The menu? It's the Thanksgiving Feast all over again. And I do mean feast.
Since that night was another in a nice series of sleepovers for a crowd that have been happening lately, we had no compunction about taking in our dessert at nearly midnight. It took that long to be ready for it, after the huge meal earlier in the evening.
And the pool playing was intense and hilarious, with the following moment captured right after Mookie managed to scratch on the 8-ball to lose the game:
"Oven-Roasted Turkey Breast," Betty Crocker: Holiday Entrées, Sides, Brunches, & More, November 2001, p. 22-23.
"Beef Tenderloin in Wine Sauce" (p. 296) and "Spicy Horseradish Sauce" (p. 295), from The All-New Ultimate Southern Living Cookbook. Compiled and Edited by Julie Fisher Gunter. Oxmoor Press (2006).
"Layered Green Bean Casserole," from my sister Allison in Rossville, Indiana.
"Sweet Potato Casserole with Pecan Topping," from Southern Living Slow-Cooker Cookbook, (Oxmoor House, 2006), p. 234-235.
"Cornbread Stuffing with Apples and Bacon," from David Venable. From "In The Kitchen with David," on QVC.com.
"Blue Ribbon Carrot Cake (1981)," also known as "Best Carrot Cake (October, 1997)," from Southern Living. Compiled in the Southern Living 1981 Annual Recipes, Birmingham: Oxmoor Press. Also found online. The recipe I follow was recommended to and shared with me by John & Ebbie Linaburg of Woodstock, Virginia.
No comments:
Post a Comment