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

Your Right Wing Chef | Oct. 29 2001 | Carlo3b

[carlo3b]

NO I WON'T! I'll TELL him this IS what we are having!!! :^D

Just set the dinner down and tell him to shut up and eat...

Sit there and fold your arms, cross your legs and watch...LOL...........I'm selling these tickets for a FR fundraiser...Bwhahahahahhaah

[Snow Bunny]

Great story of Jack Palance.. Thanks. I can see that happening too.

[carlo3b]

This my fellow Freepers is from one of our own, and take it from these, she is one, SmartBlonde

This is a good way to use left-over turkey - equally good with chicken.

Florentine Turkey Casserole

• 2 c. diced or 1/2 lb. sliced turkey
• Two 10 oz. pkgs. frozen spinach, thawed and squeezed dry with paper towels
• 2 green onions, finely chopped
• One 10 3/4 oz. can cream of mushroom soup
• 2 T. butter
• 1/2 c. half & half
• 1 egg, beaten
• 1/4 t. each salt and pepper
• 1/4 t. tarragon
• Progresso Italian seasoned breadcrumbs

Layer bottom of greased 1 1/2 qt. casserole with half the turkey then half the spinach. Sprinkle with chopped onions. Combine soup, butter, cream, egg, salt, pepper and tarragon in medium saucepan. Mix thoroughly and simmer for 5 minutes.
Pour half this mixture over layered turkey and spinach, then top with remaining turkey and spinach. Top with remaining soup mixture.
Sprinkle with seasoned bread crumbs. Bake at 350 for 25 minutes or until heated through.

Variation:
Double the onions, soup, butter, milk, egg and spices. Cook high quality egg noodles until al dente. (You can substitute brown rice if desired). Complete the recipe as directed, putting half the noodles in first, then the turkey, spinach, etc. This will require a deep baking dish such as used for lasagna.

This doubles nicely and looks very nice. I make my own croutons and put on the top, then add fresh grated Parmesan and broil it before serving.

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Skillet Slaw

• 6 large slices high quality bacon (not Italian, not thick-sliced)
• 1/4 c. cider vinegar
• 1 T. brown sugar
• 2 T. finely chopped green onion
• 4 c. shredded cabbage (I use half regular and half Savoy)
• 2 t. caraway seeds

Cook bacon until nearly crisp. Remove the bacon and drain, saving drippings. Crumble bacon and set aside.
Measure 1/4 c. bacon drippings and return to skillet. Add vinegar, green onion, brown sugar and heat thoroughly.
Add cabbage and caraway seeds, saute gently until WARM - does not have to be hot. Top with bacon bits.

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Sauerkraut Rolls

• One 16 oz. can sauerkraut, drained and squeezed dry with paper towels
• One 8 oz. pkg. soft cream cheese (do not use low-fat)
• 3 pkgs. sliced smoked beef
• 1 generous dash Worcestershire sauce
• 3 chopped green onions

Mix together and roll into balls. Refrigerate at least 4 hours.

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Non-Alcoholic Wassail
(Good for kids, too)

• 2 qts. apple juice (not cider)
• 2 c. orange juice (fresh, not frozen)
• 1 c. freshly squeezed lemon juice
• 2 1/4 c. pineapple juice
• 1/2 c. sugar
• 1 t. cloves
• 1/2 of 3" cinnamon stick

Combine in Dutch oven. Bring to boil. Cover, reduce heat and simmer for 20 minutes. Uncover, then simmer 20 minutes. Strain and discard the cinnamon stick. Serve hot.
Reheats nicely. I omit the cinnamon stick when I'm making it for me and my husband - while we like cinnamon, I don't like it in drinks.

[carlo3b]

...More from our SmartBlonde....Yummmmmmmm

Last batch! The first is a COLD variation of the succotash - I have never had a person refuse this - everyone wants my recipe - makes a great buffet dish.

