Yeah, yeah I know...I should have had it already done. I'm really bad about
that. So here it is...tell me what you think

Appetizers:
Artichoke and Spinach dip, served in a bread bowl with tortilla chips
Assorted olives, cheeses, and nuts
Crackers (a variety)

Main Course:
Herb Roasted Turkey
Sage Dressing
Grandpa's Mashed Taters
Asparagus, roasted, with Meyer Lemon Avocado oil drizzled over
Green Beans (French style, the skinny ones I love!) with Rosemary and Blood
Orange
Sweet Corn (from my Aunt's farm, frozen this past summer)

Desserts:
Mystery Pie (my husband won't tell me what it will be! lol)
Chocolate Cream Pie
Cherry Pie
Better than Pumpkin Pie
Black Bottom Coconut Cream Pie


Friday morning we do a Pie Breakfast, hence all the different pies!

For drinks we have a pretty well stocked bar, plus several sparkling juices
(you know, the kind in the champagne style bottles). I have Meyer Lemon,
Raspberry, Apple-Pear, Pomegranate, and Cranberry. I also have 2 bottles of
Reed's Extra Ginger Ginger Beer, which is a really good sipper. I'm also
going to have water and iced tea available. And of course, there's going to
be coffee with the pie.

I loved reading all the menu's in the other thread!
Here's hoping, no matter what you're doing this Thursday, you have a
terrific time doing it and find something to be very Thankful for!

kimberly

On Mon, 21 Nov 2005 14:57:23 -0800, "Nexis" > wrote:

>Yeah, yeah I know...I should have had it already done. I'm really bad about
>that. So here it is...tell me what you think
>
>Appetizers:
>Artichoke and Spinach dip, served in a bread bowl with tortilla chips
>Assorted olives, cheeses, and nuts
>Crackers (a variety)
>
>Main Course:
>Herb Roasted Turkey
>Sage Dressing
>Grandpa's Mashed Taters
>Asparagus, roasted, with Meyer Lemon Avocado oil drizzled over
>Green Beans (French style, the skinny ones I love!) with Rosemary and Blood
>Orange
>Sweet Corn (from my Aunt's farm, frozen this past summer)
>
>Desserts:
>Mystery Pie (my husband won't tell me what it will be! lol)
>Chocolate Cream Pie
>Cherry Pie
>Better than Pumpkin Pie
>Black Bottom Coconut Cream Pie

It all sounds so delicous, but -- will you have sweet potatoes? It's
not Thanksgiving without the sweet potatoes. Invite me; I'll bring
them!

Tara

It's looking like we will stay home for Thanksgiving, so here is what
I am planning -- not set in stone --

turkey breast
cornbread dressing
roast sweet potatoes and apples
parkerhouse rolls
cranberry sauce
something green (brussel sprouts?)
Paula Dean's gooey pumpkin butter cake (combine pumpkin pie with
birthday cake since this Thanksgiving falls on my husband's birthday)
champagne

Tara

"Nexis" > wrote in message
news:Sgsgf.13848$qw.4842@fed1read07...
> Yeah, yeah I know...I should have had it already done. I'm really bad
about
> that. So here it is...tell me what you think
>
> Appetizers:
> Artichoke and Spinach dip, served in a bread bowl with tortilla chips
> Assorted olives, cheeses, and nuts
> Crackers (a variety)
>
> Main Course:
> Herb Roasted Turkey
> Sage Dressing
> Grandpa's Mashed Taters
> Asparagus, roasted, with Meyer Lemon Avocado oil drizzled over
> Green Beans (French style, the skinny ones I love!) with Rosemary and
Blood
> Orange
> Sweet Corn (from my Aunt's farm, frozen this past summer)
>
> Desserts:
> Mystery Pie (my husband won't tell me what it will be! lol)
> Chocolate Cream Pie
> Cherry Pie
> Better than Pumpkin Pie
> Black Bottom Coconut Cream Pie
>
>
> Friday morning we do a Pie Breakfast, hence all the different pies!
>
> For drinks we have a pretty well stocked bar, plus several sparkling
juices
> (you know, the kind in the champagne style bottles). I have Meyer Lemon,
> Raspberry, Apple-Pear, Pomegranate, and Cranberry. I also have 2 bottles
of
> Reed's Extra Ginger Ginger Beer, which is a really good sipper. I'm also
> going to have water and iced tea available. And of course, there's going
to
> be coffee with the pie.
>
> I loved reading all the menu's in the other thread!
> Here's hoping, no matter what you're doing this Thursday, you have a
> terrific time doing it and find something to be very Thankful for!
>
> kimberly
>
>

