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Old 10-07-2004, 03:31 PM   #11
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Quote:
Originally Posted by mudbug
See? ya learn things around here, doncha?
and they say forums aren't educational *pshaw*
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Old 10-07-2004, 05:11 PM   #12
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Originally Posted by crewsk
I also make a greenbean casserole(minus the french fried onions-hubby hates them). We also have pineapple casserole.
Don't know how I missed this one, crewsk. Your hubby is a barbarian. Tell me about the pineapple casserole. We always have ham at Christmas for my MIL and anything pineapple always goes good w/ham.
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Old 10-07-2004, 05:18 PM   #13
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Yeah I think he's a barbarian too. But I still love him!

Pineapple Casserole
1(16oz)can pineapple chunks
1/2C. sugar
3Tbsp. flour
1C. grated cheddar cheese
1 stick butter or margarine, melted
Ritz cracker crumbs(I use 1 tube of Ritz for this size)

Spread pineapple with juice in casserole dish(2 quart I think). Mix sugar & flour & sprinkle on top of pineapple. Cover with grated cheese. Top with Ritz crumbs. Pour melted butter evenly over Ritz. Bake at 350F for 15-20 minutes until top is brown & bubbly.

I usually get everything ready the night before & assemble right before cooking.
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Old 10-07-2004, 05:28 PM   #14
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of course you still love him. sometimes barbarians are the most fun....

thanks for the casserole recipe. I'm making this at Christmas!
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Old 10-07-2004, 05:29 PM   #15
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Yes they are & you're welcome. I hope ya'll enjoy it! :D
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Old 10-09-2004, 08:56 PM   #16
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Here's the dish I make for my sister every thanksgiving. She can't have meat (not her choice, sadly) so she loves veggie dishes.
I absolutely adore it - it is a great addition to any Turkey dinner!

Creamy Dilled Carrots

4 c. thinly sliced carrots
3/4 c. water
2 Tbsp. butter (no margarine!)
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. white pepper
1 Tbsp. flour (wondra works really good)
1/2 c. light cream
2 Tbsp. fresh dill, minced

In a saucepan, combine carrots, water, butter, salt, sugar & pepper. Cover & simmer until carrots are crisp-tender. about 10 minutes. Drain liquid into a small saucepan; set the carrots aside & keep warm. Bring liquid to a boil. In a small bowl, combine flour & cream until smooth; slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring occasionally. Pour over the carrots; stir in dill. Cover & let stand for 15 minutes before serving. Serves 6-8 (although around here it only serves 4)
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Old 10-09-2004, 09:18 PM   #17
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Thanks jkath! Sounds perfect! I used to make some "dilly carrots" a long time ago for appetizers - think I got the recipe off a spice islands Beau Monde jar; and loved them.
This sounds like a great extension of that idea!


Thanks alot!
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Old 10-09-2004, 10:28 PM   #18
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Cream upon creamed spinach lol thats wut i call it. It has a spicy kick to it.
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Old 10-09-2004, 10:29 PM   #19
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Well keep the things they won't let you change and add new stuff. Then they may let you change it up a bit.
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Old 10-10-2004, 04:33 AM   #20
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We don't do Thanksgiving in England, which is a shame, it seems like a lovely holiday. I love all the traditions...........coming from Australia, we don't have the same rich cookery traditions, ours are all borrowed from our English cousins.

One weird veggie tradition in England is brussel sprouts for Christmas. We HAVE to have them, and I dislike then, but I always eat them up, YUCK!
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