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Vee
Member
02-23-2004
| Monday, October 10, 2005 - 4:42 pm
I invited myself to Lum's for Thanksgiving leftovers, but she tells me that they don't have many...What? No leftovers? How can that be? (Actually, she said they could scare something up in a pinch. ) Hope that all have had and are still enjoying a perfectly wonderful day with families and friends. Twas The Night Of Thanksgiving Twas the night of Thanksgiving, But I just couldn't sleep. I tried counting backwards, I tried counting sheep. The leftovers beckoned The dark meat and white, But I fought the temptation With all of my might. Tossing and turning With anticipation, The thought of a snack Became infatuation. So I raced to the kitchen, Flung open the door, And gazed in the fridge Full of goodies galore. I gobbled up turkey And buttered potatoes, Pickles and carrots, Beans and tomatoes. I felt myself swelling So plump and so round, Till all of a sudden, I rose off the ground! I crashed through the ceiling, Floating into the sky With a mouthful of pudding And a handful of pie. But I managed to yell As I soared past the trees... "HAPPY EATING TO ALL! PASS THE CRANBERRIES PLEASE!" Source
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Costacat
Member
07-15-2000
| Monday, October 10, 2005 - 4:44 pm
Happy Thanksgiving to all my Canadian fellow TVCHers!!! 
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Lumbele
Member
07-12-2002
| Tuesday, October 11, 2005 - 7:31 am
Hope everyone had a wonderful holiday! We really enjoyed our Thanksgiving dinner, even if we did forget the stuffing. Perhaps we didn't notice because there was so much else on the table or subconsciously we knew it would just be Stoufer's this time anyway. Not many leftovers from the small turkey, cauliflower, Brussels sprouts, baby carrots, masheds and squash, but we only put a small dent into the dessert. Hot turkey sandwiches for ds and chicken a la king in pastry for us today. And tomorrow I'll make my grandmother's famous vegetable soup from the broth that has been simmering on the stove all night. So pop in any time, Vee, I'll just throw another spud in the pot, and I have heard one can live on desserts, too. Gotta plug Vee's Yummy Cranberry Sauce recipe up there. It really was wonderful, Vee. Dh is giving you an A+. We didn't have fresh ginger in the house, so we used a generous pinch ground, but a touch too generous. Next time we'll know. We love the orange taste, but if someone prefers just a subtle hint I recommend grating only half an orange. At this house it has been declared a "keeper" which meant Put it in your recipe file, Mum!LOL Someone remind me to try that crockpot stuffing at Christmas.
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Weeniewhiner
Member
07-22-2005
| Tuesday, October 18, 2005 - 6:54 am
I tried stuffing in a crockpot a few yrs ago. I didn't like it, I think stuffing needs those turkey juices flowing thru it to give it that yummy flavor. And hey, if it ain't stuffed in the bird, it ain't stuffing, right?
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Jmm
Moderator
08-16-2002
| Tuesday, October 18, 2005 - 4:42 pm
No, Weeniewhiner, it's not ............ it's dressing then. LOL
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Kep421
Member
08-11-2001
| Thursday, October 27, 2005 - 10:09 am
A bit late... but enjoy... I sure did... http://www.msn.americangreetings.com/view.pd?i=382219626&m=1652&rr=y&sou Happy Thanksgiving!!!
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Jimmer
Member
08-30-2000
| Thursday, October 27, 2005 - 10:45 am
That was a good one!!! 
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Vee
Member
02-23-2004
| Sunday, November 13, 2005 - 5:01 am
Not too soon to crank this thread back up, I hope. Herckie reminded me of it again when she said that she'd be sharing some recipes here and I just read a wonderful essay by Wargod in HP's folder about the holiday season and what it means to her. So, what are your plans for Thanksgiving? What foods will you eat? Where will you travel? Whom will you see? Anything and everything Thanksgiving welcome here! Goodbye, Pumpkin Pie!, a poem for Thanksgiving from a child's perspective. Cute!
