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FReeper Recipe Thread (4 days to Thanksgiving)
FreeRepublic Cooks | Nov 18, 2012 | libertarian27

Posted on 11/17/2012 7:33:11 AM PST by libertarian27

Welcome to the FReeper Recipe Thread.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your latest and greatest favorite recipe.

Happy Thanksgiving


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
Navigation: use the links below to view more comments.
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Thanksgiving is a typically American holiday...The lavish meal is a symbol of the fact that abundant consumption is the result and reward of production. - Ayn Rand

May your stuffing be tasty, May your turkey plump, May your potatoes and gravy have nary a lump. May your yams be delicious and your pies take the prize, and may your Thanksgiving dinner stay off your thighs! –Unknown

National Vichyssoise Day November 18

Carbonated Beverage with Caffeine Day November 19

National Peanut Butter Fudge Day~ Noveau Beaujolais Day November 20

Gingerbread Day November 21

National Cashew Day November 22

National Espresso Day~ Eat a Cranberry Day November 23

1 posted on 11/17/2012 7:33:19 AM PST by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~Ping~
Happy Thanksgiving!

Recap of last week’s recipes:
http://www.freerepublic.com/focus/chat/2957983/posts?page=48#48

Beef _ Post#` 33 _ Steak Aphrodite

Breakfast _ Post#` 4 Chocolate Oatmeal
Breakfast _ Post#` 36 _ Mardi Gras Brunch (Hashbrown Pie)
Breakfast _ Post#` 46 _ Morning Breakfast Mix

Cakes _ Post#` 31 _ Molasses Gingerbread Cake

Chili _ Post#` 19 _ California Chili

Cookies _ Post#` 16 _ Cake Mix Cookies
Cookies _ Post#` 17 _ Chocolate Truffles
Cookies _ Post#` 27 _ Oatmeal, PB and Choc Chip Cookies
Cookies _ Post#` 29 _ Pumpkin, Carrot Cake Cookies

Drink _ Post#` 15 _ Keto Hot Cocoa

Eggs _ Post#` 41 _ Artichoke and Bacon Frittata
Eggs _ Post#` 46 _ Eggs and Veggies

Ice Cream _ Post#` 13 _ Chocolate Ice Cream

Pasta _ Post#` 10 _ Tortelloni Bolognese

Pudding _ Post#` 20 _ Best Bread Pudding

Soups _ Post#` 34 _ Chicken Soup with Loads of Vegetables

Vegetables _ Post#` 18 _ Pea and Peanut Salad
Vegetables _ Post#` 42 _ Italian Stuffed Jerusalem Artichokes


2 posted on 11/17/2012 7:35:21 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~Ping~
Happy Thanksgiving!

Recap of last week’s recipes:
http://www.freerepublic.com/focus/chat/2957983/posts?page=48#48

Beef _ Post#` 33 _ Steak Aphrodite

Breakfast _ Post#` 4 Chocolate Oatmeal
Breakfast _ Post#` 36 _ Mardi Gras Brunch (Hashbrown Pie)
Breakfast _ Post#` 46 _ Morning Breakfast Mix

Cakes _ Post#` 31 _ Molasses Gingerbread Cake

Chili _ Post#` 19 _ California Chili

Cookies _ Post#` 16 _ Cake Mix Cookies
Cookies _ Post#` 17 _ Chocolate Truffles
Cookies _ Post#` 27 _ Oatmeal, PB and Choc Chip Cookies
Cookies _ Post#` 29 _ Pumpkin, Carrot Cake Cookies

Drink _ Post#` 15 _ Keto Hot Cocoa

Eggs _ Post#` 41 _ Artichoke and Bacon Frittata
Eggs _ Post#` 46 _ Eggs and Veggies

Ice Cream _ Post#` 13 _ Chocolate Ice Cream

Pasta _ Post#` 10 _ Tortelloni Bolognese

Pudding _ Post#` 20 _ Best Bread Pudding

Soups _ Post#` 34 _ Chicken Soup with Loads of Vegetables

Vegetables _ Post#` 18 _ Pea and Peanut Salad
Vegetables _ Post#` 42 _ Italian Stuffed Jerusalem Artichokes


3 posted on 11/17/2012 7:35:57 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

Wow..thanks for an uplifting post...this last month has been depressing and this will be a fun thread!


