Name: Sue
E-mail: Not specified

Anonymous:

Name: Not specified
E-mail: Not specified

GOURMET CRANBERRY SAUCE

 

3 cups fresh or frozen cranberries

1 orange, cut up in about 12 pieces (leave the rind on!)

1 cup berry sugar (very fine granulated sugar)

1/4 cup Grand Marnier liqueur

Put all into your blender and blend until quite smooth.  Ladle into jars and keep in frig. 

Will keep for months and you'll have enough for Christmas dinner too. 

Oops - I forgot to add my name 

Name: Not specified
E-mail: Not specified

GOURMET CRANBERRY SAUCE

 

3 cups fresh or frozen cranberries

1 orange, cut up in about 12 pieces (leave the rind on!)

1 cup berry sugar (very fine granulated sugar)

1/4 cup Grand Marnier liqueur

Put all into your blender and blend until quite smooth.  Ladle into jars and keep in frig. 

Will keep for months and you'll have enough for Christmas dinner too. 

Name: Patty in MD
E-mail: Not specified

Anonymous:

Name: Dar in WI
E-mail: Not specified

Anonymous:

Name: Patty in MD
E-mail: Not specified

Here's a drink to go with all these great recipes. In a crock pot or large pot combine:

• 1 bottle of red wine (I prefer Merlot, but a Cabernet or Zinfandel will work. You can substitute apple cider for the wine for a non-alcoholic version.)
• One peeled and sliced orange
• ¼ cup of brandy
• 8-10 cloves
• 2/3 cup honey or sugar
• 3 cinnamon sticks
• 1 tsp fresh or 2 tsp allspice

Warm on low heat for about 1-2 hours. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have blended well it is ready to serve. Ladle into mugs (without the seasonings...use a tea strainer over the mugs to catch any strays) and ENJOY!

MMMMmmmmm... now that sounds yummy

Oh yeah it is! And the longer it cooks the better...as long as it doesn't boil, that is...then you're just boiling the alcohol away. And it makes the house smell really good too. I do this at Christmas too.

Name: Dar in WI
E-mail: Not specified

Anonymous:

Name: Patty in MD
E-mail: Not specified

Here's a drink to go with all these great recipes. In a crock pot or large pot combine:

• 1 bottle of red wine (I prefer Merlot, but a Cabernet or Zinfandel will work. You can substitute apple cider for the wine for a non-alcoholic version.)
• One peeled and sliced orange
• ¼ cup of brandy
• 8-10 cloves
• 2/3 cup honey or sugar
• 3 cinnamon sticks
• 1 tsp fresh or 2 tsp allspice

Warm on low heat for about 1-2 hours. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have blended well it is ready to serve. Ladle into mugs (without the seasonings...use a tea strainer over the mugs to catch any strays) and ENJOY!

MMMMmmmmm... now that sounds yummy

Name: Boston
E-mail: Not specified

Hi All,

This is kind of fun as well as being good to eat. Appetizer serves 6

1 lb cooked shrip (or crab ) cut up, I avacado, cubed

3/4 c. chopped firm tomatoes 3/4 c.sliced green onions

1c. chopped fresh cilantro, 6 - 8 Tbs of fresh lime juice ( about 2 limes),

1 Tbs good olive oil  salt to taste combine, and serve in sherbert glasses. Enjoy Add a slice of fresh limeon the side.

 

 

Name: Patty in MD
E-mail: Not specified

Here's a drink to go with all these great recipes. In a crock pot or large pot combine:

• 1 bottle of red wine (I prefer Merlot, but a Cabernet or Zinfandel will work. You can substitute apple cider for the wine for a non-alcoholic version.)
• One peeled and sliced orange
• ¼ cup of brandy
• 8-10 cloves
• 2/3 cup honey or sugar
• 3 cinnamon sticks
• 1 tsp fresh or 2 tsp allspice

Warm on low heat for about 1-2 hours. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have blended well it is ready to serve. Ladle into mugs (without the seasonings...use a tea strainer over the mugs to catch any strays) and ENJOY!

