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Old 10-07-2004, 02:21 PM   #11
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Alex, expert that I am NOT, I'd say throw the sage in when the turkey enters the brine. I think you're wise to err on the side of caution, too. You can always add, but can never take away....

Now, we'll let the experts get in a word....:

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Old 10-07-2004, 02:32 PM   #12
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You should make that chocolate pecan bourbon pie again. Make 3 or 4 of them.

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Old 10-07-2004, 02:46 PM   #13
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Hmmmm...OK I will make one of them, one rhubarb...and need one more idea please.
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Old 10-07-2004, 04:45 PM   #14
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Forgot to ask earlier, Alix - what do Canadians celebrate on Canadian T-giving Day? You didn't have the Pilgrim thing.
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Old 10-07-2004, 05:18 PM   #15
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This one's nice - served with a dollop of amaretti spiked whipped cream -

Almond Pear Clafouti
4 firm-ripe pears, peeled, cored, and sliced
2 tablespoons fresh lemon juice
3/4 cup sliced blanched almonds
3/4 cup milk
1 stick (1/2 cup) unsalted butter, melted and cooled
3 large eggs, beaten lightly
1/2 teaspoon vanilla
1/2 teaspoon almond extract (preferably pure)
3/4 cup self-rising cake flour
1/2 cup plus 2 tablespoons sugar

Preheat the oven to 400 degrees F. Butter a 10 by 2-inch round (1-quart capacity) baking dish. In the dish, toss the pears gently with the lemon juice and spread them out evenly.
In a blender finely grind 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla, and the almond extract, and blend the mixture until it is smooth.
In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and remaining 1/4 cup almonds. Bake the clafouti in the middle of the oven for 40 minutes, or until golden brown. Let it cool on a rack for 15 minutes. Serve the clafouti warm.
Yield: 6 to 8 servings
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Old 10-07-2004, 07:31 PM   #16
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this is from bon appetit mag...2003 winner for nut pie...ab fab
1/3 cup solid shortening (recommended: Crisco)
2 tablespoons butter
2 tablespoons ice water
1 cup all-purpose flour

4 eggs, lightly beaten
¼ cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla
1 cup light corn syrup
½ teaspoon salt
4 tablespoons melted butter
2 cups lightly toasted mixed nuts
½ cup pecan halves
1/3 cup coarsely chopped macadamias
1/3 cup slivered almonds
½ cup cashew halves–split
1/3 cup chopped hazelnuts

In a narrow bowl, combine flour, salt and shortening. Using 2 knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain. Sprinkle water over flour mixture as you toss with a fork. Don't keep stirring. Turn only about 8 to 10 times. Continue with Step 3 below.

Chill flour, shortening, butter, water.
Measure flour into work bowl. Add salt and pulse 3 times.
Add shortening. Pulse 6 times. Add butter that has been cup up into chunks. Pulse 4 times. Add water 1 tablespoon at a time. Pulse after each addition. Pour out of bowl onto plastic wrap. Create a 5-inch disk and flatten. Refrigerate.

After about 15 minutes in the refrigerator, remove your disc. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover the disk with another piece of wrap or parchment. Roll out from the center, until disk is about 11 inches in diameter. Remove top wrap, flour the surface lightly and drape crust over rolling pin. Center over pie plate and put it in. Smooth into 9½ inch pie pan. Remove wrap. Trim edge to about ½ inch around outside of pan. Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill.

Heat oven to 350 degrees F.
Coarsely chop macadamias and almonds, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5 to 6 minutes. Cool. Put hazelnuts into a kitchen towel and rub together to remove skins. Chop hazelnuts.
Combine filling ingredients. Mix well. Sprinkle chopped nuts on bottom of crust. Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust. Pour filling into pan deflecting on back of a spoon. Larger nuts will rise up to top. Cover edge of crust with foil.
Bake for 45 minutes to 50 minutes. Test with a stainless steel knife in center. When it comes out clean, it's done. Cool completely on wire rack. Serve after cooling or wrap in heavy foil and refrigerate until next day to serve.
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Old 10-08-2004, 04:44 AM   #17
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Imma make my mashed potatoes! lol gonna take awhile with a large spoon since my masher got "destroyed". This turns out to become really creamy and has a nice smooth texture.

5 big red potatoes
2 cloves of garlic smashed
1 large pan of water
1 or 1 ½ cups of half and half
1 or 1 ½ cup of regular milk (2% is fine)
1 ½ inches or 2 inches of butter
1 or ¾ tablespoon of salt
Ground White Pepper
Pinches of fresh parsley
Pinches of fresh oregano


1.Chop the potatoes into small square like 1 inch square pieces
2.Boil water and drop the potatoes
3.Let it boil for awhile until the potatoes get soft
4.Use a Potato masher or a large soup spoon to smash the soft potatoes until there are no more chunks. Instead there is a grainy mashed potato soup.
5.Let the water evaporate by cooking it on low heat for awhile
6.Once the water evaporates, add the butter and mix around on medium heat
7.Stir around and add the milk
8.Wait until that evaporates then add the Half and Half
9.Allow the Half and Half to evaporate until mashed potato texture appears
10. Add salt and garlic stir around
11. Add some white pepper
12. Add the parsley and oregano
13. Serve and Enjoy
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Old 10-08-2004, 10:17 AM   #18
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mudbug, we didn't? LOL! We celebrate harvest time. We give thanks for the bounty of the harvest. From KidsWorld...

Canadian Thanksgiving

The origins of Canadian Thanksgiving are more closely connected to the traditions of Europe than of the United States. Long before Europeans settled in North America, festivals of thanks and celebrations of harvest took place in Europe in the month of October. The very first Thanksgiving celebration in North America took place in Canada when Martin Frobisher, an explorer from England, arrived in Newfoundland in 1578. He wanted to give thanks for his safe arrival to the New World. That means the first Thanksgiving in Canada was celebrated 43 years before the pilgrims landed in Plymouth, Massachusetts!
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Old 10-09-2004, 08:55 AM   #19
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you go girl!!! Thats great ALix!!!! Nothing like a shot....anyways, ,how many of you have deep fried your turkey for Thanksgiving??? We do this on occasion and it is just delicious!!! Well Happy Thanksgiving Guys.....the harvests in this end of the world look awesome....it's a rush but they look good! Nothing better to celebrate!!!!
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Old 10-09-2004, 09:24 PM   #20
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WE normally do a fried turkey at New Year's.

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