Recipes

By Angel Girl
(3 votes) (report abuse)
I thought it would be fun to share recipes since the Holiday's are here...

I'll begin by asking for a stuffing recipe and Cream of Broccoli soup recipe...I would appreciate hearing from you.

I will gladly share any recipe you may want...I came up with MY version of a green bean casserole that is yummy!!!If interested please let me know.

Have a wonderful Holiday

Hi CleElum1 byAngel Girl7 months ago (2 votes) (report abuse) (reply)
Tried any new recipes lately???

What will you be serving for your Thanksgiving Dinner???
Different Thanksgiving Dinners byAureliux7 months ago (2 votes) (report abuse)
Besides the traditional turkey there are some main courses for that special day that I've made, that I like even better.

And I'd suppose it would be in this order, from the best on down. Although, I might mention, I would not put down a nice well planned traditional turkey meal.

1) Chateau Briand Which is better than prime rib in every way. I have made my own on several very special occasions.

2) Standing rib roast Really good if it's done right. #1 can cost a fortune and this one isn't much less expensive. Unless, of course, you are growing your own beef and ask for these kinds of special cuts. If you REALLY want to blow the bank account out of orbit and do the absolute best, and can cook it without ruining it, BISON always comes out better than beef. Anytime, anyplace.

3) Rack of lamb This one actually phases in and out with #1 above for me. Right now, though, #1 sounds better to me for some reason.

4) Roast custom pen raised pheasant Need I say more?

5) Cornish game hens with wild rice stuffing. Oh, those are SO good.

6) Grain fed duck, nicely roasted with a clever garnish. I used to raise my own and controlled their diet so they'd come out JUST right. And they were VERY happy, right up to their demise...

And then there's the last and final straw that I created. Once. Actually worked out quite well and everyone loved it AFTER the complaints rained down upon my head. Got some real good custom ground Italian style turkey sausage. With the real herbs, almost no fat, and a lot of things like anise and garlic in it.
And I hand made two HUGE thick crust pizzas. Customized the sauce a bit so it complemented the exquisite flavor of the fine sausage. Used a perfect mozzarella cheese that I ground myself. And added some jumbo black olives and perfectly sweet onions sliced paper thin, and it was SO good I'd like to do it again some time.
After the smoke settled, my own dear mother even complemented me on my high culinary achievements for a very special dinner that was a bit out of the ordinary.
Think we had two different kinds of green salads, a fruit salad, fresh raw vegetable tray and cranberry sauce on the side.
And several different kinds of pie afterwards.
And everyone wanted to take some home for later.
Suppose the pizzas weighed in at over 7# each, were done on special pans that barely fit in the oven and were almost an inch thick when I got done.

A.
OK, Here's One More byAureliux7 months ago (1 votes) (report abuse)
Just remembered another one I did once that was great.

Beef Wellington.

If it's done just right it's out of this world. Created with a fine side of divine mushroom gravy to put on home made Yorkshire pudding and it's an incredible feast fit for any king.

Which is actually what it was created for in the first place.

A.
An interesting, different vegetable dish byAureliux7 months ago (2 votes) (report abuse)
Another wonderful thing I tried several times and liked real well was a stir fry in olive oil. Even mix of angle cut carrots and parsnips which were about 1/16" thick. After they just started to loose their woody texture I'd add some chopped fresh garlic and onion. Without turning things too brown but with most of the moisture gone, it would be done.

Salt to taste, and a sprinkle of nice fresh fine ground pepper just before it's done, and life is good.

I have also added thin sliced mushrooms to the mix and they did a wonderful job of working out with it.

If you have a load of left over turkey and want to do a nice one pan dinner? Fine chop some of it and add it just before things are done. It's amazing.

Don't exactly understand all the wonderful chemistry that goes on with good food like this when it's stir fried. But something happens to their complex carbohydrates and it seems to convert into a very pleasant sweet taste that I find very addicting.

Give the top of the serving dish a dusting of fresh paprika, and it's ready for the table.

Anyone know that paprika really needs to live in the refrigerator after it's opened? I get the large container of it at Costco. Seems to be OK in the 'fridge for quite a while.

A.
Angel Girl byCleElum17 months ago (1 votes) (report abuse)
Hi, nothing new for recipes. Hows it going?

I haven't been able to post for a few days, just read and rate w/ stars. The IT guy for Web Master found out the the system was incorrectly flagging my comments as spam. He fixed the problem. Hopefully, it'll stay fixed. I saw where Albert had the same problem but was able to repost.

Sooo, how's every little thing in your world?
Chef NWResident byAngel Girl7 months ago (3 votes) (report abuse) (reply)
Any good recipes you want to share???
RE: Chef NWResident byNWResident7 months ago (2 votes) (report abuse)
I was just thinking to ask you about a good recipie for Pecan pie. I'll bet you're going to have one, since you've got plenty of pecans down there.

