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OUR ANNUAL THANKSGIVING RECIPE THREAD
Lucianne.com, by LComStaff

Original Article

Posted By:LComStaff, 11/20/2012 7:17:29 AM

It doesn´t matter where you found it, if you´ve tried it or just like the way it reads - share a Thanksgiving recipe with us, a cooking tip or cleaning tip or even a joke or two. Turn the oven down and join us.

      


Post Reply   Start of thread   Previous 100 Replies  

Reply 201 - Posted by: DoktorFranken, 11/21/2012 3:41:28 PM     (No. 9028087)

Deviled Eggs

12 Eggs
1/2 Cup Miracle Whip
2 tsp Prepared Mustard
1 tsp Vinegar
1/2 tsp Salt
1/2 tsp Powdered Mustard
2 tsp Chili Powder (3 tsp if you like it spicy)
1 Tbsp Worchester Sauce (optional but very tasty)
Paprika (to be sprinkled on later)

Place 1 Dozen eggs in a large, deep pan and cover eggs, an inch over the eggs, with COLD water.

Bring the eggs to a simmer on a medium-high heat. Once the water starts to simmer start the timer and simmer the eggs for 25 minutes.

When the eggs are done place pan in the sink and run COLD water over them for 5 minutes to cool the eggs.

Carefully take the shells off of the eggs, rinsing them in the pan of cold water to make sure the shell pieces are cleaned off. Place them on a couple of paper towels to drain the water off of the eggs.

After shelling all of the eggs, cut them in half, long way, and put the yolks in a small (8 cups) mixing bowl. Place the egg-halves in shallow pan or large serving plate.

Mash the egg yolks with a fork to a very fine consistency. Add all of the ingredients (except Paprika) into the yolks and mix with the fork until very creamy.

Use spoons to place the yolk mixture into the egg halves.

Once all the eggs are filled sprinkle with the Paprika!

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Reply 202 - Posted by: Browneyes, 11/21/2012 4:06:31 PM     (No. 9028122)

Hi Ramona. Great to see you here and your recipe brought back the memory of my Mom´s potato cakes. She made hers like your Mom,except she cut up Chives instead of onions. My brothers loved those "little green things"

She could make veggies like no one else could. Her stuffed carrots were legendary. Very labor intensive.

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Reply 203 - Posted by: Maryland_Patriot, 11/21/2012 4:32:54 PM     (No. 9028160)

Here´s one from my family. A big hit at any gathering. More of a dessert despite the name.

Pineapple Casserole

3 20 oz. Cans chunk or tidbit pineapple
1 cup all-purpose flour
3/4 cup sugar
1 cup shredded cheddar cheese
1 cup butter, melted
Ritz crackers (about 2 tubes)

1. Melt butter on low heat while preparing other steps.
2. Thoroughly drain the pineapple and pour into 9 x 12 glass baking dish
3. Mix together the flour, sugar and cheese. spread mixture over pineapple.
4. Crumble Ritz over the flour mixture.
5. Pour melted butter over all
6. Bake at 400 F for about 20 minutes until cheese is melted
7. Cool to serve.

Enjoy.


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Reply 204 - Posted by: HogPilot, 11/21/2012 5:03:47 PM     (No. 9028193)

World Famous Peanut Butter Pie

8 oz. cream cheese softened
1 cup confectioner´s sugar
1/4 cup sugar
3/4 cup peanut butter (creamy or crunchy)
8 oz. Cool Whip
Graham cracker pie crust

Stir cream cheese, sugars, and peanut butter together until consistent. Then add Cool Whip and stir again until consistent. Pour and shape in pie crust. Refrigerate for at least 4 hours before serving. Will keep several days.

A Southern delicacy.

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Reply 205 - Posted by: akudaq, 11/21/2012 5:37:44 PM     (No. 9028246)

Happy Thanksgiving Everyone!
This is a time-tested recipe and is almost a meal in of itself.
Sausage, Dried Cranberry and Apple Stuffing

Prep Time: 25 Cook Time: 30 8 to 10 servings

Ingredients
1 pound mild bulk breakfast sausage
4 tablespoons butter
2cups chopped onions
1 Granny Smith apples, peeled, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1/2 cup dried cranberries, rehydrated in boiling water for 15 minutes and
drained
1 tablespoon chopped fresh sage leaves ***
2 teaspoons chopped fresh rosemary***
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

***(I use dried sage, and buzz to a powder dried rosemary in my coffee grinder, remembering to decrease herb amounts by 1/2 to 1/3 of original fresh amount called for.)



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Reply 206 - Posted by: akudaq, 11/21/2012 5:40:51 PM     (No. 9028251)

Sausage, Dried Cranberry and Apple Stuffing (cont.)
Directions:

Preheat the oven to 375 degrees F.
Saute the sausage in a large heavy skillet over medium-high heat until cooked
through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a
slotted spoon, transfer the sausage and drippings to a large bowl. Melt the
butter in the same skillet over medium-high heat. Add the leeks, apples, celery
and poultry seasoning to the skillet and saute until the leeks are soft, about 8
minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to
the sausage, then mix in the croutons and parsley. Next add the chicken stock a
little at a time until the stuffing is very moist. Be sure not to overdo it; it
shouldn´t be mushy. Season with salt and pepper. Place in a casserole dish. (The
stuffing can be made to this point 2 days before using, refrigerated.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place,
uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the
center piping hot. Remove and serve immediately.


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Reply 207 - Posted by: Labrador Heaven, 11/21/2012 5:46:55 PM     (No. 9028255)

The ORIGINAL Racquet Club of Palm Springs Bloody Mary recipe - for those who need it to quiet the hell of liberal relatives who have no clue - up the vodka, though.


8 oz. tomato juice
4 turns of freshly cranked black pepper
1 tsp celery salt
1 tsp Tobasco sauce
2 tsp Worchestershire sauce
2 tsp fresh horseradish
1 shot vodka
1 wedge lemon
3 wedges lime

Squeeze lemon and lime into the mixture and shake well over lice. Garnish w/ a Spanish olive, celery stick, and wedge of lime.


