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Lucianne.com, by LComStaff

Original Article

Posted By:LComStaff, 11/20/2012 7:17:29 AM

It doesn´t matter where you found it, if you´ve tried it or just like the way it reads - share a Thanksgiving recipe with us, a cooking tip or cleaning tip or even a joke or two. Turn the oven down and join us.


Post Reply   Next (100) Replies   End of Thread  

Reply 1 - Posted by: MMC, 11/20/2012 7:22:07 AM     (No. 9024897)

Whore squirrel
Hagen daz ice cream

Good friends and family

Still using recipes found here.. Will share later!
Hugs to all

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Reply 2 - Posted by: Keekng, 11/20/2012 7:23:30 AM     (No. 9024900)

Let me be first by wishing all of you a very happy Thanksgiving and holiday season.

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Reply 3 - Posted by: redmom, 11/20/2012 7:30:03 AM     (No. 9024911)

Hands down, my favorite blog of the year.

Happy Thanksgiving, beloved Ldotters! The last month, and all we are facing is intimidating. However, I am so thankful to have all of you for feedback, support, and most of all, your divine sense of humor!

Laissez les bons temps rouler!

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Reply 4 - Posted by: Lucianne, 11/20/2012 7:36:18 AM     (No. 9024923)

How could I have forgotten Whore Squirrel?!
Did anyone ever save that wonderful recipe?
As I recall it called for net hose and lucite heels or am I dreaming?

Here´s a dessert my mother made because she hated making crust.
This amazing pumpkin pudding is like a pumpkin pie without the crust. Enjoy this pumpkin pudding with a dollop of whipped cream and a sprinkling of cinnamon sugar.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

•1 can (15 ounces) pumpkin puree
•3/4 cup light brown sugar, packed
•1 1/4 teaspoons ground cinnamon
•1/2 teaspoon ground nutmeg
•1/4 teaspoon ground ginger
•1/2 teaspoon salt
•1 1/2 teaspoons vanilla extract
•3 large eggs, slightly beaten
•1 3/4 cups half-and-half or light cream


Butter a 1 1/2-quart casserole. Heat oven to 350°.
In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream.

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Reply 5 - Posted by: vrb8m, 11/20/2012 7:42:56 AM     (No. 9024935)

Happy Thanksgiving, Everyone! I´m so thankful to have this home to retreat to.

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Reply 6 - Posted by: StormCnter, 11/20/2012 7:44:07 AM     (No. 9024939)

The pumpkin dessert sounds wonderful, Dear Hostess. I will give it a try.

Happy Thanksgiving to every L-Dotter and to those they love. Good wishes and good health to you all.

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Reply 7 - Posted by: Rinktum, 11/20/2012 7:46:58 AM     (No. 9024947)

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Reply 8 - Posted by: envirodude, 11/20/2012 7:50:26 AM     (No. 9024955)

Divinity that Grandmother used to make:

1 cup sugar
1/2 cup White Karo Syrup
1/2 teaspoon salt
1/4 cup water
1 1/2 level teaspons baking soda
1 jar dry roasted peanuts (salted seem better, we think)...you can use chopped pecans if you want to.

Mix sugar, syrup, salt, and water in sauce pan on medium heat, stirring. When syrup gets hot, add peanuts and stir constantly until peanuts have a light parched color (about 8 minutes). Remove from heat. Stir in soda and QUICKLY pour on buttered cookie sheet. Quickly spread it out thinner with a spoon. After completedly cold, it can easily be broken into small pieces.

You can vary the amount of peanuts you want


3 cups sugar
3/4 cup water
1 cup corn syrup, white
pinch of salt

1 cup sugar
½ cup of water
3 egg whites, stiffly beaten in a LARGE container
1 tsp vanilla
1 ½ cups coarsely chopped pecans


Cook MIXTURE #1 until it forms a hard ball in water, stirring only until the sugar dissolves.

Pour slowly (a fine stream) over beaten egg whites, beating with electric mixer all the time.

Cook MIXTURE #2 until it forms a hard ball in water. (This 2nd pot can be started cooking slowly when #1 is started and heat raised to finish cooking to hard ball when you are ready for it.)

Pour MIXTURE #2 into MIXTURE #1 and continue beating until candy holds its shape. (A little hand beating makes a lighter candy.) Add vanilla and nuts and drop by teaspoon onto foil paper.

Top each piece with a whole pecan half.

One can also pour into a lightly buttered pan and cut into squares.

Makes about 5 dozen pieces.

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Reply 9 - Posted by: Rinktum, 11/20/2012 7:51:07 AM     (No. 9024959)

Oops. Pardon me for the blank comment, and I am not even in a turkey coma yet! I am so looking forward to the recipes, but wanted to first thank all you fine people for pulling me back from the edge of the abyss. You validate everything that I know and love about this country. Thank you, kind souls for all you do for this country.

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Reply 10 - Posted by: pomom, 11/20/2012 7:53:18 AM     (No. 9024963)

Good Morning fellow Ldotters. Happy Thanksgiving. I refuse to let the naysayers put the kobosh on our holidays.

This easy recipe goes great with morning coffee or as a nice addition to a Christmas Brunch.


2 TBS butter, melted, plus more for pan
1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts
1/3 cup granulated sugar
2 tsp orange zest
1/2 cup confectioners’ sugar
2 ounces cream cheese, softened
2 TBS orange juice, or more as necessary

Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan. Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.

In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
Glaze: in a small bowl combine confectioners’ sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

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Reply 11 - Posted by: BirdsNest, 11/20/2012 8:00:43 AM     (No. 9024981)

A great Thanksgiving to all. More than all the wonderful recipes, I am looking forward to seeing some old time posters check in. The early round tables were a blast. Wish more of you were among us at The Connection. LDotters are the best.

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Reply 12 - Posted by: Keekng, 11/20/2012 8:13:40 AM     (No. 9025021)

Great holiday morning poppers.......

Sausage Puffs.........
Preheat oven to 375º

1 lb breakfast sausage
3 cups Bisquick
1 lb cheddar cheese, grated
Place all in a large bowl and mix well
form into small balls (half the size of a golf ball)

Bake 10 minutes
Can be frozen and reheated

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Reply 13 - Posted by: JLoophole, 11/20/2012 8:23:36 AM     (No. 9025046)

Happy Thanksgiving, everyone!

I´m going to make the black bottom pumpkin pie featured on the cover of Southern Living Magazine this month. I´ll let you know how it turns out.

If anyone has ever grilled a turkey breast, I would love some pointers. We´re going to give it a shot.

Lucianne´s pumpkin pudding sounds awesome, btw.

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Reply 14 - Posted by: patriot in texas, 11/20/2012 8:30:51 AM     (No. 9025054)

Love my Lucianne! Best because it´s a shared with you all! Have a great Thanksgiving ... off to major grocery shop. Will check back on my favorite site and thread. Many thanks to our hostess, Lucianne.

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Reply 15 - Posted by: garnet, 11/20/2012 8:32:26 AM     (No. 9025057)

Marinated Tomato-Broccoli Salad- Doubles as a vegetable and a salad


1. 2 Pkgs. Frozen broccoli spears– Cook and drain, then cup up in bite-size pieces
2. 4 medium tomatoes cup up or use cherry tomatoes
3. 1 small onion cup up
4. 1 head cauliflower, cup up (uncooked)


½ cup oil ½ tsp. salt
1-2 heaping tsp. sugar Garlic powder to taste
½ cup wine vinegar Dash pepper

Put in large bowl or dish. Mix dressing with vegetables and marinate in the fridge for at least a couple of hours or overnight. Drain off excess dressing before serving. Enjoy!

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Reply 16 - Posted by: pineledger, 11/20/2012 8:32:27 AM     (No. 9025058)

Love you all! (And that is not a Southernism.)

EXTRA EASY FUDGE (FDA-approved antidote for turkey coma)
3 c Semi-sweet or extra dark chocolate chips
1 can Eagle brand or other sweetned condensed milk
1 pinch salt
1 t vanilla
1/2 c nuts (optional)

Line 8x8 pan with waxed paper.
In a non-stick medium pot, combine first 3 ingredients, then heat over medium-low heat until chips completely melt.
Add nuts, if desired.
Remove from heat and add vanilla.
Mix thoroughly and pour into prepared pan and spread evenly.
Chill in refrigerator about 2 hours or until completely set. Remove fudge (waxpaper and all) from pan and cut into 1" squares and store covered in the refrigerator.

Here´s something good for cocktail hour:
1 package English muffins (six muffins, cheap ones are more uniform in size than Thomas´s)
1 stick margarine
1 ~7-ounce can of crabmeat (well drained)
1 6 ounce jar of Old English sharp cheddar cheese
2 tablespoons mayonnaise
¼ teaspoon garlic salt

Slice English muffins in half. Mix remaining ingredients well in small bowl. Spread mixture on the halved muffins. Cut each half into fourths and arrange on cookie sheets. Freeze them at least 45 minutes even if you plan to use them that day. It is easiest to make them ahead. They can be kept frozen for weeks. When ready to use, broil them until they puff up and are bubbly and slightly golden brown – just a few minutes. Serve hot.

WHISKEY SOUR PUNCH (harking back to the 50s)
1 can frozen lemonade
1 can water
1 can whiskey
Orange slices (halfs)
Maraschino cherries

Have a wonderful Thanksgiving, everyone.

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Reply 17 - Posted by: Daylily, 11/20/2012 8:36:13 AM     (No. 9025066)

This has to appear on our table every Thanksgiving and Christmas.

Spinach Casserole

2 pkgs. frozen chopped spinach
1 can or 1 pkg. frozen artichoke hearts
1/2 c. melted butter
1 8-oz. cream cheese, softened
1 tsp. lemon juice
Ritz cracker crumbs

Thaw spinach (don´t cook) and drain very well. Cook artichoke hearts if using frozen. Mix butter, cheese and lemon juice - blend in well with spinach. Arrange artichoke hearts in bottom of buttered casserole. Pour spinach mixture over. Top with cracker crumbs. Bake at 350 about 25 minutes.

6 servings.

Even many ´spinach-haters´ seem to like this. Can be assembled ahead of time.

And a Happy Thanksgiving to all - enjoy the day!

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Reply 18 - Posted by: Kayleigh2861, 11/20/2012 8:38:04 AM     (No. 9025071)

I love this recipe for Southwest Style Green Chile Cheese Grits. It adds a little spice to our Thanksgiving dinner. Hope you like it too!

4 cups milk
1/4 cup butter
1cup uncooked quick-cooking grits
1large egg, lightly beaten
2 cups (8 ounces) shredded sharp Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper, freshly ground
1/3 cup sour cream
1/3 to 1/2 cup (or to taste) Green chiles, chopped or in strips (fresh, roasted Hatch chiles are best; if those aren´t available, use a small can of chiles, or look in the freezer section for a pkg of frozen green chiles).

1. Preheat oven to 350 degrees.
2. Bring milk just to boiling in a large saucepan over medium-high heat. Gradually whisk in butter and grits. Reduce heat and simmer, whisking constantly, 5 to 7 minutes, or until grits are done. Remove from heat.
3. Stir in remaining ingredients.
4. Pour into lightly greased 13 X 9 inch baking dish.
5. Bake, covered with foil, for about 40 to 45 minutes or until mixture is set. Serve immediately.
6. Notes: If you have any chile strips left over, you can lay a few on top, just to make it look pretty. Also, if you want, you can remove the foil during the last five minutes of cooking so the top can get a little more brown. This dish is best served right out of the oven.

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Reply 19 - Posted by: garnet, 11/20/2012 8:39:57 AM     (No. 9025076)

Already cutting and pasting---will definitely try the Whiskey Sour punch and the Broiled Crab meltaways.

Forgot to say I love ya´ll too (and that is a southernism for me!)

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Reply 20 - Posted by: irishwolfielady, 11/20/2012 8:41:32 AM     (No. 9025077)

LOVE the whore Squirrels. Even though they can be a bit too flirty.

Thanksgiving my fellow LDotters and to Ms. Lucianne and staff. I love these threads and have made many of the recipes.

I´ll be back to post later. Can´t wait to get more cooking ideas.

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Reply 21 - Posted by: O.S. Banker, 11/20/2012 8:42:20 AM     (No. 9025082)

I have never grilled a turkey breast but I have smoked both breast and whole turkey on several occasions. Tricks for successful smoking consist of fire control and moisture.

Since a turkey breast has a more delicate flavor I recommend using applewood, cherry or perhaps pecan. Hickory, while great for ribs and brisket is probably to strong. If you must use hickory, I recommend that after 3 or 4 hours you wrap the breast completely in aluminum foil to limit further smoke penetration.

For humidity I like a combination of water and a nice semi-dry wine or the uncovered portion of the cooking. After you wrap the bird, just use water. As for temperature, you want to stay around 220 F. Time depends on the size of the bird. Breast only is about 7-8 hours, full bird can take up to 16 hours.

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Reply 22 - Posted by: tank, 11/20/2012 8:44:51 AM     (No. 9025087)

Happy Thanksgiving, L-Dotters!


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Reply 23 - Posted by: tank, 11/20/2012 8:48:13 AM     (No. 9025097)

Happy Thanksgiving, L-Dotters!

Ingredients Needed: Chilled glass, olives, bottle of good gin, bottle of vermouth, flashlight.
Place two olives in a chilled glass
Place the bottle of good gin next to the bottle of vermouth
Using flashlight, shine light through bottle of vermouth into bottle of gin
Pour gin into chilled glass.

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Reply 24 - Posted by: LcomStaff, 11/20/2012 8:48:40 AM     (No. 9025100)

There is a virtual Bloody Mary bar set up in the LCom
staff stock room. Stop by after shopping for a virtual lobation as our guest. Igor is making Spam puffs, don´t laugh until you try.

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Reply 25 - Posted by: Fiesta del sol, 11/20/2012 8:50:56 AM     (No. 9025107)

This is the sweet potato recipe my dear Mother in law always made. It´s not an exact thing, but really it´s not screw-up-able.

Candied Sweet Potaotes

In a saucepan, put
3-5 chopped up sweet potatoes
1 stick butter
1 & 1/2 cup brown sugar
1 cup orange juice

Cook for about 1 1/2 hours. You might need to add more orange juice as you go.

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Reply 26 - Posted by: LcomStaff, 11/20/2012 8:51:03 AM     (No. 9025109)

OR, how about one of Tank´s perfect martinis? Thank you, Tank.

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Reply 27 - Posted by: Daisymay, 11/20/2012 8:51:03 AM     (No. 9025108)

Oh my gosh...it wouldn´t be Thanksgiving without the "Whore Squirrel Recipe". That was a year to remember forever!

My favorite Appetizer Recipe this year came from a friend. I would love to share it with my friends on Ldot.

Sausage and Cheese Crescent Squares

2 8oz cans Pillsbury Crescent Rolls
1 lb Hot or Mild Jimmy Dean Sausage
1 8oz package Cream Cheese
8 oz package Sharp Shredded Cheddar Cheese
1/2 Package Hidden Valley dry Ranch Dressing

Heat the oven to 375

Unroll 1 can of Crescent rolls and press into 2 long rectangles. Place in ungreased 9X13 glass baking dish. Press over the bottom and part way up the sides of the dish to form the crust.

Brown sausage over medium heat in a large skillet. Discard the drippings. Add the Cream cheese and stir until melted. Add Ranch Dressing and mix. Spoon the mixture over the crust. Top with the the Shredded Cheese.

Unroll the second can of Crescent Roll and make a rectangle. (I do this on a lightly floured surface). Place the dough over the casserole.

Bake at 375 for 21 to 26 minutes (until lightly browned).

Cool and cut into small squares.


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Reply 28 - Posted by: nightvision, 11/20/2012 8:52:48 AM     (No. 9025114)

How wonderful to see this Thanksgiving ´Recipe Roundtable´!

#1, thanks for getting the ball and the laughs rolling right out of box, with ´Whore Squirrels´. It´s a tradition with those of us who have been around since that one particular wild and crazy party. (I was picking macadamia nut bits and sequins out of my ears for weeks!)

Lucianne´s pumpkin pudding sounds fab. I´m rotten at piecrust, too, so this just might be the answer.

Will root around for something worthy to contribute and come back later.

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Reply 29 - Posted by: Hank Reardon, 11/20/2012 8:53:18 AM     (No. 9025115)

Salmon and Sauerkraut

Yes, you read that right. It´s ridiculously easy to prepare and is a different way to enjoy salmon. The canned sauerkraut will not taste like it´s from a can.

2 6oz salmon fillets
1/2 can beer
1/2 cup brown sugar
1 14 oz can of sauerkraut
lemon/pepper seasoning to taste

Mix beer and brown sugar over medium heat until sugar is dissolved. In a small crock pot, combine sauerkraut and beer/sugar mixture. Cook on low setting for 6 hours.