Pecan pie and Pumpkin pie seem like two other hallmark Thanksgiving dishes. It's making me hungry. :)
RE: Chef NWResident byAngel Girl7 months ago (2 votes) (report abuse)
I'm sure you have at least "one" recipe you can share with us????

I have a feeling you are a fantastic cook and don't care to brag about it?( Anyone who can cook King Crab is a gourmet cook as far as I am concerned!)

Did you notice I sent you (as well as everyone else) the recipes you requested? Do you plan on preparing any of them???
Cream of Broc. Soup byAureliux7 months ago (2 votes) (report abuse) (reply)
Probably the BEST way to make it is with what is known as a medium white sauce.

There are precise measurements for the light, medium, and heavy varieties and I haven't used such things for years. So I just kind of start out with something like:

3T butter or margarine, getting warm in a pan but NOT burning

1T white flour, regular kind, lately I've been buying whatever house brand is available at the store in white, unbleached.

2 c milk. Now often I do sub with the instant kind and USUALLY no one can tell once it's cooked IF it's mixed right.

So you get the butter warmed up and carefully stir in the flour. Very, very important to NOT get this too hot AND get all the flour absorbed into the butter, or is it the other way around? Oh well, it works for me.
May also mention that there are substitutions available for corn starch instead of flour. And I can't remember the exact conversion but once you get the cornstarch part down it's easy to convert the whole thing over into some kind of home made cooked pudding for desert.

Anyway, after the butter/flour is in good saturated shape, in goes the milk and it's warmed carefully so nothing scalds or burns. Once the flour starts to thicken up it can cling to the bottom of the pan and do nasty things for you which you will not appreciate later.
Which is why I have also done this in a glass dish in the microwave...

When this light white cream sauce is nice and smooth and consistent it will need proper seasoning to taste. Which can just about mean anything you like, but if nothing else it will almost certainly require at least a quarter teaspoon of salt. Light sprinkle of black pepper can also be wonderful.

For a soup of this size I'd add about 4 ounces of frozen broccoli tips.

And if you want to get really sassy with it, add about a quarter cup of shredded cheddar and a little garlic salt.

I keep a jar of dehydrated shallots around and would put in about a teaspoon full of those.

Might toss in a tablespoon of TVP to add some bulk, too.

Just before serving, dust the top with just a little bit of paprika for a good looking garnish and you should be in business!

There is a lot of room within this recipe to experiment and modify it. PLEASE try it out once before it gets turned loose on company at an important event.

This is all off of my fallible memory, so good luck and I hope it works!

A.
RE: Cream of Broc. Soup byAngel Girl7 months ago (2 votes) (report abuse)
Thank you Aureliux, your recipe sounds great.

I believe I have all the ingrediants to prepare it and will serve it Sunday.

I appreciate your participation...have a greay turkey day!!!
RE: Cream of Broc. Soup byAngel Girl7 months ago (1 votes) (report abuse)
Aureliux

Your recipe for Cream of Broccoli Soup was fantastic!
I haven't tried the acorn squash as of yet....hope too try it this weekend.

Thank you and may you have a wonderful Thanksgiving
RE: Cream of Broc. Soup byAureliux7 months ago (0 votes) (report abuse)
Very glad you liked it! Now you have the basics down it can be adapted to any kind of vegetable.

Fine chopped fresh frozen spinach with thin sliced mushrooms comes out real good.

And you can fiddle around with different kinds of cheeses, too. Some kind of cheese just seem to enhance certain vegetables better than others.

I have been known to throw out all the ice in the freezer and put my soup in the trays overnight. Then I put about 4 or 5 cubes in a zip lock sandwich bag. When I get all the sandwich bags loaded I put them in a gallon zip lock bag and label it.

So then, I can warm up one bowl of nice soup without having to mess with a can, a can opener, and warming something up with mystery ingredients in it from foreign countries.

Can I kick in a customary negative comment? I really try to stay away from food with processed beef. It's almost always from Brazil or Argentina. US beef is best, and that is what I am going to cook with.

While I'm thinking about it, I used to make all of our own baby food years ago and used the ice cube tray thing for that, too. Cooked vegetables from the garden, ran them through the blender, froze them in the trays, then heated them up just right when we wanted them.

Worked great for 3 kids so far!

A.
Then there is the stuffing... byAureliux7 months ago (3 votes) (report abuse) (reply)
OK, you can call this stuffing but I never put it in my bird. Always figured the new tender tasty birds cooked better without anything other than an onion and a bunch of shallots and garlic in it.

BUT I do love what "I" make which can be called dressing, even if someone else wants to put it in the turkey to cook.

One loaf of French bread, cut into cubes about 1" square.

