Recipezaar: Northeastern U.S.,Historical/Traditional recipes

Bison Stew

Tue, 30 Sep 2003 20:56:23 -0400

-- posted by Iowahorse

Chili Pheasant

Thu, 02 Oct 2003 19:59:51 -0400

Yes,..it's just as good as it sounds! -- posted by Iowahorse

Dove Hash

Thu, 02 Oct 2003 19:59:53 -0400

-- posted by Iowahorse

Sauced Up Doves

Thu, 02 Oct 2003 19:59:55 -0400

No,...not AA ready birds. -- posted by Iowahorse

Joe's Grilled Dove

Thu, 02 Oct 2003 19:59:57 -0400

From my buddy Joe -- posted by Iowahorse

Ostrich Chili-Corn Tamale

Thu, 02 Oct 2003 20:00:02 -0400

-- posted by Iowahorse

Easy Poached Salmon With Dill

Mon, 06 Oct 2003 20:00:20 -0400

This is a simple recipe that tastes gourmet. Even your picky eaters will enjoy this one. Add more of the ingredients you love and omit any you don't enjoy or don't have on hand. This one is easy to prepare and hard to ruin. Great served with rice and veggies or salad **Extra fresh dill weed can be frozen in a plastic bag and keeps it's flavour beautifully.** -- posted by shannon0001

Country Style Venison Stew

Fri, 10 Oct 2003 20:00:21 -0400

Great accompanied by buttered corn muffins and a salad Can't recall where I got this tho. -- posted by Iowahorse

Venison - Vegetable Bake

Fri, 10 Oct 2003 20:00:22 -0400

-- posted by Iowahorse

Elmer's Mustard Fried Venison

Fri, 10 Oct 2003 20:00:30 -0400

A baked potato and a green dinner salad rounds out a delicious meal. -- posted by Iowahorse

Deer Camp Roast

Fri, 10 Oct 2003 20:00:31 -0400

-- posted by Iowahorse

Deer in Beer

Fri, 10 Oct 2003 20:00:32 -0400

Unique -- posted by Iowahorse

Iowa Fried Venison Heart

Fri, 10 Oct 2003 20:00:33 -0400

Very Good! -- posted by Iowahorse

Venison Salami

Fri, 10 Oct 2003 20:00:35 -0400

Someone sent me this a while back,..it's very good! -- posted by Iowahorse

Joe's Favorite Elk Sausage

Fri, 10 Oct 2003 20:00:36 -0400

From Joe -- posted by Iowahorse

Squirrel Mulligan

Fri, 10 Oct 2003 20:00:46 -0400

Of course it's good! -- posted by Iowahorse

Onion-Cheese Dip Mix

Fri, 10 Oct 2003 20:00:52 -0400

Great for get-togethers -- posted by Iowahorse

Old Fashioned Parched Corn

Tue, 14 Oct 2003 20:00:28 -0400

Yup,..that's it all right. -- posted by Iowahorse

Paganens (Algonquin Wild Nut Soup)

Tue, 14 Oct 2003 20:00:31 -0400

-- posted by Iowahorse

Cheese Ball With Everything

Thu, 16 Oct 2003 20:00:08 -0400

This savory variation belongs in every serious cook's repertoire. Serve these to a crowd you want to impress! Caution..This makes alot, the two small balls are as big as baseballs! I have been making these for years from a recipe I clipped from a magazine and they are always a hit. Cook time is chill time. -- posted by Tweeky

Mustard-Seed Cheddar Sticks

Fri, 31 Oct 2003 20:00:32 -0500

They have a very nice bite. -- posted by Iowahorse

Atlanta Falcons Chipotle Wings of Fire

Fri, 31 Oct 2003 20:00:34 -0500

A buddy e-mailed me this a few years ago,.I really like it. -- posted by Iowahorse

Mississippi White Salsa Dip

Fri, 31 Oct 2003 20:00:40 -0500

Serve with blue corn tortilla chips. -- posted by Iowahorse

Swiss Cheese and Ham Macaroni and Cheese

Fri, 31 Oct 2003 20:00:57 -0500

An All-Time favorite with a twist of swiss cheese and peas. A dish that becomes more addictive with every bite! Talk about Comfort Food. -- posted by Tweeky