Transfer sauerkraut to an 8 x 8 baking dish, covering the bottom evenly. Sprinkle salmon with lemon/pepper seasoning. Rest salmon on bed of sauerkraut and bake at 375 for 20 minutes.

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Reply 30 - Posted by: sagman, 11/20/2012 8:54:15 AM     (No. 9025118)

LDotters have much to be thankful for this holiday season.

We are thankful that we are not delusional about the challenges our country faces.
We are thankful that while President Obama is Commander-in-Chief, he does not command the respect of the vast majority of the men and women who serve.
We are thankful that Obama voters are already beginning to understand the magnitude of the error they made on Nov. 6.
We are thankful that Nancy Pelosi and Harry Reid remain the face of the Democratic Party.
We are thankful that we have Rubio and Ryan in our future and Democrats have Clinton and Biden.
We are thankful that the inventor of the mute button foresaw the emergence of Chuck Schumer on the national stage.
We are thankful that America was able to field at least one honorable presidential contender this election season.
We are thankful that Joe Biden will disappear from the national stage for at least several years.
We are thankful that the New York Times is morphing into an Onion competitor before our eyes
We are thankful that Letterman and Leno and Stewart are finally becoming aware of their biases.
We are thankful that Bret Baier´s evening news show on Fox continues to set the standard for honest reporting by a network.
And we are particularly thankful that lucianne.com remains an island of sanity in a ocean of uncivil discourse.

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Reply 31 - Posted by: aliciacolon, 11/20/2012 8:55:28 AM     (No. 9025120)

Hi all, happy Thanksgiving to all Ldotters. Have never posted to this before but I found a recipe that´s super easy for scones.
I use a bowlful of self-rising flour, a can of cream soda and heavy cream. Mix it all up and drop into muffin tin. These scones are delish and addictive. Even tho I´m a diabetic, I can´t help but bite off a piece. I´m making these for Thursday instead of biscuits. Enjoy.

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Reply 32 - Posted by: rollingcow, 11/20/2012 8:55:47 AM     (No. 9025122)

I haven´t even gone shopping for Thanksgiving yet! I keep putting it off because I have been dealing with Shingles for a couple of months now and getting dressed is torture. I think I´ve only worn something besides my pajamas to go out and vote. I´m going to make the effort today.
Mrs. Cow

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Reply 33 - Posted by: JoniTx, 11/20/2012 9:00:05 AM     (No. 9025141)

Happy Thanksgiving to All! Wonderful to see this great thread once again. (Have made so many of the recipes from so many past threads)

Not quite sure where I got this one, (it may even be from one of the past RoundTables)..but it IS easy and good:

Toll House Blueberry Pie

1 baked pie crust - 9"
1 quart (4 cups) blueberries (set aside 3 cups)

Bring to a boil:
1 cup blueberries
2/3 cup sugar
3/4 cup water (less for frozen berries)

Make a paste of:
3 Tbsp. flour
1/4 tsp. salt
1/4 cup water

Add paste to boiling blueberry mixture. Simmer 15-20 minutes til thickened.

Add cooked sauce to the 3 cups of saved berries then put in crust.

Chill at least 3 hours. Serve with Vanilla Ice Cream, Whipped Cream, or Cool Whip.

From the Toll House Restaurant in Whitman, Massachusetts- the same one that came up with the original Toll House Chocolate Chip Cookie recipe.
(Not in original recipe, but at times I will add some grated lemon zest to the mixture.)

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Reply 34 - Posted by: Periwinkel, 11/20/2012 9:01:51 AM     (No. 9025146)

I am thankful to have Lucianne.com...the first and last place I stop every day. I love all the comments I read here and place so much more belief in what you all have to say than any commentators and news networks...except for maybe Rush. Thank you all. Let´s all keep our great country in our prayers at this time.

Thanks again,

P.S. Still waiting for the Whore Squirrel story (again) and the recipe, too.

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Reply 35 - Posted by: janjan, 11/20/2012 9:07:50 AM     (No. 9025162)

1 Cup Sugar 1/4 Cup Grand Marnier
1 Cup Water 1/2 Orange, juiced
1 (16-oz) bag 1/2 lemon, juiced
fresh cranberries 1 tsp cinnamon
1 Cup chopped 1 tsp nutmeg
apple 1 Cup chopped walnuts
1/2 Cup raisins

Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon and nutmeg and cook 10 to 15 minutes. Remove from heat and let cool.

Best ever.

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Reply 36 - Posted by: pomom, 11/20/2012 9:08:10 AM     (No. 9025163)

Coming up with a different take on side dishes is what I like to do for holiday meals.


1 packages (10 ounces) frozen corn
1/2 medium onion, chopped
1/8 cup chopped celery
1/4 cup butter, cubed
1 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried savory
1/4 teaspoon white pepper
1/3 cup Sour Cream
1/2 teaspoon lemon juice

Cook corn according to package directions. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Stir in the parsley, salt, savory and pepper. Drain corn; add to onion mixture. Stir in sour cream and lemon juice. Serves about 4-6

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Reply 37 - Posted by: dolphin, 11/20/2012 9:10:38 AM     (No. 9025172)

Right Wing Turkey

Take one turkey.

Remove left wing with a very sharp knife. Reserve.

Cook turkey as usual. Do not cut up the turkey before serving. This is particularly delicious if you have a divided family and wish to enhance the holiday argument tradition.

I will post my recipe for a left turkey wing and koolaid smoothie at a later date.

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Reply 38 - Posted by: CzndCitzen, 11/20/2012 9:14:03 AM     (No. 9025177)

This cheese spread is my favorite. We jokingly call it “Cheese Shit” because a guest tasted it and said “Oh my God, you have to have some of this “cheese shit”

equal parts shredded smoked gouda and sharp cheddar cheese. (approximately 8 oz each)
2 green onions sliced thin
1/4 to 1/2 cup chopped walnuts
1/3 to 1/2 cup mayo to get the consistency you want.

Easy peezie and keeps in fridge for better than a week (if it lasts that long)

Makes awesome grilled cheese sandwiches too!

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Reply 39 - Posted by: Me?Opinionated?Nah!, 11/20/2012 9:16:10 AM     (No. 9025185)

For me, it just wouldn’t be my favorite annual holiday, were it not for the unique, distinctive, unmistakable, instantly recognizable, clearly identifiable sound it makes at the moment the jellied cranberry sauce slides out of the can. The music of Thanksgiving!

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Reply 40 - Posted by: FelineFine, 11/20/2012 9:21:34 AM     (No. 9025194)

I say, in honor of the now defunct Hostess Company, someone come up with a creative Twinkie recipe. Love all you guys! It´s good to know we have one another for the next four years and for that I am eternally thankful!

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Reply 41 - Posted by: zoidberg, 11/20/2012 9:29:29 AM     (No. 9025209)

Support Israel! And enjoy this Israeli Salad.

2 tomatoes, chopped
1 cucumber, peeled and chopped
1 green pepper, seeded and chopped
4 tablespoons chopped fresh parsley
2 tablespoons olive oil
Juice of 1 lemon, (about 3 tbsp)
1/2 teaspoon salt
1/4 teaspoon pepper

1. In a large bowl, combine chopped tomatoes, cucumber, green pepper and parsley. Sprinkle with olive oil and toss.
2. Add lemon juice, salt and pepper to salad and toss again. Serve immediately.

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Reply 42 - Posted by: StormCnter, 11/20/2012 9:33:25 AM     (No. 9025216)

Ask and ye shall receive, #40:


1 box Twinkies
2 sm. boxes vanilla instant pudding
1 lg. container frozen sliced strawberries
4 bananas, sliced
1 med. container Cool Whip
9 x 12 inch cake pan

Lay Twinkies in pan. Mix pudding as directed on package; pour over Twinkies. Pour strawberries over pudding, layer bananas over this, spread Cool Whip over bananas. (Nuts can be added before Cool Whip if you desire). Refrigerate overnight.

This is sort of a junk version of a Trifle.

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Reply 43 - Posted by: secondtimelucky, 11/20/2012 9:34:41 AM     (No. 9025218)

I found this recipe online - made it yesterday. It´s slap yo mama good:

Ginger Laced Cranberry Orange Sauce

12oz bag fresh cranberries
3/4 cup orange juice
1 cup brown sugar
zest of one orange
1/2 T freshly grated ginger

Place all ingredients in a saucepan and cook on med heat for 15-20 minutes until most of the liquid has cooked off and the cranberries pop.

I tweaked the recipe somewhat - used half white sugar and half brown and two times the ginger. I also doubled the recipe because we enjoy cranberries with pork and roast chicken - kinda like chutney.

yummmmmy. I bet it would be great with squirrel...

