructions

1. 1. In a large bowl, combine the whipped topping,sour cream, coconut, chopped nuts make sure it is well incorporated together
      
   2. Then add fruit cocktail, pineapple, mandarin oranges, and marshmallows.
      
   3. Mix together well cover and refrigerate for at least 30 to 45 minutes.
      
   4. It is actually better if you cover it and eat it the next day
      

Samie's Southern Cornbread Dressing

It's Turkey time!

• Jimmy Deans Sausage....1-2 pounds (regular or sage)
• whole chicken, additional celery and onions[ boiled slowly with lots of seasoning]
• 1 yellow onion
• 1/2 cup celery
• 1or 2 large bell peppers
• sage seasonings
• poultry seasoning
• Tony's Chachere's Cajun Seasonings
  
• salt and pepper
• green onions { do not over saute or you can just add them last}
• 4-6 boiled eggs diced finely
• 1/2 loaf day old white bread
• 2 large pans cornbread (un sweet)

INSTRUCTIONS:

• Use the drippings from your turkey if you have it and you are not using them for gravy
• 1 chicken....season and boil slowly with onions and celery...the better your stock....the better the final product
• debone and save stock
• corn bread...the better the bread...the better the final product....NOT sweet CORNBREAD!
• and white bread 1 - 2 cups crumbled
• brown sausage in large skillet, add veggies and saute until clear...
• I love celery so I add more....

• In roasting pan crumble bread and cornbread....salt and pepper to taste
• mix in sausage mixture, chicken...and stock until mixture is wet but not soupy!
• add sage seasoning and any other of your favorites seasonings to taste....there is a poultry seasoning I like as well....taste and adjust....add eggs and green onions
• Bake at 350 for 1 hour or until completely hot
• If you are baking a turkey....add drippings to bread mixture and stir in...
• If you like it wet, cover and add more juice....

Watch the top and sides so it doesn't dry out. Add liquids (stock) to adjust moisture.

There are no exacts in this recipe...adjust according to your likes....wet or dry....
lots of veggies or not so many....chicken or not....eggs or not
You can use boxed chicken stock, rotisserie chicken, even hamburger meat....
I love sage, sausage , celery and bell peppers....and semi wet....
The more flavors you can infuse, meaning if you can get those great turkey drippings, the better. ~ Samie

Holiday Season

Well, it is about that time of year where we learn to wear elastic waist bands and large overshirts! The Holidays are upon us!

The family as a whole (along with friends) will attempt to bring this blog up to date and present you with Old Family Favs along with tricks and tips for getting that food on the table... Hey guys that means YOU too! EVEN YOU... anonymous reader... submit a recipe and see it published here !

Here's another thought.... how about a section on tablescapes and decorations ? Send them in and lets get them posted ! Someone might benefit from your knowledge...wouldn't that be nice?

Thanks for being patient with me as school is ruling supreme right now!

Yum Yum Yams

Jessica's mom wanted to share her recipe for Yum Yum Yams with you for your recipe box. Here ya go!

Yum Yum Yams by Caroline Coleman
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6 cups (4 lbs. sweet potatoes)
1 cup sugar or splenda
3 eggs
1 cup scalded milk
1 tsp cinnamon
1/2 tsp salt
1 stick margarine, softened

Preheat oven to 325 degrees.
Cook sweet potatoes until tender. Mash cooked sweet potatoes with a hand mixer and then mix in all of the above ingredients until a smooth consistency.
Put yam mixture into a large greased baking dish.

For the topping (makes a praline-like topping):
1 1/2 stick of margarine, softened
2 cups brown sugar, packed
2/3 cup flour
2 cups chopped pecans

Mix all ingredients together and sprinkle on top of the yam mixture.
Bake in a 325 degree oven for 30 minutes or until brown on top.