Today is National Cashew Day in the US.
As always, all measurements are in US units. See http://www.onlineconversion.com/cooking_volume.htm for converting measurements.
* Roast Turkey and Gravy: http://www.e-cookbooks.net/recipes1/11181.htm
* Old Fashioned Bread Stuffing: http://www.e-cookbooks.net/recipes1/11182.htm
* Creamed Onions: http://www.e-cookbooks.net/recipes1/11183.htm
* Mashed Potatoes: http://www.e-cookbooks.net/recipes1/11184.htm
* Green Beans with Toasted Almonds: http://www.e-cookbooks.net/recipes1/11185.htm
* Sweet Potatoes with Marshmallows: http://www.e-cookbooks.net/recipes1/11186.htm
* Creamy Coleslaw: http://www.e-cookbooks.net/recipes1/11187.htm
* Pumpkin Pie: http://www.e-cookbooks.net/recipes1/11188.htm
* Mincemeat Pie: http://www.e-cookbooks.net/recipes1/11189.htm
* Low Carb Sesame Beef: http://www.e-cookbooks.net/recipes/lc42.htm
* Diabetic-Friendly Sage Pot Roast: http://www.e-cookbooks.net/recipes/diab40.htm
* Low Fat Cinnamon Sour Cream Coffee Cake: http://www.e-cookbooks.net/recipes/lowfat36.htm
Kelley's Cooking Tips
Turkey Tips:
* Purchase one pound of turkey per person to be served. This formula allows for the holiday meal plus a little left over for the prized turkey sandwich.
* Ensure that the packaging is intact and avoid purchasing a bird with packaging that has rips or tears.
* Save on supermarket specials by purchasing more than one turkey. A whole frozen turkey may be stored in your freezer for up to 12 months.
* Select the size of turkey based on number of servings needed. There is no appreciable difference between female (hen) and male (tom) turkeys in tenderness, white/dark meat ratio or other eating qualities. Hens typically weigh between 14 to 16 pounds and toms 15 pounds on up, so choose the size which best fits the number of dinner guests you expect.
* Select alternative turkey cuts if you are having a small gathering for the holiday. Other turkey products that are readily available include a turkey breast, tenderloins, cutlets, drumsticks or thighs. Or ask your butcher to cut a whole fresh bird in two halves, roast one half and freeze the other half for a later occasion.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
Growing Up With Thanksgiving Tradition
by John Havel
It's Thanksgiving, and everyone has their own memories and traditions. Some people look for new recipes to explore - others make pretty much the same thing every year. My experience while growing up was anything but varied. We had the exact same food for years. But it always tasted great and, as you'll see, the recipes are simple to prepare.
Being in the restaurant business for half my life, I got used to the task of organising large amounts of food. But Thanksgiving catches some people off guard - especially when too much time is devoted to one or two dishes. You're better off keeping it simple and having everything perfectly prepared.
Most of these recipes are traditional to many families. I'd say cole slaw is one that not many people serve on Thanksgiving. What's even more different is having your cole slaw with turkey gravy over it. Mom always said it was a German thing. There were those that "gravied" and those that didn't - I never did. Dad always made the cole slaw, but the rest was left up to Mom. She'd have her list out first thing in the morning with all the food and times they needed to be started.
Two additions to this menu to make it complete - both jelled and berry cranberry sauce and the relish tray. This always consisted of colossal green and black olives with celery sticks.
So, every year it's the same. Stuffed turkey, stuffed people. But long after the plates are cleared, the leftovers are eaten, and the calories are worn off, it's the holiday memories that shape our lives. Our traditions add the Thanksgiving flavor we come to expect year after year and just like helpings of food, there's always room for another. See if some of these will be part of your tradition.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm
* Roast Turkey and Gravy: http://www.e-cookbooks.net/recipes1/11181.htm
* Old Fashioned Bread Stuffing: http://www.e-cookbooks.net/recipes1/11182.htm
* Creamed Onions: http://www.e-cookbooks.net/recipes1/11183.htm
* Mashed Potatoes: http://www.e-cookbooks.net/recipes1/11184.htm
* Green Beans with Toasted Almonds: http://www.e-cookbooks.net/recipes1/11185.htm
* Sweet Potatoes with Marshmallows: http://www.e-cookbooks.net/recipes1/11186.htm
* Creamy Coleslaw: http://www.e-cookbooks.net/recipes1/11187.htm
* Pumpkin Pie: http://www.e-cookbooks.net/recipes1/11188.htm
* Mincemeat Pie: http://www.e-cookbooks.net/recipes1/11189.htm
* Low Carb Sesame Beef: http://www.e-cookbooks.net/recipes/lc42.htm
* Diabetic-Friendly Sage Pot Roast: http://www.e-cookbooks.net/recipes/diab40.htm
* Low Fat Cinnamon Sour Cream Coffee Cake: http://www.e-cookbooks.net/recipes/lowfat36.htm
Kelley's Cooking Tips
Turkey Tips:
* Purchase one pound of turkey per person to be served. This formula allows for the holiday meal plus a little left over for the prized turkey sandwich.
* Ensure that the packaging is intact and avoid purchasing a bird with packaging that has rips or tears.
* Save on supermarket specials by purchasing more than one turkey. A whole frozen turkey may be stored in your freezer for up to 12 months.
* Select the size of turkey based on number of servings needed. There is no appreciable difference between female (hen) and male (tom) turkeys in tenderness, white/dark meat ratio or other eating qualities. Hens typically weigh between 14 to 16 pounds and toms 15 pounds on up, so choose the size which best fits the number of dinner guests you expect.
* Select alternative turkey cuts if you are having a small gathering for the holiday. Other turkey products that are readily available include a turkey breast, tenderloins, cutlets, drumsticks or thighs. Or ask your butcher to cut a whole fresh bird in two halves, roast one half and freeze the other half for a later occasion.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
Growing Up With Thanksgiving Tradition
by John Havel
It's Thanksgiving, and everyone has their own memories and traditions. Some people look for new recipes to explore - others make pretty much the same thing every year. My experience while growing up was anything but varied. We had the exact same food for years. But it always tasted great and, as you'll see, the recipes are simple to prepare.
Being in the restaurant business for half my life, I got used to the task of organising large amounts of food. But Thanksgiving catches some people off guard - especially when too much time is devoted to one or two dishes. You're better off keeping it simple and having everything perfectly prepared.
Most of these recipes are traditional to many families. I'd say cole slaw is one that not many people serve on Thanksgiving. What's even more different is having your cole slaw with turkey gravy over it. Mom always said it was a German thing. There were those that "gravied" and those that didn't - I never did. Dad always made the cole slaw, but the rest was left up to Mom. She'd have her list out first thing in the morning with all the food and times they needed to be started.
Two additions to this menu to make it complete - both jelled and berry cranberry sauce and the relish tray. This always consisted of colossal green and black olives with celery sticks.
So, every year it's the same. Stuffed turkey, stuffed people. But long after the plates are cleared, the leftovers are eaten, and the calories are worn off, it's the holiday memories that shape our lives. Our traditions add the Thanksgiving flavor we come to expect year after year and just like helpings of food, there's always room for another. See if some of these will be part of your tradition.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm
