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I'd like to give thanks to whichever Diarist it was - sorry, I don't know who you are - that started the joyful technique of nailing Trolls not with snark or name-calling or zeroes, but recipes. Maybe someday Daily Kos will compile them into cookbook: Goodies to Fix When the Trolls Arrive.

Tonight, however, on the eve of Thanksgiving Eve, how about offering your fellow Kosopotamians recipes for your favorite T-Day dish?

And take the poll.

Originally posted to Daily Kos on Tue Nov 23, 2004 at 08:04 PM PST.


For Thanksgiving ...

16%123 votes
33%247 votes
18%133 votes
18%135 votes
5%41 votes
3%29 votes
3%23 votes

| 732 votes | Vote | Results

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Comment Preferences

  •  What I'm thankful for... (3.90)
    ...That four more years is not the same as forever.

    2004 was 1928.
    2008 will be 1932.

    ~Liberal in the best sense of the word~

    by Lucky Ducky on Tue Nov 23, 2004 at 05:29:47 PM PST

    •  A 3? (4.00)
      Tough crowd...

      I heard it on "Prairie Home Companion" and thought it was clever...

      Oh well.

      ~Liberal in the best sense of the word~

      by Lucky Ducky on Tue Nov 23, 2004 at 06:06:13 PM PST

      [ Parent ]

    •  A 3? (4.00)
      Tough crowd...

      I heard it on "Prairie Home Companion" and thought it was clever...

      Oh well.

      ~Liberal in the best sense of the word~

      by Lucky Ducky on Tue Nov 23, 2004 at 06:06:38 PM PST

      [ Parent ]

      •  Whoops. OK I give up. <n/t> (4.00)

        ~Liberal in the best sense of the word~

        by Lucky Ducky on Tue Nov 23, 2004 at 06:07:06 PM PST

        [ Parent ]

      •  1932 (4.00)

        Sorry, but as much as I dislike Bush, 25% unemployment, Hoovervilles and such are probably worse.

        Anyway, here's my recipe for sweet potatoes.  It's not very precise, but they're delicious.

        Cook 2-3 sweet potatoes in microwave for seven minutes.  Peel.  Cut into pieces.  Place in bottom of microwavable casserole.  Drizzle maple syrup, cover with miniature marshmallows and sprinkle cinnamon on top.  Cook until marshmallows are melted.  

    •  Stein's Law (4.00)
      "That which can't go on forever, doesn't"
    •  There is Still Time (4.00)
      1. Get that abortion you've always wanted.
      2. Drink a nice clean glass of water.
       3. Cash your Social Security check.
      1. See a doctor of your own choosing.
      2. Spend quality time with your draft age child/grandchild.
      3. Visit Syria, or any foreign country for that matter.
      4. Get that gas mask you've been putting off buying.
      5. Hoard gasoline.
      6. Borrow books from library before they're banned - Constitutional law  books, Catcher in the Rye, Harry Potter, Tropic of Cancer, etc.
      7. If you have an idea for an art piece involving a crucifix - do it now.
      8. Come out - then go back in - HURRY!
      9. Jam in all the Alzheimer's stem cell research you can.
      10. Stay out late before the curfews start.
      11. Go see Bruce Springsteen before he is banned.
      12. Go see Mount Rushmore before the Reagan addition.
      13. Use the phrase - "you can't do that - this is America".
      14. If you're white - marry a black person, if you're black - marry a white person.
      15. Take a walk in Yosemite, without being hit by a snowmobile or a base-jumper.
      16. Enroll your kid in an accelerated art or music class.
      17. Start your school day without a prayer.
      18. Pass on the secrets of evolution to future generations.
      19. Learn French.
      20. Attend a commitment ceremony with your gay friends.
      21. Take a factory tour anywhere in the US.
      22. Try to take photographs of animals on the endangered species list.
      23. Visit Florida before the polar ice caps melt.
      24. Visit Nevada before it becomes radioactive.
      25. Visit Alaska before "The Big Spill".
      26. Visit Massachusetts while it is still a State.
  •  A preview of tomorrow's Cheers & Jeers... (4.00)

    JEERS to your worst thanksgiving nightmare:  Okay, okay...this year we'll order Chinese takeout.

    If I don't talk wi'dja 'til after Thursday, have a Happy and Safe Thanksgiving.  

  •  The BEST turkey you will ever have (4.00)
    Courtesy of the master himself, your food god and mine...Alton Brown.

    1 (14 to 16 pound) frozen young turkey
    For the brine:
    1 cup kosher salt
    1/2 cup light brown sugar
    1 gallon vegetable stock
    1 tablespoon black peppercorns
    1/2 tablespoon allspice berries
    1/2 tablespoon candied ginger
    1 gallon iced water
    For the aromatics:
    1 red apple, sliced
    1/2 onion, sliced
    1 cinnamon stick
    1 cup water
    4 sprigs rosemary
    6 leaves sage
    Canola oil

    Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
    Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
    A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
    Remove bird from brine and rinse inside and out with cold water. Discard brine.
    Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
    Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

    "We will fight them, sir, until hell freezes over. And then, sir, we will fight them on the ice."

    by Raybin on Tue Nov 23, 2004 at 05:33:37 PM PST

    •  We made this last year (4.00)
      And it turned out very well.  I absolutely adore AB and I shall forever be grateful to him for teaching me of the magic that is brining.

      George Bush... is only for now.

      by boy asunder on Tue Nov 23, 2004 at 05:41:29 PM PST

      [ Parent ]

      •  From one AB fan to another... (4.00)
        You rock.

        I really need to thank Alton for infecting me with the cooking bug in general.  Since about May, when I got my own kitchen at last, I've been cooking every chance I get.  Not too shabby either.

        "We will fight them, sir, until hell freezes over. And then, sir, we will fight them on the ice."

        by Raybin on Tue Nov 23, 2004 at 05:43:38 PM PST

        [ Parent ]

        •  wow (none)
          who knew all the AB fans would be here???

          i learned how to carve the bird from his show.  and now i at the humble and young age that i am carve the bird every time (i'm the only one who can clean the turkey... everyone else makes a mess)

          glad to see good eats fans are also kossacks

      •  My husband (none)
        LOVES Alton Brown.

        I call it, "cooking the hard way."  Well, AB does try to be pseudo-scientific.

        I'm a member of a minority group: the reality-based community.

        by Unstable Isotope on Tue Nov 23, 2004 at 06:53:48 PM PST

        [ Parent ]

        •  yeah (4.00)
          while it's hard...

          it's actually quite simple

          his obsession with multi-taskers... and his obsession with mocking the 'foodie' culture is hillarious

          and the guy has a passion for GREAT food (not just trendy stuff either!)

        •  Yeah (none)
          There are times when you watch him do something and you are thinking "that's great if you have a garage full of crap to shoehorn into a kitchen implement, but some of us are just going to have to go out to the store and buy something actually made for the purpose."   And really, I'm never going to cut a cake with two wooden boards and a bandsaw blade (or whatever that was).

          George Bush... is only for now.

          by boy asunder on Wed Nov 24, 2004 at 01:18:51 PM PST

          [ Parent ]

    •  I'm making this one! (none)
      Mr. T's going into the drink tomorrow afternoon. My big challenge is how I'm going to heat those side dishes while my oven's occupied by an 18-pound bird.

      I love AB too, and watch him regularly. A friend recently went to a Food Network expo in Philadelphia, and gave me a copy of his new baking book, signed.

      "The country we carry in our hearts is waiting" --Bruce Springsteen.

      by bdizz on Tue Nov 23, 2004 at 06:15:56 PM PST

      [ Parent ]

      •  Your side dishes (none)
        can cook while the turkey "cools."  

        The turkey should "rest" for about fifteen to twenty minutes (with a foil tent over it) before you cut it.

        "September 11, 2001, already a day of immeasurable tragedy, cannot be the day liberty perished in this country." Judge Gerald Tjoflat

        by SanJoseLady on Tue Nov 23, 2004 at 06:58:53 PM PST

        [ Parent ]

      •  After brining, barbecue the turkey... (4.00)
        It acquires a delicious smoky flavor and meanwhile the oven is free for the side dishes.

        And while the turkey is cooking, folks can stand around the barbecue sipping chardonnay and trying not to say "ownership society", etc.

        "Making America Nervous"--THE DICK CHENEY CODE

        by Plan9 on Tue Nov 23, 2004 at 07:46:15 PM PST

        [ Parent ]

    •  Brining? (none)
      This is a new one on me.  What's the idea behind brining?  Does it combine well with clay oven cooking, my usual?
      •  brine (none)
        it injects flavors (brings them to the party) and really is a variation on marinating... but i prefer it this way... the flavor comes out a bit different, but the results cant be beat!
        •  Cooks Illustrated (none)
          brines everything. They once had an explanation about how the brine changes the protein strands and actually improves the texture, along with making stuff much juicier. And God knows, turkey needs to be juicier.

          A Dark-Meat Eater

          •  1 cup regular table salt to each gallon (none)
            of water; brine for 4 hours. Makes a big difference.

            I also once found a recipe for cooking turkey in a super-hot oven (something like 475 or maybe higher). Fantastic--best I've ever had, but you cannot use stuffing with this technique.

            •  turkey skin (none)
              Doesn't the crackly turkey skin get too salty?

              Turkey skin - one of the best parts of the turkey.
              (Good in a sandwich, with stuffing, but best when hot and crispy).

              ...I'll share my foolproof gravy recipe,

              1. Roast turkey in a sturdy enamel or metal pan
              2. Remove hot roasted turkey from pan, and place temporarily on a platter or other surface - maybe in the oven to keep warm
              3. Stir and scrape the gooey and hard brown residue in the bottom of the pan until it has loosened... Stir in a handful of flour.
              4. Place over low heat and stir-fry gently until the flour is just toasted - just starting to fizzle. Note that you will need to have enough fat in the pan to make this possible; there should be enough fat that the oil - drippings - fat mixture is semiliquid and stirrable.
              5. Pour in water slowly while stirring and scraping thouroughly - the oil-flour emulsion will start to break up in the hot water, and thicken the liquid; the water will also dissolve most of the solid drippings. Don't add too much water all at once - you want to stay just in parallel with the thickening process, adding a little water and watching it thicken and adding more if you see it getting too thick - stop adding when the boiling gravy has a lovely texture.
              6. Taste and add salt as desired.
              7. If a lot of excess fat sits on top of the gravy, strain it off before serving.
          •  And start the Turkey Breast Side down (none)
            at 425 for one hour.  Then turn (carefully) and reduce heat to 325 -- breast comes out so moist you don't need a knife -- honest, everyone at my house just used the side of their forks!

            Fuzzy only works for pets.

            by NotFuzzy on Tue Nov 30, 2004 at 07:23:31 AM PST

            [ Parent ]

      •  yeah, (none)
        it just started getting popular like two years back or something. it's sooooo good. tried it a few years back, and haven't gone back since.
      •  What everyone else said (none)
        but maybe not so much w/ the clay oven - doesn't that do a good job of retaining juices? If so, it might wind up, uh, extra special sooperdooper juicy.
      •  I wouldn't (none)
        The clay pot will intensify the saltiness which regular roasting will not.  Soak your pot per usual and have one hell of a great turkey.
    •  Brining (none)
      Yum!  I did this two years ago with just a Turkey breast (there were only two of us.)  It came out amazing, and the leftovers were amazing!

      AB also mentions a cranberry dipping sauce (made with cranberries, ginger ale and, I believe orange juice.  It is amazing with the turkey.


    •  Don't brine a "basted" turkey, though (none)
      I was reading about brining elsewhere, and it sounds like a great idea. But there was a warning that some turkeys come "basted"--i.e. injected with broth or other liquid. These are already really salty & shouldn't be brined.
    •  Deelish! (none)
      I've done his brined turkey before, and it received raves all around.
      Alton Brown is the greatest TV chef since Julia Child.  We have satellite TV and the only things we watch are The Daily Show, South Park, and Good Eats (Alton's FoodTV show).
      You don't just learn a recipe, you learn about an ingredient, in depth, each week.

      Anyhoo, here's two savory faves.

      1" piece of fresh ginger, shaved thin ana slivered
      3 cloves garlic, finely chopped
      1/2 cup vinegar (cider or balsamic, to your taste)
      1/8 tsp cayenne
      4 Tbs sugar

      Put this in a pan on boiln until reduced by half.
      1 can cranberry sauce with berries
      1/2 tsp salt
      ground black pepper
      Simmer gently 10 minutes.  Chill and serve.

      2 cups seedless green grapes
      1Tbs olive oil
      1 Tbs balsamic vinegar
      1 Tbs finely chopped fresh rosemary (less if dried)
      Grapes in a small roasting pan; drizzle with oil and vinegar, sprinkle rosemary over, roast at 350 for 45 minutes, stirring occasionally.

      Let the endorphins flow!

  •  So, if I get hungry and unimaginative... (4.00)
    Should I troll around here, and see what kind of ideas I get? :)

    Osama's followers think he has "moral values" too.

    by ragnark on Tue Nov 23, 2004 at 05:34:29 PM PST

    •  well, if you're interested, (3.00)
      the best way to do it is to play the role of a hardcore dean freak. you won't have to worry about getting hidden and it gives you the ol' carte blanc to be a real inflammatory pain in the ass.

      i've never tried it, but from what i can tell, it looks like it would be the best way to go. mazel tov!

    •  Trolling (3.00)
      I'm pretty new here and I've yet to see a real troll comment before the 1 ratings make it disappear.  Anyone willing to share a choice comment that was troll-rated so that all us newbies can learn what you all are censoring?
      •  Fsck you, you fscking fsck! (4.00)
        or words to that effect. That'll get downrated pretty quickly. (Unless you can be funny - a lot of people cut a lot of slack for clever and/or funny)

        Or neah-neah-neah-your-guy-lost-W-rules! That dog won't hunt.

        Or state something that strikes a lot of ppl as having racist/sexist/homophobic overtones. Or make an overly broad generalization about any group in particular. As with any other community, we have our own biases and there's a fair amount of tension between religious ppl and the more secularly-inclined. In all fairness (speaking as a atheist/secularist) you are far more likely to get away with an anti-religious remark than any other kind of intolerant remark.

        But you'll probably get called out on the carpet for it.

        Mostly, choose your forum well. If LiberalRakkasan or soonergrunt are talking about their experiences in Iraq, don't start calling all American servicemen war criminals. If Christians are talking about how to reclaim religious language for political debate, don't start saying that the Bible is only good for rolling paper (or toilet paper - that won't fly either).

        But above all else, be polite. Some people have made a name for themselves by not being polite - they have exceptional talents ;-) I am not one of them. I try to be polite (Unless I'm in a righteous fury - but even then, I try not to use obscenities or belittle someone. Mostly I succeed; so far, when I haven't, many others have tended to agree with me, so...)

        Your mileage may vary.

        •  Wickerman, this is nicely put. (4.00)
          I'll also add to your commentary by pointing out that it's quite anarchic. I'm thinking of a particular poster who is well known, who has been both elevated to the front page on at least one occaison for his words, and yet he has often been trolled right off a thread for his vituperative nastiness when his buttons get pushed. There's a lot of latitude here to be who you are.

          It's also a place where there is someone here that is smarter than you, no matter how smart you think you may be.  It's a place where being smart is appreciated, especially if you can do it with charm and style. And yet, you never know who the teacher is gonna be at any given moment.  Some of the best pearls of wisdom on the internets show up here, despite all the clutter.

          don't always believe what you think

          by claude on Tue Nov 23, 2004 at 10:42:28 PM PST

          [ Parent ]

          •  Yes (4.00)
            For those of us who are too afraid of our own voice, thanks.
            •  *shrug* (none)
              Not being dismissive...  just... self-conscious, I guess.

              A lot of it is personality...  I lean anarchic myself, so "gain it hurt me none, do what thou wilt shall be the whole of the law" and all that... A goodly handful of it is learned: usenet, listservs, actual meat-space speaking and activism... ;-)

              On the other hand, in this space there are absolutely no opportunity costs for speaking your mind. Hell, there are no costs for speaking your fantasies. (Unless you're Bill in Portland Maine - in that case, you may be doomed to a lifetime of fart jokes.) You have no idea about the veracity of my profile, or the authenticity of my words: I say I'm male, a parent, a software developer, and that I live in Seattle...  My comments indicate that I may be queer, I may be a leftist of some stripe, that I am married. Am I? What does any of that sound like? Does anyone really know? No.

              I try to be myself, but lets face it - its a whole lot easier to say everything you believe (and then some) here, to a whole lot of screen names and IP addresses that you'll most likely never know, than to speak your mind to a crowd that thinks that it wants your blood or to stand in front of a cop with a billyclub and refuse to move. I've done all three...  all three have their own distinctive, seductive, addictive appeal...  but of the three, this by far is the easiest.

              Your voice is nothing to fear - your voice is you. What are they going to do? Take away your birthday? ;-) Worst comes to worst, you'll get banned. In a week or so, you can be back posting under a new user id. So what?

              Don't be afraid of this space. Nothing can hurt you here unless you let it. Conversely, don't be afraid to fight back when pushed... Just be as respectful and mindful as you can; a lot will then take care of itself.

          •  I love being told (none)
            that I'm wrong.

            It makes me that much more eager to prove that I'm right. 'coz, you see, I am. We all are. (But some of us are more right than others ;-) )

            Thesis -> antithesis -> synthesis...  Hegel wasn't entirely wrong.

            (BTW it's all lowercase: I've been wickerman for going on 14 years, and it's always been lowercase (I don't know why, but it has) - not that you'd have any reason to know that)

      •  afds (none)
        look at any of my postings for examples.  
      •  There's some examples ... (none)
        This diary has examples.
  •  Sensible Sweet Potatoes (4.00)

    Take three large sweet potatoes and cut them into cubes about 3/4 of an inch on a side. Cut some of them into cool shapes-- stars, stick figures, trees, and the initials of everyone that will be eating the sweet potatoes. Be careful not to chop your fingers off. Put in a baking dish (the taters not your fingers). Sprinkle with 1/4 cup brown sugar and 1/2 stick (aka 1/4 cup) butter cut into little pats. Cover loosely with aluminum foil and bake at 350 degrees for 60 minutes.

    The last few minutes put some of those little marshmallows on top. Just before you serve them, stir them up so the marshmallows get mixed in and go all gucky. But be careful not to smoosh the little shapes and initials.

    The less a man knows about how sausages and laws are made, the easier it is to steal his vote and give him botulism.

    by SensibleShoes on Tue Nov 23, 2004 at 05:35:36 PM PST

    •  slightly more sensible, just as yummy (4.00)
      replace those mini marshmallows with bananas
    •  In the spirit of Thanksgiving (4.00)
      and in furtherance of disgusting sweet potatoe recipies I hereby give thanks I will not have to eat:


      Take sweet potatoes
      bake until done
      mash with white sugar and cream
      add one pound chocolate chips
      whip, fold, and mutilate until chocolate chips are incorporated into the sweet potatoes

      (for the gourmet version put back into oven until the chocolate chips semi-melt.)

      Inflict on your guests

      Yes, this is as throughly disgusting - YMMV - as it sounds.

    •  For really sensible sweet potatoes just bake them (none)
      at 350 for an hour with nothing but a drizzle of maple syrup (about 1/2 cup).  Mmmmmmmmmmmmmm.  Believe it or not, sweet potatoes are delicious without a lot of additions.  I like the idea of cutting them into shapes though.  That's cool
      •  Jewel "yams" (4.00)
        carmelize beautifully when baked.

        Split 'em open, add salt and pepper, and a drizzle of roasted sesame oil. Yum!

        Favorite winter solo dinner: a large baked yam plus a pile of braised kale (with garlic, red pepper flakes, and lemon juice).

        •  baked (none)
          A caramelized baked yam - slit open with a large piece of good butter inside. Delicious.

          Not Thanksgiving, though - our traditional sweet potatoes are

          "Candied Sweet Potatoes"

          1. Peeled, halved lengthwise and boiled / simmered until tender
          2. Placed in a baking dish and covered in a thick syrup made by boiling a lot of dark brown sugar with  water, butter and a little salt
          3. Covered and baked for a longish time until they are even softer with a brown sticky outer layer that the syrup has penetrated... sitting half-immersed in a pond of savory brown sugar sweet potato buttery liquid

          No marshmallows, gah. That would be anathema! How about those cranberry and marshmallow jello salads eh?
      •  I like to bake for slightly less than an hour, (4.00)
        then slice them (or leave them in shapes, I agree that's cool, too) drizzle with a little maple syrup and broil them til they brown on the edges. But that's just so I can convince my relatives that I'm an elaborate cook because I use two different parts of my oven.  

        In a democratic society some are guilty, but all are responsible. -Rabbi Abraham Joshua Heschel

        by a gilas girl on Tue Nov 23, 2004 at 07:11:49 PM PST

        [ Parent ]

      •  In North Carolina (4.00)
        we eat em baked, mashed, and boiled. But this is what I do with them at Thanksgiving, dammit.

        The less a man knows about how sausages and laws are made, the easier it is to steal his vote and give him botulism.

        by SensibleShoes on Tue Nov 23, 2004 at 07:16:48 PM PST

        [ Parent ]

        •  In Virginia (none)
          we grew our own sweet potatoes dammit!!!!  :)

          but yeah, real maple syrup, brown sugar and real butter.  Mashed or baked is almost as good as these.


 shouldn't have to bury your own babies. Dave Mathews

          by Dems2004 on Tue Nov 23, 2004 at 08:32:39 PM PST

          [ Parent ]

        •  My Yankee-ass (4.00)
          neighbor introduced me to chipotle mashed sweet taters a couple of years ago. He's a terrific cook, and won't give up his secrets, so I've been left all these years, wandering in the desert...dried chipotles, or canned? He told me to sauté the peppers with garlic, but then what?

          Fortunately, Alton Brown comes to the rescue.

          Don't even get me started about my neighbor's Swedish family recipe for braised parsnips....

          •  Wonderful! I can please a passel of folks... (none)
            I'll make up flavored butters for the baked sweet potatoes. One maple. One chipotle. Haul out a bottle of sesame oil for the purists. Done!

            Now I can sleep. Pie-baking tomorrow.

          •  Mmmm.... chipotles--Some suggestions on using them (none)
            I was thinking of making something like mashed potatoes w/chipotles for T-day. I like to contribute one really hot dish for holiday meals. It'll probably end up being a raspberry chipotle habanero sauce this time, though.

            I don't like to use the canned chipotles, though. If you can get the dried ones, you have a lot more control over their flavor. The sauce the canned ones come in is a little overbearing and isn't appropriate for lots of stuff.

            To prepare the dried chipotles, I usually toast them a little bit on a skillet (I think this freshens them up a bit), rinse them quickly, (to clean them), put them in a small bowl, pour just enough hot water to cover them, cover, and let them soak for about 20 minutes. When soft, cut off stems, then chop and add them to whatever dish you like.

            You can make a simple chipotle sauce--similar to the canned stuff--by sauteeing garlic & onion in olive oil, adding chipotles (as prepared above), salt, a bit of orange juice and/or vinegar, freshly ground cumin & black pepper, and some piloncillo (Mexican raw sugar, but you can substitute brown sugar), all to taste. I think the canned stuff has tomato, too, but I think omitting tomato is an improvement over the canned chipotles.

      •  Chinese 5-spice powder (4.00)
        My long-time 'secret' ingredient.

        I have to kill you now. Nothing personal?

    •  Sweet Potato Casserole (4.00)

      3 cups mashed sweet potatoes (fresh or canned)
      1 cup white sugar
      1/2 cup margarine
      2 eggs, beaten
      1 tsp. vanilla extract
      1/3 cup milk


      1/2 cup brown sugar
      1/4 cup all-purpose flour
      2.5 tsp. melted margaring (I usually end up doubling this, but I play it by eye)
      1/2 cup chopped pecans
      (Be prepared to increase the amount of topping as needed.  I usually double or triple this amount.)

      Combine all 6 ingredients to make body.  Spoon mixture into greased 2-qt. casserole dish.  Mix topping (it will be crumbly).  Spread topping onto body.  Bake at 350 F for 25 min. or until bubbly and brown.

      Easy and yummy!

      I'm a member of a minority group: the reality-based community.

      by Unstable Isotope on Tue Nov 23, 2004 at 07:02:01 PM PST

      [ Parent ]

      •  Substitute wholesome, real, all-fat butter.... (4.00)
        ...and you have the recipe (more or less) that I got from my grandmother.

        Seriously, folks, this is amaaaaaaaaazing.

        Marshmallows in sweet potatoes? Nuh-uh. This is the stuff.

        Thanks, Granny.

        Thank to my late grandad, too, for his fashion sense and a quote that'll live as long as I live. Apropos Reagan running for President: "I didn't vote for him for governor. Why would I vote for him for President." RIP, Grandad.

        "My fellow merkins." - G.W. Bush

        by dji on Tue Nov 23, 2004 at 08:15:00 PM PST

        [ Parent ]

        •  my granny's was similar (none)
          just add brown sugar for half the white sugar, throw in a couple handfuls of shredded coconut, handful of raisans, some more pecans and away you go.

          She boiled the yams also.  works just as well

    •  Have you tried white sweet 'taters? (none)
      Treat 'em like regular ones - but they are so amazingly sweet, I don't think they need any syrup or sugar.  Dab of butter, splash of cream, maybe a pinch of white and cayenne pepper and some nutmeg?

      This thread is great change of pace!
      And I'm diggin' how many Alton Brown fans there are!
      Do you suppose ther is something that makes some TV cooks intrinsically liberal or winger?  Who do you think (or better yet, know) is which?

      Happy holidays, everybody.  And drive safely.  I'm an EMT, and, damn, I hate to have to jump up from the table when I've just put a deep fried turkey on it!

  •  Just FYI (none)
    Davinci started a wonderful recipe thread here.

    Great mouth-watering stuff to be found there. I know the trolls here never ate so well :)

  •  Yum, troll house cookies!!! (4.00)
    ...but I bet someone beat me to that one...

    "This is not about Democrats and Republicans. This is about democracy and our republic" --Howard Dean

    by David in AK on Tue Nov 23, 2004 at 05:37:11 PM PST

  •  I'm Thankful for.. (none)
    1. My girlfriend
    2. My family
    3. My dog

    Nothing beats a day of gorging yourself on turkey, gravy, stuffing and biscuits with your family and then falling asleep in a woodstove-heated family room with the Lions playing in the background.

    Don't get marginalized. Get even.

    by jmgotham on Tue Nov 23, 2004 at 05:38:31 PM PST

  •  Pop goes the turkey (4.00)
    Stuff the turkey with popcorn. Roast. When the popcorn blows the ass end out of the turkey, it's done.

    Courtesy of my mom, bless her soul, who could never keep a straight face telling that one.

    He has oil. He tried to kill my daddy.

    by kensa on Tue Nov 23, 2004 at 05:38:54 PM PST

    •  my dad too. (4.00)
      he always enjoyed delivering that punch line..."and when the turkey's ass blows off dinner's ready!"

      I'll be working in the ER, as usual, so don't y'all cut any fingers off, ok??

      Bush war record: one avoided, two botched.

      by susanp on Tue Nov 23, 2004 at 06:39:59 PM PST

      [ Parent ]

      •  I'm giving you a 4 susanp (none)
        For working the holiday - please know that we all appreciate what you do and admire your dedication.  

        I hope it's a really slow day for you.

        the human tragedy consists in the necessity of living with the consequences under pressure

        by confusedintexas on Wed Nov 24, 2004 at 07:17:18 AM PST

        [ Parent ]

  •  Turkey Day memories since I came out as a liberal (4.00)
    1.  Just engaged.  Brother-in-law made fiance (now wife) cry.  Fiance packed car and threatened to leave.

    2.  Just married.  Brother-in-law read to mother-in-law "incriminating" left-leaning and theologically liberal posts on an anonymous web discussion board.  Wife cries.

    3.  Brother-in-law angrily responds to a friendly email to the effect that I will burn in hell.  Among other nuggets, he said he could never have sympathy if my wife miscarried (his wife had just miscarried), that the Catholic Church was the most screwed-up institution in the world (this coming from a Southern Baptist), and that theological liberalism is the greatest threat of our time.

    4.  Wife chose not to be near said brother-in-law.  Could this be her first tear-free Thanksgiving since the Clinton Administration?  That would be ironic, no?

    ~Liberal in the best sense of the word~

    by Lucky Ducky on Tue Nov 23, 2004 at 05:39:04 PM PST

    •  Oh, dear Lord (4.00)
      Yes, keep your wife away from her brother if he makes her cry.

      Is he older? I ask because my apathetic agnostic wingnut brother is four years younger than I, and has ultimately acquiesced to my quiet love, of him, of his family on the other side of the country. All that stuff I learned in the Lutheran church while he was in day care.

      But it took a long time. And a lot of silence.

    •  Stay away (4.00)
      I will not spend thanksgiving with my parents this year and probably not Christmas either, for the first time in my life.  And also, for the first time in my life, I'm rather glad about that.

      This election put a real strain on us, and it will take more than just a few months for the wounds to heal up.

      •  I'll Toast to You (none)
        be thankful you have family, and the the ability to choose how much time you spend with them. ;o)

        I don't even want to think about the drama I'm going to get when I tell my folks I'm only coming home for  a few days. Sometimes a woman needs space.

        "i'll show them! i'll prove i can be <inhale> hardcore!" Bubbles

        by Lexicon on Wed Nov 24, 2004 at 04:34:06 PM PST

        [ Parent ]

      •  This is the first time (none)
        I'll see my parents since the election. They're not political at all but I suspect they voted for the Dark Side. We'll see how it goes.

        Don't be afraid to log off.

        by Debby on Wed Nov 24, 2004 at 08:18:05 PM PST

        [ Parent ]

  •  Keeping It Simple :) (4.00)
    and who doesn't like good mashed potatoes?

