In article Tuaxb.30842$GS6.1506
@newssvr32.news.prodigy.com, says...

"Jack Sloan" wrote in message
...

Whoa, Hoss...You don't happen to have a description of that onion pie do
you? and maybe a recipe if you think it's any good?
Jack



It's similar to quiche without all the eggs. This is a quicker recipe as it
uses a pre-made pie shell. Another way to do it is like a pizza.

Here's a recipe, anyway. I'll post a pic of the finished pie in abf.
Tomorrow I'll take a cross section pic when it's served up.

4 thick slices of bacon, diced (I used german smoked or 'double smoked
bacon' as they call it)
2 cups peeled and chopped yellow onion (I used half yellow and half red
onion)
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked

Preheat oven to 400 degrees f

Saute bacon. Drain most of the fat from the pan. Add the onions and saute
until clear. Do not brown. Set aside to cool.

Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the
flour over the top and beat it in. Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork. Spread the
onions and bacon over the bottom of the pie shell. Pour the sour cream
mixture over the top.

Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15
minutes or until pie is nicely browned. Serve hot!




Ummmmmmmmm! Now all I have to figure out is how to do a
roast beef flavored meringue to go on top. And I'll probably
substitute a whole minced elephant garlic bulb for half the
onion.

Bill

On Wed, 26 Nov 2003 14:26:29 -0800, "F.G. Whitfurrows"
wrote:


"Reg" wrote.

What's everyone else doing?


For meat....17.5 lb turkey, oven roasted with a traditional bread stuffing.

For sides:

corn bread and sausage outside stuffing


You got a recipe for that stuffing?
Beau

"beau" wrote in message
...
On Wed, 26 Nov 2003 14:26:29 -0800, "F.G. Whitfurrows"
wrote:


"Reg" wrote.

What's everyone else doing?


For meat....17.5 lb turkey, oven roasted with a traditional bread
stuffing.

For sides:

corn bread and sausage outside stuffing


You got a recipe for that stuffing?
Beau


ANDOUILLE SAUSAGE AND CORN BREAD STUFFING
2 tablespoons (1/4 stick) butter
1 pound andouille sausages,* cut into 1/3-inch pieces
1 12-ounce package breakfast-style bulk sausage
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onions
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread stuffing mix

1 1/2 cups (about) canned low-salt chicken broth


Melt butter in heavy large skillet over medium-high heat. Add all sausages
and cook until brown and cooked through, breaking up bulk sausage with back
of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and
cook until vegetables are tender, stirring occasionally, about 12 minutes.
Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage
mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
Stir stuffing mix into sausage mixture. Season with salt and pepper.

To bake stuffing in turkey: Loosely fill main turkey cavity with stuffing.
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2
cup, depending on amount of remaining stuffing). Generously butter glass or
ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered
foil, buttered side down. Bake stuffing in dish alongside turkey until
heated through, about 30 minutes. Uncover stuffing. Bake until top is just
crisp and golden, about 15 minutes.

To bake all of stuffing in baking dish: Preheat oven to 350°F. Generously
butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking
dish, using size called for in recipe. Add enough broth to stuffing to
moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish.
Cover with buttered foil, buttered side down; bake until heated through,
about 30 minutes. Uncover and bake until top is crisp and golden, about 20
minutes longer.

*Smoked pork-and-beef sausages that are sold at specialty foods stores.
Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.

Makes 10 to 12 servings.

--
Fosco Gamgee Whitfurrows
and his 6" boner

In article O68xb.58316$po7.23067
@newssvr25.news.prodigy.com, says...
What's the main meat selection at your house for
Thanksgiving?

I'm doing a smoked leg of pig. Net weight after boning
is 11.5 lbs. It's getting a very light cure (1.5 days in a
1 cup per gallon brine), then it will get rolled and tied.
I plan on smoking at 250 F until about 140 internal, at which
point it will get a glaze of mustard, brown sugar, rum,
and spices. It then gets put back in at 350 till about
160 internal so it's still in sliceable range. I may go
go higher if I feel the need. We'll see when we get there.

What's everyone else doing?



Already finished a pork shoulder and a Boston butt,
marinated 24 hrs in Mojo Crillo with a cup of chipolte
sauce added, then smoked with hickory wood at 220F 'til
internel temps hit 200F. Wrapped in towels till cool enough
to pull. This is to nosh on all day 'til dinner is ready. A
14 lbs fresh Samuels Ranch free range turkey the wife's
going to try out her newly remodeled kitchen, so I'm off the
hook for most of the cooking tomorrow , stuffing made from
extra sour rye bread with water chestnuts and Portobello
mushrooms, cranberry/rasberry sauce, candied yams and sweet
potatoes, squash pie and muffins made with home grown
Butternut squash.

