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Old 11-19-2004, 09:03 AM   #31
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heya ducky,
i'm looking for the recipe for the onions in cream sauce. it is really easy, and delicious. will post under veggies thread when i find it, if that's ok. the admins seem to be trying to keep things neat.

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Old 11-19-2004, 09:08 AM   #32
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Is this it bucky? http://www.discusscooking.com/viewto...sc&start=0 Just scroll down to marmalady's post.

"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
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Old 11-19-2004, 09:31 AM   #33
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thanks crewsk. i forgot that i had marmalady's recipe, which sounds much better than mine, stashed away somewhere to make for thanksgiving. the last few years, i didn't have time to make it from scratch, so i just bought the frozen stuff.
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Old 11-19-2004, 06:57 PM   #34
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Originally Posted by choclatechef
Bang, why do you insist on critizing one of my favorite cultural foods! Just say you aren't going and be done with it.

It is not nice, and I know you are very nice! :)
She is coming here this year so its not a problem. Soulfood is my all time favorite and I eat it often but I just can't develop a liking for chitlins. However I do like Tripe.
You are not drunk if you can lie on the floor without holding on.
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Old 11-20-2004, 08:16 AM   #35
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thanks for the scalloped corn recipe Sizzlin!
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Old 11-21-2004, 11:40 AM   #36
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Deep Fried Turkey
Small ham
Mashed potatos
Green bean casserole
Sweet corn Frozen from this summer
Cottage cheese w/ fruit
Carmel apple salad
deviled eggs and pickles
stuffed celery and stuffed olives
Apple Pie
Pumpkin Pie
Ice cream sandwich cake
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Old 11-21-2004, 12:00 PM   #37
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Wow............I wanna know how you manage to move after all that!!!! I love the idea of Thanksgiving, Christmas is the biggie here, and most peoples Turkey Day, although we don't much like turkey in our household.
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Old 11-21-2004, 05:15 PM   #38
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Okay. The menu is finally done.

The day’s fare will begin likely with a puff pastry Tourte Milanese with lots of spinach and ham, along with assorted fruits, Applesauce Muffins and Blueberry Muffins and lots of jellies and jams put up this year.. There will also be a large pitcher of POG (a breakfast drink of pineapple, orange and guava juices that I fell in love with in Maui) standing by and icy cold.

The Dinner itself, targeted for about two o’clock in the afternoon, will include:

Warm Wild Rice Salad with Blue Cheese and Fruit (served in bread rings ala KitchenElf!!!)

Classic Icebox Rolls (probably made into Butterhorns)

Overnight brined fresh turkey roasted over a mirepoix
A dark, rich gravy made using some of the mirepoix

Italian-Style Sourdough Dressing with Parmesan, Sage and Walnuts (husband’s favorite)
Plain Cornbread Dressing (sons’ favorite)
Oyster-Cornbread Dressing (my favorite, and I may not share…)

Homemade cranberry jelly and chunky cranberry-orange sauce

The requisite tray of my various pickles made this year…pickled asparagus, pickled mushrooms, pickled okra, pickled cauliflower, pickled baby onions, along with green and black pitted olives

Elf’s Gratin Dauphinois

Onions stuffed with potato, shiitakes, basil and parsley and baked in white wine

Roasted Brussels sprouts tossed with balsamic vinegar-glazed red onions and toasted walnut bits

As healthy and fancy as I can make it Green Bean Casserole (for the husband)

Steamed asparagus with fresh lemons

Baby Carrots braised in apple cider and rosemary

For dessert, a light fresh orange sorbet, served in martini glasses and drizzled with raspberry puree, and decorated with a fresh sprig of mint and an orange section.

For later that evening when the neighborhood Village gathers en masse for desserts, I plan on making my Death by Ganache genoise layer, coated with Godiva liqueur, split and filled with chocolate-walnut mousse, and coated with a silky thick layer of dark chocolate ganache. I’ll plate it on a large, round crystal platter drizzled with white chocolate (I love squeeze bottles!) and surround the cake with bourbon-soaked chocolate-covered long-stem cherries that are interspersed with mint leaves and raspberries, with a couple more covered cherries, raspberries and mint leaves used to decorate the very top of the cake, as well.

Then the sons and husband will clean the kitchen. Meanwhile, I’ll clean the carcass and save the bones (or they’ll go in the trash – ach!!!) with a neat wee dram (or two) of Balvenie Port Wood.

And soon take a nap.
Pain is inevitable. Suffering is Optional.
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Old 11-21-2004, 05:19 PM   #39
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Old 11-21-2004, 05:20 PM   #40
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Admirable menu, Audeo! I hope you are having help to eat it all!

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