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Friday Night Cookout on Saturday Pre-Turkey Day Edition


Here’s my recipe for Easy-Peasy Green Bean Casserole:

8 slices of bacon
2 16 oz. cans of French cut green beans
1 medium onion
1 16 oz can sliced stewed tomatoes
1 can French’s French Fried Onions

You can either chop the bacon and then fry it or fry it then crumble it. Either way get it crispy then remove from the frying pan. Slice up the onion and carmelize in the leftover bacon grease. Remove from heat and drain excess grease.

Mix bacon, onion, green beans and stewed tomatoes in a casserole dish. Bake about 30 minutes at 300 degrees (or less time at higher temperature) and top with French Fried Onions.

What are some of your favorite Thankgiving recipes?

PS: I LOVE Paula Deen!


Yummy!

43 Responses

  1. Green bean casserole without cream of onion soup? I’ll pass. 😉

  2. I have always liked giblet gravy… I called it “guts gravy” as a kid to irritate my mom and horrify my little sister.

  3. Oh, if you want a good green bean side dish:

    fry a couple slices of bacon with garlic, fish them out and then add fresh green beans and fry them to crisp/tender add salt to taste.

  4. Love her accent! Isn’t that the one cooking show Obama snubbed thinking it would tank it? (“We gonna f* her good” he was heard telling an aide)
    41 minutes cooking time? Got to get me one of them fryers for next year!
    I am doing the turkey – my second year now.
    Like last year, I am compiling tips from all over.
    The one I’ll apply this year: put ice packs on the turkey breast as you prepare the turkey for the oven. That difference in temperature will serve you well later.
    Also, the starring role on our dinner table – the wild mushrooms my guy has been finding the past 2 months.
    There’ll be hen-of-the-woods stuffing and oyster potatoes (he is vegan so, no turkey for him)

    • An alternative fresh green bean recipe:

      Use sesame oil with minced garlic and ginger. Stir-fry the green beans and use a little soy sauce instead of salt.

    • My mom has bought everyone in the family one of those Butterball eletric turkey fryers — uses 1/3 of the oil and you can boil things with it too (like a good old fashion cajun shrimp boil — shrimp, red potatoes, corn & sausage). The Sears near her house is currently sold out because of my mom.
      The only down side is it can only fry up to 14lb turkeys, but with that cooking time (and the deliciousness) we can just cook two.

    • Oo! Oo! Here’s a turkey cooking method I found out completely by accident.
      Roast the turkey breast side down. I must have Bern sampling the basting liquor when I popped the sucker in the oven. All through the roasting process, I couldn’t figure out why the breast I was basting looked so bony. When it was finally done, I realized I had been basting the back the whole time. The breast, on the other hand, was deliciously juicy.
      Another good method is to brine the turkey the night before in salt solution and gobs and gobs of fresh herbs like parsley, sage and thyme. (skip the Rosemary. It’s too aromatic). On the morning, rinse the turkey and stuff the herbs in the cavity.
      Nom-Nom-Nom.
      Also, I have found that fresh birds are much juicier than frozen thawed.
      JMHO.

      • Yesterday, I went to friend for dinner. She had a 20lb turkey, and all the works. She only asked me to do one thing, and that was cook the gravy.

        Removed the turkey, and put the roasting pot on stove top and began preparing the gravy. Got it nice and hot, added the flour, stirred till thicken, and then added the
        chicken broth. Was beautifully browned, and looked like what I generally cook. Nice texture, no lumps, not
        runney. I do not add salt nor pepper to my gravy, you can do that at the table.

        Everybody sat down, passed the gravy boat around for the dressing and mashed poatotoes, and lawd have mercy. That gravey was so damn salty, I couldn’t figure out how in the hell did that happen. Di said she soaked it in salt brine, next morning rinsed it, then took butter and salt to put inside and on top the turkey. Hint, wash that salt out, and do not put more salt on the bird. If you intend to use the drippings be prepared
        for the salt taste.

  5. Well, I’ll tell you, my fav. thing to eat during the Thanksgiving holiday is Grillades and Grits — it isn’t eaten during the actual day of Thanksgiving, but my family always goes to the Sunday jazz brunch at The Court of Two Sisters (a restaurant in NOLA) the Sunday after Thanksgiving and they always serve this. It is a traditional Sunday brunch dish in NOLA. This is Chef John Folse’s recipe:

    GRILLADES

    · 6 pounds veal round 1/4-inch thick, cut into serving pieces
    · 1 1/2 tablespoons salt
    · 1 teaspoon pepper
    · 3/4 cup bacon drippings
    · 1/2 cup flour
    · 2 cups chopped onions
    · 3/4 cup chopped celery (ribs and leaves)
    · 6 thinly sliced green peppers
    · 3 cups chopped green onions
    · 3 cloves garlic, minced
    · 3 cups chopped tomatoes (or less)
    · 1 teaspoon thyme
    · 3 bay leaves
    · Tabasco to taste
    · Panola Worcestershire to taste
    · 1 1/2 cups warm water
    · 3/4 cup parsley

    Salt and pepper veal. In a heavy Dutch oven, brown meat in 4 tablespoons of the bacon drippings. Remove veal; keep covered and warm. Add remaining drippings and flour to Dutch oven, stirring constantly over low heat to make a chocolate brown roux. Add celery, peppers, onions and garlic. Saute’ until soft. Add only enough of the tomatoes to add a pink tint to the roux which should retain its brown color. Add seasonings and stir in water…

    Place meat in roux, cover and cook slowly about 1 hour. Remove bay leaves and stir in parsley. Serve piping hot, spooned over grits with lots of gravy.

