Hi - since you said no bread or cornbread, here's 1 my mom makes that her mom used to make (they had a big garden) - no real recipe, but definitely for someone who likes veggies - it's sort of a veggie kugel: finely chopped veggies + parsley (i.e. celery, carrots, onions, potatoes, whatever else you have on hand) egg(s) salt & pepper any herbs desired (optional) Simply chop veggies fine, a blender or food processor works great for this (back in the day Grandma would've used a wooden chopping bowl + hand chopper), then blend in 1 or 2(or more) eggs to make a rather thick 'batter', add seasoning & pour into a buttered casserole dish, dot w/ butter & bake @ 350F until set & lightly browned(30-40 minutes?). This may seem weird to some, but it's really quite delicious. Me, I've discovered Arrowhead Mills organic stuffing mixes(made w/ 2X the am't of veggies) - super easy & good = )

Kathleen, those bamboo steamers have became popular in these past years. You can get them just about anywhere, ie: Target, Amazon.com, Bed Bath & Beyond, Cooking.com, etc.. I prefer the bamboo steamers over to those of aluminum/stainless steel. The bamboo steamers leave the steamed food dry and not soaking wet as the aluminum/stainless do. At another time, I will post how to do Coconut Sweet Rice using this same type of bamboo steamers. Airlinek, the BBQ filling steam buns are of Chinese style. We, Vietnamese, do not make them. I do like them though =) I do have a recipe in one of my Chinese cooking book collection. Let me find it and scan it for you. Please do me a favor. Go to my homepage and send me an e-mail so I can e-mail the scanned document back to you. On the subject line, please put Gardenweb or Cooking Forum so I don't delete it by mistake. Thanks. Dixie, chinese sausage are both sweet and savory and not salty as Italian or other western sausages are. They're mainly made of pork. Almost any Asian supermarkets carry them. Occasionally, you may find made of half chicken and half pork. For this recipe, this is a "must" ingredient. Here are some photos that I took. They've been frozen so the colors do not appear as red as they should.

This is a funny story about Stove Top, I'm wondering if the people that say they don't like the stove top dressing would say the same thing if they didn't know it was actually Stove Top. One year my sister was telling me about going to her friend's house and eating the dressing...she said it was absolutely delicious and asked her friend what it was and she told her "oh it's just Stove Top". I don't have to worry about making dressing because my husband won't eat it unless it's stove top...HA! But since it's really not very high up on his list, I most likely won't make any. It's just the two of us for TG dinner!

This is my favorite recipe but it calls for filet mignon so I save this one for when we may have guests (we sponsor local college students who often come for dinner, or if dh is having a couple friends over for a football game, etc). A friend of mine gave me the recipe - she found it online and made it for a chili cookoff and everyone raved about it. It apparently originated at Gallagher's Steak House in NYC. Please note that this is obviously for a large group. I either halve the recipe when I make it or I freeze half of it. I also don't think I use nearly that much butter, nor do I add any at the end like it calls for. Gallagher's Guinness & Filet Mignon Chili Gallagher's Guinness Stout & Filet Mignon Chili CDKitchen http://www.cdkitchen.com Serves/Makes: 15 | Ready In: 30-60 minutes Ingredients: 1 cup salted butter 1 pound filet mignon, cut in 1/4-inch dice 5 pounds ground sirloin 2 cups onion, cut in 1/4-inch dice 1 chile pepper, seeds and veins removed, cut in 1/8-inch dice 1/2 cup Guinness stout 1/4 cup flour 2 cups crushed tomatoes 1/4 cup tomato paste 4 cups beef stock 1 cup black beans, cooked or canned (rinsed and drained) 1 cup kidney beans, cooked or canned (rinsed and drained) 1/2 cup chili powder 1 teaspoon ground cumin 1 tablespoon kosher salt 2 teaspoons ground white pepper 2 tablespoons dark brown sugar 2 cups shredded cheddar cheese ***Garnish*** sour cream diced red onions diced bell pepper shredded cheddar cheese diced tomatoes chopped fresh cilantro Directions: Heat a large saucepan or Dutch oven over medium high heat. Add half the butter. When melted add the filet mignon and cook, stirring occasionally, until browned. Add the ground sirloin and cook until no longer pink. Remove the meat and set aside. Drain off all but 2-3 tablespoons of grease from the pan. Add the onion and chile pepper to the pan and cook for 3-4 minutes or until the onion is soft. Return the meat to the pan and add the Guinness. Bring to a boil for one minute. Add the flour, stirring constantly for one minute. Add the crushed tomatoes, tomato paste, and beef stock. Stir to mix well. Reduce the heat to a low simmer. Add the black and kidney beans, chili powder, cumin, salt, white pepper, and brown sugar. Let simmer for 30 minutes, uncovered. Stir the chili occasionally. Add the remaining butter and cheddar cheese. Stir well until the butter is incorporated and the cheese is melted. Serve hot. Place in individual bowls and garnish with sour cream, onions, bell pepper, cheese, tomatoes, and/or fresh cilantro.