Post Your Special Thanksgiving Recipes!

11/24/2008 | Red Badger & All Freepers

[Red Badger]

Somebody’s gonna have a hugh Thanksgiving!............

[netmilsmom]

I love you!

I’m waiting with my Dad’s 22 for the squirrel recipes. LOL!

[seekthetruth]

Just another way to serve cranberry sauce. Most folks who do not care for plain cranberry sauce end up asking me for this recipe after trying my cranberry/jello salad.:)

1 box of raspberry jello
1 cup of boiling water
1 can of cranberry sauce
Dissolve jello in the boiling water. Stir in the cranberry sauce until it is smooth.
Add two chopped apples.
Add 1/2 cup of chopped walnuts
Chill overnight. At the beginning of the chilling, stir a couple times to distribute the apple and chopped walnuts which may float to the surface. Enjoy!:)

[HungarianGypsy]

*Foodie Ping*

Because I'm nice that way. :) Happy Thanksgiving!

[Red Badger]

Squirrels are getting smarter..........

[GOP Poet]

LOL. Looks like my house. The animals run the show much as I attempt otherwise.

[netmilsmom]

LOL!!!

[jellybean]

Got recipes?

[Dallas59]

We had this last year... Bacon Wrapped Turkey

Heat the oven to 400°F. Remove the turkey from the refrigerator and let come to room temperature for 30 minutes.
Remove giblets and neck; reserve neck. Rinse out the turkey’s cavity and thoroughly pat dry with paper towels. Trim most of the excess fat and skin from the neck and cavity, and make 3-inch slits through the skin where the legs meet the breast.
Rub turkey all over with 2 tablespoons of the vegetable oil, then season generously with salt and freshly ground black pepper. Season the cavity with salt and pepper, and place 1 onion half, 1 celery piece, and 2 garlic cloves inside.
Place turkey in a large roasting pan. Arrange neck and remaining onions, celery pieces, and garlic cloves in the pan, and place in the oven. Roast turkey for 30 minutes, then lower the temperature to 350°F. Every 45 minutes, baste bird with pan drippings.
About 45 minutes before turkey is finished or when the internal temperature of the inner thigh reaches 145°F, cut pears in half and remove cores and stems. Brush each half with remaining 1 tablespoon vegetable oil and season well with salt and freshly ground black pepper. Remove turkey from the oven and overlap bacon strips across breast and around legs. If desired, secure bacon strips about 1 inch from edges with toothpicks. Arrange pear halves in the roasting pan and return turkey to the oven. .
Roast turkey until the internal temperature of the inner thigh reaches 155°F. Remove from the oven and let rest uncovered while you prepare the gravy, or at least 30 minutes before carving. Remove pears to a serving platter, reserve onions, and discard any remaining solids in the roasting pan..
For the gravy: Place 4 reserved pear halves and 1 reserved onion half in a food processor and purée until smooth, about 2 minutes. Reserve..
Make a roux by melting butter in a large saucepan over medium heat. When butter foams, add flour and whisk continuously until well combined. Cook until flour loses its raw flavor and starts to emit a toasty aroma, about 2 minutes. Whisk in chicken broth until smooth, add herbs and pear purée, and bring to a simmer. .
Pour off as much grease as you can from the roasting pan without removing any of the pan juices and set the pan over two burners over medium heat. When the pan juices begin to sizzle, slowly pour in pear cider and cook, scraping up any browned bits with a flat spatula. Add cider mixture to gravy and stir to combine. Simmer until thickened slightly, about 15 minutes. Season with salt and freshly ground black pepper; strain gravy through a fine mesh strainer. Carve turkey and serve with gravy.

Ingredients:
For the turkey: 1 (18- to 20-pound) fresh turkey
3 tablespoons vegetable oil
2 medium white onions, peeled and halved
3 medium celery stalks, halved crosswise
10 medium cloves garlic, peeled
6 medium ripe pears, such as Anjou or Bosc
1 pound thinly sliced smoked bacon

For the gravy:
6 tablespoons unsalted butter (3/4 stick)
6 tablespoons all-purpose flour
3 cups low-sodium chicken broth, at room temperature
8 medium fresh sage leaves
5 sprigs fresh thyme
1 medium dried bay leaf
1 1/2 cups hard pear cider such as Ace Perry Cider or Wyder’s

[kalee]

Plantation Peanut Soup
Serves 8

Ingredients:

6 cups chicken broth
½ cup celery, chopped
½ teaspoons salt
½ cup onion, chopped
4 tablespoons butter
1 cup peanut butter, chunky
2 cups light cream
½ cup flour
½ cup water
1 cup peanuts, chopped (reserve ½ cup for garnish)

Directions:

Combine all ingredients (except flour and water) in crockpot, cover and cook on Low for 4 hours.
In a separate bowl, combine flour and water and mix into soup, stirring well. Cook on High for an additional 20-25 minutes to thicken, stirring occasionally.