Moose Stew

Sat, 01 Nov 2003 20:01:21 -0500

Great stew,..ad at least 15 min. to cooking time. You'll see why in recipe. -- posted by Iowahorse

Aunt Carolyn's Moose Pot Roast

Sat, 01 Nov 2003 20:01:22 -0500

This one from down home. She got this off the 'net somewhere,..but it is sooo good I call it all hers. -- posted by Iowahorse

Easy Moose Rump Roast

Sat, 01 Nov 2003 20:01:23 -0500

So nice you'll try it twice. -- posted by Iowahorse

Moose Roast with Cranberry Gravy

Sat, 01 Nov 2003 20:01:23 -0500

Times will vary. -- posted by Iowahorse

Captive Canyon Moose Roast

Sat, 01 Nov 2003 20:01:25 -0500

Time does depend on thickness and cut of meat. -- posted by Iowahorse

Caribou Roast in Gin

Sat, 01 Nov 2003 20:02:00 -0500

Right Tasty! Cook times vary with roast size. -- posted by Iowahorse

Orange Glazed Caribou Roast

Sat, 01 Nov 2003 20:02:02 -0500

A friend found this on the net and had me cook it. A very good use for Caribou roast. -- posted by Iowahorse

Grouse with Pear Sauce

Sat, 01 Nov 2003 20:02:08 -0500

-- posted by Iowahorse

Red Mountain Barbecued Bear

Sat, 01 Nov 2003 20:02:14 -0500

Tender,..but time will vary with each roast. That's the Game game. -- posted by Iowahorse

French Fried Skunk

Tue, 04 Nov 2003 20:00:11 -0500

Not for everyone, but good. -- posted by Iowahorse

Oven-Braised Teal

Tue, 04 Nov 2003 20:00:12 -0500

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit -- posted by Iowahorse

Spiced Bear Roast

Mon, 10 Nov 2003 20:01:00 -0500

-- posted by Iowahorse

Turkey and Dressing Casserole

Mon, 10 Nov 2003 20:01:02 -0500

-- posted by Iowahorse

Artichoke and Parmesan Cheese Dip

Tue, 30 Dec 2003 20:00:15 -0500

Good for get-togethers. -- posted by Iowahorse

Cream of Wheat Pudding (From the Mennonite Treasury of Recipes)

Fri, 02 Jan 2004 20:00:11 -0500

This has been my Mom's specialty for as long as I can remember. This is another recipe that people not from Mennonite background look at and just shake their heads! (Pudding from CEREAL!!??!!)However, to me, it remains a childhood memory and a traditional Mennonite dish that reminds me of my heritage. My mom always served this with strawberry or raspberry sauce. -- posted by * Pamela *

Steve's New England Clam Chowder

Mon, 05 Jan 2004 20:00:12 -0500

This is great when it's cold and blustery outside. Serve with some hot crusty rolls and you have a winning combination. -- posted by SJM

Codfish Cakes using Salt Cod

Sun, 11 Jan 2004 19:59:04 -0500

An old-time recipe that used to be my grandfather's favorite cold weather meal. The hot sauce is a new addition...=) -- posted by Aroostook

Cran-Appledorf

Mon, 19 Jan 2004 20:00:25 -0500

A wonderful and easy side dish to serve with poultry. Comes together in minutes and has a very attractive presentation. -- posted by Tweeky

Stuffed Cornish Game Hens with Cranberry Glaze

Mon, 19 Jan 2004 20:00:29 -0500

This recipe was e-mailed to me by a friend. I made it this year for Christmas Eve dinner with great raves and success so I wanted to share it with you. -- posted by Tweeky

