Friday, November 4, 2016

A Family Gathering Party~Transitioning to Thanksgiving

A Family gathering party helps the transition between Halloween and Thanksgiving.  A sit-down meal with grand kiddos and our kids was planned for just such an occasion.

A couple of weeks ago I had posted about painting and creating the Chair pocket poesy.   The project was completed and seemed to be a wonderful time to create a special meal for everyone.  

A local pumpkin patch was the inspiration!  Pumpkins were very abundant.  The perfect pumpkin was chosen to make this special meal.  All the pocket posies were completed and placed on the backs of the chairs.

The harvest dishes completed the table.

Scarecrows ruled the table.

This pumpkin dish was pretty tasty and makes a unique entree for the harvest meal.

Surprise your family with this Harvest Pumpkin Supper served with a delicious Harvest tea, Parmesan Cheese Loaf, Apple cider salad and Rice Krispie treats with M&M's.

Apple Cider Salad

3 ½ cups Apple cider, divided
2 (3 ounce) packages orange gelatin
1 Cup raisins
2 cups coarsely chopped, unpeeled apple
1 cup chopped celery
Grated rind and juice of 1 lemon
Lettuce leaves
Bring 2 cups apple cider to a boil: remove from heat.  Add gelatin and stir until dissolved.  Stir in raisins.  Let cool.   Add remaining 1 and ½ cups cider, chill until consistency of unbeaten egg white.
Stir in apple, celery, lemon rind and juice.  Our into a lightly oiled 6 cup mold or pretty serving dish.  Chill until set.  Un-mold onto lettuce leaves. 

Harvest Pumpkin
1 Medium Pumpkin (about 6-8 pounds)
1 1/2 to 2 Pounds Ground Beef
1/2 cup chopped Onion
1 (10 3/4 ounce) can cream of Chicken soup
2 Tablespoons Brown Sugar
3 Tablespoons soy Sauce
1 (4 ounce) can mushroom stems and pieces, drained
1 (8 ounce) can sliced water chestnuts, drained
1. Cut off the top of the pumpkin and thoroughly clean out the seeds and the pulp. 
2. Brown ground beef and onion in a skillet. Drain 
3. Combine drained ground beef mixture with soup, brown sugar, soy sauce, and mushrooms. Simmer 10 minutes on stove top. 
4. Add cooked rice and water chestnuts. 
5. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling on a baking sheet. 
6. Bake in preheated 350 degrees oven 1 to 2 hours or until inside meat of pumpkin is tender. 
7. Put pumpkin on a serving plate: remove pumpkin lid and served meat mixture. For your vegetable, scoop out cooked pumpkin and serve

Harvest Pumpkin
Harvest Tea
Parmesan Cheese loaf
Apple cider Salad
Pumpkin roll

It was a fun time for our Harvest Family Gathering. 

Linking to the following lovely parties.

Link Parties

No comments: