We had a very nice Thanksgiving with all my children present along with various other family members. I feel an immense amount of gratitude for these people in my life.
My sister, my friend, Dana and I went to the Holiday Quilt Show held at The Little America Hotel in Salt Lake City. This quilt show also includes an auction that is a fundraiser for medical research for Intermountain Health Care. Each quilt includes a card that tells a little history and a few interesting details about the quilt. We noticed that one quilt had sold for 25 thousand dollars in a previous year and the purchaser had redonated it this year to be auctioned off again. Wow!
Here are some of the quilts we admired that day.
This is a side dish that we enjoy for Thanksgiving dinner.
Sunshine
Carrots
5
medium carrots ¼
tsp. salt
1
T. sugar ¼
cup orange juice
1
tsp. cornstarch 2
T. butter
¼
tsp. ground ginger
Cut carrots on the bias in 1-inch chunks. Cook, covered, in boiling water until just
tender, about 20 minutes; drain. In
saucepan, mix sugar, cornstarch, ginger, and salt. Add juice; cook and stir until thick and
bubbly. Boil 1 minute. Stir in butter. Toss with carrots. Serves 4.
Here is a recipe to help you use up some of that leftover Thanksgiving turkey.
Turkey-Cheese
Macaroni Bake
1 cup uncooked elbow macaroni ¼ tsp. pepper
¼ cup finely chopped onion 1/8
tsp. dried thyme
2 T. butter or margarine 2
cups milk
¼ cup flour 2
cups cubed cooked turkey breast
½ tsp. salt 1
cup shredded cheddar cheese
Topping:
1/2 cup bread crumbs, 2 T. butter, melted, 1 tsp. parsley
Cook
macaroni according to package directions.
Meanwhile, in a saucepan, saute the onion in butter. Add the flour, salt, pepper, and thyme; stir
until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2
minutes or until thickened. Drain
macaroni; add the white sauce, turkey and cheese. Transfer to a 2 quart baking dish coated with
non-stick cooking spray.
Combine
the topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or
until heated through. Place under
broiler for about 5 minutes or until golden brown. Makes 6 servings.
Here's a recipe for a nice November treat. This recipe comes from the Betty Crocker's Cookbook.
Gingersnaps
1
cup brown sugar 1
tsp. cinnamon
¾
cup butter 1
tsp. ginger
¼
cup molasses ½
tsp. cloves
1
egg ¼
tsp. salt
2
¼ cups flour granulated
sugar
2
tsp. baking soda
Mix
brown sugar, butter, molasses and egg.
Stir in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate for an hour.
Heat
oven to 375 degrees. Roll dough into
walnut sized balls. Dip tops into granulated sugar and place 3 inches apart on
lightly greased cookie sheet. Bake
cookies just until set, 10 to 12 minutes.
Makes about 3 dozen.
We read the book Left to Tell by Immaculee Ilibagiza last month for Book Club. I cannot even say how much I learned from reading this book. In this book, the author tells her story of surviving the Rwandan genocide. I was so impressed with her faith and her complete reliance on God's help in her life; such a powerful book.
This is one of the little turkey favors my daughters helped me make to place at each person's plate for the big dinner this year. We made orange jello popcorn balls. We used nutter butter cookies, fudge striped cookies, sixlets, corn candies and fruit leather to fashion each edible turkey.
Jello
Popcorn Balls
1 6
oz. pkg. Jello 1
C. white Karo syrup
1
C. sugar
Mix ingredients well in a medium
saucepan and bring to boiling point.
Cook until sugar is dissolved.
Cool slightly and pour over 4 to 6 quarts of popped popcorn. Stir quickly until well mixed. Form into balls quickly, using butter on
hands in order to handle the hot mixture more easily.
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