Appetizers

 

Mixed Field Greens with Strawberries & Pecans

Zucchini Tots

Stuffed Deviled Eggs

Hot Spinach and Artichoke Dip

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How to Make the Dip 

Ingredients:

• 1 cup thawed, chopped frozen spinach

• 11/2 cups thawed, chopped frozen artichoke hearts

• 6 ounces cream cheese

• 1/4 cup sour cream

• 1/4 cup mayonnaise

• 1/3 cup grated Parmesan

• 1/2 teaspoon red pepper flakes

• 1/4 teaspoon salt

• 1/4 teaspoon garlic powder

Instructions:

• Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in the microwave or on the stove for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

 

 

“Fun” Beverages

 

Sorbet Mimosa

Strawberry and Lime Moscato Punch

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How to Make the Punch 

Ingredients:

• 1.5 liter of Moscato wine

• 1 can of frozen limeade concentrate, defrosted

• I cup of strawberries diced

• 1 cup of strawberries sliced

• 1 lime sliced

• 2 liter 7 up

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Instructions:

• Place 1 cup of diced strawberries and ¼ cup of limeade in a blender and puree. Run through a strainer to remove most of the seeds. Pour into a pitcher. Add remaining limeade and Moscato into the pitcher chill in fridge. When ready to serve top each glass with 7 Up.

 

The Meats

 

*Oven Roasted Turkey

Honey Spiral Ham

 

Stuffing and Sides

 

Cornbread Stuffing (a family recipe)

Turnip Greens 

*Fresh Cut Green Beans with Bacon 

*Candied Yams (a.k.a. Sweet Potatoes)

*Mashed Potatoes

*Dinner Crescent Rolls

 

Sauces

 

Giblet Gravy

*Fresh Cranberry Sauce

 

Desserts

 

Buttermilk Pie

*Pecan Pie

*Apple Pie

Peach Cobbler 

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How To Make the Cobbler 

Ingredients:

• 2-3 Pet-Ritz deep dish pie shells

• 1 large can Del Monte sliced peaches in heavy syrup

• 1 cup of sugar

• 1 stick of butter

• 1 tsp. of vanilla

• Cinnamon or Nutmeg to taste

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Instructions:

• Preheat oven 375 degrees. Over medium heat, bring peaches, sugar and cinnamon/nutmeg to a boil. Reduce heat to low and simmer for 10 minutes. Remove from heat. Stir in butter and vanilla and place to the side. In a 13 x 9 baking dish cover the botton with 1-1.5 pie crust. Place dish into oven to lightly brown for 3-5 minutes. Remove crust from oven and spoon in peach mixture into the baking dish. Cover the cobbler with 1-1.5 pie crust (just enough to fit the baking dish). If there is any remaining crust, cut into 1 inch strips and place on top in a crisscross pattern. Bake the dish at 375-400 degrees for 20 to 25 minutes or until golden.

 

 

Drinks

 

Water

Sparkling Water

Apple Juice

Tea