Baked Beans Traditional Bean-hole Beans

Mon, 16 Feb 2004 20:00:19 -0500

Authentic lumbermen's Bean-Hole Beans, baked overnight in the ground. This recipe is the real deal and was traditionally served with biscuits, colesalaw, molasses cookies/gingerbread. From our local Patten Lumberman's Museum where every second Saturday in August they serve hundreds. -- posted by Aroostook

Wild Blueberry Streusel Coffee Cake

Mon, 16 Feb 2004 20:00:19 -0500

The wild berries give this traditional cake a bite. If you are unable to get wild, use cultivated berries and add 1/2 tsp of lemon juice for a bit of a kick. This recipe is from the Maine Department of Agriculture. -- posted by Aroostook

Cranberry Apricot Chutney

Sat, 29 May 2004 19:59:42 -0400

Not a true chutney in that there are no onions or truly savory ingredients in this, but it is a delicious sauce with any sort of poultry. It has a sweet yet tangy taste, plus a bit of chewiness because of the apricots. This came originally from the better homes and gardens recipe site -- posted by JanetC-KY

Pumpkin Smoothie

Wed, 02 Jun 2004 20:00:16 -0400

easy to drink, not overly sweet, I came up with it because I wanted a pumpkin drink and had no ice cream to make a shake so I used what we had in our house to make the "smoothie" -- posted by sarajb16

Nutmeg Raisin Victory Cake

Sat, 03 Jul 2004 20:00:03 -0400

Adapted from Gourmet magazine, from a recipe in a 1901 church cookbook put out by The King's Daughters of the Third Congregational Church in Massachusetts. Serve as a snack cake dusted with powdered sugar or your favorite icing, if desired, or as is with coffee. -- posted by HeatherFeather

Uncle Gary's Manhattan Clam Chowder

Mon, 20 Sep 2004 19:59:23 -0400

While working in Rhode Island,one of my co-workers husband introduced me to his version. It is awsome. Hope you enjoy as well as I did. -- posted by Auntie Jan

Amish Vanilla Pie

Sat, 20 Nov 2004 19:59:58 -0500

Syrup pie (Treacle Tart) has always been my husband's favorite from his English mum. This Amish Vanilla Pie recipe from Marcia Adam's "New Recipes from Quilt Country" is similar in flavor but has more filling and a crumb topping. It tastes like a pecan pie but more vanilla tasting (great for people like my husband who likes pecan pie, but hates the nuts or for people who think they "should" like shoo-fly pie, but hate the molasses). It cuts beautifully. -- posted by Roxygirl in Colorado

Williamsburg Seafood Muddle

Fri, 01 Apr 2005 09:09:50 -0500

From the "Colonial Williamsburg Tavern Cookbook" comes this seafood dish which is served at various colonial taverns on the site, including Christiana Campbell's. "In this recipe from the Barrier Islands, tomatoes and aromatic vegetables are stewed with seafood." The term "muddle" came from the early settlers and refers to a "mess of fish." -- posted by Julesong

Nanny Annie's Baked Corn

Sun, 26 Jun 2005 16:00:45 -0400

My mom, better known as Nanny Annie, makes this dish every holiday. It's a family favorite even for the 'picky' family members! And so easy to prepare! Enjoy... -- posted by Jessica D.

Sos (Stuff on a Shingle)

Fri, 02 Sep 2005 22:49:53 -0400

Somehow, chipped beef gravy got to be known as S.O.S. in the Navy and to all but us old timers. Well it ain't !! The real thing is made with a base of ground beef and a few other things. After messing up 5,000 lbs of burger and 30 years of searching I found this basic recipe in the May 2005 issue of The American Legion magazine letters section. It's for 15+ people but it freezes quite well for later use. In the Navy, this was a breakfast dish, but I've used it for every meal. Measurements are close enough to be good. -- posted by Seavamp

Boiled Cider Pie

Wed, 12 Oct 2005 16:58:56 -0400

This is another dish I found in Ohio Magazine this month (October 2005). I can't wait to try it. The description says it's an old Vermont recipe. Boiled cider is apple cider that has been boiled down to a thick, syrupy consistency. To get one cup of boiled cider, you need to boil six cups of sweet cider. The best cider is made from a variety of different apples. One good mix is Foxwhelp (sharp and bitter), Wickson (sweet and juicy), Golden Russet (sweet and juicy) and Winter Banana (aromatic). -- posted by Valeria

