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Thanksgiving Recipes?
- Thread starter Cook Chatty Cathy
- Start date
Cook Chatty Cathy
New member
I totally Thank God I do not, I would really hate it if I had to!
To me nothing gets more monotinous that a freakin' finicky, picky eater. I actually broke off from a guy I was dating when he revealed he did not like vegetables to me It was hysterical he left roses at my front door and a note and he was all SHOCKED that I would end it so abruptly. I aint' about to waste my time on a man so self-absorbed and childish!!! It all started with him not liking green beans then his list started growing & growing and before you knew it I was thinking "Why hell I would feel so stiffeled when I cooked for this guy I would suffocate, I better get out while the gettin's good!" And glad I did!!!
To me nothing gets more monotinous that a freakin' finicky, picky eater. I actually broke off from a guy I was dating when he revealed he did not like vegetables to me It was hysterical he left roses at my front door and a note and he was all SHOCKED that I would end it so abruptly. I aint' about to waste my time on a man so self-absorbed and childish!!! It all started with him not liking green beans then his list started growing & growing and before you knew it I was thinking "Why hell I would feel so stiffeled when I cooked for this guy I would suffocate, I better get out while the gettin's good!" And glad I did!!!
chubbyalaskagriz
New member
My Mom made a kidney bean salad that many people thought was strange- but since I was raised on it we thought it was "normal". Has anyone else ever eaten this one?
kidney beans, drained
chopped onion
sweet pickle relish
hard boiled eggs, chopped
miracle whip
kidney beans, drained
chopped onion
sweet pickle relish
hard boiled eggs, chopped
miracle whip
OH man do I ever have a group of picky eaters! Last Christmas my Dad and his wife ate at McDonald's on the way to my house so that they could avoid eating food made from scratch with fresh ingredients. They don't trust any food that doesn't come from a box, can or drive through window. They both have a lot of health problems and I can't think why????
jglass
New member
They prefer pre-packaged junk to fresh homemade food? Wow!
We did a job a few years ago which made it so we had to eat out every day. That was three years ago and Im still pretty sick of it. We may eat out two times a month and sometimes not even that.
jglass
New member
I have never had anything like it.
I know, gobsmacking isn't it? There is a big story behind it. Basically his wife didn't finish high school, doesn't work, cook or clean. It's her destiny in life to watch lots of TV. So they eat out or eat something pre-made every year. My Dad used to like homemade food. His Mom was a great cook but if he shows enthusiasm for someone else's homemade food his wife throws a temper tantrum. charming don't you think?
Cook Chatty Cathy
New member
Quintesentially quaint indeed, what a life
Even the "old-timers" that were non-schooled (often by necessity not choice) ate well and cooked from scratch, often growing their own veggies & fruits as well as butchering their own meat, milking their own cow, and having farm-fresh eggs. Diet & nutrition were important and mattered, no matter what level education! Cooking skills were passed from generation to generation and were almost revered!
jglass
New member
Thats is to bad for your Dad. Around here people always love what their Mama cooked for them growing up the most. My brother and sisters love my cooking because they say it is like eating Moms food again. My FIL will describe things to me his Mom made and I find recipes to make that way.
I agree with you. Many of my grandparents weren't able to finish school but every one of them worked hard. I try just to over look her but she comes from a generational wellfare family which is what really irritates me. Her parents and her parents parents and all her aunts uncles not to mention all of her 10 brothers and sisters have been on welfare. She quit school because she was tired of going and knew she could just get on welfare instead. When my dad met her she was 23 with no medical problems and no children drawing her living from welfare. I would never stick my nose down at someone because they are worse off than I am but everyone no matter what their station needs to pull their weight. I know another woman who has a masters degree in physics but since she can't find a job teaching physics she is drawing government money to live. It didn't even occur to her to find a job outside her field. In her mind if she can't do the work she wants to do she shouldn't have to do any. I have no more respect for her than I do my fathers wife despite her fancy degrees.
Cook Chatty Cathy
New member
Here, here!!!
I have no fancy degree myself, but have been blessed with what I call (& this takes no genius) GOOD WORK ETHICS, AND A DESIRE TO EARN MY WAY IN THIS WORLD AS LONG AS I AM ABLE MINDED AND BODIED!
It is sad that there are those who take advantage of the system that is in place to help those who truly do need it.
One BIG PLUS +++ (is that these loafers) make more jobs available for us that do not mind working, and want to
Jfain we have got to remember to look at the whole puzzle and see the good with the bad!!!
I truly believe good things can come from things that are intended for bad.
chubbyalaskagriz
New member
I've said it before and I'll say it again- my biggest pet peeve in this world is "something for nothing" people!
There are those who truly need aid (maybe even for life)- and those who use it as something to fall back on when in rare, quick desperate times- and that's fine.
But there are those with great potential who use it as a permanent lifestyle option to enable them to continue on forever with low achievment habits- and those are the ones I have a severe beef with.
I didn't used to think this way- I used to be a soft, lovable, live-and-let-live, we should all band together to help all the down-trodden type of dude... know what changed all that? All of a sudden I looked up and realized that I had worked since age TEN. And that since high school graduation I had ALWAYS worked either two full-time jobs, or one 80 hour per week job. And at that time I just decided- Khrist almighty- if I can work 80 hours every week, then someone else can AT LEAST work their fair 35-40!
Call me judgemental, but I can't and WON'T abide slotheness in anyone.
There are those who truly need aid (maybe even for life)- and those who use it as something to fall back on when in rare, quick desperate times- and that's fine.
But there are those with great potential who use it as a permanent lifestyle option to enable them to continue on forever with low achievment habits- and those are the ones I have a severe beef with.
