Another of those dreaded Thanksgiving Recipe Threads

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

[ProudVet77]

I've never tried it on a very big bird but have on birds up to 16 lbs. To tell you the truth at about the 1/2way point the bird isn't very hot, and it's still quite firm. What I've done is take it out of the oven, take my biggest chefs knife and inesrt it into the bird. If you have rotessery rod that might work. Just lift and roll.
Someone early mentioned just using their hands with oven mits on. Don't see why that wouldn't work too.

[WolfRunnerWoman]

Tamales


Step 1, the shells

½ pound dried corn husks (select ones with little or no discoloration or corn silk)
water 1 teaspoon vegetable oil (helps soften them)

Place in a large tub, cover with hot water and add the oil. Soak overnight.

Step 2, the filling

2-½ pounds boneless pork butt or shoulder or equal quantities of a “shreddy” beef cut (chuck or shoulder roast) or poultry
2-½ quarts water
4 dried Ancho chiles
2 dried Guajillo chiles
½ tsp dried oregano
¼ teaspoon ground cumin
1/8 tsp ground cloves
2 teaspoons lard or shortening
1 cup chopped onions
2 cloves garlic, minced
1 tsp salt

Combine meat and water, simmer 35 to 45 minutes. Drain, reserving broth. Break meat into coarse shreds. Remove stems from chiles and remove seeds if you want a milder sauce. Cover dried chiles with boiling water and soak for 20 minutes. Drain chiles and place in blender jar. Add spices and 1 cup reserved broth. Blend until smooth. Add additional broth if desired. Blend to desired consistency. In large pot, cook onions and garlic in 2 tablespoons lard until tender. Add meat and salt, mixing until blended. Stir in chili mixture; simmer 15 minutes.


Step 3, the masa

2/3 cup lard or shortening
4 cups Quaker Masa Harina de Maiz
2 teaspoons salt
3 cups of the reserved broth
1/3 cup lard or shortening, melted

In a large bowl, beat 2/3-cup lard until fluffy. Combine masa, salt and paprika.. Alternately add the dry ingredients and broth to the beaten lard, mixing well after each addition. Gradually beat in 1/3 cup melted lard, mixing to consistency of thick cake batter.


Step 4, assembly

Drain husks as you use them
Spread approximately 2 tablespoons masa in center of each husk. Spoon about 1 tablespoon meat filling lengthwise down the center of the masa. Fold husk over filling, allowing plain part of husk to wrap around the tamale. Fold bottom end over enclosed filling. Refrigerate until ready to steam.


Step 5, steaming

In steamer or 4-qt Dutch over, place rack 2 inches above gently boiling water. Arrange tamales upright in steamer basket. Do not pack tightly. Cover and steam 2 hours. Remove with tongs.
Yield 3 dozen

WolfRunnerWoman’s method: Save your large coffee cans. Remove label and poke holes in the bottom with an ice pick. Wash well. I have a large water bath canning pot with a rack. Fill with water to just below the rack and bring to low boil. Fill 2 of the cans with tamales, open end up. Put the 2 cans into the large canner pot, cover and steam 2 hours. This works well as it keeps the tasty little packages upright. Also you can continue to slap the tamales together and fill cans while the first batch steams.


Note: I usually triple the meat mixture recipe, but use 1 pork roast and 2 beef chuck roasts. I prepare the meat filling the day before and refrigerate. Just before I go to bed, I put the husks on to soak. The next day, depending on my mood and how many I need to feed, I’ll usually just make up one batch of dough and assemble tamales. Unused meat can be frozen in Tupperware for later use. It also makes a great burrito or enchilada filling.

[upcountryhorseman]

Thanks for the recipes. The stuffing recipe sounds great, I think I'll try it!

[I_saw_the_light]

That was hilarious! I was LOL reading it, so there must be some truth in there. :}

[I_saw_the_light]

This recipe is great for the kids and makes a great topping for that pumpkin pie!

Ingredients:
1 11.5-13 ounce coffee can
1 34.5 ounce coffee can
3/4 cup whole milk
1 cup cream
1/3 cup plus 2 tablespoons sugar
1 teaspoon vanilla
2-3 pounds crushed ice
3/4 cup rock salt
Duct tape

1. Whisk sugar and milk in a bowl until completely dissolved. Stir in cream and vanilla. Pour mixture into smaller coffee can until 75-percent full.
Seal can securely by placing duct tape around edges of lid.
2. Put smaller coffee can into larger can. Place a one to two-inch layer of crushed ice in the bottom of larger coffee can, then add about 1/4 cup of salt. Continue to alternate layers of ice and salt until you reach the top of the larger can. Seal the larger can securely by placing duct tape around edges of lid.
3. Roll, or kick, the can back and forth for 10 minutes.
4. After 10 minutes check on the ice cream mixture. If it's not frozen enough, scrape down the sides and reseal. If necessary, drain water out of larger can, and add ice and salt as necessary to refill can. Reseal and roll can for another five minutes or so.
5. Once mixture has the consistency of soft serve, scoop out of can and enjoy. If a firmer consistency is desired, ripen in freezer for two hours before eating

[carlo3b]

The 11 Commandments of a THANKSGIVING DINNER

          To-Do's, to make your Holiday brighter..

1) Make a list and check it twice.. Plan your menu in advance, and for heaven sakes write it down.. Pull out the recipes and jot down the ingredients and check to see if you have everything on hand to complete the meal without having to run to the store at the last minute.. Be sure to check the expiration date on spices and milks and dated stuff..
There isn't a good time on the day of a big dinner to run to any store, and the Big guy is usually busy doing Big Guy stuff, with the remote.. sigh.. Make the list of all needed items such as utensils dishes napkins.. etc. For example, next to the specific food, put the dish in which it will be served. Don’t forget decorations, candles, linen, anything you can think of. Something to keep in mind, but only as a guide, Who is on What special Diet?

2) Buy only what you really need.. such as the right size of a Turkey, Ham, Roast, Lasagna, Goose, Peacock.  The bigger is not always the better. Take into account everything that is being served, including anything that is coming from your invited guests, before considering what size main dish, or dishes you are thinking of purchasing.
There is some consideration that should be given to leftovers in your calculations for sure, but think about refrigerator space in the pre preparation and leftovers. With Turkey, the rule of thumb for portions is, 1 pound per person, and 1 cup of dressing per. If eight people are coming to dinner, a 10 to 12-pound bird will do just fine and still provide leftovers.
If you do as we do in our family, you are going to serve 2-3 popular entrees, (Turkey, Ham, Lasagna) you had better remember the last time you had to throw good food away because it was too much to freeze and not everyone wanted all those leftovers to take with them when they left. Consider buying just a breast of turkey instead of the whole turkey. If your family doesn't like dark meat, why waste it? A breast will be faster and easier to cook and carve, and you can still make all of the trimmings. You've not going to pay any attention to me on this  are you? OK go buy BIG BIRD.. whatever..:)

3) Think of the BIG PICTURE when planning what, and how many side dishes you intend to make. I understand that everyone has their own favorite specialty that you make, but do you have to make them all on the same day? If you are going to have leftovers, DUH, plan on making some of those favorites on a subsequent dinner with one of the special leftover recipes that you can prepare. Having a new side dish will make that easier meal so much more special with a favored specialty..

4) Don't be afraid to ask your guests to bring along something for the meal.  Perhaps their favorite side dish or dessert. Specialty breads and rolls come to mind. Those are some of the hardest things to do at the last minute because of the oven space, and don't be shy about suggesting to provide the recipe for a great accompanying bread that complements your planned dinner.. Cornbread comes to mind, or homemade Tiramisu. This is a really great idea for more than the obvious reason, it provides the family or friend with being part of the meal that they can share, and further answers that age old question (if anyone asks it any more) what should I bring to the party.

5) What to drink has to be brought up early in the planning. We usually serve something, a) before dinner, b) with dinner, c) and for sure after dinner, d) and sometimes after, after dinner.. The KISS system is a great idea when planning this stage of the party. KEEP IT SIMPLE STUPID, is a great gage on what exactly to plan ahead. I mentioned STAGE not by accident. Too much alcohol can and does screw up an otherwise great party. This is a party for everyone, and keeping it light is your responsibility, handle it with forethought.
Special holiday beverages are usually less about booze, and more about celebrating, so get and keep the party fun.. Egg nog, Holiday Wassil, homemade Kahlua ..etc, works wonders and all can be made well in advance. Also with this, the age of specialty Coffees, and Teas, try your hand at a expresso machine, and let them do their own thing.. It will add to the festivities and fun.. BTW, beer is for pizza, wine is for dinning.. :)

6) Easy on the hors d’oeuvres, and canapés. You will be doing everyone a favor. Too much food before dinner will mess up a perfectly great meal, and pi$$ you off big time if everyone doesn't eat. Kids and old folks come to mind. Think again about the Refrigerator, and the oven when planning. Some items that are lite, and need not take up a lot of cooling space, a flower decorated platter, that you can quickly add raw vegetables with a simple dip and perhaps some mixed nuts or olives, even thin chips.

7) Decorating the house, yard, and most important, your table! Order flowers early. This is where the internet comes in really handy for this chore, you'll save a bundle and make everything look like a million bucks. Take advantage of the early bird specials by ordering from a grower, or wholesale. The internet is full of them, with great prices, check those POP UP's before you delete them without reading.. LOLOL.  Simplify decorations too. An attractive floral arrangement for your table, with added green fern and a few loose flowers for platters. How about a simple window decor and something just outside the front door, may be all you need.

8) Frozen items are not a sin.., well, ok but not a mortal sin!  I'm thinking about the great specialty breads and rolls, yikes, even some desserts.. gulp! It’s ok to use some convenience items, after all, we accept canned and frozen vegetables, you may not think about additional items today. There are a few really select items that much too good not to consider today, especially when planning a huge party. Pre trimmed vegetables, Shrimp, crab, lobster are great frozen and really speed up the meal service. Canned chicken, beef, vegetables, or even Turkey stock is perfectly acceptable for gravy or as the base for a soup.
 

9) Plan to pre make as much as possible, and plan you meal around that fact. Be sure that you think about the day, long before it happens. Read the recipes closely not just for the ingredients but for timing. Prepare as much food ahead of time as possible. Start as far out from the actual day of the party as possible. Think about serving times, then work back.
Think about everything else that will be happening at the same time, including when your family and friends will be arriving. Plan to do those recipes that can be done two, three, even four days ahead? What can be the day before? The morning of? Most, if not all, side dishes can be done ahead, then Reheat. Some dishes actually improve in flavor if made in advance. Leave as little as possible to the last minute. Not everything can be put into one microwave, and ovens most ovens have only one compartment so THINK IN ADVANCE... :)

10) Make this and every holiday a dream, not a nightmare.. Plan the day as a special moment that you and your loved ones will remember as that special memory. Make this a day that everyone helps with the fun parts of the preparation and service. Use your best assets in making this party a total success. Hubby and Kids will love it if you have a pre planned easy tasks that are well within there capabilities. Give them a typed timetable and pre assigned fun tasks, like setting the table.. set one place setting the night before and point to it .. LOL. Have dad carve the main courses, and make the beverages, getting everything ready, long before the Football games kick-off. Don't be afraid, just be sure that you leave as little to the imagination as possible when assigning to the family.. Don't be at all ashamed to ask for help, but know in advance what it is your are going to be asking for.. remember that this is your home and only you know where everything is hidden, and where it is put away.. DUH!

11) The best for last.. HIRE A MAID, it is not as expensive as you think, less than $100.00, can make this the best party you ever had. How about to just to clean up, or even serve and clean up, or even cook, serve and clean up, how about a massage...

Bless your heart, have some fun.. Chef Carlo

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Old Fashion New England Roasted Turkey Orange-Maple Marinated
This wonderful, old northeastern method of marinating the turkey overnight in maple-orange produces a remarkably moist and flavorful bird. Combine the reserved marinade with the pan drippings and reduce to a scrumptious tangy gravy.