4 posted on 11/17/2012 7:40:40 AM PST by Recovering Ex-hippie
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To: libertarian27

I just put in an order for a Heirloom turkey at my Whole Foods market. I have no idea what that means. LOL. But here’s the thing, my mother in law is in her last days - it’s okay - she’s 97 and has a tumor but is in no pain. She sleeps a lot but we have to be on call. My granddaughter is going to be with her dad, not us. My son and his fiancée want us to go with them to their friends on Thanksgiving day and I promised this same granddaughter a thanksgiving feast sometime over the weekend. So I need recipes that can travel and keep. No pies straight from the oven.


5 posted on 11/17/2012 7:46:10 AM PST by Mercat
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To: Mercat

I make a Pumpkin Cheese Pie that needs a long chilling before ready to serve. If you are interested I would be please to send you the recipe. I am not a fan of the typical pumpkin pie, and this one is a real treat. Texture is very much like a ‘cheese cake’.


6 posted on 11/17/2012 7:59:11 AM PST by Just mythoughts
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To: libertarian27
Hi, Lib27! Been a little too busy to play here (just moved to Panama). But here's a T-Day dish that's been in our family for at least 4 generations.

Grandma Dunbar's Mexican Salad (sort of Americano pico de gallo):

1 large bowl (or larger, if you're multiplying the recipe)
3 large tomatoes, fully ripe
2 medium-large white onions (not yellow, see note)
1-2 medium-large mild chiles (bells, Anaheims, anchos, etc.)
LOTS of salt
Tabasco or other hot sauce of choice
1/4 tsp ground black pepper
2-3 TBSP well-chopped fresh cilantro
white or cider vinegar

Dice or fine chop all veggies (a food processor is OK, just don't overdo it!). Place in bowl. Add 2-5 TBSP (that is NOT a typo) of salt, according to your taste. Start with 2 -- you can always add more. Add black pepper, cilantro and 1 tsp hot sauce to the mix. Fill to covering with vinegar. Stir well, cover with plastic wrap (Grandma D used wax paper...but that was around the turn of the 20th century) and refrigerate at least overnight.

2 hrs before serving, taste the salad. If it seems to you that it needs more salt (it's supposed to be salty) or hot sauce, add what you like, stir well again, re-cover it, and replace in the fridge.

The extra or excess or whatever you want to call it salt actually adds some more "bite" to the dish.

This is a great garnish for veggies. My cousin Henry prefers putting the salad directly on a slice of turkey (INSTEAD, if you please, of gravy). I eat the salad straight or mixed with rice.

This recipe can be multiplied at will, without any harm to the flavour.

Eat it any way you like, and Happy T-Day!

7 posted on 11/17/2012 8:03:59 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: libertarian27
I have cooked turkey in so many ways I lose count.

But here is the recipe I stick with from now on. I've done it twice and it doesn't get any better that this.

Old-Fashioned Roast Turkey with Gravy

Even with a lot of time and effort, white meat can be dry, chalky and flavorless. We set out to find an easy, foolproof method that ensures moist, flavorful meat.

Note: You will need one 2-yard package of cheesecloth for this recipe. Because we layer the bird with salt pork, we prefer to use a natural turkey here; self-basting turkeys may become too salty. If using a self-basting turkey, use all water in the gravy rather than a combination of water and broth. Make sure to start the gravy (step 3) as soon as the turkey goes into the oven.

