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.
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!
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
Ingredients: •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.
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
MIXTURE # 2 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.
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.
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.
ORANGE COFFEE CAKE
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 Glaze: 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.
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.
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.
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: BROILED CRAB MELTAWAYS 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
This has to appear on our table every Thanksgiving and Christmas.
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.
Even many ´spinach-haters´ seem to like this. Can be assembled ahead of time.
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.
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.
THE PERFECT MARTINI 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. Drink.
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).
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.
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.
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.
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
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.)
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, Perwinkel
P.S. Still waiting for the Whore Squirrel story (again) and the recipe, too.
CRANBERRY SAUCE 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.
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
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!
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!
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.
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.
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.
Here you go, Lucianne, old-timers and new timers - the infamous Whore Squirrel Recipe:
Succulent Squirrel Recipe Serving size: Four Servings
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.
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.
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.
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.
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!
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.
Best wishes and prayers for God´s blessings on L.com Hostess, Staff, and Dotters.
A Thanksgiving message from our 1st POTUS:
[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 -
-- 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.
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.
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 . . . . .
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.
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.
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.
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.
Ingredients 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) Directions 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.
I copied this last year. Since so many have spoken of this but it´s not yet posted.
Succulent Squirrel Recipe Serving size: FOUR
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.
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.
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.
Ingredients: 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.
[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.]
Ingredients: 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.
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.
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.
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...
PUMPKIN BREAD PUDDING
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.)
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. Broil. Great with blue cheese or ranch dressing for dipping.
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.
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.
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).
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.
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.
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.
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!
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
Directions: 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.
#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!
Directions: 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.
Directions 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.
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 !
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.
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!
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.
In August 2013 I became very sick with what I thought was a cold. After a few days I lost vision in my left eye and I checked into the hospital. I soon found out that what I thought was a summer cold was actually Strep bacteria poisoning my blood stream. The bacteria blinded my left eye, ate a hole through my heart, caused five strokes on both sides of my brain and forced the removal of my prosthetic left knee. Dr. Lee was the surgeon assigned to perform open heart surgery. What was originally scheduled to last four hours ended
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“If you tell the truth you don’t have to remember anything.” -Mark Twain - It’s become clear to us that Ambassador Stevens was someone who cared deeply about his work to promote American diplomacy in Libya. He was one of four heroes who perished on September 11th, 2012 in the Benghazi attack.Stevens’ diary has never been made public, until now. It was first discovered and reported on, in brief, by CNN, but the news network soon caved in to outside pressure, most likely from President Obama’s staff, and ceased reporting on it all together.
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