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Reply 44 - Posted by: Tianne, 11/20/2012 9:40:14 AM     (No. 9025239)

Thank you dear Lucianne for this site and for this annual thread - how much fun it is - always! Happy, blessed, joyful Thanksgiving to Lucianne, staff, L-Dotters and to each and every one who is dear to your hearts.

Gorgonzola, Walnut, and Cranberry or Dried Cherry Crostini

1 long skinny French baguette, sliced slightly on the diagonal into 1/3” to 1/2” slices
Olive oil or Olive Oil Cooking Spray
1 cup chopped walnuts
2 cups crumbled soft Gorgonzola cheese, room temperature
2 Tablespoons Honey
1 cup very coarsely chopped dried tart cherries or dried sweetened cranberries
2 tablespoons green onion with top, thinly sliced
Freshly Ground Pepper, if desired, to taste
Italian Parsley sprigs for Garnish

Preheat oven to 400ºF.

Arrange bread slices on baking sheet that has been lightly sprayed with cooking spray or olive oil spray; brush or spray tops of bread slices with olive oil.

Bake 5 to 7 minutes until light golden brown (watch carefully so as not to burn). Remove slices from oven and cool while combining rest of ingredients.

In medium sized bowl combine walnuts, Gorgonzola cheese, sweetened cranberries or cherries, honey, sliced green onion, and ground pepper. Mix thoroughly. Spoon scant 2 tablespoons walnut mixture over each toasted bread slice.

Bake additional 3 to 5 minutes or until cheese begins to melt. Remove from oven; transfer to serving platter. Garnish platter with Italian Parsley sprigs.

Serve immediately.

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Reply 45 - Posted by: plumnellie, 11/20/2012 9:45:14 AM     (No. 9025253)

Here is a simple and delicious way to serve cranberries:
One can whole berry cranberry
One can crushed pineapple
One t or T horseraddish (I use a lot of this)
1/4 slightly toasted small pieces of mixed nuts.(I just buy a pre-chopped bag. You can use walnuts, pecans, or anything you like. I use the mixed because it is the cheapest
Mix, chill and serve. Oh I drain the pineapple. Is a family favorite.

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Reply 46 - Posted by: Tianne, 11/20/2012 9:48:01 AM     (No. 9025260)

Here you go, Lucianne, old-timers and new timers - the infamous Whore Squirrel Recipe:

Succulent Squirrel Recipe
Serving size: Four Servings

Day One:

4 cleaned, whore squirrels.
1 16 oz. bottle of Italian dressing
8 small potatoes, sliced.
4 carrots, sliced.
2 medium sized onions,
4 tablespoons barbeque sauce,
1/4 cup salt, black pepper,
1 pinch celery seed,
1 pinch paprika,
1 pinch sage,
2 tablespoons of bacon bits.
Soak squirrels overnight in refrigerator in large bowl of fresh water to which the salt has been added.

Day Two:

Next day, rinse squirrels off and place on their backs in cake pan.
Pour Italian dressing over them and put back in refrigerator for 4 to 6 hrs.
In center of a sheet of aluminum foil large enough to wrap one squirrel, place layer of sliced onion and potatoe.
Put one dressing doused squirrel on its back on the veggies, .sprinkle with pepper, Paprika, celery seed, and sage (takes very little spice) . Sprinkle bacon bits inside body cavity. Stuff cavity with carrots sliced long and thin.
Pour on BBQ sauce to taste. Put a layer of onions and thinly sliced potatoes on top. Wrap each squirrel thus dressed with two wraps of foil, Sealing well-do not puncture foil. Place the four servings on a double-burner gas grill with lid closed. Set on low temperature, and grill for 45 minutes, turning every 10 to 15 minutes.

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Reply 47 - Posted by: FelineFine, 11/20/2012 9:48:44 AM     (No. 9025262)

Oh, I´m trying that Twinkie Cake for sure. Just hope I don´t have to resort to Black Market Twinkies!

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Reply 48 - Posted by: Italiano, 11/20/2012 9:48:48 AM     (No. 9025263)

Thanksgiving morning pre-liberal family member arrival Bloody Mary:

Bloody Mary Mix
Celery Salt
Worcestershire Sauce
Celery Stalk
Green Olive

Place Ice in Glass (optional), fill with vodka

Throw all of the other ingredients away.

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Reply 49 - Posted by: KarenJ1, 11/20/2012 9:57:42 AM     (No. 9025283)

I always look forward to the annual recipe thread. I wish our dear leader Lucianne, her entire family and her extremely competent and dedicated staff a blessed and happy Thanksgiving. As Sagman so aptly stated Lucianne.com remains an island of sanity in a ocean of uncivil discourse. I´m still reeling over the election but I´m getting there. I will post a recipe later.

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Reply 50 - Posted by: PatAZ, 11/20/2012 10:05:17 AM     (No. 9025310)

First time commenting on a Thanksgiving thread. Thanks to Lucianne and all her staff. My first read in the morning and last at night. And I love all the commenters. Even if it´s preaching to the choir, it´s always good to hear.

My daughter does the cooking for Thanksgiving these days, but if I come up with something, I will post it later. A Happy and Healthy Thanksgiving to everyone.

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Reply 51 - Posted by: Madman2, 11/20/2012 10:09:01 AM     (No. 9025319)

Spiced whipped cream. Amazingly easy to make. Whip heavy cream together with some sugar and a bit of your favorite spice or flavorings such as cinnamon, nutmeg, raspberry extract, almond extract, cocoa powder, ginger, rum flavoring... Use your imagination!

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Reply 52 - Posted by: pomom, 11/20/2012 10:13:52 AM     (No. 9025334)

Stuffed Sweet Potato Balls

4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per potato ball

Preheat oven to 350 degrees F. Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

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Reply 53 - Posted by: LadyVet, 11/20/2012 10:16:15 AM     (No. 9025340)

Does anyone have a recipe for a Southwestern cole slaw? Once at a BBQ, I had one that had the following ingredients (plus some other stuff, no doubt):

Cabbage, purple

Anyone have a recipe?

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Reply 54 - Posted by: JoElla Bee, 11/20/2012 10:18:44 AM     (No. 9025350)

Best wishes and prayers for God´s blessings on L.com Hostess, Staff, and Dotters.

A Thanksgiving message from our 1st POTUS:

Thanksgiving Proclamation

[New York, 3 October 1789]

By the President of the United States of America, a Proclamation.

Whereas it is the duty of all Nations to acknowledge the providence of Almighty God, to obey his will, to be grateful for his benefits, and humbly to implore his protection and favor-- and whereas both Houses of Congress have by their joint Committee requested me to recommend to the People of the United States a day of public thanksgiving and prayer to be observed by acknowledging with grateful hearts the many signal favors of Almighty God especially by affording them an opportunity peaceably to establish a form of government for their safety and happiness.

Now therefore I do recommend and assign Thursday the 26th day of November next to be devoted by the People of these States to the service of that great and glorious Being, who is the beneficent Author of all the good that was, that is, or that will be -

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Reply 55 - Posted by: JoElla Bee, 11/20/2012 10:19:37 AM     (No. 9025353)

continued ...

-- That we may then all unite in rendering unto him our sincere and humble thanks--for his kind care and protection of the People of this Country previous to their becoming a Nation--for the signal and manifold mercies, and the favorable interpositions of his Providence which we experienced in the course and conclusion of the late war--for the great degree of tranquility, union, and plenty, which we have since enjoyed--for the peaceable and rational manner, in which we have been enabled to establish constitutions of government for our safety and happiness, and particularly the national One now lately instituted--for the civil and religious liberty with which we are blessed; and the means we have of acquiring and diffusing useful knowledge; and in general for all the great and various favors which he hath been pleased to confer upon us.

and also that we may then unite in most humbly offering our prayers and supplications to the great Lord and Ruler of Nations and beseech him to pardon our national and other transgressions-- to enable us all, whether in public or private stations, to perform our several and relative duties properly and punctually--to render our national government a blessing to all the people, by constantly being a Government of wise, just, and constitutional laws, discreetly and faithfully executed and obeyed--to protect and guide all Sovereigns and Nations (especially such as have shewn kindness unto us) and to bless them with good government, peace, and concord--To promote the knowledge and practice of true religion and virtue, and the encrease of science among them and us--and generally to grant unto all Mankind such a degree of temporal prosperity as he alone knows to be best.

Given under my hand at the City of New York the third day of October in the year of our Lord 1789.

