Annual Thanksgiving Day Food/Recipe Thread

Recipe Source ^

[JockoManning]

Wow, you are a much more vigorous cook than I am! And your ideas are wonderful.

I think my spinach variety would be good with feta or swiss cheese added to the filling. The first time I made it the local grocery had a three pack of frozen loaves of bread dough on sale and I had to do something to use them up. It was fun.

I'm not much of a cook these days. But recipes and discussions like this are interesting to me.

Cheerio,
jm

[Rte66]

Awwwww. Love to hear stories like your parents'. Also sorry you've missed out on oyster stew, but I understand.

I feel the same way about scalloped potatoes and about creamed pearl onions - and I'll eat *almost anything.*

[Gabz]

Oysters used to be only an occassional treat because the only way I could get them was in jars and they were expensive (IMO). Nothing beats getting them still in the shell, just hours out of the water..........and a 1/2 bushel goes a long way!

[cgk]

I've cooked most all of my life with my dad and grandma, so do enjoy it when I can: mostly because I'm one of those who likes feeding people, so I go all out on Thanksgiving when I actually get to do it! :)

Our 4 yr old even likes to help in the kitchen - actually she insists every night by dragging in her chair even when I'd prefer she didn't (grease nights!) ;).

I know my hubby likes what I make - I've never cooked for the in-laws before though so this will be different. They're traditional types I suspect, so an adventure is in store :D

Your veggie sounds delightful! I ADORE asparagus. I've received so many ideas on this thread (belgian endive YUM!)... I'm torn!

[cgk]

PECANIZED Gourmet Sweet Potatoes

INGREDIENTS

* 5 sweet potatoes
* 1/4 teaspoon salt
* 1/4 cup butter
* 2 eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 cup white sugar (can adjust down to 1/4)
* 2 tablespoons heavy cream
* 1/4 cup butter, softened
* 3 tablespoons all-purpose flour
* 3/4 cup packed light brown sugar
* 1/2 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

[varina davis]

That sounds wonderful. Belgium Endive is also especially good with glazed baked ham. Just add it to the baking pan the last half hour or so for the flavors to mingle.

[HungarianGypsy]

There's always a green-bean casserole but I've NEVER had one I liked...!

My husband's uncle makes this every year. Every year I try it. Every year I still don't like it. One year the uncle wasn't there, but there was still a green bean casserole. That one was wonderful. I went back for seconds. My sister-in-law had made it. Turns out she found a mix in a box and had used that.

[HungarianGypsy]

Can I talk about turduckens?

Go for it!

[HungarianGypsy]

Don't know if your grandma's had crackers in it. Also, don't knwo if you already have the recipe. I found this: http://www.onthemenu.tv/viewrecipe.php?id=165&PHPSESSID=b67a8e13bb5ec714374336e9c8774487 .

[HungarianGypsy]

See, this proves that I'm behind on this. ;-)

[JockoManning]

Interesting. Home w/ migraine today, so will be offline. Nice chatting w/ you. I'll be back to the thread in a day or two.

jm

[Rte66]

Ha, I found the turducken people on the tofurkey thread, of all places! Thanks for the foodie ping.

Here's the bird, er, here *are* the *birds* in all their glory:

http://www.freerepublic.com/focus/f-news/1740361/posts?page=13#13

[Rte66]

Green bean casserole ("GBC") is a favorite of mine ... but only twice a year, no more.

I've gotten cravings for it at other times of the year other than holidays and when I made it, it just wasn't the same as anticipating it at Thanksgiving or Christmas, then eating it along with the turkey, dressing and other fixings.

I'm also picky about mine, so try to always make at least one casserole dish of mine to take along.

I *have to have* those canned green beans that are "French-style seasoned" and no other kind. None of those bright green ones or even whole Blue Lake ones that I *do* like in other dishes. The latter are wonderful in a marinade of vinegar, sour cream, onion slices and dill seed. But I don't want them in my GBC.

I also like to make mine with Cream of Chicken soup rather than Cream of Mushroom. And I put as many of those canned French's onion rings in it as I put on it. Also have to have a little bit of soy sauce and chopped water chestnuts in it and some cheese on top.

[bad company]

Wow! That could be it!

[JockoManning]

Cranberry recipes = = =

CRANBERRY RELISH

1 pound raw cranberries
1 c. crushed pineapple (optional)
3 raw apples
2 cups sugar
2 oranges
1/2 cup nuts (walnuts or pecans)

Grind cranberries, apples and oranges through coarse blade of food grinder. (Use peeling of 1 orange).

Add sugar and let stand for 6 or 8 hours in the refrigerator.

Add nuts just before serving.


* * * * * *

CRANBERRY SALAD

1 pkg. cranberry , cherry or raspberry Jello
1/2 cup chopped celery
1 c. sugar
1/2 cup chopped walnuts (some say black walnuts)
1 sm. can crushed pineapple, drained
1 c. ground cranberries

Dissolve Jello according to package directions. Use pineapple juice drained from pineapple as part of the liquid. Add sugar and stir until dissolved. Can let it begin to jell before adding the rest if the ingredients or it can be added to warm mixture if you prefer. If cranberries are real juicy, you might want to drain them before adding to the Jello (or include liquid in first part). Refrigerate until set.

* * * * * * * *

CRANBERRY-ORANGE SALAD

6 oz. pkg. of cherry Jello*
1 orange, ground fine (use juice)
1-1/4 c. hot water
1 c. drained, crushed pineapple
3/4 c. sugar
1 c. chopped celery
1 T. lemon juice
1/2 c. chopped walnuts or pecans
1 c. pineapple juice Lettuce, mayonnaise
1 c. ground raw cranberries

Dissolve Jello in hot water. If it isn't dissolving well in 1-1/4 c., add a little more. Dissolve the sugar in the hot mixture. Squeeze orange. Mix orange, lemon and pineapple juices,(not quite 2 cups)-- add to Jello.

Grind cranberries and orange peel/pulp. Add with pineapple and nuts to Jello, including any juice from grinding. Chill until partially set. Stir and pour into individual molds or a larger mold, (or just put in any suitable dish).

*You can also use 3 oz. cherry & 3 oz. lemon Jello.

[Rte66]

Mmmm. My favorite cranberry sauce is the one from the Ocean Spray package that is like your #1, except without apples or pineapple.

I've made lots of other kinds and eaten lots of other kinds, but the cranberry-orange-pecan is still my favorite, after fixing it for well over 30 years.

[Rte66]

I love this with turkey leftovers, or as an appetizer with cream cheese and crackers.

JALAPEÑO PEPPER JELLY

Ingredients
1 large or 2 medium green bell pepper(s), cut into chunks
1 4-oz can diced jalapeño peppers - or approx. 1/4 cup of diced nacho-type pickled jalapenos (they're the mildest) or fresh jalapeños
1 1/2 cups cider vinegar
6 cups sugar
1 6-ounce package Certo liquid pectin
Few drops green food coloring, optional
1/4 cup diced red bell pepper, optional (for color)

Preparation
In a blender, place green bell peppers, jalapeno peppers, and 1 cup vinegar. Blend until smooth. Put into a large, heavy pot for boiling. Do not use enamelware.

Rinse the blender container with the remaining 1/2-cup vinegar and add to pot. Add the sugar and bring to a full, rolling boil that cannot be stirred down, while stirring constantly. Boil for 1 minute.

Skim foam off the top. Add the Certo, both pouches. Stir thoroughly. Add 5 drops of green food coloring. Stir. For "Christmas Pepper Jelly," add red pepper pieces now.

Ladle into hot sterilized jars and seal with paraffin.

[JockoManning]

Thanks. Sounds like a winner.

[Rte66]

YW - I bet I've made and given out more 1000 jars of it through the years. With some people, that is the only jalapeño pepper anything they will ever eat and it's a gentle introduction.

