If you've recently subscribed to this newsletter, I'd like to welcome you aboard. I hope you enjoy the "read" and find the recipes I include here helpful. If you've received this as a forward from a friend, please consider
subscribing to the ezine now.
In this issue you will find:
1. We've had a "makeover"
2. Side dishes to complement your turkey
3. Our monthly cartoon!
If you haven't logged on to our main site for a while, then you're invited to take a peek at our new Look and Feel. Let's just say that I was in the mood for change and thought the site needed a "shot of adreneline". A while back, the good folks at SiteSell (who power my site) had a design contest and our new logo is a product of that competition. My thanks go out to Ken Evoy and his gang for always looking out for us. (Learn more about SiteSell by clicking here.)
Now for the "meat (er...turkey) and potatoes."
The holiday season has officially kicked off, and with less than a week to go, I'm sure you're finalizing your decisions on which recipes for Thanksgiving you'll be preparing this year.
Some of us stick to the old standards....our menus are as familiar to us as the back of our hands. Our holiday table will be laden with Thanksgiving recipes that have been handed down from generation to generation. Others may plan to introduce new foods into their repertoire, or rely on invited guests to provide their favorite dishes. These are my favorite types of celebrations and remind me of a patchwork quilt where every dish is different, yet somehow mesh to form a unified feast.
Color takes center stage, so be sure to choose side and dessert dishes that will compliment your turkey, making your holiday table a real "feast for the eyes". Here are a few of our favorites.
Hope you enjoy this month's recipes! Happy Thanksgiving!
Maple Glazed Sweet Potatoes
- 2 pounds sweet potatoes (about 6 medium yams)
- 1/3 cup pure maple syrup or maple flavored syrup
- 3 tablespoons coarse-grain Dijon-style mustard
- 2 tablepoons cooking oil
- 1 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup cranberries
Preheat oven to 400 degrees F. Peel and cut the sweet potatoes into 1-1 1/2 inch chunks.
In a bowl, combine the maple syrup, mustard, oil, salt, and pepper. Add the sweet potatoes and cranberries. Toss to coat.
Place in a 13x9x2-inch baking pan, spreading mixture evenly in the pan. Bake uncovered for 30-35 minutes.
Makes 8 servings.
Green Bean Casserole
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- Dash of pepper
- 4 cups cooked, cut green beans, fresh or canned
- 1 1/3 cups French fried onions
Mix soup, milk, green beans, soy sauce, pepper and 2/3 cup French fried onions and place in a 1 1/2 quart casserole dish.
Bake at 350 degrees F or until hot.
Top with remaining French fried onions and bake 5 more minutes.
Easy Cranberry Strawberry Mold
- 1 large package strawberry jello
- 2 cups boiling water
- 1 can jellied cranberries, mashed
- 1 (10 oz.) pkg. frozen strawberries, thawed
- 1 (#2) can crushed pineapple, drained
- 1/4 - 1/2 cup chopped nuts
Dissolve jello with water. Add remaining ingredients. Pour into a mold and let set.
Happy Thanksgiving from Easy Strawberry Recipes!
Round out your Thanksgiving feast with some amazing strawberry dessert selections from our main site easy-strawberry-recipes.com
And don't forget to check out our special holiday craft selection at Easy Child Crafts
See you next month!