"Dave Smith" > wrote in message
.. .
> On 03/11/2010 3:03 PM, aem wrote:
>> On Nov 3, 8:55 am, > wrote:
>>> We are converging at MIL's house for T'giving this year. .... DD
>>> has gone vegetarian but she still eats eggs and dairy.
>>>
>>> I will get there early enough to maybe have some influence over the
>>> menu but I won't be running the show because I'm not the host.
>>
>> You should be asking your question and collaborating with MIL. You
>> and the group here have no idea yet what she may want or not want to
>> do. Taking unasked-for food to someone else's dinner is always
>> chancy.
>
>
> Just thinking about my poor whipped brother. I don't have a lot to do with
> him these days because I am fed up listening to him whining about how no
> one ever lets him do things his way around his family. His DiL is a
> vegetarian so their son had to become vegetarian too. The sone and SiL
> come down every holiday long weekend, so his wife goes out and stocks the
> fridge with vegetarian pseudofoods like veggie dogs and veggie burgers. He
> whined to my son about how miserable this past Thanksgiving was. He was
> served some sort of tofurkey. Of course there was no gravy. As a major
> concession to him, his wife bought some sliced turkey at the deli.
>
GAK!
>
> AFAIA vegetarians have little business attending a Thanksgiving dinner and
> expecting special vegetarian dishes. It's Thanksgiving for gawdsake.
> Turkey!!! gravy, stuffing.. It's a carnivorous feast. There are lots of
> other holidays where vegetarian foods would be quite appropriate, but for
> Thanksgiving they can have turkey, or they can stick to the vegetable side
> dishes.
>
You're starting to sound like me, Dave I personally don't care for
turkey but if someone makes it for me I'm not going to bitch about it. I
could always just eat the side dishes. Personally, I plan to make a
standing rib roast for Thanksgiving (which helps Bob not one whit). I agree
guests shouldn't complain about the food. They're lucky to have been
invited and lucky Bob cares. They should simply eat the crudites and sides
without complaint. IMHO.

Jill

Chemo the Clown wrote:

>> The more I think about it, I like the deviled eggs, cheese plate, and
>> some kind of steamed vegetables to to with all the heavy creamed stuff
>> that will be there idea.
>>
>> Bob
>
> What if the meat eaters want some of that?


Why would that be a problem? :-)

Bob

On Wed, 03 Nov 2010 11:55:39 -0500, zxcvbob >
wrote:

>
> Some kind of faux-meaty-ish mushroom thing? (no idea what I'm talking
> about here)

You're talking about a stuffed or grilled portobello mushroom, of
course.

--

Never trust a dog to watch your food.

I've always liked the idea someone gave me to bake a hubbard or other
large squash filled with a bread, sage and onion dressing. (No reminders
needed to use vegetarian ingredients only). It would fit the theme, and
be tasty. We always have an extra casserole of dressing - why not bake
it in a squash? And the plate of cheese and devilled eggs and such would
round out the main course.

All best wishes for a wonderful holiday dinner. Thanksgiving can be the
most special of all family gatherings. jan

On Wed, 03 Nov 2010 12:15:16 -0500, zxcvbob >
wrote:

> I agree with you. But she's going to an extraordinary effort to get
> there, so I want to do something nice for her IF I can pull it off.
>
> If I remember right, everything except the turkey will pretty much be
> full of marshmallows or heavy cream sauce.

How about a nice ratatouille or an antipasto platter?

Grilled Antipasto with Gorgonzola Crostini
Recipe courtesy Bobby Flay

Prep Time: 20 min Inactive Prep Time: -- Cook Time: 6 min Level:

8 servings

Ingredients

2 red bell peppers, grilled, peeled and cut into 1/8
2 yellow bell peppers, grilled, peeled and cut into 1/8
1/2 pound asparagus, trimmed and grilled
2 small eggplants, halved and grilled
4 plum tomatoes, halved and grilled
Olive oil
Balsamic vinegar
Salt and freshly ground black pepper
Assorted olives
8 slices Italian bread, cut into 1/4-inch thick slices
1/2 pound Gorgonzola, at room temperature

Directions

Place all of the grilled vegetables on a platter and drizzle with
olive oil and balsamic vinegar. Season with salt and pepper, to taste.
Scatter the olives around the platter.