Mojhy Apples ( Pennsylvania Dutch Candied Apples)

Wed, 12 Oct 2005 16:59:06 -0400

A Pennsylvania Dutch recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. -- posted by Molly53

Cranberry - Pear Sauce

Sun, 20 Nov 2005 23:09:00 -0500

It wouldn't be a holiday without this relish. My mother always made this, now I do. -- posted by Alan in SW Florida

Carol's Brownie Drops (Chocolate Cookies)

Sun, 18 Dec 2005 18:39:07 -0500

Expensive, decadent, and there's probably something in the Old Testatment banning them..... because they're so GOOD! This is my mother-in-law's favorite family cookie recipe. Best cookies I ever ate. Since all she does all day long is cook and take care of her home, I'd say that these babies rate right up there. Heck, make a double batch! -- posted by Bone Man

BBQ Beans

Sat, 11 Feb 2006 20:14:09 -0500

This easy to prepare dish turned up, of all places, at my grandfather's wake 30 years ago. After a good deal of pressuring the cook, the recipe was obtained and has been a family favorite ever since. No major family function goes by without this being on the menu! This can be tossed together in the morning or the night before and then put in the oven at your convenience. -- posted by EQJunkie

Ranch Wings

Thu, 02 Mar 2006 17:24:30 -0500

Simple and Tasty...came up with this as I was cleaning the fridge out one night. -- posted by Chef #298113

Gingerbread Roll With Cinnamon Cream

Wed, 24 May 2006 21:55:47 -0400

A tender ginger cake with a tangy cream-cheese filling. Created by Jennifer Giblin who makes elegant desserts at New York City's Blue Smoke. Compliments of "Last Bite" in Food and Wine Magazine. I haven't tried this yet but it look fabulous! The cooking time is actually a combination of cooking and chill time. -- posted by Tweeky

8 Hour Beef Roast

Mon, 07 Aug 2006 23:11:52 -0400

Beef roast -- posted by Andrew Scott

Olney Inn Imperial Crab

Fri, 25 Aug 2006 22:46:18 -0400

The Maryland Olney Inn opened in 1926 in Mechanicsberg, MD, (now Olney, MD) in the Farquhar home, with 3 tables. It soon became "the place to go" and was frequented by FDR. It burned in 1978 in spite of 18 pieces of equipment and more than 100 firefighters. This recipe is simple, elegant and delicious. Our traditional Christmas Eve family dinner. -- posted by NurseJaney

Pease Pottage

Sun, 08 Oct 2006 21:16:03 -0400

The use of Pease ...being dry they serve to boil into a kinde of broth or pottage, wherein many doe put Tyme, Mints, Savoury, or some other such hot herbs, to give it the better rellish, and is much used in Towne and Country in the Lent time, especially of the poorer sort of people. It is much used likewise at Sea for those of them that goe long voyages, and is for change, because it is fresh, a welcome diet to most persons therein. John Parkinson, Paradisi in Sole, Paradisus Terrestris (London, 1629) Facsimile reprint as A Garden of Pleasant Flowers. New York: Dover, 1976, p. 524 Pease Pottage was one of the most common dishes eaten at sea in the 1600s, using the shipboard staples of dried peas and salted meat. This simple dish, with perhaps a few herbs added was also frequently eaten by landsmen in the winter and spring. Many generations of New Englanders have grown up this dish by its modern name -- pea soup. -- posted by Charlotte J

George Washington's Eggnog [ I'm Not Kidding!]

