Moms A Gourmet

Archive for November 10th, 2008

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Ingredients:

• ½ stick of butter
• 1 cup diced celery
• 2 cups diced onions
• 2 cups water
• 1 16 oz can of corn, drained
• 3 tablespoons chopped fresh parsley
• ½ teaspoon paprika
• ¼ teaspoon dried oregano
• 2 chicken flavored bouillons
• 6 cups crumbled cornbread
• ½ cup chopped pecans
• Dash of black pepper

Preheat oven to 350F. Lightly grease a 2 ½ quart baking dish and set aside.

For many, the biggest part of the day on Thanksgiving is spent in the kitchen. There are dishes to prepare, meats to cook, and desserts to make. When the cooks finally get to sit down it is at the Thanksgiving table to join their family and friends in devouring the meal he or she has worked so hard to put together. It’s no wonder they don’t fall face down in the mashed potatoes after all that time and effort.

Here are some ideas for meal planning this Thanksgiving to help you spend less time in the kitchen and more time actually enjoying the holiday festivities.