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Herckleperckle
Member
11-20-2003
| Sunday, November 13, 2005 - 5:35 am
Hi, Vee! And good morning! We are up and Herc is ready to roll. (Ed is a little behind the ball, according to Herc's calculations.) My new hairdresser told me that he and 14 other friends gather at his home in Rehoboth each year to prepare their Thanksgiving dinner. I complained about my difficulty making a good pie crust from scratch nowadays--I think it's a flour problem. So I asked him what he did. He was more than willing to share the following (which I have not tested yet): Okay, here's the first: Pumpkin-Yellow Cake Dessert You'll need: Parchment Ingredients for pumpkin mixture-(I'm going to double my recipe, I think) yellow cake mix 1 stick of butter, melted 9 x 12 pan with high sides Preparation 1. Line pan with parchment 2. Preheat oven to the temp you would use to bake your pumpkin pie 3. Prepare your pumpkin pie mixture as usual and pour over parchment 4. Sprinkle one entire box of yellow cake mix over the pumpkin mixture 5. Zigzag melted stick of butter all over top of cake. Bake At temperature you use for the pie--and the same length of time. (I typically use a spaghetti noodle to insert into pumpkiin pies to test doneness --should come out whistle-clean . . . thinking that would work here, too.) To serve Allow to cool! Flip pan over so dessert rests cake-side-up on appropriately-sized plate. He says everyone absolutely raves over this simple recipe! Every year they beg him to make it! So, I guess it's a goodie!
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Herckleperckle
Member
11-20-2003
| Sunday, November 13, 2005 - 5:53 am
My hairdresser's trick to pumpkin pie crust: Pillsbury Crescent Roll Pie Crust You'll need: 2 packs of Pillsbury Crescent rolls Ingredients for your pumpkin pie recipe Pie pans Lay the crescent rolls (start with one pack and add more as needed) into pie dish in pinwheel fashion. Then flatten them out and squoosh them gently to connect and make a 'whole,' round crust. Flute ends. Bake this 'crust' in the oven--but not completely. Bake just long enough to dry out the rolls. Bring pan out and fill with pie mixture. Now bake the pie at the same temperature (and for the same length of time) as your pumpkin pie recipe calls for. I recommend you check doneness with a (dry) spaghetti noodle once again. Allow to cool and serve! Again, he says, people just rave over this. (Sounds strange to me, but heck, willing to give it a try. Sounds easy!
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Lumbele
Member
07-12-2002
| Sunday, November 13, 2005 - 9:27 am
Ooooooh, that is some hairdresser you got there, HP. I wonder if that crescent roll thing would work for other pies as well. To dh's great chagrin, I am severely pie-crust-challenged. Even the so-called idiot-proof recipe tastes like leather. That's why I bye them from the freezer department.
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Urgrace
Member
08-19-2000
| Sunday, November 13, 2005 - 11:54 am
Am willing to try new things, but prefer the old fashioned flour, Crisco and ice water way my grandmother taught me. For one two-crust pie: 2 cups sifted flour (all-purpose) 1 teaspoon salt 2/3 cups of Crisco 5 to 7 Tablespoons ice cold water Add the salt and sift flour into a bowl; cut in shortening (this means take a butter knife and cut the Crisco knifing through the flour) until it resembles tiny bits the size of peas. Start sprinkling the ice water over the mixture one tablespoon at at time, tossing with a fork, until it can form a ball. Do not knead! Separate into two. Place one ball of dough on a flour surface and using the side edge of your hand press the dough down three times in each direction. Always roll the dough with your rolling pin from the middle outward - don't start on the edge and go to the other edge. When you place the crust into the pan make sure you gently move the air bubbles out from under it. If you are doing a second crust over a berry or fruit pie, be sure to give the top layer a few slits or even a design that will let the steam escape. Attach the top layer to the bottom layer with ice water on the top edge of the pie plate, then pinch or flute edges together. Pumpkin filling goes into an unbaked single crust.
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Urgrace
Member
08-19-2000
| Sunday, November 13, 2005 - 12:01 pm
Pumpkin filling: Cut a pie pumpkin into several slices, removing the seeds and paring off the outer shell. Cook in water on stove (just like potatoes) until tender. Drain the water off and mash. 1 1/2 cups pumpkin 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves - - - - - - - - - - 3 slightly beaten eggs 1 1/4 cups milk 1 6 oz. can evaporated milk 1 pie crust Combine pumpkin, sugar, salt, and spices, then blend in eggs, milk, and evaporated milk. Pour into pie shell up to the crimped edge - do not overfill. Bake at 400º for 50 minutes or until knife inserted halfway between the center and the outer edge comes out clean. Cool then serve with whipped cream.
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Supergranny
Member
02-03-2005
| Sunday, November 13, 2005 - 1:15 pm
I am so in love with this song by a turkey...to the music of "I will survive". It takes a minute to load. http://tinyurl.com/7mqyy
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Jimmer
Member
08-30-2000
| Sunday, November 13, 2005 - 3:47 pm
The turkey song is funny. I already saw it for the Canadian Thanksgiving (which comes much earlier) but we're ready to watch a little football and celebrate again!
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Costacat
Member
07-15-2000
| Sunday, November 13, 2005 - 5:49 pm
Herkle, I've made something similar to that recipe for years. It's my "Pumpkin Pie Cake." It's a recipe that I created a few years ago, and yes, it does travel really well. Here's my actual recipe. Note: I *only* use Betty Crockers cake mixes. Duncan Hines leaves a funny aftertaste. Serve with vanilla whipped cream (whip cream with a a few teaspoons of sugar and a dash of vanilla extract). Pumpkin Pie Cake (Sue Heim) 29 oz can pumpkin (not pumpkin pie mix) 5 eggs (divided use) 1 15 oz can evaporated milk 1 c milk (low fat) 3/4 c sugar 2 tbl pumpkin pie spice 1 pkg cake mix (white or yellow) 6 tbl butter, very chilled, cut into small dice Heat oven to 350 degrees (F). Lightly grease 9"x13" pan. In medium to large bowl, slightly beat four eggs. Add canned pumpkin, sugar, and spices. Add both milks and stir well. Pour into pan. Beat remaining egg. Pour cake mix into a medium bowl. Add beaten egg to cake mix, and mix 10 strokes with fork. Sprinkle on top of pumpkin pie filling. Dot butter on top. Bake 1 hour. If top gets too brown, cover with foil during last 15-20 minutes. TIP: If desired, for spicier pie, add more spices. Add additional pumpkin pie spice, or add extra cinnamon, ground ginger, or ground cloves.
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Costacat
Member
07-15-2000
| Sunday, November 13, 2005 - 5:50 pm
BTW, if you want another easy trick for a pie crust, use puff pastry. Simply defrost, roll it out, place in pie pan. Prick with a fork and blind bake. Makes a really quick and easy crust!
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Costacat
Member
07-15-2000
| Sunday, November 13, 2005 - 5:58 pm
P.S. That Pumpkin Pie Cake of mine? I should probably say... I'd tasted some at a food and craft fair a few years ago, and loved it! (It *is* rich, though!) Anyways, I came home, and "reverse engineered" the recipe. This recipe makes a really moist and delicious dessert. To serve it, cut into squares, cut out a piece, and invert onto the plate (so the pumpkin is on top).
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Serate
Member
08-21-2001
| Sunday, November 13, 2005 - 7:09 pm
In my mail from National Headquarters I received this prayer that I am going to read at our next Unit meeting. It really came at a good time as I have been in a funk lately and having multiple pity parties. Yes there are things I don't have, but instead of thinking of the have nots this made me think of what all I do have. I thought people here might like it. A THANKSGIVING PRAYER Oh, God, when I have food, help me to remember the hungry. When I have work, help me to remember the jobless. When I have a warm home, help me to remember the homeless. When I am with out pain, help me to remember those who suffer. And by remembering, help me to destroy my complacency and bestir my compassion. Make me concerned enough to help, by word and by deed, those who cry out for what we take for granted.
