Who here is cooking? (and what's your menu)
MistressSycamore
amazed that I was able to pull off the first one (because I was becoming
sick from illness, and I was one month away from dialysis at the time).
At any rate, it's Wednesday, and I'm starting on some things now (to
avoid having to be a total slave to my kitchen all day Thursday). Here's
my menu:
7lb. Turkey Breast (it's only two of us)
Sausage Stuffing
Macaroni and Cheese
Carrots
Green beans (not the casserole though)
Sauerkraut
Cranberry Sauce (I made it myself!)
Cresent Rolls (gotta have 'em)
And for dessert...well, my boyfriend CLAIMS he may make a homemade sweet
potato pie. Hmm..we'll see...lol! I have yet to see him bring home any
ingredients so who knows? ;-)
So, the menu's pretty basic for just two people. I'll end this by
posting two recipes:
Sausage Stuffing
(I made this for my b/f the first time and he raved about it, so I
consider it a success..hehe)
1/2 lb roll sausage
2 pks (1.4 oz) Knorr Vegetable Soup and Recipe Mix
4 cups water
1/2 cup (1 stick) butter or margarine
1 pkg (14-15 oz) Arnold Stuffing (any flavor)
Crumble sausage into a pan over medium heat and cook until browned.
Drain and place aside. In a saucepan combine soup mix, water and butter.
Stir and heat to boiling. Remove from heat. Stir in stuffing and cooked
sausage until evenly moistened. Spoon into a foil baking pan or
casserole dish (3-quarts), and bake in a 350 degree oven for 30 minutes
or until lightly browned.
Whole Cranberry Sauce
1 lb fresh cranberries
1 1/2 cup sugar
1 cup water
1/2 cup crushed pineapple, drained
1/4 tsp ground cinnamon
1/4 tsp ground cloves
optional: 1/2 chopped walnuts
Bring sugar and water to a boil. Add cranberries and cloves and simmer
for about 10 minutes or until the berries pop open; stir occasionally.
The berries should appear to be mashed. Add pineapple, cinnamon and
walnuts. Remove from heat and cool at room temperature and then place
into refridgerator until ready to serve.
Enjoy, and HAPPY THANKSGIVING TO YOU ALL!!!! :-D
--
~Prayer of Jabez~
http://www.prayerofjabez.com
~Childfree By Choice Forum~
http://forums.delphiforums.com/childfree/start
WORLD WAR 3: Coming to your town soon!
Thanks Mr. President!!!!
Tracey
"MistressSycamore" <non...@none.com> wrote in message
news:3DE52071...@none.com...
> This will be my second Thanksgiving that I have cooked. I was pretty
> amazed that I was able to pull off the first one (because I was becoming
> sick from illness, and I was one month away from dialysis at the time).
>
> At any rate, it's Wednesday, and I'm starting on some things now (to
> avoid having to be a total slave to my kitchen all day Thursday). Here's
> my menu:
I did a lot of my cooking today. Several things are made, and in pans ready
to go in the oven at the appropriate time tomorrow.
This is the first year I'm doing Thanksgiving dinner here at my house. We
are having:
Turkey (Its in the cooler brining now, I used Emeril's recipe)
Dressing (with giblets)
Mashed potatoes & gravy
steamed green beans
Sweet potato casserole (a copycat recipe of Boston Market's)
Deviled Eggs
Celery stuffed with cream cheese
Olives & pickles
Rolls
Cranberry Orange Relish (recipe was on the bag of cranberries)
Pumpkin Pie
Brian Connors
MistressSycamore <non...@none.com> wrote:
> This will be my second Thanksgiving that I have cooked. I was pretty
> amazed that I was able to pull off the first one (because I was becoming
> sick from illness, and I was one month away from dialysis at the time).
<snip>
The apple pies are done. We've been using a modification of the Joy of
Cooking ('97) recipe for the last few years; the filling comes out kind
of applesaucy, but it tastes good; I'll have details tomorrow or Friday
if anyone's interested.
There will probably be a bit of a pissing contest over the squash --
we've got butternut (traditional) and spaghetti (my technique). The
lethal mashed potatoes will be in full force tomorrow if I have any say
in it -- garlic, sour cream, butter, the works. I will probably also be
making homemade French bread and possibly cornbread.