Bill

Jack Schidt® typed:
"Jack Sloan" wrote...

Whoa, Hoss...You don't happen to have a description of that onion pie do
you? and maybe a recipe if you think it's any good?
Jack



It's similar to quiche without all the eggs. This is a quicker recipe as it
uses a pre-made pie shell. Another way to do it is like a pizza.

Here's a recipe, anyway. I'll post a pic of the finished pie in abf.
Tomorrow I'll take a cross section pic when it's served up.

4 thick slices of bacon, diced (I used german smoked or 'double smoked
bacon' as they call it)
2 cups peeled and chopped yellow onion (I used half yellow and half red
onion)
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked

Preheat oven to 400 degrees f

Saute bacon. Drain most of the fat from the pan. Add the onions and saute
until clear. Do not brown. Set aside to cool.

Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the
flour over the top and beat it in. Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork. Spread the
onions and bacon over the bottom of the pie shell. Pour the sour cream
mixture over the top.

Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15
minutes or until pie is nicely browned. Serve hot!

Hmmm?

Bet it would be great lightly (and I do mean lightly) smoked in a ceramic oven
type thing...I just might try this soon.

BOB

frohe typed:
Faye Kinnitt wrote:
...smoked 2 turkeys last night that got deboned and taken to the
local nursing home this morning.

What a nice gesture, why don't I think of stuff
like that to do ? Damn.........

Well, there's still time for Christmas. I doubt any nursing home will turn
ya down.

We've been doin this 20 years - Thanksgiving & Christmas. We do the birds,
another couple does the dressin & gravy and so on til there's a feast for
these folks. Yeah, it's a bit more work during a hectic time but seein them
diggin into some turkey with all the fixins does the heart good.
--
-frohe
Life is too short to be in a hurry

frohe,
Please do us all a great big favor. Remind us in about a couple of weeks. Time
enough to make arrangements with a nursing home, and time enough to do the
cooking. Some of you Texicans come up with the best ideas.

BOB

"Jack Schidt®" wrote in message
om...

"Jack Sloan" wrote in message
...

Whoa, Hoss...You don't happen to have a description of that onion pie do
you? and maybe a recipe if you think it's any good?
Jack



It's similar to quiche without all the eggs. This is a quicker recipe as
it
uses a pre-made pie shell. Another way to do it is like a pizza.

Here's a recipe, anyway. I'll post a pic of the finished pie in abf.
Tomorrow I'll take a cross section pic when it's served up.

4 thick slices of bacon, diced (I used german smoked or 'double smoked
bacon' as they call it)
2 cups peeled and chopped yellow onion (I used half yellow and half red
onion)
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked

Preheat oven to 400 degrees f

Saute bacon. Drain most of the fat from the pan. Add the onions and saute
until clear. Do not brown. Set aside to cool.

Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the
flour over the top and beat it in. Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork. Spread the
onions and bacon over the bottom of the pie shell. Pour the sour cream
mixture over the top.

Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15
minutes or until pie is nicely browned. Serve hot!

Jack, do ya think some diced bell pepper and a little garlic would ruin
it?....I wouldn't wanta ruin anything that good lookin'.
Jack (who IS gonna try this...and cookin' it in the GD has a lot of appeal.)

Jack Sloan wrote:
"Jack Schidt®" wrote in message
om...

"Jack Sloan" wrote in message
...


We're bringing side dishes this year, creamed onions, my wifes cranberry
orange sauce, and we went ahead and tried Fosco's cranberry salsa. Just
finished making the salsa and it's good!

Thanks Fos.

D
--

Jack Sloan typed:
Jack, do ya think some diced bell pepper and a little garlic would ruin
it?....I wouldn't wanta ruin anything that good lookin'.
Jack (who IS gonna try this...and cookin' it in the GD has a lot of appeal.)

You and I had similar reactions...a little smoke and a ceramic oven.

