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Annual Thanksgiving Day Food/Recipe Thread
Recipe Source ^

Posted on 11/12/2006 8:17:35 PM PST by HungarianGypsy

The day after Thanksgiving I like to make these. That doesn't mean I am June Cleaver and always get around to making them. But, at least I think of it. These are the softest and most wonderful cinnamon rolls. Since I wasn't sure about copyright for reposting I am just adding the url for this.


TOPICS: Chit/Chat; Food
KEYWORDS: cook; cooking; food; freeperkitchen; holiday; recipe; recipes; tg; thanksgiving; turkey; turkeyday
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Two weeks until Thanksgiving. I know everyone is anxious to get to the new recipes. So, have it! Thanksgiving or even just fall related. Turkey or soup. Green bean casserole or sweeties. Have at it and have fun!
1 posted on 11/12/2006 8:17:41 PM PST by HungarianGypsy
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To: Andy'smom; bradactor; politicalwit; Spunky; mplsconservative; don-o; boadecelia; freeangel; ...
**Freeper Kitchen Ping**

Just for you. :-)

2 posted on 11/12/2006 8:20:27 PM PST by HungarianGypsy
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To: HungarianGypsy



======= placemark =======


3 posted on 11/12/2006 8:22:24 PM PST by onyx (I'm now a minority and victim of the democrats, but with full and free entitlements!)
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To: HungarianGypsy

Thank you! The pre-election Thanksgiving thread kinda fizzled, though I tried every which way to drum up some foodie interest.

I 'spect lots and lots of FReepers lost their appetites, myself included. The pictures are funny, anyway - so I'll post the link, since there are also links to our previous years' Thanksgiving threads from this century:

http://www.freerepublic.com/focus/f-chat/1731677/posts


4 posted on 11/12/2006 8:39:48 PM PST by Rte66
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To: HungarianGypsy
Fried Pecans

4 c Pecan halves

6 c Water, boiling

1 c Sugar

2 c Oil

Put pecans in a large pot or heat-proof bowl. Cover with boiling water and

let them soak 3 minutes. Drain the pecans and spread them in a single

layer on a large platter or cookie sheet. Cover with sugar and

stir until pecans are completely coated with the sugar.

Transfer the sugared nuts to a dry platter and set them aside to air-dry

overnight.

When ready to serve the pecans, bring the oil almost to the smoking point

in a large pot. Fry one quarter of them at a time, being careful

not to let them burn. The sugar will melt. Carefully remove the cooked

nuts from the hot oil with a strainer and put them on a heatproof glass

platter. Fry each quarter of the nuts individually so all of them will get

hot enough for the sugar to melt. Serve immediately.

5 posted on 11/12/2006 8:44:36 PM PST by tapatio
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To: onyx

I'm waiting to see what kind of free turkey we're going to get in the Dem gift package, before I decide how I'm going to cook it. How big do you think they'll let us have, especially if we're registered (R)'s?

However, I do still have my three (not *free*) little sugar punkins I haven't baked, roasted, stewed, stuffed or carved for a flower vase yet. Been too sickly to spend time in the kitchen, but I'll definitely post results here when I get to them!


6 posted on 11/12/2006 8:44:38 PM PST by Rte66
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To: tapatio

Mmmmm, sounds good! I never met a pecan I didn't like. I haven't had these (I don't think) or ever tried making them. Thanks for a new tip on how to fix the State Nut of Texas!


7 posted on 11/12/2006 8:49:37 PM PST by Rte66
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To: HungarianGypsy

Thanks for the ping! This sounds like a yummy thread. I'm all ready for Thanksgiving. :o)


8 posted on 11/12/2006 9:05:52 PM PST by NRA2BFree (THOSE WHO LIVE BY THE SWORD GET SHOT BY THOSE WHO DON*T!)
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To: tapatio

sounds yummy. Now I'll have to check my yard to see if the squirrels left any pecans for me.


9 posted on 11/12/2006 9:07:55 PM PST by Cudjo
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To: HungarianGypsy
I made a molasses ice cream that would be very good on apple pies or cobblers:

For a 1 qt ice cream maker:

2 Tbs melted butter
2 c whole milk
1 c heavy cream
5 Tbs molasses
0.50 c granular sugar
1 Tbs vanilla

Bring all ingredients up to just shy of a boil, cool. Run in the ice cream maker.

Add-ins: I usually add 1 tsp of thick-n-thin which is just vegetable gums; this needs to be dissolved well. To this recipe I added a bit of cinnamon, nutmeg, and ginger to taste. Yummy.

