Well yeah, color me surprised.
Corn pudding. Love that stuff.
Bourbon on the rocks with a splash of cranberry juice, and fresh cranberrys for garnish.
It’s all about dessert! English toffee pudding with fresh whipped cream or vanilla bean ice cream. Then we watch football with out eyes closed.
home-made lasagna with mozzarella garlic bread have a prominent place alongside the turkey and mashed potatoes.
Banana Cream pie for dessert.
Have a recipe where you cook vanilla and sweetened condensed milk and some other ingredients where it thickens to a banana pudding.
Yummy
Cranberry- pecan pie.
My mother found a recipe for oyster-potato-chip stuffing when I was a little girl. Each year, she made your standard stuffing & put it into the neck of the bird and then put the oyster stuffing into the belly of the bird.
I’ve revamped it, instead of using all those onions & celery, I now add a little white wine to the butter in the sautéed whole oysters and Knorr Leek Soup Mix.
My mother would cut the oysters into pieces, but I prefer them whole. Potato chips sounds weird but they add flavor and keep the bread from getting mushy or clumping together from lack of moisture.
I could eat this for the entire meal & not feel the least bit sorry for having missed anything else.
I am almost 71 now. Parents both passed on. I still make two things. When I was 8 my mom showed me how to make home made bread, and noodles for the Turkey broth.
So simple. I asked her why she did it since you could buy noodles and bread so cheap back them.
She said. It tastes better...well yea it did: But what else?
The bread was a simple recipe quick to make and rise. And so delicious it simply cannot be found anywhere today.
My great grandma made it on the farm when great grandad came in to eat from the field. Back then it had to be easy, quick and good. That recipe was handed down from three generations past. I still make it today along with the noodles made with a rolling pin. I do it several times a year.
The recipe is so simple a cave man can do it. In fact my grandma made it for grandpa who would come in from working on the rail road all day. And then my mom made it for my dad who came in from the factory after a full day. And alas...I am the last generation to do so I do believe.
Why? Well my son is too busy to learn how to do it. He likes vegetables out of a can more than fresh.
When I pass on I suspect that what I learned from my mom will be no more. Fast food, store bread, canned vegetables.
When someone likes the flavor of canned more than fresh then you know society is making a turn. But something wonderful will be missed:
So for Thanksgiving: My moms bread: My moms noodles: My moms fruit salad: But she never could bake a turkey. It was always too dry. I have improved on that and mine is not.
My wifes folks have also passed on and recently: We used to go to their house for Thanksgiving: They always wanted me to bring the bread and noodles: Can't imagine why:
One time I asked my mom how she knew her bread was ready as she was kneading it....she said "well just do it until it feels right" ...I got it...enjoy your thanks giving folks
The recipe is no secret and I will post it here if I see someone wants it: Well, after my cat gets of my lap and I get to my keyboard again
harpolemond
raw cranberry relish with apples and oranges . Amazing the day after thanksgiving on toast, for breakfast. From my mother’s 1942 Good Housekeeping cookbook.
forget pumpkin pie. Home made cheesecake with amaretto drizzle for dessert!
Makes a great side dish.
In the meantime add the other TBSP yeast to 1/4 cup warm water with just a pinch of sugar. Watch out ..it will grow fast.
Now put three cups flour in a mixer. and
check temp on the contents of your pan. must be less than 110 degrees. If you can hold your finger in it and it feels fairly warm it is ready to add to the flour. If you cannot hold your finger in it it is too hot. But I now use a Thermometer. [my fingers are important to me at my age]
so when ready add the pan contents to the flour with the mixer running and
Now add egg to flour mixture mix it well, add the yeast that you were proofing[ I usually add it all at once, egg, pan contents, and proofing yeast] continue to mix.
[note if you use quick rise yeast there is no need to proof, just add it to your flour anytime]
Now When the flour mixture feels right [heh heh] you want a very soft sticky mixture. One that you can pick up with your hands without it running all over. Add flour until you get there.
I use a kneading hook on my Kitchen aid mixer now, but it is better to work it out on a board. Adding flour until it forms a soft ball:
Cover: Set aside and let it rise until double.
Now you can separate the dough mixture, and bake at 350 for appx 30 minutes or until golden brown on top.
Some ovens less time, some more. That is the part you have to learn since your oven is not the same as mine.