To serve: Ladle into bowls, garnish each serving with a tablespoon or so of good Bourbon, a dollop of unsweetened whipped cream, a sprinkle of paprika and some chopped peanuts and serve.

[freekitty]

If you follow my aunt’s recipe exactly as shown below; you will have the best chocolate cake you have ever tasted. Be sure to ice while the cake is still warm.

Chocolate Sheath Cake
(Virginia Retz)

Cake:

2 Cups Flour ½ Cup Buttermilk
2 Cups Sugar 2 Eggs (Beaten)
1 Stick Butter ¾ tsp. Cinnamon
¼ Cup Crisco (Solid) 1 tsp Vanilla
4 Tbs. Hershey’s Cocoa 1 tsp Baking Soda

Icing:

4 Tbs Hershey’s Cocoa ! Box Powered Sugar (Sifted)
1 Stick Butter 1 tsp Vanilla
6 Tbs. Milk I Cup Pecans (Optional)

Cake:

Sift together 2 cups flour and 2 cups sugar. Set aside. In a saucepan, mix 1 stick butter, ½ cup Crisco, 4 Tbs. cocoa and 1 cup water. Bring to rapid boil and boil only a FEW SECONDS. Pour over flour sugar mixture. Mix well. To this add: ½ cup buttermilk, 2 beaten eggs, ¾ tsp. cinnamon, 1 tsp.vanilla and 1 tsp. soda. Mix Well. Pour into a greased jelly roll pan or greased baking pan with ½” sides. Bake 15 minutes at 350 degrees.

Icing:

Mix in saucepan 4 Tbs cocoa, 1 stick butter and 6 Tbs milk. Bring to a rapid boil and cook a few seconds. Add 1 Box of sifted powdered sugar. Mix well and add 1 tsp vanilla and 1 cup pecans (optional). Beat well and spread over hot cake. (THIS IS IMPORTANT, MAKE SURE CAKE IS HOT). Cut into squares the size of brownies.

[Bulwinkle]

Honey Maple Pumpkin Pie... A True Thanksgiving story, Including a beautiful Indian Maiden!

A beautiful Indian maiden named ‘Mike’, U.S. Army (20yr retire, Sgt. Construction Battalion, Gulf I Vet.

She use to be a bartendress at an old biker bar called the Sunset Grill. A few years ago just before Thanksgiving I was chatting with Mike and she was explaining that being an native American (Dakota Sioux) she t real big on Thanksgiving celebrations, and that people felt awkward ward about inviting her to Thanksgiving day dinners or parties and that the thing she missed most was not having pumpkin pie. Hmmm, so I asked her what kind of pumpkin pie she like and she said “low custard, more pumpkinie”..

I looked at a bunch of different recipes, and decided honey-maple would be a more appropriate for the period/tradition. So here’s the recipe I created for the Indian maiden Mike:

The foundation is the standard recipe on the Libbys Pumpkin can; simply use 1/2 the eggs, 1/2 of the Evaporated milk; replace the sugar with 1/2 honey and 1/2 maple syrup; add 2 TBL brandy per pie and cook Twice as long.

Here’s the standard recipe with my changes [MARKED]
1 can (29 oz.) Libbys Pumpkin
1 1/2 cup granulated sugar [REPLACE with 1/2honey and 1/2 maple syrup]
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs [REDUCE: use on 2 eggs]
2 cans (12 fl. oz.) Evaporated milk [REDUCE: use only one can]
2 unbaked 9-inch (4-cup volume) deep-dish pie shell [REDUCE: use regular, not deep dish]
[ADD: 4 tablespoons brandy]

BAKE in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake for 40 to 50 minutes or until knife inserted near center comes out clean. [CHANGE/COOK twice as long] Cool on wire rack for 2 hours.

Now, my IMPORATANT TRICK to make the pies keep for a week: After they have cooled for 1/2 hour Brush with tops with clarified butter and touch it up again 20 minutes later. When the butter solidifies it seals the pies creating a vapor barrier. You can’t tell the difference between a pie made 5 hours ago or 5 days ago.

[Bulwinkle]

Honey Maple Pumpkin Pie... A True Thanksgiving story, Including a beautiful Indian Maiden!

A beautiful Indian maiden named ‘Mike’, U.S. Army (20yr retire, Sgt. Construction Battalion, Gulf I Vet.

She use to be a bartendress at an old biker bar called the Sunset Grill. A few years ago just before Thanksgiving I was chatting with Mike and she was explaining that being an native American (Dakota Sioux) she t real big on Thanksgiving celebrations, and that people felt awkward ward about inviting her to Thanksgiving day dinners or parties and that the thing she missed most was not having pumpkin pie. Hmmm, so I asked her what kind of pumpkin pie she like and she said “low custard, more pumpkinie”..