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Reply 208 - Posted by: akudaq, 11/21/2012 5:52:49 PM     (No. 9028260)

Make this dough tonight and bake them off tomorrow morning. Make extra dough to roll leftover turkey and cheese up inside for sandwiches.
Quick Croissants
Yields 32 rolls
1 Tbl. dry yeast
1 c. warm water (90 degrees)
¾ c. canned milk
1 ½ t. salt
1/3 c. sugar
1 egg
5 c. flour
¼ c. melted and cooled butter or oleo
1 c. firm butter or oleo
1 egg beaten with 1 Tbl. water

Soften yeast in water. Add milk, salt, sugar, egg, and 1 c. of flour. Beat till smooth, and blend in melted butter.
In a large bowl, cut 1 cup firm butter into 4 cups of the flour till the size of dried kidney beans. Pour yeast batter over this, and carefully fold with a spatula just till flour is moistened. Cover with plastic wrap and chill at least 4 hrs, and up to 4 days.
Press dough into a ball and knead 6 turns, to get rid of air bubbles. Divide into 4 parts (work on one part at a time), leaving other parts covered in fridge.
Roll one part of dough into a 17 inch circle and cut into 8 wedges. Loosely roll towards point and curve into a crescent shape with the point on the bottom. Place on ungreased cookie sheet 1 ½ inches apart. Raise, lightly covered, at room temperature, till almost doubled. Brush with egg wash and bake at 325 degrees for 35 minutes, or till lightly browned.
I made this as a cook in the oilfields of Alaska´s North Slope and brought it home for family and friends to enjoy. Hope you all enjoy it, too.


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Reply 209 - Posted by: MsSmith, 11/21/2012 6:43:06 PM     (No. 9028327)

Happy Thanksgiving. God Bless.

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Reply 210 - Posted by: redmom, 11/21/2012 6:59:14 PM     (No. 9028354)

#157- That was fantastic! Definitely too hard for the average home cook! LOL.

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Reply 211 - Posted by: Nutmegger, 11/21/2012 7:22:59 PM     (No. 9028374)

Hi folks. Am happy to be here to wish all LDotters a very happy Thanksgiving. Woke up in the middle of the night 10 days ago in a cold sweat. No pain anywhere. After about 15 minutes, I became nausous. Then I knew it was time to get help. I awakened my wife laying next to me to call our son who was sleeping upstairs. He was visiting from VT. I am now the recipient of a pacemaker. My heartbeat was 20 per min when I arrived at the Hospital. I recall looking at my arms wherei 9 IVs were at work. My only purpose is to alert anyone who has a like experience to do the 911 call as soon as possible. In a cold sweat, and becoming nausous demands immediate call for help!!!. I am grateful to be able to give you this event, even on this special occassion. May God bless Lucianne and all LDotters. Nutmegger

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Reply 212 - Posted by: cgood, 11/21/2012 7:44:24 PM     (No. 9028398)

We still have much to be thankful for, including this place of refuge. Thank you Ldot staff and fellow posters. Here´s something light, colorful, and easy to make. It goes well with all the heavy foods on the table tomorrow.

Holiday Salad

Combine:
Spinach (or baby greens)
Dried cranberries
Walnut pieces
Gorgonzola (or Feta) cheese
Newman´s Raspberry Walnut dressing.

It´s fresh and festive. Happy Thanksgiving, everyone!


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Reply 213 - Posted by: excalgalcg, 11/21/2012 7:59:09 PM     (No. 9028419)

Happy Thanksgiving one and all especially Ms. Lucianne and crew. Love this site. I am posting the family favorite after a turkey dinner.

Apple Dumplings (makes 6-8 depending size of apples)

Pie crusts (two) Can be purchased or home made. I make my own.
Make up a mixture of 3/4 cup granulated sugar and 2 tsp. cinnamon (or more)
Roll out pie dough into a large circle, cut in thirds

•Peel and core apple (Granny Smith or any firm type)
•Place apple in center of triangular shape
•Fill with mixture of cinnamon and sugar; top with pat of butter
•Seal carefully and place on cookie sheet
Continue with rest of apples
Bake at 350º for about 35-40 min. Might take a bit longer until crust is golden and apple is done. Test with toothpick.
Serve with carmel sauce and vanilla ice cream
••To Die for!!!!!

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Reply 214 - Posted by: clipped wings, 11/21/2012 8:01:15 PM     (No. 9028425)

As an addition to #185 on the Scalloped Oysters. This is a special dish for me. Perhaps from growing up in the rural mid-west since we had no access to fresh oysters. Their use was rare and limited to holidays.
To enhance your recipe, I would merely add a dash of Worchestershire sauce, a bit of Tabasco sauce & some dry sherry in the oyster liquor to deepen the flavor.

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Reply 215 - Posted by: ProudEagle, 11/21/2012 8:13:05 PM     (No. 9028447)

Tried this recently as a test and it´s delicious! Salty and sweet!
Cranberry is one of the most popular flavors at Thanksgiving. For a unique and tasty twist on traditional hummus, add cranberries to make the perfect dip for the season.
Ingredients:
• 1 15-ounce can chickpeas
• 1 cup (or half 16oz can) cranberry sauce
• 2 tablespoons tahini
• 1 garlic clove, chopped
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• 1/2 cup fresh cranberries, chopped
• 1/2 teaspoon ground cumin
• 1 tablespoon lemon juice
Preparation:
In a food processor, combine all ingredients except for chopped fresh cranberries. Blend until smooth and creamy.
Add about 3/4 of the fresh cranberries and continue to blend until desired consistency. You want it to be creamy, yet thick, like a typical dip.
Place mixture in serving dish and garnish with remaining chopped cranberries.
For a variation, 1/2 cup chopped nuts may be added to either the mixture before processing, as a garnish, or both.


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Reply 216 - Posted by: nightvision, 11/21/2012 8:31:12 PM     (No. 9028471)

#213, thanks for sharing your experience, and for raising our awareness.
So glad you did the right thing and came through with flying colors. Hope everyone takes note!
Your story gives us one more thing for which to be thankful.
God bless.


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Reply 217 - Posted by: Balogreene, 11/21/2012 8:37:59 PM     (No. 9028482)

#213, so sorry it happened to you. I have had three heart attacks. They all start that way, sweating, freezing, and nauseous. You, as a man were not having classic symptoms. Me, as a woman, they still expect classic male symptoms. Good for you for knowing it was bad, good for all your emergency workers for also recognizing it. They don´t always. Good luck and a Very Happy Thanksgiving.

