at the carnival!
not too windy
not too cold
a sure shot
the tilt a whirl! (for the children, not me!)
the ferris wheel
the merry go round
and bumper cars
with Daddy!
Thursday, November 20, 2008
The Middle Ages
Tomorrow is the last meeting of the semester for our home school co-op. We have been studying Susan Wise Bauer's The Story of the World: The Middle Ages. A medieval feast is planned. Our contribution - "Viking Bread" and "King Alfred Cakes"...recipes in the Activity Book. Giving Thanks ~ Thursday
Thanksgiving Recipes
Farrah, the old fashioned homekeeper, Ladybug's Mom at Celebrating Seasons, and an anonymous reader requested recipes for the menu I listed yesterday. I am happy to share the recipes! Thank you for asking. :-)
Please, be sure to visit Farrah. She posts on femininity and homemaking. And, Ladybug's Mom has really great crafting ideas!
Turkey and Dressing Casserole
1 package cornbread stuffing mix
½ cup butter, melted
1 turkey breast, cooked and shredded
1 can water chestnuts, sliced and drained
1 can evaporated milk
1 can cream of chicken soup
Mix stuffing mix and butter. Put ½ of mixture into bottom of a 9X13 inch pan. Mix all other ingredients and pour over stuffing mix. Sprinkle remaining stuffing mix on top of turkey mixture. Bake at 350° for 30 minutes.
Green Bean Casserole
2 cans cream of mushroom soup
1 cup milk
1/4 teaspoon pepper
4 cans green beans
1 ½ cups french fried onions
Mix soup, milk and pepper. Stir in beans and 1 cup of the fried onions. Bake at 350° for 25 minutes. Top with the remaining fried onions and bake 5 more minutes, until onions are lightly browned.
Potato Casserole
12 medium potatoes, peeled (about 5 pounds)
1/2 cup butter, cubed
1 (8 ounce) container cream cheese
1(8 ounce container) sour cream
1/4 teaspoon dried onion
salt and pepper to taste
Place potatoes in a large kettle; cover with water; cook until tender. Drain; mash potatoes until smooth. Add butter, cream cheese, sour cream, onion, salt and pepper. Combine until smooth. Place in a greased 3-qt. baking dish and store in refrigerator overnight. Before baking, set out potatoes at room temperature for 30 minutes. Then bake, covered, at 350° for 50-60 minutes or until heated through. Uncover for last 10 minutes of baking.
Sweet Potato Casserole
4 sweet potatoes
¼ cup orange juice
¾ cup flour
½ cup sugar
1 teaspoon cinnamon
pinch of salt
½ cup butter
1 ½ cups miniature marshmallows
Bake sweet potatoes in microwave until done. When cool enough to handle, peel potatoes, mash and place in a casserole dish. Pour orange juice over potatoes. Combine flour, sugar, cinnamon, and salt; cut in butter. Sprinkle mixture over potatoes and bake at 350° for 30 minutes. Remove from oven, top with marshmallows, and broil just until marshmallows are browned – watch carefully!
Rio Grand Dandy Green Bean Salad
1 cup sugar
1 teaspoon salt
3/4 cup oil
¾ cup cider vinegar
2 tablespoons water
1 can french-style green beans, drained
1 can small green peas, drained
1 cup celery, finely chopped
1 green bell pepper, finely chopped
½ cup onion, finely chopped
1 jar chopped pimientos
Combine first give ingredients until well blended and sugar is dissolved; set aside. Combine vegetables and gently toss with dressing. Refrigerate overnight. Drain well and serve.
Pink Salad
1 can pineapple chunks, drained
1 can cherry pie filling
1 can eagle brand milk
1 (8 ounce) container cool whip
Combine and refrigerate.
No Knead Refrigerator Rolls
4 1/2 teaspoons active dry yeast
2 cups warm water
1/2 cup white sugar
2 teaspoons salt
1/4 cup shortening
6 1/2 cups all-purpose flour
In a large bowl, dissolve yeast in warm water and set aside. In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed. Add mixture to yeast; stir in flour until dough forms. Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight. Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours. Bake at 400° for 8 to 10 minutes.