1/4 lb of butter (you can use 1/2 lb and make it richer)

2 cups of chicken stock. I cook my own down and bone it. Some might use 2 cups of hot water and 2 insty cubes. There is canned stock available. I like a lot of chicken meat in mine so that is why I do my own.

Mushrooms. About as many as I can get away with, but a half pound thinly sliced will work.

Seasonings are going to ALL be optional. Depending on salt tolerance and what is in your chicken stock, you might need to do some taste testing and estimation of how much is really going in before you make the grave error of adding too much.

But anyway, I get all the bread in a BIG mixing bowl. Mushrooms go in. Kind of get fluffed around a bit without destroying the cubes of bread.

Then in goes the stock with the butter melted into it already. Will probably look quite gross with the appearance of too much fat. But that is what will make it taste better than any other thing in it.

If we were worried about fat and cholesterol, we probably wouldn't be doing stuffing, anyway...

I like to add:

Something around 1 teaspoon of prepared poultry seasoning

At least 1/2 t of finely ground black pepper

As much garlic as I can get away with without being kicked out of the house.

And some of the dried shallots.

NOW I have added a finely chopped Walla Walla sweet or a vidalia onion and that ALWAYS works out real good once in a while.

And it's truly amazing what can happen with a discrete dash of tabasco when no one is looking. Unless, of course, I'm the only one in the kitchen and I secretly turn loose with the Vietnamese garlic chili sauce that I keep hidden away.

I turn this mixture loose into a shallow glass baking dish. Sometimes I have gotten a little TOO carried away with additions and have found that I had to use more than one pan. Even bread pans will work, but the deeper they are the longer it takes to cook right. And I like to cut squares out of the baking dish for neat serving procedures at the table.

This is going to take at least 45 minutes to cook in a 350 degree oven. If you like the crispy top, with the divine crunch that can be SO well complemented with excellent turkey gravy, don't cover it. If you like it all soft and pliable, put tin foil over it when it cooks.

Only way to tell when it's done is by forking around in it to see if the stuffing in the bottom of the pan is starting to dry up.

I HAVE NOT used a recipe for this in over 20 years. It's all out of my head, again, but I don't think I left anything out. I know when I make it, I get no complaints from anyone.

Think I said before, the quantities I used to make? I'd cook down 4 whole fryers just for the stock to make my dressing and I'd bake 4 loaves of French bread, too.

Might have mentioned once that I have put tofu in mine. It's great and I love the stuff, too. Just make it into little cubes and it it goes. Most people wouldn't even know it's there and it's good food.

Have also added a bag of frozen corn. That was good. Sliced chestnuts were great. I'm sure ground or slivered pecans would be incredible. I did use chopped walnuts once and everyone thought that was real special and wanted seconds.

So try it out, have fun, eat well, and take pictures. You never know who will not be at the table, next year.

THEN there is the Thanksgiving joke. About the typical dysfunctional American family dinner where everyone verbally abuses one another until someone cries, then it's time for pie.

Happy Thanksgiving, Everyone!

A.
Ah, the dressing recipe ... byAureliux7 months ago (3 votes) (report abuse) (reply)
OK,first re write has to do with the quantity of bread vs. stock. DEPENDS on how large the loaf of French bread is. I'd say the 2c will work for a 1# loaf.

BUT I always had so much stock around I'd add more if I thought it was too dry. And if it was too wet, I'd just cook it longer and it never seemed to matter much.

A.
Corn Bread Stuffing byAureliux7 months ago (1 votes) (report abuse) (reply)
Not much difference making a corn bread stuffing. Except, of course, that it's made with corn bread!

Which is quick and easy to make, is always good when it turns out right, and works for any meal.

Have to remember that cornbread is much more delicate than regular bread and if handled too much while being made into something like dressing,it WILL turn into a single color homogeneous mush that you could probably serve with an ice cream scoop. Can see how that might work in a soup line...

There are a LOT of different kinds of corn bread that can be made. And I can't remember how I did mine. Seem to remember that it took a while to find one that didn't require any sugar. Other important thing had to do with the percentage of flour/cornmeal ratio and I liked to cheat with doing a 50/50 mix of my home ground whole wheat with the white flour which would then be added as regular flour as per the recipe.

Which COULD require a bit more moisture in the mix than what the recipe called for in the first place.

Another thought came to mind. I was once told that my "dressing" is called "bread pudding" in the Land of Oz, down under.

So, if you feel like it, try the cornbread out and make it about the same way as stated in the one I wrote with the French bread.

Will need to be almost wet and sloppy as it goes into the baking dish but remember, don't break up the cornbread cubes with over handling. They are real delicate.

A.
Some good squash byAureliux7 months ago (2 votes) (report abuse) (reply)
Something else that always worked out real good IF there was room in the oven was baked acorn squash.

