The Lucci's Thanksgiving...

Well... we got a plan, though it's somewhat fuzzy.

We'll have 4 travelers coming to share Thanksgiving. We like to keep it simple and fun -- they all have so much formalities that they like our layed back style.

They'll be with us 4 or 5 days. Unfortunately none of us have children - so we'll have to make our own childlike fun. We like to send home oodles of leftovers too.

So here's my plans -- I'm going to keep everyone on one thread for me, and ideas for our BB friends.

The night before Thanksgiving, I like to fix something comfy - near always do a big crockpot of soup, sandwiches and salad -- always adjustable eating time. I've got a decent breakfast planned for Thanksgiving morning -- a big hearty Thanksgiving dinner, and Friday is iffy.

Mrs. Lucci

Here's Thanksgiving morning's breakfast.

Posted by: candykisses_Oklahoma Posted on: 11/2/2002 4:11:03 PM
#R760247
BACON CHEDDAR MUFFINS

Serves: 6
Source: "Quick Cookin" Nov/Dec 98 pg. 47
Effort: easy
Comments: I like to make extra and stick in the freezer. They smell so good while reheating in the microwave. Plus they taste really good.

Ingredients:
2 c. biscuit/baking mix
2/3 c. milk
1/4 c. vegetable oil
1 egg
1 c. finely shredded mild cheddar cheese
8 bacon strips, cooked & crumbled (I just used bacon bits. I use a 3 oz. bottle of Hormel real bacon bits)

Instructions:
In a bowl, combine biscuit mix, milk, oil and egg just until moistened.
Fold in cheese and bacon.
Fill greased muffin cups 3/4 full.
Bake at 375 for 20 min. or until golden brown.
Cool for 10 min; remove from pan to a wire rack
YIELD: about 1 dz.

"If a window of opportunity appears, don't pull down the shade"

The night before Thanksgiving:

Pork Wontons (we love these)
Asian Salad
Chinese Noodle Soup

Posted by: Mrs_Lucci_N_FL Replies: 4 Posted on: 6/19/2005 10:38:10 AM
#T531857
Steamed Pork Wonton Dumplings
Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Take Out/In 2
Makes 33 dumplings..

Prep time 12 minutes, cook time 20.



1 pound ground pork
1 (5-ounce) can water chestnuts, strained and finely chopped
1/2 cup scallions, finely chopped
1 tablespoon minced garlic
1 tablespoon jarred minced ginger
1 tablespoon sesame oil
1 egg, beaten
1 pack oriental sesame dressing mix
2 tablespoon oyster sauce
1 (16-ounce) pack wonton wrappers
Savoy or Napa cabbage
Bamboo steamer

In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.

Posted by: TriainAtlanta Replies: 1 Posted on: 10/7/2004 1:08:01 PM
#T421490

Oriental Vegetable Soup

Ingredients
1/4 cup green onions
one 14-ounce can chop suey vegetables
1 tablespoon garlic butter
one 6-ounce package sliced baby portabella mushrooms
1 teaspoon soy sauce
1/2 teaspoon five spices powder
1/4 cup shredded carrots
3 1/2 cups chicken broth
2 tablespoons corn starch
1/4 cup water
1 egg


Steps
1. Wash and dice green onion into 1/4-inch pieces, including up to 1/2 of green section; set aside.
2. Preheat saucepan on medium high for 2-3 minutes. Open and drain vegetables; set aside.
3. Place butter in saucepan and swirl to coat. Add mushrooms; stir, cover and simmer for 2 minutes.
4. Stir in soy sauce, five spices powder, vegetables, carrots and chicken broth. Stir, cover and bring to a boil.
5. Mix corn starch and water together in a 2-cup measuring cup.
6. When soup boils, stir in corn starch mixture and return to boil.
7. Break egg in small mixing bowl, and beat well. Begin to gently stir soup, circling in one direction. Slowly add egg, stirring constantly. Egg will form ribbons as it cooks.
8. Reduce heat to low; simmer for 5 minutes.
9. Stir in green onions and serve.

Posted by: Mrs_Lucci_N_FL Replies: 7 Posted on: 11/13/2005 5:03:39 PM
#T600509
Well.. here it is... See my variation on this on the next thread.

