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Thread: Scalloped Onions & other TGiving Day recipes gdg

  1. #31
    Senior Member Chris S.'s Avatar
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    Yummo - Happy Thanksgiving 2011!!!

  2. #32
    Senior Member frontier's Avatar
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    Bump for 2012 - Any new ones to share?
    Terrie Tomlinson
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  3. #33
    Senior Member HiRollerlabs's Avatar
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    One for the kids...big and small.

    Macaroni and Cheese (like Noodles and Company)

    1 lb. elbow macaroni cooked per directions

    1/4 cup butter
    1/4 cup flour
    3 cups half n' half
    1/2 t. salt
    3 cups Monteray Jack or Colby Jack cheese (1 cup cheese = 4 oz.), so 12 oz. cheese

    Melt butter and stir in flour, making a roux. Add half n' half and whisk till smooth. Add salt. Remove from heat and add cheese stirring until melted . I used a block of cheese (instead of shredded cheese) so I kept it on low heat in order to melt the chunks. Fold in cooked macaroni, top with more shredded cheese and pop in oven to keep warm or eat right away.

    Another TGiving item is brussel sprouts. Clean, cut in half and sautee in fry pan with olive oil and walnuts. Salt and pepper to taste. I never liked brussel sprouts until I made them this way.

    Mushrooms as a sidedish.
    Two packages of mushrooms, cleaned.
    1 package dry Zesty Italian dressing
    2 sticks butter

    Mix all in crockpot and stir occasionally. Cook until done.
    Last edited by HiRollerlabs; 12-14-2012 at 01:13 PM.
    Bob/Ann Heise
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  4. #34
    Senior Member 2tall's Avatar
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    Ha Ha Ann! Here I was patting myself on the back for "discovering" this way to cook Brussels! Only I leave out the nuts and add some minced garlic at the end. If you cook them good and brown they are awesome. Don't even taste like sprouts. It has gotten to be my favorite side dish!
    Carol,
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  5. #35
    Senior Member Judy Chute's Avatar
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    NOW it's time for the Thanksgiving Holiday!!! Sending that mac and cheese recipe to our daughter with our two grandchildren Would think it might be great and easy!!

    Love sauteed brussel sprouts.. I like them anyway but it's like a whole new veggie. Have not tried with walnuts though, so will do that!

    Happy Thanksgiving, everyone

    Judy, Bob..Ranger and Sebec, Too!
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  6. #36
    Senior Member 2tall's Avatar
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    Ok, heres a really good corn recipe that everybody from Grandpa to the toddlers love!


    http://ralphhowey.com/cookingwithcar...p?recordID=114
    Carol,
    Owned and handled by Cruisin' with Indiana Jones, JH
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  7. #37
    Senior Member HiRollerlabs's Avatar
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    Quote Originally Posted by 2tall View Post
    Ha Ha Ann! Here I was patting myself on the back for "discovering" this way to cook Brussels! Only I leave out the nuts and add some minced garlic at the end. If you cook them good and brown they are awesome. Don't even taste like sprouts. It has gotten to be my favorite side dish!
    I completely agree--they don't taste like brussel sprouts at all!!

    Friend of mine does brussel sprouts in the oven. She halves them, tosses them in olive oil and then in dry Italian dressing mix, and roasts them with walnuts.

    I have also make a vinaigrette dressing of balsamic vinegar, a little sugar or honey and toss that with the olive oil/sauteed brussels/walnuts...yummm.
    Bob/Ann Heise
    "Show up. Dominate. Go home." Dan Gable

    "There is no such thing as perfection. There is always a higher level." Dan Gable


    "Look at pressure as an opportunity." Tom Brands

    "I like to relax with a chainsaw." Tom Brands 2010

    I don't believe in allowing wine to breathe. I prefer mouth-to-wine resuscitation.

  8. #38
    Senior Member 2tall's Avatar
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    More please!
    Carol,
    Owned and handled by Cruisin' with Indiana Jones, JH
    Alternate Handler: Westwind Buffalo Soldier
    Apprentice Handler: Snake River Medicine Man, JH
    http://newhoperetrievers.com

  9. #39
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    Thanksgiving is not at our house this year but the boss was told the two things she needs to bring - Stewed onions (for some reason our crop was not that good this year so will have a few store bought ones mixed in) & the jello salad for the GDaughter.

    But for Xmas Eve - it took me a while to source hams from someplace other than a factory farm but I finally did - will have a local butcher pressure cure the ham - & will pass on how good it is for Xmas after the boss has cooked it. I will pass on a Sausage & biscuits recipe from an old Amish cookbook when the boss get's back. Closest to the Sausage & Biscuits I enjoyed in Minot when I was judging there - a long time ago . It's like Pan Fried Chicken - few know how to do it really right.
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  10. #40
    Senior Member 7pntail's Avatar
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    GARLIC SMASHED TATERS. very easy and to die for.

    Boil some taters, say about four. put them aside. Saute some garlic cloves in a lil bit of olive oil. Add tators and use a smasher but leave em a bit lumpy. Add a 1/4 stick of butter, and a cup of sour cream--salt and pepper to taste. YUM
    John Stroh, Lodi ca


    There are two spiritual dangers in not owning a farm. One is the danger of supposing that breakfast comes from the grocery, and the other that heat comes from the furnace…........If one has cut, split, hauled, and piled his own good oak, and let his mind work the while, he will remember much about where the heat comes from, and with a wealth of detail denied to those who spend the weekend in town astride a radiator.

    Aldo Leopold

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