Marinade:

•  2 cups orange juice
•  1 cup chicken broth
•  1/2 cup pure maple syrup
•  1/4 cup bourbon
•  Turkey:.. One 12-pound fresh or frozen whole turkey, thawed
•  3 oranges, peeled and quartered
•  3 small bay leaves, plus more for garnish (optional)
•  1 teaspoon salt
•  1/4 cup unsifted all-purpose flour
•  Citrus garnish (such as oranges, orange wedges, and kumquats; optional)
•  Fresh thyme leaves (optional)

1) Prepare marinade: In a large bowl, combine orange juice, broth, maple syrup, and bourbon.
2) Remove giblets and neck from turkey. Rinse turkey thoroughly with cold water; pat dry.
3) Place turkey in a 2 gallon heavy-duty plastic food storage bag. Carefully pour in marinade. Seal; place in large roasting pan. Refrigerate overnight, turning bag occasionally.
Prepare Turkey: Heat oven to 350 degrees F.
4) Remove turkey from plastic bag and reserve marinade. Insert orange quarters and bay leaves into cavity. Sprinkle salt in cavity. Skewer neck skin to back or tuck wing tips under shoulder joints, holding skin in place. Tie drumstick ends together with string. Place turkey on a wire rack set in a large roasting pan. Insert a meat thermometer into thigh, making sure it doesn't rest on the bone.
5) Roast turkey until thermometer registers 180 degrees F -- about 3 hours. (Cover turkey loosely with foil if it gets too brown before reaching required temperature.)
6) Remove turkey from oven; transfer to serving platter. Remove and discard oranges and bay leaves.

Let turkey stand at least 20 minutes before carving.
7) Pour reserved marinade into a 2 quart saucepan; bring to a boil over high heat. Skim and discard any foam from mixture with a slotted spoon. Reduce heat to medium; cook until reduced to 3 1/2 cups -- about 15 minutes.
Preparing Gravy.
8) When turkey has been transferred to platter, skim off all but 1/4 cup fat from drippings in roasting pan; stir in the flour until well mixed. Gradually stir in the reduced marinade and cook over medium heat until thickened and bubbly.

Presenting the masterepiece.
Garnish turkey with whole oranges, orange wedges, bay leaves, and fresh thyme, if desired, and serve with gravy.

Carving the Turkey:
9) Holding a drumstick securely with one hand, use a carving knife to cut through the skin between the thigh and body of the turkey. Gently pull out and back on drumstick, cutting through remaining meat and skin; disjoint and remove drumstick. Repeat with other drumstick. Slice downward along breastbone and rib cage to remove meat on one half of the turkey breast. Cut through turkey, removing the wing. Repeat process, removing remaining breast meat and wing.
10) Place two turkey breast halves on cutting board. Holding breast steady with carving fork, cut slices of breast meat against grain. Transfer slices, wings, and drumsticks to serving platter.
Serving: 12

Recipe from; Holidays in The House of Carlo
 
 

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Another Turkey Stuffing a la Crockpot

When preparing a specialty Turkey as in a fancy marinated, it helps to fix your dressing apart from the bird, and healthier as well.
Preparing your dressing in a crockpot allows you to beat the rush on a holiday morning. Making the stuffing in the slow cooker is one less thing to worry about and it takes up less of that valuable oven space.

• 1 cup butter
• 2 cup chopped onion
• 2 cup chopped celery
• 1/4 cup parsley sprigs
• 1 lb fresh button mushrooms, sliced, or 2 x 8 ounce cans mushrooms
• 12 cups bread cubes, day old dried
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoon sage
• 1 teaspoon thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 1/2 cup chicken or turkey broth
• 2 eggs, well beaten

1) Melt butter in a skillet and sauté onion, celery, parsley, and mushrooms.
2) Pour over bread cubes in a very large mixing bowl.
3) Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well.
4) Pack lightly into slow cooker.
Cover and cook on low and cook for 6-8 hours.
Serves 12.
Recipe from, Soup, Sex, and the Single Man
 
 

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Holiday Golden Apples and Yams

"This was so delicious. The three flavors of apples, raisins, and yams combine perfectly and the syrup added just enough sweetness."