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Reply 218 - Posted by: Balogreene, 11/21/2012 8:49:14 PM     (No. 9028493)

Over the years reading this thread, I´ve come to like meat less and less. This is my salad this year, Fennel Apple Slaw. Will post main course later.
Ingredients:
DRESSING
2 tablespoons cider vinegar
salt & freshly ground black pepper
1/4 teaspoon ground fennel
1/2 teaspoon grainy mustard
1/4 cup olive oil
SLAW
1 courtland apples or 1 spy apple, cored but unpeeled
1 small fennel bulb, trimmed & core removed
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
1/2 cup very thinly sliced red onion
Directions:

Whisk dressing ingredients together& refrigerate.
Thinly slice apple& fennel by hand- use julienne blade of a mandolin or julienne grater (if you have one).
Combine with thyme& onion in a bowl.
Add dressing& toss well; add more salt& pepper,

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Reply 219 - Posted by: PLPointer67, 11/21/2012 9:09:30 PM     (No. 9028511)


I love you all! Reading your posts have been so encouraging in this ´darker´ time.
Here’s a tasty but mild:

Modified Blue Cheese & Pecan appetizer
(a smaller serving size)

5 or 6 oz. tub of Gorgonzola or blue cheese - crumbled
5 or 6 Tablespoons cream cheese (room temperature)
1 Tbs. Butter, (room temperature)
1 clove garlic, minced
¼ to ½ cup pecans, toasted (place pecans in a heavy, dry frying pan, over a medium heat, stirring frequently until lightly toasted) and finely chopped
¼ cup green onions, finely chopped (optional)

(Serve with Crackers, toasted baguette slices, pear or apple slices. Can be used on baked potatoes and cooked veggies. OR, used on hot pasta!)

In the bowl of a food processor, place the blue cheese, butter, cream cheese, and garlic. Cover & process until nearly smooth. If you don’t have a food processor, beat the cheese, butter, cream cheese, and garlic together with a mixer or spoon until smooth. Fold in toasted pecans and green onions.

You’ll be able to put most of the cheese mixture back into the blue cheese tub for easy storage, or form into a ball. Cover tightly & chill at least 4 hours, or overnight.

For easier spreading, remove from refrigerator for at least 30-minutes before serving.

Store in the refrigerator for up to 5 days.


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Reply 220 - Posted by: PLPointer67, 11/21/2012 9:16:44 PM     (No. 9028515)

These are wonderful and rich. Good for giving at Christmas.

Mom’s Kifflings preheat oven to 350F

2 cubes of unsalted butter - room temp.
¼ C. Sugar
1 tsp Vanilla
½ C. chopped walnuts
2 ½ C. all-purpose Flour
1+ C Powdered sugar for coating the cookies

1. Cream (beat until light and fluffy) butter
2. Add sugar & vanilla, and cream mixture
3. Add flour to mixture and blend well
4. Add in nuts last. Mixture will be very crumbly.
5. Take a heaping Tbsp. of mixture, and compress it into the bowl of the tablespoon. Place cookie on ungreased cookie sheet.
6. Using your fingers, shape cookie mounds into crescents. Press cookie back together if it breaks.
7. Bake 25 – 30 min. Cookies will only be lightly brown – like shortbread.
8. Let set on cookie sheet for ~ 1 min.
9. Working quickly, while cookie is still hot, lay in bowl of powdered sugar & coat.
10. Cool cookie on rack or plate.

Yield: 20 good-sized cookies (2 ½”)



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Reply 221 - Posted by: LetMeExplain, 11/21/2012 9:41:32 PM     (No. 9028561)



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Reply 222 - Posted by: Mrs.Claypool, 11/21/2012 9:44:20 PM     (No. 9028568)

Happy Thanksgiving Miss Lucianne and staff. And Happy Thanksgiving to all fellow LDotters. I remember the whore squirrels. Laughed until I cried. This Thanksgiving is a bit different, I have been diagnosed with Celiac disease, so it´s a gluten free lifestyle from now on. Trying a pumpkin pie with a gluten free pie crust, and gluten free stuffing... etc. Adventures in cooking. I am seeing lots of good recipes on this thread,things I will be able to use. Many thanks to you all and God Bless You!!

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Reply 223 - Posted by: Duchess, 11/21/2012 10:06:02 PM     (No. 9028586)

Brussels Sprouts With Bacon and Figs

2 tablespoons olive oil

4 to 8 ounces bacon, chopped

1 pound Brussels sprouts, stems trimmed

1 cup dried figs, stemmed and quartered

Salt and freshly ground black pepper

2 teaspoons balsamic vinegar, or more to taste.

1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)

3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.

Yield: 4 servings.

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Reply 224 - Posted by: Duchess, 11/21/2012 10:33:51 PM     (No. 9028621)

Cranberry-Orange & Gingersnap Cheesecake Parfaits

3 cups ground gingersnap cookies
1/2 cup butter (1 stick), melted and slightly cooled
3 8-oz bars of cream cheese, at room temperature
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract

1 package fresh cranberries
Zest of 1 orange
1/2-3/4 cup sugar
1/2 cup water

Make the topping: In a medium sized saucepan over medium heat, combine the cranberries, orange zest, sugar, and water and bring to a boil. Allow to boil, stirring occasionally, until the berries "pop" (or, open) somewhat and is thickened slightly about 10 minutes. Remove from heat, transfer to another dish, and refrigerate until cooled.

Make the crust: in a large bowl, combine the ground gingersnap cookies and melted butter.

Make the filling: in a large bowl using a hand mixer, combine the softened cream cheese, sugar, and sour cream. Blend in the vanilla.

To assemble, place crust in the bottom of a clear glass. Spoon filling (1 or 2 big spoon fills) of filling on top, then the cranberry mixture on top of that. Serves 8 or more if you want smaller portions.



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Reply 225 - Posted by: athina, 11/21/2012 10:34:45 PM     (No. 9028623)

Mrs. Claypool, watch out for the turkey itself! Sometimes they are pumped with stuff that contains gluten --

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Reply 226 - Posted by: Whoknew, 11/21/2012 10:49:56 PM     (No. 9028645)

I don´t post often, but read always. Don´t know what I would do without you all.. I, too, have been here since before the infamous squirrel incident... Have a blessed thanksgiving.

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Reply 227 - Posted by: Mrs.Claypool, 11/21/2012 10:52:08 PM     (No. 9028650)

athina, Thank you, I am learning new things every day. I am now reading labels and decoding ingredients and I was so surprised at the additives in name brand turkeys.I was finally able to find a "local" bird, no additives, just what Mother Nature gave him/her. I guess my Butterball days are over! LOL.

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Reply 228 - Posted by: LetMeExplain, 11/21/2012 11:29:43 PM     (No. 9028690)

How to Look Like a Fancy Cook on Thanksgiving Day When you are Cooking for 30-40 People - or - My Oh My I Had Lots of Babies...

Brussel Sprouts with Onions & Apples

Steam Brussel sprouts to almost done
Melt butter in fry pan and add apple slices (unpeeled) and onion slices or chunks - cook until almost tender stirring often. Add steamed Brussel sprouts and cook all together until all are fork tender. Serve hot and they think you are a gourmet cook.

