Our oven quit 3 hours before dinner on Thanksgiving day.
Oh, yes, friends, it was one of those holidays.
Strange thing is, the oven worked fine that morning. I’d gotten up in time to watch the Macy’s Thanksgiving Day Parade as I prepped the sweet potato pie, cornbread for dressing, and chicken stock (also for the dressing).
About noon I …[more...]
Thanksgiving is a celebration of all things we have to be thankful for. My parents survived The Great Depression so while we struggled financially at times as a family, there was always plenty of food on the table and in the refrigerator. My mother’s hobby was to go grocery shopping and to cook and …[more...]
Solutions for leftover turkey
No matter how much turkey you eat on Thanksgiving, there are always leftovers. Nothing tastes as good as turkey sandwiches with a smear of cranberry sauce and mayo on pumpernickel bread for maybe Black Friday, but beyond that here are 10 delicious ideas to rev up …[more...]
Among other things, November is Better Nutrition Month and sweet potatoes are one of the easiest–and tastiest!–ways to get some solid nutrition on your plate.
Sweet potatoes are a good source of fiber, vitamins A & C, and Potassium. They’re also a complex carb–the “good” kind of carbohytrate–that your body takes its time breaking down so you feel full longer. …[more...]
Growing up, Mom made no bones about Thanksgiving being her favorite holiday. Trips home to see family were in November, not December, and featured large gatherings of family and friends, food served buffet-style on every flat surface available, and (one memorable year) plates that were actually Chinet platters, because a normal plate wouldn’t come close to holding a little bit …[more...]
I love to try new recipes on family and friends and this one is a WINNER. It came from this year’s December Better Homes and Gardens magazine, but I modified it slightly and used curry instead of thyme. It is not what you think! It is savory, not sweet. Light and …[more...]
This makes a great companion to the Baked Ham with Marmalade-Horseradish Glaze recipe.
Makes about 2 1/2 cups.
- 1 c. dry mustard (about 3 ounces)
- 2 T. yellow mustard seeds
- 1 c. raspberry vinegar
- 1 c. fresh cranberries
- 3/4 c. sugar
- 2 large eggs
- 2 T. fresh lemon juice
- 2 T. honey
- 3/4 t. salt
- 1/2 t. ground