OT- Auntie Shelley’s Green Bean Casserole - Page 3

One of my Ultimate Dreams is to have a restaurant-quality gas cook top and a couple of built in ovens.

The husband is well aware that if he were to pass away tomorrow, I would replace him before he was buried in the ground... with a new kitchen!

Not so handy huh?

Thanks AnjaBlue and YUK....I hate broad beans and butter beans... the pineapple thing sounds yummy!

Anybody who hasn't eaten many beans has likely never been broke enough to be forced to develop a taste for them. I can tell you from experience... You can live a fairly healthy life for nearly nothing on beans, rice, a piece of fruit now and then, and the odd helping of leafy green vegetables ...for a very long time!

I stock a significant amount of rice and beans in my pantry next to the canned tuna and clams just in case we get snowed in for a month, the world threatens to come to an end or ???. LOL Old habits die hard.

thanksgiving is my favorite holiday.  i'm particularly fond of cranberry sauce this recipe is more of a mulled wine cranberry relish:)

cranberry, orange and red wine sauce
1 1/2 lbs fresh cranberries
1 cup orange juice
1/2 cup water
grated zest of 1 orange
1/3 cups dry red wine
1 3/4 sugar
1/2 tsp cinnamon
pinch of gloves

wash and pick out any bad cranberries.  place all ingredients in a non-reactive (glass, clad ... sauce pan but not pans like cast iron) stir together as you bring the mix to a boil. once boiling reduce heat to a simmer.  cook until it's thick and glossy. i like the cranberries more mashed so after it's been simmering for a bit i used a potato masher and cook it for a bit longer. great to do first thing then set aside to cool while everything else is cooking. this makes 8-10 large servings

I'm really liking this thread. Yum yum!

 I'm making this among others, sounds easy and authentic, plus it had good reviews:

Grandma's Sour Cream Raisin Pie, from recipezaar.com, old Zaar family favorite, whoever they are!

2 Eggs

1 Cup sour cream

1 Cup raisins

2/3 Cup sugar

1 teaspoon nutmeg

1 9 inch regular pie shell, baked

1. Mix together filling ingredients in medium sauce pan and cook until thick.

2. Pour into pre-baked pie shell –that's it, no more cooking.

3. Optionally you many top with meringue, lightly brown the meringue.

Happy Thanksgiving to all!

 And, to wash all this good food down...

Hot Buttered Rum

Ingredients:
2 cups firmly packed brown sugar
1/2 cup unsalted butter
3 sticks cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum
heavy cream -- whipped
ground nutmeg -- for topping

Directions:

Put all ingredients, except rum and cream, and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.

Note:  I am not a fan of whipped cream in hot buttered rum, but if it appeals to you, go for it.

Note to self- Make pilgrimage to State Store today.

The Hot Buttered Rum sounds good. I'll serve that at the card table Thanksgiving night. Thanks for the recipe.