This is what the group (3 of us) decided on.

Oyster stew
Artichokes
Rock Cornish, um, tiny turkeys
Dressing (cornbread, chicken and duck giblets)
Roasted veggies (3 kinds spuds, hard squash, onion, peppers, jicama)
Romano beans balsamic
Boston cream pie

Sounds good to me.
Easy stuff, not a lot of leftovers.

Pastorio

"Bob (this one)" > wrote in message
...
> This is what the group (3 of us) decided on.
>
> Oyster stew
> Artichokes
> Rock Cornish, um, tiny turkeys
> Dressing (cornbread, chicken and duck giblets)
> Roasted veggies (3 kinds spuds, hard squash, onion, peppers, jicama)
> Romano beans balsamic
> Boston cream pie
>
> Sounds good to me.
> Easy stuff, not a lot of leftovers.
>
> Pastorio

Sounds deliciously festive, Bob. Since there will only be 6 of us this year
instead of the customary 22, we won't be having a turkey at all. Our menu
consists of:

2 roasted chickens
cornbread dressing with giblet gravy
creamed potatoes
macaroni and cheese (my sister's favorite dish)
baby lima beans
steamed, buttered broccoli
marinated vegetable salad*
Rolls
Pecan pie, lemon meringue pie, chocolate pie, sweet potato pie.

We are big fans of pie. Actually the sweet potato pie is a by-product of
the church lady pie sale my mother and I helped with. The rest are because
we all like different things, and we figure, "Why not?"

I hope you all have a wonderful Thanksgiving holiday. You know what you are
thankful for. Who are you thankful TO?

TinyTownGoddess

* I have no idea what's in this.
--
*******************
We are what we repeatedly do.
Excellence then, is not an act, but a habit.
-Aristotle
***********

"Bob (this one)" > wrote in message
...
> This is what the group (3 of us) decided on.
>
> Oyster stew
> Artichokes
> Rock Cornish, um, tiny turkeys
> Dressing (cornbread, chicken and duck giblets)
> Roasted veggies (3 kinds spuds, hard squash, onion, peppers, jicama)
> Romano beans balsamic
> Boston cream pie
>
> Sounds good to me.
> Easy stuff, not a lot of leftovers.
>
> Pastorio

Sounds deliciously festive, Bob. Since there will only be 6 of us this year
instead of the customary 22, we won't be having a turkey at all. Our menu
consists of:

2 roasted chickens
cornbread dressing with giblet gravy
creamed potatoes
macaroni and cheese (my sister's favorite dish)
baby lima beans
steamed, buttered broccoli
marinated vegetable salad*
Rolls
Pecan pie, lemon meringue pie, chocolate pie, sweet potato pie.

We are big fans of pie. Actually the sweet potato pie is a by-product of
the church lady pie sale my mother and I helped with. The rest are because
we all like different things, and we figure, "Why not?"

I hope you all have a wonderful Thanksgiving holiday. You know what you are
thankful for. Who are you thankful TO?

TinyTownGoddess

* I have no idea what's in this.
--
*******************
We are what we repeatedly do.
Excellence then, is not an act, but a habit.
-Aristotle
***********

"Bob (this one)" > wrote in message
...
> This is what the group (3 of us) decided on.
>
> Oyster stew
> Artichokes
> Rock Cornish, um, tiny turkeys
> Dressing (cornbread, chicken and duck giblets)
> Roasted veggies (3 kinds spuds, hard squash, onion, peppers, jicama)
> Romano beans balsamic
> Boston cream pie
>
> Sounds good to me.
> Easy stuff, not a lot of leftovers.
>
> Pastorio

Sounds deliciously festive, Bob. Since there will only be 6 of us this year
instead of the customary 22, we won't be having a turkey at all. Our menu
consists of:

2 roasted chickens
cornbread dressing with giblet gravy
creamed potatoes
macaroni and cheese (my sister's favorite dish)
baby lima beans
steamed, buttered broccoli
marinated vegetable salad*
Rolls
Pecan pie, lemon meringue pie, chocolate pie, sweet potato pie.

We are big fans of pie. Actually the sweet potato pie is a by-product of
the church lady pie sale my mother and I helped with. The rest are because
we all like different things, and we figure, "Why not?"

I hope you all have a wonderful Thanksgiving holiday. You know what you are
thankful for. Who are you thankful TO?

