We're getting a really great variety of recipes! Lots of great new things to try! Thanks to all!

Hi Everyone, hard to believe Thanksgiving will be here in less than 3 weeks! Our traditional dish, a must have on the menu, our kids have to have it is stuffed pumpkin
One 2 quart sized pumpkin, seeds scooped out, reserve top.
4 green apples, peeled, cored and chopped
1 cup raisins
1 cup chopped pecans
3/4 cup brown sugar
juice of one lemon
cinnamon and nutmeg
Mix all ingredients(except pumpkin!)in large bowl, then stuff the pumpkin with mixture. Cover top with foil(i put it in a pie pan)Bake in 325 degree oven for 11/2-2 hours. Place on decorative plate, with top back on looks really cute on the table. Serve sour cream on the side.

"Ralphs" Grocery has a pkg deal with all the basics and trimmings that sounds pretty good to me! Sorry, I don't have any good recipes to contribute

Jeanine, Your stuffed pumpkin sounds great and I bet it looks festive on the table. Do you serve it for dessert?

At mom's, we always like scalloped oysters. I'll look for the recipe.

Beth, no it is more of a condiment to serve along side the turkey or whatever. Sweet and tart at the same time. Yes, it does look festive on the table. Jeanine

This one is good for any time during holidays..
Thanksgiving or Christmas..a gal who goes to the same nail salon as I do and I got to yakking one day about Persimmons, my neighbor has a tree and gave me a bag ..I had never tasted them..let alone cook with them.. but when I mentioned them she gave me this recipe and year after year it has always been a hit..( DELICIOUS)..

" Nancy Reagan's Persimmon Pudding " ..

1 cup sugar
1/2 cup butter, melted
1 cup flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup nutmeg
1 cup ( 3 or 4 good sized Very Ripe peeled) persimmons ( puree in blender)
2 teaspoons baking soda
2 teaspoons warm water
3 tablespoons Brandy( or a wee bit more)
1 teaspoon vanilla
2 eggs, lightly beaten
1 cup seedless raisins ( dark or golden or mix )
1/2 cup chopped walnuts
Brandy Whipped Cream ( recipe follows this one)


Stir together in good size bowl, sugar & melted butter. Sift flour w/ salt, cinnamon and nutmeg & add to butter mixture.
Add persimmon pulp. Dissolve baking soda in warm water add to mix, add brandy and vanilla.
Add beaten eggs, mixing lightly but thoroughly.
Add raisins & walnuts, stir just until mixed.
Turn into buttered 5 to 6 cup buttered heat-proof mold ( I use a bundt cake pan).
Cover with heavy aluminum foil (tightly). You now need to find a pot that is large enough to hold this pan..big soup pot type thing.
Put the mold in the pot and add enough boiling hot water to reach halfway up the side of the mold. Cover the pot w/ lid or foil and simmer slowly 2 1/2 to 3 hours.

Make the Brandy whipped cream.

Remove mold from pot and
let stand a few minutes.
Unmold onto serving plate ( just like unmolding a jello mold)
Pour 1/4 cup warmed brandy over and flame ( this is optional but great when serving for the effect.. everyone will be amazed.)
Top each slice with:
Brandy whipped cream
1 egg
1/3 cup butter, melted
1 cup sifted powdered sugar
dash salt
1 tablespoon brandy
1 cup whipping cream
Beat egg until light and fluffy. Beat in sugar, butter, salt and brandy.
Beat whipping cream until stiff then gently fold into the egg mixture. Cover & chill until serve.

YUMMO!

That sounds delicious and I don't even know what a persimmon is!

It is about size of an apple and orange in color.. I would never have know what one was either..look in your market fruit section. They only appear at this time of year. The recipe is really easy to put together..and since you bake so well this should be a piece of "cake" for you K

This looks like an interesting show on the Food channel tonight:

All Star Thanksgiving
November 12, 2005 8:00 PM ET/PT

Get ready for the ultimate Thanksgiving as a Food Network All Star lineup of chefs gather to share their favorite recipes for the holidays with Rachael Ray, Emeril Lagasse, Alton Brown, Sara Moulton, Tyler Florence, Paula Deen, and Giada DeLaurentiis.

I got my jars of onions yesterday, I hope I got the right thing, the brand mentioned in the recipe was nowhere to be found! My jars did have an inch of dust on top of them, though :)

Ordered my entire dinner from a grocery today. Can pick it up Wednesday morning. When there are only 2, this is much cheaper than buying all the ingredients.
Sorry, don't have any special receipes to pass along, but I am going to try some of these mentioned at Xmas. Thanks everyone.

Betty, I think in your case I would be on a cruise, but of course Clay might not agree!

ditto O..lol

Leslie wrote:
I wonder if Leslie meant tablespoon or teaspoons with the flour and butter? I am getting ready to make the onions and I am afraid if I use too much flour, I will make glue

I am not even sure I will make it to my girlfriends today, we have a winter storm warning, 8 inches of snow and winds 55mph. :( Let's hope we can make it or Mark will be eating sweet potatoes for the next year!

Karen - there is a typo :eek: in my computer recipe - its TABLESPOONS! Just made it yesterday for heating today.

Thanks Leslie! I thought it would be like the recipe for making basic white sauce but I just wanted to be sure!

Friends...I'm revisiting this thread looking for some good recipes for our breast cancer cookbook. I'd love to use all of them, but hope that you would give me permission to use yours and supply me with your name so that it could appear with your recipe in the cookbook.

Also if there are canned ingredients, if you could give me oz. or what ever measure is appropriate.

You don't have to do all of that here in the forum, just email me: ITravelNow@aol.com

Send me your name the the name of your recipe...I'll come back here to copy it.

Thanks for your help!

Margo, my recipe for Smashed Sweet Potatoes is on this thread. Please feel free to add this to the other recipes I forwarded.

Margo, if I have a recipe here, you are welcome to it!

Pulling this post up to the top of the board again, lots of good recipes!

I just posted my Apple, Sausage & Cornbread Stuffing recipe to my blog. A family favorite for ages! Happy Thanksgiving!

Olivia (and others) this might be an idea to add color to your table. I have made this for years and everyone loves it. Depending on what veggies you use it is quite colorful.

Pea Salad

½ C Apple Cider Vinegar
¼ C Oil (Olive, vegetable, etc)
¼ C White Sugar
Perpper to taste

Stir together , bring to a boil and cool

1 can Corn (White or Yellow)
1 Can young Peas
½ C Shredded Carrots
½ C Diced Celery
1 Green Pepper diced (can use yellow or red)
Peminto

Combine all veggies and toss to mix. (I am not particular here, I use how ever much carrots, celery, Peppers I have on hand.) Add cooled dressing and toss to coat. Refrigerate well and serve cold

I usually cut the dressing ingredients in 1/2 and still have enough to coat all veggies. It just cuts the calories and Marc doesn;t like his as "wet" I don't usually mesure the veggies, just use as much or little as I want of what I have on hand. My mom adds diced onions, probably could add french green beans, etc. It is served cold so it is a good compliment to all the hot food. We love this in the summer but thought it would be good at thanksgiving too. Wriiting the recipe from memory but should work!