My T'day menu is sort of unusual for us this year. First off, it's not
on T'day (it'll be some time next week), and secondly, it's all going to
be gluten-free, but it will all mimic my mother's standard Thanksgiving
Dinner.

The menu:

Relish tray / deviled eggs

Turkey with giblet gravy and stuffing made from gluten-free bread
Roasted garlic mashed potatoes
Corn with butter
Cranberry sauce (jelled and whole-berry)
Green salad
Some kind of steamed veggie
Baked sweet potatoes

Pumpkin pie (gluten-free crust)


Probably Carin's Waldorf Salad, too, because that's a Mom Food thing for
her.

Am I missing anything major?

Serene
--
http://www.momfoodproject.com

Serene Vannoy wrote:

> Relish tray / deviled eggs
>
> Turkey with giblet gravy and stuffing made from gluten-free bread
> Roasted garlic mashed potatoes
> Corn with butter
> Cranberry sauce (jelled and whole-berry)
> Green salad
> Some kind of steamed veggie
> Baked sweet potatoes
>
> Pumpkin pie (gluten-free crust)
>
>
> Probably Carin's Waldorf Salad, too, because that's a Mom Food thing for
> her.
>
> Am I missing anything major?
>
> Serene

Whipped cream for the pie.

"Serene Vannoy" > wrote in message
...
> My T'day menu is sort of unusual for us this year. First off, it's not on
> T'day (it'll be some time next week), and secondly, it's all going to be
> gluten-free, but it will all mimic my mother's standard Thanksgiving
> Dinner.
>
> The menu:
>
> Relish tray / deviled eggs
>
> Turkey with giblet gravy and stuffing made from gluten-free bread
> Roasted garlic mashed potatoes
> Corn with butter
> Cranberry sauce (jelled and whole-berry)
> Green salad
> Some kind of steamed veggie
> Baked sweet potatoes
>
> Pumpkin pie (gluten-free crust)
>
>
> Probably Carin's Waldorf Salad, too, because that's a Mom Food thing for
> her.
>
> Am I missing anything major?
>
> Serene
> --
> http://www.momfoodproject.com

We usually have Thanksgiving at my parent's house. I bring some things. So
far I have gluten free mixes of Pumpkin Bread and Cranberry Muffins. I will
probably make both of those and also a sugar free cranberry salad.
Sometimes I am asked to do the potatoes. I just saw a recipe for some kind
of potatoes (baby reds?) with shallots. I might make that. One year I did
a recipe from Chef Gordon Ramsey that had some kind of broth (vegetable?),
yellow potatoes and onions. It went over really well but I always tend to
overestimate the amount that people will eat. So I made waaaay too much.

My mom always makes turkey and corn. There are plenty of raw vegetables and
a green salad. And to snack on before dinner there are Fritos Scoops and a
can of hot bean dip. She has never figured out that one can is not enough.
She has started putting hummus out too.

Central Market now has Marionberry pies. I almost bought one today for my
nephew's birthday. My brother loves Marionberries and so does my mom. But
with most of the family either diabetic or pre-diabetic, my daughter
reminded me that I should not do it. So I didn't. They did sound
disappointed though when I mentioned it. So I might get one for
Thanksgiving if they still have them then.

"Serene Vannoy" > wrote in message
...
> My T'day menu is sort of unusual for us this year. First off, it's not on
> T'day (it'll be some time next week), and secondly, it's all going to be
> gluten-free, but it will all mimic my mother's standard Thanksgiving
> Dinner.
>
> The menu:
>
> Relish tray / deviled eggs
>
> Turkey with giblet gravy and stuffing made from gluten-free bread
> Roasted garlic mashed potatoes
> Corn with butter
> Cranberry sauce (jelled and whole-berry)
> Green salad
> Some kind of steamed veggie
> Baked sweet potatoes
>
> Pumpkin pie (gluten-free crust)
>
>
> Probably Carin's Waldorf Salad, too, because that's a Mom Food thing for
> her.
>
> Am I missing anything major?
>
> Serene
> --
> http://www.momfoodproject.com
>

