Thanksgiving recipes

[tracilicious]

T-day is at my house this year. I need to make stuffing, mashed potatoese, cranberry sauce, and pie. I want them to be really impressive, as my family doesn't cook, and is therefore accustomed to boxed stuffing, store bought pies, etc. What are you cooking?

[Not Afraid]

I'm cooking up some dog food for the day. :)

[Matterhorn Fan]

Green bean casserole. (Don't worry--no canned green beans will ever come near my home!)

Dunno what else. Will depend on if I have company, when I get to the grocery, where I'll be cooking, and how much energy and motivation I have next week.



tracilicious--are you asking for recipes or menus? What do you need recipes for?

[BarTopDancer]

My mom always (until this year) makes t-day dinner.

We have turkey
Stuffing (Mrs. Cubersons adding celery, onions and orange juice and yes, we put it in the turkey)
cranberry orange Jell-o mold
Cranberry relish (receipe is on the bag of OceanSpray cranberries)
green bean cassrole (receipe on the french fried onions)
crossants (from the tube - POP)
pie is frozen (but Costco makes yummylicious pies)
olive trays are always fun for the kids (and kids at heart) before the meal

------
I know you're very 'make it yourself' but save yourself the stress and use what store bought stuff you can.

[Matterhorn Fan]

In my family, cranberry sauce must be shaped like the can. Ocean Spray has changed the way their cans are constructed in recent years, making it difficult to get the cranberry sauce out of the can in one piece. Stupid Ocean Spray.

[Not Afraid]

I used to cook for the masses, but stopped a couple of years back.

I always changed the recipies ever year but the basics are:

Turkey basted with something yummy and good things stuffed under the skin.

A Variation of the Stuffing theme with Wild rice and bread stuffing with pecans, currents, prunes, celery, water chestnuts, onions, cognac, fresh sage, garlic etc. (Stuffing creation is one of my favorite things to do.)

Potato and Celery root gratin with nutmeg, scallions, cream and fontina cheese

Cream Cheese-Pupmkin Pie with Pecan crust and topping.

[Alex]

Probably whatever fast food is open.

[BarTopDancer]

In my family, cranberry sauce must be shaped like the can. Ocean Spray has changed the way their cans are constructed in recent years, making it difficult to get the cranberry sauce out of the can in one piece. Stupid Ocean Spray.


Open both sides of the can
Apply pressure with a spatula or other flat object to the bottom
It should slide out.

[Prudence]

My mom makes a great fresh cranberry relish with orange and apple and so forth. Her other specialty is pearl onions in a cream sauce. My assignment for the year is orange-seethed carrots.

[LSPoorEeyorick]

If you want to do it yourself, do it yourself! I can't ever go home for Thanksgiving (unless I want to skip Christmas-- and I do NOT.) So Tom and I host dinner for his mother and a handful of friends every year. This year we're a party of eight, and I'm super excited. He and I make nearly every single thing from scratch. You can see our menu (and our frenzied food prep schedule) here on my Google Spreadsheet (http://spreadsheets.google.com/ccc?key=pxr7H4eBDV1wY__krlNswRg).

Because it's insane to do everything in one day, I've completed the bulk of my baking already. My Parkerhouse Rolls (best rolls EVER) are baking in the oven as I type. The apple pie is assembled and waiting in the freezer-- I will take it out and let it sit for an hour before I want to bake it. (Did you know you could freeze pies unbaked and bake them later? Terrific timesaver.) The pumpkin tofusecake has already been sampled and frozen, and the pumpkin cheesecake I'll tackle on Wednesday night.

As for recipes, I can paste in my favorites.

Stewed cranberry sauce is classic-- refreshing, and extraordinarily simple.

1 bag of cranberries
1 cup water
1 cup sugar

Stirring constantly, heat on stove at medium-high for about five minutes until the cranberries pop. Cool and serve.

Mashed squash is delicious and flavorful, and so easy to make in the microwave (while other things are baking in the oven.)

Poke one butternut squash deeply with a sharp knife a few times, and then set it in a microwaveable bowl. Microwave for 20 minutes. Then slice open, scoop out the seeds/strings, and scoop the squash meat out into a serving bowl. (Repeat with as many squash as needed.) When you've finished scooping out the squash, simply add 2-3 tablespoons of butter (we use Earth Balance spread) with salt and pepper to taste. Deeeelish.

This is my mom's apple pie recipe, straight from her email a few years ago. I've never had better apple pie.
3/4 to 1 cup sugar
1 teaspoon ground cinnamon
1/3 cup flour
6 cups sliced apples (try cortland, spies, macintosh, winsap, duchess, Johnathan,Granny smith) [Heidi says: I used granny smith this year]
1-1/2 tablespoons butter
store-bought pie crust (this is much easier than making pie crust.)

Mix sugar and cinnamon. Mix lightly through apples. Add 1/2 cup of flour & mix lightly through apples as well. Sprinkle remaining flour in bottom of 9 inch unbaked pastry lined pie shell. Heap apples into pie shell over the flour. Dot with the butter. Cover with top pastry crust. Seal edges & flute. Poke slits in top crust with fork or knife. I like to sprinkle crust with just a little sprinkle of sugar. Cover edge of crust with 1-1/2 inch of aluminum foil to prevent excessive browning. Bake at 375 degrees for 50 to 60 minutes or until crust is nicely browned and apples are bubbling & are testing done with fork. (May remove the foil from edges after 25 minutes--but don't get burned while you do this in the oven) Cool before serving.

My famous pumpkin cheesecake with pecan crust... (turns out you can use tofutti cream cheese and not tell the difference.)

CRUST:
3/4 cup butter, room temperature
3/4 cup brown sugar
1-1/2 cup flour
1 cup pecans, finely chopped

FILLING:
24 ounces cream cheese
1 cup brown sugar, firmly packed
16 ounces canned pumpkin pie filling
1/2 cup whipping cream unwhipped
1/3 cup maple syrup
1 tablespoon vanilla
3/4 teaspoon cinnamon
1/4 teaspoon allspice
4 large eggs
1 jar caramel topping

CRUST
Set oven at 350 degrees. Cream the butter and sugar together. Add the flour and pecans and mix thoroughly. Press dough into the bottom and halfway up the sides of an ungreased 10 inch springform pan. Line inside of dough with wax paper and fill with dried beans or rice to prevent the sides from collapsing during baking. Bake for 12 minutes, cool for 10 minutes and remove beans and wax paper. Cool 10 more minutes before filling.

FILLING
Lower oven temperature to 325 degrees. Whip cream cheese and sugar until fluffy. Next, thoroughly blend in pie filling. Then add next 5 ingredients. Now add each egg, one at a time, just enough to incorporate. Pour filling into crust and bake for 1 -1/2 hours or till done, checking with toothpick. Let cool 10 minutes and run thin knife around inside edge of pan to release filling from pan edge. Cool completely and refrigerate overnight. Before serving, remove pan ring and top cheesecake with slightly warmed caramel topping. Serves 16.

And then, my mom's Parkerhouse Roll recipe. It's pretty challenging and time-consuming-- I won't lie, I started mine at 10 AM today and I'm still baking them. And I had at least one emotional breakdown. But if you have the time or the inclination, they are truly worth it.

2 cups whole milk - scald for scum on top (3 min. in microwave)
1 cup cold water
6 tablespoons sugar
3 teaspoons salt
6 tablespoons butter + (2 tablespoons for brushing on top of baked rolls)
2 eggs
3 packets yeast
8 cups flour (approximately)

Scald the milk. Then disolve butter, salt, and all the sugar (except for 1 teaspoon) into the hot milk. Stir until disolved. Add the cold water and stir. Cool to lukewarm.

While above mix is cooling to lukewarm, prepare the yeast as follows: In a cup or small mug, mix the reserved 1 teaspoon of sugar with the 3 yeast packets and 1/4 cup of slightly warm water...NOT HOT! Stir with teaspoon till disolved and let the yeast set until it raises to top of mug or cup. This is a bit tricky as you want your hot milk mix to be lukewarm when yeast has risen.

Add yeast mix to lukewarm milk mix and stir.

Stir in 5 cups of flour and add eggs. Really beat well until smooth. Then add the remaining flour gradually as you knead. It'll be sticky and difficult to manage until all the flour is added, but don't make the mistake of doing it too quickly. Once it feels like dough-- rubbery to the touch, sort of like a baby's bottom (and TREAT it gently like a baby's bottom) turn it out onto floured counter. Knead until light and elastic. (Press forward with heels of hands, pull gently backward, the rotate.)

Let raise for one to one and a half hours under a kitchen towel.

Knead dough lightly and let rest 5 minutes before rolling. This lets the dough relax and is so much easier to roll!

Roll out to about 1/4 inch thickness. Cut with round biscuit cutter (or well-washed used aluminum can.) Brush one half of each with softened butter. Crease the center of each with knife; fold over and press down firmly . Place in pan quite close but not touching. Place towel over rolls to keep them warm and let them raise for an hour and a half.

Bake at 375 degrees for 15 minutes, then 350 degrees for 10 to 15 min. more. (bottoms should be browned) Brush with butter after removing from oven. Cool completely in pan. Freeze in a sealed plastic bag until the day before serving, then thaw on the counter. Warm in microwave for 30-40 seconds before serving.

[Matterhorn Fan]

Open both sides of the can
Apply pressure with a spatula or other flat object to the bottom
It should slide out.Well duh!

They don't make the cans that way anymore. You can't tak the bottom of the can off like you used to. Enter unintended-for uses of knives and grumbling about "I'm gonna write a letter to Ocean Spray."

[Matterhorn Fan]

Her other specialty is pearl onions in a cream sauce.We used to have that. Aunt Penny always made the sauce.

[tracilicious]

tracilicious--are you asking for recipes or menus? What do you need recipes for?


I'm interested in the menus, but I'm on the lookout for cranberry sauce, stuffing, and mashed potato recipes.

I'm going to try quite a few of the recipes that Heidi posted. I'm also interested in NA's pie recipe. :)

[CoasterMatt]

Here's a couple from our family arsenal...

Tater Tot Casserole
2 lbs. Tater Tots
1/2 cup grated cheese
1/2 cup finely chopped onions
1 cup cream of mushroom soup
2 cups sour cream

Pour Tater Tots into a 13x9 pan
Mix together all the rest of the ingredients and pour over Tater Tots
Bake at 400degrees for 45-60 minutes.

Pumpkin Pie Cake
1 box yellow cake mix
1 lg can pumpkin pie mix
5 eggs
1/2 cup margarine
1 1/3 cup evaporated milk
1/4 cup sugar
1 teaspoon cinnamon

Bottom layer
Mix together 1 cup cake mix, 1/4 c margarine and 1 egg.
Press into bottom of 13 x 9 pan

Pumpkin layer
In large bowl, mix together pumpkin, 4 eggs & 1 and 1/3 cup evaporated mix.
Pour mixture over bottom layer.

Top layer
Mix together 1 c. cake mix, 1 tsp. cinnamon, 1/4 cup margarine and 1/4c sugar.
Use a mixer or 2 knives to get a crumbly texture and sprinkle evenly over top.

Bake for 45-50 min at 350 degrees.

[Prudence]

The official Zobrist family cranberry relish doesn't have a recipe - but you basically send a few bags of cranberries through a meat grinder, then an apple (cored), and an orange (peel and all), then add sugar to taste. Should still be pretty tart. YUM!

[lashbear]

I'll post my stuffing recipe as soon as I find it ! I can't find my hand-written cookbook !!!!! :( :eek:

[BarTopDancer]

Well duh!

They don't make the cans that way anymore. You can't tak the bottom of the can off like you used to. Enter unintended-for uses of knives and grumbling about "I'm gonna write a letter to Ocean Spray."

Crap. that means we have some really old cranberry sauce :(

[lashbear]

Well duh!

They don't make the cans that way anymore. You can't tak the bottom of the can off like you used to. ."

I'm trying to imagine another shape for a can other than a cylinder ?!? :blush:

[Alex]

I imagine it is still a mostly cylindrical can but one of the new ones where there is only a seal at one end and the rest of the can is of a single piece. Kind of like a soda can.

[Snowflake]

I'm cooking this year. My roomie returns from Mexico tonight (:eek: ) and I'm doing the KP duty.

Making a roast stuffed lamb, roasted potato and garlic, sauteed green beans, French apple tart and also some kind of pumpkin pie. If I can get some nice dungeness crab, we'll have some cracked crab as a starter (although I'd be happy just eating that).

[Moonliner]

I imagine it is still a mostly cylindrical can but one of the new ones where there is only a seal at one end and the rest of the can is of a single piece. Kind of like a soda can.

This is why I'm glad my Ginsu Knives (http://www.tvproducts4less.com/ginsuknives.html)have a lifetime warrenty!


Ps. On a more technical note if do you have a "soda can" type then poking a couple of small holes in the bottom with an ice pick will have the same effect and allow the cranberry goop to slide out still in can form.

[Capt Jack]

This is why I'm glad my Ginsu Knives (http://www.tvproducts4less.com/ginsuknives.html)have a lifetime warrenty!


Ps. On a more technical note if do you have a "soda can" type then poking a couple of small holes in the bottom with an ice pick will have the same effect and allow the cranberry goop to slide out still in can form.

I also recommend substantially chilling the can beforehand. it helps retain the shape very nicely...even though I hate that shape.

after last years first try at making my own cran sauce, I'll never open a can again.

however based on LSPE's 1:1:1 recipe I added about a cup of fresh orange juice and as much zest from said orange as I could finely grate off.
the difference between that and any form of canned is beyond belief! it also works especially well drizzled lightly over cheesecake. :snap:

to all concerned, I highly recommend you make your own. you'll never do the evil 'open the can' puzzle box again.

[Snowflake]

after last years first try at making my own cran sauce, I'll never open a can again.

however based on LSPE's 1:1:1 recipe I added about a cup of fresh orange juice and as much zest from said orange as I could finely grate off.
the difference between that and any form of canned is beyond belief! it also works especially well drizzled lightly over cheesecake. :snap:

to all concerned, I highly recommend you make your own. you'll never do the evil 'open the can' puzzle box again.


I agree with Capt. Jack on this one and in addition to the orange juice and zest he adds, I also add a bit of chopped crystalized ginger to the sauce. It's always a hit!

[Brigitte]

I'll be doing a repeat performance of Alton Brown's brined and roasted turkey. My inlaws bring the rest.

[Bornieo: Fully Loaded]

My new Brother in law is doing a deep fried turkey for the family this year. Never had one, so should be interesting.

I'm gonna cook "stuffing" since no one else in my family likes it. I do it for just me!

Edit to add: I had the Pumpkin Yule Log over at Disneyland on Sunday. Yum Yum Yum!! It was soooooo freekin good.!!

[Matterhorn Fan]

Cranberry Pineapple Relish

20-oz can crushed pineallple in juice
6 C cranberries
1 1/2 C sugar
1 C chopped walnuts
1 T fresh lemon juice
1/2 tsp. ground cloves

Drain pineapple into large measuring cup. Add enough water to make 2 C of liquid. Pour liquid into saucepan. Add cranberries & sugar. Stir over high heat until sugar dissolves and it comes to a boil.

