It’s time to be Thankful…

Thankful. It’s the word for the Season. A little early, still, but the season for being grateful has begun. Thanks to This mom’s got something to say for letting me share this fantastic post. It’s about being grateful, which I’m sure many of us need to be.

“Thanks. And a whole lot more.”

“It’s Thanksgiving. The perfect time to reflect and say thank-you for all of the things you have been blessed with in your life. A time to hug your loved ones and let them know how much they mean to you. It’s a time to step out of yourself and recognize what’s truly important.
After you’ve said your thanks this year, I challenge you to do something more. I challenge you to forgive.

little things that make me happy… click here for this week’s ‘Happy’ post!

Less than one day until our Thanksgiving is here! Be Thankful. It’s the word for the Season. Thanks to This mom’s got something to say for letting me share this fantastic post. It’s about being grateful, which I’m sure many of us need to be.

“Thanks. And a whole lot more.” Just in time for this Friday’s photo challenge: Thankful!

“It’s Thanksgiving. The perfect time to reflect and say thank-you for all of the things you have been blessed with in your life. A time to hug your loved ones and let them know how much they mean to you. It’s a time to step out of yourself…”
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Illustrated ‘Bolivian-style’ adapted cooking: Green Bean Casserole!

Now, updated with the promised images! Great fit for this week’s photo theme, as well. How I love coincidences!

Enjoy!

Here is my ‘adapted’ recipe:

Green Bean Casserole, “Bolivian-Style”, totally vegetarian!

Ingredients:

1 cup and some 5 oz of 1 can CAMPBELL’S® Miranda Family’s Kitchen homemade Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed* 1/2 kg (1 pound and some 4 oz) of freshly cut, cooked [with a bit of salt] green beans

1 1/3 cups FRENCH’S® Original or Cheddar French Fried Onions homemade onion rings (yeah, that one, where you beat one egg with 3 Tb spoons of all-purpouse flour, and a bit of salt!) [hopefully, it’ll do the trick… gotta be original, at least!] 😮

Directions:

MIX soup, milk and pepper in a 1 1/2 – qt. baking dish. Stir in beans and 2/3 cup homemade onion rings (see the images for a real shock on my recently-discovered cooking skills!) 😮

BAKE at 350°F 375°F for 30 35 min.

STIR. Top with remaining 2/3 cup of onion chips/rings. Bake for some 5 min. or until onion chips are golden.

Liked the results? What about my first-time homemade onion rings for the topping? ♥

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Images and instructions for ‘Bolivian-style’ “camote” casserole [Thanksgiving cooking].

The last days of this week are all dedicated to my ‘adventures in the kitchen’… all the perks of a mom of 3 little ones! Again: pre-Thanksgiving recipes! [Using a kids’ school event as the perfect excuse for trying things out!] Ohh, the wonders of life in the foreign service…. 😮 Already shared my semi-successful attempt to make the well-know Green Bean Casserole. I guessed, it worked well – jury’s still out there! Note: NEVER MADE IT BEFORE…. Now it’s time to try it in ‘breathless La Paz”! Here is my ‘adapted’ recipe:

detail, Bolivian sweet potato (camote)
The last days of this week are all dedicated to my ‘adventures in the kitchen’… all the perks of a mom of 3 little ones! Again: pre-Thanksgiving recipes! [Using a kids’ school event as the perfect excuse for trying things out!] Ohh, the wonders of life in the foreign service…. 😮 Already shared my semi-successful attempt to make the well-know Green Bean Casserole. I guessed, it worked well – jury’s still out there! Note: HAD NEVER MADE IT BEFORE…. Now it’s time to try it in ‘breathless La Paz“! Here is my ‘adapted’ recipe:

‘Camote’ Casserole with Marshmallows, “Bolivian-Style”

1 (16 oz.) can sweet potatoes 1/2 kg (around 1 pound) of Camote, bought today at my dear neighbor, the Achumani Market
1/2 c. brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten
4 tbsp. melted butter
1 pkg. marshmallows

Step 1: Get the ‘sweet potatoes’ (camote) ready: cooked, peeled.

cooked and peeled ‘camotes’ (Bolivian sweet potato)

Step 2: Mix (potatoes, cinnamon, brown sugar, egg, butter) in a buttered baking tray, topped with slices of white marshmallows. Place 1/2 of mixture in dish. Dot with marshmallows, then add remaining mixture. Bake at 350 375 degrees for 30-35 minutes. Remove from oven, dot top with marshmallows and replace in oven about 10 minutes or until brown.

after baking for 30 mins, cover the top layer with marshmallows, and allow them to melt for about 10 mins in the oven… hummm!
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