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Herckleperckle
Member
11-20-2003
| Friday, November 19, 2004 - 6:33 pm
A link to a thanksgiving smile for you! (Lum, pay special attention, too.) Things We're Thankful For
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Serate
Member
08-21-2001
| Friday, November 19, 2004 - 7:08 pm
Where do you bury turkey bones? In a gravy yard! I make turkey like my mom did, and hers before, and hers before. Rinse a thawed turkey then put in a roaster, the kind with high sides and a lid. Salt & pepper all over, and stick a stick of butter up it's butt. Add water until it's 1/2 up the side of the side of the roaster. Bake uncovered at 325^ for about 30 minutes, place lid on [or cover with foil if your turkey is too tall for the lid] and bake until done. Baste every now and then, dipping out broth when it's too close to the top. We have to have extra broth because my dad won't settle for gravy. It's gotta be noodles, even if my mom made a ham. There will be plenty of rich broth for noodles, gravy, turkey and biscuits, etc. Never stuffed a turkey in my life, neither did my mom. She made sage/onion dressing in a pan separate from the bird. Our meal was always the same. Turkey, Dressing, Noodles, Mashed Potatoes, Gravy [for MEMEMEMEMEME], Candied Sweet Potatoes, Green Bean Casserole, Scalloped Corn, Apple Salad, Pineapple Salad, Rolls, and a can of Jellied Cranberry Sauce. And tons of deserts, but that was usually for supper and I'd usually opt for leftover non-sweet food. Thanksgiving was my mom's favorite holiday. She loved to cook, bake, and make candy.
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Reader234
Member
08-13-2000
| Friday, November 19, 2004 - 9:05 pm
Serate, dd says "LOL" what do you get when you cross a car, a bird and a plane? (says dd?) I dont know but it better be good!!)
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Emmy
Member
05-05-2004
| Friday, November 19, 2004 - 10:45 pm
Oops. Sorry to leave squash in limbo for so long, but now that everyone else is asleep here at my house I get to have some "Emmy time"! Here's the rest of my squash post. I bake a good-sized butternut squash in the oven by first cutting it down the middle length-wise and putting it cut sides down on a baking pan. Don't forget to scoop out the seeds and stringy stuff with a big spoon. Bake it at 350 for about 45 minutes. Then I peel off the skin and throw a few chunks at a time into my Cuisinart with some butter or margarine and season it like I would a pumpkin pie; a little cinnamon, a little nutmeg and some ground cloves. If you want it sweeter, then use a little brown sugar or honey. MMMmmmmmmmm... It's a great side dish!
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Vee
Member
02-23-2004
| Saturday, November 20, 2004 - 6:36 am
Ohhh, I never thought of using honey...that would be tasty and I must try that! You're forgiven, Emmy, for being so busy...glad that you got some "Emmy time."
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Reader234
Member
08-13-2000
| Saturday, November 20, 2004 - 7:47 am
Have to put this turkey here, too funny flashing turkeys!!

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Vee
Member
02-23-2004
| Saturday, November 20, 2004 - 2:04 pm
Chuckle...pretty cute! Thought I'd post this one in response...
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Teachmichigan
Member
07-22-2001
| Saturday, November 20, 2004 - 5:33 pm
Thanks for Emeril's recipe! I'm going to try it -- it sounds delightful, especially since I refuse to make stuffing in the blasted bird's belly). My favorite pie for the holidays is one that hardly anyone in Michigan has ever heard of. Fortunately, I was born in Ohio and introduced to its delightfully sinful flavor before I was 2 years old! Sugar Cream Pie Heat 2 cups of heavy cream over med. heat in a sauce pan. Do not boil. In a mixing bowl, sift: 1 Cup sugar 1/2 Cup flour 1/2 Tsp. salt Pour cream into dry ingredients. Whisk until sugar is dissolved. Add 2 tsp. vanilla. Cool filling in a cold water bath. While filling is cooling I prepare this crust that my grandmother taught me: Mix: 1 1/2 Cups flour 2 Tb. sugar 1/4 tsp. salt 2 Tbs. milk 1/2 Cup canola or light olive oil. Pat crust into bottom of 9" pie plate. Add cooled filling. Top filling with: 2 Tb. butter cut into small pieces Sprinkle of nutmeg. Cook at 425 for 15 minutes. Then cover crust edges, reduce heat to 350 and cook another 50 - 55 minutes. Best if served warm.