Corn Side Dish
Fry up a pound of bacon - chop into pieces
Remove most of grease, but leave enough to quickly saute about 16 oz corn (drained, unthawed or fresh). Remove corn, then saute half cup each of diced onions, green and red peppers until somewhat tender. Return corn and bacon to pan and finish cooking just until all are heated.

Rolls
(I use a mixer with a dough hook)
5 lbs white flour (approximately)
6 cups water
4 TBS yeast
1 cup sugar or honey
2 lg TBS salt
2 eggs - beaten
1/2 cup cinnamon applesauce
1 stick butter - softened or melted

Proof yeast in 6 cups hot (105 deg) water with the 1 cup sugar added. (should have about an inch foam on top for good results)
Add salt, eggs, butter and flour a cup at a time mixing until dough does not stick to sides of bowl. If mixing by hand, knead. Form into approx 3 inch balls and place on cookie sheet. Let rise until double. Bake 400 for 5 min then 350 for about 20 minute or until light brown on top. Remove from oven and brush with melted butter. Makes about 4 dozen.

You now have all my secrets.


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Reply 229 - Posted by: montanabound, 11/21/2012 11:41:00 PM     (No. 9028707)

#213, glad you are ok. I haven´t seen you posting lately - always enjoyed your "hi folks" posts.

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Reply 230 - Posted by: Tianne, 11/22/2012 12:46:11 AM     (No. 9028745)

Bacon, Cheese, Beer Bread

Ingredients:

3 cups all-purpose flour (if using self-rising flour, use 3 cups plus 1 rounded Tablespoon flour and omit baking powder and salt)
1 tablespoon baking powder
1 teaspoon salt
¼ cup sugar
1-1/4 cups shredded cheese (Cheddar, Colby, Monterey Jack, etc.)
12 ounces beer
4 slices bacon, chopped and cooked (1/4 cup real bacon bits)
1/4 cup (1/2 stick) butter, melted

Directions:

Preheat oven to 375 degrees.
Prepare bread pan by spraying with cooking spray or by greasing with butter; set aside.
Very lightly spoon flour into measuring cup – be careful not to compact flour before measuring.
In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center and add bacon, cheese, and beer.
Stir mixture with a spoon or whisk just until combined.
Pour mixture into prepared bread pan and drizzle with melted butter.
Bake 50 to 55 minutes or until the loaf thumps when tapped.
Remove to a wire rack and allow to cool for 5 minutes.
Remove from pan and allow to cool on wire rack.

Happy, blessed Thanksgiving everyone - good night.

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Reply 231 - Posted by: Babsathome, 11/22/2012 1:23:55 AM     (No. 9028769)

Happy Thanksgiving to one and all of my dear Lucianne posters. Thanks to the Hostess for providing a ray of sunshine on our stormy seas. We know we aren´t alone. Going to put my banana donut recipe up. Definitely for later in the day or Friday morning before shopping. Need to type it correctly first then paste. Love y´all !

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Reply 232 - Posted by: sudmuf, 11/22/2012 4:23:44 AM     (No. 9028820)

I hope Santa wasn´t watching. I was naughty...I printed off all the receipes here at work.

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Reply 233 - Posted by: pineledger, 11/22/2012 5:16:57 AM     (No. 9028838)

Question for 209:

Do you have to wait until the liberal relatives arrive so you can get the lice to pour the Bloody Mary over?

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Reply 234 - Posted by: dittohead, 11/22/2012 7:54:55 AM     (No. 9028966)

Love this thread!!!

I ruined 2 cakes before figuring out what I did wrong, so now we will have Twinkies for dessert. Also freaked out over cooking a turkey (can you believe I am 55 and have never cooked a turkey - had wonderful cooks in the family that have all passed now) so just yesterday I bought a smoked turkey breast from Honey Baked Hams (I hope they didn´t contribute to Obama!).

Getting ready to go over the river and through the woods to our niece´s house - so blessed to have family and friends to share this holiday with and so blessed to have all of you in cyberspace.

Happy, Happy Thanksgiving, folks - thank you, Lord, for all our blessings.

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Reply 235 - Posted by: Poliskeptic, 11/22/2012 9:03:28 AM     (No. 9029051)

Happy Thanksgiving to All! And thanks for the recipes...I´ve copied several to try.

This simple but delicious salad is wonderful when you are hosting a group gathering because it is made a day or two ahead of time, getting the salad out of the way. It can be cut in squares for serving.

Spinach Do-Ahead Salad

1 bunch or large package of fresh spinach, wash and dried
1 to 2 cups fresh vegetables, chopped
1 small package of frozen petite peas, thawed and drained

Cover with dressing:
1 cup mayonnaise & sour cream, mixed ½ & ½
1 teaspoon sugar

Sprinkle on top:
2 tablespoons parmesan cheese
½ cup bacon, fried & crumbled (optional)

Layer ingredients, starting with spinach, in square/rectangular glass dish. Spread and “seal” the vegetables with the mayo/sour cream/sugar mixture. Sprinkle with parmesan cheese and other seasonings, if desired. Cover and refrigerate. Should be made 24 hours prior to serving and will last a few days. The fresh vegetables can be peppers, onions, cauliflower, mushrooms, carrots, celery….any combination you wish.


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Reply 236 - Posted by: Balogreene, 11/22/2012 9:21:02 AM     (No. 9029085)

My main course, Pumpkin Pasta

6 ounces whole wheat penne pasta
3/4 cup pumpkin puree
3/4 cup vegetable broth
1/4 cup milk
1 teaspoon butter
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground cinnamon
1 pinch ground ginger
1/4 cup grated Parmesan cheese, plus more for serving

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Heat the pumpkin puree, broth, milk, butter, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

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Reply 237 - Posted by: Balogreene, 11/22/2012 9:25:46 AM     (No. 9029092)

#209
Maybe you can get the lice for the Bloody Mary´s from the Whore Squirrels.

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Reply 238 - Posted by: irishwolfielady, 11/22/2012 9:39:42 AM     (No. 9029114)

Okay, let day begin...

One martini
Two martoonies
Twee martweenies
Floor!

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Reply 239 - Posted by: Hobbiest, 11/22/2012 9:47:16 AM     (No. 9029126)

Here is a recipe for those who want to eat more sweet potatoes because they taste good and are good for you.

