Happy Thanksgiving

As the Thanksgiving and holiday season quickly approaches, now is the time to reflect on all the things we are thankful for.  At The C.A. Lawton Co., we are thankful for all of the hard working members of our team, their safety, and their contributions to the continuous improvement of Lawton.

This year, we ask that you take a moment to step back, slow down, and show gratitude for all of the goodness in our lives. Especially in these unpredictable times, it is important to realize how blessed we truly are. This Thanksgiving, we ask that you enjoy making memories and spending time with your close family and loved ones.

Multiple Lawton employees kindly shared their favorite recipes that are family favorites at Thanksgiving.  Lori Adamski shared a side dish while Lori Goemans and Lisa Neuenfeldt both shared salad recipes.

Broccoli Casserole

1 bag broccoli florets (can use more if desired)

1 pack boil in bag rice

I can cream of mushroom soup (if you don’t like mushrooms, substitute cream of celery or cream of chicken)

1 med. Onion

1 stalk celery

2 tablespoons butter

1 jar Cheese whiz

Dice onion and celery and sauté in butter until tender. Steam the broccoli and then cook the rice (you can use a microwave or stovetop). Heat the cheese so it is easier to mix. Mix all ingredients together and put in a 13 x 9 casserole dish (spray dish with non-stick spray first). Sprinkle the top with pepper and bake at 350 degrees for thirty minutes.

Cranberry Jewel Salad

1 6oz package strawberry Jello

1 ½ cup water

Juice from canned crushed pineapple

Cold water

2 tbsp lemon juice

½ tsp salt or less

1 apple chopped

⅔ cup chopped cranberries

Dissolve gelatin and salt in 1 ½ cup boiling water.  In a measuring cup measure the pineapple juice, 2 tbsp lemon juice, and enough cold water to measure 1 ¼ cup.  Add to dissolved jello.   Combine drained pineapple and chopped cranberries. Let stand while jello partially sets.  Mix jello and pineapple/ cranberry mixture.  Add in the chopped apple.  Pour into the mold and chill for at least 4 hours.

Hot Pineapple Salad

1 20 oz can pineapple tidbits with juice

1 cup sugar

6 tablespoons self-rising flour

2 cups grated medium-sharp cheddar cheese

1 sleeve Ritz crackers

1 stick unsalted butter, melted

Preheat the oven to 350 degrees.  In a medium bowl, combine pineapple, sugar, flour, and cheese.  Transfer to an 8-by-8-inch, 1 ½ quart baking dish.  Top with crushed crackers and drizzle with melted butter.  Bake for 35 minutes.  Let stand 10 minutes before serving. Serves 8-10.

From all of us at The C.A. Lawton Co., may your heart and stomach be full this Thanksgiving.