Kathy.. that sounds fabulous...yum

I'm loving this thread! Great recipes so far! I hope to see more. Maybe I will dig one out.

(thinking.........)

Betty, that milk punch sounds great.


Ginny

I have a great BROCCOLI SOUFFLE recipe and it's so easy. I usually double this if I'm having guests. You can mix it and bake it in the same bowl.

1 package frozen brocolli (10 oz) chopped
1/2 c. grated chedder cheese
1 egg beaten
1/2 c. mayo (I use light)
1/2 c. cream of mushroom soup

Cook broccoli; drain and mash alittle. Add other ingredients. Bake @ 350 for 30 minutes (longer if it is doubled).

kim

An easy old trusty from my MIL

Baked Pineapple Casserole
5 slices bread, cubed
1 stick butter (salted)
2/3 cup sugar
3 eggs
3 TBSP flour
1 #2 can crushed pineapple in heavy syrup, don't drain

Melt butter, and add bread cubes, set aside.
Beat eggs, add sugar and flour and crushed pineapple. Then add butter soaked bread cubes and push them down into the mixture.

Bake covered in buttered casserole at 350 for 30-45 minutes or until set.

We brine our turkey,using Alice Waters's recipe. Since I'm working T day in Seattle, Bob and family are going to a restaurant.

We're having potluck at work, so I won't miss the turkey.


Brine for Turkey

10 Quarts water

2 C Kosher salt

1 C sugar

2 bay leaves, torn into pieces

1 bunch fresh thyme

5 whole allspice berries, crushed

4 juniper berries, smashed

Place water in large, non-reactive pan. Stir well, until sugar and salt are dissolved.

Pour into larger pan lined with 2 white garbage bags.

Put turkey into brine, twisting garbage bag until turkey is totally immersed.

Refrigerate 12-24 hrs.


We stuff the turkey . . . Bob makes a fabulous stuffing starting with Stove Top, then sauteed onions, celery, and green olives.

The brine makes the stuffing really moist, but not salty.

Enjoy!

Frances

Terrific Thread! Olivia - we called that escalloped pineapple when I was growing up and never served ham or lamb without it! Makes a great brunch dish as well. Love the spinach balls as well.

For some reason, I'm getting the feeling that we have a lot of "a pinch of this and a dab of that" cooks on this board.

Well, we'll be in Las Vegas for Thanksgiving (like we haven't travelled enough <img border="0" alt="[Hammer]" title="" src="graemlins/hammer.gif" /> ) The kids (including unmarried daughter) will all be at son-in-law's family in Florida....so rather than stay home by ourselves, we decided to sneak off for a little 2 night honeymoon.

This will be the FIRST time in my life I haven't had Thanksgiving with family and the first time in 25 years I haven't cooked a turkey.

Guess I'm taking my "Tom Turkey" with me to Las Vegas! :D

Marcie,

We did Vegas one year when our kids were all doing the in-law thing. We had a great time. You will too. Happy Vegas Thanksgiving!

Betty

To all the LCTers, enjoy. (I have no idea who Lynn is!!)

http://www.jacquielawson.com/viewcard.asp?code=GD11538903

Well, that's cute!

R

I think I have to give thanks early. Sometime over a year ago, I fell into having a wonderful lady take over my house managing duties when my nanny of 28 years passed away. ( I only have her 1-2 days per week for cleaning and everything else) This morning, I just found energy after MINT to get back to work full-steam. Heat was off in the house and, she said, I'll call them. Last night I e-mailed her the grocery list for what I have to cook (which is almost everything!). My dear Papillion Zeppo had to be picked up from the vet. Done, she said. Flowers for the table! I'll get them, she said! She brought extra tables for extra guests. Tonight, I came home and had heat, all the groceries I need to make the thing work on Thanksgiving, Zeppo is prancing around happy to be home, and flowers on on the way. Table is all set with starched placemats, fancy folded napkins, silver, china, it is almost like Martha Stewart visited me from prison! Nice way to start what will make a much more enjoyable Thanksgiving, even if I do have to cook a turkey, peel 15 pounds of potatoes and all the rest! I am blessed that I have the extended family to allow this effort!

It all sounds wonderful Olivia - wish we could be there!!!! Joanna aand Tony

Joanna, why don't you come? I asked Todd along time ago, and he was thinking about it...we still have "extension" ability at the tables. I could fit 4 more in the dining room to maximum "shoulder to shoulder" and it still wouldn't be crowded! We don't eat till late!

Us too! Us too!

Oops...forgot we'll be in Las Vegas! It does sound wonderful Olivia! I need a Papillion Zeppo!

I wish you all would be here along with anyone on MINT! I guess not possible since most were from too far away! We will be with you in spirit, Marcie and Tom!

I loved that Sedona! Thanks!

We will be with friends, 20 strong, on Thursday. It amazes me how some people can entertain a large group with such ease! I would be a basket case and not enjoy myself just too stressful for me. I suppose part of the stress is I hate to cook - Joanna

I can personally testify, as of this morning, that there is no way to get in a hurry and screw that jelled salad up. If there was, I would have done it today.