Ingredients

Turkey

  • 1 package cheesecloth (see note)
  • 4 cups cold water 1 pound salt pork , cut into 1/4-inch-thick slices
I prefer thick cut bacon slices for better flavor. Gravy

  • 1 tablespoon vegetable oil Reserved turkey neck and giblets
  • 1 onion , chopped
  • 5 cups water
  • 2 cups low-sodium chicken broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 6 tablespoons all-purpose flour
  • Salt and pepper Roast turkey until breast meat registers 140 degrees, 2½ to 3 hours. Remove foil, cheesecloth, and salt pork and discard. Increase oven temperature to 425 degrees. Continue to roast until breast meat registers 165 degrees and thigh meat registers 175 degrees, 40 to 60 minutes longer. Transfer turkey to carving board and let rest 30 minutes.

    For the gravy:

    While turkey is roasting, heat oil in large saucepan over medium-high heat until shimmering. Cook turkey neck and giblets until browned, about 5 minutes. Add onion and cook until softened, about 3 minutes. Stir in water, broth, thyme, and bay leaf and bring to boil. Reduce heat to low and simmer until reduced by half, about 3 hours. Strain stock into large measuring cup (you should have about 3½ cups), reserving giblets if desired.

    Carefully strain contents of roasting pan into fat separator. Let liquid settle so that fat separates, then skim, reserving ¼ cup fat. Pour defatted pan juices into measuring cup with giblet stock to yield 4 cups stock.

    Heat reserved fat in empty saucepan over medium heat until shimmering. Stir in flour and cook until honey colored and fragrant, about 4 minutes. Slowly whisk in giblet stock and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Chop giblets and add to gravy, if desired, and season with salt and pepper. Carve turkey and serve with gravy.


8 posted on 11/17/2012 8:09:26 AM PST by Bloody Sam Roberts ('Need' now means wanting someone else's money. 'Greed' means wanting to keep your own...)
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To: libertarian27

I made Paula Deen’s sweet potato balls rolled in coconut a couple of years back and they were a major hit. I am thinking of making them again this year.


9 posted on 11/17/2012 8:19:29 AM PST by Georgia Girl 2 (The only purpose of a pistol is to fight your way back to the rifle you should never have dropped.)
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To: libertarian27

Cue the Twilight Zone music. I was just thinking of this thread and poof! here it is.

For those who freak out over holiday dinners, it’s all about timing rather than time consuming:

Bake the pies and a pan of cornbread (for the stuffing) the day before. Leave the cornbread uncovered on the counter to dry out overnight.

Get up at the reasonable hour of 7 am. Put the eggs on to boil. Enough for deviled eggs and 4-6 more for the giblet gravy and dressing. Wash the bird and put him into the oven (fyi - if you value a moist breast over presentation, bake him breast side down). Put the neck and giblets into a pot with water and sit it on the back burner that it over the oven vent so that it’ll cook without any electricity. By then, the eggs should be boiled so turn off the burner.

Go sit down with a cup of coffee and relax with the family.

About an hour before the turkey is done, pour off most of the turkey juice to use for the gravy and the dressing. Leave the foil off and return the turkey to the oven to finish cooking and browning the skin. During that hour, put together the side dishes.

When the bird comes out of the oven, put in the side dishes so they bake while he’s resting. Cover him back up with the foil to keep warm and moist.

Go sit down with the family until the sides are done.


10 posted on 11/17/2012 8:20:48 AM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: libertarian27

Make-Ahead Mashed Potatoes

Peel 5 lbs. of potatoes and cut them into quarters (this helps them to cook faster)

Cook the potatoes in a large pot of boiling water until tender (about 20 minutes). Drain. Mash until there are no lumps, or use an electric mixer. Add 6 oz. of light cream cheese, 1 cup of sour cream, 2 tsp. of onion powder, a bit of salt and pepper, and 2 egg whites (slightly beaten). Blend well.

Spray a 9” x 13” casserole dish with non-stick cooking spray. Add the potato mixture. Dot with margarine. Cool slightly, cover and refrigerate. Can be made up to seven days ahead.

