The GUILD 11-18-2001 Recipe Exchange Sunday

[Aquamarine]

I heard that one of the ingredients in Popeyes dirty rice is chicken gizzards!YIKES!

[Snow Bunny]

Good morning everyone.

Pretty please HLL, can I still make my dressing seperate from inside the ole turkey. I love it when it is crispy on top. ha haha...... That is my favorite part all the crispy dressing.

I love all the recipes you have all been doing and I have saved them. I hope I have some time today to add one too.

You are all so fantastic!

[mountaineer]

The MORON with whom you'll be working seems incapable of intellectually refuting what you believe, so he just calls it names like crap, brainwashing, etc. I would like to think we conservatives can explain ourselves better than the average liberal. I hope you'll be very cautious with this guy. Will you be relocating?

[Timeout]

We usually have about 30 people, so we do indeed cook buckets of food! Have all of you discovered "Rich's" frozen yeast rolls? They're wonderful! You'll find them with the breads in your grocer's frozen food section. Very easy and everyone will think you made homemade rolls!

Is this only for T'giving Day recipes? Because by the following Saturday night we're ready for something lighter and we usually have French Onion Soup that night. This is one of my favorite comfort foods and it's very easy...just chop some onions and open some soup cans! You may not want it T'giving weekend, but on any cold winter evening you can't go wrong serving

(EASY) FRENCH ONION SOUP

1/4 cup butter
1 TB olive oil
4 med. onions, chopped
1/2 tsp. sugar
2 Tbsp. flour
3 Cups beef broth
1 cup chicken broth
salt and pepper

Several slices french bread, thick sliced.
1 clove garlic, cut in half.
Gruyere cheese, shredded or cut in slices (or mozzarella if you don't have Gruyere)

2 Tbsp. sherry or brandy

Heat butter and oil in a large heavy saucepan. Add onions, COVER and cook over medium heat 20 minutes, stirring occasionally.

Stir in sugar. Cook, UNcovered, stirring often, until onions turn golden (about 10 min.).

Stir in flour. Cook 1 minute, stirring. Gradually stir in broth, stirring constantly. Season with salt and pepper.

Bring to a boil, then reduce heat and simmer for 20 minutes.
While simmering, prepare...

Cheese Toast Slices:
Preheat broiler. Place bread on baking sheet.
Rub bread slices with cut sides of garlic clove. Toast one side under broiler. Turn over, put cheese on uncooked side of bread. Run under broiler until toasted and bubbly. Set aside.

Stir sherry or brandy into soup and ladle into warmed soup bowls. Float cheese toast slices to cover each bowl. Serve immediately.

Serves 4

Ahhh, I feel better already!

[mountaineer]

Your turkey and stuffing recipes look mahvehlous. I hope I can use them. My sister's doing the turkey Thursday (I'm taking Timeout's horseradish salad and a pear-cranberry-mince pie with homemade mincemeat), then Friday I'll make another T-G dinner just for my husband's father and brother. Yikes, beaucoup turkey. Must run now if we are to get in nine holes. Can you believe playing golf in W.Va. the Sunday before Thanksgiving?

[Aquamarine]

And Daniel Day-Lewis ;-)

[Timeout]

That salad is very similar to one my sister gave me last year...everytime I serve it, people just go crazy over it. I use hearts of romaine, sliced pears, chopped red bell pepper, walnuts and crumbled feta cheese. The dressing is red wine vinagerette with a little sugar added. It makes such a pretty salad and tastes yummy, too!

[uvular]

How about a request for a recipe?

Went to Ruby Tuesday's restaurant out of town, and fell in love with their bean salad. It had green and yellow beans, and chick peas, I think, and had a wonderful sweet/sour dressing-anyone got a recipe similar to it? If not, next time down there, I'll have to do a further table-top analysis!

[SassyMom]

CRUNCHY CARAMEL APPLE PIE

Pastry for one 9-inch piecrust

1/4 Cup sugar

3 TBSP all-purpose flour

1 tsp cinnamon

1/8 tsp salt

5 1/2 Cups peeled and thinly sliced apples

Crumb topping:

1/2 Cup brown sugar

1/2 Cup all-purpose flour

1/2 Cup quick oats

1/2 Cup butter

Cruncy caramel topping:

1/2 Cup chopped pecans

1/3 Cup butterscotch caramel ice-cream sauce

Heat oven to 375. Place the pastry in a 9-inch deep-dish pie pan and crimp the edges. In a large mixing bowl, combine the sugar, flour, cinnamon, and salt. Next, toss the apples with the sugar mixture and pour them into the prepared piecrust.

With a pastry blender, thoroughly combine the crumb topping ingredients. Sprinkle the topping over the apple mixture. Bake the pie for 20 to 30 minutes, then cover with foil and bake for another 20 minutes, until the apples are tender. Remove the pie from the oven and sprinkle on the pecans, then drizzle with the butterscotch caramel sauce. Cool on a wire rack and serve with ice cream. Makes one 9-inch pie.

[Billie]

Being from the southwest, our dressing has always been cornbread dressing. I love it! The recipe I have is very time-consuming, but worth it. It's not something we do on the spur of the moment - it takes 2 days to prepare and cook, but I'll share.

