Thanksgiving has always seemed fun to me. America is such a new country still, and it’s neat to have our story about the first Thanksgiving with Pilgrims and Native Americans enjoying a feast after a rough winter.
Life seems to slow down a little bit then, too—not like Christmas which can get wild. The emphasis is on a good meal, a good visit…and maybe a good nap afterwards.
I know I’m pressing asparagus on y’all again, but it really is so good. This is a different way of preparing it than the last time I put in a recipe. It’s easy—you can used canned asparagus. And you’ll probably have the other ingredients on hand. It’s nice to have a simple side on Thanksgiving. And we all need to eat our greens! :)
3 T butter
4 T flour
2 C milk
2/3 C sharp cheese
1/2 t salt
1/2 t paprika
2 sliced hard boiled eggs
2 cans of drained asparagus
Crushed, buttered crackers
Preheat oven to 350.
Melt butter in a a saucepan
Stir flour until smooth.
Stir in the milk, slowly.
Keep stirring until thickened.
Blend in the cheese, stirring until melted.
Season with salt and pepper
In a 2-quart baking dish, layer sauce, asparagus and the sliced egg, topping with the rest of the sauce.
Top mixture with bread crumbs.
Cook at 350 degrees for 1 hour.
Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams
And please don't forget to keep your eyes open for our next Iron Chef contest in December, with the special ingredient to be announced in January. Continue to sign up and drop us suggestions! Someone will be a lucky winner close to the holidays! And the prize is a Junior's Cheesecake! Remember, one entry per person, per day, and you must be a follower of the blog.