Would cut them in half length wise, scoop out the insides, rinse things out, and have a nice 350 degree oven ready and waiting.

Would have to figure about 1/4 squash per person. I'd eat a whole half and be quite happy, though.

I'd lightly salt the insides, put in some butter. Usually about 2T unless I knew it was my piece, and then I'd put more in.

Then I'd put some ground nuts with a little brown sugar in there. Can go crazy with a lot and really stuff them, or just put enough in so it can be stirred around after it's done and served.

Each one would get a little hat of tinfoil so the edges wouldn't get dark or the tops burn. Nuts don't taste good once they get cooked too much at high heat, either.

And I'd line them up on cookie sheets just to make handling them easier going in and out of the oven.

About a half hour to 45 minutes and they'd be done. Fork going through the meat real soft and stopping on the skin means they are really done.

These things really can do the special vegetable trick for a special dinner and might be able to replace sweet potatoes or yams if you have people around that don't like them and want something else.

I used to always grow my own acorn squash just for Thanksgiving dinner.

Can remember my dear mother baking loads of them down with nothing in them just so she could scoop the cooked squash to make pies. Always turned out SO much better than regular pumpkin pie and everyone loved it.

A.
RE: Some good squash byAngel Girl7 months ago (2 votes) (report abuse)
Aureliux,I hate to admit this but...I have never tried Acorn Squash.
Your recipe sounds yummy soooooo,I plan to visit the fruit stand not to far from my store and pick up a few and check out your recipe!!!!

Any tips on how to make sure I pick a good one????

Thanks again for your participation.
Pick Good Acorn Squash byAureliux7 months ago (1 votes) (report abuse)
Kind of hard to pick out ones that aren't good. For a neat custom dinner it might be nice to get them all the same size and shape.

If they are as hard as wood with no soft spots with a good tough stem I'd say that they were fine. Consistent dark green color is nice but I've seen some with yellow stripes and spots that didn't hurt them.

Check it out, have fun with this, and please let me know how it works out for you.

A.
RE:RE: Chef NWWResident byAngel Girl7 months ago (2 votes) (report abuse) (reply)
I have a few Pie recipes I hope you will enjoy

Pecan Pie
1 stick butter(unsalted)
1 cup light Karo syrup
1 cup sugar
3 large eggs, beaten
1/2 tsp.lemon juice
1 tsp vanilla
1 dash salt
1 cup chopped pecans
8 or 9 inch unbaked pie shell
Brown butter in saucepan until it is golden brown,do not burn;let cool.In seperate bowl add ingrediants in order listed;stir. Blend in browned butter well.Pour in unbaked pie shell and bake at 425 degrees for 10 minutes,then lower to 325 degrees for 40 minutes

*I also follow recipe for pecan pie on side of Karo label.

Gourmet Pumpkin Pie
Pastry dough for 1-9 inch pie shell
1/4 cup chopped pecans
1-30ounce can pumpkin or 3 2/3 cups fresh cookes pumpkin
1 egg
1 can sweetened condensed milk

STREUSEL TOPPING
1/2 cup brown sugar,packed
1/4 cup flour
1/4 cup chopped pecans
1/4 cup firm butter (unsalted)
1/2 tsp. cinnamon
Heat oven to 375 degrees.When making pie shell,measure chopped pecans in with flour and salt in bowl. Blend egg,pumpkin and condensed milk and pour into pie shell.
Streusel Topping:
Mix all ingrediants with a fork until crumbly. Sprinkle streusel on pie and bake 50-55 minutes or until knife inserted in center comes out clean. COOL. CHILL.

Rich Pumpkin Pie
3 eggs,slightly beaten
1 cup evaporated milk
1 cup sugar
1 cup pumpkin
1/8 tsp. salt
1 stick butter(unsalted),melted
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp.all spice
1/2 pint heavy cream
English Walnuts
Cream eggs,milk,and sugar.Add remaining ingrediants,and mix in well.
Pour into an unbaked 8 inch pie shell and bake at 400 degrees for 40 minutes or until a silver knife inserted in the center comes out clean. COOL. Have edge of crust crimped high,as this is a generous filling.Whip cream and spread over the cooled pie. Shave english walnuts over top.
Enjoy

*I also follow recipe for pumpkin pie on side of Libby's Label
RE: RE:RE: Chef NWWResident byAngel Girl7 months ago (1 votes) (report abuse)
We lost a lot of our Pecan Crops do the hurricane's
RE: RE:RE: Chef NWWResident byAngel Girl7 months ago (1 votes) (report abuse)
Sorry for spelling...I am trying to rush out the door to go to work.
Indoor Clambake byNWResident7 months ago (2 votes) (report abuse) (reply)
Here's the modification of a recipe from America's Test Kitchen, that I use. It's a good amount of food for 3 or 4 people. One of the things you need to track down before making is cheesecloth to tie up the shrimp, clams, and mussels. I haven't bought any here in Ellensburg, so I don't know where to get it locally.

