Share a recipe most families do NOT have at you Thanksgiving meal

Tangerine slices in the fruit salad.

Chicken parmesan and lasagna I just found out today. Seems strange to me, as you can make that up almost any day for pennies on the dollar.

However turkey, that's usually just once or twice a year for most people.

MY grandparents used to make [link to www.allrecipes.com (secure)]
GRandpa Joe would grate the potatoes (enough for 20+/-). Nanny would smoke over the oven and get it browned just perfectly on top.

Corn casserole:
- 3 cans whole kernel corn
- 3 cans creamed corn
- 2 eggs
- 2 sleeves saltine crackers
- 1 stick butter

Combine all corn. Mix in eggs. Add 1 sleeve finely pulsed crackers and mix up. Pour in casserole dish, top with 2nd sleeve of pulsed crackers.
Slice stick of butter and place slices over cracker crust for browning and buttery goodnes

opps, forgot
375 degree oven for 1:20

Thank you

So it's corn more corn plus butter and you call this a casorole.. could you at least add corn cobs.. more like can soup sorry at least add a spud or three.. and season.

Tourtiere pie recipe - a delicacy to many!

While there has been much debate as to "What is a tourtiere?", I am enclosing what I think is a decent recipe for tourtiere.

Makes two - 9" pies and one - 6" pie... I will show how I manipulate the quantities of spices after the recipe.

NOTE: This is for a "pulled pork" style tourtiere pie. If you want to use ground pork, the amount of spices are the same...just a difference in how to cook the pork to begin with.

4.5 lbs. Boston butt pork (also known as shoulder butt - but NOT known as "picnic" cut)
2.5 lbs. potatoes (for mashed or "smashed" potatoes)
3 cups water
2 onions (between tennis ball and baseball sized) - diced
6 cloves garlic (minced)
2.25 teaspoons ground cloves
2.25 teaspoons ground allspice
3 teaspoons table salt
0.75 teaspoon ground pepper
butter, salt and pepper for making mashed or smashed potatoes
salt for sprinkling on pork butt
(nice, but not necessary - a few paper towels)

1.) Make mashed or smashed potatoes - however you prefer...add salt, pepper and butter to taste...set aside.

2.) Not necessary, but a nice additional touch - use paper towels to dry off the outer part of the pork butt.

3.) Apply a sprinkling of salt to each side of the pork butt.

4.) If you are familiar with "browning," then brown the pork butt and proceed to the next step. If you are not familiar with browning, then apply a light layer of salt to the pork butt. Take a "big" pot that has a tight lid and put it on the burner and put the heat to midway between high and low. Do NOT put anything else in the pot. Put the pork butt on one side into the pot. At first it will stick to the bottom of the pot. That is OK, don't worry...you need that. When the pork butt is ready to flip to the next side, it will begin to be able to be pulled off the bottom - it is no longer completely stuck to the bottom of the pot. Brown each side of the pork butt.

5.) Now that the pork butt is browned and if you haven't already...it should be in a "large" pot with a tight lid. Add three cups of water to the pot and turn the heat down to "low." Put the lid on the pot. You are going to let the pork butt sit on low for ABOUT two hours. You will know when the pork butt is "ready" when you can take two forks and pull the pieces of pork apart into "strands." If you know what a "pulled pork" sandwich is...that is the consistency/texture you are looking for when the meat is done.

6.) Remove the meat from the pot and pull all of the meat apart and remove any bones that may be in the butt. Put the shredded meat back into the remaining liquid in the pot.

7.) Add the onion, garlic, cloves, allspice, salt and pepper to the pot. Stir up the whole thing so that the spices, meat, onion and garlic are mixed up well.

8.) Boil off much of the liquid (burner to medium) for a good ten minutes. You still want the mixture to have liquid at the end of the ten minutes.

9.) Add the mashed potatoes to the mixture in the pot.

10.) Put the heat back to low and boil off any remaining liquid that you think should be removed from the mixture. I can't tell you the exact consistency of the mixture...just that it is the consistency of a mixture for making pies. - Sorry, I can't tell you the exact measurements :-(

11.) Scoop the completed mixture into your waiting pie crusts.

12.) Bake the pies at 350 F for about an hour...or until your crusts are done.

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Spice Manipulation:
If "X" is the amount of meat you are preparing...then

(2.25 * X ) / 4.5 = amount of cloves or allspice to use
That is 2.25 times the weight in pounds of meat you are using...that number divided by 4.5
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You can "play" with adding marjoram, savory, thyme or whatever you would like to the mixture...this should be a good "base" for tourtiere.

I mix cocaine into the stuffing and eggnog. Really gets the party going,

Both the corn bread dressing and the gravy get cut up boiled eggs and pecans. Oh yeah. I wouldn't have it any other way.