Monday, November 26, 2012

Voran Thanksgiving

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


Spinach, Chicken and Wild Rice Soup 

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
pepper to taste
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.

Pumpkin Delight
Crust:
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.

Pumpkin topping:
2 packages vanilla instant pudding
1 1/3 cup milk
2 cups canned pumpkin
1 1/2 tsp. pumpkin pie spice
Mix together
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!

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