side dishes for turkey day
rosie readandpost
kitchen........................................how about a thread for side
dishes (TURKEY main course) that can be prepared ahead of time, and
refrigerated/frozen until needed?
read and post daily, it works!
rosie
.........keep your faith in all beautiful things; in the sun when it is
hidden, in the spring when it is gone.
r.r.gilson
Priscilla Ballou
"rosie readandpost" <NOS...@yahoo.com> wrote:
> i don't want to spend thanksgiving day in the
> kitchen........................................how about a thread for side
> dishes (TURKEY main course) that can be prepared ahead of time, and
> refrigerated/frozen until needed?
I think the only T'day side dish I do that with is squash. I bake it,
mash and season it the previous day, then I just have to reheat it in
the microwave and put it in a serving dish.
We used to have a family tradition of creamed onions for Thanksgiving,
and I think that could be done the previous day, then just pop the
casserole in the oven to reheat it and brown the breadcrumbs on top on
the day itself.
Priscilla
--
"As you get older, physical deterioration is offset by a larger world view
and a deeper sense of gratitude." Diane Keaton
hahabogus
news:BJaw9.153314$w63.2...@twister.rdc-kc.rr.com:
But Thanksgiving is over...At least in Canada.
Some people insist on Mashed taters with the turkey
But Twiced baked are nice too, and can be done ahead. I had scallopped .
Some of those green bean casseroles can be made ahead of time. Not sure
about this one though.
Also below is a nice cran-orange recipe which can be made ahead.
And a very easy blueberry tart recipe too.
@@@@@ Now You're Cooking! Export Format
Cafe Cego's Scalloped Potatoes (modified)
Casseroles, Holiday, Side Dish, vegetables
3 pounds red potatoes (about 6-7 large); - peeled
1 large onion (me see note); thinly sliced
----- SAUCE-----
2 cups whipping cream (me see note)
2 tbsp flour (me see note); as thickener
1 clove garlic minced (me see note); to taste use more
salt -- to taste
freshly-ground white pepper --; to taste
ground nutmeg -- to taste
-----TOPPING AND PREP-----
3/4 cup grated parmesan cheese
2 tablespoons butter -- cut into bits; topping
2 tablespoon butter (me see note); BUTTER PAN
Pre heat oven to 350 and butter the pan.
Slice potatoes 1/8-inch thick in food processor or by hand.
Arrange potato slices evenly in pre buttered pan dish. After each good
(some over-lapping allowed) layer of potatoes add a thin layer of onions.
Whisk cream and FLOUR salt, pepper, GARLIC and nutmeg to taste in bowl.
Pour over potatoes. Sprinkle cheese over potatoes and dot with bits of
butter.
NOTES:
I doubled the cream as it didn't seem like enough and that is where the
flour came from. Half and half or milk would work.
as the original recipe made a thin runny sauce
I also added the onion.
FUTURE:
CAYANNE PEPPER OR GROUND CHIPOLTE PEPPER MIGHT BE NICE IN THIS. a pinch or
so
I ALSO MADE THE GARLIC MINCED AND ADDED IT TO THE SAUCE. Previously you
were to rub the pan but that stopped pre-buttering it so things changed
Bake at 375 degrees until browned and bubbly, 50 minutes.
This recipe yields 6 to 8 servings.
Each of 8 servings: 409 calories; 268 mg sodium; 97 mg cholesterol; 28
grams fat; 33 grams carbohydrates; 9 grams protein; 0.73 gram fiber.
Source: 'The Los Angeles Times, 08-02-2000' S(Formatted for MC5):
'10-28-2000 by Joe Comiskey - jcom...@krypto.net'
** Exported from Now You're Cooking! v5.54 **
@@@@@ Now You're Cooking! Export Format
Green Bean Casserole
Casseroles, Holiday, Side Dish, vegetables
16 ounces sour cream
1 tablespoon worcestershire sauce
1 1/2 cups parmesan cheese
1 teaspoon crushed red pepper
pepper -- to taste
4 crisp bacon strips -- broken into pieces
4 ounces sliced mushrooms -- browned; in butter
3 green onions -- chopped
6 cups fresh green beans -- blanced and; french cut
2 tablespoons water
1/2 cup parmesan cheese
Preheat oven to 350.
Mix sour cream, worchestershire sauce, 1 1/2 cups parmasan cheese,
pepper flakes and pepper. Stir in bacon, mushrooms and green onions. Add
green beans and mix thoroughly.