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Reader234
Member
08-13-2000
| Saturday, November 20, 2004 - 5:56 pm
That kinda sounds like "Chess" Pie, my cousin has to make it for her dh every year!! (I think yours sounds better with the cream, and cooling) OK Never mind, its completely different!! LOL, I went to google and found this... *Chess Pie* Many people have never tried or even heard of Chess Pie. This is a different dessert that will delight friends and family, even while giving you a new topic of conversation for the dinner table. 1 Pie Crust 3 egg yolks 1 tablespoon flour 2/3 cup sugar 1 1/3 cup whipping cream 1/2 teaspoon salt 1 teaspoon vanilla Prepare a pie crust as follows: Ingredients: 1/3 cup plus 1 tablespoon shortening 1 cup flour 2 or 3 tablespoons water Mix shortening into the flour with a fork until mixture is made up of crumly pebble sized lumps. Add water and toss with a fork until batter is moist. Now, using your hands, form the dough into a ball. Dust a large flat (clean and dry) surface with flour. Place ball of dough on surface; then dust the dough ball. Carefully press ball flat with rolling pin. Dust ball again and flip, repeating the process until dough is eight to nine inches in diameter. Flip dough over rolling pin and lay it into pie tin. Trim edges. Set aside while making filling. Beat the egg yolks, flour, sugar and salt with a mixer until it is lemon colored and light. Now add whipping cream, the dates, the walnuts and vanilla. Stir, do not beat. When mixture is consistent pour it into the pie shell and move to 350 degree oven. Bake about one hour. Pie will be done when crust is golden brown.
and James Beard's site had a pic, note he added lemon and orange rinds for a tasty addition!!
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Reader234
Member
08-13-2000
| Saturday, November 20, 2004 - 5:58 pm
Oh and my addiction to the Food Network gave this advice if your turkey is done, but the outside isnt "brown" enough, melt 3-4 T butter, a T or 2 of brown sugar, and dark rum!! then brush on the bird and put it back in the oven for a few !! (now is it just me or dont you think you would taste some of that sugar and rum???)
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Vee
Member
02-23-2004
| Saturday, November 20, 2004 - 6:52 pm
Who cares? That sounds yummy! 
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Reader234
Member
08-13-2000
| Saturday, November 20, 2004 - 7:32 pm
OK, for anyone looking for flavor, but not calories, this is a favorite Weight Watcher Recipe for Pumpkin (not pie!!) Pumpkin Fluff Serves: 4 Points: 2 1 cup canned pumpkin 1 tsp pumpkin pie spice 1 cup skim milk 1 cup FF cool whip 1 package SF FF instant vanilla pudding mix Mix together pumpkin, spice and milk until well blended. Add pudding mix and beat by hand 2 minutes. Fold in cool whip. Refrigerate. ---------------------------------------------------------------------- ---------- Orange Fluff 1 cup fat-free cottage cheese 8 oz. fat-free cool whip 1 box sugar-free pistachio pudding 1 small can mandarin oranges (drained) 1 20 oz. can crushed pineapple (DO NOT DRAIN) Mix all ingredients together with your mixer, as this will break up your oranges.. put into containers and chill... SERVINGS: 10 (1 cup servings) POINTS: 2 points per serving And you can see the possibilities! ---------- Oreo Fluff 6 servings 3 points each 1 small package sugar free instant pudding (chocolate or white chocolate) 1 12 oz fat free Cool Whip 4 reduced fat Oreo's (crushed) reserve some crumbs for top Mix all, top with reserved crumbs, freeze, You mix the dry pudding powder with the other ingredients, reserving a few Oreo crumbs for garnish
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Katoncoast
Member
07-31-2004
| Saturday, November 20, 2004 - 7:38 pm
this must be the yummy place for suggestions or ideas. As for me, for the stuffing, i use stove top stuffing cornbread flavor, make as directed but leave out the giblets and add dried cranberried and 1 finely diced apple. I dont stuff the turkey with this, i bake it in a separate dish.
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Serate
Member
08-21-2001
| Saturday, November 20, 2004 - 8:54 pm
Oh Reader thank you SOOOOOOOOOOOO much for the pumpkin fluff recipe! My husband loves pumpkin pie, and has diabetes. He's been slacking alot lately, but dr visit in 2 weeks so if he's up any he's gonna toe the line or put up with me. I'm sure he's up, so this will be one consolation!
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Reader234
Member
08-13-2000
| Saturday, November 20, 2004 - 9:22 pm
Serate, this sounds better!! Crustless Pumpkin Pie Whole Pie - 4 pts! 1 - 15 oz can pumpkin 1/2 cup EggBeaters 1 1/2 cup skim milk 3/4 cup Splenda 1/2 teaspoon salt (I just sprinkled a bit) 1 teaspoon pumpkin pie spice (I used 1 1/2, love the stuff) Beat till smooth (I just whisked it all); put in Pam sprayed pie pan. Bake at 400 for 15 minutes, then at 375 for 45 minutes till knife inserted in center comes out clean. Because of the size of the pie plate Jackie used it's usually less than 45 minutes - she must of used a bigger one than the standard - I used the standard and it needed about 50 minutes (it does poof up a bit). Serve with FF Cool Whip! Delicious!!!