10 posted on 11/13/2006 3:08:47 AM PST by Lil'freeper (You do not have the plug-in required to view this tagline.)
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To: HungarianGypsy

http://www.gourmetsleuth.com/srirachachilisauce.htm

Tortilla Roll-Ups

3 - 8 oz blocks cream cheese (half or lite fat is fine)
approx 1/8 cup hot chili sauce*
2 finely shredded sharp cheddar cheese
3 to 4 tablespoons finely chopped black olives
2 bunches finely sliced green onions
16 to 20 6 inch flour tortillas (room temperature)

Mix together everything except the tortillas.

Spread evenly on tortillas. Tightly roll the tortillas up like a jelly roll.
Wrap tighly in plastic wrap and chill for several hours or overnight.

Prior to serving unwrap and slice into 1 inch wide slices.

*I prefer using sriracha hot chili sauce as it has a wonderful flavor. I use
it in place of black pepper in most dishes. (Which is the reason my mashed
potatoes are slightly pink. lol). Target sells this sauce as does most asian
markets.


11 posted on 11/13/2006 4:02:35 AM PST by proudofthesouth (Mao said that power comes at the point of a rifle; I say FREEDOM does.)
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To: tapatio

Yum!


12 posted on 11/13/2006 4:05:30 AM PST by kassie
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To: HungarianGypsy

Thank you!!!

I'm cooking for the in-laws this year (first time) & am on a recipe hunt :)

Can't wait to read & share!


13 posted on 11/13/2006 1:50:58 PM PST by cgk (I don't see myself as a conservative. I see myself as a religious, right-wing, wacko extremist.)
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To: HungarianGypsy

Here's my tentative menu so far:

- artichoke squares (app)
- butternut squash bisque
- Smoked turkey with herbes & citrus (1st time smoking one!)
- Oven-roasted maple turkey with sage butter (backup in case the smoked bird doesn't work out...)
- ciabatta chestnut stuffing with pancetta
- pecanized gourmet sweet potatoes (**7 FR rave reviews last turkey day!)
- buttermilk & dill mashed potatoes
- cranberry compote
- cornsticks/breadsticks
- brussel sprouts with pancetta
- pumpkin creme brulee
- apple crostatas w/caramel sauce & balsamic drizzle

I need more veggies! Braised broccoli rabe? Stuffed mushrooms? Succotash? There's always a green-bean casserole but I've NEVER had one I liked...!

What other veggies does everyone else like/make?


14 posted on 11/13/2006 2:15:41 PM PST by cgk (I don't see myself as a conservative. I see myself as a religious, right-wing, wacko extremist.)
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To: cgk

What a wonderful, and ambitious, menu you have planned. It sounds divine!

Here is a green bean side dish that is very simple and tasty. It's not the traditional cream of mushroom soup mixture.

Tomato Seasoned Green Beans

1 garlic clove, minced
1 medium onion, thinly sliced
2/3 C. diced celery
1 Tbsp. butter
1 14.5 oz. can of diced tomatoes, drained
1 14.5 oz. can of green beans, drained
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. dillweed
fresh ground pepper to taste

Saute garlic, onion and celery in butter until translucent. Add tomatoes, green beans and seasonings and cook until heated through. I usually serve it at this point, but have experimented with putting it in a casserole dish and reheating it later in the oven or microwave. It worked very well. Just remember to thoroughly stir the dish when heated to distribute the juices.

Serves 6


This recipe involves a lot of chopping but the end result is worth it.

Vegetable Medley

3/4 C. sliced onion
1 1/2 C. celery, sliced on the diagonal
2 C. finely cut carrot sticks
2 cans of green beans (1 with juice)
3/4 C. finely cut green pepper sticks
2 cans of diced tomatoes with juice
1 Tbsp. butter
1/2 tsp. pepper
2 1/2 tsp. salt
1 Tbsp. brown sugar
3 Tbsp. Minute Tapioca

Combine all ingredients and place in a tightly covered casserole.
Bake at 350 1 1/2 - 2 hours until carrots are done.

Serves 10-12

Happy (early) Thanksgiving! :)


15 posted on 11/13/2006 2:44:34 PM PST by mplsconservative
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To: cgk

You might try using chopped broccoli in place of green beans in the green bean casserole. Been using broccoli for several years and family and friends really like it better than the green beans.


16 posted on 11/13/2006 3:55:17 PM PST by Cudjo
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To: cgk

I dug deep in my recipe file and came up with this one I made for my in-laws awhile back. My mother in law and two of my SIL loved this dish and had to have the recipe. It's very traditional and perfect for Thanksgiving.

Bourbon Corn Pudding

3 lrg. eggs
1 1/8 C. evaporated milk
3 c. cream style corn
3 c. corn kernels
3 Tbsp. butter, melted
3 Tbsp. brown sugar
3 Tbsp. cornstarch combined well with 3 Tbsp. water.
1 tsp. ground nutmeg
4 Tbsp. Bourbon
1/2 tsp. salt
1/2 tsp. pepper

Grease a 2 quart baking dish and preheat oven to 350.

Beat eggs and evaporated milk together in a large bowl. Add, remaining ingredients, combine well, and pour into baking dish.

Bake 45 minutes or until top is slightly browned. To check for doneness, insert knife in center. It should come out clean. Serve immediately.

Serves 8 to 10.


17 posted on 11/13/2006 7:32:37 PM PST by mplsconservative
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To: HungarianGypsy
This isn't particularly a Thanksgiving recipe but it does produce a stunning gravy base. I always make an extra amount and freeze a couple of pints for use with pot roasts or gravies.

We're fast approaching winter colds and flu season. I'm not saying that this is the cure although I can testify that in the past it has stopped more than one cold dead in its tracks. A steaming cup makes excellent comfort food. You will merit eternal gratitude if you bring some to a sick friend.

WISDOM OF THE ANCIENTS GARLIC SOUP

12 regular cloves garlic or preferably one elephant garlic

2 large leeks

2 large shallots

chop up the above and saute in 1/4 cup olive oil.

Ladle fried ingredients into food processor and chop until fine but not liquid.

Into a cooking pot add fried ingredints and:

5 or 6 cups beef or chicken stock (as you prefer).

1 tablespoon dried parsley or 1/4 cup fresh parsley.

salt and pepper to taste.

1/4 cup wine (red for beef, white for chicken)

Cook at just barely boiling for 2 hours or crock pot for five or six.

If you use chicken stock you can thicken your garlic soup nicely by stirring in three lightly beaten eggs. (Stir into soup in one direction only.)

18 posted on 11/13/2006 7:48:56 PM PST by NaughtiusMaximus (Our troops are smart. It's our politicians who are stupid.)
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To: HungarianGypsy; All

[Received via email from P.B. on 11/10/06]

This is an easy-to-make, moist, flavorful cake. The frosting is baked with the cake. It is a big favorite wherever it's taken.

Dee's Chocolate Applesauce Cake

There are two methods for making this cake and both turn out fine--it's a matter of individual choice of which way you would rather mix--the one-bowl method or traditional creaming, adding dry and liquid ingredients alternately.

Ingredients:

1 and one half cup sugar
1/2 tsp. salt
1/2 c. butter or margarine
1-1/2 tsp. baking soda
2 eggs
4 tablespoons cocoa
1 tsp. vanilla
2 c. applesauce
2 c. flour

Topping to place on cake before baking:
3 Tbsp. sugar
12 oz. chocolate chips
(optional, 1 c. broken walnuts or pecans)


One-Bowl Method: Place all cake ingredients in a large bowl. Beat well. Spread in a 9X13 inch greased cake pan. Sprinkle the topping over the cake batter.

Bake at 350 degrees for 30 minutes or until done.


"Traditional" Method:

Cream sugar, butter, eggs and vanilla. Sift together flour, salt, soda and cocoa and add alternately with applesauce. Beat well. Place in greased 9X13 inch pan. Sprinkle over the top the sugar, then the chocolate chips, then the nuts. Bake at 350 degrees for 30 minutes or ountil cake just begins to pull away from the side. Do not overbake.


19 posted on 11/13/2006 8:07:11 PM PST by JockoManning (Listen Online http://www.klove.com)
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To: JockoManning

My daughter sent this to me. Not sure where she got it. Sounds yummyyyyyy.

Triple Layer Pumpkin Pie.

2 tablespoons butter
4 ounces semisweet chocolate, coarsely chopped
12 ounces cream cheese, softened
1 1/2 cups sugar
2 large eggs, at room temperature
1 cup canned pumpkin
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup sour cream


Step 1
Prepare, chill, and prebake a pie shell. Reduce the oven temperature to 350.

