Happy Thanksgiving Everyone



'TWAS THE NIGHT OF THANKSGIVING

Twas the night of Thanksgiving, I just couldn't sleep.
I tried counting backwards; I tried counting sheep.
The leftovers beckoned--the dark meat and white,
but I fought the temptation with all my might.

Tossing and turning with anticipation,
the thought of a snack became excitation.
So, I raced to the kitchen, flung open the door
and gazed at the fridge, full of goodies galore.

I gobbled up turkey and buttered potatoes,
pickles and carrots, beans and tomatoes.
I felt myself swelling so plump and so round,
till all of a sudden, I rose off the ground.

I crashed through the ceiling, floating into the sky
With a mouthful of pudding and a handful of pie.
But, I managed to yell as I soared past the trees...
“Happy eating to all ~
pass the cranberries, please!”


author unknown











Chicketti ~ Turketti, maybe



Thumbing through Mom’s recipe box, I saw this recipe, which would be a great way for your leftover turkey.





The recipe is typed (remember typewriters?) on a small piece of paper, on both sides and the sheet is yellowed and sort of messy by now.  She usually wrote the name of who she received the recipe from somewhere on the recipe, but not this one, so the source is a mystery.



This is very good, and is actually easy to make, not as time consuming or bewildering, as it may seem. 



I didn’t stray far from the original recipe, just used less meat, spaghetti and cheese, since the original makes 8 or more servings.  Once baked ~ there you have it ~ a delicious tasty comforting meal for a chilly winter night!  It could even be made ahead a day…




Give it a go for your leftover Thanksgiving turkey ~ it’s delicious!





This is Mom's original recipe:



Chicketti



Ingredients:



1- 4# to 5# chicken (I use chicken breasts)

2 cans consommé

1 can cream of mushroom soup

½ cup chopped onion

¼ cup chopped pepper (green)

¾ cup finely cut celery

¾ teaspoon paprika

½ cup chopped pimento

4 cups uncooked spaghetti, broken into thirds

1¼ cut up ripe olives

2 cups grated cheese (I use cheddar)



Method:



Cook chicken, add salt, pepper and 3 cups water.

Cover and cook on high heat until steam appears then turn to low and simmer until tender, about 2 hours.



Cool, then remove meat from bones, cut in good sized pieces.

Stir in chicken, consommé, and mushroom soup, measure and add water to make 6 ups, return to kettle, heat to boiling.



Sauté onion, green pepper and celery in heated shortening; sprinkle with paprika and then add this and pimento to chicken mixture.



Then add spaghetti.  Cook on high until steaming, then on low until spaghetti is tender, about 39 minutes. 



If serving, immediately, fold in olives and 1 cup of cheese. 

Serve on large platter sprinkled with rest of cheese.



If made the day before, reheat then fold in olives and 1 cup of cheese.



Serves 8 to 10. 







This is my version for 4 to 6 servings:



Chicketti



Ingredients:



2 boneless skinless chicken breasts (2 cups cooked)

6 cups water or more

1 teaspoon salt

½ teaspoon pepper

2 cups uncooked spaghetti, broken into thirds or fourths

½ cup chopped onion

¼ cup chopped pepper (green)

¾ cup finely cut celery

1 (10 ounces) can sliced mushrooms

1 cup chicken broth

1 can cream of mushroom soup

1 teaspoon paprika

1 teaspoon seasoned pepper

½ cup chopped pimento

1¼ cups black olives, sliced into thirds

1½ cups grated Cheddar cheese, divided



Method:



Preheat oven to 350 degrees.

In a large pan, cover chicken with water, add S&P, bring to a boil, reduce heat to simmer and cook until tender, about 20 minutes.

Remove chicken from pan; set aside 1 cup broth for later use and use remainder of broth for cooking spaghetti.

Cut chicken into bite-size pieces when cool enough to handle.

Bring broth; adding water, if needed, to a boil.

Cook spaghetti until al dente, about 3 minutes; drain well.

Meanwhile, in large skillet, sauté onion, pepper, celery and mushrooms until tender.

Blend in reserved broth and soup.

Add spaghetti and stir.

Season with paprika and pepper.

Add olives, 1 cup cheese and combine.

Add chicken to spaghetti mixture and toss lightly.

Transfer mixture to a 2-quart baking dish.

Scatter remaining ½ cup cheese over top.

Bake for about 45 minutes, until heated through and cheese melts.

4-6 servings





ENJOY!






Mom's Oyster "Dressing" Last Thanksgiving



Hands down, this is the favorite dish on our Thanksgiving table!


Mom always called it Oyster Dressing and we still do ~ you may remember this recipe from years past, if you’re a follower here.


It’s perfect:  rich, delicious and succulent.  It’s simply layers of rich butter crackers, lots of butter, half and half, seasonings and oysters.  Don’t crush the crackers to crumbs; break them up with a light touch. Use less crackers for a crisper dish.

Just "do what I say and not as I did" last Thanksgiving!  I made the dish, and baked it, but when I pulled it out of the oven, it looked very strange.  It was totally dry and crisp and hard as a rock.  Then it dawned on me, I had forgotten to add the half and half. 

That’s the Thanksgiving I was nearly run out of town…


Mom’s Oyster Dressing

Ingredients:

2 pints shucked oysters, reserving liquor
1 stick butter
2 sleeves Club Crackers*
¾ to 1 cup half and half
Salt and pepper, to taste


Method:

Butter a 9” x 13” baking dish liberally.
Crumble crackers into chunks.
Spread half of the crackers in the baking dish.
Top with one pint of oysters.
Dot with ½ stick butter.
Sprinkle with salt and pepper.
Repeat layers.
Pour reserved oyster liquor over top.
Pour half and half over all, just to top of layers, do not cover completely.
Bake in 375 degree oven till bubbly and top is brown, about 30-45 minutes.
*Use less crackers for a crisper dish


It's Delectable!

ENJOY!





The Ultimate Stuffing for Thanksgiving



I’m back at blogging!  Thanks for all your concerns; everything is fine here, and I hope it is by you.  I just wanted a break, giving me extra time to pursue other interests.  

Now, on to this great dish for your Thanksgiving dinner table.


I’ve tried a variety of stuffing recipes over the years, but this one from a chef friend is our favorite and I’m sticking with it.  It’s a recipe here on my blog that begged to be reposted. 

Italian sausage, Honeycrisp apples, dried cherries, orange liqueur provide savory sweet flavors for the stuffing.  Even try a mixture of dried fruit.  This recipe makes a lot of stuffing ~ lucky you, should there be leftovers.

Here’s hoping you give it a try and enjoy it as much as we do!

Ultimate Stuffing

Ingredients:

cups dried cherries, dried cranberries or golden raisins*
1½ cups orange liqueur, divided (I use Triple Sec)
½ cup butter
2 cups celery (and leaves) chopped
1 large Vidalia onion, chopped
1 pound Italian sausage, casing removed
1 (16-ounce) package stuffing mix (I use Pepperidge Farm)
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups low-sodium chicken broth
4 teaspoons chopped fresh sage, or 1 teaspoon dried
Salt and pepper, to taste

Method:

Preheat oven to 325 degrees.
Place cherries (dried fruit) in a small saucepan and cover with 1 cup orange liqueur.
Bring to a boil, remove heat and set aside.
In a large skillet, melt butter over medium heat.
Sauté celery and onion for about 10 minutes.
Transfer to a large mixing bowl.
Using the same skillet, cook sausage until crumbled and brown, drain well.
Place sausage and stuffing mix in bowl with celery and onions.
Stir in cherries and liqueur mixture, pecans and apples.
Mix in melted butter, broth and remaining ½ cup orange liqueur.
Stuffing should be completely moistened.
Season with sage, salt and pepper.
Butter and fill a 15” x 10” baking dish with stuffing.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
Serves 8-10

* Use any mixture of dried fruit you like:  cherries, cranberries, raisins, dates, etc.

This is truly ultimate stuffing!


ENJOY!








“He shoveled the bacon out on a plate and broke the eggs in the hot grease, and they jumped and fluttered their edges to brown lace and make clucking sounds.”

~ John Steinbeck, East of Eden



DINNER PARTY

DINNER PARTY
Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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May 5, 2004…

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May 5, 2004 – Dec 16, 2014

THIS BLOG LAUNCHED OCTOBER 29, 2009

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