George Washington

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Reply 56 - Posted by: planetgeo, 11/20/2012 10:21:59 AM     (No. 9025361)

Happy Thanksgiving to the entire LDot family. Here´s our traditional family favorite, and one that´s guaranteed to ward off any liberal tendencies.

Grandma’s Cranberry Compote


2 packages whole cranberries, washed
4 Bartlett pears, cored and cut into 4 lengthwise pieces
12 dried apricots
1 ½ cups of sugar
1 cinnamon stick
1 orange peel (peel entire orange, cut in quarters)
10 cloves


Combine all ingredients into large baking dish and cover. Bake in 350° oven for 1 hour. When cool, remove orange peel and cloves. Put in covered glass container or jars and refrigerate at least one night. Serve chilled.

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Reply 57 - Posted by: shurnuff, 11/20/2012 10:25:13 AM     (No. 9025376)

Succulent Squirrel recipe comments:
Here are some of the comments that followed the Succulent Squirrel recipe.... here goes:

Ahem. Sorry, but how does one tell if a squirrel is a ´´whore´´?

What kind of squirrels?

Whore squirrels. Now THAT´S a funny typo. Must be the late hour......

I am laughing and waiting to hear what remarks will be made about the whore squirrel. It was funny that they were made to lie on their backs.
I apologize. Just struck my funny bone.

I have some squirrels in the freezer, but I don´t know whether or not they are whores. I´ll have to ask hubby where he got ´em.

I wondered if the whore squirrel was a typo also. Personally, I hope God never lets me get hungry enough to eat a squirrel, especially a whore squirrel.

Should the cooking time be decreased for chipmunks?

Do they have to be whores or would it be OK if they´re just a little flirty?

Oh man, I LOL´d at that squirrel recipe. The thing is, it´s probably pretty good! So, do you have to shave them squirrels first, or just leave the fur on?
Just so Freya doesn´t think we are laughing at her. Only the typo. What a way to end a wonderful WRT. Going out with a good laugh.
Now, about those squirrels... LOL

...a little flirty! ROTFLOL

you could check your freezer and see if they are wearing net hosiery.

...and wearing little fuchsia sequined boas...

I´d be really suspicious of the one with the peroxide blonde fur and the four little waxed legs...

...or if ya see a squirrel with too much makeup . . . . .

...false eyelashes are a dead giveaway...

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Reply 58 - Posted by: Ismeme, 11/20/2012 10:25:22 AM     (No. 9025378)

Good Morning family L-dotters, Ms. Lucianne and wonderful Staff. I also am still reeling from the election as Ms. KarenJ1 says. In the world of lie-beral chaos, it´s a comfort to come to our salon with fellow thinkers and find solace. Thank you ALL!
I love our annual recipe thread and look forward to contributing one later in the day. Bless you all.

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Reply 59 - Posted by: pomom, 11/20/2012 10:25:37 AM     (No. 9025381)

LadyVet, I had a copy of Arizona Coleslaw in my files - might be what you´re looking for?


1/2 head green cabbage, shredded
1/4 head red cabbage, shredded
1 cup cilantro, chopped
2 tablespoons fresh lime juice
6 tablespoons vegetable oil
salt and pepper, to taste
2 avocados, sliced
1/2 jicama, peeled, sliced and, cut into triangles
2 tomatoes, sliced

Toss the green and red cabbage in a bowl with the cilantro, lime juice, and oil. Season with salt and pepper. Let stand about 10 minutes.

Heap the coleslaw in the middle of a platter or individual salad plates. Garnish the outside edges with avocado slices, jicama triangles, and tomato slices.

VARIATIONS: Add 1/2 teaspoon ground cumin when mixing the coleslaw.

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Reply 60 - Posted by: Susannah, 11/20/2012 10:25:40 AM     (No. 9025382)

Here´s something with which to stuff your turkey.

One package of your favorite stovetop stuffing mix
One cup chopped pecans
One cup sliced, cooked turkey breakfast sausage
One cup dried cranberries

Prepare the stuffing mix according to package directions. Mush in the pecans, sausage, and cranberries. Pack into a baking dish. Slather the top with butter. Bake at 350 for 20 minutes or till nicely browned on top.

This is really good. It goes well with any kind of poultry, pork, and probably with whore squirrel as well.

You can make this a day ahead of time and store it in the fridge till you want to bake it.

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Reply 61 - Posted by: RancherJack, 11/20/2012 10:26:59 AM     (No. 9025392)

Recipe -

Rest up, watch parades, go to relatives, eat, nap, drive home.

Bet on Broncos

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Reply 62 - Posted by: JoniTx, 11/20/2012 10:32:34 AM     (No. 9025406)

#40 - Here´s a link to an article posted recently that includes a recipe for the original ´Twinkies´ - Haven´t tried it, but it sounds like fun:


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Reply 63 - Posted by: goodguyrick, 11/20/2012 10:34:24 AM     (No. 9025416)

Every year, our family makes yams as a tradition but most don´t eat the yams and there was always a lot left over. I found a way to make yams for Thanksgiving that even people, who aren´t fans of yams, enjoy a serving AND later the leftovers become a dessert.

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) yams (Or peel, chop and cook whole yams until tender) mash.

1 can (12 fl. oz.) Evaporated Milk

Small marshmallows (Optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in mashed yams and sugar-spice mixture. Gradually stir in evaporated milk. Pour into baking dish. Add marshmallows covering top of yam dish

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; (Add marshmallows covering top of yam dish) bake for 40 to 50 minutes or until knife inserted near center comes out clean. Serve immediately or refrigerate.

Use leftovers to make a sweet potato pie!

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Reply 64 - Posted by: AnnaS, 11/20/2012 10:42:52 AM     (No. 9025438)

This is the easiest to make and always gets rave reviews!

1/2 lb ground beef
1/2 lb Jimmy Dean sausage
Small box velveeta
worchestershire sauce
small party rye

Brown the meat and add woo to taste. Stir in velveeta until melted. Spred on the little party rye and run under the broiler until browned. Serves a cast of thousands.

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Reply 65 - Posted by: ProudEagle, 11/20/2012 10:54:13 AM     (No. 9025477)

I copied this last year. Since so many have spoken of this but it´s not yet posted.

Succulent Squirrel Recipe Serving size: FOUR

Day One

4 cleaned, whore squirrels.
1 16oz bottle of Italian dressing
8 small potatoes, sliced.
4 carrots, sliced.
2 medium sized onions,
4 tablespoons barbeque sauce,
1/4 cup salt, black pepper,
1 pinch celery seed,
1 pinch paprika,
1 pinch sage,
2 tablespoons of bacon bits.
Soak squirrels overnight in refrigerator in large bowl of fresh water to which the salt has been added.
Succulent Squirrel Recipe Continued:
(clean whore squirrels, that is)

Succulent Squirrel
Day Two

Next day, rinse squirrels off and place on their backs in cake pan.
Pour Italian dressing over them and put back in refrigerator for 4 to 6 hrs.
In center of a sheet of aluminum foil large enough to wrap one squirrel, place layer of sliced onion and potato.
Put one dressing doused squirrel on its back on the veggies, .sprinkle with pepper, Paprika, celery seed, and sage (takes very little spice) . Sprinkle bacon bits inside body cavity. Stuff cavity with carrots sliced long and thin.
Pour on BBQ sauce to taste. Put a layer of onions and thinly sliced potatoes on top. Wrap each squirrel thus dressed with two wraps of foil, Sealing well-do not puncture foil. Place the four servings on a double-burner gas grill with lid closed. Set on low temperature, and grill for 45 minutes, turning every 10 to 15 minutes.

The comments that followed were what put us all into a bunch of lunatics that night!

Folks asking if it mattered whether the squirrels were just a bit flirty rather than actual whores - or if you identified the whores by the clothes they wore, and if so ... then some went into the description of what those clothes might look like.
I remember concern over getting the fishnet hose off each squirrel.

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Reply 66 - Posted by: starbaby, 11/20/2012 11:01:58 AM     (No. 9025503)

Yea!!! The recipe roundtable has become a tradition for me and Thanksgiving would not be the same without it! Thank you Lucianne and Staff. In case you didn´t know it, we love you all.

As for that whore squirrel. I was ready for bed but decided to check the recipe thread one last time. I´m so glad I did, it was hilarious. When I read the "flirty" comment I lost it. Cats thought I had finally gone round the bend. Thanks L-dotters for that and so many other laughs over the years. This is the best forum on the Net by far.

Thanks also for the great recipes. I have a few I´ll share throughout the day.