    Traditional Mashed Potatoes

    2 lbs. Idaho potatoes, peeled and cut into 1-inch chunks (about 5 cups)
    3/4 C hot milk (1%, 2%, or whole milk)
    2 T butter
    1/2 tsp. salt
    1/4 tsp. black pepper

    Optional Add-Ins:
    1/2 C sharp cheddar cheese, grated
    2 T freshly chopped parsley or dill

  •  Yankee Red Cabbage (none)
    1 head red cabbage (large)
    2 Granny Smith apples
    1/2 cup raisins
    1/2 cup cider vinegar
    1/4 cup maple syrup
    4 cups water (plus or minus, depending on size of cabbage)

    Coarsely chop cabbage.  Put in saucepot with water, bring to boil.  Add peeled and sliced apples, raisins, cider vinegar and maple syrup.  Cover and reduce heat, simmer until cabbage is soft and raisins are plump.  Strain off excess juice and serve.

    Serves 8-10.

  •  What I'm thankful for.. (4.00)
    1.  My baby granddaughter.  Just by being born, she took a group of related people and made them a family.  God bless Chloe Rose!

    2. Finding this website. The people of Kosville give me some small hope for our world.

    Happy Thanksgiving!
  •  strange tasting eggplant (none)
    From the "China Moon Restaurant and cookbook" (was in SF)

    Strange-Tasting Eggplant (a spread)
    1 1/2 lb. eggplant
    1 tablespoon minced garlic
    1 tablespoon chopped ginger
    1 large bunch scallions cut into 1 inch lengths
    1/4 to 1/2 teaspoons dried red pepper flakes
    2 1/2 tablespoons soy sauce
    2 1/2 tablespoons brown sugar
    1 teaspoon rice wine vinegar
    2 tablespoons hot water
    2 tablespoons peanut or canola oil
    1 teaspoon sesame oil
    1 tablespoon chopped cilantro for garnish

    Cut eggplant in half lengthwise and place on a greased baking sheet, cut side down. bake at 350 for 20 minutes. Cool. Scoop out the meat and process in a food processor til chopped well but not completely smooth. Saute garlic, scallions, ginger, and red pepper flakes in oil. Add eggplant and cook 2 minutes. Add soy sauce, brown sugar, rice wine vinegar, and water. Cook for 1 more minute. Remove from heat and add the sesame oil. Put in serving bowl and garnish with cilantro. Serve with toasted bread.

  •  best recipes (none)
    I use a lot from the latimes food section from years back. especially a cranberry relish with celery and walnuts & orange zest, and a pumpkin torte.

    otherwise--turkey stuffing should be made with multiple breads (rye, french, onion bagels..) and it should contain onions, celery, lemon zest, and yeah, parsley (italian), sage, rosemary & thyme.

    I know the stuffing has lots of regional variations--the weirdest one I ever heard was ground beef and Fritos--this from a woman who was sent to a Japanese relocation camp during the second world war!

    •  don't forget the chestnuts (none)
      chestnuts make the stuffing.  My grandmother made killer stuffing, I remember it having chestnuts, sausage and sage.  I'm sure it had more, but those were the highlight ingredients.  A bit of input from upstate NY cuisine...

      (go farther north in NY, and I'm sure you'd see ketchup as a significant ingredient in stuffing; they manage to add it to everything)

      •  have heard (none)
        of all the eastern chestnuts and oysters.....but like I's all very regional and particular.

        got an email from Epicurious today about "pomegranate" gravy for the turkee.

        luv pomegranates, but I was born in can do on T-day.

    •  Ground beef and Fritos... (none)
      I wonder if she was in a camp in New Mexico? I remember hearing there had been one near the town I grew up in. Once a week,  the school cafeteria  served ground beef and chili in a little bag of Fritos.  And that was the GOOD meal!
  •  I am thankful for: (4.00)
    Being lucky enough to have been born in the United States of America.  Going to wonderful public schools, church on Sunday, giving birth to five incredible kids in this amazing country of ours.  

    With all the years, the wars, the economic downturns, racism, etc., our country has always been one of HOPE.  The hope that here things would be better, the hope that here life would be easier, everyone had a fair chance, everyone had the chance to achieve, succeed, be anything.  At it's worst, America has always been the promised land - for all.  

    And it still is.  Because America is not an entity unto itself - it is the result of it's parts.  The people that live, work, love, and dream here.  NOT the man in the White House.  The people living in all the little houses.  For this I will be eternally thankful.  We can remove this cancer called George Bush from our country.  We can have the America of our dreams back.  

    This Thanksgiving I will be giving thanks that I, and so many others that believe in this country, are still fighting, dreaming, and working for a better America.  My children, myself, and all of you deserve it.

    "But your flag decal won't get you into heaven anymore"--Prine Pay attention Georgie - 1200+ dead Americans, 100,000+ dead Iraqis, all on your head. WWJS?

    by Miss Blue on Tue Nov 23, 2004 at 05:41:29 PM PST

    •  Don't forget Poland (none)
      Why do you hate God and America?

      ~Liberal in the best sense of the word~

      by Lucky Ducky on Tue Nov 23, 2004 at 05:43:36 PM PST

      [ Parent ]

    •  Amen ,Miss Blue! (none)
      Thank you for your post -- it cheered me up some.

      I'm very grateful to be simply an American -- my folks fled Soviet Ukraine after World War II and I'm grateful to them for their courage -- and I traveled to Ukraine and understand very well  exactly how much better my life and my family's is here.

      As most of you know, Ukraine is now teteering on the edge of civil war over their fraudulent KBG-backed elections, and it's depressing as hell to me on a very personal level, and Bush so far is handling it well -- pressuring the crooks not to certify their elections.  Oh the irony, I know.

      •  LOL! (none)
        I'm so sorry for laughing - it's the irony that got me.  

        Sometimes it seems like the whole world has gone nuts, how can we possibly survive, what shall become of us?  But then, I look at my children, and their friends, and unlike some other folks my age, I see so much goodness in this younger generation that I can't help but be hopeful.  

        The brilliance of someone like Eminem takes me back to Dylan, Lennon, etal.  Drew Barrymore and her touching documentary on voting.  The next generation does have a concern for this country, they just don't express it the way we do.  But it's there.  They will not let us down.  I see in them a greater tolerance for differences, be it racial, sexual, financial.  Sure there are problems and issues, but on the whole, I see a great future for this country because of them.  Don't judge the times by the misconduct and twisted notions of my age group - our time is just about up.  And look at what is coming - John Edwards, Barack Obama to name just two.  I listen to them and I see the face of JFK, RFK, MLK.  The times they are a'changin, and we have nowhere to go but up!

        You smile brightly on Turkey Day Philly Gal - my kids and I will be thinking of you.

        "But your flag decal won't get you into heaven anymore"--Prine Pay attention Georgie - 1200+ dead Americans, 100,000+ dead Iraqis, all on your head. WWJS?

        by Miss Blue on Tue Nov 23, 2004 at 06:11:35 PM PST

        [ Parent ]

        •  Laughing keeps me sane! lol (none)
          You have a great attitude -- it's true we can get bogged down in daily bad news, AND the future is very bright, indeed.

          Happy Thanksgiving to you and yours too, Miss Blue.

        •  Aren't they wonderful? (none)
          I fell in love with my daughter's generation when she was in junior high and I just get more and more impressed as time goes by. She and her friends are smart, funny, tolerant, kind, creative, involved. Every time some George Will type starts ranting about how horrible we old hippy baby boomers are--selfish and self-absorbed, only concerned with our own gratification, blah, blah, blah, I just think about my daughter and say, oh yeah? Well, then how did we raise such great kids?

          Clinton, Bush, and I are all about the same age, but if conservatives are better at raising kids . . . I ask you, would you rather claim the twins as a testament to your parenting ability, or Chelsea?

    •  I am grateful for (none)
      57 million Americans.
  •  Here's Jamie Oliver's Turkey - Yum! (4.00)
    Roast Turkey
    Serves 6 to 8

    The big problem with cooking turkey is that the legs take longer to cook than the breasts. This means the breasts dry out in the oven waiting for the legs to catch up. In this recipe, I push sage and apricot stuffing up under the turkey breast skin, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!

    Some people brine the turkey, some people don't. Personally, I like to rub the turkey with table salt inside and out and put it in a clean plastic bag and refrigerate it overnight (12 to 24 hours). This removes all the excess moisture and allows it to cook beautifully.

    12 small fresh rosemary sprigs, plus few extra
    At least 8 cloves of garlic, 2 peeled
    6 strips pancetta (smoked bacon)
    9- to 10-pound organic free-range turkey
    4 shallots, roughly chopped
    2 carrots
    1 big orange
    Olive oil
    1 teaspoon flour
    1 quart or vegetable stock, for the gravy
    A little white wine or sherry (optional)

    Preheat the oven to 350ºF. To prep the turkey, rub it with salt inside and out 12 to 24 hours before cooking; table salt is fine. Store the salted turkey in a plastic bag and refrigerate. When ready to cook, rinse or wipe off excess salt. Pat it dry with paper towels and place on a board.  Make a bed of roughly chopped shallots, 6 unpeeled garlic cloves, and carrots in your roasting pan to act as a rack.

    Slice the strips of pancetta in half and slice the peeled garlic into thin slivers. Place a rosemary sprig and a garlic sliver on one end of strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.

    Stab the thighs and drumsticks of the turkey in 6 places on each side. Push your finger into each slit to create a gap. Place each pancetta roll into the holes until it just peeps out. Find the edge of the skin at the turkey neck and with a rubber spatula or large spoon separate the skin from breast meat so that you can put the stuffing under the skin of the turkey breast. If you're careful you should be able to separate all the skin from the meat, keeping it attached at the sides but without ripping any holes in it.

    From the neck end of the turkey, spoon the stuffing up between the skin and the breast, tucking the flap of skin underneath to stop any leaking out during cooking. Microwave the orange for 30 to 60 seconds to get it nice and hot. Poke a hole in the hot orange and stuff it into the turkey cavity. You can also add some rosemary to the cavity.

    Place the bird in roasting pan filled with the vegetables, season well with salt and pepper, and rub olive oil all over. Weigh the stuffed bird, cover with foil, and roast for 18 minutes per pound, or until the juices run clear from the thigh if pierced with a knife or a skewer. Remove foil for the last 45 minutes to brown the bird.

    Remove the turkey and rest on a board for 20 minutes.

    Remove most of the fat from the roasting pan. Mash the roast vegetables right in the pan with a potato masher. Add the flour, sherry and stock and bring to a boil on a high heat. When the gravy thickens, strain into a bowl. Serve the turkey with the gravy.

    The whole plan hinged upon the natural curiosity of potatoes. - Stanislaw Lem

    by bumblebums on Tue Nov 23, 2004 at 05:42:03 PM PST

    •  Here's the stuffing! (none)
      Jamie's Thanksgiving Stuffing
      Makes enough for a 9- to 10-pound turkey

      You can make the stuffing a day or two in advance to help lighten the load on Thanksgiving Day.

      2 celery sticks, finely chopped
      4 shallots, finely chopped
      Small handful of fresh sage, finely chopped
      6 strips pancetta, finely chopped
      2 ounces butter
      Big handful of fresh breadcrumbs (bread stuffing), coarsely chopped
      Handful dried apricots, coarsely chopped
      Salt and pepper
      5 or 6 chestnuts (roasted or jarred), coarsely chopped
      3/4 pound freshly ground pork
      Pinch of grated nutmeg
      1 egg

      Finely chop the celery, shallots, sage, and pancetta and add with butter to a hot frying/sauté pan. Fry gently on medium heat until everything is  lightly golden brown. Take off the heat. To prepare the fresh breadcrumbs, take a loaf of day-old bread, remove the crust and place the chunks of bread in a food processor until the bread is coarsely chopped. Add the breadcrumbs and coarsely chopped apricots and chestnuts to the celery, shallots, sage, pancetta and butter mixture. Season well to taste with salt and pepper. Mix well and chill.

      When the stuffing is cold, add the pork, nutmeg, and egg. Refrigerate until ready to use.

      The whole plan hinged upon the natural curiosity of potatoes. - Stanislaw Lem

      by bumblebums on Tue Nov 23, 2004 at 05:45:45 PM PST

      [ Parent ]

      •  and a Vermont flourish of my own (4.00)
        Cranberry Sauce of the Gods

        1 bag of cranberries
        1 cup of maple syrup
        1 cup of fresh apple cider, orange juice or cran-raspberry juice
        (Your choice!)

        Cook everything together until the berries pop, and chill before serving.


        The whole plan hinged upon the natural curiosity of potatoes. - Stanislaw Lem

        by bumblebums on Tue Nov 23, 2004 at 05:53:46 PM PST

        [ Parent ]

      •  Both (none)
        sound wonderful.  I'm used to pork or a sausage stuffing as my mom was of German-Maritime Canadian ancestry.  Yours seems like a nice spin with the nutmeg and apricots.  

        Still waiting for the next Great Vowel Shift.

        by lightiris on Tue Nov 23, 2004 at 05:55:29 PM PST

        [ Parent ]

    •  a similar recipe (none)
      From Real Simple last year, it puts Boursin under the skin instead of your stuffing, but to the same effect:

      # Use a bed of carrots and leeks instead of a roasting rack. The vegetables flavor the drippings, and there's no rack to scour.
      # Spread garlic-herb cheese under the turkey skin instead of the traditional mixture of butter and herbs. It adds flavor to the turkey and eliminates extra chopping and dirty mixing bowls.
      # Roasting the turkey unstuffed shaves about 30 minutes off the cooking time.

      1 12- to 14-pound whole fresh or frozen turkey, thawed
      2 tablespoons kosher salt
      8 large oranges, scrubbed
      1 large bunch fresh sage
      3 heads garlic, cut crosswise in half
      1 5.2- to 6.4-ounce package garlic-herb cheese spread (such as Boursin)
      4 large carrots
      3 small leeks, trimmed and rinsed, or 2 large onions, cut into quarters
      Olive oil
      6 tablespoons all-purpose flour

      Remove the giblets, then rinse the turkey. Dry with paper towels. Rub the cavity with the salt. Cut 2 of the oranges into 2-inch chunks. Set aside a few sage sprigs for garnish later. Place the remaining sage, cut-up oranges, and garlic in the cavity. Loosen the skin from the breast and spread the cheese under the skin. Tuck the wings under the back; tie the legs together. Arrange the carrots and leeks in the roasting pan to create a "rack" and place the turkey on it; rub with oil. (The turkey can be prepared to this point up to 1 day ahead. Cover the pan with plastic wrap and refrigerate.) Heat oven to 350° F. Roast for 1 hour. Place a foil tent over the turkey and continue roasting for 2 1/2 to 3 hours more or until an instant-read thermometer registers 180° F when inserted in the breast.

      Remove the roasting pan from the oven. Carefully move the turkey to a platter, pouring any cavity juice back into the pan. Cover with foil to keep warm. Set oven to 500° F. Cut the remaining 6 oranges into quarters and arrange in a shallow baking pan. Roast for 10 to 15 minutes or until brown.

      Meanwhile, discard the vegetables from the roasting pan. Pour the pan drippings into a 4-cup measure. When the fat separates and rises to the surface, spoon 1/3 cup of it into a medium saucepan; discard any remaining fat. Squeeze the juice from 12 of the orange wedges into the defatted broth; if necessary, add water or chicken broth to make 4 cups. Whisk the flour into the fat in the saucepan and cook over medium heat, stirring constantly, for 3 minutes. Add the broth mixture and cook, stirring constantly, until the gravy thickens and boils, 5 to 7 minutes.

      Arrange the remaining baked oranges with the sage on the platter around the turkey. Serve with the gravy.

      Last year was the first time I ever really enjoyed turkey :)

  •  My Atkins' Thanksgiving Dinner (none)
    1.5 pounds of brine-roasted heirloom turkey, dark meat preferred, with 1 oz. gravy.

    Yum. That's abouy it, except for the Pinot Noir.

    We the undersigned urge you to support Federal funding for research using human pluripotent stem cells. -80 Nobel Laureates to Pres. Bush

    by easong on Tue Nov 23, 2004 at 05:43:18 PM PST

    •  Damn (none)
      no cornbread dressing? you are strong.

      i'm just gonna embrace my fat until monday.

      i'm going to try one of the yam recipes. everything that says sweet potato, i always substitute yam.

      Amateurs talk tactics, dilettantes talk strategy, and professionals talk logistics.

      by Lexicon on Tue Nov 23, 2004 at 07:36:42 PM PST

      [ Parent ]

  •  Tradition? (none)
    I'm fixing vegetarian lasagna.  I just couldn't face the whole dead turkey thing.  This year I'm thankful that my husband is not a stickler for tradition.
    •  Vegetarian lasagna! (none)
      Can I come over for Thanksgiving?  My wife's family is not sympathetic to my lack of meat-eating.
    •  Lasagna's a pretty good idea. . . . (none)
      Any other veggie entree ideas?  I've been looking for the right vegetarian Thanksgiving entree idea for a while now, and haven't found anything that's inspired me. . . .
      •  Not quite an entree, but really yummy (4.00)
        From Giada de Laurentis on Food Network:

        Verdure Al Forno
        2 tablespoons extra-virgin olive oil
        5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
        Salt and freshly ground black pepper
        1 cup heavy cream
        1 cup grated mozzarella
        1 cup grated fontina
        1/4 cup grated Romano
        1 cup plain dried bread crumbs
        4 tablespoons unsalted butter

        Preheat oven to 375 degrees F.
        Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

      •  One year we did (none)
        a full vegetarian T-day. It was my first Thanksgiving away from my family, and we had a ton of similarly displaced/estranged commie-pinko-queer-whathaveyou activist friends over for a potluck.

        Eggplant with cornbread stuffing (made w/ celery & onions & mushrooms & Morningstar Farms veggie sausage). No recipe, just kindasorta followed a traditional turkey stuffing recipe and worked it into eggplant (and zucchini, for thems that didn't like eggplant).

        A full array of veggie sides: decadant mashed potatoes, sweet potatoes, peas w/ pearl onions. A friend who is part Iroquois brought a traditional squash dish. Someone else brought homemade bread. We made a couple of kinds of pies entirely from scratch.

        And a deep, rich mushroom gravy made from some amazingly bloody expensive dried morels from Eastern Europe somewhere. But damn! they were worth it.

        •  My commie-pinko-queer-activist-etc. pals in Ohio (none)
          (Yellow Springs, specifically), might, once you have established trust, take you 'shrooming for morels out their way.  Though you may be blindfolded for part of the hike.
          •  I totally missed this... (none)
            A great offer - I, however, am fortunate enough to reside in the great NW, where morels are part of the scenery around this time of year, and are available at many mainstream grocery stores... No blindfolds needed! (Tho' I do understand the need... I worked with an avid hobbyist forager back when I lived in St Louis.)
        •  Stuffed Pumpkin (none)
          After I went veg, my family insisted on continuing the turkey tradition so I just ate a LOT of potatoes. I finally got fed up with this and saved a big pumpkin from halloween, hollowed it out and stuffed it with my usual dressing recipe. Bake at 350 for about 1 hour and mmm mmm good! It looks pretty on the table too- prettier than a dead bird, anyhow.

          Since then, I've married a serious carnivore and there'll be a turkey on my table but I won't be touching it. I recommend Nigella Lawson's green bean/lemon saute...find it:

    •  yum! (none)
      no text necessary

      "when the only tool you own is a hammer, you se every problem as a nail." Quote unattributed but true.

      by oofer on Tue Nov 23, 2004 at 05:53:08 PM PST

      [ Parent ]

    •  I'm hoping for roast smoked tofu w/ mushroom gravy (none)
      I just hope it can work with going to my crazy conservative uncles place. (I hope he has taken down his lifesize photo of John "pigboy" Rowland's face)

      I'm a Culture Warrior, drinking, smoking and screwing in the fight against Faithists!

      by bzbb on Tue Nov 23, 2004 at 06:41:16 PM PST

      [ Parent ]

  •  Recipes for trolls? (4.00)
    Hey, if you folks are going to respond to troll-ish comments with recipes, you might encounter an upsurge in troll-ishness.  I happen to be looking for a good roast chicken recipe, so let me take this opportunity to say how thrilled I am that Alberto Gonzales will be our first Hispanic Attorney General. And I fervently hope that under his thoughtful administration, we can take a bite out of crime by using torture against criminal defendants.

    (and that's tongue in cheek, for you humor-deprived folks)

    •  The secret is... (4.00)
      A heavy Cast Iron pan and a good chicken.

      Buy the best chicken you can find, and wash it out well, pat dry.

      Take your heavy cast iron pan and heat it up to 450 in the oven, this takes about 20 minutes.

      Put a bunch of Olive oil and then Sea Salt over the chicken (this works best if the bird is in a big bowl). You can cut a lemon in half and stuff it the bird if you like that sort of thing (I do).

      Take the pan out of the oven (be really careful here, it's tricky), put it somewhere where it won't burn anything. Now, get ready because the next part happens fast:

      Put the bird breast side up in pan. There will be a dramatic amount of splattering, maybe even some smoke!!!

      Put the whole sputtering thing back in the oven and then turn the heat down to 350.

      The magic is that the bird cooks from two directions at once, from the hot pan and from the oven.

      20 minutes per pound will do it, you can use a meat thermometer, or wiggle the leg (a done bird will wiggle easily). When you cut into the thigh, the juice should run clear.

      •  Always enjoy cornbread! (none)
        I always enjoy cornbread, so let me say that Bush is doing a terrific job of keeping us safe from terror, and anyone who disagrees with me is un-American.

        (also tongue in cheek, and thanks mucho for the chicken recipe! mmmmmmmmmm, nothing like a good roast chicken! Thank God I'm not a vegetarian!)

        •  Best.Cornbread.Ever (4.00)
          1 1/2 cups corn meal
          1/2 cup flour
          1 1/2 tsp. baking powder
          1/2 tsp. baking soda
          1 tsp. salt
          1 egg
          1 1/2 buttermilk
          3 tblsp. vegetable oil.

          Beat egg slightly, then add the rest of the ingredients. Don't overmix.  

          You need a black iron skillet for this.  Put a little oil in a black skillet.  Heat on med-hi for about 3 min.  Don't let it get smokey.  Pour batter into heated skillet.  Bake in preheated oven at 375 degrees until golden brown.

          "But your flag decal won't get you into heaven anymore"--Prine

          by Cathy on Tue Nov 23, 2004 at 06:37:30 PM PST

          [ Parent ]

          •  Then (none)
            pour honey over it just after you pull it out of the oven... mmm!
          •  Cornbread (none)
            That looks like my mom's recipe: No sugar. Except instead of oil, she melts 3 tbsp. Crisco in the pan, tipping and swirling the pan around to coat the sides thoroughly, then pours the melted Crisco into the batter. This way, the skillet's heated and oiled at the same time.

            And if your skillet isn't black yet, Mom swears this is the best way to season it. I've broken in several new skillets this way.

          •  How much buttermilk? (none)
            "1 1/2 buttermilk" -- cups?

            Can you get away with a baking pan if no oven-safe skillets are available?

            •  sorry, yes CUP 1 1/2 cups buttermilk (none)
              On the pan.  Yes, you can use a baking pan, grease it well with Crisco.  The reason we insist on baking in a heated skillet with oil is the crusty crust you get with that method.

              "But your flag decal won't get you into heaven anymore"--Prine

              by Cathy on Tue Nov 23, 2004 at 09:02:24 PM PST

              [ Parent ]

          •  I like to add (none)
            a can of creamed, yes, creamed corn. (Only time I've ever opened such a thing.)

            Plus about half a bag of frozen corn kernels (plain, no sauce).

            Slightly decrease the buttermilk.

            Very moist and tasty.

            •  this sounds very good (none)
              I'd be willing to try that.

              I've had an "only reason I ever open a can of creamed corn" recipe.  Now I'll have two.

              The other one was:

              1 can creamed corn
              1 can whole kernel corn
              4 slices of bacon

              Fry bacon, drain a bit of the grease off.  Add creamed corn, sort of saute a bit.  Add whole kernel corn.  Season with butter, salt and pepper.

              "But your flag decal won't get you into heaven anymore"--Prine

              by Cathy on Tue Nov 23, 2004 at 09:12:46 PM PST

              [ Parent ]

              •  Crumble the bacon before you add (none)
                the creamed corn.

                I'm like one of those church cookbooks with the little correction sheet they give you when you buy the book because Ms. Mary Jones forget to tell you to how much mayonnaise to put in the mayonnaise cake.

                "But your flag decal won't get you into heaven anymore"--Prine

                by Cathy on Tue Nov 23, 2004 at 09:20:39 PM PST

                [ Parent ]

          •  Cornbread with Cranberries (none)
            I had some leftover cranberry conserve, so I baked a pan of cornbread halfway (made with sour cream in the batter) and then plunked down spoonfuls of the conserve on top.  They sank halfway into the cornbread which baked up around them.  It was a HUGE hit for the day after Thanksgiving!

            Fuzzy only works for pets.

            by NotFuzzy on Tue Nov 30, 2004 at 07:48:51 AM PST

            [ Parent ]

        •  The Secret to Cornbread (none)
          Is freshly ground corn meal.  In fact the secret to any breads is freshly ground grains but that's another post ...

          If you don't have a grinder you can use a coffee grinder, blender, & etc but the meal will be a mite more "crunchy" or you have to grind a little, sift a little, grind a little, sift a little more until it's all ground up.

          Any halfway decent food co-op should have corn a la kernel but you can use popcorn at around 3x the price.

          If you don't care about heart disease you can fry 4 strips of bacon in the skillet, remove, and dump Cathy's recipie into the hot grease.  Bake as directed.

          For the hard-core:  IMMEDIATELY upon pulling the corn bread from the oven drizzle maple syrup (the stuff from the trees NOT the 'American Processed Imitation Maple Syrup Liquid') over the top, to taste.

          For the exceeding odd:  a friend of mine puts Jalapeno jelly on his corn bread.  He also puts habanero 'Insta-death' peppers on his pizzas.  He has other sociopathic behavioral patterns.

        •  Green Chile Cheese Cornbread (none)
          (Based off a recipe from the farm journal cookbook)
          2 cups yellow corn meal
          4 eggs, slightly beaten
          2 tsp. salt
          1 15 oz. can of creamed corn
          1 tsp. baking soda
          1&1/2 cup milk
          1 cup extra virgin olive oil
          2 4Oz. cans chopped green chile(I prefer hot, but   you can use any heat)
          2 cups grated sharp cheddar cheese

          Preheat oven to 400 F.  Combine everything but the chile and cheese.  Pour half of the batter into a greased 13" X 9" casserole pan.  Sprinkle half of the chile and cheese over the batter, add the rest of the batter and the sprinkle remaining chile and cheese on top.  Bake at 400 F for between 40 and 50 minutes depending on how much crust you want, allow to cool and enjoy.

          Notes:  I have had best results with sprinkling the first layer of chile and cheese more less in the center of the pan, so that pouring the second layer of batter spreads them out and I add the rest near the center again.  You can also mix everything toghether in the batter and not bother with the layers, but I don't think it's as nice.

        •  P.E.T.A.... (none)
          ...People for Eating Tasty Animals!

          Sorry.  I'm a bad man; a very bad man.

      •  Easy chicken recipe (none)
        Mine is similar to the one posted up higher, but it's a little faster and easier. Swiped from "The Amazing Afterlife of Zimmerman Fees," by Kimmie Rhodes and Joe Gracey, with minor modifications.

        Chicken with 40 Cloves of Garlic

        Buy a cut-up chicken. Or whichever chicken parts you like. I'm into dark meat, personally, but you could use breasts if you'd rather. Whatever.

        Dump chicken parts and a little olive oil into a cast-iron Dutch oven. Saute until chicken is browned.

        Throw 40 cloves of garlic (or more) in the pan. You can peel them if your guests are lazy, or leave them as-is if you are lazy; once they cook, you can just squeeze 'em onto bread. I personally prefer to peel the garlic this time of year so I can tell about the quality: If the surface of the clove is dull rather than glossy, its highest and best use involves the compost pile.

        Dump about a third of a cup of olive oil over the whole mess, sprinkle with your basic Simon and Garfunkel spices (parsley, sage, rosemary and thyme,) cover (very important, or you'll scorch the garlic and make the olive oil smoke) and bake at 400 degrees until chicken is cooked all the way through and garlic is like buttah.

        I like to eat the garlic on pita bread or fresh chappatis.

        •  after the chicken is browned and garlic is (none)
          colored, I dump in about a bottle of white wine, which is traditional.

          At this point you can also stick the pan (if it has a metal handle) into a 400 degree oven (which isn't traditional but works great).

    •  Just for that... (4.00)
      Here's my roast chicken...

      (Pardon the lack of measurement - I don't cook that way)

      After washing the bird, take softened butter and herbs (rosemary, thyme, sage, pepper, etc.) and rub it under the skin. Stuff inside of bird with halved onions and lemons. Roast... slowly.

      Also, if you have the equipment, use a large gague syringe and inject melted butter into the breast and legs.

      •  mmmmmmmmmmmmmmm (none)
        Oh, you clearly have the right attitude for life! Nothing like real butter for making something taste great!
        •  Thanks (none)
          I'm firmly of the belief that "Eat, Drink (if you can), and be Merry - or Pippin" is a good philosophy:)
          •  that's what I'm talking about (none)
            See? A Lord of the Rings fan, too! That's what I'm talking 'bout.  And a liberal, no less!

            Have a great Thanksgiving holiday -- no matter how bad Bush is, and he's pretty bad, we still have many reasons to be thankful.

            •  Guilty:) (none)
              My hubby just openly wondered how many Tolkeinites there are here... I now know of 2:)

              I hope you have a wonderful holiday, too. Lots of love, food, and community. Hell, I'd wish that for you on a random Tuesday:)

              •  Are there people who aren't Tolkien fans? (none)
                I'm not sure I know any.  I don't know if you'd call me a Tolkienite, but I've read the entire series at least 3 times and listend to the story on tape another dozen.  Does that count?
                •  I enjoyed the movies (none)
                  but found the books rather boring.  My husband thought the things I thought were boring were the best parts of the books.

