Hi!
Now that it’s almost Turkey Day (and, YES, I now know it’s on Thursday, thanks to the reminder from my good friend Momma…grin) I guess I should explain my confusion on the actual ‘day’ of the holiday: in years past my son has been off for Thanksgiving holiday the day before Thanksgiving, but this year he has Weds-Sunday off, which threw my mental schedule off by one day. I think I’m finally ready with the food purchases. Made an early trip (again) to Kroger for a larger turkey; thought I had the turkey thing all wrapped up but now we’re having extra company and the 15 pounder just won’t cut it to include leftovers. Kroger is having a GREAT sale on Riverside turkeys 29 cents a pound with extra $10 purchase (using their Kroger card). I picked up a 20- something pound turkey for $6.01 … you just can’t beat that! Got a call last night to make a ‘fruit type dessert’ for a bride/groom shower our Sunday School class is throwing next Sunday evening after church. This is a very ‘interesting’ shower, as it’s for my long-time friend (the groom) who’s wife was my very close friend. You might remember a little over 2 years ago when I wrote about my friend dying of cancer…that was his wife. Sometimes in life (call it ‘fate’?) events fall into place that just seem ‘right’. In our Sunday School class is a lady (58) who is a widow with 2 daughters; her husband died of cancer 5 years ago. As ‘fate’ would have it, she and my good friend’s husband(he’s 63) have started dating and are now going to be married in January! They are both great Christian people, very devoted to their children and each other. For me, it’s been a bit of adjusting to get used to this new ‘couple’, but I’m very happy for the both of them-to see them together makes me think of the words: It’s like ‘coming home’…they belong together. I say all that to give you another recipe for a yummy dessert (don’t think I’ve posted this one before, but am not totally sure). It’s a light, fluffy, not too sweet dessert – every time I’ve made it there are NO leftovers…just plain great stuff! I usually double the recipe if it’s for a party.
Cherry-Pineapple Dessert
1 can Eagle Brand sweetened condensed milk (not evaporated)
1 large container Cool Whip, defrosted
1 can cherry pie filling
1 can crushed pineapple, drained
—-
In a large bowl, fold Eagle Brand milk into Cool Whip until incorporated. Gently fold in pie filling and pineapple. Refrigerate 1-2 hours before serving.
NOTE: You can substitute blueberry or strawberry pie filling and/or add chopped nuts before refrigerating.
================
Even though I know it’s going to be a lot of work, I’m looking forward to the Thanksgiving meal; lots of good foods you don’t usually eat except at the holidays, friends and family to share with. With work schedules that day, we’ll be eating around 7/7:30 p.m. but that’s OK-part of the ‘downside’ of being in the food service business (oldest son is Executive Chef, his girlfriend is a server, his friend who’s coming is one of his employees…another ‘cook’). Sometimes I feel a little intimidated cooking for my oldest son because he’s a chef, but then I think again: “Hey, I’m sure he’s just glad that he doesn’t have to cook this meal himself!” Besides, sometimes he gives me little tips when helping with the last minute details (he’s a GREAT cooked potato masher!). This year I’m attempting to make homemade cranberry-orange relish since I can’t find Ocean Spray Cranberry-Orange relish (a staple EVERY year for our holidays…until THIS year!). His advice to me: freeze the fresh cranberries before grinding them…they come out less shredded that way. Then he added: “That’s the way I do it at my restaurant and I make that stuff all the time”. I still remember the young kid who was just starting Culinary training who decided to make dinner for us: spaghetti…and the entire kitchen filled with dirty pots & pans, spaghetti sauce EVERYWHERE! Ah yes…they DO grow up!
Hope you’re ‘on track’ with your holiday preparations and food buying. It’s a semi-cloudy 49 degree day out today; still a nice Fall day (I hear we’re supposed to get the first “S word inserted here…Thursday or Friday…sigh. Not the ’sticking’ kind, but s-n-o-w in any form just signals it’s coming in larger quantities very soon…the ‘downside’ of living in Michigan…sigh.
Hugs;
Pammie
Bonus recipe:
Fresh Cranberry-Orange Relish
- 1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
1 unpeeled orange, cut into eighths and seeded
3/4 to 1 cup granulated sugar
- Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Makes about 3 cups.











