November 29, 2010

The Entire Thanksgiving Menu

In this part of our impromptu buffet table, you can see:
Sliced turkey,
Whipped potatoes,
Green Bean Casserole,
Candied Fresh Yams
 with Sweet Potatoes,
Cornaroni (recipe follows)

Vegetable Fruit Curry,
Gingered Cranberry Sauce,
Cranberry Fluff,
Jalapeno Corn Casserole,

Oh, and here is the cranberry fluff, with its own special bowl, that I wrote about here.

Not pictured (because I think we were more interested in eating than photographing):
Apple Streusel Pie
Icebox Pumpkin Ice Cream Pie
Butterscotch Banana Cream Pie

All the pies were whipped up by my Dad.  He has a way with pie crust that is impossible to match.

The following recipe comes straight from my late Aunt Helen.  This is the first year we've made Cornaroni, aka Corn-Macaroni Casserole.  The general consensus around our own Thanksgiving table was that if you had a "kids'" table, this would be a popular item.  I had the worst time remembering the name on Thanksgiving Day, so it was also called Mackacorny, Tunaroni (I know, there's no tuna) and Cornamacky.

1 can     creamed corn, undrained
1 can     whole kernal corn, undrained
1 cup     macaroni, uncooked
1 cup     diced Velveeta
1/2 cup  oleo, cut up

Mix together and bake at 350 degrees for 45 minutes uncovered.  Stir, cover, and bake 15 minutes more.

1 comment:

  1. Anonymous8:20 PM CST

    Add a can of diced tomatoes and replace half of the Velveeta with goat cheese. Really good.