• 2 large or 3 medium yams or sweet potatoes
• 2 Golden Delicious apples, peeled, cored, and sliced crosswise into rings
• 1/4 cup firmly packed brown sugar
• 1 teaspoon cornstarch
• 1/8 teaspoon cloves or apple pie spice mix
• 1/2 cup orange juice
• 1 cup Raisins
• 2 tablespoons chopped pecans or walnuts
• 1 cup miniature marshmallows (Optional)

Heat oven to 400 degrees.
1) Bake yams 50 minutes or until soft but still hold their shape. Can also be done in the microwave. Let yams cool enough to handle.
2) Reduce oven to 350 degrees. Peel and slice yams crosswise.
3) In 1 1/2 quart baking dish, alternate apple rings, and yam slices, overlapping edges slightly.
4) In small saucepan, combine sugar, cornstarch and spice; stir in orange juice and raisins, and mix well.
5) Heat orange juice mixture over medium heat, stirring until thickened. Pour over apples and yams. Sprinkle with nuts and bake for 10 minutes, add the marshmallows* and bake for additional 10 minutes or until apples and yams are tender.
* (Optional) You may top with miniature marshmallows, it encourages the kids to taste this. Once they do, it becomes their favorite.
Recipe from, Chef Carlo's, "Chef Carlo Cooks with Kids"
 
 

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Baked Apple Dumplings Syrup:

•  1 1/2  cups sugar
•  1/4  teaspoon nutmeg
•  1/4  teaspoon cinnamon
•  1/2  cup red hots
•  1/4 cup butter or margarine

Dumpling Crust:

•  2 1/2  cups flour
•  2  teaspoons baking powder
•  1/2  teaspoon salt
•  2/3  cup shortening
•  1/2  cup milk

Apple filling:

•  4  small Granny Smith apples, peeled, cored, and cut into small pieces
•  1/3  cup sugar
•  1/4  teaspoon cinnamon
•  1/4  teaspoon nutmeg

1) Mix syrup ingredients together, except butter.
2) Bring the mixture to a boil, reduce the heat, and simmer 5 minutes. Remove from heat. Stir in the butter and set aside.
3) Combine the flour, baking soda, and salt. Cut in the shortening. Add  the milk all at once. Stir just until moistened.
4) Form into a ball. Roll out into an 18 x 12-inch rectangle on a lightly floured surface. Cut into 6-inch squares.
5) Mix apples with the sugar, cinnamon, and nutmeg. Place 1/6 of the apples on center of each square. Moisten edges of dough and fold corners to center top and pinch edges together. Place in a 13 x 9 x 2-inch baking dish.
6) Pour the syrup over the dumplings. Bake at 375°F for 45 minutes or until the apples are tender.
Serves 6
Recipe from,  The one and only; The Clinton Legacy Cookbook
 

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Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(Bwhahhahahh).. PING LISTS.
If you wish to remain*on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting recipes and other valuable info re: various food management threads.
*If you have been flagged to this thread on post #2, you are already on our temporary ping list, other pings don't count... :(

To be removed** or added to the list, simply respond to this post publicly, on this thread, or Freepmail me with your preference.
**If you are annoyed that you were pinged in the first place, please accept my apology, I have lost my ping list because of a computer crash..Grrr, and be assured that your name will be expunged immediately upon your request.. :)

ALL ABOARD....The FUN FOOD TRAIN is leaving the FAT, BEHIND...
(Fat Behind, get it?)..  Hahahahhahaha...  {{{{{crickets}}}}}  *<]8^p~
 
 

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Old Fashioned Home baked Country Ham

• 1 Country Ham, 15-20 pounds
• 2 Cups Dark Sorghum Molasses
• 1 Cup Vinegar (Apple Cider)