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Escapee
Member
06-15-2004
| Monday, November 14, 2005 - 9:46 am
I just wanted to share: I have instilled a NEW Thanksgiving Tradition: We are going out to a fancy shmancy dinner on Thanksgiving. What we would spend on Groceries, we are going to use to pamper ourselves and give a hefty tip to someone who has to work on that day. THEN, the next day, we will have a small family dinner, where each person will create one dish. Mine will be mashed potatoes and Gravy, Gramma will do just the turkey and stuffing, sis' will each make a salad, mom will make a pie, bro will BUY a pie, aunt will bring dinner rolls, cousin will bring a side dish, and we will eat buffet style off of paperplates in the front room while playing games, so no one has to clean up or do dishes and everyone splits the leftovers into gladware and takes it home at the end of a very relaxing evening. Then we can all sleep in on Saturday morning (DH and I will be Christmas Tree shopping)
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Julieboo
Member
02-05-2002
| Monday, November 14, 2005 - 9:47 am
What about SMIL? 
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Escapee
Member
06-15-2004
| Monday, November 14, 2005 - 2:32 pm
LOL! DH and I didn't attend the other day and we were the only ones not in attendance. We had a lovely time on Saturday with a couple of friends shopping having lunch and just spending the day "kid free" my friend and I registered for my baby shower at babys r us and it was great. We didn't get home until after 6 and it was just too late to show up for dinner. Boo hoo. For DH's side of the family (not including FIL or SMIL), we will be going to Thanksgiving at his mother's house for lunch, then later that evening we will go with my side of the family for dinner. It all worked out beautifully, but I still feel guilty for him not attending, and us being the only ones not there.
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Urgrace
Member
08-19-2000
| Monday, November 14, 2005 - 3:10 pm
That's a lot of Thanksgiving, Escapee!
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Texannie
Member
07-16-2001
| Monday, November 14, 2005 - 4:36 pm
Except for the paper plates, that's pretty much how my family has always done it. The person's who's house it is at actually does the least amount of cooking since they are having to deal with it being at their house. (it always rotates). I think having the stress of having to do it all yourself would most definitely take the joy of getting together.
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Jan
Moderator
08-01-2000
| Tuesday, November 15, 2005 - 9:57 am
When is Thanksgiving in the States? is it next weekend??
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Lumbele
Member
07-12-2002
| Tuesday, November 15, 2005 - 10:11 am
Jan, it's on the 24th.
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Jan
Moderator
08-01-2000
| Tuesday, November 15, 2005 - 10:23 am
Thanks Lumbele 
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Vee
Member
02-23-2004
| Saturday, November 19, 2005 - 8:18 am
Just picked up the Thanksgiving centerpiece for Thursday. I asked for it to be one that can transform from Thanksgiving to Christmas in a few easy steps. Anything to save a dollar!

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Lumbele
Member
07-12-2002
| Saturday, November 19, 2005 - 8:33 am
That looks lovely, Vee! Do you still have some foliage left? Maple leaves, in varying stages, ironed between two sheets of waxed paper and strewn over the table make for a nice decoration as well. Looking for nice candles myself for my advent's wreath.
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Texannie
Member
07-16-2001
| Saturday, November 19, 2005 - 8:40 am
That's gorgeous!
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Vee
Member
02-23-2004
| Saturday, November 19, 2005 - 8:53 am
That would be lovely, Lum! No more pretty leaves left and all I have are the few that I dried earlier...they're too small and ratty, but good enough for me to see that it would be pretty. I'll post the photo in your folder.
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Escapee
Member
06-15-2004
| Wednesday, November 30, 2005 - 11:50 am
My nutsy family
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