Giving Thanks

This year, I’m not waiting until Thanksgiving to start giving thanks. My cup runneth over, my horn is plentiful and to put it plainly, I am blessed beyond measure.

This year my husband of twenty-one years beat stage four tonsil cancer, my children are thriving, my parents are both alive and kicking and I am not wondering where my next meal is coming from. Wow! Thank you, thank you, thank you, thank you, thank you!!!

So from now until The Holidays are over, I’m going to share some fabulous recipes with you that I think would be a worthy addition to any feast. They work quite nicely for a regular old Monday dinner as well. This post emphasizes straight comfort food; my specialty.

Broccoli-Onion Bake

  • 1 pound of broccoli cut and steamed or 2-10 oz. packages of cut frozen broccoli
  • 2 cups of frozen small whole onions or 3 medium onions quartered
  • 1/4 cup butter
  • 2 Tbl. all-purpose flour
  • 1/4 tsp. salt
  • 1 cup milk
  • 3 oz. of cream cheese
  • 1/2 cup shredded sharp Cheddar cheese
  • 1 cup soft bread crumbs
  1. Cook frozen broccoli according to package instructions or steam freash broccoli.
  2. Cook fresh or frozen onions in boiling water (salted) until tender. Drain.
  3. Ub sauce pan, melt 1/2 of the butter.
  4. Blend in flour, salt and pepper to make a roux.
  5. Add milk, stirring constantly until thick and bubbly.
  6. Reduce heat and blend in cream cheese until smooth.
  7. Place veggies in 2 quart casserole.
  8. Pour sauce over and mix lightly.
  9. Top with cheddar cheese.
  10. Melt the remaining butter and toss with bread crumbs.
  11. Top casserole with bread crumbs.
  12. Bake at 350 degrees for 40-45 minutes.

Swiss Corn Bake

  • 16 oz. frozen corn
  • 5-1/3 oz. of can of evaporated milk
  • 1 cup shredded swiss cheese
  • 2 beaten eggs
  • 2 Tbl. finely chopped onions
  • 1 cup of soft bread crumbs.
  • 2 Tbl. melted butter
  1. Cook corn according to package directions and dreain.
  2. Combine corn, evaporated milk , 3/4 cup cheese, eggs, chopped onion and dask of pepper.
  3. Turn into a 1 quart casserole.
  4. Toss bread crumbs with melted butter and remaining cheese.
  5. Sprinkle over corn mixture.
  6. Bake at 350 degrees for 25-30 minutes.

Bacon, Onion and Green Beans

  • 1-1/2 pounds fresh green beans
  • 1/2 tsp. salt
  • 6 slices diced bacon
  • 1/2 cup chopped onion
  • 1/2 cup cider vinegar
  • 2 Tbl. sugar
  1. Wash beans, snips ends and remonve strings.
  2. In a 4-quart sauce pan over medium -high heat, bring 2 quarts of salted water to a boil.
  3. Add beans and boil unconvered for 10-12 minutes just until tender. Do not overcook. Drain.
  4. While the  beans are cooking, prepare the  bacon and onion sauce.
  5. In a 10-12 inch skillet, saute bacon over med-high heat until crisp.
  6. With a slotted spoon, remove bacon and set aside.
  7. Add the chopped onion to the bacon fat and saute for 3-4 minutes until limp.
  8. Drain excess fat, reserving 2 Tbl.
  9. Reduce hear to low and to the onion, add vinegar, sugar and bacon bits.
  10. Stir to incoprporate all the loose particle inthe pan.
  11. Bring heat to high and boil for one minutes.
  12. Toss with hot, drained beans.

A final step for all three recipes:

  • Unbutton pants, lay on the floor, moan your thanks and fall asleep.
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