The GUILD 11-18-2001 Recipe Exchange Sunday

[Hillary's Lovely Legs]

THANKSGIVING PLANNER

Thanksgiving doesn’t have to be a frenzy of last-minute preparations. Our printable Thanksgiving Planner will guide you through the holiday. Click on the photo for helpful tips.

[Aquamarine]

LOL! Cute story...I'll bet you and your brother still ate it but with a spoon maybe?

[lodwick]

I'm getting FAT just reading all these fine receipes. ;-)

[mountaineer]

Mmmmm, pumpkin cheesecake! Sounds delicious. I like the idea of a gingersnap crust. Here's something slightly different one can do for the crust - combine crushed graham crackers, finely chopped toasted pecans, some sugar, ginger and cinnamon with melted butter. The nuts add a nice flavor and texture.

[lodwick]

You forgot to say Hi to Mr. StickGuy; StickGuy, good to have you back; you bring good karma to the Guild. ;-)

[BigWaveBetty]

Presidents Bush and Putin's news conf. at Crawford High School on right NOW - C-span!

[backhoe]

OK!

Peanut butter pie ( sounds awful, tastes delicious! )

1 (8 ounce) package cream cheese ( softened )
1 1/2 cups confectioners' sugar
1 cup peanut butter
1/4 to 1/2 cup condensed ( evaporated ) milk
1 (16 ounce) package frozen whipped topping, thawed ( dream whip, Kool whip )
2 (9 inch) prepared graham cracker crusts

Directions

1 Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in dessert topping.

2 Spoon into 2- 9 inch graham cracker pie shells, cover and freeze. ( I recommend just chilling )

( if the mixture in #1 is too stiff, a little white milk can be added to soften it )

[.38sw]

Oooh, that sounds good, too!

I have a cooking disaster story - I had recently moved to the bay area, living in temporary housing, and had invited my future mom-in-law and future sisters-in-law over to dinner. I made my yummy lasagna - only problem was, I hadn't used the oven yet, so didn't know and didn't notice that the rack was installed upside down! So when I pulled the rack out with the perfectly baked lasagn, then let go of the rack to pick up the baking pan, the rack tilted out forward, since the stops weren't there to hold it in, and the pan flopped out on the floor, upside down! I had to go to the store and getting something I could cook in a hurry, since they were just arriving. Wow, what an impression I made...

[mountaineer]

Our flourless cookie was like candy, which reminds me of the last recipe I wanted to post. This is a melt-in-your-mouth treat and a Christmas tradition in our family.

Peanut Butter Candy

2 c. sugar
1 c. light Karo syrup
1/4 c. water
2 egg whites
Lots of confectioners sugar
Jar of creamy peanut butter (not the all-natural kind)

Boil water, sugar and Karo till it forms a hard ball. Pour in beaten egg whites; beat until cool. Knead lightly with confectioners sugar until it can be handled. (Be gentle and very patient!) Pat out to about 1/2" thick. Meanwhile, soften peanut butter by putting the jar into very warm water. Spread softened peanut butter over the candy "dough." Roll, jelly roll style. Cut into sections about 6" long and stretch each of those sections out, by gentle patting, until it's about 1" in diameter - square off edges. Cut into 1" sections. Store in airtight container on waxed paper dusted with powdered sugar.

[Hillary's Lovely Legs]

Question: Do I really put in one clove per potatoe-and smash um all once cooked on the potatoe thingie?

Absolutley use at LEAST one clove per potato. It isn't that pungent garlic taste, it's the mellow roasted garlic taste. Not over powering at all, especially with the cream cheese. To get the peel off of the clove, microwave it for about 10 seconds and they come right off. Don't forget to boil it all with the potatoes. That's super important so it gets really mushy and the water is all garlicky. I use tons of garlic and the worst part is the peeling.

And secondly-could ya give me just a small hint on how much of Prudhomme's seasoning to put in the dressing? And you don't saute the celery, too? Are we talking teaspoons, tablespoons or cups? (Duh!)

The Prudhomme is done to taste. This is the best poultry seasoning on the market. I use it in my stuffing and I also rub the skin of the turkey with is as a dry rub when it's roasting. I use A LOT, at least 3 tablespoons. Keep tasting your stuffing, don't be shy, and please use kosher salt and fresh ground pepper.

I don't saute the celery. It will soften when it cooks and you want some crunch. Dressing shouldn't be a big lump of mush. It should have texture of soft and crunch and a mingling of fabulous flavors. Don't be stingy with the butter and please everyone GET RID OF YOUR MARGARINE!!!!

[mountaineer]

Oh no! What a sad story!

[daisyscarlett]

So many recipes, so little time. I will definitely try that gingerbeer recipe. Love gingerbread but have never found a recipe for it that I cherish.

And Aquamarine thanks for my requested recipes. I will look them over later.

I have to leave for a bit now. Have been invited to lunch at a "critically acclaimed" restaurant overlooking the Pacific in Del Mar that serves yuppie California dishes. Bet they are not half as appealing as the recipes posted here!

