Hail, Yes!

Here it is – day after Thanksgiving and it’s 37 degrees out and HAILING! Not a lot, mind you, but it’s ‘thinking about it’ pretty strongly. According to our local newspaper, they’re expecting rain and possibly SNOW tonight. It also said this will be the biggest wet & snow-filled winter in ages – oh, joy . . .

Just drove youngest to his girlfriend’s house – told him he’s really doing something to get me out of the house on “Black Friday”. Did any of you brave the crowds for that? When our oldest son came for Thanksgiving dinner (around 6:30 p.m.) he said they passed by KMart and ToysRUs – both parking lots had lines AROUND THE OUTSIDE OF THE STORES! (No WAY! You wouldn’t catch me there – EVER! Ain’t NO great prices that would entice me to stand outside in the cold for hours just to save a few dolloars!) Son said he heard/saw on the news that in New York there were people who had been IN LINE since MONDAY! Not sure what/which stores but that’s just plain NUTS!

We had a very nice dinner, everyone was stuffed. When clearing the table I asked my husband what he did with the Green Bean Casserole (since he was already putting plastic wrap on some of the dishes). His response: “I didn’t do ANYTHING with that!” That got me to thinking, which resulted in the realization that I’d (somehow) totally forgotten to put it on the table! It was still in the microwave (I’d thrown it in there to just warm it a bit, but then oldest son came in and I forgot it!) Sigh . . . funniest thing is: Oldest son’s girlfriend, while I was making up ‘to go’ boxes, said: “I just LOVE Green Bean Casserole!” – so guess who got a BIG glob of that in her ‘to go’ box! Youngest got off work at 10 p.m. ( we weren’t sure if they’d make him stay until 11 p.m. as they’d done that all week, even though his actual time was off at 10); he was thrilled to sit down to a huge meal. While I was dishing up his food (least I could do for him working all day), I asked about the Green Bean Casserole and his response totally shocked me: “I LOVE that stuff!” (ya coulda fooled me!). This evening will find us making up another batch of mashed potatoes (we ate 5 lbs yesterday -those go over really well), more stuffing and more gravy. Husband & I made up the cranberry-orange relish together – hope I remember at Christmas – ONLY ONE batch, NOT TWO! We’ve got relish to feed the army! Husband loves it on almost anything but really – – – there’s enough here to last through December! I wonder if you can freeze it? Probably not, since it’s just fresh cranberries, 1 orange & sugar – maybe I’ll try a batch frozen just to experiment. We used to buy Ocean Spray Cranberry-Orange Relish in little tubs EVERY year, but now they don’t have it – at least around here. It’s nice to think that I don’t have to ‘do’ much tonight for dinner – almost a ‘rest’ night.

(Totally forgot to get the camera out – sigh – no pictures)

Oh! How are your gas prices? Ours jumped from $3.49/9, down to $3.46/9 UP to $3.64/9 and holding. I kind of expected a little jump due to the holiday, but that was a bit more than I was thinking.

===========================

(Let the ‘leftover’ recipes begin!!!)

———

Turkey Dumpling Soup


1 lb. cooked, chopped turkey meat
3 C. water
salt & pepper, to taste
3 T. flour
1 (12 oz) pkg. refrigerated biscuit dough

Place turkey, water, salt & pepper in medium
saucepan; bring to a boil. Reduce heat, simmer
30-40 minutes or until a broth has formed.
Spread flour on a medium cutting board or
other flat surface. Roll out biscuit dough; cut into
1 X 2 pieces. Drop pieces into broth; cook over low
heat about 15 minutes.

(recipe: Sandy-Marys Recipe Exchange)
——————————————-

Stove Top Spinach Balls

 

1 pkg. Stove Top stuffing mix – chicken
1 2/3 C. hot water
1/4 C. butter or margarine
2 (10 oz, ea) pkgs frozen chopped
spinach, thawed well drained & patted dry
1 C. grated Parmesan cheese
1 C. chopped fresh mushrooms
1 small onion, finely chopped
4 eggs


Preheat oven 400 degrees F.