Brush the bread with olive oil on both sides and grill for 2 to 3
minutes per side. Remove the bread from the grill and immediately
spread with the softened Gorgonzola.


--

Never trust a dog to watch your food.

On Wed, 3 Nov 2010 18:05:41 -0400, "Felice" >
wrote:

> Now who would ask for anyone else's McCheese recipe? Doesn't each of us have
> the best -- Mom's?

I guess it depends on what you call a recipe then. My mother's
macaroni and cheese came from the blue box.

--

Never trust a dog to watch your food.

On Wed, 3 Nov 2010 19:51:14 +0000 (UTC), Doug Freyburger
> wrote:

>
> Chances are the family won't even notice the stuffing is not meat based
> unless your family tradition includes oyster or sausage stuffing. I
> have made a sausage based stuffing and a chestnut based dressing when
> cooking for a big group back when I was single. I'd made a vegitarian
> dressing without any specific plan to have a vegitarian dish.
>
> Chestnuts, walnuts or other nuts. Celery. Onions and/or leeks.
> Assorted fresh herbs. Diced apples and/or pears. Cornbread or rice or
> some gluten based bread. Some egg and vegitable broth to move the
> texture partly towards a pudding. Maybe even some wine or sherry
> instead of the broth. Bake it in a caserole dish and set it aside like
> it's a spare to be used when the regular stuffing runs out, then point
> the daughter to it.

I never put shellfish or meat in my stuffing/dressing and am not fond
of the ones that have it. Not because I'm a vegetarian, but because
that's the way my mother did it and I bet her mother did it that way
too.
>
> You could even make a mushroom based vegitarian gravy as well. That's
> easy. Shrooms, butter, garlic, white wine and a bit or arrow root or
> corn starch. Easy peasy.

Isn't that the way "everyone" makes gravy... except you add it to the
pan drippings. Yum.


--

Never trust a dog to watch your food.

Felice wrote:

> Now who would ask for anyone else's McCheese recipe? Doesn't each of us
> have the best -- Mom's?

When I was a kid, I never liked mac & cheese -- nor *anything* with cheese,
for that matter -- so my mom's mac & cheese (which she hardly ever made)
holds no nostalgic appeal for me. Nowadays I do like seeking out interesting
versions of the stuff, though of course I'm not going to seek Billy's site
for it because his prior contributions here (e.g., shrimp and blue cheese
dip or macaroni salad with sweetened condensed milk) often make me gag.

Bob

Bob Terwilliger wrote:
> ...his prior contributions here (e.g., shrimp and blue cheese
> dip or macaroni salad with sweetened condensed milk) often make me gag.
>
> Bob


I *like* to see recipes like that occasionally, just for the
perversity of it ;-)

Bob

"sf" > wrote in message
...
> On Wed, 3 Nov 2010 18:05:41 -0400, "Felice" >
> wrote:
>
>> Now who would ask for anyone else's McCheese recipe? Doesn't each of us
>> have
>> the best -- Mom's?
>
> I guess it depends on what you call a recipe then. My mother's
> macaroni and cheese came from the blue box.
>
> --
>

And mine was (and is) made with Velveeta

Jill

"Bob Terwilliger" > wrote in message
eb.com...
> Felice wrote:
>
>> Now who would ask for anyone else's McCheese recipe? Doesn't each of us
>> have the best -- Mom's?
>
> When I was a kid, I never liked mac & cheese -- nor *anything* with
> cheese, for that matter -- so my mom's mac & cheese (which she hardly ever
> made) holds no nostalgic appeal for me. Nowadays I do like seeking out
> interesting versions of the stuff, though of course I'm not going to seek
> Billy's site for it because his prior contributions here (e.g., shrimp and
> blue cheese dip or macaroni salad with sweetened condensed milk) often
> make me gag.

We only had Kraft as a kid.

zxcvbob wrote:

> We are converging at MIL's house for T'giving this year. DD will be
> traveling quite a ways and arriving at the last minute. (I suggested that
> she go to *my* parents house instead, which is only 50 miles away for her
> instead of 800+, and Wife nearly had a hissy fit. Anyway.) DD has gone
> vegetarian but she still eats eggs and dairy.
>
> I will get there early enough to maybe have some influence over the menu
> but I won't be running the show because I'm not the host. What should I
> offer to make so DD can actually eat a festive meal and not just an
> austere vegetable plate (with marshmallows)? I have some ideas,
>
> Plain roast sweet potatoes (in addition to the candied ones)
> Stuffed acorn squash
> Gravy made with veg. bouillon (there will probably be mashed potatoes)
> Broccoli
>
> Deviled eggs and and assorted cheese and crackers plate
>
> Some kind of faux-meaty-ish mushroom thing? (no idea what I'm talking
> about here)
>
> Maybe I can make some huitlacoche tamales at home and bring them along to
> be reheated.

I think the stuffed acorn squash sounds good. Maybe something like roasted
Brussels sprouts and glazed parsnips alongside. As a kind of "faux-meaty-ish
mushroom thing" you might consider making mushroom gravy and using it in
place of the tomato sauce in eggplant parmesan. (Mushrooms, eggplant, and
real Parmesan cheese are all high in the meaty-tasting glutamates.) I think
that would go with the remainder of the menu better than an authentic
eggplant parmesan.

Bob

sf wrote:
> Doug Freyburger > wrote:
>
>> You could even make a mushroom based vegitarian gravy as well. That's
>> easy. Shrooms, butter, garlic, white wine and a bit or arrow root or
>> corn starch. Easy peasy.
>
> Isn't that the way "everyone" makes gravy... except you add it to the
> pan drippings. Yum.

A caramelized onion based gravy is really good, too. It just takes
longer.

On 03/11/2010 10:14 PM, zxcvbob wrote:
> Chemo the Clown wrote:
>
>>> The more I think about it, I like the deviled eggs, cheese plate, and
>>> some kind of steamed vegetables to to with all the heavy creamed stuff
>>> that will be there idea.
>>>
>>> Bob
>>
>> What if the meat eaters want some of that?
>
>
> Why would that be a problem? :-)
>

As I wrote in another post, it was for me once. I was hasseled for
eating vegiebabes at a cook-out because they were for the vegetarians
(according to the woman who was bitching at me for eating them).
>

On 03/11/2010 10:39 PM, sf wrote:
> On Wed, 3 Nov 2010 18:05:41 -0400, >
> wrote:
>
>> Now who would ask for anyone else's McCheese recipe? Doesn't each of us have
>> the best -- Mom's?
>
> I guess it depends on what you call a recipe then. My mother's
> macaroni and cheese came from the blue box.
>

Ew. In my family, macaroni and cheese was a casserole made with a
cheesey white sauce, butter and break crumb sauce and baked. I never did
like kraft dinner.

On Nov 3, 12:55*pm, zxcvbob > wrote:
> We are converging at MIL's house for T'giving this year. *

Bob...just received my new issue of Fine Cooking Dec10/Jan11 issue.
Page 37 has the best sounding Vegetarian Chopped Liver recipe
featuring Mushroom/walnut combination. They are featuring for
Christmas...but sure could be a keeper for any holiday or party.


Mr. Bill

On Thu, 04 Nov 2010 10:51:31 -0400, Dave Smith
> wrote:

> On 03/11/2010 10:14 PM, zxcvbob wrote:
> > Chemo the Clown wrote:
> >
> >> What if the meat eaters want some of that?
> >
> >
> > Why would that be a problem? :-)
> >
>
> As I wrote in another post, it was for me once. I was hasseled for
> eating vegiebabes at a cook-out because they were for the vegetarians
> (according to the woman who was bitching at me for eating them).
> >

That's what happens when the person in charge doesn't plan properly
and I think you had the right attitude. You were a paying guest and
she should have shut up.

--

Never trust a dog to watch your food.

On Thu, 04 Nov 2010 10:53:12 -0400, Dave Smith
> wrote:

> On 03/11/2010 10:39 PM, sf wrote:
> > On Wed, 3 Nov 2010 18:05:41 -0400, >
> > wrote:
> >
> >> Now who would ask for anyone else's McCheese recipe? Doesn't each of us have
> >> the best -- Mom's?
> >
> > I guess it depends on what you call a recipe then. My mother's
> > macaroni and cheese came from the blue box.
> >
>
> Ew. In my family, macaroni and cheese was a casserole made with a
> cheesey white sauce, butter and break crumb sauce and baked. I never did
> like kraft dinner.

