Simpson's Back Yard Farm

Rabbit and corn bread dressing:

Boil three eggs

dice one onion

bake two pans regular corn bread, let cool.

Cut rabbit into serving sizes bake at 350 for 30 mins. (older rabbit needs 45 mins.)

Take out drain and save juice, set rabbit aside.

Crumble corn bread, add diced onion,and diced boiled eggs

add sage to taste, salt to taste.

use juice from rabbit, adding only enough to moisten.

Replace mixture into pan, push rabbit pieces into dressing

and return to oven. bake until top is golden brown and crisp.

 

 

There are so many things we have to be thankful to our Lord and Savior for. The traditional giving thanks at our table will last a while. At our home we started a tradition when my children were young, that each one seated at the table had to give aloud at least one thing they were truly thankful for. The thanks sometimes got emotional, and from the young kids, sometimes hilarious,but from the heart. We are having dinner with my husbands folks and don't think that we will hear the things that all are thankful for,and i will truly miss that part of our thanksgiving. My one thing that stays in my mind is that the Lord saw fit to put me in this wonderful, God fearing family, and allowed us to adopt my beautiful and troubled granddaughter. He opened the way for us to have this farm, and that is a miracle in itsef because we are truly not able to afford the things we have. He came through on that also, and now less than thirty months later this rabbitry is supporting itsself, and the poultry operation. Not much extra for us, but I feel he will take care of that also in the near future. I now take this time to offer my thanks:

Father, I thank you for all you have given to us,and the people around us.I ask for your forgiveness on any trespasses I may have made,and pray that you will bless all this Thanksgiving holiday. In Jesus name I ask it.