Yes, I’m sure you’re stuffed to the gills ~ or, let me say, I hope that everyone reading this has been blessed with an abundance of good food and family fun this week! But you will, one day, be ready to eat again … I looked for a cook book that included recipes just for Thanksgiving leftovers, but had no luck. Here’s my favorite: turkey sandwich, but add a slice of cranberry sauce. The sweetness, next to the turkey, lettuce, and a bit of mustard and mayo – yum! Sends me over the moon. If you have leftover rolls, use them for your bread … even yummier.
So, have a great weekend!
Why are you still reading? Do you need more ideas? Hmmmm … okay, how about Comfort Foods, by Gooseberry Patch. Breakfast, lunch, dinner, snacks, even foods for one or two – who knew you could make a tasty bread pudding with just one slice of bread??
I have selected a dish that seems appropriately named for this weekend. I need to try this, because I just don’t quite get the concept of potatoes cooked in pasta, yet people really love a well-made dish of pierogi.
15 lasagna noodles, cooked & divided
2 C mashed potatoes
2 eggs, beaten
8 ozs. shredded Cheddar cheese
garlic salt, pepper, & onion powder to taste
1/2 C butter
1 onion, chopped
Garnish: sour cream
Arrange 5 lasagna noodles in a lightly greased 13″ x 9″ baking pan; set aside. Combine potatoes, eggs, cheese, and seasonings; spread half of mixture over lasagna. Cover with another 5 lasagna noodles; spread with remaining potato mixture. Top with remaining lasagna; set aside. Melt butter in a skillet over medium heat; sauté onion until tender. Pour onion mixture over lasagna. Cover with aluminum foil; bake at 350 degrees for 30 minutes. Let stand for 10 minutes before slicing into squares. Serve with sour cream on the side.
(On the facing page to this recipe is Grandma Shady’s Ham Loaf. We must hope that the editors were quite careful in the placement of that ‘s on Shady instead of Grandma, mustn’t we??)
Here’s a quick and easy recipe that would be great for the party and homemade gift-giving season that is already upon us.
Grandma’s Chocolate Popcorn
14 C popped popcorn (okay, in today’s world of bags of microwave popcorn, does anyone know how many bags that might be??)
3 C crispy rice cereal
1-1/2 lbs. melting chocolate, chopped
3 T creamy peanut butter
Optional: 2 C dry-roasted peanuts
In a large bowl, mix popcorn, cereal and peanuts, if using; set aside. Combine chocolate and peanut butter in a microwave-safe bowl and microwave on high for 2 to 3 minutes until melted, stirring after every minute. Pour over popcorn mixture, tossing to coat well. Spread onto a large, greased, non-stick baking sheet; cool completely. Break apart; store in an airtight container for up to 5 days.
C = Cup; T = Tablespoon; t = Teaspoon
Wishing you a delicious weekend – and reminding you that there are fewer than 30 days to Christmas … !
~Janet @ The Christmas Place