TO COOK: Take out of refrigerator about 1 hour before baking. Pre-heat oven to 350 degrees. Bake, covered, about 40 minutes or until hot in the center.


11 posted on 11/17/2012 8:24:23 AM PST by Donkey Odious ( Adapt, improvise, and overcome - now a motto for us all.)
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To: Donkey Odious
HI, Donkey --

One thought on mashed potatoes: after draining them, leave them IN the pot for 10-15 minutes (stovetop OFF, of course). This will allow the potatoes to continue to rid themselves of extra moisture -- which will be very obvious to anyone by observing the steam coming off them.

Extra water is not a friend to mashed potatoes, as I believe you and I and everyone will readily agree.

12 posted on 11/17/2012 8:29:19 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: All

Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


13 posted on 11/17/2012 8:29:37 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: bgill

I build a timeline like that, as well, but this is one of three days of the year I wish I had a double oven.


14 posted on 11/17/2012 8:48:06 AM PST by USNBandit (sarcasm engaged at all times)
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To: libertarian27

I have a similar recipe for pumpkin cookies, but with the addition of a cup of white raisins to the mixture and using only powdered sugar and lemon juice for the frosting. Yum....


15 posted on 11/17/2012 8:48:48 AM PST by Donkey Odious ( Adapt, improvise, and overcome - now a motto for us all.)
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To: libertarian27
Nice thread! We dry brine our turkey with kosher salt and fresh poultry herbs chopped up. Place in bag and keep in the fridge for 3 days, each day turning and patting a bit. Rinse and bake. There is nothing like dry brining and it is always the best turkey we have ever had. We start with a fresh bird from a local turkey farm. We've been eating their birds for about 20 years and only been dry brining for about 6. There is a huge difference in the moisture of the meat and the texture too. Just the best.

Also I always make turkey pot pie with leftovers. It's a must every year. Just use a lassagna type pan and any pie crust. I fill high with chopped up leftover turkey, onion, mushroom, chunks of mashed potatoes, chunks of stuffing, leftover green beans and a liberal dose of gravy. Cover with a top crust and bake at 325 for about an hour maybe 1 1/2 hours. Just watch the top of the crust. Happy Thanksgiving to all!

16 posted on 11/17/2012 8:50:38 AM PST by MomwithHope (Buy and read Ameritopia by Mark Levin!)
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To: libertarian27
Poteça (say po-TEET-za)

As made by Mrs. J. Schuster, and recorded by her daughter Stefi Shillingburg
==========================================================
SWEET ROLL RICH DOUGH:

2 pkg Fleischman's active dry yeast
1/2 cup very warm water (110° to 115°F)
1/2 cup lukewarm milk, scalded then cooled
1/2 cup sugar
1 tsp salt
2 eggs, well beaten
1/2 cup soft shortening, butter or margarine
2 tbsp honey
1 tsp vanilla
4 1/2 to 5 cups sifted flour

Before starting turn oven to "warm" for just 5 minutes, turn it off. It will hold enough heat to provide a warm atmosphere

In a small bowl place warm water with 1 tsp sugar, sprinkle yeast into it; in two minutes yeast should swell.

In a large bowl (I use a 4 qt. Presto Cooker so when the dough has risen to the top I know that it has doubled), put the luke warm milk, sugar, salt, soft shortening, honey and vanilla. After shortening has melted add 2 1/2 cups flour. mix until smooth with a wooden spoon. Then add the beaten eggs and working yeast and mix some more. Add 2 more cups of flour and mix. Turn out on lightly floured board, using some of the remaining flour. Kneed 5 minutes, until smooth and elastic, adding only as much of the remaining flour as necessary to prevent dough from being sticky (dough will be soft). Place dough in greased Presto Cooker, turn once to bring greased side up, cover with dap cloth to prevent crust from forming and let rise in a warm oven until double in bulk, about one hour.

