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Old November 17th, 2005, 12:20 PM
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Default Thanksgiving Recipes!

Yes...You knew it was coming and I was bored so...

Post your best, or more interesting, or traditional Thanksgiving recipes here. Anything from turkey leftovers to dessert.

Semi homemade Stuffing...

Use what ever brand bag stuffing you like. Add celery and onion, Swanson's chicken broth, savory or sage, poultry season and your own toasted or dried bread, then add 2 eggs and 2 cans cream of mushroom soup. Yes thats what I said. It makes this dressing so moist and easy. Everyone loves it. Stuff in what you can, put the rest in a dish a bake.

My grandmother made it this way and it just stuck with all of us! (and it still is! )

Tina
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Old November 17th, 2005, 01:33 PM
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Homemade Stuffing...

I don't measure anything, so you can add or subtract what you want...

Saute, onions, celery, and mild sausage meat.

In a large bowl, add: tons of bread
2 cans cream of celery soup
the sauteed mixture

I spice with salt, pepper, garlic powder, and Bells seasoning..
Smush it all together, your hands are the best utensils..

stuff the turkey till it groans, I never truss it up.......

Be prepared for compliments galore...my family kills for this
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Old November 17th, 2005, 01:35 PM
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Okay!!! I gave you my Italian Wedding Soup recipe, now I'll give you the best italian cookie recipe. This recipe has been passed down through my mom's family, so they are a family tradition at the holidays. I've already passed it on to my daughter. They also make a great cookie to give as gifts in a beautiful tin.


Ricotta Cookies

1/2 lb. margarine, melted
1-1/2 to 2 c. sugar
2 eggs
1 lb. ricotta cheese
2 t. vanilla
4 c. flour
1 t. baking soda
1 t. baking powder

Preheat oven to 350 degrees

cream together margarine and sugar
add eggs one at a time
mix in remaining ingredients---batter will be stiff, best if mixed with hands after adding flour
roll teaspoonfuls into balls, place onto cookie sheet
bake 12-15 minutes
cool on wire rack
frost if desired when cool (recipe below)

Snowny Glaze for cookies

1 c. confectioners sugar
2-3 T. milk
1/4 t. vanilla

mix together
place cookies on wax paper lined cookie sheet
drizzle frosting onto cookies

I usually place cookie sheets in fridge after adding frosting so the glaze hardens on the cookies. These cookies are very moist so you don't have to frost if you don't want too.
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Old November 17th, 2005, 01:41 PM
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I have been serving this for almost 30 years.......it's a demand from my daughters! Not making it for Thanksgiving this year, but WILL be for Christmas. Ok.....edited to say that I DID put the ingredients in columns, but it won't post that way. It wants to jam them together. Just imagine that there are 3 columns for Single Double Triple and line up the ingredients under the proper column. I have tried twice and given up!


Sweet Potato Souffle (pudding type casserole)


Single Double Triple

2 cups 4 cups 6 cups Mashed sweet potatoes
2/3 c. 1 cup 1 ¾ c. Sugar
2 4 6 Eggs, beaten
1/3 1/2 2/3 Stick of Margarine, melted
1 cup 2 cups 3 cups Milk
½ t. ¾ t. 1 t. Nutmeg
½ t. 1 t. 1 ½ t. Cinnamon

Mix all ingredients with electric mixer, pour into a long greased casserole. Bake at 400°, uncovered for 45-60 minutes until a knife in the center comes out clean or the center is set. Add topping, return to oven for 5-10 minutes. The initial baking will take about 10 minutes longer for Double, and 20 minutes for Triple. A lot of this timing depends on individual ovens. If this is made up ahead and refrigerated before baking, let it set out for about an hour to get closer to room temp before baking….it will still be somewhat chilled.

TOPPING:

¾ cup Crushed corn flakes (or any similar cereal)
½ cup Chopped walnuts …. Or pecans, if you prefer
½ cup Brown sugar (packed solid)
1/3 stick Margarine, melted

Mix all ingredients together, set aside.

Just some notes regarding this recipe:

EggBeaters may be substituted for eggs without
compromising the outcome ( Not a diet recipe, but
if some of the bad stuff can be cut ~ why not?)

The tripled recipe fits in a 9x13 pan. I have a large
Corning roaster that works well. I find that glass works best.

The cooking time always varies. I always allow 1½ hours total time , just in case. Also cooking ahead 2-3 hours and wrapping in newspaper and heavy towels works well. Be sure to cover dish with foil. It stays piping hot ~ no worry of contamination! This frees up oven for other things. The grocery stores now sell insulated bags for hot or cold storage … just set the dish on a dish towel before putting in the bag.
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Old November 17th, 2005, 01:46 PM
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Best recipe yet....


