My mother passed away 5 years ago and I kept a cookbook that my grandmother had. I was looking through it and it reminded me of the holidays we used to have. Family and food went hand in hand. The comfort of familiar tastes went through my mind as I perused the cookbook.
When my mother was alive and I was cooking for my own family, she asked me why I was trying a new recipe. I retorted, “because I want to.” I was rebelling in my own way by making cornbread stuffing rather than my mother’s and grandmother’s.
This Thanksgiving, my children will be with their dad. My dad is in North Carolina and my sister with her family in Arizona.
My good friend Liz and I are going to make food. It will be healthy and it will be different. I will make some rolls that my grandmother made. There will be something familiar at this year’s dinner. I will give thanks for all that I have, the family that I love and my good friend who will be with me to share laughter and good food.

I wish each of you a happy Thanksgiving. Enjoy your family, food and tradition. Here is my grandmother’s recipe for refrigerator rolls
Enjoy!
Refrigerator Rolls (makes 3 dozen)
1 1/2 C Milk
1/2 C sugar
1/2 C shortening
2 tsp. salt.
2 pkgs. active dry yeast
1/2 C warm water
2 beaten eggs
6-7 C sifted flour

Scald mild and pour over sugar, shortening and salt. Cool mixture until it’s lukewarm. Add eggs to yeast mixture and stir well. Add compbined yeast and egg to the milk mixture. Now add half the sifted flour to the lquid mixture and beat thoroughly. Add enough flour to make a soft dough and knead it until smooth. Place it in a greased bowl, brush lightly with melted butter or shortnening, cover with plate and a towel and store in the
refrigerator until it is needed. When ready to use, cut off the amount you want and return the remainder to the refrigerator immediately. Shape dough into rolls as desired-place on greased baking sheet, brush lightly with melted butter, cover with clean cloth and let rise for 2 hours. Bake at 425 for 15-20 minutes.