Prepare filling and pan while dough is rising. Grease pan and cut out a liner out of a heavy brown paper bag (or use parchment paper) to fit pan and grease it.
==========================================================

WALNUT FILLING:

3 cups walnut meats (1 1/2 8 oz cans) ground fine
1 cup sugar
1 tbsp cinnamon
1/2 tsp salt
1 tbsp vanilla extract
1/2 tsp lemon extract
1 4 oz can Carnation milk
2 tbsp honey
3 eggs well beaten
1 small box (1 1/2 oz) raisins, plumped

Mix all the ingredients, except the raisins, well. Do not pre-cook.
==========================================================

Use a card table or other large surface. Place a large cloth or waxed paper on the table, tape edges to hold in place. Lightly flour. Roll dough out to an oblong 30"X20". Spread filling evenly to the edges. Dot with plumped raisins. Starting at the wide side of the oblong, lift the cloth and let the dough roll up like a jelly roll. Pinch the edges to seal. Shape into an oblong snail shape with seams on top. Make it so it will fit the size pan you use. I use 13x9x2. (My mother, Lorrain Hopkins, née Ludvik, uses bread loaf pans without the paper, and makes them into logs, not snails - Dean) Slide a cookie sheet under the cloth and cover the roll with the baking pan, and flip the dough into the pan. The seam should be at the bottom of the pan. Let rise until doubled, about 1 hour. Heat oven to 325° (slow moderate). Bake 45 to 50 minutes or until brown. If top browns too quickly, place a piece of brown paper on it.

Place on wire rack to cool for 10 minutes. Remove from pan and place on wire rack to cool completely. Cover with a cloth and do not remove the liner until ready to slice and serve.

17 posted on 11/17/2012 8:51:02 AM PST by null and void (America - Abducted by Aliens...)
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To: Donkey Odious

Yum, please post it!


18 posted on 11/17/2012 8:51:12 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: SAJ

Why not yellow? (No note)...


19 posted on 11/17/2012 8:54:38 AM PST by null and void (America - Abducted by Aliens...)
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To: libertarian27

Well, Libertarian.. you’ve gone and done it now. The girls read over your recipe and whined and whined and whined... “this sounds Soooo good, Mommy PUH-LEASE make some”. So, guess what I’m making this afternoon?!


20 posted on 11/17/2012 9:02:27 AM PST by momtothree
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To: libertarian27

Honey Maple Pumpkin Pie — a True Thanksgiving Day Story
there once was a beautiful American Indian maiden... named Mike U.S. Army (20yr., retired) Sgt. Construction Battalion, Gulf I vet, and Dakota Sioux.

She used to be a bartenddress at an old biker bar called the Sunset Grill. A few years ago just before Thanksgiving I was chatting with Mike and she was explaining that being an native American (Dakota Sioux) she wasn’t real big on Thanksgiving celebrations, and that people felt awkward ward about inviting her to Thanksgiving day dinners or parties and that the thing she missed most was not having pumpkin pie. Hmmm, so I asked her what kind of pumpkin pie she like and she said ‘low custard, more pumpkinie’.

I looked at a bunch of different recipes, and decided honey-maple would be a more appropriate for the period/tradition. So here’s the recipe I created for the Indian Maiden Mike:

The foundation is the standard recipe on the Libbby’s Pumpkin can; here’s the standard recipe with my changes [MARKED]

1 can (29 oz.) Libby’ Pumpkin
1 1/2 cup granulated sugar[REPLACE with 3/4 cup honey and 3/4 cup maple syrup]
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs [REDUCE: use on 2 eggs]
2 cans (12 fl. oz.) Evaporated milk [REDUCE: use only one can]
2 unbaked 9-inch (4-cup volume) deep-dish pie shell [REDUCE: use regular, not deep dish]
[ADD: 4 tablespoons brandy]

BAKE in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. [CHANGE/COOK Twice as long]

PS: my trick to make the pies keep for a week: After they have cooled for an hour Brush with tops with clarified butter and touch it up again 20 minutes later. When the butter solidifies it seals the pies creating a vapor barrier. You can’t tell the difference between a pie made 5 hours ago or 5 days ago.


