Green Vegetables for Thanksgiving

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sometimes we have green beans that I season with ham.

This year, it's collard greens--I am buying them from a local "Mom and
Pop"
place that has been hear forever. You can tell by the twang when they
answer
the phone and tell you they're $3 a pint that the collards will be really
good. I've made them myself but it is such a pain. In addition to the
repeated washings it takes to get them clean, you start out with a truck
load and wind up with a small saucepan when they are done.

What do you do for green vegetables on Thanksgiving?

Roasted Brussels sprouts go nicely with the big 'ol bird. I have a recipe
for them somewhere that features a delicious mustard sauce they roast
in...I'll find it and post for you if you'd like.

"Davlo" <[email hidden]> wrote :

Quoted message said:

Roasted Brussels sprouts go nicely with the big 'ol bird. I have a recipe
for them somewhere that features a delicious mustard sauce they roast
in...I'll find it and post for you if you'd like.

Sounds lovely!

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sometimes we have green beans that I season with ham.

This year, it's collard greens--I am buying them from a local "Mom and
Pop"
place that has been hear forever. You can tell by the twang when they
answer
the phone and tell you they're $3 a pint that the collards will be really
good. I've made them myself but it is such a pain. In addition to the
repeated washings it takes to get them clean, you start out with a truck
load and wind up with a small saucepan when they are done.

What do you do for green vegetables on Thanksgiving?

Creamed spinach and "bundle" beans for us. As there are 14 of us for T-Day
there may be a third green thrown in there before it's over.

Cindi

Quoted message said:

cybercat said:

What do you do for green vegetables on Thanksgiving?

I'm glad you asked because I'm not sure and want ideas. Brussels
sprouts would be the obvious answer, but they're one of the few
vegetables Jim doesn't like. Green beans in cream of mushroom soup is
the next possibility, but I don't think I need to say why that's out.
I'm thinking, like you, that kale or collards is it. A Spanish
restaurant makes them with lemon, olive oil, golden raisins, and pine
nuts. I'm thinking of the same idea but with dried cranberries instead
of raisins and pecans instead of pine nuts.

--Lia

Oh pshaw, on Thu 15 Nov 2007 12:33:01p, cybercat meant to say...

Quoted message said:

Sometimes we have green beans that I season with ham.

This year, it's collard greens--I am buying them from a local "Mom and
Pop" place that has been hear forever. You can tell by the twang when
they answer the phone and tell you they're $3 a pint that the collards
will be really good. I've made them myself but it is such a pain. In
addition to the repeated washings it takes to get them clean, you start
out with a truck load and wind up with a small saucepan when they are
done.

What do you do for green vegetables on Thanksgiving?

It's always green bean casserole and Brussels sprouts.

--

Oh pshaw, on Thu 15 Nov 2007 12:41:01p, Davlo meant to say...

Quoted message said:

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sometimes we have green beans that I season with ham.

This year, it's collard greens--I am buying them from a local "Mom and
Pop"
place that has been hear forever. You can tell by the twang when they
answer the phone and tell you they're $3 a pint that the collards will

be

Quoted message said:

Quoted message said:

really good. I've made them myself but it is such a pain. In addition to
the repeated washings it takes to get them clean, you start out with a
truck load and wind up with a small saucepan when they are done.

What do you do for green vegetables on Thanksgiving?

Roasted Brussels sprouts go nicely with the big 'ol bird. I have a recipe
for them somewhere that features a delicious mustard sauce they roast
in...I'll find it and post for you if you'd like.

We always have Brussels sprouts, sometimes steamed, sometimes roasted. I
love them roasted...could pop them like candy. :-)

--

"Julia Altshuler" <[email hidden]> wrote

Quoted message said:

Green beans in cream of mushroom soup is the next possibility, but I don't
think I need to say why that's out.

hahaha! I did not even dignify the dish with a mention, it is a mainstay
here
in the south and I can't stand the sight of it.

Quoted message said:

I'm thinking, like you, that kale or collards is it. A Spanish restaurant
makes them with lemon, olive oil, golden raisins, and pine nuts. I'm
thinking of the same idea but with dried cranberries instead of raisins
and pecans instead of pine nuts.

Oo, that does sound good.

"Wayne Boatwright" <[email hidden]> wrote

Quoted message said:

We always have Brussels sprouts, sometimes steamed, sometimes roasted. I
love them roasted...could pop them like candy. :-)

I have never lived in a family (birth or married!) where anyone but me liked
brussels sprouts. I have never had them roasted. I might make them just for
me!

