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  #1  
Old 11-10-2017, 07:14 AM
xolady xolady is offline
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Default Thanksgiving Sides

I'm kind of looking for stuff that's not traditional to my family. We always were kind of like a page out of the Northeast Plain menu!! Food was good but a bit old fashioned I guess, anyway we have a lot of cooks here all over the country and I thought it would be nice if we shared some different dishes that were part of our family tradition but not the typical stuff!!! Okay I will start with something my Mother always made Creamed Onions, I only once because I don't eat Onions and this is not how my mother did them but my dad said they were the best he ever had. Anyway 1lb boiler onions pealed and boiled till cooked thru, drain but keep about a cup of liquid add 1 pint heavy cream salt and pepper 1/2 bar cream cheese, cook on a low temp a dash of nutmeg and a little garlic powder, get to a nice thick cream sauce add onions back in. store in a oven proof bake dish to heat up in the oven before serving. I did this because it one of those things you have to watch carefully or it will burn. So it's better to cook a day ahead and then just pop it in the oven to heat up before serving.
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Old 11-10-2017, 06:24 PM
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No one has anything???
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Old 11-10-2017, 06:24 PM
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Quote:
Originally Posted by xolady View Post
I'm kind of looking for stuff that's not traditional to my family. We always were kind of like a page out of the Northeast Plain menu!! Food was good but a bit old fashioned I guess, anyway we have a lot of cooks here all over the country and I thought it would be nice if we shared some different dishes that were part of our family tradition but not the typical stuff!!! Okay I will start with something my Mother always made Creamed Onions, I only once because I don't eat Onions and this is not how my mother did them but my dad said they were the best he ever had. Anyway 1lb boiler onions pealed and boiled till cooked thru, drain but keep about a cup of liquid add 1 pint heavy cream salt and pepper 1/2 bar cream cheese, cook on a low temp a dash of nutmeg and a little garlic powder, get to a nice thick cream sauce add onions back in. store in a oven proof bake dish to heat up in the oven before serving. I did this because it one of those things you have to watch carefully or it will burn. So it's better to cook a day ahead and then just pop it in the oven to heat up before serving.
I do creamed cauliflower and creamed broccoli. Mashed turnips, pork stuffing
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Old 11-10-2017, 06:31 PM
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I do creamed cauliflower and creamed broccoli. Mashed turnips, pork stuffing
Ok do you mean rutabagas by turnips? And how do you do the creamed stuff?
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Old 11-10-2017, 06:55 PM
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Ok do you mean rutabagas by turnips? And how do you do the creamed stuff?
To make the creamed veggies... boil frozen broccoli and cauliflower. Separate pan ( rue with butter and flour.. add milk) salt and pepper. Add veggies

Turnips I believe are just turnips.
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Old 11-10-2017, 07:01 PM
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See in the south they call orange turnips rutabagas!!! Thanks for the recipe!!!
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Old 11-10-2017, 07:02 PM
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My Mother and family always called the orange ones turnips, I was like whf is a rutabaga???
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Old 11-10-2017, 07:17 PM
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My grandmother used to make the best creamed peas. No matter how hard we tried, it could never be replicated quite the same. Maybe she had a secret ingredient she never told us. Nowadays I just stick with creamed spinach. For my own Thanksgivings, I'm a really traditional north-easterner as well.
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  #9  
Old 11-10-2017, 07:43 PM
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Back home when I lived in Winnipeg we never are swuash..now that I live in New England I love butternut squash bisque. I make it In the slow cooker ..i peel and cut up a butternut squash..cover with chicken or veggie stock ..chop up an onion and add ..a half a cup or so brown sugar ..salt and pepper and chopped garlic and a little curry powder ( optional) but I love the curry ..i also add an apple or 2 if I have them sitting around..cook on high for 6 hours ..then blend ..i use an immersion blender ..and add some half and half ( I use fat free) and warm ..it tastes awesome .great starter for thanksgiving dinner..it freezes ok too
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Old 11-11-2017, 07:57 AM
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I just make the green bean casserole.
I like to add extra onions (sauteed first) and fresh mushrooms.
then just make it as the recipe on the can of cream of mushroom soup tells ya.
Everyone likes it and they now request it. lol.
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Old 11-11-2017, 08:37 AM
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In New Mexico, Thanksgiving always includes red chilli. Alot of people use it in place of gravy.
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Old 11-12-2017, 09:51 AM
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Corn Pudding, anyone? My mom's favorite 'side' dish.

Grease a flat 2 qt. casserole

4 T. cornstarch mixed into
1/2 C milk

Add
2 T. white sugar
1/3 C. melted butter
4 eggs
1/2 t. salt
Pepper to taste
and mix until thoroughly blended.

Into a large-sized bowl put
1 drained can of whole corn and
2 cans of creamed corn.
Mix.

Pour liquids into milk/cornstarch and mix again.

Pour into the casserole dish, cover with foil.
Cook at 400 degrees for about an hour.