Start with an 8qt Stockpot

Layer in (from bottom to top)

1/2 lb Sausage, sliced in rounds about 1/3" thick to cover the bottom of the pot. I like using Chorizo.

1/2 - 3/4 lb New red potatos quartered.

2 ears of corn cut in half

1/2 stick of butter cut into a few cubes

1/2 lb butter clams, 1/2 lb mussels, 1 lb shrimp tied up in a cheesecloth bag.

A couple of king crab legs cut to fit in flat, or a couple of small lobster tails.

Put the lid on, place the pot on high heat and wait 20 mins. Lift up the cheesecloth bag and poke the potatoes. They will be tender when it's done.

That's it! Just dump it out on a platter and enjoy. This is a surprising dish in that everything will come out cooked, steamed, etc. And it will make a nice broth you can use as a dipping sauce, or just do it right and dip it in melted butter!

My only other add on, would be try to buy US wild caught seafood, rather than overseas, if it's identified in your grocery store.

Not really Thanksgiving food, but it's a nice meal in the winter. :)
Ahh . . . stuffing byTheresa Petrey7 months ago (1 votes) (report abuse) (reply)
Some of my fondest childhood memories are of my grandmother making the stuffing for our Thanksgiving turkey. As a child, I always had a problem with the giblets, but it is an acquired taste and I now love it. Some of my siblings don't do oysters, but I still do. Here are my general instructions for Thanksgiving Stuffing made the way my grandmother did (who, by the way, was also a professional cook for several decades and served many celebrities-we would call her a chef nowadays).

1) Save bread heels and stales for weeks. I prepare mine by tearing the bread up into inch size pieces and let it sit on the counter in a pie plate for 2-3 days. When it is dry, I put it in a plastic garbage bag and store. Occasionally, I have to buy an extra bag of stuffing. I prefer a variety of bread. However, sweet breads and raisin breads are best in bread pudding rather than a savory stuffing.

2) On stuffing morning I boil the turkey neck, heart, giblets and liver in 2-3 cups of water. I save the liquor for the stuffing. Then I finely dice all the innards. The neck I carefully pick the meat off and cut into smaller pieces.Discard the neck bones.

3) Cut one Medium to large onion up or 2-3 smaller onions up.

4) I get a fresh package of celery and remove all the outer stalks. I only want the leafy inner stalks. I slice all the inner stalks up thouroughly.

5) I use 2-3 knorr bouillion cubes, 2-3 cups of water, and one stick of butter or margarine for my liquids. I nuke these three things together in a quart mearsuring cup in the microwave. If you wish to avoid MSG use salt and pepper instead.

6) Chop two jars of medium oysters up. Save liquor-it too goes in the stuffing.

7) My preference is for fresh sage. Cut 2-3 small to medium stalks of sage leaves up with Kitchen shears.

8) Mix all of the above in a large bowl. Add 2-4 beaten eggs depending on moisture needed and your personal preference. Treat a large lasagna pan with a coating of oil, butter or margarine. Place stuffing in the baking pan and cover with foil. Bake at 350 degrees until thouroughly heated through, then remove foil until the top of the stuffing is golden brown.
Green Bean Casserole byAngel Girl7 months ago (1 votes) (report abuse) (reply)
My employees felt I should submit my version of this recipe.

1 strip bacon,cut up and fried(to season green beans)
3 cans green beans(drained)
2 cans cream of potato soup
1 6 oz.Kraft Garlic cheese roll(cut up)
1 6 oz.can french fried onions

Add green beans to fried bacon with drippings, cook for 15 minutes drain juice being careful not to burn yourself.(Discard bacon)

Heat soup and add garlic roll(that has been cut up)until melted.

Mix with green beans,then add half can of french fried onions and mix together.

Pour into oven proof casserole dish.Sprinkle with remaining onion rings.Bake at 400 degree oven until bubbly
More on squash and dinner preparations, and growing it. byAureliux7 months ago (1 votes) (report abuse) (reply)
Don't know if anyone is really interested in more discussion about squash?

Can't remember the comedian that once said, "Squash, kind of sounds like someone sat on dinner?"

My dear mother always grew tons of it and just about every variety imaginable. The hard winter varieties would keep for months without spoiling and we ate it on a regular basis.

She refused to make pumpkin pies. We had them made from all kinds of other things and besides being much better, no one would have known the difference. Her favorites for that were the acorn and butternut varieties. But I can remember some made from giant blue hubbards, too.

