Another of those dreaded Thanksgiving Recipe Threads

CookingWithCarlo.com ^ | 11/11/2004 | Carlo3b, A PROUD AMERICAN

[carlo3b]

Well, it's that time again, when we old timers dust off the holiday recipes. For you newcomers, just bear with us, it won't take long, and you could just move on if this is too corny for you to handle. Otherwise, cut and paste, and have a great Thanksgiving.. This is a bit early because I will once again be on the great oceans this years cookin and spinnin my tales of the kitchen.. ENJOY..
God bless you and your family!.. Chef

Remembering Our first recorded Thanksgiving Day
The Mayflower 1620- 2002

The voyage of the Mayflower in 1620 from Plymouth England, to Plymouth Rock started as a journey to find peace and justice in a new world. It began as a fervent prayer to give freedom a chance, and remains today as the promise each year for a new beginning. Thanksgiving Day is a celebration of hope, and remembrance.
Today, we bring our families and friends together to share our tables and our hearts, and give thanks for all that we have to be grateful for in our new and glorious country. From this grand experiment and it's courageous settlers, to the greatest nation of the world, we have a lot to be thankful for, indeed.

Remembering my Italian family Thanksgiving

My earliest memory of Thanksgiving was the fuss over preparation of the wonderful food being planned in advance of our holiday feast. Being a traditional Italian American, midwestern home, a full cornucopia of cookies of every ethnicity was in abundance. Thanksgiving morning was a special treat with a home filled with the scent of baking bread, and roasted turkey which transformed our tiny cold water flat in "Little Italy" on the lower East side of Chicago into a 3 room palace.

Everyone was involved, family and friends, young and old, with 4 generations of our own majestic women. An unspoken but respected hierarchy prevailed, with the eldest women in control, and a dance like rhythm appeared to take charge of this traditional and noble endeavor. It didn't take long before our small kitchen and dinning room filled, and every flat surface was covered. People scurried into the hallway, where neighbors shuffled pans and pots, in and out of their apartment kitchens to make room for more, always more so everyone could share in the abundance.

The Preparations

Preparation started days earlier, with the making of the pasta. I recall my great aunt bringing in the clothesline from our back porch, the one that strung across the small yard to the adjacent porch and back. She washed and bleached this cord to string across our living and dining rooms, from sconces to chandelier, and doorjambs to windowsills. It was strung as tight as possible to hold the pounds of lasagna noodle, and spaghetti needed to hang dry, to satisfy the hearty Italian appetites. I recall as if it were yesterday listening to our nightly radio programs with the shadows of stringing pasta on the faded floral wallpaper, lending an eerie overtone to the Green Hornet, or Gangbusters.

How could I ever forget opening my eyes in the morning with the sight of hanging pasta overhead, but then, why in the world would I want to forget that magical moment after all, and what it meant to a young boy that a wonderful and glorious holiday was just around the corner?

The Family and Friends

Each family was represented in the choice of menu items. Every wonderful cook in each branch of the family offered to prepare their own special version of the chosen food. This made for a memorable feast indeed, there were at least 4 successful individual restaurant owners in our family. The competition was playful and fun filled, with chunks of bread, ladles, and spoons dipping into everything, testing, tasting, and teasing.

The Cooks

It should not be construed that the food preparation was the exclusive provence of our family women, to do so would be to underestimate the culinary contributions of some of the finest cooks in the clan. A few of my uncles, cousins and grandpa were cooks in the Army, Navy, and Marines, as well as in their own restaurants. My great uncle served as a cook in the Italian army, then captured and recruited to cook in the prisoner-of-war camp, when upon his release, served 2 tours as a cook in the US Marines during The Korean War. However, whatever greatness the men may have achieved in the outside world, the kitchen was ruled by those formidable, yet diminutive, strikingly gorgeous, black clad matriarchs of the family. Great grandmothers from both sides of the lineage, grandmothers, great grandmother-in-laws, and great great aunts.

Man I'll tell ya, it was a sight to behold at best, and an Italian culinary rivalry at least. Although sharing an Italian heritage, the 6 uncles married outside the Calabrian niche, creating a scrumptious provincial food fight.

