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Holiday Foods / Thanksgiving |
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| Recipe | Rating |
| Thanksgiving-In-A-Dish
-cranberry Sauce Posted to MM-Recipes Digest by IceTeaLuvr@aol.com on Aug 21, 1998, ----- ---------- |
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| Thanksgiving Stuffing Loaf
Bake in the preheated oven for 40 minutes. Let cool for 5 minutes;loosen with a knife and then turn it out on a cutting board. Slice into 8 pieces and serve. Per serving: 129 Calories; 2g Fat (13% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 170mg Sodium Food Exchanges: 1 Starch/Bread; 2 Vegetable; 1/2 Fat Recipe by: Graham Kerr's Best Posted to EAT-LF Digest by "Ellen C." |
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| Thanksgiving Stuffed Onions
onion with 1/3 cup of the mashed potatoes, mounding them and scoring them with a fork, and bake the onions in the 425F. oven, stirring the creamed onions occasionally, for 35 to 40 minutes, or until the potatoes are golden. Serves 4. Gourmet November 1990 ----- ---------- |
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| Thanksgiving Pie
minutes. Reduce heat to 350 degrees and bake an additional 50 minutes or until done. Store in refrigerator. ----- ---------- |
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| Thanksgiving Day Sweet Potato Pie
Bake the pie for about 1 hour, until the crust is baked through and the filling is set. Cool the pie on a rack. For Squash Pie, halve, seed and wrap in foil, one large acorn squash and substitute for sweet potatoes, above. Recipe by: COOKING LIVE SHOW # CL9232 ----- ---------- |
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| Thanksgiving Butterscotch Pie
450-F for 10 minutes; reduce the heat to 350-F and bake 30 minutes. Cover pie with a meringue made by beating the white of the egg stiff and adding 1 tsp sugar. Return pie to oven to brown meringue. Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 15, 1998 ----- ---------- |
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| Thanksgiving Bread
or until bread tests done (toothpick comes out clean). Cool in pans 10 minutes before removing to wire racks. Posted to EAT-LF Digest by miller@micro.ti.com (Jenni Miller) on Nov 11, 1999, ----- ---------- |
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| Sweet Potato Surprise: a Thanksgiving Special
deep casserole. 4) Place the drained sweet potatoes in a food processor, and add the fruit juices. Pur‚e until smooth, then transfer to the potful of cooked fruit. 5) Stir well, adding the apricots and optional crystallized ginger as you go. Transfer the mixture to the prepared baking pan, spreading it evenly into place. Top with chopped pecans, if desired. 6) Bake uncovered for 45 minutes, and serve hot or warm. www.molliekatzen.com 2/99 Recipe by: Adapted from "Still Life With Menu" ----- ---------- |
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| Stuffed Thanksgiving Pumpkin
4 minutes in microwave. (Longer heating will be required if the pumpkin has been refrigerated.) This looks very pretty and the pumpkin is delicious scooped out and eaten along with the peas. Invent your own filling for the pumpkin, using cooked apples or pears with cranberries, sugar and cinnamon. Or, try a combination of cooked meats and vegetables, well-seasoned with pepper and herbs. ----- ---------- |
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| Preparing for Thanksgiving Doesn't Have To Be a "Thankless"
Season the skin and cavity well with salt and freshly ground black pepper. I often place a quartered onion and herbs such as rosemary and thyme inside the cavity for flavor. Place the turkey, breast side up, on a rack in a large roasting pan. Cook until the leg bone moves easily when wiggled and the temperature registers 180 degrees on an instant-read thermometer inserted at the thickest part of the thigh. I like to baste occasionally with butter, olive oil or stock to keep the turkey moist. If the breast starts to look too dark, place an aluminum foil tent over the skin to prevent burning. Let the turkey rest for 20 minutes after it's left the oven before you carve it. The juices will redistribute and the turkey will be much the better for it. Note: a clean oven prevents a smoky kitchen! But most of all, keep in mind that the main focus should not be the food, the time chart or fear of turkeys. It's about having fun, enjoying the company of your family and friends and giving thanks. © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Recipe by: Virginia Willis ----- ---------- |