Vegetable spagetti (can't spell it right) is REALLY good, VERY easy to grow, stores for a long time in the right place, and is easy to cook. They usually run about the same size as a foot ball. Sliced lengthwise, scooped, with a little bit of salt and butter inside, then baked until done. I have baked them until ALMOST completion then put in some home made bolognaise sauce, regular red pasta sauce, ground beef and mushrooms with onions and garlic... It ALWAYS turned out very good.

Mother would plant these things on the edge of her flower gardens and let them climb around up the fence and out on the lawn. I'd have to mow around them and move the vines once in a while. But it was SO worth it. I would imagine that with very little effort we could easily grow over 500# of squash without much garden space because it would run around all over the yard. Might have looked a little different when some of them climbed the fruit trees but we always had food to eat in the winter.

If you ever choose to grow squash of any kind, they seem to always do best in 100% fine compost and like to be watered every day. If conditions are right and you plant some of the big monster varieties, stand back once they get loose! ONE vine of blue hubbard can easily produce several hundred pounds of good squash.

We always had chickens around and they would snap up the seeds every time I opened one up to get it ready to cook. Nothing ever went to waste.

A.
Hi CleElum1 byAngel Girl7 months ago (2 votes) (report abuse) (reply)
So happy to see you back, I have missed you!!!!!

Everything is good,just looking forward to Thanksgiving so as to have a couple day's off!

Have you been reading all the great recipes everyone has submitted???
I look forward to trying all of them!!!

I do hope you will let me know what you think of the sweet potato casserole...we love it. I only fix it twice a year, Thanksgiving and Christmas.

So tell me....how have you been????

You know,if you have a request fo a recipe the great folks on this forum will be kind enough to help you out...they did for me and I am very greatful.

What do you plan on serving for your Thanksgiving dinner?
RE: Hi CleElum1 byAngel Girl7 months ago (2 votes) (report abuse)
Just thought I would share with you...Paula Deen will have a Thanksgiving segment tonight on the Food Network....

I love to watch Paula and hope to visit Savannah soon to check out her restaurant "The Lady and Sons"

I hope you can make plans to watch... it air's at 7:00 PM Central time. I'm not sure for your time zone..If you have never watched her "please" do so. She is a hoot!!

Have blessed evening.
Hey Angel Girl byCleElum17 months ago (2 votes) (report abuse)
Hi, sure missed you too. Thanks for the heads up on Paula Dean but with the time diff. its already to late.

Bet you get tired all the work. It'll be good for you to get some time off!

I'm fixing the sweet potato cass. you gave me this weekend. Can't wait, I've been looking forward to it.

I've been reading all the great sounding recipes on here and going nuts" at times because I couldn't join in and post. The forum has been good for comaraderie.

I'm just taking a fruit salad with us to the in-laws. I need to clarify: I don't have kids but my other half does. He has two grown kids. The oldest is married and has a step-daughter.

I've got egg custard in the oven right now, and just finished makin' tortilla cinnamon crisps from your web site you gave me.
RE: Hi CleElum1 byAngel Girl7 months ago (2 votes) (report abuse)
I hope you enjoy the recipes my friend,if your tortilla cinnamon crisps are good, maybe you can share the recipe????

Which link did you get the recipe from??? (It's possible other's may be interested as well???

I'm happy to hear you will be fixing the casserole...I hope you enjoy it as much as my family.
Paula Deen byAngel Girl7 months ago (2 votes) (report abuse) (reply)
You may want to check your local TV listing to catch Paula's Thanksgiving special....I'm thinking it should air around 8:00 PM your time????

I enjoyed it...she roasted a tur-duck-en....I may have to think about that one????

Her sons (Bobby and Jamie)deep fried a turkey (I had some a few years ago but, was not impressed)

Have you ever watched Paula Deen?
RE: Paula Deen byCleElum17 months ago (2 votes) (report abuse)
"Today in Mississippi" link. Actually, I wish I could cook more because that's a wonderful site for recipes that you posted.

http://www.todayinmississippi.com/

I did alittle shopping today, but while the cost of most things they say are coming down, the cost of groceries are especially high around here. Now I have all the fixin' for a Thanksgiving dinner here with your sweet potato w/PECAN(not yelling, just emphasising the importance)topping. I'm so excited to be fixing something so special for us here at the house this wk.end. The large family thing on Thanksgiving is somewhat stessful , if you know what I mean !?!

How many people are going to be at your doin'?
Yum.. Tur-duck-en byNWResident7 months ago (2 votes) (report abuse)
I haven't tried one, but it sounds good if you have enough people to eat it. Some of the dressing they talk about sounds really good too!

On CNN:
http://www.youtube.com/watch?v=MpnMHgGRJag

Here's Chef Paul Prudhomme's website:
http://www.chefpaul.com/site.php
RE: Paula Deen byCleElum17 months ago (1 votes) (report abuse)
I've never watched Paul Dean before but have heard of her as my supervisor's wife is a big fan of hers. They took a cruise to Alaska because Paula was going to be on board.

