October 24, 2007
A shameless bribe! A crummy commercial!
Alright, all you Fridge Magnet readers. It's time for me to call upon you again for help with an upcoming story.
If you read Extra today, you might have noticed that I'm compiling favorite Thanksgiving recipes for a story about family food traditions on Turkey Day.
So far, I've received only a small handful of e-mails from readers, but boy do they have some wonderful Thanksgiving recipes to share. My favorites so far are au gratin potatoes and a delicious, spicy Mexican cornbread-style dressing.
I KNOW that some of you guys have a signature Thanksgiving dish. So I'm hoping you might join in the fun and send it my way, along with 200 words or less about why that particular recipe means so much to you and your family.
I'll tell you what-- the first person who submits something via this blog wins a FREE COOKBOOK! Yes, I'm jumping out of my monthly schedule of cookbook giveaways already to shamelessly solicit personal stories for my Thanksgiving article!
This time around, the free book is "A Passion for Baking," a beautiful hardcover book by Marcy Goldman.
A random flip through this book turned up recipes for Toffee Banana Cream Pie, Candy Bar Shortbread, Creme Brulee Cheesecake and Strawberries and Cream Cookies. Now, how can you resist THAT?
Comments
[October 24, 2007 2:12 PM]
Donna AlleyBroccoli Casserole
1 to 1 1/2 cups Minute Rice
1 small onion
1 can cream of mushroom soup
8 oz Velveeta Cheese
Small bag frozen chopped broccoli (thawed)
Approximately 12 oz milk
(increase or decrease milk to
desired consistency)
Mix ingredients in casserole dish, cook 20 minutes on high in microwave.
[October 24, 2007 3:16 PM]
carrie : →http://www.gingerlemongirl.blogspot.comOH MAN! Lindsey that is just not fair! I have two recipes I ALWAYS make at thanksgiving, a cranberry cobbler and a super cheesy spinach artichoke casserole, BUT I have the recipes at home! I'll post them as soon as I get off work! ;-) That cookbook looks awesome!!
[October 24, 2007 3:31 PM]
CynthiaBest homemade rolls ever!!!
Lowell Inn Crescent Rolls
1 2ounce cake compressed yeast
sugar
1 cup warm water (78-82 F)
* * *
1/4 cup sugar
1 tbsp salt
1 cup warm milk
7-8 cups all purpose flour
3 eggs
* * *
1/4 cup butter
Sprinke the yeast with sugar; soften in the warm water and set aside. Dissolve 1/4 cup of sugar and the salt in the warm milk: Add 2-3 cups of flour. Mix in the eggs and the yeast mixture: add the remaining flour until stiff but soft. Let rise until double in size and punch down; let rise again. Turn out on a floured board and let rest for 10 minutes.
Working with 1/3 of the dough at a time, roll into 9-inch circles and cut into 12 wedges. Brush the wedges with melted butter, roll into crescents and place on greased baking pans. Bake in a 400F oven for 10-15 minute until golden brown.........makes 50 rolls
[October 24, 2007 4:05 PM]
JonathanHHey Lindsey, I'd love to offer up my grandmother's pumpkin pie recipe for all your faithful readers to enjoy I'd also love the free book, so despite not having the recipe in front of me, I can give you the gist here and send the details later:
The pie is made with canned pumkin (not pumpkin pie filling) heavy cream, sugar, pumpkin pie spice, and -- here's the thing that I know will grab your attention -- bourbon. When cooked it is more of a light custard than your typical dense pumpkin pie, and believe me it will make a pumpkin pie lover out of anyone. I'll forward the complete recipe later. Thanks!
[October 24, 2007 5:20 PM]
carrie : →http://www.gingerlemongirl.blogspot.comHi Lindsey,
Here are two recipes that I make every Thanksgiving! These are my favorite foods at thanksgiving. It's easy to double both, and it will be easy to make the cranberry cobbler gluten-free! I hope you'll enjoy these!!
Cranberry Cobbler
- 2 cups whole cranberries
- 1/4 cup sugar
- 1/2 cup chopped walnuts or pecans
- 1/2 cup crushed pineapple with juice
-dash freshly grated orange rind
Add all of the above ingredients in a large greased baking dish or 9" pie tin. Preheat oven to 350 degrees.
Batter Ingredients:
- 1/4 cup sugar
- 1/4 cup melted butter
- 1/4 cup plain flour
- 1 beaten egg
In another bowl throughly mix all of the batter ingredients together. Batter will be thin. Pour batter on top of cranberry mixture in the baking dish. Bake for 40 minutes until hot, bubbly, and slightly browned. This is delicious both hot or cold.
Spinach-Artichoke Casserole
-2 (10 oz) packages frozen, chopped spinach, thawed and well drained.
