Hershe said:

The 11/21 SmartSource (from yesterday's Sunday paper) has Honey Baked coupons.

And I have them. I just found out you don't even have to "reheat" the honey baked products, just set it out to warm up to room temperature.

NOW THAT IS WHAT I'M TALKING ABOUT!!

SCNDLS said:

prodigalfan said:

Hosting my first ever dinner at my house.

I am cheating though. I am supplying the turkey, ham and chitterlings.

Honey Baked Ham, Honey Baked Turkey and pre-cleaned (by the meat market) chitterlings.

The family will supply all the sides. So all I got to do is stand in line at the Honey Bake store and buy my parts.

Chitlins? Really, shitlins??? See, I'm Panamanian so we don't get down like that. I remember the FIRST time I walked into a house on Thanksgiving where chitlins were being served.

Whole joint smelled like a gatdamn barn. For real, it ain't no food worth me sampling that requires you to squeeze the shit out before preparing it.

I went to HBH yesterday and saw that gatdamn line and kept on driving. Ain't NO food worth me standing in line for 30-60 minutes to purchase. I KNEW I shoulda bought my ham last week!

I am not preparing the chitterlings. I sent them to Ohio with my sister to prepare and bring back. I just bought them precleaned. I can't stand the smell of them uncooked.

But I do like to eat them. I know it is gross. I actually am starting to develop a germaphobia. I don't know how I can stand to eat them things.

And don't tell me the HBH thing is that backed up! Shyt! I am waitting till after work today.

Well at least I have my iphone to get on the org will waiting. Do I have to use one of my canvas chairs to sit??

SCNDLS said:

Shyra said:

CHEATER! CHEATER! Pumpkin eater!

Let her make it (this year) she's a first-timer. Now, next year, you gon' have to step your game up.

yeah, besides I have spent to dough on MATCHING glasses, plates and silverware.

I mean I am still trying to get my house together. And I offered to make the rolls. my family rolled their eyes and told me "thanks but no thanks"

scriptgirl said:

I have to say I agree with the Mashed Potato rule. I always grew up with sweet potatoes. But my dad's mom always served mashed. In fact, my dad's family is the only black family I k now that serves mashed potatoes on Thanksgiving.

What?? You got to have mashed potatoes on Thanksgiving. But you have to serve REAL mashed potatoes. What else will you put that homemade gravy on?

But we have candied yams in addition to mashed potatoes... and sometimes potato salad ... you know to go with the greens.

My mom and dad always put out a SPREAD. Way too much food and too much variety.

The first year of marriage for my husband I did the same thing (as best as *I* could). He (who is not black) asked me wtf was I cooking for... an ARMY??

I told him that is how we do thanksgiving in black families. Then when he went to my mom's for thanksgiving that next year, he said... "ya'll make too much food... but it sho was damn good!"

SCNDLS said:

Here's my (Patti Labelle's) mac and cheese recipe

Ingredients:
1 tablespoon vegetable oil
1 pound elbow macaroni
1/2 cup butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground

Directions:

Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.

In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.

Bake until it is bubbling around the edges, about 35 minutes. Serve hot.

Is this from the Patti Labelle cook book? I got that book and the Ebony cook book for Christmas presents... and they have excellent recipes. I can cook thanks to these books. I just can't cook well CONSISTENTLY.

prodigalfan said:

SCNDLS said:

Chitlins? Really, shitlins??? See, I'm Panamanian so we don't get down like that. I remember the FIRST time I walked into a house on Thanksgiving where chitlins were being served.

Whole joint smelled like a gatdamn barn. For real, it ain't no food worth me sampling that requires you to squeeze the shit out before preparing it.

I went to HBH yesterday and saw that gatdamn line and kept on driving. Ain't NO food worth me standing in line for 30-60 minutes to purchase. I KNEW I shoulda bought my ham last week!

I am not preparing the chitterlings. I sent them to Ohio with my sister to prepare and bring back. I just bought them precleaned. I can't stand the smell of them uncooked.

But I do like to eat them. I know it is gross. I actually am starting to develop a germaphobia. I don't know how I can stand to eat them things.

And don't tell me the HBH thing is that backed up! Shyt! I am waitting till after work today.

Well at least I have my iphone to get on the org will waiting. Do I have to use one of my canvas chairs to sit??

You may want to. I was just speaking with a friend and she's going to get one for me since she was going anyway. She said it's usually a 2 hour wait. I always get mine the week before but got lazy this year.

prodigalfan said:

SCNDLS said:

Let her make it (this year) she's a first-timer. Now, next year, you gon' have to step your game up.

yeah, besides I have spent to dough on MATCHING glasses, plates and silverware.