Here are a couple more little tidbits of things I like for Thanksgiving or during the holidays - I'm afraid I posted them here before (last year), but what the heck:

~~~~~
Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")
~~~~~~~
JEZEBEL SAUCE

1 (10 oz.) jar pineapple preserves (1 cup)
1 (10 oz.) jar apple jelly (1 cup)
1/4 C. dry mustard
1/3 C. prepared horseradish
1 1/2 tsp. finely ground pepper

In a food processor fitted with the steel blade, process all ingredients until blended. Spoon into jars. Cover and refrigerate until needed, up to 2 weeks. Makes about 2 1/2 cups.

This is especially good with ham or served over a block of cream cheese to be spread on crackers.
~~~~~~~~
MOCK ROCKEFELLER

(My Favorite Broccoli Casserole)

1 bag (20 oz) or 2 boxes frozen chopped broccoli, cooked and well drained
1 med. onion, finely chopped
1 can (3 oz.) mushrooms, sliced or stems and pieces
1 stick butter
1 tsp. Worcestershire sauce
1 can cream of mushroom soup
1 6 oz. roll garlic cheese, cut in chunks*
1 package (3 oz.) slivered almonds
1 c. Grape-Nuts cereal (not flakes)

Saute onions in 2 Tbsp. of the butter, adding mushrooms when onion is transparent. Add all other ingredients except broccoli. Cook until cheese is melted down well. Fold in broccoli. Stir well.

Preheat oven to 350°. In a small bowl, melt remaining butter and stir in Grape-Nuts until well-coated. Put broccoli mixture into a 9x12 casserole and sprinkle buttered Grape-Nuts over the top. Bake for 25-30 minutes or until bubbly.

Some people use this as a dip, but I serve it as a casserole.

*Kraft Garlic cheese roll is in the dairy case, but has become harder to find through the years. You can substitute 6 oz. of Velveeta, plus 1 tsp. garlic powder.
~~~~~~~~
{A little bit different green bean treatment and very good!)

"BARBEQUED" GREEN BEANS

2 can green beans, drained
4 slices bacon
1/3 c. brown sugar
1/4 c. onions, diced
3/4 c. ketchup

Fry bacon and remove from pan. Saute onions and add brown sugar and ketchup and simmer 2 minutes. Pour this mixture over green beans. Crumble bacon on top.* Bake at 350° for 45 minutes.

*Note: I usually just put the bacon pieces right back into the sauce to cook in with the beans.

[Rte66]

I know I've posted this recipe on FR before, but it wasn't on a holiday recipe thread, so here goes. It's also a favorite (I sure have a lot of favorite foods!).

Almost eveybody has a different recipe for this and some have very different ingredients, but the main concept is the same - a real tossed salad you can make several days ahead of time without the lettuce wilting. Time-saver tip: buy the veggies at a salad bar, already cut up. Cut or break them up into smaller pieces for this recipe.

~~~~
*MY* OVERNIGHT SALAD

1 head iceberg lettuce
1 cup fresh broccoli florets
1 cup fresh cauliflower florets
1 bunch green onions, sliced
6-8 slices cooked bacon, crumbled
1 pkg frozen green peas
1 cup Kraft green-can grated Parmesan cheese
1+ cups mayonnaise

In a very large bowl that will fit in your fridge, tear (don't cut) lettuce into bite-sized pieces. Sprinkle a layer of broccoli over that, then a layer of cauliflower. Continue layering, with green onions, then bacon, then peas.

Sprinkle Parmesan cheese over all, then dump the mayo on top and with the back of a large spoon, or with a spatula, smooth it all out to the edges of the bowl. It must touch the edges to seal them, and there can't be any holes in the mayo - all smooth on top. Cover with plastic wrap.

Refrigerate overnight or up to 3 days. When time to serve, use large spoons or salad utensils to completely toss all the ingredients, making sure the mayo and cheese coat the lettuce pieces and veggies.

For such simple ingredients, you won't believe how good this salad is and how many raves you will get for it!