                  I'm a member of a minority group: the reality-based community.

                  by Unstable Isotope on Tue Nov 23, 2004 at 07:09:13 PM PST

                  [ Parent ]

                  •  Try the books on tape (none)
                    The books are very long, and full of subtle detail. When I was younger and had more time and a longer attention span, I could keep track of a million characters.  As I've become a person of the older persuasion, I find it more challenging to do so. The books on tape are done by the BBC, and they really bring the characters to life - it's not just reading the book.  There are 12 tapes/CD's in the LOTR and about 8 in the Hobbit.  Great if you drive a lot, or a great christmas option is you know someone who does.  
                •  I dunno. (4.00)
                  My parents read me the LOTR books as bedtime stories when I was a kid, and I re-read them every year or two.  So by many standards I'd qualify, right, but then you look at all the people who have, like, memorized the appendices and all that and you think "no, I don't really qualify as any big Tolkien person."  But you also think "and that's probably healthy."

                  I find it almost embarrassing how worked up I get about some of the changes Peter Jackson made in the movie of Return of the King.  If I didn't get equally worked up over my critique of Ben & Jerry's ice cream, I might be more embarrassed, but this way at least I can write it off as a character trait.

                  •  Tolkein (none)
                    I was forced to read The Hobbit and the entire trilogy when I was 10. I wasn't interested in Tolkein before I had 1,700 pages of his work shoved down my throat, and I can't say I was any more impressed with it one interminable semester later.

                    Which is too bad, really, because I probably would have liked it more if I'd come across it later, after I'd had time to realize that a hobbit-hole would probably make a pretty effective off-grid, "green" dwelling....

                    •  Not a book for children (none)
                      at least, LOTR isn't! Good intentions and all, nobody should expose you to that until you're at least in high school or college. There's no way you would even get what was happening, much less the references to Beowulf and the Aeneid.
                      •  I was cruel to my kids, then. (none)
                        I read it aloud, to each of them, in installments at bedtime, when they were aged 8 or 9. Funny, they didn't seem to be suffering much. "Awww, another three pages, Mom? Pleeeease?" They didn't bother trying to understand allusions -- who cares, when they're listening to some of the best read-aloud prose in the English language? But they certainly followed the story. Read it again for themselves when they were older. And are still fans.

                        Well, I guess some kids will just put up with anything to postpone lights-out.

                        Massacre is not a family value.

                        by Canadian Reader on Tue Nov 23, 2004 at 11:27:08 PM PST

                        [ Parent ]

                    •  I can relate (none)
                      The books that were really "in" to read were The Hobbit and Be Here Now, and my contrarian don't-tell-me-what-to-do impulse flared up and I just couldn't get into them back then.  Now I've read and enjoyed the trilogy, but Be Here Now? Hah. Never!
              •  2 < Tolkeinites > 10,000 (none)
                Or was that maniacs.

                When I was young and there were hippies and dinosaurs my friends and I took on names like that.  There were 2 Frodos in the Haight.  Only one Tom Bombadil on Jones street in NYC, who married twice.  At the same time.

                I often wonder where they are

                •  Hey Tom Bombadil, Tom Bombadillo... (none)
                  "Who are you, alone, yourself, and nameless?"

                  I've always thought that was a damn good question. Still working on the answer...

                  Massacre is not a family value.

                  by Canadian Reader on Tue Nov 23, 2004 at 08:02:19 PM PST

                  [ Parent ]

                    •  Well yeah. (none)
                      But not all of us are elemental beings older than creation. The rest of us tend to spend a lot of time figuring out who we are... and if we're even anything independent of the names and frames other people give us.

                      This is way too profound for this thread, though. Um, I'm going to be bringing a yam dish to my daughter's place on Thursday. Slight twist: I had to make sure it was parve... I had no idea how many margarines contain milk products! But I finally found an all-vegetable one. Hope it tastes OK... if not, I'll just leave it out.

                      Massacre is not a family value.

                      by Canadian Reader on Tue Nov 23, 2004 at 11:05:49 PM PST

                      [ Parent ]

            •  Guilty:) (none)
              My hubby just openly wondered how many Tolkeinites there are here... I now know of 2:)

              I hope you have a wonderful holiday, too. Lots of love, food, and community. Hell, I'd wish that for you on a random Tuesday:)

          •  what's hobbits have to do with it? (none)
            I have a shot glass at home that says "Eat, Drink and Be Merry...tomorrow you may be in Utah."

            I got it at the SLC airport, natch.

            Don't blame me, I voted for Bill T. Cat

            by magic1 on Wed Nov 24, 2004 at 11:50:04 AM PST

            [ Parent ]

    •  Utter simplicity (none)
      but amazing nonetheless.

      Take your cleaned, gizzard-and-innards-less whole chicken and sprinkle it with some coarse salt & freshly ground black pepper.

      Bruise a lemon by rolling it around on the counter.

      Give your chicken a lemon suppository.

      Roast 'till done (I always consult Fanny Farmer for temps and times...).

      Amazing. And juicy! Completely self-basting!

  •  Nothing in particular sticks out (4.00)
    I love the traditional Thanksgiving feast: roast turkey, stuffing, mashed potatoes, gravy, cranberry-orange relish, jello salad, green bean casserole, pumpkin pie (and mince, and apple, and cherry.... mmmmmm, pie!)

    But we always make those things from the standard recipes. Nothing fancy, just good ordinary food. I'm baking the pies tomorrow :-)

    "Je ne regrette rien" -- Edith Piaf
    Now let's take our country back!

    by musing85 on Tue Nov 23, 2004 at 05:48:48 PM PST

  •  Strawberry-Rhubarb Pie - Yummy! (4.00)
    I will be with my wife's family on Thanksgiving.  As I am the only vegetarian in the family, I will be eating salad (they even put meat in the green beans!) and the following delicious pie!

    Bottom Crust:
    1 3/4 Cup Flour
    1 Teaspoon Salt
    1/2 cup vegetable oil

    Mix Flour & Salt, add oil.  Massage until gooey.  Spread over bottom of a pie plate with your fingers.  It's messy, but the easiest way to do it.

    2 Cups Sugar
    2/3 cup flour
    3 cups thinly cut rhubarb
    3 cups sliced strawberries

    The trick is to cook the rhubarb in the microwave for 4-5 minutes before mixing it in with the rest of the filling.  This will ensure that it gets cooked all the way through and is not crunchy.

    Mix all of these things together and put into the pie tin.


    1 Cup Flour
    1/2 Cup Butter (not softened)
    1/2 Cup brown sugar

    Mix these in a bowl with a pastry mixer thing.  It will turn crumbly.  Evenly distribute it on the top of the filling.

    Cook for 55 minutes or so at 425 degrees.  This will be the best pie you have ever eaten.

    •  My grandma used to make ... (none)
      ...strawberry rhubarb pie. Yum!

      We don't inherit the Earth from our ancestors, we borrow it from our children. - David Brower

      by Meteor Blades on Tue Nov 23, 2004 at 05:52:22 PM PST

      [ Parent ]

      •  This might sound heretical . . . (none)
        but you've got to use canned rhubarb this time of year. You might as well make "celery pie" for the taste out-of-season rhubarb has.

        For what it's worth, I'm of the mind that the whole REASON for Junes are fresh strawberry rhubarb pie.

        Also, I think it ought to be its very own food group.

        •  Frozen Rhubarb (none)
          I use frozen rhubarb when it is not available fresh, that seems to do the trick.

          As a side, last thanksgiving I was living in San Diego and the big three grocers were on strike.  None of the other grocery stores had frozen rhubarb (I checked about 20).  I knew that Ralph's had it, but I wouldn't cross the picket line and had to forego the best part of Thanksgiving.

          Stupid liberalism...

        •  Wow - (none)
          You just explained why I never liked rhubarb:) I never knew...
    •  Vegetarian green beans (none)
      I've done the veg thing off and on for years. During an "on" phase, my husband and I joined a CSA (community-supported ag) deal in our area and ended up with more fresh organic green beans than you could shake a stick at. We used two WONDERFUL recipes to cook them. He always makes them, so you'll have to forgive me if my proportions are a bit off, but recipes are only intended as a guide anyway, right?

      Szchewan green beans

      Stir-fry your fresh beans in a little sesame oil. Add a crapload of chopped fresh garlic and red pepper flakes to your personal taste. Cook until the garlic is done (my husband likes it very brown and a little scorched, so it's crunchy ... don't knock it 'til you've tried it!) and serve immediately. Best with coarse sea salt.

      Italian green beans

      Dump a can of tomatoes, liquid and all, into your skillet and simmer with your green beans until the beans are crisp-tender. Add Italian spices and craploads of chopped fresh garlic. I think there might be a wee bit of olive oil involved in there somewhere, too, although I'm not entirely sure. Probably wouldn't hurt anything, anyway ... anything Italian is improved with the addition of red wine and/or olive oil.

      It seems like we were getting a lot of Yukon Gold potatoes at the same time, so my husband would bake me a potato to go with the beans.

  •  Easy Side Dish (4.00)
    I love this, and have it almost every Thanksgiving:

    Bag of frozen peas
    Lots of sliced mushrooms
    many cloves of garlic, crushed
    Lots of butter

    Heat the pan, put the butter in the pan, then the peas and mushrooms.  Stir a few minutes, add the garlic.  Continue cooking until the peas are warmed through.

    Even my son eats this.

    Simple is best.

    "September 11, 2001, already a day of immeasurable tragedy, cannot be the day liberty perished in this country." Judge Gerald Tjoflat

    by SanJoseLady on Tue Nov 23, 2004 at 05:51:26 PM PST

  •  I'm Thankfull (none)
    That I'll be working a 12-hour shift on Thanksgiving, keeping me away from my Repub in-laws.
  •  Wedding (none)
    My best friend's wedding will be this Saturday, so I'm flying cross-country for that, and for thanksgiving with him and the bride's family. He is marrying a great woman and I'm very excited for them both.

    Those who ignore the future are condemned to repeat it.

    by enigmamf on Tue Nov 23, 2004 at 05:54:00 PM PST

  •  Cranberry Stuff (none)
    I am sure this has a real name, but I can't think of it now.  This is my specialty and I usually need to triple (or more) the recipe for my ravenous family.  Because it uses fresh cranberries it is really tangy and helps offset the heaviness of some of the rest of traditional Thanksgiving foods.

    Cranberry Stuff (Salad?)

    2 small packages cranberry jello (can substitute other 'red' jello if you can't find cranberry)
    1 1/2 Cup water & pineapple juice (see below)
    1/2 Cup Sugar (recipe originally called for 1 cup, but I think that's too sweet)
    1/2 Cup fresh Cranberries ground
    3 apples peeled and diced
    1- 1 lb. can crushed pineapple (reserve juice for the water and juice combo above)
    1/2 cup chopped walnuts

    make jello using the water/pineapple juice mixture and added sugar & allow to cool.  (This is a good time to prepare the rest of the ingredients)  When it is barely starting to get solid, add the fruit and nuts and chill.

    personal note:
    My fiance proposed to me this fall, so this is the first year that I have to deal with scheduling multiple family meals.  Thank God I've got a dog that will need to be walked in the middle of the day to help burn off a few Turkey calories.

    Nothing in all the world is more dangerous than sincere ignorance and conscientious stupidity. Martin Luther King Jr. 1963

    by Mlle L on Tue Nov 23, 2004 at 05:57:08 PM PST

    •  Scheduling multiple holiday meals... (none)
      ...isn't so bad.  With us, it's moderate Repubs whether we pick her parents or mine.  Twice the food, twice the fun.

      That cranberry jello w/ nuts stuff - it rocks.

      ~Liberal in the best sense of the word~

      by Lucky Ducky on Tue Nov 23, 2004 at 06:14:04 PM PST

      [ Parent ]

  •  my recipe for mud cake stew (none)
    has to be in the book...
  •  Hey this looks like my (none)
    As posted above we have a few you will not want to miss...

    P.S. Happy Holidays to you and yours and be safe.

    Lots of people see the world in Black and White. It is mostly just shades of grey.

    by Davinci on Tue Nov 23, 2004 at 06:00:38 PM PST

  •  Cranberry sauce . . . (none)

    Which is worse: becoming "unviable," or remaining silent on things that matter? ~~Dean

    by GOTV on Tue Nov 23, 2004 at 06:00:43 PM PST

    •  It's round, has lines and wiggles! (none)
      Talk about memories of childhood!

      I like cranberry chutney. Simple version: Cook up a bag or two of cranberries with brown sugar and a bit of O.J; reserve a small handful. Add curry powder (it won't taste the way you think it will) and currants or raisins. Toss in the handful of reserved cranberries until they are cooked as well (this two-part technique makes it look better). At the end add chopped toasted walnuts; stir and refrigerate.

    •  My father-in-law (none)
      loves that stuff. My mother-in-law sets an elegant Thanksgiving table, but there's always a can of it, sliced prettily and served on a crystal plate. Cracks me up.
  •  Recommendation & Two of my best Thanksgivings (4.00)
    Last Thanksgiving I was stuck back at school, basically alone.  I didn't know what to do with myself, and joked with friends that I would be ordering a Turkey sub for dinner.

    The day before, I heard about the school's "relgious center" hosting a soup kitchen type event - but it was a turkey, green beans, mashed potatoes, and stuffing kitchen.

    So, I went there and volunteered.  It was probably the most meaningful Thanksgiving I have ever had.  When the kitchen was closed, I took a few extra plates to my friends homes who were also spending it alone.

    So, to make a long story short.  If you are spending the day alone, or even if you aren't - I would recommend heading out to a soup kitchen of sorts.  I promise you will not regret it at the end of the day - then you can head out to the bar later on =)

    But, I think I was most thankful for a Thanskgiving while I was in the Marine Corps.  I was literally alone.  Just transfered to 29 Palms Califonia and didn't know many people.

    I was sitting up in my "dorm" room, watching football probably and someone knocked on my door.  It was some Marines that weren't even in my unit, just friends of my roomate at the time who had brought up a full plate for me.

    A bunch of us sat in my room and ate, shared stories about home, and it was a great day.

    I know that I haven't done a good job expressing it in words, but the commraderie at that moment meant the world to me - and thinking back about it, it still does.

    Thanks for listening,


    Don't waive your rights with your flags.

    by ttagaris on Tue Nov 23, 2004 at 06:03:22 PM PST

    •  wow... (none)
      those are excellent stories, Tim.  Thank you for sharing... I wasn't particularly looking forward to sitting with my fundie relatives tomorrow, but you've put it into perspective for me.  Happy Thanksgiving!
    •  You did great. (none)
      You did a great job expressing it Tim.  Made me feel warm and fuzzy all over.

      I spent the last eight years as an over-the-road trucker.  This will be my first holiday spent at home in 8 years.  As much as I look forward to being with friends and family, I gained so much emotionally from those Thanksgivings and Christmases spent with customers, or parked at a lonely truck stop with those few truckers and employees, sharing stories, tears, and laughs.  I understood you very clearly hon.

      "But your flag decal won't get you into heaven anymore"--Prine Pay attention Georgie - 1200+ dead Americans, 100,000+ dead Iraqis, all on your head. WWJS?

      by Miss Blue on Tue Nov 23, 2004 at 06:16:58 PM PST

      [ Parent ]

    •  That says it all (none)
      and says it quite nicely.

      We tend to get wrapped up in the food, but its about community.

      When I was in grad school('90s), we were all far from home. We'd always get together for a huge potluck and 3 days of just being together - and doing dishes:)

      Thanks for the reminder.

    •  alone on holidays (4.00)
      Tim, can relate. I too am from the military loniness days.  Had way tooooo many times such as yours.  I always found time to share with friends and those like us.  I remember one time when was stationed at Annapolis  1965, I worked the hospital side when I got a call from a Chief on the North Severn side of the town and he asked if I had plans for that Christmas. I said no I was not going home and he invited me to his house with his family.  He was a person I had talked to many times on the phone (we both were hospital corpsman) but had never met.  So I went and had a wonderful time.  For a young 20 year old, lonely and saddened about missing her family, I was fortunate that we all tend to take good care of those around us.  His wife and children all made me feel welcome and I will never forget that one...ever.  We just never know who is around the corner to make life special for us.
    •  Props to ttagaris and Brenda (none)
      The wingers act like they own the armed forces.  
      I love hearing from hard-assed, gung-ho, Hooyah! liberals!
      May all your meals be in the company of comrades, near and far.
  •  GREAT German cookies (4.00)
    We always had Christmas cookies for Thanksgiving growing up, and here's a great old German recipe for Lebkuchen from a family church cookbook.  NOT Atkins friendly:

    2 1/2 c shortening
    2 c white sugar
    2 c brown sugar
    2 c molasses
    1 tsp salt
    3 eggs
    1 c citron, finely cut
    1 c buttermilk
    1 c sweet white wine, like Riesling
    1 lemon, juice and rind
    1 tbsp cinnamon
    1 tbsp nutmeg
    1 tbsp cloves
    1 tbsp soda dissolved in vinegar
    1 1/2 lbs raisins
    1 c chopped nuts

    Mix all ingredients.  Add enough flour to make a fairly stiff dough (yup, recipe just says "enough".  When I made it I used about 4-5 cups flour - it should resemble dough that's a little stiffer than toll house cookies).  Let dough stand a week or 10 days in fridge, then roll out thin, cut squares, sprinkle sugar on top.  Place a piece of pecan or walnut on top.  Bake 325 oven for 12 to 15 minutes.

    Noli nothis permittere te terere.

    by grannyhelen on Tue Nov 23, 2004 at 06:03:59 PM PST

    •  Another Lebkuchen recipe (none)
      2/3 C Honey
      1/3 C Butter
      1   C Sugar
      1     Egg
      1/3 C Water
      4   C Flour
      1/2 tsp Salt
      1   tsp baking soda
      1   tsp cinnamon
      1   tsp cloves
      2/3 C Chopped Almonds
      1/3 C Chopped Citron

      (note: must use a heavy duty mixer)

      Boil the sugar, honey & butter together for 5 minutes.  Cool.  Beat egg and add to water.  Sift the flour, soda, salt and spices.

      Add some of the flour mixture to the egg and mix.  Add the honey misture to the mixer and mix.  Slowly add the rest of the flour mixture while mixing.  Add the citron and nuts last.

      Chill- allow several days to ripen, it increases the texture and flavor.

      Roll ~ 1/4" and cut into the size of playing cards.  Bake @ 350 for 12-14 minutes.

      Ice with powder sugar & water glaze.

      Let ripen several weeks (last years cookies are great)

      Nothing in all the world is more dangerous than sincere ignorance and conscientious stupidity. Martin Luther King Jr. 1963

      by Mlle L on Tue Nov 23, 2004 at 06:25:38 PM PST

      [ Parent ]

  •  Bloody Mary (none)
    for a bloody big crowd.  

    2 46-ounce cans V-8 juice
    juice of two lemons
    4 ounces Worcestershire sauce
    3 tbls. Tabasco sauce
    20 shakes of lemon-pepper seasoning
    20 shakes seasoned salt
    One fifth vodka, or not, for Virgin Bloodies.

    "But your flag decal won't get you into heaven anymore"--Prine

    by Cathy on Tue Nov 23, 2004 at 06:08:05 PM PST

  •  Red Roosters ... (none)
    12x8 pan One and half inches of cranberry juice or cocktel your choice some OJ concentrate wisk together.. Add Vodka to taste cover frezze. use Ice cream scoop and serve...

    I borrowed this from emerald fair and square beside years ago I had friends that made them he just reminded me

    Happy holiday...

    Lots of people see the world in Black and White. It is mostly just shades of grey.

    by Davinci on Tue Nov 23, 2004 at 06:08:29 PM PST

  •  Mayonnaise (none)
    Look I understand the whole thing about raw eggs. It's just that I have never gotten sick from this preparation, and it just tastes so darn good. This is another dimension in mayo, unlike anything you buy at the store. Great on Turkey Sandwiches (sorry, Pacifica!). Also good, quick substitute for hollandaise.

     Use fresh eggs, but at least a day old. Makes 3 cups. This is my sister's recipe from her mother in law (of all people). For some reason it is best NOT to prepare this when the barometer is low.

    4 egg yolks
    1 tsp salt
    1 tsp sugar
    4 dashes cayenne pepper
    2 dashes paprika
    2 T. lemon juice
    2 T. cider vinegar
    2 cups salad oil (prefer safflower)

    Place egg yolks, salt, sugar cayenne pepper, and paprika in a small mixer bowl. Beat until very light colored and VERY thick. You cannot overbeat at this point and you can sure get into trouble if you don't beat enough. Mix lemon juice and vinegar.

    VERY slowly add oil and lemon/vinegar ALTERNATELY to egg yolks beating constantly.

    This is much thicker than commercial mayonnaise and much, much tastier. It is also not salty. It can be mixed with whipped cream for fruit dressings also.

    Warning this is NOT colesterol(sp?) free. This keeps almost indefintely in a closed jar. Refrigerate.

    "when the only tool you own is a hammer, you se every problem as a nail." Quote unattributed but true.

    by oofer on Tue Nov 23, 2004 at 06:10:49 PM PST

    •  It's really only dangerous... (none)
      for pregnant women and people with weak immune systems, or very young children.  Homemade mayo is a treat from the gods.
      •  Raw eggs (none)
        The trouble with raw eggs is that they frequently harbor salmonella germs. This is the direct result of the "forced molt" method of increasing egg production, which weakens the chicken's immune system.

        If you use organic eggs (or buy them off a local farmer, if you're lucky enough to have one in your area), you should be safe. I remember reading something in Saveur magazine a few years ago about how some company had found a way to pasteurize eggs in the shell, but I don't know if they ever got the price down enough to be able to sell them widely.

        •  Yup, they cost an extra dollar a dozen (none)
          Look for the expensive eggs next to the regular eggs- the cartons will probably have a lot more writing on them so you're willing to shell out that extra dollar. With these, you can now egg nog to your hearts content, and mousse, and mayo, and meringue....
    •  Mayo (none)
      Sounds like it would be yummy in homemade chicken or egg salad.

      Can it be mailed safely?

      "When Fascism comes to America, it will be wrapped in the flag and carrying the cross."  --- Upton Sinclair, "It Can't Happen Here" 1932

      by Snixiby on Tue Nov 23, 2004 at 10:48:35 PM PST

      [ Parent ]

      •  No a good idea (none)
        Although the vinegar and lemon do act as a preservative and flavor as well as an agent for the emulsion, it would be better to mail the recipe. Much less mess should the mail be less than gentle.

        This may be made in a blender, use half the recipe, or a food processor, but the texture changes slightly. I like the mixer version.

        "When the only tool you own is a hammer, you see every problem as a nail." Quote unattributed but true.

        by oofer on Wed Nov 24, 2004 at 09:32:15 AM PST

        [ Parent ]

    •  safer homemade mayo (none)
      Sometimes when making mayo, I will throw the egg yolks and all the ingredients, except the oil into a blender and pulse them a few moments. Then I heat the oil for a minute-90 seconds in the microwave and slowly pour in the oil while I re blend the ingredients.The mayo is cooked.If you want Bearnaise sauce, substitute butter for the oil, chervil and tarragon for the paprika and cayenne pepper, and white or tarragon vinegar for the cider vinegar.
    •  Salmonella risk with raw egg yolks (none)
      I hate to encourage anyone to take a risk, but I looked into the risks of using raw eggs a while ago. (This is because I like my eggs over-easy and my wife was reluctant to prepare less-than-fully-cooked eggs.) I found that even if a chicken is infected with salmonella, it is unlikely to makes its way into the eggs, esp. the yolks.

      While salmonella is sometimes found in the white, it is only rarely found in the yolk. Roughly, the odds of a yolk being infected are probably somewhere between 1 in 1000 and 1 in 10,000.

      If you are pregnant, or have a weakened immune system, where an infection could cause serious or permanent damage, this is obviously not a risk worth taking. If you are healthy, in my estimation, it's not such a bad risk to take once in a while.

      •  Cool! (none)
        Thanks so much for the information. My anecdotal "I never got sick" comment was sorely missing any sort of substantiation;~).

        for me benefits outweigh risks with this product.

        "When the only tool you own is a hammer, you see every problem as a nail." Quote unattributed but true.

        by oofer on Wed Nov 24, 2004 at 09:11:48 AM PST

        [ Parent ]

      •  Added precaution: scald eggs before breaking (none)
        As I mentioned above, salmonella rarely makes it into the egg, but is sometimes present on the shell. & can infect the egg when you break it. To prevent this, you can briefly scald the eggs before breaking them open.
    •  Mayo magic... (none)
      Went for day after Thanksgiving left overs with friends and their kids once.  We were about to make sandwiches when we discovered there was no mayonnaise.  I got out the eggs, oil, etc., and whipped some up.
      The kids (about 7 and 9) were FLABBERGASTED!  They thought mayo only came from a factory.  It was as if I'd conjured it from thin air!
  •  Pumpkin pie UPGRADE . . . (none)
    I just discovered this accidentally, but Bryer's Vanilla Ice Cream (the simplest flavor, with the real vanilla bean flecks) is THE ABSOLUTE BEST companion to pumpkin pie. Even a crappy store-bought one.

    I'm calling this "Chrississippi's 2004 Easiest Food
    Trick: Bryer's on pumpkin. A big blob of it on the pie makes it taste completely fabulous, and if you don't look much at the crust, people will think you were baking all day.

  •  Chess Pie (none)
    one good thing about Kentucky is the recipes.

    Chess Pie

    1/2 c. melted butter    1-1/2 t. vinegar    1-1/2 c. sugar    3 eggs    1-1/2t. corn meal

    Pre heat oven to 450 degrees

    Use mixer at low speed to combine ingredients.  Do Not Mix too Much.  Combine sugar and melted butter.  Then add eggs and remaining ingredients.  Pour into an unbaked 9" pie shell that is at room temperature.

    Put pie in oven and immediately turn down to 400 degrees.  Cook at 400 degrees 15 minutes, then at 300 degrees about 20 min.  Pie filling will puff up full.  Give pie a little jiggle to be sure center is firm before removing it.  Place on rack to cool.  Pie may be browned before serving.

    Note:  Cooking time varies based on oven and eggs.  If eggs are fresh, it takes longer

    •  Chess Pie (none)
      This sounds interesting.  What sort of texture does it have with the cornmeal? Anything like the bottom layer of a pecan pie?  I always scrape off the nuts, but the filling is delicious.
      •  Almost exactly! (none)
        The best thing about the school cafeterias in the Dallas Independent School District in the 80s, when I was there, was hot rolls. So very good, freshed baked white rolls for a dime.

        Second best thing was the chess pie. I say second best, because they didn't make it every day. This pie was renowned in Dallas, and the food section of the papers printed the recipe every so often.

        In answer to your question, the chess pie filling is a lighter color than the pecan pie filling, but it is very similar. Buttermilk pie, my Grandma's specialty, is also in the same pie family.

        Sweet sticky goodness.

    •  Mmmmm (none)
      Chess Pie.  I haven't had that in a long time.  It's been a few years since I had Thanksgiving in Kentucky.

      I'm a member of a minority group: the reality-based community.

      by Unstable Isotope on Tue Nov 23, 2004 at 07:13:02 PM PST

      [ Parent ]

    •  My Chess Pie (none)
      has no cornflour or vinegar. What state is that from?

      This is the closest recipe I could find to our family recipe. You know my grandmotehr never measured a thing in the kitchen, rest her soul.

          * 1 can (about 14 ounces) pineapple chunks
          * 1 tablespoon flour
          * 1/2 cup butter
          * 1/2 cup granulated sugar
          * 1/2 cup brown sugar, firmly packed
          * 2 teaspoons vanilla
          * 1/4 teaspoon salt
          * 3 eggs
          * 1/2 cup sour cream
          * whipped cream

      Though she didn't use whipped cream, it was heavy cream.

      "i'll show them! i'll prove i can be <inhale> hardcore!" Bubbles

      by Lexicon on Tue Nov 23, 2004 at 08:50:52 PM PST

      [ Parent ]

  •  You Americans are so behind the times! (none)
    Thanksgiving was the third Monday in October, as any schoolchild knows!

    Next you'll be saying that you celebrate Victoria Day in July!

    "The state has no place in the bedrooms of the nation." - Pierre Trudeau

    by fishhead on Tue Nov 23, 2004 at 06:12:15 PM PST

  •  Here's What I'm Thankful For: (4.00)
    Passed by Congress March 21, 1947. Ratified February 27, 1951.

    Section 1.
    No person shall be elected to the office of the President more than twice...


    That and my beautiful three year old daughter who just fell asleep watching Nickelodeon and who I am already trying to teach to be a caring, compassionate person. I want her to be the anti-Bush.

    Oh, and I have my own recipe for breakfast tommorrow morning:

    -Daddy's House Breakfast-

    1 Bowl
    1 Cup Pre-Toasted Sugar Coated Grain
    1 Cup Ice Cold Milk

    Mix ingredients together in bowl. Put spoon in bowl. Turn on Sponge-Bob. Happiness.  

  •  Best.Turkey.Ever (none)
    (Since I'm so immodest about it.  Posting again from Davinci's diary on recipes.)

    Roasted, that is.  Some people think it's better smoked or deep fried....

    But, if you're roasting....

    Take the thawed bird, wash it, pat it dry.  Tuck the wings tips under the bottom of turkey.  Leave the knuckle breaker that holds the legs together, tie legs together with butcher string if not.  Nah, don't stuff it.

    Drizzle extra virgin olive oil over patted dry turkey, massage in.  (There are probably jokes in here somewhere, but I'm serious.)  Season turkey.  Use lots of stuff.  Cayenne pepper, garlic powder, paprika, salt, pepper, whatever you like.

    Place turkey on rack breast side down.  Place in roasting pan.  Make a foil tent to cover turkey.  Bake @350 for about 35 minutes per pound.  Or get out your meat thermometers, 175 degrees is done.  But, before your baking time is done, about a half hour before, take the foil off.  Flip the bird breast side up.  Turn up the temp to about 425, roast until you get it a golden brown as you like it.

    "But your flag decal won't get you into heaven anymore"--Prine

    by Cathy on Tue Nov 23, 2004 at 06:15:01 PM PST

  •  I'm Not A TRoll GWB is God.... (none)
    This should get us some good food....

    Damn Liberals.....


    Anti-patriotic lefts tree huggers

    I can see the new stuff roll in....

    Howard dean is the anti-chirst.....

