November is here! I’m stunned. I understand the days roll by, but they move ever so much faster it seems. What are your holiday plans?
You’re at the right blog post for the “LETTERS from Linda” November newsletter giveaway. Remember to follow the instructions–and remember, in November, there’s a chance you could have your name entered twice for this giveaway.
I’d love it if you’d share my newsletter by forwarding it to your friends. Then maybe they’ll enjoy sharing in the excitement of book news and giveaways, too. It’s always inspiring to me to hear from a reader who enjoys my stories.
A BIG note: The eBook for CHRISTMAS IN JUBILEE is available now. The official release date is Tuesday, November 13th, but why wait until then? Get your must-read holiday book NOW!
Welcome to Jubilee, Georgia—where life is a celebration!
Jubilee is tucked away on Fancy Bluff Creek in coastal southern Georgia. The town’s history reaches back to the days of English colonization by James Edward Oglethorpe, and of course, the town is also steeped in pirate history. Not far away, is Blackbeard’s Island.
This small town is a place of hearty handshakes, welcoming smiles, and family ties. Some have bonds centuries old…including some family feuds, too.
Here, the days flow with the rise and fall of the tides. Just as estuaries teem with life, life teems in Jubilee. With a constant calendar of festivals, holidays, and town-wide events, things are never dull.
Looking for the perfect escape where sweet tea is the beverage of choice, where sunsets are lavender, magenta, and gold? And if you’re looking for love, friendship, and family recipes—Jubilee is the perfect place for you.
Come on over to Jubilee! We’re waiting to welcome you.
Good Luck to all who enter the November Giveaway.
Happy Reading,
Linda Joyce
My favorite recipe is my version of Green Bean Casserole.
2 Lg. containers Kraft or Durkee fried onion rings
5 cans cut green beans, drained
1 can cream of mushroom soup,
2 cans sliced water chestnuts, drained,
salt, pepper and garlic powder to taste,
1 large container Kraft Cheese Sauce, melted as per directions on container.
Add drained green beans, cream of mushroom soup, water chestnuts, 1 container of Fried Onions, melted cheese Sauce, salt, pepper and garlic powder in a large casserole dish and mix together.
Cover the mixture with the rest of the fried onions, heat in oven at 350 for 30 minutes or, until fried onions crisp and darken.
serves 6-8
Favorite side dish for holidays is sausage balls!! It’s actually an appetizer, but we just eat them however. Take a package of Bob Evans breakfast sausage, mix with 2 cup bread crumbs and 2 eggs..like meatballs. Roll inot small 1 inch balls and pan fry till all sides browned on medium. Transfer to baking dish. Mix 3-4 cups of ketchup with 1 cup brown sugar and 2 TBLS worchestershire…mix well. Pour over sausage balls and bake at 350 for 1 hour. You can use toothpicks or just scoop them onto plate with spoon…enjoy!
Hi, I don’t have a favorite side dish for Thanksgiving.
My favorite side dish for Thanksgiving is green bean casserole. Really easy to make too. Don’t have the recipe on hand but it’s usually on the back of Cream of mushroom soup can or sometimes it’s on the back of a box of stuffing.
Cornbread Pudding is the side dish that I can make that is a family favorite. My favorite thing is cranberry salad but I don’t make it. I just hope someone does.
Green Bean Casserole is my favorite side dish.
Green Bean Casserole
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions
How to Make It
Step 1
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Step 2
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Step 3
Bake for 5 minutes or until the onions are golden brown.
My favorite side dish is acorn squash.Also love pumpkin pie.
I love raspberry cranberry sauce.
INGREDIENTS
1 cup water
¾ cup granulated sugar (or alternate sweetener)
3 cups fresh cranberries
1½ cups fresh raspberries
3 tsp Saporito Raspberry Balsamic Vinegar
DIRECTIONS
In a medium saucepan, combine the water and sugar,
and bring to a boil, stirring until all sugar is dissolved.
Add the cranberries and raspberries and simmer for 5 or so minutes, until most of cranberries have popped.
Stir in the Raspberry Balsamic Vinegar and allow to cool before serving. Must be stored in the refrigerator.
I don’t really have a favorite food but enjoy giving thanks with my family and friends.
Bananas and nuts! Take a bunch of bananas cut them into thirds rub mayo on them until covered and roll them into sweet crushed peanuts! So simple and sooo good. I didn’t think so until I tried them. Now we have them for thanksgiving dinner and Christmas dinner. Thank you so much for letting me enter your giveaway and sharing my recipe.
I don’t have a favorite side dish for Thanksgiving. I love spending time with my family, great food is just an extra treat.
My favorite Thanksgiving side dish is stuffing. I had to improvise this recipe because of a family member with texture-sensory issues and I like it better than traditional stuffing. I bake home made bread, cut into cubes, and leave out overnight to dry. The next day in a large fry pan take one lb. of breakfast sausage on medium fire with chopped green onions, green and red bell peppers, garlic, oregano, thyme, rosemary, basil and parsley – fresh herbs if you can. Mix and flip with spatula until the sausage is cooked through. Put the bread cubes in a very large mixing bowl, pour chicken broth over (just enough to dampen, not enough to be soggy). Add mixture from pan after draining the fat and stir in well with bread cubes, salt and pepper to taste. Using real butter if possible generously grease a baking pan and use spatula to pat in the stuffing. Bake in oven at 350 until the top is crunchy. To really make sure there is no soggy feel pull it out every 15 minutes or so and rotate top and bottom, and it can be crisped up in the pan after cooking if necessary too.
I love stuffing balls with gravey..
Ingredients:
cooking spray 3/4 cup butter 1/2 cup diced onion 1/2 cup diced celery1 1/2 teaspoons salt1 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 2 eggs 1/2 cup chicken broth
10 cups cubed whole wheat bread 1/2 cup chopped fresh parsley Add all ingredients to list
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
Shape mixture into 2-inch balls and arrange on prepared baking sheet.
Bake until golden and crisp, about 20 minutes.
Tina,
Love this!
Smiles,
Linda
Mu favorite is yams or sweet potatoes.
Got it already!