Our Thanksgiving menu is never final until it's over ;-)

Starters:

Crostini di Fegatini (Chicken liver crostini - The recipe Victor Sack has
posted from the Accademia Italiana della Cucina)
Tapenade with fresh vegetables and crackers
Chorizo stuffed Dates

Main:

Mesclun, Avocado, Pomegranate Salad with spiced & candied Walnuts and
Champagne vinaigrette
Herb & Emmental Cheese Gnocchi with Brown Butter & Sage Sauce
Celery Root & Fennel Gratin
Butternut Squash and Red Pepper Gratin with Cheshire Cheese Sauce
Herb Roasted Fresh Turkey with Cider Gravy
Sausage, Fennel and Sourdough Stuffing
Garlic Mashed Potatoes

Dessert:
Pumpkin Cheesecake
Tarte Tatin
Oberweiss Dairy's Pumpkin Ice Cream (unbelievably good) and Cinnamon Ice
Cream

Kate

In article <Sgsgf.13848$qw.4842@fed1read07>, "Nexis" >
wrote:

> Yeah, yeah I know...I should have had it already done. I'm really bad about
> that. So here it is...tell me what you think

Sounds good. Here's ours:

> Appetizers:
Relish Tray with mixed pickled vegetables, three kinds of olives
bread & butter pickles and sweet pickles
Crudites Platter
Spinach Dip
French Bread
Asst Crackers
Cheeses
Stuffed Grape Leaves


> Main Course:
Rosemary Lemon Roasted Turkey with Bourbon Gravy
Wild Rice Dressing
Garlic Mashed Potatoes
Shredded Brussels Sprouts with Toasted Pecans
Green Salad
Some sort of sweet potato dish a friend is bringing
Pumpkin Rolls
Lemon Cranberry Sauce
Cranberry Relish a friend is bringing
possibly a Butternut Squash casserole
Something my mom is bringing, we don't know what

>
> Desserts:

2 Pumpkin Pies
2 Pecan Pies with Chocolate and Bourbon
2 Cranberry Cherry Pies
2 Natucket Cranberry Pies
Sweet Potato Casserole (this is supposed to be a side dish, but it
involves tons of brown sugar and pecans, so we eat it as dessert)

> For drinks

White Wine, Riesling
Red Wine, Syrah (I was hoping to find a bottle of sparkling Syrah,
but didn't)
Sparkling Cider, Apple, Apple-Cranberry
Cherry Coke
Lime Coke
7-Up
Cranberry Juice
Asst Beers and a pretty well stocked bar for mixed drinks, for
whoever wants to make them.

> I loved reading all the menu's in the other thread!
> Here's hoping, no matter what you're doing this Thursday, you have a
> terrific time doing it and find something to be very Thankful for!

Thank you!

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/

It will be a small Thanksgiving here. SO and I will be joined by his
mom and my grad school roommate.

The tentative lineup:

Turkey
Simon & Garfunkel Dressing
Yams
Asparagus (or Brussels sprouts)
Salad
Pecan pie

Wine, apple cider, sparkling pear cider

Now for a Thanksgiving story. I was talking to an elderly man at church
on Sunday, and I asked him how he was doing. In all sincerity he
answered, "Near perfect." This came as a bit of a surprise to me, since
his wife of 40+ years had died less than 8 weeks ago and his health is
not optimum. But he was staying positive. In the midst of the chaos
and sorrow, may we all find it inside us to say that we are also "near
perfect".

Happy Thanksgiving!
Cindy

--
C.J. Fuller

Delete the obvious to email me

On Tue 22 Nov 2005 10:38:37p, Thus Spake Zarathustra, or was it Cindy
Fuller?

> It will be a small Thanksgiving here. SO and I will be joined by his
> mom and my grad school roommate.
>
> The tentative lineup:
>
> Turkey
> Simon & Garfunkel Dressing

Hope that's not "Mrs. Robinson" :-)

> Yams
> Asparagus (or Brussels sprouts)
> Salad
> Pecan pie
>
> Wine, apple cider, sparkling pear cider
>
> Now for a Thanksgiving story. I was talking to an elderly man at church
> on Sunday, and I asked him how he was doing. In all sincerity he
> answered, "Near perfect." This came as a bit of a surprise to me, since
> his wife of 40+ years had died less than 8 weeks ago and his health is
> not optimum. But he was staying positive. In the midst of the chaos
> and sorrow, may we all find it inside us to say that we are also "near
> perfect".

I agree... There's definitely a moral to that.

> Happy Thanksgiving!
> Cindy

Happy Thanksgiving, Cindy!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Cindy Fuller > wrote in
:

> It will be a small Thanksgiving here. SO and I will be joined by his
> mom and my grad school roommate.
>
> The tentative lineup:
>
> Turkey
> Simon & Garfunkel Dressing

I'm guessing this contains parsley, sage, rosemary and thyme.Would you be
able to post a recipe for this? I have all of these growing in my garden,
and I'm looking for some ideas for the sage which is growing madly.

Rhonda Anderson
Cranebrook, NSW, Australia

"Tara" > wrote in message
...
> On Mon, 21 Nov 2005 14:57:23 -0800, "Nexis" > wrote:
>
>>Yeah, yeah I know...I should have had it already done. I'm really bad
>>about
>>that. So here it is...tell me what you think
>>
>>Appetizers:
>>Artichoke and Spinach dip, served in a bread bowl with tortilla chips
>>Assorted olives, cheeses, and nuts
>>Crackers (a variety)
>>
>>Main Course:
>>Herb Roasted Turkey
>>Sage Dressing
>>Grandpa's Mashed Taters
>>Asparagus, roasted, with Meyer Lemon Avocado oil drizzled over
>>Green Beans (French style, the skinny ones I love!) with Rosemary and
>>Blood
>>Orange
>>Sweet Corn (from my Aunt's farm, frozen this past summer)
>>
>>Desserts:
>>Mystery Pie (my husband won't tell me what it will be! lol)
>>Chocolate Cream Pie
>>Cherry Pie
>>Better than Pumpkin Pie
>>Black Bottom Coconut Cream Pie
>
> It all sounds so delicous, but -- will you have sweet potatoes? It's
> not Thanksgiving without the sweet potatoes. Invite me; I'll bring
> them!
>
> Tara

Sure, the more the merrier! How far are you from San Diego??? :-)

kimberly

Mine is traditional southern.

Turkey
Dressin' (cornbread based)
cranberry sauce
Sweet Potato Casserole
Creamed Potatoes
English Peas (Mom's choice)
(pan fried) corn
Deviled eggs
Waldorf Salad (not frozen)
Pear salad
Mom's jello salad
Yeast rolls

Pumpkin Pie
Pecan Pie
Carrot Cake
French coconut pie

Elaine, too

On Wed 23 Nov 2005 12:31:21p, Thus Spake Zarathustra, or was it Elaine
Parrish?

>
> Mine is traditional southern.
>
> Turkey
> Dressin' (cornbread based)
> cranberry sauce
> Sweet Potato Casserole
> Creamed Potatoes
> English Peas (Mom's choice)
> (pan fried) corn
> Deviled eggs
> Waldorf Salad (not frozen)
> Pear salad
> Mom's jello salad
> Yeast rolls
>
> Pumpkin Pie
> Pecan Pie
> Carrot Cake
> French coconut pie
>
> Elaine, too

My family was from Tupelo. My grandmother's and mom's menus would have
been almost identical! Good eats!

How do you make your creamed potatoes, Elaine? Do you serve the English
Peas plain?

