Opulent..defined as lavish, sumptuous, deluxe, abundant and "swank!"
Don’t be afraid to go overboard on your formal Thanksgiving table. Autumnal tones are reflected in the lavish floral arrangement, which is set against the Smith family Duncan Phyfe dining table.
Selecting Miss Helen's formal Imari China by Royal Crown Derby sets the tone for a grand occasion, but scattered miniature pumpkins, kumquats, and loosely arranged flowers keep the mood easy.
Surprise your loved ones with your best and most creative design for the bounty of the Thanksgiving table..the ideas can be endless once you choose your one inspiration piece! Estelle's chose our pheasant....the setting just evolved from there...blessings!
Estelle's Company Potato Casserole
1 cup chopped yellow onion
3/4 cup chopped red and green sweet pepper
4 cloves garlic, minced
2 tablespoons butter or margarine
2 10-3/4-ounce cans condensed cream of celery soup
2 cups milk
1/4 teaspoon black pepper
8 cups sliced, peeled Yukon gold potatoes
2/3 cup grated Parmesan cheese
1 cup soft bread crumbs
4 tablespoons butter or margarine, melted
Green and/or red sweet pepper rings (optional)
Cook onion, chopped sweet pepper, and garlic in 2 tablespoons butter or margarine in a large saucepan about 5 minutes or until tender. Stir in soup, milk, and black pepper. Heat, stirring occasionally, until bubbly.
Layer half of the potatoes in a greased 3-quart oval or rectangular baking dish. Cover with half of the soup mixture. Sprinkle with half of the soup mixture. Sprinkle with half of the Parmesan cheese. Layer remaining potatoes and soup mixture atop. Cover dish with foil.
Bake in a 325 degree F. oven for 1-1/2 hours or until nearly tender. Uncover and sprinkle with a mixture of bread crumbs, the remaining Parmesan cheese, and melted butter. Bake for 15 minutes more or until potatoes are tender and crumbs are golden. Let stand 15 minutes before serving. Garnish top with sweet pepper rings, if desired. Makes 12 servings.
Creamy Baked Potato Casserole
8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into equal chunks
1 cup Carnation evaporated milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
sliced green onions (optional)
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.