What is your traditional family Thanksgiving recipes - Page 2

candlelight · #21 November 4th, 2009, 06:48 PM

We also ALWAYS have winter squash with butter, brown sugar and a little salt and pepper.

candlelight · #22 November 4th, 2009, 06:55 PM

Old Fashion Cherry pie (not made with cherry pie filling)

2 15-16 oz tart cherries in a can (save juice from one can, maybe a tad more)
1 1/2 cups of sugar
3 T. of tapioca
1/2 tsp. cinnamon
pour cherries in a bowl, add juice, sugar, cinnamon and tapioca. Let set fifteen minutes. pour into prepared pie crust (Pillsbury pre-made cruse works great if you do not make your own). Pour into crust. Dot with butter. Put top crust on and flute the edges. Sprinkle crust with sugar. I put on an edge protector so the fluted edges do not burn and bake for fifteen minutes at 400 degrees and then turn down to 350 degrees. Bake for 50 to 60 minutes. Do not forget to put slits in the top crust to let out steam.

This is MUCH better then using the pre-made cherry pie filling.

caligal · #23 November 4th, 2009, 08:12 PM

I love tapioca in cherry pie.

candlelight · #24 November 5th, 2009, 05:11 AM

Quote:

Originally Posted by caligal

I love tapioca in cherry pie.

I do too. It thickens it nicely.

jadbad2004 · #25 November 5th, 2009, 09:14 AM

Quote:

Originally Posted by mom4Yehoshua

Green bean casserole: green beans (1-2 cans), cream of mushroom soup (1 can), 1 container of fried onions....combine, add some garlic salt for added flavor (Mmm, garlic), and put in oven at 325 for about 30 minutes or until hot. The onions should be on the top only, while the green beans and soup are mixed. I am not sure about adding water, I would venture to buy the pre-mixed soup, you know...no water added version. Spice it up with some bacon bits or homemade bacon bits for an added treat to the dish. Mmmm...yummy.

I love making that every Thanksgiving

candlelight · #26 November 5th, 2009, 06:06 PM

Quote:

Originally Posted by jadbad2004

I love making that every Thanksgiving

A splash or two of soy sauce is really good in it also. YUMMY!

jadbad2004 · #27 November 7th, 2009, 04:41 PM

Quote:

Originally Posted by candlelight

A splash or two of soy sauce is really good in it also. YUMMY!

I am going to try that this year Kim, I would not have thought to add soy sauce.

candlelight · #28 November 7th, 2009, 07:40 PM

Quote:

Originally Posted by jadbad2004

I am going to try that this year Kim, I would not have thought to add soy sauce.

Just adds a zing. Reallly good!

John 14:6 · #29 November 9th, 2009, 03:34 PM

Quote:

Originally Posted by icebear

StoveTop Stuffing!

That's what I do!

I make it as easy on myself as possible, opening cans, boxes, and bottles, using prepared bags of salad and veg, frozen stuff, and pre-made. I get to tired to eat and enjoy my family otherwise. And this will be the first year DH and I celebrate the holidays as diabetics too.

John 14:6 · #30 November 9th, 2009, 03:42 PM

Quote:

Originally Posted by KaiafromBergen

Home made Savory Stuffing - my great grandmother and grandmother's recipe:

4-6 cups of dried bread cubes - (we like to take the heels of bread (rye, white, wheat, etc . . . cut them up to cubes, dry them and save them throughout the year)

Put bread cubes in large bowl.

Moisten bread cubes with warm water (I use sprayer from the sink) tossing bread cubes continuously until all are slightly moist. Also, at this time - 1/2 cup of melted butter - after moistening the bread cubes, continue to toss and add melted butter.

In small bowl mix three teaspoons of dried sage, three teaspoons of powdered chicken soup base*, two teaspoons of poultry seasoning, one teaspoon of thyme and 1/2 teaspoon of freshly ground black pepper.

Toss moistened bread cubes with seasoning mix

In another small bowl, finely mince one small apple (tart firm apple if possible - like a granny smith), one medium onion and one interior rib of celery (about 8 inches - including leafy top)

Again, toss bread cubes with the apples, onion, and celery

Loosely stuff cavity of turkey with mixture - place rest of stuffing on tin foil (with small hole punctured into foil) just outside the cavity in the roasting pan.

Baste stuffing occasionally (not too much or you will get mush) during roasting process. Cover exterior stuffing if you see it getting too brown (usually happens the last few hours of roasting . . . roasting time for our family is from approx 5:00 am to 2:00 pm.)

*My great grandmother and grandmother use to boil a chicken, reduce the pot liquor to about a cup or two of liquid and used this to moisten the bread cubes - the soup base is an approximation.

That sounds so good! I love stuffing and sweet potatoes and winter squash and green bean salad and cranberry sauce and.... who am I kidding! I love food!

John 14:6 · #31 November 9th, 2009, 03:47 PM

One special dessert I make only at Thanksgiving, Christmas, or New Year's is very simple. I make packaged, cooked chocolate pudding and put it in small individual graham cracker pie shells I get at the store. Top with choice of regular white or chocolate whipped cream out of the can and top with a variety of sprinkles, if desired. These things never last long at my house and they are super easy to make.

We also toast the season with Martinelli's non-alcoholic sparkling apple juice in tall, stemmed glasses. Everyone has to take a turn and say what they are grateful for.

candlelight · #32 November 9th, 2009, 05:54 PM

Quote:

Originally Posted by John 14:6

That sounds so good! I love stuffing and sweet potatoes and winter squash and green bean salad and cranberry sauce and.... who am I kidding! I love food!

ME TOO! One of God's greatest blessings