Pour green beans in a 9x13 casserole, which has been buttered. Top with
the rest of the parmesan. Bake at 350, until top begins to brown, 20-30
minutes. If the green beans are bubbling, but the cheese isn't browning,
turn it on broil for just a second.
Let set for 10-15 minutes before serving.
Source:
'rec.food.cooking'
** Exported from Now You're Cooking! v5.54 **
--
@@@@@ Now You're Cooking! Export Format
Cranberry Orange Sauce
Holiday, relishes/preserves
1 medium naval orange
1 bag (12 oz.) fresh/frozen cranberries (3 cups)
1/2 cup sugar (half brown sugar)
1/2 cup orange-flavor liqueur (optional)
1/4 cup almonds, toasted, coarsely chopped; (optional)
Grate peel and squeeze juice from orange. Bring cranberries, sugar and
orange juice to a boil in a medium saucepan, stirring occasionally, until
sugar dissolves. Reduce heat and simmer until cranberries burst and mixture
thickens slightly, about 5 minutes. Off heat, stir in grated peel and
liqueur. Cool completely before adding nuts.
Note: Sugar reduced from 1-1/3 cups.
Anna--...@bright.net, Gregg's wife
** Exported from Now You're Cooking! v5.54 **
-----
@@@@@ Now You're Cooking! Export Format
BlueBerry Tart
desserts, Holiday, pies
3/4 cup pecan peices
3/4 cup Sugar
3 tbsp all purpose flour
1 lb frozen unsweetened blueberries; wild variety prefered
1 9 inch frozen/fresh pie shell
1 cup sour cream
preheat oven to 400F
Place pecans, sugar, flour in the bowl of a food processor and process till
powdered. Combine in a bowl the powder with the frozen blueberries (mix
well).
Pour into pie Crust.
Place tart on a foil lined cookie sheet (prevents spilly clean ups). Bake
for 50-60 minutes, until the pie crust is lightly browned on top.
Cool for at least 1 hour.
To serve cut into wedges and garnish with sour cream.
Contributor: "The Short-Cut Cook" by Jacque Pepin page 247
** Exported from Now You're Cooking! v5.54 **
Defender of the Beet.
Priscilla Ballou
hahabogus <n...@applicable.com> wrote:
> Also below is a nice cran-orange recipe which can be made ahead.
In my experience, cranberry relishes *must* be done the day before for
the texture and flavor to be right on T-day.
rosie readandpost
> We used to have a family tradition of creamed onions for Thanksgiving,
CREAMED ONIONS?
how about a recipe for that?
Janis Tester
> In my experience, cranberry relishes *must* be done the day before for
> the texture and flavor to be right on T-day.
>
> Priscilla
Here is one of my favorites. Been posted here many times.
It taste great on leftover turkey sandwiches too.
NPR/Mama Steinberg's Cranberry Radish Sauce
Title: MAMA STAMBERG'S CRANBERRY RELISH
Categories: Relishes, Salads
Yield: 6 servings
2 cup Cranberries, raw
1 Onion, small
1/2 cup Sugar
3/4 cup Sour cream
2 Tbsp Horseradish
Grind the onion and cranberries together. Add all the other ingredients
and
mix. Put in a plastic container and freeze. About an hourbefore
serving, move
the container from the freezer to the refrigerator compartment, to thaw.
The
relish will be thick, creamy, chunky, and shocking pink. Makes 1 1/2
pints.
-- Craig Claiborne
The New York Times
per Susan Stamberg
Janis
--
--
Janis Lane <ja...@earthlink.net>
Lane
Priscilla Ballou
"rosie readandpost" <NOS...@yahoo.com> wrote:
Hmmm. I'll have to make this up from my head.
Peel a bunch of small white onions. Simmer them in water until crunchy
or until they start to "give" when poked with a fork. Remove from water
but reserve water. Bring water back to a boil and reduce to one cup.
Make a roux with 2 T butter and 2 T flour. Slowly add one cup
evaporated milk which has been reconstituted with the one cup of
reserved and reduced onion water. Cook white sauce until thickened.
Season with salt, pepper, and nutmeg.
Place onions in a casserole dish and pour the cream sauce over them. If
you're my father or in his tradition, add a handful of roasted peanuts
(out of the shell, natch). Top with buttered breadcrumbs.
