Calling all Cooks for your Thanksgiving Favorite recipes!

restrangled

Thanksgiving is now one month away and I like to get started trying new recipes. I keep my old favorites but always do something new each year.

For those of you who love to cook, would you share a favorite with us?

One of our's has been made every year for at least 35 years and its for the left over turkey. It is looked forward to as much as Thanksgiving dinner. The following recipe is actually cut in half because we never have enough left over turkey. Enjoy!

TURKEY SALAD PLATTER

3 cups diced Turkey

1 and 1/2 cups thinly sliced celery

2 cups sea shell macaroni cooked

6 eggs boiled and diced

1- 6oz jar green olives stuffed with pimentos sliced plus 4 T. of juice from the jar.

1 and 1/2 cups mayonaise.....NOT MIRACLE WHIP.

1/4 cup fresh lemon juice

4 heaping T. McCormick's salad seasoning..crucial and available in your spice aisle.

Combine and Chill at least 4 hours.

This salad is always gone within 24 hours.

r.

hambeak

Sound yummy I have to copy this one thanks

megsmomma

Mmmmmm...that sounds delish!

I have one:

You take brown sugar and put a thinish layer in the bottom of a baking dish. Then put dots of butter all around...then little peices of marichino cherries.(I take a jar of them, drain, then dice them) Then you put balls of bread dough. (You can used frozen, canned, or homemade bread dough) Then bake according to the bread recipe. When done, flip the baking dish onto a platter. They are so yummy and pretty!

Mystla

Are the T.'s in the recipe teaspoons or tablespoons? could make a big differance :)

We like hot peppers and when we make our stuffing we add jalapenos and habaneros to the onions when we saute em. Really adds something to the turkey :)

Misty

Dismembered

French Canadian Meat stuffing.

1/2 lb Ground Beef

1/2 lb Ground Pork

I celery stalk (chopped)

1 small potato (diced)

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 cup of turkey drippings or water

Salt & Pepper to taste

Add beef & pork, celery, potato to a medium saucepan, slowy brown, the add spices and water. cook on low, simmer for about 45 mins. Add water if needed.

MMMMM

Dismembered

lonelysheep

I don't have the recipe anymore, but my aunt makes homemade mashed potatoes (I'm a box gal myself) and uses the mixer to add in 8 oz. of cream cheese and 8 oz of sour cream. Don't forget the butter!

They are delicious!!! Fattening, but delicious!

Frannie Banannie

This is my fav..........STUFFED BBQ WHOLE PORK LOIN

Cornbread for Stuffing 1 cup yellow corn meal 1 cup self-rising flour 1 tsp. baking powder <I use Calumet> 1/2 tsp. salt 1/4 cup sugar <optional> 1/4 cup vegetable oil or shortening <Crisco> 1 egg 1 cup milk Preheat oven to 400 degrees. Grease 8 in. sq. baking pan <I like to melt stick of margarine in mine>. Mix all dry ingredients in 2 qt mixing bowl. Add oil and egg, mixing well. Add milk and blend till smooth. Pour into greased baking pan and place in preheated oven for 20 to 25 mins. Slice and serve or use for stuffing. Cornbread Stuffing <If loin is long, double this recipe>

1 recipe fresh corn bread baked and crumbled
1 cup chopped celery
1 lb. boiled chicken giblets, diced (reserve broth)
1/2 tsp. ea. of sage, parsley, basil

Mix ingredients in 2 qt. bowl, adding broth (salted to
taste) as necessary to make stuffing a sloppy
consistency (too moist is good)...It should spread like soft peanut butter. :)

Stuffed BBQ Pork Loin

1 soft-frozen whole pork loin (place in freezer for 1 & 1/2 to 2 hrs to soft-freeze), cut lengthwise in
pinwheel fashion with electric carving knife to lay out flat for spreading dressing and rolling into stuffed pinwheel.

Cover surface of spread out pork loin with your favorite BBQ sauce. Spread sloppy stuffing mix in thick layer over spread
out sheet of pork loin. Re-roll loin and secure with
toothpicks or string. Coat generously with your favorite BBQ
sauce or "Shake-n-Bake BBQ" mix <use the whole box> and bake in "Brown-in-Bag"
according to directions on "Brown-in-Bag" insert OR bbq on your grill in your favorite way. Slice and serve.
MMMM-m-m-mmm

MegaDude

Exceptional Peanut Butter Cookies (no flour)

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1 cup of peanut butter (works best if it's the commercial creamy variety

1 cup sugar

1 large egg

1 teaspoon baking soda

1/2 teaspoon salt

PREHEAT OVEN TO 350 DEGREES

1. combine sugar and p. butter with electric mixer until well combined

2. in small bowl beat egg lightly and then beat into it the peanut butter mxture along with baking soda and salt until well combined.

3. roll level teaspoons of dough into balls and arrange them about 1 inch apart on GREASED cookie sheets. flatten them with the tines of a fork to about 1 and 1/2 inches in diameter making a crosshatch pattern.

4. bake cookies in batches on the middle rack until puffed and pale golden, about 10 minutes

5. let cool about two minutes.

6. CAREFULLY USE spatula to take cookies off sheet. They tend to be crumbly but oh so good.

parakeet

Whipped Sweet Potatoes (a nice alternative to candied sweet potatoes)

4 yams or sweet potatoes
1/4 cup butter
1/4 cup light brown sugar
2 teaspoons grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 cup coarse unrefined sugar (available at health food stores or health food dept. of supermarket)
1/2 cup slivered almonds

Bake or boil yams or sweet potatoes until tender. Cool, peel, and place in large bowl. Mash until smooth. Add butter, light brown sugar, lemon peel, lemon juice and salt; mix well. Spoon into buttered, 1 1/2-quart baking dish (a 9x9-inch pan works well). Sprinkle unrefined sugar and almonds on top. Bake at 350 degrees for 40 to 50 minutes. (The unrefined sugar makes the topping crunchy.)

restrangled

I'm sending you a treasured recipe that is at least 75 years old for: TRUE BEAUTIFUL CREAM PIES..... From my Grandma. No cornstarch or jello allowed!

3/4 cup sugar

1/2 cup flour. Mix both toghether with a wire whip

add 3 cups half and half. Stir on low heat until absorbed and slowy starting to thicken.

whip 4 egg yokes and add to the above. Never leave the stove, just keep stirring. Add 1 Tablespoon butter and 2 Tablespoons vanilla. Let all Thicken slowly.

If you are a true pastry chef, make your own pie crusts and prebake.

Otherwise buy Pilsbury's and bake into seperate pie crusts

Once your pie crusts are cooled ( for banana cream slice 2 ripe bananas per crust and pour the cream sauce over seal and chill overnight.

For chocolate pies place in 6 ounces of your favorite chocolate and let melt before pouring into the prebaked pie shell.

Seal and cool overnight.

Serve with real whipped cream.

YOU WILL NEVER PURCASE CREAM PIES LIKE THIS IN YOUR LIFETIME.

r.

Calling all Cooks for your Thanksgiving Favorite recipes!

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