Maison Rustique
06-26-2007, 04:57 PM
(http://www.otwa.com/community/showthread.php?t=18587)
Cassie Sep-21-04 11:32 PM
Thanksgiving side dishes
With Thanksgiving just around the corner I thought I'd post a request for side dish recipes to make.
Ok, ok... I admit it. Hubby's family roped me into hosting T'giving this year **bleugh**
Crows Nest Sep-22-04 05:28 AM
Roasted Garlic Mashed Potatoes
Always a big hit with the family and the only time all year we make this dish. :tasty:
ROASTED GARLIC MASHED POTATOES
3 heads garlic, split in half
3 T olive oil
2 lbs potatoes peeled & diced
1 stick butter, cubed
1/2-3/4 C heavy cream
Salt & white pepper
Preheat oven to 450 degrees. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35-40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12-15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2-3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. YOU CAN ADD: Crumbled bacon and cheddar cheese and drizzle melted butter over the top.
maison rustique Sep-22-04 08:21 AM
I know I've posted this one on OTWA before, but don't think it's in this forum yet. This is a tradition in our family. I've never served this to anyone (including kids) who didn't like it--even those who insist that they don't like sour cream! :tasty:
CORN CASSEROLE
˝ cup (1 stick) butter
17-oz. can corn with liquid*
17-oz. can creamed corn*
8 ˝-oz. box Jiffy corn bread/muffin mix
2 eggs, slightly beaten
1 cup sour cream**
1 cup grated cheddar cheese**
*I have never seen a 17-oz. can of corn. I think they’re usually 15-16-oz. Works fine.
**Mom & I both usually use more than this of the sour cream and cheese.
Melt butter in a 9x13 dish. Add whole corn, creamed corn & corn bread mix. Gently mix with a fork. Add eggs and mix in with fork. Drop sour cream by tablespoons over the top of the corn mixture. Dunk them under a bit. Cover top with cheddar. Bake 20 to 30 minutes at 350, or until it is firm. Let cool slightly before serving or serve at room temp.
Whitey Ford Sep-22-04 10:40 AM
Susan Stamberg's Cranberry Relish
Every year, the NPR broadcaster, Susan Stamberg talks about her mother in law's Pepto Bismol pink cranberry relish:
http://www.npr.org/features/feature.php?wfId=844268
qltldy Sep-22-04 09:39 PM
Baked Zucchini & Tomatoes
* 3 medium zucchini
* 2 medium fresh tomatoes
* 1 medium green bell pepper, seeded and chopped
* 1 medium onion, finely chopped
* 1/2 teaspoon salt, or to taste
* 1/8 teaspoon freshly ground black pepper
* 1/4 cup good olive oil
Trim ends from zucchini and remove stem and tough core from the tomatoes. Cut both vegetables into 1/2-inch thick slices and arrange them in a lightly buttered 1 1/2-quart baking dish with edges overlapping slightly, alternating tomato with zucchini.
Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables.
Place the dish in the oven and bake at 350 degrees, uncovered, about 25 minutes, or until the squash is just tender.
Cassie Sep-23-04 01:33 AM
Yum yums! Got some definite possibilities here! Keep em comming. How about a sweet potato thing? I've never made them before.
maison rustique Sep-23-04 10:47 AM
Another family favorite. I'm guessing at quantities here because there really isn't a recipe that we use. And I haven't made these in so long that I can't remember--Mom may put crushed pineapple in them. I'll ask her and post if so.
Sweet Potatoes in Orange Cups
3 lbs. sweet potatoes, peeled and cut up
3 large navel oranges
1/4 cup butter
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
Miniature marshmallows
Cover sweet potatoes with cold water. Boil until tender, drain well. Halve oranges. Squeeze well, saving juice and some of the pulp. Cream butter and sugar together. Add cooked sweet potatoes, orange juice and pulp (start with about 1/4 cup and increase amount until it feels right--not too soupy), vanilla extract and salt. Beat until fluffy. Add chopped pecans. Fill orange cups right before serving and place marshmallows on top. Place on baking sheet and brown under broiler. Serve while hot. Makes 6.