1 package cornbread stuffing mix
½ cup butter, melted
1 turkey breast, cooked and shredded
1 can water chestnuts, sliced and drained
1 can evaporated milk
1 can cream of chicken soup
Mix stuffing mix and butter. Put ½ of mixture into bottom of a 9X13 inch pan. Mix all other ingredients and pour over stuffing mix. Sprinkle remaining stuffing mix on top of turkey mixture. Bake at 350° for 30 minutes.
Green Bean Casserole
2 cans cream of mushroom soup
1 cup milk
1/4 teaspoon pepper
4 cans green beans
1 ½ cups french fried onions
Mix soup, milk and pepper. Stir in beans and 1 cup of the fried onions. Bake at 350° for 25 minutes. Top with the remaining fried onions and bake 5 more minutes, until onions are lightly browned.
Potato Casserole
12 medium potatoes, peeled (about 5 pounds)
1/2 cup butter, cubed
1 (8 ounce) container cream cheese
1(8 ounce container) sour cream
1/4 teaspoon dried onion
salt and pepper to taste
Place potatoes in a large kettle; cover with water; cook until tender. Drain; mash potatoes until smooth. Add butter, cream cheese, sour cream, onion, salt and pepper. Combine until smooth. Place in a greased 3-qt. baking dish and store in refrigerator overnight. Before baking, set out potatoes at room temperature for 30 minutes. Then bake, covered, at 350° for 50-60 minutes or until heated through. Uncover for last 10 minutes of baking.
Sweet Potato Casserole
4 sweet potatoes
¼ cup orange juice
¾ cup flour
½ cup sugar
1 teaspoon cinnamon
pinch of salt
½ cup butter
1 ½ cups miniature marshmallows
Bake sweet potatoes in microwave until done. When cool enough to handle, peel potatoes, mash and place in a casserole dish. Pour orange juice over potatoes. Combine flour, sugar, cinnamon, and salt; cut in butter. Sprinkle mixture over potatoes and bake at 350° for 30 minutes. Remove from oven, top with marshmallows, and broil just until marshmallows are browned – watch carefully!
Rio Grand Dandy Green Bean Salad
1 cup sugar
1 teaspoon salt
3/4 cup oil
¾ cup cider vinegar
2 tablespoons water
1 can french-style green beans, drained
1 can small green peas, drained
1 cup celery, finely chopped
1 green bell pepper, finely chopped
½ cup onion, finely chopped
1 jar chopped pimientos
Combine first give ingredients until well blended and sugar is dissolved; set aside. Combine vegetables and gently toss with dressing. Refrigerate overnight. Drain well and serve.
Pink Salad
1 can pineapple chunks, drained
1 can cherry pie filling
1 can eagle brand milk
1 (8 ounce) container cool whip
Combine and refrigerate.
No Knead Refrigerator Rolls
4 1/2 teaspoons active dry yeast
2 cups warm water
1/2 cup white sugar
2 teaspoons salt
1/4 cup shortening
6 1/2 cups all-purpose flour
In a large bowl, dissolve yeast in warm water and set aside. In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed. Add mixture to yeast; stir in flour until dough forms. Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight. Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours. Bake at 400° for 8 to 10 minutes.
Pecan Pie
2 eggs
3/4 cup corn syrup
3/4 cup white sugar
1 1/2 cups pecan halves
1 teaspoon vanilla extract
1 recipe 9 inch single pie crust
In a mixing bowl, slightly beat eggs. Stir in corn syrup, sugar, and vanilla. Mix well. Lightly stir in pecans, till well-coated with egg mixture. Pour into pie shell. Bake at 350° for 20 minutes. Turn the oven down to 300°, and bake for another 30 minutes. Cool before serving. Store leftovers in refrigerator.
2 eggs
3/4 cup corn syrup
3/4 cup white sugar
1 1/2 cups pecan halves
1 teaspoon vanilla extract
1 recipe 9 inch single pie crust
In a mixing bowl, slightly beat eggs. Stir in corn syrup, sugar, and vanilla. Mix well. Lightly stir in pecans, till well-coated with egg mixture. Pour into pie shell. Bake at 350° for 20 minutes. Turn the oven down to 300°, and bake for another 30 minutes. Cool before serving. Store leftovers in refrigerator.
A few of the recipes are already on my site and I linked to them on the original post - Thanksgiving Menu. Happy Cooking! :-)
Thank you, Kelli, for hosting Giving Thanks week!