Stuffing, unfortunately, is expected to be the usual crappy Pepperidge
Farm stuff, but I have some dried porcini to play with this year so it
should, um, kick it up at least half a notch. Gravy, I dunno --
hopefully there's enough white wine in the house to deglaze an aluminum
roasting pan, because I don't like the stuff in the can. I don't really
like gravy as we know it...
/Brian
bob...@nospamemt-p.org
<non...@none.com> wrote:
>This will be my second Thanksgiving that I have cooked.
<snip T-Day dinner>
We're going to the brother-in-law's (and I work)...so side dishes and
appetizers are pot-luck.
This year...
For an easy appetizer we've done a layer deal...cream cheese, topped
with coctail sauce, topped with salad-size shrimp...served with
triscuits (work best for dredging). Simple, mostly canned, but
everyone devours it.
For the side dish, a wild rice dish. Basically wild rice (cooked
either with chicken boullion or stock), and sauteed shallots, a little
red onion, garlic, celery and mushrooms folded in.
Bob
Christine Dabney
that I have to clear out my freezer and fridge, plus some of my pantry
cause I am getting ready to put everything in storage to travel in
about a month, I am making a variety of a things that will use up what
I already have. I just couldn't see getting a turkey this year, and
cooking up all the usual stuff, and try to eat it up and everything
else that was in my freezer and pantry, before the end of the year.
I worked last night, so I won't do much til much later today. I
decided to cook my cornish game hens in a recipe from a books that was
published back in the !980s, called Judith Huxley's Table for Eight.
The recipe I am using is called Game Hens cooked in the Manner of
Quail It sounds wonderful to me.
I have a cabbage in the fridge,..and I thought of making my family's
old standby salad, Perfection Salad. But I am leaning more to making
the Moravian Slaw I saw on the Food Network. I have all the
ingredients.
So, I will have an ecletic menu, at least in this point in the game.
Still working with the rest of it...depends on how much cooking I feel
like doing when I get up later today. I have sweet potatoes in the
larder, and they may go to make a sweet potato pudding (in the rfc
cookbook!).
I also looked in the freezer..and if I get really, really ambitious, I
might take the frozen spinach there, and make some wonderful looking
spinach soup from one of the Williams-Sonoma books I have. Otherwise,
the spinach will stay there for some other dinner or get given when I
get ready to defrost the freezer.
I did make corn pudding to take to a potluck last night, and I brought
home some of it. Enough for a few servings. This is traditional in
my family, to have corn pudding.
Dessert. Well, I happen to love the pumpkin pie recipe from James
Beard. It has always turned out well for me...and looked marvelous,
and tasted fabulous. I have the ingredients already on hand, so it is
entirely possible I might make this. It makes two pies.
But, I also have cranberries on hand, and I have a recipe for a
cranberry upside down cake. I also have the ingredients for a Orange
Mousse..which is in the old Time-Life books. It is calling to me,
for some reason.
Now, the reality of this.. I might not get to making much of any of
it. Depends on my energy level when I get up, and a host of other
factors. But I will make the cornish hens..and the slaw...in fact the
slaw can be made this morning, before I go to bed.
So we shall see. I shall still have a good day, even though I am not
going anywhere..and will not have a traditional turkey and the
trimmings. Maybe after I move to my first assignment in the new year.
If I am at one of the places where some of you live, you are invited
to join me for it then..:)
Happy Thanksgiving!!
Christine
Nancy Howells
the under-skin area of the breast stuffed with an herbed butter mixture
(always do this -- the meat is so... wow). There's a dressing in the
crockpot, made of cauliflower, mild sage sausage, celery, mushrooms,
onions and red peppers, and moistened with chicken stock -- oh, and lots
of garlic. There'll be mashed taters for the hub, and I made a mince
pie for him yesterday, and a pumpkin custard for me. We'll have olives
and cheese for starters, and I am going to make green bean casserole,
using real onions and real cream with mushroom sauce (yet to be made),
as well as cranberry sauce -- I'm deciding on whether it'll be a relish
or a compote in a few minutes when I check my stores of materials.