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Serate
Member
08-21-2001
| Saturday, November 20, 2004 - 9:30 pm
Thanks Reader!! [I always double the pie spice, and add extra cinnamon. My dad, brother, and hubby love it that way. Tho I do have to listen to "oh the heartburn" every time they eat my pumpkin pie. *L*]
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Reader234
Member
08-13-2000
| Saturday, November 20, 2004 - 9:37 pm
Sweet Potato LoCal serving cooking spray (5 one-second sprays per serving) 1 1/2 pound sweet potato(es), peeled and cut into 1-inch chunks 8 oz canned crushed pineapple in juice, undrained 3 tsp SPLENDA No Calorie Sweetener 1/4 tsp ground cinnamon Instructions Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray. Place potatoes in prepared dish. Combine crushed pineapple, Splenda and cinnamon in a small bowl; add to potatoes and toss until well mixed. (Note: You can use canned sweet potatoes in water to save time, if you prefer.) Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. Yields about 1/2 cup per serving.
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Vee
Member
02-23-2004
| Sunday, November 21, 2004 - 7:46 am
Fun Facts About Macy's Thanksgiving Day Parade This way you'll be more knowledgeable than the commentators...does anyone know who the commentators will be this year?
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Reader234
Member
08-13-2000
| Sunday, November 21, 2004 - 10:10 am
Gee Vee, you dont ask easy questions... The Today Show’s Katie Kouric, Matt Lauer and Al Roker. Together they will officially start the nation’s Thanksgiving celebration. The telecast will air from 9:00 AM to 12 Noon in each of the four time zones in the continental United States. Broadcast on NBC since 1948, the Parade has been transformed by television into a national fête! Macy's and NBC have enjoyed a broadcast relationship for more than 50 years! Telemundo will also present the telecast in Spanish, live from Herald Square. With a combined estimated audience of more than 50 million television viewers, the broadcast is a true national televised event! Star power on Thanksgiving morning will include performances from some of the hottest Broadway shows including Bombay Dreams, La Cage Aux Folles, All Shook Up and the world-famous Radio City Rockettes. I know CBS is also broadcasting.. a parade that is!!
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Reader234
Member
08-13-2000
| Sunday, November 21, 2004 - 10:11 am
more info It’s only fitting that the star of Thanksgiving Day, the Tom Turkey float leadsthe way to Herald Square and the star of the holiday season, Santa Claus closes the festivities as he makes his much anticipated return flight from the North Pole. With 800 cheerleaders, 500 clowns, 23 floats, 15 giant helium character balloons, 10 marching bands, 9 novelty balloons, 2 toy floats, 2 falloons, scores of celebrities and more than 10,000 employees, the Parade, with all its pomp and pageantry, is the biggest and longest running show down Broadway! Stepping off at 77th Street and Central Park West, the 78th annual Macy's Thanksgiving Day Parade will bring a host of family favorites but also a few new aces down the block. Joining this year’s line up are three new giant helium balloons including the ever tenacious, Chicken Little; the self-absorbed SpongeBob SquarePants and the milk chocolate candies that melt your heart, M&M’s Red and Yellow. Steady as they go, the Weebles, as the Parade’s first-ever Balloonicle, will wobble but not fall down as they make there way along the line of march. In addition, the Parade’s inaugural class also features eight extravagant Floats that’ll provide staging for Mattel’s Barbie, Barbie as the Princess & the Pauper; Universal Orlando, Holiday Beat; Dixie Georgia-Pacific, Krazy Kritters; Fisher-Price, The Magic of Childhood; Sesame Workshop, 123 Sesame Street; National Football League, NFL Classic; Discovery Kids, Tutenstein and Royal Caribbean International, Voyage to Adventure.
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Vee
Member
02-23-2004
| Sunday, November 21, 2004 - 12:30 pm
Don't mind me, Reader, I'm just following Lum's example! Thanks for rounding up all that information because now I don't have to wonder anymore! Soooo, what's everyone doing for the holidays? Where ya going and good stuff like that?
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Serate
Member
08-21-2001
| Sunday, November 21, 2004 - 12:59 pm
HOPEFULLY we'll just grab a hamburger or a baloney sandwich because we'll be too busy moving. Everybody cross your fingers PLEASE!
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Texannie
Member
07-16-2001
| Sunday, November 21, 2004 - 2:30 pm
We go to my inlaws which I commonly refer to as 'purgatory'....ya know, that place right before you go to hell! LOL Actually, it's not too bad, it's just too long of a visit. (Wednesday-Saturday)
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Tishala
Member
08-01-2000
| Sunday, November 21, 2004 - 2:37 pm
I saw one of the Food Network people--the woman who does "Everyday Italian"--make a butternut squash lasagna with a basil bechamel sauce today! If I didn't hate to make lasagna, I'd do it myself because it looked so good.
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Lumbele
Member
07-12-2002
| Sunday, November 21, 2004 - 2:59 pm
Tishala, The butternut squash idea sounds interesting. BTW I used to hate to make Lasagna, too. And then came the no-cook noodles and a great low-fat recipe that actually tastes good and voila - my family is getting Lasagna more often.
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