Oh pshaw, on Thu 15 Nov 2007 01:16:40p, cybercat meant to say...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote

Quoted message said:

We always have Brussels sprouts, sometimes steamed, sometimes roasted.
I love them roasted...could pop them like candy. :-)

I have never lived in a family (birth or married!) where anyone but me
liked brussels sprouts. I have never had them roasted. I might make them
just for me!

It would be worth it!

Wayne

--

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sometimes we have green beans that I season with ham.

This year, it's collard greens--I am buying them from a local "Mom and
Pop"
place that has been hear forever. You can tell by the twang when they
answer
the phone and tell you they're $3 a pint that the collards will be really
good. I've made them myself but it is such a pain. In addition to the
repeated washings it takes to get them clean, you start out with a truck
load and wind up with a small saucepan when they are done.

What do you do for green vegetables on Thanksgiving?

I always liked brussel sprouts or peas with my turkey dinner but I'd end up
tossing most of the rest so I just don't bother anymore. Everybody would
rather have dressing and turkey anyway.

Ms P

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Thu 15 Nov 2007 12:33:01p, cybercat meant to say...

Quoted message said:

Sometimes we have green beans that I season with ham.

This year, it's collard greens--I am buying them from a local "Mom and
Pop" place that has been hear forever. You can tell by the twang when
they answer the phone and tell you they're $3 a pint that the collards
will be really good. I've made them myself but it is such a pain. In
addition to the repeated washings it takes to get them clean, you start
out with a truck load and wind up with a small saucepan when they are
done.

What do you do for green vegetables on Thanksgiving?

It's always green bean casserole and Brussels sprouts.

Green bean casserole is an abomination in my opinion - no offense to those
that enjoy it, but to take perfectly nice green beans and subject them to
that treatment seems wrong to me.

Many times we have broccoli with our turkey. Simple broccoli sautéed with
garlic, olive oil, salt & pepper, delicious. It's a basic Italian standby,
but it's tasty and works well with all the other Thanksgiving foods.

Still looking for that sprouts recipe...

Davlo

Cindi - HappyMamatoThree said:

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sometimes we have green beans that I season with ham.

This year, it's collard greens--I am buying them from a local "Mom
and Pop"
place that has been hear forever. You can tell by the twang when they
answer
the phone and tell you they're $3 a pint that the collards will be
really good. I've made them myself but it is such a pain. In
addition to the repeated washings it takes to get them clean, you
start out with a truck load and wind up with a small saucepan when
they are done.

What do you do for green vegetables on Thanksgiving?

Creamed spinach and "bundle" beans for us. As there are 14 of us for
T-Day there may be a third green thrown in there before it's over.

Cindi

We love steamed broccoli so that's a given. This year I'm taking the
"fixin's" for my squash casserole to Scott's house and will do the prep and
cooking there. I was concerned I'd have to bake it at home and transport
and reheat it. He said, no, he just got one of these gadgets for his oven
and can't wait to try it out:

http://www.surlatable.com/product/features/thanksgiving+cooking/multi-tier+oven+rack.do

So, he'll be cooking the turkey and in the last hour I can add my squash
casserole on one of the "shelves" this thing provides. Same temp, just
different cooking time.

Jill's Squash Casserole

2 c. sliced yellow (crookneck) squash
1 c. grated Parmesan cheese
1 c. cornbread stuffing crumbs
1 c. milk
1 small minced onion
1 Tbs. butter
2 eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper

Place the squash in a 1-1/2 quart baking dish. Combine remaining ingredients
and gently stir into the squash. Bake at 350F for 1 hour until set. Serves
6

Jill

Davlo said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Thu 15 Nov 2007 12:33:01p, cybercat meant to say...

Quoted message said:

Sometimes we have green beans that I season with ham.

This year, it's collard greens--I am buying them from a local "Mom and
Pop" place that has been hear forever. You can tell by the twang when
they answer the phone and tell you they're $3 a pint that the collards
will be really good. I've made them myself but it is such a pain. In
addition to the repeated washings it takes to get them clean, you start
out with a truck load and wind up with a small saucepan when they are
done.

What do you do for green vegetables on Thanksgiving?

It's always green bean casserole and Brussels sprouts.

Green bean casserole is an abomination in my opinion - no offense to those
that enjoy it, but to take perfectly nice green beans and subject them to
that treatment seems wrong to me.