The Kids

Children weren't immune from the holiday chores. Chairs were pulled up to the stove for short perpetual stirrers. The teens were given the sink, for the never-ending pots and pans, and preteens were runners for last minute fetches and food deliveries. I was honored almost exclusively with the delivery of food for the church and hospital shut-ins because I had the bike with a giant basket. Trying to describe my cousins and most of the local kids wasn't hard, the first thing I recall was, hair, lots of black hair, big doe eyes, dozens of beautiful children with wide grins. At least one kid, sometimes more, was forced to bring his or her accordion, and at every holiday gathering some poor child was browbeaten into playing "Lady Of Spain"!

The Holiday Table

Serving 30-40 people, in a one bedroom apartment on the 3rd floor, rear, walkup, was a challenge, but doable. It took the coordination of most of our wonderful neighbors, and the cooperation of all of the residence, which were always invited anyway. Everyone brought pots, pans, dishes, and utensils, at least a chair, and some brought their kitchen tables. Everyone brought something eatable, most were prearranged as in bread, but some were heirloom dessert recipes, enough for at least a good spoonful, for everyone to get a taste. Older adults, always got a chair at the table, all adults got a seat, and kids sat at the card tables, on the stairs or on a carpet in front of the radio in one of the neighbors homes.

The Prayer

All kids had to be within earshot of the saying of the formal Grace before dinner. Then everyone recited their own prayer in various languages of their native tongue. Our family and friends were of many faiths and nationalities, the overwhelming majority of coarse were Italian. Most remembered a loved one not present, and the names of every absent serviceman and woman were individually read aloud. With all heads bowed, everyone gave thanks for the wonderful gifts of food and health, and each and every person present, gave a special thanks and how grateful they were for being in the United States of America.

The Family

Any good excuse to gather the clan in our family was and still is, paramount. Weddings, holidays, birthdays, anniversaries, births, baptisms and unfortunately funerals are used as good excuses to get together and, you guessed it.... eat. This is usually done at the familial home of eldest member of the family. The Italian family circle is close and tight, and many families still living within their hometown even today, and still live within walking distance of one another. In our family as in many, brothers, sisters, grandparents, aunts, uncles, and cousins grow as one single family unit.

The elders live within the homes of their offspring or siblings. The hierarchy is established by the ability of the surviving parents to have living arrangements central to the greatest number of kids and kin. Love of family is the reason, and love of food is the cement. Thanksgiving is one of the most popular days of the year, and has been since my earliest memory. Even today as I did with my parents in my youth, I talk to each of my 5 children and each of my grandchildren with rare exceptions, every single day, I am truly blessed.

The Food

Food for an Italian holiday is second to only to the family. Present at every holiday feast were several types of entree, lasagna, ham, veal, and one or more specialty pasta and of course, the giant stuffed Turkeys. There were Kosher dishes aplenty for our many Jewish friends. Our next door neighbor kept a Kosher kitchen and always shared their wonderful food with us as we did in return. No holiday would be complete without homemade sausages, meatballs, and grilled peppers. A strange calzone, one I recall with nuts and octopus was always somewhere on the table as was Braciole (Italian beef rolls), and great cannoli desserts were always compliments of our Sicilian side of the family.

Salads and antipasto were a mainstay, with favorites cellentani con Insalata di Peperoni (cellentani with pepper salad), and the ever popular soups, usually a bean, as in minestrone. Breads, rolls, pizza and a mixed variety of biscotti, were always in abundance. Side dishes were a meal in themselves. A vast array of vegetables prepared as specialty items, like artichoke and bacon frittata rounded out every holiday meal. Even our popular lasagna, the recipe that created a chain of famous restaurants, has broccoli or spinach as a principle ingredient to the recipe. Desserts... oh my, great custards, and pastries, ice creams and cakes such as lemon berry tiramisu or frittelle di zucca (pumpkin fritters)

The Moment of Truth

My great grandfather sat at the head of the table, and next to him sat a gallon jug of his homemade Italian red wine. Almost everyone seated for dinner were given a glass of his wine, if only for the many toasts that were posed, to the cooks and a milieu of other celebrations.