I've roasted duck before and sprinkled a dusting of flour over the duck to help keep it moist, and the flour makes a crispy coating to the skin as well.

I'm with you on fried/deep fried turkey. Not impressed at all, but that might be because I don't do alot of fried food anyway. Like my seafood with the shells even, not batter-dipped and deep fried.
RE: Paula Deen byAngel Girl7 months ago (1 votes) (report abuse)
At this point,I'm not sure...it could be 5 or it could be 30 we never know?

I will take my sweet potato casserole,green bean casserole,baked macaroni and cheese and baked ham...I was asked to also make a blueberry pie "but" I'm not sure I will have the time. I'm the only female that works full time soooo, I don't know???

If all the family arrives we will have....Roasted Turkey, Cornbread Dressing,Baked Ham,Sweet Potato Casserole,Mac'n Cheese, Broccoli Casserole,Butter Beans,Assorted Salad's,Corn Pudding,Ambrosia, a full table of dessert's, assorted bread's and etc,and of course sweet tea the house wine of the south.

I pray next year my daughter and her family will be here to celebrate.
RE: Paula Deen byAngel Girl7 months ago (1 votes) (report abuse)
At this point,I'm not sure...it could be 5 or it could be 30 we never know?

I will take my sweet potato casserole,green bean casserole,baked macaroni and cheese and baked ham...I was asked to also make a blueberry pie "but" I'm not sure I will have the time. I'm the only female that works full time soooo, I don't know???

If all the family arrives we will have....Roasted Turkey, Cornbread Dressing,Baked Ham,Sweet Potato Casserole,Mac'n Cheese, Broccoli Casserole,Butter Beans,Assorted Salad's,Corn Pudding,Ambrosia, a full table of dessert's, assorted bread's and etc,and of course sweet tea the house wine of the south.

I pray next year my daughter and her family will be here to celebrate.
RE: Paula Deen byCleElum17 months ago (1 votes) (report abuse)
Boy, thats alot of dishes and cooking for just one person to bring. If everyone does that there should be lots of food, for sure. It sounds so good its makin' me hungry and I just ate! Do you have a large kitchen to make cooking easier on you or do you do any of it at the restuarant?
RE: Paula Deen byAngel Girl7 months ago (1 votes) (report abuse)
I have a fairly good size kitchen but at times it still not big enough HAHA!!!
RE: Paula Deen byAngel Girl7 months ago (1 votes) (report abuse)
I will talk at you tomorrow...Have a great evening
RE: Paula Deen byAngel Girl7 months ago (1 votes) (report abuse)
Hi NWResident

I hope you had a chance to watch Paula Deen's Thanksgiving segment last night....did you????

What are "your" plans for Thanksgiving?

CleElum1 will be going to her in-laws...Albert will be baking pies for his family and I will be going to Natchez. Sooooo, I'm just being nosey HA!!!
Yum..Tur-Duck-En byAngel Girl7 months ago (1 votes) (report abuse) (reply)
Hey NWResident!!!How was your day?
RE: Yum..Tur-Duck-En byAngel Girl7 months ago (1 votes) (report abuse)
NWResident should you catch Paula Deen's segment, watch closely when she is at the fruit stand...you will see a sign that reads.." BOILED PEANUTS"
Huckleberry Pie byAlbert7 months ago (2 votes) (report abuse) (reply)
All this talk about food, I'm gonna put my 2 cents worth in.
When I was a kid growing up in the Bremerton area, there were huckleberry bushes on the hills behind our house so I learned to really love huckleberry pie. Then moved to the Seattle area, and for the next 50 years never had another huckleberry.

After moving to Ellensburg a couple of years ago, my niece and her hubby took me up to the Stampede Pass area and by the power lines we found huckleberries. A different variety than on the coast but huckleberries just the same. Picked a bunch and froze. Believe it or not, last Thanksgiving and Christmas I made huckleberry pies. Even the crust. Surprised even myself.....Again this past August we went in search for the huckleberry. Didn't find any up on Stampede Pass because, we're guessing, the cold and snow stuck around so much longer than normal the plants didn't get to bloom and bear fruit. Did find some a little lower down tho so next week I'll be pulling out my recipes and making huckleberry pie for Thanksgiving.
RE: Huckleberry Pie byAureliux7 months ago (2 votes) (report abuse)
Know just what you mean, Albert! Used to plan camping trips in Mason County around Shelton when the wild red huckleberries were ripe. Always had some in our pancakes and muffins.

Did manage to transplant and keep one wild red berry bush. Had it in the yard for over 20 years.

The wild blue ones don't seem to have the same flavor and I don't like them as well. And I've never gone out of my way to pick them, either. But if I was near a good crop I'd sure want to have some.