Cook at a boil until mos tof the berries pop and liquid is thick (about 10 min.). Remove from heat.

Mix in pineapple, walnuts, lemon juice, and cloves. Chill 2 hours.

Makes 6 cups.

Ps. On a more technical note if do you have a "soda can" type then poking a couple of small holes in the bottom with an ice pick will have the same effect and allow the cranberry goop to slide out still in can form.That's what Ocean Spray said. We tried. We failed. My mom's making the pineapple one this year. I might make it, too.

Vegetarian Dressing

3/4 C onion, diced
1/2 C celery, diced
1/2 C apple, peeled & diced
2 tsp. dried or 3 T fresh minced parsley
1/2 tsp. dried sage
1/4 tsp. salt
pinch cayenne
4 C bread cubes
1/2 C raisins
1/4 C chopped pecans
1 T vegetable oil
1/2 C + 2 T veggie broth (or chicken or beef if you insist and you aren't serving vegetarians)

Preheat oven to 350. Saute onion, celery, and apple with spices/herbs until tender.

Combine bread mix with onion mix, raisins, pecans, stock, and oil. Mix well. Season to taste wtih salt & pepper. Adjust liquid if needed. Put mixture into a greased baking dish.

Bake covered for 20 min. and 15-20 min. uncovered. Serves 4.

FYI, the first recipe was given to me by my mom. I don't know where she got it. The dressing recipe I found on the web last night, but I copied the recipe down instead of bookmarking the page. I haven't tried either of these, at least not yet.

[LSPoorEeyorick]

Vegetarian Dressing...

That is nearly identical to my own dressing recipe, minus the apple. And mmm, is it good.

[lizziebith]

I don't like cranberry sauce in any form, but for everyone for whom I've ever prepared Thanksgiving dinner, this is the one item they don't seem to want from scratch: they want the can-shape, even! It's the warm nostalgic "that's what I had as a kid" thing, I guess. To me, it just loooooks foul, but since I don't eat it anyway, I just provide what they want for their Turkey Day experience. I've got 364 other nights of the year to experiment...:rolleyes:

[Not Afraid]

The problem with my stuffing recipie is that I never write it down and it takes me a month to remember all of the ingredients. All of these vegetarian stuffing recipies had me remember one inportant stuffing ingredient - sausage!

Celery, sausage, onion, wild mushrooms, wild rice, bread, water chestnuts, nuts of some sort, sherry or cognac, green apples, prunes or dried cranberries or currents..........even then I'm sure I'm forgetting something.

It's REALLY good unless you're a picky eater. Bah to those people anyways. ;)

[Prudence]

I don't think I've ever had cranberry sauce from a can.

[JWBear]

I don't think I've ever had cranberry sauce from a can.
You don't know what you're missing! Yummmmmmm!

[Snowflake]

Non-Vegetarian Dressing

chicken apple sausage loose (or links cut into a dice) or pork sausage
1 C onion, diced
3/4 C celery, diced
2 apples, peeled & diced
dried apricots, chopped
raisins (mix, golden, red flame, whatever)
1/4 t dried sage
fresh parsley (italian or curley or both)
salt and pepper to taste
1 large loaf of egg twist bread (or a really nice brioche), day old, cut into 1" cubes
broth (chicken or veggie) as much as needed

Saute sausage in a bit of butter or oil until browned and delicous. Drain well, and save a bit of the fat in the pan with all the yummy brown bits to begin the next step.

Saute the onion, celery until translucent, then add to the cooked sausage let this cool somewhat. In a large bowl. add the add apples, apricots, rasins, parsley and sage mix well and add broth or stock as much as needed to keep moist.

Season once more with salt and pepper if needed.

Dot the top with butter and bread crumbs (from the loaf you cubed) and cover and bake in 350 degree over for about 25 minutes and then uncover it and give it another 10 minutes or so, or a shot under the broiler to crisp the top layer.

This is pretty much the recipe I use always and I never go home with any of it. You can fudge any of the ingredients to your own taste. I do prefer the chicken apple sausage, it's really nice.

[Matterhorn Fan]

The other nice thing about cranberry sauce shaped like the can is that it's easy to slice to put on sandwiches the next day.

[JWBear]

Oh, and....


Tater Tot Casserole
2 lbs. Tater Tots
1/2 cup grated cheese
1/2 cup finely chopped onions
1 cup cream of mushroom soup
2 cups sour cream

Pour Tater Tots into a 13x9 pan
Mix together all the rest of the ingredients and pour over Tater Tots
Bake at 400degrees for 45-60 minutes.


I can feel my arteries harden just from reading this.

[Capt Jack]

I can feel my arteries harden just from reading this.

yeah baby :cool: :snap:

[lashbear]

are Tater Tots like Potato Gems ? ---> http://simplot.co.kr/good_images/2003129155452135_gem.gif

[CoasterMatt]

are Tater Tots like Potato Gems ? ---> http://simplot.co.kr/good_images/2003129155452135_gem.gif
yup :)

[lashbear]

Then I agree with JWBear..... :eek:

[Bornieo: Fully Loaded]

are Tater Tots like Potato Gems ? ---> http://simplot.co.kr/good_images/2003129155452135_gem.gif

Man, I want me some Tater tots!! Love'em love'em!!!!

[CoasterMatt]

It's not something ya eat all the time...

or in a very large portion, either

A few years ago, on some sort of dare or just plain sheer stupidity, I ate an entire Tater Tot Casserole by myself.

I was quite miserable, once I regained mobility.

[Alex]

Tater tots are one of those foods I loved as a kid. Then I went about a decade after moving out of the house never eating them so I finally specifically bought some for nostalgia.

They proved to me yet again that my childhood tastes were pretty stupid. That one time remains the only tater tot experience as an adult.

Same thing with Gordon's fish sticks.

Though I'd consider giving that casserole a try.

[CoasterMatt]

I don't care for Tater Tots by themselves, but that casserole is Godhead.

[Nephythys]

Given that we just moved into the new house (well, less than 2 months ago) I could not even dream of doing what Heidi is doing. Damn girl! I am floored by your efforts! That sounds amazing-

Anywho-

Turkey- what in the world do you put under the skin? I have cooked exactly ONE in my life and it was more than a decade ago. Help?

Cranberry sauce in my family must also be shaped like a can- I personally hate chunky cranberry sauce. Uck (yes Lisa, I'm a troglodyte picky eater ;) )

Greenbean casserole- is a must have- but the beans come out of a can (couple of them- must make alot of it)

Rolls-from a bag :)

Pies- pumpkin, apple, cherry with whipped cream (from a plastic tub) Mom and Dad are eating out and then coming by for dessert- so I have a selection.

Stuffing- comes from a box

Gravy- comes from a mix

Mashed potatoes- here we get real- real potatoes, butter, milk, salt/pepper.....how I am going to mash them is beyond me yet...I wonder if my little mixer is up to it.

I do not own a single casserole dish. I do not own any attractive serving bowls or utensils.

So- my Thanksgiving is downright ghetto by comparison BUT- I have a new house and a family I love......anything else is just gravy.

(but I would love to know what the hell to do with my turkey) :eek:

[Ghoulish Delight]

Stuffing- comes from a box

Gravy- comes from a mix
After one Holiday dinner (either Passover or Rosh Hoshanna, which are my parents' holiday territory), one of my cousins came up to my mom and said that she must know her chicken soup recipe.

Her recipe? A handful of vegetables boiled in good old Swanson's chicken broth with matzoh balls from a mix.

Sometimes, there's no good reason to avoid boxes, mixes and cans.

[Nephythys]

No good reason to avoid-but someday I would love to make it all like some of you are doing.

:) Need more kitchen stuff!

[blueerica]

OK you guys - I'm making a Sweet Potato Pie this year... So... I have a lot to figure out.

I'm looking for any tips from southerners, or those who have had it as a traditional Thanksgiving dessert. This is the recipe I'm going off of:

a. 3 lbs. Yams.
b. 1 1/2 cups sugar.
c. 1 can evaporated milk.
d. 2 eggs.
e. 1 1/2 tsp nutmeg.
f. 1 tsp vanilla.
g. 1 stick of butter.
h. Dash of cinnamon.

Does that seem reasonable, or is there anything else you can suggest?

[blueerica]

Wait a second: Here's another...

2 cups cooked and mashed sweet potatoes
2 tablespoons melted butter
1/2 teaspoon vanilla
2/3 cup sugar
1/3 teaspoon salt
3 eggs
1/2 teaspoon cinnamon
1/2 cup cream
2 tablespoons brandy (optional)
1 unbaked pie shell

Hmmm... I like the use of brandy.... /licks lips

[BarTopDancer]

(but I would love to know what the hell to do with my turkey) :eek:

My mom bastes it with orange juice, butter and chicken broth. I think she injects some into the turkey too. Once the turkey juices start running clear she uses that to baste it too. We also put the stuffing in a bag (stuffing bags are a godsend) and put the bag in the turkey. Or actually I think the bag goes in the turkey and then the stuffing in the bag. We have yet to get sick.

I don't like turkey (any turkey) but people tell my mom her's is amazing.

GD - similar story with a cousin and my mom except her wonderful matzo ball soup is from the Manachevitz box. Same with her spilt pea (from the tube).

[Prudence]

Stuffing bags?! :eek: Then how does it get the gooey turkey goodness?

[BarTopDancer]

Stuffing bags?! :eek: Then how does it get the gooey turkey goodness?

They are made of cheesecloth or something like that. Holds in the stuffing, lets in the juices and flavor.

[Prudence]

But not the squidgy turkey bits! That's the best part!

[lashbear]

Turkey- what in the world do you put under the skin? I have cooked exactly ONE in my life and it was more than a decade ago.(but I would love to know what the hell to do with my turkey) :eek:

The Best Turkey Ever. (http://bbq.about.com/cs/turkey/a/aa110103a.htm) :snap:

I haven't looked back since doing this. My family looks forward to the results each year !!

[Nephythys]

The Best Turkey Ever. (http://bbq.about.com/cs/turkey/a/aa110103a.htm) :snap:

I haven't looked back since doing this. My family looks forward to the results each year !!


Well- the urge to try this was too much- so I bought a bucket and brined my bird. Added onion, black pepper and garlic and tucked it away in the fridge.

It cooked beautiful brown- and was so juicy it nigh on fell apart under the knife. Went over very well-

Thanks for the tip- we will use it again.:D

[Scrooge McSam]

Scrooge's Thanksgiving Recipe

1 tired stressed out individual
1 home, furnished
1 computer, loaded with RCT3

Mix well, then leave to marinate for 24 hours.

Dump contents into office chair at 7AM Friday morning.

[€uroMeinke]

Allright, here was my contribution to Thanksgiving Dinner, curtesy of Ian Flemming:

The Vesper Martini:
3 parts gin
1 part Vodka
A float of Lillet
Shaken and garnished with a twist of lemon

Surprisingly smooth, but oh so potent

[lashbear]

Well- the urge to try this was too much- so I bought a bucket and brined my bird. Added onion, black pepper and garlic and tucked it away in the fridge.

It cooked beautiful brown- and was so juicy it nigh on fell apart under the knife. Went over very well-

Thanks for the tip- we will use it again.:D

YAY ! Another brining convert.

I'm glad you liked it - I used to produce roasts like the one in "Christmas Vacation" until I discovered brining :blush:
http://content.answers.com/main/content/wp/en/a/a6/NLCV-Turkey.jpg

[Motorboat Cruiser]

Given that we just moved into the new house (well, less than 2 months ago) I could not even dream of doing what Heidi is doing. Damn girl! I am floored by your efforts! That sounds amazing-



Not only did she attempt to do this, she pulled it off with flying colors! Everything was prepared to perfection, as yummy as could be, and she even hit the scheduled eating time on the mark. It was pretty darn impressive, if I do say so. I'm still full.

[tracilicious]

Here's what I made and how it turned out:

Cranberry sauce - used Heidi's recipe above. So simple and delicious. Everyone was amazed at how good cranberry sauce tastes when it isn't from a can.

Stuffing - Used MF's recipe above, minus the apple. Pretty decent, gone by the end of the night.

Rolls - Tried Heidi's super complicated roll recipe above, didn't find them horribly complicated, but also didn't think they were the best roll I ever had. I might have done something wrong. I think I cooked them a bit too long. Everyone loved them and gobbled them up. Heidi, seriously, ya could have warned me that they come out shaped like vulvas. :p

Pies- Made pumpkin streusal pies from a cookbook I got from the Library called Vegetarian Celebrations. Pretty darn good. For Xmas I'm going to make Heidi's pumpkin cheesecake.

Butternut Squash - So easy in the microwave! Really delicious too. Michael liked it!

Other than that it was a decent thanksgiving. That probably means something different to my family than to more functional groups, but hey, I'll take what I can get. :p

[Bornieo: Fully Loaded]

Other than that it was a decent thanksgiving. That probably means something different to my family than to more functional groups, but hey, I'll take what I can get. :p

Oh, I know what you mean. I think this was my 10th Thanksgiving ever. Enjoy it and start planing for next year! :cheers:

[Matterhorn Fan]

Stuffing - Used MF's recipe above, minus the apple. Pretty decent, gone by the end of the night.That's good to hear. I plan to try that recipe tomorrow (also minus the apple).

Um . . . Thanksgiving comes late around here . . .

[LSPoorEeyorick]

Here's what I made and how it turned out:

Cranberry sauce - used Heidi's recipe above. So simple and delicious. Everyone was amazed at how good cranberry sauce tastes when it isn't from a can.

Rolls - Tried Heidi's super complicated roll recipe above, didn't find them horribly complicated, but also didn't think they were the best roll I ever had. I might have done something wrong. I think I cooked them a bit too long. Everyone loved them and gobbled them up. Heidi, seriously, ya could have warned me that they come out shaped like vulvas. :p

Butternut Squash - So easy in the microwave! Really delicious too. Michael liked it!



Yaay!

The cranberry sauce is so amazingly easy, isn't it? I love it. Mmmm, leftovers.

Unfortunately, our squash was so popular it is already gone. That microwave trick rocks, especially as so many other things are happening in the oven at the time. I'm glad it worked out for you!

I wish I was there to make the rolls with you. They're not supposed to look like vulvas... :eek: so something must have gone slightly wrong. Also, the flour thing is really tricky. That recipe comes from a line of women who didn't actually measure the flour, so they're supposed to end up really buttery and tender, and look like oval domes. (And, actually, mine were a little over-floured this time. More chewy than melt-in-your-mouth. But I'm glad you tried them!)

[LSPoorEeyorick]

Not only did she attempt to do this, she pulled it off with flying colors! Everything was prepared to perfection, as yummy as could be, and she even hit the scheduled eating time on the mark. It was pretty darn impressive, if I do say so. I'm still full.

:blush:

Our power went out yesterday-- we were afraid we were going to lose our leftovers! Fortunately it came back on and the tatoes were salvaged. Which is good-- Tom's decided to use his grandmother's old trick of making potato cakes with leftover riced tatoes and stuffing mix. Woo hoo!