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| Cristina's Thanksgiving Turkey
Gravy: Place pan with drippings on top of stove over high heat. Skim fat from pan and bring to simmer. Add 3 cups chicken stock. Remove 1/2 cup of liquid and combine with 1 teaspoon of arrowroot. Add to stock to thicken. You may need to repeat this process 2 to 3 times to reach desired consistency. Finish gravy, by removing from heat and adding sherry and chives. Serve with turkey. ----- |
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| Chinese American Thanksgiving Turkey
or tip of knife, 2 to 2 1/2 hours. Replenish steaming water as needed. Remove turkey from platter, reserving any juices that may have collected. Discard steaming water. Place steamed turkey on rack in roasting pan and roast at 350 degrees 25 minutes. Increase temperature to 450 degrees and roast until turkey is golden brown and instant--read thermometer inserted in thickest part of the thigh registers 165 degrees, about 15 minutes. Remove turkey from oven and let rest 20 minutes before carving. Serve carved turkey and stuffing with sauce. SAUCE: While turkey is roasting, combine chicken stock and reserved turkey juices in saucepan. Bring mixture to boil and reduce by half. Season to taste with salt and pepper. Yields 10 to 12 servings. Each of 12 servings: 848 calories; 1,056 mg sodium; 286 mg cholesterol; 33 grams fat; 47 grams carbohydrates; 83 grams protein; 0.39 gram fiber Recipe Source: Los Angeles Times - 11-23-1997 Recipe from "Easy Family Recipes From a Chinese-American Childhood" by Ken Hom (Knopf, $27.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com ----- |
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| A Great Thanksgiving Turkey
350ø and remove the lid or foil from the pan. Also, remove the herbs from the top of the turkey and discard. Continue roasting the turkey, uncovered, for about 30 minutes more or until the turkey is golden and cooked through completely. (To test doneness: the meat between the leg and thigh, when pierced with a fork shows clear juices escaping.) Allow the turkey to rest 20 minutes before carving. ----- |
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| After Thanksgiving Salad
Posted to MM-Recipes Digest by "Cindy Hartlin" |
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| Thanksgiving Turkey Roll
Serve turkey with gravy and any stuffing in skillet. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++ STUFFING: Heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about 5 minutes. Add sausage, breaking up with fork, and cook until browned. Do not drain fat. Add sage, red pepper flakes, and thyme. Crumble bread and add to mixture. Cook over low heat 5 minutes to blend flavors. Season to taste with salt and pepper. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Thanksgiving Sweet Potato Souffle
carefully pull paper from topping. Gently turn topping over onto the sweet potato mixture and again pull wax paper from topping. Make certain that topping goes to edges of baking dish as much as possible. Bake approximately 30 minutes at 350 degrees. Serves approximately 8-12 depending on how many children and large appetitites you are feeding! NOTES : Allow plenty of time to cook this. I found the recommended 30 minutes is not long enough. Recipe by: Jerryn Hamill Posted to MC-Recipe Digest V1 #553 by Shirley Jordan |
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| Thanksgiving Stuffed Acorn Squash
soft. Add apple and corn, if using, and cook about three minutes. Transfer the mixture to a large bowl and stir in the bread crumbs, herbs, lemon zest, currants with the stock, and salt and pepper to taste. The mixture should be highly seasoned, and moist but not wet. Add stock or salt as needed and spoon into the baked squashes. (The recipe can be prepared ahead to this point.) Just before serving, bake the stuffed squashes at 375 degrees until thoroughly heated, 15 to 20 minutes. Makes 8 servings. The illustration for this recipe shows each halved squash decoratively cut on top in a zig-zag pattern. I didn't attempt it, but when they are cut in half, the zig-zag shape of the squash itself makes it very attractive. And being able to prepare most of it ahead makes this a great addition to the Thanksgiving menu. Posted to fatfree digest V97 #275 by Margaret Webb |
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| Thanksgiving Pie