Many times we have broccoli with our turkey. Simple broccoli sautéed with
garlic, olive oil, salt & pepper, delicious. It's a basic Italian standby,
but it's tasty and works well with all the other Thanksgiving foods.

Still looking for that sprouts recipe...

This was posted here years ago by Dimitri.

1 lb. Brussels sprouts
2 c. thin béchamel sauce (follows)
1 tbsp. butter
Salt
Pepper
7 oz. Emmentaler cheese

Trim the Brussels sprouts, wash them and cook in a little boiling
salted
water. Prepare a pouring bechamel sauce. Preheat oven to 425
degrees.
Butter an ovenproof dish and arrange the Brussels sprouts in it in a
single
layer, very close together; salt and pepper them lightly and cover
with
bechamel. Sprinkle with the coarsely grated cheese and put in the
oven for
10 minutes. Heat the broiler (grill) for 5 minutes and finish the
dish
under the heat to form a golden crust. Serve hot.

BECHAMEL SAUCE:
2 1/2 c. milk
1 medium-size onion, peeled & quartered
1 sm. carrot, scraped & chopped
1 bay leaf
1 Bouquet garni
8 peppercorns
3 tbsp. butter
6 tbsp. flour
Salt
Pepper
3 tbsp. cream

Pour the milk into a saucepan, add the onion, carrot, bay leaf,
bouquet
garni and peppercorns. Heat gently over a very low heat. When the
milk
looks as if it is about to boil turn off the heat, cover and leave to
infuse
for 15 minutes. Heat the butter in a saucepan over a low heat, do not
allow
to brown. Tip in the sieved flour and mix well to make a roux, cook
for at
least 1 minute. Then strain in the infused milk mixture whisking or
stirring briskly with a wooden spoon. Continue cooking, stirring all
the
time to prevent lumps forming, until a thick pouring sauce is made.
Taste
and season, add cream for a rich sauce. Use for vegetables, fish,
eggs and
pasta dishes.

Oh pshaw, on Thu 15 Nov 2007 01:28:18p, Davlo meant to say...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Thu 15 Nov 2007 12:33:01p, cybercat meant to say...

Quoted message said:

Sometimes we have green beans that I season with ham.

This year, it's collard greens--I am buying them from a local "Mom and
Pop" place that has been hear forever. You can tell by the twang when
they answer the phone and tell you they're $3 a pint that the collards
will be really good. I've made them myself but it is such a pain. In
addition to the repeated washings it takes to get them clean, you
start out with a truck load and wind up with a small saucepan when
they are done.

What do you do for green vegetables on Thanksgiving?

It's always green bean casserole and Brussels sprouts.

Green bean casserole is an abomination in my opinion - no offense to
those that enjoy it, but to take perfectly nice green beans and subject
them to that treatment seems wrong to me.

I make mine from scratch with fresh green beans, my own bechamel sauce with
sauteed mushrooms added, but I do use the prepared fried onion rings. It's
worlds apart from the "classic" formula.

Quoted message said:

Many times we have broccoli with our turkey. Simple broccoli sautéed
with garlic, olive oil, salt & pepper, delicious. It's a basic Italian
standby, but it's tasty and works well with all the other Thanksgiving
foods.

I love broccoli, but I don't think I would personally include with my
Thanksgiving dinner. Of course, I'm not Italian. That probably makes a
big difference. :-) If I were going to include something different than
what I usually do, it would be some form of Southern greens, usually a
combination of turnip and mustard greens, cooked with smoked ham hocks or a
chunk of country ham.

Quoted message said:

Still looking for that sprouts recipe...

Davlo

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

cybercat said:

Quoted message said:

I'm thinking, like you, that kale or collards is it. A Spanish restaurant
makes them with lemon, olive oil, golden raisins, and pine nuts. I'm
thinking of the same idea but with dried cranberries instead of raisins
and pecans instead of pine nuts.

Oo, that does sound good.

Here it is in more recipe form, though I don't have measurements.

Ingredients:

A bunch of kale or collards, washed, center stem removed, and roughly
chopped
A few cloves of garlic to taste, minced
Olive oil
Freshly squeezed lemon juice
Dried cranberries or raisins
Toasted pecan pieces or pine nuts

Method:

Heat olive oil in pan.
Add garlic and stir until fragrance is released.
Add greens and cook over medium high heat until they start to wilt.
Stir to ensure even wilting.
Add lemon juice.
Watch carefully to make sure wilt doesn't become overcooked.
Toss with dried fruit and nuts.
Serve at once.

