Villainous Company

I went to the PX and got 12 places settings for a little more than 300.00 Okay, so it wasn't bone china, but we have used it for birthdays and all major holidays and celebratory events. I have served pizza on it as well as the High Feasts of Thanksgiving and Christmas. For one important birthday one year, it held sloppy joes.

Okay. So I don't have sterling silver. Unless you are Paris Hilton, all that is affordable nowadays is silverplate. Stainless works just as well.

Traditions? Gee...lessee...we take pictures of the family before and after the feast. We take pictures OF the feast.

On the menu: Turkey, homemade cranberry sauce,
cornbread dressing (will be baking the cornbread
tonight), sweet potato casserole, green beans a la orange with pecan topping, mixed green salad, fresh fruit platter, corn pudding, rolls and
butter. We toast the occasion with Martinelli's Sparkling Cider.

Dessert: Apple pie, pumpkin cheesecake (killer recipe), pecan pie or brownies. This is to accomodate the tradition of 'leftovers.'

We start with a hymn, then a prayer and then The Feast.

After The Bird has beed devoured, we clean the carcass, boil down the bones for soup and
freeze the meat for casseroles and sandwiches.

That's why I never bought all this stuff all these years, Cricket. Now my boys are out of college and I work though, so things are different. It's weird having money for once.

We always have pumpkin and pecan pie. Always. With homemade whipped cream - I like the real stuff, though some years I've been known to get cool whip. but I just like real cream - it just tastes better.

Sometimes we have apple too if there are a lot of people, with cinnamon sugar on top.

Every year, we have the same argument...
"Carrie, you don't have to cook everything this Thanksgiving.
"Will, okay, what dish do you want me to give up?"
"Carrie, how about the stuffing"
From the next room,"No, I love the stuffing!!"
"Okay...how about the sweet potato casserole?"
From upstairs,"No..I love the sweet potato casserole!!"

Sigh..

So, every year, we have Turkey and Ham, mashed potatoes, sweet potato casserole, corn pudding, stuffing, green bean casserole and Mama Stanberg's cranberry relish. Apple and Pumpkin pie follows.

I especially like the cranberry relish and corn pudding.
Recipes follow:

Corn Pudding:
1 12 oz. can of mexicorn niblets
2 30.3 oz cans of creamed corn
5 eggs lightly beaten
1/2 cup sugar
3 Tablespoons of Arrow Root
1 1/2 teaspoon of Season all
1/2 teaspoon dry mustard
1 teaspoon instant minced onions
Dash of Cayenne
1/2 cup milk
1/2 cup melted butter


1. Mix corn and eggs together
2. Combine dry ingredients
3. Stir into corn and egg mixture
4. Add milk and butter
5. In buttered 2-3 quart casserole dish, pour mixture
Bake uncovered in 400 degree oven for one hour
Stir after 30 minutes.

*drain juice from niblets

Mama Stanberg's Cranberry relish:

2 cups whole raw cranberries, washed
1 small onion
¾ cup sour cream
½ cup sugar
2 tablespoons horseradish from a jar (“red is a bit milder than white”)

Grind the raw berries and onion together
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw.
The relish will be thick, creamy, and shocking pink.

Makes 1 ½ pints.

I don't cook for 3 days after Thanksgiving on principle.

Oh wow. You make your corn pudding totally differently from mine (it's a family recipe - his, not mine). Maybe since I have so many people coming this year though, I'll make two! It sounds wonderful!

I always make the squash casserole because I like a mix of flavors - I always try to do a seafood, a hot/spicy, a sweet, a mild, salty, savory, etc.

So the last time I cooked we had salmon/asparagus salad with a dill cream dressing, a cranberry/apple chunky relish that had a bit of curry and cinnamon (just a hint) in it, the squash
casserole, baby peas with thyme and fresh bacon, cornbread stuffing w/ mushrooms, some kind of mixed green salad - I think I put oranges and avocadoes in it - I can't remember. But last year I didn't cook.

Most years I make a cranberry jello salad (sometimes with red wine or port in it) b/c I don't care for cranberry sauce and no one in my family eats it. If we have guests I serve it though b/c it's a tradition. Last time I did the relish and people went nuts over it.