SWEET POTATO SOUP (serves 6)

Over medium heat, saute until translucent and starting to color
1 medium white or yellow onion, chopped fine
4 cloves garlic, chopped fine
2 TBS oil

Add then cook for 2 minutes while stirring
2 tsp cumin
1/4 tsp black pepper
cayenne pepper to taste


Add and then stir until well mixed and PB dissolves.
1 1/2 lbs sweet potatoes peeled & cut in 1/2 dice
1 14 oz can chopped tomatoes
1/2 cup creamy peanut butter
4 cups chicken or vegetable stock

Reduce heat to simmer and cook until sweet potatoes are soft- about 30 minutes. Taste and adjust salt. Add water if soup is too thick. If a creamy texture is desired mash some of the sweet potatoes into the soup.

Garnish with chopped peanuts and cilantro.

Can also be made with almond butter if peanuts are a problem








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Reply 240 - Posted by: Eheu Fugaces, 11/22/2012 10:08:23 AM     (No. 9029164)

Thank you, Lucianne, for creating and maintaining this wonderful website.

Question: Has anyone actually tried the Whore Squirrels recipe? If anyone wants whore squirrels, there are plenty out in the oak trees near my place, squalling and squawking, pumping their little rear ends up and down, advertising for boyfriends (or girlfriends?) Really.

Apple-Sweet Potato Casserole

One 13" X 8" baking dish
Oven preheated to 350 degrees
2 large sweet potatoes
2 large cooking apples
1 12-ounce jar apple butter
1/4 cup dark brown sugar
1/2 teaspoon cinnamon
pinch of ground cloves
2 tablespoons butter or margarine

Peel and slice sweet potatoes into 1/4" thick rounds - cut rounds in half for easier handling
Peel & core apples and cut into slices about 1/4" thick

In a large, shallow casserole or baking dish, lay out a layer of sweet potatoes, then sprinkle lightly with 1/2 the brown sugar and dot with butter. Spread a layer of apple butter over this (about 2/3 the jar).

Spread a layer of apples on top of this, sprinkle with rest of brown sugar, cinnamon, clove & dot with rest of butter. Spread rest of Apple butter over this, pop in oven and cook for about 35-40 minutes.

You can stick a layer of thin-sliced country ham between the potato and the apple layers for a heartier dish.

Happy Thanksgiving, everyone!

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Reply 241 - Posted by: angelesgift, 11/22/2012 10:17:58 AM     (No. 9029185)

Easy Sesame Chicken:

First, get a bag of sesame seed from a health food store - more and cheaper than the grocery.

Mix a half cup of seeds, cup of flour, salt, pepper, and spices of your choice (I prefer Tony Chachere´s) to make a dry mix.

Melt enough butter to thoroughly coat your chicken pieces (wings, drumsticks, or breast cut into strips). Butter your chicken bits and roll them in the flour/seed mix. Place them on a cookie sheet and bake at 350 until done. That´s it. Easy and delicious. I like to brine my chicken bits overnight to make them even more tender.

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Reply 242 - Posted by: floribel, 11/22/2012 10:53:59 AM     (No. 9029264)

So thankful for you all! This is my first post, I do hope it works! Here is a very easy recipe for a very good pie! Enjoy!
Maple Walnut Pie

1 frozen pie shell
4 eggs, beaten
1 scant cup dark brown sugar
¾ c light Karo syrup
½ stick butter, melted
1 teaspoon maple extract
2 c chopped walnuts

In a mixer: Mix eggs, brown sugar, Karo, butter and extract, beating after each addition. Put walnuts in the pie shell. Pour the egg mixture over. Bake at 400 for ten minutes. Reduce heat to 325 and bake another 30-35 minutes or until set---no serious jiggles in the middle. Cool and serve at room temp.



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Reply 243 - Posted by: TheOwl, 11/22/2012 11:22:33 AM     (No. 9029337)

So I´ve been carefully reading and following this thread - copying and pasting fabu recipes as I go and laughing myself silly over your old "whore squirrel" stories and sharing them with hubby - and besides my kidney stones, I´m reading about heart attacks, and shingles and celiac´s disease -

For pete´s sake you guys! Will you please all take care of yourselves?? We cannot do with ONE less right thinking person in this country! God Bless and have a wonderful Thanksgiving. Oh BOY is our house beginning to smell wonderful with the cooking turkey

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Reply 244 - Posted by: Pinchem, 11/22/2012 12:00:45 PM     (No. 9029402)

Happy Thanksgiving to Lucianne, Staff and all Ldotters.

Since this is an open topic WRT it is a good time to make an announcement.

As the oldtime Ldotters (by time here not age) know I have had the Pinchem´s Stuff which was an Ldotter´s Fun Page, many pictures, cartoons, and a variety of other items and topics. It was started when we could no longer post pictures or cartoons on Lucianne.com and personal comments became a no no. It was on the Narimasu.net website but I have to give it up as it belongs to the Alumni of the high school I graduated from in Tokyo Japan.

Well, the Ldotter´s Page is now the all new Pinchem´s Stuff Website. I figured Thanksgiving is a good time to have the Grand Opening.

I have most of the items moved over from the old site but I am still adding, rearranging and cleaning out the attic. Of course, I will always accept contributions as before. Take a look if you wish. There is a guestbook if you wish to comment or make constructive suggestions. Thank you.

http://pinchem.net


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Reply 245 - Posted by: Rumblehog, 11/22/2012 12:02:02 PM     (No. 9029404)

Oftentimes, the greatest blessings we have are memories of Thanksgivings past. However, today we live in a dangerous time and a Constitutionally damaged country. God is singularly testing the citizenry of this nation to determine which it holds more dear, the strength of men and human solutions, or the power of God and His grace blessings.
The sacrifice of our Founding Fathers in establishing this nation was great, but even they recognized the greatest sacrifice of all was the saving work of our Lord and Saviour, Jesus Christ. Do you know Him? He was nailed to a despicable instrument of Roman execution on the hill of Golgotha, a punishment reserved for the most vile of criminals, a wooden cross. The perfect, sinless, God-Man, the Lamb of God, willingly went to the cross, despising the shame, rejected by His own people, and given a common criminal´s death accomplished His Father´s Plan to become the perfect and absolute sin sacrifice for us all.
(end pt 1)

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Reply 246 - Posted by: Rumblehog, 11/22/2012 12:02:39 PM     (No. 9029405)

As we enjoy this Thanksgiving, more than any other, turn your face to God and give Him thanks for our redeemer from the slave market of sin and physical death, His Son, the Lord Jesus Christ. We can only know our Savior, Jesus Christ, and accept His saving work on our behalf by believing in Him. He already bore your sins, past, present, and future. He already knows every sin you have ever committed, or will commit. He knows you better than you know yourself. Not only that, but he has already forgiven you for everything that´s incompatible with His perfect essence, and yet He still wants an eternal relationship with you. The proof of that desire was His bearing your sins in His body on the cross. This will be the greatest of all Thanksgivings, if you make the decision to believe in Him.