Sun, 05 Nov 2006 13:09:52 -0500

This'll put hair on our chests! Check out all the liquor in this! I think the combination is inspired... -- posted by carrie sheridan

Leftover Thanksgiving Soup

Sun, 26 Nov 2006 11:35:37 -0500

This is the best gosh darn soup! MIL makes it every year and I finagled the recipe from her..I know it sounds weird but its heavenly. She got the recipe out of a store flyer. -- posted by Maineiac

My Best and Easy Indian Pudding

Tue, 05 Dec 2006 17:09:19 -0500

I have been making Indian pudding for ages, since I was 12 in fact. My first recipe, for the two years that I used it, came from Yankee Magazine and while it tasted good it was far too firm, nearly slice-able. Ever since that first year I made Indian pudding I have been the designated maker when in the country. I have used and tried many many recipes in 31 years and none really were what I was looking for. I wanted that soft consistency that did not whey when cooked. I have seen hundreds of recipes stating that it should whey (separate a bit) and I just do not like it. So I set out to do my own and in an easier way. Most New Englanders I know, though some do, would not dream of adding raisins, dried or fresh apples, nuts, eggs or tapioca though I have seen recipes with all of these and worse. This is heart warming, fragrant, a bit spicy and a pudding with that lovely soft consistency. Can I give exact cooking times? No, sorry, but just as flour, all corn meal will take it's own time so I will work here with consistencies not times. This is an all stove top method and I made one last night while watching a tv program. I simply came out to the kitchen on the commercials to stir. The key is keeping the stove on low once it has been turned to low. We also love this for breakfast and would never serve with whipped cream. Go anywhere in Maine and you will get ice cream on it as it should be! This is a 'not too sweet' version as most use sugars and molasses and I do not. I have never had a lump in my pudding using this recipe. I have had Indian pudding since I was 2, one bowl and I am in heaven I just know it. This looks like many steps though it really isn't and is a no fuss recipe. This is a good make ahead one too. Enjoy! c.2006 -- posted by Miss Elizabeth

Savory Free-Range Aussie Leg of Lamb

Sat, 31 Mar 2007 16:04:37 -0400

This Easter's main course. Inspired by my love of herbs, onion and wine. It says 3 hours cooking time. This allows for oven temp variations, resting and such. The king is the thermometer reading. Allow time for leisurely preparation. -- posted by MW Savant

Baked Stuffed Seafood Casserole

Tue, 29 May 2007 16:28:12 -0400

We have unanimously made this our official Christmas Dinner Dish! -- posted by Cheeseburger (Chef #507909)

Chunky Apple Cake (From Taste of Home)

Sun, 10 Jun 2007 21:57:12 -0400

The batter looks wierd when you mix it all up because of the big chunks of apple. But it turns out wonderful in the end! Taste of Home gave it a blue ribbon . I've made it twice so far and both times it just dissapeared -- posted by RedheadHen

Amish Pie

Fri, 10 Aug 2007 16:50:28 -0400

From an old handwritten card. This recipe originally called for fresh ice cream straight out of the ice cream churn. I took this to be at that time when the ice cream is still soft before you set it in the freezer to harden. Anyway if you want to follow the recipe as written substitute homemade ice cream in here and use it straight from the churn. Cooking time is freezing time. -- posted by Nyteglori

Garden State Iced Tea "the Fruit Bomb"

Mon, 27 Aug 2007 10:53:48 -0400

Not your Typical Long Island Iced Tea. This one is Fruity and Strong makings of an elaborate mixed-drink. Although it doesn't contain tea, it's taste is similar as in today's fruity herbal iced teas. -- posted by ~Rita~

Cranberry-Almond Bread

Wed, 29 Aug 2007 23:50:53 -0400

Cranberries are available fresh only in the fall, but they can be successfully frozen for later use and added to recipes like this without defrosting. -- posted by Alan in SW Florida

Pumpkin Pie Custard Style

Tue, 16 Oct 2007 21:29:55 -0400

Not your "everyday" pumpkin pie. Liked by those who don't usually like pumpkin pie (this one's for you, Angie)! This is custard-like, creamy and just absolutely delicious. A family favorite and is the only type of pumpkin pie you'll find on our table during the holiday season! -- posted by SReiff

Apple and Cranberry Stuffing

Mon, 19 Nov 2007 20:07:23 -0500

I got this from another site, and doctored it to my liking. I wanted something that used fresh cranberries, and this does and it's a fantastic recipe. -- posted by Milk Brain

Mac & Cheese (The Mac Daddy)

Tue, 20 Nov 2007 17:58:33 -0500

Grandma in Miami always had this ready on the stove when I went to visit her. Makes my mouth water just thinking about it! -- posted by Dreamn' of Key West

Martha Washington's Great Cake

Fri, 14 Dec 2007 17:35:12 -0500

Just the other day--while laying on the couch being sick--I watched Martha Stewart's TV program. Caroline Kennedy is writing a book featuring recipes from our country's past. Martha brought out her old catering service HUGE Hobart mixer, and it was fun (being sick & all "fun" is relative!) to watch her put this together---WOW! Today I was paging through a "Christmas traditions" book my SIL gave me a few years ago and wow--here's the recipe Martha S. & Caroline Kennedy were re-creating on the TV program. The book says, "From an old manuscript dated 'Mount Vernon, 1781" made by Martha Custis Washington for her grandmama." I'm purely guessing on the serving amounts. -- posted by Debber

Canja (Cape Verde Islands) Rich Chicken & Rice Soup

Wed, 09 Jan 2008 23:09:52 -0500

This very thick, rich soup is made to celebrate special occasions, such as New Year's eve and special family events. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the book were contributed by American Cape Verdeans who are active in preserving their cultural heritage. The Cape Verde Islands are located about 300 miles west of Senegal. Many Cape Verdeans migrated to the Atlantic coast of the U.S., many to Rhode island. -- posted by lynnski / LA

(Awesome!) Our Family Cranberry Salad

Thu, 14 Feb 2008 03:28:56 -0500

This is my grandmother's family recipe that my mom makes every Thanksgiving and we gobble it up. I am very picky so and I love this it is so different. -- posted by barberbabe

Easy Green Bean Casserole

Tue, 25 Mar 2008 01:23:59 -0400

This is a family tradition every Thanksgiving and Easter. Everyone wants to take home this leftover, if there is any left -- posted by Penn50w #799789

Van Gelder Dutch Baby

Fri, 28 Mar 2008 18:34:42 -0400

A warm souffle-style soft thick pan-cake, made from simple ingredients you probably have in your cupboard already. Perfect for a quick and easy meal or snack when you don't feel like shopping. I make these for company or just because. They are so easy, delicious and lovely to look at, they are a completely satisfying snack, breakfast or dessert anytime. Also extremely versatile! I sometimes leave out the sugar and lemon and add a teaspoon of savory herbs and salt, then add grated cheese and sausage as a topping/filling at the end for a more hearty breakfast. My recipe is for a 12" skillet, if you use a regular 8" or 9" pie pan, reduce servings to 6 above (or just cut recipe to 3/4). -- posted by RupaMagic

Mount Vernon/ George Washington Christmas Punch

Sun, 15 Jun 2008 20:29:30 -0400

make ahead -- -- posted by carrie sheridan

Sullivan Street Bakery No Knead Bread

Mon, 28 Jul 2008 17:38:58 -0400

Recipe supplied by Sullivan Street Bakery and printed in the NY Times, this bread recipe so insanely brilliant - no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. Totally hands-off. The crust is thin, crisp and snaps as you cut into the loaf. The interior of the bread holey, chewy, airy and light. This low fat, low cal bread will become a staple in your home as it has mine. -- posted by Humble Bee

Susan's Best Turkey

Fri, 19 Sep 2008 17:30:07 -0400

This is my roast turkey for Thanksgiving or other festive occasion prepared using ingredients available to our founding fathers, or maybe we should say mothers. I decided, after living in Europe for many years, and consuming much garlic, paprika and delicious olive oil, that I needed to "Get my Thanksgiving On". I consulted my mother and cousins state-side, and my favorite cook book - the 1933 edition of Fanny Farmer, and from those beginnings I came up with my own preparations, based on what I believe would have been the ingredients available to a cook at around the time the first thanksgiving was celebrated. I usually roast a turkey weighing 16-18 pounds cuz I can't fit a larger bird in my oven. This is a great size for serving up to 24 reasonably hungry adults with a sprinkling of children. I have always been able to get a fresh bird, and once even "fattened" my own for about 2 months on veggie scraps from soup makings, fruit parings and shucked corn. That was a memorable bird. I do recommend cooking your stuffing in the bird. It is just so much better. I don't have a favorite stuffing recipe per se but like my stuffing to be mostly pork and walnuts, chestnuts, sage and thyme. -- posted by Chef #951234