  6. Is it okay to have a Thanksgiving with fish, like Salmon, instead of turkey?

    • Or pizza?

    • NO! 🙂

    • Do you shape your salmon into a turkey? Because I think that us within regulations.
      BTW, has anyone had turducken?

      • Yes, and it is unbelievably good. My mom is cooking one for Thanksgiving this year (along with a fried turkey in her new electric turkey fryer). It is deboned turkey stuffed with deboned duck stuffed with deboned chicken and stuffed with cajun sausage dressing. The Cajun Buther Block is a local butcher shop where she gets hers and they have a website were you can order one shipped to you anywhere in the continental US. You will be hooked.

    • We have. And many of our friends said: Damn, I wish I could get away with that instead of turkey again. Screw tradition; cook what you want to eat.

  7. Are there any Free Thanksgiving dinners/events Williamsburg, Virginia? Dandy Tiger …!? !

    • There are always free events. Their Christmas is wonderful. Food costs money though. But their taverns are worth it.

        • So, in the East Coast there aren’t any low cost or Free ‘Thanksgiving Dinner’ events? Ya, know, like the Indians had for the Pilgrims?

          I was looking for something along

          POSTED: Tuesday, Nov. 16, 2010
          Free Thanksgiving meals available throughout Whatcom County

          Monday

          Lynden Project Hope food bank, 205 South B.C. Ave. No. 105, will provide Thanksgiving gift baskets for regular Project Hope clients from 9 a.m. to 3 p.m. Monday and Wednesday.

          Tuesday

          Soup’s On will offer a soup kitchen from 11:30 a.m. to 1:15 p.m. at Sterling Drive Church of Christ, 558 Sterling Drive, Bellingham.

          Thanksgiving day

          • Old Town Café, 316 W. Holly St., Bellingham, will provide a community dinner cooked and served by volunteers from 10 a.m. to 3 p.m. Live music will be performed all day.

          • Five Columns Restaurant, 1301 E. Maple St., Bellingham, will offer a meal from noon to 2 p.m. for people 65 and older. Call 360-676-9900 for reservations.

          • Good Burger, 5962 Guide Meridian, in Laurel, will offer a traditional Thanksgiving meal from 1 to 3 p.m.

          Friday, Nov. 26

          Lighthouse Mission will serve a meal from 11:45 a.m. to 1:45 p.m. at the Assumption Church gym, 2116 Cornwall Ave., Bellingham. Gifts of clothing, toys and blankets will be given away as available.

          Read more: http://www.bellinghamherald.com/2010/11/16/1725069/free-thanksgiving-meals-available.html#ixzz15vLqiRm1

          Any hoo, are any of these places above close to the other town/city? You can e-mail me if you like with the answer. Thank you much for trying.

  8. Sweet potato gratin.

    Cant find original recipe but it goes something like:
    Grate about 6 sweet potatoes. Use big holes on standard grater but not the slicy ones. (does that make sense?).
    Melt a stick of butter in a large pan. Sautee sweet potato in butter until softened. Add a cup of freshly squozen orange juice and a couple tbsps of zest. Add some vrown sugar. I think a tbsp is sufficient but if you have a sweet tooth, go for it. Season with cinnamon, nutmeg, salt and pepper. When most of the liquid is absorbed, add a some cream. Half a cup? A cup? I don’t remember. You want to thicken the juices but not make it soupy.
    Spoon it all into a casserole and bake,bake,bake for about 45 minutes.
    The texture should be like rice pudding, not purée.
    Delish.

    I also like sausage, apples and pecans in my stuffing. The rest of my family does not. That’s because they have no taste or appreciation for my stuffing. It pisseth me off greatly.

    One thing my mom makes that is very Pennsy Dutch is corn soufflé made with Copes Corn. I like it. It’s sorta like indian corn pudding. Don’t know where she got the recipe but I haven’t been able to find one like it online.

  9. Here’s the closest recipe I can find to Lancaster county corn souffle:
    http://www.caneandreed.com/copescorn.htm
    Really delicious. Highly recommended for T-day. Not too sweet. Our family isn’t really cursed with a sweet tooth anyway. You can probably cut down on the tbsp of sugar that is in this recipe and you wouldnt really miss it all that much.

  10. Off-topic: Arkansas 38, Mississippi State 31, 2OT.

    WOOOOOOOOOOOO PIG SOOIE!!! :mrgreen:

  11. I’ve been reading the wonderful recipes but typing. on this Nook is kind. Of slow and the typos suck. Anyway HI! And. I’ll be back at areal computer & able to actually chat more. Later (waving)

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