Happy Thanksgiving

My favorite holidays are Easter, Thanksgiving, and Christmas.  Why?  Because they are the food holidays.  Any reason to make a large quantity of food is okay by me and today, I am going to share with you some of my family's classic food holiday recipes.

Broccoli Casserole

2 pkg. frozen chopped broccoli
1/2 stick butter
1 medium onion
1 rib celery
1 c. uncooked rice (I use Uncle Ben's - don't use an instant rice)
1 can cream of mushroom soup
1 can cream of celery soup
8 oz. pkg. of shredded cheddar cheese
  1. Cook broccoli according to package directions.
  2. In a large skillet, saute onion and celery in butter.
  3. Add washed rice, soups, cheese and blend.
  4. Put into a casserole dish and add broccoli.  It is important to note that you do not drain the broccoli.  You need that juice to cook the rice.
  5. Cover and bake at 350 F for 1 hour.

Apple Mallow Sweet Potato Bake

1/2 c. brown sugar
1/2 tsp. cinnamon
2 apples sliced ( I use red delicious)
40 oz can of Bruce's Yams/Sweet Potatoes
1/4 cup margarine
2 c. miniature marshmallows
  1. Preheat oven to 350. 
  2. In a large bowl, mix brown sugar and cinnamon. 
  3. Toss apples and pecans with combined brown sugar and cinnamon. 
  4. Alternate layers of apples and sweet potatoes (I do half of each and then dot with margarine and do the other half and dot with margarine). 
  5. Cover and bake for 35 to 40 minutes. 
  6. Sprinkle marshmallows over sweet potatoes and apples. 
  7. Broil until lightly browned.
Dinner Rolls

1 envelope Active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup scalding hot milk
1 egg –lightly beaten
4 1/2 cups of sifted all purpose flour
2 Tablespoons of melted butter for brushing rolls
  1. Sprinkle the yeast over very warm water in a large bowl. Stir until yeast dissolves.
  2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted.  Cool mixture to 105 to 115 degrees.
  3. Add milk mixture to yeast, then beat in egg.  Beat in 4 cups of flour, one cup at a time to form soft dough.  Use some the remaining 1/2 cup flour to dust a pastry cloth.  Knead the dough lightly for 5 minutes, working in the remaining flour (use if for flouring your cloth and hands).
  4. Place dough in a warm buttered bowl; turn greased side up.  Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hrs.
  5. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.  Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
  6. Pinch off small chunks of dough and shape into round rolls.  Place in neat rows, not quite touching, in a well-buttered 13x9x2 pan. Cover rolls and let rise in warm place until doubled, 30-45min.
  7. Brush tops of rolls generously with melted butter, then bake in a 375′ oven for 18-20minutes or until nicely browned.
  8. Serve warm with plenty of butter.

And to get you into the holiday spirit, here is an idea that is great for kids and adults:  A Thanksgiving Tree.

Instead of decorating a tree with ornaments for Christmas, a Thanksgiving Tree is decorated with handwritten notes of things that you are thankful for.  I have also seen this done with a turkey decoration where you add your notes onto the turkey as tail feathers.

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