itsjoannotjoann wrote:

> I go to my sister-in-laws house 30 miles away and I take a ham I have
> baked. Why don't you take a ham?? Does it just h-a-v-e to be a dessert??
> Let someone else fool with juggling a dessert who lives close by. A ham
> would be most appreciated and no worry about how it will look after
> bouncing along in a cooler or a casserole carrier for 200 miles. If you
> are pressed for time cooking and slicing one you can always place your
> order for a ham from the Honey Baked Store and they will slice it for you,
> too.

Some years ago, someone on this newsgroup pointed out that the Kirkland
(Costco) spiral-sliced ham is high-quality and much less expensive than
Honeybaked. I tried it back then, and I agree.

Bob

On Nov 14, 11:44*pm, "Bob Terwilliger" >
wrote:
> itsjoannotjoann wrote:
> > I go to my sister-in-laws house 30 miles away and I take a ham I have
> > baked. *Why don't you take a ham?? *Does it just h-a-v-e to be a dessert??
> > Let someone else fool with juggling a dessert who lives close by. *A ham
> > would be most appreciated and no worry about how it will look after
> > bouncing along in a cooler or a casserole carrier for 200 miles. *If you
> > are pressed for time cooking and slicing one you can always place your
> > order for a ham from the Honey Baked Store and they will slice it for you,
> > too.
>
> Some years ago, someone on this newsgroup pointed out that the Kirkland
> (Costco) spiral-sliced ham is high-quality and much less expensive than
> Honeybaked. I tried it back then, and I agree.
>
> Bob
>
>
I believe I have read they have wonderful hams, too. Many of the
large chain grocery stores around here will prepare a Thanskgiving
dinner with all the sides. And if I remember correctly you have a
choice of turkey or ham for your holiday meat. I've not heard any
complaints from anyone and they're offered each year so they must be
pretty good. Got to admit they would be a time saver for those who
have just the one day off.

> ha scritto nel messaggio
itsjoannotjoann wrote:
>> If I'm going to drive 200 miles to someone's house for turkey day I'll
>> be damned if I'm going to tote food much less cook something special>>
>> and hope it arrives looking decent. If you just h-a-v-e to take>>
>> something, bake two Mrs. Smith's pies and let that be it instead of>>
>> obsessing over some fancy shmancy dessert and how it will look and>> will
>> everyone appreciate your efforts.
>>
>> Good grief.
>
> NO - NOT good grief. The least I can do for a hostess who is putting
> on a big feast, inviting me to stay overnight, adding me to her guest
> list, is to show up with something other than a Mrs. Smith. I'm
> driving there by choice. I didn't say it had to be fancy schmancy---
> oh, hell, why am I defending myself.
>
> What do YOU bring to a hostess, if I may ask?

I am thoroughly on your side here. I, too, go somewhere else and stay over
for Thanksgiving. We all bring something from our heritage and eat
together. I'm grateful to have a group of warm friends to celebrate with
and certainly don't find it too much trouble to make something special for
the meal. I have even done it when traveling via train.

That said, if you truly feel challenged by pastry, buy the pastry and then
handform it into something yours. Pecan pie seems to be people's fave,
while I prefer Pumpkin. Love pecan but for meals less overwrought than the
annual feast.

Giusi wrote:

> That said, if you truly feel challenged by pastry, buy the pastry and then
> handform it into something yours. Pecan pie seems to be people's fave,

You mean like this?

http://groups.google.com/group/rec.f...1eee934345ce37

From: connieg
Date: 29 Sep 2002

This recipe just won $100,000.00 in the "Southern Living Cook-Off 2002."
Frankly, I find it incredible. Take a frozen pie, pour a cream cheese
mixture over...and win a hundred grand!! My opinion of "Southern Living's"
recipes just got shaken to the core. (G)

GRAND PRIZE WINNER
Pecan Pie Cheesecake
Makes 16 servings
Prep: 15 min., Bake: 50 min., Stand: 1 hr., Chill: 8 hrs.

1 (2-pound, 4-ounce) package frozen MRS. SMITH'S Special Recipe Southern
Pecan Pie
2 cups graham cracker crumbs
1/2 cup DOMINO Granulated Sugar
1/2 cup butter, melted
1/4 teaspoon McCORMICK Gourmet Collection Saigon Cinnamon
2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 teaspoon vanilla extract
1 cup DOMINO 10-X Confectioners Sugar
1 tablespoon all-purpose flour
16 pecan halves

Preheat oven to 325°. Thaw pecan pie according to package directions. Cut
evenly into 20 thin slices, keeping wedges intact, and set aside.

Stir together cracker crumbs and next 3 ingredients; press mixture onto
bottom and 1 1/2-inches up sides of a 10-inch springform pan.

Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut
side of each wedge on crust with narrow end towards center of pan. Reserve
remaining pecan pie wedges for another use.

Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended
after each addition. Add sour cream, half-and-half, and vanilla; beat until
blended. Fold in confectioners sugar and flour. Carefully pour cream cheese
mixture evenly over pecan pie wedges in pan, making sure wedges remain in
place. Arrange pecan halves evenly around edge.

Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven
1 hour. Remove to a wire rack, and let cool completely. Chill at least 8
hours or overnight before serving.

Ginnie Prater
Calhoun, Georgia


Bob

On Nov 15, 4:29 am, "Giusi" > wrote:
> > ha scritto nel messaggio
>
>
>
> itsjoannotjoann wrote:
> >> If I'm going to drive 200 miles to someone's house for turkey day I'll
> >> be damned if I'm going to tote food much less cook something special>>
> >> and hope it arrives looking decent. If you just h-a-v-e to take>>
> >> something, bake two Mrs. Smith's pies and let that be it instead of>>
> >> obsessing over some fancy shmancy dessert and how it will look and>> will
> >> everyone appreciate your efforts.
>
> >> Good grief.
>
> > NO - NOT good grief. The least I can do for a hostess who is putting
> > on a big feast, inviting me to stay overnight, adding me to her guest
> > list, is to show up with something other than a Mrs. Smith. I'm
> > driving there by choice. I didn't say it had to be fancy schmancy---
> > oh, hell, why am I defending myself.
>
> > What do YOU bring to a hostess, if I may ask?
>
> I am thoroughly on your side here. I, too, go somewhere else and stay over
> for Thanksgiving. We all bring something from our heritage and eat
> together. I'm grateful to have a group of warm friends to celebrate with
> and certainly don't find it too much trouble to make something special for
> the meal. I have even done it when traveling via train.
>
> That said, if you truly feel challenged by pastry, buy the pastry and then
> handform it into something yours. Pecan pie seems to be people's fave,
> while I prefer Pumpkin. Love pecan but for meals less overwrought than the
> annual feast.

Thanks for understanding my position. Maybe you read that I just
bought a food transport system and have decided on the apple crisp. I
may also try a kiwi custard pie I saw in an old Graham Kerr cookbook -
if it flops, I'll have the crisp to fall back on. It won't go to
waste, or maybe I'll bring both.

On Fri, 14 Nov 2008 19:18:03 -0800, Bob Terwilliger wrote:

> Dan wrote:
>
>> I'd just write off the one above as a bad day, or a thanksgiving hater.
>
> Speaking of Thanksgiving haters, remember this?
>
> http://groups.google.com/group/rec.f...008b9c3e?hl=en
>
> Bob

i think my all-time favorite thanksgiving day story was this part of a post
by the great jack schidt, back in 2000:

Then there was the brawl in 93 when it became obvious that
Uncle Lou and Aunt Marge were splitting up. I think that's
the year I came out too. Maybe it was next year, not sure.
I know my cousin Walt was ****ed off, because he was
planning to do the same and I stole his thunder and he
didn't just want to say, "me too", so he didn't say anything
until after dinner, after the table was cleared. He called
me a ******* and didn't talk to me for the rest of the day,
until he got stinking drunk and started getting
affectionate. feh, what an asshole. I see him now and
then.

your pal,
blake

Im assuming you want to make an incredible impression?

Ok...THIS will DO it. You WILL have to buy a cheap styrofoam cooler and
a bag of ice, tho.


Pumpkin PANNA COTTA
1 can pumpkin pie filling
1 cup whole milk
1 tablespoon unflavored powdered gelatin 3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
Pinch salt

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for
3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy
saucepan and stir over medium heat just until the gelatin dissolves but
the milk does not boil, about 5 minutes. Add the pumpkin pie filling.
Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5
to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that
they are 1/2 full. Cool slightly. Refrigerate until set, at least 6
hours.

This is a KILLER dessert. People expect pie....but this one has all the
merits of a traditional pumpkin pie (expected) with the nuance of an
elegant pumpkin INSPIRED panna cotta. VERY CLASSY.

I made this once to take to a "Bring a Dish" TG party....and since then,
every year...the same couple invites me, saying, "Uh....will you please
bring the pannacotta?"

LOL!
LassChance

Bob Terwilliger wrote:
> Dan wrote:
>
>> I'd just write off the one above as a bad day, or a thanksgiving hater.
>
> Speaking of Thanksgiving haters, remember this?
>
> http://groups.google.com/group/rec.f...008b9c3e?hl=en
>
> Bob


How did I ever miss that the first time around?

Did Shirley ever come back and report on the success of the
Hunters' Pizza Thanksgiving?

BTW, it's not only deer hunting. That old Thanksgiving ritual of
Non-Stop Football can ruin the holiday in some households, too.
Thankfully not ours.

gloria p