Buffet Vegetable Salads with White Dressing

• One 10 oz. pkg. frozen baby lima beans
• One 10 oz. pkg. frozen tiny peas
• 2 c. 1/4 inch thick slices peeled carrot
• 10 oz. green beans, trimmed and cut into pieces
• 1/4 c. cider vinegar
• 3/4 c. Mazola oil (not olive oil)
• 3 celery ribs, diced
• 2 large tomatoes, peeled, seeded and diced
• 1 cucumber, peeled, halved lengthwise, seeded and diced
• 1/2 c. chopped green onion
• Salt and pepper

Cook lima beans and peas until barely tender. Drain and transfer to large mixing bowl. Bring pot of salted water to boil, then add carrots and cook till crisp-tender, about 5 minutes. Remove with slotted spoon. Add green beans to same water and boil till crisp-tender, again about 5-6 minutes. Drain. Add carrots and beans to lima beans and peas. Cover and refrigerate. Make marinade.

Place vinegar in small bowl, then gradually whisk in oil. Season with salt and pepper. Add to cooked but COOL vegetables - if this is added to soon it breaks down and becomes watery. Stir gently to coat veggies. Refrigerate 2 hours.
Drain marinade from cooked vegetables. Add celery, tomatoes, cucumber and green onions to salad. Blend gently.

Dressing:

• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 2 T. Dijon mustard
• 1 T. dry mustard
• 1 t. salt and pepper

Combine mayonnaise (not Miracle Whip), sour cream, Dijon mustard, 1 T. dry mustard, salt and pepper. Add more dry mustard to taste.
Mix dressing into salad. Refrigerate until thoroughly chilled. Garnish with chopped tops of green onions if desired. Serve in large glass dish.

Do not submit to the temptation to make this a day ahead of time - it does not keep well overnight. I do make it early in the morning to serve for an evening buffet. This is quite good - I occasionally double the amount of marinade and dressing to be sure it is good and 'juicy'.

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I love to cook and always like to share my favorites.Escalloped Tomatoes

• 3 T. butter 2 medium chopped onions
• 4 sliced celery ribs 1 finely chopped green pepper
• 1 clove chopped garlic
• 2-3 T. flour 2-3 T. brown sugar
• Two 16 oz. cans high quality Italian tomatoes with juice
• 6 slices Wonder bread, toasted, then buttered
• 2 generous teaspoons prepared mustard

Preheat oven to 350. Toast the bread and butter generously. Do not substitute another type of bread.
In large non-stick skillet, melt butter, then saute onion, celery, green pepper and garlic until barely tender. Take pan off heat and blend in flour. Start with 2 T. flour then add some if necessary - amount will depend upon the size of the vegetables.
Coarsely chop the tomatoes and add - with juice - to the skillet. Stir to blend. Break 4 slices of bread into 1/2" cubes and stir half into the tomato mixture. Stir in sugar, salt, pepper and mustard. Mix gently. TASTE - add brown sugar if necessary.
Turn into UNGREASED glass baking dish. Bake at 350 for 30 minutes - remove from oven and top with remaining two torn up bread slices. Sprinkle lightly with Parmesan cheese if desired. Continue baking 10 minutes.

This recipe is very forgiving. I always add extra brown sugar. I also run it under the broiler at the end to make the top 'crunchy'. This is universally liked.

I've tried it with fresh tomatoes (my favorite all time food) but it's much better with canned tomatoes.

I have two or three others I will send in a few minutes.

Let me know if you like this and the succotash.

Yo Blondie...They look wonderful!!!!....LOL

[Snow Bunny]

Thank you for such goodies to make. This is great and I printed them out to have for Thanksgiving.

[dixiechick2000]

Oooooh! Such yummy recipes! And, your timing couldn't be better! I'm having a dinner party next week...
are either of you available?;o)

Seriously, I'm going to bookmark the thread and try some of these great recipes. I think the escalloped tomatoes sound especially wonderful!

Thanks to everyone who contributed a recipe!

[FranklinsTower]

bump for future reference!

[MeekOneGOP]

My turkey never reaches 1800F in the cooking time recommended on the charts…Why?

Gotta set it closer to the nuclear warhead next time!

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LOL! Preferably one near Kandahar. . .

Thanks for the ping, Snow Bunny!

[jrewingjr]

This is very good and is extremely quick and easy to make. Also has the benefit of not having to be baked - one less item to have to juggle for oven time.