[at this point you could stick it in the fridge until the next day if
you wanted]
Heat oven to 350 F. [Bring casserole to room temperature if you did the
overnight thing.] Place in oven and bake for 45 minutes to an hour. It
should be hot and bubbly and the top browned.
Enjoy!
Hmmm. Maybe I will make them again this year. The hardest part is
finding small white onions.
rosie readandpost
--
read and post daily, it works!
rosie
.........keep your faith in all beautiful things; in the sun when it is
hidden, in the spring when it is gone.
r.r.gilson
"Priscilla Ballou" <vze2...@verizon.net> wrote in message
news:vze23t8n-D073B1...@news.bellatlantic.net...
hahabogus
>
>> We used to have a family tradition of creamed onions for Thanksgiving,
>
>
> CREAMED ONIONS?
> how about a recipe for that?
>
>
* Exported from MasterCook *
Creamed Onions
Recipe By :Marybeth Bontadelli
Serving Size : 6 Preparation Time :1:00
Categories : Baked Side Dish
Vegetable
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boiling onions
2 tablespoons butter
2 tablespoons white wheat flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Parmesan cheese
2 tablespoons chopped parsley
Preheat oven to 325ºF. Place onions in deep bowl and cover with boiling
water. Let stand 10 minutes. Drain, cool and peel. Cover with water and
cook until they can be pierced with fork. Drain and place in casserole
dish.
Melt butter in saucepan until bubbly. Stir in flour. Add milk slowly and
cook until thickened. Add salt and pepper, Parmesan and parsley. Pour over
onions. (May be refrigerated at this point.) Bake 20 to 30 minutes until
heated through.
Description:
"Boiled whole onions baked in a rich, buttery, Parmesan and parsley
sauce."
Ratings : Cholesterol Rating 1 Complete Meal 3
Complexity 2 Cost 2
Depth 2 Difficulty 2
Fat Content 3 Good for Crowds 10
Kid Appeal 2 Portability 8
Richness 4 Serving Temperature 9
- - - - - - - - - - - - - - - - - - -
Per serving: 110 Calories (kcal); 6g Total Fat; (50% calories from fat); 4g
Protein; 10g Carbohydrate; 18mg Cholesterol; 301mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
NOTES : The Parmesan adds a distinctive taste; the parsley a nice touch of
color.
Nutr. Assoc. : 0 0 3309 0 0 0 0 0
--
Defender of the Beet.
hahabogus
>
>> We used to have a family tradition of creamed onions for Thanksgiving,
>
>
> CREAMED ONIONS?
> how about a recipe for that?
>
>
@@@@@ Now You're Cooking! Export Format
Creamed Onions
none
1/4 cup flour
1/4 cup butter
2 cup half and half; warmed in micro.
1 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon paprika
2 can (14oz) small pearl white onions, (s; &w)
25 whole ritz crackers; crushed
6 tablespoon butter; approx.
Onions:
Pour the liquid off the onions and rinse with water, drain well. Put
onionsin a single layer in an 8 X 8 pan (or next larger size) that has been
sprayed with Pam. Set aside.
Topping:
Crush the crackers and fry them in the 6 T. butter until browned.
White Sauce:
Mix together the dry mustard, salt and paprika (this helps to avoid
lumps of mustard). Melt the 1/4 cup butter in a large saucepan, add flour
to makea roux. Cook roux for about 1 minute then add the warmed half & half
all atonce. Cook over medium heat, stirring constantly. Add the mustard,
salt & paprika and continue stirring until the white sauce has thickened
slightly.Remove from heat.
Pour the white sauce over the onions and bake, uncovered, for
about 20 minutes at 350F. Add cracker topping to the onions and bake 10
minutes longer until they are bubbling around the edges.
NOTE: Don't let the white sauce get too thick.
Recipe by: Mother & Sunset
Posted to EAT-L Digest by Winki...@aol.com
<Winki...@aol.com> on Novesday,, mber 26, 199
Yield: 10 servings
** Exported from Now You're Cooking! v5.54 **
--
Defender of the Beet.
hahabogus
>
>> We used to have a family tradition of creamed onions for Thanksgiving,
>
>
> CREAMED ONIONS?
> how about a recipe for that?
