I was just searching the internet for something different and thought I might see if anyone has a new recipe that they would like to share! I am just not crazy about stuffing a the same old turkey, the same old way with the same old sidedishes!

Last year I made a sausage, fennel, and cornbread stuffing I found on Sausage and Fennel Stuffing that we really liked. I did not stuff the bird with it. I also used Pepperidge Farm cornbread stuffing mix rather than prepare homemade cornbread.

Edited: To post the exact link, which I wasn't sure of yesterday.

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Eugene

Hi Karen,
I posted this one before, but here it is again!
I am not a big fan of stuffing/dressing, but I always love the savory smell of it. Here is a recipe that I use as a dressing substitute.

Golden Oats and Herbs
1 ½ cups Quaker Oats (quick or old fashioned, uncooked)
1 egg, beaten
3 Tbsp. butter, melted
¾ cup chicken or vegetable broth
2 Tbsp. parley flakes
½ tsp. oregano leaves
½ tsp. basil leaves
¼ tsp. salt

Combine oats and egg in med.-sized bowl; mix until oats are thoroughly coated. Add oat mixture to butter in 10-12 inch skillet. Cook over med. heat, stirring constantly, 3-5 mins. or until oats are dry, separated and lightly browned. Add remaining ingredients; continue cooking stirring occasionally, 2-3 mins. or until liquid evaporates. Serve as an accompaniment in place of rice, pasta or dressing. Makes 4 servings.

Debbie

I was so glad to see this thread......prompted me to hunt for this recipe which I used to love and haven't made for years.

Brandied Cranberries
1 lb. fresh cranberries
2 c. sugar
4-5 T. brandy

Arrange cranberries in a single layer on a sheet pan. Sprinkle with sugar and cover tightly with foil. Bake at 350 degrees for 1 hour. Remove foil. Cool then sprinkle with brandy and a little more sugar. Refrigerate.

All good recipes so far! Anna, what a great idea for cranberries, I think I will have to try it! Do I just put the cranberries on a bare cookie sheet, should I use a nonstick one?

I don't have a nonstick sheet pan-if I did I would probably use it, but I don't remember a problem with sticking. It really is a good recipe-hope you like it!

Kathy

Gosh to think a recipe is my first post! I have lurked so long on LCT.

This is a great recipe for Southern Style Corn Pudding. Since the first time I have made it my family always requests it. It is a perfect side dish for Thanksgiving and super easy to make.

Southern Style Corn Pudding
1 can creamed corn
1 can whole kernel corn (drained)
2 beaten eggs
1/2 cup butter (melted)
One 8 oz. container sour cream
1 box Jiffy corn bread mix
1 tablespoon sugar


Directions:

Add eggs, both cans of corn and melted butter together. Combine well. Then add in the sour cream and jiffy corn bread mix. Place all in a 9 x 13 pan sprayed with non stick pan (I like using a glass pan). Sprinkle the top with the sugar. Bake at 350 for about 45 minutes.

Orlando cruiser, I think it's nice that an off topic message got you to post, welcome!!!
Your recipe sounds VERY good!!

I have enjoyed this thread in the past - all recipes sound delicious - welcome Orlando - love corn puddding

Orlando Cruiser, welcome from "lurkdom"! Always nice to have a newbie! I have a similar recipe for Corn Pudding that I think I have posted in years past. No sour cream or corn bread mix, but instead condensed milk, more eggs and sugar. I'd like to try this one....so thank you!

Editing to say I wish Denise would post her "Smashed Potatoes" recipe again. This is now a staple at our Thanksgiving dinners, a real hit!

Orlando Cruiser, your corn pudding sounds great.

We have SO MANY great cooks out there! C'mon, bring them on! Even if repeats, as there are so many new LCT people this year, and lots of lurkers, I'm sure!

Denise's smashed sweet potato recipe is a staple at our holidays, too!

I posted this one a while back. In Summer Salads, I think. It might make for a non-traditional side dish. Pretty much do-ahead too.

ROASTED VEGETABLE & ORZO SALAD

INGREDIENTS:

½ pound Orzo Pasta
1 Small Eggplant
1 Medium Red Onion
2 Small Summer Squash
2 Small Zucchini
3 Cloves Garlic
1 Small Red Bell Pepper
1 Small Yellow Bell Pepper
1 Lemon
Olive Oil
15 Fresh Basil Leaves
½ cup Toasted Pine Nuts
1 Bunch Green Onions
12 oz Feta Cheese
Salt & Freshly Ground Black Pepper

METHOD:

Preheat oven to 425 degrees.

In a large pot of well-salted boiling water prepare orzo as per package instructions. Drain, rinse and stir in 2 tablespoons of olive oil to prevent sticking. Set aside.

Cut the eggplant, onion, summer squash, zucchini red & yellow peppers into ½ inch cubes and place in a large bowl. Mince the garlic and add to the vegetables. Toss with olive oil, salt and pepper, to coat. Spread onto a foil lined cookie sheet (2 if necessary) in a single layer with enough space between vegetables so that they roast rather than steam, for 1 hour. Stir vegetables occasionally. Remove when done and let cool to room temperature.

In a large bowl, combine orzo, vegetables, 3-4 tablespoons olive oil, zest and juice of lemon, salt and pepper. At this point the salad can be covered and refrigerated for one day. If cold, allow the salad to come to room temperature before continuing.

One hour before service thinly slice the green onions including white, thinly slice (chiffonade) the basil, cut the feta cheese into ¼ inch cubes. Add the onion, basil, feta and pine nuts to the salad and combine. Taste and adjust for seasoning. Serve.

