I have always cooked for a crowd for Thanksgiving since we have lived on Cooke Road. I like cooking BIG. One year I had three ovens going and when the guests left I found one oven with several forgotten dishes which did not get served. Last year I prepared two turkeys and a ham. One turkey was so all of the guests had a bag of turkey to take home for left overs. I am going to do that again this year. One ham with a juicy left over bone will make a nice bean soup once all of the left overs have been enjoyed. I like Falters ham from Carfagna's the best.
The magazine, which has become my favorite, Food and Family from Kraft Foods has so many lovely dishes to prepare this year. Pam and Chee always make the pies for dessert, but since we are having two meals, lunch and late dinner again this year, I am going to whip up one or two items for lunch treats. I have a yearning for Glenda's Hawaiian cake which was the hit of a spring party that I had this year and it lingers in my mind as well, but I have posted that recipe on this blog once before--around June, I think.
For lunch for 24 people I have four soups and stews with crusty breads of different sorts. Before that I have about four starters because once they arrive they are all ravenous and the people here are staggering from the good smells coming from the kitchen and... the bloody Mary's from the drinks stand. I am using my gazpacho made from Andy's garden and frozen for winter use in the bloody Mary's. It is spicy and just right for many uses. Then a tray of desserts such as the pecan bars or a trifle or maybe pumpkin cheesecake. I don't fool with dinner dessert, that belongs to the girls as a tradition. Glenda brings the green bean dish which I have long refused to make (or eat.) Pam will bring a fresh fruit salad. The others have not determined what they are bringing. I hope a sweet potato dish. I like it so much, but have no luck making it to look and taste good at the same time.
For a late dinner it is turkey, ham, dressing, mashed potatoes, gravy, roasted butternut squash, Mexican monkey bread, brussels sprouts (I can eat them like popcorn...just love them.) Matt's fixing his famous asparagus on the grill, a very large salad with things that are good for us.
I'll be adding and subtracting things as the time draws near, so stay tuned.
Let's start with a simple beginning and one that I had last year and they seemed to enjoy: Easy-five step Mexican dip.
1/2 lb. (8oz) Velveeta cheese cut into cubes
4 oz. cream cheese, cubed
1 can black beans, drained and rinsed
1/2 tsp, ground cumin
1 tomato, chopped
Combine all except tomatoes and microwave on high 4 min. or until blended. When melted, stir in tomatoes. Serve warm with tortilla chips or toasted bread fingers.
Then, my stand by from forty-five years ago from my maid of honor, the cheese ball with dried beef, or other dried meat, green onions, this and that rolled into a ball and rolled again in parsley and strips of meat like ham or pastrami. Have you tried the new Triskets made with roasted sun dried tomatoes etc. They are full of flavor and good well with this put-in-everything-you- like cheese ball.
Okay. I'll add more as I decide.
