One more side dish. This sounds much better than that nasty dish my sister made that added mustard to the asparagus. Yuck! She got mad at me because I put my napkin to my mouth and discarded it! LOL!
Oven-Roasted Asparagus
3 pounds fresh asparagus
2 tablespoons olive oil
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup slivered almonds, toasted
Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.
This just might be my favorite side. I have for the first time ever tasted asparagus, this year. I LOVE IT!!!! And I love almonds, too.
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If my people, which are called by my name, shall humble themselves, and pray, and seek my face, and turn from their wicked ways; then will I hear from heaven, and will forgive their sin, and will heal their land.
2 Chronicles 7:14 KJV
He hath shewed thee, O man, what is good; and what doth the LORD require of thee, but to do justly, and to love mercy, and to walk humbly with thy God? Micah 6:8 KJV
Beloved, now are we the sons of God, and it doth not yet appear what we shall be: but we know that, when he shall appear, we shall be like him; for we shall see him as he is. 1 John 3:2 KJV
I'll be making these three for sure and a couple desserts.
Thanksgiving Harvest Salad
1 cup ground cranberries
1 cup chopped apples
1 cup chopped blue grapes
1 cup chopped nuts
1 8oz. can crushed pineapple
1 small box strawberry Jell-O
1 cup sugar
1 cup hot water
Mix the sugar and cranberries together and let stand. Dissolve the Jell-O in hot water and cool.
Add all ingredients to the cooled Jell-O and let mixture chill until set.
Holiday Sweet Potatoes
1/2 cup butter
6 sweet potatoes, cooked, peeled, sliced
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
2 eggs
3/4 cup sugar
3/4 cup buttermilk
2/3 cup chopped pecans
marshmallows
Add margarine to hot potatoes. Combine w/next six ingredients in mixer. Place mixture in a greased 2 qt. casserole dish and top w/ pecans before baking. Bake at 350 for 30 minutes. Top w/marshmallows during last 10 minutes.
Pineapple Dressing (goes great w/ham)
20 oz. can of crushed pineapple
2 cups sugar
1 cup melted butter
4 eggs
8 slices of day old bread, crumbled
Bake at 350 for 30 minutes in casserole dish
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Master of Science in Applied Disgruntled Religious Theorist Wrangling
PhD in Petulant Tantrum Quelling
Dean of the School of Hard Knocks
Margie,
This cranberry sauce recipe sounds like it is totally off the chain! It's from Southern Living.
Grandma Erma's Spirited Cranberry Sauce
2 cups sugar
1/2 cup port
4 cups fresh cranberries
1/4 cup orange liqueur
1. Stir together sugar, port, and 3/4 cup water in a heavy 3-qt. saucepan until blended. Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split. Remove from heat, and let cool 15 minutes.
2. Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 2 weeks. Serve chilled or at room temperature.
I bet that'd be awesome. But, everyone else in the family likes that canned jelly stuff.
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Hebrews 13:23 Know ye that our brother Timothy is set at liberty
LOL! Well, if you have a boatload of butternut squash and too many dishes to prepare, maybe an easier recipe would be better? And if you have leftovers, you could turn them into a pureed soup? What do you think? Can you freeze something like that? This looks really easy to pull together.
Butternut Squash with Brown Butter
2 tablespoons unsalted butter
1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned chicken broth
1/4 cup water
1 tablespoon dark brown-sugar
1. Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
2. Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.
Forget Thanksgiving! I'm gonna make this for supper TONIGHT. Think it'll go with our spaghetti?? LOL.
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Be kinder than necessary because everyone you meet is fighting some kind of a battle ! ! ! !
I bet that'd be awesome. But, everyone else in the family likes that canned jelly stuff.
LOL! They think they want the canned until they taste this!
Hey, on the subject of liquor. DID YOU KNOW that the Kombucha has been taken off the shelves for relabeling because it has 5% liquor in it?!! I told you it tasted like beer!!!
Forget Thanksgiving! I'm gonna make this for supper TONIGHT. Think it'll go with our spaghetti?? LOL.
I don't see why not!!! If you have leftovers, do you think it would work to make it into a soup puree? So many recipes for butternut squash call for curry. I just can't like that spice. I have tried, but I just do not like it.
LOL! They think they want the canned until they taste this!
Hey, on the subject of liquor. DID YOU KNOW that the Kombucha has been taken off the shelves for relabeling because it has 5% liquor in it?!! I told you it tasted like beer!!!
Seriously?!?
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Hebrews 13:23 Know ye that our brother Timothy is set at liberty
LOL! They think they want the canned until they taste this!
Hey, on the subject of liquor. DID YOU KNOW that the Kombucha has been taken off the shelves for relabeling because it has 5% liquor in it?!! I told you it tasted like beer!!!
Are they going to do this with vanilla extract too? LOL!
__________________
Master of Science in Applied Disgruntled Religious Theorist Wrangling
PhD in Petulant Tantrum Quelling
Dean of the School of Hard Knocks