Thanksgiving is Around the Corner
 

My son, his wife and my 8 year-old granddaughter are coming next Monday
for 4 days and we will have Thanksgiving dinner together. I am also
inviting a couple who used to live in an over 55 community and attended
community Thanksgiving dinners, but now they are in an apartment so I
invited them to my home.

Son gave me menu he wants today. Turkey, dressing, gravy, mashed
potatoes, the family's traditional cole slaw, home-made cranberry sauce
and a "green vegetable of my choice". Might do the shredded Brussels
sprouts with pecans and craisins I made last year. I noticed in the
store today that they sell already shredded Brussels sprouts.

No one in his family likes sweet potatoes, so I'm off the hook for that.
With mashed potatoes and dressing, there is already enough starch.

I found a frozen, hormone-free, no injected crap "natural" turkey
weighing a little over 10 pounds at the store today. If I wait any
longer, all the small ones are gone, so I bought it and stuck it in my
deep freeze until it's ready for defrosting in the fridge.

I may bake the bread for stuffing depending if I have time. We will be
going to the zoo and the beach and mini golf so there won't be a lot of
extra time.

I have a request for apple pie from him, but I want pecan and pumpkin,
too, so I'll make 3 pies.

Will have to make meat loaf one night and bean burritos another as these
are son's favorites.

It will be great fun having a family to cook for.

What about other Americans? Any special dishes planned?
--
From somewhere very deep in the heart of Texas

Thanksgiving is Around the Corner
 

On 2014-11-16 7:10 PM, Janet Wilder wrote:
> My son, his wife and my 8 year-old granddaughter are coming next Monday
> for 4 days and we will have Thanksgiving dinner together. I am also
> inviting a couple who used to live in an over 55 community and attended
> community Thanksgiving dinners, but now they are in an apartment so I
> invited them to my home.
>

Are you trying to trick me Janet? We had Thanksgiving a couple weeks ago.

Thanksgiving is Around the Corner
 

On Sun, 16 Nov 2014 18:10:55 -0600, Janet Wilder >
wrote:

>My son, his wife and my 8 year-old granddaughter are coming next Monday
>for 4 days and we will have Thanksgiving dinner together. I am also
>inviting a couple who used to live in an over 55 community and attended
>community Thanksgiving dinners, but now they are in an apartment so I
>invited them to my home.
>
>Son gave me menu he wants today. Turkey, dressing, gravy, mashed
>potatoes, the family's traditional cole slaw, home-made cranberry sauce
>and a "green vegetable of my choice". Might do the shredded Brussels
>sprouts with pecans and craisins I made last year. I noticed in the
>store today that they sell already shredded Brussels sprouts.
>
>No one in his family likes sweet potatoes, so I'm off the hook for that.
>With mashed potatoes and dressing, there is already enough starch.
>
>I found a frozen, hormone-free, no injected crap "natural" turkey
>weighing a little over 10 pounds at the store today. If I wait any
>longer, all the small ones are gone, so I bought it and stuck it in my
>deep freeze until it's ready for defrosting in the fridge.
>
>I may bake the bread for stuffing depending if I have time. We will be
>going to the zoo and the beach and mini golf so there won't be a lot of
>extra time.
>
>I have a request for apple pie from him, but I want pecan and pumpkin,
>too, so I'll make 3 pies.
>
>Will have to make meat loaf one night and bean burritos another as these
>are son's favorites.
>
>It will be great fun having a family to cook for.
>
>What about other Americans? Any special dishes planned?

Home made cranberry sauce is so easy! Recipe's right on the bag. I put
some Chambord in, YUM!

John Kuthe...

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Thanksgiving is Around the Corner
 

