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.
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
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.
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
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
12 oz bag cranberries
1 Cup Orange Juice
1 Cup Sugar
1 Tablespoon orange rind or zest
Put all ingredients in saucepan and bring to a boil. Reduce heat to medium and let mixture boil down. Serve warm or cold.