November 27th, 2009
My friends and I served up quite the thanksgiving feast…
We made sure to cover all our traditional favorites…
Chicken (or Turkey) and Dressing Casserole
My Mom’s Stuffing
Baked Macaroni and Cheese
Green Bean Casserole
Sweet Potatoes (recipe coming)
Mashed Potatoes and Gravy
Cranberry Sauce
Pumpkin Crunch
Pecan Pie
Chocolate Chess Pie
My Mom’s Stuffing
Melt about 1/2 stick margarine or butter in frying pan. Chop one large onion and about 4 to five large stalks of celery. Saute. Sprinkle with leaf thyme (Mom does this until it smells right- I used about 2 teaspoons). now the fun part: Using about 8 slices of white bread (wonder type) Put it in the colander and run tap water over it and squish it up with your hands. Then add to the frying pan and stir it around to mix the onions/celery. Now I stuff the turkey but you could do as I said above. Probably use about a cup of broth and then bake at 350 for about 30 minutes. You probably should cover it loosely with foil so it doesn’t dry out.
Filed under Onions, Pasta, Pie, Thyme, Vanilla | Comments (6)
November 27th, 2009
The table was set… the pies were made… I awaited my friends…
Unable to go home because of school, three of my friends came over to share thanksgiving with me… we split up the menu and served up quite a feast…
After finishing dinner… we sat around talking and sipping wine… ending our evening with some delicious desserts…
In my family, we always make a ton of pies… often there is a pie a person… Pumpkin, Pine Nut, Chocolate Chess and Pecan…This year, I made pie crust for the first time without my mother’s help! Success! I decided to make the chocolate chess and the pecan. After seeing Emily’s recent post, I deviated from my mother’s recipe and added 1 teaspoon of vanilla bean paste to the pecan recipe. Delicious! I’m sending these over to Joelen’s Event Tasty Tools featuring rolling pins… Happy Thanksgiving!
Ginny’s Mom’s Pie Crust
(makes a 9 in pie crust)
1 & 1/2 cups flour
1/2 cup Crisco
Pinch of Salt
Water
Cut the Crisco into the flour and salt using 2 knives or a pastry cutter until mealy. Take 3 tablespoons of the mixture and put int a cup. Stir in enough cold water until you have a paste. Dump the paste into the flour mixture and blend by hand until forms a ball. DO NOT KNEAD IT! Roll out between 2 layers of wax paper.
Chocolate Chess Pie
1/2 cup white sugar
1 cup brown sugar (do not pack)
1 tablespoonful flour
2 unbeaten eggs
1/2 egg shell of milk
1 teaspoon vanilla
3/4 stick margarine (melted)
1 square chocolate (melted)
Mix all ingredients together and bake in an unbaked pie shell at 350 degrees about 35 minutes.
Pecan Pie
3 eggs
2/3 cup sugar
1/3 teasp. salt
1/2 cup butter, melted
1 cup dark corn syrup
1 teaspoon vanilla bean paste
1 1/2 cup pecans half
Mix in all the ingredients but the pecans. Stir in pecans. Pour into an unbaked pie shell. Bake until set and shell is nicely browned at 375 degrees for 40-50 minutes.
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November 18th, 2009
I am addicted to cheese! At any one time you can probably find at least five different types of cheese in my fridge. It is just so good. However, lately, I have been thinking that I should cut back a bit on the cheese.
And it really is not working… as I was trying to figure out what to make for dinner tonight, I was eating some fresh mozzarella that I just bought (stay tuned for that recipe!)… I couldn’t decide what to make and I have a fully stocked fridge. My inspiration was completely gone…
I knew that I wanted warm comfort food (another cold and rainy day in Chicago and I’m trying to get rid of a cold)… but what… and then I stared at the 5 pounds of potatoes I bought for Thanksgiving dinner and thought “No one will miss two potatoes from this big bag!”
Scalloped Potatoes seemed like they would hit the spot except without onions or cheddar I had to improvise with garlic and goat cheese. Overall, it was quite good. I would increase the cheese (I was trying to be too good!) and sprinkle some on top before baking…
Ginny’s Goat Cheese and Ham Scallopedish Potatoes
2 potatoes, peeled and sliced
1/2 cup ham, diced
1 garlic clove, chopped
1/2 cup milk
1 tablespoon flour
1/2 cup goat cheese
1/4 cup chives, chopped (I didn’t have this on hand but I think it would have been a great addition)
salt and pepper to taste
1. Preheat oven to 350.
2. In a medium sauce pan, put enough cold water over the potatoes to over them and boil until the potatoes are still firm but a fork can slide easily into them.
3. In a separate pan, over medium heat, spray with Pam (or butter/olive oil) and saute the garlic for a minute or two.
4. Add the flour and brown for a second while mix with a whisk.
5. Continue whisking and pour in the milk. Whisk until it thickens.
6. Turn down the temp and stir in the goat cheese until melted.
7. Stir in the ham, chives, salt and pepper.
8. In an individual ramekins, pour a fourth to the cheese mixture into the bottom. Layer the potatoes on top and pour another fourth of the mixture on top of the potatoes. Repeat with the second ramekin.
9. Bake at 350 for about 10-15 minutes until bubbling.
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