I remember buying them because of that recipe and they're really good!
It's called "Harvest Blessing Mix" and there is a little card you can print out to attach to a baggie of it.
Posted on 11/12/2006 8:17:35 PM PST by HungarianGypsy
Thanks for this one - an artichoke appetizer you really can cut into squares, lol. I used a recipe for years that would sometimes work and hold together and sometimes *not.*
I still had it written on a cocktail napkin from the party where someone wrote it out for me, hee hee. (Think about all the things written on cocktail napkins you've encountered in your lifetime!)
It was: 1 cup chopped marinated artichokes, 1 cup mayonnaise, 1 cup grated Parmesan cheese. Bake at 350° for 30 minutes. Tastes wonderful, but also makes a layer of oil on top of it that can require paper towels.
Thanks for your good recipe!
Wow, emoticons eat turkey, too? Who knew? I would've had them pegged for pixel-tarians! Very cute.
Hi there - long time no see. Beautiful pies! I have three pie pumpkins sitting there looking at me every day and I've been too under-the-weather to get energetic and make something with them.
I want to make a George Washington (sorry, lol!) pumpkin pie, which is actually a custard baked in the pumpkin. It's a colonial forerunner to today's pumpkin custard pies. I have many divergent recipes and can't decide which one will work the best.
The pies I've made from fresh pumpkin have all been my favorites in the "flavor department." The 2nd one, I'm going to stuff with some stuffing (I call it dressing) and bake. The third one, I'll hollow out and use for a vase full of fall flowers.
All the seeds will be roasted, toasted, salted and eaten as pepitas.
Finally got some extra sleep today, so I hope I'm not dragging around like I have been the past few days, after getting over a very bad cold/virus bug of 3 weeks.
Mmmmm, thanks for the inspiration to get back in the kitchen! I'll do anything for pumpkin pie! Even used "Pumpkin Spice" Cofeemate in my cocoa this morning.
HR's Spiked Cranberry Sauce
2 bags of fresh cranberries
2 navel oranges
2-2/3 cups sugar
1/2 cup toasted coarsely chopped almonds or pecans
1/4 to 1/2 cup (to taste) Triple Sec, Grand Marnier, or other orange liqueur
Cut oranges in half. Squeeze juice from oranges. Reserve squeezed orange halves and grate 1 tbsp orange zest. Combine juice, sugar and cranberries in 4 qt saucepan or dutch oven. Bring to a boil and reduce to simmer, stirring often. Cook until thickened and berries have burst. Remove from heat first, and then immediately stir in orange zest and orange liqueur.
Cool completely and stir in chopped nuts.
Keeps in fridge up to 2 weeks.
I remember buying them because of that recipe and they're really good!
It's called "Harvest Blessing Mix" and there is a little card you can print out to attach to a baggie of it.
Stole 'em honestly a year or a few back...
I make this sans the parsely, leeks and shallots but WITH crushed red pepper. Cures everything from a sore toe to a headache.
Heh heh, you don't make turduckens at home. They are a Cajun treat. My former butcher told me that's how they start their first lesson in meat cutting, is to make a turducken or something similar.
He did quail inside of game hens, inside of capons, and so on.
It is a completely boned hen, left whole, but all the bones removed. It's covered with cornbread or other stuffing (dressing) and then a whole duck is de-boned the same way and the stuffing-covered hen is stuffed inside of it.
THEN, an entire turkey is de-boned and the hen-stuffed duck is covered with dressing (usually one with crawfish in it, but not always) and stuffed inside of that, and comes out looking a lot like a turkey.
Do not try this at home, lol. I tried to debone a chicken one time after watching Martha Stewart and even though I had very good knives, I simply could not do it in a way that would leave it recognizable as a chicken, or even a bird, or even as meat!
That's neat. I'll have to remember that one.
Little Richard! Love that one!
SPICED APPLES
4 apples, preferably firmer baking-types, non-mealy
Apple juice or cider
1 package red hots ("Cinnamon Imperials")
Peel and core the apples, then stand them up, grouped together, in a large saucepan or pot. Pour in enough apple juice or cider to cover them. Bring to a boil and sprinkle in the red hots. Stir gently to dissolve them.
Cover and simmer slowly for approximately 30 minutes, until apples are poached. Smaller apples will cook through and be translucent. Larger will just be red all the way through.
[I save the poaching liquid in the fridge and make a lot of these in the winter. I like them as a snack with a cheese like gorgonzola or Stilton. My fave is gorgonzola spread made by mixing room-temp gorgonzola with room-temp cream cheese, 1 bunch of sliced green onions - mostly white part, and 2-3 Tbsp small pecan pieces, like the cookie-sized sprinkles from the baking section (cheapest). Yummm.]
[You can also boil down the poaching liquid into a cinnamon syrup that's good on bread pudding, ice cream or French toast.]
Hey, TomTom! Snoopy just made your recipe on "A Charlie Brown Thanksgiving," lol.
They served it with toast, popcorn and pretzel sticks. Peppermint Patty was a bit miffed because there was no turkey or mashed potatoes or dressing or cranberry sauce or pumpkin pie, so now they're going *over the river and through the woods* to Charlie Brown's grandma's condo for a real Thanksgiving dinner!
Mine were made from fresh pumpkin it is difficult to get tinned in Britain
This Saturday, I cooked a potroast in my slowcooker with carrots, potatoes, celery and onions. I used a couple of cups of leftover garlic/leek soup as the stock. Cooked on high for three hours, low for three more.
The end result was unspeakably delicious and so tender you could leave your dentures in your pocket!
The gravy was legendery too.
Happy Thanksgiving!
Pass the breast. No cranberries please. Yes, I'd love some stuffing and gravy...
Should we have some quail soon, in honor of our beloved? I heard he went hunting this past week, but haven't heard what he bagged - and I'm *sure* it would've made the news if it was anything besides birds.
LOL. Cute. This here is quick, too, but you have to allow an hour for it to chill before serving.
QUICK LIME PIE
3 or 4 drops green food coloring
6 oz. can limeade concentrate
8 oz. CoolWhip
1 can sweetened condensed milk
1 piecrust -- pre-made chocolate crust (or deep-dish piecrust from freezer section, baked ahead of time)
Stir by hand limeade concentrate with food coloring, sweetened condensed milk, and almost whole carton of CoolWhip, leaving just a little for pie topping. Pour into pie crust. Spread remaining CoolWhip over.
Chill for one hour.
[HELPFUL HINT: The one thing not to use is generic whipped topping, for some reason it turns out grainy so use name brand CoolWhip.]
Some 20 years ago I had supper at friends' house, and when leaving I told the hostess the spiced apples had been good. She laughed and said she had not served any spiced apples. I asked her what it was then. She said it was spiced cucumbers -- they'd had a bumper crop of cukes that summer, and she just hollowed out all the cuke seeds and used a spiced apple recipe on them!
Never heard of velveeta in fudge before. Interesting.
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