Posted by: salsarose Replies: 13 Posted on: 8/22/2005 6:59:39 AM
#T560072
PUMPKIN PIE WONTONS



1 cup canned pumpkin
2 Tbsp maple syrup
3 Tbsp brown sugar
1 Tbsp pumpkin pie spice
16 packaged wonton wrappers

cinnamon & sugar for dusting

Preheat oven to 400'. Mix pumpkin, maple syrup, brown sugar & pumpkin pie space in medium bowl. Place a wonton wrapper on flat surface. Spoon 1 Tbsp of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons. Arrange prepared wontons on an ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them with sugar & cinnamon. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes.

16 servings, 1 POINT each

Posted by: Mrs_Lucci_N_FL Posted on: 11/13/2005 5:11:38 PM
#R6712929
Over all, this is a thumbs up.

I made these for a potluck tomorrow -- and am stressing over how to keep them. But over all -- good, and we'll see what coworkers say tomorrow.

Now what I did was a little different. I bought a package of wonton wrappers -- there are 64 wrappers. We're feeding 50, so this was my constant thought.

I used the mini muffin pans instead, and basically trippled the recipe. It was one big can of pumpkin and about 1/4 cup maple syrup, and 1/3'ish brown sugar, etc.

I stirred up the pumpkin stuff -- it tastes good. Then I sprayed the muffin tin with butter flavored Pam, plopped a won ton wrapper over a muffin spot - then plopped the pumpkin on the wrapper - the gently push the won ton into the tin. Sprayed it all with Pam and sprinkled cinnamon sugar on it and baked for about 15 minutes -- I just eye balled the baking. Baked until brown.

I also made a dip/topping out of brown sugar cinnamon cream cheese and cool whip.

My DH isn't a pumpkin fan, but he said they were good. I ended up with 64 - with just a bit of pumpkin left over.

I'll serve them on a big tray with the dip in the middle of the tray.

They sure did whip up fast. I can hardly wait to see what everyone says tomorrow. They are different - but just enough pumpkin where you won't feel guilty about not trying several different desserts of slices of pie.

Asian Linguine Salad From Light & Tasty


With loads of vegetables and a delicious lemon-sesame oil dressing, this low-fat pasta toss offers guilt-free enjoyment. “The original recipe called for raw vegetables, but we think they taste so great stir fried this way,” explains Pat Hilmer of Oshkosh, Wisconsin.

INGREDIENTS

8 ounces uncooked linguine

1/3 cup reduced-sodium soy sauce

1/4 cup water

2 tablespoons lemon juice

1-1/2 teaspoons sesame oil

2 medium carrots, julienned

1/2 medium sweet red pepper, julienned

1-1/2 teaspoons olive oil, divided

1/2 cup fresh snow peas

1 garlic clove, minced

1 small zucchini, julienned

1/2 cup canned bean sprouts

1 green onion, julienned

SERVINGS 8

CATEGORY Lower Fat

METHOD Chill

PREP 35 min.

COOK 10 min.

TOTAL 45 min.

DIRECTIONS

Cook linguine according to package directions; drain and place in a large serving bowl. In a small bowl, whisk the soy sauce, water, lemon juice and sesame oil. Refrigerate 1/4 cup for dressing. Pour remaining mixture over hot linguine; toss to coat evenly. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry carrots and red pepper in 3/4 teaspoon olive oil for 2 minutes. Add snow peas and garlic; stir-fry 2 minutes longer. Add to linguine. Stir-fry the zucchini, bean sprouts and onion in remaining olive oil for 2 minutes; add to linguine mixture. Cover and refrigerate for at least 2 hours. Just before serving, add dressing and toss to coat.

NUTRITIONAL INFO

Nutritional Analysis: 3/4 cup equals 141 calories, 2 g fat (trace saturated fat), 0 cholesterol, 415 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges:
1-1/2 starch, 1/2 fat.

For Thanksgiving dinner:

1 Fried 15 lb turkey
1 Rottisserie Turkey (11 lbs)
1 Stuffed Seasoned Oven Turkey

The Lucci's traditional sage dressing (like Momma Lucci) - The Lucci family won't have it any other way.

Pineapple Slaw
Mashed potatoes with everything that isn't nailed down in them
A little gravy
Green Beans
Rolls
Salad - (Lettuce, Apple, Pear, Pecan)
Lots of Olives
Black Forest pie
Some other pie

Posted by: Redraspberrygirl Posted on: 11/19/2004 10:00:59 PM
#R4755557
Posted by: Redraspberrygirl Posted on: 5/31/2004 10:16:08 PM
#R3756236
Posted by: jdawn Posted on: 4/14/2004 4:40:54 PM
#R3468240
This is a bit different kind of cole slaw and is really good.