Jesus said to him, "I am the way, and the truth, and the life; no one comes to the Father but through Me." John 14:6

"Believe in the Lord Jesus, and you will be saved, you and your household." Acts 16:31

May God Bless America

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Reply 247 - Posted by: Rumblehog, 11/22/2012 12:15:14 PM     (No. 9029432)

Posted above on wrong thread. Sorry.

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Reply 248 - Posted by: Balogreene, 11/22/2012 1:02:25 PM     (No. 9029499)

#249
It sure goes well here, thanks

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Reply 249 - Posted by: darnright, 11/22/2012 1:23:21 PM     (No. 9029520)

Oh the memories - I too was here when the squirrels lived in the red light district.

I truly miss some of the old timers that I haven´t seen posted here in a very long time. Remember who it was who always signed Molan Labe? I even miss our old site pest motp who was so good for his entertainment factor.

I would like to wish to all the L-Dotters, old and new, a very happy Thanksgiving to you and yours. This recipe is one that I really love and make this as a side every Thanksgiving. Hope you enjoy this if you wish.

darnright...


Wild Rice with Mushrooms and Almonds
1 cup uncooked wild rice
1/4 cup butter
1/2 cup almonds, slivered
6 each green onions, diced
1 8 oz. package fresh mushrooms, diced
3 cups chicken stock
1 tablespoon lowries seasoned salt
1 teaspoon garlic powder

Wash and drain rice. Melt butter in big skillet. Add rice, almonds, onions and mushrooms. Cook and stir until almonds are golden brown.

Heat oven to 325 degrees. Pour rice mixture into ungreased 1-1/2 quart casserole. Heat chicken stock to boiling; stir into rice mixture. Cover tightly; bake 1-1/2 to 2 hours or until all liquid is absorbed and rice is tender and fluffy.




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Reply 250 - Posted by: LadyVet, 11/22/2012 1:33:32 PM     (No. 9029531)

WHITE CHOCOLATE TAMALES

2 lbs. White Chocolate (Ghiradelli)
1 cup small pecan pieces / chopped pecans
1 bag of corn husks for tamales

Boil husks to soften and clean. Remove from water when they can be rolled. Let drain.

Chop chocolate in small pieces and place in large mixing bowl over hot water. Let melt, stirring often. Do not get any water in the chocolate. Add pecans and cool slightly.

Pat husks dry so that moisture does not mix with the chocolate. Tear husks so that you have approximately 3-4 inch strip. Using a small spoon, place about one tablespoon of chocolate mixture down the center of the corn husk. Fold over one side and pat the husk to distribute the mixture into a longer shape. Using your index finger against your thumb to make a small circle, pull the rolled up tamale through the circle to form a longer cylinder shape. You may have to place the chocolate mixture back over the hot water from time to time as it takes a while to get all these tamales rolled up. Place the tamales on a sheet pan or flat dish as each one is done. Let harden and store in cooler or refrigerator (or freezer).

This will make several dozen dessert tamales. These are great to serve after your meal of Tex-Mex or Southwestern dishes.


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Reply 251 - Posted by: Republic Can, 11/22/2012 1:37:35 PM     (No. 9029535)

A Christmas recipe. Got this from a German seamstress in 1965 who said she traded shots of it during WWII with GIs for chocolate and nylons. This must be the King of Egg-Nog:

KING NOG
1 fifth 100 proof vodka (potato if available)
9 large eggs (brown if available)
1 package Knorrs vanillin sugar (instead of what she used which is unavailable now)

Combine all ingredients with mixer on low speed until homogenous. Cover and place on top of the refrigerator (for warmth). Do not disturb for 30 days at which point remix as before. (The ingredients will have separated somewhat since the last mixing.) Put back on the fridge. Continue this procedure each month until Christmas. CAUTION: May not last through the October and November tastings!

This recipe will yield a very thick creamy pale yellow nog which will not drop out of a shot glass if inverted quickly. I add a sprinkle of nutmeg and serve in a shot glass as it is very rich and a little goes a long, long way. ;)


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Reply 252 - Posted by: onashi, 11/22/2012 1:51:44 PM     (No. 9029552)

Turkey stuffing tip - especially good for very busy people or people who don´t want to get up at the crack of dawn to face an ugly, still-half-frozen bird.

Hot Wild Rice Stuffing:

This "recipe" comes from my wife, who knows as much about cooking as 0bumbler does about economics. (Seriously, she thinks pots need to be "cleaned" with soap and hot water after being used to boil eggs.) I asked her today where she got the idea, and she said, "I don´t know. I like rice."

Cook up three boxes of Uncle Ben´s Long Grain & Wild Rice - Original Recipe, using 6 cups water and one stick of margarine/butter. Allow to cool, uncovered, about 10 minutes (for rice to absorb water), then stuff it into the bird, stitch ´er up, coat with melted butter, and roast.

This will shave up to 1 hour off roasting time (because the hot rice cooks the bird from the inside), and the turkey is always moist, due to the added liquid from the rice.

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Reply 253 - Posted by: secondtimelucky, 11/22/2012 2:03:09 PM     (No. 9029565)

253, a German friend of mine made Eierlikoer every Christmas. It sounds very much like your recipe. Yummy - loaded with calories like all holiday goodies. But worth it!!

Eierlikör Egg Liqueur

12 egg yolks
2 cups bakers sugar
3 pkgs vanilla sugar
3 pints heavy cream
2 1/2 cups 80 proof vodka

Beat together egg yolks and sugars until the sugars are dissolved.
Add the cream, beat until it thickens somewhat.
Stir in the Vodka.
Pour into clean/sterilized glass bottles and keep refrigerated.


Contains raw egg yolks!

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Reply 254 - Posted by: starboard, 11/22/2012 2:51:32 PM     (No. 9029611)

I found this recipe on Ree Drummond, The Pioneer Woman´s website. It sounds divine if you don´t have to worry about your waistline.
A great treat for the Grandchildren.

Pumpkin Smoothie

Ingredients:
1 can (15 Ounce) Pumpkin Pie Filling
3 cups Whole Milk (more If Needed)
1/2 cup Vanilla Yogurt (up To 1 Cup)
A Few Dashes Of Cinnamon
Cinnamon Graham Crackers, Crushed
Preparation Instructions

Well ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.

To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you´d like.

Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!

*Note: Make a lower-calorie smoothie by using unsweetened/unflavored pumpkin puree, nonfat plain yogurt, and the sweetener of your choice.

