Thanksgiving Day Special

Thanksgiving day is one of my favorite holidays of the entire year. More than Christmas, more than New Years. Since this is my first thanksgiving "on my own," so to speak, I was very excited to cook a full meal for myself (and cook I did--it was delicious!). The one thing that I was most excited about was a green bean casserole--this is what makes Thanksgiving for me. There is nothing like a hot piping spoonful of green beans with Turkey and mashed potatoes to make the holiday come alive.

What You Need:
- Two (2) cans Green Beans, drained
- Large can Cream of Mushroom soup
- 1/4 cup of Milk
- French Fried Onions
- Casserole dish

What You Do:
- Open and drain Green Beans into casserole dish
- Add milk
- Open Cream of Mushroom soup and stir in with milk and beans - save some for later
- Add French Fried Onions, and mix well. Top with a bit more of the Mushroom soup
- Put in 350 degree oven for about 30 minutes. Take out and top with more of the Fried Onions. Put back in oven for 5 minutes until Onions are golden brown.
- Let stand roughly 5 - 10 minutes before serving.

Enjoy, and remember to give thanks for all the blessings in your lives!

Roast Beef Sandwich

Now I know this recipe is really simple, but it was one of my best sandwich experiments yet, so I feel it is worthy of sharing. Toasting the bread is essential; it adds so much to the crispness of the lettuce. It's like a BLT, only lacking bacon and tomato.

2 pieces of bread
2 slices of provolone cheese
1-2 slices of roast beef
Lettuce
Mayo

Toast the two pieces of bread. While it's toasting, break off some leaves from the cabbage and slice them into long strips (I believe this is what is called "lettuce". I'm not familiar with cabbage-related terminology, so bare with me). When the toast's done, spread the mayo onto both slices. Put a layer of lettuce on both slices (the mayo helps the lettuce stick). Then break up the slices of roast beef, and lay them on one slice of toast. Place the remaining slice of toast on top of the meat. Devour.

"Homestyle" Potatoes

This is my favorite quick potato recipe, because it is both delicious and filling. I am particularly fond of these potatoes for breakfast on a Saturday morning with egg and toast.

What You Need:
A Fry pan, preferably large
Russet Potatoes (one potato per person is enough)
Salt and Pepper, to taste.
1-2 tablespoons of butter
Optional:
Garlic Pepper for extra taste
Instead of butter, feel free to use a dollop of vegetable oil.

What You Do:
1. Slice the potatoes, and then cut the slices into little squares.
2. Add the Butter/Oil into the hot fry pan, add potatoes.
3. Let cook for five minutes, then add salt and pepper to taste. Stir.
4. Check potatoes every five minutes, stirring each time.
5. After about 20 minutes, the potatoes will be done.
6. Add to plate, and you're good to go!