"Janet Wilder" > wrote in message
eb.com...
> My son, his wife and my 8 year-old granddaughter are coming next Monday
> for 4 days and we will have Thanksgiving dinner together. I am also
> inviting a couple who used to live in an over 55 community and attended
> community Thanksgiving dinners, but now they are in an apartment so I
> invited them to my home.
>
> Son gave me menu he wants today. Turkey, dressing, gravy, mashed
> potatoes, the family's traditional cole slaw, home-made cranberry sauce
> and a "green vegetable of my choice". Might do the shredded Brussels
> sprouts with pecans and craisins I made last year. I noticed in the store
> today that they sell already shredded Brussels sprouts.
>
> No one in his family likes sweet potatoes, so I'm off the hook for that.
> With mashed potatoes and dressing, there is already enough starch.
>
> I found a frozen, hormone-free, no injected crap "natural" turkey weighing
> a little over 10 pounds at the store today. If I wait any longer, all the
> small ones are gone, so I bought it and stuck it in my deep freeze until
> it's ready for defrosting in the fridge.
>
> I may bake the bread for stuffing depending if I have time. We will be
> going to the zoo and the beach and mini golf so there won't be a lot of
> extra time.
>
> I have a request for apple pie from him, but I want pecan and pumpkin,
> too, so I'll make 3 pies.
>
> Will have to make meat loaf one night and bean burritos another as these
> are son's favorites.
>
> It will be great fun having a family to cook for.
>
> What about other Americans? Any special dishes planned?

Not really, we're going to our sons house. DIL asked me to bring dessert,
and I'll make the gravy to take since she doesn't think she can make good
gravy. I'll roast up some turkey legs here and make the gravy from that,
then we'll have leftover turkey here when we return. I'll also make some
fudge, and a couple of loaves of bread to take. I hope you have a peaceful
Thanksgiving Janet, it's been a tough year for you for sure.

Cheri

Thanksgiving is Around the Corner
 

On 11/16/2014 6:28 PM, Dave Smith wrote:
> On 2014-11-16 7:10 PM, Janet Wilder wrote:
>> My son, his wife and my 8 year-old granddaughter are coming next Monday
>> for 4 days and we will have Thanksgiving dinner together. I am also
>> inviting a couple who used to live in an over 55 community and attended
>> community Thanksgiving dinners, but now they are in an apartment so I
>> invited them to my home.
>>
>
> Are you trying to trick me Janet? We had Thanksgiving a couple weeks ago.
>

That was the Canadian Thanksgiving. I'm not Canadian.

--
From somewhere very deep in the heart of Texas

Thanksgiving is Around the Corner
 

On 11/16/2014 9:44 PM, John Kuthe wrote:

> Home made cranberry sauce is so easy! Recipe's right on the bag. I put
> some Chambord in, YUM!

I like a little Grand Marnier in my cranberry sauce. The alcohol cooks out.


--
From somewhere very deep in the heart of Texas

Thanksgiving is Around the Corner
 

On 11/17/2014 12:11 AM, Cheri wrote:
>
> "Janet Wilder" > wrote in message

>> What about other Americans? Any special dishes planned?
>
> Not really, we're going to our sons house. DIL asked me to bring
> dessert, and I'll make the gravy to take since she doesn't think she can
> make good gravy. I'll roast up some turkey legs here and make the gravy
> from that, then we'll have leftover turkey here when we return. I'll
> also make some fudge, and a couple of loaves of bread to take. I hope
> you have a peaceful Thanksgiving Janet, it's been a tough year for you
> for sure.

Thanks, Cheri.

PET scan is Tuesday and results are Friday.

I usually buy some extra turkey necks and gizzards and make the broth
base for the gravy from that, adding drippings when the turkey is done.
It makes a very flavorful gravy.


--
From somewhere very deep in the heart of Texas

Thanksgiving is Around the Corner
 

On Mon, 17 Nov 2014 07:19:55 -0600, Janet Wilder >
wrote:

> On 11/16/2014 9:44 PM, John Kuthe wrote:
>
> > Home made cranberry sauce is so easy! Recipe's right on the bag. I put
> > some Chambord in, YUM!
>
> I like a little Grand Marnier in my cranberry sauce. The alcohol cooks out.

I like that idea. A little Grand Marnier (maybe a T or two, but no
more than that) was the trick to an orange pineapple marmalade recipe
that I lost years ago.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Thanksgiving is Around the Corner
 

Janet Wilder wrote:
>
> Son gave me menu he wants today. Turkey, dressing, gravy, mashed
> potatoes, the family's traditional cole slaw, home-made cranberry sauce
> and a "green vegetable of my choice". Might do the shredded Brussels
> sprouts with pecans and craisins I made last year. I noticed in the store
> today that they sell already shredded Brussels sprouts.

