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Topic: Thanksgiving recipes


Topic Posted by: izi
Date Posted: Sun Nov 15 17:54:57 2009
Additional Comments:

  Hello everyone.  Thanksgiving is almost here. Christmas has been thrusted at us by the media, and stores.  I know most of us hate it and thought that we can use a topic to celebrate the next holiday that we will share.  Some of our Canadian friends already celebrated their Thanksgiving.  I hope they can share what it was like and add to this topic.  BTW, what is a pumpkin roll?

First..I would enjoy a recipe.  I don't care what kind of recipe you share.  It can be an appy, main dish,  side dish, drink, dessert or whatever you enjoy at Thanksgiving or this time of year.

 

Thanksgiving/Fall  memory?

Thanksgiving/Fall aromas?

Do you do the cooking, share in the cooking or just buy something to bring?

What ever you do to share the holiday, what is your contribution?

 





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Posted by: ingyandbert
Date posted: Mon Nov 16 15:02:06 2009
Message:
This is a recipe I concocted about 20 years ago. It's a Thanksgiving favorite.

Tabouli-Stuffed Peppers

I use a combination of red, orange, yellow and green peppers so it looks very *harvesty* and festive. Start with Fantastic Foods brand tabouli mix, add 1.25 cups water, 1/4 cup olive oil, sliced black or kalamata olives, diced tomatoes, and 1/4 cup lemon juice -- no parsley. Let the mixture set up in the fridge for 45-60 minutes. Mix in some shredded mozzarella (as a binder to hold the mixture together), and stuff into peppers. Stand the peppers in a baking dish with a little water in the bottom, and bake at 450 degrees for 45-60 minutes (depending on the number and size of the peppers it can take longer) til the peppers soften. Add a touch more mozzarella to the tops for the last few minutes of baking.

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Posted by: Regina
Date posted: Mon Nov 16 12:37:25 2009
Message:

 

Here is one of my family's favorite Thanksgiving side dishes.  I take this to pot-lucks and always take some copies of the recipe with me because everyone asks for it.  They are so pleased when I have a copy with me instead of having to send it to them. 

 

Regina’s Corn Pudding

 

1 (15 ounce) can creamed corn

1 (15.25 ounce) can whole kernel corn (or use frozen corn)

1 stick butter, softened

1 (8.5 ounce) package corn bread mix (Jiffy)

1 (8 ounce) container sour cream

2 eggs, beaten

 

 

Mix together.  Pour into a 2 quart casserole dish that has been sprayed with cooking spray.  Bake at 400, 45 minutes to 1 hour or until set.

 

Optional ingredients include; chopped onions, green peppers, red peppers, or green chili peppers.

Replies: (list all replies)

  • Regina, this sounds exactly like a recipe a co-worker brought to a pot-luck luncheon years ago, but she called it Corn Casserole. It was sooooo good and I got the recipe but it never turned out right for me. I'm going to try your recipe and see if I can duplicate what I remember from back then. Thanks! //Wendi
  • LOL I just made a list at lunchtime of what I might make for Thanksgiving and put Corn pudding on it. this looks yummy... I just tried the Neely's corn pudding recipe and it was yummy. I will try yours now too. thanks. - kris
  • Could you please tell me the approximate dimensions of the pan you use? Thanks in advance! eom/LuvToLaf
  • I use one of those French White Corningware round dishes or the oval one. If using the round let it bake for the full hour. You might need to put a piece of foil over the top to prevent excess browning. Enjoy! /regina

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    Posted by: PhoenixTamer
    Date posted: Mon Nov 16 1:09:34 2009
    Message:

    izi...that is a VERY cool leaf!!!

    I want to say that I don't have a favorite recipe (because i don't know how to cook) but, my favorite thing to EAT during the holidays is HANDS-DOWN stuffing/dressing!!! :-)

    chris/pt


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    Posted by: Diane,RN
    Date posted: Sun Nov 15 19:25:33 2009
    Message:

    It's like a jelly roll-I've never made one

    Replies: (list all replies)

  • A variation of the rolled cake, Buche d'Noel, is a very traditional Christmas cake in France. Except it's frosted with chocolate which is decorated to look like tree bark...eom...Mitch

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    Posted by: Mitch
    Date posted: Sun Nov 15 19:24:36 2009
    Message:

    Here are my yearly holiday recipes, Kenucky Bourbon Pecan cake made from a mix and Brandied Fruitcake made in a crockpot:

    Kentucky Bourbon Pecan Cake

     

    For the Cake:

     

    • 1 Cup Chopped Pecans
    • 1 18-1/2 OZ Yellow Cake Mix *
    • 1 3-3/4 OZ Instant Vanilla Pudding
    • 4 Eggs
    • 1/2 Cup of Cold Water
    • 1/2 Cup of Vegetable Oil
    • 1/2 Cup of good Bourbon - 80 proof

     

    For the Glaze:  

     

    • 1/4 LB Butter
    • 1/4 Cup Water
    • 1 Cup Granulated Sugar
    • 1/2 Cup Bourbon - 80 proof

     

    * If using yellow cake mix with pudding already in the mix: omit instant

    pudding, use 3 eggs instead of 4, 1/3 cup of oil instead of 1/2.

     

    Preheat oven to 325°F. Grease and flour (Baker's Joy spray is excellent

    for this!) 10" tube or 12" Bundt pan. Sprinkle nuts over bottom of pan. Mix all

    other cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert

    on serving plate. Stick top all over with fork. Spoon and brush glaze evenly over

    top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

     

    Glaze: Melt butter in saucepan Stir in water and sugar. Boil 5 minutes,

    stirring constantly. Remove from heat. Stir in bourbon.

     

    Alternates:

     

    Substitute rum for bourbon to make rum cake.

    Substitute walnuts and sherry for pecans and bourbon to make sherry walnut cake.

     

    Brandied Fruit Cake

     

    Note: I make this inside a 6 QT Crock Pot (it's the wide/low one). Use a

    cake pan big enough to just fit inside. A springform pan will do. Use a soup-can

    sized can in the center to create the ring. If you have a 3 QT Crock Pot try using

    a coffee can instead.

     

    • 2 Packages Pillsbury Date Bread Mix
    • 2 Eggs
    • 2 Cups Water
    • 1/4 Cup Oil
    • 2 Cups Pecans (Chopped or Halves)
    • 2 Cups Raisins (Gold Raisins for White Fruit Cake)
    • 2 Cups (12 - 13 OZ) Candied Cherries **
    • 1 Cup cut-up Candied Pineapple **
    • 1/2 cup of Brandy
    • Corn Syrup if desired.

     

    **Substitute any dried fruit for candied if you prefer. That's what I do.

    Grease and flour pan and can. Heat crock pot on high with 2 cups of

    water (add mote, if needed, after the first hour of cooking) in bottom of pot.

    Place small metal rack or trivet in bottom of pot.

     

    Combine eggs, water and oil in a large bowl. Add remaining ingredients

    except corn syrup; stir until combined. Spoon into pan. Cover pan with aluminum

    foil and put in pot. Put lid on pot with paper towel underneath lid to absorb

    steam.

     

    Cook on high setting for 2 - 3 hours.

     

    Remove cake from crock and cool 15 minutes. Flip onto a plate and

    continue to cool. Sprinkle bourbon on top. If not swerving immediately, cover with

    single layer of cheesecloth and sprinkle a couple of tablespoons of brandy over

    cake every week up to 3 mos.

     

    As I mentioned, last year I found some oak leaf-shaped cookies and used them with maraschino cherries to make the fruitcake look like a wreath.



    I don't know if many posters know this page exists.  It's the AMC Fan's page of recipes, created by the poster Sillywim in 1998:

    AMC Fan's Recipes

    Check out the Comments link below.  Kelly O's Apricot Chicken was a real hit!

    Comments

    If I remember the chronology, most of us original posters started posting in the summer of 1996.  There was no "AMC Fan's Page", only the Soap Opera page.  By April of 1997, Mediadomain recognized the need for a second page and created the Fan's page for non-soap related topics.  In April of 1998 we celebrated our one-year anniversary by putting together special pages and the recipes page was Sillywim's contribution.

    It's hard to believe some of us have been posting for thirteen and a half years!  Most aren't around any more, though.

    Replies: (list all replies)

  • Thanks for reminding me about the site with the recipes! eom/LuvToLaf
  • Thanks for reposting this. I have tried several of these and they are all good! /regina

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