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Wed 23 Nov 2005 12:31:21p, Thus Spake Zarathustra, or was it Elaine
Parrish?

>
> Mine is traditional southern.
>
> Turkey
> Dressin' (cornbread based)
> cranberry sauce
> Sweet Potato Casserole
> Creamed Potatoes
> English Peas (Mom's choice)
> (pan fried) corn
> Deviled eggs
> Waldorf Salad (not frozen)
> Pear salad
> Mom's jello salad
> Yeast rolls
>
> Pumpkin Pie
> Pecan Pie
> Carrot Cake
> French coconut pie
>
> Elaine, too

My family was from Tupelo. My grandmother's and mom's menus would have
been almost identical! Good eats!

How do you make your creamed potatoes, Elaine? Do you serve the English
Peas plain?



--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On 23 Nov 2005, Wayne Boatwright wrote:

> On Wed 23 Nov 2005 12:31:21p, Thus Spake Zarathustra, or was it Elaine
> Parrish?
>
> >
> > Mine is traditional southern.
> >
> > Turkey
> > Dressin' (cornbread based)
> > cranberry sauce
> > Sweet Potato Casserole
> > Creamed Potatoes
> > English Peas (Mom's choice)
> > (pan fried) corn
> > Deviled eggs
> > Waldorf Salad (not frozen)
> > Pear salad
> > Mom's jello salad
> > Yeast rolls
> >
> > Pumpkin Pie
> > Pecan Pie
> > Carrot Cake
> > French coconut pie
> >
> > Elaine, too
>
> My family was from Tupelo. My grandmother's and mom's menus would have
> been almost identical! Good eats!
>
> How do you make your creamed potatoes, Elaine? Do you serve the English
> Peas plain?
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!
>

Tee hee hee. Virtually every family in Mississippi will be having this
same dinner!

For creamed potatoes:

I use only red potatoes and cut them in a large chunk (quarters for a
medium sized potato). I boil them about 20 minutes until fork tender,
being sure not to overcook. Drain well, pour into mixer bowl and, on low,
mix until mashed smooth. [For anyone with a butter adversion, close your
eyes now] Add between 1 and 2 sticks of butter (depending on how big the
bowl of potatoes) Add a little milk at at time until they get creamy and
poufy, add salt and pepper. They should be kind of like whipped cream or
beaten egg whites - light and fluffy and smooth and creamy. Using white
potatoes or overcooking the reds will make them akin to wallpaper paste.

English Peas:

This I do for my mother. I'd have green bean casserole! <g>. She likes
English peas. I'll just be pouring them out of the can (LeSuer (sp) the
little baby peas) into a bowl with butter and popping them in the
microwave.

Usually, when I fix them I make a white cream sauce (roux= flour and
butter thinned with milk) and toss the peas in that.

I like them best cold, as in pea salad or even straight from the can. But
it is Thanksgiving and she is my mother....

Elaine, too

On Wed 23 Nov 2005 03:40:46p, Thus Spake Zarathustra, or was it Elaine
Parrish?

>
> On 23 Nov 2005, Wayne Boatwright wrote:
>
>> On Wed 23 Nov 2005 12:31:21p, Thus Spake Zarathustra, or was it Elaine
>> Parrish?
>>
>> >
>> > Mine is traditional southern.
>> >
>> > Turkey
>> > Dressin' (cornbread based)
>> > cranberry sauce
>> > Sweet Potato Casserole
>> > Creamed Potatoes
>> > English Peas (Mom's choice)
>> > (pan fried) corn
>> > Deviled eggs
>> > Waldorf Salad (not frozen)
>> > Pear salad
>> > Mom's jello salad
>> > Yeast rolls
>> >
>> > Pumpkin Pie
>> > Pecan Pie
>> > Carrot Cake
>> > French coconut pie
>> >
>> > Elaine, too
>>
>> My family was from Tupelo. My grandmother's and mom's menus would have
>> been almost identical! Good eats!
>>
>> How do you make your creamed potatoes, Elaine? Do you serve the English
>> Peas plain?
>>
>> --
>> Wayne Boatwright *¿*
>> _____________________________________________
>>
>> A chicken in every pot is a *LOT* of chicken!
>>
>
> Tee hee hee. Virtually every family in Mississippi will be having this
> same dinner!
>
> For creamed potatoes:
>
> I use only red potatoes and cut them in a large chunk (quarters for a
> medium sized potato). I boil them about 20 minutes until fork tender,
> being sure not to overcook. Drain well, pour into mixer bowl and, on
low,
> mix until mashed smooth. [For anyone with a butter adversion, close your
> eyes now] Add between 1 and 2 sticks of butter (depending on how big the
> bowl of potatoes) Add a little milk at at time until they get creamy and
> poufy, add salt and pepper. They should be kind of like whipped cream or
> beaten egg whites - light and fluffy and smooth and creamy. Using white
> potatoes or overcooking the reds will make them akin to wallpaper paste.
>

Thanks, Elaine, I see the difference. I make pretty good mashed potatoes
and we like them, but they are like a different breed. :-) I use white
potatoes, put them through a ricer, add probably only a half stick of
butter, and use buttermilk. I see why my family's was different. Next
time I'll use the red potatoes and plenty of butter.

> English Peas:
>
> This I do for my mother. I'd have green bean casserole! <g>. She likes
> English peas. I'll just be pouring them out of the can (LeSuer (sp) the
> little baby peas) into a bowl with butter and popping them in the
> microwave.
>
> Usually, when I fix them I make a white cream sauce (roux= flour and
> butter thinned with milk) and toss the peas in that.
>
> I like them best cold, as in pea salad or even straight from the can. But
> it is Thanksgiving and she is my mother....

That's the only kind of canned pie I like. I also usually make a white
sauce and put the peas in, otherwise I use frozen peas. Yes, they are good
in pea salad.

My aunt used to pour the contents of the can, w/juice, into a small Pyrex
dish, along with butter, salt and pepper, and baked them in the oven 'til
they were simmering.

Do you ever make red potatoes (or new potatoes) in a white sauce with
string beans or shelly beans? My family used to make that fairly often,
too.

Thanks, again!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Wed, 23 Nov 2005 09:15:32 -0800, "Nexis" > wrote:


>> It all sounds so delicous, but -- will you have sweet potatoes? It's
>> not Thanksgiving without the sweet potatoes. Invite me; I'll bring
>> them!
>>
>> Tara
>
>Sure, the more the merrier! How far are you from San Diego??? :-)


I'm near Atlanta -- too far for a day trip! Maybe next year ... Happy
Thanksgiving!

Tara

On 24 Nov 2005, Wayne Boatwright wrote:

> On Wed 23 Nov 2005 03:40:46p, Thus Spake Zarathustra, or was it Elaine
> Parrish?
>
> >
> >>
> >> My family was from Tupelo. My grandmother's and mom's menus would have
> >> been almost identical! Good eats!
> >>
> >> How do you make your creamed potatoes, Elaine? Do you serve the English
> >> Peas plain?
> >>
> >> --
> >> Wayne Boatwright *¿*
> >> _____________________________________________
> >>
> >> A chicken in every pot is a *LOT* of chicken!
> >>
> >
> > Tee hee hee. Virtually every family in Mississippi will be having this
> > same dinner!
> >
> > For creamed potatoes:
> >
> > I use only red potatoes and cut them in a large chunk (quarters for a
> > medium sized potato). I boil them about 20 minutes until fork tender,
> > being sure not to overcook. Drain well, pour into mixer bowl and, on
> low,
> > mix until mashed smooth. [For anyone with a butter adversion, close your
> > eyes now] Add between 1 and 2 sticks of butter (depending on how big the
> > bowl of potatoes) Add a little milk at at time until they get creamy and
> > poufy, add salt and pepper. They should be kind of like whipped cream or
> > beaten egg whites - light and fluffy and smooth and creamy. Using white
> > potatoes or overcooking the reds will make them akin to wallpaper paste.
> >
>
> Thanks, Elaine, I see the difference. I make pretty good mashed potatoes
> and we like them, but they are like a different breed. :-) I use white
> potatoes, put them through a ricer, add probably only a half stick of
> butter, and use buttermilk. I see why my family's was different. Next
> time I'll use the red potatoes and plenty of butter.
>