Heh...all three of us serve corn pudding...

Oh and one night of Turkey leftovers, we have open faced sandwiches called Hot Browns.

My Mom's family always had ambrosia and a little tray with black olives and baby gerkins celery stuffed with roquefort cheese. When I was a little girl I used to love to see her put that out in her cut crystal bowl - it was so pretty. She sets the prettiest table of anyone I've ever seen - it is always a work of art. Sometimes I do ambrosia and the little tray because it reminds me of when I was little, but sometimes I get too busy and forget.

That's funny - I have never met anyone who served corn pudding before in all these years!

My father's mother set the standard and set it high for table settings. There was always a relish tray in...yep, a cut glass tray. Silver and china, linen tablecloth and candles.

The corn pudding recipe was hers. She got it from the McCormick Spice company, which is/was based in Baltimore. The sweet potato casserole is also from her and came from a Maryland Historic cookbook.

Funny how a recipe will remind you of someone you miss.
When we were out at Pendleton, we put together a community cookbook. Whenever I pull that book out and use a friend's recipe, I'll call them just to let them know I'm thinking of them.

PS: Share some of those recipes!!!
How do you make your corn pudding?
Squash casserole? Sound delicious...

Heh. SWWBO and I have our own tradition - since we're spending so much at our kinda-local Outback that Rodger, the owner, will be able to pay cash to put his kids through Harvard, we get invited to the Employee, Family, and Deep-pocket Regulars Thanksgiving 'do'.

It's actually a lot of fun, as that place is a place where "Everybody knows our name."

Rodger does three birds, roasted, smoked, and deep-fried, and provides all the sides and desserts. Attendees are encouraged to bring appetizers and anything else they want.

The bar is open, make what ya want.

And we take out "spoons" game very seriously. Rodger had to come in early the day after Thanksgiving last year to repair the table we broke.

It's really great fun - the games are on the TVs, people come and go through the day, the food is excellent.

And did I mention the open bar?

The.Bar.Is.Open.

Just wanted to make that clear.

so..umm...was there an open bar, John?

The one Thanksgiving that I wish I had bought tequila was the one where the inlaws visited (father, mother, brother, sister and children)
Now the BIL and his wife and their children, heavenly company even if my nephews are autistic and thus can swear like Marines.

Tactical error of the evening was placing the dishes up at the head of the table, where MIL and FIL were seated.
After three requests for them to please pass food, we actually had to get up and walk over to fill our plates.
This, after, getting no assistance with the preparation of dinner and then receiving no assistance with clean up made me long for a large 'Rita or a gun...or both.
I wasn't too picky that night.

:D

We're actually having Christmas in a restaurant this year, probably. We're taking the kids down to Georgia since my son the cop will be on duty, so we'll be in a big old Southern hotel on Christmas day, all of us. I'm actually kind of excited as it means no cooking for me for once and we're taking lots of games and even radio controlled cars or planes (we haven't decided yet) for the kids (translated - the adults) to play with.

Toys are a big tradition for us at Christmas. Last year we had more fun with this stupid magnetic dartboard I found - we were playing at 1 am - they made a great twacking sound when they hit the board.

Christmas is Italian food.
Brother in law is a world class cook and he's in charge of Christmas Eve. In Italy, this is known as the Feast of 7 fishes so it's a regular food orgy.
We also have a dish to honor the family's first Christmas in America. They had no money, some dried garbanzos and some stale bread. They poured some olive oil over the bread, put soaked garbanzos on top and baked it.
We eat this every year to remember how lucky we are and how far this family has come since then.

Christmas Day is Lasagna, Prime Rib, Savoy Cabbage, salads and left over fish dishes from the night before.
Homemade cheesecake for dessert.

It's a cholesterol nightmare.

My mom did the relish tray. She had these gorgeous serving pieces they had bought in the American Sector of West Germany, along with their Christmas china from Bavaria.

So we had Parker House rolls, turkey and homemade cranberry/orange relish, stuffing made with bread instead of cornbread, mashed potatoes, corn on the cob, tamales (hey, we lived in AZ)two kinds of salad and then
mincemeat and pumpkin pie. Sometimes she would do apple, but we had mincemeat pies those two times of the year. I do like mincemeat, but
it is rich and over the top. Same with fruitcake.

My grandmother (okay, don't laugh) was a fabulous cook. Anyhoo, she made cardamom bread and fruitcake. She would treat the fruitcake with peach brandy that she got from her sister who was a dentist. During Prohibition, only doctors and dentists could get 'medicinal spirits' so grandma would get a prescription for
her fruitcake.

I have her recipe and it really is a terrific
fruitcake. Definately needs the 'treatment,' but
that and spirited truffles are the only alky flavored treats I make.

Oh. Pine nuts. It isn't Christmas unless you have gathered pine nuts from the Great Basin.
I have a pound or two for snakcing purposes.

But corn pudding didn't show up on the menu until after I married the Engineer. His mother is a PA Dutch cook. Her corn pudding is quite good. But I am with Carrie; I wanna copy of your Squash Casserole recipe. I love squash.

Carrie,
For four years we lived on Larkin St. in Monterey. We were one of two non Italian families on what they called 'Spaghetti Hill.'

To smell that neighborhood any time of the day was to be in ecstasy; to smell it from the first of November to the end of January was to be in Heaven. And I DO make biscotti and chocolate orange cookies for Christmas.

We had some of the sweetest neighbors you could ever hope to have: Cookies and cakes would appear on our doorstep, recipes for some truly spectacular dishes were shared. The nonnas did all the cooking.

Cricket,
Gotta love the Nonnas!!! Will's grandmother was the best Italian cook EVER!! Her Strufela were to die for (little dough balls fried in....LARD and then drizzled with honey and cinnamon and sprinkles)

We lived in Monterey for two and half years (the La Mesa housing area). Made friends with some people who owned the land above the housing area. We're still friends with them. We had such great fun celebrating birthdays and holidays with the Monterey Crowd.
One of my best Thanksgivings was when we took over the White Rock Gun Clubhouse and celebrated the day with 35 good friends... I've got the picture here somewhere...

I don't know how I escaped Monterey without weighing 300 lbs. The food was so good there, even the Farmer's Market downtown. Simply could not be beat.

Oh no... La Mesa.

I can never say that without the Valley Girl lilt in my voice :p That was a fun tour.

I'll look up the recipes later, I promise.

Like, Totally!!! :)

Mother's Day, whatever year the Million Mom March on DC occurred, was spent in the Salinas Valley at the Swiss Italian Gun Club.
We sipped Mimosas, snacked on cheese and sausage, and then had the most fabulous Tri-tip dinner while the guys were in a shooting competition.

So much fun...

Ah. La Mesa Village and the NPGS. We used to go to the roller skating rink down the street from the front gate. PG and Cannery Row...the
Trader Vic type Outrigger restaurant...812 Cinema.

Heh.

Cannery row is a hoot. The Unit and I got our pictures taken in one of those silly Saloon places - I have it hanging up next to the bar. He is dressed like a gunslinger and I'm in this yellow and black silk bustier and dancing skirt with black fishnets. Ooooh la la !

We look so young - I love that photo.

Don't forget Dennis the Menace Park...
and the Mission (forgot the name but a good friend got married there) and the antique car show (Cherries Jubilee, I think). The Christmas tour of historic Adobes.

And the Monterey County Fair, where I slaved in the Monterey HS Wrestling team tritip sandwich and squid rings booth..
and I didn't even have a kid on the team.
My friend up the hill said she needed help and so I went.
AND the Monterey Jazz Festival. I could hear the music from my little house on Spruance.

My favorite street to wander on was Lighthouse Street. 'Course my favorite little restaurant was there "Tabouleh's" run by Christian who sold his homemade hummus and spinach cheese pie at the Farmer's Market.

Monterey is a great little town. I loved waking up before dawn to hear the seals barking down at the pier.

I loved the Barnyard down in Carmel Valley and feeling that hot sun on your skin after it being so COLD all the time! And going to Big Sur and Big Basin and the Point. It is so beautiful out there. I worked part of the time I was there so I was driving to Salinas at zero dark every morning through the lettuce fields, but it was cool.

Oh, and that STUPID peacock that used to wander around and in and out of the bar down there. What a hoot.

Don't forget the peacocks at NPGS...
nasty birds!!

Ohh..Carmel Valley and Carmel...
God's little acre or two, I think...

I had forgotten how much I missed the place.

And Gilroy!! Can NOT forget Gilroy with that garlic smell everywhere!!
And In n Out Burger...
Nirvana!!!!!

Now that I have raided the refrigerator for egg nog, stuffed green garlic olives, and Molinari salami, (all being horded for Thanksgiving hors d'ouvres) I can post w/o hunger pangs. It is always interesting to learn what others have for Thanksgiving and Christmas. Thanksgiving is by far my favorite. Ours begins with hors d'ouvres from about 10-12, Including: olives, cheese, prawns, homemade clam dip, sausages, ad infinitum. Dinner is typically

Fresh turkey (it DOES make a difference)
bread stuffing
mashed potatoes & gravy
candied yams
cranberry sauce (which I don't eat)
green salad
molded salad
green vegetable
creamed onions
pumpkin pie
mince pie

Good grief, is this binge eating.

Upon promotion to Master of the Turkey, I began cooking it in a charcoal Weber Kettle, a tradition over 20 years old now. I wouldn't have it any other way. The only minus in the balance sheet is that making gravy from the drippings in Weber is a mistake. I can always cobble together some gravy. Anyway, I recall sounds of rage and despair from the kitchen when the cook could not get her turkey gravy to thicken.

Pecan or apple pie will rotate through the Thanksgiving desert menu. And the Christmas dinner usually sees prime rib rather than turkey, with attendant changes. One of our favorite deserts is Apple Hill Apple Cake, named for a local area of apple orchards. It is delicious and a snap to make.

APPLE HILL CAKE

2 c. sugar
1/2 c. vegetable oil
2 eggs
4 c. apples, peeled & diced
2 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda

Combine sugar, vegetable oil, and eggs. Add apples. Sift together flour, cinnamon, nutmeg and baking soda. Add to apple mixture. Pour into greased 13"x9" pan. Bake at 350 degrees for 1 hour. Use only vegetable oil, corn oil does not work.

Kinda shocked no one has mentioned this yet... Whenever we were overseas in a place that had Navy ships passin' through, we always "adopted" what seemed like a ridiculous number of sailors and fattened them up. This probably isn't a big deal to people docked in "desirable" ports, they sure seemed to enjoy it in the sandbox, in Japan, etc.

Then, while I was subsisting on $10 a week in college, it was the common "drag a guy or two home to feed." When I had more money later in college, I'd "force" other ROTC guys from home towns five or six states away to eat, drink and be merry. That's where I started my brisket, homemade BBQ sauce and cornbread routine. First time I made it, temp was too low, so we didn't eat meat on Thanksgiving day. I threw it in the oven on high heat to accelerate the process while we were getting ready for the LSU v Arkansas game in Baton Rouge.

And forgot to turn the oven off before we left.

Third quarter, I realized what I'd done, and thanked my good sense I actually paid for renter's insurance. The apartment didn't burn down, and once you peeled off the char, you had yourself meat that pulled itself apart for easy dipping. FAT-TASTIC! Been doing brisket ever since for people that can't make it home. Or ones I convince not to go home in order to eat one of the finest foods ever invented. Packer trimmed, beer mop sauce, a two day dry rub marinade, woo! Is it next week yet?

Leftover Church's fried chicken & a Coke. Classic sci-fi movie on the DVD or classical music on CD.



BTW, I see the Marines are maintaining their lead over everybody in the Valour-IT totals.

Wow, for a few moments I was thinking that this was the Cass, Carrie and Cricket show. ;-)

Being a true-bred hillbilly, Thanksgiving just isn't worthwhile if there aren't any shuck beans. A true Southern delicacy if ever there was one. [Who else would think to sun-dry green beans then reconstitute them in water with a slab of fatback (salt pork, for the "city-fied")] and lard?]
MH takes great pride in setting the table with the Marine Corps red linen and table cloths -- freshly washed and ironed, of course -- the Noritake china I inherited from my great-grandmother. My great-grandfather bought it in Japan (pre-trade agreement)- it has the original *M* trademark that Noritake used prior to the '50's (I believe that was the timeframe it changed.). The set was a complete 8 place setting with fingerbowls, serving bowls, the works. It has survived -- miraculously -- all these years while only losing one cup and having one saucer cracked. The sterling silverware also was an inheritance. (Lord knows, I could never afford anything like that on MH's salary!) And the crystal was a wedding gift. Our table may not be the biggest or the best, and we may not have tons of food, but dang it's *purty* and when we sit down for our feast it *feels* very special.

Christmas is totally different. After a week to ten days of Thanksgving turkey as well as the excitement of opening presents and playing with toys all day, we simplify:
Steak - NY Strip or Rib-eye, which I grill with my special marinade and seasonings
Shrimp
Baked potato
Texas toast
Beer (Milk for the CLU, of course)

Here's one way to do a squash casserole. I do this for the holidays and everyone seems to love it:

Fix acorn squash or hubbard or any winter squash you like (either boiled or baked until soft). Scoop out the innards.

Mix in butter, a little cream, grated cheese (I mix crumbled cheddar and parmesan), grated onion (not a lot), and a mix of dried red peppers and a couple of Jalapeno peppers minced, salt and pepper. Whip it like you were making mashed potatoes.

Dump it into a buttered ovenproof casserole and sprinkle some of the cheese mixed on the top and then brown in the oven.

I have no idea of proportions for this. I do it different every time and it always works. It should have a fairly light consistency, not a heavy and soggy consistency.

People get a bit rigid about Thanksgiving menus, eh? Up until last year, my mom had a death grip on Thanksgiving. - any suggested changes were met with a glacial look and a "hmmm . . . that's an interesting idea" After I nearly ruined Thanksgiving one year by making cornbread dressing instead of bread dressing, I was relegated to baking rolls and desserts. Fine with me, but last year I was invited to my sweetheart's parents home for Thanksgiving and his mom said she'd cook the turkey if I'd do the rest of the dinner. I love to cook, so this was fine with me, but then I was presented with a list of acceptable menu items. None were what I was used to, but fine. They didn't want leftovers and there would be just the four of us, since his parents don't do well with kids. Fine as well . . . my Marine was with his dad's family anyway, so I showed up and started cooking and John's dad started pouring the wine. It was an interesting day and I managed to put my unique touch on each dish. I never drink and drive, but I've learned that drinking and cooking can be equally risky. The mashed potatoes needed more pepper and I failed to make sure the top of the tin was switched to sprinkle. I dumped about a half cup of black pepper into the potatoes. They were yummy, even if they were a bit spicy. And grey. The gravy would have hidden it if they'd let me make gravy, but they don't eat gravy. Nor do they eat rolls. I hate creamed onions but was informed that they always had them. If they wanted pearl onions, they should have been more specific. I bought 4 big Walla Wallas onions, simmered them in chicken stock and covered with a very nice bechemal sauce with a bit of nutmeg. The look on his mom's face when I put that dish on the table was priceless. No candied yams with marshmallows. My offer to bring my favorite chocolate pecan pie was turned down since they don't eat dessert.

This year, I'm making everything here and flying it down the Marine base at 29 Palms. My son isn't coming home so Im going down there and it will be the best Thanksgiving ever.

You have brought back from priceless memories.
When we lived in Salinas, my boyfriend and I wanted to see 'The Fiendish Plot of Dr. Fu Manchu.' Rumor had it that it was playing in Carmel. So, Ken and I jumped on his motorcycle and rode Highway 68 to Carmel, but we also took the 'short cut' through San Benancio Canyon that came out near Rio Road and the Barnyard. NEVER AGAIN.

We got to the village, and found the theatre, but
it wasn't playing there...had moved to another one in the village. So we started asking people where this theatre was. It was April and NOT ONE person was a local. Every person we asked was either from Europe or SanFran.

We ended up going to Monterey to see 'Apocalpse Now.'

The Edgewater Packing Company was a lot of fun...the carousel, the shops and at one time, the best dang chocolate chip cookies in the world. Grandma Buffalo's. I had one of those pics taken too...loads of fun.

And the mission is 'San Carlos de Borromeo de Carmel.' Carmel Mission for short. It is truly a lovely place. Even though we are not Catholic, we did attend a midnight mass there one year and were transported to another time and place in that setting.

I'll be in Cancún for Thanksgiving Week...maybe they'll have turkey burritos on the menu.

Get the tamales. Sly, my Sainted Mother used irish linen tablecloths that acquired a sheen over the years. Matching napkins too...sterling
and crystal. She divvied it up amongst us sibs.
I opted for the linen since I already had some nice china and crystal and found some hotel silver. It doesn't match but who cares? heh.

It's more interesting if it doesn't exactly match anyway...
Martha Stewarts says so.

Get the tamales.
Posted by: Cricket at November 17, 2006 09:53 AM

¡Sí, Señora...muchas gracias!

De nada.

OK - here is my Thanksgiving Squash "Cass"erole recipe :)

3-4 lbs. mixed yellow squash and zuccini
2 yellow onions, finely minced
2 bay leaves
6 sprigs fresh parsely
1/2 t. thyme
6 t. butter
6 t. flour
3 c. milk
dash of salt
1 t. seasoned salt (personally I prefer Morton's Nature's Seasons - I know y'all were just *dying* to know which brand, but I think it matters in a vegetable dish, also I sprinkle more on top when I'm done)
several dashes ground nutmeg
Dash Worcestershire sauce
4 egg yolks, beaten smooth
1 1/3 C. shredded Swiss cheese (you may need a bit more)
Cayenne pepper
Seasoned Italian breadcrumbs

Cut squash into bite sized chunks. Place in pan w/bay leaf, minced onion, parsely, thyme. Cover w/ boiling salted water, cook until barely tender. Drain, pick out parsely and bay leaves.

While squash is cooking, make cream sauce. Heat 6 t. butter, whisk in 6 t. flour to make roux. Gradually add milk, whisking until smooth each time. Add dash of salt. Cook until thickened, stirring constantly. Add seasoned salt, nutmeg, Worcestershire sauce. Remove from heat, gradually blend in egg yolks (I take out a bit of the hot sauce and add it to the yolks in a separate bowl, stirring until smooth, add a bit more, then a bit more, then pour the whole thing back into the pan so it doesn't get lumpy). Stir in 1 C. cheese and add cayenne pepper.

Taste the sauce. I usually add more salt and another dash of cayenne, but that's just me. I like lots of flavor! Remember when you add the squash the flavor of the sauce will get diluted some.

Combine squash with sauce, stirring gently, turn into large buttered baking dish. My recipe says to use a 2 inch dish but I usually use a 4 inch round dish - the *&^% squash is cooked so it doesn't matter and besides I have never met a recipe that I follow exactly, and who likes dry casserole anyway?

Mix remaining cheese (I always add more swiss and often I'll throw in 1/4 C or so of fresh parmesan or reggiano to spice it up) with an equal amount of breadcrumbs. Sprinkle over top of casserole. I usually sprinkle a tiny bit of seasoned salt on top too. Bake at 350 for 35 minutes or until top is bubbling and brown (if you didn't follow the directions like me you may need to cook a few minutes longer).

Freezes pretty well, though who in their right mind freezes squash?

Oooh. I make to-die-for turkey enchiladas.

That's what I always used to make for people when they were sick. They are SO good!

This is my favorite recipe for Thanksgiving and Christmas, Chestnut Soup.

Oooh. I make to-die-for turkey enchiladas.
That's what I always used to make for people when they were sick. They are SO good!
Posted by: Cassandra at November 17, 2006 03:30 PM

Maybe they'll have a regular Turkey/Mex smorgasbord: burritos, chimichangas, enchiladas, quesadillas, tacos, tamales, etc. ¿Quién sabe?
(I've got to finish packing...)

Mexican food is comfort food. Tortilla soup with a slice of avocado, ceviche (shrimp or scallop of course...)or aquas frescas. My favorite fresh waters are Jamaica, watermelon and mango. The best Mexican soda in the world is grapefruit.

Tortilla turkey soup...mmmmmm. I will have to try that variation.

Night all!

Ever tried sweet potato pie??

Out of this world!!