Consider Thanksgiving - Week 3

Thanksgiving Dinner with all the fixings

November 17 2017

We have made it abundantly clear of our love for creating great kitchens and baths, however we have an ulterior motive for kitchens. We love food, and in honor of the most hallowed holiday of a gastronome - “Thanksgiving”, we will be providing recipes from some of our employees for you to consider in your next social eating engagement.

Bacon & Egg Lasagna:
1 lb Slice Bacon, diced
1 large Onion, chopped
⅓ cup All-purpose Flour
½ - 1 tsp Salt
¼ tsp Pepper
4 cups Milk
12 Lasagna Noodles, cooked and drained
12 Hard-Cooked eggs, sliced
2 cups Shredded Swiss cheese
⅓ cup Grated Parmesan Cheese
2 Tbsp minced Fresh Parsley

In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towel. Drain, reserving 1/3 cup drippings. In the drippings, sauté onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk. Bring to boil: cook and stir for 2 minutes. Remove from heat. Spread ½ cup sauce in a greased 13x9x2 baking dish. Layer with four noodles, a third of the eggs and bacon, swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting. 12 servings.

Creamy Asparagus
4 cups cut asparagus
1 10 ¾oz can Condensed Cream of Shrimp Soup
½ cup Sour Cream
1 tsp minced Onion
1 cup Herb Seasoned Stuffing Mix
2 tsp Butter or Margarine, melted
Place asparagus in steamer basket with ¾ cup water. Cover and steam until tender. Combine cream of shrimp, sour cream and onion in mixing bowl. Fold into cooked asparagus. Pour mixture into rice bowl. Combine stuffing mix and add butter in mixing bowl. Sprinkle over asparagus mixture, cover and bake 15 minutes at 325 degrees.

Bread Pudding with Whisky Sauce
Custard
2 cups Granulated Sugar
1 tsp Salt
8 large Eggs
5 ½ cups Milk
1 tsp Vanilla
Pudding
½ lb stale French Bread
¼ cup toasted Pecans
4 oz butter, melted
Sauce
8 oz Butter, melted
2 large Eggs
2 cups Powdered Sugar
2 Tbsp Whiskey

Custard- In large bowl, blend eggs, salt, and sugar lightly with whisk. Add vanilla, blend stain. Set aside. Pudding- Break bread into small pieces. Add pecans and melted butter. Arrange in 9 x 13 baking dish. Pour custard mix over bread. Place baking dish in a large pan containing small amount of water. Bake at 325 degrees for 50-60 minutes. Sauce- Melt butter. Whip in sugar. Fold in well-beaten eggs. Add whisky. Serve warm with bread pudding.

If you want to talk about a remodeling project, or maybe just food, give us a call at 304-529-2537 or visit one of our three showroom locations at 1242 Fifth Avenue - Huntington WV, 5128 MacCorkle Avenue SE - Charleston WV or 540 North Jefferson - Lewisburg WV.

Customer Login

Return to Page