Toastmasters Thankful Feast 2010

May your hearts and home be full of divine blessings on this Thanksgiving!

Thank you for sharing your recipes:

Green Bean Casserole – Janet Lee

Polish Potatoes – Cristina Weatherby

Easy Mac and Cheese Bake - Katie Patton

Spinach and Cheese Casserole - Gokie Varadarajan

Chicken Curry - Priya Shanmugam

Sour Cream Pound Cake - Alvin Mungin

Chocolate Covered Red Velvet Balls – Bonnie Smith

Warm thoughts & wishes to hope this Thanksgiving will be especially plentiful!

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Green Bean Casserole

Add Large can of green beans –  rinse with water

Mix 1 can of cream of mushroom soup and ¾ - 1 can of Milk

1 can of Durkee Fried Onions  - to be added as a topping for last 10 minutes

Season with salt / pepper

Bake 350 degrees until bubbles

Janet adds: fresh chopped onions and mushrooms

Season with to add a little zip if desired (dash of hot sauce or Cajun season to taste)

Janet Y. Lee

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Polish Potatoes

Boil 8 medium potatoes until tender

Peel if you wish – then chunk up and place in a 9 X 13 buttered pan

Mix into the potatoes one medium chopped onion,  about 1 & ½ cups sour cream, and about 1 & ½ cups sharp cheddar (adjust to more or less depending on taste)

Bake at 350 until bubbly and the cheese gets a little browned (30 – 35 minutes or so)

Enjoy!

Cristina Weatherby

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Easy Mac and Cheese Bake

2 cups macaroni

1 cup sour cream

1 cup milk

16 oz Velveeta cheese

1/8 cup butter

½ tsp salt

Pepper to taste

Preheat oven to 350 degrees. Cook macaroni in 2 quarts boiling water approximately 8 to 10 minutes until done and drain.  While macaroni is cooking, cut up Velveeta into small pieces. Put cooked and drained macaroni in bowl and mix sour cream, milk, salt, and add pepper to taste. Pour macaroni mixture into 9x13 casserole.  Put Velveeta pieces on top of macaroni mixture. Add dots of butter to the top of the Velveeta.

Bake approximately 30 to 45 minutes until golden brown.

Enjoy!

Katie Patton

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