If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
|
#1
|
|||
|
|||
Gobble Gobble
Happy Thanksgiving Day to all of those who celebrate this calorie stuffed
day. Thanks for our families, friends, cats, kittens, d*gs, goldfish, chickens, birds of all sizes, colors and shapes. Thanks for all that makes our lives healthy and happy! Charleen Mr. Pumpkin, who gets shrimp for the holiday Aggie Marble, who smells shrimp and goes yuck Victor Velcro, who will eat anything and lots of it |
#2
|
|||
|
|||
Happy Thanksgiving Day to all of those who celebrate this calorie stuffed
day. Thanks for our families, friends, cats, kittens, d*gs, goldfish, chickens, birds of all sizes, colors and shapes. Thanks for all that makes our lives healthy and happy! Charleen You too, Charleen. Hope everyone remembers to be thankful for the "bountiful harvest" and manages to keep from getting caught in all the trappings aimed at the consumer just to get us to buy, buy, buy. Forget that. I am thankful for "enough" food, for friends and family to share it with. For the little four-legged ones that give me so much companionship & joy. Sherry --- Who is becoming very jaded with the commercialism of the holidays |
#3
|
|||
|
|||
|
#4
|
|||
|
|||
CajunPrincess wrote:
This is why I think Thanksgiving is such a great holiday. It's not about buying, it's about eating and being with people. Making the meal isn't too huge of a deal because so much of the "comfort food" that you make for Thanksgiving is pretty easy to prepare (you have to really *try* to mess up mashed potatoes) and most of the ingredients don't cost an arm and a leg. Probably because you don't eat it all the time, I love turkey, especially the Cajun fried turkeys; but done any way is great by me and it's another item that's hard to mess up. Green bean casserole, sweet potato casserole, squash casserole; brocolli casserole (yep, I like casseroles); collard greens, jambalaya, jalepeno cornbread, yeast rolls, dressing/stuffing (probably the most involved dish if you want to be fancy), baked beans and on and on. It's great to have Thanksgiving with family but it's also nice to share it with people you aren't related to. Hey now, for us who don't celebrate Thanksgiving, how about sharing some recipes? So we can celebrate with you, at least in spirit. This stuffing everyone talks about, what goes in it? I don't remember having celebrated Thanksgiving when I lived in the US as a child, and Mum wouldn't have known the recipes anyway. -- Marina, Frank and Nikki marina (dot) kurten (at) pp (dot) inet (dot) fi Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki |
#5
|
|||
|
|||
Marina wrote:
CajunPrincess wrote: This is why I think Thanksgiving is such a great holiday. It's not about buying, it's about eating and being with people. Making the meal isn't too huge of a deal (snippage) Hey now, for us who don't celebrate Thanksgiving, how about sharing some recipes? So we can celebrate with you, at least in spirit. This stuffing everyone talks about, what goes in it? I don't remember having celebrated Thanksgiving when I lived in the US as a child, and Mum wouldn't have known the recipes anyway. Stuffing is basically bread *stuffed* into a turkey. Oh, it's not that simplistic, I'm afraid. There are different kinds of stuffing. Some people like to use dried cubed bread or dried crumbled bread which has been seasoned with some dried sage. I prefer crumbled cornbread (ditto the sage). The basic method is to add hot chicken or vegetable stock to the dried bread along with a good amount of melted butter until the bread mixture is moist. However, nearly all recipes call for sauteeing diced onion and celery in butter until it is tender and adding this mixture to the bread along with the stock and some salt & pepper to taste. If you'd like to get more fancy, you can also saute some garlic and red or green bell pepper along with the onion and celery in the butter; more veggies, more butter. (No one said this is particularly healthy!) Now, to further complicate matters, some people add browned ground pork sausage to the mixture (drained of fat). Or cooked wild rice (which is not a rice at all but rather a black grass seed). Or chopped oysters. Or chopped chestnuts. Or chopped apples. Or... G At any rate, the mixture is then stuffed loosely in the cavity of a turkey and when you roast the bird the natural drippings further moisten the stuffing mixture. Prior to carving the turkey, spoon ALL of the stuffing out of the cavity of the bird into a serving bowl. But, stuffing can also be placed in a bread pan and baked for about 20 minutes in a moderate oven when the turkey is in final stages of cooking. Now, aren't you glad you asked? LOL Jill |
