The food has been prepared, the table is set, and we are ready for Thanksgiving tomorrow!
Each place setting is a different pattern of red transferware.
I started collecting red transferware dishes about 15 years ago, and now have enough
for our 8 member family, plus a few extra. (:
For a centerpiece this year I went simple and rustic, with deer antlers, leaves, pumpkins, and candles.
This Pilgrim platter was a gift from my Mom this year and will hold lots of turkey tomorrow.
Awhile back I bought these fun Pilgrim and Indian placecard holders at a yard sale,
they are fun to pull out every year.
I hope everyone is hungry tomorrow! Something different we did this year was let each person choose a side dish to go along with the turkey. So here's our menu:
Mashed Potatoes and Gravy
Green Bean Casserole
Tuna Pasta Salad
Red Cinnamon Pickles
Makes me hungry just thinking about it!
I am including the recipe for Cranberry Bread below (pictured above), it is a yearly favorite around here, and can easily be made gluten free by substituting gluten free flour. You can also easily double or triple it.
1/2 c. orange juice
2 T. melted butter
2 T. hot water
2 c. flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. sugar
1 c. raw whole cranberries
Beat together first four ingredients, then blend in remaining dry ingredients. Gently stir in cranberries. Pour into greased loaf pan. Bake at 325 for 60 min. Let cool 15 min. before removing from pan.