[carlo3b]

Yummy Pineapple Cheese Salad

• 2 (16 ounce) cans pineapple chunks, drained; reserve the juice
• 1 1/2 cups to 2 cups miniature marshmallows
• 3 in. off of a 3 pound loaf of Velvetta cheese, cubed
• 2 1/2 tablespoons cornstarch
• 1/4 cup water
• l medium egg
• l tablespoon sugar

1. In a large bowl, mix the pineapple chunks, marshmallows, and cheese.
2. In a medium saucepan, mix the cornstarch and water.
3. Beat the egg, pineapple juice, sugar into the cornstarch mixture to blend.
4. Cook over low heat until thick.
5. Cool slightly and pour over the pineapple mixture.
6. Mix well Country Bumkin Pumpkin and Praline Pie

• 2 pie crust

Filling:

• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 tablespoon flour
• 1 tablespoon bitters (optional)
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 2 tablespoons butter
• 1 (29 ounces) can pumpkin
• 1 (12 ounces) can evaporated milk
• 1/4 cup milk
• 1 cup water

Praline:

• 4 tablespoons butter, softened
• 2/3 cup light brown sugar
• 2/3 cup pecans, coarsely chopped
• Whipped cream, for garnish (optional)

Filling:
1. In a large bowl, mix the sugars, flour, bitters, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir in the egg in and set aside.
3. In a large skillet, melt butter over low heat.
4. Add the pumpkin and simmer, stirring occasionally until the purée thickens slightly, about 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and water.
Note: If desired, cover and refrigerate overnight.
Praline:
1. In a mixing bowl, mix the butter, sugar, and pecans.
Prepare crusts.
1. Preheat the oven to 450°F.
2. Spread half the praline mix in each crust.
3. Bake until the praline is golden brown and bubbly, around 10 minutes.
4. Cool slightly.
5. Reduce the oven temperature to 400°F.
6. Pour half of the pumpkin filling into each crust and smooth top with spatula.
7. Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
8. Cool completely and serve.
9. Garnish with whipped cream or topping, if desired.

Artichoke and Bacon Frittata

• 1 small onion, chopped
• 2 Tablespoons butter
• Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
• 8 eggs
• 1/2 cup grated Parmesan cheese
• 1/3 cup bread crumbs
• 6 slices bacon, cooked and crumbled
• 1/2 cup shredded Monterey Jack cheese
• Paprika for color

Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8, Yummy Pineapple Cheese Salad
2 (16 ounce) cans pineapple chunks, drained; reserve the juice
1 1/2 cups to 2 cups miniature marshmallows
3 in. off of a 3 pound loaf of Velvetta cheese, cubed
2 1/2 tablespoons cornstarch
1/4 cup water
l medium egg
l tablespoon sugar
1. In a large bowl, mix the pineapple chunks, marshmallows, and cheese.
2. In a medium saucepan, mix the cornstarch and water.
3. Beat the egg, pineapple juice, sugar into the cornstarch mixture to blend.
4. Cook over low heat until thick.
5. Cool slightly and pour over the pineapple mixture.
6. Mix well
Country Bumkin Pumpkin and Praline Pie
2 pie crust
Filling:
1/2 cup sugar
1/2 cup light brown sugar
1 tablespoon flour
1 tablespoon bitters (optional)
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 egg, lightly beaten
2 tablespoons butter
1 (29 ounces) can pumpkin
1 (12 ounces) can evaporated milk
1/4 cup milk
1 cup water

Praline:
4 tablespoons butter, softened
2/3 cup light brown sugar
2/3 cup pecans, coarsely chopped
Whipped cream, for garnish (optional)

Filling:
1. In a large bowl, mix the sugars, flour, bitters, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir in the egg in and set aside.
3. In a large skillet, melt butter over low heat.
4. Add the pumpkin and simmer, stirring occasionally until the purée thickens slightly, about 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and water.
Note: If desired, cover and refrigerate overnight.
Praline:
1. In a mixing bowl, mix the butter, sugar, and pecans.
Prepare crusts.
1. Preheat the oven to 450°F.
2. Spread half the praline mix in each crust.
3. Bake until the praline is golden brown and bubbly, around 10 minutes.
4. Cool slightly.
5. Reduce the oven temperature to 400°F.
6. Pour half of the pumpkin filling into each crust and smooth top with spatula.
7. Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
8. Cool completely and serve.
9. Garnish with whipped cream or topping, if desired.

Artichoke and Bacon Frittata
1 small onion, chopped
2 Tablespoons butter
Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
8 eggs
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
6 slices bacon, cooked and crumbled
1/2 cup shredded Monterey Jack cheese
Paprika for color
Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8,
 
 

[varina davis]

Saving for later read and reply.

[Soaring Feather]

Wow!! Sounds fabulous Carlo! Thanks sweetie.

[Gabz]

It took you until Post #20 to ping me?????????? (stomping foot)

mark for the morning.

[Pukin Dog]

Hey carlo, friend.

Pukin aint got nobody to cook all these great recipes this holiday season, so dont be reminding me by pinging me to all this holiday cheer, okay?

