Thursday, November 28, 2013

Happy Thanksgiving! Menus, please...

Hope you are having a good day however you may celebrate it (or not).

What's your Thanksgiving this year -
1. Traveling far from home to be with friends/family, cooking together.
2. Being a guest with friends/family.
3. Hosting and cooking for friends/family.
4. Going out to eat for the holiday with friends/family.
5. Some other tradition.
6. Have to work during the holiday.

On the Thanksgiving menu: leg of lamb, collard greens, mac & cheese, dressing, broccoli, sweet potato pie, apple pound cake...

Getting hungry yet? Collards on the stove (yes, there's ham in there!), cooking away. Yum. I got them at the Southern Durham Farmers Market on Tuesday in nice fresh bunches.

Here is Miranda's Apple Pound cake:

Here is the recipe:

Apple Cake
4-6 apples, Stayman Winesap (Milburn) or other apple for cooking (four lg or six med).

1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for 1½-2 hours, or until a tester comes out clean.

On to the Mac and Cheese!

Pam's Mac and Cheese

16 oz Velveeta
2 7.5 oz. packs of Sargento 4 State Cheddar (Natural Sharp Wisconsin, NY State Sharp, Mild California Sharp, and Vermont Sharp) Blend.
~2.5 cups of milk (2%; I eyeball this one, so you may need a little more)
1.5 boxes of pasta (we use Rotini to get that cheese all into the pasta!)
black pepper
1 aluminum foil pan, about 3-4 in deep.

Cook the pasta until it is still a little firm; drain, rinse with cold water, drain and put into aluminum pan.

Put the Velveeta and sharp cheeses into a non-stick pot with the milk. Heat and continuously stir once cheese starts to melt until it is fully melted and is a smooth sauce consistency.

Pour the cheese over the pasta covering it well. Take a spatula to stir it over all of the pasta evenly.

Sprinkle black pepper on top of the mac and cheese.

Heat oven to 425. Place in oven on top rack and bake covered for 15 minutes, 10 minutes uncovered.

Serve and eat!

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