Oh, god. I have to fit into my wedding dress in a month!

/leaves to go on a walk

[tracilicious]

I wish I was there to make the rolls with you. They're not supposed to look like vulvas... :eek: so something must have gone slightly wrong. Also, the flour thing is really tricky. That recipe comes from a line of women who didn't actually measure the flour, so they're supposed to end up really buttery and tender, and look like oval domes. (And, actually, mine were a little over-floured this time. More chewy than melt-in-your-mouth. But I'm glad you tried them!)


Maybe they didn't poof up enough then. They were definitely vulvular. I folded them over, and they poofed up just enough to well, you know...I got cracks from my little brother all night about my "lesbian" rolls. :rolleyes: The perfect roll sounds delicious! These were definitely decent, and everyone loved them, but my expectations were a bit higher.

I'm glad they are supposed to look like domes. I took them out of the oven and thought, "How could Heidi not have noticed this!" :p

[Matterhorn Fan]

Some recipe notes, since this is a recipe thread....

As for the Cranberry Pineapple Relish, if I ever make this one again, I will do the following: cut the amount of cloves in half, and maybe add some cinnamon. The cloves were a little strong for my taste. I would also make WAY less. That recipe makes enough for about 16 people. It would be VERY good on turkey, which I mention for those of you who eat turkey.

Oh, and I found out it came from Family Fun magazine.

As for that vegetarian dressing, I thought there wasn't enough bread and too many raisins. I loved the pecans in there, though. Next time I'll add more veggies, bread, and seasonings. That recipe as is serves about 4 people who like dressing.

I declare green bean casserole good.

[lashbear]

I declare green bean casserole good.

With fresh beans....

[Matterhorn Fan]

With fresh beans....Of course!

I wouldn't eat that canned crap if you paid me!

Rinsing, cutting the tips and tails off, and parboiling is no big deal. In fact, I could have done it without parboiling and it would have been even better.

I gotta find a way to make that recipe with less sodium, though. Too salty.

[lashbear]

I'd have to par-boil them, It's bizarre when the beans squeak between your teeth.

Lowering sodium - can that be done with maybe soy/tamari? Or even a salt substitute - or are they too full of other chemicals ? (I tried no-salt once and it had almost a bitter aftertaste)

[Matterhorn Fan]

It's a Campbell's Cream of Mushroom soup issue. I'm sure there's a lower-sodium alternative, but I didn't have the time to find one this week. That's the one thing I didn't make from scratch out of what I fixed.

Including, I might add, the cranberry sauce. But I kinda wished I had the canned stuff.

[blueerica]

My god, did Thanksgiving turn out well, food-wise. With the exception of a mis-timed turkey (top ended up drier than... I'll think of something clever later), it was beautiful, right down to my first-time sweet potato pie, which will be made every Thankgiving henceforth.

WOOT!

[lashbear]

MMmmmm Sweet Potato Pie !!

[katiesue]

I made cranberry sorbet which turned out great. Very tart.

[Matterhorn Fan]

I've been thinking about it (while eating leftovers), and I've decided that next time, I won't be sauteeing the veggies before putting them in the dressing. I want to taste my onion and celery.

If anyone has a from-scratch green bean casserole recipe, please share!

[€uroMeinke]

I must confess, that this is the first year I ever had a green bean casserole for Thanksgviing and suddenly have found out from everywhere that this is an age old tradition.

[Nephythys]

Yes- even us trogs who eat beans out of a can ;) someday I will do it with fresh beans and likely never go back-

[Matterhorn Fan]

My mom NEVER made it, because she doesn't like green beans (esp. canned ones). I had polite tastes at friends' houses when I was with them for Thanksgiving, but it was crap (canned green beans). I was at my aunt's last year, and she made them with whole frozen beans, and it was GREAT.

(Nephy, you will never go back. Green beans aren't hard to prepare--it's totally worth it!)

I went to someone's house once where eggplant parmesan was the first course. Others had macaroni and cheese on the table. One year I went to Boma--they had all sorts of great stuff for T-day dinner (not one person I was with ate the turkey)!

My Thanksgiving theory is that you should cook large quantities of whatever your favorite dishes are, especially if you don't make them often. But I don't eat turkey, so I had to come up with a Thanksgiving theory that didn't include turkey. ;)

[katiesue]

My daughter had fish sticks, she's not a turkey fan.

[Matterhorn Fan]

I hope she garnished her fish sticks with canned cranberry sauce.

[CoasterMatt]

Fish Sticks and Tater Tot Casserole might go well together

[LSPoorEeyorick]

I've been thinking about it (while eating leftovers), and I've decided that next time, I won't be sauteeing the veggies before putting them in the dressing. I want to taste my onion and celery.

If anyone has a from-scratch green bean casserole recipe, please share!

Martha Stewart had one in last month's Living magazine. (Yeah, I know. I own a copy of Living.)

Also, neph, no need to use fresh green beans for the casserole. Try it with frozen-- even easier; you don't even need to drain them. And they taste a lot better.

[katiesue]

I hope she garnished her fish sticks with canned cranberry sauce.

No cranberry for her, although she did help make the sorbet. Fish sticks and chips dipped in cottage cheese, that's her idea of heaven.

[lashbear]

Yes- even us trogs who eat beans out of a can ;) someday I will do it with fresh beans and likely never go back-

You trog, you ! :p


Fresh Green Bean Casserole #1
=============================
1 Pound Fresh green beans cut into 1" pieces or, 2 cans (15 1/2 oz)
1/2 Cup Water
1 Can (10 1/2 oz) cream of mushroom soup
1 Can (8 oz) water chestnuts, sliced
1/4 Cup Milk
1 Can (4 oz) sliced mushrooms
1 Can (13 oz) French Fried Onions
1/4 Teaspoon Salt
1 Dash Pepper
.
from: "The Simply Delicious Options Microwave Cookbook"
Put the beans and the water into a 2 qt casserole dish and microwave it
on high for 9-11 minutes, or until the beans are tender. Stir the beans
after about 5 minutes. When done let stand for 2 minutes before
draining the excess water off. Add the cream of mushroom soup, water
chestnuts, milk, mushrooms salt, pepper and 1/2 of the onions. Stir
everything together and microwave for 3 more minutes. When the
casserole is hot, take it out and sprinkle the rest of onions on top.



Fresh Green Bean Casserole #2
=============================
1 can Cream of mushroom soup
1/2 cup Milk
1 teaspoon Soy sauce
dash of pepper
3 cups Green beans, cooked
1 can French fried onions, 3 1/2ounce
.
In a 1 1/2 quart casserole, stir soup milk, soy sauce and pepper until
smooth; mix in beans and 1/2 can of onions. Bake at 350 degrees for 35
minutes or until hot. Stir. Top with remaining onions. Bake 5 minutes
more.
Servings: 3



Fresh Green Bean Casserole #3
=============================
1 Can (10 3/4 oz.) cream of mushroom soup
1/2 Cup Milk
1 Teaspoon Soy sauce; optional
1 Dash Pepper
4 Cups Cooked green beans
1-1/3 Cups French fried onions
.
1. In 1 1/2 quart casserole, mix soup, milk, soy, pepper, beans and 2/3
cup onions.
2. Bake at 350 25 minutes or until hot.
3. Stir. Sprinkle 2/3 cup onions over bean mixture. Bake 5 minutes or
until onions are golden. Serves 6.
Recipe by: French's & Campbell's