>
>
>
@@@@@ Now You're Cooking! Export Format
Jay's Cheesy Creamed Onions
none
16 oz frozen small whole onions
6 oz grated cheese; ; (6 to 8) blend of monte
1/2 cup coffee cream
2 tablespoon butter or margarine
1 tablespoon flour
1 teaspoon dry mustard
1/2 teaspoon salt; ; (optional)
1/2 teaspoon freshly grated nutmeg
Recipe by: Dorothy Lane Markets This recipe was developed and shared with
us by a long-time DLM shopper, Jay Hering.
Place the frozen onions in 2 cups of water and bring to a rolling boil.
Cook for 3 minutes. Remove the onions from the cooking water and cool
briefly under cold running water. Retain the cooking water. Cheese Sauce:
Melt the butter in a small saucepan until it bubbles. Add the flour,
stirring constantly until a smooth paste forms. Reduce the heat and cook
gently for 3 or 4 minutes. Add the mustard. Whisk the cooked paste (roux)
into the onion cooking water. Bring to a boil. Reduce the heat and add the
coffee cream. Do not let this boil. Stir in the grated cheese and work
until smooth. Place the cooked onions into a very lightly greased
casserole. Cover with the cheese sauce and grate nutmeg on top. Cover and
bake at 375 degrees for 25 minutes. Remove cover and brown for an
additional 15 minutes at 400F. Makes 6-8 servings. jmer...@prodigy.com
Posted to MC-Recipe Digest V1 #1051 by Lisa Jorgensen on Jan 29, 1998
Yield: 6 servings
Dimitri
"rosie readandpost" <NOS...@yahoo.com> wrote in message
news:BJaw9.153314$w63.2...@twister.rdc-kc.rr.com...
Make several days ahead and re-heat.
Dimitri
GERMAN SWEET AND SOUR RED CABBAGE
Red cabbage, sliced
1 onion, diced
3 apples
1/2 c. vinegar
1/2 c. sugar
1/2 c. water
1 tbsp. caraway seed
In a large kettle, gently brown one diced onion in oil. Then add red
cabbage, cut in 1 inch slices from the top. Add 3 cooking apples, pared and
quartered. Simmer until cabbage is tender with the lid on the pan. When
tender, add 1 tablespoon caraway seed and a mixture of 1/2 cup water, 1/2
cup sugar and 1/2 cup vinegar. Simmer for 10 minutes.
(optional - cube some salt pork with the rind, boil briefly to remove some
of the salt - throw away the salty water and brown the cubes of salt pork)
Curly Sue
wrote:
>Dimitri
>
>GERMAN SWEET AND SOUR RED CABBAGE
>
> Red cabbage, sliced
>1 onion, diced
>3 apples
>1/2 c. vinegar
>1/2 c. sugar
>1/2 c. water
>1 tbsp. caraway seed
>
> In a large kettle, gently brown one diced onion in oil. Then add red
>cabbage, cut in 1 inch slices from the top. Add 3 cooking apples, pared and
>quartered. Simmer until cabbage is tender with the lid on the pan. When
>tender, add 1 tablespoon caraway seed and a mixture of 1/2 cup water, 1/2
>cup sugar and 1/2 cup vinegar. Simmer for 10 minutes.
One of the ladies (Elsa) in the dining room at work makes delicious
German red cabbage. I ate more than my share last year, with absolute
abandon, thinking about how nice it was that a low calorie food could
be so delicious. I even asked her how she made it and she gave me a
verbal recipe (some of this, a little that, etc.). I made it but of
course it was nowhere near as good as hers.
This year they haven't served it in the dining room, opting instead
for a commercial version. So one day I told the manager how much I
enjoyed Elsa's and asked when they'd have it again. She told me she'd
consider it when Elsa came back to work (she'd been out sick for a
while ) but said "Do you realize HOW MUCH butter she puts in it? My
grandmother was German and she didn't use anywhere near that much
butter in the red cabbage."
So much for delicious diet food :< It reminded me of the episode of
Seinfeld where the gang was getting fat eating low-fat yogurt, which
turned out to be high fat when they secretly had it analyzed.
I'll still have some of Elsa's cabbage & apples, but will have to be
careful of the quantity!
Sue(tm)
Lead me not into temptation... I can find it myself!
sue at interport dot net
Rick & Cyndi
"rosie readandpost" <NOS...@yahoo.com> wrote in message
news:BJaw9.153314$w63.2...@twister.rdc-kc.rr.com...