Rolls or Biscuits

Robert

Serene wrote:

> My T'day menu is sort of unusual for us this year. First off, it's not on
> T'day (it'll be some time next week), and secondly, it's all going to be
> gluten-free, but it will all mimic my mother's standard Thanksgiving
> Dinner.
>
> The menu:
>
> Relish tray / deviled eggs

Earlier this year I ran across a deviled egg recipe with a kind of
Thanksgiving theme: The yolks are mashed with the butter-cooked turkey
liver, poultry demi-glace, sweet potato, brown-butter-cooked turnip, nutmeg,
and fresh sage. I plan to incorporate them into my Thanksgiving menu this
year, though I might leave out the turnip.

Bob

On Wed, 3 Nov 2010 02:21:59 -0700, Bob Terwilliger wrote:

> Serene wrote:
>
>> My T'day menu is sort of unusual for us this year. First off, it's not on
>> T'day (it'll be some time next week), and secondly, it's all going to be
>> gluten-free, but it will all mimic my mother's standard Thanksgiving
>> Dinner.
>>
>> The menu:
>>
>> Relish tray / deviled eggs
>
> Earlier this year I ran across a deviled egg recipe with a kind of
> Thanksgiving theme: The yolks are mashed with the butter-cooked turkey
> liver, poultry demi-glace, sweet potato, brown-butter-cooked turnip, nutmeg,
> and fresh sage. I plan to incorporate them into my Thanksgiving menu this
> year, though I might leave out the turnip.
>
> Bob

no truffles?

your pal,
blake

> On Wed, 3 Nov 2010 02:21:59 -0700, Bob Terwilliger wrote:

>>
>> Earlier this year I ran across a deviled egg recipe with a kind of
>> Thanksgiving theme: The yolks are mashed with the butter-cooked turkey
>> liver, poultry demi-glace, sweet potato, brown-butter-cooked turnip,
>> nutmeg,
>> and fresh sage. I plan to incorporate them into my Thanksgiving menu this
>> year, though I might leave out the turnip.

Oh, well leaving out that turnip will make all the difference!

Felice

On Wed, 3 Nov 2010 10:39:32 -0400, blake murphy
> wrote:

>On Wed, 3 Nov 2010 02:21:59 -0700, Bob Terwilliger wrote:
>
>> Serene wrote:
>>
>>> My T'day menu is sort of unusual for us this year. First off, it's not on
>>> T'day (it'll be some time next week), and secondly, it's all going to be
>>> gluten-free, but it will all mimic my mother's standard Thanksgiving
>>> Dinner.
>>>
>>> The menu:
>>>
>>> Relish tray / deviled eggs
>>
>> Earlier this year I ran across a deviled egg recipe with a kind of
>> Thanksgiving theme: The yolks are mashed with the butter-cooked turkey
>> liver, poultry demi-glace, sweet potato, brown-butter-cooked turnip, nutmeg,
>> and sage. I plan to incorporate them into my Thanksgiving menu this
>> year, though I might leave out the turnip.
>
>no truffles?

Obviously a broken "F" key.

On Wed, 3 Nov 2010 02:21:59 -0700, "Bob Terwilliger"
> wrote:

> Serene wrote:
>
> > My T'day menu is sort of unusual for us this year. First off, it's not on
> > T'day (it'll be some time next week), and secondly, it's all going to be
> > gluten-free, but it will all mimic my mother's standard Thanksgiving
> > Dinner.
> >
> > The menu:
> >
> > Relish tray / deviled eggs
>
> Earlier this year I ran across a deviled egg recipe with a kind of
> Thanksgiving theme: The yolks are mashed with the butter-cooked turkey
> liver, poultry demi-glace, sweet potato, brown-butter-cooked turnip, nutmeg,
> and fresh sage. I plan to incorporate them into my Thanksgiving menu this
> year, though I might leave out the turnip.
>
Sounds like a Thanksgiving variation of chopped liver w/o the turnip.