*Can also sprinkle with cinnamon and/or nutmeg instead of graham cracker crumbs.



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Reply 255 - Posted by: WimeTarmerFable, 11/22/2012 3:08:02 PM     (No. 9029630)

Happy Thanksgiving to all! I give thanks for this place and for the recipe my Bride found...cranberry sauce....a jalapeño and two tablespoons of tequila! OLE!

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Reply 256 - Posted by: pineledger, 11/22/2012 3:53:04 PM     (No. 9029678)

About those Bloody Marys:

The liberal relatives will be certain to bring plenty of lice. I say this because of the following:

louse (lous)
n.
1. pl. lice: Any of numerous small, flat-bodied, wingless biting or sucking insects of the orders Mallophaga or Anoplura, many of which are external parasites on various animals, including humans. [Emphasis mine.]
2. pl. lous·es: Slang: A mean or despicable person.

tr.v. loused, lous·ing, lous·es: Slang: To bungle: loused the project; louse up a deal.

[Middle English, from Old English; see Indo-European roots.]

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Reply 257 - Posted by: JoElla Bee, 11/22/2012 4:49:11 PM     (No. 9029739)

Welcome, #244. I´ve read at this site for years, and post some sporadically. It´s a special place.


The pie sounds delicious. Maple is one of my husband´s favorite flavors, so the recipe copied and saved.


#253, as you may know, L.com has a wonderful, 91 years young, 30 year military veteran, Nutmegger.
He may not have traded chocolates or nylons for those shots you tell us about in your post, but, everytime he posts a "hi, folks", I wish I could sit and listen to memories and stories he has experienced. Thanks for the interesting post.

Nutmegger, prayers for your continued successful recovery and well-being. Happy Thanksgiving to you and yours!

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Reply 258 - Posted by: Labrador Heaven, 11/22/2012 5:18:09 PM     (No. 9029759)

I did not mean to start another "whore" squirrel typo cascade with the excellent original Bloody Mary recipe.

I cut and pasted from the recipe I had saved from years back, as it was the best and THE original from early Hollywood days, when things weren´t so strange.

Sorry ´ bout that...but it IS I*C*E.....

Otherwise, let your imaginations run on....

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Reply 259 - Posted by: Rakasha, 11/22/2012 6:34:23 PM     (No. 9029821)

Happy Thanksgiving to you all. It´s good to see some familiar names that don´t show up so often anymore. (I miss Hog Pilot´s articles.) Nutmegger, I pray that God continue to bless and keep you, sir.

With dinner this evening, I tried Pomom´s recipe for sweet potato balls (at #52). I had to ´tweak´ it since I live with two people who don´t like coconut. I substituted chopped walnuts instead. I liked them, however, the aforementioned lunatics apparently don´t like sweet potato - in any form - either. (More for me : P )

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Reply 260 - Posted by: earlybird, 11/22/2012 7:55:35 PM     (No. 9029878)

Bless you, Nutmegger!

And so good to see Rakasha and others I´ve missed in recent years. Maybe I wasn´t hanging out on the right threads?

Happy Thanksgiving, all...

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Reply 261 - Posted by: pineledger, 11/22/2012 8:32:47 PM     (No. 9029899)

Lab Heaven, we all (or almost all) have liberal relatives. There´s no talking to them, so we might as well make light of it as best we can.

Have a Bloody Mary without the Bloody and sweet dreams! (Vodka over lice is, after all, the drink of choice of our beloved First Linebacker.)

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Reply 262 - Posted by: MMC, 11/22/2012 8:45:03 PM     (No. 9029910)

Flossing the missed fishnet stocking left on the whore squirrel from my teeth. I am stuffed and feeling very thankful for a little stretch in the jean material!


I am thankful for all the many new recipes.. The old and new posters here... And very thankful for Lucianne.

Hugs and best wishes for all..

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Reply 263 - Posted by: Labrador Heaven, 11/22/2012 9:25:52 PM     (No. 9029941)

Well, from here on, LICE it is for that recipe. I know I´ve put it on one or another of these recipe threads over the last decade +. For some reason, the "l" appeared this time, and believe me, it was not intentional. Must be the IPad typing this year. IT read my mind, and typed away.

My liberal lice aren´t coming until tomorrow. I´ll keep all the vodka ready. It kills EVERYTHING, like bleach does, right?

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Reply 264 - Posted by: Labrador Heaven, 11/22/2012 9:40:39 PM     (No. 9029953)

I can´t leave this thread without a hug for Nutmegger. God bless you, thank you for being here on L.com, and for every ounce of your service to our country. I wish you were in front of me now so I could shake your hand, and look in your eyes, those that have seen so much. Thank you, sweet soul.

And Pinchem...thanks for your new site info. It´s bookmarked.

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Reply 265 - Posted by: joew9, 11/22/2012 9:44:26 PM     (No. 9029959)

Spuds a la´ Elegant

A tasty spin on mashed potatoes we got several years ago
from the Newnan Times-Herald, Newnan GA.


4 cups hot mashed potatoes
8 ounces cream cheese, softened
1 egg, beaten
1/3 cup chopped onion (or 1 small onion, chopped)
1/4 cup chopped pimento (4 oz jar, drained)
1 teaspoon salt
dash of ground black pepper
grated cheddar cheese

Mix all ingredients together, except the grated cheese.
Bake in a 1-1/2 to 2 quart casserole dish for 45 minutes at 350 degrees.
Then sprinkle the grated cheese on top and cook for 2 more minutes.


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Reply 266 - Posted by: MaxWedge, 11/22/2012 9:51:33 PM     (No. 9029963)

Being a single guy, I love this thread every year for some easy "cook for one" recipes. If I can find it, I´ve got one to post. Happy Thanksgiving to all of my Ldot family. It´s nice to see so many of the "oldtimers" on here. And special thanks to Ms. Lucianne. Hope you and your family had a wonderful Thanksgiving.

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Reply 267 - Posted by: amylu, 11/22/2012 10:12:52 PM     (No. 9029980)

I´m one of the "ancients"; I was told about Lucianne.com by my sister way back in the "blue dress" era. My sister has passed on since, but I´m still a loyal "Ldotter". I´ve lived through the squirrel and virtual cocktail incidents -- wore my old wedding dress to the cocktail party but felt overdressed, so I left early. I, too, miss some of the old posters and wonder what became of them. Does anyone remember the couple who met on this forum and eventually ended up being married? I wonder how they are doing.

I have a recipe to contribute, one that my family always enjoys, and I´ll put it on a separate entry. Happy Thanksgiving to all of you and especially Ms. Lucianne.

