Mom’s homemade dressing

Bob and Terry Close own Bricks and Stone Pizza on Augusta Road.

Bob does most of the cooking on Thanksgiving day.

“I make my mom’s dressing,” said Bob. “She taught me. I’m the only one in the family who can make it.”

Bob’s dressing is made with:

• Crumbled cornbread

• Onions

• Cut up boiled eggs

• Giblets

• Sage

• Celery

• Salt and pepper

• Chicken broth to make it moist.

Bake it at 350°F for 30 minutes. “My mom said I spoiled

“My mom said I spoiled her,” said Bob. “She says I make it better than hers. I’m known as The Dressing Guy.”

Cafe Strudel’s Gouda mac and cheese

Jed Ford is the chef at Cafe Strudel, one of West Columbia State Street restaurants.

Here’s his recipe for Thanskgiving Gouda mac and cheese.

You’ll need:

1 pound of smoked Gouda (shredded or sliced thin)

8 oz white Velveeta

1 pint heavy whipping cream

2 teaspoons Montreal Steak Seasoning

1 lb dry pasta elbows

4-6 quarts of water

1 tablespoon sea salt.

Optional: 1 cup panko bread crumbs; 4 pieces of chopped bacon; and 1/2 cup of shredded parmesan.

Cooking instructions: Bring 4 to 6 quarts of water to a rolling boil. Add one tablespoon of sea salt to water and stir. Add pasta to water and stir continuously for 1 minute. Allow the water to return to a boil and continue cooking pasta for 5 minutes, stirring occasionally. Drain water from pasta and set to the side.

Now in a large saucepan bring the pint of cream to a hard simmer. Then add the White Velveeta and stir until melted into the cream. Next add the smoked gouda. Once Gouda is mostly melted, add your pasta and Montreal seasoning stirring to combine.

For an extra nice touch transfer the mac and cheese to a baking dish and layer the top with a mixture of parmesan and bread crumbs, then finish with chopped bacon.

Bake in the oven at 350°F for 20 minutes.