Archive for January, 2008

Today, Let Thanksgiving for All We Have Owned!

Saturday, January 26th, 2008
Krista QQ(www.123giftfactory.com) asked:


The 4th Thursday in November each year is the Thanksgiving Day in the United States. This year on November 20, U.S. president George W. Bush, in accordance with tradition, pardon two turkeys in the Rose Garden of White House, and to lead the people to express their sincere gratitude to those heroic fighters who are go through fire and water on the front line to safeguard the American peoples’ lives and houses.



Each year, the Thanksgiving holiday begins with the president pardoning 2 turkeys from becoming someone’s Thanksgiving dinner. President Henry Truman started this tradition in 1947. “So now I have a task and that is to grant a full presidential pardon to May and flower, they will shortly be flown to Disney World where they will serve as Honorary Grand Marshals for the Thanksgiving Day parade. Hope that honor doesn’t go to their head. “

Turkey is the food that could not absent in Thanksgiving Days’ dinner table, just as the moon cake in the Mid-Autumn Festival of China, every household in the United States will eat turkeys in the Thanksgiving Day. They usually stuffed the turkey belly with a variety of spices and mixed foods, then baked the whole turkey and sliced it with a knife when the turkey cooked. Other traditional Thanksgiving foods there are sweet potatoes, corns, pumpkin pies, jam and so on.



Last year’s turkeys were May and Flower, a reference to the ship that sailed nearly 400 years ago from Plymouth, England to America. And in the fall of 1621, these Plymouth pilgrims celebrated a bountiful harvest with local American Indians.

Thanksgiving (Thanksgiving) is one of the most important holidays in American, each year in the day, no matter how busy, tens of thousands of American peoples will together with their families to enjoy this holiday.Since the 1600s, Thanksgiving has morphed into a holiday in the United States, marked by extravagant parades, feasts, and the opening of the Christmas shopping season. The Macy’s Day parade in New York is one of the major ceremonies to mark Thanksgiving each year. Approximately 2.5 million people are expected to attend the parade this year while 44 million will watch it on television at home. The parade serves as a reminder that the holiday season is in full swing.

This Friday, many Americans will rise early the day after Thanksgiving to take advantage of discounts at retail shops around the country. Last year, the National Retail Federation estimated more than 60 million people shopped that day.

Today is the annual Thanksgiving Day, and conceives a thanksgiving heart oftentimes will make everyone in the world become more happy and more lucky (is that true? Yes!), so let thanksgiving for all we have owned!



Tiffany

Vintage Recipes for the Thanksgiving and Christmas Holidays

Thursday, January 24th, 2008
Grandma Linda asked:


Here we are in October and already the Christmas decorations are hitting the stores.  It may seem early to be thinking about the holidays but in actuality, we will be preparing holiday meals, or dishes to take to holiday meals, before we know it.  If you are looking for something different to prepare this year for Thanksgiving or Christmas, let these recipes help you out.  All of these recipes are from my vintage recipe collection.  Most are from my mother’s estate but I have no idea where she got most of them.  If you like seafood, try Oyster Dressing this year.  Want to do something different with sweet potatoes?  Try this Sweet Potato Apple Scallop.  For a different touch to the dessert selection, add this tasty Cranberry Meringue Pie.  Be bold, step out, and add a few new touches to your holiday table this year.

CRANBERRY MERINGUE PIE

1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)

1 cup orange juice

3/4 cup water

1 1/2 cups sugar

1/3 cup quick cooking tapioca

2 tsp grated orange peel, optional

1/4 tsp salt

MERINGUE:

4 egg whites

1/4 tsp cream of tartar

1/2 cup sugar

1 baked 9-inch pie shell

Place cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.

In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.

SWEET POTATO APPLE SCALLOP

2 lbs sweet potatoes (3 medium)

2 med apples, peeled and cored

1 tbsp lemon juice

1/2 cup packed brown sugar

1/4 cup chopped pecans

1/2 tsp ground cinnamon

1/2 tsp pumpkin pie spice

1/2 tsp orange extract

2 tbsp butter

Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.

OYSTER DRESSING

1 pint fresh oysters

6 to 7 cups dried bread crumbs

1 cup chopped onions

1 tbsp sage

1 tsp each of rosemary and thyme

Dash of salt and of pepper

2 to 2 1/2 cups turkey broth (or chicken broth)

1/4 cup melted margarine

Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.

Note: This recipe is from an old complimentary grocery store card.  

 



Regina

Easy pie crust for homemade pumpkin pie? (read inside?)?

Monday, January 21st, 2008
Emily J asked:


Bonjour. (: So I’m making a pie today, and I need a QUICK recipe that doesn’t require a lot of ingridents, that would taste good witha pumpkin pie, I have basic stuff and not shortening,so butter would be ideal, any recipes? Thanks!

Jorge

Thanksgiving Turkey Ideas

Saturday, January 19th, 2008
Sean Carter asked:


When turkeys go gobbling all the way to your

Thanksgiving menu, why not pamper your taste-buds with some more cool recipes ?