Putting the white potatoes through the ricer is the way to go. I bet your
potatoes are good. White potatoes fluff so good when baked, but when
boiled and "whipped", they just flatten out. By you ricing them, they
fluff a lot, don't they? I'm waaaay too lazy for that! <g>



> > English Peas:
> >
> > This I do for my mother. I'd have green bean casserole! <g>. She likes
> > English peas. I'll just be pouring them out of the can (LeSuer (sp) the
> > little baby peas) into a bowl with butter and popping them in the
> > microwave.
> >
> > Usually, when I fix them I make a white cream sauce (roux= flour and
> > butter thinned with milk) and toss the peas in that.
> >
> > I like them best cold, as in pea salad or even straight from the can. But
> > it is Thanksgiving and she is my mother....
>
> That's the only kind of canned pea I like. I also usually make a white
> sauce and put the peas in, otherwise I use frozen peas. Yes, they are good
> in pea salad.
>
> My aunt used to pour the contents of the can, w/juice, into a small Pyrex
> dish, along with butter, salt and pepper, and baked them in the oven 'til
> they were simmering.

tee hee hee. I did that a time or two in my pre-microwave days. Too many
pots, not enough burners.


>
> Do you ever make red potatoes (or new potatoes) in a white sauce with
> string beans or shelly beans? My family used to make that fairly often,
> too.
>

Yes. I love new potatoes in white sauce - especially with spring onions.
My grandmother would always fix those after my grandfather would dig them
up with me "helping"(and I use the term loosely!). Just recently, my dad,
now 73, was talking about new potatoes in white sauce and he told me that
the reason that they always made them with white sauce was because if they
didn't, new potatoes would ...er, uh... <blush> give one grievous
intestinal distress and, well, you know. So, there was a reason that they
made that dish just that way.

I like string beans, but I love shelly beans. About the only way I find
them anymore is canned. Now and then, I can get them from a local farmer
in season, but not so often.

Elaine, too


> Thanks, again!
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!
>

In article >,
Rhonda Anderson > wrote:

> Cindy Fuller > wrote in
> :
>
> > It will be a small Thanksgiving here. SO and I will be joined by his
> > mom and my grad school roommate.
> >
> > The tentative lineup:
> >
> > Turkey
> > Simon & Garfunkel Dressing
>
> I'm guessing this contains parsley, sage, rosemary and thyme.Would you be
> able to post a recipe for this? I have all of these growing in my garden,
> and I'm looking for some ideas for the sage which is growing madly.
>
> Rhonda Anderson
> Cranebrook, NSW, Australia

Rhonda,

There is no recipe for this. My stepfather taught me how to make
dressing years ago, and I do it more by feel and what's on hand than a
recipe. Here's the roughest approximation:

Take some stale bread and crumble into a large bowl. Remember that it
will be mooshed down with other ingredients, so crumble more than you
think you need.

Sauté some onion, garlic, celery, and (if you have it on hand) green
bell pepper. You can use olive oil or butter as the fat. Scrape that
into the bowl on top of the bread. Add as much chopped parsley, dried
or fresh thyme, and dried or fresh rosemary as you please. I normally
use dried sage. Dressing isn't dressing without sage. Add some salt
and freshly ground pepper as well. Add some chicken or vegetable broth
to moisten the mixture. Taste a small morsel and add what you think it
needs. Then and only then should you add an egg or two to bind things
together. Put the dressing into a dish and bake at 350° about 30-45
minutes. Note that I do not stuff a turkey with this. You can, but I
like my turkey and dressing separate. The turkey cooks faster, and you
don't run the risk of major food safety issues.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Wed, 23 Nov 2005 13:31:21 -0600, Elaine Parrish wrote:

> Waldorf Salad

good idea -
Darn... I wish I'd read this earlier!
--

Practice safe eating. Always use condiments.