You can add ham or jalapeños or cheddar cheese or green onions or anchovies or chopped red and green peppers, or breadcrumbs on top. You get the idea.....
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Old 11-12-2017, 05:00 PM
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Thank you Nim I love corn pudding!!! I could eat that every day 365 a year!!!
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Old 11-13-2017, 01:01 PM
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my Nana always makes her Chicken and Dumplins. we also make this dish called Green Rice. its a rice casserole with rice, broccoli, cheese wiz and cream of mushroom, topped with cheddar cheese!
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Old 11-17-2017, 07:25 AM
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Does anyone use the canned apples for baking pies? I had some and I am going to bake one before Thanksgiving to test it out I am having a lot of problems with my hand and peeling apples is torture so any little pain saving ideas are a big help.
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Old 11-17-2017, 07:51 AM
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Sorry, I don't. I don't like the corn syrup and other additives. Besides, I saute my apples before actually putting them in the crust. That way I'm sure my apples are properly seasoned and cooked and the crust gets done without having to put foil over the edges to keep them from burning.

Can't you borrow a neighbor kid to do the apples, or something like that?
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Old 11-17-2017, 08:35 AM
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Originally Posted by nimuay View Post
Sorry, I don't. I don't like the corn syrup and other additives. Besides, I salute my apples before actually putting them in the crust. That way I'm sure my apples are properly seasoned and cooked and the crust gets done without having to put foil over the edges to keep them from burning.

Can't you borrow a neighbor kid to do the apples, or something like that?
I am sure I could I just have a can and I figured I'd try them. They don't have corn syrup. They are now made by Duncan Hines Comstock. I am trying to make stuff easier on myself this year! My neighbor and friend is going to chop all the vegetables and peel all the potatoes for me for Thanksgiving. I can hardly do anything with my right hand and my left one is pretty useless. I just fighured I'd save her from peeling apples also!!
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Old 11-17-2017, 08:58 AM
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PS> I got a great deal at Publix on Turkeys they were 59cents a pound!!! I bought two one for the freezer and one for Thanksgiving and then bought my neighbor one!!
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Old 11-17-2017, 11:06 AM
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I never peel my potatoes.

This is the best part of any meal to me.

OYSTER PIE

1/2 bag oyster crackers
1 lb. oysters with juice
1/2 pt. half & half (will not use all of this)
Salt & pepper to taste
1 tsp. Worcestershire sauce (or more if desired)
1 stick butter, melted

Put oyster crackers between two towels and roll over the top with a rolling pin to crumble the crackers. Spread melted butter over crumbs in a separate bowl and set aside. In a buttered casserole dish, place one layer of the cracker and butter mixture, one thorough layer of oysters, salt and pepper. Let the oyster juice fall where it may in the mixture. Add another layer, and continue until you run out of ingredients. Place uncrushed oyster crackers on top.

Mix the half and half, Worcestershire sauce, and any remaining oyster juice in a separate bowl. Pour this liquid into the casserole dish making sure it reaches the bottom of the dish and surrounds each layer of oysters thoroughly. Bake at 400 degrees for 30 minutes.

Calories - thousands. Cholesterol - Lots. Taste - Superb
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Old 11-17-2017, 01:59 PM
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I am in Utah so Funeral Potatoes are always popular. Also any kind of jello salad. I always wished I was in the South with homemade mac and cheese, corn casserole, greens......
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Old 11-17-2017, 02:31 PM
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Do you call them Funeral Potatoes at all events? It is sort of a gloomy name.

Yeah, mac and cheese is pretty much a requirement at every southern meal and I never tire of it. At times I get fancy and add shrimp or crab and maybe pimentos, but just regular is usually the most popular.

I also add hot sauce to mine, but I do to about everything.
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Old 11-17-2017, 02:33 PM
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i come from a huge southern family and we always have atleast 3 kinds of mac and cheese!! its so yummy!

what is jello salad?
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Old 11-17-2017, 02:41 PM
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Quote:
Originally Posted by safran View Post
Do you call them Funeral Potatoes at all events? It is sort of a gloomy name.

Yeah, mac and cheese is pretty much a requirement at every southern meal and I never tire of it. At times I get fancy and add shrimp or crab and maybe pimentos, but just regular is usually the most popular.

I also add hot sauce to mine, but I do to about everything.
I know it is so strange to call them that. Some people call them Mormon Potatoes, but for the majority it is Funeral Potatoes.
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Old 11-17-2017, 02:43 PM
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"what is jello salad?"

It is usually red or green jello with fruit in it and I have NO idea how or why it was ever popular. It is often made in a fancy mold.

My mom made one with fresh cranberries and orange peel; people raved about it, but I absolutely hated it.
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Old 11-17-2017, 02:44 PM
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Quote:
Originally Posted by anmlove89 View Post
i come from a huge southern family and we always have atleast 3 kinds of mac and cheese!! its so yummy!

what is jello salad?

Can I come to your house?

Jello salad in my opinion is NASTY! This is a prime recipe for it. A lot of people will add the small colored marshmallows instead of nuts.

1 (3.4-ounce) package lemon Jello
1 (3.4-ounce) package lime Jello
1 can (4-ounce) of pineapple chunks with juice
1 can (12-ounce) evaporated milk
1 cup cottage cheese
1/2 cup mayonnaise or miracle whip
1/2 cup coarsely chopped pecans
1 pinch of salt
Instructions
Drain pineapple into 2 cup glass measuring cup. Add enough water to the pineapple liquid to make 2 cups. Put into saucepan and heat liquid.
*
Dissolve Jello in hot pineapple liquid. Put Jello into 1 1/2 quart container (the salad will ultimately be made in this container). Place in refrigerator to cool.
*
Combine remaining ingredients and add to the Jello when the Jello becomes sticky. Combine well and place back in the refrigerator to let set. Serve with Cool Whip if desired
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