I mean I am still trying to get my house together. And I offered to make the rolls. my family rolled their eyes and told me "thanks but no thanks"

It does take time to amass dinnerware. I've been hosting stuff for years now so I got mad dishes. Even when I did dinner for 80 people I used all my stuff and rented the rest cuz I refused to serve Thanksgiving dinner on paper plates.

But when I had to bust suds for 3 hours straight I was not a happy camper.

prodigalfan said:

SCNDLS said:

Here's my (Patti Labelle's) mac and cheese recipe

Ingredients:
1 tablespoon vegetable oil
1 pound elbow macaroni
1/2 cup butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground

Directions:

Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.

In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.

Bake until it is bubbling around the edges, about 35 minutes. Serve hot.

Is this from the Patti Labelle cook book? I got that book and the Ebony cook book for Christmas presents... and they have excellent recipes. I can cook thanks to these books. I just can't cook well CONSISTENTLY.

Yeah, Patti's book is the truf!

Are those Pattis family recipes in that book?

Well, I see my Thanksgiving as far a food is concerned is going to be JACKED UP, y'all! I got a call from my brother last night and he said he had talked to our mother who asked what the plans were for Thanksgiving. He told her that he figured we three would be eating at the dining room at her retirement community. Then he said she dropped this bomb:

"Well, I heard Old Country Buffet has good food and we can save some money because it would cost twice as much to eat here at Riderwood."

Pray for me, y'all...

Shyra said:

Well, I see my Thanksgiving as far a food is concerned is going to be JACKED UP, y'all! I got a call from my brother last night and he said he had talked to our mother who asked what the plans were for Thanksgiving. He told her that he figured we three would be eating at the dining room at her retirement community. Then he said she dropped this bomb:

"Well, I heard Old Country Buffet has good food and we can save some money because it would cost twice as much to eat here at Riderwood."

Pray for me, y'all...

Awwww, mama strikes again. Want me to send you a plate, gurl?

SCNDLS, thanks for the recipe. I just might make it on GP just so I can have something home made at the house. Had you told me it was Patti's recipe, I would have saved you typing it out as I have her book and it's all over Google.

Oh, and for you folk who don't want to stand in line at the Honey Baked Ham Store, Costco has a ham that is just as good and damn near identical to the HB ham. It comes wrapped in a red foil bag and is probably not as expensive as the HB. It is already spiral cut and ret to go! Check it out.

SCNDLS said:

Shyra said:

Well, I see my Thanksgiving as far a food is concerned is going to be JACKED UP, y'all! I got a call from my brother last night and he said he had talked to our mother who asked what the plans were for Thanksgiving. He told her that he figured we three would be eating at the dining room at her retirement community. Then he said she dropped this bomb:

"Well, I heard Old Country Buffet has good food and we can save some money because it would cost twice as much to eat here at Riderwood."

Pray for me, y'all...

Awwww, mama strikes again. Want me to send you a plate, gurl?

Chile, you jes don't know! Hell, I'm bout ready to jump on a plane an fly on down to Texas!

I'm used to my mother and her frugal antics. She's still living in 1929, chile. She's NEVER forgotten that depression. Every time I try to convince her to spend a little cash on something that would please her, she says, "Oh, if I spend that money that leaves less for your inheritance!" Never mind that I tell her I'm not thinking about an inheritance and want her to enjoy her nest egg, she just ain havin it.

Shyra said:

SCNDLS, thanks for the recipe. I just might make it on GP just so I can have something home made at the house. Had you told me it was Patti's recipe, I would have saved you typing it out as I have her book and it's all over Google.

Oh, and for you folk who don't want to stand in line at the Honey Baked Ham Store, Costco has a ham that is just as good and damn near identical to the HB ham. It comes wrapped in a red foil bag and is probably not as expensive as the HB. It is already spiral cut and ret to go! Check it out.

No biggie, I just copied and pasted it. Thanks for the Costco tip. I'ma see if they'll hook a sista up wit a sample.

Shyra said:

SCNDLS said:

Awwww, mama strikes again. Want me to send you a plate, gurl?

Chile, you jes don't know! Hell, I'm bout ready to jump on a plane an fly on down to Texas!

I'm used to my mother and her frugal antics. She's still living in 1929, chile. She's NEVER forgotten that depression. Every time I try to convince her to spend a little cash on something that would please her, she says, "Oh, if I spend that money that leaves less for your inheritance!" Never mind that I tell her I'm not thinking about an inheritance and want her to enjoy her nest egg, she just ain havin it.