That's like buying preground mystery meat... you can bet they shred
the damaged/schmutzic ones, outter leaves, cores, and all... I'd shred
my own... brussel sprouts make the Champagne of cole slaw... don't
think you need two cabbage dishes, choose one. I don't do cabbage
dishes for Thanksgiving, too gassy/filling, so many better foods to
fill up on. I make a tossed green salad to fill my 24 cup
Williams-Sonoma bowl:
http://i62.tinypic.com/2pzbhbo.jpg
When tossed with a little vinegar a salad will keep in the fridge for
five days.

> No one in his family likes sweet potatoes, so I'm off the hook for that.
> With mashed potatoes and dressing, there is already enough starch.

I always bake sweet potatoes in their jackets... they're far more
healthful than mashed white spuds:
http://nutritiondata.self.com/facts/...roducts/2667/2
Easy to bake along with the turkey... do some of each
I prepare the kasha the day before, then just reheat:
http://i59.tinypic.com/25s51q8.jpg
http://i58.tinypic.com/2n01su9.jpg
I used to prepare gravy but these days everyone is dieting.

> I found a frozen, hormone-free, no injected crap "natural" turkey weighing
> a little over 10 pounds at the store today. If I wait any longer, all the
> small ones are gone, so I bought it and stuck it in my deep freeze until
> it's ready for defrosting in the fridge.

I like a large hen, about 16 pounds, I have cats to feed... amazing
how much turkey six cats can consume... market in town has store brand
turkeys (nothing added) for 48¢/lb with a $25 purchase.

> I may bake the bread for stuffing depending if I have time. We will be
> going to the zoo and the beach and mini golf so there won't be a lot of
> extra time.

I don't do bread stuffing, kasha varnishkas are much better... I'll
make two boxes of Wolff's.

> I have a request for apple pie from him, but I want pecan and pumpkin,
> too, so I'll make 3 pies.

I am not much into pies, I don't care for pie crust (now that's empty
carb calories)... I'll bake a chocolate cake in one of my fancy
schmancy Nordic Ware pans... and the market in town has BOGO on Mrs.
Smiths so I'll get one apple and one pumpkin for who wants. They also
have Perry's ice cream; 3/$10, a local company that makes excellent
ice cream... I'll choose three flavors when I get the
http://www.perrysicecream.com/products/ice-cream/

> What about other Americans? Any special dishes planned?

Beverages of course... L'chiam!

Thanksgiving is Around the Corner
 

"Janet Wilder" > wrote in message
eb.com...
> On 11/17/2014 12:11 AM, Cheri wrote:
>>
>> "Janet Wilder" > wrote in message
>
>>> What about other Americans? Any special dishes planned?
>>
>> Not really, we're going to our sons house. DIL asked me to bring
>> dessert, and I'll make the gravy to take since she doesn't think she can
>> make good gravy. I'll roast up some turkey legs here and make the gravy
>> from that, then we'll have leftover turkey here when we return. I'll
>> also make some fudge, and a couple of loaves of bread to take. I hope
>> you have a peaceful Thanksgiving Janet, it's been a tough year for you
>> for sure.
>
> Thanks, Cheri.
>
> PET scan is Tuesday and results are Friday.
>
> I usually buy some extra turkey necks and gizzards and make the broth base
> for the gravy from that, adding drippings when the turkey is done. It
> makes a very flavorful gravy.

Yes, I have turkey necks too, but no gizzards yet.

Cheri

Thanksgiving is Around the Corner
 

On 11/17/2014 9:55 AM, Brooklyn1 wrote:
\
> I am not much into pies, I don't care for pie crust (now that's empty
> carb calories)...

I make my pie crusts with almond flour. Started to do it for my late
husband who was a diabetic. I still see no reason not to make the
almond flour pie crusts. Saves some calories and a lot of carbs from an
already carb-laden meal.


* Exported from MasterCook *

Almond Flour Pie Crust

Recipe By : Janet Wilder
Serving Size : 8
Categories : pies

Amount Measure Ingredient
-------- ------------ --------------------------------
1 1/2 cups almond meal
3 tablespoons melted butter
3 tablespoons Splenda or sugar

Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe,
melt the butter in it) and mix the ingredients up in the pan and pat
into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8
minutes, check every minute or so, because once it starts to brown it
goes quickly.


NOTES : This is a very easy pie crust to make. This works best for a 9"
pie pan. If you have an 8" one, the crust will be a little thicker, or
you can cut back on the ingredients a bit.





--
From somewhere very deep in the heart of Texas

Thanksgiving is Around the Corner
 

On 11/17/2014 9:48 AM, sf wrote:
> On Mon, 17 Nov 2014 07:19:55 -0600, Janet Wilder >
> wrote:
>
>> On 11/16/2014 9:44 PM, John Kuthe wrote:
>>
>>> Home made cranberry sauce is so easy! Recipe's right on the bag. I put
>>> some Chambord in, YUM!
>>
>> I like a little Grand Marnier in my cranberry sauce. The alcohol cooks out.
>
> I like that idea. A little Grand Marnier (maybe a T or two, but no
> more than that) was the trick to an orange pineapple marmalade recipe
> that I lost years ago.
>
>
I like any idea that includes Grand Marnier. :-)

--
From somewhere very deep in the heart of Texas

Thanksgiving is Around the Corner
 

On Mon, 17 Nov 2014 12:56:21 -0600, Janet Wilder >
wrote:

> On 11/17/2014 9:48 AM, sf wrote:
> > On Mon, 17 Nov 2014 07:19:55 -0600, Janet Wilder >
> > wrote:
> >
> >> On 11/16/2014 9:44 PM, John Kuthe wrote:
> >>
> >>> Home made cranberry sauce is so easy! Recipe's right on the bag. I put
> >>> some Chambord in, YUM!
> >>
> >> I like a little Grand Marnier in my cranberry sauce. The alcohol cooks out.
> >
> > I like that idea. A little Grand Marnier (maybe a T or two, but no
> > more than that) was the trick to an orange pineapple marmalade recipe
> > that I lost years ago.
> >
> >
> I like any idea that includes Grand Marnier. :-)

You're my kind of woman, Janet!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Thanksgiving is Around the Corner
 

On Mon, 17 Nov 2014 10:18:52 -0800, "Cheri" >
wrote:

> >
> > I usually buy some extra turkey necks and gizzards and make the broth base
> > for the gravy from that, adding drippings when the turkey is done. It
> > makes a very flavorful gravy.
>
> Yes, I have turkey necks too, but no gizzards yet.
>
Necks are fine (even better when roasted first). Be sure to strip
some meat from them... it contributes to a great gravy. My husband
always requires mushrooms in gravy too. It doesn't matter what kind.
Roasted or sautéed, if I make gravy - it needs mushrooms and I have
grown to agree with him. Yes, we've been married *that* long. :)


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Thanksgiving is Around the Corner
 

On Mon, 17 Nov 2014 12:55:39 -0600, Janet Wilder >
wrote:

> On 11/17/2014 9:55 AM, Brooklyn1 wrote:
> \
> > I am not much into pies, I don't care for pie crust (now that's empty
> > carb calories)...
>
> I make my pie crusts with almond flour. Started to do it for my late
> husband who was a diabetic. I still see no reason not to make the
> almond flour pie crusts. Saves some calories and a lot of carbs from an
> already carb-laden meal.
>
>
> * Exported from MasterCook *
>
> Almond Flour Pie Crust
>
> Recipe By : Janet Wilder
> Serving Size : 8
> Categories : pies
>
> Amount Measure Ingredient
> -------- ------------ --------------------------------
> 1 1/2 cups almond meal
> 3 tablespoons melted butter
> 3 tablespoons Splenda or sugar
>
> Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe,
> melt the butter in it) and mix the ingredients up in the pan and pat
> into place with your fingertips.
>
> Bake for about 10 minutes until the crust is beginning to brown. After 8
> minutes, check every minute or so, because once it starts to brown it
> goes quickly.
>
>
> NOTES : This is a very easy pie crust to make. This works best for a 9"
> pie pan. If you have an 8" one, the crust will be a little thicker, or
> you can cut back on the ingredients a bit.