The moment of truth came when he would call the name of the boys that he felt were to be worthy of manhood, a scholarship know only to him, usually by some unknown merit method. If you attained that status in his trusted eye, he would invite you to accept a glass of wine and he would toast your new position and with everyone's applause you drank a glass and thanked him.

When my moment came, I had just turned 10, and having worked with him on his paper stand in downtown Chicago for 3 years and to my surprise he felt I was ready! Proudly I swallowed a huge gulp, and felt the heat go down my throat and explode at the core of my stomach and began to rush back up. I forced a smiled and swallowed again and hugged him as tight as I could, until my uncle secretly handed me a chunk of bread, which I bit into and forced down before I let my pa loose, perhaps in the nick of time because he slapped me on the back and everything went back down... I never drank another drop of his wine, but accepted his offer to take a glass, each time he offered it until he passed a year later. How I loved that man.

The Carving was done at each end of the long tables where the huge turkeys were displayed. The male head of each of the households was given the honor of carving these beautifully prepared golden trophies. It was a ritual and with surgical skills each bird was sliced and distributed to all in attendance until nothing remained but the bare bones. At the conclusion of this wonderful occasion, the men stood and with glasses raised toasted the blushing ladies as we sang... in our best voice, and in Italian, a song dedicated to our wonderful women, .. "Momma"

Holiday Roast Turkey with Herbal Rub

• 1 13 pound whole turkey, fresh or thawed

• 1 medium onion, quartered

• 1 lemon, quartered

• 1/4 cup vegetable oil

• 1 teaspoon dried thyme

• 1 teaspoon dried tarragon

• 1 tablespoon dried rosemary

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 325°F.
2. Remove the giblets and neck from the turkey and reserve for the broth.
3. Rinse the turkey with cold running water and pat dry with paper towels.
4. Place onion and lemon quarters in the neck and body cavities.
5. In a small bowl, mix the oil with the herbs, salt and pepper.
6. With your finger tips, gently loosen the skin from the breast without pulling off the skin.
7. Place 1 tablespoon of the herb mixture under the skin; and replace the skin.
8. Rub the cavities and outside of turkey with the remaining herb mixture.
9. Secure the neck skin to the back of the turkey with skewers. Fold the wings under the back of turkey. Place the legs in tucked position.
Note: May be prepared to this point, covered, and refrigerated for several hours.
10. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan.
11. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
12. Cover bird with a loose tent of foil. Roast turkey in the preheated oven for about 2-1/2 hours.
13. Remove the foil and baste bird with pan juices.
14. Continue to roast for about another hour, until meat thermometer registers 180°F in the thigh.
15. Remove the turkey from the oven and allow to rest for 15-20 minutes before carving.
16. Transfer to a large platter and serve with gravy.
Yields 18 servings at 6 ounces per portion
 

Good Old Fashioned Bread Dressing

• 3 to 4 loaves of white bread (or 5 if you like leftovers)

• 2 cups water

• turkey inners

• 1 or 2 onions

• 2 bunches of celery

• 2 to 3 tablespoons butter

• 1/2 teaspoons sage

• oysters (optional)

• mushrooms (option)

• chicken broth

The night before
1. The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
The next day
2. The next day, remove the insides of turkey and boil them in water in 2/3 quart sauce pan until cooked (about 20 to 30 minutes).
3. Remove the insides from the saucepan for later use or discard. Keep the broth and set aside.
4. Preheat the oven to 350°F.
5. Chop the onion and celery and place into food processor until minced.
6. Melt the butter in a large saucepan.
7. Sauté the onion and celery in butter until heated through. Do not brown! (Sauté the mushrooms also at this time, if wanted).
Note: Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to sauté the onion and celery in two parts.
8. Once cooked, pour the onion mixture directly over the dried out bread.
9. Sprinkle the sage over bread mixture.
10. Take your turkey broth and pour slowly over the bread mixture. The bread will shrink as you do this. Be careful not to pour too much water in.
11. Mixture thoroughly.
Note: If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
13. If you are using oysters, add them now.
14. Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
16. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
17. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
18. Bake in 350°F oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
Note: If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples. It smells wonderful and the apples have a great flavor when you take them out.
 