21 posted on 11/17/2012 9:08:28 AM PST by Bulwinkle (Alec, a.k.a. Daffy Duck)
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To: momtothree

Great!
I like Donkey’s idea of a lemon glaze too - make the flavors ‘pop’
(Cookies come out soft - not crunchy)


22 posted on 11/17/2012 9:08:37 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: null and void
Oh, shoot. Forgot the note (hangs head).

Without getting into a lot of botany, there are -- speaking very broadly -- two main types of yellow onions: the sweet/sweetish as exemplified by certain Vidalias, and the "hot" (which they aren't; no capsaicin or equivalent). Either of these 2 properties tends to overwhelm the "onion" flavour in cold dishes.

White onions, contrarily, have a considerably more concentrated (I don't have the proper adjective here, sorry) onion flavour, with fewer distractions or sidelights. Hence, in this dish at least, the strong preference for white onions, esp. in my case, Bermudas.

Clearly, in any given dish, one can use any set or subset of ingredients that one wishes. In Gradma D's recipe (I have a fax of a Xerox of her hand-written recipe that pre-dates the Depression), she underlined "white" twice. Never understood why until I took Chem 43b, Chemistry of Food, in college.

I can promise you faithfully that nothing but white onions have ever appeared in her Mexican salad since, at minimum, 1956.

Of course, this preference might also have something to do with the colours of the Mexican flag. The onions don't turn colour when marinaded in white vinegar and refrigerated. This is just a guess on my part, though.

Happy T-Day to you!

23 posted on 11/17/2012 9:17:52 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
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To: libertarian27

As you wish....

FROSTED PUMPKIN SPICE COOKIES

Ingredients: 1/2 cup shortening; 1 cup sugar; 2 eggs, beaten, 1 cup canned pumpkin (not pie filling); 2 cups sifted flour; 1 tsp baking powder; 1 tsp salt; 2 1/2 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ginger; 1 cup white raisins.

Preheat oven to 350 degrees. Cream shortening; gradually beat in sugar. Add eggs and pumpkin and mix well. Mix flour, baking powder, salt and spices together. Add to pumpkin mixture and mix well. Add raisins. Drop by heaping teaspoon onto greased baking sheets. Bake 15 min - until firm to the touch. Remove cookies to rack to cool. Makes about 4 dozen.

Lemon frosting: Combine 2 cups of powdered sugar, 1 tablespoon of lemon juice and 1 tablespoon of grated lemon rind. Add just enough cream or milk for spreading consistency. Frost while cookies are still warm.

Then stand back while they disappear.....

At the risk of sounding like I am pimping my work, I have a book available for Kindle on Amazon (”Guys Can Cook”) which includes, among other things, the recipes for a complete Thanksgiving dinner. It was written for the cooking impared, like I used to be. If anyone is interested, I would be happy to send them the Thanksgiving dinner portion of my book, via Freepmail.


24 posted on 11/17/2012 9:23:59 AM PST by Donkey Odious ( Adapt, improvise, and overcome - now a motto for us all.)
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To: SAJ

Excellent! Thanks!


25 posted on 11/17/2012 9:30:03 AM PST by null and void (America - Abducted by Aliens...)
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To: SAJ

Excellent! Thanks!


26 posted on 11/17/2012 9:30:18 AM PST by null and void (America - Abducted by Aliens...)
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To: libertarian27

I missed you! Happy Thanksgiving!


27 posted on 11/17/2012 9:42:36 AM PST by Silentgypsy (If you love your freedom, thank a vet.)
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To: null and void

My Mom’s friends and relatives used to bake it in metal dishpans. Yum!


28 posted on 11/17/2012 9:53:08 AM PST by Silentgypsy (If you love your freedom, thank a vet.)
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To: Bulwinkle

Serve a piece of bacon with a slice of pumpkin pie. The taste combo is to die for.


29 posted on 11/17/2012 9:58:37 AM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: SAJ

Excellent advice.....thanks! Nobody likes liquid mashed taters.