Name: Linj/MN
E-mail: Not specified

Jo-Ann, I would vote for you to post the receipe for the onion sage dressing or the rutabaga casserole ... or both .... if I had a vote, that is Happy Thanksgiving!!!!

Name: Linj/MN
E-mail: Not specified

Dar, I am soooo glad that you were allowed to post your receipe, LOL!!! It sounds so deliciously decadent!! I can hardly wait to try it!!! Happy Thanksgiving

Name: Jo-Ann-NJ
E-mail: Not specified

Patty -- That Eggnog Bread Pudding sounds like a winner!  Thanks so much.

Just 10 of us tomorrow and I'm cooking -- except for the dessert. Dear DIL will do those honors.

I'm a  New England traditionalist at heart and it shows. Turkey, onion sage dressing, mashed potatoes, candied yams, mashed butternut squash, creamed onions, that greenbean casserole that everyone but me loves, and my non-traditional dish, that fits right  in, is a rutabaga casserole that I got from a Finnish girl who was studying Chinese with me in China. Plus cranberry sauce from the whole berry, relishes and dried fruit.  I plan to order take-out on Friday!!

One of my favorite dinners of the year is Thanksgiving leftovers on the Sunday after the holiday.  Just reheating and it all taste soooooo good!

All this cooking is easy in this cool weather. I can't imagine doing it in Botswana -- if I lived there.

Name: Dar in WI
E-mail: Not specified

can I add to this.. can i...huh huh can i... can i.... please please

I got this recipe from a friend of mine.. and it's awesome.

Double Layer Pumpkin Pie
Prep time 15 min
Ref time 4 hours

4 oz. Phil. Cream Chesse softened
1 T Milk or 1/2 and 1/2
1 T Sugar
1 1/2 C. thawed cool whip
1 graham cracker pie crust
1 C cold milk or 1/2 and 1/2
1  16 oz. canned pumpkin 
2 packages Jello vanilla instant pudding and pie filling
1 t ground cinnamin
1/2 t ground ginger
1/4 t ground cloves

Mix 
Cream cheese, 1 T milk and sugar in large bowl with wire whish until smooth.
Stir
in whip topping
Spread on pie crust.
Pour
1C milk into bowl, add pumpkin, pudding mixes, and spices. beat with wire 
whisk until well blended. mixture will be thick. spread over cream cheese 
layer.

Refridgerate 4 hours or until set.

add additional toppings if desired.

Name: Bonnie
E-mail: Not specified

Anonymous:

Name: Bonnie
E-mail: Not specified

Who posted the eggnog/bread pudding receipt.
Thank you sooo much. I love both and to have
them is one receipt is great. I can't wait to make it.
The family is going to be so happy.

Patty is saw that you added you name. I can't wait
to try this.

Name: Patty in MD
E-mail: Not specified

Anonymous:

Name: Bonnie
E-mail: Not specified

Who posted the eggnog/bread pudding receipt.
Thank you sooo much. I love both and to have
them is one receipt is great. I can't wait to make it.
The family is going to be so happy.

Bonnie, that was me, Patty. I forgot the cinnamon and nutmeg in the first post, so don't forget those. It's good without them, but just alittle adds some good flavor. I hope you like it!

Name: Bonnie
E-mail: Not specified

Who posted the eggnog/bread pudding receipt.
Thank you sooo much. I love both and to have
them is one receipt is great. I can't wait to make it.
The family is going to be so happy.

Name: Patty in MD
E-mail: Not specified

Anonymous:

Name: Patty in MD
E-mail: Not specified

LAP -- Aren't those the best sandwiches! YUM...can't wait for the leftovers.