I think Kraft had their box and "dinner" came later. I definitely
remember buying "dinner" one time when I was in my teens or twenties
and thinking "Ew". After that, I made sure I bought the other one,
which I think also cost less. Denigrate it all you want. Hope doing
that in public makes you feel better about what you like. I make
great mac and cheese now, but Kraft is easy comfort food and I still
love it.

--

Never trust a dog to watch your food.

On Thu, 4 Nov 2010 14:29:10 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> > Doug Freyburger > wrote:
> >
> >> You could even make a mushroom based vegitarian gravy as well. That's
> >> easy. Shrooms, butter, garlic, white wine and a bit or arrow root or
> >> corn starch. Easy peasy.
> >
> > Isn't that the way "everyone" makes gravy... except you add it to the
> > pan drippings. Yum.
>
> A caramelized onion based gravy is really good, too. It just takes
> longer.

That's good too, but a waste of time IMO. It's gravy, not soup.

--

Never trust a dog to watch your food.

On Thu, 4 Nov 2010 08:03:17 -0700 (PDT), "Mr. Bill" >
wrote:

> On Nov 3, 12:55*pm, zxcvbob > wrote:
> > We are converging at MIL's house for T'giving this year. *
>
> Bob...just received my new issue of Fine Cooking Dec10/Jan11 issue.
> Page 37 has the best sounding Vegetarian Chopped Liver recipe
> featuring Mushroom/walnut combination. They are featuring for
> Christmas...but sure could be a keeper for any holiday or party.
>
Yum, yum! I've intended to make mushroom pate for a long time and
just never have. Fine Cooking has other tasty looking appetizer ideas
on their site too.
http://www.finecooking.com/recipes/A...ers/50026.aspx

--

Never trust a dog to watch your food.

On Nov 3, 9:55*am, zxcvbob > wrote:
> We are converging at MIL's house for T'giving this year. *DD will be
> traveling quite a ways and arriving at the last minute. *(I suggested
> that she go to *my* parents house instead, which is only 50 miles away
> for her instead of 800+, and Wife nearly had a hissy fit. Anyway.) DD
> has gone vegetarian but she still eats eggs and dairy.
>
> I will get there early enough to maybe have some influence over the
> menu but I won't be running the show because I'm not the host. *What
> should I offer to make so DD can actually eat a festive meal and not
> just an austere vegetable plate (with marshmallows)? *I have some ideas,
>
> Plain roast sweet potatoes (in addition to the candied ones)
> Stuffed acorn squash
> Gravy made with veg. bouillon (there will probably be mashed potatoes)
> Broccoli
>
> Deviled eggs and and assorted cheese and crackers plate
>
> Some kind of faux-meaty-ish mushroom thing? (no idea what I'm talking
> about here)
>
> Maybe I can make some huitlacoche tamales at home and bring them along
> to be reheated.
>

A friend of ours serves up a tofurkey alongside the turkey -- very
nasty tasting.

Where we have Christmas dinner, the host makes a vegetarian lasagna
along with the main meat dish -- tasty, hearty, and delicious. All the
omnivores take some as well.

In article >,
Dave Smith > wrote:

> On 03/11/2010 10:14 PM, zxcvbob wrote:
> > Chemo the Clown wrote:
> >
> >>> The more I think about it, I like the deviled eggs, cheese plate, and
> >>> some kind of steamed vegetables to to with all the heavy creamed stuff
> >>> that will be there idea.

> >> What if the meat eaters want some of that?
> >
> > Why would that be a problem? :-)
> >
> As I wrote in another post, it was for me once. I was hasseled for
> eating vegiebabes at a cook-out because they were for the vegetarians
> (according to the woman who was bitching at me for eating them).

That's why I'm not a big fan of separate foods for vegetarians. Either
they have to be served separately, or someone has to play "policeman" to
make sure the vegetarian food doesn't get eaten up before the vegetarian
gets any. Just serve generous quantities of everything, so there will
be enough for the vegetarian, as well as anyone who wants some.

--
Dan Abel
Petaluma, California USA

On 04/11/2010 1:25 PM, Ranée at Arabian Knits wrote:

>> I was at a cookout a few years back and was hasseled for eating some of
>> the vegetarian food. The woman said that they were for the vegetarians,
>> not for the meat eaters. There was IMO, more than enough for the small
>> number of vegetarians int he crowd. The vegetarians were all staff, and
>> I was a paying customer. Besides, I don't eat that much meat. I do not
>> eat potatoes, corn or lettuce, so I figured the skewers of onion, pepper
>> and mushrooms were fair game.
>
> That is just bizarre! Why would vegetables be off limits? DId you
> explain to them that you were an _omnivore_ and, therefore, got to have
> some of _everything_?


I have to consider the source. The woman is a bit of a self righteous
twit. Her reasoning was that it was there for the vegetarians because
they could (would) not eat meat. I can and do eat meat, but potatoes,
corn and lettuce and I don't think much of each other. Even if it was
for those who can't eat other things, that would include me...as far as
I was concerned, When my son was living in Montreal he used to take us
to a vegetarian Indian restaurant. I wonder if that woman thinks I
should not be allowed to eat there.

On Thu, 04 Nov 2010 10:27:21 -0700, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > You were a paying guest and
> > she should have shut up.
>
> This isn't directed at you, but reminds me of a peeve. If I am
> paying, I am not a guest. I don't like being called a guest at a
> restaurant or store or whatever. If I am a guest, I shouldn't have to
> pay. I don't charge people who stay overnight at our home, nor do I
> charge guests for a meal when they come.
>
"Guest" is probably a holdover from the olden days of boarding houses.
And no, the term doesn't bother me at all. I've never given it a
second thought - until now, of course.

--

Never trust a dog to watch your food.

On Nov 4, 9:53*am, Dave Smith > wrote:
> On 03/11/2010 10:39 PM, sf wrote:
>
> > On Wed, 3 Nov 2010 18:05:41 -0400, >
> > wrote:
>
> >> Now who would ask for anyone else's McCheese recipe? Doesn't each of us have
> >> the best -- Mom's?
>
> > I guess it depends on what you call a recipe then. *My mother's
> > macaroni and cheese came from the blue box.
>
> Ew. In my family, macaroni and cheese was a casserole made with a
> cheesey white sauce, butter and break crumb sauce and baked. I never did
> like kraft dinner.

I'm with you, Dave - I can't tolerate the odor of the blue box mac 'n
cheese, let alone the taste. I make mine exactly like you do, or the
same ingredients, anyway. (That would be "buttered bread crumbs,
actually, in my case.)

N.

On Nov 4, 11:15*am, sf > wrote:
> On Thu, 04 Nov 2010 10:53:12 -0400, Dave Smith
>
> > wrote:
> > On 03/11/2010 10:39 PM, sf wrote:
> > > On Wed, 3 Nov 2010 18:05:41 -0400, >
> > > wrote:
>
> > >> Now who would ask for anyone else's McCheese recipe? Doesn't each of us have
> > >> the best -- Mom's?
>
> > > I guess it depends on what you call a recipe then. *My mother's
> > > macaroni and cheese came from the blue box.
>
> > Ew. In my family, macaroni and cheese was a casserole made with a
> > cheesey white sauce, butter and break crumb sauce and baked. I never did
> > like kraft dinner.
>
> I think Kraft had their box and "dinner" came later. *I definitely
> remember buying "dinner" one time when I was in my teens or twenties
> and thinking "Ew". *After that, I made sure I bought the other one,
> which I think also cost less. *Denigrate it all you want. *Hope doing
> that in public makes you feel better about what you like. *I make
> great mac and cheese now, but Kraft is easy comfort food and I still
> love it.
>
> --
>
> Never trust a dog to watch your food.

If I were picking an easy macaroni & cheese, I'd get frozen
Stouffer's, and then add buttered bread crumbs to the top of it ...
which I've done many times when I want a fast meal of mac 'n cheese.

N.

I would think with Thanksgiving that there are enough side dishes that
are meatless like Mashed Potatoes and Cranberries and Sweet Potatoes
that if you make gravy and dressing without giblets or meat juices it
would be more than enough for a vegetarian to get stuffed.

"Doug Freyburger" > wrote in message
...
> sf wrote:
>> Doug Freyburger > wrote:
>>
>>> You could even make a mushroom based vegitarian gravy as well. That's
>>> easy. Shrooms, butter, garlic, white wine and a bit or arrow root or
>>> corn starch. Easy peasy.
>>
>> Isn't that the way "everyone" makes gravy... except you add it to the
>> pan drippings. Yum.
>
> A caramelized onion based gravy is really good, too. It just takes
> longer.

Mmmm... I love onion gravy!