Make buns or loaf in a pan. buns take less time and a loaf more time. Letting it bake until Golden brown on top is the best rule
And finally the day after thanksgiving this bread makes the most wonderful toast in the world.
Don't let my many words make this appear difficult: It is not
Got a bread machine? Well my great grandma didn't and my wife and I both still make this bread:
The purpose for adding the first tbsp of yeast to the milk/water in the pan is to "kill" it by boiling it. This is done for more flavor, and is not necessary but it is very good
Noodles anyone?
Add 7 to 9 whole eggs to begin with two cups flour: knead it in a bowl until it is a hard ball[add flour as needed].. the harder the better:
Nothing else just egg and flour and a hard ball. then roll the ball out flat as you can
now roll up your flattened out dough and cut as thin or thick as you like so that when you lift them up they are simply....a noodle. Drop in boiling broth and they will be done in less than 5 minutes.
Many of todays youth have no idea what good flavor is. Green bean casserole? Well use fresh grean beans, or some you canned yourself...which is what we do. some of us old folks know some real tasty things. I just decided to put this up here so at some point, it won't just go into oblivion when I am gone.
Jelled cranberry sauce from a can is
intolerable. This recipe for Cranberry
Orange relish is much more palatable.
CANBERRY ORANGE RELISH
https://www.myrecipes.com/recipe/cranberry-orange-relish
And rather than marshmallow topped sweet potato
casserole, try this.
PECAN PRALINE TOPPED SWEET POTATO CASSEROLE
from Southern Living.
https://www.youtube.com/watch?v=jheCkmrX_SI
Happy Thanksgiving!
Pineapple stuffing. So delicious!
Also, one of our family members cooks an actual pumpkin instead of opening a can to make the pumpkin pie filling. Mmmm!
Lime/tuna Jello mold
Thanksgiving is never complete without my late grandmother’s cranberries in red wine sauce recipe. They go with everything else on the plate. Ambrose.
Everyone in the family has their own version of mom’s basics - the turkey, the stuffing, sweet potatoes, green beans almondine, waldorf salad, cranberry sauce, mashed potatoes, dinner rolls of some kind plus pumpkin and mince meat pies: and depending on the numbers to be served there could also be a ham.
But the unique one dish we never run across with any other family is a side dish (I call it a palate cleanser) I still make every year.
It does not have a name but when we speak of it we would say that “lime jello thing”.
Ingredients:
1 6 oz package lime jello
1 20 oz can of crushed pineapple (packed in pineapple juice, not sweetened juice)
1 8 oz package Philadelphia Cream cheese
The entire process is done the nite before, so the end product has time to jell in the fridge.
1- Before time to start the mixing:
A. Ahead of time drain, the crushed pineapple (I use a wire mesh bowl) into a container, separating and saving the juice. This is done ahead of time so the juice is already well separated when you are ready to mix things. I leave this step working in the refrigerator so the juice remains cold.
B - Leave the Philadelphia cream cheese out of the fridge for a an hour or two before starting to mix things, The mixing will go easier if it is already softened.
The mixing:
2- Mix the Jello with two cups of boiling hot water into a very large bowl - much larger than needed to contain the mixture. Mix until well blended. (A very large bowl helps eliminate splatter escaping the bowl later on during later mixing).
3 - Cut, spoon, or chunk the Philadelphia cream cheese into the bowl of hot jello.
4- On high speed with an electric mixer, mix the hot jello and cream cheese until the mixture appears as one - the cream cheese and jello are totally combined - and the top is frothy.
5- Pour the pre-drained pineapple juice into a two cup measuring cup. Add enough cold water to give you two cups of cold liquid. (leave the crushed pineapple in the fridge)
6- Mix the cold liquid into the jello-cream cheese mixture, the same way as when mixing the jello with the cream cheese - high speed, creating a very well mixed mixture.
7- Pour the mixture into an 8 x 8 square pan.
8- Place the pan in the fridge.
9- After the mixture has jelled for at least a couple hours, remove it from the fridge and fold in the crushed pineapple. This is done this way because if the crushed pineapple is added before the mixture has jelled at all, then all the pineapple will be on the bottom of the mixture, instead of being mixed throughout it).
And that’s it.
It is the combination of the lime with the pineapple and the cream cheese that makes the dish refreshing during the course of big meal.
GF not so much ... but hey, can't make her happy 100% of the time. 99.996% has been the best I can do. :-)
Thanksgiving BOOKMARK.