Here is my menu for this week:
M-some take out, probably some Calypso Cafe salads--I love them!, because we are decorating the house tonight
T-tacos
W-spaghetti
Th-chicken nuggets and home fries
F-soup from a can and grilled cheese--we had to move our gingerbread house making/St Niklaus Tag celebration to this night because of the ward Christmas party the next night. We were torn between keeping a tradition of always doing it on the 6th and guilt of supporting the ward...you can see which one won. I'll have a big platter of veggies and dip to counter balance the candy.
Sat-Ward Christmas party, I need to take a salad and plan on taking this cranberry salad
Sun--something in the crock pot, just haven't decided yet.
Gingerbread Recipe
1c sugar
1c molasses
3/4 c oil
1/2 c hot water
2 eggs
1 Tbsp bkg soda
1 Tbsp cinnamon
1/2 tsp salt
1 heaping tsp ginger
6 or 7 c flour
Combine the sugar, oil, molasses and water (if you use the same measuring cup and do the oil first, then the molasses, it slides out better).
Add the eggs, slightly beaten.
Mix together the dry ingredients and then add.
Refrigerate for at least an hour.
Bake @ 350 for 10 minutes for cookie size, longer for house pieces.
Cranberry Cream Salad
1 pkg cherry jello
1 lb can whole cranberry sauce
1/4 c pecans or walnuts, chopped
1 c hot water
1/2 c diced celery
1 c dairy sour cream
Dissolve gelatin in hot water and chill until thickened, but not firm. Break cranberry sauce into small pieces with fork. Add to gelatin with celery and nuts. Fold in sour cream and chill till firm.
3 comments:
That salad sounds so yummy. I am going to have to try it.
I just looked closer, and how much is in a 1-lb can. I have some fresh cranberries I could make a sauce out of, would that work?
I have no idea. Maybe a cup and a half. My opinion is you can't over do it though. Maybe 2 cups. I really like this salad and for some reason only think of it to take to things.
Post a Comment