#6
|
|||
|
|||
jmcquown wrote:
Stuffing is basically bread *stuffed* into a turkey. Oh, it's not that simplistic, I'm afraid. There are different kinds of stuffing. Some people like to use dried cubed bread or dried crumbled bread which has been seasoned with some dried sage. I prefer crumbled cornbread (ditto the sage). The basic method is to add hot chicken or vegetable stock to the dried bread along with a good amount of melted butter until the bread mixture is moist. However, nearly all recipes call for sauteeing diced onion and celery in butter until it is tender and adding this mixture to the bread along with the stock and some salt & pepper to taste. If you'd like to get more fancy, you can also saute some garlic and red or green bell pepper along with the onion and celery in the butter; more veggies, more butter. (No one said this is particularly healthy!) Now, to further complicate matters, some people add browned ground pork sausage to the mixture (drained of fat). Or cooked wild rice (which is not a rice at all but rather a black grass seed). Or chopped oysters. Or chopped chestnuts. Or chopped apples. Or... G At any rate, the mixture is then stuffed loosely in the cavity of a turkey and when you roast the bird the natural drippings further moisten the stuffing mixture. Prior to carving the turkey, spoon ALL of the stuffing out of the cavity of the bird into a serving bowl. But, stuffing can also be placed in a bread pan and baked for about 20 minutes in a moderate oven when the turkey is in final stages of cooking. Now, aren't you glad you asked? LOL I suppose I got what I asked for. ) My family started eating turkey for yule sometime in the 80s (early 90s?) when they became more easily available in Finland (the traditional yule meat is ham here). My sister makes it with a bread and mushroom stuffing. There's some sherry there, too. I was just wondering if the American stuffing is anything like that. I'm a vegetarian for most of the time, but I do eat meat occasionally (once a month or so), though I'm supposed to avoid animal protein. So, I do eat some turkey, but now that you told me about 'cavities' I'm not so sure. ;o) I suppose I knew where the stuffing goes but lived in some degree of denial. -- Marina, Frank and Nikki marina (dot) kurten (at) pp (dot) inet (dot) fi Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki |
#7
|
|||
|
|||
jmcquown wrote:
Stuffing is basically bread *stuffed* into a turkey. Oh, it's not that simplistic, I'm afraid. There are different kinds of stuffing. Some people like to use dried cubed bread or dried crumbled bread which has been seasoned with some dried sage. I prefer crumbled cornbread (ditto the sage). The basic method is to add hot chicken or vegetable stock to the dried bread along with a good amount of melted butter until the bread mixture is moist. However, nearly all recipes call for sauteeing diced onion and celery in butter until it is tender and adding this mixture to the bread along with the stock and some salt & pepper to taste. If you'd like to get more fancy, you can also saute some garlic and red or green bell pepper along with the onion and celery in the butter; more veggies, more butter. (No one said this is particularly healthy!) Now, to further complicate matters, some people add browned ground pork sausage to the mixture (drained of fat). Or cooked wild rice (which is not a rice at all but rather a black grass seed). Or chopped oysters. Or chopped chestnuts. Or chopped apples. Or... G At any rate, the mixture is then stuffed loosely in the cavity of a turkey and when you roast the