Mix stuffing mix, hot water & butter in
large bowl until blended. Add remaining
ingredients; mix lightly. Shape into 60
(1 inch) balls. Place in single layer on
2 rimmed baking sheets sprayed with
nonstick spray. Bake 15-20 minutes or
until lightly browned. Serves 30, 2 balls each.

NOTE: Balls can be made and frozen in
resealable freezer bags. Will keep, frozen,
up to 3 months. When ready to serve,
thaw in fridge, place on baking sheets &
bake accordg to above directions.

(recipe: Kraft foods)
——————————

Three Cheese Corn Casserole


2 eggs, beaten
1 (15 oz) can cream-style corn
1 (10 oz) pkg. frozen whole kernel corn
1 (8 1/2 oz) box corn muffin mix*
1/2 C. sour cream
1/8 tsp. ground red pepper (cayenne)
1 (8 oz) pkg (Kraft) shredded 3-cheese
with a touch of Philadelphia, divided
4 green onions, sliced
4 slices cooked bacon, crumbled

Preheat oven 375 degrees F.
Mix first 6 ingredients until well blended; stir
in 1/2 C. cheese. Pour into 2 qt buttered casserole
dish. Bake 40 minutes. Combine remaining cheese,
onions & bacon. Top casserole with cheese mixture,
bake 15 minutes more or until lightly browned.
Serves 12

*Substitute for Corn Muffin Mix:
3/4 C. cornmeal
3/4 C. flour
1/4 C. sugar
1 T. baking powder

(recipe: Kraft foods)
——————————

Turkey Noodle Casserole

1 (10 oz) pkg. frozen peas, thawed
2 C. diced cooked turkey (or ham)
1 1/2 C. cooked noodles
butter or margarine
1/4 C. chopped onion
8 oz. sliced mushrooms
1 (10.5 oz) can cream of mushroom soup
1/2 C. milk
salt, to taste
1/4 tsp. curry powder
1/2 tsp. poultry seasoning
1 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Combine turkey, noodles & peas in 2
quart buttered casserole dish. Melt 2
T. butter in a saucepan; saute onion &
mushrooms. Blend in soup, milk &
seasonings. Pour mixture over meat,
top with shredded cheese. Bake 20-30
minutes. Serves 4

(recipe: Sandy-Marys Recipe Exchange)
—————————–

Leftover Turkey & Stuffing ‘Enchiladas’


1 1/2 C. turkey gravy
1/4 C. sour cream
1 1/2 C. chopped cooked turkey
1 1/2 C. leftover stuffing, warmed
1 C. shredded mozzarella cheese, divided
10 corn tortillas (6 inch), warmed
1 (14.5 oz) can (Hunts) diced tomatoes
with basil, garlic & oregano, drained

Preheat oven 375 degrees F.
Spray 9 X 13 pan with nonstick spray. Combine
gravy & sour cream in small bowl; spread 1/2
C. in dish. Combine turkey, stuffing & 1/2 C. cheese
in bowl. Top each tortilla with 3 T. turkey mixture.
Roll up & place seam-side down in baking dish.
Spoon remaining gravy mixture over enchiladas;
sprinkle with drained tomatoes & remaining
1/2 C. cheese. Cover with aluminum foil. Bake
25 minutes or until enchiladas are hot & cheese
melts. Remove foil, bake 5 minutes more. Serves 5,
2 enchiladas each.

(recipe: readyseteat)
—————————————–

Thanksgiving Turkey Fiesta Salad
(using leftovers)


1/2 C. mayonnaise
1/2 C. prepared salsa

6 C. torn romaine lettuce leaves
2 C. diced, cooked turkey
4 slices bacon, crisp-cooked & crumbled

Combine mayonnaise & salsa in small bowl;
set aside. Combine remaining ingredients in
large bowl. Just before serving, toss with
mayonnaise mixture.
Serve with optional salad fixin’s such as:
chopped tomatoes, black beans, shredded
cheese, sliced pitted ripe olives,sliced green
onions and/or tortilla chips.
Serves 4.

