I don't think I can recall an 'untraditional' Thanksgiving actually. Pretty boring, huh? For as long as I can remember when I was growing up and until my grandparents passed away, we were at my paternal grandmother's house for T'giving. It was a big group with a bunch of aunts, uncles and cousins, all great cooks. Then my maternal grandparents retired and moved back to Alabama from Texas in the 70's so we were at their house or at my parents. We're talking some good, old-fashioned country cooks here (including my DM) who would have totally turned up their noses if someone had brought in something bought at a store. After my mother passed away, T'giving was either at my house or my brother's house (we rotated for a while) and then we pretty much picked it up because we had most of our kids and grandkids to host and my brother and SIL have no kids. But we have to share with the other sets of parents, so we truly mix it up from year to year. A few years ago I realized I was stressing way too much over the menu. We pretty much have the same basic things every year, lol. We all do try something new now and then and I don't do it all myself, as my kids and in-law kids bring dishes so it's really not bad. My guys even do the clean-up most of the time, so how lucky is that!

Thanks again. I've gone from no ideas to too many ideas! That's a much better problem to have. Islay, along with the things I mentioned above, I was thinking about the traditional Israeli salad or Greek salad. There are definitely some good tomatoes still around in my neck of the woods. Alex, that snap pea salad sounds great. Believe it or not, I was thinking of snap peas but for a dip not an actual salad. I know I'd devour the recipe you linked to. DC, I'd like to look at your salad recipe. The addition of carrots sounds interesting. Thanks again for your help. I've got time to mull this over and decide which would appeal to the most guests. It'll be fun!

For my wedding last year we had a heavy Hor-dourves meal. That seems to be really popular these days. It included pieces of chicken on skewers, meatballs in sauce that people ate with toothpics, foccacia, and fruit and veggie trays with a variety of dips. One fruit dip I make that goes over well is really simple: a tub of Cool-Whip and a tub of fruit-flavored yogurt. One thing that always seems to be a hit is a piece of melon with proscuitto wrapped around it. For some reason that taste combo sits well with people. I've made an easy cake for parties that is esp. popular for kids. All I do is make a one-layer cake, frost it with chocolate frosting, arrange chocolate chips on the top, and arrange twinkies concentrically around it to where it looks like a sunflower. Does that make sense? If you click on the link at the end of this post and scroll down you'll see a picture. I went through my recipes and here's what I found: this recipe is meant to be low-fat (which some people might like), but I'm sure you can use regular ingredients, too. I thought you might like it because it's more elegant than some hot bean dips: Hot Black Bean Dip 1 can (16 oz) fat-free refried black or pinto beans 1 c (8 oz) reduced fat sour cream 1 c. salsa ½ tsp. salt 1 tsp. pepper ½ c.(2 oz) shredded reduced fat cheddar cheese cumin, to taste Preheat oven to 325˚. Combine all ingredients except cheese in a 3-4 cup shallow baking dish. Top with cheese. Bake for about 10-15 minutes. Serve with fresh cut vegetables. This pumpkin dip recipe is so good, and very easy. It's great if you don't want a dessert that is too heavy, and it lends itself well to a buffet-style meal. HARVEST PUMPKIN DIP INGREDIENTS 1 package (8 ounces) cream cheese, softened 2 cups confectioners' sugar 1 can (15 ounces) solid-pack pumpkin 3 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1/2 teaspoon ground ginger Apple and pear slices, graham crackers (sticks work esp. well) SERVINGS 28 PREP 10 min. TOTAL 10 min. DIRECTIONS In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups. This recipe is also great for a crowd because people can just grab them and go! Cheddar Chili Cups Chili Cups Ingredients: 2 (15-ounce) cans vegetarian chili 1/2 cup sliced green onions 6 (4-inch) hard round dinner rolls Toppings Ingredients: 6 slices (1/2 ounce each) LAND O LAKES® Cheddar Cheese 1/3 cup LAND O LAKES® Sour Cream 2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded Cherry tomatoes, if desired 1. Combine chili and green onions in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until heated through (3 to 5 minutes). 2. Meanwhile, hollow out rolls with serrated knife, leaving 1-inch shell. Place 1 slice cheese in bottom of each roll; fill with 1/2 cup hot chili. 3. Top each with 2 teaspoons sour cream; sprinkle with shredded cheese. Serve with cherry tomatoes, if desired. Makes 6 servings. Well, that's my 2 cents. Hope this helps, and good luck!

Actually if you use a proper cut for long slow roasting with ot without a BBQ type sauce, it's pretty well impossible to cook it too long...those cuts include things like Boston Butt and shoulder roasts. A lean roast like a loin or fresh ham roast will be way too lean and get stringy and tough like you said. When doing the long slow roast of things like a shoulder, I don't marinate at all, I just rub with a little salt and maybe some garlicm slice some onions and a lemon and cover with those slices, add about a cup of "something" apple juice, coke, 7 up, wine, broth,,,whatever....even water....and pop on the lid, set the temperature for 275 and cook for as long as I can....5 to 6 hours depending on the size, Then use 2 forks to shred it and if you think it needs it add some BBQ sauce....there aare all sorts of BBQ sauces to add....I make my own with onion, garlic, tomato paste vinegar brown sugar hatch chilis....and orten some Coleman's mustard powder as well.