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Betty Jo's Valentines

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    These are valentines from my mother's childhood scrapbook, "Betty Jo" Halloran. They were sent and received, from her siblings, grandparents, cousins, and friends, from 1929 to 1938, in Fargo, North Dakota, and Minneapolis/St. Paul. Please enjoy them with my love. xoxo, Susie

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« White House Turkey Stuffed with Leaks and Donuts | Main | If You Want to End War and Stuff You Got to Sing Loud »

November 21, 2007

Comments

etho

My mom never bothered cutting the bread into perfect cubes. It works just as well to simply tear the bread into chunks, and requires about 1/10th the effort. If you have small kids, it's a good way to involve them in the cooking without having to worry about sharp objects, hot things and spilling.

Also, I've had a Thai style stuffing (yes, it was odd) that included peanuts. It was pretty tasty. But in standard american stuffing, probably not the best bet.

Mmm... I can't wait for Thursday.

B.D.

I love oyster stuffing as well, but my partner doesn't. My mother would make a batch up on Thanksgiving just for my grandfather, herself, and I. I do miss that.

We're having at least 10 people over for the holiday this year. Come Wednesday I'm going to be a busy, happy cook. Right now, I'm in panic mode with so much to clean and organize around the house and no time to do it as I'm heading into work.

Enjoy your stuffing and thanks for the ideas! (Never thought of putting capers into my stuffing before).

DJ Poptart

Thanks to my pal NOLA Bean, I'm not cooking cooking this year, but I just baked a pan of her cornbread/andouille (sausage)/turnip green dressing and ate a couple of scoops with a shallow dish of her turkey/andouille gumbo and hereby declare Thanksgiving on!!

Greens in cornbread dressing is a great idea. The potlikker effect is sublime.


Really, though, all you need for a pan of great dressing is really good cornbread -- coarse, not sweet -- and just enough sage to set off the other ingredients.

Now for a piece of pecan pie.

Sarah

Apple cranberry stuffing is my favorite!

minstrel boy

my absolute favorite maple bread pudding. . .
Now, that I've vented and spouted off, let's get into the bread pudding. It's a great way to manage leftover or stale bread. It's essentially a custard that gets poured over bread cubes. Anything more and you start to to lose all perspective. Traditionally it is served with a Bourbon or a Hard Sauce. I like a nice light warm caramel sauce though. It's a nice counterpoint to the maple flavor.

Ingredients

2 cups stale bread cubes
3 eggs, beaten
1/2 cup maple syrup (the real stuff, from a tree in New England)
2 cups milk
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (this is about half a whole nutmeg grated on a microplane)

In a mixing bowl, mix everything but the bread cubes and milk together. The breadcubes should be put into an 8 or 9 inch square baking pan that's been buttered or sprayed with a nonstick spray.
Scald the milk and pour it over the other ingredients, mix it well, and dump over the bread cubes. Bake at 350° for 40 minutes.

Served warm, with whipped cream, or your favorite dessert sauce (taking care not to overpower the beautiful maple flavor) or, in a bowl, microwaved to warm, with cold milk for a wonderful breakfast.

minstrel boy

i'm doing oyster/chestnut stuffing on a personally shot wild turkey this year. it will be epic.

Steve

I had stuffing once with prunes it in. Fabulous!

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