Tonight is our annual Thanksgiving service at church. I can't wait!
I mentioned yesterday that I'll be cooking on Friday in preparation for Lynn's family gathering on Saturday. I will make a cake, get the ham and turkey ready for the oven, peel the potatoes
and put them in water until tomorrow, and put together the relish tray. I'll put the green beans in the crockpot when I go to bed, then Saturday morning, all I'll have to do is roast the turkey, bake the ham and bake the dressing. Oh, yeah, and set the table. I'll try to have some photos of my tablescape up soon. Need to dry-run it anyway!
This is a new to me recipe that sounds so yummy...I'm going to give it a try this year. I think it would be good to substitute a can of mandarin oranges for the pineapple.
1 can crushed pineapple in juice
2 pkg. raspberry flavored jello
1 can whole cranberry sauce
2/3 cup walnut pieces
1 apple, chopped
Drain pineapple, reserving juice. Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in a large bowl; stir 2 minutes until completely dissolved. Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 paper lined muffin cups. Refrigerate 2 1/2 hours or until firm. Remove liners. Makes 24 servings.
This will look so festive on a relish tray. The kids might actually pick them up and eat them before they realize it has fruit in it! When Lynn's sister Gail moved she gave me (among a ton of other stuff) a beautiful crystal tray, which will hold our pickles, olives, cranberry cups and other relishes.
Next post: Thanksgiving Sunrise Punch. Oh, it's good, and it's a pretty punch. Stay tuned!!