My Thanksgiving spread

Well, for Thanksgiving, I am cooking just for 2 - hubby and me.  Here is what we are having:

beef roast, cooked on the stove in my stockpot,

- cooked with potatoes and carrots added the last hour;

- cooking juices thickened and cooked down to make gravy.

Layered Lettuce Salad

1/2 head lettuce, coarsely shredded

1 can water chestnuts, drained & chopped

1 c. celery, chopped

1 c. green pepper, chopped

1 - 17 oz. can Lesueur small peas - drained

1-1/2 c. mayonnaise

1-1/2 t. sugar

1 can bacon bits

1 c. shredded cheese

Layer in bowl as follows:  lettuce, water chestnuts, celery, green peppers, & peas.  Spread mayonnaise evenly over top.  Sprinkle with sugar, then cheese & bacon bits.  Cover tightly & chill for 8 hours or overnight.  This salad keeps well.

Note -- I substituted water chestnuts for 1 c. onions called for in the original recipe as we don't care for onions.  

jd’s bean and tomato casserole

2 cans of beans, your choice, drained and rinsed

1 can of whole kernel corn, drained

1 can of diced tomatoes in juice

approx. 1 cup of barbecue sauce

approx. 1/2 cup of tomato ketchup

1 t. balsamic vinegar, or your favorite vinegar

2-3 T. A1 sauce

1/8-1/4 t. curry powder

1/8-1/4 t. turmeric

1/8-1/4 t. paprika

1/2-1 cup of shredded cheese.

Mix all together and put in greased casserole dish.  Bake covered at 350 degrees (F) for 30-40 minutes.

-- note - This is a new casserole dish I thought up to use some canned goods that I had.  Hubby loves it!

dessert - Marie Callendar coconut creme pie and pumpkin pie

Hope you are having a great Thanksgiving!  

-- jd --