    That should be good for 100 different things...

    What a man has to do for good food.... lol

    (happy holidays!!!!!

    P.S. Tom Delay is Still an ASS!!!

    Lots of people see the world in Black and White. It is mostly just shades of grey.

    by Davinci on Tue Nov 23, 2004 at 06:15:02 PM PST

  •  I'm thankful for this great thread (4.00)
    with fab recipes from generous Democrats. I'm thankful for dKos, and all the thoughtful and energetic minds here. And I'm thankful to be an American who can and will fight nonstop for a better world for our children, every day.

    Here is a fantastic instant hors d'oeuvre, easy enough even for a troll to make. My family loves this.

    Rosemary toasts. Mix one tablespoonful of finely chopped fresh rosemary with a stick of soft butter and a good pinch of salt. Spread on both sides of sliced good-quality French bread (Like La Brea! Yum! They have it at Costco) and toast on a cookie sheet at 350 degrees, turning once, until both sides are golden. Cut into fingers, if you like, and serve with wine, cheese and maybe some oil-cured olives. Ha ha if that isn't the most liberal sounding recipe, whatever.

    Happy Thanksgiving.

    •  Grandma Emma's Knock your socks off Holiday Eggnog (none)
      I won't be able to this Thanksgiving but I am going to do this tart soon and let you know how it comes out!

      Here is mine:

      1 quart whole milk
      6 egg yolks
      6 half pints whipping cream
      1 c. sugar
      1 tsp vanilla (best grade you can get)
      1/2 - 3/4 cup bourbon or rum (your pick!)
      a little fresh nutmeg grated

      In large chilled punch bowl, place yolks.
      Add sugar and blend till smooth.Add milk, stir well.Add vanilla, and liquor of choice set aside. Using blender Whip the 6 half pints of whipping cream until they are firm but not peaked - set aside. Fold into mixture in punch bowl.  Grate/shake nutmet on top.

      Enjoy but don't drive if you have more than two of these.

  •  onion marmalade tart (none)
    4 lbs mixed onions (Vidalia, yellow, white, shallots) diced

    4 slices bacon, chopped

    1.5 TB olive oil

    Butter as needed


    Brown sugar to sprinkle

    Fry the bacon then add olive oil.  Saute onions adding butter as needed.  Sprinkle with brown sugar and add thyme generously.  Turn heat to low and simmer onions until thoroughly carmelized, adding thyme to taste.  

    Fill tart shell with marmalade mixture, adjust seasoning bake in 350 oven 25-30 minutes. Serve warm, or room temperature.  

    Particularly nice with a good reisling.

    In a democratic society some are guilty, but all are responsible. -Rabbi Abraham Joshua Heschel

    by a gilas girl on Tue Nov 23, 2004 at 06:21:18 PM PST

  •  Trolls and Recipies (4.00)
    Chicken Soup for the Troll?
  •  Mm, Mm, Good Pumpkin Pie (4.00)
    Well, here's my secret recipe for the best Pumpkin Pie you have ever eaten. It helps if you make your own pie crust, nice and flaky, but if you don't know how, don't worry. It tastes good even in a prepared pie crust.

    Mm, Mm, Good, Pumpkin Pie
    Makes 2 deep dish pies

    Mix in order in a LARGE bowl:

    4 eggs, slightly beaten
    1 large can plain pumpkin 29 oz. (not pie-filling pumpkin)
    ¾ c. white sugar
    ¾ c. brown sugar
    1 t. salt
    3 t. cinnamon
    1 t. ginger
    2 T. flour
    3 c. homogenized milk

    Pour mix into unbaked pie shells (before pouring in the mixture, take a butter knife and make several small 1 inch slices in various areas of bottom of pie crust to keep it from forming air pockets while baking). Bake in preheated oven 425 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees Fahrenheit and continue baking 45-60 minutes (it will be close to 60 minutes) OR until a knife inserted into the center of the pie comes out clean.

    Refrigerate. Best if prepared the night before Thanksgiving. It always tastes better the next day.

    *The most important part though is to give thanks for your family and your children. Touch your child's cheek, give them a big hug and smile, and tell them you love them. And, even though you are very busy during the holidays, take the time to stop, sit down, and listen to your child as he/she tells you of some wonder they have seen or imagined. Really listen and indulge in the moment with them. Children see the wonder in life and they can help you recharge your battery when life gets tough.

    Politics is not about ...predictions. Politics is what we create by what we do, what we hope for, and what we dare to imagine. Paul Wellstone

    by bronte17 on Tue Nov 23, 2004 at 06:21:37 PM PST

    •  Grandma Spicer's Pumpkin Pie (none)
      This is a spicier version, probably comes with the family name.  This is my son's very favorite pie.

      1 large can evaporated milk (14 oz? 16 oz?)
      1 c. sugar
      1/2 tsp. cinnamon
      1/2 tsp. ground cloves
      1/2 tsp. nutmeg
      1/2 tsp. ground ginger
      1/2 tsp allspice
      1/2 tsp. salt
      2 eggs
      1 1/2 c. canned pumpkin
      pie shell

      Make pie shell and use it to line a 9" deep pie pan.

      Beat the two eggs in a medium sized bowl.  Add the evaporated milk and pumpkin,
      beating after each addition, but just to mix. .

      Mix the sugar, salt and spices in a separate bowl.

      Add the dry ingredients to the wet ingredients and beat again to mix.

      Bake at 425 F for 15 minutes.  Lower temperature to 350 F and bake for an additional
      40 minutes, or until set in the center.

      We serve it with real whipped cream, Whip together 1/2 c. heavy cream, 1/2 tsp. vanilla, 1/4 c. sugar.

      The pie crust (this is for 2 crusts)

      Pie Crust

      2 c. flour
      1 tsp. salt
      2/3 c. shortening (I use Crisco)
      5 to 6 Tbsp. ice water

      Mix water and ice and put in the refrigerator.  It really helps with pie crust to have the water really cold.

      Mix the flour and salt in a bowl.  Cut the shortening into the flour mixture
      with a pastry cutter until you have the consistency of very coarse corn
      meal.  Measure 5 Tbsp of the ice water into your flour mixture.  Cut the
      water in.  The mixture should become damp enough to easily form a ball.
      If it doesn't, add an additional Tbsp. of ice water.

  •  Margarita recipes? (none)
    Anyone have any killer margarita recipes?

    Don't get marginalized. Get even.

    by jmgotham on Tue Nov 23, 2004 at 06:22:17 PM PST

    •  Margarita, how I love you. (none)
      If you get a good recipe, taste test it and report back to me, please?  

      For Thanksgiving we get a case of Beaujolais Nouveau, which is highly drinkable despite (perhaps because of?) its lack of pretentions.  What with umpteen people sipping while cooking (we all cook, it's just madness) and eating, and people dropping by until midnight, the whole case is invariably gone.

    •  "Italian" Margarita (none)
      Had one of these in Texas and it's the only way I drink 'em now.  Cut down on the Triple Sec a bit and add Amaretto.  

      We make 'em by the pitcher.  I guess at the measurements, but it's roughly this.

      In a blender:
      Can of limeade
      Can of tequila (or less)
      Half a shot or so of triple sec
      A shot or so of amaretto.

      Blend on high and add a handful of ice cubes.  When they're starting to get crushed add another handful.  Repeat, tasting as you go till it's the right strength/sour/sweet for you.

      And don't be a weenie - salt the damn glass.  Keep in the freezer in-between times and give it a quick blend before pouring more.

      eileen from OH

    •  Ya-Ya margaritas (none)
      My bestest girlfriends and I (who refer to ourselves as the Ya-Yas, because we could pass for same) got together for margaritas this summer. I swiped this recipe off a Jimmy Buffett site and mixed up a pitcher, not thinking about the fact that most Parrotheads are, in fact, drinking a frozen concoction that helps them hang on (meaning they add about half a bag of ice to the blender, watering things down a bit) ... while the Ya-Yas prefer their 'ritas on the rocks.

      I am no longer allowed to be the bartender. (Come to think of it, maybe we aren't Ya-Yas. I think Vivi and Company could put our sorry butts under the table.)

      Anyway, here's the recipe. It was originally for one margarita, but I made a whole pitcher:

      Squeeze 2 fresh limes into a big pitcher. Add 4 parts gold tequila, 1 part white tequila, 2 1/2 parts Rose's lime juice, 1 part triple sec, and a splash of orange curacao (if you have it; we didn't have any on hand). Mix well and serve over ice. Water down with more lime juice if your lightweight friends whine about it, or go ahead and whirl 'em in the blender with lots of ice.

    •  It's all about the Tequila (none)
      You've got to get a good tequila. My recipe, though a little labor intensive is this. I like them on the rocks sin sal, but you can mix it all in a blender to get the frozen concoction.

      Hornitos silver reposado Tequila
      Fresh squeezed lime juice
      Splash of Roses (add more if you like it sour)
      Splash of Triple Sec (add more if you like it sweet)
      glass of ice
      slices of key lime
      quick splash of habanero sauce if you're brave or already drunk

      Permit us to question-to doubt, that's all-not to be sure. Richard Feynman

      by cosmic debris on Tue Nov 23, 2004 at 09:59:12 PM PST

      [ Parent ]

      •  Not sure about the Roses... (none)
        but to kick up the class, substitute Grand Marnier & sugar syrup for the Triple Sec.

        I don't measure when I make Margarita's but I use something like 2 parts lime juice, 2 part Hornitos tequila, 1 part Gran Marnier, 1 part sugar syrup, served on the rocks. This my be a bit too sour, but it should give you a good starting point.

        If you're gonna be drinking habanero sauce, I  recommend using this as a chaser.

  •  Here's a reprise of my Thanksgiving diary... (none)
    ...from earlier today entitled Achieving Red/Blue State Solidarity with Cranberry Sauce.  Anyone else have Red vs. Blue family stories to relay?:

    Though I was born and raised in California, my immediate relatives all hail from the fine Red State of Indiana. The Thanksgiving meal in the land of my ancestors looked something like this:

    Turkey: Not just done, but WELL DONE

    White potatoes: Beaten within an inch of their lives with margarine and possibly Mocha Mix

    Canned yams:  Dressed with mini-marshmallows

    String beans: Adorned with canned, deep-fried onions

    "Salad":  Green Jello, canned Queen Anne cherries, and the ubiquitous marshmallow in the form of whip.  I believe this is described as "salad" because of the electric green color. My understanding is that Jello provides few vitamins and/or fiber. Local rationalization on this subject may vary.

    Damn fine apple pie

    Last but not least, we cannot forget the joy that is cranberry sauce, the peculiar anchor of our national holiday meal. Oddly, this agro-food creation is slithered to the platter in its original can-like incarnation, unscathed and unadorned. While making my own form of cranberry sauce for this year's meal, and contemplating this culinary conundrum, I realized there was opportunity here.  Opportunity to extend my elitist, Northern California hand in solidarity to my Midwest brethren who find the whole concept of cranberry sauce ingestion gag-inducing.

    This could be a way to unite this country in ways that the Uniter-In-Chief never imagined. It also provided opportunity to relay a killer cranberry sauce recipe to my fellow Kossacks masquerading as a political crusade.  Following is the recipe from the November 2002 issue of Sunset Magazine, an elitist West Coast rag that rarely (if ever) delves into the intricacies of scrap-booking, stamping or decorating motifs that include farm animals or gingham. Sunset does offer great recipes using fresh ingredients and locally grown/organic produce, articles on green building techniques and garden designs devoid of pink flamingoes. How elitist can you get?

    Anise-Pear-Cranberry Sauce

    Prep and cook time: About 30 minutes. This can be made up to 3 days in advance.
    Makes: 4 cups

    2 pears

    1 orange

    3/4 c. sugar

    3/4 t. anise seeds

    1 cinnamon stick

    1/2 c. honey

    12 oz. Frozen cranberries (or 3 c. fresh)

    Rinse, peel and core pears; cut into about 1/2-inch cubes. Grate enough peel (orange part only) from orange to make 1 1/2 t.  Ream juice from orange; measure, and add enough water to make 1/2 cup.

    In a 4-quart pan over high heat, stir orange juice mixture, grated peel, sugar, star anise, and cinnamon stick until sugar is dissolved, 1 to 2 minutes. Stir in honey and pears and bring to a boil, reduce heat to medium and stir occasionally until edges of pears are barely tender to bite, about 3 minutes.

    Stir in cranberries.  Cook, stirring occasionally, until cranberries begin to pop and pears are tender when pierced, 6 to 8 minutes.  Let cool.  Pour into a bowl.  Serve cool or cold.

    Reach out your hand.  Go forth and conquer with cranberries

    •  Sneer not at a can of Ocean Spray! (4.00)
      My cousin and I used to fight over who got the end slice, the one with the can's lot number stamped into the jelly itself.

      Those are fond memories!

      Anyway, canned cranberry sauce is good for adding a slicelet to a turkey sammich later.

      Philistine? Moi? Never!

      •  Or the dead easy Cranberry Orange Relish (none)
        Whatever chopper or Cuisinart you personally would use to make salsa, and using the chop setting:

        Cranberry Orange Relish

        4 c. cranberries
        2 whole oranges with any seeds removed
        2 c. sugar (you can use less, or use Splenda)
        (Mom seldom used it, but 1 lemon ground, and 2 apples ground can be
        added, or 1/2 c. walnuts)

        Coarsely grind the cranberries in a food processor on the chop cycle.
        Empty cranberries into a storage container.
        Cut the oranges in eighths and grind them in the food processor.  Add
        the ground oranges to the storage container.  Stir 2 cups of sugar
        into the mixture.  Cover the container and store in the refrigerator to
        meld the flavors for at least 8 hours.

  •  cheesy potatoes and green stuff (4.00)
    Cheesy Potatoes -----------------------------------------------------

    2 lb frozen hash brown potatoes
    1 c butter, melted  (used in 0.5c quantities)
    1 pt sour cream
    1 can cream of chicken soup
    1/2 c chopped onions
    2 c shredded cheddar cheese
    1 tsp salt
    2 c crushed cornflakes
    1/2 tsp black pepper

    Combine frozen potatoes and 1/2c of melted butter.  Stir in sour cream,
    onions, cream of chicken soup, salt, pepper and cheese.  Spread in a
    greased 13x9x2 inch pan.  Combine cornflakes and 2nd 1/2c melted butter.  
    Sprinkle over potatoes.  Cover with foil and bake for 30 minutes at 350oF.  
    Uncover and bake 30 minutes more or until hot all the way through.

    Green stuff ---------------------------------------------------------

    1 package sweetened lime jello
    1 package sweetened lemon jello
    2 cups boiling water
    1 large can CRUSHED pineapple
    1 large package cream cheese
    1/2 cup mayonnaise
    1/2 cup chopped/crushed pecans

    While the water is being heated, combine pineapple, cream cheese, mayo,
    and pecans in a large bowl and mix well (use a mixer set to low, or else
    you'll make a mess).  Once the water starts boiling, add the jello and
    stir to dissolve it.  Then combine with the pineapple-cream cheese mixture
    and mix to homogeneity.  Transfer to a new container if desired.  
    Refrigerate overnight to solidify.  

    This is almost a dessert--traditionally my family has it with Thanksgiving
    dinner.  This makes quite a few servings--enough for 10 or maybe more.

    The Republicans need a divided country. But we don't. --Big Dog

    by froggywomp on Tue Nov 23, 2004 at 06:27:06 PM PST

  •  HELP! (4.00)
    Okay you guys, from one inept cook to all of you:  I am scribbling these recipes down as fast as my little fingers will write, and I'm pretty sure I am gaining weight as we speak.  You all have now possessed me to give cooking a traditional dinner one last try, to the absolute horror of my poor stomach-abused children.  If there are any survivors, I shall post an update on the success/failure of my final attempt to master the culinary arts.

    "But your flag decal won't get you into heaven anymore"--Prine Pay attention Georgie - 1200+ dead Americans, 100,000+ dead Iraqis, all on your head. WWJS?

    by Miss Blue on Tue Nov 23, 2004 at 06:27:14 PM PST

    •  an easy turkey tip (none)
      For tender, juicy and delicious turkey, cook it in a covered roaster...upside down.  The white meat stays juicy and the dark meat isn't greasy.
    •  Cooking is a liberal art (none)
      Its not the recipe so much as it is the combination of ingredients to bring out the best in all of them.

      Look at the recipes, check your kitchen, and create magic that really really hungry people will eat:)

      You'll do fine.

    •  You can do it! (none)
      I posted the worlds easiest cranberry sauce recipe below. Big hit. Go for it.

      Cooking requires both fearlessness, and  a little pre-planning and prep. Clear as much counterspace as you can. Pull out your tools and the bowls you'll use. Pull all ingredients for one dish together before starting, if possible. Jot down when you started cooking things so you'll not get the bird confused with the rolls. Trust your meat thermometer. If possible, get someone to wash, chop, slice, peel. And get someone, maybe the same someone, to help you with the interim wash up of bowls, tools, pots so it doesn't all stack up. After one Hogmanay feast, I  literally had dirty pots stacked on the back porch because there was no place else to put them. The neighborhood catz certainly liked it.

      It'll be exhausting and scary, but fun. And when people say "Yum! Thank you for cooking this lovely meal for us!" you'll feel all warm inside. There is a great pleasure to cooking good food for the people you care about.

      Happy Thanksgiving. Tell us how it comes out!

    •  It's my favorite holiday (none)
      I may be some sort of a nut, but I just adore Thanksgiving.  My very favorite holiday!  I love what it stands for, and I love getting together with family to just EAT and appreciate each other and be grateful to be alive.  I love roasting a turkey and making wild rice and yams and mashed spuds and vegetables and salad and cranberry sauce and pies -- all uniquely American foodstuffs.  I wish Christmas was more like Thanksgiving.  I could easily just do Thanksgiving twice!!  

      Wild and Basmati Rice

      Cook separately equal amounts of basmati rice (1 cup rinsed rice in about 1 2/3 cup water, boiling, with pinch salt and 1 Tbsp butter added, cooks about 20 min, covered) and wild rice -- follow directions on the packaging except to boil rice in chicken broth with a bit of dried or fresh sage and a couple shakes of nutmeg in it.  Usually takes about an hour to cook wild rice.

      When they are both done, saute in a large frying pan in butter, a handful of raw pine nuts until just golden; pour nuts into a dish, leaving the butter.  Saute briefly one or two green onions, chopped, in the same frying pan then add the rices, add pine nuts, stirring gently to fold the rice and the green onions together.  Add more sage and nutmeg if necessary, along with a big handful of chopped parsley and salt and pepper to taste.

      Always a huge hit with everyone.

      "Force always attracts those of low morality." -- Albert Einstein

      by eyeswideopen on Tue Nov 23, 2004 at 11:29:31 PM PST

      [ Parent ]

  •  Bran muffins and Hawaiian independence day (4.00)
    this isn't specifically a thanksgiving recipe, but it is one i've been baking lately and plan to make for our neighborhood thanksgiving potluck (oh, the one that woody will be taking his salad to, as mentioned on the daily show last week). organic ingredients preferred.

    bran-nut-carrot-raisin muffins

    1 cup bran (i use half wheat, half oat)
    1 cup white flour (i like to use spelt)
    1 cup whole wheat flour (spelt again)
    2 or 3 tsp. baking powder
    1 1/2 tsp. salt
    1 cup nuts (walnuts, pecans, almonds, mix-n-match)
    1 cup raisins
    1 cup grated carrots
    1/2 cup sugar
    1/3 cup butter
    1/4 cup oil
    1 cup milk
    2-3 egg whites
    2 tsp. vanilla extract

    preheat oven at 325.

    mix dry ingredients except sugar.
    add nuts, carrots and raisins to dry ingredients and mix further.

    mix sugar and melted butter, and add to that the rest of the wet ingredients, mix.

    add wet mix to dry mix and mix, just until all moist.

    place into greased muffin pan.

    bake for about 28-30 minutes.

    makes 12 muffins.

    yum :)

    now a bit of politics, or history...

    In the Kingdom of Hawaii, November 28 was an official holiday called Ka La Kuokoa, or Independence Day. This was the day in 1843 that England and France formally recognized Hawaii's independence, with what is called the Anglo-Franco proclamation.

    But after the 1893 illegal intervention into Hawaii's affairs by the U.S., which resulted in the overthrow of the legitimate Hawaiian government, the puppet government oligarchy that set itself up for the sole purpose of Hawaii's annexation to the United States replaced Ka La Kuokoa with the American holiday Thanksgiving, which meant nothing to the Hawaiians, but meant something to the children of Boston missionaries who were part the oligarchy. But more importantly, since we know how important holidays are to a national identity, particularly holidays like independence day, this was essentially a way to cover up and try to steal the history and identity of the Hawaiian national population.

    Recently, in the last few years, there has been a concerted effort to revive Ka La Kuokoa. Folks still enjoy Thanksgiving (Hawaiians love to eat!), but we also celebrate Nov. 28 as Hawaiian independence day, and remember that Hawaii was a fully recognized member of the world family of nations, and the first victim of American extra-continental imperialism, not something that many people were or are thankful for. But we're thankful for the education that has come out to help revive Hawaiian history and identity, and this is a part of it.

    Coming to Hawaii? Connect with other progressives and jump into the taro patch!

    by scottmaui on Tue Nov 23, 2004 at 06:32:06 PM PST

  •  Grandma's Celery Cabbage (2.00)
    From a suburb of Milwaukee ...

    One head celery cabbage aka chinese cabbage aka "napa" cabbage
    White vinegar
    1-2 tbspns Sugar
    Black pepper
    4 Bacon slices, fried, chopped up into small bits and all the drippings.

    Chop up the celery cabbage head into a variety of sizes, like an unusually chunky cole slaw.  Use pretty much the whole thing.

    Put the pieces in a big mixing bowl.

    Add enough white vinegar so that every piece of the cabbage gets coated and there is some extra sitting at the bottom of the bowl.

    Add about a tablespoon or two of sugar and black pepper to taste.  Mix it up good.  Add a bit of salt to taste but not too much because of the last step.

    Get the dish to room temperature before serving.  Just before serving, add hot liquid bacon drippings and chopped up pieces of bacon to the bowl.  Mix well.


    You will always wish that you made more unless you're guests are Jewish or non-European.

    "Isn't life disappointing?" "Yes it is."

    by ubarquat on Tue Nov 23, 2004 at 06:37:31 PM PST

    •  On the whole grandma theme (none)
      My grandmother made this stuffing and then my mom.  The recipe is also on boxes of golden raisins. I've dropped the homemade stock and oven-dried bread for expediency.

      Grandma's Raisin Stuffing

      2 cup celery
      1 1/2 cup onion
      2 sticks butter
      2 bags stuffing mix
      large can of chicken broth
      1/2 bag of golden raisins
      crushed walnuts or chestnuts
      2 eggs
      S&P to taste
      1/2 tsp sage

      Melt 1/2 stick of butter. Saute celery and onion til crisp tender. Add remaining butter, spices and  and chicken stock, bring to a boil.

      In roaster, toss stuffing, raisins and nuts. Pour boiled mix over stuffing, blend with hands or, for the more heat-sensitive, a fork. Mix until soggy and well-blended, where no croutons retain shape. Add cool broth if necessary. Finally, mix eggs with stuffing. This is enough to stuff a 20 lb bird. For a smaller turkey, put leftover stuffing in foil pouch and bake while turkey cools, then blend with stuffing removed from turkey.

  •  Tweed Roots (none)
    From the Mount Vernon Cookbook. Guaranteed to make your host/ess ask "what's that?" when you say what you'll be bringing.

    Tweed Roots, serves 4-6
    1/2 pound carrots
    1/4 pound parsnips
    1 pound potatoes
    1/4 pound turnips
    1/4 pound rutabaga
    2 cups strong chicken stock
    1/2 cup unsalted butter (1 stick)
    Salt and pepper to taste

    Peel all vegetables and cut large ones into smaller pieces. Submerge in chicken stock (more may be necessary; canned chicken broth is very satisfactory) and boil until very tender. Drain broth and boil  until reduced to 1/2 cup. Return vegetables to broth and rehear. then blend very well so that mixed root vegetables ressemble tweed, i.e. they are very thoroughly mixed but not pureed into baby pap. This can be done with a fork, a hand powered potato mashing implement, or a judiciously light tough with an electric mixer. Just before serving, cut butter into 8 small pieces and stir rapidly into hot mixture. Proportions of various vegetable are approximate. Mixture is better if all five roots are used, but rutabaga and parsnips should be "minority stock" and too amny carrots make color too "high." This can be made in advance. The easiest way to reheat is in a micowave oven. If you must use a range top, be careful lest starch sticks.

    Fun with this dish: if there's a kiddie table, approach and announce "There's turnips in that!" after somebody has taken a bite.

    •  This is a Lot like my Favorite Casserole (none)
      I posted it above -- combining two parts potatoes to one part parsnips and one part rutabaga. Mash coasely with chicken stock and butter and salt, pepper and thyme.  Then cover with tons of carmelized onions and bake.  Yum.  Yours sounds very similar and I plan to try it too.

      Fuzzy only works for pets.

      by NotFuzzy on Tue Nov 30, 2004 at 08:02:33 AM PST

      [ Parent ]

  •  Whole stuffed camel (4.00)
    Here's the recipe

    mmm.  Now that's good eatin'.  You will need a 110 gallon pot though.

  •  My Special Recipe for Humturkrich (4.00)
    It's a hummingbird in a goldfinch in a sparrow in a quail in a peafowl in a game hen in a pheasant in a duck a in free-range chicken in a goose in a turkey in an emu in an ostrich. Be sure to debone each bird with the appropriate sized knife, then layer between each bird with your favorite dressing. Wrap in industrial aluminum foil and bake in a pizzxa over at 340 degrees F for 7 hours or until a foot-long nail pressed to the center of the hummingbird comes out clean.

    We the undersigned urge you to support Federal funding for research using human pluripotent stem cells. -80 Nobel Laureates to Pres. Bush

    by easong on Tue Nov 23, 2004 at 06:39:55 PM PST

    •  ^^^HILARIOUS^^^ (none)
      I must have somehow skimmed over that post without actually reading it like 5 times before I truly saw what it said.  And it's a good thing I wasn't drinking anything, because I just hate snarfing liquid out my nose and it would've been inevitable.  I wish I could give you more than  one 4.
    •  Crying (none)
      from laughing so hard.  That's the funniest thing I've ever seen on dKos.  Nice one.

      You can be active with the activists or sleepin' with the sleepers - Billy Bragg

      by Scott in NAZ on Tue Nov 23, 2004 at 09:14:40 PM PST

      [ Parent ]

  •  Easy and nummy cranberry sauce (none)
    1 16 oz can of jellied cranberry sauce
    1 10 oz jar of Smucker's Simply Fruit Orange Marmalade
    1 tsp ground ginger
    2 cups sliced (I halved them, it works fine) fresh cranberries
    1/3rd cup +/- of finely chopped walnuts.

    Add first three things to 2 quart saucepan. Using mediumish heat, stir thoroughly and simmer. Add berries and cook until berries are tender but not mushy. Stir in walnuts, remove from heat, put in a bowl, chill in fridge.  Is also yummy on cream cheese on a bagel.

  •  Much better than chocolate cream pie (none)
    Chocolate cream pie made with chocolate pudding and whipped cream has always been served at family holidays since before I was born, until I starting making this a few years ago. This looks harder than it is, but it really doesn't take that long to do, and people will be amazed at what a good cook you are. Serves 16 or more depending on the size of pan you use. It is a chocolate mousse so rich it can be sliced like a cake.

    Chocolate Mousse Crown

    2/3 cup chocolate or coffee flavored liqueur
    1/2 cup cold water
    2 envelopes unflavored gelatin
    16 ounces semisweet chocolate (16 1 oz.squares or chocolate chips)
    3 large eggs, separated (bring whites to room temperature)
    1/4 cup granulated sugar (regular sugar)
    2 cups whipping cream, whipped stiff
    About 33 or more tubular-shaped cookies (pirolines)

    pepperridge farms also makes them and they are easier to find this time of year than other times. They usually come in cans and they are filled with chocolate hazelnut cream. They are taller than you need, so you can cut them in half.

    For garnish: more whipped cream and chocolate shavings.  

    1. Mix liqueur with water in large saucepan: sprinkle gelatin over top and let stand 1 minute.
    2. Stir over low heat until gelatin is completely dissolved, about 3 minutes.
    3. Add chocolate; stir until melted and smooth.
    4. Remove from heat: whisk in egg yolks one at a time; cool to room temperature.
    5. In a large bowl, beat egg whites with electic mixer until soft peaks form.
    6. Stir a large dollop of the egg whites intot the chocolate mixture until blended, then fold the chocolate mixture into the remaining whites.
    7. Gently fold in the whipped cream.
    8. Spoon about 1/4 inch of the mousse into an 8 1/2" to 10 1/2" springform pan to cover the bottom.
    9. Stand cookies in the mousse all aroud the inside edge of the pan.
    10. Gently pour in the remaining mousse.
    11. Cover loosely with waxed paper.
    12. Chill at least 3 hours until firm or overnight.
    13. Before serving, remove sides of pan; garnish mousse with whipped cream and chocolate shavings.
    14. With a sharp knife, cut into wedges 2 coolies wide.

    Notes: I can tell you the nutritional information, if anyone wants to know.  But if you care about such things even on a holiday, you probably should not eat this.

    Use omega-3 eggs so you can feel somehat virtuous when serving this decadence.

    I use a bigger pan, 10 1/2", so the cake will not be as high, there will be more portions (I have a very large family) and they will be slightly smaller and thus slightly less caloric.

  •  my favorite recipe (none)
    Ok, I've never cooked it, but the Luthiers Mercantile web site, they posted a recipe using guitar parts to cook salmon:
    Cedar Salmon Recipe

    Here is a recipe for barbequed salmon that we all enjoyed at our last company barbeque. This is a great way to use up any extra cedar soundboard pieces you may have laying around!