"Dave Smith" > wrote in message
...
> On 03/11/2010 10:39 PM, sf wrote:
>> On Wed, 3 Nov 2010 18:05:41 -0400, >
>> wrote:
>>
>>> Now who would ask for anyone else's McCheese recipe? Doesn't each of us
>>> have
>>> the best -- Mom's?
>>
>> I guess it depends on what you call a recipe then. My mother's
>> macaroni and cheese came from the blue box.
>>
>
> Ew. In my family, macaroni and cheese was a casserole made with a cheesey
> white sauce, butter and break crumb sauce and baked. I never did like
> kraft dinner.

I could eat the Kraft but I prefer the real thing. That is what I made when
I grew up. However, my nephew wouldn't eat it and neither would my
daughter. They prefer Kraft. In order for me to eat it, I had to put in
some additional cheese or add other stuff to make it into a tuna and pasta
salad.

"Omelet" > wrote in message
news
> In article >,
> "Julie Bove" > wrote:
>
>> "Dave Smith" > wrote in message
>> ...
>> > On 03/11/2010 10:39 PM, sf wrote:
>> >> On Wed, 3 Nov 2010 18:05:41 -0400, >
>> >> wrote:
>> >>
>> >>> Now who would ask for anyone else's McCheese recipe? Doesn't each of
>> >>> us
>> >>> have
>> >>> the best -- Mom's?
>> >>
>> >> I guess it depends on what you call a recipe then. My mother's
>> >> macaroni and cheese came from the blue box.
>> >>
>> >
>> > Ew. In my family, macaroni and cheese was a casserole made with a
>> > cheesey
>> > white sauce, butter and break crumb sauce and baked. I never did like
>> > kraft dinner.
>>
>> I could eat the Kraft but I prefer the real thing. That is what I made
>> when
>> I grew up. However, my nephew wouldn't eat it and neither would my
>> daughter. They prefer Kraft. In order for me to eat it, I had to put in
>> some additional cheese or add other stuff to make it into a tuna and
>> pasta
>> salad.
>
> Try it with crushed hard boiled eggs sometime. ;-d

Not with my egg allergy! But when I used to make the pasta salad (didn't
know of my food allergies then) I would decorate the top with sliced of hard
boiled egg.

On Nov 3, 6:01*pm, Dave Smith > wrote:
> On 03/11/2010 5:46 PM, Dan Abel wrote:
>
> > In article
> > >,
> > * > *wrote:
>
> >> For ZBob, portobello mushrooms make a great meat substitute - and you
> >> can a great scalloped corn or even a cheese souffle as a side dish.
>
> > Our daughter was a vegetarian for eight years. *She hates mushrooms.
> > She's not a vegetarian anymore, but she still hates mushrooms.
>
> That reinforces comments I have made here about it being a fad diet.
> *From *my experience, very few people raised with meat in their diet
> stick to a vegetarian diet. That's part of the reason that I am not
> interested in catering to them. You are all welcome to cater to your
> vegetarian family and friends. Don't expect me to. If they come to a
> turkey feast there is turkey and side dishes. They can eat the side
> dishes. If you want meat, eat meat. If you don't want meat, don't look
> to me for artificial meat.

I was raised eating meat. I gave it up at 17, in 1988. 22 years later,
i'm still a vegetarian.

"zxcvbob" > ha scritto nel messaggio
> We are converging at MIL's house for T'giving this year. DD will be >
> traveling quite a ways and arriving at the last minute.


> I will get there early enough to maybe have some influence over the > menu
> but I won't be running the show because I'm not the host. What should I
> offer to make so DD can actually eat a festive meal and not > just an
> austere vegetable plate (with marshmallows)? I have some ideas,

I hope you don't mean that whole list, because it sounds like a Marie Barone
list meant to insult the host. Ask the host if they'd like a vegetarian
offering to take the burden off, and make one like the mushroom thingie if
the answer is yes. You can't assume that either side of the quotient hasn't
consulted or that the vegetable plate isn't enough considering how much is
on it at Thanksgiving.

Turkey and gravy are usually what won't do, but that's only 2 or maybe 12-20
things on the table. Offer homemade whole wheat rolls and buy some nice
cheese she can eat in a roll?

