We haven’t had Thanksgiving yet but it certainly looks like Christmas everywhere you look. Thanksgiving is early this year as it is always the fourth Thursday and since we have five Thursdays and Fridays in November the day falls early. The weather sounds like it should be good for traveling. Our plan is to go to Mark and Lori’s in Orange City. They will provide the meat, potatoes and corn, the rest of us are to bring salads and dessert. Since the gathering is at Mark’s house I decided to bring his favorite at least it was when he was growing up and we always called it Mark’s favorite. Don’t know what the original name was and hopefully can remember the recipe. Melted marshmallows, Cool Whip and grated chocolate chips over a graham cracker crust. Once in a while I didn’t let the marshmallows cool enough and it melted the chips and so it was chocolate colored. It still tasted okay. Jon requested blueberry pie filling on a similar layer. Lori always brings a chocolate silk pie so maybe we should try that also as she gave me the recipe several years ago. Transporting shouldn’t be a problem with insulated tote bags.
We have much to be thankful for regardless of all the rain we had this summer. The crops have been harvested and better than expected in most cases. I feel sorry for those in the hurricane areas and now in the fires in California. It is beyond my imagination how everything can be wiped out in a short time. The loss of things is bad enough but when it also takes lives it is even worse. I really feel sorry for those that try to go home and then find there is nothing left but ashes or destruction. How difficult is must be to start all over again. Take a few minutes every day to give thanks for family, friends and for all that we have been given.
Tomato-Basil Meat Loaf
1 can diced tomatoes with basil, oregano and garlic, drained1 teaspoon salt
1 pound lean ground beef
1 pound ground pork
1/3 cup marinara sauce
1/2 cup Italian style bread crumbs
1 egg, slightly beaten
1 teaspoon pepper
1/2 cup shredded mozzarella cheese, (2 oz.)
2 fresh tomatoes, chopped
Heat oven to 375º. Line jelly roll pan with foil. Place broiler pan rack or metal cooking rack in pan. Place diced tomatoes in blender. Cover; blend on high speed about 5 seconds or until tomatoes are still slightly chunky. In large bowl, mix beef and pork. Stir in tomatoes, marinara sauce, bread crumbs, egg, salt and pepper just until combined. Shape mixture into 9 x 5 inch loaf. Place loaf on rack in pan.
Bake 1 hour. Top with cheese. Bake 15 minutes longer or until no longer pink in center and meat thermometer inserted in center of loaf reads 160º. Let stand 5 minutes before serving. Garnish with fresh tomatoes and fresh basil if desired. Makes 8 servings.
Cranberry and Cilantro Quinoa Salad
1 1/2 cups water
1/4 cup uncooked quinoa, rinsed
1/4 cup sliced almonds
1/2 cup minced carrots
1/2 cup finely chopped red onion
1/2 cup dried sweetened cranberries
1/4 cup chopped fresh cilantro
1/4 cup red bell pepper
1/4 cup yellow bell pepper
3 tablespoons lime juice
1 tablespoon olive oil
1 1/2 teaspoons curry powder
Salt and pepper to taste
Bring water to a boil in a small saucepan over high heat. Add quinoa; simmer, covered, until water is absorbed, about 15 minutes. Transfer to a bowl and chill 1 to 2 hours.
Toast almonds in a small pan over medium heat until golden and fragrant, about 5 minutes.
Add toasted almonds, carrots, onion, cranberries, cilantro, bell peppers, lime juice, oil and curry powder to quinoa. Toss well to combine. Season with salt, black pepper, and additional lime juice. Serve with sliced cooked chicken breast, if desired. Serve 6
Candy Bar Cookies
1 cup butter
1 cup sifted powdered sugar
3 tablespoons evaporated milk
1 1/2 teaspoons vanilla
1/3 teaspoon salt
3 cups flour
Cream butter and sugar together. Add the milk, vanilla, salt, and flour. Combine all until well mixed. Form into a roll and refrigerate overnight. Slice and bake at 325º for 12 minutes. Cool. Spread with second layer:
1/2 pound caramels
1/2 cup evaporated milk
1/4 cup butter
1 cup powdered sugar
1 cup chopped walnuts
1 teaspoon vanilla
Melt caramels and milk together. Add the remaining ingredients and spread over each cookie.
Icing:
1 cup chocolate chips
1/2 cup evaporated milk
1/2 cup powdered sugar
2 tablespoons butter
Melt chocolate chips and evaporated milk together. Add powdered sugar and butter until spreading consistency. Spread on top of caramel mixture.
