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Thanksgiving Recipe Exchange
Posted by LadyGourmet • 11/16/09
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This Saturday Evening starting between 7:30- 8:00 I will be hosting a Thanksgiving Recipe Exchange virtual party! \\r\\n\\r\\nI hope everyone can make it! So get out your favorite recipe cards and photos!
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I will be there. Looking forward to this weekend for a month or more. You understand ... anticipation is 95% of the fun. I have been enthusiastically going through my recipes and cookbooks.
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I will definitely try to be there! It's difficult on weekend nights - we usually try to hang out with the kids and watch a movie etc - but I will certainly give it a go!-
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Maybe you and the kids could bake something and you could take some photos of them helping you and all of the fun you had together. they you could share and they could get you to type in messages here at the event. We could ask them questions, etc. They might have a blast and we would have some cool kids partying with us. Then afterward you all can watch your movie.
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Too tired by that time of day! Saturday is also shopping day and cleaning day - I usually order pizza :-D
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Cool, Bring kids and pizza. Want to spend time!
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I will be here. (Try my best that is) I get off this year as I sont have to cook but 2 dishes. One for my parents in Wednesday and Motherin laws Thursday. I am also having a whole turkey smoked so I will need some whay to use it. (Mom is giving me one this weekend as she gets them free from work and they only use breast) -
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Everybody ... invite some members for Saturday night!
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Sounds like fun. Will definitely try make it. My husband likes to go out Saturday nights. If not, I'll send you some of my favorites.-
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You can always show up earlier in the day and add some photos, links, recipes and if one of us is around, some great conversation.
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Sounds like we will have a nice party. I am looking forward to the wonderful company of friends.
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It should be a delicious evening.
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I have been making some foods ahead or partial preparations because it's more fun with photos.
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It is - and all my old photos are still on the old hard drive. Phooey. I haven't had moment one to make anything for my own blog!
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Call Geek Squad. They can get them for you!
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I'll be in my kitchen from 3:30 until 6:30. I'll meet you back here around 7:30 tonight.
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Hi guys! Popping in to say "Hi!" I'll try to drop back in around 7:30!-
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Oh ... Buck ... Where fore-art thou?
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Welcome all to my Thanksgiving Recipe Exchange Party! I thought I would get a head start and present my Thanksgiving Menu:
Juicy Thanksgiving Turkey
Sweet Orange Yams
Cranberry Sauce with Fresh Ginger
Cranberry Orange Biscottis
Cranberry Cheescake Tart
All these recipes can be found on my blog, Living the Gourmet! -
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Here is my Juicy Thanksgiving Turkey:
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May I please have the wing, with the two bones and the part that sticks out, please? There are two of them and I only require one. Yummy!
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Dear Theresa Welcome you may have the choice of anything you like on this table!
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How are you?
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I have dibs on the turkey wing, guys!
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Sorry. I am very good Catherine. And you?
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My Sweet Orang Yams:
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What precisely are yams? I have always avoided because they look so much like the dreaded sweet potato.
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Cranberry Sauce with Fresh Ginger:
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Yes. I have the ingredients ready for this one.
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Cranberry Orange Biscottis:
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Cranberry Cheescake Tart:
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I want this right now.
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I also love this Pumpkin Cheesecake:
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I still haven't figured out how you cut it and had it look this way.
... still thinking.
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I am suddenly very, very hungry-
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Great! That is the only way to come to a feast!
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Bad boy showed up. Hey! Glad you made it over!
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Is this 7:30 - 8:00 Eastern time?-
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We will be happy whenever you will be able to join us.
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Well I am here and you are here, does that mean we each get our own cheesecake? I don't think I can eat a whole one but they look delicious.
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What I should like to know, is the cheesecake two slices pressed together, bottoms touching? I have been looking and trying to figure out the assembly. You know me, Inquiring minds want to know.
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How did you plate it?
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I let the cake set in the refrigerator for about 3 hours.