New England Style Boiled Corned Beef & Cabbage Dinner

Wed, 22 Oct 2008 00:18:48 -0400

From the Boar's Head Classic Recipes book. I think the Boar's Head brand is a must for the corned beef, the quality surpasses any other you can buy. The recipe calls for a Boar's Head 1st Cut Corned Beef Brisket -- posted by Gillian Spence

Turkey Roll Ups

Thu, 13 Nov 2008 00:31:37 -0500

I am always being invited to get together's this time of year and I try to bring this recipe at least once during November and again in December. It's a real hit, it's easy and it's Turkey and Dressing. This goes over very well during this time of year. Kids even love it. My grandmother had been making this for years, but not with all the shortcuts we have at hand now. I added some things to it, and deleted others. I like to use the Foster Farms Oven Roasted Turkey Breast Slices that I can get at Costco, but you can use any (please use real Turkey breast slices) Turkey breast that you like. I also like to use the McCormicks California coarse Blend Garlic Powder with parsley. I use the Stove Top Stuffing, but you can use another if you prefer it. -- posted by Kat/Chef #838578

Mom's Perfect Roast Turkey

Wed, 19 Nov 2008 16:24:29 -0500

This is the anti-saw-dust tasting, forget the pop-up thermometer bird cooker! Hence, we toss the thermometer altogether. Cooking the bird "upside-down" uses gravity and allows the juices to cook inside the breast meat, giving it a tender deliciousness that is hard to duplicate when cooking for a golden-brown-colored turkey breast skin. With my family, we prefer meat to skin and so after letting the turkey rest, carve in kitchen and set on buffet-style platter or large plate, removing fat and skin as preferred. This recipe is also great if you want a less-stress Thanksgiving as all it is is washing the bird, sticking it in a pan, and into the oven with a timer. Feel free to make other preparations while the bird is cooking for when the bird is out of the oven. Bird can be made up to a day in advance and reheated easily. If you like moist turkey breast meat, use this recipe. Meant for any size or type of turkey. No bags or basting, ever! Also great for students away from home for the holidays. This is not the turkey recipe if you want a Norman Rockwell picture. This is for cooking a great bird. -- posted by Rubyscarab

Red Lobster White Cheddar Mashed Potatoes Recipe

Mon, 24 Nov 2008 01:32:52 -0500

The is a copy cat recipe of the Red Lobster White Cheddar Mashed Potatoes. I love them but Red Lobster doesn't carry them any more. they are quite easy to make. -- posted by Diana109

Toll House Restaurant Noodle Ring

Mon, 24 Nov 2008 23:57:33 -0500

This recipe comes from the book: "Toll House, Tried and True Recipes", a compilation of recipes, written by the Chef/Owner, Ruth Wakefield. The noodle ring requires a ring pan; I use a 10-inch diameter pyrex ring pan. This recipe is for the noodle ring only, the center can be filled with your choice of a wide variety of options, such as creamed mushrooms, or any vegetable for the vegetarian version. The restaurant used creamed lobster, or creamed chicken as well as creamed veggie versions. The filled ring makes a great centerpiece for a vegetarian Thanksgiving dinner; or a centerpiece dish for a holiday buffet table. -- posted by lynnski / LA

Prohibition Era Colony Cocktail

Sun, 30 Nov 2008 02:36:19 -0500

New York's Colony was no ordinary speakeasy. It was where Vanderbilts and Windsors went to dine in a civilized manner, and if that included a drink or two, then bartender Marco Hattem would provide one, no questions asked. http://www.prohibitionrepeal.com/history/cocktails.asp -- posted by Jess4Freedom

