Giving Thanks in November
Wednesday, November 21, 2007 at 06:15PM I'm thankful that most of my Thanksgiving cooking is already done. Just the pumpkin marble cheesecake left to bake and I'll be finished for today.
Today I made 4 pies (2 pumpkin, a rhubarb custard, and a pecan), two kinds of dressing, (regular sage dressing and corn stuffing) scalloped cabbage, and the cranberry sauce was finished yesterday. I roasted the little turkey (17 pounds) and it is now stowed away in the fridge--sliced for turkey sandwiches.
Tomorrow I will get the big turkey (22 pounds) in the roaster around 4:30 (or as Tom says, "o'dark thirty." Then all that will be left is to make the mashed potatoes, gravy, and candied sweet potatoes and remember to get everything else in the oven(s) on time.
Here's one more recipe for you. This is my mother's Scalloped Cabbage recipe. Yum.
Scalloped Cabbage
Make a white sauce with 4 T butter, 4 T flour, and 1 1/2 c. milk
Once the white sauce is thickened, add 1/3 cup of Velveeta (I use 1/2) and add to sauce and stir until it melts.
Cut a large cabbage into wedges and parboil for 5 minutes; drain well.
Layer cabbage and sauce together in baking dish and top with buttered bread crumbs.
Bake at 375 degrees for 25 minutes.
Happy Thanksgiving, everyone!
O Lord that lends me life, Lend me a heart replete with thankfulness! -- William Shakespeare
Reader Comments (3)
Happy Thanksgiving, Kim!
Isn't it good to get the bulk of work finished ahead of time? Makes tomorrow's load much lighter.
Happy Thanksgiving, Kim. Have a wonderful day with your family.
Yum, I'm going to try your cabbage recipe. My kids love all things cabbagy.