Posts: 3686
From: Pluto, next to Ami Ann
Registered: Jul 2010

posted November 25, 2010 03:44 PM            

---

mines cheese cake, baked mac and cheese, and collards

------------------
the better the chase, the better the reward

IP: Logged

Posts: 187
From:
Registered: Apr 2009

posted November 25, 2010 04:11 PM            

---

Gotta go with the sweet potato pie with cool whip on top YUM!!

IP: Logged

Posts: 3013
From:
Registered: Apr 2009

posted November 25, 2010 04:27 PM            

---

Other than the stuffing, and the Rugelach that my sister makes, I like the Sour Cream and Noodle Bake that I made with Gimme Lean, as an alternative to the Turkey, when I was a vegetarian. I should have made it this year.

I made it with meat, six years ago, the night before the big day, only to be told my my parents that they had no dinner and asked if they could they have some for theirs. Cue crying smiley. (Not really - I let them have some, since I wasn't going to eat it all. It's a popular dish here.)

IP: Logged

Posts: 711
From: The Beach
Registered: Apr 2009

posted November 25, 2010 07:28 PM            

---

My green bean casserole

It's seriously awesome

IP: Logged

Posts: 220
From: Keaau, Hawaii
Registered: Jul 2010

posted November 25, 2010 09:43 PM            

---

Veggie cheese pizza!

IP: Logged

Posts: 6264
From: Still out looking for Schrodinger's cat.......& LEXIGRAMMING.♥.. is my Passion!
Registered: Apr 2009

posted November 26, 2010 10:10 AM            

---

Oh I love sooooo many!
Of course the traditional turkey, dressing, pies and all!
However here are a few of my more creative feasts for Thanksgiving and or Samhain, a Gaelic harvest festival held on October 31–November 1.....
combined with my November 3rd. birthday.....
4 days of feasting.
Maple glazed duckling stuffed with sunflower seed bread stuffing.
Honey roasted Pheasant stuffed with pears and poppy seed bread.
Root mash/coarsely mashed sweet potatoes with yams, white and red skin potatoes, acorn squash.
Rum soaked aged for weeks, spice and nut bread.
Yummy!
Apple stuffed Turkeys.....
The list goes on!
Cajun/Creole feasts!
Appeals to a part of my Heinz 27 ancestry; specifically here, to my Barbadoan/French ancestry.

quote:

---

Creole cooking is city cooking, based on French traditions, but with influences from Spain, Africa, Germany, Italy, the West Indies, etc. Cajun cooking is peasant food, the cooking the Acadians (later Cajuns) developed as they learned to live in the south Louisiana swamps. Creole food is more refined and subtler. Cajun food is pungent and more highly spiced.

---

Then my past lives.....
Various Chinese dishes, Ancient Roman dishes,
Aztec......and so forth.

IP: Logged

Posts: 5290
From: Dayton,Ohio USA
Registered: May 2009

posted November 26, 2010 10:47 AM            

---

Green Stuff.

It has no name in our family, just 'green stuff." My Aunt stepped down as green stuff maker a few years ago and I stepped in.

It's pistaschhio pudding, cool whip, milk, and pineapple chunks. mm mm good.

I also make a great cheese ball and devilled eggs. I would tell you what I put in them, but it's a secret.

I miss Italian Thanksgiving. So many good things that my Grandma and her sisters made. She cooked for a week before hand. Those were the days!

Teasel, can I have your noodle recipe?

IP: Logged

Posts: 554
From: all places
Registered: Nov 2010

posted November 27, 2010 11:47 AM            

---

green bean casserole
my aunts home made cinnamon rolls

IP: Logged