Thursday, November 19, 2009

Thanksgiving menu: Expansion Pack

This is for my brother, who this year will have to partially cook dinner by himself, with my nieces to assist him. Like I mentioned in a previous post, some TG dishes are tradition and well my brother has never had to really supply them because (before we moved to FL last year) he just came over to our house or had us at his to prepare the meal.
Scalloped Corn
2 cans of corn, drained
1 egg
1 "sleeve" of saltine crackers
1. Mix the corn and egg together
2. Crunch up crackers and add to corn mixture, season w/ pepper
3. Pour mixture into oven safe dish
4. Pour milk over mixture until milk just covers the corn
5. bake at 350 for about 30 minutes, mixture should be set
Deviled Eggs
Eggs (however many you want)
Miracle whip
Paprika (important!)
1. Boil eggs about 15 minutes; allow to cool until you're ready to peel'em
2. Cut each egg in half lengthwise, collect yolks in a bowl
3. Mash up yolks (or use food processor) really well with a fork
4. Add big heaping spoonful of miracle whip, mix with yolks and taste- continue to add more miracle whip until the taste suits you
5. Fill eggs and sprinkle a touch of paprika on top
If you don't already have a recipe in mind.......
The bird should come with cooking directions (temp + minutes/lb)....But first...make sure you put your FROZEN bird in the Frig several days before as it takes quite a bit of time to thaw.....
1. After bird is thawed (day of or night before)... remove from package and take out the insides!!! Also rinse the bird off....
2. If you made a relish tray you could take the carrot peelings (if any) and ends of celery (like the leafy parts and all) and place in bottom of roasting pan. You could also add onion to this or oranges. I usually will put a piece of quartered orange and onion in the bird (but not stuff it full). Also you need to rub a little oil on the bird and can season with herbs (thyme is popular but anything will work, go simple use Mrs dash or whatever on hand, garlic, whatever).....
3. Start your bird, I usually bake it uncovered to start for the first part until it gets browned a bit then cover with foil to prevent over browning....also I rotate the bird and baste it about every 30 min. Juices should be clear when it's done but safest to use thermometer to check.

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