Edited to say that there is no pineapple.
Ms. Chocolate Sep-24-04 12:08 AM
I never cared for cranberry sauce before making this spiced cranberry sauce with zinfandel recipe. My family really really likes it. Plus it's easy and can be made ahead of time. :D
The recipe calls for zinfandel but any full-bodied dry red wine will work just as well. I know there's a school of thought in the food world that says you should only cook with wine you would also enjoy drinking (this point of view assumes you're a wine snob, er, connoisseur) but for this recipe, the sugar and spices pack enough punch to overwhelm the subtle nuances of an expensive red. I imagine Two-Buck Chuck Cabernet would work just fine. ;)
Ms. C.
Joan Sep-25-04 06:56 PM
Here's another corn casserole. This one is slightly sweet, almost like a corn pudding.
CORN CASSEROLE
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream-style corn
1/2 tsp. salt
1/2 tsp. pepper
6 TBS butter
4 TBS flour
4 TBS sugar
2 eggs, beaten
Melt butter in a saucepan over low heat. Stir in flour and sugar. Remove from heat and add corn, salt and pepper. Add beaten eggs and mix well.
Pour into lightly greased baking dish. Cover and bake at 350 degrees 35 min. Uncover and bake for 10 more minutes or until set.
Serves 8
Joan
*suzie-qs* Sep-26-04 10:02 AM
Jello Salad.
This is always a hit with my family.
2-3 oz pkgs Lime Jell-O
1/2 head of iceberg lettuce shredded
3/4 c. fresh diced tomatoes
1/2 c. fresh diced cucumbers, and green pepper
1/2 c. fresh shredded carrot
follow directions on jell-O package for making it, toss the salad ingredients and add to the jell-o when cooled but before it completely sets up, and serve with either a dark french or russian dressing (I like Catilina).
It will keep the lettuce from wilting and is very good. My family loves it, it's almost like a dessert. Even the little wee ones will eat this salad.
Joan Sep-26-04 03:38 PM
Another Jello Salad
This is my all time favorite Jello salad recipe. The orange Jello gives it a perfect color for Thanksgiving.
Orange Jello Salad
1 lg. Pkg. Orange Jello
1 lg. Pkg. Lemon Jello
4 cups boiling water
1 lg. can crushed pineapple
2 cups finely grated carrots
1/2 cup finely chopped celery
2 cups grated cheddar cheese
1/2 cup mayonaise
1 cup Cool Whip
Optional Cream cheese
Dissolve Jello in boiling water. Add crushed pineapple and the juice and mix well. Refrigerate till jello just begins to set. Remove from fridge and stir in carrots, celery, and cheese. Mix together the mayo and Cool Whip and fold into Jello mixture. Pour into 9" x 13" pyrex dish and chill till completely set. The top may be covered with softened cream cheese at this point if desired.
Joan
dove Sep-27-04 04:08 AM
The stuffing/dressing that I make is always a big hit with my family. Everyone insisted that I share the recipe ... LOL ... they just don't understand that there really isn't a cut and dry formula! This is what I came up with for them.
Stuffing
Anytime before:
Dice up real fine – onion, celery, parsley
Store separately to retain each flavor
Night before:
Break up white bread – course bread works best
Season with salt, pepper, poultry season, sage
Mix
Morning:
Wash up turkey – in and out and drain
Get pan ready for roasting
Break bunch of eggs into bread and mix
Add more salt, pepper, poultry season and sage
Mix
Mix more
Melt butter in fry pan
Sautee onion celery and parsley until there's only one smell
Spoon a little over bread – careful HOT
Squish spoonfuls into bread
Mix
Spoon
Squish
Mix
Spoon
Squish
Add more salt, pepper, poultry season and sage
Mix
Mix more
Add more poultry season and sage
Mix
Add more poultry season and sage
Mix
Add more poultry season and sage
Mix some more
Add water and/or butter only if it seems too dry
Taste and season more if needed
Put turkey in roaster and stuff both ends – not too tightly
Put extra stuffing up around his legs and wings or in casserole dish
:tasty:
Cassie Sep-30-04 01:43 PM
Dove...sounds delish! But waaaay too much work for me. But I did want to mention that I love your cooking instructions. You had me smiling and laughing all the way through! I did write it down for future use when I'm feeling more ambitious. LOL It sounds great.
Quote:
Squish spoonfuls into bread
Mix
Spoon
Squish
Mix
Spoon
Squish
Add more salt, pepper, poultry season and sage
Mix
Mix more
Add more poultry season and sage
Mix
Add more poultry season and sage
Mix
Add more poultry season and sage
Mix some more
Trish Sep-30-04 02:09 PM
Candied Yams
This is very fast and simple to make, but very delicious, has been a 4th generation T-day tradition.
2 lg. cans of Yam's
1/2 c. brown sugar
1/2 stick of margerine
lg. marshmallows
casserole dish with glass lid works best (easier to clean too)
Open & drain the can of Yams. Pour into a cassorole dish. Sprinkle brown sugar all over the yams. Slice the margerine all over the yams. Place lid on casserole. Bake in oven at 350 degrees until golden brown and bubbling (test with fork to make sure yams are tender but still whole), about a half hour. Take out of oven and sprinkle marshmallows all over the top. Place in broiler at 500 degrees without lid. When marshmallows begin to catch on fire, you're way too late taking them out of the oven, lol. They should be golden brown :D
Trish Sep-30-04 02:28 PM
Cherry Cheesecake Pie
Another family tradition that is simple to make. This can be done with other flavored fruit pie fillings as well ie. blueberry etc.
1 can cherry pie filling
1 lg. container of cool whip
1 package of cream cheese softened
1 tsp. vanilla extract
2-9" pie crust (make your own or store bought)
Bake your pie crust until slightly golden. Set aside to cool. Mix with an electric mixer the cream cheese, cool whip & vanilla extract until all lumps are gone and is creamy smooth. Spread cream cheese/cool whip mixture into each pie crust until gone. Pour cherry pie filling into centers of pies spreading out towards edges, but leaving part of the cream cheese/cool whip mixture showing. Place in refrigerator covered to chill before serving. :D
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Cassie Sep-21-04 11:32 PM
Thanksgiving side dishes
With Thanksgiving just around the corner I thought I'd post a request for side dish recipes to make.
Ok, ok... I admit it. Hubby's family roped me into hosting T'giving this year **bleugh**
Crows Nest Sep-22-04 05:28 AM
Roasted Garlic Mashed Potatoes
Always a big hit with the family and the only time all year we make this dish. :tasty:
ROASTED GARLIC MASHED POTATOES
3 heads garlic, split in half
3 T olive oil
2 lbs potatoes peeled & diced
1 stick butter, cubed
1/2-3/4 C heavy cream
Salt & white pepper
Preheat oven to 450 degrees. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35-40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12-15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2-3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. YOU CAN ADD: Crumbled bacon and cheddar cheese and drizzle melted butter over the top.
maison rustique Sep-22-04 08:21 AM
I know I've posted this one on OTWA before, but don't think it's in this forum yet. This is a tradition in our family. I've never served this to anyone (including kids) who didn't like it--even those who insist that they don't like sour cream! :tasty:
CORN CASSEROLE
˝ cup (1 stick) butter
17-oz. can corn with liquid*
17-oz. can creamed corn*
8 ˝-oz. box Jiffy corn bread/muffin mix
2 eggs, slightly beaten
1 cup sour cream**
1 cup grated cheddar cheese**
*I have never seen a 17-oz. can of corn. I think they’re usually 15-16-oz. Works fine.
**Mom & I both usually use more than this of the sour cream and cheese.
Melt butter in a 9x13 dish. Add whole corn, creamed corn & corn bread mix. Gently mix with a fork. Add eggs and mix in with fork. Drop sour cream by tablespoons over the top of the corn mixture. Dunk them under a bit. Cover top with cheddar. Bake 20 to 30 minutes at 350, or until it is firm. Let cool slightly before serving or serve at room temp.