bird the natural drippings further moisten the stuffing mixture. Prior to carving the turkey, spoon ALL of the stuffing out of the cavity of the bird into a serving bowl. But, stuffing can also be placed in a bread pan and baked for about 20 minutes in a moderate oven when the turkey is in final stages of cooking. Now, aren't you glad you asked? LOL I suppose I got what I asked for. ) My family started eating turkey for yule sometime in the 80s (early 90s?) when they became more easily available in Finland (the traditional yule meat is ham here). My sister makes it with a bread and mushroom stuffing. There's some sherry there, too. I was just wondering if the American stuffing is anything like that. I'm a vegetarian for most of the time, but I do eat meat occasionally (once a month or so), though I'm supposed to avoid animal protein. So, I do eat some turkey, but now that you told me about 'cavities' I'm not so sure. ;o) I suppose I knew where the stuffing goes but lived in some degree of denial. -- Marina, Frank and Nikki marina (dot) kurten (at) pp (dot) inet (dot) fi Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki |
#8
|
|||
|
|||
Marina wrote:
CajunPrincess wrote: This is why I think Thanksgiving is such a great holiday. It's not about buying, it's about eating and being with people. Making the meal isn't too huge of a deal (snippage) Hey now, for us who don't celebrate Thanksgiving, how about sharing some recipes? So we can celebrate with you, at least in spirit. This stuffing everyone talks about, what goes in it? I don't remember having celebrated Thanksgiving when I lived in the US as a child, and Mum wouldn't have known the recipes anyway. Stuffing is basically bread *stuffed* into a turkey. Oh, it's not that simplistic, I'm afraid. There are different kinds of stuffing. Some people like to use dried cubed bread or dried crumbled bread which has been seasoned with some dried sage. I prefer crumbled cornbread (ditto the sage). The basic method is to add hot chicken or vegetable stock to the dried bread along with a good amount of melted butter until the bread mixture is moist. However, nearly all recipes call for sauteeing diced onion and celery in butter until it is tender and adding this mixture to the bread along with the stock and some salt & pepper to taste. If you'd like to get more fancy, you can also saute some garlic and red or green bell pepper along with the onion and celery in the butter; more veggies, more butter. (No one said this is particularly healthy!) Now, to further complicate matters, some people add browned ground pork sausage to the mixture (drained of fat). Or cooked wild rice (which is not a rice at all but rather a black grass seed). Or chopped oysters. Or chopped chestnuts. Or chopped apples. Or... G At any rate, the mixture is then stuffed loosely in the cavity of a turkey and when you roast the bird the natural drippings further moisten the stuffing mixture. Prior to carving the turkey, spoon ALL of the stuffing out of the cavity of the bird into a serving bowl. But, stuffing can also be placed in a bread pan and baked for about 20 minutes in a moderate oven when the turkey is in final stages of cooking. Now, aren't you glad you asked? LOL Jill |
#9
|
|||
|
|||
Marina wrote in message ...
CajunPrincess wrote: [snip] Hey now, for us who don't celebrate Thanksgiving, how about sharing some recipes? So we can celebrate with you, at least in spirit. This stuffing everyone talks about, what goes in it? I don't remember having celebrated Thanksgiving when I lived in the US as a child, and Mum wouldn't have known the recipes anyway. Here's a few recipes for dishes that you would find at a lot of Thanksgiving dinners (actually the Jalepeno Cornbread and the Spiced Struedel Pumpkin Pie are slightly fancier versions of what you would find in a lot of the Thanksgiving meals, but not that much different). I think almost all of the ingredients could be found in Europe or Australia but there may be one or two things that aren't sold outside the US. "Dressing" and "stuffing" are pretty much the same thing; it's "stuffing" if you use it to stuff the turkey with; otherwise