Claire-M -- we do an eggnog breadpudding for either breakfast or desert that is really good. You'll need a loaf of white bread torn into small pieces, 1 quart of warm eggnog (or you can use milk instead if you don't like eggnog), 2 cups of sugar, 2 tablespoons of vanilla, 3 tablespoons of butter, 1 cup of raisins. In a big  bowl pour the eggnog/milk over the bread. In another bowl mix all other ingredients together (except the butter). Pour the egg mixture over the bread and mix. Melt the butter and pour into a 9 x 13 pan. Pour the bread mixture over the butter and bake at 325 degrees for about 40 minutes or until firm.

After reading the recipe over again, I forgot to mention that you can add cinnamon (teaspoon) and/or nutmeg (just a pinch) as well. Geesh, good thing I have these things memorized when I make them!

Name: Claire-M. from Quebec
E-mail: Not specified

Anonymous:

Name: Julie/VA
E-mail: Not specified

Lovely idea Claire. My family is pure tradition, family tradition.

turkey, mashed potatos (my son always mashes), mashed sweet potato casserole with marshmallows on top, green bean casserole, cranberry jelly and cranberry sauce, my husband's Texas cornbread dressing, Grandmother's stuffing balls in a pan, Grandmother's cream giblet gravy, 4-cup fruit salad, stuffed celery, and pies: pecan, mince and Mother's bourbon pumpkin.
Yes, we eat some of everything, and everybody takes some home. The only thing I follow a recipe for is pecan pie. Everything else is from memory and instinct.

Please Julie, can you share with us any of those great recipies from your cookbook or your memory.  If I was able to travel I wish I was invited to your festivities.  Ask Mama and GrandMama for them to share with us.

Claire-M.

Name: Patty in MD
E-mail: Not specified

Anonymous:

Name: Not specified
E-mail: Not specified

Anonymous:

Name: LAP
E-mail: Not specified

You done good!

I'm not cooking this year - the kids are. So glad they are all grown up! I used to love cooking Thanksgiving dinner. The best part is always the leftovers. My recipe for a good sandwich the next day.....

2 slices of homemade white bread; slather on Miracle Whip to each slice. Add thinly sliced turkey, preferably white meat. Top turkey with bread stuffing, mashed potatoes and gravy (all straight out of the fridge), and jellied cranberry sauce. Mmmmmm Good!

LAP -- Aren't those the best sandwiches! YUM...can't wait for the leftovers.

Claire-M -- we do an eggnog breadpudding for either breakfast or desert that is really good. You'll need a loaf of white bread torn into small pieces, 1 quart of warm eggnog (or you can use milk instead if you don't like eggnog), 2 cups of sugar, 2 tablespoons of vanilla, 3 tablespoons of butter, 1 cup of raisins. In a big  bowl pour the eggnog/milk over the bread. In another bowl mix all other ingredients together (except the butter). Pour the egg mixture over the bread and mix. Melt the butter and pour into a 9 x 13 pan. Pour the bread mixture over the butter and bake at 325 degrees for about 40 minutes or until firm.

Forgot my name! Hope you like it if you try it!

Name: Linj/MN
E-mail: Not specified

Claire, my receipe is off the can of the fried onions but by adding certain ingredients, I have made it mine and a sure hit at the table!!

Green Bean Casserole

3/4 C milk
1/8 tsp pepper
Pinch of garlic powder (if desired)
10 3/4 oz can Cream of Mushroom soup
2 - 14.5 oz cans of cut green beans, drained
1 1/3 C French's French Fried Onions
1 C fresh, sliced lightly sauted mushrooms (if desired)
1/2 C fresh, sliced, lightly sauted celery (if desired)

In 2 Tbsp of melted butter, lightly saute celery and mushrooms until they start to become tender. In a 1 1/2 qt casserole, add all ingredients except 2/3 C of French Fried Onions. Bake 30 mins at 350 until hot then stir. Sprinkle French's French Fried Onions on top and continue to bake for 5 mins more.

Enjoy!!!

Name: Not specified
E-mail: Not specified

Anonymous:

Name: LAP
E-mail: Not specified

You done good!

I'm not cooking this year - the kids are. So glad they are all grown up! I used to love cooking Thanksgiving dinner. The best part is always the leftovers. My recipe for a good sandwich the next day.....