So cook up some toothsome Thanksgiving dishes and let your folks gobble up the gastronomical delights with gusto ! Plan a peachy recipe this Thanksgiving and warm up your dear ones for a great

holiday feast. And with Autumn’s plentiful yield, you’ll never run short of the choicest things to rev up your Thanksgiving menu. Now to help you tickle the appetites of your friends and family in a festive crescendo, here are some Thanksgiving recipe ideas that you’ll love to try out this November 24. Shrimp-ly Yours

1/2 lb shrimp, peeled and de-veined2 (8 ounce) packages cream cheese1 (8 ounce) jar cocktail sauce1 (16 ounce) package buttery round crackers

1 lime Put the cream cheese at the center of the serving platter. Mix together the cocktail sauce and shrimp and pour it over cream cheese.Slice one lime in half. Squeeze one half over the cocktail sauce and cut the other half into wedges to garnish your Shrimp dip. Now place the crackers and lime wedges around edge of plate and serve. This makes one mouth-watering appetizer for Thanksgiving meal. So let your folks stay boggled at your amazing culinary skill ! thanksgiving Roasted Turkey 1 turkey (approx. 16- to 20-pounds)Stuffing of your choice

First, thaw your Thanksgiving turkey in the refrigerator, giving some time to get the giblet broth ready the day before roasting the bird. The turkey legs are to be removed from the leg sockets or skin crossing the tail. If needed, you may

also take out the leg clamps from the body. Now, you also need to remove giblets and neck from the body cavities of the turkey. just before roasting, you need to spoon in the stuffing into the body cavities of the Thanksgiving bird. But do not put more than 3/4 cup stuffing per pound of turkey. Do not pack the stuffing too hard, or it will not get sufficiently hot by the time of cooking. Now you can tuck the legs back under the band of skin or

reset legs into the sockets. You can also tie legs together with string if you find the leg clamp removed.

Now place the Thanksgiving turkey on a shelf in a shallow roasting pan with its ****** side up. Fix a meat thermometer into the center of a thigh muscle so that the bulb doesn’t touch the bone. Now cover itwith foil, allowing

some space between the turkey and foil. Tighten the foil over the drumsticks and neck.

Roast it until the meter of the oven reads 180 degrees F and juices start oozing out. It takes about 4 to 5 hours for a stuffed bird. Now put the bowl containing the extra bit of stuffing in the last half hour of roasting. Remember to remove the foil in the last 30-45 minutes to allow the turkey turn a yummy brown. Here, our Thanksgiving turkey is ready now ! Take the turkey out from the oven and keep it covered loosely in foil before serving hot.

Say Cheese 4 cups macaroni

½ lb shredded Cheddar cheese1/2 lb shredded mozzarella cheese

Boil a big pot of slightly salty water. Add the macaroni and cook for about 8-10 minutes. When that’s done, drain the water out and place in a microwave-proof bowl. Scatter the Cheddar and mozzarella cheese over the macaroni and microwave on medium-high power in intervals of 30 seconds until the cheese melts. Finally, stir a little to spread the cheese evenly over the macaroni and serve. Now this dish is a good item to pep up the appetites and is

guaranteed to have yourfolks cheezing on Thanksgiving !

Boil a big pot of slightly salty water. Add the macaroni and cook for about 8-10 minutes. When that’s done, drain the water out and place in a microwave-proof

bowl. Scatter the Cheddar and mozzarella cheese over the macaroni and microwave on medium-high power in intervals of 30 seconds until the cheese melts. Finally,

stir a little to spread the cheese evenly over the macaroni and serve. Now this dish is a good item to pep up the appetites and is guaranteed to have your folks cheezing on Thanksgiving ! Pumpkin Pie

1 unbaked 10-inch pie shell beaten eggs

1 tbsp melted butter

3/4 cup dark brown sugar

2 plus cups cooked pumpkin

1 cup scalded milk

1/2 tsp salt

1-2 tsp cinnamon

1-2 tsp ground ginger

1/4 to 1/2 tsp nutmeg

1/4 tsp cloves (optional)

2 ounces dark molasses (optional)

1 small can evap. milk

Daub the pie shell with melted butter and then refrigerate. Next, cook the

pumpkin, brown sugar, salt and molasses in a pan over moderate heat until the

mixture gets thick (approx 5-7 minutes). Stir in the evaporated milk, scalded milk and the beaten eggs and cook it over low heat for another 5 minutes. Pour

This into a pie shell and bake at 425 degrees Fahrenheit first for 15 minutes and then at 350 degrees F for the next 45 minutes. Your pumpkin pie is just done

to pamper the sweet tooth of your friends, family or your sweetie pie on Thanksgiving.



Christopher

Secrets of a really good pumpkin pie?

Thursday, January 17th, 2008
yrkmesthe2nd asked:


I want to make outstanding pumpkin pie. I don’t need a recipe, i just need some secrets! i heard some, for instance one person said to blend the ingredients for a better texture, and “a ratio of 1 ¼ cups of heavy cream and 3 whole eggs to each 15-ounce can of pumpkin puree”. Has anyone tried it, does it work and are there any additional tips? BTW i’m not making the crust i’m buying premade, my family and i don’t really care about the crust.
Let me clarify. I don’t want some copy-pasted recipie/article from something you googled in order to get extra points. I actually want cooking experience, someone who’s made pumpkin pies and knows how to make a good one.
i heard using a blender to combine the ingredients is better than just mixing them. is this true? has anyone tried it?

Juanita