What are your plans for Thanksgiving 2010?
11-04-2010, 10:10 AM
#21
Junior Member
Join Date: Oct 2010
Location: Fort Riley, KS
Posts: 125
Originally Posted by jojosnana
I am eating. After making T-Dinner for more years than I would like to tell you, I only bake two or three pies and my daughter and her family come over and make the whole dinner. We have stopped making salads since nobody ate them. (more room for pie)
11-04-2010, 10:18 AM
#22
Senior Member
Join Date: Oct 2010
Location: Agoura Hills, CA
Posts: 926
every holiday, bday, get-together,etc everyone expects two dishes from me - extremely EZ!! and when you taste them, they will become your regulars... [both from Marlene Sorosky]
appetizer - sausage puffs -
basics:
puff pastry [I use pepperidge farm - each sheet makes 2rolls, uses 1#sausage and makes close to 3doz]
bulk sausage [I use reg Jimmy Dean]
1 egg - slightly whipped with a little tiny bit of water [~1/4tsp]
country dijon mustard [or other]
oven @375; greased rimmed baking sheet
recipe:
1. on floured board or pastry sheet, roll out one pastry sheet with seams [from folds] going out in front of you vertically. divide vertically in half.
2. spread strip of mustard down middle of each section
3. cut metal ends off sausage roll and slice down through covering and sausage lengthwise. Pull out one section and squeeze to fit completely over strip of mustard.
4. brush a small amt of the egg wash on one side of the pastry and roll the sausage in pastry starting from other side so that you form a seal with the seam and egg wash on the bottom.
5. brush egg wash over top of roll. slice into 3/4" slices and place on greased rimmed!! baking sheet.
BAKE 375 for 20-25min. ----you can prepare ahead - I freeze them for up to 2months [if they are not gone]
SIDE DISH - ruby poached pears YUM!!
strawberry jello 6oz - preferrably wild strawberry
1-1 1/2c port
water; 3 cinnamon sticks; 1 tsp whole cloves
pears - d'Anjou or Bartlett are best [1 pear for 2-3 persons]
1. peel, core, and slice pears into 6-8 sections; place in covered casserole
2. dissolve jello in a cup or so of boiling water, add 1c port
3. add cinn sticks, cloves, and jello/port to pears
4. add enough water and or port to cover
bake @350 til pears are soft and rosy
*can be refridgerated for a month; can cook on stove if oven is full; can substitute grape juice for port [alcohol does dissappear, but some wont use it anyway]
NOW I'm hungry!!
appetizer - sausage puffs -
basics:
puff pastry [I use pepperidge farm - each sheet makes 2rolls, uses 1#sausage and makes close to 3doz]
bulk sausage [I use reg Jimmy Dean]
1 egg - slightly whipped with a little tiny bit of water [~1/4tsp]
country dijon mustard [or other]
oven @375; greased rimmed baking sheet
recipe:
1. on floured board or pastry sheet, roll out one pastry sheet with seams [from folds] going out in front of you vertically. divide vertically in half.
2. spread strip of mustard down middle of each section
3. cut metal ends off sausage roll and slice down through covering and sausage lengthwise. Pull out one section and squeeze to fit completely over strip of mustard.
4. brush a small amt of the egg wash on one side of the pastry and roll the sausage in pastry starting from other side so that you form a seal with the seam and egg wash on the bottom.
5. brush egg wash over top of roll. slice into 3/4" slices and place on greased rimmed!! baking sheet.
BAKE 375 for 20-25min. ----you can prepare ahead - I freeze them for up to 2months [if they are not gone]
SIDE DISH - ruby poached pears YUM!!
strawberry jello 6oz - preferrably wild strawberry
1-1 1/2c port
water; 3 cinnamon sticks; 1 tsp whole cloves
pears - d'Anjou or Bartlett are best [1 pear for 2-3 persons]
1. peel, core, and slice pears into 6-8 sections; place in covered casserole
2. dissolve jello in a cup or so of boiling water, add 1c port
3. add cinn sticks, cloves, and jello/port to pears
4. add enough water and or port to cover
bake @350 til pears are soft and rosy
*can be refridgerated for a month; can cook on stove if oven is full; can substitute grape juice for port [alcohol does dissappear, but some wont use it anyway]
NOW I'm hungry!!
11-04-2010, 11:02 AM
#23
Senior Member
Join Date: Mar 2008
Location: Rhode Island
Posts: 684
Thanksgiving is always just 4 people here. Me, DH, DSON, and DMIL. We do a traditional Thanksgiving split down the middle between DMIL and I.
The only change this year is... I promised my son while he was in the hospital that we would have mac and cheese on Thanksgiving. LOL he is so cute, he was hungry that day I guess. So I will be adding a side dish of mac and cheese.
We always try our hardest to have a stress-free day, play games while the turkey is cooking.
The only change this year is... I promised my son while he was in the hospital that we would have mac and cheese on Thanksgiving. LOL he is so cute, he was hungry that day I guess. So I will be adding a side dish of mac and cheese.
We always try our hardest to have a stress-free day, play games while the turkey is cooking.
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