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| Thanksgiving!; A favorite time of year.... | |
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| Tweet Topic Started: Nov 8 2004, 05:23 PM (293 Views) | |
| Trailblazer | Nov 8 2004, 05:23 PM Post #1 |
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I Love Thanksgiving!![]() Black olives on fingers, the relish plate or cheese plate... Mashed potatoes, gravy, candied yams, cranberry jelly... Good bread, big juicy turkey, gravy... YUM! And Pie! The more the better! And real whipped cream! Thanks to this forum, I will have new Thanksgiving recipes to try . (Most likely cooking at my son's in Dallas.) But I think I'll add the cauliflower mashed potatoes this year (yum!) and a bottle of wine from Sonoma county when we toured there. Must try the pumpkin cheesecake recipe to add to pumpkin pie.Bon apetite!
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| mychrissy | Nov 8 2004, 06:20 PM Post #2 |
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Chrissy
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Trailblazer, Sounds good. That's a good idea to post what we serve. Fresh Butterball turkey Mashed potatoes with gravy Sweet Potato and Apple Bake topped with marshmallows Cranberry Sauce String Beans almondine Bread stuffing Rutabagas w/real whipped cream Ham Broccoli Casserole Apple and pumpkins pies |
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Chrissy | |
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| Trailblazer | Nov 8 2004, 06:26 PM Post #3 |
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Ok, that's a new one on me! Rutabagas with real whipped cream...would you share your recipe for that? Sweet potato and apple bake? You're killing me! That sounds delicious. |
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| mychrissy | Nov 8 2004, 07:03 PM Post #4 |
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Chrissy
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Trailblazer, I was never crazy about rutabagas when I was young, they had such a distinct odor and strong taste. I make them a day ahead of time. I peal and boil the rutabagas till soft and mash them with butter and black pepper. Just before serving I heat them up and fold whipped cream in them. I will have to get the sweet potato and apple back from my recipe files. I find that people who do not like sweet potatoes enjoyed this dish because of the apples and marshmallows. |
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Chrissy | |
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| Heathertee | Nov 8 2004, 07:39 PM Post #5 |
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Heather-Central Connecticut
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Chrissy, sweet potato and apples has been a standard in our family since like forever. The way we do it: peel and steam sweet potatoes and cut in big chunks. Peel and slice good cooking apples. Layer them in a deep casserole. Cover with a layer of brown sugar. Cover the brown sugar with whole pecan halves. Cut half a stick of butter in pats and put all over the top. Bake it for at least an hour at 350*. I have made it with canned (vacuum packed) sweets and pie-sliced apples and it is pretty good, but fresh is better. Our menu: Big roast turkey, with Pepperidge Farm stuffing made with lots of onion and celery and sometimes chestnuts. Yes, I do stuff the turkey. Giblet and plain gravies Whole cranberry sauce (fresh cranberries) Tiny whole green beans, frozen in July from our garden Little creamed onions Sweet Potato and Apple Bake Olives, pickles, celery and carrot sticks Homebaked French garlic bread (slice the loaf diagonally, slather the slices with butter mixed with crushed garlic, wrap in foil and heat in the oven the last 20 minutes) White Zinfandel or cider Pumpkin pie with whipped cream Apple pie Blueberry pie Vanilla Ice cream or sherbets Coffee I am not allowed to fool with this menu. Innovations are reserved for Christmastime. |
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| PRT | Nov 8 2004, 07:47 PM Post #6 |
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I will go so far as to say I have seen a rutabaga. No hard feelings here, but I don't think I could eat one. What do they taste like? Turnips? Thanksgiving dinner is a constant: turkey mashed potatoes gravy cranberry relish and plain old cranberry jelly cole slaw stuffing creamed spinach or broccoli casserole green beans corn dinner rolls apple pie, pumpkin pie, ice cream and - drum roll - Reddi Whip! Getting to squirt the Reddi Whip on your pie is a rite of passage in our family. On edit - I used to do creamed onions too, but stopped once my mom died since she and I were the only ones who ate them. |
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| mychrissy | Nov 8 2004, 08:00 PM Post #7 |
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Chrissy