    1. Thickness cedar to .110-.125 or so (don't use a sander).

    2. Cut to pieces that are just slightly larger than your salmon steaks.

    3. Remove any splinters at the edge.

    4. Fire up the grill!

    5. Lay the salmon steak (skin and all) on the cedar plank with the skin side down.

    6. Add salt and pepper.

    7. Set on the grill and cover.

    8. Wait 30-40 minutes or until done.

    9. Add a little soy or teriyaki during the last 7 minutes.

    10. Remove from grill. Do not worry if the cedar is a bit charcoaled -the fish will be delicious!

    11. Season with fresh lemon and eat right off the plank. Mmmm!

      Watch for our next lovely recipe using hide glue, bone saddle blanks and a heating blanket, all tastefully presented on an abalam platter!

    •  Mmmm (none)
      I boughht a piece of cedar for this purpose but have not used it yet.  I was told to soak the wood first, so the fish would probably be sort of poached as well as cue'd.
    •  Wooden you like it? (none)
      I've had cedar plank salmon before. It's tasty, but not my favorite way to eat my beloved fishy.

      I eat Mr. Salmon pretty much unadulterated, with just lime juice, salt and pepper. OR, I make what I call Goodness to marinate Mr. Salmon. Also works for chicken, shrimp, or pork, I suppose but I don't eat pork.

      Fresh grated ginger
      soy sauce (I use low sodium)
      fresh squeezed lime juice.
      if you want, a little garlic.

      Mix up in a proportion you like. Marinate. Grill. Make some extra Goodness to brush over your meat while grilling. Eat. Make moaning noises.

      •  mmm (none)
        I make a similar marinade for salmon, and it's wonderful. You can also put a piece of the salmon in aluminum foil, make a liquid-proof "package" out of the foil, and put the "Goodness" in there. Bake around 15 minutes at 400, and you are good to go. To this I recommend adding chopped green onions and sesame oil, but it's hard to go wrong with ingredients like these.
  •  Sweet Potato Souffle (none)
    This is so good you could eat it for desert, but we still eat it with our meal.
    3 One pound 2 ounce cans of sweet potatoes or
    4 pounds sweet potatoes cooked
    1/2  Cup butter melted
    6  eggs, separated
    3/4 cup sugar
     1/2 Cup milk
    1 tablespoon freshly grated lemon rind (orange rind works equally well)
    1 teaspoon ground ginger ( 1 tablespoon fresh ground ginger)
    1/2 Tsp. salt
    Preheat oven to 325 deg.  Drain canned potatoes or peel fresh ones, mash potatoes then beat them using low speed of electric mixer to make them as lump free as possible. (The food processor works great.)  Beat in melted butter, add the egg yolks, beat till well blended.  The longer you beat the smoother the result.  Add sugar, milk, lemon rind, ginger and salt.  Beat the egg whites until stiff but not dry, and fold into the potato mixture.  Turn into a buttered two-quart soufflé dish or casserole.  Bake for one hour.   Serve immediately

    The recipe doesn t say this but it is preferable for the soufflé to be cooked till a knife inserted comes out dry.  It has always taken more that one hour for it to get to that point.  But if you get desperate, people love it when it isn't cooked through.
    Usually I put in more sweet potatoes, cause everyone especially me likes it so much.  I don t increase the amount of eggs or butter, but put in a bit more sugar, salt, ginger, lemon rind and milk.  If you use a lot more sweet potatoes, you need to increase the milk a fair amount as it will be hard to mix the potatoes into the egg whites.

  •  My Favourite Feast - Stuffed Pumpkin (4.00)
    Well, I celebrate thanksgiving in October, so I'll give you my best Hallowe'en recipe. if you can still get pumpkins, try it, it's awesome, and it also works with a squash. It's a bit involved, but well worth the effort.
    (BTW my US relatives love to be able to celebrate two thanksgivings. Some of them come up every year)

    Stuffed Pumpkin (they're not just for pies, y'know)

    Part 1
    1 whole Pie Pumpkin or Hubbard Squash (8-10 inches diameter)
    1/2 teaspoon salt
    Part 2
    2 Tablespoons vegetable oil
    2.5 lbs (1134 grams) Ground Turkey
    1 Teaspoon Poultry Seasoning
    1 Teaspoon White Pepper
    2 Golden Bell Peppers, chopped (alt: can use regular green or red peppers)
    1 large Red Onion, chopped
    Part 3
    1/3 lb (151 grams) Precooked Turkey Sausage
    2 teaspoons olive oil
    2 teaspoons minced fresh Oregano
    2 teaspoons vinegar
    1 teaspoon Black Pepper
    1/2 teaspoon salt
    4 cloves garlic, pressed
    Part 4
    1 1/4 cups (280 grams) Golden Raisins
    1/3 cups (76 grams) Chopped Green Olives, stuffed with pimentos
    1 400gram can (14 ounces) Chopped Skinned Tomatoes
    3 Large Eggs, beaten

    Part 1 - Prepping that Pumpkin
    With a sharp knife, cut out a circular top, about 5 inch diameter (or big enough for your fist). Save the top for the lid.
    Scoop out the seeds and scrape out the stringy guts until it is clean
    Get a STOCK POT that is big enough for your pumpkin. Put the pumpkin in it and cover with water (Also fill pumpkin). Add 1/2 teaspoon of salt to the water. The idea is to coook the pumpkin from both outside and inside. (If you have an electric cooking coil, place it in the pumpkin to boil the water inside)
    Cover the pot, bring water to a boil, then simmer until the pumpkin meat is ALMOST tender when pierced with a fork, about 15 minutes
    *Do Not Overcook! The pumpkin should remain firm enough to keep its shape. An overcooked pumpkin has the potential to collapse under the weight of the filling later, and it is also really hard to get out of the water.
    **Do not underestimate the time it will take you to remove a hot, floppy pumpkin from hot water without wrecking it! Be very careful and don't rush it.

    Dry the outside of the Pumkpin

    Part 2 - Meat Mixture
    Heat vegetable oil in a large frypan or wok
    Add Ground Turkey, Poultry Seasoning, White Pepper, Bell Peppers, and Onion. Cook over medium heat until the turkey is no longer pink. Remove from heat and set aside

    Part 3 - Sausage Mixture
    In a large bowl, mix together the Cooked Turkey Sausage, Olive Oil, Oregano, Vinegar, Black Pepper, 1/2 teaspoon of Salt, and Garlic

    Part 4 - put it all together.
    Add the Sausage mixture, Raisins, Olives, and Tomotoes to the ground turkey mixture in the wok or frypan. Mix well. Cover the pan and cook over low heat for 15 minutes, stirring occasionally
    Remove from heat and allow it to cool slightly.

    Add 3 beaten eggs and mix in thoroughly. Don't add the eggs till you're ready to bake it up.

    Part 5 - Stuff that Pumpkin
    Fill the cooked pumpkin with the stuffing. Press stuffing lightly to pack it. Cover the pumpkin opening with aluminum foil. Place pumpkin in greased shallow baking pan and bake at 350f for 1 hour. When 15 minutes are remaining, replace the foil with the pumpkin lid.
    When done, spoon off extra moisture. Allow to cool 15 minutes before serving. This will give the stuffed pumpkin time to firm up as well.
    To serve, slice from top to bottom in fat wedges, and put wedges on a dinner plate. Spoon extra filling on top. The entire pumpkin is edible except for the woody stem.

    Although it is not true that all conservatives are stupid people... it is true that most stupid people are conservative - John Stuart Mill

    by Sarkasba on Tue Nov 23, 2004 at 06:46:04 PM PST

  •  more on that pumpkin (none)
    Wasn't it nice of me to convert the measuremtns from metric for you?

    Anyway, make sure you don't use a carving pumpkin, they're too big and don't have much flavour.

    Although it is not true that all conservatives are stupid people... it is true that most stupid people are conservative - John Stuart Mill

    by Sarkasba on Tue Nov 23, 2004 at 06:48:19 PM PST

  •  World's best cranberry relish (4.00)
    It has to be. It contains red wine. I'm sure that even makes it healthy!

    Making it ahead of time is a great idea. And it keeps forever.

    Of everybody I've ever served it to, I only know one person who still prefers the canned variety. (Some kind of childhood food fetish and an artistic appreciation of the tubular ringedness of the jellied stuff. Go figure.)

    I've upped the amounts so it fits the 12-oz bags of cranberries I usually find in the markets.

    From the Benn Conger Inn in upstate NY:

    Cranberries Braised in Red Wine

    2 12-oz bags fresh cranberries
    1-1/2 C red wine (I like a good Zinfandel here)
    2-1/4 C sugar
    1-1/2 sticks of cinnamon
    Peel of 1 large or 2 small oranges, finely chopped

    Sort through cranberries and discard any soft or unripe ones. Bring wine and sugar to a boil in saucepan and add all other ingredients. Cover parially and reduce heat to medium. Cook until cranberries have burst and sauce is slightlky thickened, about 15 to 20 minutes. Cool to room temperature and serve.

    •  Bribe-worthy maple pecan chocolate tart (4.00)
      This one continues to win me fans... bigtime!

      You can save yourself a lot of work by pouring the filling into a ready-made deep dish pie shell and baking it a little longer at a slightly cooler temperature.

      (Bon Appetit, Nov. 1984)

      8 to 10 servings

      Pecan Pastry

      1/2 C well-chilled unsalted butter, cut into 8 pieces
      5 Tb cold water
      2 Tb sugar
      1 Tb ground pecans
      1 egg yolk
      1/2 tsp    salt
      1 1/2 C    unbleached all purpose flour


      3 oz unsweetened chocolate
      3 Tb unsalted butter
      2/3 C sugar
      3 Tb water
      1 tsp instant coffee crystals

      4 eggs, room temperature
      1 C light corn syrup
      1 tsp vanilla
      1/2 tsp    maple extract
      Pinch of salt
      2 C coarsely chopped pecans
      16 large pecan halves
      Vanilla ice cream or whipped cream

      For pastry: coarsely chop butter in processor using on/off turns. Add water, sugar, pecans, yolk, and salt and blend using 5-6 on/off turns. Add flour and mix just until dough comes together; do not allow dough to form ball. Gather into ball. Flatten into disc. Wrap in plastic and refrigerate at least 2 hours or overnight. Can be frozen up to 1 month.

      (I've done the standard "blend dry ingredients, cut in butter, add water" order of operations and it works just fine.)

      Roll dough out on lightly flouered surface into circle 1/8 inch thick. Fit into 11-inch tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fold over hand in to form double thickness on sides. Press dough into pan, extending crust 1/4 inch above edge. Flute edges. Pierce bottom and sides using fork. Refrigerate tart shell for at least 30 minutes.

      Position rack in center of oven and preheat to 400 degrees F. Line shell with parchment or foil. Weight with pie weights or dried beans. Bake until shell is set, about 12 minutes. Remove paper and weights. Pierce shell again using fork. Bake until lightly browned, about 12 minutes. Cool crust completely.

      For filling: Melt chocolate and butter with sugar, water, and coffee crystals in double boiler over simmering water. Stir until smooth. Cool to lukewarm.

      Preheat oven to 400 degreees F. Blend eggs, corn syrup, vanilla, maple extract and salt in large bowl. Stir in chocolate mixture and chopped pecans. Pour into crust. Arrange 10 pecan halves around outside edge of tart and 6 in center. Bake until filling is puffy and set, about 25 minutes. Serve warm with ice cream. (Can be prepared 2 days ahead. Cool completely, remove from pan, wrap and refrigerate. To serve, bring to room temperature and return to pan. Place in cold oven. Turn temperature to 300 degrees F and reheat 15-20 minutes.)

      •  I've had this... (none)
        ... from Makeda's own oven.

        I highly, highly, highly recommend it.

        A 4 star (or mojo) recipe.

        It's a simple message and I'm leaving out the whistles and bells
        So the room must listen to me
        Filibuster vigilantly

        by Malacandra on Tue Nov 23, 2004 at 08:55:16 PM PST

        [ Parent ]

    •  I've got a similar recipe (none)
      so I'll just piggyback yours...

      Also add raspberry vinegar.

      (note to self - must try more red wine)

    •  Has to be a Zin or fruity red... (none)
      otherwise the wine overpowers everything...

      That's also my fave only before I add the cranberries, I boil the wine with the cinnamon, suger oranges and slices of fresh giner, whole cloves and nutmeg.  Run it through a strainer before adding the cranberries though--who wants to chew a cinnamon stick.

    •  Thanks--it's excellent (none)
      Makeda, I made it this evening.  Bravo!

      "Making America Nervous"--THE DICK CHENEY CODE

      by Plan9 on Wed Nov 24, 2004 at 07:52:14 PM PST

      [ Parent ]

  •  Brandied Cranberries (none)
    1 pkg Cranberries (12 - 16 oz.)
    1 cup sugar
    1 cup brandy

    Mix ingredients in a casserole and bake uncovered at 350 deg. for 1 hour.

    OPTIONAL: add grated orange peel, dash cloves, or chopped walnuts prior to baking.

    *WARNING:* DO NOT COVER the dish while baking - this will cause it to explode.

    I talk to God, but the sky is empty - Sylvia Plath ~ I'm normally not a praying man, but if you're up there, please save me Superman - Homer Simpson

    by PBJ Diddy on Tue Nov 23, 2004 at 06:53:06 PM PST

  •  Cranberry cutney (4.00)
    The canned stuff with ridges on it is for Bush voters. This is the real thing:

    (2) 12oz packages cranberries
    (2) apples
    (1) pear, firm
    1/2 cup walnuts
    (1) 16oz can pineapple (small chunks or pureed), drained
    ground cinnamon
    ground cloves
    ground allspice

    Rinse cranberries, removing unripe (white) fruit, stems, etc. Put aside.

    Dice apples and pear into 1/2" chunks. Boil about 1/4" of water in 3 qt pot. Add apples and pear and a dash of cinnamon. Cook for 1-2 minutes. Add cranberries, reduce heat to low (I mean low) and cover. Cook for 30-ish minutes, or until all cranberries have popped (you'll hear 'em). Stir occasionally and add a little water if it seems to be getting too thick.

    Add walnuts and pineapple and bring once again to a slow boil. Cook for another 20 minutes or so, or until it reaches the desired thickness.

    Turn off heat and remove from heated burner (yes, this is important -- if you skip this step, it may carmelize or burn!). Add honey to taste -- it will take quite a lot. Add cloves, allspice, and a bit more cinnamon. Stir and let cool.

    Serve mildly warm or chilled.

  •  Moochers? (none)
    Does that 35% eating with friends mean we are, by and large, moochers?  Typical socialist slackers...

    If you think Bush really is (he is!) the worst president ever, go to and spread the word.

    by Long Haul on Tue Nov 23, 2004 at 06:53:53 PM PST

  •  Thanksgiving Cartoon (none)
    Here's a thanksgiving cartoon that the people on this site will appreciate

    Although it is not true that all conservatives are stupid people... it is true that most stupid people are conservative - John Stuart Mill

    by Sarkasba on Tue Nov 23, 2004 at 06:56:39 PM PST

  •  And after the feast....left-overs!!!! (none)
    I hate to say that is orginally was from Texas(my grandmother was from there--- SO...good things DO come from Texas)


    2 1/2 cups shredded turkey (left-overs)
    2 (10.75 ounce) cans soup--cream of chicken and cream of celery
    1 1/2 cups chunky salsa, "hot" level-- to taste
    1 cup reduced fat sour cream
    1 (14.5 ounce) pkg. plain Doritos
    2 cups shredded Mexican cheese

    Preheat oven to 375 degrees F.
    In a bowl, combine the soups, sour cream, and salsa and mix together.
    Lightly coat a 9x13" baking dish with cooking spray. In dish, begin layering:
    1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top.
    Repeat layers twice, ending with tortilla chips and sprinkle cheese on top. Bake in oven for 30 minutes, until bubbly. Remove from oven and let cool for 5 minutes.   Serve additional salsa on the side.
    Serves 6-8.
    mmmmmmmm-mmmmm good.

    It's verifiable vote counts,stupid

    by CFnAR on Tue Nov 23, 2004 at 06:57:34 PM PST

  •  Anyone have a recipe for (none)
    butternut squash soup?  I had a good one, and now I can't find it.  The squash I have, it's the recipe I lack!  Hoping someone else has one... TIA.

    "When fanatics are on top there is no limit to oppression" -- H.L. Mencken

    by cinnamondog on Tue Nov 23, 2004 at 06:58:24 PM PST

    •  I have one (none)
      but it may not be what you meant, but here's what I do...

      Roast squash with bacon and chopped garlic. Puree. Add nutmeg, allspice, cinnemon, salt to taste.

      I also have a sweet version.

    •  Butternut squash soup (none)
      This is adapted from a friend's, but is fairly close to the curried butternut soup recipe in the Silver Palate cookbook.

      2 Tablespoons each of butter (I prefer unsalted) and olive oil.
      2-3 large chopped onions.
      About 2 Tablespoons mild curry powder (I tend to use 3-4 Tbsp).
      2 large Butternut Squash (or other winter squash equal to about 3 pounds).
      2 eating apples, any kind, plus a little raw grated apple to garnish. You can also use a bit of grated Cheddar as garnish.
      Salt and freshly ground black pepper to taste.
      2 cups chicken stock.
      2 cups apple cider or apple juice.

      In a big stockpot, heat the butter and oil over low heat. Add the onions and curry powder, and cook very slowly until the onions are tender, about 25 minutes. Stir frequently so it doesn't stick too much.

      Peel and de-seed the squash and cut into chunks. Peel, core, and quarter the apples. Cut them into chunks.

      Add the squash, apples, and 2 cups of chicken stock to sautéed onions. Bring to a boil and then turn the heat down to a simmer and cook for about a half hour or until the squash is soft.

      Whiz in a food processor with a steel blade until smooth - best done in small batches if still hot. (I've also seen it done using a hand-held submersible blender, placed right into the soup pot.)

      Serves 6-8

      "When stupidity is considered patriotism, it is unsafe to be intelligent."--Isaac Asimov

      by Mnemosyne on Tue Nov 23, 2004 at 07:33:17 PM PST

      [ Parent ]

    •  Butternut Squash Soup (none)
      Sorry I'm late with this recipe (I'm new, and it took a while to figure out how to reply), Butternut Squash Soup:

      1/2 t. olive oil
      1/2 onion, chopped
      1 tart apple, peeled and chopped
      1 large butternut squash, peeled and cubed
      8 c. chicken stock
      1/4 c. honey
      1/8 t. nutmeg
      1/2 t. cinnamon
      Salt & pepper

      In a large pot, saute onion and apple in olive oil until onion is soft, about 5 minutes.  Add squash and chicken stock, bring to boil, lower the heat, and simmer about 1 hour.  Remove from heat and add remaining ingredients.  Puree soup (in blender or food processor) until smooth.  

  •  best yams ever (none)
    (Night before) Bake about 4 lbs (or more depending...) at 450-500 until very soft and caramelized.

    When cold peel (very easy after cooking)

    Mash with

    @3 tbs chopped candied ginger
    1 cup bourbon
    1/3 cup frozen orange juice concentrate
    1/2 tsp ea nutmeg, allspice, cinnamin, (pumpkin pie spices)
    1 tsp salt
    2 tbs. butter

    Put in buttered casserole and
    top with
     Pecans, butter, a little brown sugar, a little salt

    bake until browned and heated through

  •  Truly great scalloped corn (none)
    4 Tblspoons butter
    4 Tblspoons flour
    1 Medium onion, chopped
    3-4 Cups Milk
    2 Eggs, beaten
    1 Can cream style corn
    1 Large bag frozen whole kernel corn, or 2 cans
    Cracker crumbs

    To start with a white sauce, melt the butter with the onions over low heat in large skillet.  When onions have softened, stir in flour. Continue to stir until bubbly.  Add about two Cups of the milk.  Stir until it starts to thicken.  Continue to add milk until you have a smooth, creamy consistency.  You do not want it real thick!  Stir in salt and pepper to taste.  Remove from heat.  Stir in the eggs.  Add the can of creamed corn, and mix.  Add the whole kernel corn, and mix.  Sprinkle cracker crumbs over top.  Bake at 350 degrees for 45-60 minutes, until bubbly.  Enjoy!!

    Politics is what we create by what we do, what we hope for, and what we dare to imagine. Paul Wellstone, 2001

    by RuralLiberal on Tue Nov 23, 2004 at 07:03:49 PM PST

  •  Puerto Rican roast turkey (4.00)
    Thanksgiving is an imported holiday in Puerto Rico. For the first half of the 20th century, it was only a half-day holiday. Nationalists spoke against this colonialist imposition of a foreign custom and wouldn't be caught dead celebrating this imperialist Yankee tradition. But if you offer Puerto Ricans a holiday where you're supposed to eat, drink and celebrate, they will of course embrace it, regardless of its origin. And so, after about 60 years of US rule, Thanksgiving became an official full-day holiday.

    This is a recipe for roast turkey from Carmen Aboy Valldejuli, the mother of Puerto Rican cuisine, with some minor modifications. She uses the traditional dry-rub seasoning but I add a little extra liquid to make it more of a thick marinade.

    For each pound of turkey, use:

    1 clove garlic
    1 peppercorn
    1/4th teaspoon of dry oregano
    1 teaspoon salt
    1 teaspoon olive oil
    1/4 teaspoon vinegar (balsamic or cider works great)

    Crush and mix in a mortar. You can also use a blender for a smoother texture. Wash turkey, etc. and season it the day before. Thoroughly smother with the marinade, put in a plastic bag and refrigerate overnight. Don't worry too much about the amount of salt; it won't taste salty after it's done.

    Roast the turkey whichever way you want. Doña Carmen likes to cook it breast down, and while that will make the breast juicy and flavorful, it might not look as beautiful as a traditionally baked turkey. For a Cuban twist, you can replace the vinegar with lime or bittersweet orange juice.

  •  I give thanks for what I can't eat. (4.00)
    On December 13 it'll be 2 years since I was diagnosed with gluten intolerance or celiac disease or, well, there are several names.  I was pissed.  Not eat bread, pasta, pizza, cookies, brownies, cake?  Yeah, right.

    Now, 2 years down the road, I'm still wistful about the dressing/stuffing (depending what region of the country you're from) that I can't have, because it was one of my favorite foods.  But I'm more thankful than I can tell you for the diagnosis, because it's given me a new life.  I'm happier, serene and confident, healthy.  If it hadn't been for that, I wouldn't have had the energy or composure to canvass for ACT before the election and I probably would have stuck my head in the oven around 11/3.

    And, oh yeah, while I still haven't found a substitute for risen wheat bread that I'm happy with, I've learned to do gluten-free desserts and I can have cookies, brownies, and cake all I want.  A couple recipes (and pay attention, because even if you don't know any celiacs yet, you might soon):

    peanut butter cookies
    1 cup peanut butter
    1 cup brown sugar
    1 egg
    1 teaspoon baking soda
    1/2-1 teaspoon gluten-free vanilla extract
    1/2-1 cup chocolate chips
    mix ingredients together, drop by spoonfuls on a cookie sheet, bake at 350 for 8-10 minutes or until they seem done.

    Chocolate roll

    For cake layer
    6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
    3 tablespoons water
    6 large eggs, separated, at room temperature
    2/3 cup sugar
    1/4 teaspoon salt
    1 tablespoon Dutch-process unsweetened cocoa powder
    For filling
    1 cup heavy cream
    3 tablespoons confectioners sugar, sifted
    2 tablespoons gluten-free liqueur or a teaspoon or two of other flavoring (almond extract or something)

    Garnish: unsweetened cocoa powder and confectioners sugar

    Make cake layer: Preheat oven to 350°F. Oil a 15- by 10- by 1-inch shallow baking pan and line bottom lengthwise | with a large piece of wax or parchment paper, letting paper hang over ends by 2 inches.
    Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.

    Beat yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

    Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch, 15 to 18 minutes. Transfer pan to a rack. Cover top with 2 layers of damp paper towels and let stand 5 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.

    Sift cocoa powder over top of cake layer and overlap 2 layers of wax paper lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. (Don't worry if cake layer breaks; it will hold together when rolled.)

    Make filling: Beat cream with confectioners sugar and flavoring with cleaned beaters until it just holds stiff peaks.

    Fill and roll cake: Spread filling evenly over cake. Put a long platter next to a long side of cake. Using wax paper as an aid, roll up cake jelly roll-style, beginning with a long side. Carefully transfer, seam side down, to platter, using wax paper to help slide cake. (Cake will crack but will still hold together.)

    Dust cake generously with cocoa powder and confectioners sugar.

    Although the cake is also great (and less nerve-wracking) if you just leave it in the pan and top it with the whipped cream.

  •  Almost as Good As Mom's Stuffing (4.00)
    No one can make stuffing as good as Mom's, so I don't even try, but this one is almost as good! It's a recipe I adapted from a stuffing that was served to the cast and crew on the set of the Tom Hanks movie, "Castaway".

    1 lb turkey sausage, (preferably herb-flavored, removed from casings
    4 tbs butter
    2 large ribs celery, chopped
    1 large onion, chopped
    2 garlic cloves, minced
    5 cups Pepperidge Farm plain bread stuffing
    2 cups 1/2 inch cut cubes of brioche or other egg-bread, oven toasted at 350 degrees for 10 minutes
    2 cups dried cranberries
    1 apple, finely diced
    1/2 cup pine nuts, pan-toasted for 3 minutes over low heat
    2 tsp. of minced fresh sage
    2 1/2 cups chicken broth

    In a medium skillet over medium-high heat, cook the sausage, breaking it up and stirring, about 10 minutes, or until browned. Remove from pan, let cool.

    Melt the butter in the same pan. Cook the celery, onion and garlic, stirring over medium-high heat for about 8 minutes or until just wilted. Let cool.

    In a large bowl, mix together bread cubes, sausage, celery mixture, cranberries, apple, pine nuts and sage.

    Stir in broth. Transfer to a 9x13 inch casserole, cover snugly with foil and bake for 30 minutes. Uncover, and cook another 30 minutes or until golden brown on top.

  •  breakfast (4.00)
    You've got to have a little something in the morning to hold you till dinner:

    smoked salmon sliced paper thin, or lox if you can find them
    a lemon
    toasted bagels (I like onion)
    liberal(!) amounts of cream cheese

    Eat with mimosas (champagne and o.j.) made only with fresh-squeezed orange juice, served in your best wine glasses.

    Eat your turkey around 6.

    •  Best on the thread - n/t (none)
    •  Respectfully disagree. (4.00)
      The way to make it through to your 6:00 meal is this.  You make your dressing/stuffing as follows:

      saute finely chopped celery and onions in butter.  add chicken broth, bring to a boil.  add Pepperidge Farm bread cubes (brand is important here, and you don't want the country-style ones either) and stir until all the breads are moistened.  for proportions, look on the back of the bread bag, but cut the butter in half and add that much more chicken broth so you don't lose moisture.  do the celery and onions by eye.

      Anyway, you make that and of course you have to taste it to be sure it's good while it's still warm.  But then, once it's cooled down and is just sitting there waiting for dinnertime, you sneak back into the kitchen and eat a handful.  Repeat as necessary until your mother starts yelling at you, thereby provoking the first of two annual thanksgiving fights (the second to come when she accuses you of always holding up dinner by not starting the mashed potatoes early enough - a patent falsehood since her gravy is always the last thing ready).

      •  Peppridge Farm! (none)
        You bet!  That's nearly my recipe, too, but I put in water chestnuts and mushrooms (sauteed first).  But it must cook in the bird.  I know you can create enough bacteria to kill your whole family, but it's a risk you must take.

        Mix vegetables and bread, moisten all with broth made from the turkey neck and giblets with a stick of melted butter and copious white wine (don't use it all--it's your basting liquid, too).  Shove a tad more into the bird than it can hold, use the legs to support extra on the outside--don't forget to stuff the neck cavity.  Then once, just once, when the turkey is half done, suck a turkey-baster full of pan drippings up and shoot it into the middle of the stuffing.  

        You may snack on the crusty outside stuffing, but don't count on it to tide you over.

      •  I love your cooking instructions (none)
        Anyway, you make that and of course you have to taste it to be sure it's good while it's still warm.  But then, once it's cooled down and is just sitting there waiting for dinnertime, you sneak back into the kitchen and eat a handful.  Repeat as necessary until your mother starts yelling at you, thereby provoking the first of two annual thanksgiving fights (the second to come when she accuses you of always holding up dinner by not starting the mashed potatoes early enough - a patent falsehood since her gravy is always the last thing ready).

        You should write a humor cookbook like this with these kind of specific instructions. Lot of people could relate with their relations.

        Well, Watson, we seem to have fallen upon evil days. -- Sherlock Holmes.

        by Carnacki on Fri Nov 26, 2004 at 04:40:00 PM PST

        [ Parent ]

    •  The breakfast issue... (none)
      When you have a house full of company (or if you ARE the company) the kitchen can get crowded on Thursday morning, what with all the prep work, kibitzing, etc.  Here's a breakfast recipe that can be prepared the night before, cooked in the oven while you warm it up for the bird, and served from the dining table, with no need for extra kitchen traffic while the important work is being done.

      Breakfast casserole


      1 can of "poppin' fresh" type crescent rolls
      1 lb. bulk sausage (not links)
      2 cups frozen hash browns, loose
      2 cups cheddar cheese, shredded
      8 eggs

      Spray a 9"x13" cake pan with cooking spray, then line the bottom with the crescent roll dough, manipulating as needed to cover the bottom of the pan.

      Cook the sausage until crumbly, drain well, and layer over the dough.

      Layer the potatoes over the sausage.

      Layer the cheese over the potatoes.

      Beat the eggs, and pour it over the top.

      Cover with foil and refrigerate overnight.

      First thing in the morning, heat the oven to 350, remove the foil, and bake for about 50 minutes, or until eggs are set.

      Serve buffet-style away from your work area.  It will hold almost all morning, if it lasts that long.  Put out a carafe of coffee, and the kitchen is yours.......

      A proud member of the reality-based community!

      by roxtar on Wed Nov 24, 2004 at 01:50:09 AM PST

      [ Parent ]

  •  For those who enjoy eating a ton (none)
    Never doubt the power of the turducken, because six legs is always better than two.

    Serves 24-30.