: kitchen........................................how about a
thread for side
: dishes (TURKEY main course) that can be prepared ahead of time,
and
: refrigerated/frozen until needed?
:
:
: read and post daily, it works!
: rosie
Rosie,
My Cran-Apple Chutney would make for a wonderful make-ahead side
dish/relish.
Cyndi
Cran-Apple Chutney
12 oz bag Cranberries
1 c sugar
1 c orange juice
1 apple, peeled & cubed
1/2 c raisins
Pinch of Cinnamon & Cloves
Place all ingredients in a large non-reactive saucepan (3 qt is
fine). Bring to a boil, stirring to dissolve sugar. Reduce heat
to medium and
simmer 20 minutes, or until berries have burst.
Spoon into 4 half-pint or 2 pint jars. Cover and refrigerate for
up to 3 weeks.
This is great in lieu of jam or jelly on bread!
Rick & Cyndi
--
The Hackett Family
"Curly Sue" <s...@addressin.sig> wrote in message
news:3dc1cda9...@news-server.nyc.rr.com...
: On Thu, 31 Oct 2002 19:11:31 GMT, "Dimitri"
-----------------
Sue,
This ist he Cabbage and Apple recipe that I use. I originally
got it from a 1940-something Time-Life Cookbook. It's absolutely
delicious and doesn't have very much fat in it. Note: The last
time I made it I was out of Currant jelly so I used Strawberry
Jelly/Jam and a teaspoon of raspberry extract and it was divine!
Of course, I think it would have been equally good without the
raspberry flavoring, too. Just a little "FYI", ya know.
Cyndi
Rotkohl mit Apfeln (Red Cabbage and Apples)
Serves 4-6
32 oz Red Cabbage
2/3 c Red Wine Vinegar
2 TBSP Sugar
2 tsp Salt
2 TBSP Lard or Bacon Fat
2 med Cooking Apples, peeled, cored & cut into 1/2" wedges
1/2 c finely chopped Onions
1 Whole Onion - pierced with 2 whole Cloves
1 small Bay Leaf
1 c Boiling Water
3 TBSP dry Red Wine
3 TBSP Red Currant Jelly
Cut cabbage into quarters. Slice quarters into 1/8" wide strips.
Put into bowl, sprinkle w/ vinegar, sugar, & salt. Toss!
In a pan, melt lard over moderate heat. Add the apples, chopped
onions, and cook for 5 minutes or until brown. Stir frequently.
Add Cabbage, whole onion & bay leaf. Stir. Pour in boiling
water. Bring to a boil over high heat. Stir occasionally.
Reduce heat to lowest point. Cover & simmer for 1 1/2- 2 hours
until tender. Keep moist until done.
Just before serving, remove onion, bay leaf and stir in the wine
and jelly.
Pablo
"rosie readandpost" <NOS...@yahoo.com> wrote in message
news:BJaw9.153314$w63.2...@twister.rdc-kc.rr.com...
> kitchen........................................how about a
thread for side
> dishes (TURKEY main course) that can be prepared ahead of
time, and
> refrigerated/frozen until needed?
>
microwave, if necessary. Pablo
Baked Vidalia Onions
Ingredients
4 medium Vidalia Onions
1 tablespoon Worcestershire sauce
1 tablespoon butter
1/4 tablespoon salt
Dash of pepper
Dash of garlic salt, if desired
1 teaspoon cream cheese
Preparing
Wash and clean onions, slit 4 times in top 1/8 to 1/4 inch.
Add other ingredients and cook until tender in 350°F oven 20
to 30 minutes. The ingredients in this recipe are to be
added individually to each of the 4 medium onions.
(
http://www.producepete.com/recipes/bakedvidaliaonions.html)
Casserole of Butternut Squash
5 lbs. squash
1/2 C melted butter
1 tsp. salt
1 tsp. freshly ground pepper
Pinch ground nutmeg (Pablo likes allspice too!)
1/2 cup coarsely chopped and toasted pecans
3 TBS sherry or Madeira
Bake squash until soft.
Scoop out meat and blend with other ingredients.
Place in buttered casserole dish.
Bake at 375 deg F for 15 minutes.
Garnish with toasted pecan halves.
from "James Beard's American Cookery," 1996, Galahad Books
(BBS Publishing.)
Thierry Gerbault
frozen...
