thanksgiving day recipes

by bigdreaux 15 Replies latest jw friends

• 

  John Doe

  Here's the easiest and best tasting way to cook hams that I've found.

  Take brown sugar, oh say a cup--I don't measure, just go by what looks right.
  Add mustard, say 1/4 cup, and mix to a paste like consistency.
  Take your pan and line it with aluminum foil long enough to completely wrap the ham.
  Pour the mustard/sugar over the ham, spreading it with a spoon.
  Wrap the foil around the ham.
  Bake at 325 degrees for 15 minutes per pound.

  That's it. I've done this numerous times, and have yet to be able to screw it up. Taste great too. Not to mention, if you wrap the ham carefully, the pan is easy to clean up.
• 

  bluesbreaker59

  Here is my sweet potato pie recipe:

  http://www.jehovahs-witness.com/6/145905/1.ashx
• 

  bigdreaux

  thanks nvr, we love you too. we had a blast with you. i can't wait to do it again.

  re strangled, here's how i make my mashed potatoes.

  i get red potatoes, cube them and boil them in liquid crab boil and water.

  after they get soft but not mush, i drain and mash them

  then i add a stick of real butter and heavy whipping cream until desired consistency.

  then i whip them with an electric beater.

  liquid crab boil is not available everywhere, but here is a link where you can buy it. it is very cheap and is useful in many applications.

  http://shop.zatarains.com/zatarains®-concentrated-shrimp-crab-boil-p-596.html

  or, if anyone wants some, hit me up and i'll send ya some. trust me, it is soooooo worth it.
• 

  bigdreaux

  here's how i make my stuffing,

  4 mirlitons

  1 onion

  5 toes of garlic

  1/2 cup chopped parsley

  1/2 cup celery and green pepper- you vary the amounts of this according to your taste

  olive oil

  1 cup italian bread crumbs

  1 cup freshly grated romano cheese

  1 lb. fresh shrimp cut into pieces

  oregano, thyme, salt, pepper, tony chacheries or whatever you use as a flavor aid. ie salt and pepper

  ----------------------------------------

  boil mirlitons whole until tender not mushy

  peel and if it has one, remove the seed in the center and cube

  keep the liquid you boiled the mirlitons in your gonna need it later

  in a large pan saute all the vegetables in olive oil or butter until they get limp, add the shrimp and cook until the shrimp turn pink that usually

  takes about one minute

  add cubed mirlitons and season with the ingrediants i listed above.

  add bread crumbs about 3/4 cup

  add 3/4 cup grated romano cheese stir well

  add liquid from the mirliton stock to loosen

  place in casserole dish

  sprinkle top with 1/4 cup bread crumbs and 1/4 cup cheese

  dot with margarine

  bake at 375 until it gets all bubbly like then put on your broiler to brown the top

  now i'm getting hungry. lol
• 

  snowbird

  Take brown sugar, oh say a cup--I don't measure, just go by what looks right.
  Add mustard, say 1/4 cup, and mix to a paste like consistency.
  Take your pan and line it with aluminum foil long enough to completely wrap the ham.
  Pour the mustard/sugar over the ham, spreading it with a spoon.
  Wrap the foil around the ham.
  Bake at 325 degrees for 15 minutes per pound.

  ________________________________________________________________________

  John Doe, I do mine the same way, except I also pour a 2-liter bottle of ginger ale over the ham before I put it into the oven. Vernor's ginger ale is the best, but if you can't find it, Seagram's or Canada Dry will do almost as well.

  Sylvia
• 

  sf

  Watching the FOOD NETWORK almost obsessively, I'm going to create a new dish for this years holiday feasts.

  Macaroni and Cheese Casserole.

  sKally