  •  TG Dinner (none)
    Frito's Bean Dip & chicharones.
  •  Conversion pie (4.00)
    One bite. . .and they'll believe anything you tell them.

    1 fresh pie crust.
    1 cup or more pecan halves. (Best if from Texas or Georgia - sorry, red state pecans are the best - but not papershells).
    1 cup white (clear) Karo syrup - not the dark stuff
    1 cup white sugar
    1 large egg
    2/3 stick butter - corn oil stick if you must substitute
    ½ teaspoon real vanilla
    pinch of salt if desired, but unnecessary especially if butter has salt content.

    Roll out crust and place in glass pie plate. Turn under edges and flute to look like a rope or rickrack. Cover the bottom and sides of the crust with pecans.

    Make filling: Blend together syrup and sugar until thoroughly mixed. Melt butter on stove or in microwave, taking care not to brown or burn it. Add egg to the syrup-sugar mixture, and blend well. Using a mixer to beat the egg first makes it especially good. Add in vanilla and pinch of salt. Finally, stir in melted butter quickly and beat until very well mixed. Pour over the pecans in the pie plate. Watch the pecans rise to the surface, and when all are risen, put in pie in cold oven. Set oven to 300 degrees. Bake a long time - often one hour or longer. Watch carefully the last 10 minutes, as many ovens vary in temperature. Be patient, if pie is still runny (bouncy when tapped), it needs more time - do not turn up the heat! When center of pie barely bounces, but rest of pie does not bounce when tapped with the back of a spoon, and top and crust are brown but not burned, remove from oven. Best if pie sits a while to cool down to solidify filling, but also great eaten hot and messy with ice cream. Outrageously good, but not cloying. Make two, for lifetime loyalty.

    •  Conversion, eh? (4.00)
      So does this mean that we have your failure to bake fast enough for what happened on 11/2?

      I wonder how it would be just as like a custard, without the crust.

    •  Hmm, looks good (none)
      if you're in Alabama, might I suggest some Yellow Label Syrup as a substitute? Yellow Label for any syrup substitute will make your converted friends slap their unconverted ones.

      "i'll show them! i'll prove i can be <inhale> hardcore!" Bubbles

      by Lexicon on Tue Nov 23, 2004 at 09:03:53 PM PST

      [ Parent ]

  •  Easy no-bake cookies (4.00)
    1 stick margarine
    2 cups sugar
    1/2 cup milk
    4 tbsp. cocoa
    1/2 cup peanut butter
    1 tsp. vanilla extract
    pinch of salt
    2.5 cups quick cooking oats

    Melt margaringe.  Add sugar, cocoa and milk (in that order).  Bring to a full boil for 2 minutes.  (Be sure to watch it so that it doesn't burn.)  Remove from heat and add peanut butter, vanilla, salt and oats.  Mix and drop on wax paper by the tsp. full.  Yield 2-3 dozen.

    I'm a member of a minority group: the reality-based community.

    by Unstable Isotope on Tue Nov 23, 2004 at 07:23:15 PM PST

  •  Terducken (none)
    Anyone actually eaten terducken?  I have not but saw it on the Food Network.

    I am thankful for my wonderful family, 7 children, 2 grandchildren.  

    Am also happy to be able to find people on this website who feel exactly like I do.

    Would be very thankful if Wolf Blitzer would get fired and I'd never have to see or listen to him again.

  •  Thanks you lot (4.00)
    I always gave credit to Democrats for being more international than the Rethugs.

    Here you are, though, discussing and planning food and recipes of mouthwatering quality in total disregard of your multinational audience for whom Thanksgiving is just a devious device for Yanks to have two Christmas dinners whilst the rest of us only have one.

    Well I hope you all enjoy it and have a marvellous day and please, please do not, for one single minute, allow yourself to think of a Kossack who may be sat at what is laughingly called his dining table, adding a forlorn pickled gherkin to his sad slice of Melton Mowbray Pork Pie which he found at the back of the fridge and was able to scrape off that funny green stuff, whilst drinking the bottle of Guiness that has gone flat because the cap had been dislodged.

    No, give that poor miserable Kossack no thought at all. Just enjoy yourselves. Really. I do sort of mean it.

    •  Come on down ! (none)
      Oh man o man o man.......

      Ya know thanksgiving is really a holiday we need to give up, just for world peace and all, and cuz we really screwed the poor American Indians in the beginning, middle and end......

      But, come and have a meal with us anyway - we just like to have a reason to eat and have a good time!

    •  And a happy day to (none)
      you, Eeyore.

      "When stupidity is considered patriotism, it is unsafe to be intelligent."--Isaac Asimov

      by Mnemosyne on Tue Nov 23, 2004 at 07:49:45 PM PST

      [ Parent ]

    •  Find an expat near you.. (none)
      My daughter has lived in London for the last 10 years, and every year she has a July 4th BBQ and, on Thanksgiving, cooks a Thanksgiving Dinner for all of her friends. Just find an expat and enjoy!

      'Fear can only prevail when victims are ignorant of the facts' -- Thomas Jefferson

      by Flagrrl on Wed Nov 24, 2004 at 10:39:03 AM PST

      [ Parent ]

  •  The Best Holiday - Stuffed! (none)
    No flags, no gods (sacred or secular), no gifts but good company and great food - Thanksgiving is my favorite American holiday.  If you pig out to the point of discomfort, that's your fault - it's not required.

    I love to make this stuffing (outside the bird, of course), and it has stood Time's test:

    Cornbread Stuffing with Mushroom Duxelles & Walnuts ------


    This is a variation of Jeanne Owen's Corn Bread from James Beard's "American Cookery":

    1/2 cup sifted flour
    1 1/2 cups yellow corn meal
    1 tsp salt
    3 tsp baking powder
    3 eggs, well beaten
    1 1/4 c. milk
    1/3 c. melted butter
    Additional flavorings (see below)

    Preheat oven to 400 degs F.

    Sift all dry ingredients together in a bowl, add eggs and milk and beat with a wooden spoon.  Then beat in the melted butter.  Beard calls for a buttered 8.5"x11" baking pan, but I like to use a cast iron skillet (heat it on the stove top before pouring in the batter).  Bake for 15-18 minutes.  Let cool a bit and turn out; can be done a day or two ahead.

    That's the basic cornbread foundation, but I prefer to add herbs/other flavorings, depending on the meaty accompaniment.  Last year I used chopped fresh sage, this year it's going to be finely chopped chives and flat-leaf parsley.

    Mushroom Duxelles:

    Finely chop a bunch o' mushrooms (food processor is great for this), then squeeze them out in a kitchen towel to get rid of their excess moisture (save for soup or stock).  Saute in butter or EVOO until very dark and savory - salt and pepper to taste.  This is like mushroom caviar!!  Make a lot if you can - it keeps very well in the fridge and 1/2 cup of the finished product to one recipe of the cornbread is a good balance.


    Chop 1 cup of the best and freshest walnut meats you can find in a food processor - adjust chop to your preference, but you want to retain their texture in the final dish.


    Brown Turkey Stock - homemade, preferably.


    Final Assembly:

    Saute a finely chopped onion in butter or EVOO until transluscent.  If you like the flavor of celery, a rib or two of that, also finely chopped, can be added as well.  Combine in a small covered casserole or baking dish with the crumbled cornbread, mushroom duxelles and chopped walnuts.  Moisten all with the brown turkey stock - start light, as you can always add a bit more later if it's too dry.  Correct for seasoning.  Cover and bake in a 350 deg F oven for 20-30 mins and check for consistency, adding more stock if necessary - you're just getting everything to get hot and the flavors to meld. The cornbread bits should still hold their shape in the final product, not turn into polenta.


    This is open, as noted, to many variations, but the basic trio is very satisfying, and it holds up well when the leftovers are sent off with your guests.


    This year I'm making the feast for myself and the 96-year-old lady for whom I am the live-in caregiver.  We both felt slammed by the E-lection, but she's ready to soldier on (in spite of her disabilities), and that seems to me to be reason enough to give thanks.  Cheers to all!

  •  Home-made Skor Bars (4.00)
    OK, this is something I always make during the holidays, and is a favorite of my husband.  Unfortunately, it won't do well all the way to Baghdad, so I hope someone out there enjoys them this Thanksgiving.

    2 sticks of butter
    1 cup of light brown sugar
    1 sleeve of saltine crackers.
    6 oz semi sweet morsels

    Preheat oven to 350 degrees

    Melt butter and sugar over a medium flame, bring to a slow, rolling boil for about 5 minutes.

    Use the saltines to cover the bottom of a cookie sheet.  Pour sugar/butter mixture over crackers, completely covering them.  Bake for about 15 minutes.  Make sure to keep checking. If sugar starts to look like it's getting dark brown, it's time to get the sheet out.  After cooling cookie sheet on top of stove for around 10 minutes, spread morsels on top.  As they melt, use a spoon to spread the chocolate all over the crackers.  Allow cookie sheet to cool, and then refrigerate for at least 2 hours.  Break into pieces and serve.  

    If you love butter toffey, this stuff is great!

    Happy Thanksgiving

  •  candied plantains (4.00)
    A tropical alternative to yams. I love both, so I usually fix both.

    3-4 very ripe plantains (black skin)
    2-3 tbs. butter
    1/2 cup brown sugar
    1 cinnamon stick
    1 ounce good cognac
    1/4 cup water (more or less)

    Peel plantains and cut each into three parts. Sauté in butter until browned. Add brown sugar, water and cinnamon stick. Reduce heat and simmer for 15-20 minutes. Uncover, add cognac and continue to simmer until syrup is as thick as you want it. I like it very thick, truly candied. You can also sprinke with cognac and flambé.

  •  Ooooohhhmmmmmmmelette (4.00)
    Crab or lobster (precooked)
    Fresh eggs
    Artichoke hearts
    Goat cheese
    Garlic Salt

    Depending on how large your omelette is, use the appropriate amount of eggs.  I like to make one large one for 2-3 people.  

    Beat the bejesus out of the eggs and add a dollop of cream to the mix and some garlic salt to taste.  Beat until very fluffy and the mixture is blended very well.  

    In an omelette/saute pan, melt a small amount of real butter over medium heat. You need enough butter to lightly coat the bottom of the pan.  (If you want to cheat, use PAM - but, then, what the heck is the point?)  

    Pour egg mixture into skillet, and let it bubble for a bit, then add artichoke hearts (seperated), crab or lobster torn into smaller pieces, and lots of goat cheese - spread evenly over the entire surface of the egg mixture.  

    Now - find a cover that fits your skillet and let it cook and steam a bit.  Watch it every couple of minutes and check the temp. If its cooking too fast turn it down a bit.  It is difficult to gauge temps for some stoves as gas and electric cook so differently -you'll just have to be the expert on your own stove). The cover helps keep it moist and fluffy.  When the edges move away from the pan naturally, then flip one side of the omelette onto the other, like a big soft taco.

    You can try this with a sauce, but its pretty rich as it is.

    VIOLA!  Brunch, Lunch, Dinner, Breakfast whatever-------it is YUMMY!  Serve with a side of fruit,  fruit salad, something exotic is good - mangoes, papaya, etc. Wrong time of year for winter, but------maybe an avacado slice would work.

    •  and one finely chopped red jalapeno or fresno ... (none)
      I make this exact dish, though on T-Day go for the standard whole Dungeness fresh local crab, green chili soup and assorted smoked fish and Californian artisan cheeses.

      However, I add some chopped chili pepper, usually red jalapeno or fresno. Alternatively, serve with Chipotle Orange sauce.

      Glad to see a meatless offering, this thread was definitely very traditional and inland.

      I'm a linguist, licensed to use words any way I want to!

      by MakeChessNotWar on Tue Nov 23, 2004 at 10:28:09 PM PST

      [ Parent ]

  •  TG friends here (4.00)
    I will be working on TD ( am a nurse).
    I am so very thankful for the people here and am so glad I stumbled across this place.  I appreciate each one of you.  You really make my life happy to be able to see what is happening here. God's blessings on each of you.  Have a great, safe and wonderful Thanksgiving. My very best and love to you all.
  •  Rutabagas (none)
    Here are two from The Vegetarian Hearth: Recipes and Reflections for the Cold Season, by Darra Goldstein, a gorgeous book with terrific recipes for root veggies. She also has a recipe for Pureed Rutabaga with Scotch!

    This crunchy New England salad is a surprising and delicious way to eat rutabaga, and it adds a bright spot of color to the winter table. You can vary the portions of vegetables, but don't be timid with the rutabaga, which should take center stage.

    2 cups grated raw rutabaga
    3 scallions. Trimmed and chopped, including greens
    5 radishes, thinly sliced
    2 cups torn pieces of romaine
    1 tsp Dijon Mustard
    1/2 tsp dry mustard
    1/2 tsp salt
    1/2 tsp freshly ground white pepper
    1/4 tsp sugar
    1 small clove garlic, peeled and minced
    1/4 C. olive oil
    2 Tbsp Snipped fresh dill (Wrong season - try dry dill weed)

    In salad bowl mix together the rutabaga, scallions, and radishes. Chill in the refrigerator. Just before serving, toss with the romaine pieces.
    To make the dressing, mix together the mustards, salt, pepper, sugar, garlic, and vinegar in a small bowl. Gradually whisk in the oil to form an emulsion, when stir in the dill.
    When ready to serve, toss the vegetables with just enough of the dressing to coat them lightly. Serves 4.

    Rutabaga and potatoes have a natural affinity, and roasting the two together with a hint of brown sugar brings out the best in both.

    Oven-roasted Rutabaga and Potatoes:
    1 rutabaga (1 pound), peeled and sliced lengthwise, then sliced again cross-wise into 1/2-inch sticks)
    2 large potatoes (1 pound), peeled (if you must) and sliced length-wise, then again cross-wise
    2 Tbsp olive oil
    2 Tbsp light brown sugar
    1/2 tsp salt
    Freshly ground black pepper

    Preheat oven to 450 degrees.
    Place the prepared vegetables in a baking dish large enough to hold them in a single layer. Toss with olive oil, sugar, salt and pepper. Roast for 45 to 50 minutes, until tender and browned. (This seems too long to me, so watch it.) Serves 4 generously.

    "When stupidity is considered patriotism, it is unsafe to be intelligent."--Isaac Asimov

    by Mnemosyne on Tue Nov 23, 2004 at 07:45:47 PM PST

  •  Keep it simple (none)
    I applaud your enthusiasm and your energy - Over the years I've learned that the food isn't the most important element of a happy Thanksgiving -

    But you all know that -

    Having said -

    Keep it simple - Cornbread with sage, cranberry with orange, butternut squash with ginger - A great Pinot Noir -

    Just don't exhaust yourselves preparing -

    God Bless you all

  •  I. Love. You. All. (none)
    I don't have cast iron to roast the chicken, but woo, this single goddess is eatin well thursday!

    i know i'm supposed to do whtie wine with pollo, but i don't like chardonnay, and riesling might be too sweet for dinner with yams.

    any suggestions?

    Amateurs talk tactics, dilettantes talk strategy, and professionals talk logistics.

    by Lexicon on Tue Nov 23, 2004 at 08:02:41 PM PST

    •  Not a "wino", but (none)
      have always heard Gewürztraminer goes great with turkey.

      George W. Bush - Often wrong, but never in doubt!

      by auapplemac on Tue Nov 23, 2004 at 11:28:53 PM PST

      [ Parent ]

    •  wines (none)
      i know i'm supposed to do whtie wine with pollo, but i don't like chardonnay, and riesling might be too sweet for dinner with yams.

      any suggestions?

      Sauvignon/Fume Blanc (Australian or American); Chenin Blanc, Pinot Blanc (something from Alsace maybe, Trimbach or something similar); a blend (Bonny Doon's Big House White); champagne or prosecco (brut goes with almost anything).

      Now i'm getting thirsty...hope this helps!

      There will be no dry humping in this car! bloggy

      by DLove on Wed Nov 24, 2004 at 08:05:39 AM PST

      [ Parent ]

  •  mince pie (none)
    thanksgiving is probably my all-time favorite holiday: eating a huge delicious meal over the course of a day with family, and the only ideology is to be thankfor for what what life has given you, and think long and hard about those who have not. if thanksgiving had carols, it'd be perfect.

    anyhoo, tried this one last year and like it a lot:

    mince pie

    make pie crust

    combine in a saucepan:

    3 golden delicious apples, peeled, cored and cut into chunks
    1 1/2 cups dark raisins, chopped
    1 cup sugar
    1/4 cup apple cider
    1/4 cup brandy
    4 tbsp. butter
    zest of 1/2 lemon
    juice of 1/2 lemon
    1 tbsp. cider vinegar
    1 tsp. salt
    1 tsp. ground cinnamon
    1/4 tsp. ground cloves

    bring to a boil, then bring the temp. down and simmer on low for about 20-30 minutes, stirring frequently, until it is almost dry and the fruit is glazed with a thick syrup. let cool to room temperature.

    when done, preheat oven to 400 degrees. put crust in pan, filling in crust, cover with top crust and poke some holes in it for steam vents. brush with 1 egg yolk mixed with 1/8 tsp. water.

    bake for 30 minutes. reduce temp. to 350 degrees, then bake for 30-40 more, or until browned.  serve with whipped cream.

  •  Best Turkey Ever (none)
    Finally, a topic on which I'm qualified to comment.  Warning:  this is a Gourmet mag recipe so it is not for the faint of heart.  The cheesecloth over the turkey produces the best color on a turkey ever.  I've also never made the stuffing using the oysters, I just skip them.


    For the stuffing
    two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)
    1/2 pound bacon, cut into 1/2-inch pieces
    1 tablespoon minced garlic
    2 cups finely chopped onion
    1 1/2 cups chopped celery
    3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
    1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
    2/3 cup finely chopped fresh parsley leaves
    1 stick (1/2 cup) unsalted butter, melted
    18 oysters, shucked and chopped, reserving the liquor for another use

    a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
    1 1/2 sticks (3/4 cup) unslated butter, softened
    1 cup turkey giblet stock or chicken broth

    For the gravy
    1 cup dry white wine
    6 tablespoons all-purpose flour
    4 cups turkey giblet stock, including the reserved cooked neck and giblets

    parsley sprigs and thyme sprigs for garnish

    Make the stuffing:
    In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat. In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)

    Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.

    Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 30 minutes more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.

    Make the gravy:
    Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.

    Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.

    Serves 8.


    November 1992

  •  Spiked Sweet Potato Orgazm (none)
    No more boring dishes.  Try this one!!  Hey, I'm a certified home economics major from the 70's.  Trust me.  Your guests will be dazzled.

    Spiked Sweet Potato Orgazm

    4 large sweet potatos (cooked) or 2 large cans of yams
    2 tablespoons butter
    1 cup evaporated milk
    2 eggs
    1 can crushed pineapple
    1 teaspoon allspice
    1 teaspoon nutmeg
    1 teaspoon cinnamon
    1 teaspoon vanilla flavoring
    1/4 cup GrandMarnier or Kahlua (your choice)

    Preheat oven to 350 degrees

    In a large bowl, combine all ingredients.  Beat well until the custard is smooth.  Pour into a caserole dish.

    Bake 45 minutes.

    Combine the following for a topping:
    1 cup pecans
    1 cup brown sugar
    1/3 cup butter
    1/3 cup self rising flour

    Place topping on top, then 1 package marshmallows on top of the topping.

    Bake for 5 minutes more.

    Yields:  8 servings
    Preparation time:  1 hour


    HotFlashReport - Opinionated liberal views of the wrongs of the right

    by annrose on Tue Nov 23, 2004 at 08:07:31 PM PST

  •  Drinks (none)
    What wine/spirits is best with Turkey?
  •  Easy Fixin's (none)
    Pop Tarts & Whiskey

    imbibe copiously throughout the day while watching liberal movies and try to forget for one day the tyranical and inept leadership of our country.

    as evening approaches go outside and wave flag softly mouthing the words "Power to the People"

    one liberal fighting against the Christian jihadists

    by missliberties on Tue Nov 23, 2004 at 08:09:30 PM PST

  •  I am thankful for.... (none)
    This blog.

    Thank you Kos.

  •  What I'm thankful for this year (4.00)
    1. I always have a place to come to at Daily Kos where everyone knows my name and they listen to me no matter how much beer I drink, and

    2. My wife is bouncing back from surgery last week in spectacular fashion. While not a life-or-death matter, I was sweating it. Someone upstairs is fond of her.

    3. The Dodgers finally made the playoffs after a long hiatus. I have something to look forward to next year.
    •  NOOOORRRRRRRM! (none)
      Er, Devin!

      #2 was beautiful, and if you accept prayers, they're with you and your wife.

      #3, yeah I thought that abuot my A's, too.

      "i'll show them! i'll prove i can be <inhale> hardcore!" Bubbles

      by Lexicon on Tue Nov 23, 2004 at 09:01:18 PM PST

      [ Parent ]

      •  Thanks (none)
        While not a praying man myself, I'll be glad to accept prayers. Thanks.

        The A's haven't won since 1989, and got killed in 1990 by the Reds. Since then, I don't believe they've won a playoff series. Now that we've gotten rid of the Curse of the Bambino, maybe it's time to work on the Curse of Barry Larkin.

  •  Have You Got A Recipe For Troll House (none)
  •  Cranberry Salad (none)
    (2) 12oz packages cranberries
    (2) apples
    (1) pear, firm
    1 cup walnuts or 1 cup pecans
    1 pint heavy whipping cream
    sugar or splenda to taste

    Rinse cranberries, place in food processor and lightly chop. You really want to have some berries finely chopped and some nearly whole. Sprinkle with sugur to get juices flowing and chill.

    Dice apples and pear into 1/2" chunks. Add nuts.Mix into the chilling cranberries. Chill some more.

    Beat the whipping cream until very stiff. Sweeten lightly with sugar. Fold the chilled cranbery-fruit-nut mixture into the whipped cream.

    Serve the cranberry salad in a clear glass bowl, garnished with more nuts. This dish is beautiful, it looks like white clouds with cranberry red and pink streaks.

    Take it to your Thankgiving potluck and collect all the raves!  

  •  Beer Can Turkey (none)
    Some of you may have had beer can chicken before, but most have never had a beer can turkey. Both are phenomenal. It will be the best turkey or chicken you ever had.  Essentially you shove a beer can in the butt of the fowl and smoke it using indirect heat.  This causes steam from the beer to cook into the meat and makes for an extremely juicy bird. It is unbelievable whether you use turkey or chicken. I rarely get a chance to cut the bird up, people just start picking off the meat and inhaling it.

    IMPORTANT: Handle the turkey carefully when pulling off the grill to be sure you do not burn yourself. Use tongs and heavy gloves when removing the beer can. Do not eat the turkey unless the temperature has reached 180 degrees. Be sure to remove all other organs, etc. placed on the inside of the turkey. Follow all handling and cleaning directions on the label for your turkey. Do not cook stuffing in the turkey.


    1 10-12 pound turkey
    1 Foster's Lager Oil Can Beer
    A cup or so of a decent rub - Chef Paul's BBQ Magic(available at most grocery stores) is Excellent or make your own.

    Rub the turkey outside and in with the rub. Also pull back the skin and rub the meat under the skin with the rub. Pour/drink half the beer and poke holes in the top rim and pour in some of the rub.  

    Carefully place the beer in the bottom of the turkey. The beer can is the third leg of the tripod and the two legs are the other two so that it will stand up when you cook it.

    Preheat grill to medium or about 300 degrees.

    If using charcoal spread the charcoal to one side or around the outside if using a round grill. Place turkey on the other side or middle depending which grill you have.

    If using a gas grill heat one side and keep burners off on the other.  

    Use wood smoking chips or chunks just before you put the turkey on the grill to get a good smokey flavor and keep them going while cooking.

    Place the turkey on the unheated portion of the grill. I use a barrel offset smoker with a firebox, so smoking is a natural for that. Make sure you carefully balance it with the beer and legs of the turkey.

    Cook until it reaches an internal temperature of 180 degrees. Use a meat thermometer to check this and do it according to the directions on the thermometer. Average times are 2.5 to 4 hours for a turkey this size.

    You may have to tent with foil the last hour or two to prevent the skin from getting too brown or burned.

    Remove the turkey carefully using gloves and tongs and get help if you need it.  The beer is hot and will burn you if you spill it on yourself.

    Let stand for 10-15 minutes and carve and serve if your guests can wait that long. This will be the most moist turkey they have ever had. It can sound complicated, but it is actually very easy and I have never had a bad beer can chicken or turkey.

  •  Alternative Apple Pie (none)
    This apple pie has a custard base which makes it a little different.  It is also delicious.  


    1 recipe pâte brisée (see below)

    For the topping
    3 tablespoons unsalted butter, softened
    1/4 cup plus 2 tablespoons sugar
    1 teaspoon cinnamon
    2 tablespoons all-purpose flour

    For the filling
    1 1/3 cups sour cream
    2/3 cup sugar
    1/4 teaspoon salt
    2 teaspoons vanilla
    2 large eggs
    3 tablespoons all-purpose flour
    5 large Granny Smith apples (about 2 1/4 pounds)

    ginger whipped cream as an accompaniment

    Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.  (Remember this is a bottom crust.  No one will see it.  If it falls apart when you try to move it, just seal the parts with a little ice water.  It is more important to work the dough as little as possible.  This is what insures a flaky crust.)

    Make the topping:
    In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.

    Make the filling:
    In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.

    Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream.

    Makes 1 pie.


    Can be prepared in 45 minutes or less but requires additional unattended time.

    1 1/4 cups all-purpose flour
    3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
    2 tablespoons cold vegetable shortening
    1/4 teaspoon salt

    In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. (I prefer to use a pastry cutter, but a food processor is faster.  When using a food processor pulse carefully and stop immediately when the mixture resembles meal)  Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. (Actually, it is better to form the ball into a flattened round than a ball.  This will make it easier to roll out later)  Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.


    1 1/2 cups well-chilled heavy cream
    3 tablespoons confectioners' sugar, or to taste
    1/2 teaspoon ground ginger
    1/4 cup finely chopped candied ginger plus additional for garnish

    In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ground ginger, and beat the mixture until it holds stiff peaks. Fold in the 1/4 cup candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger.

    Makes about 3 cups.

  •  Non-dairy green bean "casserole" (none)
    For those who are vegans or who are keeping kosher:

    1-2 lbs. fresh green beans, steamed lightly


    1 T Balsamic Vinegar
    1 T Dijon Mustard
    1-2 shallots, minced
    6 T olive oil

    Mix together the vinegar, mustard and shallots. In a separate bowl, whisk the oil until tiny bubbles form.  Add the oil, a couple teaspoons at a time to the vinegar mixture, and beat well each time to mix.  The dressing will be creamy.  Toss with the green beans, place in oven-safe dish, let sit in fridge a few hours.  Before heating, sprinkle top with onion crisps or slivered almonds.  To heat, place in warm oven (300-350 degrees) for 20-30 minutes immediately before serving.  

  •  Oyster Stuffing (none)
    Makes 12 cups

    12 cups soft fresh bread crumbs
    1 teaspoon salt
    1 teaspoon poultry seasoning
    1 cup minced celary
    1/2 cup minced onion
    1/2 cup butter
    1 1/2 cups fresh, quick-frozen, or canned oysters, drained and chopped.

    Mix the crumbs in a large bowl with the salt and poultry seasoning.

    Saute' the celery and onion in the butter for 3 minutes. Add the thoroughly drained, dried, and chopped oysters.

    Add these ingredients into the bowl containing the crumbs and toss lightly with a fork and spoon until all ingredients are thoroughly mixed.  

    Stuff the turkey.

  •  Flan (4.00)
    This is my holiday tradition. I like to make it for Thanksgiving and Christmas to celebrate my Mexican roots. It's simple but spectacular, my favorite combination.

    1. Set aside a shallow bowl or 4-6 custard dishes.

    2. Caramelize the dish(es).


    Put 1/2 c. sugar in a saucepan over low heat. Sprinkle 1 Tbsp. of water over it. When it starts to melt, stir gently until all melted. It should turn clear, then start turning a light brown color. Working quickly, spoon the syrup into the bowl or custard cups and use the spoon to spread it up on the sides, trying your best to coat it evenly. It hardens quickly, don't worry if it isn't perfect.

    1. Let the caramelized bowls cool for a little while, until no longer hot to the touch. Preheat oven to 325 deg.

    2. Throw the following into a food processor and blend:

       2 eggs
       2 egg yolks
       1 can sweetened condensed milk
       1 cup milk

    (I just made one with fatfree sweetened condensed, and 2% milk, and it worked great. Still tasted incredibly rich).

    Pour it over the hardened caramel.

    1. Cook: Put the bowl(s) into a large baking dish and fill it with water to about the level of the mixture. Put the bowls in their bath into the oven. Cook 1-1/2 hours.

    2. Flan is done when a knife dipped in the middle comes out clean. Refrigerate at least 4 hours.

    3. Run a knife or spatula around the edge and flip onto a plate. Accept the adulation and love of your friends and family.


    Looks more complicated than it is. There really are only a few steps: melt and spread sugar, blend all ingredients, cook in bath, cool, flip.

  •  Black Turkey (none)

    This recipe was first contained in the manuscript of a book called "The Naked Countess" which was given to the late Robert Benchley, who had eaten the turkey and was so moved as to write an introduction to the book. Benchley then lost the manuscript. He kept hoping it would turn up-- although not as much, perhaps, as Thompson did, but somehow it vanished, irretrievably. Thompson did not have the heart to write it over. He did, however, later put his turkey rule in another book. Not a cookbook, but a collection of very funny pieces called "Joe, the Wounded Tennis Player".


    This turkey is work... it requires more attention than an average six-month-old baby. There are no shortcuts, as you will see.

    Get a HUGE turkey-- I don't mean just a big, big bird, but one that looks as though it gave the farmer a hard time when he did it in. It ought to weigh between 16 and 30 pounds. Have the poultryman, or butcher, cut its head off at the end of the neck, peel back the skin, and remove the neck close to the body, leaving the tube. You will want this for stuffing. Also , he should leave all the fat on the bird.

