Just a quick post for a Thanksgiving appetizer/side dish. Mimi’s Deviled Eggs! They are tangy, tasty, and have a little kick. Make ya some – they are mmmm, mmmm, good!
Mimi’s Deviled Eggs
6 hard boiled eggs
3 Tablespoons mayonnaise or more
1 large dill pickle, chopped
dash of Tabasco sauce
dash of Worcestershire sauce
Peel eggs and cut in half lengthwise. Carefully remove yolks from whites. In a small bowl mash yolks with a fork, add mayo, sauces, pickle and mix well. Spoon yolk mixture into center of each egg white and place on a serving dish. Sprinkle lightly with paprika.
So, my son-in-law’s football team made it to the Missouri State Finals, which will be played in St. Louis the day after Thanksgiving. His parents had originally planned to make a trip to Texas to see their extended family, but with the win – they are staying home. And, I’ve invited them to join us for Thanksgiving. My guest list now totals 15 people. That’s okay! I’ll just grab a couple of extra turkey legs to roast and we’ll be fine.
So, what are you planning on making for Thanksgiving? How many people are you expecting at the gathering you are hosting or attending? (my kids are already drooling and anticipating the dressing and gravy). Here’s what I’m planning on making:
Traditional Roasted Turkey – but I’m going to try this first– via Pioneer Woman’s Recipe.
Easy Cornbread Dressing
Mimi’s Easy Giblet Gravy
Classic Green Bean Casserole
Sweet Potato Casserole
Fresh Apple Cake
Dinner Rolls – I’m cheating and using some frozen rolls that are pretty good. I just don’t have time to make them from scratch – this time.
And, to add to the holiday cheer factor. I just have to share this photo of my friend’s baby. Thank goodness for leaves!
Categories: Burning Blog, Cooking with Starwoodgal, Desserts, Salads and Soup, Vegetables
Tags: apple cake, apple salad, Blogging, corn pudding, deviled eggs, dressing, food, gravy, green bean casserole, pecan pie, personal, recipes, sweet potato casserole, Thanksgiving
I’m sure I’ll have to make this for Thanksgiving Day dinner. The kids would think I had blown a gasket or something if this wasn’t on the table. It is a delicious traditional Green Bean Casserole and sure to please your guest. However, if you want a new twist on the Green Bean thing this year, go back to my post from April for the Green Bean Bundles. I usually make those when I’m serving ham for Christmas dinner. Well – I’m off to Wal-Mart to shop for this week’s groceries and all the things I need for Thanksgiving Dinner. I wonder if I’ll need an extra person to push the extra cart?
Classic Green Bean Casserole
1 can cream of mushroom soup
1/2 soup can of milk
2 (1 lb.) cans green beans
2 Tablespoons chopped pimento
1 can French fried onions
1 can slice mushrooms
1 can sliced water chestnuts
Combine soup and milk in a large saucepan and heat until bubbly. Remove from heat and stir in green beans, pimento, water chestnuts and 1/2 of the onions. Butter a 1 1/2 quart casserole dish and place bean mixture in it. Bake at 350 degrees for 25 minutes. Top with remaining 1/2 can of onions and mushrooms and bake for 5 minutes longer.
Categories: Cooking with Starwoodgal, Vegetables
Tags: Arkansas, casserole, Christmas, cooking, food, green beans, holiday, recipes, Starwoodgal, Thanksgiving, Vegetables