"Omelet" > wrote in message
news
> In article >,
> "Julie Bove" > wrote:
>
>> "Dave Smith" > wrote in message
>> ...
>> > On 03/11/2010 10:39 PM, sf wrote:
>> >> On Wed, 3 Nov 2010 18:05:41 -0400, >
>> >> wrote:
>> >>
>> >>> Now who would ask for anyone else's McCheese recipe? Doesn't each of
>> >>> us
>> >>> have
>> >>> the best -- Mom's?
>> >>
>> >> I guess it depends on what you call a recipe then. My mother's
>> >> macaroni and cheese came from the blue box.
>> >>
>> >
>> > Ew. In my family, macaroni and cheese was a casserole made with a
>> > cheesey
>> > white sauce, butter and break crumb sauce and baked. I never did like
>> > kraft dinner.
>>
>> I could eat the Kraft but I prefer the real thing. That is what I made
>> when
>> I grew up. However, my nephew wouldn't eat it and neither would my
>> daughter. They prefer Kraft. In order for me to eat it, I had to put in
>> some additional cheese or add other stuff to make it into a tuna and
>> pasta
>> salad.
>
> Try it with crushed hard boiled eggs sometime. ;-d
> --
> Peace! Om
>

Sorry, but that just sounds nasty. Almost as nasty as the Kraft blue box.
I eat soft boiled eggs for breakfast but definitely wouldn't put hard boiled
eggs on mac & cheese.

Jill

"jmcquown" > wrote in message
...
> "Omelet" > wrote in message
> news
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> "Dave Smith" > wrote in message
>>> ...
>>> > On 03/11/2010 10:39 PM, sf wrote:
>>> >> On Wed, 3 Nov 2010 18:05:41 -0400, >
>>> >> wrote:
>>> >>
>>> >>> Now who would ask for anyone else's McCheese recipe? Doesn't each of
>>> >>> us
>>> >>> have
>>> >>> the best -- Mom's?
>>> >>
>>> >> I guess it depends on what you call a recipe then. My mother's
>>> >> macaroni and cheese came from the blue box.
>>> >>
>>> >
>>> > Ew. In my family, macaroni and cheese was a casserole made with a
>>> > cheesey
>>> > white sauce, butter and break crumb sauce and baked. I never did like
>>> > kraft dinner.
>>>
>>> I could eat the Kraft but I prefer the real thing. That is what I made
>>> when
>>> I grew up. However, my nephew wouldn't eat it and neither would my
>>> daughter. They prefer Kraft. In order for me to eat it, I had to put
>>> in
>>> some additional cheese or add other stuff to make it into a tuna and
>>> pasta
>>> salad.
>>
>> Try it with crushed hard boiled eggs sometime. ;-d
>> --
>> Peace! Om
>>
>
> Sorry, but that just sounds nasty. Almost as nasty as the Kraft blue box.
> I eat soft boiled eggs for breakfast but definitely wouldn't put hard
> boiled eggs on mac & cheese.

The salad I used to make was a recipe I got off the box. It called for
cubed ham but I don't like ham so I put canned tuna in instead. If I
remember correctly there were canned or frozen, thawed peas, chopped celery,
chopped onion, sweet relish and mayo. I may have left one or two things
out. It always went over well at potlucks.

On Fri, 5 Nov 2010 09:05:47 -0400, "jmcquown" >
wrote:

>"Omelet" > wrote in message

>>> I could eat the Kraft but I prefer the real thing. That is what I made
>>> when
>>> I grew up. However, my nephew wouldn't eat it and neither would my
>>> daughter. They prefer Kraft. In order for me to eat it, I had to put in
>>> some additional cheese or add other stuff to make it into a tuna and
>>> pasta
>>> salad.
>>
>> Try it with crushed hard boiled eggs sometime. ;-d
>> --
>> Peace! Om
>>
>
>Sorry, but that just sounds nasty. Almost as nasty as the Kraft blue box.
>I eat soft boiled eggs for breakfast but definitely wouldn't put hard boiled
>eggs on mac & cheese.

I agree it sounds wrong. I'm planning on making macaroni salad today
and looking through recipes and some have eggs in them. Yuk! I love
eggs but won't be adding them to my salad.

Lou

Jill replied to Sycophant about mac & cheese:

>> Try it with crushed hard boiled eggs sometime. ;-d
>
> Sorry, but that just sounds nasty. Almost as nasty as the Kraft blue box.
> I eat soft boiled eggs for breakfast but definitely wouldn't put hard
> boiled eggs on mac & cheese.