it's "dressing". It turns out a little moister and denser if you use it to stuff the turkey with and cook it along with the turkey but it's one more thing to coordinate if you want to do it that way. You have to be sure the stuffing gets to about 165 degrees F before you remove it if you let it cook in the turkey. CORNBREAD DRESSING Seasoning: 2 teaspoons salt 1/2 teaspoon onion powder 1/2 teaspoon dried thyme leaves 4 tablespoons ground turmeric 1-1/2 teaspoons white pepper 1 teaspoon cayenne 1 teaspoon black pepper 1 teaspoon dried oregano leaves 1/2 teaspoon onion powder 1/2 teaspoon dried thyme leaves Dressing ingredients: 6 ounces (or 1-1/4 stick) butter 3/4 cup onions, finely chopped 3/4 cup green bell peppers, finely chopped 1/2 cup celery, finely chopped 1 tablespoon minced garlic 2 bay leaves 3/4 pound turkey, duck or chicken giblets (I usually just use whatever comes with the turkey), boiled until tender then finely chopped 1 cup turkey, duck or chicken stock (I use the chicken stock you buy at the store) 1 tablespoon Tabasco sauce 5 cups finely crumbled cornbread (see recipe below) 1-2/3 cups evaporated milk 3 eggs Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a large skillet, melt the butter with the onions, bell peppers, celery, garlic and bay leaves over high heat. Sauté about 2 minutes, stirring occasionally. Add the seasoning mix and continue cooking until vegetables are just wilted. Stir in giblets, stock and Tabasco. Cook for 5 minutes, stirring frequently. Remove from heat. Add the cornbread, milk and eggs, stirring well. Spoon dressing into a greased 9x13" baking pan. Bake at 350F until browned on top, about 35-40 minutes. CORNBREAD (See more elaborate recipe below; this simpler one would be better for the stuffing) 1-3/4 cups all purpose flour 2/3 cup cornmeal 1/3 cup sugar 5 teaspoons baking powder 1/2 teaspoon salt 1-1/3 cups milk 5 tablespoons melted butter 1 egg, beaten Preheat the oven to 350?F. Combine the dry ingredients and mix thoroughly. Separately, combine the milk, butter and egg and stir into the dry ingredients just until no lumps are present. Pour into a greased loaf pan or square baking dish and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Many traditional cooks in the Southern part of the US shun cornbread made with sugar in it; I've always liked it a little sweet. I like the more traditional kind made without sugar too. OYSTER DRESSING Seasoning mix: 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon cayenne 1/2 teaspoon sweet paprika 1/2 teaspoon black pepper 1/4 teaspoon onion powder 1/4 teaspoon dried oregano leaves 1/4 teaspoon dried thyme leaves Dressing ingredients: About 20 small to medium oysters in their liquor, about 1/2 pound 1 cup cold water 6 ounces (1-1/2 sticks) butter 1-1/2 cups onions, chopped 1 cup celery, chopped 1 cup green bell peppers, chopped 1 teaspoon garlic, minced 1 cup very fine dry French bread crumbs 2 tablespoon unsalted butter, softened 1/2 cup green onions, chopped 1/2 cup parsley, finely minced Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve oysters and oyster water, refrigerate until ready to use. Melt 4 tablespoons of the butter in a large skillet over high heat. When butter is almost melted, add 3/4 cup of the onions, 1/2 cup each of the celery and bell peppers. Sauté over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently. In a small bowl, combine the seasoning ingredients and mix well. When onions are browned, stir 2 teaspoons of the seasoning mix and the garlic into the skillet. Reduce heat to medium and continue cooking for 5 minutes, stirring occasionally. Add the remaining 3/4 cup onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley, and the bay leaves. Stir until butter is melted. Continue cooking about 10 minutes, stirring occasionally. Stir in the remaining seasoning mix and enough bread crumbs to make a moist but not runny dressing. Remove from heat. Stir in the drained oysters. Spoon dressing into an ungreased baking pan and bake at 350F for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup each green onions and parsley. SWEET POTATO CASSEROLE 3 cups cooked and mashed sweet