Real Homemade Turkey Gravy

• 1 package..  neck, heart, gizzard from turkey giblets

• 1 medium carrot thickly sliced

• 1 medium onion thickly sliced

• 1 medium celery rib thickly sliced

• 1/2 teaspoon salt

• 1 turkey liver

• 3 tablespoons fat from poultry drippings

• 3 tablespoons all-purpose flour

• 1/2 teaspoon salt

1. In a 3-quart saucepan, place neck, heart, gizzard, vegetables, and salt in enough water to cover, and cook over high heat.
2. Heat to boiling.
3. Reduce heat to low; cover and simmer for 45 minutes.
4. Add the liver and cook for 15 minutes longer.
5. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
6. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a quart size measuring cup.
7. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened.
8. Pour the deglazed liquid/broth into the measuring cup.
9. Let the mixture stand a few minutes, until the fat rises to the top.
10. Over medium heat, spoon 3 tablespoons of fat from the poultry drippings into a 2-quart saucepan. 11. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
12. Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
13. Add the remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
14. Gradually whisk in warm broth mixture.
15. Cook and stir, until the gravy boils and is slightly thick.
Makes 14 servings at 1/4 cup per serving
 

Home Sweet Home Potato Casserole

• 2 pounds sweet potatoes, boiled, peeled, and mashed

• 2 eggs, beaten

• 1 tablespoon margarine, melted

• 1/2 cup brown sugar

• 1 cup buttermilk

• 1/4 teaspoon baking soda

• 1/2 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• 1/2 cup raisins (optional)

Preheat oven to 350°F.
Combine all of the ingredients and mix well. Mixture will be very soupy.
Bake for 1 hour.
 

Crackpot Crockpot Scalloped Potatoes

• Cooking spray

• 6 to 8 potatoes, thinly sliced

• 1 can cheddar cheese soup

• 1 cup Velveeta cheese, chunked

• 1-1/2 cups grated Cheddar cheese, grated

• 1 (12 ounce) can evaporated milk

• Salt and pepper

1. Spray the crockpot with the cooking spray.
2. Fill the crockpot with half of the sliced potatoes.
3. Layer half of the soup, velveeta cheese, Cheddar cheese, and milk.
4. Add salt and pepper to taste.
5. Layer remaining the remaining potatoes.
6. The layer the remaining soup, velveeta cheese, Cheddar cheese, and milk.
7. Cook on high for about 6 hours.
Note: You need to check to see if you need to add more milk. You can pre-boil the potatoes for quicker cooking.

[MissyMa]

Bump for later reading. Very interesting already.

[TXBSAFH]

Roast turkey, no

Wild turkey, yes

[varina davis]

Hey Carlo, nice to see you again -- so to speak. Any new recipes for a a Thanksgiving brunch during football weekend? Hope you had a great summer!

[hattend]

Is there anything "special" that can be done to a ham? Just to make it different?

Or is that sacrilege?

[kcvl]

bttt

[Designer]

It doesn't make marks on the turkey?

Are we going to eat it or take a picture of it?

[hattend]

Bumping it again.

Remember though... this thread is a year old so people may not respond to you.

Post more recipes people! Thanksgiving pig-out approaches!

[freeangel]

Wahoo! Carlo thread bump!

[Chena]

What an excellent and delightful post, carlo!! Thank you!

Gobble, gobble, bump!

[kcvl]

Hot Mulled Crockpot Punch


1 1/2 quarts cranberry juice
2 quarts apple juice
1/2 cup brown sugar
1/2 teaspoon salt
4 cinnamon sticks
1 1/2 teaspoons whole cloves


1. Pour cranberry and apple juices into crockpot.
2. Add brown sugar and salt.
3. Stir until dissolved.
4. Tie cinnamon sticks and cloves in cheeseclothe or put them in a teaball and add to crockpot.
5. Heat on low for 2 hours.
6. Remove cinnamon and cloves.
7. Serve hot.




