Posted on 11/12/2006 8:17:35 PM PST by HungarianGypsy
The day after Thanksgiving I like to make these. That doesn't mean I am June Cleaver and always get around to making them. But, at least I think of it. These are the softest and most wonderful cinnamon rolls. Since I wasn't sure about copyright for reposting I am just adding the url for this.
Ah! I see someone else found it also. ;-)
bttt
So, do the recipes I posted for you sound like what you wanted?
Close. No pimentos and I don't recall celery. I'm actually going to try these though. They might be close enough. I think the crackers were in there, so it's worth a try. Thanks.
Well, I hope it works for you - maybe a little bit of tinkering or doctoring on your part and it will bring back that food memory.
The pimiento used to drive me nuts when I would get a yen for this. Even the tiniest jars have more than a Tbsp in them, and I would always end up with tiny little bits of pimientos frozen in my freezer for "some other time." It was never enough to use for the next time I made Corn-Oyster Bake, so I'd have to buy another jar and keep up the cycle.
Eventually, I began cooking with more pimientos, even making my own pimiento cheese spread, so now I buy those big jars, lol!
Believe it or not, they really are integral to the flavor of this particular dish. I think it was originally a Christmas or Christmas Eve "special dish" and you were supposed to put a parsley wreath on top, with pimiento holly berries, but we never did that part. Somewhere along the line, the pimientos just stayed, but the parsley didn't. (I do put some parsley in mine, too.)
Wish I had my own real recipe to give you, but I realize this may not be the dish you're thinking of - at least I can vouch for it firsthand.
So, no turducken talk needed, lol? I am so excited because I only cook for one on these recent Thanksgivings, and they have now finally made a smaller and more affordable turducken for those like me!
It's a turducken "roll" with the turkey meat, duck meat and chicken meat, plus sausage dressing, all rolled together and bound. It's just 4 pounds and only takes 2 hours to cook.
Here's what it looks like:
http://www.cajuncreations.com/images/products/CMFMTURRL.gif
This way, I can have my smoked turkey breast, too, and enjoy both all through the time between Thanksgiving and Christmas, by freezing parts of each.
My favorite tidbit is a cocktail sandwich of smoked turkey on a slice of little cocktail rye bread, spread with mayo or Miracle Whip, then topped with my favorite homemade jalapeño jelly. Mmmm.
Pumpkin Dumpkin Cake
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.5 ounce) package yellow cake mix
3/4 cup butter, melted
= = =
1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter.
4. Bake at 350 degrees F (175 degrees C) for one hour or till knife inserted near center comes out clean.
Oh, thank you for your recipe! That sounds gooooood. I'm a pumpkin bumpkin and love all-things-pumpkin.
UR Welcome. I am thinking about putting a spinach roll recipe up, too, how's that sound?
Spinach roll recipe
1 loaf bread dough, thawed & risen [for speed thawing, see note at end*]
4 oz. cream cheese
1 egg
1/2 c. parmesan cheese
[optional 1 c. fully cooked chopped ham, sausage, or chicken breast]
1/2 c. chopped onion, raw
2 c. frozen chopped spinach
[Note, if possible, buy frozen spinach by the bag rather than by the brick -- Wal-Mart SuperCenter carries it this way now, the brand is PictSweet, and it's much easier to handle than the type frozen in the box.]
Spray a board or pastry mat with nonstick cooking spray. Pat dough into a big rectangle. Mark a four-inch-wide space down the center. Then with paring knife cut a fringe 1 inch wide going out each side. See diagram. Optional, sprinkle a little grated mozzarella down the center of the dough before adding spinach filling.
fringe
/ / / / / / / / / / / / / / / / / / / /
______________________
___spinach filling here___
\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \
fringe
Mix cream cheese, egg, parmesan cheese, [meat,] onion, and spinach and spread down center of dough. Begin braid by folding first strip of fringe over filling, then first one on opposite side over; continue to other end, pinching a little as you go. Finish by pulling last strips in and tucking in or tucking under.
Line baking sheet with foil, use nonstick spray on the foil. Lift roll with both hands and place on baking sheet.
Brush with melted butter + sprinkle with parm. cheese. Bake at 350 degrees 35 - 45 minutes till golden brown.
+* +* +*
* Speed thawing: Place frozen bread dough on cookie sheet lined w/ foil and coated with nonstick spray. Do not cover. Preheat oven to 175 degrees. THEN TURN OFF OVEN. Boil a quart of water in a saucepan. Place it on a rack in the oven. Place bread dough on a different rack in the oven. Let dough rise for about two hours. Proceed to instructions for spinach roll.