1) Scrub country ham with stiff brush.
2) Put ham in large pot, or if you are lucky enough to have one, place in a lard stand (large metal container that held lard, an old country shortening used long ago; usually holding 25 pounds) and cover with cold water.
3) Add 1 cup molasses and vinegar.
Allow to soak overnight.
4) Next day, remove ham from water, rinse well and cover with fresh water and the remaining 1 cup of molasses. Cover, place over high heat.  Allow to come to a rolling boil and boil for 30 minutes.  Remove lard stand from heat.  Do Not remove lid!
5) Cover pot or lard stand with newspapers and blankets and allow to stand overnight.
Remove from water.  You can make a glaze from brown sugar, fruit juice and plain flour.
Coat ham and bake (probably at 350; the recipe doesn't specify) till brown.
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Roasted Garlic Mashed Potatoes 1. Preheat your oven to 350 degree.
2. Cut the top off one of your garlic heads, to expose the individual cloves. Place on the center of a piece of aluminum foil. Drizzled olive oil over the garlic head.
3. Wrap foil to close securely and bake for 50 minutes. Set aside.
4. Boil red bliss potatoes with skins on. Test with fork for doneness, and drain potatoes.
5. In a mixing bowl, thoroughly mix all ingredients. Serve with Pork roast.
Pork Roast:
1. Preheat oven to 425 degree.
2. Blend minced garlic, parsley, oregano and thyme.
3. Using a sharp knife, cut holes in the roast, approximately 1 inch deep, every couple of inches in the entire roast.
4. Fill these "pockets" with your garlic mixture.
5. Place in a roasting pan, with about 1/2 inch of water and season with salt and pepper.
6. Cook for 10 minutes at 425 degree and then lower the oven to 350 degree to cook for an additional 40 minutes. Baste your roast about every 15 minutes.
7. When done, remove roast from pan and let sit about 10 minutes before carving. You can make a gravy using the drippings from the roasting pan.
Serves 4

[diamond6]

Are you by chance Calorie Commando from Food Network?

[.38sw]

Thanks for the ping. I'm going to bookmark this thread for later reference. I won't be having Thanksgiving at my house this year, but I kinda wish I were. I have my new appliances installed now, and am very happy with them. I replaced the old undersized oven/microwave combination and hideous electric cooktop with a full-sized gas range and Advantium oven. The rest of the kitchen makeover isn't done yet, but at least I have some decent appliances now! I'm thinking about New Year's dinner at my house (Christmas won't be here this year, either) and I've got lots of recipes to try. Now, if I can just find my marbeled pumpking cheesecake receipe - I think it's in a box in the garage, along with some of my other favorite recipes.

[carlo3b]

:)

Would it be a holiday without a special lasagna, I say no.. surprise!!  This one is made with tiny meatballs ( ground turkey balls today), sliced hard-cooked eggs, ricotta, mozzarella and Parmigiano Reggiano cheeses, and a smooth marinara sauce, encased in layers of lasagna noodles. My family and I rolled hundreds of marble-size meatballs while sitting at the kitchen table, with strong coffee, joking and singing.

A Roman Holiday Lasagna

Turkey Balls

• 1 (14-ounce) package ground turkey
• 1/2 cup plain dry bread crumbs
• 3 tablespoons finely chopped flat-leaf parsley
• 1 large clove garlic, finely chopped
• 2 eggs
• Salt and pepper to taste

Ricotta Filling

• 1 pound ricotta cheese
• 2 eggs
• 1/4 cup grated Parmigiano-Reggiano cheese
• 4 ounces shredded mozzarella cheese
• 3 tablespoons finely chopped flat-leaf parsley
• Salt and pepper to taste

Now for the Assembly:

• 1 pound lasagna noodles
• 5 cups Holiday Marinara Sauce
• 2 hard-cooked eggs, sliced
• 4 ounces mozzarella cheese, shredded

Preheat the oven to 350 degrees F.
1) Spray a cookie sheet with olive oil cooking spray. Place all the ingredients for the meatless balls in a bowl. Mix well with your hands or a spoon.
2) Using about 1 teaspoonful at a time, roll the mixture into about 45 little balls. Arrange them on the prepared cookie sheet. Bake for 20 minutes, Or until the "meatballs" are just firm to the touch. Remove from the oven, but leave the oven on to bake the lasagna.
3) Cook the lasagna noodles according to package directions. Meanwhile, place all the ricotta filling ingredients in a bowl and mix well.
4)  To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of' a 13 X 9-inch baking pan. Place a single layer of lasagna noodles in the pan, overlapping slightly.
5) Spread one-third of the ricotta filling over the noodles. Scatter one-third of the "meatballs" evenly over the ricotta. Scatter one-third of the sliced hard-cooked eggs and one-third of the remaining mozzarella over the top. Spoon a thin layer of marinara sauce over the top.
6)  Repeat the layers, but this time arrange the lasagna noodles in the crosswise direction from the first layer (this will make serving easier), trimming as necessary. Add a third layer, using the remaining ricotta filling, "meatballs," mozzarella cheese, and hard-cooked eggs.
Finish with a layer of lasagna noodles and spread marinara sauce on top.
When ready to bake, remove the plastic wrap. Bake for 45 minutes. Let stand about 15 minutes before serving.
** This dish can be prepared 1 day in advance. Cover with plastic wrap (not foil, because the acid from the marinara sauce can cause little bits of foil to get into the sauce) and refrigerate.
Serves 10 hungry family members, only 8 Italians....LOL

[carlo3b]

Tamales... YUMMMMMMMM, I will give that a try

Non-Alcoholic Wassail
(Really great 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.
 

