Happy Thanksgiving USA!




Happy Thanksgiving!
I'm thankful for HIS  Amazing Grace!

I am so thankful for God's amazing grace! I thank him for being my heavenly Father, and for my wonderful family  and church family! Last Thanksgiving I was very ill ,and ended
up in the hospital for five days. I am so thankful
for the improving health I have today! (And...Lord....I love being retired ,after all! You ,of course,were right!)

I am thankful most that God loves us, and when we stumble ,if we let Him, He will pick us up!

 Happy Thanksgiving USA bloggers! I won't be on much, and  I suspect you won't be either. I will be editing this post later to add a few recipes popular in my family for our Thanksgiving throw down asap...(We in my family are all good cooks. WE could whup up on ole Bobby Flay!)
UPDATE: Recipes as promised!
       Corn casserole
(Are you right with God? Cause
this one might kill you!)
2 cups of frozen whole kernel corn
1 package of Mexican cornbread mix
1 beaten egg
1/2 stick of melted butter
8 oz of med. ceddar cheese,shredded
4 oz of jalepeno jack cheese,shredded
optional sliced jalepenos(How hot do
you want it? I use 3 tablespoons of sliced jalepenos.)


TACO SALAD



Add water or milk to make a soupy consistency

Mix well and pour into a glass baking pan.

Bake @ 400 degrees  in a glass pan (so you can make sure it's not burning on sides)until browning on top. You may need to lower temp.(Time /temp depends on your oven. It's about 45 minutes in mine)

Serving suggestions: For other occasions you might try serving refried beans and a taco salad with meat.

For holidays,it goes well with almost any traditional menu.

                                                         Louisiana Diced Potato Salad

A southern cook will tell you, it's all about a little taste here and there to get a potato salad tasting just right. Have a few spoons ready for tastin' and deciding about stuff...especially the the salt...Still some will say,"Not enough salt." Others will say,"Jeepers! You stumped yore toe on the salt." (That's southern for "you must have dropped the salt shaker in it!")

PREP:****Wash  and Boil (a 5 lb bag) red potatoes  with skins and cool six hours.  Cut cooled   potatoes   into small squares about 1/2 in by 1/2 inch.

       *****Boil 8 eggs and cool/peel and chop.

                                             MAKING THE SALAD:

In a large bowl, mix the potatoes eggs, 1 cup of chopped celery,1/2 cup of chopped green onions,about 1/3 cup of diced pimentoes,1/2 cup (or more!) of dill pickle relish.Add 1teaspoon of high quality garlic powder,and 4 tablespoons of Mrs. Dash 's Original Seasoning)

Now add a 4 to 1 ratio of 4 parts mayo to one part mustard.(Ex: 4 oz mayo and 1 oz mustard.  I use a tart mayo like KRAFT or HELLMAN'S.)

NOTE: How much of the mayo-mustard mixture you use depends on how you like your potato salad,dry or wet. I use enough to make my salad just before being creamy.It's a preference thing.)

TASTE. Now add salt according to your taste. It's hard for me to say,because I use very little. I used to 'stump my toe." Remember......please yourself on the salt thing!

For those not from the USA , Thanksgiving is a super big holiday here, with at least ONE major feast. (Who am I kidding? )We take days to prepare it, and eat it for days!

WHAT ARE YOU THANKFUL FOR THIS YEAR?
Like my picture  of the child and the turkey? It was free. (I love nostalgia and this is ME! )
Polly gave it to me. Actually ,she has a great site with free old pictures and cards. You don't know Polly? You are in luck !
Check her out! Worth following, and she is a sweetie pie ,too! just click below!
http://backporchgraphics.blogspot.com/