First Week of December

Monday
Steak
French Fried Potatoes
Cauliflower
Tomato Salad
Banana Cream Pie

Tuesday
Leftover Roast
Potatoes
Corn
Lettuce Salad

Wednesday
Sliced Ham
Scalloped Potatoes
Carrots
Squash
Chocolate Cake

Thursday
Spaghetti
Antipasto Salad
Garlic Bread and Butter

Friday
Fish
Stuffed Baked Potatoes
Green Vegetable
Grapefruit and Orange Salad

Saturday
Pork Chops
Sweet Potatoes
Green Beans
Fruit Salad
Cranberry Apple Crisp

Sunday
Roast Turkey or Chicken
Stuffing
Fried Apple Rings
Broccoli
Lettuce Salad

Fourth Week of November

Monday
Leftover Roast
Mashed Potatoes
Lettuce Salad
Biscuits

Tuesday
Pork Chops
Baked Potatoes
Green Vegetable
Baked Apples

Wednesday
Tuna Casserole
Jello with fruit
Peas
Sliced Tomato

Thursday: Thanksgiving Day
Fruit cup or Cranberry Sauce
Roast Turkey and Stuffing
Sweet Potatoes
Corn
Mashed Potatoes and Gravy
Pumpkin Pie

Friday
Creamed Turkey on Biscuits
Fresh Fruit
Mixed Vegetables

Saturday
Turkey Casserole with egg noodles
California Mix Vegetables
Green Salad

Sunday
Pork Roast
Sweet Potatoes
Fried Apple Rings
Lettuce Salad
Lemon Pie

Thanksgiving menu

When my Thanksgiving turkey sweatshirt finally wore out
I made it into a pillow.  Too many memories to toss it out!

Thanksgiving is a wonderful holiday centered around food and family.  In some ways it's easy. The traditional menu is nearly always the same - so no big decisions about what to serve.  On the other hand, it's a lot of work to put together a meal for a crowd!

For many years we had large family gatherings at Thanksgiving.   Aunts, Uncles and Cousins, Cousins spouses, a few in-laws, and eventually our own kids!  Such great memories of those wonderful times together.  For nearly 20 years my Uncle Bern would host the Thanksgiving gathering at his home.  Every family would bring something to contribute to the meal.

Here's what our typical Thanksgiving menu looked like for 20-25 people:

Appetizers:  Veggie tray and dill dip- carrots, celery, broccoli, cauliflower, cherry tomatoes.  Cheese and crackers.
Beverages:  Hot apple cider, tea, coffee, milk.
Salads:  Frozen fruit salad or fresh fruit salad, jellied and whole berry cranberry sauces.
Dinner:  Roast turkey, stuffing made separately, turkey gravy, mashed potatoes, sweet potatoes, corn, green beans.  Rolls, butter, olives, dill pickles.
Dessert:  Apple, Pumpkin and Pecan pies.  Vanilla ice cream, whipped cream.

We give you thanks, O Lord, for all the blessings we have received from thy bounty.
Through Christ our Lord,  Amen.

Third Week of November

Monday
Pork Roast
Mashed Potatoes
Vegetable Salad
Cranberry Sauce

Tuesday
Beef Skillet Casserole (known as "Hot Dish" if you're from Minnesota!)
Egg Noodles
Beets
Green Salad
Ice Cream and caramel sauce

Wednesday
Shepherds Pie
Mashed Potatoes
Sliced Tomato
Apricot Bars

Thursday
Roasted Chicken
Mashed Potatoes
Squash
Cranberry Sauce
Corn Muffins

Friday
Fish
Rice Pilaf
Banana and Orange Salad
California Mix Vegetables

Saturday
Creamed chicken & peas
Wild Rice
Carrots
Cherry Pie

Sunday
Beef Pot Roast
Potatoes and Carrots
Lettuce Salad
Coconut Cream Pie

Veteran's Day

November 11 is set aside in the United States as a day to honor all who have served our country in the Armed Forces.

Looking through recipes to mark the day, it seems that each branch of the service has it's own version of Beef on Toast.  Let's give it a try!

Basic Recipe

1 lb ground beef
1 onion, chopped
3 Tablespoons flour
2 teaspoons bouillon: beef (Navy & Army) or chicken (Marines & Air Force)
1 1/2 cups water (Navy & Marines) or milk (Army & Air Force)
Seasonings as desired: see below

Brown ground beef in a skillet, add onion and cook until soft.  Do not drain the meat.  There should be about 2 tablespoons of fat in the pan. Add some vegetable oil if your meat is too lean. Stir in flour and create a roux with the fat and flour.  Make sure all the flour is incorporated or your gravy will be lumpy.  Add water/milk and bouillon.  Stir until thickened into a gravy.  Add seasonings:

For the U.S. Navy, add 
1 tomato, diced
1 Tablespoon tomato paste
1/4 teaspoon nutmeg
1/4 teaspoon sugar
Salt & Pepper to taste
Serve over toast or on Hot Dogs

For the U.S. Army, add 
1 teaspoon finely chopped Garlic or 1/4 teaspoon garlic powder
1 Tablespoon Soy Sauce
1 1/2 Teaspoons Worcestershire Sauce
Serve over white toast or biscuits

For the U.S. Marine Corps, add
Salt & Pepper to taste
Serve over mashed potatoes

For the U.S. Air Force, add
1/2 teaspoon garlic powder
1/2 teaspoon pepper
Serve over toast, biscuits or hash browns

Second Week of November

Monday
Chicken
Mashed Potatoes
Carrots
Lime jello
Chocolate Pudding

Tuesday
Spaghetti and Meatballs
Green Beans
Jello with fruit

Wednesday
Pork Chops
Scalloped Potatoes
Green Vegetable
Pineapple salad

Thursday
Ham
Sweet Potatoes
Cauliflower
Fruit Salad
Dutch Apple Pie

Friday
Fish
Baked Potato
Squash
Apricot Salad

Saturday
Leftover Ham
Apples
Sweet Potatoes
Brussels Sprouts
Cranberry Pie or bars

Sunday
Chicken
Potatoes
Peas
Lettuce salad with sliced oranges
Deviled eggs