Grayson Lakes November 2017

Recipe for Friendship
2 quarts of kindness
1 scoop of smiles
A pinch of patience
3 heaping helpings of hugs
4 T. of tenderness
A dash of devotion
3 spoonfuls of support
1 C. of compassion
Gently stir all ingredients. Cover with a layer of love,
sprinkled with a gallon of giggles.
Serve generous daily portions to all you love!
FRENCH TOAST CASSEROLE
You could make this on
National French Toast Day Nov. 28 th !
INGREDIENTS:
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly
butter an 8x8 inch baking pan. Line bottom of pan
with bread cubes. In a large bowl, beat together eggs,
milk, 2 tablespoons sugar, salt and vanilla. Pour egg
mixture over bread. Dot with margarine; let stand
for 10 minutes.
Combine remaining 2 tablespoons sugar with 1
teaspoon cinnamon and sprinkle over the top. Bake
in preheated oven about 45 to 50 minutes, until top
is golden.
Source: allrecipes.com
FROZEN CRANBERRY SALAD
2 3oz cream cheese
2 Tablespoon mayo
3 Tablespoons sugar
1 sm can crushed pineapple drained
1 reg can Whole cranberry sauce (drained)
1/2 pint whipping cream
1/2 cup dinely chipped nuts
Whip cream until stiff. Combine cheese, mayo and sugar
mix well. Ad pineapple and cranberry sauce together.
Fold in shipping cream and nuts and mix together. Pour
into mold and freeze overnite. Let stand 10 minutes
Community Newsletter | November 2017
TURKEY TETRAZZINI
Ingredients
1-1/2 pound Thin Spaghetti, Broken In Half
4 Tablespoons Butter
4 cloves Garlic, Minced
1 pound White Mushrooms, Quartered
1/2 teaspoon Salt
1 cup White Wine
1/3 cup Flour
4 cups Turkey (or Chicken) Broth
1 block 8 Ounce Cream Cheese
3 cups Cooked (leftover) Turkey, Shredded Or Diced
1 cup Finely Chopped Black Olives
1-1/2 cup Frozen Green Peas
4 slices Bacon, Fried And Cut Into Bits
1 cup Grated Monterey Jack Cheese
1 cup Grated Parmesan Cheese
Salt And Pepper, to taste
Extra Broth For Thinning
1 cup Panko Bread Crumbs
by Ree | The Pioneer Woman
Holidays, Thanksgiving
Preparation
Cook pasta until not quite done - al dente according to package instructions (it will
finish cooking in the oven.) Drain, rinse, and set aside.
In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of
minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the
wine and allow it to cook with the mushrooms for several minutes, or until the liquid
reduces by half.
Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the
broth and stir, cooking for another few minutes until the roux thickens.
Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir
it to melt (don't be concerned if the cream cheese remains in little bits for awhile;
it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the
cheeses. Stir to combine, adding salt and pepper as needed.
Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you
want the mixture to have a little extra moisture since it will cook off in the oven. If it's
a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.
Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs.
Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs
are golden brown.
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