...And pour hot Bacon Dressing over top.
This Thanksgiving.........
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Nooooooo!!! That punishment is too harsh.......I wouldn't even make DiO eat that.......
I am still trying to get my head around a HOT dressing for a lettuce salad...that sounds goofy to me. I would try it, though.
Do Y'all cook the same menu every year, or change it up a bit?
Actually, weeds ARE a much more nutritious and tasty alternative to today's industrial farming.
I miss Euell Gibbons...
Euell Gibbons: Author of Stalking the Wild Asparagus - Nature and Community - MOTHER EARTH NEWS
You should order some and try it hot over a salad. It’s to die for. (Get some of their Chow-Chow, and Sweet and Sour Dressing while you’re at it, and maybe some of their Beet and Horseradish Relish for over ham… you won’t be sorry.)I am still trying to get my head around a HOT dressing for a lettuce salad...that sounds goofy to me. I would try it, though.
28.5 oz. Bacon Dressing | Wos-Wit — Pennsylvania Dutch Foods
I lived a short distance from where Wos-Wit was founded. I would go on weekends to see what they had available to sell. The Kresge’s were wonderful folksy people. At times old man Kresge would ask me to take over for him in whatever he was making, so he could go off and do something else. I would stand on a ladder mixing (with a large wooden shovel type of thing) the concoction being made in a huge pot over an open flame.
We call it "stuffing" in RI, and 'round upstate NY, where the family always gathers for Thanksgiving. To make it extra confusing in RI, though, some people call tomato/pasta sauce "gravy" when there's meat in it. I think it's an Italian thing. So I'm not sure if the brown turkey sauce is called the same thing...?
I am so lucky to still be in the "younger" generation of our family, which means my aunt hosts and those of my parents' generation do most of the major cooking. I do not envy those of you who have to do the planning--you are all amazing, and I hope your families appreciate what hard work you do. My job is usually to make the place cards--we'll be 60 strong this year! Yikes!
This thread is making me excited, and hungry!
I am so lucky to still be in the "younger" generation of our family, which means my aunt hosts and those of my parents' generation do most of the major cooking. I do not envy those of you who have to do the planning--you are all amazing, and I hope your families appreciate what hard work you do. My job is usually to make the place cards--we'll be 60 strong this year! Yikes!
This thread is making me excited, and hungry!
His last residence was not far from here. You know we was a smoker and enjoyed fatty foods?
Pretty much the same thing for me every year as I like the tradition and Thanksgiving is the only time of year I have some of the dishes. What might get changed would be the vegetable side dishes although mashed potatoes is a must--and stuffing!
Beyond that it's all an option for the vegetables. Oh, and the stuffing has to be the same traditional recipe I grew up with although a second with alternate ingredients would be ok. 
Yup, I do know all that about Euell Gibbons.His last residence was not far from here. You know we was a smoker and enjoyed fatty foods?
I do not think any less of the foraging man, though.
Fatty foods are not necessarily poison and we all know that smoking weeds can have medicinal value.
I think I just died a little while reading that.....
I never saw the point of salad at Thanksgiving. It always seems like it's there as a token "healthy" thing, but man, there's only so much room on the plate, and salad usually doesn't make the cut.
), and the majority of all of us hate them, but they still get made every year. Oh, yes, and my grandmother's Cranberry Molds of Doom 
. But, if, God forbid, someone tries to introduce something new to the menu, there will practically be a mutiny.
This made me laugh. There are certain dishes that became part of the traditional menu far before I was born (like The Creamed Onions--
), and the majority of all of us hate them, but they still get made every year. Oh, yes, and my grandmother's Cranberry Molds of Doom . But, if, God forbid, someone tries to introduce something new to the menu, there will practically be a mutiny.
You have branch lettuce, but here in the springtime we make salads out of dandelion greens. It's good with hot bacon dressing. And a neighbor of my would always weed the dandelions from my lawn to make wine out of. It was ready for drinking by Thanksgiving.
This thread is making me excited, and hungry!
Isn't it great? I'm thinking I might have to whip up a batch of gravy tonight and get a straw and just go wild!!!
As a neutral observer from even further north, I can see there are still some deep seeded issues left between the Confederates and the Yankees. And damned if this thread hasn't made me hungry!
My Mom still does all the cooking, so it's pretty much the same things for us every year as well. I wouldn't mind a little change , though. She cooks mainly the traditional things that she grew up eating, and I don't like very many of those foods. Heck, I don't even like turkey......Pretty much the same thing for me every year as I like the tradition and Thanksgiving is the only time of year I have some of the dishes. What might get changed would be the vegetable side dishes although mashed potatoes is a must--and stuffing!
Pretty much the same thing for me every year as I like the tradition and Thanksgiving is the only time of year I have some of the dishes. What might get changed would be the vegetable side dishes although mashed potatoes is a must--and stuffing!
I'm like Ms. Mod on this, although this year I might make a tossed salad to go with........
I've always said that the day my Mom decides to stop cooking is the day we all go out to eat!We call it "stuffing" in RI, and 'round upstate NY, where the family always gathers for Thanksgiving. To make it extra confusing in RI, though, some people call tomato/pasta sauce "gravy" when there's meat in it. I think it's an Italian thing. So I'm not sure if the brown turkey sauce is called the same thing...?
I am so lucky to still be in the "younger" generation of our family, which means my aunt hosts and those of my parents' generation do most of the major cooking. I do not envy those of you who have to do the planning--you are all amazing, and I hope your families appreciate what hard work you do. My job is usually to make the place cards--we'll be 60 strong this year! Yikes!
This thread is making me excited, and hungry!