Posted on 11/12/2006 8:17:35 PM PST by HungarianGypsy
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!)
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. :)
Oh... YUM. That sounds WONDERFUL!
You are very welcome!
My mother is known as the Veggie Queen, and she has given me many wonderful recipes over the years. :)
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.
Wow, that sounds delicious. Thanks!
jm
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.
*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.
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!
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!
Opps, sorry about the hiccup. It was my ISP, disconnecting, then reconnecting.
Can I talk about turduckens?
You might want to scrape the cheese off!
No, *I* wouldn't, lol. I *can* buy the plain ones for dressing, though!
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.
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.
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.
~~~~~~~
Where's Carlo?
Would need a little more information. I know corn oyster scallop came up. Was it a casserole? Was it a soup? Let me know.
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