Skip to content

Weekly Menu (Nov. 22)

2014 November 23
by Mrs. FoodieLawyer

DSC_0164.JPG

Saturday

Sunday

  • Irish Lamb Stew

Monday

  • Lemon-Olive Braised Halibut over Spinach, Lemon Spaghetti

Tuesday

  • Vietnamese Pork Chops, Salad w/ Peanutty Dressing

Wednesday

Thursday  Happy Thanksgiving!

Friday

  • Airport Take-Out

P.S. Some ideas for Thanksgiving leftovers:

4 Responses leave one →
  1. Marg Wilson permalink
    November 27, 2014

    Easy Skillet Apple Pie

    2 pounds Granny Smith apples
    2 pounds Braeburn apples
    1 teaspoon ground cinnamon
    3/4 cup granulated sugar
    1/2 cup butter
    1 cup firmly packed light brown sugar
    1 (14.1 oz.) package refrigerated pie crust
    1 egg white
    2 Tablespoons granulated sugar

    1. Preheat over to 350 degrees
    Peel apples, and cut into 1/2-inch thick wedges.
    Toss apples with cinnamon and 3/4 cup granulated sugar.

    2. Melt butter in a 10-inch cast-iron skillet over medium heat;
    add brown sugar, and cook, stirring constantly, 1 to 2 minutes
    or until sugar is dissolved.

    3. Remove from heat, and place 1 piecrust in skillet over brown
    sugar mixture. Spoon apple mixture over pie crust, and top with
    remaining piecrust.

    4. Whisk egg white until foamy. Brush top of piecrust with egg white;
    sprinkle with 2 Tablespoons granulated sugar. Cut 4 or 5 slits in top for
    steam to escape.

    5. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes, or until
    golden brown an bubbly.

    6. Cool on a wire rack 30 minutes before serving. Serve with ice cream.

    Recipe from: Southern Living, September 2011

  2. Marg Wilson permalink
    November 27, 2014

    Thank you for a beautiful, fun, delicious food-filled Thanksgiving day.
    It is always the BEST getting to see you.

    • November 29, 2014

      Thanks Marg! It was wonderful to see you and Don as well! We look forward to a fun time with all of you in Sept. too! And thank you for posting the recipes. That pie really is the best ever, and we can’t wait to try the cranberry relish (we won’t be waiting until next Thanksgiving, that’s for sure)! Take care!

  3. Marg Wilson permalink
    November 27, 2014

    Cranberry Relish

    12 ounce bag fresh cranberries
    1 cup sugar
    ½ teaspoon allspice
    2 cups water
    2 green apples, chopped small
    1-2 fresh jalapeños finely chopped

    Heat water and sugar until sugar dissolves. Add cranberries, allspice and apples; bring to a boil. Simmer 10-15 minutes until cranberries pop and mixture thickens. Add jalapeños and let cool. Spoon into airtight jar(s) and refrigerate.

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS