"ravinwulf" > wrote in message
...
> On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" > wrote:
>
>>I've been asked to bring the vegetable dish for Thanksgiving. Today I did
>>some test recipies to see what was good. One was a zucchini recipe with
>>red
>>pepper and provolone. Almost like a crustless quiche. It was pretty
>>good.
>>Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone
>>have any tried and true, but awesome (read: not green bean casserole)
>>vegetable recipes to go with the Thanksgiving meal?
>>
>>Elisa
>>
>
>
> Here are a couple of things we really like for Thanksgiving...
>
> Regards,
> Tracy R.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Spinach Maria
>
> * FAVORITES *, spinach, vegetables
>
> 5 packages (10 oz ea) frozen chopped spinach
> 4 1/2 cups milk
> 1 teaspoon dry mustard
> 1 teaspoon granulated garlic
> 1 3/4 teaspoon crushed red pepper
> 1/2 medium yellow onion
> 1 tablespoon butter
> 5 tablespoons butter; melted
> 6 tablespoons flour
> 8 ounces velveeta
> 8 ounces cheddar cheese
> 4 ounces montery jack
> 1 1/2 cups montery jack; grated, for topping
>
> Thaw spinach in fridge for 24 hours; squeeze as dry as possible. (Okay
> to thaw in microwave too, in my experience.)
>
> Heat milk and spices on medium heat to just below a boil (190F).
> Reduce heat and simmer.
>
> Finely chop the onion and saute it in 1 tablespoon butter on medium
> heat 5-8 minutes. Add to milk.
>
> Combine melted butter with flour in small saute pan. Mix until
> complete blended. Cook on low heat 3-4 minutes to make roux. Add roux
> to milk; mix well. Cook until sauce thickens.
>
> Cut cheeses into cubes and add to milk. Mix until cheese melts. Be
> careful! Burns easily! Remove from heat. Allow to cool 15 minutes.
>
> Add drained spinach to cheese sauce. Mix until completely blended.
> Spoon into 11- x 9- x 2-inch dish. top with grated jack. Bake at 350F
> for 12-15 minutes until hot and bubbly.
>
> Tracy's Notes: Incredibly good.
>
> Source: Calhoun's Restaurant, Knoxville, TN Published in the Knoxville
> News-Sentinel
>
> Notes: Thanksgiving 2002 ~ Wonderful as always. I screwed up and used
> mozzarella instead of jack by mistake, but you really couldn't tell
> it.
>
> Contributor: Calhoun's Restaurant, Knoxville, TN
>
> Yield: 12 servings
>
> Preparation Time: 00:55
>
>
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Balsamic Roasted Onions (Bon Appetit)
>
> * FAVORITES *, onions, thanksgiving, vegetables, xmas
>
> 4 pounds medium red onions
> 1/4 cup olive oil
> 6 tablespoons butter
> 3 tablespoons sugar
> 6 tablespoons balsamic vinegar
> 1 tablespoon fresh parsley; chopped
>
> Position 1 rack in center and 1 rack in bottom third of oven; preheat
> to 500F. Line 2 large baking sheets with foil. Cut onions through root
> end into 3/4- inch-thick wedges. Place in medium bowl; toss with oil.
> Arrange onions, cut side down, on baking sheets. Sprinkle with salt
> and pepper. Roast until onions are brown and tender, rotating pans in
> oven and turning onions once, about 45 minutes.
>
> Meanwhile, melt butter in heavy small saucepan over medium-high heat.
> Add sugar and stir until sugar dissolves. Remove from heat. Add
> vinegar. Return to heat. Simmer until mixture thickens slightly, about
> 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool.
> Cover separately and chill. Rewarm onions in 375F oven about 15
> minutes. Stir glaze over low heat to rewarm.) Arrange onions on
> platter. Drizzle glaze over. Sprinkle with parsley.
>
> Makes 10 servings.
>
> Notes: Like the pepper relish, these super-satisfying onions would be
> good with all kinds of meat.
>
> Source: Bon Apptit, December 1999
>
> Tracy's Notes: Thanksgiving, 2003. Very good.
>
>
>
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Squash Casserole With Applesauce
>
> * FAVORITES *, apples, squash, vegetables
>
> 2 cups applesauce
> 1/4 cup brown sugar
> 1/2 teaspoon salt
> 1/2 cup heavy cream
> 1 1/4 cups butternut squash; cooked and mashed
> 1/4 teaspoon nutmeg
> 6 tablespoons butter; melted
> 2 large eggs; beaten
> 1/2 cup soft white bread crumbs
> 1/2 cup slivered almonds
>
> Mix together applesauce, brown sugar, salt, heavy cream, squash,
> nutmeg, 4 tablespoons of the melted butter, and eggs. Place in
> buttered, shallow, 1 1/2 qt. casserole.
>
> Mix together bread crumbs, remaining 2 tablespoons of butter, and the
> almonds. Sprinkle over squash. Bake uncovered at 375 degrees F for 35
> minutes.
>
> Tracy's Notes: Made this for thanksgiving and it'll probably become a
> regular. Tasted great and not like squash (which none of us much
> like); but satisfied my compulsive need for something orange and
> squashy on the table for this holiday. Took the place of sweet
> potatoes (which none of us like much either) nicely.
>
> Thanksgiving 2002 ~ More squashy than I remembered, but still good.
>
> Xmas 2003 ~ Made another batch of this for xmas dinner; this time was
> more apple tasting (like I remembered it). Guess it just depends on
> what squash you luck into.
>

Tracy,

These sound wonderful. Thanks for posting!

Elisa
>