Just got a call that we'll have five less than we had planned for (three of those are uncontrolled kids..YAY!!!) so we still have plenty of room. Come on down!

Betty, that's a beautiful card! Makes me want some pumpkin pie right now!

Yes, thanks Betty for that card.. it was absolutely the best recipe!
happy Turkey kids!

Denise,

I made your cranberry pineapple sauce and the Jack Daniels smashed potatoes and loved them!

Hope everyone has a good Thanksgiving weekend!

Ginny

Denise, I too made the smashed potatoes, but without the Jack Daniels (didn't have any, but subsituted more orange juice) It was a real hit!

So glad you liked the smashed potatoes and pineapple cramberry sauce! They are the first to go at our Thanskgiving dinners.

Our younger daughter baked a pumpkin with maple/pecan glaze cheesecake that was outstanding! If anyone wants the recipe, I can get it from her.

I hope everyone's holiday was wonderful!

I am at work right now! Wish I could have had the day off! I'm hoping to sneak out early - the hotel is so quiet!!!

Denise, Smashed potatoes were (hiccup) a hit
at our table too..thanks again..r/wes

I made Yams from a Foodtv.com recipe that used roasted bananas, maple syrup and cinnamon for flavor with buttered pecans as a topping. Best yams ever. I've been told they're on next year's menu. They were not too sweet or too gooey. I double the recipes but only used 3/4 of the pie spice and 1/2 the butter for saute of the pecans for the topping.

6 pounds (about 6) sweet potatoes
2 ripe bananas, skins on
2 ounces (1/2 stick) unsalted butter, softened
1/2 cup pure maple syrup
2 tablespoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 pound pecans
1/2 cup unsalted butter
1 tablespoon salt
2 tablespoons brown sugar

Preheat oven to 425 degrees F.
Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.
Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.
In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.

Col. Wes,

Good hearing the potatoes were a hit with you and yours, too!

Kathy,

This recipe looks great. I am going to have to try it. Thanks!

As you can see..my mind is not on being at work. More fun to hang out on LCT!

Thanks All,

These sound like great recipes. I have copied and saved them in a word file and will keep them for my turn at Thanksgiving.....

Olivia, I had pineapple casserole for the first time this Thanksgiving. It is wonderful. Thanks for your recipe.

One dish I had never had before was Sweet Potato Log Roll. I found this recipe for it and it sounds like what I had. You all may want to add it to your 2005 Thanksgiving feasting.

Enjoy, Beth


Sweet Potato Log Roll
&#61623; 3 eggs
&#61623; 1 cup sugar
&#61623; 3/4 cup sweet potatoes, mashed
&#61623; 1 teaspoon lemon juice
&#61623; 3/4 cup all-purpose flour
&#61623; 2 teaspoons cinnamon
&#61623; 1/4 teaspoon salt
&#61623; 3/4 cup pecans -- chopped
&#61623; 1 teaspoon baking powder
&#61623; 1/2 teaspoon ground cloves
&#61623; 1/4 teaspoon ground ginger
&#61623; powdered sugar
FILLING:
&#61623; 1/4 cup margarine or butter -- softened
&#61623; 4 ounces cream cheese -- softened
&#61623; 1 cup powdered sugar
&#61623; 1/4 teaspoon butter flavoring
&#61623; 1/2 teaspoon vanilla
&#61623; pinch salt
Grease and flour bottom and sides of a 15x10x1-inch jelly roll pan; line bottom of pan with waxed paper.
Beat eggs at high speed of electric mixer until thick and lemon colored (about 5 minutes); gradually add sugar, beating 5 additional minutes. Continue beating and gradually add sweet potatoes and lemon juice. Combine flour, cinnamon, salt and baking powder, cloves and ginger. Stir into sweet potato mixture.
Pour batter into prepared pan, spreading evenly. Sprinkle with pecans.
Bake at 375 F for 12-15 minutes or until cake turns loose from sides of pan.
Sift powdered sugar in a 15x9-inch rectangle on a woven dish towel. When cake is done, immediately loosen from sides of pan; turn out on sugar. Peel off waxed paper.
Starting at narrow edge, roll up cake and towel together; cool on a wire rack, seam side down. When cool, unroll cake and remove towel.
Spread cake with filling; reroll. Chill until serving time. Yield: 8-10 servings.
Note: May be filled as long as 24 hours after baking.
Filling: combine butter and cream cheese, beating until light and fluffy. Add powdered sugar, flavorings and salt; beat until smooth.

Karen, maybe this thread could become something more permanent (recipes) so we can check on it next year!

We just returned from Las Vegas (great time and quite profitable as well!!) but next year it will likely be back to cooking the whole works.

Excellent request, Marcie!

I think we will need to start a Christmas eve and Christmas day recipe thread, too!

That sounds like a great idea , Marcie.

Mmmm, where are my elastic waist pants!!!!! :ohmy:

Beth