Whitey Ford Sep-22-04 10:40 AM
Susan Stamberg's Cranberry Relish
Every year, the NPR broadcaster, Susan Stamberg talks about her mother in law's Pepto Bismol pink cranberry relish:
http://www.npr.org/features/feature.php?wfId=844268
qltldy Sep-22-04 09:39 PM
Baked Zucchini & Tomatoes
* 3 medium zucchini
* 2 medium fresh tomatoes
* 1 medium green bell pepper, seeded and chopped
* 1 medium onion, finely chopped
* 1/2 teaspoon salt, or to taste
* 1/8 teaspoon freshly ground black pepper
* 1/4 cup good olive oil
Trim ends from zucchini and remove stem and tough core from the tomatoes. Cut both vegetables into 1/2-inch thick slices and arrange them in a lightly buttered 1 1/2-quart baking dish with edges overlapping slightly, alternating tomato with zucchini.
Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables.
Place the dish in the oven and bake at 350 degrees, uncovered, about 25 minutes, or until the squash is just tender.
Cassie Sep-23-04 01:33 AM
Yum yums! Got some definite possibilities here! Keep em comming. How about a sweet potato thing? I've never made them before.
maison rustique Sep-23-04 10:47 AM
Another family favorite. I'm guessing at quantities here because there really isn't a recipe that we use. And I haven't made these in so long that I can't remember--Mom may put crushed pineapple in them. I'll ask her and post if so.
Sweet Potatoes in Orange Cups
3 lbs. sweet potatoes, peeled and cut up
3 large navel oranges
1/4 cup butter
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
Miniature marshmallows
Cover sweet potatoes with cold water. Boil until tender, drain well. Halve oranges. Squeeze well, saving juice and some of the pulp. Cream butter and sugar together. Add cooked sweet potatoes, orange juice and pulp (start with about 1/4 cup and increase amount until it feels right--not too soupy), vanilla extract and salt. Beat until fluffy. Add chopped pecans. Fill orange cups right before serving and place marshmallows on top. Place on baking sheet and brown under broiler. Serve while hot. Makes 6.
Edited to say that there is no pineapple.
Ms. Chocolate Sep-24-04 12:08 AM
I never cared for cranberry sauce before making this spiced cranberry sauce with zinfandel recipe. My family really really likes it. Plus it's easy and can be made ahead of time. :D
The recipe calls for zinfandel but any full-bodied dry red wine will work just as well. I know there's a school of thought in the food world that says you should only cook with wine you would also enjoy drinking (this point of view assumes you're a wine snob, er, connoisseur) but for this recipe, the sugar and spices pack enough punch to overwhelm the subtle nuances of an expensive red. I imagine Two-Buck Chuck Cabernet would work just fine. ;)
Ms. C.
Joan Sep-25-04 06:56 PM
Here's another corn casserole. This one is slightly sweet, almost like a corn pudding.
CORN CASSEROLE
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream-style corn
1/2 tsp. salt
1/2 tsp. pepper
6 TBS butter
4 TBS flour
4 TBS sugar
2 eggs, beaten
Melt butter in a saucepan over low heat. Stir in flour and sugar. Remove from heat and add corn, salt and pepper. Add beaten eggs and mix well.
Pour into lightly greased baking dish. Cover and bake at 350 degrees 35 min. Uncover and bake for 10 more minutes or until set.
Serves 8
Joan
*suzie-qs* Sep-26-04 10:02 AM
Jello Salad.
This is always a hit with my family.
2-3 oz pkgs Lime Jell-O
1/2 head of iceberg lettuce shredded
3/4 c. fresh diced tomatoes
1/2 c. fresh diced cucumbers, and green pepper
1/2 c. fresh shredded carrot
follow directions on jell-O package for making it, toss the salad ingredients and add to the jell-o when cooled but before it completely sets up, and serve with either a dark french or russian dressing (I like Catilina).
It will keep the lettuce from wilting and is very good. My family loves it, it's almost like a dessert. Even the little wee ones will eat this salad.
Joan Sep-26-04 03:38 PM
Another Jello Salad
This is my all time favorite Jello salad recipe. The orange Jello gives it a perfect color for Thanksgiving.