On Wed, 23 Nov 2005 20:32:04 -0600, Elaine Parrish wrote:

> Putting the white potatoes through the ricer is the way to go. I bet your
> potatoes are good. White potatoes fluff so good when baked, but when
> boiled and "whipped", they just flatten out. By you ricing them, they
> fluff a lot, don't they? I'm waaaay too lazy for that! <g>

You don't have to rice them... you just need to let them "dry" a bit
and make sure you don't add too much milk.

wallpaper paste?
bindar dundat
--

Practice safe eating. Always use condiments.

On Wed, 23 Nov 2005, sf wrote:

> On Wed, 23 Nov 2005 20:32:04 -0600, Elaine Parrish wrote:
>
> > Putting the white potatoes through the ricer is the way to go. I bet your
> > potatoes are good. White potatoes fluff so good when baked, but when
> > boiled and "whipped", they just flatten out. By you ricing them, they
> > fluff a lot, don't they? I'm waaaay too lazy for that! <g>
>
> You don't have to rice them... you just need to let them "dry" a bit
> and make sure you don't add too much milk.
>
> wallpaper paste?
> bindar dundat
> --
>
> Practice safe eating. Always use condiments.
>

Tee hee hee. Me, too. Many a time I started out boiling potatoes only to
wind up with wallpaper paste!

I hadn't thought of drying out the white potatoes. I can see where that
would make a difference. Thanks.

Elaine. too

On Thu 24 Nov 2005 12:52:08a, Thus Spake Zarathustra, or was it sf?

> On Wed, 23 Nov 2005 20:32:04 -0600, Elaine Parrish wrote:
>
>> Putting the white potatoes through the ricer is the way to go. I bet your
>> potatoes are good. White potatoes fluff so good when baked, but when
>> boiled and "whipped", they just flatten out. By you ricing them, they
>> fluff a lot, don't they? I'm waaaay too lazy for that! <g>
>
> You don't have to rice them... you just need to let them "dry" a bit
> and make sure you don't add too much milk.
>
> wallpaper paste?
> bindar dundat

I do dry them in the pan over heat after I've drained them and before I rice
them.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Wed 23 Nov 2005 07:32:04p, Thus Spake Zarathustra, or was it Elaine
Parrish?

> Putting the white potatoes through the ricer is the way to go. I bet
> your potatoes are good. White potatoes fluff so good when baked, but
> when boiled and "whipped", they just flatten out. By you ricing them,
> they fluff a lot, don't they? I'm waaaay too lazy for that! <g>

Yes, they do turn out fluffy. I started using the ricer when the old-
fashioned potato masher just took too much strength. :-) Found that I
liked it better. Honestly, I think it's really less work.

>> > English Peas:

>> My aunt used to pour the contents of the can, w/juice, into a small
>> Pyrex dish, along with butter, salt and pepper, and baked them in the
>> oven 'til they were simmering.
>
> tee hee hee. I did that a time or two in my pre-microwave days. Too many
> pots, not enough burners.

Maybe that was her reason, I never thought about it. She would do the same
with cream style corn. I think maybe it was so she didn't have to watch
the pans so closely.

>> Do you ever make red potatoes (or new potatoes) in a white sauce with
>> string beans or shelly beans? My family used to make that fairly
>> often, too.
>>
>
> Yes. I love new potatoes in white sauce - especially with spring onions.
> My grandmother would always fix those after my grandfather would dig
> them up with me "helping"(and I use the term loosely!). Just recently,
> my dad, now 73, was talking about new potatoes in white sauce and he
> told me that the reason that they always made them with white sauce was
> because if they didn't, new potatoes would ...er, uh... <blush> give one
> grievous intestinal distress and, well, you know. So, there was a reason
> that they made that dish just that way.

Hmm... I never knew that. One of the potato salads I make uses new
potatoes, but they're mixed with a lot of other ingredients. Maybe that
helps, too.

> I like string beans, but I love shelly beans. About the only way I find
> them anymore is canned. Now and then, I can get them from a local farmer
> in season, but not so often.