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Sweet & Spicy Fennel & Cucumber Salad:
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First the cranberry is baked in the oven, then the cream cheese is poured on top of the cranberry and baked again, the next step the sour cream topping is spread on top of the cream cheese and baked again for 5 minutes. It is a three step process.
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I love cucumber and wouldn't you know, I did not walk over and choose a few on my shopping spree today. I was walking around having only had four hours of sleep. You know how your body fades and there is a buzzing in your head? That is how I stumbled around the Giant Food store.
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I know it is probably difficult and advice is easily given but try to get enough rest. There are so many different things floating in the air and sleep is always a good defense. I know how difficult it is to function without sleep.
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You make me miss my Mommy. sniff. I appreciate someone caring enough to tell me to do the right thing. Thanks!
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Well we must take care of each other. The Lord puts people in our lives at different times and there is always a purpose.
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This is something I came up with tonight. I shall use it as an appetizer, to stave off the hungry diners.
Basil Tomato Mozzarella Grilled Crab Cake Baguette Sandwich-
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That is great I loved grilled sandwiches. The basil always adds great flavor.
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Basil Tomato Mozzarella Grilled Crab Cake Baguette Sandwich.
A long name but it explains the ingredients. All I could hear was um and ummmm coming from the dining room and I was uttering the same sounds from the kitchen. P -
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That looks so gooey and so good. My wife is a crab cake fanatic, she would love this.
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What I like is that I only cooked one crab cake and cut it into portions. So it was a garnish instead of the focus.
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Theresa and I were talking about healthier food earlier in the week and here is a recipe I invented last year for Thanksgiving. It is a healthy version of the classic Green Bean Casserole. Saute some mushrooms and set them aside then saute some onion, small rings work the best. While the onions are sautéing steam the green beans. Mix the green beans and the mushrooms together. When the onions are done, make them so they have a little crunch left, toss some panko or toasted bread crumbs on them. Then spread them over the green bean mushroom mixture. Green beans, mushroom and crunch onions without all of the fat and they don't take up oven space, a big plus at my house.
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This would be a pleasant change from the ones my family member made.
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That sounds good. I always like green beans and mushrooms. I also like grilling the beans after you give them a quick boil.
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Joe and I have to order TGIFriday's Fried Green Beans with Wasabi sauce. We gobble them because you cannot take your time over them. The Green of the beans is so ... in your face ... for lack of the right words.
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I love spicy and I love to play with the sweet and spicy flavors in cooking. It really can make and old recipe pop. I tried that with peanut butter, marmalade and red pepper paste. So Good!
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My, you are adventurous, I bet Joe would like to eat that.
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Here is my new friend Miss Basil!
You know my pumpkin, Clyde, is going to be turned into soup. SO, I needed a new friend. Miss Basil smells sweet and she has good taste. This is my very first live plant that is an herb. I have been looking at those tiny kitchen herb gardens and now, I believe I shall tell Santa Claus that I would like to have some. That is ... unless I kill Miss Basil, which I pray I shan't.-
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Basil is the best it makes a kitchen smell Great! and it makes everything taste better.
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Funny I bought a basil plant at Home Depot today. I will have to call him Mr. Basil, but I think he will just tell me to leaf him alone.
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I'm groaning. But I confess I love puns. May I inquire as to your given name> to address you as Mr. Bozo makes me smirk.
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You don't think Bozo is my real name? My real name is Greg. My 2 dogs are Bo and Zo and that is where the name came from. However I have a sense of humor (I wrote a script for Saturday Night Live once) and most people think it comes from the clown.
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I wonder if I rub some of the leaves on my neck, this is after my shower, if they would be a perfume. I have heard women used to use a dab of vanilla and almond extracts for scent.
Greg then it is. I am going to TIvo or record, as Joe corrects me, Saturday Night Live. It airs 11:30 PM EST.
When I was young, I thought the priest on SLL was for real and the more I watched, the more irreverent he became, until I had to turn off the television in my hotel room. I did not connect the dots (light bulb moment) until years later. I had a good laugh at myself.
What was the script about? -
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I think that would be something and you know you would smell good because everyone loves the smell of basil!