When I return I will post a tried and true recipe for Broccoli-Rice-Cheese casserole. I have shared this recipe with friends and relatives all over the map and always have gotten good comments on it.

Can't wait to get back and catch up with the recipes...

[Hillary's Lovely Legs]

I want to share a recent instant message between me and the idiot that I am going to be working with..........

HLL:You just have to learn that people in this world believe different things, and in America we have the freedom to think and believe differently
HLL: (1:01:37 PM): I embrace that freedom

MORON (1:01:51 PM): No No NO...I understand and embrace that, too.
MORON (1:02:35 PM): It's just that...all that republican crap...is so transparent to anyone who actually SEES what's going on, as opposed to READING about it or hearing RUsh or O'Reilly, or their ilk

ARRRGGHHH!!! I just want to scream. I CAN'T STAND LIBERALS! They always think they are right and they want to cram it down our throats and call us stupid. I hope I handled it delicately.

[lodwick]

Since I'll be "batching" it this T-Day, I think I'll order a PopEye's deep fried bird - if you folks have never had a Cajun style deep fried turkey, you're missing some tasty eating.

[Republic]

THANKS!! I am getting excited about trying your recipes! It will be a great surprise! I will be using REAL BUTTER-(unsalted-salted?)- I PROMISE - and throwing some pecans in the dressing to add to the celery crunch. I agree-texture is of supremo importance.

I read the Martha Stewart link and think I will also baste my turkey with her cheese cloth, white wine and butter combo----BET IT SMELLS LIKE A TOUCH OF HEAVEN WHILE ROASTING!

Thanks again-making my own stuffing is something I have not done in YEARS! Looking forward to doing it...

[Hillary's Lovely Legs]

I heard that Popeye's has the best biscuits. I was in New Orleans at the best restaurant and was eating biscuits like peanuts and they told me that the restaurant that I was in also owns Popeyes.

[rintense]

Harvest Stuffing

1 Cup Shredded Carrot
1 Cup Chopped Celery
½ (one half) Cup Chopped Onion
½ )one half) Cup Butter or Margarine
1 Tsp Ground Sage or Poultry Seasoning
½ (one half)Tsp Salt
¼ (a quarter)Tsp Ground Cinnamon
8 Cups Dry Bread Cubes
2 Cups Finely Chopped, Peeled Apple
½ (one half) Cup Chopped Walnuts
¼ (a quarter) Cup Wheat Germ
½ to ¾ (a half to 3/4) Cup Chicken Broth

-- In a skillet cook carrot, celery, and onion in butter or margarine till tender but not brown.
-- Stir in sage or poltry seasoning salt, cinnamon, and 1/8 Tsp. pepper.
-- In a large mixing bowl combine bread cubes, chopped apple, walnuts, and wheat germ.
-- Add cooked vegetable mixture.
-- Drizzle with enough chicken broth to moisten, toss lightly.
-- Use to stuff one 10-pound turkey.

Makes 10 servings.
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I made this lasat year and got rave reviews! The aroma that fills your house is just intoxicating!

[lodwick]

Correct! PopEye's has really good stuff - we especially like their Red Beans and Rice - that's one receipe I've not been able to duplicate.

So you're pressing ahead with the maroon? Please be cautious in EVERY way! Maroons do not, probably cannot, think: they can only feel - it must really suck to be a maroon. ;-)

[rintense]

Garlic & Rosemary Turkey

1 lb. unsalted butter (I use a half stick)
12 large cloves of garlic, minced
1/3 cup plus 1/4 cup fresk rosemary or 4 tbsp crumbled, dried rosemary (I use both)
3 tbsp. chopped, fresh sage, or 1 tbsp. crumbled dried sage
2 tbsp. salt
1 tsp. freshly ground pepper
2 ripe lemons, quartered
3/4 vegetable oil

-- Heat butter and add garlic, rosemary, sage, salt and pepper. Squeeze the lemons into this mixture and with your hands, brush all over the turkey and inside the cavity. I also make slits in the turkey skin and paint inside between the skin and the meat.

-- Put the turkey in a cooking bag after you have prepared the bag according to the directions on the package. I use the Reynold's Turkey bags.

For a 10-16 lbs turkey

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I just want to add, that I have made this turkey for 4 years and have received rave reviews every time! Even my brother gave me the ultimate compliment- 'This is better than Grandmas!', which is incredible since my idea of cooking is, 'hello, do you deliver?' The cooking bag is the key here. I guarantee that if you use the bag, this will be the most tender and moist turkey you've ever had.

[swheats]

Be on the lookout for this one he's refusing to be a part of the festivities this year.

Daisy have you tried baked sweet potatoes. You would prepare it the same as a regular baked potatoe, once baked add butter, cinnamon, and caramel topping as much as desired. Makes a great side dish or desert.

We're having the traditional turkey/dressing and all the fixin's also.

[Aquamarine]

That moron! I watched "The Last Of The Mohicans" the other night just so I could get to the part where the Herione turns down her corrupt British suitor and write down her eloquent words to give to you to use against the moron.

"I would rather make the gravest of mistakes, than to surrender my own judgement."

I just love that movie! Especially the scenery and the soundtrack.:-)