My parents used to grow several different types of beans, pole beans,
shelly beans, and Kentucky Wonders. Most of the time she cooked them with
bacon or bits of ham.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Cindy Fuller > wrote in
:

> In article >,
> Rhonda Anderson > wrote:
>
>> Cindy Fuller > wrote in
>> :
>>
>> > It will be a small Thanksgiving here. SO and I will be joined by
>> > his mom and my grad school roommate.
>> >
>> > The tentative lineup:
>> >
>> > Turkey
>> > Simon & Garfunkel Dressing
>>
>> I'm guessing this contains parsley, sage, rosemary and thyme.Would
>> you be able to post a recipe for this? I have all of these growing in
>> my garden, and I'm looking for some ideas for the sage which is
>> growing madly.
>>
>> Rhonda Anderson
>> Cranebrook, NSW, Australia
>
> Rhonda,
>
> There is no recipe for this. My stepfather taught me how to make
> dressing years ago, and I do it more by feel and what's on hand than a
> recipe. Here's the roughest approximation:

Thanks, Cindy. So it's a basic bread and herb stuffing/dressing, using
the parsley, sage, rosemary and thyme.I make stuffing rarely, so haven't
actually made one using the fresh herbs from my garden before. I might
make it for Christmas, but cook it separately - something I've never done
before.

Rhonda Anderson
Cranebrook, NSW, Australia

On Wed, 23 Nov 2005 05:38:37 GMT, Cindy Fuller
> wrote:

>Now for a Thanksgiving story. I was talking to an elderly man at church
>on Sunday, and I asked him how he was doing. In all sincerity he
>answered, "Near perfect." This came as a bit of a surprise to me, since
>his wife of 40+ years had died less than 8 weeks ago and his health is
>not optimum. But he was staying positive. In the midst of the chaos
>and sorrow, may we all find it inside us to say that we are also "near
>perfect".

Thank you for sharing that, Cindy. Very inspirational.

Carol
--
Wash away the gray to respond.

In article >,
Damsel in dis Dress > wrote:

> On Wed, 23 Nov 2005 05:38:37 GMT, Cindy Fuller
> > wrote:
>
> >Now for a Thanksgiving story. I was talking to an elderly man at church
> >on Sunday, and I asked him how he was doing. In all sincerity he
> >answered, "Near perfect." This came as a bit of a surprise to me, since
> >his wife of 40+ years had died less than 8 weeks ago and his health is
> >not optimum. But he was staying positive. In the midst of the chaos
> >and sorrow, may we all find it inside us to say that we are also "near
> >perfect".
>
> Thank you for sharing that, Cindy. Very inspirational.
>
There's even more to the story. The sermon theme was that true joy is
only experienced after some pain. The minister offered as an example
the pain she felt after her first marriage dissolved, and the joy she
has in the relationship with her current husband.

Back to food: Yesterday's festivities came off well. I was dubious
about using store-bought dried bread crumbs for the S&G dressing, but it
came out well. SO was in charge of the turkey. He roasted it breast
down, then flipped it over toward the end. The breast meat was nice and
moist as a result. We did not brine the turkey this year, which meant
that we could use the drippings for gravy. The pecan pie came out okay,
but the filling was a bit loose. (Yes, it was cooked completely.) SO's
mom provided a small miracle when she walked from her apartment to the
car and back again. (With the help of her walker, but this is more
physical activity than she has done in months.) We were also joined by
my grad school roommate, who brought a tasty salad and mashed sweet
potatoes (as opposed to yams). All in all, a very pleasant holiday.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >,
Rhonda Anderson > wrote:

>
> Thanks, Cindy. So it's a basic bread and herb stuffing/dressing, using
> the parsley, sage, rosemary and thyme.I make stuffing rarely, so haven't
> actually made one using the fresh herbs from my garden before. I might
> make it for Christmas, but cook it separately - something I've never done
> before.
>
That's pretty much it. My stepfather was not one for haute cuisine. He
grew up in a VERY large family during the Depression, where making do
was elevated to a high art. My use of broth in the dressing is a
departure from his technique--he used water or milk to moisten the bread
crumbs.

Cindy

--
C.J. Fuller

Delete the obvious to email me