The United States of Thanksgiving

[specsaregood]

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[Anti Federalist]

Yay, deviled eggs.

One of the few things you still can pretty much only find at home.

(When was the last time you saw them on a restaurant menu?)

[Anti Federalist]

Pennsylvania
Glazed Bacon

Betty Groff, the home cook turned proprietor of Groff’s Farm Restaurant, once said that there were only two authentic American cuisines: Pennsylvania Dutch and Creole. Her brown-sugar-glazed bacon represents the former, and she occasionally served it as an hors d’oeuvre at her restaurant, which she started in her family’s 1756 Pennsylvania Dutch farmhouse in Mount Joy in the late 1950s. The restaurant became a place of pilgrimage for food lovers, among them Craig Claiborne, who wrote an article about it in The New York Times in 1965. This recipe, which Ms. Groff said “will amaze every guest,” serves six, but she noted that you can easily scale it up to serve 30, or possibly more. Florence Fabricant
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Glazed Bacon

Glazed Bacon

40 minutes 6 appetizer servings
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Ingredients

½ pound thick-cut bacon slices (about 6 slices)
½ cup light brown sugar
1 tablespoon Dijon mustard
2 tablespoons red wine

Preparation

Heat oven to 350 degrees. Line a baking pan with foil; it should be large enough to hold the bacon in a single layer. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While bacon cooks, mix remaining ingredients together.
Drain bacon fat from pan. Brush the bacon strips on both sides with the brown sugar mixture. Return bacon to the oven and cook another 10 minutes or so, until glaze is bubbling and darkened.
Remove bacon from the oven and transfer to a cutting board or platter lined with foil or parchment paper. Let cool about 15 minutes. Bacon should not be sticky to the touch. Cut each strip in thirds and arrange on a serving dish.

[Suzanimal]

Yay, deviled eggs.

One of the few things you still can pretty much only find at home.

(When was the last time you saw them on a restaurant menu?)

I love 'em but don't feed them to your dog. I fed my dog a couple one year and he farted all through dinner. It was horrible. I think that was the last time I hosted Thanksgiving dinner.

[Anti Federalist]

I love 'em but don't feed them to your dog. I fed my dog a couple one year and he farted all through dinner. It was horrible. I think that was the last time I hosted Thanksgiving dinner.

Well, hell, I have the same reaction.

Doesn't mean I don't like 'em.

[VIDEODROME]

I just care about getting some pumpkin pie.

[Carlybee]

'

That sounds nice. Here's what I know we're having but there's always some weird stuff. I have a SIL who goes rouge and brings stuff like Spanakopita and tacos to the meal to keep it interesting.O_o

Ham (no one really cares for turkey but we have it out of tradition - it usually ends up as dog food)
Store brand (or Butterball if my SIL doesn't cheap out) Turkey
Turkey gravy
Dressing
deviled eggs
creamed corn
mashed potatoes
greasy green beans
squash and onions
sweet potato pie
pecan pie
french coconut pie (probably not really French)
homemade whipped cream
yeast rolls from Sams Club
Wine
beer
scotch
bourbon
margaritas

I forgot to list deviled eggs. Making some as we speak. I usually make fruit salad but not this year. Your sil sounds cool. We do untraditional foods at Christmas.

[dannno]

Yay, deviled eggs.

One of the few things you still can pretty much only find at home.

(When was the last time you saw them on a restaurant menu?)

Not on a menu, but at a chinese buffet.

[specsaregood]

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[Carlybee]

Stage one.

My deviled eggs aren't fancy but they taste good. Pies still in oven. Thats it for me today.