The Canty's will be enjoying:
Peanut Soup
Fried Turkey
Smithfield Ham
Whipped Sweet Potatoes with Pecans
Whipped Potatoes (the regular kind)
Green Beans
Cranberry Sauce
Home-made Bread (Parmesan/Oregano this year)
Pumpkin Pie
Pecan Pie
accompanied by adult beverages of choice.
Have a wonderful holiday everyone!!!:cheers:
Judy,
Here is a quick and easy trifle that will be a part of my family's Thanksgiving and Christmas celebration:
Pumpkin Gingerbread Trifle
Recipe courtesy Paula Deen
Ingredients
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Instructions
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
It is yummy! :D
~Cindy
"If you can't be a good example, then you'll just have to be a horrible warning." -Catherine Aird-
Peanut soup? That sounds interesting!! What's in it? :)
Jana Lewis
ABOC , NCLE
A fine quotation is a diamond on the finger of a man of wit, and a pebble in the hand of a fool.
Joseph Roux
Last night I cooked
chillie, lime and corriander prawns, on gluten free seasame toasts
veg tampora with spicy rice and shredded beef
cardomon soya icecream with lychees
tonight Im cooking ...
french onion soup
tenderloin of pork, stuffed with garlic and dried porchini that were soaked in stock and wine, served with seasonal med style roasted potatoes veg with rosmary and olive oil
redwine poached pears and a scoop of dairy free ice cream and a sprinkle of fresh mint
Tomorow
chorzizo sausage flamed in fino served with olives
Piella
apple pie and dairy free egg and vannila custard
We're going to Dianes Mother's house for Thanksgiving. Probably the Wisconsin traditional
Roast turkey with dressing
Sweet potatoes
Potato potatoes
Cranberry sauce, 3 or 4 kinds (we grow lots of cranberries in Wisconsin)
Veggies
3 or 4 kinds of homemade breads
Pumpkin pie
Peach pie
Apple pie
Cherry pie
Onions and celery sauted in butterOriginally Posted by Jana Lewis
Good chicken stock
Chunky peanut butter
Half 'n Half before serving
Easy and very good...though this year I may add a bit of sherry as well.
My family is complaining about the traditional turkey so since it is just us 4 I am making homemade lasagne...
I think I have to try that trifle for dessert. That looks SUPER yummy!
Let the refining and improving of your own life keep you so busy that you have little time to criticize others. -H. Jackson Brown Jr.
If the only tool you have is a hammer you will approach every problem as though it were a nail
Don't take any of that "we don't want turkey" guff from the family, Karen. You make that turkey and make them eat it! Either that, or I will have to consider you guys regular Californians (and you've managed to rise so far above all that for so long ;^).
Lasagna- for THANKSGIVING?!? Hmmm, I can just see the Pilgrims and the indians enjoying a nice plate of lasagna...
Pete Hanlin, ABOM
Vice President Professional Services
Essilor of America
http://linkedin.com/in/pete-hanlin-72a3a74
I agree! No turkey or duck or goose or even a pineapple & cherry glazed ham??? Whaaa?????
Lasagna? That's like fixing chili or burritos for Christmas dinner!
Gotta have something you don't fix every other week or it won't feel special.
Karen, maybe your family just doesn't like the leftovers??
I'm lucky....don't have to plan a menu...and I won't have to deal with the cooking this year...we're going to my daughter in law's parents' house in Greeneville, TN (driving up from Chattanooga.) We've started a holiday trading tradition so we don't have to fight over who gets the kids for the holiday!
We all get together and share the blessings.
Note: everyone remember....roast turkey is not good for dogs. (I have old vet bills to prove this.) Don't know about fried though. If you can't eat it all.... give it to the cat. Their stomachs can handle nearly anything ours can.
"The Good Lord gave us mountains so we could learn how to climb". ~ Lonestar
Well, we do the big old traditinal dinner on Christmas Eve (which this year is at our house) My son doesn't like turkey, I don't like ham, the hubby hates green bean casserole (which I LOVE) so they suffer gracefully once a year on pain of death. If we were going to the MIL's house we would have all that but since I am cooking and my mom is flying in the following day and I need to finish field day-ing the house I am OK with the non-traditional dinner. You can bet if I really wanted all that stuff we would be eating it! :D
Let the refining and improving of your own life keep you so busy that you have little time to criticize others. -H. Jackson Brown Jr.
If the only tool you have is a hammer you will approach every problem as though it were a nail
In the late 70's my brother married a great 3rd generation Italian girl. We had huge holiday dinners at home (parents, grandma and widowed aunts, + 6 kids with spouses and grandkids = a housefull)My family is complaining about the traditional turkey so since it is just us 4 I am making homemade lasagne...
Everyone brought covered dishes to go with the traditonial Turkey dinner my parents prepared.
