Thanksgiving Dinner Menu

~ appetizers ~
Meatballs
Cheese chunks, Cashews, Salami

~ beverages ~
Pop – Water – Sweet Tea
24 cans Coke & 4 liters of Pop

~ soup ~
Beef Barley Soup

~ main ~
Turkey & Dressing
Glazed Ham

~ sides ~
Mashed Potatoes
Turkey & Brown Gravies
Sweet Potato Casserole
Green Bean Casserole
Corn Pudding
Jellied Cranberry Sauce
Deviled Eggs

~ bread/rolls ~
Dinner Rolls
Pull Apart Bread

~ desserts ~
Pumpkin Pie w/ Whip Cream
Cherry Pie w/ Vanilla Ice Cream
Cheesecake
Chocolate & White Cupcakes

~ snacks ~
Chili Cheese Frito’s
Cheese Pringles
Doritos
Potato Chips & Dip
Crackers
Tangerines

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Sweet Potato Casserole

Mix the following ingredients well and pour into buttered pan:

• 4 cups mashed sweet potatoes
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1/2 tsp. salt
• 1/3 stick Parkay (melted)
• 1 tsp. vanilla

Topping:

• 1 cup brown sugar
• 1/2 cup flour
• 1/3 cup Parkay (melted)
• 1 cup pecans or walnuts pieces

Crumble topping evenly over sweet potato mixture. Bake at 350° for 35-45 minutes uncovered.

Enjoy!!

Thanksgiving defined as: A public acknowledgment or celebration of divine goodness; also, a day set apart for religious services, specially to acknowledge the goodness of God, either in any remarkable deliverance from calamities or danger, or in the ordinary dispensation of his bounties. ~ Webster & me!

 

Easter Brunch & Egg Hunt Today

MENU

~appetizers~
Meatballs
Shrimp cocktail
Cheese chunks w crackers
Chips & dip
Cashews

~ beverages ~
Pop – Water – Sweet Tea
Raspberry punch

~ main ~
Ham
Beef smoked sausage w/ sauerkraut

~ sides ~
Sweet Potato Casserole
Mashed Potatoes with Gravy
Green Bean Casserole
Pork stuffing
Corn pudding, Potato Salad & Baked Beans (Shirley’s bringing)
Deviled Eggs
Dinner Rolls

~ desserts ~
Cherry Pie w/ vanilla ice cream
Coconut Cake

Candy Buffet

BAKED HAM WITH COLA

INGREDIENTS
1 (20 oz.) can sliced pineapple
1 fully cooked smoke ham, whole or half
2-4 c. (depending on size of ham) cola beverage (I use one can per half)

DIRECTIONS
Arrange pineapple on ham; secure with wood picks. Place ham in shallow pan. Pour cola over ham; bake 15 minutes per pound in preheated 350 degree oven, basting with pan juices occasionally. Remove to warm platter and let stand 20 minutes before carving.

Optional: Score ham with a sharp knife in a crisscross pattern about 1 inch apart. Insert whole cloves into the top of the ham instead of using pineapple, pour coke over top and bake as usual.

My mom used to score the top and then hold the pineapple in place with the whole cloves, before dumping a can of cola over top.  Its all good.

Easter is the demonstration of God that life is essentially spiritual and timeless. ~ Charles M. Crowe

 

Grandma’s Cherry Pie

MENU
Honey Glazed Ham, sliced
Cheesy Hashbrown Bake
Green Beans
Rolls w/ butter
Grandma’s Cherry pie w/ vanilla ice cream

Grandma’s Cherry Pie

INGREDIENTS
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
1-1/3 tablespoons butter (about 4 teaspoons)
1 14.5-ounce can pie cherries, NOT cherry pie filling (look for Dark Sweet Pitted Cherries packed in water)
Pastry for double-crust pie

DIRECTIONS
Preheat oven to 425°F.
In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly until mixture thickens and boils (about 6 or 7 minutes). Remove from heat and stir in almond extract.
Pour mixture into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and *crimp. If using a lattice crust, allow filling to cool before applying it. If a lattice crust is not used, put one or several vents in the crust ( I cut bird-tracks /\ /\ /\ forming a cross on top of my pies, because my mom always did). Bake at 425°F for 30 to 35 minutes until crust is golden brown.

