The past couple of years, we have spent Turkey Day at The Smith's. It is always a day full of yummy food, kids, and making me glad (yet again) that Mrs. S. is my friend. Besides, she has to worry about the main things: turkey & stuffing and then I get to show up with a few dishes that fulfill my need to be culinary. It is a winning situation for me!
This year I want to take an appetizer, 2 side dishes (well, okay maybe 3! LOL) and a dessert that the pie-hating SS will eat. (Seriously, no pie, no cobbler, no crisp: no fruit fillings, no cream fillings, not even pumpkin, nada - I'm even afraid to make a chicken pot pie these days because she would starting crying "but I don't like pie!"). So, I'm considering going with some kinda spice or carrot cake or something of that nature. I'm still pondering.
So far, I've decided on a few things: I'm definitely going with my Cooking Friend Breeze's version of Green Bean Casserole, it is very good. Last year I made a Cranberry Orange Sauce from Tyler Florence that I even liked, and I'm not a big fan of cranberry sauces - so it will probably make another appearance. Mrs. S. has requested the periannal Thanksgiving side of..... coleslaw???? LOL I do believe she wants it more for leftovers with her turkey sandwich, but I'm happy to obilige with my other Cooking Friend Kathye's recipe for "Everlasting Coleslaw". This stuff rocks the world!!!!
Everlasting Coleslaw
Heat 1 c white vinegar and 1 1/2 c sugar until sugar is dissolved. Remove from heat. Dissolve one envelope of Knox unflavored gelatin in 1/4 c cold water and add to the vinegar and sugar mixture. Let cool, and then beat in 1 c of vegetable oil. Add 1 t celery seed, 1 t salt and 1/4 t (+/-) black pepper and pour over the following cut up vegetables:
6 - 8 c shredded cabbage
2 c grated carrots
1 medium onion, chopped
1 c chopped green pepper
2 c chopped celery
Toss and refrigerate at least 24 hours before serving. Stir a couple of times to keep all the veggies in the dressing.
As soon as a decide on my appetizer and dessert, rest assured all be talking about that too!
This year I want to take an appetizer, 2 side dishes (well, okay maybe 3! LOL) and a dessert that the pie-hating SS will eat. (Seriously, no pie, no cobbler, no crisp: no fruit fillings, no cream fillings, not even pumpkin, nada - I'm even afraid to make a chicken pot pie these days because she would starting crying "but I don't like pie!"). So, I'm considering going with some kinda spice or carrot cake or something of that nature. I'm still pondering.
So far, I've decided on a few things: I'm definitely going with my Cooking Friend Breeze's version of Green Bean Casserole, it is very good. Last year I made a Cranberry Orange Sauce from Tyler Florence that I even liked, and I'm not a big fan of cranberry sauces - so it will probably make another appearance. Mrs. S. has requested the periannal Thanksgiving side of..... coleslaw???? LOL I do believe she wants it more for leftovers with her turkey sandwich, but I'm happy to obilige with my other Cooking Friend Kathye's recipe for "Everlasting Coleslaw". This stuff rocks the world!!!!
Everlasting Coleslaw
Heat 1 c white vinegar and 1 1/2 c sugar until sugar is dissolved. Remove from heat. Dissolve one envelope of Knox unflavored gelatin in 1/4 c cold water and add to the vinegar and sugar mixture. Let cool, and then beat in 1 c of vegetable oil. Add 1 t celery seed, 1 t salt and 1/4 t (+/-) black pepper and pour over the following cut up vegetables:
6 - 8 c shredded cabbage
2 c grated carrots
1 medium onion, chopped
1 c chopped green pepper
2 c chopped celery
Toss and refrigerate at least 24 hours before serving. Stir a couple of times to keep all the veggies in the dressing.
As soon as a decide on my appetizer and dessert, rest assured all be talking about that too!
4 comments:
Hard to believe Thanksgiving is almost upon us! I just spoke with my mom tonight and it was decided that since I am the baker that I am bringing 2 desserts, the rolls, and the fruit salad. Yumm, I can't wait. lol
Debbie, I'm proud you thought this recipe worth sharing with "blogland". Just wanted to add that it keeps fresh and crunchy for weeks in the fridge! (If it lasts that long...)
BIG OOPS! Just posted a pm to Debbie at CF and typed in her name.
Sorry, Susie, again, just remember I'm old and I'm blond...
I was sorta like "Debbie"???? LOL You are excused! (pssstttt - You really aren't that old! Kathye!!)
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