 

[diamond6]

Your smile indicates YES!!!!!!!???

[diamond6]

Disregard my previous post. I just went to your site.

BTW, your recipes look awesome!!!!

[WestCoastGal]

That Lasagna sounds yummy!!!

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Here's my contribution to dinner. I sometimes worked at President Ford's house in Rancho Mirage years ago. One of their favorite Thanksgiving dishes was Sweet Potato Pie.

---

3 C mashed sweet potatoes (not yams but they will do in a pinch)
1 C sugar
2 eggs
1/2 C butter softened
1 Tsp vanilla

Mix ingredients well and pour into buttered casserole.

Topping

1 C brown sugar
1/3 C flour
1/3 C butter
1 C chopped pecans

Mix with fork until crumbly and sprinkle over sweet potato mixture.

Bake for 30 minutes at 350.

Enjoy

[Yaelle]

What a great read! Thanks! I felt like I was in your parents' house during a feast.

I have made perfect, delicious turkeys for years now with Melinda Lee's brining and roasting recipe. Look in her archive section under turkey on her website. www.melindalee.com She is an excellent food radio host here in L.A. You need to have your turkey thawed a few days in advance to do the full 24 hours of brining and then another 24 of letting it dry (both in the fridge). I promise you the BEST turkey.

[Petruchio]

Sorry,

Couldn't resist . . .

:-)

[Serb5150]

This has always been one of my favorite pictures of Dubya.

[GRRRRR]

Snowy Mashed Potaters

Boil a bunch of white potatoes, peeled.
Mash em up with plenty of real butter, salt pepper
Mix in some milk, sour cream, chives, garlic all to taste.
Put into oven proof baking dish
put pretty swirly designs on top with pats of butter
Put some cheddar cheeze grated, on top
Bake in oven, HOT, until cheeze is melted and all goooey and brownish.

Eat with gravy, giblet or drippins' as you desire.

Mmmmmmmm, good eats.

[MontanaBeth]

carlo3b, my friend, I have missed your wonderful posts of late and have often thought of you. Hope all is well with you.

[DancesWithSquirrels]

Ummmmmmmmmm bookmarking

[BunnySlippers]

ZUCCA AGRO-DOLCE [Sweet-Sour Pumpkin]

The sweet-spicy-tangy sauce with plump raisins is like a spicy caponata; it makes a marvelous part of an antipasto or Mediterranean meze. For added texture I sometimes sprinkle it with toasted slivered almonds or pine nuts.

--1 pound pumpkin, peeled and cut into 1/4-inch-thick slices
--3 tablespoons extra virgin olive oil
 --Pinch sugar
-- 1/8 teaspoon cinnamon
-- 1/8 teaspoon allspice
--2 garlic cloves, chopped
--1 1/2 cups diced tomatoes (if using canned, include the juices; if using fresh, add 1/2 cup tomato sauce)
--3 tablespoons raisins
--1 tablespoon sugar
-- 1/2 teaspoon paprika
--2 tablespoons red wine vinegar
--Salt and cayenne pepper to taste

INSTRUCTIONS: Using a large frying pan and working in batches, lightly brown the pumpkin slices in 2 tablespoons of the olive oil, sprinkling with a pinch of sugar, cinnamon and allspice toward the end of the browning. Remove the pumpkin to a plate.

Into the hot pan toss the remaining oil and garlic and cook a moment or two -- just until fragrant, do not let brown. Then quickly add the tomatoes, raisins, sugar, paprika and vinegar; simmer a few minutes to reduce the tomatoes to a thick sauce. Return the pumpkin to the pan. Season with salt and cayenne pepper, balance the sugar and vinegar, and serve either warm or at cool room temperature. Serves 4 to 6 as part of an appetizer tray.