30 posted on 11/17/2012 10:11:57 AM PST by Donkey Odious ( Adapt, improvise, and overcome - now a motto for us all.)
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To: bgill

Oh My!.....
Bacon-thought-process just kicked in....
Bet that’s great!


31 posted on 11/17/2012 10:20:04 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Silentgypsy
You'll love me in the morning...
32 posted on 11/17/2012 10:26:59 AM PST by null and void (America - Abducted by Aliens...)
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To: libertarian27; DogByte6RER

(Post-Twinkie Apocalypse) A Guide to Making Your Own Twinkies
Top Secret Recipes

http://www.freerepublic.com/focus/f-chat/2960642/posts


33 posted on 11/17/2012 10:33:43 AM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: bgill
Have you ever had chocolate covered bacon?..

Now THAT is to die for...

34 posted on 11/17/2012 10:53:22 AM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: SAJ

Oh this sounds really, really good, with all that salt and cilantro! Will have to try it. An aside, there is a similar to cilantro herb called PAPALO that cilantro lovers might like to check into.


35 posted on 11/17/2012 10:57:35 AM PST by Anima Mundi (Envy is just passive, lazy greed.)
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To: libertarian27; All
First of all, a happy and joyous Thanksgiving to all of you and yours..Let us, for a few days, forget the aggravations, the distractions, the worries and concerns, and truly give thanks for our blessings...

A question for the group, and a comment:

Does anyone have a recipe for doing cranberries "over the top"..something beyond the norm, step it up a notch?

Thought you'd find this of interest. On Fox and Friend this morning..they were demonstrating the Butterball INDOOR Turkey Fryer..$150.00..as if??..

Everyone knows that REAL men deep fry their turkeys OUTDOORS, using propane..

BTW..if you haven't seen or heard about it, the NY Times foodie reviewed Guy Fiere's new Times Square restaurant..and it is devastating, but very funny.. like he torpedoes it, and has sparked numerous articles and blogs.. Just Google "Guy Fieri review"..and enjoy the carnage

36 posted on 11/17/2012 11:03:45 AM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: bgill

I’m thinking maybe that old cast iron ears of corn shaped cornbread muffin pan lost in the back of the cabinet might work for the Twinkie molds.


37 posted on 11/17/2012 11:10:04 AM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: ken5050

Thanks for the Heads up on the Fieri’s review.Missed it.
That review WAS ‘scathing’ - Ratatouille scathing....
This take on it was great.
https://www.youtube.com/watch?v=BZmTY9EM9GM&feature=related


38 posted on 11/17/2012 11:43:17 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: ken5050

Kenn5050-
This no-cook cranberry relish has been a family favorite for years.
Not “over the top”, but certainly beyond the norm and steps it up many notches beyond a can of jellied cranberries.

It is fresh and crisp tasting, a pleasant surprise from all the “gloppy” stuff also on the menu. Adds appealing color to the table as well!

Not to mention EASY, and best made several days ahead of time, so the flavors can meld. One thing to scratch off your to-do list! (Made mine this AM.)

1 bag whole cranberries (12 oz.)from the produce section. (Kroger stores are selling 2 for 1 this week.) Wash.

1 medium size orange, unpeeled and quartered. (Remove seeds as best you can, but dont stress over it much.)

3/4Cup- 1Cup sugar. I start with 1/2 cup, and gradually add more to taste.

Place 1/2 of the cranberries and 1/2 of the orange into a food processor, and pulse for about 3-5 seconds Scrape the mixture with a spatula, and resume pulsing for about 2 seconds. Or until it is the consistency you like.

Scrape into bowl, and repeat the procedure with the remaining orange and cranberries.

When you have both batches prepared, and all in 1 bowl, add sugar to taste.

Refrigerate for up to 2 weeks.


