#Thanksgiving Memories and a failsafe #Recipe @jacqbiggar

Thanksgiving is October 11th in Canada!

Thanksgiving dinner is serious business. Most other nights you can get away with anything from Hamburger Helper to Spaghetti and your family won’t complain. They don’t dare.

However, tonight is all about family. It’s special, and the meal you serve needs to portray this.

A lot of houses will be serving ham, turkey, scalloped potatoes, Brussel sprouts :), and while this sounds great, at our house we do things a little differently.

When my daughter was young there wasn’t a lot of money, so I began cooking lunches at our local Farmer’s Market to help with bills. This way she could go to ‘work’ with me.

Needless to say, she was a hit with both the other venders and the buying public. Who can say no to a cute little two-year-old?

 

Brandy and her big cousins

One of my most popular dishes was something we called Lazy Man Cabbage Rolls, served up with potato and cheddar pirogues covered in fried onions, sour cream, and bacon bits.

We usually sold out long before market ended. 🙂

My daughter developed a taste for these and throughout the years, regularly pestered me to make them up for her.

That’s how it became our Thanksgiving Tradition.

I thought I’d share my recipe here, and maybe it will become a tradition in your home also.

2 pounds of med ground hamburger
2 med heads of green cabbage
Approx. 4 cups of uncooked long grain rice (no minute rice)
3 cans of a good brand of Tomato soup (I use Heinz)
Salt and Pepper

Start by mixing in a large bowl your hamburger, rice, and a small handful each of salt and then pepper. Mix until the rice has mostly been integrated into the beef.
Wash hands thoroughly.
Cut the cabbage up into slivers similar to what you’d use for coleslaw.
Using a good-sized Dutch oven, start with a thin layer of cabbage, about an inch thick, in the bottom of pot.
Spread a layer of rice-beef mixture loosely on top of this.
Repeat procedure until you reach the top of pot. You want to end with cabbage on top.
Open two cans of soup into the bowl you used for beef mix, (it’ll pick up residual spices) then take each can and half fill with water and swish before dumping into bowl. Stir until mixed.
Slowly pour this mixture over the pot of cabbage rolls, spreading it across the top.
Put a lid on and cook in pre-heated 350 oven for 2.5 hours.
Remove lid and spread last can of soup undiluted over the top of your casserole.
Leaving lid off, replace in oven for half an hour longer.

Remove and enjoy. 🙂

Hope you give this a try one day. Let me know how it turned out for you.
Any special traditions you do in your homes that you’d like to share? We’d love to hear about them.

Pumpkin Roll Recipe by @DonnaFaz #mgtab

Pumpkin Roll RecipeNovember brings cool, crisp temperatures, gorgeous colorful leaves, delicious family feasts, and Pumpkin Roll! My family goes crazy for Pumpkin Roll. In this Pumpkin Roll recipe, I use a ready-made spice blend that includes cinnamon, ginger, cloves, and allspice… all the tastes that celebrate autumn.

Pumpkin Roll Recipe

Ingredients for the Pumpkin Roll cake:

3/4 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice blend
1/4 teaspoon salt
3 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2/3 cup canned pumpkin

Ingredients for the Pumpkin Roll filling:

1 8 oz. package cream cheese, softened
1 cup powdered sugar
4 tablespoons butter, softened
1 teaspoon vanilla extract
More powdered sugar for garnish if desired

Instructions:

  1. For cake: Preheat oven to 375° F. Grease a 15 x 10-inch jelly roll pan; line with parchment paper. Allow 2-inches of overhang on the 15-inch sides of the pan for easy removal. Spray the parchment with baking spray so it will peel off the cake.
  2. Combine flour, baking powder, spice mix, and salt in small bowl. Beat eggs and the white and brown sugars in larger mixer bowl until thick. Beat in pumpkin. Gently stir in flour mixture. Spread evenly into prepared pan.
  3. Bake for 13-15 minutes or until top of cake springs back when lightly touched. Immediately loosen and turn cake onto a clean, dry cotton towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. For filling: Beat cream cheese, powdered sugar, butter, and vanilla in small mixer bowl until smooth.
  5. Carefully unroll cooled cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate Pumpkin Roll at least four hours. Sprinkle with powdered sugar before serving, if desired.

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