I need an idea about what to bring to Thanksgiving dinner. I am going to my daughter-in-law's family (her aunt's) for the first time. Something special, but easy. I am not much of a cook.
Pam from RI
Try simple orange glazed carrots. Everyone likes these and can eat them.
Slice carrots on the diagonal into thick coins, or use a bag or two of those baby carrots. Cover the carrots with water and a few pinches of salt in a pan and boil until a fork goes into them, 10 minutes more or less. Drain the carrots.
Melt a few tablespoonfuls of butter in the pan, and add a few spoonfuls of regular orange juice concentrate. Add a few pinches of a couple of the following powered spices: cinnamon, nutmeg, allspice, mace, cloves, ginger, or star anise. Whisk or stir the sauce ingredients together briefly over the heat then toss with the cooked carrots to coat.
You might want to add more concentrate if the orange flavor is not strong enough for your taste. You can also leave out the butter for people on diets. (11/21/2006)
Here is an easy salad recipe: Mix together: 1 small carton cottage cheese and 1 small package orange jello. Drain 1 small can crushed pineapple and 1 small can mandarin oranges. Fold into cottage cheese and jello mixture. Add 1 small carton Cool Whip, fold in gently. Refrigerate. You can use low fat items and sugar free jello to make it healthier. Takes five minutes to make. (11/21/2006)
Here's a recipe from Paula Deen at Foodnetwork. I've made it about 4 times and it's very easy and tastes really good.
Corn Casserole Recipe: courtesy Paula Deen
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Prep Time: 8 minutes
Inactive Prep Time: 5 minutes
Cook Time: 55 minutes
Yield: 6 to 8 servings
I found this on the internet:
Cranberry Sour Cream Salad
Mix jello, sugar and boiling water. Chill until slightly set. Then add rest of ingredients mix well. Pour in mold or a fancy dish and refrigerate until set. (11/21/2006)
I am a throw together cook, so these amounts are all approximate. Taste is the best gauge of measurement, so taste as you go. Don't expect any leftovers with this one.
Slow Cooker Baked Beans
Pour the beans into a colander and rinse the sauce off and let drain while you prepare the other ingredients. Fry chopped bacon until crispy; add onions and peppers and saute a couple minutes. Add brown sugar, ketchup, and mustard to pan, stir well. Pour the drained beans into the slow cooker. Add ingredients from the skillet to the beans, and cook on low heat
"with the lid off" stirring occasionally until they thicken. This takes very little of your time, as you just have to check on them occasionally, and everyone will think they are baked from scratch. They can be made the day before and returned to the slow cooker to heat for the meal.
P.S. Deviled eggs are always good, too.
Harlean from Arkansas (11/21/2006)
A bottle of wine for Friday evening after all that shopping. (11/22/2006)
This was served tonight, some type of "fluffy salad".
Mix together, chill, and serve. Very tasty. (11/23/2006)
Or you could really take the easy way and bring a green salad. (11/09/2007)
Sweet and Spicy Meatballs
Mix the sauces together. Place meatballs in crockpot, cover with sauce. If the sauce doesn't cover the meatballs, add just enough water to barely cover the meat. Cover and heat on low for up to ten hours, high up to four. (11/12/2007)
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