[Salvation]

My brother's favorite Thanksgiving dish:

Tsimmes
40 minutes to assemble; 4-6 servings
2 hours to bake (Depending on what else gets served)


Tsimmes is a festive Jewish dish that combines vegetables and fruit, savory and sweet......all baked together. This versions is 98% traditional; its 2 points of departure are the omissions of a few chunks of meat, and the optional addition of cheese in the topping. Serve it with the Spinach Kugel(see opposite page), and a freshly-baked challah (p. 97) for a warming winter supper.


I.

2 lbs. sweet potatoes
2 large carrots, sliced
1 large (3-4 inch diameter) tart apple, sliced
1 heaping cup chopped onion
20 large pitted prunes
juice of 1 large lemon
1 tsp. salt
1/4-1/2 tsp. cinnamon (to taste)
2/3 cup fresh-squeezed orange juice

II.

2 eggs, beaten
1/4 cup wheat germ, matzo meal or fine crumbs
1/2 tsp. salt
(optional: 1/2 cup [packed] grated mild cheddar)
3 Tlbs. butter, cold, and in thin slices.

1.) Take half the sweet potatoes and grate them coarsely. Set these aside. With the other half, cut bite-sized slices or small chunks.

2.) In a deep-dish casserole, combine the sweet potato chunks with all the other ingredients in List I. Toss until nicely mixed.

3.) Mix together the grated sweet potato with the other ingredients from List II. Pat this into place on top of the first mixture in the casserole. Dot the top with the butter slices.

4.) Cover tightly and bake for 1 hour. Remove the cover, and bake another hour, until the top is brown and crisp.


p. 204 Casseroles & Melanges

[Alamo-Girl]

Thank you so much for these yummy recipes!

[boxerblues]

The best thread of the year.

time to load up the printer and enjoy

[Blue Eyes]

I love recipe threads. Thanks for the ping!

[dansangel]

OMG - I can feel my waistline growing already ((((((Carlo))))))

You ***ROCK***!

[NavyCanDo]

My Dad use to call this one my "wife catcher". It worked.


Pumpkin Cheescake

• 1 3/4 cups graham cracker crumbs
• 1/4 cup finely ground pecans
• 1 tb light brown sugar
• 1 tb ground cinnamon
• 8 tb (1 stick) unsalted butter, melted
• three 8 oz. packages of cream cheese at room temperature
• 1 1/2 cups sugar
• 2 tb cornstarch
• 1 tsp pure vanilla extract
• 1/2 tsp freshly grated nutmeg
• 2 large eggs
• 2 large egg yolks
• one 15 oz. can of pumpkin puree
• 1/4 cup heavy cream
Preheat the oven to 350 F.
Combine the cracker crumbs, pecans, brown sugar, and 1/2 tsp of cinnamon into a medium bowl. Mix in the melted butter. Press the mixture firmly into a 9 inch spring form pan.
Beat the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth and fluffy, scraping down the sides of the bowl as needed. Add the eggs and yolks and beat until just blended. Mix in the pumpkin and cream.
Spread the batter in the pan and place it on a baking sheet. Bake until the center is nearly set, about 60 to 70 minutes. Cool on a wire rack for 15 minutes. Run a sharp knife between the cake and the sides of the pan. Remove the sides of the pan. Cool completely on a the rack before covering tightly with aluminum foil or plastic wrap. Refrigerate until well chilled, at least 4 hours or up to 2 days.

[kevkrom]

Low-Carb Pumpkin Cheesecake

• Nut Crust
  • 1 c. pecans
  • 1 T. Splenda
  • 2 T. butter
  • 1/4 t. ginger
  • 1/4 t. cinnamon
• Filling
  • 24 oz. cream cheese (softened)
  • 5 eggs
  • 1 1/2 c. Splenda
  • 1 c. heavy cream
  • 2 c. pureed pumpkin
  • 1 T. vanilla
  • 1/2 t. cinnamon
  • 1/2 t. netmeg

1. Chop the pecans into crumbs, mix with Splenda, ginger, and cinnamon.
2. Melt the butter, add to nut mixture, and press into the bottom of a 10" springform pan (note: it may take a litle work, but you should be able to get a complete layer)
3. Preheat oven to 325, place a pan of water on the lower rack
4. Beat the cream cheese and vanilla on low speed, adding the eggs one at a time
5. When the cream cheese mixture is smooth, turn off the mixer and add the Splenda; mix gently by hand until the Splenda is thoroughly moistened (unless you want Splenda all over your kitchen -- trust me, I know from experience); add cinamon and nutmeg
6. Return to mixer and blend smooth, then add the pumpkin and cream and mix gently
7. Pour mixture into springform pan (start slowly so as not to disturb the crust) and bake for about 90 minutes

Makes 12 servings at appx. 8 net carbs per serving.

[SnarlinCubBear]

bump for future drooling....

[anniegetyourgun]

Thanks Carlo! I'm ready to eat now....

[Inspectorette]

carlo - thank you for pinging me to this thread, your memories of your family are wonderful, and the recipes are all great. (I'm just finishing my morning granola here in my cubicle ;-)

[Dr. Eckleburg]

Thanks for all your hard work on this thread which I've come to look forward to every year. We have so much to be thankful for this November. 8~)

[austingirl]

The recipes sound great. Thanks.

[radu]

Another of those dreaded Thanksgiving Recipe Threads

My foot! LOL!!
Love your recipes, which is why I bookmarked your site long ago. :-)
I always look forward to seeing what new goodies you'll come up with.
*HUG*