In article >, biig > wrote:

> Ranee Mueller wrote:
> >
> > In article >,
> > Wayne Boatwright > wrote:
> >
> > > Ranee, I would be very interested in your wild rice dressing if you care
> > > to
> > > share.
> >
> > Sure thing, it is one of the recipes that Sunset magazine didn't
> > think was good enough to go into their November issue. We plebes like
> > it, though.
> >
> > 4 Tbsp butter
> > 2 medium onions, diced
> > 6 cloves garlic, finely chopped
> > 3 Tbsp chopped fresh thyme or 3 tsp dried
> > 1 1/2 C wild rice
> > 1 1/2 C basmati rice
> > 1 1/2 tsp salt
> > 1/2 tsp freshly ground pepper
> > 4 1/2 C chicken stock or broth
> > 1 1/2 C pine nuts
> >
> > Melt butter in large skillet over medium heat. Add onions and saute
> > until they start to turn transparent, add garlic and saute some more.
> > Add both rices, and stir until they start to smell a bit toasty, not
> > browned. Stir in thyme, salt and pepper.
> >
> > Add chicken stock and bring to a boil. Reduce heat and simmer,
> > covered, for about 45 minutes. Check at this point to see if the wild
> > rice is sufficiently cooked.
> >
> > In another dry pan, toast pine nuts over medium-high heat, stirring
> > until they just begin to brown. Remove from heat and let cool. Stir
> > into rice mixture just before serving.
> >
> Hi Ranee How would one adapt this recipe to use for a side
> dish with other meats/veg? Thanks...Sharon

IMHO it looks just fine on it's own and should cook ok in a pan. :-)
For real thanksgiving flavor, it _really_ needs a bit of sage, but
that's just my own personal opinion.

I've never added pinon to rice. I love that idea!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
(Donna Pattee) wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
> >In article >,
> > Goomba38 > wrote:
> >
> >> MoM wrote:
> >>
> >> > You can precook and slice your turkey up to a month ahead. Then, on the
> >> > day; while all the side dishes are cooking; you take a roasting pan and
> >> > line
> >> > it with LETTUCE. A couple of layers. Put your turkey in, you can
> >> > separate
> >> > dark and white meat. Cover with another couple of layers of lettuce and
> >> > put
> >> > the lid on. Put in a 325* oven while you are cooking the potatoes and
> >> > veg
> >> > and reheating the gravy and stuffing. I imagine the stuffing can go in
> >> > the
> >> > oven too. Usually by the time everything else is ready, and you take
> >> > the
> >> > lid off the roasting pan it will be steaming and the turkey will be
> >> > moist
> >> > and delicious just like fresh cooked.
> >>
> >> There is something sooooooooo wrong about this, to me. Part of my
> >> pleasure is the smell of roasting turkey (as well as all the labor) on
> >> the actual day of Thanksgiving. It feeds into my need for tradition.
> >> What do you serve and carve at the table? I don't have any trouble
> >> preparing a large meal with many different items on that day. It just
> >> takes planning. I had a neighbor once who roasted then sliced the turkey
> >> the night before and just let it sit out. It was so unappetizing, as
> >> well as a huge bacterial risk.
> >
> >I can see why a very, very busy person might do this but to me, what's
> >the point? :-( If I work Thanksgiving (and I usually do), I just have it
> >on that weekend instead...
> >
> >Since I work night shift tho', I might actually be able to pull it off
> >if I prepare everything the day before and get it ready to go, and just
> >start cooking when I get home and skip that morning workout. That would
> >put me home about 07:30 am and I have to go to sleep by about 2 pm or so.
> >
> >Cheers!
> >--
> >Om.
> >
> >"My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> >Nicholson
>
> So, if someone is so busy they need to cook their turkey a month ahead
> of time, why not just go out for dinner? In our very extended family,
> the preparation is done as a collaborative effort. We put things together
> while talking, laughing and catching up with family members we haven't
> seen in a while. If any of us were worried about the amount of time it
> took, we would be better off just renting a banquet room or having the
> dinner catered.

Well stated. :-)
Personally, I'd _never_ prepare food a month in advance! Maybe the
weekend before, but that's only 4 days...
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> (Donna Pattee) wrote:
>
>> In article >,
>> OmManiPadmeOmelet > wrote:
>> >In article >,
>> > Goomba38 > wrote:
>> >
>> >> MoM wrote:
>> >>
>> >> > You can precook and slice your turkey up to a month ahead.
>> >>
>> >> There is something sooooooooo wrong about this, to me. Part of my
>> >> pleasure is the smell of roasting turkey (as well as all the labor) on
>> >> the actual day of Thanksgiving. It feeds into my need for tradition.
>> >> What do you serve and carve at the table?