* Exported from MasterCook *
Cranberry-Fig Chutney
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 C Cranberries, coarsely
- chopped
1 Lg Navel orange, quartered,
- finely chopped
1 Sm Onion, finely diced
1/2 C Dried currants
5 Dried figs, finely snipped
- calamyrna or black mission
1/2 C Walnuts, coarsely broken
- and toasted
2 Tb Whole yellow mustard seed
1 One-inch knob ginger root,
- peeled and finely shredded
2 Tb Cider vinegar
3/4 C Bourbon or Scotch whiskey
- (optional)
1 1/2 C Light brown sugar
2 Ts Ground cinnamon
1 T Freshly ground nutmeg
1/2 Ts Ground cloves
1/2 Ts Salt
1/8 Ts Cayenne pepper
Combine cranberries, orange, onion, currants, figs, toasted walnuts,
mustard seed, shredded ginger, vinegar and whiskey in 4-quart saucepan.
Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper
in small bowl and mix thoroughly.
Add dry ingredients to saucepan and stir to combine. Heat to a slow
boil. Simmer 25-30 minutes, stirring frequently. Cool and refrigerate
up to 2 weeks. Can be frozen up to 1 year.
- - - - - - - - - - - - - - - - - -
--
Regards, Thierry...
Reply to Thierry...@att.net
- Loop, Endless: (noun) See Endless Loop.
P Haine
Oooooh! That looks delicious! That's one recipe I'm saving. Thanks,
Thierry.
Peg
Thierry Gerbault
You're welcome... Enjoy!
--
Regards, Thierry...
Reply to Thierry...@att.net
- Always proofread carefully to see if you any words out.
Gina *
>side dishes for turkey day
>
>Group: rec.food.cooking Date: Thu, Oct
>31, 2002, 2:02pm (EST+5) From:
>NOS...@yahoo.com (rosie readandpost)
>in the
>kitchen........................................how
>about a thread for side dishes (TURKEY
>main course) that can be prepared ahead
>of time, and refrigerated/frozen until
>needed?
>read and post daily, it works!
>rosie
Relish
12 oz bag fresh cranberries 1 navel
orange, well washed if not organic 1 cup sugar [I use Splenda]
In a food processor, dump the cranberries and entire orange [ zest,
pith, 'meat', he whole deal] cut up in chunks. Process until fruits are
small but not pureed. Pour into a tupperware dish, add the sugar, and
let rest in the fridge. Is best if allowed to rest a couple of days.
Recipe easily doubles.
Gina
Heretic,Infidel and White Devil extraodinaire
Gina *
>side dishes for turkey day
>
>Group: rec.food.cooking Date: Thu, Oct
>31, 2002, 2:02pm (EST+5) From:
>NOS...@yahoo.com (rosie readandpost)
>in the
>kitchen........................................how
>about a thread for side dishes (TURKEY
>main course) that can be prepared ahead
>of time, and refrigerated/frozen until
>needed?
>read and post daily, it works!
>rosie
#1 : turkey can be roasted and sliced the day before, and reheated
Thanksgiving Day.
Idea #2: Most casseroles have a prep point where it can be refrigerated
and cooked later.
Idea #3: Table can be laid the night before. Napkins can be folded a few
nights before if there is a place they will rest undisturbed. I do this
all the time when I entertain. Vegs can be carved a few days
inadvance, too. I generally do that while I'm looking at tv or a video.
Toss 'em in a covered bowl that has water, let 'em blossom for the 24 or
so hours.
Idea #4 : a tossed salad can be put together Thanksgiving a.m. Vegs can
be diced, whatever the day or two before. Lettuce can be washed, spun,
and put in paper towelling and put inthe fridge.
Idea #5: Vegs like acorn squash wedges and be prepared beforehand. Then
just slide'em in the oven to roast.
Jill McQuown
news:BJaw9.153314$w63.2...@twister.rdc-kc.rr.com...
ahead and freeze it. Take whatever bread you like for dressing, in cubes or
course crumbs. Add whatever you like (onion, bell pepper, etc.). sauteed
in butter. Stir this in with some heated chicken or turkey broth until
moist. Let it cool then refrigerate or freeze it. When it's time to bake
it, if frozen thaw it and put it a bread pan; add a little more liquid if
needed. Bake about 30-45 minutes at 325F along with the last time of the
turkey. I'd cover the top with foil the first 25 minutes, then remove the
foil and let it brown on top to finish.
Jill
rosie readandpost
WITH your suggestions!
--