This past weekend our home was filled with family as we planned to celebrate our Thanksgiving on Friday together. Our son, Mark, and his family arrived first on Thursday afternoon in time for supper. I asked Jordana, age 8, to help me set the table, but I explained that we first had to put three leaves in it to make it bigger. As we pulled those out of the closet, the light went on in her eyes. “Oh, now I get it,” she said. “I never knew that your table was small!” After I thought about it, every time I know they are coming to visit, Dan and I make it bigger before they arrive. So no wonder she thought we had shrunk our table! Fun memories with the “little people”, as my brother would say.
Mark’s youngest daughter, Acacia, 3, shares my November birthday. After we finished supper we brought out some birthday presents for her to unwrap. She ripped through them with great speed and the last one was a household cleaning set including a mop and broom, etc. She immediately started sweeping the floor while her mom smiled. She is the one who suggested this gift…and for good reason. Heather said at home she tries to use the big broom and always ends up hitting her mom in the head! Hopefully that problem will happen less now that she has one her own size.
Our meal this year was not so traditional. We usually make turkey and all the trimmings, but on our trip to the southwest a couple weeks ago I was given a new recipe to try. It could be made the day before, and it sounded easier than deboning a roasted turkey. Plus it was chicken that could just be popped into the oven a couple hours before our meal. It sounded delicious, and the gal who shared it with me said it was also “pretty” to serve. Because we were getting home just a couple days before our family arrived, I decided to give it a try.
I did have a hard time finding the dressing needed to marinate the chicken. I thought I was going to have to abandon my plan, but then the day before I needed it, I found it! Several of us sharing the meal decided it was a “keeper”. I think it would be good any time of the year, not only at holidays, and I would encourage you to give it a try. We had cheesy potatoes and other salads and vegetables with it, instead of mashed potatoes and gravy.
As our thoughts turn to the Christmas season, I pray it will be a blessed time for you and your family. I hope you will take time to participate in the events around our area to bring added joy to your holiday season. This weekend brings the Parade of Lights in Fulda which is fun to take in. Concerts, cookie walks, and one of our favorites is at Pioneer Village in Worthington which also takes place this week. All add to the celebration of the season. Happiness to you however you prepare to give thanks for our Saviour’s birth!
Ruby Red Chicken
6-8 chicken breasts, ( I prefer the boneless kind)
One, 16 oz. can of Whole Cranberry Sauce
1 pkg. (envelope) of dried onion soup mix
16 oz. bottle of Russian Dressing ( It is a bright, red color. Use all of the dressing or enough of it to cover the chicken well.)
Mix everything EXCEPT the chicken together thoroughly. Put the meat in a 9×12 pan. Cover with the liquid mixture and MARINATE it overnight or longer. Bake at 350 degrees for 1 1/2 hours, covered.
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