: Time: 10 minutes preparation, 1 hour baking and cooling. : Precision: measure the ingredients. : Ann Hill Wiebe : University of Texas Computation Center, Austin, Texas, USA : wiebe@ut-ngp.arpa : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Thanksgiving Menu
Date: Fri, 25 Oct 1996 10:30:03 -0400 From: kmeade@ids2.idsonline.com (The Meades) ----- ---------- |
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| Thanksgiving Loaf
Combine all the ingredients and mix well, add bread crumbs and tomato juice to make stiff. Add water if the mixture seems too dry. Place in lightly oiled loaf pans. Bake at 350 degrees F. for 1 hour. Serve with favourite veggy ``gravy'' (optional.) After baking, cover with towel to keep moist, or if you like it dry, don't cover. Serve with Parsley "Gravy" Entered Separately From: Jay Stevens Date: 10-11-93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Thanksgiving Leftover Ideas
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip ----- ---------- |
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| Thanksgiving Gravy -V
have poultry seasoning, use 2 to 3 teaspoons of a mixture of rosemary, sage, thyme, marjoram and basil. Per 1/2 serving: 34 cal; 1 g. protein; 0.1 g. fat; 5 g. carb;, 0 chol; 618 g. sodium; 4 g. fiber -=+Dianne in Freeport, Texas+=- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Thanksgiving Fruit Salad
Variations: Add 1 cup red grapes to the partially set gelatin. or Substitute strawberry gelatin for cherry. Omit celery and use only 1/4 cup sugar. Posted to EAT-L Digest 14 November 96 Date: Fri, 15 Nov 1996 00:46:02 EST From: Felicia Pickering |
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| Thanksgiving Fantasy
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip ----- ---------- |
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| Thanksgiving Day Tofu
foil cover, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450 F, and continue baking for 10 minutes. Remove from oven and allow the loaf to cool for about 10 minutes. Unmold, slice, and serve hot with a sauce of your choice. SAGE DRESSING: Saute onions, celery, carrots, and garlic in oil for 5 minutes. Add the sage, basil, soup base, salt and pepper, and continue cooking 5 minutes longer. Add the water and bring to a simmer. Stir in the bread crumbs and cook for a few minutes. Then remove from heat. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Thanksgiving Day Fat-Free Pumpkin Pie (Ovo Lacto)
If there is more than needed, salt leftovers lightly & freeze up to several months in tightly sealed plastic container. To prepare filling, scrape cooked fresh pumpkin or canned pumpkin into bowl & whisk in egg whites. Whisk in sugar, salt, cinnamon, ginger, nutmeg & evap milk, one ingredient at a time, whisking smooth between each addition. Pour into prepared crust. Bake @ 350 till filling is set, 1 hr. Cool on rack. Refrigerate if prepared more than a few hours in advance of serving. Posted on Prodigy by Kim Clegg. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip ----- ---------- |
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| Thanksgiving Cranberry Pie
desired. FROSTED FRUITS: Use fresh cranberries or green or red seedless grapes. Dip fruit into lightly beaten egg white. (NOTE: Use only clean eggs with no cracks in shell.) Hold to permit excess white to drain off; roll in sugar in flat plate to coat well. Place on tray covered with waxed paper. Let stand until dry. MAKES 8 servings, Prep time: 30 minutes, Baking time: 20 minutes, Chill time: 2-1/2 hours From |
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| Thanksgiving Clay
5... After your objects have dried and cooled, they are ready to be painted with felt tip markers. To protect the finnish on your object, brush them with two coats of clear nail polish after the colors are dry. This will help the colors from coming off. Directions coming for Thanksgiving Tile, Thomas Turkey and Miniture Harvest Pots. Posted to MC-Recipe Digest V1 #870 by Patrice McClure |
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| Thanksgiving Chowder
* Approximate nutritional analysis: 217 calories per 1/4-cup serving: 19g protein, 22g carbohydrates, 6g fat (24% of calories), 5g fiber, 30mg cholesterol, 436mg sodium, 41% of the Daily Value for vitamin A, 35% for niacin, 25% for vitamin C ** American Health -- November 1995 ** From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Thanksgiving Carrots
quite quickly) NOTES : Typed & formatted by Holly Butman. These are amazing! Recipe by: James Madill Posted to MC-Recipe Digest V1 #775 by Holly Butman |
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