Southern Cornbread Dressing/Stuffing

1. Prepare breads in advance & freeze. 9 cups - approx. 1/2 cornbread and 1/2 cup white bread. Slowly dry and toast bread until completely dry. Put thru blender or crumble with hands.
2. Boil giblets & neck w/ salt, celery, pepper, bay leaf & onion until tender. Chop giblets, reserve l/2 for gravy and l/2 for dressing. Strain broth and reserve for dressing. Boil 2 eggs, chop one for dressing and one for gravy.
3. Day before roasting bird: saute celery and onion in 1 stick butter. Use l 1/2 medium onion and entire celery heart, including a few leaves. Pour into large bowl. Let cool. Add bread crumbs and toss. Add can sliced, drained mushrooms, 2 tbls chopped parsley, giblets and chopped egg. Seasonings: 2 - 2 1/2 tsp salt, 1 1/2 tsp pepper, 3 1/2 tsp sage, 1 tsp poultry seasoning. Taste and adjust. Cover tightly and let age in refrigerator until ready to stuff bird.
4. When ready to stuff, beat 2 large eggs, mix with at least 1 cup broth and approx 2 1/2 cups milk. Toss. Dressing should be moist but not soupy. Taste and adjust seasonings.
5. Stuff bird lightly. Bake remainder in buttered baking dish, covered with foil at 325 degrees for 1 hour. Pour additional broth over top before baking.

serves 9 - 10 with some left over

[Timeout]

That's almost exactly our family's recipe. The first time I tried to do it on my own, I used a mix for the cornbread. Unfortuantely, it was that sweeter kind instead of the "corny" kind. I went to all that trouble and the dressing was awful! I also don't use the blender...we like the lumps. That's what's so great about dressing. Everyone's idea of perfect dressing is the one Mama or Gramma made when you were a child!

Oh, man. I don't know if I'm gonna make it till Thursday!

[Utah Girl]

Here's my sweet potato recipe.

Sweet Potato Casserole

2 Cans Sweet Potatoes (I use the 23 oz size for a total of 46 ozs.) or 6 medium sweet potatoes cooked
1/2 cup Eagle Brand milk (the sweetened condensed kind)
1/4 to a 1/2 cup sugar ( to taste, I use the 1/4 cup)
2 tsp vanilla
2 eggs
1 stick margarine or butter softened

Topping:
1 cup brown sugar
1/2 cup self-rising flour
1 cup chopped pecans
1 stick of margarine or butter

Mash the potatoes and add the milk, sugar, vanilla eggs, and softened margarine. Pour in a buttered baking dish (I use a 13"x9" dish sprayed with Pam)

To make the topping, cut the butter into the brown sugar and flour. Stir in the nuts and spread on top of the potato mixture.

Bake at 300* for about 60 minutes (can bake at a higher temp for a shorter time if desired)

[Billie]

My blooper......the cake pictured on the guild kitchen photo is a Danish Torte that I make usually only once a year(at Christmas - another time-consuming recipe), and two years ago, when I was making it, I reached for the vanilla and poured in the 1 teaspoon it called for, and the batter turned bright red. (Yes, you guessed it - it was red food coloring instead of vanilla. The bottles look pretty much the same, so it was a natural mistake, but when I sliced the cake, it received a few laughs that year because it was such a shock!)

[SassyMom]

Cherry Salad 1 Can sugar free pie cherries 1 Can crushed pineapple (in it's own juice) 1 Can fat free sweetened condensed milk 1 container fat free cool whip In a large bowl mix together cherries, pineapple, and sweetened condensed milk. Fold in cool whip. And it is ready to be served. If you are on weight watchers 1 1/3 cups = 3 points. Happy Thanksgiving.

[Timeout]

That sounds like "Three Bean Salad"....green beans, wax beans, kidney beans, chick peas, onion, etc. I don't have a recipe right here, but it's pretty common. You should be able to find it under that name in a basic cookbook.

[PoisedWoman]

Thanks for incredible stuffing recipe!

GROWNUP CRANBERRY SAUCE

Follow directions on package of fresh cranberries, but substitute Marsala Wine for water. Any nice full-bodied red wine will do if you can't find marsala.

[SassyMom]

I love it when it is crispy on top. ha haha...... That is my favorite part all the crispy dressing.

I'm with you on that one. I love the crispy part of the dressing. :)

[estrogen]

Delicious Turkey Casserole (leftover turkey)

In a greased casserole dish layer the following in this order:

2 cups cooked brocolli (I use two pkgs of frozen broccoli heads)

leftover stuffing

sliced turkey pieces

Layer one layer each in the order above until you have about 3 layers.

Mix together one can of cream of chicken soup and one 8 oz.sour cream and pour over top of casserole. Spread shredded cheddar over all and bake at 350 for 30-35 minutes. Yummy !!

[Billie]

My mouth is ready for Thanksgiving dinner. All I have to make is pecan pie, but we always have the same dinner every year and it usually tastes about the same whether my sister in law cooks it or I do, because we use pretty much the same recipes!

[Utah Girl]

I made these roasted vegetables for Thanksgiving last year, and they were a hit. I got the idea from Martha Stewart, but I've modified the recipe for my family's tastes. I'm going to post my mom's recipe for Brussel sprouts (they aren't bitter) and rolls. I'm making the rolls this year for my family's Thanksgiving. It is the on year (everyone is coming), so we will have 45 people at my parents house for Thanksgiving.

Roasted Mixed Vegetables Serves 6

You can substitute any fresh vegetables for the ones in this recipe; adjust the cooking times accordingly.

1 medium onion, peeled and cut into 1 1/2-inch wedges
1 medium red onion, peeled and cut into 1 1/2-inch wedges
1 rutabaga, peeled and cut into 1-inch pieces
4 small turnips, peeled and cut in half
3 medium carrots, peeled and cut in half lengthwise
1 pound butternut or acorn squash, peeled and cut into 2-inch pieces
3 parsnips, peeled, and cut into quarters, lengthwise
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
Olive-oil cooking spray

1. Heat oven to 450° with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and parsnips evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more.