Orange Jello Salad
1 lg. Pkg. Orange Jello
1 lg. Pkg. Lemon Jello
4 cups boiling water
1 lg. can crushed pineapple
2 cups finely grated carrots
1/2 cup finely chopped celery
2 cups grated cheddar cheese
1/2 cup mayonaise
1 cup Cool Whip
Optional Cream cheese
Dissolve Jello in boiling water. Add crushed pineapple and the juice and mix well. Refrigerate till jello just begins to set. Remove from fridge and stir in carrots, celery, and cheese. Mix together the mayo and Cool Whip and fold into Jello mixture. Pour into 9" x 13" pyrex dish and chill till completely set. The top may be covered with softened cream cheese at this point if desired.
Joan
dove Sep-27-04 04:08 AM
The stuffing/dressing that I make is always a big hit with my family. Everyone insisted that I share the recipe ... LOL ... they just don't understand that there really isn't a cut and dry formula! This is what I came up with for them.
Stuffing
Anytime before:
Dice up real fine – onion, celery, parsley
Store separately to retain each flavor
Night before:
Break up white bread – course bread works best
Season with salt, pepper, poultry season, sage
Mix
Morning:
Wash up turkey – in and out and drain
Get pan ready for roasting
Break bunch of eggs into bread and mix
Add more salt, pepper, poultry season and sage
Mix
Mix more
Melt butter in fry pan
Sautee onion celery and parsley until there's only one smell
Spoon a little over bread – careful HOT
Squish spoonfuls into bread
Mix
Spoon
Squish
Mix
Spoon
Squish
Add more salt, pepper, poultry season and sage
Mix
Mix more
Add more poultry season and sage
Mix
Add more poultry season and sage
Mix
Add more poultry season and sage
Mix some more
Add water and/or butter only if it seems too dry
Taste and season more if needed
Put turkey in roaster and stuff both ends – not too tightly
Put extra stuffing up around his legs and wings or in casserole dish
:tasty:
Cassie Sep-30-04 01:43 PM
Dove...sounds delish! But waaaay too much work for me. But I did want to mention that I love your cooking instructions. You had me smiling and laughing all the way through! I did write it down for future use when I'm feeling more ambitious. LOL It sounds great.
Quote:
Squish spoonfuls into bread
Mix
Spoon
Squish
Mix
Spoon
Squish
Add more salt, pepper, poultry season and sage
Mix
Mix more
Add more poultry season and sage
Mix
Add more poultry season and sage
Mix
Add more poultry season and sage
Mix some more
Trish Sep-30-04 02:09 PM
Candied Yams
This is very fast and simple to make, but very delicious, has been a 4th generation T-day tradition.
2 lg. cans of Yam's
1/2 c. brown sugar
1/2 stick of margerine
lg. marshmallows
casserole dish with glass lid works best (easier to clean too)
Open & drain the can of Yams. Pour into a cassorole dish. Sprinkle brown sugar all over the yams. Slice the margerine all over the yams. Place lid on casserole. Bake in oven at 350 degrees until golden brown and bubbling (test with fork to make sure yams are tender but still whole), about a half hour. Take out of oven and sprinkle marshmallows all over the top. Place in broiler at 500 degrees without lid. When marshmallows begin to catch on fire, you're way too late taking them out of the oven, lol. They should be golden brown :D
Trish Sep-30-04 02:28 PM
Cherry Cheesecake Pie
Another family tradition that is simple to make. This can be done with other flavored fruit pie fillings as well ie. blueberry etc.
1 can cherry pie filling
1 lg. container of cool whip
1 package of cream cheese softened
1 tsp. vanilla extract
2-9" pie crust (make your own or store bought)
Bake your pie crust until slightly golden. Set aside to cool. Mix with an electric mixer the cream cheese, cool whip & vanilla extract until all lumps are gone and is creamy smooth. Spread cream cheese/cool whip mixture into each pie crust until gone. Pour cherry pie filling into centers of pies spreading out towards edges, but leaving part of the cream cheese/cool whip mixture showing. Place in refrigerator covered to chill before serving. :D
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