Month: November 2018

Copper Penny Carrots

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Remember that post where I said I could share some of our family’s favorite Thanksgiving recipes? Yes, that one.  

Today I am sharing one of the top requests for Thanksgiving dinner–Copper Penny Carrots.  So delicious and the only complaint I get is that I only make it once a year.  Why is that?  It’s super easy and everyone loves this dish.

Next year when you are planning your feast, think about including this tasty dish.  Or you can make it now.  I guess I am going to have to start making it more often.

If you can’t think like an onion or a carrot or a tomato, you may be a technician, but you won’t understand what you’re doing, and your dish will be flat.

—Eric Ripert

Due to technical issues, the recipe is in our older format.

 

Ingredients:

2 lbs. carrots, 1/4″ slices (4 1/2 cups)3 boiler onions, thinly sliced & separated into rings

1 medium green pepper, cut in thin strips

1 can tomato soup

3/4 cup apple cider vinegar

2/3 cup sugar

1/2 cup vegetable oil

1 t. Worcestershire Sauce

1 t. prepared mustard

1/2 t. salt

 

Instructions:

1. Cook carrots in small amount of boiling salted water until just tender, about 8-10 minutes. Drain.

2. Combine carrots with the onion and green pepper in a large bowl.

3. Stir together remaining ingredients and pour over vegetables.

4. Cover and marinate in refrigerator for several hours or overnight.

5. When ready to serve drain, reserving marinade.  Serve in lettuce-lined bowl, if desired.

6. Return any leftover vegetables to marinade and keep refrigerated.

 

NOTE–Once the vegetables are all gone, save the marinade.  Someone in the house will undoubtedly want to dip bread in it.  Seriously, this happens at my house. I am married to a “sopper”.

SOURCE–Brew Family Cookbook, Vol. 1.

Happy Thanksgiving Back!

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(Photo by Priscilla Du Preez on Unsplash)

 

Every year I quote this movie during Thanksgiving.  I can’t help myself.  And I have even written the quote on my kitchen chalkboard.

Hope you are all having a wonderful Thanksgiving with friends and family.

Maybe you can find YOU’VE GOT MAIL on Netflix and stream it over the next few days!

 

Thanksgiving Menu Share

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Hi everyone!  I am sitting here at my desk organizing my Christmas and Thanksgiving planners–I like to have everything for each of these holidays in 1-inch binders so I can grab them and go when I have time to prep.  

Every year I tell myself I will be ready earlier than the previous year, and this year is no exception.  We will have Thanksgiving at our place this year with a couple of extra family members driving in from down east. 

I love a houseful for holidays, don’t you?  

I thought that I would share our traditional Thanksgiving Menu, just so you can see what I will be doing over the next week..wait WHAT?!  Yes, it’s a week away. 

OMGracious. (see what I did there?  Because “thanks” giving…)

Where does the time go? Seriously.  So here is that menu–got a little sidetracked–and I have provided a link to the dishes that we already have recipes for here on the blog. 

If you see another one on the list that you would like to have the recipe for just let me know! For the yeast rolls, we have several recipes to choose from but the one I use is not on the blog yet.

I will be glad to post an extra recipe this week to help out with your big feast. It might not have a photo because I really won’t be making it until next week, but I can add that later, right?

 

Thanksgiving Menu from Our House to Yours

Deep Fried Turkey
Mother’s Southern Cornbread Dressing
Sweet Potato Pudding/Souffle
Cranberry Relish
James’ Fruit Salad
Copper Penny Carrots
Seasoned Baby Lima Beans
Giblet Gravy
Homemade Yeast Rolls
Pumpkin Pie with Homemade Whipped Cream

 

Well, that’s a mouthful–which is why I am using Chinet Platters this year.

Feel free to share your Thanksgiving favorites in the comments!  We love hearing from you.

 

Cranberry Relish

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cranberry-relish
 
This recipe was originally posted on December 19, 2013 as a Christmas dish, but we also have it at Thanksgiving.  Thought we would share it this week in case you would like to include it in your Thanksgiving Feast.  I need to start my cooking plans now because, even though it’s November 1st, the feast will be upon us before you can sing Over the River and Through the Woods!  I am also posting this in memory of my good friend Phyllis Mecham who passed away two years ago this month.  This was her recipe.
 
Just in the St. Nick of time (and notice, by the way, how he is eyeballing the relish)! Be sure and add this to your Christmas menu.  My good friend Phyllis brought this dish to a church Christmas party one year and gave me the recipe so that I could add it to our holiday meal traditions.  It is a big hit with everyone and full of yummy goodness.
Cranberry Relish
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Ingredients
  1. 2 cups ground fresh cranberries (I just zap mine in the Ninja blender)
  2. 1 cup sugar
  3. 2 small pkgs. Cherry Jell-O
  4. 1 15-oz. can crushed pineapple, drained and juice reserved
  5. 1 apple, unpeeled (Red Delicious is good) sliced and chopped
  6. 2 oranges (regular oranges NOT navel.  Tried that.), peeled, sliced and chopped
  7. grated rind from one orange
  8. 1 cup chopped pecans
Instructions
  1. Mix Jell-O with 2 cups boiling water, 1 cup sugar and reserved pineapple juice.  Let thicken in refrigerator. DO NOT LET IT SET COMPLETELY.
  2. Add other ingredients, already mixed together.
  3. Place in refrigerator until ready to serve.
Notes
  1. You can substitute cranberry Jell-O for the cherry.
Adapted from Phyllis Mecham, Mocksville, North Carolina
Adapted from Phyllis Mecham, Mocksville, North Carolina
Mormon Mavens https://www.mormonmavens.com/