Chad Myers, Chef
So here we are rolling into November. The weather is starting to get colder, and the days are getting shorter. The Holidays are near. I am now a few months into my tenure here, and as I said last month, I am getting more comfortable by the day. I am happy to be a part of this community. The new menus have arrived, and I hope you will notice some things that I have done to make the menu a bit more creative and the food more exciting to eat. I am also in the process in creating some ways to create more options on a daily basis. I am putting the plan together, and when I get all the details worked out, we can implement these ideas and enhance your dining experience.
For Thanksgiving I am looking to have a traditional meal to serve you. Don’t forget you can bring guests, for only $10/person. Please RSVP any guests by the end of the day, November 19th, so that the right amount of food can be ordered.
Menu will include:
Turkey, Sage Stuffing, Mashed potatoes, Gravy,
Sweet Potato Casserole, Green Bean Casserole, Cranberry Sauce,
Fresh Bread, Pumpkin Pie
Recipe Pic of the Month
I thought that I would share a Sweet potato casserole that I have used for years that was always popular on Thanksgiving. Enjoy!
Sweet Potato Casserole
Makes 8 portions (1/2 cup per portion)
- 3 cups mashed sweet potato
- 1 cup sugar
- ½ cup softened butter
- 2 eggs
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 1 cup chopped pecans
- ½ cup flour
- ¼ cup butter
- Combine mashed sweet potato, sugar, butter, egg, and vanilla, and blend well.
- Pour into a lightly oiled baking pan.
- Combine light brown sugar, pecans, flour and butter and mix well. Spread over sweet potatoes and bake 350 degrees for 20 minutes