Friday, November 21, 2008

Thanksgiving Menu

Cranberry Sauce
1-1/2 C sugar1 navel orange, scrubbed clean1/2 t grated fresh ginger4 C cranberries ( 1 bag washed and picked over)1/2 C (2 oz.) toasted pecans (can be toasted in oven at 350 for a few min, or in frying pan w/a little butter) ... don't burn the nuts
Grate the orange peel over the pot making sure to just get orange part. Juice the orange into the pot
And add sugar and ginger.Simmer over medium heat until all the sugar is dissolved.Add cranberries and cook/simmer until they "pop" and mixture thickens some -- about 15 minutes or so.Add pecans and cool sauce. Store in the refrigerator.
(How to peel ginger -- use a chef knife and cut the sides off like a rectangle, it's cheap, don't worry about wasting some)
Homemade Sweet Rolls
Pecan topped Sweet potatoes in the crockpot (new recipe I am going to try from a blog I follow: A year of Crockpotting
Mashed Potatoes using the steam and mash potatoes- they are really good!
Steamed broccoli
Chicken dressing and gravy (for my southern hubby I am going to attempt this one)
and of course PIE, prolly pumpkin and maybe chocolate.

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