<p>You got it historymom…the squash is like little napkin rings that hold the veggies in little bundles…very easy but nice presentation. You can also use asparagus. edit: the recipes look great…the carrots make my mouth water!!!</p>
<p>D1 is working at her internship on Thursday. She is doing game day promotions for a sports team. I’m hoping she can sneak some dinner time in with Boyfriend’s family who live close by.</p>
<p>Corn casserole:</p>
<p>1 15 oz can whole kernel corn, drained
1 15 oz can cream-style corn
1 8 oz pkg corn muffin mix (Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Optional: 1 TBS sugar…she adds this and we love it!
Also optional: 1 cup shredded Cheddar cheese…we don’t use this</p>
<p>Preheat oven to 350. Mix corn, muffin mix, sour cream and melted butter. Pour into greased casserole dish. Bake 45 minutes or until golden brown. Remove and top with cheese if desired. Return to oven for 8-10 minutes or until cheese is melted. Let stand at least five minutes and then serve warm.</p>
<p>Oh, I had forgotten that about her. One thing I’ve tried to do all while my kids have been growing up is to point out when people are working on holidays, etc. When we drive to and from church on Christmas Eve, I point out who is working…people in hotels, hospitals, some restaurants, police, firefighters…I’ve always wanted my kids to go into a profession knowing what it is really like. I can see where a sports related career would not be a good fit for someone who needed to have their weekends and holidays off. It’s great that your D has the internship so she can see if she can tolerate it well or not.</p>
<p>What a great hostess you must be! With the crowd I feed, I would think that such a lovely presentaion would be a case of casting pearls before swine. (I do iron the tablecloth, however.)</p>
<p>I make that exact corn pudding recipe NMn!! For some reason though, I always have to cook it longer than that and I even use a souffle dish and it doesn’t puff up! What could I be doing wrong (for 20 years no less)? </p>
<p>As for me, I am only in charge of pies at my sister in laws, but I did buy a turkey today at Whole foods and will get the rest of the basic thanksgiving or else we’d have no leftovers. The only other thing I might make is creamed onions that my husband loves. </p>
<p>I would adore the presentation of those vegetables, but we’re your basic mashed potatoes and peas kind of group. In fact D16 is slightly freaked that SIL’s potatoes wont be “normal.” Of course, my mashed potatoes are almost a heart attack waiting to happen with sour cream and cream cheese (vs butter and milk). What’s nice though is you can do them way ahead in a casserole dish, dot them with butter, cover and stick them in the oven when you pull the turkey out.</p>
<p>But back to the pie - I saw organic “pie pumpkins”- I take it these are special pumpkins? Or when you cut them open does it look like the stuff in the can? I totally admit to using the canned stuff… not sure if my family would know how to eat it any other way! I do make a mean apple pumpkin deep dish that gives you that combination effect of having some apple pie and some pumpkin. It’s a big hit around here.</p>
<p>NM - the corn casserole sounds delicious and perfect for my vegetarian D. thanks!</p>
<p>we will travel to my in-laws as usual, where D1 is flying to meet us (and yes, we are praying to the travel gods for clear skies and a close-to-on-time arrival!) a few years ago my MIL decided that T’giving was too much for her (she is in her early 80s) so she has it catered - that is, the food is prepared by a caterer and we pick it up. not a tradition I will pass on to my kids, but it works for her and she still gets to host us all at her table. </p>
<p>she looks forward to making pies with my Ds on Thanksgiving morning, so all I have to do ahead of time is make pumpkin bread and cookies, just to make sure there are plenty of sweet snacks around ;)</p>
<p>ah, modadunn, creamed onions - yum. that was part of my family tradition when my mother was alive.</p>
<p>Modadunn…I do my mashed potatoes early and put them in my crockpot on low! Spray with butter Pam first. I try to do as mush ahead of time as possible. And I use cream, butter, and have used sour cream and cream cheese too! Who wouldn’t like all of that???</p>