Terry came bopping in with her grandmas Lasagne and proclaimed "what's Thanksgiving without lasagne!" She told us lasagna was part of the multi-course Italian American Thanksgiving celebration that included the traditional plus their own spin. You sit down with her family and you are there for the duration. It is an event, almost mystical experience.
We all laughed at the time but I tell you what, I looked forward to her grandma's lasagne every holiday season!
Happy Turkey Day Optiboarders
Jim
Jim Schafer
Retired From PPG Industries/
Transitions Optical, Inc.
When you win, say nothing. When you lose, say even less.
Paul Brown
Good post TG recipe, easy and very comfort food:
take leftover turkey, dressing and mashed potatoes (will need to be chilled)--chop up and mix together in casserole--glass 9 x 13 is best--thin left over gravy with stock and pour over to make moist. Bake in over for 30-40 minutes at 300. Voila, turkey hash, it's delicious!!!
We don't eat til 7 so there's a lot of noshing on TG prior to dinner. To keep people from over eating before the big event, I try to limit munchies to healthy snacks, crudities, relish tray, nuts, fruit. Seems to work, folks don't lapse into a stupor!!
My friends and I have an annual pre-TG TG dinner every year. This year it was this past weekend. There's always one or more turkeys and eveyone is expected to bring along another dish. This year we had 33ish people, 28 on time for the sit down and a few late stragglers. The pot-luck side ranged from quartered figs wrapped in prosciutto to 24 hour salad to flaming hot thai green beans to some sort of pickled onion & cranberry relish. Then of course there was desert including a cheddar apple pie, a chocolate pecan pie, pumpkin bars, etc.
32 lbs of turkey and there was only enough left over for 4 turkey sandwiches the next day!
I haven't before but next year I think I'll bring my grandmother's lasagne, thanks for the idea.
Your forgot the Mincemeat pie.
Seriously, what exactly is mincemeat? My grandmother used to make it and it grossed me out then and has the same effect now. Then there's rhubarb pie--hello, this is a vegetable people!!!!Your forgot the Mincemeat pie.
absoloutley nothing wrong with ruhbarb - in a pie or crumble - lovley.. even used it in some meat dishes
So's pumpkin, ya know. Member of the squash family.
Mincemeat--commonly thought of as a traditional Thanksgiving dish--actually traces its roots back to Medieval times, when preparing meat with fruit and spices was one form of preservation. Early New Englanders would make large batches of mincemeat and store it in crocks sealed with a layer of lard for use over many months.
Most modern versions no longer include meat, but here is an early New England receipt (or recipe), originally published in 1832 in Lydia Maria Child's "American Frugal Housewife" and provided for reprint by Old Sturbridge Village:
"The recipe yields filling for two pies: Boil a tender, nice piece of beef--any piece that is clear from sinew and gristle; boil it till it is perfectly tender. When it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle.
Ingredients
1 1/4 pounds of beef round or leftover roast
1/4 pound suet
1 1/2 pounds apples
1 cup raisins or currant
1/2 cup white sugar
1/2 cup brown sugar
1/8 teaspoon pepper
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon clove
2 teaspoons nutmeg
1/4 cup brandy
2 cups cider or apple juice
Double recipe for Pie Crust
1 tablespoon butter (optional)
1. If uncooked meat is used, simmer beef 2-3 hours or until very tender, adding suet for last 1/2 hour of cooking.
2. When cooked, chop beef and suet very fine, into about 1/4-inch pieces.
3. Pare, core, and chop apples to make 3 cups.
4. Mix beef, suet, apples, raisins or currants, white and brown sugars, spices, brandy and cider or apple juice.
5. Prepare pie crust.
6. Line pie plates with pastry, fill each with half of meat mixture. Cover with top crusts, seal edges, slit holes on top for steam to escape. If desired, spread a thick layer of butter on pastry for flaky upper crust.
7. Bake 3/4 hour in 400°-425° oven.
Yield: Two 9-inch pies
Makes: 3.2kg (7lb)
675g (1½lb) Cooking Apples
450g (1lb) Seedless Raisins
450g (1lb) Sultanas
450g (1lb) Shredded Suet
450g (1lb) Soft Brown Sugar
350g (12oz) Currants
225g (8oz) Candied Peel
50g (2oz) Flaked Almonds
2 Lemons
4 tbsp Brandy or Rum
½ tsp Ground Mixed Spice Peel and core the apples.
Coarsely mince the apples, raisins, sultanas, currants and candied peel.
Place into a bowl and add the chopped suet, sugar, almonds, mixed spice with the juice and grated rind of the lemons, mix thoroughly.
Cover with a cloth and leave in a cool dark place for 2 - 3 days, stirring the mixture 3 - 4 times a day.
Mix in the brandy or rum before potting, pot and seal as jam.
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