Posted on 11/12/2006 8:17:35 PM PST by HungarianGypsy
Can you add me to your kitchen ping please
Just found this one on the net for a super easy appetizer for the kids:
HORN OF PLENTY
The horn of plenty, or the "cornucopia," is a familiar Thanksgiving symbol. It is a symbol of earth's bounty, and reminds us how much of our food comes from the earth. It is said that the Indians would hollow out the large gords to carry their vegtables and fruits.
We like to place a cornucopia on the coffee table and fill with lots of fruit and nuts. For appetizers especially 4 Kids use ice cream sugar cones as cornucopia's and fill with a Chex Cereal Nut Mix. Another idea is to make carmel corn and mold into cornucopia's while still warm. Mold by using the outside of a cone shape cup. When cool fill with nuts and other mixes.
Will have to try this when current batch is consumed.
Here is the last batch.
I saw those mentioned on Yahoo I would be interested in anyone is trying it.
FRIED DILL PICKLES
While Northerners may giggle, fried dill pickles are a popular snack in the southern United States, where bars commonly serve them as appetizers and side dishes. Actually, they’re not the only fried pickle in the South—another favorite is batter-fried kraut balls.
What Do I Need? .
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup ice water
• 1 egg yolk
• 2 tablespoons dill pickle juice
• 4 cups drained dill pickle slices or equivalent amount of medium to large pickles, sliced 1/4-inch thick
• vegetable oil for frying
• a large bowl
• a wire whisk
• a deep fryer or large saucepan
• paper towels
What Do I Do?
1. In a large bowl, combine the flour, cornstarch, baking powder, and salt. Make a well in the center. All at once, add the water, egg yolk, and pickle juice. Stir the mixture with a wire whisk to make a smooth batter. Cover the bowl and refrigerate for 30 minutes.
2. In a deep fryer or large saucepan, heat at least 2 inches of oil to 375º F. In batches, dip pickle slices in the batter, lightly and evenly coating them. Without crowding, place coated slices in the hot oil. Fry until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels and serve immediately.
Wow. Let me know if you're short on guests. :)
Puff pastry sheets are what are used to make turnovers and meat pie pastries - you can find them in the freezer section near the desserts or even frozen bread in most stores.
That's a good question about the silly salt... grandma always just seasoned ours with a little garlic powder & seasoning salt - normal kids' faves. I just looked it up online and sure enough - you can buy it, but that's a hassle for shipping before Wednesday!
http://store.ladyandsons.com/product/122/1
http://www.spicesetc.com/product/2840/2
I was watching Paula Deen's Thanksgiving special on Food Network the other day and she did an Apple-Butter/Pumpkin Pie that sounded delicious.
Fried ANYthing is popular in the South. That's why it's called the "Stroke Belt". :)
If the link is tripod, I don't know of a good way around it. Is it a pic, an audio file, a video, etc.?
Thanks--I thought it might be in the freezer section. Here's a good one I've made before. Got the recipe from Food Network. These eggs have a slightly sweet taste because of the honey mustard:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27220,00.html?rsrc=search
Bacon and Cheese Deviled Eggs
Recipe courtesy Family Circle Magazine
Show: Good Food Fast with Family Circle
Episode: Take it Outside
12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp Cheddar
Parsley, for garnish, optional
Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites.
Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.
Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.
Ah boy, that does sound good.
"Fried ANYthing is popular in the South. That's why it's called the "Stroke Belt". :)" Don't believe everythin' y'all read in the Yankee papers, little lady! LOL
Found the recipe--thanks for the idea.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32337,00.html?rsrc=search1
Apple Butter Pumpkin Pie
1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish
Preheat oven to 425 degrees F.
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
Cook's Notes:
-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
-A tasty topping for this pie is praline pecans.
BTTT
IIRC, the best Thanksgiving recipe threads from years past always dealt with leftovers...
I ain't seen it in the papers.... I seen it fo' mySEFF. :)
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