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I believe I shall try this sandwich tomorrow with portobello mushrooms in place of the grilled crab cake.
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Ok I am here and I just ate but now I am hungry again.
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How's Buckey? And, have you had the chance to meet Mr. ibozo?
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Hello Amy ! How are you ? I am so glad you joined us.
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Let the cheesecake set in the refrig for about 3 hours before cutting it.
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Catherine, You have such beautiful recipes! I am always in awe of how balanced your meals are.
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Thank you and I am sorry if I am confused in answering but I had to switch computeres with my daughter in the middle of talking with all of you. Theresa you know I am not all that quick at this to begin with !!
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You miss modified (the teacher would tell us this) your sentence, but I think I can visualize what it was you and your daughter were doing. The old Switcheroo Computer dance ... mid - kitchen? Said with a Maxwell Smart voice.
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We are having two dinner. One pot luck with fried turkey as the meat and at my mom's squash casserole, green bean casserole, hashbrown casserole, roasted turkey breast, crowder peas, corn on the cob, pink salad, rolls, and usually a snack platter or two.
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Amy what is pink salad? Everything sounds so good!
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It has jello, cream cheese, some fruit in it. I will get the recipe and post it in a minuet. I think it is on this computer
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Hello Mr. Ibozo Nice to meet you. I am the resident redneck pig and bee farmer here
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Pig and bee farm that is an interesting combination. My godparents owned a pig farm so I have spent many hours on a pig farm, but I have never met a bee keeper. I take it you have not been hit by the disease that is wiping out the bee colonies?
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no not yet but we are waiting to see if they survive the winter as this is our first year to have them
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I will keep my fingers crossed for you. I love honey and I need a good source. The local person I used to buy from closed shop and moved away.
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We can all hold good thought for their survival and good honey production. I'll buy some.
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Greg I think we might be dating ourselves with Bozo the clown. I remember watching him when I was little. I loved him.
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I think I probably did show my age. I just looked and Bozo started in 1949. That is a few years before I was born.
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What a great time for kid T.V. wasn't it.
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Congealed Salad- This is close to what my mother makes every year
Ingredients:
•2 packages (8 ounces each) cream cheese
•2 tablespoons mayonnaise
•2 tablespoons granulated sugar
•2 packages (10 ounces each) frozen sweetened strawberries, partially thawed
•2 cups mini marshmallows
•1 can (12 ounces) crushed pineapple, drained
•8 ounces whipped topping (about 3 1/2 cups)
•1/2 cup chopped pecans or walnuts
Preparation:
Combine all ingredients; pour into a mold or freezer-safe dish and put in freezer. Freeze thoroughly. Take salad out 15 to 20 minutes before serving. Cut into wedges or squares to serve.
Serves about 18 to 20.-
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I think my mom used to make that. I remember a pink salad with nuts, marshmallows, pineapple and whipped topping.
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That sounds like ambroise, (not sure of the spelling) salad, it does sound good.
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My family loves it they do pink at thanksgiving and green at christmas
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Ambrosia Salad. (am bro scha)
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Theresa you made me laugh! Thank you.
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What! Did I pronounce it incorrectly?
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Know, but you did precisely what I should have done, sound it out, and I can almost hear your voice sounding it out for me.
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and for that you brought a smile to my face and I thank you.
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For dessert, I shall prepare Charlotte Royale. It is filled with mousse, lemon curd, if I recall correctly.
Definitely not a half hour dessert.
Here's the recipe:
Bavarian
Charlotte Royal
Use a traditional Charlotte Mold for this cake. Any cake lined with a roulade, jaconde or lady finger siding is called a royal. Grease mold and line with sheet of plastic wrap allowing it to extend past the edges.
30 tiny circular cuts of prepared roulade with raspberry filling (see recipe)
2 c lemon curd warmed 190º
5 sheets gelatin bloomed
2 c heavy cream whipped bavarios
1 slice of sponge cake spritzed with dark rum
1) Prepare lemon curd by heating it to 190º to kill the enzymes. Add gelatin, strain, cool.