Cranberry Relish

1 lb cranberries (chopped finely)
1 orange (seeded and chopped finely with the peel on)
1 apple (seeded and chopped finely with peel on)
1 (16 ounce) can pineapples (crushed)
1 cup pecan pieces
3/4-1 cup sugar (to taste)

1. Blend first five ingredient.
2. Add sugar to taste.
3. Mix well and refrigerate overnight.





Icebox Rolls

5 cups flour
2 cups buttermilk
1 (1/4 ounce) package dry yeast
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons shortening

1. Sift together into a bowl the flour,baking powder,baking soda,salt and sugar.
2. Work in shortening.
3. Dissolve yeast in warm buttermilk and work into dough.
4. Place dough into a large greased bowl and rub butter lightly over the top of dough.
5. Cover with a damp cloth and store in the refrigerator.
6. Shape out rolls and place on a greased baking sheet.
7. Let rise 1 1/2 hours.
8. Bake for 10 minutes in at 350 degrees.




Broccoli & Cream Cheese Casserole

2 (10 ounce) packages frozen broccoli spears
1 (8 ounce) package cream cheese, softened at room temperature
1 (1 ounce) envelope lipton dry onion soup mix
1 (8 ounce) container sour cream
1 tablespoon minced garlic
1 (8 ounce) can sliced water chestnuts, drained
2 cups grated sharp cheddar cheese
18 Ritz crackers, crushed (1/2 sleeve)
4 tablespoons butter, melted
black pepper
white pepper
onion powder
cayenne pepper

1. Cook broccoli according to package directions until tender then drain well.
2. Combine the cream cheese, sour cream, minced garlic and soup mix.
3. Fold in water chestnuts and add seasonings to taste.
4. Combine drained broccoli with cream cheese mixture being careful not to break up broccoli.
5. Place in lightly buttered 9 inch square casserole dish or 1 1/2 quart oblong baking dish.
6. Combine ritz crackers with melted butter.
7. Top with grated cheddar cheese then top with crushed cracker mixture.
8. Bake at 350 for 30 minutes or until topping is golden brown.




Ultimate Turtle Cheesecake


2 cups Oreo cookie crumbs
6 tablespoons butter or margarine, melted
1 (14 ounce) bag Kraft caramels
1/2 cup milk
1 cup planters chopped pecans
3 (8 ounce) packages Philadelphia Cream cheese, softened
3/4 cup sugar
1 tablespoon vanilla
3 eggs
2 (1 ounce) baker's semi-sweet chocolate baking squares

Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

Place caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour 1/2 of the caramel mixture into crust. Refrigerate 10 minutes. Set remaining caramel mixture aside for later use.

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.

Bake at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

Top with remaining caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.

[don-o]

read later

[hattend]

That Cranberry Relish sounds interesting.

I'll give it a try and see how it is received.

[hattend]

Actually it all sounds good. My mouth is watering LOL.

That Crockpot Punch sounds like non-alcoholic Gluwein (or however it's spelled).

Which reminds me, anybody have a recipe for Gluwein? Anybody know what that is? If you've been in Germany during the holiday, you may be familiar with it.

[kcvl]

Spinach-Pecan Nuggets

2 (8-10 ounce) packages frozen chopped spinach, thawed & very well-drained
1 cup grated parmesan cheese
6 eggs
2 cups herb stuffing mix, seasoned & partly crushed
3/4 cup butter, room temperature
2 diced onions
1/4 teaspoon celery salt
1/2 teaspoon italian seasoning
1/4 teaspoon basil
1/4 teaspoon pepper
1 1/2 cups chopped pecans
olive oil, to grease cookie sheet or aluminum foil

1. Preheat oven to 350 degrees F. Lightly oil cookie sheet or foil.
2. Mix spinach, cheese, eggs & stuffing. Add butter, onion, seasonings & pecans and mix thoroughly. Shape into quarter-sized balls. Baked on cookie sheet (oiled, or lined with oiled foil) at 350 degrees F for 20 minutes. (In my oven, when baking the entire batch of nuggets, it took longer--about 32 minutes--to get them done to the degree I wanted, with some small spots of browning on the nuggets.) Serve hot.
3. Can prepare ahead & freeze after baking. To reheat, take out of freezer & heat 20 minutes at 350 degrees F.





