Here is Joshua making our traditional cornucopia appetizer. He molded the foil into a horn, sprayed it with Pam, and layered Pillsbury Crescent rolls from the tube around it before baking. We’ll put it on a platter with cut veggies for a decorative appetizer.
Here is Owen putting the finishing touches on our Mushy Cookie Pudding (icebox cake). We found Gingerbread flavored Jello Pudding (use 1/2 cup less milk than suggested on box) and layered it with vanilla wafers and smashed chocolate cookies. On the top we put smashed ginger cookies and sprinkles.
We had yellow corn meal from Graue Mill, an Underground Railroad site here, and made corn bread from scratch, using the recipe from here.We baked it for an extra 12 minutes or so to get it thoroughly done in my loaf pan.
The three guys here made Potato Casserole, an old family favorite:
1 large pkg frozen hash browns, 2 lbs.
1 pt. sour cream (16 oz.)
1 can Campbells potato soup
8 oz. grated sharp cheese
1/2 tsp. garlic salt
Mix together. Break up potatoes. Put on greased casserole dish with butter. Sprinkle 1/2 C. Parmesan cheese over top. Bake uncovered 1 hr. at 350F.
3 cups small, white onions
1/2 cup strained honey
1/2 cup catsup
1 tablspoon butter
Parboil peeled onions in boiling, salted water about 5 minutes; drain. Place in casserole. Cover with honey and catsup. Dot with butter; cover an bake for 375F 30 minutes. Uncover and bake for another 15. I know – the jury is out on this one yet.
Today we’ll finish the Jello and J wants to make Lemon-Glazed Carrots, too.
Happy Thanksgiving to all! I’m so grateful for this vintage cooking and crafting world I’ve joined and the many kindred spirits I’ve met.