I remember the wave of revulsion when someone here recounted how Paula Deen
put hard-boiled eggs into her turkey gravy and said it was "traditional".
This strikes me as a similar practice, probably put out there by the
American Egg Board.

Bob

"Bob Terwilliger" > ha scritto nel messaggio
> Jill replied to Sycophant about mac & cheese:
>
>>> Try it with crushed hard boiled eggs sometime. ;-d
>>
>> Sorry, but that just sounds nasty. Almost as nasty as the Kraft blue box.
>> I eat soft boiled eggs for breakfast but definitely wouldn't put hard
>> boiled eggs on mac & cheese.
>
> I remember the wave of revulsion when someone here recounted how Paula
> Deen
> put hard-boiled eggs into her turkey gravy and said it was "traditional".
> This strikes me as a similar practice, probably put out there by the
> American Egg Board.

Eggs in gravy is Suthrin. My Tennessee friends served me that, and it isn't
bad at all. Unnecessary, but not bad.

"Bob Terwilliger" > wrote in message
.com...
> Jill replied to Sycophant about mac & cheese:
>
>>> Try it with crushed hard boiled eggs sometime. ;-d
>>
>> Sorry, but that just sounds nasty. Almost as nasty as the Kraft blue box.
>> I eat soft boiled eggs for breakfast but definitely wouldn't put hard
>> boiled eggs on mac & cheese.
>
> I remember the wave of revulsion when someone here recounted how Paula
> Deen
> put hard-boiled eggs into her turkey gravy and said it was "traditional".
> This strikes me as a similar practice, probably put out there by the
> American Egg Board.

The cafeteria in the place where I used to work put eggs in their tuna
salad.

Giusi wrote:
> "Bob Terwilliger" > ha scritto nel messaggio
>> Jill replied to Sycophant about mac & cheese:
>>
>>>> Try it with crushed hard boiled eggs sometime. ;-d
>>> Sorry, but that just sounds nasty. Almost as nasty as the Kraft blue box.
>>> I eat soft boiled eggs for breakfast but definitely wouldn't put hard
>>> boiled eggs on mac & cheese.
>> I remember the wave of revulsion when someone here recounted how Paula
>> Deen
>> put hard-boiled eggs into her turkey gravy and said it was "traditional".
>> This strikes me as a similar practice, probably put out there by the
>> American Egg Board.
>
> Eggs in gravy is Suthrin. My Tennessee friends served me that, and it isn't
> bad at all. Unnecessary, but not bad.
>
>


It makes the "giblets" go farther. (I agree it's unnecessary, but
it doesn't hurt anything)

Bob

In article >,
zxcvbob > wrote:

> We are converging at MIL's house for T'giving this year. DD will be
> traveling quite a ways and arriving at the last minute. (I suggested
> that she go to *my* parents house instead, which is only 50 miles away
> for her instead of 800+, and Wife nearly had a hissy fit. Anyway.) DD
> has gone vegetarian but she still eats eggs and dairy.
>
> I will get there early enough to maybe have some influence over the
> menu but I won't be running the show because I'm not the host. What
> should I offer to make so DD can actually eat a festive meal and not
> just an austere vegetable plate (with marshmallows)? I have some ideas,
>
> Plain roast sweet potatoes (in addition to the candied ones)
> Stuffed acorn squash
> Gravy made with veg. bouillon (there will probably be mashed potatoes)
> Broccoli
>
> Deviled eggs and and assorted cheese and crackers plate
>
> Some kind of faux-meaty-ish mushroom thing? (no idea what I'm talking
> about here)
>
> Maybe I can make some huitlacoche tamales at home and bring them along
> to be reheated.
>
I have a hard time with the fake meat stuff, i.e., tofurky. When we've
had vegetarian guests, I made sure the sides were as veggie friendly as
possible rather than making a "special" entree. (Truth be known, the
sides are more important to me than the turkey itself.) To riff on the
mushroom theme, you could do a mixed mushroom saute. If you can get
chanterelles without taking out a second mortgage, so much the better.
There's also the option of making bread dressing with vegetable broth.
The huitlacoche tamales sound great. I'd definitely eat those instead
of the turkey.

Cindy

--
C.J. Fuller

Delete the obvious to email me