Thanksgiving Cooking Ad

I wanted to share my Thanksgiving /Hannukah/Xmas Ad for you to share with friends in the area

Thanksgiving Menu
For 8 to 10 people

Turkey roasted 10-14 pounds, approximately
Herbed Bread Stuffing

Sweet Potato Casserole
String Bean Casserole
Homemade Cranberry Sauce

Pumpkin Pie
Pecan Pie

Just the turkey and stuffing $239.00 inclusive
Turkey and sides $299.00 inclusive
Turkey, sides and pies $349.00

Everything is purchased just for you according to your specifications and cooked in your home.
Menu can be changed, call regarding pricing.

Prices are good until Tuesday 11/25/8.
Add $50.00 more for Wednesday 11/26/8

Thanksgiving delicious dishes

More yummy stuff

Sweet Potatoes and Marshmallows or Pineapple

2 pounds sweet potatoes or 1 can (1 pound, 7 ounces)
¼ cup sugar or syrup
¼ cup butter
½ teaspoon salt
Marshmallows or 1 can (1 pound, 4 ounces) pineapple

Boil potatoes until tender and peel, or use canned potatoes. Mash, add sugar or syrup, butter and salt and mix well. Turn into greased baking dish. Dot top with marshmallows or drained sliced pineapples. Place in moderate (350 degrees) oven until brown, (30 to 40 minutes). Serve hot.

From Settlement Cookbook

Courtesy Helen Gottesman
Helen’s Home Cooking & Catering
www.helenshomeccoking.net

I wanted to let you know what I cooked in the cooking class/demo at Miele this week.

Thanksgiving Dinner Made Easy

Roast Turkey Breasts *
Stuffing
Cranberry Sauce *
Sweet Potato Casserole*
String Bean Casserole
Pumpkin Pie*
Pecan Pie*



Let me know if you need the rwecipes, or to have me cook it for you!!
Helen

Thanksgiving is delicious

I did a cooking lesson for Thanksgiving and wanted to share some of my recipes as everyone loved them.

Cranberry Sauce

1-cup water
1-cup sugar
1-pound fresh cranberries

Bring water and sugar to boil in a saucepan. Add cranberries and bring back to boil. After about 10 minutes, when cranberries start to pop, take off flame and allow cooling to room temperature (this will take several hours). Cranberry sauce can then be refrigerated. Makes about 2 ¼ cups.


Courtesy of
Helen Gottesman
Helen’s Home Cooking and Catering
www.helenshomecooking.net

For variety, replace half of the water with orange juice and add a few tablespoons of orange zest

Cream Puffs in my Cooking Class on Baking

I wanted to let you know about the dishes I will be preparing/teaching at the cooking lesson at Miele this Friday afternoon.
One of the dishes will be Profiteroles which are cream puffs filled with ice cream (or Tofutti if you are kosher and serving it with Turkey).

Let me know what you think. If you want to attend one of the classes, just let me know or cotact James at Miele, Jnorris@mieleusa.com .

Cream Puffs/Profiteroles

1-cup water
½ cup margarine or butter
2 teaspoons sugar
1/4-teaspoon salt
1 ½ cups sifted flour
4 large eggs

Vanilla ice cream or tofutti

Bring water margarine, sugar and salt to boil in a saucepan. Remove from heat and add flour all at once. Return to medium heat and stir (with wooden spoon) for about 40 seconds, until dough comes away from sides of saucepan and a film appears. Remove from heat. Add 2 eggs, beat with wooden spoon, then add 2 more eggs, beating until smooth. Preheat oven to 375 degrees.

Grease and lightly flour cookie sheet. Spoon batter onto cookie sheet in big teaspoons. Bake at 375 degrees for 20 minutes. Lower heat to 350 degrees and bake for 10 more minutes. Let cool. The cookies will be hollow inside. Make a small cut in each and fill with ice cream or Tofutti.

Courtesy of
Helen Gottesman
www.helenshomecooking.net
Helen’s Home Cooking & Catering