39 posted on 11/17/2012 12:39:28 PM PST by Fizzie
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Last year’s Free Republic Cookbook Link
http://www.freerepublic.com/focus/f-chat/2818541/posts
Lots of great recipe ideas for Thanksgiving

(Updated links for this year on my profile page for easy look-up of other great FReeper recipes)


40 posted on 11/17/2012 1:26:54 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: null and void

Oh my goodness....


41 posted on 11/17/2012 2:05:55 PM PST by Silentgypsy (If you love your freedom, thank a vet.)
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To: bgill

First thing I did last night was find three copycat recipes for Hostess Cupcakes. Are we related?


42 posted on 11/17/2012 2:13:40 PM PST by Silentgypsy (If you love your freedom, thank a vet.)
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To: ken5050

Do you think the food is really that bad? I have to admit that the blue drink did sound sort of half-ghastly half-lethal.

Happy Thanksgiving!


43 posted on 11/17/2012 2:16:18 PM PST by Silentgypsy (If you love your freedom, thank a vet.)
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To: Fizzie

Instruction error on my cranberry relish. Don’t know what I was thinking. Orange should be cut into 1/8th. Put 4 orange pieces in each food processor batch.Not a disaster if you do it the other way, buteverything is more uniform


44 posted on 11/17/2012 2:29:32 PM PST by Fizzie
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To: libertarian27
Crab Stuffed Mushrooms.

One pound of Lump Crab.

Two Cups of bread crumbs, I use the husks of the bread I make.

Butter, at least a 1/4 pound maybe more.

3 eggs,

Bunch of green onions. (maybe two)

12 oz, Italian 3 cheese mix, fresh grated. (Your Choice)

A bunch of Mushrooms Stemed and scraped.

Combine Melted butter, bread crumbs, finely copped onions, eggs, and cheese, mix well to the greasy mass stage.

Stuff mushroom caps and bake at 350 on a wire rack until crunchy on top.

45 posted on 11/17/2012 2:42:14 PM PST by Little Bill (A)
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To: libertarian27
Thanks much for the Ping, and for keeping me on your list. I don't weigh in all that often, but I'm an avid consumer of the tips. ;)

Last night I tried my hand at a Philippine dish called Beef Mechado, and while the flavor turned out great, the cubes of beef (used top round roast) are quite tough, despite simmering them for over an hour. Any tips on making/keeping the beef tender in this dish would be hugely appreciated.

FR n00b and cooking n00b. Sheesh!

46 posted on 11/17/2012 3:27:09 PM PST by Flotsam_Jetsome ("Obama": His entire life is Photoshopped.)
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To: libertarian27

Lady Bender baked a Pumpkin Cake and made the frosting with Amaretto which really changed the flavor. It was for our son and his employees yesterday and it was gone in minutes after I delivered it...


47 posted on 11/17/2012 4:14:09 PM PST by tubebender (Evening news is where they begin with "Good Evening," and then proceed to tell you why it isn't.)
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To: Georgia Girl 2

I’m not fond of sweet potatoes but Mr. Mercat loves them so I make this for him at Thanksgiving. He loves it. Cook several large sweet potatoes in the skins. Allow to cool enough to peal. Mash with a stick of butter and a small can of condensed orange juice. smash into a pan. cover the top with marshmallows. Put into the oven until the marshmallows brown. serve.


48 posted on 11/17/2012 5:12:09 PM PST by Mercat
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To: Mercat

Make sure you use the sweet potatoes that aren’t stringy. If you have a sieve that has a rotator thingie (I used to have one but can’t find it now) use that. I just buy young tators and mash the poo out of them. Seems to work.


49 posted on 11/17/2012 5:18:50 PM PST by Mercat
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To: ken5050

Boil up your cranberry sauce as normal, cranberries, sugar, orange slices, a touch of orange marmalade and a handful of craisians (for texture). Then add a couple of fresh sliced jalapeño peppers and finish with a touch of grand mariner liquor.


50 posted on 11/17/2012 5:44:53 PM PST by Species8472 (Stupid is supposed to hurt)
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