TinyTownGoddess

* I have no idea what's in this.
--
*******************
We are what we repeatedly do.
Excellence then, is not an act, but a habit.
-Aristotle
***********

In article >, "Bob (this one)"
> wrote:

> This is what the group (3 of us) decided on.
>
> Oyster stew
> Artichokes
> Rock Cornish, um, tiny turkeys
> Dressing (cornbread, chicken and duck giblets)
> Roasted veggies (3 kinds spuds, hard squash, onion, peppers, jicama)
> Romano beans balsamic
> Boston cream pie
>
> Sounds good to me.
> Easy stuff, not a lot of leftovers.
>
> Pastorio
>

Sounds good to me, too. After some adjustment, we're having:

Roast turkey
Dressing (herb bread, spices, vegetables and sausage)
Mashed potatoes with creme fraiche
Green beans almondine
Fresh raised rolls
Relish tray
Mince pie (made from canned mince, tough noogies)
Apple pie

Not exactly on my eating plan, but I will be more or less sticking to
it, and the others will be devouring the rest.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

In article >, "Bob (this one)"
> wrote:

> This is what the group (3 of us) decided on.
>
> Oyster stew
> Artichokes
> Rock Cornish, um, tiny turkeys
> Dressing (cornbread, chicken and duck giblets)
> Roasted veggies (3 kinds spuds, hard squash, onion, peppers, jicama)
> Romano beans balsamic
> Boston cream pie
>
> Sounds good to me.
> Easy stuff, not a lot of leftovers.
>
> Pastorio
>

Sounds good to me, too. After some adjustment, we're having:

Roast turkey
Dressing (herb bread, spices, vegetables and sausage)
Mashed potatoes with creme fraiche
Green beans almondine
Fresh raised rolls
Relish tray
Mince pie (made from canned mince, tough noogies)
Apple pie

Not exactly on my eating plan, but I will be more or less sticking to
it, and the others will be devouring the rest.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

Bob (this one) wrote:

> This is what the group (3 of us) decided on.
>=20
> Oyster stew
> Artichokes
> Rock Cornish, um, tiny turkeys
> Dressing (cornbread, chicken and duck giblets)
> Roasted veggies (3 kinds spuds, hard squash, onion, peppers, jicama)
> Romano beans balsamic
> Boston cream pie
>=20
> Sounds good to me.
> Easy stuff, not a lot of leftovers.
>=20
> Pastorio

Here's one of those weenie things: replying to your own post.

Dinner was spectacular.

The oyster stew was a bit of a blemish on it. They were West Coast=20
smalls and very, very strongly flavored. The stew lost all subtlety=20
because of them. No big deal, though. The rule is, "Don't like it;=20
stop eating it." Next...

The artichokes were wonderful My daughter made a pourable mayo with a=20
lot of garlic and fresh herbs to dress the artichokes and it was=20
wonderful. Full-flavored but still quiet enough to let the sweetness=20
of the vegetable come through.

The Cornish hens were perfect. Brined for a few hours in the sink at=20
some cooler than room temp. Convection oven at 300=B0F to a temp of 160=B0=
=20
in the thigh. I roasted the birds on a rack over the veggies so the=20
juices would drip on them. Cutting the meat released torrents of tasty=20
juices.

Decided not to do the dressing and it was ok because of how much other=20
food there was.

Veggies were cut into 1 1/2-inch pieces and tossed with an oil and=20
balsamic vinaigrette seasoned with fresh herbs, garlic and such, and=20
sea salt. I started them 1/2 hour early in the oven to cook a bit and=20
then put the birds in on a rack over them to drip their goodness.

Took the veggies out of the pan, reserving the juices and thickened=20
them with a milk-cornstarch slurry. Added a splash of cream to smooth=20
it. Pleasantly quiet but rich gravy for the birds.


Added a homemade cranberry jelly that took all of 20 minutes to make.=20
A bag of berries, 2/3 cup sugar, 1/2 cup water, cinnamon stick,=20
teaspoon ground ginger, tablespoon raspberry extract (homemade).=20
Simmer, covered, on low heat until the berries disintegrate. Stir now=20
and again. Tart-sweet with the overtones of all those other flavors=20
coming one after another across the tongue.

Cancelled the beans. Too much food.