--

Never trust a dog to watch your food.

"Julie Bove" > wrote in message
...
>
> "Serene Vannoy" > wrote in message
> ...
>> My T'day menu is sort of unusual for us this year. First off, it's not on
>> T'day (it'll be some time next week), and secondly, it's all going to be
>> gluten-free, but it will all mimic my mother's standard Thanksgiving
>> Dinner.
>>
>> The menu:
>>
>> Relish tray / deviled eggs
>>
>> Turkey with giblet gravy and stuffing made from gluten-free bread
>> Roasted garlic mashed potatoes
>> Corn with butter
>> Cranberry sauce (jelled and whole-berry)
>> Green salad
>> Some kind of steamed veggie
>> Baked sweet potatoes
>>
>> Pumpkin pie (gluten-free crust)
>>
>>
>> Probably Carin's Waldorf Salad, too, because that's a Mom Food thing for
>> her.
>>
>> Am I missing anything major?
>>
>> Serene
>> --
>> http://www.momfoodproject.com
>
> We usually have Thanksgiving at my parent's house. I bring some things.
> So far I have gluten free mixes of Pumpkin Bread and Cranberry Muffins. I
> will probably make both of those and also a sugar free cranberry salad.
> Sometimes I am asked to do the potatoes. I just saw a recipe for some
> kind of potatoes (baby reds?) with shallots. I might make that. One year
> I did a recipe from Chef Gordon Ramsey that had some kind of broth
> (vegetable?), yellow potatoes and onions. It went over really well but I
> always tend to overestimate the amount that people will eat. So I made
> waaaay too much.
>
> My mom always makes turkey and corn. There are plenty of raw vegetables
> and a green salad. And to snack on before dinner there are Fritos Scoops
> and a can of hot bean dip. She has never figured out that one can is not
> enough. She has started putting hummus out too.
>
> Central Market now has Marionberry pies. I almost bought one today for my
> nephew's birthday. My brother loves Marionberries and so does my mom.
> But with most of the family either diabetic or pre-diabetic, my daughter
> reminded me that I should not do it. So I didn't. They did sound
> disappointed though when I mentioned it. So I might get one for
> Thanksgiving if they still have them then.
>

go for the pie......it can be calculated in with the carb counting.....just
make sure no one gets into it early and eats 'too much'....
-ginny

On 11/02/2010 11:04 PM, Serene Vannoy wrote:

> The menu:
>
> Relish tray / deviled eggs
>
> Turkey with giblet gravy and stuffing made from gluten-free bread
> Roasted garlic mashed potatoes
> Corn with butter
> Cranberry sauce (jelled and whole-berry)
> Green salad
> Some kind of steamed veggie
> Baked sweet potatoes
>
> Pumpkin pie (gluten-free crust)
>
> Am I missing anything major?
>
> Serene

My family's traditional menu includes boiled, braised, steamed or
sautéed green beans with almonds. I also look forward to having some
chilled sparkling wine (such as pink Champagne) or sparkling cider with
the meal.

"Serene Vannoy" > wrote in message
...
> My T'day menu is sort of unusual for us this year.

Thanksgiving

> Probably Carin's Waldorf Salad, too, because that's a Mom Food thing for
> her.

I added Waldorf salad to the menu a few years ago. Seems reasonably popular
and it's a good leftovers base. The next day dice up turkey breast and mix
it with leftover salad. Tasty and fairly light.



Brian
--
Day 637 of the "no grouchy usenet posts" project.
Current music playing: None.

On Tue, 02 Nov 2010 23:04:33 -0700, Serene Vannoy
> arranged random neurons and said:

>My T'day menu is sort of unusual for us this year. First off, it's not
>on T'day (it'll be some time next week), and secondly, it's all going to
>be gluten-free, but it will all mimic my mother's standard Thanksgiving
>Dinner.

<snip>

We've taken to running away from home at Thanksgiving. It started when
one of the girls married and her MIL "claimed" Thanksgiving and I got
Christmas by default. Turns out, no one is at the airport on
Thanksgiving day, so we just buzz off someplace on the Thursday and
come back the following Monday or Tuesday (depending on how far we
travel). We even flew to London a couple of times over a looooong
Thanksgiving holiday.

This year we're talking about going to Phoenix. Have some old and very
dear friends there we haven't seen in yonks.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

Billy wrote:

>> I hope you're joking. That sounds revolting.
>
> And I though I was the ONLY one. Of course, different flavors make the
> world go around. I will just keep walking on that one.

Sounds like a win-win situation!

Bob

Felice wrote:

>> Earlier this year I ran across a deviled egg recipe with a kind of
>> Thanksgiving theme: The yolks are mashed with the butter-cooked turkey
>> liver, poultry demi-glace, sweet potato, brown-butter-cooked turnip,
>> nutmeg, and fresh sage. I plan to incorporate them into my Thanksgiving
>> menu this year, though I might leave out the turnip.
>
> Oh, well leaving out that turnip will make all the difference!

Turnips *do* have a fairly strong flavor, and there are some people (Lin
included) who associate that flavor with Thanksgiving. (Her family cooks
rutabagas for Thanksgiving.) But I don't plan to have anything like that
this year, so the turnips would just be an extra effort, and I'll need all
the time I can save!

Bob

Wayne wrote:

>> Earlier this year I ran across a deviled egg recipe with a kind of
>> Thanksgiving theme: The yolks are mashed with the butter-cooked turkey
>> liver, poultry demi-glace, sweet potato, brown-butter-cooked turnip,
>> nutmeg, and fresh sage. I plan to incorporate them into my Thanksgiving
>> menu this year, though I might leave out the turnip.
>
> I hope you're joking. That sounds revolting.

It's based on this:

http://alineaathome.typepad.com/alin...bad-thing.html

Bob

On Wed, 3 Nov 2010 19:13:06 +0000 (UTC), Doug Freyburger
> wrote:

> Like kamut, spelt is a less domesticated relative of wheat. It's lower
> in gluten than the common breeds of wheat. Folks who are mildly wheat
> or gluten intolerant could consider trying them. No luck when I tried
> them but I know other wheat intolerant people who can eat either kamut
> or spelt without problems. It's something to experiment with.

Thanks, I'll ask DIL if she wants to take a chance. I also like your
idea of breadless stuffing and crustless pumpkin pies. It would be a
good excuse to buy some cute ramekins at the very least. Do you have
a breadless stuffing recipe that you use for inspiration or do you
just wing it? I suppose I could make cornbread using no wheat and
make a cornbread type stuffing if the breadless stuffing idea doesn't
fly at my house.

--

Never trust a dog to watch your food.

On Wed, 03 Nov 2010 14:31:40 -0700, Ranée at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > always on the lookout for gluten free recipes these days
> > (I know spelt isn't gluten free, so I'll try that recipe with a gluten
> > free mix)
>
> My MIL is gluten free now, so I'm always keeping my eyes open, too.
> She isn't here all the time, but often enough and I want her to be able
> to eat with us, rather than a separate meal. My rule is that it has to
> be real food, on its own, not imitating "real" food. So, we can do
> other grains for quick breads or something, but we're not making
> anything that requires xantham gum. It's not too hard to do, but I
> would miss semolina pasta, good bread, pastries and cakes and such if I
> had to do it every day.

I have managed not to buy xantham gum too, but basically it's because
I haven't been anywhere that it has jumped out at me. The few things
I've wanted to make that required a flour type mix were sweet, so I've
been able to substitute some of gluten free pancake mix I found at
Trader Joe's for a *lot* less than they wanted for gluten free flour.
>
> I did try to make her a coconut flour cake for her birthday when she
> was here that was certainly, um, cake like. I think if I had whipped
> the eggs longer, that would have helped and the next day it tasted way
> better, so it may need to age. The frosting was awesome, though,
> butter, coconut oil, coconut extract, honey. Yum.
>
Coconut cake, yum! Do you have a link to your original recipe? I'd
like to take a look at it.

--

Never trust a dog to watch your food.

Wayne wrote:

>>>> Earlier this year I ran across a deviled egg recipe with a kind
>>>> of Thanksgiving theme: The yolks are mashed with the
>>>> butter-cooked turkey liver, poultry demi-glace, sweet potato,
>>>> brown-butter-cooked turnip, nutmeg, and fresh sage. I plan to
>>>> incorporate them into my Thanksgiving menu this year, though I
>>>> might leave out the turnip.
>>>
>>> I hope you're joking. That sounds revolting.
>>
>> It's based on this:
>>
>> http://alineaathome.typepad.com/alin...6/you-say-devi
>> l-like-its-a-bad-thing.html
>
> Now I'm beginning to think it's the product of a nightmare. :-)


Fortunately, even if the eggs taste horrible, there will be plenty of other
food.

I'll taste the first one I make and then decide whether to continue with
making the others or revert to a more traditional deviled egg recipe.

Bob

sf wrote:
>
> Do you have
> a breadless stuffing recipe that you use for inspiration or do you
> just wing it? I suppose I could make cornbread using no wheat and
> make a cornbread type stuffing if the breadless stuffing idea doesn't
> fly at my house.

I posted to that effect in the vegitarian guest thread. Mostly wing it
based on a pattern not specific enough to be called a recipe.

On Wed, 03 Nov 2010 19:13:00 -0700, sf > wrote:

>On Wed, 3 Nov 2010 19:13:06 +0000 (UTC), Doug Freyburger
> wrote:
>
>> Like kamut, spelt is a less domesticated relative of wheat. It's lower
>> in gluten than the common breeds of wheat. Folks who are mildly wheat
>> or gluten intolerant could consider trying them. No luck when I tried
>> them but I know other wheat intolerant people who can eat either kamut
>> or spelt without problems. It's something to experiment with.
>
>Thanks, I'll ask DIL if she wants to take a chance. I also like your
>idea of breadless stuffing and crustless pumpkin pies. It would be a
>good excuse to buy some cute ramekins at the very least. Do you have
>a breadless stuffing recipe that you use for inspiration or do you
>just wing it? I suppose I could make cornbread using no wheat and
>make a cornbread type stuffing if the breadless stuffing idea doesn't
>fly at my house.

http://wolffskasha.com/glutenintolerance.htm

On Thu, 04 Nov 2010 11:26:19 -0400, Brooklyn1 <Gravesend1> wrote:

> On Wed, 03 Nov 2010 19:13:00 -0700, sf > wrote:
>
> >
> >Thanks, I'll ask DIL if she wants to take a chance. I also like your
> >idea of breadless stuffing and crustless pumpkin pies.

>
> http://wolffskasha.com/glutenintolerance.htm

Thanks for the web site, I'll pass it along to DIL - she appreciates
it when I send her resources for gluten free recipes.

--

Never trust a dog to watch your food.

On Thu, 04 Nov 2010 11:26:19 -0400, Brooklyn1 <Gravesend1> wrote:

>On Wed, 03 Nov 2010 19:13:00 -0700, sf > wrote:
>
>>On Wed, 3 Nov 2010 19:13:06 +0000 (UTC), Doug Freyburger
> wrote:
>>
>>> Like kamut, spelt is a less domesticated relative of wheat. It's lower
>>> in gluten than the common breeds of wheat. Folks who are mildly wheat
>>> or gluten intolerant could consider trying them. No luck when I tried
>>> them but I know other wheat intolerant people who can eat either kamut
>>> or spelt without problems. It's something to experiment with.
>>
>>Thanks, I'll ask DIL if she wants to take a chance. I also like your
>>idea of breadless stuffing and crustless pumpkin pies. It would be a
>>good excuse to buy some cute ramekins at the very least. Do you have
>>a breadless stuffing recipe that you use for inspiration or do you
>>just wing it? I suppose I could make cornbread using no wheat and
>>make a cornbread type stuffing if the breadless stuffing idea doesn't
>>fly at my house.
>
>http://wolffskasha.com/glutenintolerance.htm


http://wolffskasha.com/recipes/pdfs/applestuffing.pdf

I don't have an intolorance to gluten but I much prefer kasha dishes
to bread dishes... I've been serving kasha at holiday meals for so
long now I don't remember the last time I made a bread stuffing.

