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RE: Recipes for Thanksgiving - Week 2 November 2012 (Follow-Up #51)

posted by: thistledew5750 on 11.11.2012 at 07:05 am in Kitchen Table Forum

The best macaroni and cheese!(at least I have ever eaten)

If you are serving a small crowd, Just use half of ingredients.

16 ounces elbow macaroni pasta
1 cup whole milk
2 cans (12 ounce size) evaporated milk
5 eggs
2 sticks butter cut into small pieces
8 oz. of Colby cheese, shredded
8 oz. monterey jack cheese, shredded
8 oz. pound sharp Cheddar cheese, shredded
16 oz. Velveeta cheese, cut into small chunks
salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild Cheddar cheese for the top of this macaroni and cheese.

Putting it all together

Cut your pasta and place in a large rectangular pan. I buy two of those aluminum pans and use both together because this is quite heavy. The first year I made this recipe I only use one aluminum pan and when I went to pick it up and place it in the oven, the pan just folded and most of the mac and cheese went on the floor.:(

Combine the whole milk, evaporated milk and eggs.

Mix lightly until thoroughly combined.

Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta.

Pour the milk and egg mixture over the pasta.

Season with salt, pepper and sugar and toss.

Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese.

Bake for 30 to 45 minutes, or until the top is lightly golden brown at 350 degrees.

This is for a large crowd at Thanksgiving. My sister in law made this for our Christmas dinner several years ago and all of us women were coping the recipe to take home.

It was so darn good it made me want to slap someone silly. ;) JK...but when I tasted this mac & cheese I could have cared less about anything else..LOL. But you know, you gotta be polite and take a polite small amount of everything, but in my head I wanted to grab all the mac and cheese and indulge all by myself..Privately... LOL


clipped on: 11.11.2012 at 01:15 pm    last updated on: 11.11.2012 at 01:15 pm

RE: Recipes for Thanksgiving - Week 2 November 2012 (Follow-Up #39)

posted by: walnutcreek on 11.09.2012 at 09:43 am in Kitchen Table Forum

Here is a great recipe for potatoes. Woodie posted it several years ago. It is so easy and so, so tasty.

Boursin Potato Gratin

2 Cup heavy cream
1 5-ounce package Boursin cheese with Herbs
3 Lb small red potatoes thinly sliced
Salt and Pepper

Butter a 9 x 13 baking dish.

In saucepan, melt Boursin cheese with the cream. In the baking dish, layer 1/2 the potatoes, salt and pepper, pour half of the cheese mixture over, and repeat the layers.

Bake 1 hour at 400*.


clipped on: 11.11.2012 at 01:12 pm    last updated on: 11.11.2012 at 01:12 pm

RE: Recipes for Thanksgiving - Week 2 November 2012 (Follow-Up #26)

posted by: chi83 on 11.06.2012 at 06:43 pm in Kitchen Table Forum

This is the best stuffing I've ever had. It's Pioneer Woman's recipe and the only change I make is using vegetable broth instead of chicken.

Thanksgiving Stuffing


1 whole Pan Of Cornbread (I use her recipe too)
1 loaf French Bread, Somewhat Crusty
1 stick Butter
1 whole Medium Onion, Diced
2 cups Celery, Chopped
4 cups Low Sodium Chicken Broth
1/2 teaspoons Dried Basil
1/2 teaspoons Thyme
2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
1/4 cups Fresh Parsley, Chopped
Salt To Taste

Preparation Instructions

Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

Warm up a large skillet over medium heat and add one stick of butter. When it's melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it's cooking chop up any fresh herbs you will be using.

Add 4 cups of chicken broth and bring to a boil. Add 1/2 a teaspoon of basil, 1/2 teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and 1/4 cup of chopped fresh parsley. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

Here is a link that might be useful: PW's Stuffing


clipped on: 11.11.2012 at 01:09 pm    last updated on: 11.11.2012 at 01:09 pm

RE: Recipes for Thanksgiving - Week 2 November 2012 (Follow-Up #18)

posted by: walnutcreek on 11.05.2012 at 10:50 am in Kitchen Table Forum

I am definitely marking this thread as a favorite. Some wonderful sounding recipes here. Yumm, yumm.

Here is another recipe my family has to have at Thanksgiving. It is not the typical green bean casserole made with soup and onion rings.

My Fabulous Green Bean Casserole

This is the only one my family loves to eat. I have to make it every Thanksgiving.

3 cans Blue Lake cut green beans, drained (I use whole green beans) or use fresh green beans
1 10-oz jar sliced mushrooms, drained
1 large onion, chopped
1/2 cup butter
1/4 cup flour
1 cup whole milk
1 cup heavy cream
3/4 pound shredded cheddar cheese (I use 3 large handfuls)
1 teaspoons soy sauce
1 teaspoon MSG, optional (I use Accent)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/8 teaspoon Tabasco sauce (I use about 4-5 shakes out of the bottle)
1 8-oz can water chestnuts, drained and chopped (I use 4-oz)

Put drained beans a baking dish. Place chopped water chestnuts on top of beans. Sauté mushrooms and onion in 1/2 cup butter. Add flour and mix thoroughly. Add black pepper and MSG. Measure milk and cream into 2 cup measuring cup; add soy sauce, MSG, Worcestershire sauce, and Tabasco sauce to milk; stir. Pour milk into flour mixture and stir thoroughly. Add cheese and stir to distribute. Pour over green beans in baking dish. Bake at 350 for 30 minutes. You can actually cook at a lower temperature for a longer period of time or vice versa; just watch and do not let get real brown.

You can also top with a mixture of bread or cracker crumbs and butter before baking. I just don't particularly care for it that way, because the gold from the cheese is so pretty. This is one of those dishes you can also prepare the day before, then just stick in oven before serving. I think it is actually better the second day.


clipped on: 11.11.2012 at 01:06 pm    last updated on: 11.11.2012 at 01:06 pm

RE: Recipes for Thanksgiving - Week 2 November 2012 (Follow-Up #13)

posted by: kathleenca on 11.04.2012 at 07:23 pm in Kitchen Table Forum

I have made these Party Potatoes for Thanksgiving for quite a few years. Easy, & can be made one to two days ahead & refrigerated. Saves some of that last-minute hassle. I got the recipe from the Southern Junior League cookbook.

8 - 10 servings
Can be made 24 hrs ahead

8-10 medium potatoes, (2-3 lb), peeled & cut into chunks
8 oz sour cream OR creme fraiche
8 oz cream cheese OR Neufachel cheese, softened
4 Tbsp butter
1/3 c. chopped green onions OR chives
Salt & pepper to taste
Additional butter

Boil potatoes until tender. Beat sour cream & cream cheese together in medium bowl, & add to hot potatoes. Beat until smooth. Add, butter, onions, and salt & pepper to taste.
Pour into well-greased or buttered 2-qt baking dish, dot with butter & sprinkle with paprika.
Can be covered & refrigerated at this point.
Remove from refrigerator 1 hour before baking. Uncover & bake at 350 degrees for 30 min.


clipped on: 11.11.2012 at 01:04 pm    last updated on: 11.11.2012 at 01:05 pm