First of all…HAPPY THANKSGIVING EVERYONE!! I hope you are filled with delicious food and lots of love. As for me, I’m in Montana, away from my family (but adopted by wonderful other families). It’s only the second time in my whole life that I haven’t spent Thanksgiving at home, and in thinking about that, I was thinking about the dishes that really remind me of holidays at home (aside from the regular turkey and stuffing). It’s kind of surprising, since these things aren’t fancy or anything. But without them, it just doesn’t feel right. So I’ve decided that I am going to bring these three things to the Thanksgiving I’m attending. Here goes.
1) Grandma’s Lemon Meringue Pie
1 baked (8-inch) pastry shell cooled (you can use the pre-made graham cracker shell from the grocery store)
2 eggs separated
1 can eagle brand sweetened condensed milk
1/2 cup real lemon reconstituted lemon juice
1 teaspoon grated lemon rind
1/4 teaspoon cream tartar
1/4 cup sugar
Preheat oven to 350 degrees. In medium bowl beat egg yolk and stir in sweetened condensed milk, lemon juice and rind. Turn into shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving.
2) Green Bean Casserole
Green beans, cream of mushroom soup, crunchy things
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onion
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
3) A Can Of Black Olives
Every year, I eat the whole can by myself.
Buy a can of black olives. Dump them into a pretty dish. Try to grab a couple before Sally eats them all.
Happy Thanksgiving Sally!!!! Have a wonderful time and thanks for sharing these wonderful recipes with everyone.
I’M SO THANKFUL FOR YOU!!!!!
This post reminded me of freshman year in the dining commons. You used to sit there and pick all the black olives out of the pasta salad. For the rest of my life I will always associate you with black olives!
YESSSS!! I’ll gladly accept the title of “Olive Queen.” Even though you didn’t actually name me that. :)