TROPICAL COLESLAW

3 c. coarsely shredded cabbage
1 20-oz. can pineapple tidbits, drained
1 11-oz. can mandarin oranges, drained.
1 celery rib, chopped
½ cup golden raisins
½ c. coarsely chopped walnuts
½ tsp. salt

Mix all together lightly

1 medium firm banana, sliced into 2 Tbsp. lemon juice add banana to salad mixture.

1 8-oz. container lemon yogurt

Add to salad mixture just before serving; toss to coat.

Makes 8 to 10 servings

Posted by: Redraspberrygirl Replies: 1 Posted on: 5/31/2005 10:41:19 AM
#T523519
Pecan-Pear Tossed Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Garden-Fresh Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons fresh raspberries
3/4 cup olive oil
3 tablespoons cider vinegar
2 tablespoons sugar -- plus 1 teaspoon
1/4 pepper -- 1/4 to 1/2 teaspoon
SALAD
4 medium ripe pears -- thinly sliced
2 teaspoons lemon juice
8 cups torn salad greens
2/3 cup pecan halves -- toasted
1/2 cup fresh raspberries
1/3 cup crumbled feta cheese

Press raspberries through a sieve, reserving juice. Discard seeds. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, pepper and reserved raspberry juice; shake well. Toss pear slices with lemon juice; drain. In a salad bowl, combine the salad greens, pears, pecans and raspberries. Sprinkle with cheese. Drizzle with dressing.

Source:
"Taste of Home Cooking School Brand-Name Cookbook Spring 2005"
S(Formatted for MasterCook by):
"Teresa Aeschliman"
- - - - - - - - - - - - - -

Posted by: Frostqt Replies: 1 Posted on: 2/21/2005 10:43:06 PM
#T479552
Black Forest Pie
1 pie crust, baked
3/4 cup sugar
1/3 cup cocoa
2 Tbs. flour
1/4 cup butter
1/3 cup milk
2 eggs, beaten
21 oz. can cherry pie filling
8 oz. cool whip
1 oz. unsweetened chocolate, coarsely grated

Prepare your favorite crust for filled 1-crust pie. Heat oven to
350. In a medium saucepan, combine sugar, cocoa and flour; add
butter and milk. Cook until mixture begins to boil, stirring
constantly. Remove from heat. Add small amount of hot mixture to
eggs, mix well, then fold egg mixture into chocolate mixture. Fold
1/3 of the pie filling into chocolate mixture; save the rest for the
topping. Pour chocolate mixture into pie crust. Bake at 350 for 35-
45 minutes or until center is set but still shiny. Cool and chill
one hour. Combine 2 cups whipped topping and grated chocolate and
spread over cooled pie. Top with remaining pie filling and the
remaining whipped topping. Chill at least an hour before serving.

This is pretty close to what we make -- but I usually use some poultry seasoning. I like lots and lots of veggies.

Posted by: Sinclairwife Replies: 1 Posted on: 11/18/2004 4:43:17 PM
#T440038
Old-Fashioned Bread and Sage Dressing

Makes 12 servings

¼ cup margarine
5 celery ribs with leaves, chopped
1 medium onion, chopped
1 teaspoon crushed dried thyme
½ to 1 teaspoon crushed dried sage
1 teaspoon salt (optional)
¼ teaspoon freshly ground pepper
2 1-pound loaves sliced, white bread
¼ cup chopped parsley
2½ to 3 cups canned chicken broth

Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.

Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)

In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish.

Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.

This is the way my mom makes dressing and always has.

1 loaf bread cut or torn into pieces
1 cup chopped celery
1 cup chopped onion
1 stick butter
1 teaspoon sage
1 teaspoon poultry seasoning
1 cup or more of broth

Saute onion and celery in the butter until they are softened. Mix everything together. Either stuff the bird or put in pan and bake for approx. 1 hour at 350. This recipe is easily doubled or tripled according to size of crowd and bird. We used to triple it because at one time we had quite a few for Thanksgiving dinner.

Darn I meant to say on the broth, use at least 1 cup or more. I like to make my dressing wet as it dries out while baking.

Yep, that's about what the Lucci dressing is. No egg -- nothing fancy, just yummy.

I put lots of veggies in it -- even the celery leaves. I'm sure I'll triple the recipe for 6 people... and some of it will be gone before I stuff the turkey.

Thanks for sharing.