Prep time: 25 minutes; Cooking time: 30-35 minutes; Total time: 55 minutes

*Crimping is done by pushing the outside edge of our pie crust between your pointer finger and thumb on your left hand using the tip of the pointer finger on your right hand. <- repeating all the way around the pie, then cut off the excess pie dough with a sharp knife.

Man is so made that when anything fires his soul, impossibilities vanish. ~ Jean de La Fontaine

 

BAKED CHICKEN & SHRIMP SUPREME

MENU
BAKED CHICKEN & SHRIMP SUPREME
Potato Casserole
Normandy Blend Vegetables
House Salad
Rolls/Butter
Beverage

BAKED CHICKEN & SHRIMP SUPREME

INGREDIENTS
1 c. butter
1 1/2 tsp. salt
2 tsp. Accent
2 tbsp. cut chives
4 c. cooked chicken, diced
2/3 c. diced pimientos
1/2 c. melted butter
1/4 tsp. pepper
2 tsp. paprika
2 cans button mushrooms (lg. can)
2 qt. milk
4 c. cooked shrimp
8 c. cooked rice
1 c. flour

DIRECTIONS
Melt butter and blend in flour, salt, pepper, Accent, paprika and chives. Drain broth from mushrooms into measuring cup and add enough milk to make 2 quarts. Add milk mixture to butter mixture. Cook over low heat, stirring constantly, until smooth and thickened. Add mushroom crowns, chicken, shrimp and pimientos. Line two oblong baking dishes, 8″x12″x2″ with rice. Fill center with chicken mixture, brush rice rim with melted butter. Unless baked immediately, cover with plastic wrap or foil and refrigerate.

Bake at 325 degrees for 15 to 35 minutes, or until bubbling hot. Time will depend on the temperature of the dish when it is put in the oven.

Serves 20

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That sir which serves and seeks for gain,
And follows but for form,
Will pack when it begins to rain,
And leave thee in the storm.
But I will tarry; the fool will stay,
And let the wise man fly:
The knave turns fool that runs away;
The fool, no knave, perdy.
~ KING LEAR
Act II The Fool, scene iv

 

Chicken Kebobs Recipe

MENU
Chicken Kebobs
Rice Pilaf
Greek Style Green Beans
Baklava
Roll and Butter
Beverage

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Chicken Kebobs Recipe

INGREDIENTS
2 pounds skinless, boneless chicken breasts, trimmed of any fat and cut into cubes
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 small onion, grated
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon dried or fresh thyme leaves
Salt and freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ginger
1/2 teaspoon paprika
10 (10-inch) wooden or metal skewers

DIRECTIONS
Marinate the chicken cubes in a glass or ceramic bowl or pan with the olive oil, lemon juice, onion, cinnamon, cardamom, thyme, salt, pepper, cumin (if using), ginger, and paprika for 6 hours, covered, in the refrigerator, turning the cubes occasionally.
Preheat a gas grill for 15 minutes on high or prepare a hot charcoal fire. Skewer the chicken cubes so they touch each other but do not press against each other. If possible, use a skewer rack so the chicken grills without touching the grilling grate. Grill until golden brown, 20 to 30 minutes, turning frequently. Serve hot.

True freedom lies in the realization and calm acceptance of the fact that there may very well be no perfect answer. ~ Allen Reid McGinnis

 

SHOWER MENU

APPETIZERS

• Meatballs
• Cheese Chunks w/ Ritz crackers
• Chips & salsa
• Pretzels
• Cashews

BEVERAGES

Drink Station

• Blue Punch w/ ginger ale & vanilla ice cream
• Tea
• Water
• Lemon slices
• Ice

ENTRÉE

• Hot Chicken Salad
• Ham or Turkey Croissant
• Pasta Salad
• Deviled eggs

DESSERT BAR

Candy Buffet

• Baby Shower cake
• Carrot cake
• Cupcakes
• Turtle & Candy bites
• Theme Colored Candies

ANTI-COBB SALAD BAR

• Grilled Chicken
• Green Salad
• Mango
• Avocado
• Strawberries
• Mandarin orange slices
• Dried Cranberries
• Pecans
• Balsamic Vinaigrette

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Our real problem is not our strength today; it is the vital necessity of action today to ensure our strength tomorrow. ~ Dwight D. Eisenhower