potatoes (just boil them; remove the skins and mash them up) 1 cup brown sugar (you can substitute molasses for some of the brown sugar if it is available where you are; I like the additional flavor) 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla 1/2 teaspoon nutmeg 1/2 stick butter 1/2 teaspoon cinnimon Mix indredients and pour into greased 2 quart baking dish Topping 1 cup chopped pecans (optional) 1 cup dried coconut 1 cup brown sugar 1/2 stick butter 1/3 cup self rising flour Mix together and pour over sweet potato mixture Bake at 300 degrees F for 35 min. This is one of my favorite dishes because it's so sweet it's like eating a vegetable and a dessert at one time! MASHED POTATOES (Basic recipe) Ingredients: 2 pounds of potatoes (Any kind of baking potato with a non-waxy skin will do; I like Yukons) 1 cup of half and half (or milk) 6 tablespoons of butter Salt and pepper Pinch nutmeg Basic Instructions: Peel and quarter the potatoes, then add to a large pot and cover with water. Add some salt and bring to a boil and cook until the potatoes are tender. (About 15 minutes); drain. Mash by your method of choice eliminating most of the large lumps. (I use a tool called a "potato ricer"; you can do it with a fork) Heat up milk to just below simmering. Blend in butter and milk and mix until you end up with a smooth consistency (if desired you can use a mixer and can make them as fluffy as you like); season with salt and pepper. Everyone used to think that mashed potatoes had to be fluffy and completely free from lumps; but people now are making what are called "smashed potatoes", where you use a little less milk and retain some of the texture of the cooked potatoes instead of whipping the mixture to a creamy, lumpfree consistency. I also like to leave about half of the skins in the mashed potatoes; it gives it an interesting consistency and contrast. YELLOW SQUASH CASSEROLE 2 lb sliced yellow squash 2 eggs beaten 2 small onions minced 2-3 oz pimiento diced 2 tbsp butter melted 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1 cup Ritz Brand Cracker crumbs (Ritz crackers are a buttery flavored cracker, don't know if they are sold outside the US*) 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1-1/2 cups cheddar cheese (mild or medium; sharp doesn't work as well) shredded 2-3 oz pimintoes (optional) Dash of Worcestershire Sauce (optional) A few drops Tabasco Sauce (optional) *Can use any type of cracker crumbs or probably dried bread crumbs would work also. In the US the term "cracker" is used for a sort of unsweetened crisp flatbread as opposed to something sweet made with sugar, etc. as the word is used in Britain (i.e. what we in the US call a "cookie"). Simmer squash in water 10 min till tender, drain and mash. Saute onion in butter till tender, combine with everything, reserving 1/4 cup of the Ritz cracker crumbs. Spoon into greased 2 qt casserole dish, top with crumbs. Bake 350F for 45 min or until crust is brown. GREEN BEAN CASSEROLE 4 cups cut green beans 2 Tablespoon butter 1 medium onion, coarsely chopped 1 cup fresh mushrooms 1 (10 3/4-oz.) can condensed cream of mushroom soup 1/2 Cup milk 1 (2.8-oz.) can French fried onions (like Durkee), divided 1 Tablespoon Worcestershire sauce 1 teaspoon vinegar 1 teaspoon brown sugar 1 1/2 teaspoon Dijon mustard Salt and freshly ground pepper to taste Melt the butter in a large frying pan. Add the onions and cook over medium heat, stirring occasionally, until clear. Clean the mushrooms and cut into quarters. Add to the sauteed onions and cook, stirring occasionally, until they give up their liquid and most of it has cooked off. Preheat the oven to 350 degrees. Stir the soup and the milk into the onion mixture. Add about half the can of fried onions, then stir in the Worcestershire, vinegar, brown sugar, mustard, salt and pepper. Stir in the green beans. Turn the mixture into a 1 1/2-quart casserole dish and bake 25 minutes. Sprinkle the remaining half-can of onions over the top of the mixture and bake an additional 5 minutes. JALEPENO CORNBREAD 3 cups Cornmeal 1/2 cup Flour 2 teaspoon Baking soda 2 teaspoon Salt 2 Tablespoon Sugar 3 