Posted on 11/11/2015 3:11:40 PM PST by Jamestown1630
I love minced meat pie, but the husband does not care for it, so I never make one.
I was in the checkout line at WalMart a few days ago, and there was a huge stack..right by the front door, of turkey frying kits...I looked carefully, didn’t see any WARNING labels on the box..LOL
Gonna try it...sounds yummy...
I only wish I could be the housekeeper that my grandmother was.
When I was tiny, part of the ‘holiday cleaning’ was even washing and pressing all my dolls’ clothes, dressing the dollies up like brand-new, and setting them in a rocking chair, ‘for show’.
The old ladies really took pride in their homes and how they kept them. Home is *so important*; and they were experts at it. It kind of thrills me that so many young women today are starting blogs devoted to housekeeping, cooking, general home-making.
Seems like a lot of them would like to get back to all of that ‘old-fashioned’ woman-stuff ;-)
-JT
Later, I'll hit the special on the internet and watch it.
Thanks for the heads up.
/johnny
Trust all the tests go well....
Oh, heck. Buy one, cut it into pieces, and keep them contained individually in the deep-freeze.
That’s what I do every year. I’m the only one in my circle who likes it at all.
-JT
Three Bean Salad
1/3 pound Brown Jelly Beans (Root Beer) my favorite
1/3 pound Yellow Jelly Beans (Lemon)
1/3 pound Licorice Jelly Beans ( Don’t eat them all while preparing!
1 giant tub of cool whip.
Put all ingredients in large blow.
Hand mix.
I tried a mixer once it wasn’t a pretty site but seemed to bring joy to others.
Don’t listen what some will say the kids will love it and it will make you young again.
Jelly Beans can be substituted to match your favorite teams and what ever event you have.
But it must have three different types of jelly beans for i would not be a THREE bean salad.
don’t forget the “t” like I did.
On an onion roll, on the bottom, a thick slice of Vidalia onion, topped with a hunk of stuffing, then gravy, then a slice of turkey, then a thick slice of cranberry ( gotta be the canned crap..it hold together) Put the top of the roll on, squish down gently, and YUM!!!
I think I have a large blow somwhere, and I’ll look for it.
(Can I swap out the licorice beans? Don’t like those.)
:-)
-JT
For those who panic over the Thanksgiving and Christmas dinner, here’s my simple no stress timeline:
The day before, bake the pies and the cornbread for the stuffing.
The day of, get up at 7 am and have the turkey in the oven by 7:15. Put the neck and innards in a small pot for the gravy later. Go back to bed or relax.
One hour from when the bird comes out of the oven, prep the sides and stuffing. When the bird comes out of the oven, the sides go in.
Dinner is served at noon so the game isn’t interrupted. Easy peasy. Done and done!
This is a stuffing recipe but we have always called it “filling”. Everyone loves it and its much heartier than standard stuffing. There are seldom any leftovers. This recipe has been in the family for 75 or more years and originated in Pennsylvania coal country.
We still serve mashed Potatoes and yams along with this side dish, yet it always seems to be the one that gets the most attention. It also makes your house smell like heaven!
BREAD & POTATO FILLING
Preheat Oven to 375 degrees
Add the following to a large bowl:
1 Loaf Bread torn in bite size pieces (Italian or Sour bread or any good bread)
5 cups mashed potatoes - make them like you normally do with milk and some butter, instant work great too.
2 eggs
1 1/2 tsp Salt & 1 1/2 tsp Pepper
2 Tbsp. Dried Parsley Leaves or 4 Tbsp. fresh parsley
Saute till lightly browned:
1 Stick of Butter
1 1/2 cups of diced Celery
1 1/2 cups diced Onion
Add the celery and onion mix to the large bowl and mix all ingredients well with a spoon.
Bake in 13 x 9 buttered dish covered with Aluminum foil for 45 minutes.
Remove foil and allow the casserole to brown for about 15 more minutes. You can optionally dribble some turkey broth over the top right after you remove the foil to give it a nice flavor before the top browns.
Psst, the bird was already brining at the grocery store. Look at the ingredient list for the amount of salt and water that has been injected into it.
Bake the pumpkin pie without the crust. To up the flavor take a bite of pie and a bite of a slice of bacon!!! Seriously good stuff!
Please post the recipe when you have it perfected.
We buy ones that haven’t been injected at all. Haven’t done brining in a while, but it was always a fresh turkey, with no injection (that shows on the label.)
All I can say is, the ones we did turned out great. But it is not easy finding one of those fresh, non-injected turkeys. You have to look around.
-JT
I turn them cut side down for 1/2 hour, then fill with the butter and sugar and cook cut side up duh. As it was, spilled a little of that yummy syrup. I'm hoarding some maple syrup for something special.
It was the most horrible acorn squash I have ever had. It was nothing but stringy yuck almost all the way through. I need fiber but not that, was gagging the stuff back up.
Must have been GMO or mutation. I'll get future ones from a different store. Produce was disappointing today. No giant russets. Cranberries in red onion-type bags, 12 ounces. I thought we used to get # bags.
At least I got my cranberries (I see there were some name brand frozen in the berries section, good to know, but can't see if all are ripe. I got my raspberries. I'm going to make it whole this time. The skins will be good for fiber but I probably shouldn't eat the seeds.
Your recipe sounds wonderful!
My husband is from South-Central PA, and his family always calls it ‘filling’, too.
His grandfather (RIP) made the best ‘filling’ I’ve ever eaten. He was an Army cook during WWII.
I’ve almost copied it, by using a recipe in an old Joy of Cooking edition.
-JT
Ummm. not my fav but #2 or 3. Restaurant used to serve it warm with clear butter rum sauce. I’m sure I can improvise the sauce. Butter, sugar, corn starch, water with imitation butter rum flavor, probably some yellow food color sparingly. I don’t have the right brand of the butter rum, like the taste better than real rum, so may have to try again, think it should be McCormicks if they still make it.I made my own mince meat one year, didn’t use meat but that’s always good. I just used apples, raisins, spices, my MIL said it was the best she’d ever had. There’s one brand I like but it’s $$$.
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