Lyrics & Knowledge Personal Pages Record Shop Auction Links Radio & Media Kids Membership Help
The Mudcat Cafesj



User Name Thread Name Subject Posted
GUEST,LynnT BS: Thanksgiving dinner recipe favorites (88* d) RE: BS: Thanksgiving dinner recipe favorites 21 Nov 04


About the cider vinegar in the devilled eggs -- almost enough to taste; it mostly cuts the richness. Can't give you exact amounts since I don't measure; I come from the "hurl in a goodly handful" school of cookery.

Try stirring about half a cup of diced gruyere cheese into the mix when you make the traditional green bean casserole. Adds another dimension of flavor -- plus another assault on your arteries! This also works beautifully with fresh asparagus cut into chunks -- a variant on a 15th-century recipe for "savoury toasted cheese". And those Durkee onions are french-fried after being dipped in a batter, something you CAN do yourself but somehow more traditional (midwestern?) out of the can. The batter adds something to the finished dish toasted breadcrumbs + regular browned onions can't match.

(Did you know that macaroni and cheese is medieval? I have a 13-century English recipe for "lozenges" which is dough rolled thin and cut into diamond shapes, boiled, then layered with white cheese and a bit of nutmeg. White lasagna anyone? I also found an early reference to elbow macaroni or quill pasta, from 15th-century Italy -- it talks about taking dough about the thickness of a straw and rolling it around an iron rod the thickness of a cord. This is then dried, and the book says it keeps about three years this way.)

I also make an easy apple pie with cranberries -- stir a can of whole-berry cranberry sauce (cut into dice) plus some cinnamon into about four Granny Smith or York apples peeled and cut into thin slices. Add a cup of vanilla yoghurt if you like, and/or an handful of broken pecans. Pour this into a crust and bake until bubbly.

MY SO made another traditional dish today for lunch -- oyster stew.   He is from Hadley Mass and makes his very plain -- oysters, butter, cream and oyster crackers with a bit of salt and pepper, that's it. Me being from upstate New York, mine is fussier -- onions browned with bacon, shredded carrot, and celery, cream, oysters, and a bit of sherry. Almost New England chowder.

Getting hungry?

LynnT


Post to this Thread -

Back to the Main Forum Page

By clicking on the User Name, you will requery the forum for that user. You will see everything that he or she has posted with that Mudcat name.

By clicking on the Thread Name, you will be sent to the Forum on that thread as if you selected it from the main Mudcat Forum page.
   * Click on the linked number with * to view the thread split into pages (click "d" for chronologically descending).

By clicking on the Subject, you will also go to the thread as if you selected it from the original Forum page, but also go directly to that particular message.

By clicking on the Date (Posted), you will dig out every message posted that day.

Try it all, you will see.