PHILADELPHIA® No-Bake Pumpkin Cheesecake

Prep Time:10 mins.
Ready In:3 hrs. 10 mins.
Skill:No Experience Required
Serves:8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Honey Graham Pie Crust (6 oz. or 9 inch)

MIX cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in whipped topping.

SPOON into crust. Refrigerate 3 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.

More cheesecakes, desserts

I am getting really hungry now.

[stanz]

Oh chef of the future,once again, you have outdone yourself. Can't wait to try the Buffet Veggie Salad. BTW, I am in desperate need of a vegan brown gravy for Thanksgiving. I tried making it last year using a vegetable broth instead of a meat stock and it was ATROCIOUS. Can you help?

[stanz]

Where did you learn to cook?A Cremation Academy? ;-)

Pretty good! Sounds like my kitchen.

[carlo3b]

Wonderfully Simple Veggie Brown Gravy
Use this on your Faux Beef...LOLOLOL

• 2 1/2 Tbs. soy margarine or butter
• 1/4 cup all-purpose flour
• 1 1/2 cups vegetable broth
• 2 Tbs. soy sauce
• 1/4 tsp. freshly ground black pepper
• 1/4 cup chopped fresh parsley

Melt margarine or butter in small saucepan over medium low heat. Add flour and whisk together about 30 seconds; then add broth slowly while whisking. Cook over medium heat for 2 minutes. Add soy sauce and pepper. Cook until gravy achieves desired thickness. Pour into a gravy boat or bowl and stir in parsley. Serve warm.
5 SERVINGS

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Foolproof Meatless Mushroom Gravy
This rich-tasting gravy has a velvety texture. You and your buddies will love this one...I hope!..LOL

• 2 1/2 Tbs. soy margarine or butter
• 1/2 lb. white mushrooms, sliced 1/4-inch thick (about 2 1/2 cups)
• 3 Tbs. all-purpose flour
• 2 cups vegetable broth
• 1/4 tsp. dried thyme
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Melt 1 tablespoon margarine or butter in a medium skillet over medium heat. Add mushrooms and cook, stirring often, 3 minutes. Remove mushrooms with a slotted spoon and set aside.

Add remaining 1 1/2 tablespoons margarine or butter and flour to skillet; whisk until smooth and cook 30 seconds. Add broth slowly while continuing to whisk. Cook 1 minute, then stir in reserved mushrooms, thyme, salt and pepper: Cook, stirring, about 2 minutes. Transfer mixture to a gravy boat or serving bowl: Serve warm.
5 SERVINGS

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The Best Basic Vegetarian Gravy
Use this bad boy with that Damned Tufu Turkey...Bwhahahahahh.. ;^)

• 1/2 cup vegetable oil
• 5 cloves garlic, minced
• 1/3 cup chopped onion
• 1/2 cup all-purpose flour
• 4 teaspoons nutritional yeast
• 4 tablespoons light soy sauce
• 2 cups vegetable broth
• 1/2 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 4 teaspoons all-purpose flour

Directions
1 In a saucepan over medium-low heat, combine the oil, garlic and onion; cook until onion is translucent.
2 Add the flour, yeast and soy sauce to make a paste. Gradually mix in the broth, stirring constantly.
3 Over medium heat, bring the gravy to a boil. Season with the sage, pepper and salt. If gravy is too thin, add teaspoons of flour to thicken.

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Woo Hoo Tofu Turkey" Stanz, This is an incredibly delicious and guilt-free LOL..alternative to the traditional bird, and I make it every holiday. I've even tried this out on meat eaters, and they were asking for seconds! The directions may seem a bit up hill at first glance, but don't worry!! It is much, much easier than it appears and the actual preparation time you spend in the kitchen is under fifteen minutes" using Million Mom Math...Hahhahhahh

• 1 pound firm tofu
• 1 teaspoon salt
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried savory
• 1/4 teaspoon pepper
• 1 (12 ounce) package dry bread stuffing mix
• 2/3 cup water
• 1/4 cup soy margarine
• 1 slice bread, cubed
• 1/2 teaspoon sage
• 2 tablespoons water
• 5 tablespoons vegetable oil, divided
• 1 teaspoon barbecue sauce
• 1/2 teaspoon prepared mustard
• 1 tablespoon orange jam
• 1 teaspoon orange juice
• 1 tablespoon sesame seeds