Fresh Green Bean Casserole #4
=============================
====== RANCH-STYLE WHITE SAUCE =======
1-1/2 Tablespoons Margarine
3 Tablespoons All-purpose flour
1-1/2 Cups Skim milk
3 Teaspoons Ranch salad dressing mix; (up to 4 teaspoons)
1/2 Teaspoon White pepper
============= CASSEROLE ==============
1 Cup Onion; chopped
2 Cloves garlic; minced
1-1/2 Cups Sliced fresh mushrooms
1-1/4 Pounds Fresh green beans; cooked, crisp-tender
1 Cup Fresh bread crumbs
2 Tablespoons Minced fresh parsley
.
Ranch-Style White Sauce: Melt margarine in small saucepan over low
heat. Stir in flour; cook 1-2 minutes, stirring constantly. Using wire
whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1-2
minutes or until thickened. Stir in dressing mix and pepper.
Preheat oven to 350°F. Prepare white sauce. Set aside. Spray medium
skillet with nonstick cooking spray; heat over medium-high heat. Add
onion and garlic; cook 2-3 minutes or until tender. Remove half of
onion mixture. Set aside.
Add mushrooms to skillet and cook about 5 minutes or until tender.
Combine mushroom mixture, beans and sauce in 1 1/2 quart casserole.
Spray medium skillet with nonstick cooking spray; heat over medium
heat. Add bread crumbs to skillet; spray top of crumbs lightly with
nonstick cooking spray. Cook 3-4 minutes or until crumbs are golden.
Stir in reserved onion mixture and parsley. Sprinkle bread crumb
mixture over casserole. Bake, uncovered, 20-30 minutes or until heated
through.

Recipe by: Best Recipes--101 Casseroles, p.86
Recipe by Charlottes Garden Newsletter

Servings: 6

Exported from Home Cookin 5.3 (www.mountain-software.com (http://www.mountain-software.com))

:p :D :cheers:

[Nephythys]

Good heavens Bear baby-:)

Ok ok! Next time I make one I will get some frozen green beans (well- maybe- sometimes being lazy beats out fresh beans)

[LSPoorEeyorick]

Good heavens Bear baby-:)

Ok ok! Next time I make one I will get some frozen green beans (well- maybe- sometimes being lazy beats out fresh beans)

Dude, that's what I'm saying. Frozen beans allow you to be LAZIER than canned beans. You can bake them from the frozen state. And you don't have to drain!

[Nephythys]

ooooooooooo! I get it now- thanks H :snap:

[Matterhorn Fan]

Fresh Green Bean Casserole #1
Fresh Green Bean Casserole #2
Fresh Green Bean Casserole #3All use Cream of Mushroom soup.
Fresh Green Bean Casserole #4Interesting, but the ranch concerns me.

[Prudence]

What is it with the green bean casserole? I've never liked it.

[Kevy Baby]

Here's my Green Bean Casserole recipe:

Susan makes it

What is it with the green bean casserole? I've never liked it.Heathen

[lashbear]

All use Cream of Mushroom soup.
Oopsie, Sorry. :blush:

Voila !


Antoine's Cream Of Mushroom Soup
================================
4 Tablespoons Butter
20 Medium Mushrooms; sliced
1/4 Cup Sherry
3 Cups Chicken stock
2 Cups Heavy cream
3/4 Cup Sherry
Salt and pepper (to taste)
Chicken-Hazelnut Quenelles
2 Tablespoons Hazelnuts; skins removed, and chopped
.
To roast the hazelnuts you should place them on a sheet pan and put
them in a 400øF oven for 2 to 3 minutes, or until the outside skin
starts to break away. Rub the hazelnuts together so that the outer dark
skins flake off. You do not want to toast them, you just want the skin
to loosen up.
In a large skillet place the butter and heat it on medium high until it
has melted. Add the mushrooms and saut‚ them for 4 to 5 minutes, or
until they are brown. Add the 1/4 cup of sherry and deglaze the pan.
Add the chicken stock. Cook the ingredients on medium heat for 12 to 15
minutes, or until the liquid is reduced by 1/2.
In a small saucepan place the 3/4 cup of sherry. Cook it on medium high
heat for 4 to 6 minutes, or until it is reduced by 3/4.
Add the reduced sherry, salt, and pepper to soup, and stir them in.
In each of 4 individual serving bowls place 3 of the Chicken-Hazelnut
Quenelles. Ladle the soup on top. Sprinkle on the hazelnuts.



Cream Of Mushroom Soup
======================
4 Tablespoons Butter
1/4 Cup Onion; Finely Chopped
1/2 Pound Fresh Mushrooms; Fine Chop
1 Tablespoon Unbleached Flour
2 Cups Chicken Broth
1/2 Cup Heavy Cream
Salt & Pepper; To Taste
.
Melt the butter in a pot and add the onion and mushrooms. Cook over low
heat for 15 minutes, stirring occasionally. Sprinkle with the flour and
cook for a few minutes more. Slowly add the stock, and heat, stirring,
until it reaches the boiling point. Reduce the heat and simmer for 20
minutes. Stir in the cream and season to taste. Reheat before serving.
COLD MUSHROOM SOUP: Use an additional 1/4 cup of heavy cream and chill.
Adjust the salt and serve in cold soup bowls with chives sprinkled on
top.
From the new version of Fannie Farmers Cookbook by Marion Cunningham.


Cream Of Mushroom Soup
======================
1 Pound Mushrooms,rinsed & drained
2 Tablespoons Butter or margarine
1 Large onion,chopped
1/2 Teaspoon Dried thyme leaves
1/4 Cup All-purpose flour
6 Cups Chicken broth,reg-strength
1 Dried bay leaf
1 Cup Whipping cream
3 Tablespoons Dry sherry
Salt
Pepper
.
Mushroom soup is so readily available in cans that it seldom occurs to
the cook to make it from scratch. The canned product is, in fact, so
universal, reliable, and chameleon-like in flavor that it has become
the base of a thousand casseroles. If you seek a more intense mushroom
flavor, however, look no further. Erid Lie, tooting his own horn,
claims to have the answer to your prayers right here. Flour plays a
part in the thickening of this soup, but the basic body and emphatic
statement of mushroom flavor come from cooking part of the mushrooms
with onions until they are mellow and lightly browned, then pureeing
them. The flavor is further enhanced by adding sliced mushrooms before
the final heating.
================================================== ===== ==============
=== 1. Chop half the mushrooms; thinly slice the remaining mushrooms
and set aside. 2. Melt butter in a 5-6 quart pan over medium-high heat;
add chopped mushrooms, onion, and thyme. Stir often until the
vegetables are lightly browned, 15-20 minutes. Mix flour with
vegetables. 3. Pour into a blender or food processor; whirl, adding as
much broth as needed to get the mixture smoothly pureed. Pour mixture
back into pan; add remaining broth, sliced mushrooms, bay leaf, and
cream. 4. Bring soup to a boil on high heat, stirring frequently.
Reduce heat to low and simmer to blend flavors, about 10 minutes. Add
sherry, salt, and pepper to taste. Make about 8 cups.



