A Traditional Thanksgiving Meal

by Patty

I had a blast preparing our Thanksgiving meal today. We bought smoked Turkey breast and it was fabulous. It was moist, tender with a hint of hickory flavor. The bread stuffing (primarily made from melba toast) was loaded with celery, carrots, onions and seasonings that included rubbed dalmatian sage. The mashed potatoes were made with red potatoes, tons of butter and milk, then topped with turkey gravy. The yams with marshmallows were to die for. The whole spread was a hit! My daughter chipped in by helping me with the homemade cornbread. Now, I'm ready for a nap!

Hersheys Chocolate Cake

by Patty

I made this delicious cake using the recipe found in the back of Hersheys Cocoa Powder. It's so good and well worth the effort. The cake is so moist, it doesn't need any frosting. A glass of ice cold milk makes a perfect accompaniment!

Herbes de Provence Roasted Chicken with Chelo Safeed
by Patty

Cut up carrots, parsnips, onions, garlic, celery, lemon and place in a bowl. Add Herbes de Provence, butter, lemon juice, extra virgin olive oil, salt & gresh ground pepper. Stuff this mixture into a whole roaster chicken. Rub the outside of the chicken with more olive oil, herbes de provence and salt & pepper. Bake at 350 for 2 hours. I usually don't bother tying up the chicken as I cut them up on the board before serving. Chelo Safeed is Persian style of preparing basmati rice. Potatoes, salt and olive oil are cooked along with the rice. The rich buttery sauce is prepared using the drippings from the roasting pan.