-1 (6 oz.) jar marinated artichoke hearts, drained, but reserve 1/4 cup liquid
-2 (3 oz.) pkgs. cream cheese softened
-2 Tbsp. butter, softened
-1/4 cup milk
-1 tsp freshly ground pepper
-2 Tbsp. freshly grated parmesan cheese
Combine spinach and artichokes in a large bowl. Combine cream cheese, butter, and milk in a smaller bowl; stir cream cheese mixture into spinach mixture. Spoon into a lightly greased 1 1/2 qt. casserole dish. Sprinkle with pepper and parmesan cheese. Bake covered at 350 for 30 minutes; uncover and bake an additional 10 minutes.
[October 24, 2007 10:33 PM]
MaryWell you wont get a recipe out of me since I tell everyone that I dont cook. You know this little secret. It enables me to play dumb when going to parties where food is required. I bring the fresh fruit. I would like to say that saving pumpkin or squash seeds, salting and toasting them is a favorite of mine during holiday time. (You can get crazy with different spices that suit your own taste.) They are a great snack and a good source of fiber. Mix them with raisins or put them in a trail mix.....not really any major cooking required. We will do this after jack-o-lantern carving!!
[October 25, 2007 11:08 AM]
JenniferOne of our favorites is a fruit salad that gets served for all special occasions.
Mandarin Orange Salad
1 sm can mandarin orange wedges, drained
1 sm can crushed pineapple, drained
1 8oz tub frozen whipped topping, thawed
1 sm carton small curd cottage cheese
1 sm box orange gelatin powder
Drain fruit well and discard juices (or drink them yourself later)
In large bowl, mix cottage cheese and gelatin powder until well mixed. Stir in fruit. Fold in whipped topping. Mix all ingredients thoroughly and chill.
This can be made with sugar free and fat-free ingredients and still tastes just as good. Tastes best if allowed to stand in the refrigerator for at least an hour.
Also good for breakfast the next day!
[October 25, 2007 1:14 PM]
carrie : →http://www.gingerlemongirl.blogspot.comUnfortunately Lindsey, I don't have any great stories about the recipes I posted. My mom used to make the cranberry cobbler when I was little and then I somehow ended up taking over that role when I was in college and I've made it every year since. I think my dad and I could eat the whole pan that decadent cranberry dish!
The spinach artichoke dish was something that I decided to make for thanksgiving again, back in my college days... I think the recipe may have come from Southern Living. I love making this dish especially because my sister LOVES it (and she's kinda picky!). My dad really enjoys it too, but my husband (and his whole family) won't touch it! My sister and Dad request it every year though! I guess you either love or hate spinach and artichokes!
[October 25, 2007 3:51 PM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/Thanks for the additional info, Carrie! My sister is already drooling over you cobbler recipe and imagining it with a scoop of vanilla ice cream.
Jennifer, thanks for the orange salad recipe. My grandma always made her famous Jello salad for the holidays, too. I love a cold, light side dish w/ all the other hot, filling foods.
[October 27, 2007 10:47 AM]
Debbie FrancoThis has been a Thanksgiving favorite for a few years. I got the recipe from a coworker, and it turned me, a person who normally does not like cooked carrots, into a carrot lover.
Carrot Souffle
1 lb carrots, peeled and chopped
3 lg eggs lightly beaten
1/2 cup sugar
1/2 cup butter or margarine melted
3 Tbsp all purpose flour
1 tsp baking powder
1 tsp vanilla extract
Bring carrots and water to cover to a boil in a medium saucepan. Cook 45 minutes or until very tender. Drain, then process in a food processor until smooth.
Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1 qt baking dish. Bake at 350 for 45 minutes or until set.
[October 27, 2007 1:30 PM]
Amy Hanek : →http://www.houseonthegladehill.blogspot.comI made this soup last year at Thanksgiving. My husband is an Executive Chef in a SML country club. He gave me a few loose instructions that led to my finished recipe. It is a classic, Butternut Squash Soup. I modified it to meet the needs of my vegetarian mother and EVERYONE loved it. I usually have to make an extra large batch so that we can enjoy some before the big day. This past week, I made another batch of this soup for my mother as a gift. Its not a hard recipe, but she hates cutting those tough butternut squash! Here it is:
Ingredients
- 2 - 3 Butternut Squash (enough to cover a cookie sheet when cut in half).