Pumpkin Pound Cake


1 (18 ounce) package yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 (15 ounce) can pumpkin
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup sugar
1/2 cup chopped nuts (optional)

1. Mix batter using ingredients in the order given.
2. Beat for 3 minutes.
3. Pour into greased tube pan.
4. Bake 1 hour at 350 degrees.




Carmel Corn

2 cups brown sugar
1 cup butter or margarine
1/2 cup corn syrup
6 quarts popped corn (sift out unpopped kernels)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon butter flavoring
peanuts or pecans or walnuts or cashews


1. In large saucepan,boil sugar,butter,syrup and salt for 5 minutes.
2. Remove from heat.
3. Add soda and flavoring.
4. Stir well.
5. Pour over popcorn and nuts.
6. Spread on cookie sheet.
7. Bake 200 degrees for 1 hour.
8. Stirring at 15 minute intervals.
9. Remove from oven.
10. Cool until solidfy.
11. Store in covered container to keep crisp.


Peanut Butter Cookies

1/2 cup vegetable shortening
1/2 cup butter or margarine, softened
1 cup super chunky peanut butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dry roasted peanuts, very coarsely chopped

1. Preheat oven to 325 degrees.
2. In a large mixing bowl, cream together shortening, butter or margarine, and peanut butter with electric mixer on medium speed. Gradually add both sugar. Beat in eggs, one at a time until light and fluffy.
3. In a separate medium mixing bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture; beat until well blended. Stir in peanuts.
4. Drop dough by rounded teaspoonsful onto ungreased cookie sheets. Bake for 12-15 minutes or until golden brown.



Chocolate Cookie Bars

1 3/4 cups flour
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 cup butter or margarine
2 (12 ounce) bags semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
3/4 cup nuts, chopped
1 teaspoon vanilla
1 (12 ounce) bag milk chocolate chips
Combine Flour,Sugar,Cocoa,and Butter. Use two knives or pastry blender. Mixture will be crumbley. Press firmly into a 13x9 pan. Bake at 350 for 15 minutes.

FILLING:.
In saucepan combine both pkgs of semi-sweet Choc Chips,Vanilla, Milk,and Nuts if using. Stir until well melted. Pour over prepared crust.

TOPPING:.
Sprinkle Milk Chocolate chips on top and press on to top of filling. Bake for 20 minutes. Cool at least 10 minutes. Cut into bars.

[hattend]

You're killing me here

.

.

.

.

.

Don't stop

[CodeToad]

Best recipe for men: Wake wife. Invite other wives. Get out of Kitchen. Stay out.

[hattend]

Best recipe for men: Wake wife. Invite other wives. Get out of Kitchen. Stay out. Grab chips, dips and beer, watch Football.

In the real world, I like to cook ;-)

[kcvl]

Gluwein

Ingredients:

4 qts. dry red wine (such as zinfandel, pinot, burgundy, etc.)
1 qt. dry white wine
1 pt. Marc (or heavy brandy)
1 c. white sugar (more to taste)
6 sticks cinnamon
12 whole cloves
1/8 tsp. allspice
1/8 tsp. mace
2 oranges
1 lemon

Directions:

Mix wines into a 3 gallon pot (or larger) and begin gentle heating. As it begins to warm, add sugar and spices. Stir until sugar is dissolved. Add Marc (or brandy) and all remaining wine. Heat thoroughly but do not allow to boil! Add thinly sliced lemon and 1 orange and allow mix to steep for about 1 hour over low heat. Add more sugar during this time if desired, but do it slowly and ensure it dissolves. Serve hot and garnish with orange slices. A stick cinnamon could also be used. Serve about 12-15.



Gluwein

1 bottle red wine
4 whole cloves
1 cinnamon stick
1/2-1 lemon, rind of
1/4 cup sugar, to taste


1. Pour wine and sugar into deep pot and heat until just before boiling.
2. Do not boil
3. Wrap Cinnamon, Lemon Peel and cloves in Cheesecloth and tie off tightly.
4. Add to wine and sugar mixture and simmer for about 15 minutes.
5. Serve immediately in coffee or tea mugs.







