Valley Breeze

The North Providence Breeze 12-05-2018

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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Page 19 of 43

4 AT HOME DECEMBER 5-11, 2018 | VALLEY BREEZE & OBSERVER LIVING EDITION A Thanksgiving reboot LINCOLN – This Thanksgiving, Jim and I tried something new, we ran away from home and headed south to Florida on Thanksgiving eve. The back story is that last year we all sat around my dining room table – nine adults and seven grand- children – and took turns saying something important that each of us is thankful for. When it became Jim's turn, I fully expecting the usual commentary from the head of the table, "fam- ily, health, my wife…" he actually shocked some of us, myself included, when he said "I am thankful for three lovely daughters-in-law who make my sons happy. And by the way, this is the last time we're doing Thanksgiving here so you can decide which of you wants to host next year." There were audible gasps. Heads literally spun around, the girls look- ing directly at Jim first, then turning to me asking if it was "true." I was not expecting this, and struggled with my own inner questions, "Is this appropriate behavior at the dinner table on such a special day? Is this an ADD episode?" Yes, we'd talked about how much work it is to host a large family and the cost of buying everything, but honestly, Jim created that problem when he told everyone he'd take care of it all. Of course, we do tend to go over- board, and that was affirmed this year when we saw how our friends Tom and Deb, in Port St. Lucie, Fla., plan for this day. The truth about the trip was the plane flights were not so expensive when we wanted to go south, the idea of some warm sunshine after months of rainy days here beckoned me. Jim asked, and I said yes. It did take some convincing of myself that I'd made a good choice. "Yes, I'll miss my babies, the family bonding and smiles and the next-day leftover turkey sandwiches." I sensed my husband measuring my moods when he thought I wasn't paying attention. But the list of what I would not miss was equally as long. The expense, the hard work, the cleanup and the guilt over food I would inevitably discard because way too much was prepared. After a few days, let's face it you do not want to see three-day-old turkey and the fix- ings. Turkey Tetrazzini Encore recipe from Sharon Thompson Ingredients: 2 cups broken raw spaghetti 1/2 stick butter 1 onion, chopped 1 (4-oz.) can of mushrooms - with liquid 1 (10-oz.) can cream of chicken soup 2 cups half & half 1/2 tsp. marjoram 2 Tbsp. chopped pimento 2-3 cups cooked, chopped turkey or chicken 1 cup cubed cheddar cheese 1/2 tsp. salt 1/2 tsp. celery salt 1 cup Parmesan cheese, grated Black pepper to taste Directions: 1. Preheat oven to 350 degrees. Cook spaghetti until tender and drain. 2. In a skillet melt the butter and sauté the onion until translucent. 3. Add the mushrooms, chicken soup, half & half, marjoram, pimento and turkey. 4. Add cheddar cheese and stir until cheese has melted. Add salt, pepper and celery salt. 5. Pour into a casserole dish and sprinkle Parmesan cheese on top. Bake for 45 minutes. Enjoy! Cranberry Sauce With Mandarin Orange Ingredients: 1 cup water 1 cup sugar 12 oz. pkg. fresh cranberries 1 sm. can mandarin oranges, drained Directions: 1. Bring water and sugar to a boil in medium saucepan. 2. Add cranberries and return to a boil. Reduce heat and boil gently for about 10 minutes, stirring occasion- ally. 3. Add oranges, stir then pour into a bowl. Cover and cool at room tem- perature. Refrigerate until ready to serve. Enjoy! The Recipe Box RHONDA HANSON See REBOOT, Page 6 Dining Guide Pauly Penta's G o u r m e t I t a l i a n D e l i 722-3222 Too busy to call? E-mail your order: 1290 Mineral Spring Avenue North Providence APPETIZERS • Chicken Wings • Frittatas • Stuffed Mushrooms • Stiffed Quahogs • Sea Scallops & Bacon • Antipasto • Tossed Salad • Eggplant Rolls • Lasagna Rolls • Prosciutto Di Parma & Melon • Bruschetta VEGETABLES • Glazed or Roasted Carrots • String Bean & Carrots • String Bean Almandine • Oven Roasted or Glazed Sweet Potatoes • Mashed Potatoes: Traditional Red Bliss, Oven Roasted • Roasted Potatoes w/ Carrots & Onions • Sautéed Rabe • Grilled Vegetables PLATTERS • Finger Sandwiches • Fruit Platter • Fruit Salad • Italian or Homestyle Cold Cuts • Chunk Cheese Pepperoni & Crackers • Dry Sausage & Cheese • Veggie Platter • Red Bliss or Italian Potato Salad • Pasta Salad • Shrimp Platter • Calzones • Fruit & Cheese Platter • Pizza ENTREES • Penne or Ravioli Marinara • Baked Penne • Cavatelli & Broccoli • Cheese Tortellini Alfredo • Eggplant Parmesan • Party Meatballs • Sausage, Peppers and Mushrooms • Sausage, Potato and Peppers • Italian Bone-In Chicken Breast • Chicken: Marsala, Parmesan, Cacciatore or Grilled Chicken & Broccoli • Veal: Peppers & Mushroom, Veal, peas & Mushrooms • Lasagna • Stuffed Shells or Manicotti • Boneless Rib Eye Roast or Sirloin Roast • Beef Tenderloin Roast • Grilled Sirloin w/ Pepper, Mushroom, Onion • Chicken Piccata, Marsala, Francese • Stuffed Chicken Breast w/ Rice or Bread Topped w/ Gravy • Boar's Head Hams OFFICE PAR TIES OR HOME PAR TIES You Plan the Holiday Party... Let Pauly Penta's do the catering! WOOD OVEN PIZZA & BAR (401) 353-7110 1874 Mineral Spring Avenue North Providence, RI Dining Hours: Sunday Dinner 12-10 p.m.; Monday-Thursday 4-10 p.m.; Friday & Saturday 12 p.m.-11 p.m.; Bar Open Later Nightly We will cater to your home or office or our semi -private dining room . We offer offsite catering for your holiday party. Now Booking Holiday Luncheon or Dinner Parties Open Christmas Eve Buon Natale Call for Reservations. Check our website for details – Remember us for all your banquet needs – bereavement, showers, birthdays, holiday parties or company gatherings. For reservations, you can use Open Table or call us Gift Certificates Now Available Also good at Federal Tap House & Kitchen and Providence Oyster Bar Traditional Italian La Vigilia Menu Open for Lunch 11:30 a .m . - 2:30 p.m . Now taking reservations for La Vigilia Dinner 3:30 p.m . - 7 p.m . Regular menu not available

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