    When you are ready to cook your bird, rub it inside and out with salt and pepper. Give it a friendly pat and set it aside. Chop the heart, gizzard, and liver and put them, with the neck, into a stewpan with a clove of garlic, a large bay leaf, 1/2 tsp coriander, and some salt. I don't know how much salt-- whatever you think. Cover this with about 5 cups of water and put on the stove to simmer. This will be the basting fluid a little later.

    About this time I generally have my first drink of the day, usually a RAMOS FIZZ. I concoct it by taking the whites of four eggs, an equal amount of whipping cream, juice of half a lemon (less 1 tsp.), 1/2 tsp. confectioner's sugar, an appropriate amount of gin, and blending with a few ice cubes. Pour about two tablespoons of club soda in a chimney glass, add the mix, with ice cubes if you prefer. Save your egg yolks, plus 1 tsp. of lemon -- you'll need them later. Have a good sip! (Add 1 dash of Orange Flower Water to the drink, not the egg yolks)

    Get a huge bowl. Throw into it one diced apple, one diced orange, a large can of crushed pineapple, the grated rind of a lemon, and three tablespoons of chopped preserved ginger (If you like ginger, double this -REB). Add 2 cans of drained Chinese water chestnuts.

    Mix this altogether, and have another sip of your drink. Get a second, somewhat smaller, bowl. Into this, measuring by teaspoons, put:

    2 hot dry mustard
    2 caraway seed
    2 celery seed
    2 poppy seed
    1 black pepper
    2 1/2 oregano
    1/2 mace
    1/2 turmeric
    1/2 marjoram
    1/2 savory
    3/4 sage
    3/4 thyme 1/4 basil
    1/2 chili powder
    In the same bowl, add:

    1 Tbsp. poultry seasoning
    4 Tbsp parsley 1 Tbsp salt
    4 headless crushed cloves
    1 well crushed bay leaf
    4 large chopped onions
    6 good dashes Tabasco
    5 crushed garlic cloves
    6 large chopped celery
    Wipe your brow, refocus your eyes, get yet another drink--and a third bowl. Put in three packages of unseasoned bread crumbs (or two loaves of toast or bread crumbs), 3/4 lb. ground veal, 1/2 lb. ground fresh pork, 1/4 lb. butter, and all the fat you have been able to pull out of the bird.

    About now it seems advisable to switch drinks. Martinis or stingers are recommended (Do this at your own risk - we always did! -REB). Get a fourth bowl, an enormous one. Take a sip for a few minutes, wash your hands, and mix the contents of all the other bowls. Mix it well. Stuff the bird and skewer it. Put the leftover stuffing into the neck tube.

    Turn your oven to 500 degrees F and get out a fifth small bowl. Make a paste consisting of those four egg yolks and lemon juice left from the Ramos Fizz. Add 1 tsp hot dry mustard, a crushed clove of garlic, 1 Tbsp onion juice, and enough flour to make a stiff paste. When the oven is red hot, put the bird in, breast down on the rack. Sip on your drink until the bird has begin to brown all over, then take it out and paint the bird all over with paste. Put it back in and turn the oven down to 350 degrees F. Let the paste set, then pull the bird out and paint again. Keep doing this until the paste is used up.

    Add a quart of cider or white wine to the stuff that's been simmering on the stove, This is your basting fluid. The turkey must be basted every 15 minutes. Don't argue. Set your timer and keep it up. (When confronted with the choice "do I baste from the juice under the bird or do I baste with the juice from the pot on the stove?" make certain that the juice under the bird neither dries out and burns, nor becomes so thin that gravy is weak. When you run out of baste, use cheap red wine. This critter makes incredible gravy! -REB)The bird should cook about 12 minutes per pound, basting every 15 minutes. Enlist the aid of your friends and family.

    As the bird cooks, it will first get a light brown, then a dark brown, then darker and darker. After about 2 hours you will think I'm crazy. The bird will be turning black. (Newcomers to black turkey will think you are demented and drunk on your butt, which, if you've followed instructions, you are -REB) In fact, by the time it is finished, it will look as though we have ruined it. Take a fork and poke at the black cindery crust.

    Beneath, the bird will be a gorgeous mahogany, reminding one of those golden-browns found in precious Rembrandts. Stick the fork too deep, and the juice will gush to the ceiling. When you take it out, ready to carve it, you will find that you do not need a knife. A load sound will cause the bird to fall apart like the walls of that famed biblical city. The moist flesh will drive you crazy, and the stuffing--well, there is nothing like it on this earth. You will make the gravy just like it as always done, adding the giblets and what is left of the basting fluid.

    Sometime during the meal, use a moment to give thanks to Morton Thompson. There is seldom, if ever, leftover turkey when this recipe is used. If there is, you'll find that the fowl retains its moisture for a few days. That's all there is to it. It's work, hard work--- but it's worth it.

    (What follows is not part of the recipe, but is an ingredients list to aid in shopping for this monster, or for checking your spice cabinet -REB)

    Ingredients List:

    1 turkey
    4 eggs
    1 apple
    1 orange
    1 large can crushed pineapple
    1 lemon
    4 large onions
    6 celery stalks
    buncha preserved ginger
    2 cans water chestnuts
    3 packages unseasoned bread crumbs
    3/4 pounds ground veal
    1/2 pounds ground pork
    1/4 pounds
    onion juice
    1 quart apple cider
    Spice List:

    bay leaf
    caraway seed
    celery seed
    chili powder
    ground coriander
    dry mustard
    pepper, black
    poultry seasoning
    poppy seed

    From: Morton Thompson

  •  Turkey Dressing - Iowa Favorite (none)
    My Mom's favorite recipe has more in it than the ones above:
    2 cups bread crumbs
    2 Tablespoons butter
    1/2 teaspoon salt
    2 cups unpopped pospcorn
    1/2 teaspoon pepper
    1/2 cup chopped celery
    1 teaspoon sage
      Bake for 5 hours at 350 degrees until the corn pops and blows the ass out of the turkey.

    My Mom added bourbon to her cooked fresh cranberries and called them "Drunken Cranberries"!  Bless her heart I miss her.  Happy Thanksgiving to all.

  •  My Feminist Thanksgiving Story (4.00)
    I graduated from college in the fall semester, 1984, and my grandmother traveled from Philadelphia to Murfreesboro to see the first of her grandchildren get a college degree.

    The night before, she was all excited to hear about the Thanksgiving dinner I'd hosted, and there was some nudgy-nudgy that my cooking prowess was proof positive of my suitability as a wife.

    So she asked me if we had any men present at dinner. No, we didn't. So how did we carve the turkey?

    Just being literal, I said, "Uh...With a knife?"

    But my mom flipped out, being an original Ms. subscriber, saying, "Mo-therr, they don't need a man to carve a turkey!"

    And then I was like, "Oh! Yeah? Huh..."

    "Amamah, I carved that turkey on my own." And she liked that OK. Though she would have liked it better if I'd had a man to do it for me.

  •  This and that: (none)
    Pomegranate salad:

    pomegranate seeds, cilantro leaves (lots--it's the green), chopped walnuts, chopped green olives, green onion

    toss with a dressing of lemon juice and olive oil, salt and pepper

    Great easy cranberry relish:

    Chop raw cranberries and tart green apples in food processor.  Bind together with orange marmelade.  

    Fabulous fruit crisp:

    dried apricots, dried cherries, prunes and fresh cranberries in a baking dish, top with streusel (flour, butter, brown sugar, mooshed with your fingers).  Bake til very well done, serve with ice cream or half/half

    Lovely holidays to all

  •  thankful (none)
    for Barack Obama.

    Now if only Charlie Rose would shut the fuck up.......

  •  Best mac and cheese in the world (none)
    The primary reason I am not vegan anymore:

    Lynn's Old-fashioned macaroni and cheese

    4 tablespoons melted butter, plus extra for preparing the
    baking pan
    4 cups evaporated milk
    4 eggs, beaten
    2 teaspoons paprika
    2 teaspoons salt
    1/2 teaspoon white pepper
    1 pound elbow macaroni, cooked al dente
    1-1/4 pounds shredded extra sharp cheddar cheese (preferably Vermont cheddar)

    Crumb topping:

    1/2 cup dry sourdough breadcrumbs (or other firm-textured white bread)
    2 tablespoons butter, melted
    1/2 cup grated Parmesan cheese
    2 to 3 grindings black pepper

    Heat the oven to 350 degrees. Butter a 9-by13-inch baking pan and set aside.

    In a large bowl, whisk together melted butter, evaporated milk, eggs, paprika, salt and white pepper. Set aside.

    Make the crumb topping by mixing all  ingredients together in a small bowl. Set aside.

    Layer  1/3 of the cooked elbow macaroni in the prepared pan. Cover with 1/3 of the shredded cheddar. Repeat the layers twice more, ending with an even layer of cheese on top. Pour the evaporated milk mixture evenly over the entire casserole. With gloved hands, press lightly on the top so the ingredients are moistened by the milk. Bake for 30 minutes, covered with foil. Remove the foil and sprinkle the crumb topping evenly over the top. Continue baking for another 15 to 20 minutes. Remove from the oven and allow to rest at room temperature for 5 minutes before serving. Serves 12 as a side.


    disclaimer:  this recipe is from a red state restaurant.
    this writer is not.

  •  What to do with the bacon? (none)
    Well, you drain it and crumble it up.  Throw it back in the skillet before you ever put the the creamed corn in.

    "But your flag decal won't get you into heaven anymore"--Prine

    by Cathy on Tue Nov 23, 2004 at 09:15:15 PM PST

  •  recipes for your favorite T-Day dish? (none)
    Barry Sanders legs
    Barry Sanders balance
    Barry Sanders eyes
    Barry Sanders quicks

    Mix together
    Place in Detroit Lions uniform
    Let him to the cooking

    Sit back and enjoy

    "Do what you can, with what you have, where you are." - Theodore Roosevelt

    by Andrew C White on Tue Nov 23, 2004 at 09:21:25 PM PST

  •  Chocolate Goodies (none)
    From a recipe that came with my microwave oven. Easy to make, look really gross, taste really great:

    1. Pour 12 oz. semisweet chocolate chips into microwave-safe bowl.  Microwave until melted.

    2. Add 3/4 cup sweetened condensed milk, 1/4 teaspoon vanilla, dash salt.  Stir.

    3. Wait five minutes for mix to cool.

    4. Grab small amounts of mixture, roll into balls, and put on wax paper on cookie sheet.

    5. Refrigerate overnight.

    6. Eat.
  •  My two additions... (none)
    This is what I'm making for my family Turkey Day.  The first is courtesy Julia Child and they don't really need to be measured.

    Crumble one batch unsweetened cornbread onto a baking sheet.  allow it to sit out overnight if possible, otherwise dry in oven on low temp.

    Saute onions and celery with salt, pepper, garlic and sage until veggies are cooked but not mushy.

    Combine cornbread, veggies, a couple of eggs and a goodly amount of melted butter in large bowl.  Salt, pepper and more sage to taste.  Mix well, but without turning the bread into crumbs.

    Bake for 30 mins-ish until top just starts to brown.

    Best.  Stuffing.  Ever.  (Sausage is a nummy addition, but not in my semi-veggie family.)

    Better, Easy Sweet Potatoes

    Amounts here depend entirely on the size of your group.  Cut sweet potatoes into large chunks.  Call it the large side of bite-sized.

    Cut red onions into same-sized pieces.

    Open up a head of garlic and take out as many cloves as you'd like.  Take off the paper, but no need to chop.

    Put potatoes, onions and garlic on large cookie sheet.  Toss with salt, pepper and olive oil.  Bake at 400 degrees for 30-40 minutes, tossing with spatula about halfway through.

    I really do love Thanksgiving, even if I have to fly to get there.

  •  Thanksgiving Stinks (none)

    WongoBoy's from here, but his buddy blogs at FarrFeed.

    by WongoBoy on Tue Nov 23, 2004 at 10:01:23 PM PST

  •  Greatest Stuffing (none)
    I grew up in the same area as Emeril LaGasse and we know how to cook. Here's my recipe for Linguica Dressing (stuffing);

    1lb. hamburg
    1 chopped up onion
    1-1/2 lb ground up linguica (portuguese sausage)
    2 or 3 loaves stuffing bread

    Saute onion and hamburg and then drain.  Add linguica to mixture and saute until cooked through.  Soak bread in water and then squeeze out excess water in strainer.  Add to linguica mixture and heat through until dressing dries out a little.  Patties can be made out of dressing for hors d'oeuvres.

    This I am grateful for ...The 2004 World Series Champions  Boston Red Sox... Yankees, you can have Pedro, (pain in the ass).  Also those Super Bowl Champs Patriots.  And my great family and the fact that I live in one of the greatest states there is.  No state has more moral values than Massachusetts...We take care of our families, first and foremost. Our religions or beliefs are important to us.  It is important to us to take care of our poor and sick and hungry.  We have one of the best school systems in the country and some of the best colleges and hospitals.  We take care of our beautiful land from the ocean to the mountains and work hard to stop pollution. And we try hard to accept all kinds of people in our communities.  In other words, red states aren't better than us in the moral values department and that is what John Kerry should have said to those right wing nuts.

  •  Pastel Tres Leches (4.00)
    I'm dragging my Cuban cake recipe over here from another thread because there are more recipes here.

    Pastel Tres Leches (Three Milk Cake) is a Cuban cake recipe (actually, it was Nicarauga's originally, but we've claimed it.) Not only a pretty dessert, but if you make it and serve it, you'll have nothing but crumbs left.

    I N G R E D I E N T S

    3/4 cup flour
    1 teaspoon baking powder
    1/2 cup plus 2 Tablespoons sugar
    1 pinch salt
    3 eggs large
    1/2 cup milk
    1 teaspoon vanilla
    1 can evaporated milk; 12 ounce
    1 can sweetened condensed milk; 12 ounce
    1 can whole milk; use 12 oz empty can
    1 teaspoon vanilla
    2 teaspoons rum; optional
    1cup pecans; chopped

    I N S T R U C T I O N S
    Preheat oven to 350 degrees. Lightly grease and flour a 9 inch round cake pan. Mix flour, baking powder, sugar and pinch of salt in medium bowl. In another bowl, stir together eggs, milk and vanilla lightly. Mix with dry ingredients and stir well. Scrape into cake pan and bake for about 20 minutes or until the top is light golden and springs back when touched in the center. Take cake out, cool 15 minutes then remove from pan. Let cool completely.

    When cake is cooled, cut in half horizontally with a long bladed knife.

    To make the milk mixture: put the evaporated, condensed and whole milk and vanilla and rum into a large mixing bowl or blender and blend well.

    Lift the top half of the cake off and set aside. Put the bottom half of cake on large serving dish with a rim (to catch any excess milk). Slowly pour enough milk mixture onto the bottom half of the cake to saturate it well. Replace the top half of cake over the soaked bottom and carefully pour more of the milk mixture over the top. This should be done slowly, and you may have to wait for the milk to soak into the top half before pouring more.

    The cake should be allowed to soak and chill for at least 2 hours, and preferably overnight, in refrigerator.

    Cut into pie-shaped wedges and garnish the top of each serving with chopped pecans or a sprinkle of cinnamon. If there is milk left over, pour into a small pitcher and serve alongside the cake.

    Petition: Nonviolent Resistance on Inauguration Day

    by Avila on Tue Nov 23, 2004 at 10:45:24 PM PST

  •  Cranberry Orange Relish (4.00)
    I hope I haven't duplicated anything here, but it's bedtime and I don't have the bandwidth to read all the previous 320 messages. So, if this IS a duplicate, it's just a great indication of how good this stuff is.

    The recipe comes from the package fresh Ocean Spray cranberries come in, done from memory because I'm too lazy to go to the refrigerator, drag out the cranberries and look.


    Cut a medium orange, peel and all, into eight sections. (I remove the little nubby spots on the top and bottom, but that's just me.) Run it through a food processor until it's coarsely chopped. Nothing too fine, mind you. Sometimes I add a couple tablespoons of orange juice to help the process along. Turn this out into a bowl. Then process one bag (12 oz) fresh cranberries, and add it to the orange bits. Finally, sweeten to taste with 3/4 to 1 cup of sugar.

    But here's the good part: You can buy Splenda in a bag, and it measures exactly the same as sugar and tastes great. So we substitute Splenda for sugar in the recipe above and have a cranberry relish that the diabetics in the family (which is most of us anymore) can enjoy with little to no guilt.


    Now if everyone is reeeeeeally nice to me someday I'll share the recipe I stole from Jane and Michael Stern for Cherry Coke Jell-O Salad. Mmmmmm mm mmmmmm, mmmmmmmm good!

    Isn't it ironic that the 51% of the electorate who voted for a chimpanzee includes everyone in the US who doesn't believe in evolution?

    by Our Man In Redmond on Tue Nov 23, 2004 at 10:55:54 PM PST

  •  Home made Irish Cream (none)
    Into a blender add:

    1 can Eagle Brand sweetened condensed milk

    (Use the can as a measure)

    1 can 1/2 and 1/2

    1 can Tullamore Dew Irish Whiskey (or other Irish Whiskey if you can' find Tully. Give every man his Dew!)

    1 heaping tablespoon Cafe Vienna instant coffee mix

    1 tablespoon chocolate syrup

    1 teaspoon butter flavoring

    1 teaspoon vanilla

    Blend until smooth




  •  For the Vegetarians! (none)
    Not that meat eaters wouldn't like these recipes as well! [You can always throw some bacon on it or something, heh heh]


    Marvelous Mushroom Orzo
    [for 2-4 people]


    [Orzo is a tiny rice-shaped pasta. It is often used in soups or makes an excellent base for a cold pasta salad.]

    [The Italian Brown mushrooms are the best for this, but white mushrooms are good too, [or both!] You can actually use as many as you like with excellent results, but no less than 16 oz. If I have fancier mushrooms, I usually sauté them separately and serve them on top.]



    16 oz. [or 2 packages] of Italian Brown or regular White Mushrooms, cleaned and sliced

    1/2 lb. Dried Orzo Pasta

    1 medium-to-large fresh bulb of Garlic, minced

    About 1/2 cup minced Red Onion

    2 Extra-Large Knorr Vegetarian Vegetable Bullion Cubes dissolved in about 4 cups of boiling water [each XL cube makes 2 cups of broth] or 4 cups homemade vegetable broth

    Approximately 1/2 cup fresh basil, [or about 2 tablespoons dried basil]

    About 1 tablespoon each fresh Italian Parsley, Tarragon
    [Also good with Rosemary but a little goes a long way!]

    Fresh ground/cracked Black Pepper to taste [I use a lot, about 1 Tablespoon or more]

    Kosher or Sea Salt to taste [wait until end of cooking time for the salt, bullion might have salt already]

    Dried Hot Red Pepper flakes, if desired, just a shake or two

    About 1/2 cup Extra Virgin Olive Oil

    Butter and Parmesan Cheese, if desired


    Boil 4 cups of water. Add the 2 bullion cubes, 1/2 tablespoon black pepper, and about half of the minced garlic. Add any dried herbs, [but if they are fresh, chop and add right at the end.] Stir to dissolve bullion and set aside. [If you are using homemade vegetable broth, heat and add herbs, garlic, etc.]

    Clean and thin-slice all the mushrooms. In a very large non-stick pan on a high heat, add the olive oil and then the mushrooms, and about 1/2 tablespoon black pepper and a dash of hot red pepper. Allow all of the moisture to cook out of the mushrooms, but do not stir them yet. As soon as the moisture is gone and you are left with only olive oil, reduce to a medium-high heat. Right at the time that the mushrooms are a medium gold color, you can stir in the minced red onion and the garlic, letting the onions get translucent. The mushrooms will end up a uniform dark golden brown color, caramelized and actually kind of crispy but not burnt. Now, reconstitute them by adding the 4 cups of vegetable broth.

    Now, this ultra-caramelization technique might sound strange. But this creates an extremely rich and concentrated mushroom broth, I use this same technique to make the best mushroom gravy I've ever had [add corn starch or rue: flour fried in butter or oil, with fresh rosemary] and as a soup base. You can also reserve a few tablespoons of the oil for sautéing some zucchini or brushing on eggplant, very tasty! The mushrooms 'bounce back' beautifully from the ultra-caramelization/dehydration and look and taste great. Just don't let them get burnt. It's a little tricky, but not if you keep an eye on them.

    Now add the dried Orzo to the mushroom broth. If you are using fresh herbs, chop and add them now. Stir off and on until all the moisture is absorbed. You don't have to keep stirring like with Risotto, just so it doesn't stick towards the end of cooking. As soon as all of the moisture is absorbed and the Orzo is al dente [more or less], taste for saltiness, add salt to taste if it needs it, then remove from the heat and serve.

    If you eat dairy, you can finish it off with a few pats of butter and sprinkle with grated or shaved parmesan cheese. Heaven on a plate!! This makes an excellent main course along with some vegetarian "Soy-sage" [Boca makes a great Italian soy sausage,] or is also good as a side course instead of rice. I have stuffed it in butternut squash, broiled eggplant, and as a filling for stuffed peppers, all with excellent results.

    And this is one of those dishes that is even better the next day: if there's any left, because I have seriously overstuffed myself with this, it's so decadent that I couldn't stop eating it!

    I never cook with meat, but I suppose you could substitute chicken broth or something for the vegetable broth, but I can't help you out with that, you're on your own!


    I also wanted to add my recipe for Drunken Squash but I can't find it so I'll wing it:

    Basically, it's baked butternut squash, and I make a filling of chopped dried fruit [apples, raisins, apricots, cranberries, pears, etc.] marinated for a few hours in Frangelico hazelnut liqueur. Bake the squash brushed with butter until tender, add the drunk fruit for the last 10-15 minutes, do not cover, let the alcohol burn off. Sprinkle with some chopped roasted hazelnuts and serve. MMMmmm! It's not super sweet, like a dessert, it's more subdued.

    Also, dried apricots are great in sweet potatoes!

    Happy Thanx!

  •  Butternut Squash Puree with Buttery Pecans (4.00)
    A friend brought this to a winter potluck last year.  We all scarfed it up, and begged to know her secrets!  Yummy yummy!!   Brining the pecans and then drying them really does bring out that buttery flavour.  It seems like a lot of work, but it's not really.  One of two dishes I am bringing to the family table this year.  

    Butternut Squash Puree with Buttery Pecans
    Serves 6

    3 butternut squash - cooked
    3 eggs, slightly beaten
    ~1/4-1/2 teaspoon nutmeg
    sea salt and pepper
    2 tablespoons butter
    crispy pecans (see below), chopped

    Wash the squash and smear some butter on the skin.  Bake squash whole in an over at 350 degrees for 1 hour to 1 1/2 hours, until you can see an indent when pressing on the skin.
    Scoop out the squash into a food processor (or use beaters) and blend until smooth.  Add eggs and nutmeg and season to taste.  Transfer puree to an ovenproof serving dish.  Melt the 2 tbsps butter and pour over the puree.  Sprinkle on the pecans.  Bake at 350 degrees for about 30 minutes.

    Crispy Pecans
    Makes 4 cups

    4 cups pecan halves
    2 teaspoons sea salt
    Filtered water

    The buttery flavor of pecans is enhanced by soaking and slow oven drying.  Mix pecans with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander.  Spread pecans on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp.  Store in an airtight container.  

    This recipe was taken from:  Nourishing Traditions,  by Sally Fallon.

    Ok, now I have to go yank my pecans out of the oven....  
    hold on, hon...

    "There's nothing like waking up... getting a cup of coffee and getting in the pickup truck and driving around looking at the cows." --GW Bush

    by JOyODurham on Tue Nov 23, 2004 at 11:25:07 PM PST

  •  Best cheesecake ever, bar none. (none)
    Mix 12 oz cream cheese, 2 eggs, 1/2 c sugar, and 1/8 tsp vanilla and blend till smooth.  
    Prepare crumb crust by rolling 20-30 vanilla wafers (in a plastic bag) with a rolling pin until fine.  Mix in a 8-9" diameter pyrex pie dish with 2-4 oz melted butter.  Line the pan with the crumb/butter misture, patting  with the fingers.  Pour the cheese mix into it.  Bake at 350 degrees F for 35 minutes.  Remove from oven and cool slightly.  Mix 1/2 pint sour cream with 3 Tbsp sugar and 1/2 tsp vanilla and spread over cheesecake.  Put back into overn and bake about 10 minutes.  Chill thoroughly before serving.

    I have never encountered better anywhere.

    "Force always attracts those of low morality." -- Albert Einstein

    by eyeswideopen on Tue Nov 23, 2004 at 11:57:37 PM PST

  •  Vegetarian Mince Pie (none)
    Because I love you all, I will add my Vegetarian Mince Pie recipe to the list.    This is my adaption that my vegetarian husband will eat.  It's best when using a crock pot to simmer the whole filling overnight. Creates a fabulous aroma before it gets anywhere near a pie crust.  In fact, I should have done that before I went to bed tonight. oh well, Tomorrow morning!!

    Vegetarian Mince Pie  (for 2+ pies)

    3 cup raisins
    1/2 cup currants
    8 medium apples, peeled and cut into very small chunks or slivers-- tart +/or firm apples like Granny Smith or Romes are best.
    The grated orange rind and juice from one orange (heavenly)
    1/2 cup water or fruit juice
    1/2 cup molasses
    1 teaspoon cinnamon, ground
    1 teaspoon cloves, ground

    Combine all ingredients and simmer covered until apples are very soft, preferably in a crockpot overnight.
    Can add 4-6 Tablespoons finely crushed soda crackers for volume

    Line two 8" or 9" pie plates with pie crust.
    Fill with cooked mince filling. (Don't overfill the pie since the filling will bubble up considerably.)
    Cover with upper crust with vents cut in the top or with a pastry lattice.  Stick artistically with a fork all over for extra vents.
    Sprinkle the top crust with a bit of cinnamon & sugar.  

    If you have filling left over, make a few more "scrap pies" in smaller baking dishes with leftover pastry scraps.

    Bake at 450 degrees F for ~ 30 minutes.  Filling should bubble up through vents.
    Tip: Cover the crust edges with strips of aluminum foil for the first 15-20 minutes to avoid burning, then remove for final 10-15 min.  


    This pie tastes even better the day after it's made, or the day after that if it lasts that long.  It's traditional for me to exchange wedges of leftover pie with my Mom and sisters, but I always keep a good portion of mince for ourselves so that, yes, we can eat mince pie for breakfast, mince pie for lunch, mince pie for pre-dinner snack, etc. until it's all gone!   Fabulous cold or reheated, with or without a little Breyer's Vanilla icecream on the side.  <drooling in anticipation>

    "There's nothing like waking up... getting a cup of coffee and getting in the pickup truck and driving around looking at the cows." --GW Bush

    by JOyODurham on Wed Nov 24, 2004 at 12:07:50 AM PST

    •  try this with green tomatoes (none)
      did this once when we had a bumper crop of green tomatoes. Everyone loved it...didn't tell them what it was.
      •  hiding green tomatoes in pie (none)
        lol  I swear, I had that same version in my notes!  Yes, you can add any green tomatoes that are still hanging around.  Once you add molasses and orange rind, all is forgiven.  

        "There's nothing like waking up... getting a cup of coffee and getting in the pickup truck and driving around looking at the cows." --GW Bush

        by JOyODurham on Wed Nov 24, 2004 at 12:17:58 PM PST

        [ Parent ]

  •  Extra Crust? Make Stickies (none)


    If you have extra pie crust, definitely, definitely make stickies.

    Roll out the pie crust in a rectangle.  Make up cinnamon sugar to your taste.  Spread soft butter liberally (How else?) on the crust.  Sprinkle with a satisfying amount of cinnamon/sugar.  Roll up in the short direction.  Cut into 1/2 in slices.  Bake with the pies during the 425 F time.  The stickies are done in 10 to 15 minutes.  The top will be lightly browned and the sugar will be melted into a sticky toffee-ish mess.  In the opinion of at least one member of my family, throw away the pie filling and make into all Stickies.

    •  Wonderful! (none)
      I do the same thing with leftover phyllo dough whenever I make spanikotyropita (Greek cheese and spinach pie). Cut a phyllo sheet into three strips, brush strips with melted butter, sprinkle generously with cinnamon or vanilla sugar, roll each strip up into a triangle, bake at 350 for 10 minutes or until golden brown and puddled with melted sugar and butter. More than one person says screw the spinach and give me the sticky cinnamony goodness.
  •  Best ever Apple Pie (none)
    Using 2 types of apples is key.  Our family does not like nutmeg in apple pie, so we don't use it, nor do we use so called apple pie spice, which has it.

    Apple Pie

    Pastry for a 2 crust 9" pie (recipe given above in the Pumpkin pie section)

    3/4 to 1 c. sugar
    6 to 7 c. peeled and sliced apples, one half McIntosh and one half Courtland
             If those are not available, Jonagold may be substituted for Courtland,
             Granny Smith's may be substituted for McIntosh.  NEVER use Red
             Delicious for pie.

    1 tsp. cinnamon
    2 Tbsp. flour (or use the appropriate amount of tapioca)
    1 1/2 Tbsp. butter

    Heat oven to 425 F.

    Make the pastry first and roll out the bottom crust and place it in a 9" pie
    pan.  Roll the top crust and leave it on the counter.

    Mix the flour, 3/4 c. sugar, and cinnamon in a large bowl.  
    Peel and slice the apples as quickly as possible into the bowl to avoid
    having the apples discolor.  Mix the apples up with the sugar.  Taste an
    apple.  If it is too tart, add additional sugar.

    Put the apples in the bottom crust.  Dot the apples with the butter.

    Put on the top crust, crimp the edges to seal the pie.  Cut holes in the
    top of the pie.  Sprinkle the top of the pie with about 1 Tbsp. of sugar.

    Bake at 425 F for 15 min.
    Putting a cookie sheet under the pie avoids getting sticky apple juice on
    the bottom of the oven.

    Lower the temperature to 350 F and continue
    baking about 25 minutes, until the apples are boiling in the middle of the

  •  Kossacks: From Russia, with Love: Apricot Tarts (4.00)
    Passed down from my grandmother's best friend, Matushka Skuby, a priest's wife from Moscow (yes, in the Russian Orthodox Church, the male priests do get to marry--a tad more pragmatic than the Catholics.)