Yes, Boston cream pie. And decided to make a bread pudding from half a=20
panettone that was sitting on the counter. Cut it into cubes and=20
soaked it in 2 cups milk, one cup egg nog, 3 egg yolks, 1/3 cup sugar,=20
teaspoon vanilla, 1/4 teaspoon almond extract. Let the stuff all soak=20
together. Whipped the 3 egg whites to a shiny meringue and folded it=20
into the bread mixture. Baked it at 350=B0 for about 45 minutes. Top=20
lightly browned, internal texture stunningly smooth and sensuous. A=20
dribble of cream made it perfect.

We drank some riesling because I didn't feel like raising my pinkie=20
and I'm introducing my teen to different wines and I want her to know=20
some basic flavors and differences. We haven't tasted many German=20
wines before. Seemed appropriate with the other foods. She liked it=20
and drank maybe 4 ounces through the dinner.

I was full but not ot the point of explosion. Wonderful, richly=20
flavored and splendidly textured foods. It was a wonderful meal with=20
great food, grand and good humor and rich company. I'm very fortunate.

Pastorio

Bob (this one) wrote:

> This is what the group (3 of us) decided on.
>=20
> Oyster stew
> Artichokes
> Rock Cornish, um, tiny turkeys
> Dressing (cornbread, chicken and duck giblets)
> Roasted veggies (3 kinds spuds, hard squash, onion, peppers, jicama)
> Romano beans balsamic
> Boston cream pie
>=20
> Sounds good to me.
> Easy stuff, not a lot of leftovers.
>=20
> Pastorio

Here's one of those weenie things: replying to your own post.

Dinner was spectacular.

The oyster stew was a bit of a blemish on it. They were West Coast=20
smalls and very, very strongly flavored. The stew lost all subtlety=20
because of them. No big deal, though. The rule is, "Don't like it;=20
stop eating it." Next...

The artichokes were wonderful My daughter made a pourable mayo with a=20
lot of garlic and fresh herbs to dress the artichokes and it was=20
wonderful. Full-flavored but still quiet enough to let the sweetness=20
of the vegetable come through.

The Cornish hens were perfect. Brined for a few hours in the sink at=20
some cooler than room temp. Convection oven at 300=B0F to a temp of 160=B0=
=20
in the thigh. I roasted the birds on a rack over the veggies so the=20
juices would drip on them. Cutting the meat released torrents of tasty=20
juices.

Decided not to do the dressing and it was ok because of how much other=20
food there was.

Veggies were cut into 1 1/2-inch pieces and tossed with an oil and=20
balsamic vinaigrette seasoned with fresh herbs, garlic and such, and=20
sea salt. I started them 1/2 hour early in the oven to cook a bit and=20
then put the birds in on a rack over them to drip their goodness.

Took the veggies out of the pan, reserving the juices and thickened=20
them with a milk-cornstarch slurry. Added a splash of cream to smooth=20
it. Pleasantly quiet but rich gravy for the birds.


Added a homemade cranberry jelly that took all of 20 minutes to make.=20
A bag of berries, 2/3 cup sugar, 1/2 cup water, cinnamon stick,=20
teaspoon ground ginger, tablespoon raspberry extract (homemade).=20
Simmer, covered, on low heat until the berries disintegrate. Stir now=20
and again. Tart-sweet with the overtones of all those other flavors=20
coming one after another across the tongue.

Cancelled the beans. Too much food.

Yes, Boston cream pie. And decided to make a bread pudding from half a=20
panettone that was sitting on the counter. Cut it into cubes and=20
soaked it in 2 cups milk, one cup egg nog, 3 egg yolks, 1/3 cup sugar,=20
teaspoon vanilla, 1/4 teaspoon almond extract. Let the stuff all soak=20
together. Whipped the 3 egg whites to a shiny meringue and folded it=20
into the bread mixture. Baked it at 350=B0 for about 45 minutes. Top=20
lightly browned, internal texture stunningly smooth and sensuous. A=20
dribble of cream made it perfect.

We drank some riesling because I didn't feel like raising my pinkie=20
and I'm introducing my teen to different wines and I want her to know=20
some basic flavors and differences. We haven't tasted many German=20
wines before. Seemed appropriate with the other foods. She liked it=20
and drank maybe 4 ounces through the dinner.

I was full but not ot the point of explosion. Wonderful, richly=20
flavored and splendidly textured foods. It was a wonderful meal with=20
great food, grand and good humor and rich company. I'm very fortunate.

Pastorio

In article >,
Nancy Howells > wrote:

> In article >, "Bob (this one)"
> > wrote:
>
> > This is what the group (3 of us) decided on.
> >
> > Oyster stew
> > Artichokes
> > Rock Cornish, um, tiny turkeys
> > Dressing (cornbread, chicken and duck giblets)
> > Roasted veggies (3 kinds spuds, hard squash, onion, peppers, jicama)
> > Romano beans balsamic
> > Boston cream pie
> >
> > Sounds good to me.
> > Easy stuff, not a lot of leftovers.
> >
> > Pastorio
> >
>
> Sounds good to me, too. After some adjustment, we're having:
>
> Roast turkey
> Dressing (herb bread, spices, vegetables and sausage)
> Mashed potatoes with creme fraiche
> Green beans almondine
> Fresh raised rolls
> Relish tray
> Mince pie (made from canned mince, tough noogies)
> Apple pie
>
> Not exactly on my eating plan, but I will be more or less sticking to
> it, and the others will be devouring the rest.

The neighborhood potluck Thanksgiving menu for 13 (plus 5 extra for
dessert) was roughly as follows:

Tomato bisque
Turkey (a 24-lb. behemoth)
Cornbread stuffing
Mashed potatoes and gravy
Sweet potato casserole (cubed tubers, made into a crisp--no marshmallows)
Caesar salad
Cranberry-orange relish and applesauce
Homemade bread
Razzleberry, key lime, apple, pumpkin, and fudge-pecan pies
Sweet potato cake
Flan
Wine, mulled cider, coffee, tea

This was a buffet, given that one of the guests is on bedrest in month 8
of pregnancy. She was on one couch, and the rest of us sat anywhere
else we could find. A good time (and many Calories) was had by all.

Cindy, about to work off a few of the Calories

--
C.J. Fuller

Delete the obvious to email me

In article >,
Nancy Howells > wrote:

> In article >, "Bob (this one)"
> > wrote:
>
> > This is what the group (3 of us) decided on.
> >
> > Oyster stew
> > Artichokes
> > Rock Cornish, um, tiny turkeys
> > Dressing (cornbread, chicken and duck giblets)
> > Roasted veggies (3 kinds spuds, hard squash, onion, peppers, jicama)
> > Romano beans balsamic
> > Boston cream pie
> >
> > Sounds good to me.
> > Easy stuff, not a lot of leftovers.
> >
> > Pastorio
> >
>
> Sounds good to me, too. After some adjustment, we're having:
>
> Roast turkey
> Dressing (herb bread, spices, vegetables and sausage)
> Mashed potatoes with creme fraiche
> Green beans almondine
> Fresh raised rolls
> Relish tray
> Mince pie (made from canned mince, tough noogies)
> Apple pie
>
> Not exactly on my eating plan, but I will be more or less sticking to
> it, and the others will be devouring the rest.

The neighborhood potluck Thanksgiving menu for 13 (plus 5 extra for
dessert) was roughly as follows:

Tomato bisque
Turkey (a 24-lb. behemoth)
Cornbread stuffing
Mashed potatoes and gravy
Sweet potato casserole (cubed tubers, made into a crisp--no marshmallows)
Caesar salad
Cranberry-orange relish and applesauce
Homemade bread
Razzleberry, key lime, apple, pumpkin, and fudge-pecan pies
Sweet potato cake
Flan
Wine, mulled cider, coffee, tea

This was a buffet, given that one of the guests is on bedrest in month 8
of pregnancy. She was on one couch, and the rest of us sat anywhere
else we could find. A good time (and many Calories) was had by all.

Cindy, about to work off a few of the Calories

--
C.J. Fuller

Delete the obvious to email me

previously in rfc, "Bob (this one)" > wrote:

> This is what the group (3 of us) decided on.
>
> Oyster stew
> Artichokes
> Rock Cornish, um, tiny turkeys
> Dressing (cornbread, chicken and duck giblets)
> Roasted veggies (3 kinds spuds, hard squash, onion, peppers, jicama)
> Romano beans balsamic
> Boston cream pie
>
> Sounds good to me.
> Easy stuff, not a lot of leftovers.
>
> Pastorio
>


Sounds great! There were 9 of us this year - a smaller group than usual.
My mother made the turkey, giblet stuffing, applesauce, mashed sweet
potatoes, and I made and delivered:

Sliced pot roast w/ onion gravy
Rigatoni with Pork
Green Bean Casserole (green beans, olive oil, red wine vinegar, bread
crumbs, crushed garlic and grated romano cheese)
Roasted small potatoes, carrots and whole garlic cloves (with olive oil,
lemon & oregano)
Mixed green salad with grape tomatoes and croutons
Cranberry sauce (my son made this - basic cranberries and sugar - my
favorite!)

Desserts were (bakery bought) Key lime pie, strawberry rhubarb pie, and
apple pie

It was all delicious and way too much food.

-Claudia

previously in rfc, "Bob (this one)" > wrote:

> This is what the group (3 of us) decided on.
>
> Oyster stew
> Artichokes
> Rock Cornish, um, tiny turkeys
> Dressing (cornbread, chicken and duck giblets)
> Roasted veggies (3 kinds spuds, hard squash, onion, peppers, jicama)
> Romano beans balsamic
> Boston cream pie
>
> Sounds good to me.
> Easy stuff, not a lot of leftovers.
>
> Pastorio
>


Sounds great! There were 9 of us this year - a smaller group than usual.
My mother made the turkey, giblet stuffing, applesauce, mashed sweet
potatoes, and I made and delivered:

Sliced pot roast w/ onion gravy
Rigatoni with Pork
Green Bean Casserole (green beans, olive oil, red wine vinegar, bread
crumbs, crushed garlic and grated romano cheese)
Roasted small potatoes, carrots and whole garlic cloves (with olive oil,
lemon & oregano)
Mixed green salad with grape tomatoes and croutons
Cranberry sauce (my son made this - basic cranberries and sugar - my
favorite!)

Desserts were (bakery bought) Key lime pie, strawberry rhubarb pie, and
apple pie

It was all delicious and way too much food.

-Claudia

(Bob=A0(this=A0one)) WROTE:
This is what the group (3 of us) decided on.
Oyster stew
Artichokes
Rock Cornish, um, tiny turkeys
Dressing (cornbread, chicken and duck giblets) Roasted veggies (3 kinds
spuds, hard squash, onion, peppers, jicama) Romano beans balsamic
Boston cream pie
Sounds good to me.
Easy stuff, not a lot of leftovers.
Pastorio ---------------------------------------------------------------
RESPONE: We had a simple very late dinner
Ham
Mash potatoes
green bean casserole
herb dressing
rolls
pie
salad
I cheated again this year not fixing myself a diabetic meal, now am
sick again this year too.
Be glad for christmas coming so when we order take out platters it will
be legal.

Not-too-fussy Thanksgiving dinner for five civilized adults:


Antipasto platter
Cocktails, sherry

Salad (brought by one of my guests)

Boneless rolled turkey breast with apple, shallot and sage
Gravy
Dressing
Gently candied sweet potatoes
String beans with chanterelle mushrooms
Cranberry sauce
Piper Sonoma Brut

Chocolate Chestnut Torte
Pumpkin dates squares
Decaf coffee


Being short of time and room, I did a lot of this beforehand. I even had the
meat guy at Andronico's bone out the turkey breast for me (I usually do it
myself) and had him pack the bones alongside. With some extra turkey wings and
a meaty back piece to roast, I made the gravy and some extra stock (for the
dressing) Tuesday night, along with the cranberry sauce. Wednesday I made the
pumpkin squares, roasted the sweet potatoes and blanched the string beans.

Made the chocolate torte yesterday, first thing in the morning. I wouldn't
ordinarily serve a chocolate dessert for Thanksgiving, but among my nearest and
dearest I count two chocoholics who aren't much interested in anything sweet
unless it's chocolate. And no one in this crowd is all that crazy for pumpkin
pie. The recipe for the chocolate-chestnut torte came from a fitness magazine.
I thought it had potential even though it's relatively low in calories (about
225 for a decent serving, and about 9 grams of fat). It was good! Not too rich
and just sweet enough. I served it with some softly whipped cream (very
slightly sweetened and vanilla'd) and it was a big hit.