2) Line the sides of mold with raspberry filled roulade.
3) Fold bavarios into lemon curd and fill the mold. Add layers of fruit and more filling.
4) Place slice of sponge cake on top and refrigerate.
* Hot Apricot Glaze prior to cutting.
Unmold and serve immediately. Also good with white chocolate mousse.
Freezes nicely.-
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That sounds so good! I know I would love it.
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Aye Captain, you would indeed.
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I don't think I am in the league of baking something like that, that takes real talent.
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You have talent and it is prepared in stages.
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Is that like a Baba rum cake?
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Not really. The assembly calls for lady fingers, I have a recipe for that and the lemon curd. I just put that on my recipes here. Any dessert with lady fingers is called a royale. The circular rounds of cake is a roulade or a jelly roll. Rum simply syrup spritzed onto the sponge cake, Raspberry puree spread on top and then rolled up. 1 1/2" to 2 " slices pressed down into the chilled bowl or shaped container.
Baba rum cake is like this:
Baba Savarin with Fresh Fruit Salad -
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See now I am hungry and cat have any of that. Can you make all of it with splenda or stevia?
Oh and Wesley asked me to ask you if that was a brain. lol got to love the way 5 year olds think -
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Tell you what. We can get together some time next year and make a few of the longer desserts. These French Delights are remembered long after the plates are empty.
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I would love to cook stuff like this. Iw ant to take pastery classes and leanr how to bake desserts and breads so bad.
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Tell Wesley, that they are little rounds of jelly cakes and apricot glaze i=on top. In the center is lemon curd mousse. A fluffy light lemon pudding whipped cream. He would tear this up.
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Theresa he would eat that whole thing his self. He ate 4 chicken salad sandwiches and two bowls of chicken salad in one day here (not all at once) but I was still like where did you put it all?
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My wife is telling me that she just put a movie in that she rented for us to watch tonight. So I will be leaving now. Thanks for dinner and the company.
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Wait ... Which movie? Tell her we said hello or would that be good-bye?
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Enjoy the movie and thank you for stopping by. Good night.
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Ok I am back I just got a phone call that made me smile!! Finally somethig done about our police here. The news Finally showed up and the Chief has supposed to be fired as of now.
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Now we can all send out prayers he is mentally stable and sane.
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By the way everyone: Bunny from The Paris House told me she did not know if she could make it or not, but she wanted me to paste the downloadable link for Thanksgiving Preparations:
www.theparishouse.com/assets/tutorials/THANKSGIVING-DINNER-outline.pdf
It looks quite interesting and helpful.-
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I will have to look at that one in a little bit. Hubby's computer doesnt have adobe installed right. I lost my computer for tonight due to scooby doo.
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Amy, when your family gets together for these feasts,do you all laugh a lot? I just imagine you all having such a fun time.
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yep al the time. Do not serve whole crawfish at dinner here. You get a science lesson and really grossed out. Hubby and the kids (all 6 of them) love to cut up at the table. His family is the same way. My family is one of the proper manners real napkins and real silver wear type.
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I can lean either way, depending on my mood and the company. But nonetheless, I still have a grand time.
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Hi, This forum is great!! I'm late but I love reading everyone's wonderful tips, recipes etc...
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That is a blessing to have a big family and all make the effort to be together.
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I am just now reconnecting to the cousins I have grown up with via facebook. It is really cool. I cant wait until we all have lunch together soon
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That is wonderful that you all are making an effort to keep the family close and in touch.
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HASH BROWN TATER CASSEROLE
INGREDIENTS:
2 pounds frozen hash brown potatoes
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cream of chicken soup
1 pint sour cream with chives
2 cups grated cheddar cheese
1/2 cup celery, chopped
Toppings
2 cups crushed potato chips
1/2 cup melted butter
DIRECTIONS:
Defrost potatoes. Combine melted butter, salt, pepper,
soup and sour cream. Mix hash browns with onion, celery
and cheese. Mix in soup mixture. Pour into a greased 9x12
inch casserole dish. For Topping: Mix butter and chips.