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Pat, rutabagas have a stronger taste than turnips. My Mom used to make creamed celery and creamed pearl onions. Was never crazy about them so I never included them in our Thanksgiving feast. Heather, I also stuff the turkey. I find buying a fresh turkey instead of a frozen one gives me great drippings to make a dark brown gravy. Too much liquid from a frozen turkey. Oh forgot one ingredient that went with the ham. I forget the name, but it was a fruit salad with small marshmallows. (Ambrosia?) I don't think I will do the ham this year with the salad and broccoli casserole.. Too much work. I'll buy a turkey and turkey breast, that way I should have enough meat. Sorry everyone, I will make this Christmas Day and Thanksgiving. Going to my son's for Thanksgiving. He will be alone and he misses my cooking. We used to do an Italian dinner Christmas, but now we do that on Christmas eve and turkey Christmas day. Are we all confused now? I am...................... |
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Chrissy | |
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| Trailblazer | Nov 8 2004, 08:00 PM Post #8 |
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I love homemade cranberry sauce...it is soooo easy to make. I read today that a ripe cranberry will bounce like a basketball! I add chopped nuts and mandarine oranges, or chopped apples and raisins to my cranberry sauce. I'm really the only one who likes it and eats it. No one in my family even likes the cranberry jelly. I've even put homemade cranberry sauce in muffin mix for breakfast on Thanksgiving Day.
Little creamed onions...yum! Zinfandel wine! And don't forget jicama, cherry tomatoes or sweet pickles on those relish plates! |
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| PRT | Nov 8 2004, 08:53 PM Post #9 |
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Joann, I add the nuts and oranges to the cranberry sauce too - but no Zinfandel for us. We are champagne people at the holiday table. Last year we did Thanksgiving on the real day, and Christmas the next day - which was ham and all that stuff after morning gift opening. Our children take turns with in-laws, which is only normal, and since all families live a distance sometimes it works out that way. This year we will only be 5 at our Thanksgiving table and will do Christmas with everyone the weekend before Christmas because it gets harder and harder for Santa to travel as kids get older. Christmas Day we will celebrate at our local daughter's house. Traditions are important, aren't they? |
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| Trailblazer | Nov 12 2004, 09:56 AM Post #10 |
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I just bought a copy of the November 16, 2004 Woman's World magazine, you know...the ones by the check-out stand. On the front was a caption that caught my eye..."Atkins Thanksgiving." Inside are recipes for: Cheddar-and-Scallion Pie Squares Candied Ginger Sweet Potatoes Green Beans Almandine Roasted Spiced Delicata Squash Country-Style Stuffed Turkey Pumpkin Cheesecake The pictures of each dish look yummy, and I certainly would give them a try, even at other meals besides Thanksgiving. If interested in any of these I will be glad to post the recipies. Or for $1.49 you can pick up Woman's World at a grocery near you
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| TexasShadow | Nov 12 2004, 11:35 AM Post #11 |
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Jane
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Our Thanksgiving menu will consist of: turkey, stuffing, mashed potatos and gravy mushrooms cooked with the turkey green bean casserole candied sweet potatos corn cranberry sauce or cranberry salad fruit salad with vanilla pudding sauce rolls pumpkin, apple, cherry pies if it's a big crowd, we add a ham to the table |
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| Heathertee | Nov 12 2004, 11:43 AM Post #12 |
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Heather-Central Connecticut
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I forgot to add pecan to the list of pies!!! May have to take one of the others off the list. Last year my niece brought a Key Lime Cheesecake!! Trailblazer, how in the world do you ever suppose they can afford to print that magazine with NO advertising and still sell it for only $1.49??!!! And I always forget to buy it, but when I do remember I am never sorry. I would like to know about the recipe for Sweet Potatoes with candied ginger...how do they keep the carbs low? |
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| Trailblazer | Nov 12 2004, 01:20 PM Post #13 |
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TexasShadow...Richard makes fruit salad with vanilla pudding sauce too, and it's a favorite at our house.
