Thanksgiving Food

Whoa, so Thanksgiving is a week from today, huh. This month (year) is flying by while I busy myself whining about being sleepy. Like, what, I’m expecting to not be sleepy someday? Well, Snooze, bad news: you will ALWAYS be sleepy no matter what, because narcolepsy.

Right, ok, Thanksgiving. Kevin’s parents are coming to visit next week, and Eliza is going to be soooo happy to have her Mammo and Bappo here.

We have hosted Friendsgiving every year we’ve lived here, so this will be a bit of a departure for us. We are still celebrating with friends, but we aren’t hosting and it’s a slightly different crowd – primarily Kevin’s coworkers. It will be nice not to have to deal with cleaning up afterwards, though I am a little bummed we aren’t hosting. Partially because that means fewer leftovers, which is half the fun.

I’ve been too busy/tired/fried to participate much in the menu planning, but I think the hosts are providing a couple of the dishes that are critical to my thanksgiving experience: stuffing, candied yams, and cranberry sauce. I am pretty particular about all three – I want them to be just like my mom and aunt have always made them. The cranberry sauce is classyish, while the other two recipes are less so (stuffing mix, and canned yams with marshmallows. COME TO ME). I think I’m going to make some just for us.

—–

Candied Yams

3 cans (14 oz) cooked yams, drained

3/4 stick butter or margarine, cut up

2/3 cup brown sugar

2 beaten eggs

1/2 to 3/4 cup milk

Bag mini marshmellows

Method:

Preheat oven to 350°

Beat with mixer until well blended.  Bake at 350° for 30 minutes.  Put marshmallows on top and heat under broiler for 3 minutes.

 

Stuffing

Ingredients:

Pepperidge Farm stuffing

Celery, chopped fine

½ med onion, chopped fine

½ cup walnuts, chopped small

2 apples, chopped small

8 oz sliced mushrooms

water and butter as directed on package of stuffing

Method:

Melt butter and water together in saucepan.  Add all chopped ingredients in large bowl and mix together.  Place in large glass casserole and bake till warm in 350’ oven.

 

Whole Cranberry Sauce

Ingredients:

12 oz bag cranberries

1 Cup Orange Juice

1 Cup Sugar

1 Tablespoon orange rind or zest

Method:

Put all ingredients in saucepan and bring to a boil.  Reduce heat to medium and let mixture boil down.  Serve warm or cold.

 

 

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4 Responses to Thanksgiving Food

  1. april says:

    I make cranberry sauce the same way, except that it’s too tart for C so I have to add a little more sugar. And the rest of the family prefers that can-shaped kind so I’m trying to figure out how to gel mine.

  2. Holly Ritger says:

    We aren’t hosting this year either so we decided to have our own Thanksgiving dinner, on Sunday just so we will have leftovers! We aren’t having as many dishes as when we are hosting, but all the essentials and a couple new recipes. I am trying a different sweet potato casserole this time: starting with real sweet potatoes, not canned and no marshmellows. This will have a crunchy topping with pecans!

  3. HereWeGoAJen says:

    Leftovers are definitely the best part. I made and froze a squash casserole this year. It is going to be my new dish this year.

  4. K says:

    I love everything about Thanksgiving because how can I not support a day mainly focused on food?

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