Eggs; beaten 2 cups Buttermilk 1/2 cup sour cream 1/2 cup vegetable Oil 1 lg Onion 1/2 teaspoon Garlic powder 1/2 cup Jalapeno peppers; cup up 1 oz Pimiento; chopped 15 oz can Cream corn 1 1/2 cup cheddar Cheese; grated Chop the onion and the jalapeno peppers finely. Mix together the cornmeal, flour, soda, salt, and sugar in a large bowl. In a separate bowl, whisk together the buttermilk, beaten eggs, and oil. Add to the dry ingredients with a few strokes of the mixing spoon. Don't beat the dough---just stir enough to moisten all the particles. Fold in the onion, garlic powder, jalapeno, pimiento, corn, sour cream and cheese. Bake in a cast iron skillet in a 400 degree oven for 25 to 30 minutes, until the top is browned and a toothpick tests clean. POTATO ROLLS 2/3 cup sugar 2/3 cup shortening 1 cup cooked potatoes (peeled and boiled until done then mashed) 2 1/2 teaspoons salt 2 eggs 2 packages active dry yeast 1 1/3 cups warm water (110-115 degrees) divided 6 cups flour In a large mixing bowl, cream sugar and shortening. Add potatoes salt and 2 of the eggs. Dissolve the yeast in 2/3 cup of warm water in a bowl; add to the creamed mixture. Beat in 2 cups flour and the remaining water. Add enough remaing flour to form a soft dough. Shape into a ball; do not knead. Place in a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in 3 greased 9 inch baking pans. Cover and let rise until doubled, about 30min. Make an egg wash out of 1 egg and 1 tbs water; brush over rolls. Bake at 375 F for 20-25 minutes. Cool on wire rack to keep bottoms from becoming soggy. PUMPKIN PIE WITH SPICED WALNUT STREUSEL I found this recipe on the web last year and tried it; it's a great variation on traditional pumpkin pie. I used a frozen premade crust instead of the making the crust myself; it might be even better with the homemade crust. My sister is making pumpkin pie this year so I'll have to wait to try the crust recipe. Streusel 1/3 cup all purpose flour 1/4 cup (packed) golden brown sugar 1 tablespoon minced crystallized ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons (1/4 stick) chilled unsalted butter, cut into cubes 1/3 cup walnuts, coarsely chopped Pumpkin filling 1 15-ounce can pure pumpkin 1 cup white sugar 1/2 cup (packed) golden brown sugar 3 large eggs 1/2 cup (1 stick) unsalted butter, melted 1 teaspoon vanilla extract Crust 1/4 cups all purpose flour 1/2 tablespoon sugar 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 3 tablespoons (or more) ice water For crust: Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.) Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour. Preheat oven to 375?F. Line crust with foil. Fill with dried beans or pie weights. Bake until edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature. For streusel: Mix flour, sugar, ginger, cinnamon, and nutmeg in medium bowl. Add butter; rub in with fingertips until coarse meal forms. Stir in nuts. For pumpkin filling: Whisk pumpkin, 1 cup sugar, and 1/2 cup brown sugar in medium bowl. Whisk in eggs 1 at a time. Whisk in melted butter and vanilla. Pour into prepared crust. Sprinkle streusel over filling. Bake pie until streusel is golden and filling is set, about 45 minutes. Cool on rack at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve with sweetened whipped cream. |
#10
|
|||
|
|||
CajunPrincess wrote:
Here's a few recipes for dishes that you would find at a lot of Thanksgiving dinners (actually the Jalepeno Cornbread and the Spiced Struedel Pumpkin Pie are slightly fancier versions of what you would find in a lot of the Thanksgiving meals, but not that much different). I think almost all of the ingredients could be found in Europe or Australia but there may be one or two things that aren't sold outside the US. Wow, thank you for all the recipes. Re Ritz crackers, we have a brand called Ritz. They are small and round and savoury, usually eaten with cheese and fruit at the end of a meal. Next time in the shops, I'll have to see where they're made. -- Marina, Frank and Nikki marina (dot) kurten (at) pp (dot) inet (dot) fi Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki |
Thread Tools | |
Display Modes | |
|
|