Sprinkle on top of casserole. Bake in a 350 degree oven
for 45 minutes or until topping is golden brown.
Yield: 16 Servings-
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Make sure you defrost the potatoes here or you will get a lot of extra butter pooled in the casserole. The potatoes do not soak it all up if it is still frozen.
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Oh that sounds great!
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Boston Market Sweet Potato Casserole
3 large sweet potatoes
1 cup granulated sugar
2 eggs
1/2 cup (1 stick butter), softened
1 teaspoon vanilla extract
Crunch Topping
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon
Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole and top with the Crunch Topping. Bake at 350 degrees F for 45 minutes. -
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Fluffy Pumpkin Casserole
1 (29 oz.) can solid pack pumpkin
1/3 c. brown sugar
5 tbsp. margarine, melted
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground ginger
3 eggs, well beaten
1/2 c. cream or milk
2 tbsp. honey
1/2 c. walnuts, chopped
Mix pumpkin, sugar, margarine, salt, and spices in large bowl. Add eggs and cream; mix thoroughly. Spoon mixture into casserole dish. Drizzle honey on top. Sprinkle with walnuts. Bake at 375 degrees in preheated oven for 50 minutes or until slightly puffed. Serve at once-
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That sounds really good I think I might try that.
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I found that one the other day and I am making it when I get there Wednesday. I only have to bring drinks for my inlaws
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Here is the recipes we are making Wednesday at my Mom;'s house
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Are you preparing Thanksgiving dinner Theresa?
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Yes I am doing all of the cooking this year, unless more people plan to come and I would ask them to bring something.
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How many are you cooking for?
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Does anyone have a great stuffing recipe to share?? I think I am going to try Ina Garten's sausage stuffing that gets filled in mushrooms, it looks so easy and delicious???
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I just always make a corn bread stuffing but I change it up with oysters, water chestnuts, mushrooms, onions and celery, the diffrent cream of soup used in it.
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Ina Graten is such a good cook. I know I always wish I could taste what she is making and want to try to make it myself. I love sausage stuffing and to give it a little kick I like to use hot sausage.
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We should show up and tell her we are her newest best friends. I would love to eat, drink and chat for hours. The woman is calm, elaxed, serene and she is interesting,
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Hi Theresa , I see you were able to post the link to the Thanksgiving pdf..I hope its helpful, there are some Turkey cooking time, temp etc. tips and some fun crafts for the family.
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I have to wait until I change computers but I am going to save it when I get back to my computer.
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Great, I hope you like it , if you have any questions regarding it let me know!!
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I am going to look at it for a good long while, but it will be in about an hour. Thanks for this wonderful contribution. Oh, did you think about what I asked about vintage stuff I might wish to part with?
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I think after the Holidays we will be looking into more items for the boutique, we just had a shipment from France. Remind me in January!! and send some pictures when you have time
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I also want to mention there is a recipe for Brandy Alexanders in the document. I always serve wine and one cocktail. This year I decided to make Brandy Alexanders for Thanksgiving.
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I used to drink these in the 1980's. Haven't even given them a thought until now. What a wonderful drink for before the company arrives. Joe and I can get tipsy and the afternoon will be splendid. I hardly ever drink.
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I went to the Parishouse link you are very talented and I will go back and read more it is lovely the way you put everything together.
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I agree. She has that certain touch and I adore the laces and pastels. So feminine. I do not get this luxury with my Joe. He is plain and simple, no frills. What a guy!
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Parishouse, (I'm sorry but I don't know your name) will you be cooking everything you have on the menu? It looks fabulous!
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My Mother in law and I are doing it together...I can't wait!! I am so happy to have her help.
Bunny -
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How many people are you cooking for?
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I think about 10, it depends. Sometimes people will stop by later for just coffee and dessert. I love to have leftovers
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Oyster Dressing
Select Oysters and the juice
Water and Butter
Bag of bread crumbs or make your own
Celery
Onion
salt and pepper to taste
Garlic
Aus jus from the turkey
Combine ingredients pour boiling water and melted butter then gently toss. add turkey juices and the juice from the oysters. Add oysters and gently fold. Bake @ 400 degrees until the oysters are just done and broil the top for about 1 to 3 minutes.-
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Wow, thanks this sounds amazing!!