Did see someone experimenting with getting them to grow from seed. Pretty interesting process.

If we had enough around, my Mom would bake a pie of them for Thanksgiving, too, just for the extra variety. And it never lasted long. Everyone always liked it.
RE: Huckleberry Pie byCleElum17 months ago (1 votes) (report abuse)
Albert,

Your most welcome. My other half has itchy feet and "the grass is always greener on the other side of the fense" syndrome. Thats why I came by the links for that next big doom-town-area. Ha!

You'll have to share your pie recipe, please, especially the crust! I need help in that area.
Albert byAngel Girl7 months ago (1 votes) (report abuse) (reply)
I would love your recipe!!!!

Have a great evening.
Goodnight CleElum1 byAngel Girl7 months ago (2 votes) (report abuse) (reply)
As I said before, I am 2 hours ahead of you and I have been up since 4:45 AM

5:00 AM comes early..I'll check back with you when I get in tomorrow.
Rest peacefully and have a blessed day tomorrow.

Goodnight NWResident
Angel Girl byCleElum17 months ago (1 votes) (report abuse) (reply)
You get some rest and we'll talk tomorrow. Sorry for the delay in posting. I'm on Cascade 1 here. By the time it goes from E'burg to the hub on the roof top of Radio Shack in CleElum, then, to the top of Peoh Point, and back down to me, its the slowest connection this side of dial-up.
Huckleberry Pie recipe byAlbert7 months ago (2 votes) (report abuse) (reply)
Angel Girl

I got my recipe off the web. I go to google and type in huckleberry pie recipe. When the list comes up I go to the first entry. It's cooks.com. I click on it and it gives you three pages of huckleberry pie recipes. The one I used last year was #17 Country Huckleberry Pie
This time tho I'm thinking of trying #15 Humble Huckleberry Pie

If you can't find this site, let me know and I'll send the recipe. Sent the site instead thinking you would like to pick the recipe that looks best to you. You have huckleberries in Baton Rouge?
Pie Crust recipe byAlbert7 months ago (2 votes) (report abuse) (reply)
Please understand I am in no way a cook nor do I have a bunch of special recipes. What I need I usually get off the web or from a friend or relative. Last year when I decided to make the huckleberry pies I needed a recipe for the crust. I have a friend who some time ago said his wife makes the greatest pie crust, so emailed him and asked for the recipe. The story behind this pie crust. A number of years back, he and his wife were vacationing at Lk. Wannacut by Okanogan. Supposedly the lady who owned the resturant at the resort made delicious pies. Everyone raved about her crust but she said it was her secret recipe. According to my friend, his wife somehow got her to write down her secret pie crust recipe. It is as follows:

Soy Pie Crust

3 1/2 cups flour
1 1/4 tsp salt
1 cup soy oil
1/2 cup cold water

Mix together flour and salt then add soy oil slowly kneading with hands. Mix until all flour is wet, but do not over do. Add water slowly mixing with a fork and turning bowl at the same time. Do not over mix. Stop when it looks done. May not need entire 1/2 cup of water.
Divide into 2 balls. Rollout between two sheets of waxed paper. If too dry, add a little water; if too wet, add a little flour. Pie crust should ALWAYS be cooked in a very clean oven.

I then went in search of soy oil. Could not find any soy oil in this town so again emailed my friend asking where I can find soy oil. He said if I look on the back of a bottle of Fred Meyer pure vegetable oil it will say ingredient: soybean oil. That's what you use. I said "Why the hell didn't ya say soybean oil in the recipe, instead of soy oil". I guess the secret is soybean oil instead of soy oil. I used the recipe but can't say I thot it was the greatest. Probably just me. My friend sure brags about his wife's crust tho so ya may wish to try. Just don't tell anyone this is supposedly a secret recipe of some lady at Lk. Wannacut. Besides, too much salt...makes my ankles swell (jokingly threw that in there for you NWResident).

I remember my Mom making pie crust with milk and remember it being quite flakey, so looked up on the internet and came up with this recipe, which I'm going to try this year:

Milk Pie Crust (8 inch pie)

2 cups flour
1 tsp salt
1/2 cup vegetable oil
1/4 cup milk

Combine flour and salt in a large bowl. Measure oil and milk into another bowl but don't stir. Add oil/milk mixture to flour/salt mixture; mix briskly to combine and until dough comes together in a ball. Divide in half and roll out 1/8 inch thick.

Next year I'll probably try all new recipes.

I've eaten the wild red huckleberries right off the bush but never used in a recipe...just the blue ones.
Pie Crust byAngel Girl7 months ago (1 votes) (report abuse) (reply)
Thanks for the recipes Albert...I have never been much of a baker "but" with your recipes I may just pull it off...HA!!!HA!!!
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