Beat Em to the Punch

Wed, 10 Dec 2008 18:44:56 -0500

This stuff LOOKS like beer, with a foamy head, but it is NON-ALCOHOLIC, with a not-too-sweet flavor. It is light and refreshing. Recipe can be greatly multiplied easily. I got it from my mother, who used to serve it all the time, and now goes for the creamy type punches. It is fast and easy to make,too. A single recipe makes about 90 ounces, or 22 half cup servings (if you have the small punch cups), and the recipe can be multiplied as many times as you like. -- posted by AWestCoastYost

Grammy's Pumpkin Pie

Wed, 24 Dec 2008 01:20:34 -0500

Traditional pumpkin pie passed down from generation to generation. It is important to use a Green Striped Cushaw Pumpkin and King Syrup. -- posted by Chef #1076679

Corned Beef and Cabbage

Thu, 19 Mar 2009 16:08:48 -0400

A lot of the flavor depends on the cure of your corned beef, but I have found this to be the most flavorful way to cook it (and easy too!) I hope that you enjoy! I do serve this with boiled new potatoes, but I boil them seperately so that I can use the leftovers for potato salad. -- posted by Dwynnie

Ultimate Banana Milkshake

Mon, 10 Aug 2009 10:23:23 -0400

It's the most Ultimate banana milkshake. It's tasty, refreshing, nutritious, easy to make and the kids will swear there's Ice cream in it if you make it the right way. You could add a tbsp of vanilla extract if you choose or cinnamon or nutmeg as well. -- posted by S0NIA

Waldorf Salad (With Wonderful Cooked Dressing)

Sat, 28 Nov 2009 14:50:06 -0500

If you don't care for the mayonnaise dressed Waldorf Salads, this one is for you. It's from my grandmother and probably from the period of the 1930's or so. It's ABSOLUTELY DELICIOUS! I could eat this for dessert, and when I make it usually double or quadruple the recipe so I can send some home with everyone after the holiday dinner. It's best to make the dressing ahead of time so it has time to cool. I usually make it the day before the dinner so it's done and out of the way and ready to go when the salad is assembled the next day. -- posted by graciel

Cornbread Pepper Dressing

Mon, 07 Dec 2009 11:14:16 -0500

As I went to prepare our dressing for our Thanksgiving bird, I realized I hadn't given much thought to the meal. In desperation I went looking for something to stuff the bird with and came up with this combo. Very tasty, very peppery, very festive! -- posted by Bev in NY

Brandied Roquefort Balls from the Plaza Hotel in New York

Mon, 07 Dec 2009 17:14:41 -0500

quick, easy and special cheese ball -- posted by carrie sheridan

Quick Chestnut Puree from the Plaza Hotel

Mon, 07 Dec 2009 17:15:11 -0500

Canned chestnuts are easier to find - and this is worth trying to see if you love the taste of chestnuts... -- posted by carrie sheridan

Hot Spiced New England Cider

Tue, 08 Dec 2009 16:34:47 -0500

A Basic Cider Recipe combining the best aspects of Vermont and Finger Lakes Cider Recipes Made with Real Maple Syrup. Can be done with either Apple or Apple-Pear Cider. -- posted by mithrilbalrog

Souder Family Cranberry Jello Salad

Thu, 17 Dec 2009 14:15:24 -0500

Its not Thanksgiving for me unless I have cranberry jello salad. This recipe comes from my mother's side of the family and has been a tradition at Souder Thanksgiving meals for as long as I have been alive. Super easy and delicious! Cooling and chilling take several hours, so prepare at least a day before you plan on serving. I always double the recipe; if you do this, split between at least two containers before chilling or it will take forever to set. (Its still good if it doesn't set!) -- posted by HoosierDaddy?

Kettle Roast

Tue, 12 Jan 2010 17:49:11 -0500

From the 1961 edition of Pennsylvania Dutch Cookbook, Fine Old Recipes , page 22 -- posted by Chef Shadows