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Tuesday, November 23, 2010

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Comments

Dorothy

I'm visiting my family to cook Thanksgiving dinner and forgot my cookbook with the Hot Shoppes Bread Stuffing Recipe. Any way you could E-Mail it to me ASAP??

Thanks!

Janis

Lovely story Chef, thank you for helping to remind us that this holiday is all about friens and family!

Tracey

This time of year has always been my favorite. The gathering of family and friends, with the anticipation of Santa - flying thru the skies still to come. My husband and i made up stories of how Santa would come down the chimney, and talk with us while he put their gifts under the tree. Our children would squeel with delight of how they had Santa in their very own home. They're older now, but they still remember how nice it was to hear those "tall tales".

Ronna L. Stephens

Thank you so much for reminding us of the importance of having the family together traditionally for Thanksgiving! With or without the "sugar"!

Paola

DOUBLE RICE STUFFING (FOR A 12-POUND TURKEY) 2 pkg long-grain wild rice (Uncle Ben's) (6 oz. each) 6 Tbsp butter or maargrine 4 1/2 cups water 3 cups chopped celery 1 lg onion chopped 7 oz (1 jar) pimento-stuffed olives, drained sliced 1 tsp salt 1/4 tsp pepper 1. Prepare rice mix with 2 tablespoons of the butter or maargrine and the 41/2 cups water, following label directions. 2. Saute celery and onion in remaining butter until soft in a large frying pan; lightly stir in rice mixture, olives, salt, and pepper. Makes approximately 10 cups or enough to stuff a 12-pound bird.

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