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Elizabeth Scokin, fashion darling and haute hostess, shares her stylish recipes for a cozy post Thanksgiving Day. For me, the day after Thanksgiving is a long lazy day with a fire burning and the kitchen still filled with wonderful aromas of the day before. We begin our morning with a scrumptious scrambled egg casserole for breakfast. Your whole family will love it! Then the children go outside and play football with their cousins and before you know it someone is hungry again . We have local barbecue for lunch and play cards and nap the afternoon away. Cocktails anyone? A Wild Turkey spritzer is fabulous with my hot crab dip! Dinner is a comforting French Turkey soup that takes care of leftover turkey and mashed potatoes. I promise you will adore it. The dessert is a really surprising delight…a pumpkin roll with lots of cream cheese and powdered sugar. Delish! |
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I love pleasing people and giving the pleasure of comfort food.
-Elizabeth Scokin 
4 slices bacon (cut in pieces)
1/2 lb. dried beef (cut in pieces) 1-2 cans sliced mushrooms 16 eggs , scramble 1/4 t. salt 1 c. evaporated milk 1/4 c. butter White Sauce: 1/4 c. butter 1/2 c. flour 1 qt. milk white pepper Cook bacon until done, but soft. Remove bacon and add beef, mushrooms, and fry a little. Make white sauce and add bacon, beef, and mushroom mixture. Scramble eggs. Grease a large casserole. Layer mixtures starting with sauce and end with sauce. (It comes out 3 layers sauce and 2 layers eggs). Cook one hour at 275 degrees Serves 12 as a main course or 20 for brunch, when there are several other dishes. * For brunch I love to serve it with cinnamon rolls and a salad with avocado and grapefruit with poppyseed dressing. Can be made the day before and refrigerated. Is great for a big family breakfast! |
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 For a late lunch, you are on your own! At my house I would probably ask the guys to go pick up barbecue. Men always want an excuse to get out of the house! We buy 2-3 lbs. of pork, hamburger buns, and potato chips. Don't forget the sauce! I grew up eating Buddy Halsell's wonderful barbecue at The Dixie Pig in Blytheville, Arkansas. My Grandmother Crigger always ordered a brown chopped pig sandwich and my Grandaddy got the white chopped...your table always had a coca cola bottle full of vinegar hotsauce and still does. If you can't make it to Blytheville, I have a few other suggestions... Neeley's Barbecue in Memphis and Nashville, and The Rendezvous in Memphis. Everyone that grew up on the Mississippi Delta knows great barbecue! |
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1 ½ oz Wild Turkey Bourbon |
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 2 containers of fresh crabmeat |
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1 T. butter Put potatoes, milk, cream, and stock in a saucepan. Add turkey, salt, pepper, and cayenne. Wisk in butter. |
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 3 eggs 1 cup sugar Beat eggs on high speed for 5 minutes and gradually add sugar. Stir in pumpkin and lemon juice . Fold in remaining ingrdients. Spread in greased and floured jelly roll pan. Bake at 375 degress for 15 minutes. Cool for 10 minutes. Loosen edges with knife and turn onto towel sprinkled with powdered sugar. Roll towel and cake, starting with narrow end and let cool 1 hour. To make filling: Combine filling ingredients and blend until smooth, unroll cake and spread with filling. Re-roll and refrigerate. |
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