November 25, 2020
Let us celebrate the 400th Anniversary of the Mayflower’s landing on America’s shores to flee political and religious oppression and to secure greater opportunity for generations to come.
Let us give thanks to God for those courageous settlers who braved the unknown, including threats of disease without the benefit of social distancing when they boarded the crowded ship to pursue the destiny of a new nation founded on Christian principles under God.
Let us give thanks for all who have willingly laid down their lives and freedoms to secure our nation during wars and against threats to our national and personal security and safety.
Let us give thanks to God for a nation, imperfect though it might be, whose founding documents recognize and protect our equality under God and our liberty to pursue life, liberty, and happiness.
Let us even give thanks for the threats against our liberty and freedoms, as they remind us that we can never take them for granted.
Let us give thanks for the silent majority (although we are growing louder) of patriots fighting to protect our great nation from threats against our liberty from fraud, corruption, and overreach. Let us vow to do all that we can to be counted among those patriots. We ask for God’s wisdom and continued grace and blessing on our great nation.
We wish all a very safe, healthy, and joyful Thanksgiving. As a special, treat, Eagle Forum Chairman, Anne Schlafly Cori, a world-class chef, and daughter of Eagle Forum founder Phyllis Schlafly, would like to share one of her favorite Thanksgiving recipes. Although forces are working to divide us as never before, may the celebration of food, friends, and family remind us that we are still one nation under God, united in giving him thanks for America!
Faithfully,
Colleen Holcomb
Sweet Potato Cornbread Pudding
4 cups peeled and diced sweet potatoes (about 2 large sweet potatoes)
4 eggs
2 cups heavy cream
¼ cup maple syrup
4 cups cornbread (see recipe below)
2 tablespoons butter
½ cup diced onion
¼ cup diced celery
1 garlic clove, minced
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 ½ teaspoons salt
pepper to taste
½ cup toasted and chopped pecans
Place the sweet potatoes in a pot and cover with water. Bring to a boil and cook until soft, about 10 minutes. Drain.
In a large bowl, whisk together the eggs, cream, and syrup. Crumble the cornbread into the cream mixture and mix well. Fold in the sweet potatoes.
In a large skillet, melt the butter and cook the onion, celery, and garlic until softened, about 10 minutes. Season with sage, rosemary, parsley, salt and pepper. Fold into cornbread mixture and add the pecans.
Pour into a large baking dish. Bake at 350 degrees for 30 minutes or until the custard has set. Serves 8-10.
Phyllis Schlafly’s Cornbread Recipe
1 cup flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
2 eggs
4 tablespoons butter, melted
Mix together the flour, cornmeal, sugar, baking powder, and salt. Stir in the buttermilk, eggs, and butter. Pour into a buttered baking dish and bake at 425 degrees until a skewer comes out clean, about 20 minutes.
Equipment Needed: whisk, baking dish, large pot, colander, mixing bowl, large skillet, vegetable peeler.