Heather...I have the issue here next to me, and the very back page is a book club ad, but there's only 2 other advertisements on the inside, one for hormones and the other for books. I never noticed how few ads there were.
Candied Ginger Sweet Potatoes Low-carb syrup makes this traditional favorite sweet, but not fattening! 4 large sweet potatoes, 3 lbs., peeled, cut into 2" X 1" chunks 1/3 cup sugar-free maple-flavored pancake syrup 1 Tbs. grated peeled fresh ginger 3 Tbs. cold unsalted butter, cut into pieces Preheat oven to 350 degrees F. Butter 1 1/2 - qt. baking dish. In pot arrange sweet potatoes with enough salted water to cover. Over high heat bring to boil. Boil until almost tender, 9 - 10 minutes; drain. Meanwhile, in pot combine syrup and ginger; cook until warm, 3 minutes. Arrange potatoes in baking dish. Pour syrup mixture over potatoes; top with butter. Cover with foil; bake until potatoes are soft, 30 - 40 minutes. Makes 8 servings. Per serving: 130 cals.; 2 g. protein; 4.5 g. fat; 21 g. carbs. (18 g. net carbs); 3 g. fiber. Kitchen time: 25 min. Ready to serve in 1 hour, 10 minutes. I don't think this recipe is for the first 2 weeks of the Atkins diet, or during weight loss. It's a higher carb count that you can have for maintaining the weight loss. But certainly much lower that traditional candied sweet potatoes. |
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| Heathertee | Nov 12 2004, 05:36 PM Post #14 |
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Heather-Central Connecticut
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Hmmm...does sound good. I like the fresh ginger. Sweet potatoes are so good for us, we need to eat them carbs or no. My favorite is plain dry-baked in the skins and eaten with LOTS of butter....
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| sylley2000 | Nov 12 2004, 07:34 PM Post #15 |
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Sylvia, Grand Bend ON
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Because we went to Annapolis at the time of our Thanksgiving, I've decided to celebrate the American Thanksgiving. I picked up a copy of Prevention Guide, entitled Low Carb Holiday Recipes. It has some great recipes in it that I'll use for Christmas. It has a picture of a Lava Cake on the cover, p.80. It's supposed to be on the shelves until 12/21/04. It's one of those little books you see at the ends of the counters in the supermarkets. I'll make this for Thanksgiving, but not for Christmas Day: Spiced Pumpkin Cheesecake 6 carbs/serving: 1 tsp butter 1/2 c pecans, coarsely chopped 2 pkg (8 oz each) cream cheese softened 1/2 c. Splenda 2 tsp vanilla extract 1 1/2 c. canned pumpkin 1/2 c. sour cream 4 eggs 1 1/2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp salt 1. Preheat oven to 300 F. Butter bottom & side of 9 1/2" spring-form pan. Sprinkle bottom of pan with pecans, distributing evenly. 2. Use electric mixer in large bowl to beat cream cheese, Splenda and vanilla extract until fluffy, stopping occasionally to scrape side of bowl and beaters. 3. Add pumpkin & sour cream, mixing thoroughly on medium speed. Add eggs one at a time, mixing thoroughly between each one. Mix in spices. 4. Pour batter over nuts in pan. Bake 60-70 mins or until a knife placed in centre comes out clean. Cool 20 minutes before removing from pan. Cover & chill at least 2 hours before serving. *** I would definitely add 'real' whipped cream to it--you might as well enjoy cream because fat is practically free on a low carb diet! Sylvia There's also an excellent recipe for Orange & Sage Roast Turkey Breast with Pan Gravy (3 grams carb per serving). I'll add stuffing to mine because, well just because I LOVE STUFFING! Chrissy .... wow did I find a recipe for you. 0 carb Old-Time Christmas Cookies! I'll post the recipe separately, but not today. |
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. (Most likely cooking at my son's in Dallas.) But I think I'll add the cauliflower mashed potatoes this year (yum!) and a bottle of wine from Sonoma county when we toured there. Must try the pumpkin cheesecake recipe to add to pumpkin pie.







10:55 AM Jul 13