Recipes Page 3 Thanksgiving is just a few short weeks away so you know what that means - family, football, giving thanks and of course, FOOD! Pan Roasted Brussel Sprouts with Bacon You might not like Brussel sprouts but you will after eating them this way. Serves 4-6 Ingredients 4 strips of thick cut bacon 2 tablespoons butter 1 pound of Brussel sprouts, halved 1/2 large onion, chopped Salt and pepper Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately. Orange Dreamsicle Salad Ingredients 1 box orange Jell-O 1 box instant vanilla pudding 1 cup boiling water 1/2 cup cold water 1 Cool Whip 8 oz. 1 can mandarin oranges 14 oz. , drained 1 cup mini marshmallows In a large bowl combine orange Jell-O and boiling water. Whisk until Jell-o is dissolved. Add cold water and allow to chill for 15 minutes in refrigerator. Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened. Fold in Cool Whip, mandarin oranges and marshmallows Wesley UMC Newsletter November 2020
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