Step 2
Melt the butter in the top of a double boiler set over, not in, barely simmering water. Add the chocolate and leave it over the heat until melted (5 to 7 minutes), and then whisk it until smooth. Set aside the top of the double boiler to partially cool the chocolate.

Step 3
Using an electric mixer on medium speed, beat the cream cheese in a large bowl, gradually adding 1 1/4 cups of the sugar. Beat in the eggs, one at a time. Next, blend in the pumpkin, vanilla extract, spices, and salt until the filling is evenly combined. Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until evenly blended. Pour the chocolate filling into the pie shell and gently shake the pan to settle the filling. Bake the pie on the center oven rack for 20 minutes. Then let it cool on a wire rack for 15 minutes.

Step 4
Carefully ladle the remaining plain pumpkin filling over the chocolate layer and shake the pan to settle the filling. Return the pie to the oven and bake for about 35 to 40 minutes. When done, the filling around the perimeter will have puffed somewhat, but not so much that it develops large cracks. Place the pie on the cooling rack until the filling levels, about 30 to 45 minutes.

Step 5
Combine the sour cream and remaining 1/4 cup of sugar in a small saucepan. Stir the mixture over very low heat for about 2 minutes, until it is fairly thin and slightly warm. Carefully pour it over the last layer and tilt the pan to evenly distribute the topping. Cool the pie thoroughly, then cover it with loosely tented tinfoil and chill for at least 4 hours before serving. Makes 8 to 10 servings.




20 posted on 11/14/2006 6:37:55 AM PST by gopheraj
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To: mplsconservative

Mmmm- the veggie medley sounds especially good! Thank you!!

The best part about these threads is whatever I can't fit in to my menu - I save and make another night (again and again sometimes!)


21 posted on 11/14/2006 7:38:41 AM PST by cgk (I don't see myself as a conservative. I see myself as a religious, right-wing, wacko extremist.)
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To: Cudjo

That's not a bad idea! I was considering substituting a broccoli puree soup instead of the butternut squash bisque, as we'll already be having an 'orange' veggie: sweet potatoes. :)


22 posted on 11/14/2006 7:39:50 AM PST by cgk (I don't see myself as a conservative. I see myself as a religious, right-wing, wacko extremist.)
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To: mplsconservative

Oh... YUM. That sounds WONDERFUL!


23 posted on 11/14/2006 7:40:14 AM PST by cgk (I don't see myself as a conservative. I see myself as a religious, right-wing, wacko extremist.)
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To: cgk

You are very welcome!

My mother is known as the Veggie Queen, and she has given me many wonderful recipes over the years. :)


24 posted on 11/14/2006 8:05:15 AM PST by mplsconservative
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To: HungarianGypsy

Pumpkin Bread

1 2/3 cups flour
1 1/4 cups sugar
1/4 tsp salt
2 Eggs lightly beaten
1/2 cup salad oil
1 tsp baking soda
1/2 tsp cinnamon
1/3 cup water
1 cup cooked mashed pumpkin (canned)
1/2 tsp nutmeg
1/2 cup chopped nuts (optional)
1/4 cup raisins (optional)

Cooking Directions

Mix ingredients well
Pour Mix into 9x5 greased loaf pan, fill half way.
Bake at 350° for 60-75 minutes.

After cooling, top with sifted powdered sugar.


25 posted on 11/14/2006 8:06:07 AM PST by Tatze (This tagline is brought to you by the Admin Moderator!)
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To: gopheraj

Wow, that sounds delicious. Thanks!

jm


26 posted on 11/14/2006 5:15:47 PM PST by JockoManning (Listen Online http://www.klove.com)
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To: HungarianGypsy
Turkey Stuffing

10 White Castle hamburgers

1-1/2 cups celery, diced

1-1/4 teaspoons ground thyme

1-1/2 teaspoons ground sage

3/4 teaspoon coarse ground black pepper

1/4 cup chicken broth

In a large mixing bowl, tear the White Castle hamburgers into pieces and add the diced celery and seasonings.

Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting.

Makes about 9 cups, enough for a 10- to 12-pound turkey.

Allow 1 White Castle hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.

27 posted on 11/14/2006 5:29:07 PM PST by Species8472 (We will never forget !)
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To: Species8472

*You're* the one! I kept wanting to mention White Castle stuffing, but I knew it was a FReeper recipe and I didn't want to overstep my boundaries, since I had not ever actually made it or tasted it, not being in White Castle country.

I love the idea of it and it sounds good! Thanks for posting.


