I have the magazine the link below refers to. It is a "mix and match" for braising. You choose braising liquid from several choices, then you choose flavorings, then aromatics, deglazing liquid, finishing liquid, and a garnish. At the end, it will give you a recipe using all of your choices. Be sure to move the yellow bar under the pictures back and forth so that you see all of your choices. Here is a link that might be useful: Fine Cooking mix and match braised short ribs

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

Mile High Biscuits 3 cups white flour 1/2 teaspoon cream of tartar 1 cup of milk 1/4 cup white sugar 3/4 teaspoon salt 1 egg 4 teaspoons baking powder 1/2 cup shortening Mix dry ingredients. Cut in the shortening till particles are small. Add egg and milk all at once. Stir until dough clings together in a ball. Knead lightly 10 times on floured board. Roll out 1/2 to 3/4 inches thick. Cut and bake at 425 degrees on ungreased sheet. Bake for 15 to 20 minutes. Makes about 15 2 inch biscuits. These are pretty good I made some the other evening and only baked 6 of them. The rest are unbaked but frozen and I will use those up later on. Sue

I'm making a HatchChili corn pudding this year. I ordered a big box of med-hot chilis from the HatchChiliStore. 28 bigJim 10inch chilis i roasted whole, then froze, and smoked a big batch with tomatillos for salsa. Similar recipe as above but uses corn flour and green onion, fresh frozen corn, half of that is pureed. No added sugar. Canned corn is full of sugar. I froze lots of corn this year, three varieties. The tiny white corn is very sweet on its own. Our plans are so heavily veggie but i used to make a pearl onion and pea dish. I just might have to make a small dish of it. LOVE peas. This is the time of year when i buy a big bag of frozen peas and limas and spinach. From a farm in Georgia. I always make a big tray of mixed roasted root veggies, one of everything the market offers. 3-4 varieties of yam/sweet potatoes. Along with baby whole brussels, yellow beets, etc. Harvested a boatload of purple carrots from the garden. That pleases everyone so i don't need to make any one-up casseroles of those. Leftover roasted roots make a great next morning hash with a nest of dressing and an egg in each nest. Baked. My dressing/stuffing is a traditional one from Food and Wine mag years ago. I add wild rice, porcini, apple diced, pecans and a small wheel of lamb sausage. Usually 3 types of our fresh frozen bread, one toasted like croutons and some corn bread. One 1/4 loaf i always thaw and leave soft for that good smooch wet texture. Lots of homemade stock. BourbonCranberry sauce, from the same vintage issue of Food and Wine. Warm escarole salad with roasted radiccio, matchsticked celery root and golden beet, pears, pomegranate dressing, toasted pepitas. That magazine is so stained and tattered, '89 i think, but even has a shopping list tucked in that makes shopping easy. I make Thanksgiving sliders with leftover dinner rolls wrapped in parchment, then foil that go off with those driving or off to the airport. Dressing, cranberry, turkey and a dab of mashed potato as the 'mayo'. All other weekend meals are seafood except for Saturday turkey soup. *vegitarians are covered easily if i have any. I recently made a veggie stock that i can make a dressing by taking out a bit of the ingredients while prepping and make a separate veggie dressing. Why i initially added the wild rice and mushrooms years ago. Pies are pumpkin and chocolate bourbon pecan. Tradition. The BourbonPecan recipe is from that same Food and Wine mag. I just tuck dark chocolate around the crust edge. We did duck one year, but turkey it is as it is just once a year for us.