Thanksgiving Blessings in the Kitchen

 Thanksgiving is a wonderful time to get together with our family and friends for food and fellowship. We spend time thinking about all the things we are thankful for throughout the year.

This year why not give mom and dad a reason to be thankful? Helping out with Thanksgiving dinner is a great way to do just that. This month’s column tells you some ways you can do that just that plus has some scrumptious recipes that will have your friends saying, “WOW! You cooked that?”

Helping in the Kitchen

• Before doing anything in the kitchen ask mom or dad. Staying out from underfoot when a parent is busy with something very hot or time consuming can be a big help.

• Think of ways you can keep younger brothers or sisters busy while mom is preparing for the meal. Make placemats, play games or read to them. You will be helping keep them safe and mom or dad worry free.

• Help prepare ahead of time. Chop vegetables, gather supplies, and help mix up anything the night before you can.

• Offer to decorate the table. Make placemats and place card holders. Make your own napkin rings and invitations. It will let everyone know how special they are to you.

• Set the table. This can be a big chore if you have a lot of people coming to dinner so can make a real difference to the person doing the cooking.

• Offer to help cook. Many of the dishes could be made ahead of time.

• Be thankful! A good attitude is always the best help of all.

ORIGINAL GREEN BEAN CASSEROLE

 Prep Time: 5 minutes   

 Cook Time: 35 minutes 

Makes 6 servings 

• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 3/4 cup  milk
• 1/8 tsp. black pepper
• 2 pkgs. (9 oz. each) frozen cut green beans, thawed*
• 1 1/3 cups French’sÒ French Fried Onions

 1.      Combine soup, milk and pepper in a 1 1/2 qt. baking dish; stir until blended.  Stir in beans and 2/3 cup French Fried Onions.

2.      Bake at 350°F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup French Fried Onions.  Bake 5 minutes or until onions are golden.

*Or 2 cans (14 1/2 oz. each) cut green beans, drained.

Variations:

 Swiss-style Green Bean Casserole: In step 1, add 1/3 cup sour cream, and reduce milk to 1/3 cup; mix well. Stir in 1 cup shredded Swiss cheese. Proceed as recipe directs. Cheddar Salsa Green Bean Casserole: In step 1, substitute 1 can (10 3/4 oz.) Cheddar cheese soup for the mushroom soup, and reduce milk to 1/3 cup; mix well. Stir in 3/4 cup shredded Cheddar cheese and 1/4 cup mild salsa. Proceed as recipe directs.

CORNISH GAME HENS with PEACHY MUSTARD GLAZE

Prep Time: 10 minutes Cook Time: 50 minutes 

• 2 Cornish game hens (1 ½ pounds each)
• Olive oil vegetable cooking spray
• Seasoned salt
• Peachy Mustard Glaze (recipe follows)

1.      Preheat oven to 375°F. With poultry shears, cut each hen lengthwise in half. Rinse with cold water; pat dry. Coat each hen with vegetable cooking spray. Sprinkle with seasoned salt. Place on oiled rack in roasting pan.

2.      Roast hens for 50 minutes until juices run clear. Baste with Peachy Mustard Glaze during last 15 minutes of cooking. Serve extra glaze on the side.

Makes 4 servings

 Peachy Mustard Glaze 

• 3/4 cup peach preserve
• 1/4 cup French’s® Sweet Onion Mustard
• 2 tablespoons orange juice

Microwave preserves in small microwave-safe bowl on HIGH for 2 minutes until melted, stirring once. Stir in mustard and juice. Makes 1 cup

No Bake Quickies

• 2 c. sugar
• 1/2 c. butter
• 3 T cocoa
• 1/2 c. milk
• 3 c. oatmeal.
• 1 1/2 tsp. Vanilla
• wax paper

Have your wax paper spread and ready for the cookies. ADULT SUPERVISION REQUIRED: Boil together sugar, butter, cocoa and milk for approx 2 1/2 minutes stirring constantly. Remove from heat and add vanilla and oatmeal. Stir quickly. Drop by spoonfuls onto wax paper. Put into fridge to harden. YUM!!