3 shots Jack Daniels to 1/2 shot diet coke, slice of lime!
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Old November 17th, 2005, 01:50 PM
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cruiseaholic---that would be my recipe of the day if I was going to the in-laws
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Old November 17th, 2005, 02:04 PM
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Keep it coming kids, I am going to print them all and try some this season. It's time to add a suprise to my traditional spread. Maybe Mom drinking Jack Daniels would be the twist!
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Old November 17th, 2005, 02:28 PM
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My official duty for Thanksgiving is that of the roll maker. I make old-fashioned yeast dinner rolls for the holidays. I can't post the recipe because it it copywrited. The recipe is straight out of the Fannie Farmer Baking Book (my baking bible), that i have had for 20+years. An oldie but a goodie.
Emeril had a recipe on his show the other night that sounds yummy. He made a fruit compote to go with the turkey. I had cranberries, apples, pears, raisins, i might go to the web site and look it up.
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Old November 17th, 2005, 02:36 PM
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Mgram---I'm having a blonde moment. I want to make your recipe to bring to my mom and dad's for Thanksgiving. Is it okay to make it on Wednesday and reheat on Thursday? Thanks.
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Old November 17th, 2005, 04:54 PM
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Cheryl....... it can be reheated in the microwave, however it really isn't as good .... gets a little greasy and breaks down. I would recommend following my hints....bake a couple of hours early........OR do all of the prep work, put in a TIGHTLY COVERED bowl to transport, then bake in the dish at your destination. Last year, I transported it UNCOOKED in my Corning roaster......it sloshed all over the trunk of my car! WHAT A MESS! Hope you enjoy it. It's ok for leftovers reheated, but NOT really for the first serving.....sorry
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Old November 17th, 2005, 04:56 PM
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MGram...That one sounds great. I think I will try it this year. Couple of questions. You don't have to increase the size for the topping on the triple? Can you use canned sweet potatoes? Approx how many does the triple serve? Those bags you spoke of, never heard of those. They sound like a life saver.

Cheryl those cookies sound good too. I'm thinking Xmas on that one. My Italian relatives will love it!

Keep them coming guys...I know you have them out there. Share share! I do make that old Frenchs green bean casserole too, but hoping someone will post something else more interesting. So tired of that!!
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Old November 17th, 2005, 05:42 PM
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Default Appetizer

Good, VERY tasty appetizer:

Put a block of cream cheese on a plate, and cover the cream cheese with real crabmeat. Drizzle cocktail sauce over the crabmeat and serve with Ritz crackers.

Yummy!
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Old November 17th, 2005, 06:22 PM
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Tbug......no, that's enough topping for all sizes. It will be too much the smaller size, but it's hard to make less.

I have never made it with canned, sorry.

I'd say the triple will feed 12-16.

The bags look like a mylar ballon.....it's insulated. Most grocery stores have them hanging around. Sam's also sells them.
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Old November 17th, 2005, 10:12 PM
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Mgram: My husband and I eat Sweet Potato Soufflé every year. His mother makes it but omits the corn flakes.

I have a recipe, my mother-in-law's, for Cream Cheese Crescent Rolls.
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Old November 18th, 2005, 09:02 PM
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Copying my post from another thread !

There's just the two of us here, but I will be cooking turkey, cornbread dressing, mashed potatoes, giblet gravy and crescent rolls, with help from my DH! I'll need recipes for leftover turkey the day after!

My cornbread dressing (for two, easily doubled):

1 pan of "Jiffy"(c) corn muffin mix, baked according to instructions for "Johnny cake", and crumbled.
2 cups stale white bread, crumbled.
Salt to taste (I don't use it)
1/2 teas. ground pepper
1 TBS ground sage, or to taste (I don't like sage, so I don't use it, but you can!)
2 TBS real butter
1 cup chopped onion, sautéed with the
1 cup chopped celery, sautéed
2 cups chicken broth
2 beaten eggs
2 hard cooked eggs, chopped

Mix all together and bake at 350 until top is brown, but the dressing is still moist. (About 30- 45 mins)

We'll be sailing at Christmas/Chanukah time, so won't have to cook that day!
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Old November 19th, 2005, 10:01 AM
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Maybe I should make two dressing. One regular and then Ferns cornbread one. Anybody ever do two?
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Old November 19th, 2005, 11:04 AM
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My ex-family in Arkansas used to make both traditional and cornbread.
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Old November 19th, 2005, 11:38 AM
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Here's my crabmeat dip:

2 cups mayonaisse
1 cup sour cream
6 dashes Tobasco
3 dashes Worchestershire sauce
2 Tbls. shredded cheddar cheese
1 medium slice diced onions
1/2 cup crabmeat

Mix it all together, refrigerate and serve on your favorite crackers. It's really better if it sits overnight.

Regards,
Thomas
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Old November 19th, 2005, 12:08 PM
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.Here's one of our favorites. I made it yesterday for dinner next week. Sometimes I do it the night before, but a week is better. It's simple, and cleanup is a snap.

Bandied Cranberry Relish

1 lb. Fresh Cranberries
1 medium Orange, do not peel
1 cup Sugar
1/4 cup Brandy

Wash and drain Cranberries. Put in blender or Cuisinart until coarsely chopped (about one cup at a time with 1/4 orange). When completed, add sugar and Brandy. Cover tightly and refrigerate one week before serving.

That's all there is to it.


Keith
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