[carlo3b]

If anyone requests any of the original Italian recipes served at our table, just ask and I will post them;

Artichoke and Bacon Frittata

• 1 small onion, chopped
• 2 Tablespoons butter
• Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
• 8 eggs
• 1/2 cup grated Parmesan cheese
• 1/3 cup bread crumbs
• 6 slices bacon, cooked and crumbled
• 1/2 cup shredded Monterey Jack cheese
• Paprika for color

Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8,

Triple Pepper Salad with Cellentani
Cellentani ( whirls, or large elbow macaroni) con Insalata di Peperoni
 

• 12 oz  Cellantani ( whirls, or large elbow macaroni)
• 2 red peppers
• 2 green peppers
• 2 yellow peppers
• 1 small onion, finely chopped
• 1 tbsp fresh oregano, chopped
• 2 cloves garlic, crushed
• 3 tbsp olive oil
• 1 tbsp white wine vinegar

Pre-heat oven to 190°C, 375°F, Gas Mark 5. Place the peppers on a baking tray and bake for 30-40 minutes until soft and browned. Meanwhile, cook the whirls in salted boiling water as directed on the packet. Drain and leave to cool. Deseed and skin the baked peppers and cut into strips. Mix with the remaining ingredients. Add the pasta and toss well. Serve chilled.

[Roscoe]

Ever tried TURDUCKEN?

[nopardons]

Even more than your , as usual , wonderful recipes, many , many thanks for sharing your childhood memories of Thanksgiving, with us. What came to my mind, whilst reading them, was that we Americans, no matter what ethinic background, have taken so to Thanksgiving and made it our own, with " familial " , old world foods.

My hertiage is Hungarian, and desert, for Thanksgiving, was always two different kinds of strudel ( usually apple/ walnut amd cherry/almond )and homemade, from scratch, pumpkin pie. Hungarian cucumber salad was ( still is ! ) as necessary to serve, as cranberry dressing ( again, two kinds. LOL ), with the turkey.

An early HAPPY THANKSGIVING to you too, old friend. :-)

[RnMomof7]

Thanlk you..I will try some of them ,(the potatoes for a church supper this week) I have printed them out

I make a family receipe dressing for holidays. My daughter in law calls it "a bread dressing"

We take fresh bread ..tear it into bite size pieces..then the bread it "wet" with water..then press out the "extra " water..

While we are doing that we cut bacon into small strips and cook slowly when almost finished we add chopped onions and celery and saute them . We add that to the moist bread..along with 2 eggs that have been beat to mix and salt, pepper,and poultry seasoning to taste.Mix well to coat all the bread ,then place in bird to cook...the remaining is placed in an oven proof bowl and baked for one hour at 350 before dinner..

We use a "standard" dressing most of the year..but this is in honor of my beloved German grand ma...it is moist and wonderful ..a sweet memory:>)

[boris]

"Holiday Roast Turkey with Herbal Rub"

I was hoping the herbal rub was for me.

--Boris

[EverOnward]

Ummmmm. Your recipes look wonderful. Thank you! Looking forward to the aromoa of Thanksgiving.