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Reply 67 - Posted by: wilarrbie, 11/20/2012 11:02:53 AM     (No. 9025506)

Best Bagel Spread Ever!!
1 8z carton mascarpone
1 8z cream chz - at room temp
1 stick butter - also room temp (do NOT use margarine!)
2 T spice sugar (like cinnamon sugar, but with more spices: nutmeg, cardamom, mace. Not ginger, unless you reeeeally like it.)
2 T maple syrup or honey. Or a little of both.

Mix all together, taste for desired sweetness. Add more honey or syrup. It´s ok if it seems a little thin - it will harden when it chills. Pour into nice, sealable container, chill. Will last for 2-3 weeks. Also good on French toast.

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Reply 68 - Posted by: JoElla Bee, 11/20/2012 11:11:06 AM     (No. 9025525)

Southen Living´s Best Carrot Cake

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting


Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Buttermilk Glaze

[Review: Don´t skip the buttermilk glaze. It´s what makes this cake so delicious! Pour the glaze on while the cake (and glaze) are warm. This will ensure it absorbs well and doesn´t get too sticky. After it cools, put it in the fridge for about an hour or two before you frost it, and keep it refrigerated after that.]

1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract


Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Cream Cheese Frosting

3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract


Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

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Reply 69 - Posted by: starbaby, 11/20/2012 11:21:38 AM     (No. 9025547)

Chicken Ball:

2 - Blocks Cream Cheese
1 - Can Chicken
1 - Pkg. Dry Ranch Dressing Mix

Mix well, shape into ball and roll in chopped pecans. Or you could use bacon bits. Serve with Ritz or Club crackers.

(Note: I used 2 small cans of chicken, just adding for consistency. I use Swanson´s Premium Chunk Chicken Breast)

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Reply 70 - Posted by: losgatos, 11/20/2012 11:27:21 AM     (No. 9025563)

Poster 57...thanks so much for posting those comments! I needed a laugh this morning. What a hysterically funny thread that was.
I´m cooking the same old things I´ve had for Thanksgiving my entire life. No changes but one addition. Lucianne´s Pecan Pie. My regular line up of guests love it as do I. Happy Thanksgiving to Lucianne, the wonderful Ldot staff, and the whole Ldotter family. You keep me sane. More or less.

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Reply 71 - Posted by: Tianne, 11/20/2012 11:29:06 AM     (No. 9025567)

#57 - Oh, thanks, so much for posting those comments!! Had saved the original thread but it´s trapped on an old, crashed computer. Thanks, again - so nice to see you.

We give thanks and pray for special blessings for our precious military personnel, both past and present, wherever they may be - how grateful we are to you and how we love you all.

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Reply 72 - Posted by: shepsmum, 11/20/2012 11:43:52 AM     (No. 9025606)

Happy Thanksgiving to the L-Dot family. I don´t cook very often, but I enjoy this thread a lot.

#12 -- I think you need to put a disclaimer on the recipe; are you SURE they can be frozen and reheated? Cuz I´m thinking there have never been any leftovers and you´re assuming... ;-)

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Reply 73 - Posted by: ragu, 11/20/2012 11:48:08 AM     (No. 9025616)

I don´t cook or bake, but sure love to eat!

Just wanted to wish all Ldotters, Lucianne and staff, a Safe and Happy Thanksgiving.

God Bless.

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Reply 74 - Posted by: rocket-j-squirrel, 11/20/2012 12:02:58 PM     (No. 9025645)

Hello to all the purveyors of Thanksgiving cheer and good food! As always, my thanks go out to Lucianne and crew for this thread. Here´s a recipe that ms squirrel (and don´t dare call her a floozy!) makes for our family gatherings:

Scalloped Potatoes Baked in Cream

1 ½ to 2 cps each heavy cream and half-and-half
1 large clove of garlic, pureed
Salt and freshly ground white pepper
1 imported bay leaf
2 to 2 ½ pounds “boiling” potatoes (6 – 7 cups)
3 to 4 Tbs grated Swiss cheese

Assembling. Pour 1 ½ cups each of heavy cream and half-and-half into a 3 qt. stainless or enameled saucepan with cover. Stir in the garlic, ½ tsp sale, several grinds of white pepper and the bay leaf. Slice the potatoes evenly 1/8” thick, dropping them as sliced into the cream. When they are all in, add more cream if necessary to cover the potatoes by ½”.

Preliminary cooking. Bring to below the simmer and maintain at just below the simmer for an hour or more, until the potatoes are perfectly tender. Check frequently to be sure they are not bubbling, since that can cause the cream to curdle: check also that the potatoes are not sticking or scorching in the bottom of the pan.

Into the baking dish. When tender, correct seasoning and turn them into a buttered shallow baking and serving dish (or individual serving dishes) for the final baking. Spread on the grated cheese.

Final baking. About 20 minutes before serving, set in the upper middle level of the preheated 425 degree oven and bake until bubbling hot and lightly browned on top: do not overcook or the potatoes will be dry rather than lush and creamy.

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Reply 75 - Posted by: pianogirl88, 11/20/2012 12:05:44 PM     (No. 9025654)

I am so grateful for dear Lucianne and this wonderful website that keeps us sane midst the insanity that is Washington, D.C. Many of the posters here have become friends! Here is my contribution to recipe thread...

This recipe is from Gourmet Magazine a few years ago...


Note: This makes enough to fill a 9" square pan...I always double the recipe and put it in a 9X13 pan.
Note #2....In the future, I will cook this in two 8" or 9" pans rather than baking it in a 9X13 pan
so it will cook more evenly.

The dark brown sugar gives a much better taste than does the light brown variety.

2 c. Half & Half
1 15-oz can pureed pumpkin (Libby´s 100% pure pumpkin)
1 c. + 2 T packed dark brown sugar
2 large eggs
1 1/2 t. cinnamon
1 1/2 t. pumpkin pie spice
1 1/2 t.vanilla
dash salt
10 c. Challah bread cut into 1/2" cubes (about a loaf and a half of
bread needed to double the recipe)

PREHEAT oven to 350 degrees F. Whisk all except bread in a large bowl. Fold in bread cubes. Let stand 15 minutes. Bake about 40 minutes, or until cake tester comes out clean.


1 1/4 c. packed dark brown sugar
1/2 c. unsalted butter
1/2 c. whipping cream

Whisk dark brown sugar and unsalted butter in heavy saucepan over medium
heat until butter melts. Whisk in cream and stir until sugar dissolves
and sauce is smooth (about 3 minutes.)

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Reply 76 - Posted by: Grady, 11/20/2012 12:06:25 PM     (No. 9025657)

Bacon Wrapped Water chestnuts
(poor mans scallops):

1lb. bacon (cut strips into 3 sections)
2 cans of Whole (not whore) Water chestnuts
Wrap bacon strips around chest nuts-secure with toothpick.
Great with blue cheese or ranch dressing for dipping.

And only watch TV if you´re watching football.

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Reply 77 - Posted by: spahrkl, 11/20/2012 12:10:48 PM     (No. 9025667)

First, thank you to all who contribute to
Lucianne.com. I try and not miss a day of reading.

Second, I have used some of the recipes
contributed here and I must say my family and I have enjoyed them very much. I love
the short simple ones as I have prepared meals for a long time and now I look for the
easy ones.

Happy Thanksgiving people! Most of us
lived in a time when our country made sense.
We can be oh so very grateful for that experience.

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Reply 78 - Posted by: NorthForty, 11/20/2012 12:16:20 PM     (No. 9025678)

Oh, go ahead! Let your taste buds root and wallow in this obscenely decadent melange of chocolate, cream, raspberries, and Amarreto! (Moochelle may have an aneurysm . . . oh, well.) Mix it up, soak it overnight, and bake it the next day. This stunner is super easy to make.

Chocolate Croissant Bread Pudding w/Raspberry Sauce
(Rating: 5 Moochelle Frowny Faces!)

10 large baked croissants, torn into bite-size pieces (9 cups of pieces)
2 cups semisweet chocolate chips.
1 cup sugar
2 Tablespoons white creme de cacao
2 teaspoons pure vanilla extract
8 large eggs
2 cups of heavy cream
pinch of salt

In a large bowl, mix together the croissant pieces and the chocolate chips.

In another large bowl, whisk together the sugar, creme de cacao, vanilla, eggs, salt, and heavy cream until blended. Pour over the croissants and chocolate, stirring to blend.

Cover and refrigerate for at least 12 and up to 36 hours. Bring to room temperature, before proceeding.