On Thu, 4 Nov 2010 01:49:48 -0700, "Bob Terwilliger"
> wrote:

> Fortunately, even if the eggs taste horrible, there will be plenty of other
> food.
>
> I'll taste the first one I make and then decide whether to continue with
> making the others or revert to a more traditional deviled egg recipe.

Good plan. I would have fewer misgivings if you used chicken livers,
but turkey liver has such a strong flavor - I just don't think it will
taste right.

--

Never trust a dog to watch your food.

On 11/3/2010 10:13 PM, sf wrote:
> On Wed, 3 Nov 2010 19:13:06 +0000 (UTC), Doug Freyburger
> > wrote:
>
>> Like kamut, spelt is a less domesticated relative of wheat. It's lower
>> in gluten than the common breeds of wheat. Folks who are mildly wheat
>> or gluten intolerant could consider trying them. No luck when I tried
>> them but I know other wheat intolerant people who can eat either kamut
>> or spelt without problems. It's something to experiment with.
>
> Thanks, I'll ask DIL if she wants to take a chance. I also like your
> idea of breadless stuffing and crustless pumpkin pies. It would be a
> good excuse to buy some cute ramekins at the very least. Do you have
> a breadless stuffing recipe that you use for inspiration or do you
> just wing it? I suppose I could make cornbread using no wheat and
> make a cornbread type stuffing if the breadless stuffing idea doesn't
> fly at my house.
>


My mother used to make potato stuffing at Thanksgiving. It's been
years and years since I've had it but I think it was just mashed
idaho potatos with sauted onions and lots and lots of Bell's
Seasoning - and milk, butter, and salt and pepper.

It didn't get stuffed into a turkey or baked in a casserole. It was
just lumpy mashed potatoes with onions and Bell's. She also made
plain mashed potatoes and a bread stuffing.

Tracy

On 11/4/2010 11:06 AM, Tracy wrote:
>
> My mother used to make potato stuffing at Thanksgiving. It's been
> years and years since I've had it but I think it was just mashed
> idaho potatos with sauted onions and lots and lots of Bell's Seasoning
> - and milk, butter, and salt and pepper.

Potato stuffing is something I have never tried, but it sounds good. My
mother always made corn bread dressing, so did her mother and so on.
That is what I make, because that is what I am accustomed to. I also
like bread stuffing and rice dressing.

Becca

On 11/4/2010 12:58 PM, Ema Nymton wrote:
> On 11/4/2010 11:06 AM, Tracy wrote:
>>
>> My mother used to make potato stuffing at Thanksgiving. It's been
>> years and years since I've had it but I think it was just mashed
>> idaho potatos with sauted onions and lots and lots of Bell's
>> Seasoning - and milk, butter, and salt and pepper.
>
> Potato stuffing is something I have never tried, but it sounds good.
> My mother always made corn bread dressing, so did her mother and so
> on. That is what I make, because that is what I am accustomed to. I
> also like bread stuffing and rice dressing.
>
> Becca


I just googled potato stuffing and it's not quite what my mother
made. The recipes I found included some bread and eggs. What my
mother made wasn't exactly stuffing.

I am not a huge fan of corn bread stuffing - I think it's the
texture of the corn bread. I like corn bread though! Sweet or regular.

Tracy

On Thu, 04 Nov 2010 10:21:58 -0700, Ranée at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > Coconut cake, yum! Do you have a link to your original recipe? I'd
> > like to take a look at it.
>
> I do: http://nourishedkitchen.com/coconut-flour-cake/

Thanks, Ranee!

