Do you have Thanksgiving (and other holiday) plans?
Alisande
3 years ago
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What Recipes Do You Always Have At Thanksgiving?
Comments (59)Elba, thank you. We have decided to add the Creamed Red Cabbage to our Thanksgiving dinner. Also, when I advised my family of what was on the menu, I was told that I had to make my green bean casserole. This is not the one with the canned soup. I will post it here in case any are interested. It really is very, very good. My Fabulous Green Bean Casserole This is the only one my family loves to eat. I have to make it every Thanksgiving. AS 3 cans Blue Lake cut green beans, drained (I use whole green beans) 1 10-oz jar sliced mushrooms, drained 1 large onion, chopped 1/2 cup butter 1/4 cup flour 1 cup whole milk 1 cup heavy cream 3/4 pound shredded cheddar cheese (I use 3 large handfuls) 1 teaspoons soy sauce 1 teaspoon MSG, optional (I use Accent) 1/2 teaspoon Worcestershire sauce 1/2 teaspoon freshly ground black pepper 1/8 teaspoon Tabasco sauce (I use about 4-5 shakes out of the bottle) 1 8-oz can water chestnuts, drained and chopped (I use 4-oz) Put drained beans in a baking dish. Place chopped water chestnuts on top of beans. Sauté mushrooms and onion in 1/2 cup butter. Add flour and mix thoroughly. Add black pepper and MSG. Measure milk and cream into 2 cup measuring cup; add soy sauce, MSG, Worcestershire sauce, and Tabasco sauce to milk; stir. Pour milk into flour mixture and stir thoroughly. Add cheese and stir to distribute. Pour over green beans in baking dish. Bake at 350 for 30 minutes. You can actually cook at a lower temperature for a longer period of time or vice versa; just watch and do not let get real brown. You can also top with a mixture of bread or cracker crumbs and butter before baking. I just don't particularly care for it that way, because the gold from the cheese is so pretty. This is one of those dishes you can also prepare the day before, then just stick in oven before serving. I think it is actually better the second day....See MoreWhat's your Thanksgiving holiday horror story?
Comments (100)Shawlin, That happened to us, except it was on a 10 hour trip and we were about halfway there before it started, and it was during a Christmas holiday. We had to stop at a gas station after our toddler had thrown up yet again, but this time it was on her pillow... she was trying to keep the puke from dropping off the pillow, but then we hit a bump and SPLAT! Now she was covered in puke, it was dripping off her hair. Hubby asked the gas station attendants to bring out the hose and while he sprayed down her car seat, I took her into the bathroom and tried to wash her hair in a gas station bathroom sink... you know the kind where the faucet is really short and the sink is small? By the time I came out of the restroom the nice gas station employees had coned off the area with yellow caution tape. I felt SO BAD for the mess, I was apologizing profusely, and they were SO NICE. I can't even recall what state we were in by then... it was a nightmare. During the family reunion, there were about 20 of us, and only me and one of my sister in laws stayed healthy through the whole reunion (we weren't the only family who came in sick) and we spent the every day cleaning with bleach. LOL! We actually all have a lot of great memories from that trip though... we can all laugh about it now....See MoreHave You Planned Your Thanksgiving Meal?
Comments (145)WalnutCreek and M, here is that salad recipe. It's wonderful, and if there were any leftovers my girls would fight over them. Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan 4 tbls olive oil 2 oz thinly sliced prosciutto cut into strips 1 tbls raspberry jam 3 tbls fig balsamic vinegar 1/3 cup dried figs, chopped into 1/4 inch pieces 1 tbls finely chopped shallot 5 cups baby arugula 1/2 cup chopped walnuts, toasted 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, 1/4 tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plates; top with portion of prosciutto, walnuts, and Parmesan. I couldn't find arugula here, so I used baby spinach and it was very nice, now I use tht all the time. I didn't have shallots, so I left them out, it's good either way, and sometimes I use pecans, but walnuts are better. Thanks again, Cathy, for a great recipe, if you are out there somewhere lurking... Annie...See MoreWhat Time of Day Do You Have Your Holiday Meals?
Comments (35)It varies. It used to be dictated by one sister because as she has children, any and all schedules MUST be convenient for them, (none of my other siblings are like this, they all have children and understand that they wont DIE if they are a little more hungry than usual at mealtime). My mother always complied because the rest of us are more flexible and it was easier, even though it ticked me off. And to make it worse, that sister and her family are always always always LATE, even when she picked the mealtime, and then she blames it on having 6 kids. Its a vicious cycle. Or it was. But, as all her kids are getting older, and admittedly, I have become more obstinate about it, it is more flexible.(They are still always late, by an hour or so) I remember growing up it was at 3 pm. Always. Why I am not sure. When i started cooking the meal,I was still living at home and therefore cooked the whole meal there. I could not (still cant) STAND people in the kitchen PICKING at things because they were hungry, and then when the meal was ready everyone was full. Now that i make most of the meal at my own home the day before, well, the meal is when i show up and finish it. So there. This year I am hoping my mother will agree that a 12-1 pm mealtime will be okay. I have to be at work at 5 am the next morning because someone is on vacation that week and i am to cover her shift that day. Day shifts are pretty rough on me, rougher than they have been in years past, and i find i need more rest beforehand than i used to to be useful. They live about 45 minutes away, and i will be there early to start the turkey and other things, So I am hoping to leave around 3, 4 at the latest, get home, and get into bed.Besides, I have always thought such a big meal should be eaten at midday, then the leftovers can be picked at later when everyone gets hungry again. The only obstacle would be the above mentioned sister, who will be bringing some sweet potato thing and corn casserole. Normally i cook everything. But no matter to me anyway. I have NO reservations about serving the meal at the time it was announced that it would be served,whether or not they and their dishes are there.. They can put a plate in the microwave to reheat it when they get there. And that system doesn't seem to bother them either. It used to. She really expected us to wait, all the food ready, for her to show up and put whatever in the oven and wait for it to be done to eat. Nope. She learned the hard way....See Moresocks
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