Posted on 11/20/2003 7:41:46 AM PST by stainlessbanner
Your test run on a smalll chicken should be great. If you ever make chicken fried steak, catfish, or fried chicken, peanut oil gives you a really nice flavor.
Don't be afraid to fry ya up some shrimp or something for appetizers while the oils hot. Peanut oil is AWSOME for most of your frying needs. Good Luck!
Turkey's take 4-5 minutes per pound. Chicken requires a few more minutes per pound because the oil doesn't flow thru the bird as much. Check the recipes for the exact time.
Abstinence, is the only sure way.. *<]:o)
I am also out of town town this year.. as a featured Chef on the high seas once again for a Thanksgiving cruise in the Carribean.
Cornbread stuffing
Prepare 3 pkgs JIFFY brand corn bread or your favorite homemade, enough for a 9x13 pan. Cool, break or cut into cubes and allow to dry out a bit. This can be down a day or so in advance.
Saute 1lb of breakfast type sausage - ie Jimmy Dean - save a bit of the fat. (The sage and/or fennel spiced works well.)
Saute with butter and tsp sausage drippings and s&p the following:
1 large onion, chopped
2-3 stalks celery, chopped small
1 lb sliced mushrooms
2-3 apples, cubed
Add spices to saute as follows:
1 tsp sage
s& p to taste
dash nutmeg
In very large bowl, combine cornbread with sauteed items and 3 tbs chopped fresh parsley (or 1 tbs dried).
Optional - Toasted, chopped walnut or pecans, about a cup can be added at this time.
Moisten with 1 can chicken broth (12-15 oz - I use low sodium) and 1 bottle (12 oz) apple juice.
Combine, careful not to break up cornbread too much.
Bake at 350 in a well buttered 9x13 baking pan for an hour or until desired doneness. (Whether you like it moist or bone-dry) Cover with foil after 30 min if top is browning too much. Enjoy!
A nice table idea:
A simple table runner of neutral colored fabric (see remnants at dept store) stenciled with vines or autumn veggies.
Another favorite:
Trim bottom of small squashes or tiny pumpkins and hollow out. Place small votive candles inside.
Larger or taller ones can house small bouquets of autumn flowers, trimmed to fit.
A large bouquet of autumn flowers is a must.
Cranberry jello
Boil package of cranberries (picked over) until they pop. Drain and save 1 cup of liquid.
Open and drain, reserving liquid, 2 small or 1 large can mandarin oranges.
Toast in dry pan 1 cup chopped walnuts or pecans - must be watched carefully, they toast quickly and burn even faster!
Prepare 1 large package of raspberry jello (or your favorite red jello) as directed but use reserved cranberry water (mixed with regular water as needed for measurement) for 'hot' jello step, and use reserved mandarin orange liquid (water mixed in as needed) for 'cold' jello step.
Fold in cranberries, oranges, optional nuts, and 1 cup mini marshmallows.
Use decorative mold if available and chill well. Unmold and serve. Can be made ahead.
Happy Thanksgiving!!
Prepare the day before.
Peal and Cube, 5 pounds of Red Spuds.
Put spuds into salted cold water.
Bring water to boil and cook till spuds are fork tender.
Drain well and Rice the spuds. (That is, run the spuds through a potato ricer.)
While still hot, mix in 2 sticks of Butter (Yep, a full half pound of Butter)
After the butter is melted and well incorporated, mix in one 8oz brick of softened Philadelphia Cream Cheese.
After the Cream Cheese has been incorporated, mix in a large container of Sour Cream. (I use “Hell-Of-A-Good” brand)
When this has all been mixed well, if spuds are still too stiff, mix in a little milk.
When spuds are to the consistence of your liking, then fold in one to two cups of shredded sharp cheddar cheese.
Salt and pepper to taste, and pour mixture into a covered oven safe baking dish. Refrigerate overnight.
Then one hour before you sit down to your feast, dot the top of the spuds with another stick of butter cut into slices and then re-heat in a 350 degree oven till piping hot.
Enjoy! (Hey, I did warn you this was not for the diet conscious!)
1 bag frozen cranberries (12 oz?)
1 orange --optional
6 stalks celery- chopped thin
1 ½ cups cashew nuts - chopped--DON'T over do them!
1 ¼ cups sugar --I use less -about 3/4 cup
2 pkg of any flavor gelatin -Cranberry, cherry, orange, pineapple, and lemon all work --lime makes it a brownish color
1 ½ cups cranberry or pineapple juice
2 cups hot water
Chop cranberries, orange, celery, and nuts
Add sugar , mix well.
Dissolve gelatin in the water
Add to the mixture, then add the juice
Mix well, can place in a mold or a large bowl with a lid works , place in fridge over night -- I like to stir it a few times the first few hours until it starts to set up some.
Can serve plain or it is also good with whipped topping --trust me --the kids like it that way best.
I also leave out the orange most of the time.
Now I just have to change the recipe again to cut some of the carbs....or maybe I'll just have it as a treat. ;-`)
One of my sisters and I changed and combined 2 family recipes for Christmas 1997.
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.