Soon.. about two more hours or so. getting hungry!
--
Nancy Howells (replace the ;-) with a link for my real email address)
Bob
Roast Turkey Breast with Cornbread Dressing
Candied Cranberries
Sweet Potato Biscuits (with honey and REAL butter :-D )
Spinach Salad with Peaches, Spiced Almonds & Raspberry Vinaigrette
Pureed Parsnips & Carrots
Steamed Brussels Sprouts in Bechamel Sauce with Bacon
Pecan Pie (with homemade vanilla ice cream for those who want it)
To drink, I've got white wine (Riesling), spiced apple cider, and coffee
(with praline liqueur for the imbibers).
There's nothing particularly challenging there, and it's not too far from
traditional; the diners aren't an adventurous bunch.
Bob
Puester
I'm now simmering the carcass for soup.
Dinner was early so that Dear Son wouldn't have to drive
back up to the mts. too late. (Hey, he may be 27 but he's
still my kid.) Almost everything turned out as well or better
than expected. It was yummy and the house still smells great.
Dear Daughter called from S.D. as we were finishing dessert.
She's hosting 10-plus-kids tomight and mentioned that she
wanted to make my spinach casserole but couldn't find the
recipe I had printed for her last Christmas. After a fruitless
search of the house she googled newsgroups, puester, spinach and
it popped right up. I told her about the rfc cookbook which
will be part of her (and her brother's) Christmas gifts and
she was suitably impressed with the undertaking. If the books
don't arrive in time for Christmas, they both have February
birthdays....
I hope y'all had a nice day with your nearest and dearest.
gloria p
readah
> amazed that I was able to pull off the first one (because I was becoming
> sick from illness, and I was one month away from dialysis at the time).
>
> At any rate, it's Wednesday, and I'm starting on some things now (to
> avoid having to be a total slave to my kitchen all day Thursday). Here's
> my menu:
>
> 7lb. Turkey Breast (it's only two of us)
> Sausage Stuffing
> Macaroni and Cheese
> Carrots
> Green beans (not the casserole though)
> Sauerkraut
> Cranberry Sauce (I made it myself!)
> Cresent Rolls (gotta have 'em)
>
> And for dessert...well, my boyfriend CLAIMS he may make a homemade sweet
> potato pie. Hmm..we'll see...lol! I have yet to see him bring home any
> ingredients so who knows? ;-)
>
> So, the menu's pretty basic for just two people. I'll end this by
> posting two recipes:
>
> Enjoy, and HAPPY THANKSGIVING TO YOU ALL!!!! :-D
>
>
> --
> ~Prayer of Jabez~
> http://www.prayerofjabez.com
> ~Childfree By Choice Forum~
> http://forums.delphiforums.com/childfree/start
> WORLD WAR 3: Coming to your town soon!
> Thanks Mr. President!!!!
Sis & I will share the duties. Actually, I should give credit where credit
is due. My sweet husband brined the turkey, made the stuffing (with homemade
cornbread, I might add) and cooked the gravy. Our menu was, for six and
based on the leftovers it's 6 guests for 6 days. LOL
Bruschetta
Roasted butternut squash soup
Honey-brined (12 pound) turkey, roasted
Cajun cornbread stuffing
Giblet cream gravy
Honey-spiced cranberry chutney
Orange stuffed with sweet potatoes
Garlic sautéed green beans
Roasted garlic & horseradish mashed potatoes
Molly's corn soufflé
Ms. Field's famous chocolate chip cookies (Not Mrs., but Ms. Field, a friend
of ours)
Apple pie
Zesty lemon squares
Molten chocolate cake with fresh whipped cream and raspberries
Wow, no wonder I'm stuffed.
readah
Sandi D.
"Bob" <virtu...@mail.com> wrote in message
news:3de6b325$0$179$45be...@newscene.com...
Roast Turkey
Sage stuffing with golden raisins, cherries, and hazelnuts
Cranberry -orange conserve
Sweet potato puree with buttered pecan topping
Broccoli/cauliflower medley
Pumpkin pie
Just three of us, not much point in making mountains of food.
Sandi