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Celebrating Twice this year!
Comments
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Thanks Blair......looks as if you'll have to stay posted for mext month.
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Al, I don't ship, but you're welcome to drop in for a meal anytime......perhaps when you're headed up to Detroit for a chili dog fix you could stop in Dayton.
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Thanks Brother Gary!
I think the pie would do well at an afterparty, lol. -
Judy, thanks for the compliment, but I don't think Martha forgets to put the sugar in her pies! :laugh: :woohoo: I'm lucky I used half sweet apples....it saved the dessert.
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Hornhonk, I just used the CI recipe for the crust. The apples were raw, with just a little flour, salt, cinnamon, and nutmeg........I forgot to add the sugar. When I realized I'd forgotten the sugar I poured some down the vent holes and sprinkled a lot mor sugar on the crust in the midst of baking. I am very fortunate it turned out.
Sure wish I could join ya'll in Plano. -
Thank you Ross.
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Thanks Dennis! Isn't this weather fabulous?
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Glad you had a wonderful Thanksgiving LLD! Be sure and celebrate with us next month.
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Michael, thanks for the compliment. My yard bore the brunt on the Hurricane Ike residual 2 years ago. I lost about a dozen trees. Sure changed the landscape. They are putting in new trees in a week or so. I can't wait for more falling leaves.
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I celebrated your recent bicentennial recently....does that count, Brother Beli?
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Steven, I made the dressing in the oven. No room left on the egg. I much prefer dressing to stuffing because I like a real crunchy top with a soft center. Not gummy, but soft. I smother my dressing with gravy.....yum. I didn't get much fond in the drip pan for some reason. I think I placed too much turkey broth in the drip pan. I should have made my roux darker to compensate.
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mmmmmmm ...welllll..... :unsure: .......... :ermm: ......... .........OK!!!!!!!!! :laugh:
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Jon, thanks, I rather like your kind description of rustic, rather than "she doen't know how to crimp a pie crust".
I actually cut up too many apples, nevertheless, I stuffed them in anyway, as it was a deep dish pie plate. I had trouble sealing and crimping the pie dough because the apples were almost hanging over the edge. -
Rebecca,
Try this sometime.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=523235&catid=1
SteveSteve
Caledon, ON
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Kent, thanks for the compliment!
You must be telepathic, I only sliced half of the breast. The other half was set aside to slice for sandwhiches. -
:silly:
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Steven, I made the dressing in the oven. No room left on the egg. I am intrigued with your dressing method. Must be a cultural/heritage thing from the British Isles, perhaps? It's almost as if you were steaming a 'pudding'. Is this method from your ancestors? I add egg to my stuffing, it lightens the filling a bit (texturally speaking, not calorically). Thanks for the link.
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You and Zippy....two of a kind. :laugh: :laugh:
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Kim, rumor has it you're serving up some squirrel for the Eggtoberfest. Maybe I'm just being a gullible yankee again.
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Yeah, just wish I had an axe to slice it with Tim. :pinch:
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I have been doing that with ham and a little chicken, I want to do it with turkey and some beef at some point.
Man, those ham sandwiches are fantastic.
Here is the ham...
Kent
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