Cream Of Mushroom Soup
======================
1 Pound Mushrooms (sliced)
2 Small Onions (finely chopped)
3 Tablespoons Butter
1 Tablespoon Oil
2 Tablespoons Flour
2 Cans Chicken broth (condensed)
2 Cups Water
2 Chicken bouillion cubes
1 Cup Milk
4 Tablespoons Sour cream
2 Egg yolks (beaten)
1/4 Cup Sherry
1 Tablespoon Worcesteshire sauce
Dash Nutmeg
Salt (to taste)
Pepper (to taste)
Dash Garlic powder
.
Saute mushrooms and onions in butter and oil for 10 minutes or until
tender. Add flour to sauteed vegetebles. Add stock mixture of the
chicken broth, water and bouillon to vegetables. Cook, not boiling, for
30 minutes. Add milk, stirring constangly. Take half mixture and blend
in blender. Return to pot with other soup mixture. Add sour cream to
cooking soup and stir. Add egg yolks to cooking soup, stirring
constantly. Bring sherry to a boil and add to soup. Add remaining
ingredients, simmer for 15 minutes and serve.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook


Home Cookin Chapter: __Imported, to sort
Cream Of Mushroom Soup
======================
1 Tablespoon Cornstarch
3-1/2 Cups Water
3 Low Sodium Chicken
Bouillon Cubes
1 Cup Finely Chopped Fresh
Mushrooms
3/4 Cup Skim Milk
1/2 Teaspoon Pepper
1 Teaspoon Onion Powder
.
Stir Cornstarch Into Water & Heat Until Boiling. Stir in Bouillon Cubes
Until Dissolved. Add Chopped Mushrooms To Mixture & Simmer For 20
Minutes. Add Skim Milk, Pepper & Onion Powder. Heat Only Until Hot.
(Fat 0.2. Chol. 1.)
Servings: 4



Cream Of Mushroom Soup
======================
1/2 Pound Fresh mushrooms
2 Small Slices onion; chopped
1 Quart Milk
1 Cup Evaporated milk
1 Teaspoon Salt
2 Tablespoons Butter
.
Wash mushrooms quickly in cold water. Drain, trim off ends of stems and
any blemishes. Chop fine. Place mushrooms and onion in top of double
boiler, add milk, and cook over boiling water, stirring occasionally
until mushrooms are tender (about 45 minutes). Add evaporated milk and
salt, and stir in butter. Serve piping hot. 5 servings

[lashbear]

Voila part 2.

Cream Of Mushroom Soup
======================
4 Tablespoons Unsalted butter
4 Tablespoons Olive oil
2 Small Onions; diced
2 Pounds Mushrooms; sliced
1 Tablespoon Quick-mixing flour;eg Wondra
Salt & black pepper to taste
1 Cup Beef stock
2 Cups Half-and-half
1/2 Cup Dry vermouth
12 Dashes Bitters
.
1. Melt butter with oil in large pot over medium heat. Add onions and
mushrooms. Cook, stirring occasionally, until tender, 10 minutes.
2. Sprinkle flour, salt and pepper over onions and mushrooms; stir
well. Cook 1 minute. Slowly add stock, stirring until smooth. Add
half-and-half, vermouth and bitters. Reduce to low heat; simmer gently
10 minutes. Adjust seasoning and serve hot.
By Caroline Van Cleave, who "counts on this creamy, rich soup to tame
the bluster of fall days. She usually uses button mushrooms although a
handful of wild mushrooms can be added to the mix." She serves this at
Northwestern University tailgate parties.
Printed in the Chicago Tribune, September 18, 1996. Posted to



Cream Of Mushroom Soup
======================
8 Ounces Mushrooms
4 Tablespoons Butter or margarine
1 Medium Onion; chopped
1/4 Cup All-purpose flour
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Water
1 Can {10 3/4 oz.} condensed chicken broth
1 Cup Half-and-half
Snipped parsley
.
Slice enough mushrooms to measure 1 cup; chop remaining mushrooms. Cook
and stir sliced mushrooms in 2 tablespoons of the butter in 3-quart
saucepan over low heat until golden brown. Remove mushrooms with
slotted spoon.
Cook and stir chopped mushrooms and onion in remaining butter until
onion is tender. Stir in flour, salt, and pepper. Cook over low heat,
stirring constantly, about 1 minute. Remove from heat; stir in water
and broth. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in half-and-half and sliced mushrooms; heat just until
hot. DO NOT BOIL. Garnish each serving with parsley.
Recipe by: Betty Crocker Recipes For Today
Converted by MM_Buster v2.0l.
Servings: 4



Cream Of Mushroom Soup
======================
1/2 Pound White mushrooms
1/4 Pound Mixed wild mushrooms
3 Tablespoons Butter
1 Medium Yellow onion, sliced
2 Tablespoons Chopped fresh thyme
3 Tablespoons Dry white wine
2 Cups Chicken broth
1 Cup Heavy cream
Salt and pepper to taste
1 Tablespoon Butter
4 Shiitake mushrooms, sliced
Fresh thyme, for garnish
.
Slice mushrooms and place in a saucepan with the butter. Saute over
medium heat for 2 minutes, stirring. Add onion and thyme and continue
to saute for 2 minutes. Add white wine and cook for 2 minutes. Add
chicken broth, heavy cream, and salt and pepper to taste. Cook for 5
minutes, then puree in a blender.
Heat 1 tb butter in a saute pan and add shiitake mushrooms. Saute for 1
minute, until somewhat soft.
Ladle pureed soup into bowls, garnish with sauteed shiitakes and thyme,
and serve hot.
Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.


Cream Of Mushroom Soup
======================
1 Pound Mushrooms
1 Lemon, juice
3 Ounces Butter
1 Shallot OR
1 Tablespoon Onion chopped
1 Small Clove garlic
Salt & pepper
2 Ounces Flour
2 Pints Beef stock
4 fl Double cream
.
Make a duxelles as follows. Chop garlic finely and add, with the onions
or shallots, to 1/3 of the butter in a pan. Sweat, then cook gently
till golden. Meanwhile prepare mushrooms, chop and sprinkle with lemon
juice. When onions/shallots are golden, add mushrooms and cook. If they
exude a great deal of liquid, strain and boil down separately to avoid
overcooking the mushrooms. Season with salt, pepper and nutmeg.
Make a roux from remaining 2 oz of butter and the flour. Add stock and
make a sauce as usual. Simmer 20 mins. Add mushroom duxelles and cook a
further 10 mins. Just before serving, correct seasoning and add cream.


Cream Of Mushroom Soup
======================
1 ounce Dried mushrooms, see * Note 1
1 cup Hot water
2 quarts Basic Chicken Stock, see * Note 2
(or use canned chicken stock)
3/4 cup Butter
3/4 cup All-purpose flour
1/2 cup Dry white wine
2 tablespoons Olive oil
3 Garlic clove, peeled and crushed
1 pound Fresh mushrooms, sliced
1 cup Heavy cream
1/2 teaspoon Worcestershire sauce
2 tablespoons Dry sherry
Salt, to taste
Freshly-ground black pepper, to taste
=== GARNISH ===
Fresh chopped chives
.
* Note 1: Italian porcini or the South American variety, which cost
much less. * Note 2: See the "Basic Chicken Stock" recipe which is
included in this collection.
Place the dried mushrooms in a small bowl and add 1 cup hot water.
Allow to soak for 45 minutes. Bring the stock to a simmer in a 4-quart
pot. In a small frying pan melt the butter. Add the flour to the butter
and cook together to form a roux, but do not brown. Using a wire whisk,
whisk the roux into the hot stock. Continue whisking until smooth and
lump-free. Stir the wine into the pot, cover and simmer gently. Heat a
large frying pan and add the oil and garlic and saute a few seconds (be
careful not to burn the garlic). Add the fresh mushrooms and saute
until just tender. Strain the liquid from the dried mushrooms into the
thickened stock. Chop the soaked mushrooms coarsely and add to the
frying pan. Saute a few minutes more.
Add the contents of the frying pan to the pot along with the cream and
the Worcestershire sauce. Simmer 5 minutes more. Add the sherry, salt
and pepper to taste and garnish with the chopped chives. This recipe
serves 8 to 10.
Comments: This is a classic opener for a dinner party. Made ahead, it
improves in flavor, but be careful when heating it before dinner -- you
do not want to burn it or curdle it. Just be gentle with low heat.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith

[lashbear]

Voila part 3

Cream Of Mushroom Soup
======================
3/4 Pound Fresh sliced mushrooms
1/4 Cup Sliced green onions
2 Tablespoons Dry sherry
2 Tablespoons Recuded calorie stick margarine
3 Tablespoons All-purpose flour
2-1/2 Cups Skim milk
1-1/4 Teaspoons Chicken-flavored bouillon granules
1/4 Teaspoon Pepper
2/3 Cup Nonfat sour cream
Vegetable cooking spray
.
This is from Jenny Craig cookbook.
Coat a large saucepan with cooking spray; place over medium-high heat
until hot. Add mushrooms, 1/4 cup green onions and sherry; saute until
vegetables are tender. Set aside. Melt margarine in a medium size heavy
saucepan over medium heat; add flour, stirring until smooth. Cook,
stirring constantly, 1 minute. Gradually add milk; cook over medium
heat , stirring constantly, 10 minutes or until mixture is thickened
and bubbly. Stir in mushroom mixture, bouillon granules and pepper.
Cook until thoroughly heated. Remove from heat and stir in sour cream.