28 posted on 11/14/2006 11:23:09 PM PST by Rte66
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To: Rte66
I live in Alaska. Our White Castle burgers come frozen in a box. The stuffing is still wonderful! I would love to try it sometime with the fresh item. I remember White Castles from my childhood. There was one down the street from my Grandmothers house in Ohio. Ties in with the holidays I guess.
29 posted on 11/14/2006 11:37:15 PM PST by Species8472 (We will never forget !)
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To: Species8472

Oh, goody - I can make it, then. Frozen ones (cheeseburgers) are even on sale this week, 2 boxes for $7, usually about $5 a box. Thanks!


30 posted on 11/14/2006 11:42:14 PM PST by Rte66
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To: Species8472

Oh, goody - I can make it, then. Frozen ones (cheeseburgers) are even on sale this week, 2 boxes for $7, usually about $5 a box. Thanks!


31 posted on 11/14/2006 11:43:26 PM PST by Rte66
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To: Species8472

Opps, sorry about the hiccup. It was my ISP, disconnecting, then reconnecting.


32 posted on 11/14/2006 11:44:25 PM PST by Rte66
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To: HungarianGypsy

Can I talk about turduckens?


33 posted on 11/14/2006 11:44:58 PM PST by Rte66
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To: Rte66

You might want to scrape the cheese off!


34 posted on 11/14/2006 11:45:04 PM PST by Species8472 (We will never forget !)
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To: Species8472

No, *I* wouldn't, lol. I *can* buy the plain ones for dressing, though!


35 posted on 11/14/2006 11:46:27 PM PST by Rte66
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To: HungarianGypsy

My grandmother had a recipie that sadly she took with her when she died. It had cream corn and oysters. I would be your best FRiend if someone could get me that recipie.


36 posted on 11/14/2006 11:52:58 PM PST by bad company ([link:www.truthout.org/docs_2006/083006J.shtml | The Path to 9/11])
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To: bad company

Oooh, if it was the same one my dad used to make, I could give it to you. I'm being really quiet on this thread because I don't have my recipes with me, all are in storage, along with all my many cookbooks.

The good ones I have on this computer (my longtime tried-and-true ones are on a different one, also packed away) are mostly from FR in recent years, so I'm hesitant to post them. They can probably be found on the previous years' threads, which I posted links for earlier.

I know I researched once to try to find the one for my dad's "Corn-Oyster Bake," when I got stuck without my recipe boxes and files, so I'll look and see what I turned up. It was one of my favorite things and he would always make it for me every time I came home from college, whether it was the holidays or not.


37 posted on 11/15/2006 5:06:48 AM PST by Rte66
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To: bad company

OK, here's a close one to the one my dad used to make. The recipe was so old that it was when Campbell's canned Oyster Stew used to come frozen.

Later, I adapted it to make with fresh oysters, but I still use a regular can of Oyster Stew for the body of the casserole. We always made it in a loaf pan, too - not sure why!

Original:
~~~~~
SCALLOPED CORN AND OYSTERS

1 can (2 c.) cream style corn
1 can frozen condensed oyster stew, thawed
1 c. cracker crumbs (20-22 crackers)
1 c. milk
1/4 c. chopped celery
1 egg, slightly beaten
1 tbsp. pimiento, chopped
1/4 tsp. salt
Dash of pepper
2 tbsp. butter, melted
1/2 c. cracker crumbs

Combine corn, oyster stew, milk, cracker crumbs, celery, egg, pimento, salt, and pepper. Pour into a greased 1 1/2 quart baking dish.

Combine butter and 1/2 cup cracker crumbs, sprinkle over corn mixture. Bake at 350 degrees for 60 minutes or until knife inserted comes out clean.
~~~~~~

My adaptation - I also put onions in mine, as that's how my dad fixed it. Oh, I sauté them with the celery in a small amount of bacon grease first to soften them, too - then put the whole shebang in, including the bacon drippings, to add a little more flavor to the oysters and corn.

SCALLOPED CORN - OYSTERS

1/2 c. milk
2 eggs, beaten
16 oz. can cream style corn
10 1/2 oz. can condensed oyster stew
1 half-pint fresh oysters, chopped, with oyster liquor
1 1/4 c. crushed saltine crackers
1/3 c. chopped onion
1/4 c. chopped celery
1 tbsp. chopped pimiento
1/4 tsp. salt
Dash pepper
2 tbsp. butter, melted
1/2 c. crushed crackers

Combine eggs, corn, oyster stew, 1-1/4 cup cracker crumbs, milk, onion, celery, pimiento and pepper. Turn into 8 or 9 inch baking dish (or loaf pan). Combine butter and 1/2 cup cracker crumbs. Sprinkle over top.