2 slices of homemade white bread; slather on Miracle Whip to each slice. Add thinly sliced turkey, preferably white meat. Top turkey with bread stuffing, mashed potatoes and gravy (all straight out of the fridge), and jellied cranberry sauce. Mmmmmm Good!

LAP -- Aren't those the best sandwiches! YUM...can't wait for the leftovers.

Claire-M -- we do an eggnog breadpudding for either breakfast or desert that is really good. You'll need a loaf of white bread torn into small pieces, 1 quart of warm eggnog (or you can use milk instead if you don't like eggnog), 2 cups of sugar, 2 tablespoons of vanilla, 3 tablespoons of butter, 1 cup of raisins. In a big  bowl pour the eggnog/milk over the bread. In another bowl mix all other ingredients together (except the butter). Pour the egg mixture over the bread and mix. Melt the butter and pour into a 9 x 13 pan. Pour the bread mixture over the butter and bake at 325 degrees for about 40 minutes or until firm.

Name: Claire-M. from Quebec
E-mail: Not specified

Name: Julie/VA
E-mail: Not specified

Lovely idea Claire. My family is pure tradition, family tradition.

turkey, mashed potatos (my son always mashes), mashed sweet potato casserole with marshmallows on top, green bean casserole, cranberry jelly and cranberry sauce, my husband's Texas cornbread dressing, Grandmother's stuffing balls in a pan, Grandmother's cream giblet gravy, 4-cup fruit salad, stuffed celery, and pies: pecan, mince and Mother's bourbon pumpkin.
Yes, we eat some of everything, and everybody takes some home. The only thing I follow a recipe for is pecan pie. Everything else is from memory and instinct.

Name: LAP
E-mail: Not specified

Anonymous:

Name: Claire-M. from Quebec
E-mail: Not specified

It's my first trial to open a thread and I'm not sure it will work. So help me God!

You done good!

I'm not cooking this year - the kids are. So glad they are all grown up! I used to love cooking Thanksgiving dinner. The best part is always the leftovers. My recipe for a good sandwich the next day.....

2 slices of homemade white bread; slather on Miracle Whip to each slice. Add thinly sliced turkey, preferably white meat. Top turkey with bread stuffing, mashed potatoes and gravy (all straight out of the fridge), and jellied cranberry sauce. Mmmmmm Good!

 

Name: Claire-M. from Quebec
E-mail: Not specified

Name: sb in ct
E-mail: Not specified

 Hi Claire,

This is my grandmother's recipe for Spoon Bread. It is a sweet corn souffle - ish dish. I used to own and operate a B & B and Miss Alma's Spoon Bread was always the biggest hit on the table.

Miss Alma's Spoon Bread

2 cups whole milk                     2 eggs                                                                                 

1/2 cup yellow corn meal          4 TB butter

1/4 cup sugar                             1/4 teas. baking powder

1/2 teas. salt

 

Heat cornmeal and milk in a thick sauce pan, stirring constantly until very thick. (Very thick means you can see the bottom of the pan when stirring - be careful to stir from bottom as it will stick and burn easily.) Add the rest of ingredients and mix well. Pour into a well greased casserole and back at 350 until done or slightly browned on top. It will jiggle a little. It will rise beautifully but promptly fall when removed from the oven.

Claire, if you prepare this for Turkey Day you will be named the Miss Drumstick or something. " src="/emoticons/emotion-59.gif">

 

Name: Linj/MN
E-mail: Not specified

Anonymous:

Name: Claire-M. from Quebec
E-mail: Not specified

It's my first trial to open a thread and I'm not sure it will work. So help me God!

Thank you for the opportunity to share regional and cultural receipes, Claire!! So, come one, come all!! Share your family receipes with all of us around the world!! Should be fun and .... YUMMY!!

Good job, Claire!!!

Name: Claire-M. from Quebec
E-mail: Not specified

It's my first trial to open a thread and I'm not sure it will work. So help me God!