Cream Of Mushroom Soup
======================
1 Pound Mushrooms
1/2 Cup Butter or margarine
1 Teaspoon Lemon juice
1 Small Onion; sliced
1/3 Cup All purpose flour
3-1/2 Cups Water
3 Chicken-flavor bouillon cubes or envelopes
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Cup Heavy or whipping cream
.
Yummy recipe from The Good Housekeeping Illustrated Cookbook. It's
definitely TNT.
Trim tough stems ends of mushrooms; remove stems; set aside. With
knife, slice mushroom caps thinly. In 4-qt saucepan over medium-high
heat, in hot butter or margarine, cook sliced mushrooms and lemon juice
until mushrooms are just tender, stirring. Reduce heat to medium-low;
with slotted spoon, remove mushrooms to bowl. In saucepan in remaining
butter, cook onion and stems; cook until onion is tender. Stir in flour
until blended; cook 1 minute, stirring the mixture constantly.
Gradually stir in water and bouillon; cook, stirring constantly, until
mixture is thickened. Into blender container, ladle half of mixture;
cover and at high speed, blend until smooth. Repeat with other half.
Return mixture to saucepan; stir in salt, pepper, cream and mushroom
slices; reheat just until soup is boiling. Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Louise Lovdahl


Cream Of Mushroom Soup
======================
3 Tablespoons Unsalted butter
2 Tablespoons Olive oil
3/4 Cup Finely chopped shallots
2 Pounds White cultivated mushrooms, thinly sliced
1 Teaspoon Fresh thyme leaves
Salt and freshly ground black pepper
1/3 Cup Cream sherry
3 Tablespoons All-purpose flour
3-1/2 Cups Low-salt chicken broth, reserving 1/2 cup
1/2 Cup Milk
Ground nutmeg to taste, about 1/4 teaspoon
1/2 Cup Sour cream
.
In a large saucepan melt butter with the olive oil over moderate heat.
Add the shallots and cook until tender, about 2 to 3 minutes. Add the
sliced mushrooms, thyme leaves, salt and pepper, cooking until all of
the liquid rendered from the mushrooms evap orates. Add the Sherry and
cook until evaporated. Remove a 1/2 cup of the cooked mushrooms and
reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of
the chicken broth, bring to a simmer and cook for 15 minutes. In a
blender puree the soup in batches until smooth. For a very smooth soup,
pass through a fine sieve. Return soup to saucepan, bring to a simmer
and whisk in the milk. Add reserved chicken broth to achieve desired
consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat
and whisk in 1/4 cup of the sour cream. Keep soup warm but do not
simmer or boil. Serve soup garnished with reserved cooked mushrooms and
a dollop of the remaining sour cream.
Yield: 4 servings



Cream Of Mushroom Soup
======================
8 Tablespoons Butter
6 Tablespoons Sifted flour
2 Tablespoons Choped onions
1-1/2 Pounds Fresh domestic mushrooms; cleaned (up to 2)
2 Tablespoons Water
1-1/2 Cups Heavy cream
1/2 Teaspoon Dried savory
2 Teaspoons Sugar
1 Teaspoon Soy sauce
Salt to taste
.
Wasn't there someone on this list looking for a mushroom soup recipe?
Well, if there wasn't there should have been! I've got the world's best
mushroom soup, bar none. It comes from Jane and Michael Stern's
excellent book, A TASTE OF AMERICA, which is almost as good a travel
resource as it is a cookbook.
Melt 6 tablespoons of the butter in saute pan and gradually stir in
sifted flour. Cook over low heat, stirring, 5 minutes. Set aside.
Cook onions in remaining 2 Tablespoons of butter in a separate
saucepan. When onions are transparent, add mushrooms and water. Cover
and lower heat. Simmer gently 30 minutes, stirring 2 or 3 times.
Remove lid from onions and mushrooms; stir in cream and all remaining
seasonings, except salt. Bring to simmer.
Stir in flour-butter mixture to thicken. Salt to taste. Serve
immediately. Makes 4 small, but filling, servings.


Cream Of Mushroom Soup
======================
4 Tablespoons Unsalted butter
1 Pound Fresh mushrooms; sliced
6 Scallions - sliced - - or l large onion; chopped
1/4 Cup Flour
1 Teaspoon Salt
1/4 Teaspoon White pepper
1-1/4 Cups Water
1 Can Unsalted chicken broth
1 Cup Half-and-half; even skim will do
Fresh chopped parsley
.
In a medium saucepan, melt butter.Add mushrooms and scallions or onion
and sauté until tender. Stir in flour, salt, and pepper. Cook over low
heat until smooth Stir in water and broth. Heat to boiling. Add
half-and-half and heat just to boiling (do not boil). Garnish with
fresh parsley. MAKES 4 SERVINGS.

[Matterhorn Fan]

I get the point. Lashbear hath many recipes. ;)

Prudence--The kind you had was probably made with the canned beans.

[Cadaverous Pallor]

I get the point. Lashbear hath many recipes. ;)I'd bet that Lashbear simply hath a copy/paste function. :p

Making soup from scratch when you can buy it canned is a pain in the butt, especially if you're making 10 other things for Thanksgiving. And that's a fact, jack. :)

[blueerica]

Oooh,... late to the conversation again! I loved my green bean casserole this year, and it was a complete improvisation. I think I've finally gotten to the point with it where I don't really measure anymore.

I want to give a hint with the frozen green beans - while you can bake them right from their frozen state, I find them too watery for my tastes. I think the casserole holds up better if you cook them so that they're not frozen (not necessarily hot) take them out and squeeze the water from them. Not squeezing them to death, but drying them out a bit. It allows the whole thing to be creamier, IMO.

[lashbear]

I get the point. Lashbear hath many recipes.
I'd bet that Lashbear simply hath a copy/paste function. :p

Hem Hem !!

http://users.tpg.com.au/adslgroh/pics/%23ofRecipes.jpg

That's right... over One hundred and eighty-two thousand recipes.

:p

[CoasterMatt]

That's right... over One hundred and eighty-two thousand recipes.

...and not a bite to eat :D

[lashbear]

actually I'm just finishing off a nice aloo paratha that I whipped up for lunch. :p

[Cadaverous Pallor]

Lash wins easily - I barely cook at all. :)

[Matterhorn Fan]

actually I'm just finishing off a nice aloo paratha that I whipped up for lunch. :pMmm...potato bread....

[CoasterMatt]

I do all the cooking in this household... and half the cleaning

[mousepod]

Reminds me of a line from one of my favorite British comedy sketches:

My wife, Lady Strieb-Griebling, actually does all the cooking. Luckily she does all the eating as well. You know, she's not a well woman.