>> >
>> >I can see why a very, very busy person might do this but to me, what's
>> >the point? :-( If I work Thanksgiving (and I usually do), I just have it
>> >on that weekend instead...
>> >
>> >Since I work night shift tho', I might actually be able to pull it off
>> >if I prepare everything the day before and get it ready to go, and just
>> >start cooking when I get home and skip that morning workout. That would
>> >put me home about 07:30 am and I have to go to sleep by about 2 pm or
>> >so.
>> >
>> >Cheers!
>> >--
>> >Om.
>>
>> So, if someone is so busy they need to cook their turkey a month ahead
>> of time, why not just go out for dinner? In our very extended family,
>> the preparation is done as a collaborative effort. We put things together
>> while talking, laughing and catching up with family members we haven't
>> seen in a while. If any of us were worried about the amount of time it
>> took, we would be better off just renting a banquet room or having the
>> dinner catered.
>
> Well stated. :-)
> Personally, I'd _never_ prepare food a month in advance! Maybe the
> weekend before, but that's only 4 days...
> --
> Om.

I would never do Thanksgiving dinner in advance either. I want leftovers
the day after not the day of!

I can do turkey, dressing, gravy, mashed potatoes, sweet potatoes, a salad
of some sort, a couple of veggies and rolls from scratch essentially by
myself. I start around 8am and dinner is on the table around 1. The
daughter in law helps some now and the granddaughters have taken over
setting the table. Pies and desserts get made the day before and I usually
put together a relish tray the day before. It really isn't that hard.

Ms P

On Fri, 28 Oct 2005 14:01:46 -0500, OmManiPadmeOmelet
> wrote:

>Personally, I'd _never_ prepare food a month in advance! Maybe the
>weekend before, but that's only 4 days...

Well, there are some things I am preparing well in advance, like the
stock for the gravy. I got some turkey necks this week,and those are
now waiting in my freezer for when I have time to make turkey stock.

And I already got cranberries to make cranberry chutney and another
cranberry dish. Those benefit from being made well ahead.

And I am thinking of making my pie pastry early too, and sticking it
in the freezer.

Christine

In article >,
Christine Dabney > wrote:

> On Fri, 28 Oct 2005 14:01:46 -0500, OmManiPadmeOmelet
> > wrote:
>
> >Personally, I'd _never_ prepare food a month in advance! Maybe the
> >weekend before, but that's only 4 days...
>
> Well, there are some things I am preparing well in advance, like the
> stock for the gravy. I got some turkey necks this week,and those are
> now waiting in my freezer for when I have time to make turkey stock.
>
> And I already got cranberries to make cranberry chutney and another
> cranberry dish. Those benefit from being made well ahead.
>
> And I am thinking of making my pie pastry early too, and sticking it
> in the freezer.
>
> Christine

That's cool... but not the turkey!

IMHO cranberry/orange relish does better sitting for a month, especially
with a hair of brandy added to it.

Freezing stock in advance is not a bad idea either. I'm on vacation
right now thru the end of next week and that does not sound like a bad
idea.

But not the turkey....... ;-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >, Andy <q> wrote:
>Curly Sue wrote:
>
>> Are the Costco pies bad? The hardest part of a pumpkin pie is the
>> crust. The filling is just mixing ingredients together and baking and
>> should be very easy to do in quantity.
>>
>> I make pumpkin pie for holidays, but I have had some nice commercial
>> ones.
>>

>I remember a pumpkin pie cooking contest on food-tv. I forget the town
>but most competitors said canned pumpkin pie filling makes the best "blue
>ribbon" pies.
>
>I enjoy bakery bought pumpkin pies.

I am under standing orders from my mother to bring a pumpkin pie from
Fatapple's bakery in Berkeley for T-day dessert.

My mother and I are both good cooks but neither of us has ever mastered
pie crust.

My paternal grandmother, may she rest in peace, was an ace pie baker.
(She used to get up early on T-day and make her pies.) Fatapple's is as
good as hers.

We have it with real whipped cream, of course. (Certain of us regard
pumpkin pie as a whipped-cream delivery vehicle.)