Maybe the only measurement that matters is 1:1 oil to lemon juice or
2:1, but it should taste fairly lemony.

--Lia

Oh pshaw, on Thu 15 Nov 2007 01:28:50p, jmcquown meant to say...

Quoted message said:

Cindi - HappyMamatoThree said:

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sometimes we have green beans that I season with ham.

This year, it's collard greens--I am buying them from a local "Mom
and Pop"
place that has been hear forever. You can tell by the twang when they
answer the phone and tell you they're $3 a pint that the collards
will be really good. I've made them myself but it is such a pain. In
addition to the repeated washings it takes to get them clean, you
start out with a truck load and wind up with a small saucepan when
they are done.

What do you do for green vegetables on Thanksgiving?

Creamed spinach and "bundle" beans for us. As there are 14 of us for
T-Day there may be a third green thrown in there before it's over.

Cindi

We love steamed broccoli so that's a given. This year I'm taking the
"fixin's" for my squash casserole to Scott's house and will do the prep
and cooking there. I was concerned I'd have to bake it at home and
transport and reheat it. He said, no, he just got one of these gadgets
for his oven and can't wait to try it out:

http://www.surlatable.com/product/features/thanksgiving+cooking/multi-tie
r+oven+rack.do

So, he'll be cooking the turkey and in the last hour I can add my squash
casserole on one of the "shelves" this thing provides. Same temp, just
different cooking time.

Jill's Squash Casserole

2 c. sliced yellow (crookneck) squash
1 c. grated Parmesan cheese
1 c. cornbread stuffing crumbs
1 c. milk
1 small minced onion
1 Tbs. butter
2 eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper

Place the squash in a 1-1/2 quart baking dish. Combine remaining
ingredients and gently stir into the squash. Bake at 350F for 1 hour
until set. Serves 6

Jill

And another...

* Exported from MasterCook *

Aunt [censored]'s Squash Casserole

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Lbs. Yellow summer squash.
1/2 Cup Chopped onions.
2 Large eggs.
1 Stick , butter.
1 Tbs. Sugar.
1 Tsp. Salt or to taste.
1/2 Tsp. Black pepper -- or to taste.
1/2 Cup Cracker meal -- hand crushed

Place a 3 to 4 quart pot of salted water on the stove, over high heat, and
bring to a boil.

Wash and cut squash into 1/2 inch chunks.

Place squash chunks and chopped onion into pot of boiling water and return
to the boil. Reduce heat and simmer, covered, until squash is fork tender.
Approximately 10 minutes.

Drain VERY well. Mash to whatever texture you may desire. Do not puree.

Add eggs, sugar, salt, pepper and half the butter to your mashed squash.
Mix well to blend.

Pour mixture into a 2 quart buttered casserole.

Melt remaining butter and pour evenly over squash mixture. Sprinkle with
cracker meal.

Bake in Pre-heated 375°F. oven for approximately 1 hour or until nicely
browned and cooked through. [Set]

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sometimes we have green beans that I season with ham.

This year, it's collard greens--I am buying them from a local "Mom and

Pop"

Quoted message said:

place that has been hear forever. You can tell by the twang when they

answer

Quoted message said:

the phone and tell you they're $3 a pint that the collards will be really
good. I've made them myself but it is such a pain. In addition to the
repeated washings it takes to get them clean, you start out with a truck
load and wind up with a small saucepan when they are done.

What do you do for green vegetables on Thanksgiving?

My my. The recipe sounds like it would be tasty enough but holy cow, when
did collard greens become so gourmet as to command 3 bucks, for a pint?
Collard greens, as in old Southern soul food? I am curious, what do they
get for chitlins and black eyed peas?

Paul

"Wayne Boatwright" <[email hidden]> wrote

Quoted message said:

Aunt [censored]'s Squash Casserole

There really is an Aunt [censored]!!

"Paul M. Cook" <[email hidden]> wrote

Quoted message said:

My my. The recipe sounds like it would be tasty enough but holy cow, when
did collard greens become so gourmet as to command 3 bucks, for a pint?
Collard greens, as in old Southern soul food? I am curious, what do they
get for chitlins and black eyed peas?

I don't know! The place where I used to get them charge $2 a pint, but they
got a bad health department review on television and shut down shortly
thereafter.
(Generally, the great old places get low marks, perhaps because the old
buildings they are
often in are hard to keep clean.) I hope these collards are as good as
theirs were. They
were plump and succulent, not cooked to death.

A pint of collards is a lot, to me. Still, I am getting three of four pints!