> I used the
> higher levels of honey and butter instead of palm oil in the frosting.
> I would up the honey in the cake a little still, whip the eggs a ton and
> keep it wrapped until the next day before filling or frosting it. I'd
> also equalize the butter and coconut oil a bit more in the frosting
> recipe. We filled with lime curd and frosted with the coconut frosting,
> and had a ton of frosting left over. I might cover the cake with flaked
> coconut as well, or dried coconut if you don't want the added sugar.
>

TY for the tips too.... how old is that little bambina now?

--

Never trust a dog to watch your food.

On Thu, 04 Nov 2010 13:31:01 -0400, Tracy > wrote:

>
>
>On 11/4/2010 12:58 PM, Ema Nymton wrote:
>> On 11/4/2010 11:06 AM, Tracy wrote:
>>>
>>> My mother used to make potato stuffing at Thanksgiving. It's been
>>> years and years since I've had it but I think it was just mashed
>>> idaho potatos with sauted onions and lots and lots of Bell's
>>> Seasoning - and milk, butter, and salt and pepper.
>>
>> Potato stuffing is something I have never tried, but it sounds good.
>> My mother always made corn bread dressing, so did her mother and so
>> on. That is what I make, because that is what I am accustomed to. I
>> also like bread stuffing and rice dressing.
>>
>> Becca
>
>
>I just googled potato stuffing and it's not quite what my mother
>made. The recipes I found included some bread and eggs. What my
>mother made wasn't exactly stuffing.

Search <potato knish>
http://www.jewishrecipes.org/recipes...ato-knish.html

sf wrote:

>> Fortunately, even if the eggs taste horrible, there will be plenty of
>> other food.
>>
>> I'll taste the first one I make and then decide whether to continue with
>> making the others or revert to a more traditional deviled egg recipe.
>
> Good plan. I would have fewer misgivings if you used chicken livers,
> but turkey liver has such a strong flavor - I just don't think it will
> taste right.

The turkey liver and the rutabaga will both be cooked in butter. I'm
thinking the butter flavor will probably counteract both of those strong
flavors. Also, it's a matter of proportion: it'll be one turkey liver spread
out across 24 deviled egg halves, so there won't be all that much liver in
any one egg.

Bob

On Thu, 4 Nov 2010 18:47:04 -0700, "Bob Terwilliger"
> wrote:

> it'll be one turkey liver spread
> out across 24 deviled egg halves, so there won't be all that much liver in
> any one egg.

I thought about the 24:1more after I clicked "send"... hopefully it
works out for the best.

--

Never trust a dog to watch your food.

In article >,
Serene Vannoy > wrote:
>My T'day menu is sort of unusual for us this year. First off, it's not
>on T'day (it'll be some time next week), and secondly, it's all going to
>be gluten-free, but it will all mimic my mother's standard Thanksgiving
>Dinner.
>
>The menu:
>
>Relish tray / deviled eggs
>
>Turkey with giblet gravy and stuffing made from gluten-free bread
>Roasted garlic mashed potatoes
>Corn with butter
>Cranberry sauce (jelled and whole-berry)
>Green salad
>Some kind of steamed veggie
>Baked sweet potatoes
>
>Pumpkin pie (gluten-free crust)


>Probably Carin's Waldorf Salad, too, because that's a Mom Food thing for
>her.
>
>Am I missing anything major?

No, sounds great!

Depending on how many people you're having I might add desserts but you've
got the bases way way covered.

Our basic small-gathering T-day is turkey, potatoes (may be both
mashed russets and baked sweets), dressing, gravy, cranberry, and
at least one plain vegetable. No salad, no rolls. Mom might have
some snacky things like olives out beforehand. Truffles after the
midday dinner and pumpkin pie later.

Waldorf salad is a great addition. Occasionally we have a
cranberry-whipped cream-and-marshmallow concoction that was a specialty of my cousins'
other grandmother. Tday is all about the Mom/Grandma food!

When my brother is present we have a non-pumpkin dessert as a selection.
(Frequently blackberry/ollalieberry pie from Fatapple's or Apple Hill. We
lovessss our berry piessss, yesss we do.)

Charlotte


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