Posted on 11/02/2005 5:18:08 PM PST by mcgiver38
Here is a place to repeat all the great recipes we shared last year and some new ones.
LOL! ;-D
Mother used to call them potato pancakes. We'd have them for breakfast on the weekends. Great with bacon and eggs.
Thanks for the contribution.
I think the whole carb thing is dying. Too much taste and flavor being sacrificed (What, no potatoes?). Plus, there are a whole new batch of "experts" debunking Atkins, et al.
When it was peaking in 2003/2004, I stocked the store with all the lo-carb, no-carb products that were available. Most of them sat on the shelves and went out of date.
This recipe, and the variations, sound really good. Paula is my favorite too!
Thanks for posting them. I'll be trying the pumpkin one for Thanksgiving.
Thanx for the ping; however, the wife has me on Korean Kimchee, yogurt and other fermented foods saying my six-pack is now a "four-pack." :<
There is a new low carb show.
FitTV-- Blaine's Low Carb Cooking.
Fun to watch. He cooks a complete meal, makes some killer desserts.
Self-ping.
Bumping this thread again as it's now closer to Thanksgiving...more recipes!
Words (Tips) to live by.
I love Paula.
Have you ever made her shrimp stuffed baked potatoes? Man, people here are STILL talking about those!
and just today I bought 2% instead of skim just for my potatoes and thought I was being so extravagant.........lol
okay.....the recipe that comes with the bags usually calls for one to make a few cuts on the top of the bag.....how do you flip the whole turkey upside down without spilling everything.........or , do you just reach in the bag and flip just the bird?...no pun intended......*sigh*
I looked everywhere for this. Guess I was a little late lookin'! Every year that I lurked (7), I looked forward to these holiday recipe threads and always added at least one FRecipe to my holiday meals, just to try something new - that I knew a real person had prepared and enjoyed.
Here are three favorites of mine:
~~~~~
Corn Casserole
Ingredients:
• 1 large can cream-style corn
• 1 can white niblet corn
• 2 eggs beaten
• 1 stick butter
• 1 8½ ounce box Jiffy corn muffin mix
• 8 ounces sour cream
Directions:
• Mix all ingredients together well. Put in 9-by-13 buttered dish and bake at 350° for about 45 minutes, or until firm in the middle
..........From Fannie Flagg's "A Redbird Christmas"
~~~~~~
Barbecued Green Beans
3 cans green beans, drained
1 c. brown sugar
1 c. catsup
1 chopped onion
6 slices bacon, uncooked and cut
Mix all ingredients together and bake at 275° for 4 hours.
.....An alternative to GBC - don't let the BBQ name fool you--they don't taste like BBQ at all, but are very good!
~~~~~~~~
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")
Makes 1-1/2 pints.
~~~~~~~
Happy Thanksgiving y'all. I'm so glad to be here!
I don't think you have to flip a bagged bird - the bag is doing what the flipping does for un-bagged birds.
bttt
What I like better than a cooking bag is to put sliced bacon on the skin of the turkey. As it bakes it bastes the bird, and the gravy tastes wonderful! I thought it would make it taste like bacon, but didn't notice the bacon flavor much at all. I put poultry seasoning in the drippings and made my gravy as usual. The bird was very tender and juicy, too, I started with a fresh one, not frozen.
2 1/4 cups flour
1/2 tsp. salt
2 Tablespoons sugar
8 Tablespoons frozen butter
4 Tablespoons shortening (or just cold butter)
8 ounce package of very cold cream cheese
1/3 cup ice water
Put flour, salt and sugar in the bowl of food processor, add frozen butter cut in cubes. Process briefly, about 4 pulses. Add shortening and cream cheese and pulse again until mixture resembles gravel. Turn out into large bowl and mix with your fingers, just to check for any large chunks. Handling dough minimally, mix in the ice water with your hands and then form dough into two disks, wrap in plastic wrap and chill before rolling out.
tonite....I've cooked 4 necks, a few gizzards, and a few extra turkey tails in water with one carrot, a bay leaf, and some celery and some dried up leeks that I had.....I threw the liver in last for just a short time....I drained it all and will use the broth tomorrow for gravy with a little bit of the drippings....the meat from the necks I'll cut up for the dressing......
I have a convection oven and it cooks things pretty fast but it can also dry things out if you're not careful, so I will do the bag thing.....
I do have a problem with my cranberry sauce that I made from scatch yesterday...its a little too saucy, not firm like the can.....is that the way its supposed to be or should I throw it back on the stove and incorporate some more cornstarch?....any ideas anyone....its got a terrific taste and looks nice the way it is, however...
Saw some at Albertson's in San Diego.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.