Last evening we had the Voran Thanksgiving. Our son's family in Arkansas and my brothers in Washington and Kansas City weren't able to come, so it was a small gathering. This year we missed having Aunt Millie with us too!
We went to my parent's place. The girls LOVE their great-grandma Lois' closet where she keeps lots of toys and games for them. I remember that my Grandma Geiger had a drawer filled with toys and coloring books in her kitchen also. I have a drawer in my desk in the hearth room for the kids too, filled to the brim with things the children love.
We didn't have the traditional turkey but had 2 soups from leftover turkey and leftover ham. Ham and potato soup and turkey/wild rice with spinach soup. Delicious! Along with garlic bread that Hannah prepared, beet eggs (it is a Swiss food I love!), salad and pumpkin delight for dessert.
Adam has to be silly when I bring the camera out. He can't resist.
Claire's first Thanksgiving with her Voran great-grandparents
3 cups water
1 14 ounce can broth (I used real broth)
1 can cream of chicken soup
2/3 cup wild rice with seasoning packet
3 cups cooked chicken (or in my case, leftover turkey)
2 cups fresh spinach (add close to the end of cooking time)
Combine and cook until rice is done.
1 cup flour
1/2 cup butter
2 T. sugar
1/2 cup nuts
Mix together and press in a 9x13 pan. Bake at 350 for 15 minutes until light brown. Cool.
Cream cheese filling:
1 8oz. cream cheese
1 cup powdered sugar
1 cup Cool whip
Mix and spread over cooled crust.
2 packages vanilla instant pudding
1 1/3 cup milk
2 cups canned pumpkin
1 1/2 tsp. pumpkin pie spice
Cool whip tub
Fold in Cool whip with pumpkin/pudding mix and spread over cream cheese layer. Chill before serving.
Next post - the house is decorated for Christmas!