I was planning to roll the turkey breast up with the filling (really just a
flavoring: a minced shallot and an apple chopped small sauteed in a little
butter, two teaspons of minced fresh sage and salt & pepper), but when I
slipped it out of its stretchy net bag, I discovered it was two breast halves
instead of one big piece. So I just sandwiched the filling in between the
halves and worked it back into its net. Gave it a good sear in a hot skillet
and then into the oven at 400F for about twenty minutes, then lowered the oven
to 350F for the rest of the two hours (the roast weighed 5 lbs). My Polder
didn't beep at 165F like it was supposed to and when I checked it after two
hours, it was already at 171F, so I pulled it out and let it sit tented with
foil. It was beautifully browned, and when I sliced it about forty-five minutes
later it was tender and juicy and very flavorful. It was still warm, and there
was plenty of hot gravy for it.

The dressing was a fairly simple onion-celery-herbs affair. The glaze for the
sweet potatoes was easy: juice and rind of an orange, a jigger of bourbon, two
tablespoons of brown sugar, two tablespoons of butter, a grating of nutmeg and
a pinch of salt. While it was bubbling for a few minutes over medium heat, I
peeled and sliced the sweet potatoes and arranged them in a (Pam'd) pie plate.
Poured the hot glaze over and they went into the oven with the dressing as soon
as the roast came out (they should be basted with the pan juices a few times).
Meanwhile, I put the gravy on to heat and put out the cranberry sauce.

The string beans go together fairly quckly: wash and slice thickly some
chanterelle (or other) mushrooms. Mince a shallot and put it to sautee in a
little butter. Add the mushrooms, and when they're nicely cooked, toss in the
blanched beans, stir them around, season with salt and pepper, cover and let
cook for a few minutes until done to taste. I like them tender.

It was a most pleasant afternoon! I love Thanksgiving.

Jen
San Francisco

In article >, CJB >
wrote:
> mashed sweet potatoes, and I made and delivered:
>
>Rigatoni with Pork

> It was all delicious and way too much food.
> -Claudia

It sounds wonderful, Claudia. How do you do rigatoni with pork?
Did you try the wild rice yet? I cooked a pound of it for our
dinner-for-10 and it was gone by Friday afternoon. I didn't embellish
it with anything besides butter.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Melba's Jammin' > wrote in news:thisisbogus-
:

> In article >, CJB >
> wrote:
>> mashed sweet potatoes, and I made and delivered:
>>
>>Rigatoni with Pork
>
>> It was all delicious and way too much food.
>> -Claudia
>
> It sounds wonderful, Claudia. How do you do rigatoni with pork?
> Did you try the wild rice yet? I cooked a pound of it for our
> dinner-for-10 and it was gone by Friday afternoon. I didn't embellish
> it with anything besides butter.

Does that mean you cooked the wild rice in plain water? I've always used
broth, so I probably don't know what plain wild rice tastes like. LOL

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Melba's Jammin' > wrote in news:thisisbogus-
:

> In article >, CJB >
> wrote:
>> mashed sweet potatoes, and I made and delivered:
>>
>>Rigatoni with Pork
>
>> It was all delicious and way too much food.
>> -Claudia
>
> It sounds wonderful, Claudia. How do you do rigatoni with pork?
> Did you try the wild rice yet? I cooked a pound of it for our
> dinner-for-10 and it was gone by Friday afternoon. I didn't embellish
> it with anything besides butter.

Does that mean you cooked the wild rice in plain water? I've always used
broth, so I probably don't know what plain wild rice tastes like. LOL

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

In article >, Wayne Boatwright
> wrote:

> Melba's Jammin' > wrote in news:thisisbogus-
> :
>
> > In article >, CJB >
> > wrote:
> >> mashed sweet potatoes, and I made and delivered:
> >>
> >>Rigatoni with Pork
> >
> >> It was all delicious and way too much food.
> >> -Claudia
> >
> > It sounds wonderful, Claudia. How do you do rigatoni with pork?
> > Did you try the wild rice yet? I cooked a pound of it for our
> > dinner-for-10 and it was gone by Friday afternoon. I didn't embellish
> > it with anything besides butter.
>
> Does that mean you cooked the wild rice in plain water? I've always used
> broth, so I probably don't know what plain wild rice tastes like. LOL

Nah, it means that I don't add anything other than butter and s&p to it
after it's cooked -- like green onion, toasted almonds, sauteed
mushrooms or other miscellany -- in seasoned liquid. I use a lot of
liquid, boil it hard, and drain it
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Melba's Jammin' > wrote in
:

> In article >, Wayne Boatwright
> > wrote:
>
>> Melba's Jammin' > wrote in news:thisisbogus-
>> :
>>
>> > In article >, CJB >
>> > wrote:
>> >> mashed sweet potatoes, and I made and delivered:
>> >>
>> >>Rigatoni with Pork
>> >
>> >> It was all delicious and way too much food.
>> >> -Claudia
>> >
>> > It sounds wonderful, Claudia. How do you do rigatoni with pork?
>> > Did you try the wild rice yet? I cooked a pound of it for our
>> > dinner-for-10 and it was gone by Friday afternoon. I didn't
>> > embellish it with anything besides butter.
>>
>> Does that mean you cooked the wild rice in plain water? I've always
>> used broth, so I probably don't know what plain wild rice tastes like.
>> LOL
>
> Nah, it means that I don't add anything other than butter and s&p to it
> after it's cooked -- like green onion, toasted almonds, sauteed
> mushrooms or other miscellany -- in seasoned liquid. I use a lot of
> liquid, boil it hard, and drain it

Thanks. If I'm going to use the rice in something else, I do use water.
If it's going to stand on its own (with or without other additives), I
usually use broth. I let it simmer in just enough water. OTOH, I
sometimes cook regular white rice in lots of liquid, boil hard and drain.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

previously in rfc, Melba's Jammin' > wrote:

> In article >, Wayne Boatwright
> > wrote:
>
>> Melba's Jammin' > wrote in news:thisisbogus-
>> :
>>
>> > In article >, CJB
>> > > wrote:
>> >> mashed sweet potatoes, and I made and delivered:
>> >>
>> >>Rigatoni with Pork
>> >
>> >> It was all delicious and way too much food.
>> >> -Claudia
>> >
>> > It sounds wonderful, Claudia. How do you do rigatoni with pork?
>> > Did you try the wild rice yet? I cooked a pound of it for our
>> > dinner-for-10 and it was gone by Friday afternoon. I didn't
>> > embellish it with anything besides butter.

Hey! Must have missed the original post, sorry!

I do pieces of pork (country rib) browned and cooked slowly in a tomato
sauce, like making meatballs, and then I take the pork off the bone and
serve it with the pasta and gravy. Sometimes I get tired of sausage and
meatballs, and the pork is always delicious.

re the wild rice! Yes. I also did it just like you. Boiled,
drained. With butter s&p - I think I have about half the bag left, maybe a
little less - I made two cups (dry) worth. It was absolutely fantastic.
Just a little chewy and very rich tasting. My son was eating it out of the
pot with his fingers. Served it with salmon cakes (canned salmon, fresh
breadcrumbs, dijon mustard, egg and sauteed onions) and green beans with
butter and lemon.

-Claudia

>>
>> Does that mean you cooked the wild rice in plain water? I've always
>> used broth, so I probably don't know what plain wild rice tastes
>> like. LOL
>
> Nah, it means that I don't add anything other than butter and s&p to
> it after it's cooked -- like green onion, toasted almonds, sauteed
> mushrooms or other miscellany -- in seasoned liquid. I use a lot of
> liquid, boil it hard, and drain it

CJB > wrote in :

> > Nah, it means that I don't add anything other than butter and s&p to
> > it after it's cooked -- like green onion, toasted almonds, sauteed
> > mushrooms or other miscellany -- in seasoned liquid. I use a lot of
> > liquid, boil it hard, and drain it
>
>

Rinsing the wild rice halfway thru the cooking time works well too.
That's when I change to chicken stock. Boy that water looks dirty.

Mixed with regular white long grain rice 1/3 cup wild to 1 cup white
after cooked is very nice with S&P and butter...Mixed with some fried
onions and some peperoni is also very good.

--
Starchless in Manitoba.
Type 2 Diabetic

CJB > wrote in :

> > Nah, it means that I don't add anything other than butter and s&p to
> > it after it's cooked -- like green onion, toasted almonds, sauteed
> > mushrooms or other miscellany -- in seasoned liquid. I use a lot of
> > liquid, boil it hard, and drain it
>
>

Rinsing the wild rice halfway thru the cooking time works well too.
That's when I change to chicken stock. Boy that water looks dirty.

Mixed with regular white long grain rice 1/3 cup wild to 1 cup white
after cooked is very nice with S&P and butter...Mixed with some fried
onions and some peperoni is also very good.

--
Starchless in Manitoba.
Type 2 Diabetic