Copied and saved! Hoping this works for pumpkin pie too.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Thanksgiving is Around the Corner
 

On 11/17/2014 1:55 PM, Janet Wilder wrote:

> Amount Measure Ingredient
> -------- ------------ --------------------------------
> 1 1/2 cups almond meal
> 3 tablespoons melted butter
> 3 tablespoons Splenda or sugar
>
> Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe,
> melt the butter in it) and mix the ingredients up in the pan and pat
> into place with your fingertips.
>
> Bake for about 10 minutes until the crust is beginning to brown. After 8
> minutes, check every minute or so, because once it starts to brown it
> goes quickly.
>
> NOTES : This is a very easy pie crust to make. This works best for a 9"
> pie pan. If you have an 8" one, the crust will be a little thicker, or
> you can cut back on the ingredients a bit.
>
I have a big sack of almond flour in the freezer - I think I'll try this!

Thanksgiving is Around the Corner
 

On Mon, 17 Nov 2014 12:55:39 -0600, Janet Wilder >
wrote:

>On 11/17/2014 9:55 AM, Brooklyn1 wrote:
>\
>> I am not much into pies, I don't care for pie crust (now that's empty
>> carb calories)...
>
>I make my pie crusts with almond flour. Started to do it for my late
>husband who was a diabetic. I still see no reason not to make the
>almond flour pie crusts. Saves some calories and a lot of carbs from an
>already carb-laden meal.
>
>
>* Exported from MasterCook *
>
> Almond Flour Pie Crust
>
>Recipe By : Janet Wilder
>Serving Size : 8
>Categories : pies
>
> Amount Measure Ingredient
>-------- ------------ --------------------------------
> 1 1/2 cups almond meal
> 3 tablespoons melted butter
> 3 tablespoons Splenda or sugar
>
>Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe,
>melt the butter in it) and mix the ingredients up in the pan and pat
>into place with your fingertips.
>
>Bake for about 10 minutes until the crust is beginning to brown. After 8
>minutes, check every minute or so, because once it starts to brown it
>goes quickly.
>
>
>NOTES : This is a very easy pie crust to make. This works best for a 9"
>pie pan. If you have an 8" one, the crust will be a little thicker, or
>you can cut back on the ingredients a bit.

Thank you for sharing, that fits into my paleo plan perfectly.

koko

--

Food is our common ground, a universal experience
James Beard

Thanksgiving is Around the Corner
 

On Mon, 17 Nov 2014 12:39:24 -0800, koko > wrote:

>On Mon, 17 Nov 2014 12:55:39 -0600, Janet Wilder >
>wrote:
>
>>On 11/17/2014 9:55 AM, Brooklyn1 wrote:
>>\
>>> I am not much into pies, I don't care for pie crust (now that's empty
>>> carb calories)...
>>
>>I make my pie crusts with almond flour. Started to do it for my late
>>husband who was a diabetic. I still see no reason not to make the
>>almond flour pie crusts. Saves some calories and a lot of carbs from an
>>already carb-laden meal.
>>
>>
>>* Exported from MasterCook *
>>
>> Almond Flour Pie Crust
>>
>>Recipe By : Janet Wilder
>>Serving Size : 8
>>Categories : pies
>>
>> Amount Measure Ingredient
>>-------- ------------ --------------------------------
>> 1 1/2 cups almond meal
>> 3 tablespoons melted butter
>> 3 tablespoons Splenda or sugar
>>
>>Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe,
>>melt the butter in it) and mix the ingredients up in the pan and pat
>>into place with your fingertips.
>>
>>Bake for about 10 minutes until the crust is beginning to brown. After 8
>>minutes, check every minute or so, because once it starts to brown it
>>goes quickly.
>>
>>
>>NOTES : This is a very easy pie crust to make. This works best for a 9"
>>pie pan. If you have an 8" one, the crust will be a little thicker, or
>>you can cut back on the ingredients a bit.
>
>Thank you for sharing, that fits into my paleo plan perfectly.
>
>koko

I like marzipan but I don't think it would make a good pie crust for
apple, pumpkin, mincemeat or any other Thanksgiving pie. If I wanted
apple or pumpkin pie filling and I couldn't have pie crust for medical
reasons I'd eat the filling without any crust... in fact that's what I
do as I don't like pie crust... I push the pie crust to the edge of my
dish... I feed it to critters... this time of year wild birds need all
the fat calories they can get. This morning I trimmed nearly a half
pound of fat off the London broils and tossed it out off my deck,
wasn't five minutes a murder of huge crows arrived for breakfast. Most
folks don't know but there are three sizes of crows.