Posted on 11/08/2017 4:11:15 PM PST by Jamestown1630
While the food is always the real ‘centerpiece’ of the Thanksgving table, décor can make any occasion more special and memorable. A recent newsletter recently led me to a really beautiful website, ‘Freutcake’, which had this unique idea for place ‘cards’ or holders at the table.
The mini dried Indian Corn is available from dried botanical suppliers, and perhaps in your grocery florist area or local garden store; but you can also find them in pet stores, where they are sold in bags as a treat/enrichment for small pets. (And if you’re not into gilding things, they would be charming just left natural):
http://www.freutcake.com/art-design/diy-art-design/thanksgiving-gold-corn-place-holders/
Another great idea - and website - from Camille Styles, using mini grapevine wreaths and sprigs of rosemary:
https://camillestyles.com/living/diy/rosemary-wreath-place-cards/
With all the things that have to be done at the last minute for Thanksgiving dinner, it’s nice whenever you can do something ahead. Taste of Home has a do-ahead Turkey Gravy recipe, which is useful even if you make gravy from your drippings but are having a crowd and need more:
https://www.tasteofhome.com/recipes/make-ahead-turkey-gravy
-JT
My mother shopped at A&P, and bought Ann Page “salad dressing”. That’s what all the miracle whip knockoffs are called. I’ve never been able to tell the difference between miracle whip and the knock-offs, but there’s no comparison between Hellmans and miracle whip or its knock offs.
Many of us can tell the difference in the non-real dressings. Most are too sweet or too thin, for example, compared to MW. Some have an off taste.
I’ve purchased, bought and eaten Hellman’s and others, also made my own and tasted other home-made. Just lacks something I call *zing*, for lack of a better word, compared to MW. Even with added lime juice or balsamic, I can’t quite reach that taste I’m looking for.
Everyone’s MMV.
I love fried eggplant in egg and cracker crumbs, can almost make a meal of it, probably good for me and the fiber.
Once I made an Italian recipe similar to lasagne, they call it red and white (tomato sauce for the red and white for the bechamel (not that thick though). It was a big hit, then the cookbook disappeared. I tried to find a similar one but none like what I remember, think I used rigatoni or something similar.
https://www.youtube.com/watch?v=SEKOVD1oRgk - Traditional Greek Moussaka Recipe | Ken Panagopoulos
No room for comments. Ground lamb is $10 a pound at the supermarket now.
We have had a feast on fresh salmon from Fresh Thyme at $5.99 a pound, bought 3 pounds for me and 2 for my daughter. I cook it all by baking my special way and love the leftovers cold. I think it wasn't one of the red salmons but the supermarket wanted $17.99 for what looked like the same stuff.
I was looking for more vegetarian recipes and sides this year. This site has some nice ideas:
https://www.huffingtonpost.com/entry/healthy-thanksgiving-recipes_us_59d6a148e4b072637c42ed7c
I decided to send out feelers to conservatives I know and conservative groups in NYC to see how many would be interested in a Thanksgiving Dinner for Conservatives. Let me know by freepmail if you would like to know more about it.
That ‘healthier green bean casserole’ looks pretty good, in terms of using fresh beans and the sauce recipe instead of canned cream soup; but I have to admit that I’d still use the canned French Fried Onions ;-)
https://www.gimmesomeoven.com/healthier-green-bean-casserole/
Eat what what you want. I will never make that for one reason: I have eaten without opening a can all my life, as did my mother—well maybe one—sliced olives to put on top of a home made pizza from scratch, dough and sauce. Enough.
Well, no offense intended - I just thought you might like that healthier, made-from-scratch recipe.
I am going to add this to the Thanksgiving dessert list this year.
https://www.washingtonpost.com/recipes/maple-and-pumpkin-custard/16166/?utm_term=.e7d1579d09bc
Easy appetizer:
http://www.delish.com/cooking/recipe-ideas/recipes/a56610/cranberry-brie-bites-recipe/
I use this green bean casserole recipe. Sauce is nice and thick.
This one from Pepperide Farm looks good, too:
https://www.puffpastry.com/recipe/two-cheese-party-pastries/
My grandfather never ate anything out of a can his whole life. Nice to hear of someone else.
Went to a craft show one year and bought some pickled zucchini. Loved it!!! and reproduced it. Small batch, just refrigerated.
Going to the same festival on Sunday. Hope I can find them again.
I’ll look for the recipe. I think it will work for your peppers.
“I found my newspaper clipping for Italian Beef, very similar to what the gal who grew up in Chicago shared with me. Also found one for Bavarian pot roast which has tomato sauce rubbed on it, never made it.”
Can you post the Italian Beef recipe? Chicago kid. THX in advanced!!!
It’s gotten to the point in my office I give my Chicago Italian Beef for my fellow employees as birthday gifts! They asked for it.
Fennel, oregano, and tons of garlic.
Great! These peppers used to be sold in the Italian neighborhoods. They don’t have any spices, just the vinegar solution. I think we tried to find them on the Internet with no luck.
Someone brought this to a rustic italian dinner. I thought it was like eating a warm muffuletta sandwich. I am going to make it again.
http://www.foodnetwork.com/recipes/food-network-kitchen/italian-antipasti-stuffing-3894845
Acid stops the enzymatic action.
Might work. There is mustard powder in the MW.
Therer are some wonderful ideas here;
https://food52.com/blog/20938-what-to-serve-at-small-or-large-thanksgiving
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