suzilightning

What about an ancho or green Serrano or one of the paprika?

I get Darbo wild lingonberry sauce at my local Shoprite - 5.99 for 400 grams. We use it with venison, duck, bison and wild boar. Goes really well with wild boar meatloaf. Yesterday lettuce rolls with tuna salad. I eat tuna salad maybe twice a year ... and yesterday was one of those days.

Leftover roaster chicken becoming a chicken divan/tetrazzini mash up with some steamed broccoli, sautéed shitake mushrooms, red peppers and scallions with whole wheat noodles. Fresh carrots on the side. Bones go to make broth.

Well as a small girl my sister went through a period when she would only eat apricot jam sandwiches then it was Campbell's chicken noodle soup. As a teen I had a time when all I wanted to eat was fish sticks and French fries. Recently it has been eggs Benedict.

well, after not having to make anything but green beans almondine for Thanksgiving we are going to be back at my husband's childhood home and once again I am nominated to cook. So far it is going to be basic because no one is experimental Ham(have one in the freezer) Macaroni and cheese Baked sweet potatoes Honey carrots Slow cooked green beans the siblings are tasked with desserts and starters if they want them. I'll make sure there is some Breyer's lactose free vanilla ice cream and some good sharp cheddar if an apple pie shows up...and it better!

Bloomberg is reporting that the Yumbo ( ham and cheese on a bun) will be back since being retired in 1974...does anyone remember this? Course growing up the nearest McDonalds was 30 miles away and the nearest Burger King was built in Southampton in the mid 1970s.

If we went somewhere, I always brought the stuffing. that way not a piece of celery to be seen in it, ever. A man after my own heart......

I have made turkey meatloaf as well as bison and turkey(dark meat). Moisture is important and I use panko soaked in milk, beaten egg and onion that I grate on a box grater getting finely shredded onion as well as the onion juice. For the bison I also add Worcestershire sauce. I have also made a panade with baby spinach, the panko, milk, egg and onion for the turkey. The one thing I have learned for me is that I use an oversized fork to mix because my hands are too big and hot and using the fork keeps it light.

nope. make small batches throughout the year so I can customize the herbs.....

beat both of you but with this new tablet I haven't figured out how to paste yet

doing a whole pound....and I HIDE IT!!!

Pot roast sandwich...tasso...and flat fish...OH MY!!!!!!! Not doing the traditional Manhattan clam chowder tonight....no car at the moment. It is snowy here (expecting 4-8+ inches here and I have to shovel) and since we have to travel tomorrow I want breakfast for dinner: blueberry pancakes with real maple syrup, spicy breakfast sausage for me; turkey for him and then some baked bacon. Any leftover bacon will go into a sandwich for travel tomorrow...can't go more than 1/2 hour of travel before someone wants to know what we have to eat. And we have a two hour trip tomorrow.

While all natural you might want to check to see if any who will eat it are lactose sensitive...one of the side problems for SOME folks is there is a laxative effect with almost all the -tols. I know I have to even check toothpaste and vitamins for the Johnnybird.

I use poultry seasoning all the time. Since it is so fine I do mix it with some fine salt. I wouldn't put it under the skin directly but you might make a butter/seasoning blend to spread under the skin.

porcini or wild mushroom duxelle with spinach? This is very close to the maultaschen filling I make. I also like sage or maybe a (very restrained) chop of tarragon.

Jamacian yellow split pea soup...yellow split peas, vegetable broth, onions, carrots, turnips, parsnips, scallion, thyme and bay leaves. Really good and served with some ciabatta bread and some cheese.

First set of Portugese Sweet bread baked and cooling....

Try maultshauen....same principle then served in a beef broth as a soup.

Absolutely!!! My go to recipe is from the Stern's book Real American Food.

me. too

So single for 3 nights again as Johnnybird is travelling for work. Treated myself to a Marie Callender's chicken pot pie - really good pastry, much better than I can make and I enjoyed it thoroughly! Some beets roasting in the oven to make a salad later (John can't stand beets at all!) and I have some frenched lamb chops to cook(ditto) . I have ground bison thawing to make sloppy joes for lunch tomorrow with some mixed peppers and a soft, pillowy roll to soak up the juices and some good mixed greens to top with some dilly pickled beans I made yesterday. Thinking about adding some beans and spices to any leftovers to make a chili. Going to get some oyster crackers and have canola oil and powdered ranch dressing to make a terrible snack to add to the chili. Ohhhhhhh maybe some thin spaghetti for Cincinnati chili and I do have some red onions and cheddar.... Thursday John will be back and I'm thinking a shrimp and udon bowl for dinner.

I could happily make a meal of Anna's potatoes and broccoli. Using up stuff in the fridge: a take off on turkey tetrazzini. Whole wheat noodles, chopped up pork loin, mixed mushrooms, pork gravy, leftover carrots and peas baked together. Our rescue cats(8 years old) had their first adventure with snow ... and were NOT impressed. They went out for 15 minutes and demanded to come back in.

It was supposedly wild turkey along with venison, maize(corn), all kinds of shellfish. Thanksgiving days were declared at intermittent times by the powers that be to celebrate something like a victory or in the case of the Pilgrims surviving that first year....

Thanks Rotus but I have yet to figure out the freaking camera in the 5 years I have owned it. We have used local beef or bison for the last 10 years or so since John's IBS is triggered by too much fat. Some panko bread crumbs, lactaid milk, egg, Worcestshire sauce, a bit of salt, the bison and ground turkey, some chopped parsley and grated onion. I have found that grating the onion helps keep the meatloaf moist. For me, with hot hands, I also have found that an oversized fork to toss and mix keeps it lighter. No bacon as the fat issue comes up again. I sometimes cook it in a water bath but not this time. Sorry but canned peas in any way, shape or form is NOT on my list. It was just two years ago that I got John to eat peas (his mom cooked them until they were total mush and inedible) by making them when I found fresh English peas up in Maine. I grew up on the east end of Long Island with fresh lima beans and fresh peas so frozen is the best I can do there

I have done pizza and lasagna in the past. When my mother-in-law was alive and in the nursing home she insisted she hated turkey...and ham...and just about anything else so I did a bunch of small plates like stuffed mushrooms, mini quiche, the pizza again and I included some coleslaw and salad. I actually like turkey breast and like to make both green and red moles. Growing up the turkey was secondary to all the sides and really made it's appearance later with the portugese sweet and oatmeal breads for sandwiches.