|
|
All My Children Discussion Group
Hello folks. As promised I said I would get back to my Thanksgiving topic. Since it was a bit up on the list, I decided to copy and paste it here so it wouldn't get overlooked. It's a bit pushy of me but I can be that way. :)) I also thought it might inspire a few more people to share a recipe.
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?
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.
My Reply: I like the stuffing mixture. Besides peppers I think this would be great in zucchini too. Thanks for sharing this. One question...why wouldn't you add parsley?
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)
My Reply: This does sound yummy. I might give it a try. Thank you.
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
I like stuffing too.
It's like a jelly roll-I've never made one
Replies: (list all replies)
Here are my yearly holiday recipes, Kenucky Bourbon Pecan cake made from a mix and Brandied Fruitcake made in a crockpot:
For the Cake:
For the Glaze:
* 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.
**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:
Check out the Comments link below. Kelly O's Apricot Chicken was a real hit!
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)
My Reply. Thank you Mitch for sharing your recipes and for the link.
My turn for a recipe.
Fresh Cranberries.
1 bag of fresh Cranberries
1 1/2 c of water
1/2-1 cup of sugar (you can use a sugar substitute)
1 tsp of vanilla
1 tsp of cinnamon.
zest of Lemon and /or Orange.
Optional: Squeeze a little lemon and orange juice.
Put all of the ingredients into a pot on medium to high heat. When it starts to boil, lower heat to a simmer. Cook until the berries pop about 20 minutes. Serve room temperature or cold.
This morning I wondered how this would taste if I cooked the berries in apple juice instead of water. It probably would need less sugar. I think this year when I make it I'm going to use the juice and I'll let you know how it comes out.
If I get a chance I'll post a another recipe. Thanks again for stopping by.