    My mom and her cousin also used to, ah, liberate samples of the holy bread from the kitchen as it was being baked for Sunday Divine Liturgy. Oops.

    The original recipe required boiling down the apricots to make the jam! These can be frozen and then thawed out. They also ship really well.

    1 can of Solo brand Apricot filling
    2 eggs
    2 1/2 cups flour
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 cup sugar
    1/4 tsp. salt
    1/4 lb. butter
    1/4 pint sour cream
    confectionary sugar

    Mix together all dry ingredients.
    Cut in butter to the dry ingredients.
    In small bowl, beat the two eggs slightly.
    Add in the beaten eggs and sour cream to the dry ingredients.
    Knead together.
    Roll out to 1/4 inch thickness, and cut into small  3 x 3 inch squares.
    Dollop a small teaspoon of the apricot filling in the middle, then fold the dough over, envelope style (tip to tip). Avoid having the filling run over the edges.
    Bake 10 minutes until lightest brown, at 350 degrees.
    Spatula them off the cookie sheet and roll quickly in confectionary sugar, then let cool. Yum!

    Happy Thanksgiving, all!

  •  Doe Snot (none)
    Drowning out trolls with recipes is a long tradition known as doe snot (as in doe snot compute.)

    It's good to see Usenet traditions survive on this newfangled InterWeb thingy.

  •  cookbook (none)
    having just helped to compile a cookbook as a fundraiser for my sons' school (over 300 wonderful recipes, complete with illustrations by the students....), I will be happy to lend whatever expertise I've gleaned to any publication of Kossack Epicurean Delights.

    In the meantime, Happy Thanksgiving to all, and to all a good night (oh sorry, wrong holiday poem. :) )  

    best regards --

  •  Best Thanksgiving Turkey (none)
    Cooked Bush, with Rice.
  •  A Thanksgiving Prayer (none)
    A bit of Thanksgiving sarcasm...

    A Thanksgiving Prayer
    by William S. Burroughs

    Thanks for the wild turkey and the passenger pigeons, destined to be shit out through wholesome American guts.

    Thanks for a continent to despoil and poison.

    Thanks for Indians to provide a modicum of challenge and danger.

    Thanks for vast herds of bison to kill and skin leaving the carcasses to rot.

    Thanks for bounties on wolves and coyotes.

    Thanks for the American dream, To vulgarize and to falsify until the bare lies shine through.

    Thanks for the KKK.

    For nigger-killin' lawmen, feelin' their notches.

    For decent church-goin' women, with their mean, pinched, bitter, evil faces.

    Thanks for "Kill a Queer for Christ" stickers.

    Thanks for laboratory AIDS.

    Thanks for Prohibition and the war against drugs.

    Thanks for a country where nobody's allowed to mind the own business.

    Thanks for a nation of finks.

    Yes, thanks for all the memories-- all right let's see your arms!

    You always were a headache and you always were a bore.

    Thanks for the last and greatest betrayal of the last and greatest of human dreams.

  •  Pineapple Lime Velvet Salad (none)
    Old family favorite, served as a salad, but tastes like dessert.

    1 pkg. gelatin; dissolve in
    1 c. cold water.  Add
    juice of 1 lime

    1 c. whippping cream, whipped til soft peaks form
    Dribble and fold lime gelatin mixture into whippped cream

    Then fold in the following ingredients:

    8 oz. crushed pineapple
    1/2 cup finely diced celery
    1/2 cup chopped walnuts
    1/4 cup red maraschino cherries

    Chill for a couple of hours--you and this dish.

    Low-cal variation:  substitute milk for whipping cream; chill milk, mixing bowl and beaters in the freezer until ice crystals start to form.  Then whip the milk--works wonders.

    Every nationality (trolls, too, irregardless of nationality) this has been served to asks for more, and for the recipe.  

    Happy Thanksgiving.

  •  A progressive's way to polish that holiday silver (none)
    For progressives only, because:
    1.  It uses your brain- not someone else's brawn
    2.  It reclaims the tarnished silver instead of rubbing it off and
    3.  It requires no toxic chemicals.

    Silver gets tarnished because it bonds with sulfur making that black layer.  So instead of rubbing it off and wasting all those silver molecules let's put our education to good use and reverse the chemical reaction.

    Get your large glass baking pan and line it with aluminum foil.  Place a few pieces of silver on the foil.  Set aside.

    In a large pot boil 1 gallon water.  Add 1 cup of baking soda.  Yes, it will froth like Senator Stevens, but don't worry.

    Pour this liquid over your silver (at least as much as will fit)  and go read a good book.

    The heat is essential to driving this reaction, so keep the rest simmering and add/replace as necessary.  After a while you can even smell the sulfur rising away.

    I was able to do all of my thickly tarnished serving pieces with one gallon, just reheating the solution as necessary.

    If you want more of the chemical equation just let me know!

  •  White Cheddar Mash (none)
    White Cheddar Mashed Potatoes

    Water (Boiling)
    5 lbs Russet Potatoes cut up in pieces
    1/2 TBL salt
    1/4 cup (1/2 stick) Butter
    1 cup Heavy Cream (Whipping cream) (Maybe even a tad less)
    1/2 cup Sour Cream (Maybe even a tad less)
    1/2 lb Sharp White Cheddar (Grated/Shredded)
    1/16 cup Salt
    1/4 TBL White Pepper
    Parsley (optional)

    = = = = = = = =
    Add salt to boiling water. While boiling, add potatoes and simmer until fork tender (12 - 15 minutes). You are better off cooking a little longer then too short. Immediately drain potatoes in colander completely (Leave sit for about 5 minutes). Using a potato masher (or big fork) mash down potatoes best you can. Now dig out the electric hand mixer and whip the potatoes some more until smooth.

    Place Butter and Heavy cream in micorwave safe bowl, and heat in Microwave until at least 160 degrees. While Cream/butter is heating, add sour cream to Potatoes and mix well. Now add White cheddar, salt, and pepper. Whip it good! Now, making sure cream/butter is good and hot, add it while mixing the potatoes until you get a smoth 'soft peak' consistency. Remember, you can always add more cream, but you can't take it out once you put it in. So pour about half of it in, and add until you have attained the desired consistency. Sprinkle a little parsley on them when you are done if you'ld like.


  •  GRITS! In a casserole! (none)
    Grew up in lovely red KY--great scenery, so-so inhabitants, f-ed up dry counties...
    Mom incorporated a staple breakfast food into a Thanksgiving dish that's really quite good if you're into cheese and grits.  My Yankee-ish husband doesn't care for grits, but he loves the grits casserole, which is basically

    Prepared grits, still in the pan on the stove
    Stir in a T or so of butter
    Cut up a log of garlic cheese and put it in there.
    Stir till melted.
    Put in a casserole dish and bake at whatever temp everything else is being baked at, take it out when golden and bubbly on top.

  •  A Martini Like You've Never Had... (none)

     Note:  when, in 10 or 20 years, you hear someone say something like, "Oh, that drink's been around forever," you can truthfully claim that you were there for it's first public unveiling.  It does NOT have a name, yet.  Suggestions are welcome.

     Chilled martini glass (this thing MUST be served cold!).  I keep mine in the freezer.

     Chilled citrus vodka (you can also do it the old fashioned Russian way:  when you buy your vodka, peel a lemon and put the peel in the bottle.  Again, from the freezer.

     Vermouth (dry) (kept in the fridge)

     Sake (dry) (kept in the fridge)


     Kalamata olive juice (NOT black olive - Kalamata, or Calamata, whatever)

     Take martini glass from freezer and admire its frosty glow.

     Squeeze fresh lime into bottom of martini glass (I use about a quarter lime - yes, that's a lot).  Rub lime 'round lip of glass.

     Slosh a goodly amount of Kalamata (!) olive juice in glass (don't you love my exacting measurements?)

     Then 1 part ea vodka, dry vermouth, sake.


     Do NOT put this in a shaker with ice.  It'll just water it down horribly.  Mix it in the glass.

     Add a couple of Kalamata (!) olives, if you like.

     Enjoy.  Repeat.  Enjoy.  Repeat.  Don't drive.


    Remember:  you read it here first.

    "If a nation expects to be ignorant and free, in a state of civilization, it expects what never was and never will be." T.J.

    by BenGoshi on Wed Nov 24, 2004 at 06:10:09 AM PST

  •  Cheesecake - For Non-Pumpkin Pie People (none)
    I made this for my husband's birthday and it was freaking amazing!  By far the best basic cheesecake recipe I've tasted.  Water proofing the pan takes time, but the result is more than worth it.  Make one day ahead for best results.

    2 tbsp. unsalted butter, melted
    6 tbsp. graham cracker crumbs

    2 pounds (packages) cream cheese, room temperature
    1 1/4 c. sugar
    4 large eggs, room temperature
    1 tsp. zest from a small lemon, minced (I don't use)
    2 tsp. vanilla extract
    1/4 c. heavy cream, room temperature
    1/4 c. sour cream, room temperature

    • Adjust oven rack to middle position and heat oven to 325 degrees.
    • Line bottom of a 9-inch springform pan with Heavy Duty aluminum foil. Tuck foil underneath pan bottom, assemble pan, then pull foil up around side of pan.
    • Brush bottom and sides with butter.
    • Prepare the crust.
    • Melt butter and add the graham crackers to it.
    • Mix until all butter is absorbed by the crumbs.
    • Line bottom of the pan with the graham crackers, patting the crumbs down with your hand.
    • Cover pan underneath and along outer sides with a sheet of heavy duty aluminum foil.
    • Set in a large roasting pan.
    • Bring kettle of water to a boil for the water bath.
    • Make sure the foil comes up the side of the pan so no water can seep in.
    • Meanwhile, beat cream cheese until smooth.
    • Gradually add the sugar and beat on medium speed til sugar dissolves, about 3 minutes.
    • Add eggs, one at a time, beating until just incorporated. Scrape down the sides of bowl after each addition.
    • Add zest and vanilla and beat until just incorporated.
    • Stir in sour cream and heavy cream. Make sure it's mixed well.
    • Pour batter into prepared pan.
    • Set roasting pan on oven rack.
    • Pour enough boiling water into the roasting pan to come up halfway up the sides of the cheesecake pan.
    • Bake for 55-60 minutes.
    • Turn off heat and leave oven door ajar. Leave cheesecake in for about 1 hour.

    Top with Smuckers Hot Fudge Sundae topping and/or fresh strawberries.

    More dangerous are the functionaries ready to believe and to act without asking questions.

    by Titian on Wed Nov 24, 2004 at 06:26:37 AM PST

  •  Brandied Orange and Cranberry Sauce (none)
    I never touched the cranberry can-shaped glop served up at our family Thanksgiving dinners. The first year I hosted the clan, I found this recipe and will never celebrate a feast without it. It's a bit time-consuming, but can be made a day ahead.
    (Sorry, I can't share our wildrice/chestnut stuffing recipe--state secret.)
    1/3 c. orange zest
    1 c. water
    1 c. sugar
    1 T lemon juice
    2 c. cranberries
    2-3 t. brandy

    In a small pan over medium heat, combine the orange zest and water. Cover and bring to a boil. Reduce heat and simmer for 15 mins. Drain, reserving zest and 1/3 c. liquid.
    To the reserved liquid, add sugar, orange juice and lemon juice. Bring to boil; reduce heat, simmer for 3 mins uncovered, stirring ofen.
    Add cranberries; increase heat to high and boil for about 5 mins or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
    Remove from heat, stir in brandy. Refrigerate for 2 hrs or more.

    And as my native American friend says, Happy Welcoming Day.

    •  Correction in Brandied Orange and Cranberry Sauce (none)
      * Forgot the orange juice--my apologies

      1/3 c. orange zest
      1 c. water
      1 c. sugar
      *2/3 c. orange juice
      1 T lemon juice
      2 c. cranberries
      2-3 t. brandy

      In a small pan over medium heat, combine the orange zest and water. Cover and bring to a boil. Reduce heat and simmer for 15 mins. Drain, reserving zest and 1/3 c. liquid.
      To the reserved liquid, add sugar, orange juice and lemon juice. Bring to boil; reduce heat, simmer for 3 mins uncovered, stirring ofen.
      Add cranberries; increase heat to high and boil for about 5 mins or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
      Remove from heat, stir in brandy. Refrigerate for 2 hrs or more.

  •  Sour Cream Apple Pie (none)
    Sour Cream Apple Pie


    Crust -

    2 cups flour
    2 tbsp. sugar
    ½ tsp. salt
    ¼ tsp. baking powder
    ½ cup butter

    Filling -

    3 lbs. Apples
    ¾ cup sugar
    1 tbsp. cinnamon
    1 cup sour cream
    1 egg


    Preheat oven to 375 degrees.

    Sift flour, sugar, salt and baking powder together into a bowl.  Cut the butter into the flour mixture until it has an appearance similar to corn meal.  Press the pastry into a pie pan.

    Peel and slice the apples, then arrange them on the pastry.  Mix the sugar and the cinnamon.  Sprinkle the apples with the sugar and cinnamon.  Put in the oven to bake for 15 minutes.  Beat together the sour cream and the egg.  Take the pie out of the oven after 15 minutes and pour the sour cream mixture over it.  Put it back in the oven for about ½ hour more.

  •  One Salad, One Dessert, One Beer (none)
    Broccoli Salad

    4 Cups Small Broccoli Florets ( I use the bagged ones and cut them a little smaller)
    1 1/2 cups seedless green grapes, halved
    1 cup chopped celery
    1 cup raisins
    1/4 cup salted sunflower seed kernels
    1/3 cup light mayo
    1/4 cup plain fat free yogurt
    3 tablespoon sugar
    1 tablespoon white vinegar

    Combine 1st 5 ingredients in large bowl
    Combine mayo and remaining ingredients in a small bowl and stir with whisk
    Pour dressing over broccoli mixture and toss well
    Chill for 1 hour
    Makes 8 1 cup servings

    Choco-Chewy Bars

    12 oz semi-sweet chocolate chips
    2 tbs. butter
    1 cup butter
    2 1/4 Cup firmly packed brown sugar
    2 c flour
    1 tsp. vanilla
    1 15ox can sweetened condensed milk
    2 eggs
    1 tsp. salt
    1/2 c chopped pecans
    1/2 c flaked coconut

    Over boiling water melt chocolate pieces with condensed milk and 2 tbs. butter.  Stir until smooth.  Set aside.  In another bowl melt 1 cup butter, add brown sugar and eggs, mix well.  Blend in salt, vanilla, flour, nuts, and coconut - mix well.  Spread 1/2 the mixture in 13x9 baking dish (coat lightly with Pam).  Drizzle chocolate mixture over dough in pan.  Dot with remaining dough.  Swirl slightly with a knife.  Bake at 350 for 30-35 minutes until golden brown.  Cool and cut into bars.


    Remove from fridge, snap cap,  enjoy.

    the human tragedy consists in the necessity of living with the consequences under pressure

    by confusedintexas on Wed Nov 24, 2004 at 07:38:38 AM PST

  •  Three Recipies (none)
    Fast Roasted Garlic:
    Melt 1 stick of butter in microwave, 45 seconds on high, checking at 22 seconds.  Place 1 trimmed head of garlic in butter, microwave on high for 20 second increments (might take 4-5) until garlic is soft.  You can think of uses for garlic butter, I'm sure.

    No Fail Scalloped Potatoes:
    (essentially baked in garlic/onion white sauce)
    Finely chop 1 small white onion, and 4 cloves garlic, sautee in 2 tbs. butter.  Cool slightly, add 3 tbs. flour and cook over medium heat until butter foams and flour is cooked.  Add 2 cups milk, and cook over low heat, stirring constantly, until mixture begins to thicken, add 5-6 peeled and thinly sliced potatoes, rinsed, and continue to cook and stir until mixture bubbles.
    Remove from heat, add 1/2 tsp salt, 1/4 tsp white pepper, 2 dashes tabasco, and turn in to buttered baking dish. Dot with 1 tbs. butter.  Place in 325 oven for 45 minutes or until the top is browned.
    (This is my children's favorite)

    Not so sweet-Potatoes:
     Grate 3-5 sweet pototoes, for 2 cups.
    Place in buttered baking pan, and pour over mixture of:
    1 1/2 cup half and half
    2 tbs. Brown sugar
    2 tbs. corn meal
    1 tsp ground ginger
    1 tsp. salt
    2 beaten eggs.
    Bake in 325 oven until custard mixture is set:
    insert knife and if it comes out clean, it's done,  should take some 45-55 minutes.
    Love and peace, and God (or whoever) rest ye merry.

  •  Martin Sheen's Favorite Pumpkin Cheesecake (none)
    Combining Politics and Food (two of MY favorite subjects!)

    Fantastically delicious and easy to make. Recipe is originally from Martin Sheen's daughter (Rene Estevez), who used to be a pastry chef. -- Dec 12, 2003

    For Crust
    9 whole graham crackers, broken (about 4 ounces)  
    1/4 cup sugar  
    1 teaspoon ground cinnamon  
    4 tablespoons butter, melted  
    For Filling
    4 (8 ounces) packages cream cheese, at room temperature  
    1 1/2 cups sugar  
    3 large eggs  
    1 (15 ounces) can pumpkin puree (not pie filling)  
    1 cup heavy cream  
    2 teaspoons pure vanilla extract  
    1 teaspoon ground ginger  
    1/2 teaspoon ground nutmeg  
    1/2 teaspoon ground allspice  
    1/4 teaspoon ground cloves  

    12-16 servings
    1 hour 45 minutes 15 mins prep

    Change to:  servings US Metric  

    1. To make the Crust: Preheat the oven to 350°F.
    2. Wrap a couble layer of heavy-duty aluminum foil around the outside of a 10-inch sprinform pan.
    3. (The idea is to make it watertight).
    4. Combine the graham crackers, sugar, and cinnamon in a food processor.
    5. Process until the graham crackers are very finely ground.
    6. Drizzle the melted butter over.
    7. Pulse until the crumbs begin to stick together.
    8. Press the crumbs over the bottom (not the sides) of the prepared pan.
    9. Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
    10. Transfer to a wire rack and cool while preparing the filling.
    11. To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
    12. Beat the eggs one at a time.
    13. Add the pumpkin and the remaining ingredients.
    14. Beat just until mixed.
    15. Pour the filing into the prepared crust.
    16. Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
    17.  To bake and serve: Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
    18.  Transfer the cheesecake to a wire rack to cool.
    19. Cover and refrigerate the cake overnight.
    20. Use a knife to cut around the side of the pan to loosen the cheesecake.
    21. Release the pan sides, cut the cheesecake into wedges, and serve.


    "Leadership and learning are indispensable to each other." - JFK

    by jillian on Wed Nov 24, 2004 at 07:55:36 AM PST

  •   Elephant Stew (none)
    Seves 3500.
    1 medium Red State free-range elephant  
    2 (50 gallons) containers broth  
    500 lbs assorted fresh vegetables, chopped  
    2 rabbits (optional)  

    1.  Cut elephant into bite-size pieces.
    2.  This takes about 2 months.
    3.  Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover.
    4.  Cook for a couple days.
    5.  If more are expected add the rabbits, but do this only if necessary.
    6.  Most people don't like to find hare in their stew.
    Wishing Kossacks a laugh at Thanksgiving!

    It's verifiable vote counts,stupid

    by CFnAR on Wed Nov 24, 2004 at 09:27:53 AM PST

  •  Apple Stuffing (none)
    This is my most-requested recipe. With the addition of cheese and eggs, it can be a main course for the vegetarians at the table.

    ·    11 cups dried Italian bread cubes (or whatever you have around, except for sourdough. That didn't work at all.)
    ·    8-Tablespoons butter or margarine
    ·    2-medium onions, chopped
    ·    2-sticks celery, chopped (include leaves)
    ·    3-apples, chopped
    ·    1 lb sharp cheddar cheese, cubed (optional)
    ·    ½ teaspoon thyme
    ·    ½ teaspoon black pepper
    ·    ¼ tsp sage
    ·    2 cups apple cider or juice
    ·    2 tblsps. prepared brown spicy mustard
    ·    2 eggs (optional)
    Cut Italian bread slices into 1/2-inch cubes. Spread on cookie sheet. Leave out in open air over night to dry.
    Melt butter in frying pan; add onions and celery; saute until glossy. In a large bowl, combine bread cubes, apple, dry seasonings, and (optional) cheese cubes. Toss together with prepared celery/onion/butter mixture. Whisk apple juice, (optional) eggs and mustard together, add to bowl and mix everything thoroughly.
    Put stuffing in buttered casserole dish. Bake at 350-degrees for one hour.

  •  Just for the record (none)
    I didn't want to lose all of these great recipes, so I copied the entire page and pasted into a Word doc. 208 pages! (So far.)

    Thanks everyone!

    (Now I have to go over to Davinci's diary and get those too.)

    •  cut and paste (none)
      I've been doing to same, but more selectively. But I have been reading everything with great enjoyment.  And saving a few stories along with the rest for a grand Kos Thanksgiving document.  Who knew the Daily Kos was such a treasure trove?  

      What an amazing, hilarious, touching, and drool-inducing collection!   Thanks ya'll!!  I love all the variations.  This is much needed fun.  

      "There's nothing like waking up... getting a cup of coffee and getting in the pickup truck and driving around looking at the cows." --GW Bush

      by JOyODurham on Wed Nov 24, 2004 at 12:33:00 PM PST

      [ Parent ]

      •  Doing the C&P myself. lol (none)
        I've got everything from this thread and DaVinci's diary copied and pasted into a doc. too.  LOL.  I couldn't make up my mind what I wanted so I just copied them all and will sort through them later.  

        Just wanted to thank everyone for their recipes.  I'm still trying to decide what I can contribute.  Unfortunately, I rarely write anything down.  I cook like my grandmother did, by sight.  If it looks like a tsp. in my hand, it's a teaspoon.  LOL.  I'll keep looking around for something of my mother's.

        Thanks again!!!!!

  •  Gracias and derby pie (none)
    Muchisimas Gracias for all of you!

    My derby pie:

    1 - 9" pie crust
    3/4 cup corn syrup
    1/2 cup brown sugar
    1/2 cup semi-sweet chocolate chips
    1/8 lb. butter
    1/8 tsp. salt
    1 Tablespoon flour
    1/2 cup bourbon (or a little more!)
    1/2 tsp. vanilla
    3 beaten eggs
    2-3 cups coursely chopped walnuts

    Bring first 6 (not counting the pie crust, which you have put into a 9" pie plate) ingredients to boil in saucepan until chocolate and butter are melted.  Add bourbon and vanilla.

    Put  nuts into pie shell.  If you use a deep dish pie plate, use the 3 cups.  When chocolate mixture is room temperature, beat in beaten eggs.  Pour the mixture on top of the walnuts, put the pie in a 400 degree oven.  After 15 minutes, lower the temperature to 350 degrees.  Bake until the center of the pie does not look wet - about 30 more minutes.  it will continue to cook a little after you remove it from the oven.  I have never refrigerated this pie, but it does not last past 24 hours in my house.

    I use a glass pie pan and bake this on the bottom rack in my oven.

    Happy Thanksgiving to you all.

  •  Curried Pumpkin Soup (none)
    I saw the curried squash recipes earlier in the comments, and wanted to toss this one into the ring as a shoutout for the pumpkin-lover. I found this online, and adapted it for my spice-loving needs.

    Stuff you'll need:
    1 medium yellow onion (sweeter the better)
    1.5 - 2 cups finely chopped green onion
    4 cups chicken broth
    2-4 tbsp butter
    2-3 cups pumpkin puree (canned works fine!)
    1 cup heavy cream
    bay leaf
    1 tsp garlic powder
    good curry powder of your choice (1-2 tsp at least)
    1 tsp cumin (optional)
    1 tsp ancho chile powder (again, at least)
    salt and pepper to taste
    1 slug of cream sherry
    big ol' heavy pot

    Finely chop both types of onion, set aside. Put big ol' heavy pot on medium, throw chunk of butter in there. I lean towards more butter rather than less, but that's me. Sautee onions until soft and fragrant, then add pumpkin puree to pot (I used canned because I'm lazy and accident-prone - putting hot soup in a blender is just asking for it). Add chicken broth, cream, sherry, and spices: I like things spicy, so I use more than the original calls for. The best way to spice the soup is to just add a little at a time, and let it barely simmer for a bit before taking a sip. Be careful to not let it overheat, since you've got the cream in there. I add ancho powder to give it a bassy warmth and some kick, since I'm not roasting the pumpkin beforehand. The bay leaf should go in whole. Don't worry, it's a giant green thing floating in a sea of orange, so it'll be really easy to find before you serve the soup. The cumin is optional; I blame years of Texas living - I find almost any dish is improved with a shot of the stuff. Simmer, stirring every so often, for 25 minutes or so.

    If you want to make it look really effort-intensive, serve in a hollowed-out bread bowl with the garnishes of your choice. The bread you yank out of the bread round can be used for dipping, or for adding to the stuffing of your turkey, or baked into croutons with a little olive oil and spices. I used a whole-wheat sourdough loaf; it was not only tasty, but the bowl held its integrity, even after 2 days in the refrigerator as a leftover.

  •  Chef with Small Oven--Help! (none)
    Okay, I'm trying to be efficient and do all my sides simultaneously. I have three recipes that call for cooking at 350 degrees for abuot an hour each. How long does that end up being if I have 2 8x8 pans and one 9x13?

    Anyone? Anyone? Yeah, I'm asking last minute, but it is what it is.

    Bless you and Thanks and Cheers in advance!

    "i'll show them! i'll prove i can be <inhale> hardcore!" Bubbles

    by Lexicon on Wed Nov 24, 2004 at 04:49:00 PM PST

    •  1-800 Butterball turkey hotline (none)
      Seems like an easy, turkey-related question for these experts, 1.800.BUTTERBALL. Open til 8 p.m. tonight, Wednesday, and then 6 a.m. - 6 p.m. tomorrow, Thanksgiving.

      "The Talk-Line is open to U.S. and Canadian consumers, with bilingual English/Spanish support, on request. Automated assistance is available after hours. All hours are Central Standard Time.

      We at the Butterball Turkey Talk-Line are ready to answer your questions, make suggestions, and facilitate by the best possible means, the preparation of your Thanksgiving Day turkey. Our staff, made up of more than 50 specialists including nutritionists, dietitians, and home economists, service more than 100,000 calls in the months of November and December-dispensing valuable turkey cooking tips. From thawing to storage, carving to grilling, we'll help you make the most of your turkey meals."

    •  Never mind (none)
      I stopped being lazy and started some sides tonight.

      "i'll show them! i'll prove i can be <inhale> hardcore!" Bubbles

      by Lexicon on Wed Nov 24, 2004 at 06:00:58 PM PST

      [ Parent ]

  •  400 some odd comments and not one recipe for (none)

     Sweet Potato Pie
    4 large sweet potatoes
    1 stick sweet cream butter
    1 cup brown sugar
    2 eggs
    1/2 teaspoon ground ginger
    1/2 teaspoon nutmeg
    1/2 teaspoon ground cloves
    pinch of mace
    pinch of cardamom
    1 teaspoon vanilla
    1/2 cup cream or evaporated milk
    pinch of salt


    1. Wash sweet potatoes and  boil.

    2. When soft (about 45 minutes), drain

    3. While still warm, peel potatoes and mash in a large bowl with butter and sugar. Add eggs. Stir in spices and milk. Pour into 10 inch half  baked pie shell.

    4. Bake in preheated oven at 350 degrees, for about 40 minutes

    5. Serve with whipped cream.

    I knew we couldn't legislate love, we most certainly could and will legislate against the acts of hate. ~~Henry Wallace

    by puddleriver on Wed Nov 24, 2004 at 11:12:51 PM PST

  •  A Thanksgiving Dinner by dkos (none)
    Here's the dkos dishes I put out for our Thanksgiving dinner (served 7):  The Jamie Oliver turkey, cranberry sauce (with the cinammon stick), stuffing with the turkey sausage (minus the pine nuts), the chocolate tart, and pumpkin pie.  Every one of them was awesome, and very enthusiastically received by our diners; some who are pretty picky eaters.

    Thanks all of you for our first dkos Thanksgiving!  Let's do it again next year, and we can post pictures.  Didn't occur to me until it was too late this time. :(

  •  Brined turkey a hit! (none)
    Thanks to all who gave suggestions for brining the turkey before roasting. It came out juicy & tasty--even the white meat!

    I first cut & pasted the Alton Brown recipe that someone posted & sent it to my mother, but that really scared her off. (Understandably. She was kinda stressed out already about making dinner for 20 people.) So then I sent her an article from that discussed brining in more basic terms. Still, she didn't think she had a container big enough for her 20 lb turkey, & then when she found one, she didn't see how she could put it in the fridge. I suggested she borrow a cooler from my sister & put it in the backyard, but then she was afraid the neighborhood cats would get the turkey. It took several phonecalls back and forth but in the end it all worked out (it fit in the fridge after all) & she (and everyone else) agreed it was worth it.

    I made a chipotle habanero cranberry sauce with garlic, raw sugar, and curry-style spices (cardomom, cumin, fennel, cinnamon, black pepper) to accompany the turkey. It came out good and hot--amazingly hot, in fact! It was terrific, if I say so myself.

    •  Brining in Cooler Works Great (none)
      I first line the cooler with a clean trash bag (unscented) so that I don't have to worry so much about bacteria contaminating the cooler.  Cut down the amount of water you would use if brining in the fridge and add a lot of ice cubes.  The cooler can go in the garage overnight, so you don't have to worry about animals.

      THEN, drain the turkey and pat dry -- get it as DRY AS YOU CAN -- essential for crispy skin.  Rub with softened butter and cook BREAST SIDE DOWN for an hour at 425.  Then turn breast side up(use newpaper plastic sleeves over oven mitts) and sprinkle on some fresh herbs (NO MORE BASTING) and reduce heat to 325.

      This is a combination of three techniques from Cook's ILlustrated and it was so tender and juicy we cut the meat with the sides of our forks....!!!!

      Fuzzy only works for pets.

      by NotFuzzy on Tue Nov 30, 2004 at 09:19:34 AM PST

      [ Parent ]

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