Cheese Log

8 ounces feta cheese, crumbled
4 ounces cream cheese, softened
2 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/2 teaspoon dried Mediterranean oregano, crumbled
1/8-1/4 teaspoon cayenne pepper (depending on your taste)
1/4 cup chopped kalamata olives
1/4 cup chopped sun-dried tomatoes
Garnish
1/2 cup chopped walnuts, toasted
1/4 cup minced fresh parsley


1. Mix feta, cream cheese and oil with a mixer on medium speed until well-blended. Add remaining ingredients and mix well.
2. Shape into a 10-inch-long log (mixture will be soft).
3. Combine walnuts and parsley and roll cheese log in this mixture, pressing slightly to get the walnuts and parsley to stick to the sides of the log.
4. Wrap in plastic wrap and refrigerate for atleast 5 hourse before serving to allow flavours to blend.
5. Remove plastic wrap and lay log on an attractive serving platter lined with parsley. Serve with assorted crackers and toasted baguette slices.

[CodeToad]

I like to cook, too, and usually do everyday, but when she gets into her mind that she wants to cook for me and company, we get out and stay out.

[kcvl]

Thanksgiving Carrot Mold

1 cup shortening
2/3 cup brown sugar
1 egg
1 tablespoon orange juice
1 1/2 cups flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups fresh carrots, grated fine


1. Cream shortening and brown sugar with an electric mixer in a large bowl.
2. Add the egg and orange juice.
3. Sift in flour.
4. Add all other ingredients and mix.
5. Pour into greased, 4 cup, ring shaped mold.
6. Chill at least 5 hours before baking.
7. Bake at 350 degrees F. for 1 hour.



Stuffed Mushrooms

20 medium stuffing mushrooms
1 cup butter (margarine is ok)
1 small onion
1 stalk celery
3/4 cup Italian seasoned breadcrumbs (more or less)
2 teaspoons of grated parmesan cheese or romano cheese (more or less)


1. Do not wash mushrooms.
2. Wipe clean with paper towel.
3. Pull out stems
4. Place Buttons in shallow baking pan.
5. Stuffing:.
6. Finely dice celery and onion.
7. In a 10in. fry pan, melt butter
8. Saute onions and celery until translucent.
9. Turn off heat.
10. Add bread crumbs and grated cheese until consistency of stuffing.
11. After stuffing mushrooms,bake In 375 degree oven for approximately 20-30 minutes (optional:sprinkle chopped stems over mushrooms or save to add to the gravy).



Thanksgiving Fried Cornbread Dressing

1 lb mild ground sausage
2 diced onions
2 cups sliced celery
1 lb sliced fresh mushrooms
4 cans Swanson chicken broth
2-3 teaspoons sage
salt & pepper (optional)
5 packets cornbread mix (each packet enough for 6 servings of cornbread)
3/4-2 cup butter or margarine
Preheat oven to 425 for cornbread.

Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking).

Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups milk and 1 egg per package of mix.) (Cornbread can be baked ahead the night before).

When done, use a knife and score through the cornbread to make very small cubes.

(You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).

Brown sausage in dutch oven.

Add onions, celery and mushrooms and the other half stick of butter if you need more oil.

Saute til sausage is done and onion is translucent.

Add about 3 cups of cornbread and sage.

Let brown a bit.

Add rest of cornbread and stir well.

Turn dressing from dutch oven into the roaster pan.

Drizzle with chicken broth til nice and moist (personal taste).

Bake at 350 for about an hour or until golden brown.

This makes enough for 24 to 30 servings depending on appetites.

Freezes well.



Sweet Potato Souffle

4 lbs sweet potatoes, unpeeled,cut into pieces
water, as needed
1/2 cup unsalted butter, cut into pieces,at room temperature
1 cup granulated sugar
4 large eggs
3 tablespoons self-rising flour
1 cup milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
1/2 cup chopped pecans
2 tablespoons dark brown sugar, firmly packed
1/4 teaspoon cinnamon


1. Preheat oven to 350°F.
2. Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
3. Cover potatoes with enough cold water to over them by 1" in a large pot.
4. Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.
5. Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey).
6. Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
7. Put half of the mixture into each of the two souffle dishes.
8. Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
9. Bake, uncovered, for 1 hour.