What's Cooking for Thanksgiving?

[Pressing-On]

Originally Posted by Cindy

That's who made me think of that......

LOL! I have to run! Have a good day!

[Margies3]

Just finished my grocery shopping for this week and especially for Thanksgiving dinner. The total came to over $320, but I had enough coupons to pay only $217. I thought I did pretty good. Needless to say, I will not be shopping next week. Or the week after!!

[erika.baldock]

Well, Im not making anything because i cant cook. We are going to my mothers house and im taking some chips and dip.

[Pressing-On]

Originally Posted by erika.baldock

Well, Im not making anything because i cant cook. We are going to my mothers house and im taking some chips and dip.

I honestly don't believe you are a real person.

[Pressing-On]

Originally Posted by Margies3

Just finished my grocery shopping for this week and especially for Thanksgiving dinner. The total came to over $320, but I had enough coupons to pay only $217. I thought I did pretty good. Needless to say, I will not be shopping next week. Or the week after!!

I've already spent $185. Going to pick up the rest tomorrow.

Here's my final menu:

Smoked Turkey
Honey-glazed Spiral Ham
Mashed Potatoes/gravy
Green Bean Casserole
Green Peas w/crispy Bacon
Yellow Squash Casserole
Glazed Carrots
Yeast Rolls
Cranberry Sauce
Pumpkin Pie
Pecan Dessert
Lemon Bars
Vanilla Ice Cream
Coffee
Iced Tea

[Cindy]

Some posts on this thread are making me hungry.

[Pressing-On]

Green Peas With Crispy Bacon

4 bacon slices
2 shallots
1 tsp. grated orange rind
1 cup fresh orange juice
1 tsp. pepper
1/2 tsp. salt
2 (16-oz) bags frozen sweet green peas, thawed
2 Tbsp. chopped fresh mint
2 tsp. butter
Garnish: orange rind curls

Cook bacon in a medium skillet over medium heat 10 to 12 minutes or until crispy; remove and drain, reserving 2 tsp. drippings in skillet. Crumble bacon.
Saute' shallots in hot dripping over medium-high heat 2 minutes or until tender. Stir in orange rind, orange juice, pepper and salt. Cook, stirring occasionally, 5 minutes or until reduced by half. Add peas, and cook 5 minutes; stir in mint and butter.
Transfer peas to serving dish, and sprinkle with crumbled bacon. Garnish with orange rind curls.

[Pressing-On]

Originally Posted by Cindy

Some posts on this thread are making me hungry.

Well, you said you needed to gain some weight. We are trying to help you out! LOL!

[Pressing-On]

Favorite Emeril Lagasse receipe:

Glazed Carrots

3 cups chopped carrots (about 1-inch pieces)
4 to 5 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons unsalted butter
1 1/4 cups water

Place all of the ingredients in a 10-inch saute pan and place over high heat. Bring the pan to a boil, and continue to cook the carrots until crisp-tender and the liquid has reduced, about 8 to 10 minutes.

Remove from the heat and set aside until ready to serve.

[Pressing-On]

Favorite squash casserole by Paula Deen:

Summer Squash Casserole

6 yellow or pattypan summer squash
1 cup onions, chopped
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1/2 stick butter
2 slices white bread
1 medium bowl ice water
1 egg
Salt and pepper
1 cup cracker crumbs, or enough to cover casserole

Preheat oven to 350 degrees F.

Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion, garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.

Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.

Cook's Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.