<p>PRJ…at her age I would say what the heck…whatever makes you happy and gets your family there! I just like family together …wherever and whatever! How wonderful that you all get to see each other!</p>
<p>S2 uses sour cream, redskin potatoes, butter, shredded cheese and an egg or two dropped in as soon as the potatoes come out of the pan. The egg cooks and helps bind it all together. It is banned by the American Heart Association.</p>
<p>PRJ I wished that my MIL would have it catered. I pack up 1/2 my kitchen every year (just seems like it really) and cart everything to her house 3.5 hours away to make a lovely dinner for people who don’t appreciate it. Last year I was busy at this time of year and asked my 2 SILs to help and handle the desserts and appetizers. I mean isn’t that fairly easy? They both complained all day how STRESSFUL is was to do those 2 things and most of the desserts were PURCHASED. Sorry I’m still up tight about it. I’m cooking again this year. MIL already informed me to get a smaller turkey because last years was tough. Uhm tough turkey? I think she meant that I didn’t cook it to death and she was going to have an apple pie and that was going to be dessert. At 89 I don’t think she understands that one apple pie will NOT feed 17 people. Other desserts will be provided by me. As usual I just can’t wait until its OVER!!!</p>
<p>RM–close your eyes and think of the lovely bus/plane trip we are all planning.
Trader Joes was getting wild today. Dark chocolate covered edamame–had to buy/ try them as they have 7 grams of protein per serving. Ummmm…not so good. Guess that means I will have to have drink to get the taste out of my mouth.</p>
<p>Oh Rochestermom- I can so hear the stress in your posts! You are doing a wonderful thing for your family and please don’t forget that! Be glad that your S and D are home with and enjoy the time with them. (Can you conspire with them against the in-laws? Or is that really in poor form?? It’s something I would do!)
BTW I think we need to plan for bus food. Is owlice on this thread?? Her menus are the best!</p>
<p><handing rm=“” my=“” xanax=“”> Takes the edge off. </handing></p>
<p>When you say no one appreciates it, does that include you as well? Here you make a wonderful meal and essentially create a holiday, so I encourage you to somehow find your own joy within it. For me, and I know it’s not a good example in the least, I’d create a game out of it. Every time you feel someone being inappreciative, give them a compliment. You might need to put a few in your pocket to whip out when completely stressed, but I have found that there is, in some weird way, a way to mentally rise above. And since you’re the only one cooking, at the beginning of the meal, I suggest you raise your glass to yourself and know we’re thinking of you and know full well what it takes. My hat is off to you.</p>
<p>I may have to make that corn casserole/pudding–yum!</p>
<p>Tritto here on having to praise the DH. And S1 cooked dinner once/week all summer which was great, but OMD–I cooked dinner the remaining 6 days/week and got nothing like the ticker tape parade we were expected to perform. </p>
<p>and Hmom, I prefer caramelizing with butter–why the heck not?!</p>
<p>Rochestermom, that’s such a bummer. I think you get to sit next to George Clooney on the bus. I’m sorry they don’t “get it” but I bet your immediate fam is so grateful for you!</p>
<p>Yum, getting hungry reading all the posts. DS made it home on Saturday! A different route than planned… he fell asleep at layover in STL and so had to take plane to Chicago, then NY … we all had positive attitude and looked at it as a learning experience for him. He is happy, healthy and looks grown up (by inches and manner). What more can I ask for! It’s great to have him here for a week. </p>
<p>I hope all goes smoothly for everyone else’s travel.</p>
<p>I have a fab artichoke dip that can be served at any temperture with crackers and cauliflower. Also, I have purchased 90% of the cheap wines that consumer reports had in the last months mag. So those of us who love cheap (under $11) wine need to sit together and I will offer some advice.</p>
I totally admit to using the canned stuff… not sure if my family would know how to eat it any other way! I do make a mean apple pumpkin deep dish that gives you that combination effect of having some apple pie and some pumpkin. It’s a big hit around here.</p>