BOB

Eddie typed:
James, and others. I've always had that feeling that brining was a 24
hour thingie more or less. But a *week???* Am I reading this right?
I remember marinading a chicken once overnight and that was a bad
idea. But I suppose turkey can take it better. So, I'm thinking,
should I let the turkey brine one more night? I was going to take it
out tonight and per Kevin put it back in the refrig to dry out till
tomorrow. Would it help if I get it out of the brine tomorrow morning
instead and pat dry before Kamadoing it?
Red Hook said he's also brining for three days.
Am I missing something here?
Eddie, still learning

My turkey was in the brine for about 24 hours and after rinsing, it will dry for
about 10 hours.

My thoughts are that I'd much rather under-brine than to over brine. I also like
the skin to crisp up and it won't unless it gets a chance to dry out.

Of course, YMMV.

BOB

wrote in message
...
Eddie wrote:
[]
Hey Nick, you welcome to my house.

Wow, Eddie. Thanks for the invite. It sounds great. I'm already in no
condition to drive tomorrow g, since, unlike you, I open my Tanqueray,
so
I'll hafta bow out. My youngest daughter just called and invited me up to
the restaurant (they're closed) tomorrow afternoon. Since Thai people
don't
eat turkey (it's such a ugly critter), we'll probably be having BBQd
chicken. 's OK, it's the thought, like with you, that counts.

--

Awrite, Nick....its 10:36 pm and you are ALREADY in no condition to drive
TOMORROW? Goddamn, boy....you are truly my ****in hero! You can get drunk
enough before midnight to keep yourself from goin anywhere the whole next
goddamned day. Sheeeeeeeeeee-it! I better head for the likker cabinet right
goddamn now if I'm even gonna be sorta like you. I mean, I'm sittin here
with a Red Stripe and a shot of Milagro tequila but hell, I know I'll be
able to drive tomorrow. I might oughtta make myself a suicide outta my Jim
Beam, Capn Morgans, Milagro, Johnny Walker, Bushmills, Hennesy, whatever
beer is left in the fridge...pour it all inna cooler and get a really big
****in straw and just start drinkin like a mofo if I'm gonna even get close
to caught up before bedtime. Hell, I'll go to bed and my wife'll say, "Are
you going to sleep now, honey?" and I will reply, "Hell ****in' no, dammit,
I'm passin' out!"

Woooooo-hoooooooooooooooooo! God I love drinkin!

--
Foshco GamsheeWhitfurrowsh
and hish drunk-limp boner

Reg wrote:
What's the main meat selection at your house for
Thanksgiving?

I'm doing a smoked leg of pig. Net weight after boning
is 11.5 lbs. It's getting a very light cure (1.5 days in a
1 cup per gallon brine), then it will get rolled and tied.
I plan on smoking at 250 F until about 140 internal, at which
point it will get a glaze of mustard, brown sugar, rum,
and spices. It then gets put back in at 350 till about
160 internal so it's still in sliceable range. I may go
go higher if I feel the need. We'll see when we get there.

What's everyone else doing?

I'm smokin' a turkey. It's outta Hound's brine after soaking near 24
hrs. I prepared an herb paste outta some parsley, garlic, sage, thyme,
olive oil, lemon zest, salt and pepper. Buzzed that up in the food
processor, then smeared it all underneath the skin of the bird.

Pics on ABF.

It's in the fridge now, waiting for the cook tomorrow afternoon. Figure
to start the fire around 1:30.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

BOB wrote:
Please do us all a great big favor. Remind us in about a couple of
weeks. Time enough to make arrangements with a nursing home, and
time enough to do the cooking. Some of you Texicans come up with the
best ideas.

I can do that but I suggest you contact the nursin home as soon as possible.
Most of them put in their orders to the food service companies early so they
may need the time to adjust their order. Also, you'll need a head count so
you know how many turkeys to do up. Lastly, you need to know if you can use
any seasonins other than S&P since some of the folks may have dietary
restrictions.
--
-frohe
Life is too short to be in a hurry

Eddie wrote:
I'm proud of 'ya frohe. Now 'ya gonna make me feel bad. All I do is
donate money. Oh well, maybe next time.

No need to feel bad, Eddie. If ya feel like doin it, peachy. If givin
money's your thang, peachy. It's carin that counts.
--
-frohe
Life is too short to be in a hurry

" BOB" wrote in message
...
Bet it would be great lightly (and I do mean lightly) smoked in a ceramic
oven
type thing...I just might try this soon.


It most certainly would. No visible smoke, just hot coals.

Other thoughts for next time
- increase onions/bacon by half again
- decrease egg/sour cream/flour in half
- grated asiago between the egg and onions
- CHILES!

Jack - going back to the 'lab'