Strictly for the birds ....for your Happy Thanksgiving

Christie, re: pg 31....small saladGarlic Tomatoes
These are sooooo good, I can't wait to prepare this again!

1/4 cup real pulp, or virgin olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon sugar
1 tablespoon fresh basil, chiffonade (rolled tightly and sliced diagonally, creating thin ribbons)
1/2 teaspoon salt
1 teaspoon fresh chopped, or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
5 large ripe tomatoes,

You may peel tomatoes if desired, core, and cut into 6 to 8 wedges each.
Combine the oil, lemon juice, garlic, sugar, basil, salt, oregano and pepper. Whisk until well combined.
Place tomatoes in a large mixing bowl. Pour oil mixture over tomatoes. Stir to coat. Cover and chill up to 4 hours.
Makes 6 servings.

It is important to ship up or shape out!

Really?? Bwhahahahhahahahhahahhaa

Tofurky is really pretty good, isn't it?? I'm so glad you enjoyed it, and had a great Thanksgiving. Someday I'll tell you where I ate my Thanksgiving dinner, and shock ya!!

I like that powdered stuff that comes in a Green can with the name Kraft on it!!! Me bad!

Me bad!

Indeed, shame on you......rumph!

The deviled ham sounds sort of good, which is why it is so great to exchange recipes. My question is what is the origination of calling things deviled?

why call them deviled? Thats what I was asking you when wife #1 walked in on us. She said her mother called them that. Wife #1 left home to marry her first husband (thats me) 45 years ago.

Stolen Stuffed Eggs sound wonderful, and the story behind them is even better, leading me to do a bit of research.
This could be a recipe from "Gourmet For Dummies"
If you don't mind my 2 cents, IMHO, deviled eggs are akin to "being full of the devil", in other words, because these egg recipes are full of surprises, and there are countless methods of preparing these honeys. Many are spicy hot, and some are down right puckering, and still others are almost sweet!!
MY DEVILED EGG STUFFING
Per Egg (Per Dozen)

2 teaspoons homemade mayonnaise***, using lemon instead of vinegar (1/2 cup per dozen)
1/4 teaspoon sweet pickle juice (1 tablespoon per dozen)
1/8 teaspoon prepared mustard (1/2 tablespoon per dozen)
Salt to taste
Place yolks in a bowl, mash fine with a fork; add remaining ingredients and
stir until thoroughly incorporated. Fill eggs and garnish.

Variations:

Add curry powder to taste.
Include a teaspoon of sweet or dill relish,
Season with hot pepper sauce to taste.
Season to taste with a few drops of soy sauce and ground ginger,
or Try a bit horseradish!

Notice; I've called them “hard cooked” eggs instead of hard boiled. There is a good reason for this terminology. A hard boiled egg can be someone that is very stubborn or bull headed. An egg that has been cooked to the solid stage inside its shell is a hard cooked egg.
As common as we think hard cooked eggs are, there are lots of good cooks who have trouble making eggs turn into good eggs, hard cooked that is.
One of the common complaints is that unsightly green rim that sometimes appears between the white and the yolk of a hard cooked egg. This is caused by overcooking the eggs.
Over the years we have learned that the successful way to prepare hard cooked eggs has a number of important steps. You will find that extremely fresh eggs will not peel as well. It is a good idea to buy eggs, say a week ahead of cooking time, if possible.
Here are steps to remember when preparing them:
*First, it is best, when possible, to allow uncooked eggs to come to room temperature before boiling. If you are in a hurry, place eggs in a bowl of warm, not hot, water to take the refrigerator chill off them.
Place eggs in a saucepan in a SINGLE LAYER ONLY and cover with about 1-inch of water above eggs.
Cover saucepan and turn burner off. (If using electric burner, coil or glass top, remove pan from burner)
Allow eggs to stand 18 to 20 minutes ** and drain.
Immediately cover eggs with cold water or ice water to stop cooking.
As soon as you can handle them, take each egg, tap it gently against counter top or cutting board to fracture the shell but not hard enough to break the congealed (cooked) egg white. Holding eggs under a slow stream of running cool water, remove peel, starting at the big end of the egg.
There is usually a bubble at that end of the egg that gives you a good place to start peeling.

* “To a boil” is sometime a subject of debate. I prefer to have the water just barely reach a rolling motion, then I cover the pan and turn of the heat.
** Although the American Egg Board recommends a standing time of 15 minutes, I find I get better results following the 18 to 20 minute timing but NO LONGER PLEASE. This timing is for large eggs. If you are using jumbo size eggs let them stand longer, perhaps 22 minutes. Since I use only large eggs, I can’t give you an exact time for jumbo.
*** homemade mayonnaise

Blender Mayonnaise
(1 1/2 cups)

1 whole egg
1/2 tsps dry mustard
1 cup olive oil
1 1/2 tbls lemon juice
1 tbls boiling water*
Place the egg, mustard and 1/4 cup of the oil in an electric blender. Turn
on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add
the lemon juice and water. Refrigerate.
*Note: if using a food processor,
add an extra egg yolk, omit the water, use up to 1/2 cup more oil, and
adjust lemon juice to taste.

Here's a bit of trivia I found at this site.