(recipe: hellmans )
——————-

Granola Apple Crisps


5 Golden Delicious or other baking apples

(about 2 lb) peeled, cored &
thinly sliced
1/2 C. firmly packed light brown sugar,
divided
6 T. flour, divided
1 T. lemon juice
1 1/2 tsp. ground cinnamon, divided
1/2 C. margarine
1 C. granola cereal
(vanilla ice cream – optional)

Preheat oven 350 degrees F.

Spray 2 qt. casserole dish with nonstick
spray; set aside. Combine apples, 1/4 C.
brown sugar, 2 T. flour, lemon juice &
1 tsp. cinnamon in large bowl. Turn into
prepared dish; set aside. Combine remaining

4 T. flour, 1/4 C. brown sugar
& 1/2 tsp. cinnamon in food processor.
Add margarine & granola; pulse just until
combined; sprinkle over apples. Bake 55
minutes or until golden brown & bubbly.
Let stand 20 minutes before serving.
Serves 8 (serve with vanilla ice cream)

(recipe: Unilever)
————————————–

Easy Mashed Ginger Carrots


2 T. margarine
1 small onion, chopped
1 clove garlic, chopped
1/4 tsp. ground ginger
2 (14.5 oz, ea) cans carrots,
drained & heated
1 T. firmly packed light brown sugar
– Melt margarine in 2 qt. saucepan over
medium heat. Cook onion, stirring
occasionally, until crisp-tender,
about 3 minutes. Stir in garlic & ginger;
cook, stirring frequently, 1 minute.
Stir in hot carrots & brown sugar;
mash. Heat through. Serves 6

(recipe: Unilever)
————————————–

Cheesy Turkey Meatloaf


1 red pepper, chopped
1 small red onion, chopped
2 cloves garlic, minced
1 T. olive oil
1/4 tsp. ground black pepper
1 egg, beaten
3/4 C. ketchup, divided
3 T. soy sauce 1/4 tsp. Worcestershire sauce
2 lb. ground turkey breast
36 butter crackers, crushed (about 1 1/2 C.)
1 C. (Kraft) Mexican-style finely shredded
Four cheese, divided

Preheat oven 350 degrees F.
Cook & stir red peppers, onions & garlic in hot
oil in large skillet over medium heat 5 minutes
or until crisp-tender. Stir in black pepper; cool.

Mix egg, 1/2 C. ketchup, soy sauce & Worcestershire
sauce in large bowl. Stir in vegetable mixture; add
turkey, cracker crumbs & 3/4 C. cheese; mix well. S

hape into 10 X 5 inch loaf in shallow pan; top with
remaining ketchup. Bake 55 min – 1 hour or until
done (160 degrees F), topping with remaining
cheese after 50 minutes. Serves 8

(recipe: Kraft foods)
————————————-

Double Chocolate Cherry Cookies


1 1/4 C. sugar
1 C. butter or marg, softened
1/4 C. milk
1/4 tsp. almond extract*
1 egg
1 3/4 C. flour 1/3 C. unsweetened baking cocoa
1/2 tsp. baking soda
1 C. quick-cooking oats
1 C. semi-sweet chocolate chips
1 C. dried cherries

Preheat oven 350 degrees F.
In large bowl, beat sugar, butter, milk,
almond extract & egg with elec. mixer on
medium speed until smooth. Stir in remaining
ingredients. Drop dough by rounded table-
spoonfuls about 2 inches apart on ungreased
cookie sheets. Bake 10-12 minutes or until
almost no indentation remains when touched
in center of cookie and surface is no longer
shiny. Immediately remove from cookie
sheets; place on cooling rack. Makes 48.

*can substitute vanilla instead of almond
NOTE:
To make all cookies uniform shape, use a spring-
handled ice cream scoop to drop dough onto
cookie sheets.

(recipe: Rhonda G-Marys Recipe Exchange)
==============================

Well, Friends – looks like it’s time for me to go get cosy in my recliner, read today’s newspaper and knit a bit. Hope you are having a VERY RELAXING day-after-Thanksgiving!

Big hugs;

Pammie

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One CommentLeave a comment

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