C'mon dowwwwwnnnnn! That's how folks from that generation are and it's totally understandable.

[Edited 11/24/10 8:26am]

Ya'll KNOW I loves me some Texas but one thing that takes getting used to are the drastic temperature changes in the fall/winter. Today, is sunny high 81 tomorrow rainy high 45.

Shyra said:

Shyra said:

What do you mean the ham is "Spiralled"?

prodigalfan said:

scriptgirl said:

I have to say I agree with the Mashed Potato rule. I always grew up with sweet potatoes. But my dad's mom always served mashed. In fact, my dad's family is the only black family I k now that serves mashed potatoes on Thanksgiving.

What?? You got to have mashed potatoes on Thanksgiving. But you have to serve REAL mashed potatoes. What else will you put that homemade gravy on?

But we have candied yams in addition to mashed potatoes... and sometimes potato salad ... you know to go with the greens.

My mom and dad always put out a SPREAD. Way too much food and too much variety.

The first year of marriage for my husband I did the same thing (as best as *I* could). He (who is not black) asked me wtf was I cooking for... an ARMY??

I told him that is how we do thanksgiving in black families. Then when he went to my mom's for thanksgiving that next year, he said... "ya'll make too much food... but it sho was damn good!"

Hey, I'm serving mashed potatoes for Thanksgiving. But I will say that if you are going to serve mashed potatoes, at least go through the effort of actually making therm from scratch and not from some box.

Since this is the first year I'll be hosting Thanksgiving dinner for my family, I'm cooking the turkey and making the mashed potatoes, stuffing, green bean casserole, candied yams, and cheesecake. My sister is bringing the macaroni and cheese, and my baby sister is bringing her cheesy au Gratin potato casserole.

scriptgirl said:

What do you mean the ham is "Spiralled"?

You know, pre-cut. It is called a spiral cut or spiralled because they put the ham on something like a rotissiere and cut around the bone into 1/4 inch slices. really nice because the ham last longer and taste better if there are slim cuts.

SCNDLS said:

Here's my (Patti Labelle's) mac and cheese recipe

Ingredients:
1 tablespoon vegetable oil
1 pound elbow macaroni
1/2 cup butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground

Directions:

Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.

In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.

Bake until it is bubbling around the edges, about 35 minutes. Serve hot.

I've only had mac and cheese with Velveeta one time in my entire life. How does yours taste?

SCNDLS said:

scriptgirl said:

Lol, how come you don't consider her your aunt?

I stopped claiming her after the Macaroni Incident.

prodigalfan said:

SCNDLS said:

Chitlins? Really, shitlins??? See, I'm Panamanian so we don't get down like that. I remember the FIRST time I walked into a house on Thanksgiving where chitlins were being served.

Whole joint smelled like a gatdamn barn. For real, it ain't no food worth me sampling that requires you to squeeze the shit out before preparing it.

I went to HBH yesterday and saw that gatdamn line and kept on driving. Ain't NO food worth me standing in line for 30-60 minutes to purchase. I KNEW I shoulda bought my ham last week!

I am not preparing the chitterlings. I sent them to Ohio with my sister to prepare and bring back. I just bought them precleaned. I can't stand the smell of them uncooked.

But I do like to eat them. I know it is gross. I actually am starting to develop a germaphobia. I don't know how I can stand to eat them things.

And don't tell me the HBH thing is that backed up! Shyt! I am waitting till after work today.

Well at least I have my iphone to get on the org will waiting. Do I have to use one of my canvas chairs to sit??

When I was a little kid,my dad cooked chitterlings once and I tried it I thought it was okay,but that was before I found out what chitterlings really are (pig intestine) I would never eat chitterlings these days,lol.

scriptgirl said:

What do you mean the ham is "Spiralled"?

It's precut in a spiral pattern

prodigalfan said:

^ see that is why I appreciate the 4 season states when it comes to the winter holidays. You are liable to REALLY have a heart attack eating all that heavy food in that heat! Mac N cheese, dressing, and chitterlings + 80 degrees with humidity. Y'all have them folks at the hospital paging me to come in. Lol!

We don't want that.

bboy87 said:

SCNDLS said:

Here's my (Patti Labelle's) mac and cheese recipe

Ingredients:
1 tablespoon vegetable oil
1 pound elbow macaroni
1/2 cup butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground

Directions:

Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.

In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.

Bake until it is bubbling around the edges, about 35 minutes. Serve hot.

I've only had mac and cheese with Velveeta one time in my entire life. How does yours taste?

Shoooo! Excellente! I puts my foot in that mac and cheese for real. In general, I'm a really good cook but I only REALLY cook 1-2 a years.