We eat homemade chocolate truffles (made by me to Kay's recipe) and
homemade cookies (usually Mom's) when we are playing cards after dinner.

Last year when I hosted, I delegated dessert out to a pie-baker friend. I
would have cheerfully placed another order at Fatapple's, though.

Charlotte (waving hi!!)
http://loveandcooking.blogspot.com

--

Charlotte L. Blackmer wrote:

>
>
> I am under standing orders from my mother to bring a pumpkin pie from
> Fatapple's bakery in Berkeley for T-day dessert.
>
> We have it with real whipped cream, of course. (Certain of us regard
> pumpkin pie as a whipped-cream delivery vehicle.)
>


I have always thought MOST desserts met that description. At least they
do in our house....

gloria p

On Sun, 30 Oct 2005 22:33:47 +0000 (UTC), Charlotte L. Blackmer wrote:

> Charlotte (waving hi!!)

Charlotte.... Glad to see you here again! We were just reminiscing
about posters we haven't seen lately in our this morning's web Chat
session. Drop by and visit sometime!
http://www.penguinpowered.ca/~vexorg...d.cooking.html

In article >,
(Charlotte L. Blackmer) wrote:

> Charlotte (waving hi!!)
> http://loveandcooking.blogspot.com

Good to see you, Charlotte. I have been a poor correspondent, but
thank you for your efforts anyway!

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >, biig > wrote:

> Hi Ranee How would one adapt this recipe to use for a side
> dish with other meats/veg? Thanks...Sharon

That's what I like about this. It _can_ be used stuffed inside the
bird, but it is not necessary to do so. It is quite a fine side dish
all on its own. And, if you have any leftover meat, gravy or
vegetables, you can mix them all together in a pan and bake as a
casserole for a nice rerun of the meal.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"pablo" > wrote in message
...
>
> "Boron Elgar" > wrote in message > Chocolate
> pie & lemon meringue are the traditions around here. No
>> pumpkin or apple at all. OH, and I have to make double the needed
>> crust so I can sprinkle some with cinnamon and sugar and bake it for
>> the kids to eat like cookies.(the kids are 18, 18 & 21)
>>
> Sounds like you have a family tradition going with your pie crusts,
> Boron, but here is a treat from Sonora. Coyotas are a regional
> specialty there. I'd have to say they taste kind of like a molasses pop
> tart. Of course yours will be far superior to mere toaster pastries.
>
> Pablo
> *****************************
>
> Recipe: Coyotas De Dona Maria Villa De Seris
>
> Similar Categories: Coyotas, Dona, Maria, Villa, Seris
>
> Coyotas De Dona Maria Villa De Seris
>
>
>
> ***FOR THE DOUGH***
>
> 1 tablespoon butter -- up to 2
>
> 10 1/2 pounds unbleached flour
>
> 5 1/2 tablespoons salt
>
> 2 3/4 pounds vegetable shortening
>
> cold water
>
> ***FOR THE FILLING***
>
> 4 cups unrefined brown sugar -- (piloncillo), or
>
> -- dark brown sugar
>
> 3/4 cup unbleached flour
>
>
>
> Preheat oven to 350F. Butter 2 baking sheets, and set aside.
>
>
>
> Prepare the dough: Put flour and salt on a pastry board. Mix in
> shortening, using fingertips, until gritty consistency is obtained.
> Slowly add cold water, kneading until the dough is soft and elastic.
> Cover dough, and set aside for 4 hours. If dough is thin, let sit twice
> as long. Re-knead for 8 minutes. Form about 30 2 inch balls with the
> dough. Using a rolling pin, flatten balls into circles, about 4 inches
> in diameter. The dough will shrink, so turn and roll on both sides.
>
>
>
> Prepare the filling: Combine sugar and flour. Put 11/2 to 2 tablespoons
> of the filling in the center of a dough circle. Cover with another
> circle, and seal edges. Remove any excess dough with a knife. Continue
> until all the circles are filled. Place turnovers on prepared baking,
> and bake for 35 minutes or until golden brown. Remove, and place in a
> basket. Serve warm. The turn over dough can also be filled with pumpkin
> filling. Makes 15 coyotas.
>
>
>
> Source: Bill Gibson, Cocina Montanesa
>
>
You use 10 pounds of flour and 2.75 pounds shortening and get 30 2 inch
balls for 15 turnovers? Each turnover weighs a pound? Holy desert,
batman.