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Reply 268 - Posted by: amylu, 11/22/2012 10:20:33 PM     (No. 9029991)

Apple Crostada

1/2 cup sugar
1/2 tsp. ground cinnamon
3 Tblsp. flour
1 refrigerated pie crust
4 cups peeled, tart apples, thinly sliced (I use Jonathons)
1 Tblsp. sugar

Heat oven to 400 degrees

Center pie crust on a large, ungreased cookie sheet. (I place the crust on a sheet of parchment paper to catch any oozing liquid as the crostada bakes; makes for easier clean-up).

In a large bowl, mix 1/2 cup sugar, 12 tsp. cinnamon and 3 Tblsps. flour. Stir in apples until coated. Mound apple mixture on center of pie crust to within 2-3 in. of edge. Fold edge of crust over apple mixture. Sprinkle 1 Tblsp. sugar over apples and crust.

Bake 27-32 minutes or until crust is golden brown. Cut into wedges. Serve warm with a scoop of vanilla ice cream, if desired.



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Reply 269 - Posted by: amylu, 11/22/2012 10:24:33 PM     (No. 9029995)

oops! For the Apple Crostada, in the directions I typed 12 tsps. of cinnamon. That may not be too much for a true cinnamon devotee, but it should have been 1/2 tsp. Sorry!

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Reply 270 - Posted by: pineledger, 11/23/2012 4:35:01 AM     (No. 9030150)

Rabbit 265 -- please tell what a "1016 onion" is? I googled it and pictures of anoraks.

Thought it might have been one of those produce codes?

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Reply 271 - Posted by: patriot in texas, 11/23/2012 12:20:16 PM     (No. 9030655)

273 ... re Onion - sure they meant 1015 onion .. sweet Texas onion

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Reply 272 - Posted by: Pinchem, 11/23/2012 8:03:53 PM     (No. 9031113)

A humble and super thank you to all the Ldotters who visited Pinchem´s Stuff. The number of first day hits shocked me and I am grateful. I will try to keep it updated as often as I can. Again, thank you.


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Reply 273 - Posted by: escaped commieny, 11/23/2012 8:30:22 PM     (No. 9031128)

#275 Was very glad you posted your new address, haven´t had time to check, but do you still have the pictures from the Lucianne Reunion/get together ? Talk about missing some of the old dotters !, the pictures are a great remembrance of a sweeter time.

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Reply 274 - Posted by: yottyhere, 11/24/2012 12:42:41 AM     (No. 9031284)

Poster #213 Nutmegger...PTL everyone around you knew what action to take. Have added you to my Prayer Book.....God Bless

Poster #224 Mrs Claypool recently
(because of a couple friends I have decreased our gluten intake almost to nothing and have been amazed at how much better Buzzard and I both feel)
Neither one of us (after recent test) have a detectable problem with gluten

But HELLS BELLS we feel better so it must be on the horizon LOL....there is so much else we can substitute I decided to become as much gluten free as possible....

It´s been fun seeing all the people posting who either posted (back in the day) or who hadn´t been able to register and lurked....Geeze I lurked forever it seems and THEN when Lucianne said I could register and what name did I want to use I ´froze" and used the dumbest name I could think of!!! duh
God Bless everyone ...this has been so enjoyable to read.

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Reply 275 - Posted by: Pinchem, 11/24/2012 6:24:25 AM     (No. 9031413)

#276...Thank you for the comment. I´m still moving stuff from the old site to the new one. Slowly but surely I am getting there.

The Ldotter´s Gathering in Townsend TN in June of 2008 are being uploaded now. Give it at least a half hour from now (6:30 am EST) as it takes awhile to upload that many pictures. They´ll be in the Variety Section when finished.

http://pinchem.net


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Reply 276 - Posted by: spark29, 11/24/2012 8:42:12 PM     (No. 9032458)

Gosh, will you people STOP talking about the ´whore squirrel´?

Farking allah, it wasn´t that funny the first time and for all of you to keep going ON AND ON AND ON about it is trite and boring.

You had to be there - I was - and if you weren´t it isn´t all that funny, especially in the re-re-re-re-re-retelling.

For all of you to act as if it was the most hilarious thing you´ve ever experienced only means that you need to get lives.

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Reply 277 - Posted by: Italiano, 11/24/2012 9:08:06 PM     (No. 9032477)

Epilogue:

For once I got up from the table not stuffed to the gills. The reason? Turducken. Not terrible, but not good. We agreed on the experiment, and unanimously agreed never again. Back to my smoked turkey. Next year and forever.

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Reply 278 - Posted by: pineledger, 11/25/2012 7:04:48 AM     (No. 9032752)

Thanks, 280. I had been tempted, but you have saved me and my family the trouble. It never really sounded terribly good to me anyway.

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Reply 279 - Posted by: Bla Bla, 11/25/2012 9:21:44 PM     (No. 9033687)

Italiano -- maybe I need to get that Terducken recipe for next year . . . I definitely ate too much!

Happy Thanksgiving to all at Lucianne -- my sanity & hope for this great country we gave thanks for. We´ve survived 4 major wars, one of them amongst ourselves. We´ve overcome my city´s & Lucianne´s city´s bombings -- surely we can survive this presidency?!!!

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Posted By: LComStaff- 1/31/2014 8:07:40 AM     Post Reply
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Washington Times, by Cheryl K. Chumley    Original Article
Posted By: Desert Fox- 4/18/2014 7:03:28 PM     Post Reply
Conservative columnist Ann Coulter — who used her talk show platform in the last presidential election cycle to campaign hard for former Massachusetts Gov. Mitt Romney — has taken up the mantra once again, calling on Republicans to give the failed White House bidder another shot in 2016. She made the suggestion during a discussion on Sean Hannity’s radio show while speaking of her new book, “Never Trust a Liberal Over 3-Especially a Republican.” Ms. Coulter also addressed the question of Mr. Romney’s shortcomings by saying that his 2012 loss wasn’t entirely his fault. “I think too much blame, not only in this

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26 replie(s)
Washington Examiner, by Paul Bedard    Original Article
Posted By: KarenJ1- 4/18/2014 9:28:24 PM     Post Reply
Prominent Washington correspondents are accusing President Obama and his aides of knowingly stretching the truth on issues like the so-called women´s pay gap just to create controversy and keep issues -- and the president -- relevant. Washington Post columnist Ruth Marcus kicked off the attack last week when she blasted as “demagoguery” the administration´s tactics during the pay gap debate. “The level of hyperbole -- actually, of demagoguery -- that Democrats have engaged in here is revolting,” she wrote. CBS White House Correspondent Major Garrett then weighed in this week in his National Journal


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