Thanksgiving at Rosey's
I've been hosting
Thanksgiving at my house
since I moved to California
in 1985. Each year is a
little different, but they
have always included plenty
of food, vino and friends.
Grace: "We offer thanks for
the families we love who are
far away, the friends we love
who are near, and this food
prepared with love."
The Menu - start times listed are for a late afternoon dinner
* turkey
* stuffing
* green bean casserole
* cranberry sauce
* salad - just get someone to bring this.
* chocolate trifle
* pie - get somebody to bring these
Turkey - in oven about noon
Rub plenty of butter all over turkey skin and put some under skin. Put turkey in a
big roasting bag, seal and stick with a meat thermometer. When turkey gets to 190
degrees, cut away bag and baste. Put back in oven to brown about 15 minutes.
Stuffing - in oven about 1:45
When turkey is in for its last 15 minutes of browning, take foil off stuffing to brown
also. This recipe is from a mid 80's issue of Good Housekeeping
* 2 cans of Marie Callendar's cornbread mix
* 1 pound Jimmy Dean pork sausage
* 4 tablespoons butter
* 3 stalks celery - diced
* 3 large carrots - diced
* 1 large onion - diced
* 12 slices white bread
* 1 cup pitted prunes
* 1 teaspoon salt
* 1/2 teaspoon dried thyme leaves
* 2 cups water
The recipe says to preheat oven to 400, but just use whatever temperature the turkey
is in at. Grease a 13 x 9 pan.
Prepare the 2 cans of cornbread as the package directs, but only bake for 25 minutes;
cool.
Brown sausage in a large pan, remove, cook celery, carrots and onion in drippings
until soft.
In a huge pot, crumble the cornbread, add the sausage, vegetables, and the rest of the
ingredients. Mush together well with your hands. Press it back into the 13 x 9
baking dish, you may need to use another little baking dish as well.
The recipe says bake an hour, I usually bake it longer. Remember to take the foil off
to brown it for the last few minutes.
Green Bean Casserole - in oven about 2:00
This is the world-famous green bean casserole from the Durkee's fried onion can. Use
double the fried onions though, because people will be stealing them out of the can
while you're cooking.
Cranberry Sauce
This is also from that same mid-80's issue of Good Housekeeping, with a few changes.
* 2 - 16 oz. cans whole berry cranberry sauce
* 2 - 16 oz. cans pear halves
* 1/2 cups chopped walnuts
* 1/2 cup seedless raisin
Mix it all together, put it in the fridge. I usually mix all the ingredients except
the nuts, then take some out and mix the nuts with the rest in case a guest is
allergic to nuts.
Chocolate Trifle
This is the world-famous Pam Trifle. Whatever she says, just double the rum.
* 1 box Devils food cake - (Be sure to read the label.
We need a mix that does NOT have pudding in it.
Last year all I could find without pudding was those
little boxes of Jiffy mix. Get 3 or 4.)
* eggs and oil (for the cake mix)
* Instant Chocolate pudding (You might want to try
ready-made tofu pudding)
* Milk
* 1 jar Smucker's Raspberry Jam
* Small bottle of dark Jamaican Rum
* 2 containers of Regular Cool Whip
* 1 package of slivered almonds
Make the cake according to box instruction, decreasing
the amount of oil and water used. We want a slightly
dry cake. Let cake cool.
Make the pudding according to package instructions.
Take about half of the Raspberry jam mix it with between
1/4 to 1/2 cup Rum, depending on your mood and the
intended audience.
Cut cake into cubes. In large bowl, put a layer of cake,
a layer of rum/jam. A layer of pudding.
Repeat.
Cover top with Cool Whip and almonds
to garnish. Chill.
http://www.stasek.com/recipes/thanks
giving.html
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