- 1 - 2 cups of butter, softened
- 1 cup of brown sugar
- 1 tablespoon of cinnamon
- 1 tablespoon of nutmeg
- Half an onion diced
- salt, pepper, and nutmeg to taste
- 2 tablespoons of olive oil
- 1 box of vegetable or chicken stock
- 1 - 2 cups of cream
To Do
1. Preheat oven to 450 degrees
2. Slice Squash in half and scoop out seeds (throw seeds away)
3. Place squash on a cookie sheet with cut side on top
4. Mix butter, cinnamon, nutmeg, and brown sugar
Spread butter mixture over squash, keeping it evenly distributed
5. Roast squash for about 30 minutes - until al dente - not too tender
6. Set squash aside to cool at least 30 minutes
7. Saute onion in a stock pot with olive oil, salt, pepper, and nutmeg until translucent - not carmelized
8. When squash is cooled, scoop fleshy parts out of skin and drop into pot.
9. Fill with stock and cook on medium to medium low for about 30-45 minutes (until tender)
10. Let soup cool slightly and then puree in food processor or hand puree gadget until consistency is smooth.
11. This can be made a day in advance and then reheated for a meal - adding cream to finish. Add enough cream to bring the soup to the consitency you want, creamy and not too thin.
[October 28, 2007 7:38 PM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/The carrot souffle and butternut soup recipes both look killer. And Amy, what a coincidence that you sent that recipe along. This week's newspaper column will be about winter squash. I just had some roasted butternut the other day and it was so rich and comforting. A great fall food! I found so many interesting recipes for winter squash that I can't fit them all in print. I'm going to post a few extra on this blog in the coming week, including one for Spaghetti Squash Alfredo.
[October 29, 2007 5:59 PM]
Ms. Elenaeous : →http://MsElenaeousinRoanoke.blogspot.comStuffed Artichokes
Snip the tops off of all the leaves and the bottom stem so that about 1/2" remains. Throw them in a boiling pot of salted water and cook until tender, when a leaf comes off easily about 20:00. Cool down and place each artichoke in a casserole type dish so that they are standing up straight and touching each other. Fan out the leaves and begin to stuff the entire choke, each leaf, using whole milk mozarella pieces (I'm partial to Polly-O), Italian flavored bread crumbs, fresh minced garlic, grated Locatelli cheese, salt and pepper. Drizzle with olive oil. In the bottom of the pan place about a half inch of water with a splash of olive oil and place in a 350 degree oven. Bake about a half hour until the bread crumbs begin to just brown. Make sure you have plenty of Italian bread to sop up the juices.
[October 29, 2007 6:02 PM]
Lynda KnezovichMy husband and I lived in Baltimore in the early 1990's when I was given the recipe for this dish. It was a favorite of our neighbor, Mr. Marty. He lived alone, in an apartment next door to us, and became a close friend. For several years he and his sister, Vivian, and a few of their friends would come to our house for Thanksgiving dinner. I always made the expected, traditional dishes... turkey, dressing, candied yams, etc but this dish is the one of which I would have to make extra because I knew that everyone would ask to take a bowl home.
Sadly, Mr. Marty passed away before we left Baltimore. We still think of him, and Vivian, whenever I make this dish.
Mr. Marty's Favorite Ambrosia
2 large tubs Cool Whip
1 small package lime flavored jello
2 small cans mandarin oranges
1 cup shredded coconut
1 cup pecan pieces
1 15 oz can pineapple tidbits
1/2 bag mini marshmallows
1 box Graham crackers
In a large bowl, fold together the Cool Whip, coconut, pecans, and pineapple (including juice) Pour the liquid off the oranges before adding them to the bowl. Sprinkle the jello over the mixture and stir. Add in the marshmallows. Refrigerate over night.
Just before serving, crush a few packs of graham crakers and sprinkle over the top.
[October 30, 2007 7:44 AM]
Amy Hanek : →http://www.houseonthegladehill.blogspot.comLindsey - great minds think alike! When the temps go down below 50 degrees I am always looking for an excuse to turn my oven or stove on! Add in the great smells that will eminate from this wonderful combination of sweet and savory and it is "home sweet home!"
[October 30, 2007 11:24 AM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/Lynda, Ms. E, thanks so much for those recipes! They both look exquisite. I am a HUGE artichoke fan.
I'm getting so excited about the Thanksgiving menu. With all these unusual side dishes to choose from, I'm not even sure I'll have room on my table for the standards!
[October 30, 2007 1:24 PM]
KathyI had butternut squash soup this week with sugar and cinnamon croutons; it was delish!!! I also like just cutting a butternut squash in half, scooping out the seeds, scoring the inside, spreading a little butter and some brown sugar on it and nuking it for about 10 minutes or so until it's done. Simple and tasty.
Paula Deen's cranberry-mandarin orange recipe is also good, just a couple of cans of whole cranberry sauce, a can of drained mandarin oranges, some pecans, mix it up and you're good to go.
[November 2, 2007 6:48 PM]
Lynda KMy sister-in-law, who lives in Utica, NY makes this simple but very yummy desert. I think it's a northern dish since I have never heard of it in the south.
2 c. crushed pretzel sticks
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry banana Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, partially thawed
Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.