I didn't used to think this way- I used to be a soft, lovable, live-and-let-live, we should all band together to help all the down-trodden type of dude... know what changed all that? All of a sudden I looked up and realized that I had worked since age TEN. And that since high school graduation I had ALWAYS worked either two full-time jobs, or one 80 hour per week job. And at that time I just decided- Khrist almighty- if I can work 80 hours every week, then someone else can AT LEAST work their fair 35-40!
Call me judgemental, but I can't and WON'T abide slotheness in anyone.
Cook Chatty Cathy
New member
Working and staying busy is good for the soul!!! It makes one feel good and like they are accomplishing something worthwhile. If I sat on my fat buttocks all day watching TV and accomplishing nothing more than taking up space and using up oxygen on this planet I would feel worthless and lousy!!! If I had to be jealous and pitch a fit and throw a tantrum because my husband actually enjoyed a meal at someone's house, because I am so sorry I will not lovingly prepare him a home cooked meal, then I would have myself committed!!!
jglass
New member
Brussels Sprouts in Garlic Butter
15 Brussels sprouts, halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper
Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.
15 Brussels sprouts, halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper
Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.
jglass
New member
OYSTER SAUSAGE STUFFING
1 envelope onion soup mix
2 cups boiling water
1/2 cup butter, cubed
10 cups cubed day-old bread, toasted
1 can (8 ounces) whole oysters, drained
1/2 pound bulk pork sausage, cooked and drained
1/2 cup minced fresh parsley
3/4 teaspoon poultry seasoning
1 Place soup mix in a bowl; add boiling water and let stand for 5 minutes.
In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally.
Gently stir in the oysters, sausage, parsley and poultry seasoning.
2 Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 375° for 40-50 minutes or until heated through.
Yield: 9 cups (enough to stuff an 8- to 10-pound turkey).
1 envelope onion soup mix
2 cups boiling water
1/2 cup butter, cubed
10 cups cubed day-old bread, toasted
1 can (8 ounces) whole oysters, drained
1/2 pound bulk pork sausage, cooked and drained
1/2 cup minced fresh parsley
3/4 teaspoon poultry seasoning
1 Place soup mix in a bowl; add boiling water and let stand for 5 minutes.
In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally.
Gently stir in the oysters, sausage, parsley and poultry seasoning.
2 Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 375° for 40-50 minutes or until heated through.
Yield: 9 cups (enough to stuff an 8- to 10-pound turkey).
jglass
New member
PEPPERMINT BISCOTTI
Drizzled with melted chocolate and sprinkled with crushed peppermint candy, this flavorful biscotti is a favorite.
It’s one of the many sweets I make for Christmas.
3/4 cup butter, softened
3/4 cup sugar
3 eggs
2 teaspoons peppermint extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candy
FROSTING:
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candy
1 In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract.
Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).
2 Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in.
slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.
3 In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth.
Drizzle over biscotti; sprinkle with candy.
Place on waxed paper until set. Store in an airtight container.
Yield: about 3-1/2 dozen.
Drizzled with melted chocolate and sprinkled with crushed peppermint candy, this flavorful biscotti is a favorite.
It’s one of the many sweets I make for Christmas.
3/4 cup butter, softened
3/4 cup sugar
3 eggs
2 teaspoons peppermint extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candy
FROSTING:
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candy
1 In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract.
Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).
2 Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in.
slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.
3 In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth.
Drizzle over biscotti; sprinkle with candy.
Place on waxed paper until set. Store in an airtight container.
Yield: about 3-1/2 dozen.
jglass
New member
CREAMY PEPPERMINT PATTIES
These smooth chocolate candies fill the bill for folks who like a little sweetness after a meal but don’t want a full serving of rich dessert.
1 package (8 ounces) cream cheese, softened
1 teaspoon peppermint extract
9 cups confectioners’ sugar
3/4 cup milk chocolate chips
3/4 cup semisweet chocolate chips
3 tablespoons shortening
1 In a large mixing bowl, beat the cream cheese and extract until smooth. Gradually add confectioners’ sugar, beating well.
2 Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties. Cover and refrigerate for 1 hour or until chilled.
3 In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate; place on waxed paper until firm. Store in the fridge.
These smooth chocolate candies fill the bill for folks who like a little sweetness after a meal but don’t want a full serving of rich dessert.
1 package (8 ounces) cream cheese, softened
1 teaspoon peppermint extract
9 cups confectioners’ sugar
3/4 cup milk chocolate chips
3/4 cup semisweet chocolate chips
3 tablespoons shortening
1 In a large mixing bowl, beat the cream cheese and extract until smooth. Gradually add confectioners’ sugar, beating well.
2 Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties. Cover and refrigerate for 1 hour or until chilled.
3 In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate; place on waxed paper until firm. Store in the fridge.
jglass
New member
GLAZED APPLES AND SAUSAGE
2 pounds uncooked pork sausage links
2 large tart apples, peeled and sliced
1 large onion, chopped
1/3 cup water
1/4 cup packed brown sugar
1 Cook the sausage according to package directions. Meanwhile, in a large saucepan, combine the apples, onion, water and brown sugar. Cook over medium heat for 5-8 minutes, stirring occasionally. Add the sausage; heat through.
2 pounds uncooked pork sausage links
2 large tart apples, peeled and sliced
1 large onion, chopped
1/3 cup water
1/4 cup packed brown sugar
1 Cook the sausage according to package directions. Meanwhile, in a large saucepan, combine the apples, onion, water and brown sugar. Cook over medium heat for 5-8 minutes, stirring occasionally. Add the sausage; heat through.