Thanksgiving Menus?

[chipperhiker]

Well, unfortunately my many stoves are currently in furniture mode, so I'll be cooking for 5 on my modern POS. Two of the five are vegetarian, so the turkey isn't happening this year. My Lisk will have to be patient.

I'm not certain about the menu, but this is what I'm thinking:

-Mixed green salad with balsamic viniagrette
-Savory butternut soup
-Quiche, maybe broccoli, cheese and tomato
-Maple pecan sweet potatoes (homemade maple and homegrown sweets - mmmm), chunks in sauce, not mashed
-Rolls
-Green Beans of some sort
-Apple pie and pumpkin pie

-Jenn

<font color="#FFFFFF" size="1">[ November 20, 2006 11:02 PM: Message edited by: chipperhiker ]</font>

[lowracer]

Our Chambers will be cooling off on T-day as we have been invited over to dinner with family. Let someone else do the cooking, that's the best T-day policy.

[berlyn]

I'm with lowracer, going up north to Ft. Worth.
Let someone else do the cooking and give Big Bertha a day off!!

[treatmaker]

Guys,

Here's the recipe for the cake and the web site of solo products. [url="http://www.solofoods.com."]www.solofoods.com.[/url]
Almond Cake
10 to 12 servings
1 cup butter or margarine, softened
21/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3 eggs
1/2 teaspoon salt
1 can Solo or 1 jar Baker Almond filling
1/4 cup milk
Almond Glaze
1 cup confectioners sugar
1/4 teaspoon almond extract
2 tablespoons light cream
Preheat oven to 350? F. Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside.
Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan.
Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.
To make glaze, combine confectioners sugar, cream and almond extract in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set.
Or top with fresh fruit and whipped cream!


This cake is addictive if you're a marzapan, almond nut. No pun intented!

[violanofam]

Hi,
Treatmaker, congrats on getting your kitchen finished before the holidays. I'm going to wait until after the New Year to try to get my stove checked out and installed.
We're going to be 10 for Thanksgiving. If the weather cooperates the turkey will be deep fried.
I'm making a cornbread and collard greens and ham stuffing, braised turnips,mashed potatoes,golden creamed onions, string beans w shallots, candied yams, cranberry applesauce, an apple cider gravy and rolls.
My Uncle usually brings two desserts, a Nantucket Cranberry pie, and a cheesecake, usually a surprise flavor, although I like his lemon one best. My girls love the raspberry cheesecake. I usually make a sweet potato pie, but this year I'm making tassies and mini chocolate tarts. I will NOT be cooking beyond making leftover soup for the rest of the weekend.
Hope everyones is Happy and Thankful.
Pastagirl.