I looked at a bunch of different recipes, and decided honey-maple would be a more appropriate for the period/tradition. So here’s the recipe I created for the Indian maiden Mike:

The foundation is the standard recipe on the Libbys Pumpkin can; simply use 1/2 the eggs, 1/2 of the Evaporated milk; replace the sugar with 1/2 honey and 1/2 maple syrup; add 2 TBL brandy per pie and cook Twice as long.

Here’s the standard recipe with my changes [MARKED]
1 can (29 oz.) Libbys Pumpkin
1 1/2 cup granulated sugar [REPLACE with 1/2honey and 1/2 maple syrup]
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs [REDUCE: use on 2 eggs]
2 cans (12 fl. oz.) Evaporated milk [REDUCE: use only one can]
2 unbaked 9-inch (4-cup volume) deep-dish pie shell [REDUCE: use regular, not deep dish]
[ADD: 4 tablespoons brandy]

BAKE in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake for 40 to 50 minutes or until knife inserted near center comes out clean. [CHANGE/COOK twice as long] Cool on wire rack for 2 hours.

Now, my IMPORATANT TRICK to make the pies keep for a week: After they have cooled for 1/2 hour Brush with tops with clarified butter and touch it up again 20 minutes later. When the butter solidifies it seals the pies creating a vapor barrier. You can’t tell the difference between a pie made 5 hours ago or 5 days ago.

[Bulwinkle]

Honey Maple Pumpkin Pie... A True Thanksgiving story, Including a beautiful Indian Maiden!

A beautiful Indian maiden named ‘Mike’, U.S. Army (20yr retire, Sgt. Construction Battalion, Gulf I Vet.

She use to be a bartendress at an old biker bar called the Sunset Grill. A few years ago just before Thanksgiving I was chatting with Mike and she was explaining that being an native American (Dakota Sioux) she t real big on Thanksgiving celebrations, and that people felt awkward ward about inviting her to Thanksgiving day dinners or parties and that the thing she missed most was not having pumpkin pie. Hmmm, so I asked her what kind of pumpkin pie she like and she said “low custard, more pumpkinie”..

I looked at a bunch of different recipes, and decided honey-maple would be a more appropriate for the period/tradition. So here’s the recipe I created for the Indian maiden Mike:

The foundation is the standard recipe on the Libbys Pumpkin can; simply use 1/2 the eggs, 1/2 of the Evaporated milk; replace the sugar with 1/2 honey and 1/2 maple syrup; add 2 TBL brandy per pie and cook Twice as long.

Here’s the standard recipe with my changes [MARKED]
1 can (29 oz.) Libbys Pumpkin
1 1/2 cup granulated sugar [REPLACE with 1/2honey and 1/2 maple syrup]
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs [REDUCE: use on 2 eggs]
2 cans (12 fl. oz.) Evaporated milk [REDUCE: use only one can]
2 unbaked 9-inch (4-cup volume) deep-dish pie shell [REDUCE: use regular, not deep dish]
[ADD: 4 tablespoons brandy]

BAKE in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake for 40 to 50 minutes or until knife inserted near center comes out clean. [CHANGE/COOK twice as long] Cool on wire rack for 2 hours.

Now, my IMPORATANT TRICK to make the pies keep for a week: After they have cooled for 1/2 hour Brush with tops with clarified butter and touch it up again 20 minutes later. When the butter solidifies it seals the pies creating a vapor barrier. You can’t tell the difference between a pie made 5 hours ago or 5 days ago.

[EEDUDE]

Given our financial situation, I vote for possum. Cook it any way you can stand to eat it.

For you city dwellers, I will note that big rats are related to possums.

Ratatouille anyone?

Best wishes to all for a good Thanksgiving, and don't forget to count your blessings. There are many in all of our lives.

[freekitty]

I meant to say while the cake is still hot from the oven. You should put the icing on at that time. Do not wait. You should probably have the icing made up and ready to go before the cake comes out of the oven.

[gimme1ibertee]

LOLOL!!!
With grizzly gravy!!

[Red Badger]

Armadillo - Possum on the half shell.............

http://www.backwoodsbound.com/zarmadillo.html

[freekitty]

Another Yum Yum...

Tartoni

2 Eggs 1 Box Graham Crackers
1 Cup Sugar 1 tsp. Vanilla
1 Pt. Whipping Cream

Beat eggs separately very stiff. Add ½ cup sugar, beaten in carefully to each (whites and yolks). Mix whites and yolks. Beat cream stiff and fold into eggs. Add vanilla. Roll or smash graham crackers. Cover bottom of long, flat baking dish with crackers. Pour in egg mixture. Put thin layer of crackers over it. Chill in refrigerator for several hours. This recipe doubled serves 10-12.

[Vinnie]

Try this cranberry relish.

1 pkg. 12-16 oz. fresh cranberries

1 orange

1 cup sugar

rinse berries, place in food processor.

cut up orange, remove seeds. Leave as much of the skin as you wish, but I would advise at least 1/4 of it. More skin, more tart.
Place in processor.

Add sugar to processor and process to relish size.

Put in container and refrigerate.

MAKE THE DAY AHEAD !!