Speaking of Thanksgiving, I spent my morning putting-up cranberry sauce. Home canning is somewhat of a lost art, I think. Any fellow enthusiasts? Maybe dilly-beans tomorrow (so good in a Bloody Mary!!)

Here's the result!

Vodka Martini

99/100 Grey Goose Vodka
1/100 vermouth

I am not much of a cook but after two of these who cares,

Cranberries and martini's, how can you go wrong with those ingredients?? <img src="http://smileys.sm...13_1%2526uiv%253D3.0/image.gif"> <img src="http://smileys.sm..._5_4%2526uiv%253D3.0/image.gif">

Robert, fantastic! :app:

Robert, there was an article in yesterday's paper about how canning food has come back in our area in a big way. It seems to give people comfort in these economic times. I did some canning in the 80's then stopped as did most others. Now, the stores that carry pressure cookers can't keep them on the shelves and although they are stocking 50% more jars and lids from last year they also keep selling out. Naturally, I practically gave away the jars I had stored for several years at a garage sale a few years ago.

Kathy - I'll confess to being intimidated by pressure canning so have always stuck to high acid foods requiring only the water bath method. Funny, now that you mention it, it does seem to me that jars/lids have been in more abundance recently. Maybe not such a lost art after all....

Suzie & Bill...this should work, eh?

Our 7 & 3 year-old grandchildren are picky eaters but everyone (including them) enjoy this recipe handed down from my mother-in-law.

Make this one week ahead of serving time for best flavor.

Spiced Peaches:
4 - 29 oz. cans cling peach halves
3 cups syrup drained from the peaches (discard remaining juice.)
3/4 c. cider vinegar
1 c. sugar
3 sticks cinnamon
1 - 2 T. whole cloves
Combine measured juice, the vinegar, sugar, sticks of cinnamon & cloves in 8 qt. sauce pan.
Heat to near simmer.
Add peach halves; return to simmer & simmer for 4 minutes.
Cool. Refrigerate in large Tupperware bowl.

Bless your heart for the spiced peaches! Dad loves them and we can't find them anymore. Like R - I do the hot water bath but do tomatoes and salsa and such every year. And hot mustard. You can't live without hot mustard.

Sue:

Would you post your mustard recipe? I'd love to try that one!

Yup. It's a cuppa cuppa cuppa thing but I'll get the specifics tonight. I've made it for years but get out the recipe each time.

In today's New York Times is a recipe for Candied Bacon served with whipped cream dip. It is surely a heart stopper but sounds delicious. If anyone interested I will post.

I am brining a lentil salad we enjoyed on the Salacia floating down the Nile last February.

Prepare lentils. add olive oil & seasonings to taste to warm lentils. Add diced red & green peppers, diced red onions & diced parseley. Add fresh lemon juice to taste. Serve cold or warm.

Candied bacon??? I have never heard of that one, before! I think I would like to see that recipe, Jackie!

Hog Pit Candied Bacon

Fry one lb. bacon until crisp, drain & cool.

In a clean skillet, melt 1C sugar and 3T honey in 2T water; cook on med-hi until bubbles subside & syrup turns light amber.

Turn heat to very low and add bacon, turning strips with tongs. Place strips on oiled baking sheet or parchment paper until cool, then serve with whipped cream or creme fraiche.

Jackie, that actually sounds very interesting as I like salty-sweet foods! It would really qualify as a once in a blue moon treat, lol

That actually does sound pretty good!

Here's a variation of the candied bacon I used to serve for Holiday parties (now I'm too lazy to have parties).

Caramelized Bacon

Cut thickly sliced bacon crosswise into thirds. Place on parchment lined cookie sheet. Spread with dijon mustard and cover with brown sugar.

Bake 350 degrees until well-browned (35-40 minutes) Remove from pan immediately and cool.

As much as I love bacon, I may need to try these!

Is there a doctor in the house? :eek: ;) :eek:

Better late than never - Mustard Sauce:

1 cup Coleman's Dry English Mustard
1 cup white vinegar
1 cup sugar
2 eggs

Mix the first 3 ingrediants and let sit overnight. Put eggs in double boiler and add mixture. Cook about 10 minutes or until thick like custard. Can or put in storage container. Must be refrigerated. 1 recipe makes about a pint IIRC.

Sounds great, Sue! Will give it a shot. Thanks for posting.

Now I need your cranberry relish recipe! Made some for the first time this year and it was good - just missing something.

When I first got a Cuisinart, I did the relish that was in the recipe book that accompanied it. It used a bag of cranberries, a whole orange, including skin and rind, and sugar. Nothing was cooked. And to jazz it up, you can add some Grand Marnier. (It is from Helen McCully.) I still think it is one of the best. See Cranberry Relish .

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Eugene

Thanks Much!

Karen could we add Christmas to this or should we start a new thread?

Sure Sue, I will change the name of the post to Holiday recipes!

OK, these all sound so good, I think I will have to try them all.
My contribution is not necessarily for Christmas, but it seems to be popular when I make it. I also do not have a name for it. It is an appetiser.


1 package pita bread
softened butter (or soft margarine, etc)
parmesan cheese (shredded)

split the pita pocket
spread softened butter or margarine on pita bread
cut into approximately 1" wide slices (I use scissors)
sprinkle parmesan cheese over pita bread

Place under broiler until desired doneness (is that a word?) Meaning light brown to very crispy dark brown.
They are ready to serve hot or cold.

Lynn

Maybe we should drag this post out and dust it off, anyone have some new ideas?