Food stuff…the reason stuffed eggs are called 'deviled eggs' is due to the fact that when they first became popular they were covered in black pepper, thus everyone thought they were hot as the fire in hell.

Sounds like as good an explanation as any...I like yours better, Carlo.

Lasagna, alla a House Of CarloIngredients:

16 oz box lasagna noodles
1 ½ lbs of hamburger
16 oz ricotta cheese
8 oz Mozzarella cheese - grated
1/4 cup parmesan cheese
14 oz of your favorite marinara sauce(* This is mine)
1 onion - diced
4 cloves garlic - chopped up very small
4 sliced fresh mushrooms
2 eggs
1 tablespoon parsley
dash pepper
dash basil

Instructions:
In a large pot, set water to boil. Meanwhile, brown burger, onion, mushrooms and garlic. Add marinara and set aside.
Mix cheeses and eggs in a separate bowl with parsley and spices. Save back about ¼ of the Mozzarella for the top.
When water in pot is boiling add the lasagna noodles. You typically do not need to wait until the noodles are edible because they will be cooked in the oven as well. When noodles are ready (8 minutes or so) begin layering the various mixtures in a 9X13 pan. Start with the burger mixture; then add the cheese, then the noodles. Keep layering until you run out of ingredients. Add the reserved Mozzarella last.
Cover dish with foil and pop into oven at 375 degrees for an hour or so. If you want to harden off the top, pull off the foil for the last 15 minutes.

*Quick MUSHROOM PASTA SAUCE

Ingredients:

1/2 a medium sized onion, chopped
1/3 cup dried porcini mushrooms that have been soaking in about 1/2 cup lukewarm water
1 cup regular white mushrooms, chopped but not too finely
1/2 cup cream
2 tblsp butter
1/4 cup tomato paste
salt to taste
marsala to taste (optional)

Instructions:
Soak porcini mushrooms in water for about 1/2 hour until rehydrated. Remove from water and chop them. SAVE the water they soaked in and runi it through a filter to filter out dirt or other "foreign" object that may have been stuck on the porcinis. Melt butter in pan and saute onion until transluscent. Add regular and porcini mushrooms and saute with onion. Add porcini water and cream and simmer until sauce begins to thicken a bit. Add salt. About 5 minutes before it's done, add tomato
paste. Also, now's the time to add the marsala if you want it, but the sauce will need to simmer a bit longer to boil away the extra liquid.

GREEN GODDESS SALAD DRESSING(4 servings)
Rub the salad bowl with a garlic clove, then add

2 cups of freshly made mayonnaise
4 minced anchovy fillets
1 green onion, chopped
2 teaspoons chopped flat Italian parsley
2 teaspoons chopped chives
1 Tablespoon tarragon vinegar (or to taste)
1/4 teaspoon dried OR 1 teaspoon cut, fresh tarragon

Stir well and pour over salad greens, watercress, or seafood salad.

Hey Girl, Bookmark this baby; Sophia LaLonde's Authentic Original Thousand Island Dressing

1/2 cup freshly made mayonnaise
2 tablespoons ketchup
1 tablespoon white tarragon vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
1/8 tsp of Capsicum (Cayenne Pepper) or 2 dashes of Tobasco Sauce

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.
Makes about 3/4 cup.

Cutting and pasting that Lasagna recipe. It's very close to my Thanksgiving Lasagna, but I added Italian sausage and pepperoni as well as red wine. It was VERY! good!

I have a question, though. Every recipe for lasagna that I've ever seen starts with the meat as the first layer. However, when I make my lasagna I start with a layer of noodles, then meat sause, cheese, pepperoni, ricotta/cottage cheese mixture, repeat and then cover generously with grated parmesan. The initial layer of noodles seems add a little support for the lasagna. Am I just wasting a step?

I thought deviled eggs were covered in paprika. That would account for the "deviled" part.

Sounds good...will just substitute fat-free mayo.

This may sound goofy, but that fat-free stuff is a con. It has tons of junk in it, including loads of salt to hook you.

What is funny to me is that these marketing guys would have one going to the store, wasting time on that best buy, which has loads of junk, when one could be home utilizing the time to prepare a good meal.

Rant almost through. My papa, who alternately plays tennis and golf 6 days a week was told to stop eating eggs. He now has macular degeneration. Guess what is a cure? Eggs!

My cholesterol is 257. No way can I have mayonnaise. It's naturally high even though I am very careful about what I eat. It's either fat-free or none.

I am not a chef....lol, but I do cook pretty good stuff. When making lasagna, first get those noodles in iced water when they are done. I just learned this. However, start the layers with sauce. OMG! We can now discuss my favorite of a vegetable lasagna

Why iced water? I've never heard of this.

Acually, IMHO...LOL the fist layer is sauce, then noodle as you suggest, then meat mixture, then sauce, followed by a sprinkle of a mixture of cheeses, mozzarella and parmesan and/or romano. Repeat until finished with ingredients, top with noodle, sauce and cheese....yummmmmmmmm!!

Hmmmmmm...sauce on the bottom...I'll try that next time! Since I'm going to be alone for Christmas also, I was thinking of doing Mexican (maybe Mexican Meatloaf), but I might just do a Christmas Lasagna instead. Any day is a good day for lasagna!