What a difference a year makes! Last Thanksgiving Mom was still in Rehab with her knee, so
Charlene, Mom and I celebrated a very quiet Thanksgiving meal. And while it was a very enjoyable meal prepared by Charlene and me, it was just not Thanksgiving. Although we did not have a large crowd, the family was together and to me, that is what Thanksgiving is about – not so much the food, but the family.
We started talking Thanksgiving dinner menus in early November. .
Charlene and I try to take some of the cooking duties, but as usual we got nowhere. Then we tried to persuade her to “limit” the amount of food and when we tried to do that, we just ended up with a longer list for some reason... “We have to have this” turned into a very common phrase as we were trying to create our menu. She did let us contibute a couple of things, but that's it! So, I shall try to attempt to list the items we had…
Fried Turkey (courtesy of Eric), Pork Roast with Carrots, Honey Baked Ham, Dressing, Gravy, Stewed Corn, Peas, Fried Okra, Sweet potato bundles, Tomato pie, Green beans, Rice, Cole Slaw, Marinated Vegetable salad, Deviled Eggs, Chicken Salad. Whew – I am full just typing all that! To top it off, we had Pecan Pie, Gluten Free Killer Pumpkin Bars, Chocolate Pudding, Cookies and Cream, Apple turnovers and Fruit Salad. Sorry – no pics as I forgot my camera!
It was a wonderful meal, spent with the ones I love most!
The following recipe is a family favorite and makes an appearance often at the Gray residence!
1 pastry shell, baked 3 tomatoes, peeled and sliced
1 med onion, chopped 1 cup Sour Cream
1 med green pepper, chopped 1 cup mozzarella cheese, shredded
3 Tbs butter
Preheat oven to 350. Saute onions and peppers in butter. Place in baked pastry shell. Place sliced tomatoes
on top of onions and peppers.
and Cheese. Spread over tomato slices. Bake for 25 – 30 minutes. Mix SC
May The Lord Bless his people with peace and happiness and let them Celebrate!
Ya’ll come back!