Preheat oven to 350-degrees F. Coat a 9" x 13" baking dish with non-stick cooking spray or butter. Pour the bread pudding mixture into the prepared baking dish, and bake until golden brown and puffed, about 35-40 minutes. Remove pudding from the oven and let it rest for 10 minutes. Serve warm or at room temperature with Quick Raspberry Sauce (recipe below).

Quick Raspberry Sauce

2 cups seedless raspberry preserves
2 teaspoons lemon juice
2 Tablespoons Amaretto

Put the preserves and the lemon juice in a medium, microwave-safe bowl, and microwave the mixture, just until it starts to liquify. (Start with 1 minute on full power.) Mix well. Stir in the Amaretto, and serve the sauce warm or cold with the Bread Pudding.

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Reply 79 - Posted by: Epirb, 11/20/2012 12:20:57 PM     (No. 9025697)

After the letdown we feel since the election, I thought some of my quirky humor might help. This could solve all your Thanksgiving preparations by taking the easy way out. Happy Thanksgiving, y´all.

by Mariane Holbrook

Twas the night before Thanksgiving and all through our house
No turkey is baking; I feel like a louse,
For I am all nestled, so snug in my bed;
I’m not getting up and I’m not baking bread.

No pies in my oven, no cranberry sauce
Cuz I give the orders, and I am the boss.
When out in the kitchen, there arose such a clatter
I almost got up to see what was the matter.

As I drew in my head and was tossing around
To the bed came my husband, he grimaced, he frowned.
And laying his finger aside of his nose,
He scared me to death and I thought, “Here he goes!”

He spoke not a word as he threw back my quilt
And the look that he gave was intended to wilt.
So up to the ceiling my pillows he threw;
I knew I had had it, his face had turned blue.

“You prancer, you dodger, you’re lazy, you vixen,
Out yonder in kitchen, Thanksgiving you’re fixing.”
But he heard me explain, with my face in a pout:
"I´m just plain too tired and we´re eating out!"

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Reply 80 - Posted by: Lizzyboo, 11/20/2012 12:24:56 PM     (No. 9025711)

This year, for the first time in nearly 50 years my sister and I are not going to be cooking dinner. We have decided to go out to eat and go play. No dishes, and no leftovers to worry about. Will have to go beg for a turkey sandwich with white bread and mayo (lol).

I will be praying fervently for all of you wonderful LDotters, and for the greatest nation on earth. May God´s protection, mercy, and grace be with all of us.

By the way, I will be saving the lovely recipes you all provide in the event this year´s experiment of not cooking at home is not repeated.

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Reply 81 - Posted by: birmingham, 11/20/2012 12:25:15 PM     (No. 9025713)

Thanksgiving Bloody Mary

OMG #48! Too funny. Immediately forwarded to my remaining friends and family. Won´t be seeing the others this year...

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Reply 82 - Posted by: StormCnter, 11/20/2012 12:25:35 PM     (No. 9025714)

One more time and family-tested recipe, then I´m done:


1 (16 oz.) can whole kernel corn, drained
1 sm. onion, finely chopped
3 or 4 carrots, grated
1/2 small can chopped green chiles, drained
(I use Old El Paso)
1/2 c. sour cream
1/2 c. mayonnaise
1/4 c. vinegar
2 Tb. sugar
Salt & pepper to taste (I like to use lemon pepper)

Combine corn, onions, chiles and carrots. Combine sour cream, mayonnaise, vinegar and sugar. Salt and pepper. Combine vegetables and dressing. Refrigerate at least 2 hours before serving. Overnight is even better.

Don´t double the recipe, because the dressing gets gloppy in large amounts. Best to make separate batches if you need more.

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Reply 83 - Posted by: NorthForty, 11/20/2012 12:39:59 PM     (No. 9025752)

@ Poster #57 ~

To make sure your squirrels are USDA Certified Whore Squirrels, look for the official blue stamp on their . . . just lift that little flap, down there, and peek inside. If there´s no USDA blue stamp, you will need to grab a hammer and pound the heck out of your squirrels to tender ´em up. Only USDA Certified Banged-Up Whore Squirrels have been naturally tenderized, due to the nature of their work. Accept no substitutions!

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Reply 84 - Posted by: starbaby, 11/20/2012 12:53:04 PM     (No. 9025797)

I just call this Cream Cheese Cool Whip Pie.

24 oz. Cream Cheese
2 Cups Sugar
8 oz. Whipped Topping, thawed.
1.5 Cups Chopped Pecans (Roasted)
2 Graham Cracker Crusts.

Let cream cheese get close to room temp. Mix sugar and cream cheese. (I use an electric hand mixer). Fold in whipped topping. Add pecans and blend. Divide and put in Graham cracker crusts and chill.

Be sure to roast the pecans first, I think it really makes difference in this recipe. This is VERY rich but I like my sweets sweet!

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Reply 85 - Posted by: Cavallodifiero, 11/20/2012 1:02:50 PM     (No. 9025831)

Do you enjoy a mixed drink, are you a Bourban drinker? Please try the almost famous Park Slope, created by a Brooklyn native about five years ago.

So simple it requires that you have two or three.

1 shot of bourban over Ice, four to six ounces of cream soda (regular or diet) stir and sip.

If you don´t absolutely love it, apply for your money back.

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Reply 86 - Posted by: Cavallodifiero, 11/20/2012 1:05:42 PM     (No. 9025841)

I was wrong about when the Park Slope was created it was about 12 years ago. Then again I am old and time means nothing to me.

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Reply 87 - Posted by: shurnuff, 11/20/2012 1:16:53 PM     (No. 9025864)

These are so, so easy and everyone loved the.... even the teens raved!

Bacon Wrapped Chicken Bites

1 1/2 lbs boneless skinless chicken breasts
1 (1 lb) package sliced bacon (thin sliced)
...3/4 cup firmly packed brown sugar
2 Tablespoons chili powder

1. Preheat oven to 350°F.
2. Cut chicken breasts into 1 inch cubes.
3. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
4. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
5. Coat a rack and broiler pan with non-stick cooking spray or use non-stick aluminum foil. Place chicken on rack in broiler pan.
6. Bake at 350°F for 30 to 35 minutes, or until bacon is crisp (watch carefully toward the end - I used two pans, one shiny and one dark. The ones in the dark pan burned and were wasted. Peek through the window - if it looks like they are burning around the edge, remove from oven.

Serves 1. (just kidding)

Funny thing happened on the way to the chicken bites. Halfway through skewering those bacon bites, it dawned on me I was using plastic toothpicks.... don´t let this happen to you. Thankfully, I discovered it in time to prevent a mishap.

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Reply 88 - Posted by: Daisymay, 11/20/2012 1:27:39 PM     (No. 9025882)

#31...I would love to try your Scones, but I´m afraid I´m the kind of cook who needs a bit more direction on amounts used. Can you give me an idea of how much flour and Heavy Cream you use? Also, what oven Temp and how long to bake. I would appreciate it. They sound Yummy! Thanks!

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Reply 89 - Posted by: FlyingScotsman, 11/20/2012 1:36:28 PM     (No. 9025899)

Happy Thanksgiving to my electronic family!

Senator Russell´s Sweet Potatoes

3 cups mashed sweet potatoes
3/4 cup sugar
2 eggs
1/2 cup milk
1/2 stick butter
1 tsp vanilla

Mix and place in buttered dish. Bake 15 minutes at 350.

1/3 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans

Spread over sweet potato mixture. Bake at 350 for about 30 minutes. It won´t last long though. Better make another pan.

This recipe while borrowed, does not constitute an official endorsement or recommendation of the US Senate although I´ve read that Senator Russell was fine American.

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Reply 90 - Posted by: MMC, 11/20/2012 1:38:28 PM     (No. 9025903)

Bloody Mary

46 oz low sodium veg juice ... V8 type
1 8oz bottle clam juice
1 lime juiced
3 tbsp worcestershiresauce
2 Tbsp horseradish
1 tsp celery salt
Black pepper
Celery sticks


I have other recipes from Pomom and others I use still! Will post them later.... MMC

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Reply 91 - Posted by: Penney, 11/20/2012 1:45:24 PM     (No. 9025912)

Happy Thanksgiving to all Ldotters! And thank you once again for this wonderful annual thread, Lucianne.

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Reply 92 - Posted by: JoElla Bee, 11/20/2012 1:51:53 PM     (No. 9025921)

Feta Cheese Foldovers

8 ounces feta cheese, crumbled
3 tablespoons finely chopped green onions
1 egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water

1.Preheat oven to 375 degrees F
2.In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
3.Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

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Reply 93 - Posted by: Bla Bla, 11/20/2012 2:02:05 PM     (No. 9025944)

OM GOSH #46! Thank you & you, too, Lucianne! I needed to laugh!