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I promise it is fast and simple and as long as you do not allow it to become dry or mushy, it is amazing.
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I'm going to give it a try
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I never had oyster stuffing but that sounds good to me!
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If you like oysters and you like dressing you will adore this.
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Okay I am returned. I needed to tweet about what we're up to and the hungry ones should check us out. Perhaps we'll bring in some new members.
I have been telling so many people about this place, you know I wouldn't do that if I didn't like the food and the people. It is growing into something really nice and it is great to watch this happening. We are fortunate to have all of you be a part of this event. -
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I don't think I have ever made stuffing with oysters but now I'm craving it. It sounds so good.
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My Daddy was the major cook in our family and we have had this dressing every year. Thanksgiving always and some Christmases.When made just right there is nothing like it on the world. The oysters add the delicious taste of the sea and I find this refreshing as it breaks up the poultry. When the foods are rotated, bite-by-bite our tastebuds get to see the difference and the meal takes on a whole new appearance.
Which reminds me I must buy a table cloth. -
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Sounds like it also holds great memories for you.
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I think this is a wonderful place to meet interesting talented cooks and it so easy to find what you are looking for.
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Yes Theresa this is a real nice place to be a part of and I am very thankfrul for that.
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What would be super cool, and it will eventually happen, is to send out invitations to all of our friends. I shall ask Tony B. if he will approve all of us sending out invitations to everyone we socialize with, then the invitations are personalized. Even should they decline, it is always nice to be asked to attend the ball.
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That sounds to good to be true.
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Just a saying ... It is always nice for Cinderella to be asked to attend the ball, even if she is unable to attend.
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Oh, you bet Theresa, that would really be something .
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Lady Gourmet I just clicked onto your link and now I'm starving, everything you made looks delicious. I'm Italian too!!
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Thank you Bunny, please call me Catherine, it is really nice to meet you.
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Theresa I am not sure what you mean, you are planning a ball to invite us all to?
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Wlell..Goodnight everyone, my 4 year old is still up!! I'm going to try and read to him and get him to sleep.
Have a lovely weekend
Bunny-
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Good night Bunny, thank you for joining us and have a Blessed and wonderful Thanksgiving.
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Goodnight Bunny. It was nice for you to come by. Plus you got to meet new members
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I think we should do that Theresa. it would be fun to have invitations to email to people about half hour meals Saturday night parties.
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Silly me, I must begin to think in virtural! But, that still sounds like fun.
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I wish we could all meet. I cant drive any where right now due to my car being broke but that would be fun.
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Well, we must be thankful that we have met. I know that each time we meet we are more comfortable, and for that I am very thankful.
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As am I.
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Then it is agreed. I shall ask him in a few days. I enjoy myself so much sharing these times together. You are pretty special people.
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Definitely agreed!
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I have gotten 5 calls thanking me for calling the news on our police chief. I now have something to be thankful about. Now if they fix the leak in the water line down the road we will all be happy. It is leaking atleast 80 gallons every 10 min. and they cant find it. Too many under ground streams here. I love Thanksgiving every year.
I am going to go to bed. My blood sugar is sky high again. If it is not to high it is too low. they will get it fixed one of these days. Thanks for a wonderful evening.-
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Whenever I need help finding things, I ask Saint Anthony. He always finds whatever I need. Not joking.
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I am going to sign off now, thank you all for joining me and for your company this evening. I pray that you all have a very blessed Thanksgiving. Good Night all.
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I must say Theresa St. Anthony has found more things for me after I have searched and searched. I say a prayer to St Anthony and there it is!
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Blessings to all and to all a good night. Amy ask for him to help.
Catherine ... Almost as soon as I open my mouth to ask him, there it is. Coincidental?
Thank you so much Catherine for hosting another memorable Saturday night gathering.
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