Directions
1 Drain and rinse tofu; in a food processor or blender, process tofu until smooth. Stir in salt, marjoram, savory and pepper. Line a sieve with 2 sheets of paper towel and place over an empty bowl. Place tofu in lined sieve and press against sides to form a deep well in the middle. Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.
2 Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes and fluff with a fork. To the stuffing add bread cubes, sage and 2 tablespoons water.
3 After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C). With 2 tablespoons of the vegetable oil, grease a baking sheet.
4 Remove the top layer of paper towels from the tofu. If necessary, again press tofu against the sides of the sieve to form a well. Spoon the stuffing mixture into the well and smooth the surface with a spoon. Invert the tofu mold onto prepared baking sheet. Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.
5 Bake in preheated oven for 30 minutes.
6 Meanwhile, prepare the glaze by combining barbecue sauce, mustard, orange jam, orange juice, sesame seeds and remaining 3 tablespoons oil. After tofu has baked for 30 minutes, brush or spoon the glaze over it. Return to the oven and bake for 20 minutes more.
7 Broil for 3 to 5 minutes, or until tofu is browned and crispy.
Makes 4 servings

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The Return of Tofu Turkey Dinner..hehehe

      "Stanz, If you hang with 10 veggie munchers, this is a feast. A vegan alternative especially good for Thanksgiving dinner! Serve with the vegetarian gravy and all the fixings. Enjoy!"

• 5 pounds extra firm tofu, crumbled
• 2 tablespoons sesame oil
• 1 red onion, finely diced
• 1 1/3 cups diced celery
• 1 cup chopped mushrooms
• 2 cloves garlic, minced
• 1/8 cup dried sage
• 2 teaspoons dried thyme
• salt and pepper to taste
• 1 1/2 teaspoons dried rosemary
• 1/4 cup tamari
• 3 cups prepared herb stuffing
• 1/2 cup sesame oil
• 1/4 cup tamari
• 2 tablespoons miso paste
• 5 tablespoons orange juice
• 1 teaspoon honey mustard
• 1/2 teaspoon orange zest
• 3 sprigs fresh rosemary

Directions
1 Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
2 Make the stuffing: In a large frying pan sauté onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
5 Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
6 Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.
Makes 10 servings

[StarFan]

Don't laugh now but we use vinegar, oil and oregano to baste the turkey. It adds so much to the juices and vinegar is a great tenderizer (as is lemon). Approximate quanitity (although I never measure) is 1/2 cup vinegar, 1 cup olive oil and 3 tbls. oregano.

[StarFan]

quanitity Ooops!

[firebrand]

This is cheating, but there are packets at the supermarket (or cubes? can't remember) that make a vegetarian brown sauce similar to the ones made from chicken and beef bouillon cubes. Lots of chopped-up sauteed mushrooms and reduced mushroom broth made from fresh mushrooms would probably add some nice natural flavor. Then just do the usual thickening thing with shortening and flour.

[stanz]

Thank you so much. I'll check it out. Let's do lunch next week. Let me know.

[stanz]

You are truly a genius. When are you coming to NY for dinner? I'll even cook a roast! I'm so happy to get those gravy recipes...going to definitely use one of them on Thanksgiving!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[carlo3b]

Don't laugh now but we use vinegar, oil and oregano to baste the turkey....

Not laughing at all, both Vinegar, and lemon, cut grease, tenderize, and add flavor. Vinegar acidity boils away without residue, while Lemon and Olive oil create a soothing coating over the surface, and control premature crisping! Oregano, well no news to anyone I put Oregano on my cereal!!!...LOL... Great tip, I haven't trying it yet, but marking it down, checking it twice and sending a report to Santa, you are removing some of those naughty girl checks ...keep up the good work....HA!!..  ;^)

[Cinnamon Girl]

It requires additional cooking time for the turkey and stuffing to reach a safe internal temperature (turkey, 1800F; and stuffing, 1650F).

And for dessert, your neighbors can toast mashmallows over the bonfire which was your house.

[carlo3b]

 (turkey, 1800F; and stuffing, 1650F).....And for dessert, your neighbors can toast mashmallows over the bonfire which was your house.

Cinnamon Girl..INDEED!!!!!!.....LOL.........revenge is mine