Bake uncovered at 350 degrees for one hour or until knife inserted comes out clean. Makes 6 servings.
~~~~~~~


38 posted on 11/15/2006 6:26:50 AM PST by Rte66
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Where's Carlo?


39 posted on 11/15/2006 6:41:24 AM PST by my_pointy_head_is_sharp
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To: bad company

Would need a little more information. I know corn oyster scallop came up. Was it a casserole? Was it a soup? Let me know.


40 posted on 11/15/2006 8:29:24 AM PST by HungarianGypsy
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To: Rte66

Ah! I see someone else found it also. ;-)


41 posted on 11/15/2006 8:30:51 AM PST by HungarianGypsy
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To: HungarianGypsy
It was a casserole.
42 posted on 11/15/2006 12:12:48 PM PST by bad company ([link:www.truthout.org/docs_2006/083006J.shtml | The Path to 9/11])
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To: HungarianGypsy

bttt


43 posted on 11/15/2006 12:28:50 PM PST by xone
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To: bad company

So, do the recipes I posted for you sound like what you wanted?


44 posted on 11/15/2006 3:55:57 PM PST by Rte66
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To: Rte66

Close. No pimentos and I don't recall celery. I'm actually going to try these though. They might be close enough. I think the crackers were in there, so it's worth a try. Thanks.


45 posted on 11/15/2006 4:06:32 PM PST by bad company ([link:www.truthout.org/docs_2006/083006J.shtml | The Path to 9/11])
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To: bad company

Well, I hope it works for you - maybe a little bit of tinkering or doctoring on your part and it will bring back that food memory.

The pimiento used to drive me nuts when I would get a yen for this. Even the tiniest jars have more than a Tbsp in them, and I would always end up with tiny little bits of pimientos frozen in my freezer for "some other time." It was never enough to use for the next time I made Corn-Oyster Bake, so I'd have to buy another jar and keep up the cycle.

Eventually, I began cooking with more pimientos, even making my own pimiento cheese spread, so now I buy those big jars, lol!

Believe it or not, they really are integral to the flavor of this particular dish. I think it was originally a Christmas or Christmas Eve "special dish" and you were supposed to put a parsley wreath on top, with pimiento holly berries, but we never did that part. Somewhere along the line, the pimientos just stayed, but the parsley didn't. (I do put some parsley in mine, too.)

Wish I had my own real recipe to give you, but I realize this may not be the dish you're thinking of - at least I can vouch for it firsthand.


46 posted on 11/15/2006 8:26:35 PM PST by Rte66
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To: HungarianGypsy

So, no turducken talk needed, lol? I am so excited because I only cook for one on these recent Thanksgivings, and they have now finally made a smaller and more affordable turducken for those like me!

It's a turducken "roll" with the turkey meat, duck meat and chicken meat, plus sausage dressing, all rolled together and bound. It's just 4 pounds and only takes 2 hours to cook.

Here's what it looks like:

http://www.cajuncreations.com/images/products/CMFMTURRL.gif

This way, I can have my smoked turkey breast, too, and enjoy both all through the time between Thanksgiving and Christmas, by freezing parts of each.

My favorite tidbit is a cocktail sandwich of smoked turkey on a slice of little cocktail rye bread, spread with mayo or Miracle Whip, then topped with my favorite homemade jalapeño jelly. Mmmm.


47 posted on 11/15/2006 8:42:03 PM PST by Rte66
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To: All

Pumpkin Dumpkin Cake

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.5 ounce) package yellow cake mix
3/4 cup butter, melted

= = =
1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.

2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.

3. Sprinkle dry cake mix over the top, then drizzle with melted butter.

4. Bake at 350 degrees F (175 degrees C) for one hour or till knife inserted near center comes out clean.


48 posted on 11/16/2006 8:52:47 AM PST by JockoManning (Listen Online http://www.klove.com)
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To: JockoManning

Oh, thank you for your recipe! That sounds gooooood. I'm a pumpkin bumpkin and love all-things-pumpkin.


49 posted on 11/16/2006 4:50:06 PM PST by Rte66
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To: Rte66

UR Welcome. I am thinking about putting a spinach roll recipe up, too, how's that sound?


50 posted on 11/16/2006 4:57:17 PM PST by JockoManning (Listen Online http://www.klove.com)
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