Created 01/25/2004
You scalloped corn and oysters sound wonderful. I think I just may have to try it out. I'm not a huge fan of cooked oysters, to me they are best icy cold and raw. But since we moved to an oyster area, I've been getting a bit more brave with experimenting with cooking them.
Try Belgium Endive, sauteed in butter, salt and pepper to taste, a dash of nutmeg and just a pinch of sugar. Something different for Turkey Day.
Oh, that sounds good. Thanks for the dough-thawing tip, too. I was somewhat taken aback the first time I put some down in the fridge the night before and it had risen!
I love the way it looks in the braided form, don't you? I first discovered that as Crawfish Bread in NOLA.
I make something similar for snacking, out of Pillsbury Crescent Roll dough with a variety of fillings. The ones I make are smaller than your loaf, since the dough doesn't rise, and I nicknamed them "huaraches" because they look like Mexican sandals to me. Some of the filling shows through a little bit, like seeing skin through the straps of sandals, lol.
Some are shaved ham, Swiss, capers and Dijon mustard. Some are pizza/calzone fillings. Some are Reubens, with corned beef or pastrami, sauerkraut, Swiss cheese and Russian dressing. I also make two sweet ones, a chocolate one with Nutella for the filling, then cream cheese icing drizzled over, and one with cinnamon apples filling, also with icing glaze.
I should do a pumpkin one, with cinnamon sugar outside, to taste like an empañada. Also thinking of doing a Cornish pasty-type one with ground beef.
My next one will be Brie cheese chunks, covered with a litle bit of orange marmalade or apricot preserves, with my toasted pumpkin seeds from my pie pumpkins sprinkled over before enclosing, if I *ever* get them hollowed out. (Can't decide yet on a couple of ways to fix them and shelling the pepitas will take forever.)
Thank you for the recipe! I've also had an artichoke bread made from that bread dough - just a jar of marinated artichokes, chopped, plus some mozzarella cheese. Brush most of the marinade on the rolled out dough, put the artichokes and cheese down the middle, then roll it into a tube, lengthwise, and join the ends in a circle, pinching to close. Brush the rest of the marinade on top and bake as normal.
It *is* fun having lots and lots of oysters to experiment with, isn't it? I love them every way they can be fixed, probably preferring baked/broiled on the half-shell, with different sauces or seasonings (like Rockefeller or Casino), the best.
Asparagus and Peas
2 packages (10-1/2 ounces each) frozen cut asparagus
1 package (10 ounces) frozen peas, thawed
5 tablespoons butter, divided
3 tablespoons all-purpose flour
3/4 cup milk
1 jar (5 ounces) sharp American cheese spread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry bread crumbs
1. Cook asparagus according to package directions, omitting salt. Drain, reserving 3/4 cup cooking liquid.
2. Place asparagus in a greased 11-in. x 7-in. baking dish. Top with peas and set aside.
3. In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat; add the cheese spread, salt and pepper; stir until blended. Pour over vegetables.
5. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese sauce.
6. Cover and refrigerate for 8 hours or overnight. Or bake, uncovered, at 350° for 35-40 minutes or until bubbly. If refrigerated before baking, remove from the refrigerator 30 minutes beforehand.
Serves 8-10
Mmmm, my favorite veggie! It even makes non-veggie eaters come around.
I use an old James Beard recipe for mine. Keep them crisping in ice water until ready to cook.
Melt some real butter in a skillet and brown a half cup of walnuts (I use pecan pieces instead) very quickly. Spoon the nutmeats out with a slotted spoon - you'll now have some wonderfully nutty browned butter.
Slice 6 medium ice-cold Belgian endives lengthwise. Sauté them, cut side down, in the sizzling butter until you see some browning on them, then turn to slightly brown the outside.
Add a half-can of beef consommé to the pan, cover it, and simmer for 20 minutes. Serve the endives with sauce spooned over them and the browned walnuts or pecans sprinkled on top. Divine!
That recipe sounds so interesting.
Here's one veggie suggestion.
You sound like quite the experienced cook. I hope your in-laws & spouse appreciate all your work!
jm
My folks, who are originally from Iowa, have homemade oyster stew on Christmas Eve. I think Mom makes it in a way similar to homemade potato soup. But since childhood I have not cared for oysters, so I never tried it; I do associate the smell of oyster stew with Christmas Eve.
My folks are in their 70s now, still married, and still in their own home, for which I am grateful. Mom still cooks.
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