Happy Thanksgiving! Once a year I pull out the big bird and he graces the table for our dinner. This year we had a mini Thanksgiving today and the bigger one tomorrow with my brother and his family.
Our mini Thanksgiving featured Publix roast chicken, (shortcut!), green beans, dressing, mashed potatoes, squash casserole, and homemade bread. Squash recipe to follow.
Since it was mini Thanksgiving, I made mini pumpkin pies. I followed the recipe on the can of pumpkin. FYI a double can of pumpkin makes 36 cupcake sized pies and I used three batches of pie dough.. It didn’t take long and they were really cute. I put some in the freezer for lunches later.
Hope you are having a great Thanksgiving! We might play games tonight if I can drag Davis out of the man cave long enough to join us. He, like the ceramic turkey, makes an appearance out of the basement about once a year for a family game night. Maybe tonight will be the night!
From The Cat Who…Reunion Cookbook
1 pound zucchini squash
1/2 pound yellow crookneck squash
1/2 cup chopped onion
2 cups shredded Cheddar cheese
1/2 cup milk
1/4 cup water strained from the squash
1/4 teaspoon pepper
3/4 cup crushed cracker crumbs
3 tablespoons melted butter
Preheat the oven to 350 degrees. Slice zucchini and yellow squash. Cook squash and onion in 3 cups boiling salted water for 5 minutes or until tender. Drain, reserving 1/4 cup water. Alternate layers of zucchini, yellow squash, and cheese in a 2 quart casserole dish. Combine milk with squash water and pepper. Pour over layers of vegetables and cheese. Bake for 20 minutes. Remove from oven and top with mixture of crackers and butter. Bake for an additional 10 minutes or until crackers are golden brown. Serves 6.