It´s the vision of laying those four whore squirrels on their backs (making sure they got their "French bath" first), decked out in fish net & stuffing their, um, cavities with carrots . . .

Happy Thanksgiving everyone!

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Reply 94 - Posted by: SezzieBear, 11/20/2012 2:02:47 PM     (No. 9025946)

Crab tartlets


• 2 pkgs Phyllo Miniature Tartlet shells
• 1 (8 ounce) package cream cheese, softened
• 1 (6 ounce) can crab meat, drained
• 2 tablespoons mayonnaise
• 2 tablespoons grated Parmesan cheese
• 1/2 cup shredded Cheddar cheese
• 2 tablespoons thinly sliced green onion
• 1 teaspoon Worcestershire sauce
• 1 pinch paprika

1. Preheat oven to 375 degrees F (190 degrees C).
2. Set tartlet shells on baking tray.
3. In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
4. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

Optional: Take one cup of whole cranberry sauce and top each tartlet with dollop of sauce and cranberry to make it more festive.

These always disappear in record time. Enjoy!

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Reply 95 - Posted by: thelmalou, 11/20/2012 2:15:27 PM     (No. 9025964)

I may post a recipe later, but right now I just wanted to stop in and say that I love you people. Y´all are the best bunch of scum and villainy ever! ;) Happy Thanksgiving!

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Reply 96 - Posted by: StephaniePlum, 11/20/2012 2:19:23 PM     (No. 9025973)

Now that we have the infamous Whore Squirrel story up and running, I want to share another laugh, my all-time favorite Thanksgiving cartoon. I don’t know when or where I first saw it, I just know it was a long time ago.

Picture this: Indians and Pilgrims dancing around, waving their hands in the air. On the fingertips of those hands are black olives.

Caption: How Holiday Traditions Get Started.

Now tell me that every one of you has not experienced that at some time in your life !


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Reply 97 - Posted by: Penney, 11/20/2012 2:25:27 PM     (No. 9025985)

Alicia´s scone recipe is kind of like a recipe I found several years ago for what I call............

Never Fail Biscuits: Set Oven 425o
-Mix in large bowl:
4 Cups Pioneer Mix (Bisquick doesn´t work quite as well for some reason)
3/4 Cup Sprite
8 oz Sour Cream
(*Can add more Pioneer Mix or milk IF needed at this point.)
-Turn out & knead a little on floured board.
-Roll out and cut. Place on large baking sheet and bake 12-14 minutes in pre-heated 425o oven.

Makes a delicious large batch every time & is so easy to make. I freeze any extras remaining for quick breakfasts with eggs & etc. later on.

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Reply 98 - Posted by: patriot in texas, 11/20/2012 2:32:16 PM     (No. 9026001)

LOL #57 thanks for saving those... remember reading them so funny!!! Some great recipes!!

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Reply 99 - Posted by: Marilu, 11/20/2012 2:46:07 PM     (No. 9026028)

#31 How much heavy cream?

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Reply 100 - Posted by: Opsimath, 11/20/2012 2:50:55 PM     (No. 9026036)

Fondest wishes for God´s blessings on LDotters around the world. You all are like family to me. Thanksgiving would not be the same without the roundtable. Profound thanks
once again to our darling hostess, Lucianne and her valiant, indomitable staff--love you guys!

Cranberry Salsa

Here is a twist on Cranberry usage. Everywhere I´ve taken this dish has met with skepticsm then delight.

12 ounces fresh cranberries
1/4 cup cilantro
2 jalapenos, seeded & coarsely chopped(I use one)
1/2 cup brown sugar
1 Tablespoon olive oil
1 bunch green onions, thinly sliced (white & light green parts)
1 tsp fresh grated ginger

Place cranberries, cilantro, jalapeno pepper, brown sugar and oil in food processor and chop coarsely. Turn chopped
mixture into a serving bowl and fold in sliced green onions and grated ginger. The result is a pretty red and green
salsa that is delicious. (note:if you pulse the green onions, you risk making an unappealing, yukky-looking greenish paste. Trust me, I know.)And as in recipes such as these, adjust the ingredients to suit your taste; the ginger is my addition to the original recipe.

Good served with corn chips, any kind of cracker, pita chips and especially good with cream cheese. It is outstanding in a turkey sandwich too.

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to the country on important matters

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Fox News, by Dana Blanton    Original Article
Posted By: KarenJ1- 4/16/2014 7:39:27 PM     Post Reply
About six in ten American voters think Barack Obama lies to the country on important matters some or most of the time, according to a Fox News poll released Wednesday. Thirty-seven percent think Obama lies “most of the time,” while another 24 percent say he lies “some of the time.” Twenty percent of voters say “only now and then” and 15 percent “never.” Click here for the poll results. President Obama has been accused by political opponents and media fact-checkers alike of telling falsehoods. Frequently cited: His repeated claim that under Obamacare “If you like your plan, you can keep

Rev. Al Sharpton’s Easter message:
Politically ‘crucified’ Obama has risen again

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Washington Times, by Jessica Chasmar    Original Article
Posted By: LittleHoodedMonk- 4/16/2014 3:42:51 PM     Post Reply
With Easter soon approaching, the Rev. Al Sharpton on Wednesday drew parallels between the resurrection of Jesus Christ and the resurrection of President Obama’s political career. Joining the “Tom Joyner Morning Show,” Mr. Sharpton said that his message for this Easter is that “no matter what the world may do to you unfairly, no matter how you’re crucified — nailed to the cross at home, or in your personal relationships, or on the job — that you can rise if you don’t lose yourself during the hard times and the challenges.” The reverend went on to say that Christ endured so much humiliation and unearned suffering leading up to his death,

Wendy Davis will undergo neck surgery
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Star-Telegram [Fort Worth TX], by Anna M. Tinsley    Original Article
Posted By: JoniTx- 4/16/2014 4:02:34 PM     Post Reply
FORT WORTH — Democratic gubernatorial candidate Wendy Davis will undergo neck surgery today, her campaign said Tuesday. “After experiencing shoulder and right arm pain in recent weeks, Sen. Davis will have a routine surgical procedure to remove bone spurs and degenerative discs that are creating compression on the nerves in her neck,” campaign spokesman Zac Petkanas said in a statement Tuesday. “This is a common issue experienced by runners and endurance athletes,” he said. Davis, of Fort Worth, will undergo the outpatient surgery at the Fort Worth Brain and Spine Institute. Dr. Thomas Ellis will perform the

Obama administration gives Detroit
$100 million for ´blight removal´

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American Thinker, by Rick Moran    Original Article
Posted By: JoniTx- 4/16/2014 1:36:54 PM     Post Reply
The cash infusion by the federal government is actually going to help the city pay pensions, even though they´re playing a kind of shell game with the money. As for "blight removal," perhaps they could start with city hall. Reuters: Michigan officials and President Barack Obama´s Administration are discussing a plan to free up $100 million in federal money to aid Detroit´s retired city workers, the Detroit Free Press reported on Tuesday. Citing two people familiar with the talks, the newspaper said the talks were centered around federal money flowing to Michigan for blight removal. Under the plan, $100 million

Michael Bloomberg: ´I Have Earned
My Place in Heaven´

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The Weekly Standard, by Daniel Halper    Original Article
Posted By: Bill the Cat- 4/16/2014 9:15:28 AM     Post Reply
Former New York City mayor is pledging to spend $50 million this year to push gun control, the New York Times reports. For this and other deeds (such as taking on obesity and smoking), Bloomberg believes he´s going to heaven. “I am telling you if there is a God, when I get to heaven I’m not stopping to be interviewed. I am heading straight in. I have earned my place in heaven. It’s not even close,” Bloomberg told the Times.

Climate change causing fish to
lose their minds, researchers say

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Washington Times, by Cheryl K. Chumley    Original Article
Posted By: LittleHoodedMonk- 4/16/2014 1:35:05 PM     Post Reply
Climate change’s latest casualty appears to be fish — or more specifically, fish brains — as researchers say the carbon dioxide that’s being absorbed into the ocean is causing the scaly creatures to lose their survival instincts. In other words, the fish are losing their minds, The Daily Mail reported. The acid from atmospheric carbon dioxide seeps into sea waters, dissolves and ultimately lowers the pH balance, researchers said. The acidic waters then hamper the fishes’ sensory systems, so they’re not able to distinguish between smells any longer, the scientists went on. When the acid levels get really high, the fish lose their

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