Mudcatters and esteemed visitors,

I searched the DT and am astonished that with all of our food threads here we have not apparently discussed our favorite foods and recipes served on Thanksgiving (doesn't matter which nation's holiday, though this Mudcatter is addressing the topic from a U.S. perspective).

The ubiquitous image of a U.S. Thanksgiving is turkey and stuffing, and attendant dishes. Close runner-up, a fancy ham. Pumpkin pie for dessert. But surely there are family traditions and regional variations that will allow Mudcatters to conjure up some interesting recipes?

The thing that was a small part of the meal but always fun and only turned up once a year was a form of baking powder biscuit that Mom used to make. It was rolled out thin on a board, then rolled up into a long tube (like you would do with yeast dough for cinnamon rolls) and sliced and topped with grated cheese. They came out looking like cinnamon rolls in shape, but had the scattered crust of cheese baked onto the top.

She also made tomato aspic. I've never had it any other place, and it wasn't my favorite dish, but we always ate it once a year. Aspic is very pretty, the little gelatins each garnished on their own little plate.

I have a cookbook my mother put together many years ago, and I've pulled it out to find that recipe.

Mom's Tomato Aspic

1 bay leaf
few drops Tobasco
4 onion slices
1/2 tsp salt
3 1/2 cups tomato juice
3 envelopes unflavored gelatin
2/3 cups cold water
2 Tbs vinegar
2 Tbs lemon juice

Place first 5 ingredients in pan with 2 cups tomato juice. Simmer 10 minutes. Add gelatin soaked in the water and stir until dissolved. Add the rest of the tomato juice, vinegar and lemon juice. Strain. Place in either 1 quart mold or in individual molds and chill.

Variation: add finely chopped celery.

My individual contribution these days (the one requested by friends we dine with most years) is a batch of yeast rolls with lots of Italian-style spices. I make them with olive oil, and generous shakes of garlic powder, and oregano in the dough. They didn't start out as a Thanksgiving food, but because the neighbors asked for them at our shared meal, my kids have come to expect them. They are particularly good for making small turkey sandwiches.

Anyone else have a favorite recipe to share?

SRS