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GloriaSwansonsTVdinner's Profile

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Filled Breads Recipes Please

Runzas are delicious. Popular in the midwest.
My mother used to make them - a favorite of mine when I was a kid.
Lots of recipes on the Internet for them.

This link says this is the original runza recipe:
I'm assuming there are many variations.

They're good!

Store bought layered vegetables in a can - from the 1960s [moved from Home Cooking]

Does anyone remember this?

In the early to mid 1960s, my grandmother used to open a can of mixed vegetables to heat up for dinner when she was babysitting me. The vegetables were the usual mix, but were separated from each other in the can by a paper layer. A white paper disc in between the peas and carrots, and another in between the carrots and corn, and so forth. Maybe five or six types of vegetables per can, each on its own layer.

It was great fun pulling the paper out from each layer of vegetables.
(Not so much fun eating the stuff.)

Who made this? Veg-All?

I've done a bunch of google searches and haven't come up with any thing.

Does anyone else out there in Internet land remember this?

Thanks for any help.

(I sent the Veg-All company an e-mail, but haven't heard back. Yet.)

Californian needs help understanding country/virginia ham!!

The Lee brothers recommend Colonel Bill Newsom's Aged Kentucky Country Hams
in their very outstanding Lee Bros. Southern Cookbook, p. 332
(I would like to try one of these.


But they also recommend - "for a tamer country ham that also has great character" - a ham from S. Wallace Edwards & Sons in Surrey, Virginia.

I am from Virginia and am familiar with the Edwards hams. Excellent. Seriously excellent.
You can get an Edward's small precooked boneless country ham:
which I have purchased MANY times and think are out of this world.

My grandmother, who lived in Northern Virginia, cured hams during the 1920s through 1940s, and sold them. (I have the recipe which is for TONS of meat, rather than pounds.) My mother used to say they were just outstanding. Apparently someone connected with the French Embassy in Washington in the 30s bought one and enjoyed it so much, they had my grandmother send hams to Paris when they returned home - back in the days when you could slap a label on a ham and mail it to France with no problem.

Also, Maryland stuffed hams are pretty spectacular too. (But that's a bit different.


Good luck - a country ham is a memorable thing.
No holiday or birthday meal is complete without it, I think.
Ham sandwiches, slices of it for dinner, fried for breakfast, bits of it in cooked beans other greens, on rolls, and on those biscuits of course.

Also,country ham salad - my grandmother always made this - is fabulous. (You grind the cooked meat with a meat grinder - whatever is leftover - and then add just a little mayonnaise and sweet pickle relish.)

Stuck with 3 Tubes of Grands Biscuit dough - what to do with them?

Make chicken and dumplings.
Here's a recipe (there are a million versions on the internet)

I had this at someone's house once. Out of this world. Who knew?

Would you please comment on this vegetarian Christmas menu?

Everyone is giving you such a hard time about the Caprese salad.

Use these tomatoes they're absolutely wonderful:

I agree that nothing beats a warmed-by-the-summer-sun-ripe-tomato out of granny's vegetable garden, but those Campari tomatoes come pretty darn close. Ping pong ball sized but really tasty. And easy to find at almost all grocery stores.

Lovely menu, by the way.
Let us know what you ended up serving and how it went.
Happy holidays!

Turnip. WTF do I do with this thing?

Make this. Your friends will think you are absolutely amazing:

Romanian Turnip Salad
Salata de gulii

From this site:

Here it is slightly re-written to satisfy the copyright police:

3 turnips, washed, peeled and thinly sliced
vinegar - cider or white - I use cider
2 tablespoons oil - olive or vegetable. Your choice - I use olive oil

I lay the sliced turnips on a salad plate, sprinkle with a little salt and drizzle with oil and vinegar. Leave in refrigerator for a half hour or until dinner is ready - good very cold. It helps to get the smallest turnips at the store. Make sure they're not withered and weird.

For some reason, calling it Romanian Turnip Salad makes it taste even better. (I also like turnips washed, peeled, cooked and mashed with A LOT of butter and salt. I don't know what that's called in Romania. Tasty, I guess.


Also good raw (sliced or diced) in a regular tossed salad.

SCONE RECIPE WANTED: must be good [Moved from U.K./Ireland board]

Here's a great little video on YOUTUBE entitled

I can't bake worth a darn, so I enjoy watching (or preferably eating) other people's efforts. This is a cute, peppy video with a perky tune that makes scone production look super easy. I want one right now.

Someone post a notice if they make these. (There are actually quite a few scone videos on YOUTUBE - and other cooking videos as well.)

Rick Bayless Enchiladas Verdes

They're brothers.

Recipe request for South African or Botswanan food

You'll have to serve bush tea. I've been reading THE No. 1 LADIES DETECTIVE AGENCY books and Precious Ramotswe never makes a move without drinking a mug of bush tea first. Foodwise - she seems to be very fond of cooked pumpkin, and beef stew, of course.

I looked up bush tea online and bought some at the health food store.Is called Rooibos Tea - is delicious.

Here's an interview with Alexander McCall Smith. The tea is mentioned at the very bottom:

Be sure to post your Botswana menu and recipes! Your party sounds like a fun idea!

Ginger Marmalade

I don't know if this is going to be exactly the same as the Crosse and Blackwell Ginger Marmalade, but Robertson's makes a ginger preserve or jam that's just fabulous. My father always had a jar of this on hand.

Here's an online British store that sells it.

Years ago I gave a friend a jar of this and she served it on a simple dessert - a scoop of lime sherbet, a tablespoon or so of sour cream, and a blob of the ginger jam on top (about a teaspoon). Sounds bizarre - was really good and I've served it a lot since.

The jam is definitely excellent on buttered toast.

Looking for exciting Cranberry Sauce Recipe

This is for heidipie and Diane_in_Bexley:

You're right - that link didn't have very many instructions - sorry.

Here's my mother's recipe (written by her on an old stained recipe card):

Brandied Cranberries

1 package fresh cranberries
2 cups sugar
1/2 cup brandy

Wash cranberries - spread on 8 x 8 x 2 glass Pyrex baking dish, cover with sugar, add brandy and mix well.

Cover tightly with foil.

Bake at 350 F 30 to 45 minutes until berries pop.

Store in refrigerator.


BE SURE to keep an eye on them so they don't scorch (as heidipie discovered). I add a little more brandy afterwards but of course that's up to individual taste. (By a little more I mean 1 or 2 tablespoons after they've cooled.) Also, they sometimes can be pretty juicy/syrupy. If so, I just drain the excess juice off before adding the extra tablespoon or so of brandy. Keep in the refrigerator.

Looking for exciting Cranberry Sauce Recipe

We always had three kinds of cranberries at Thanksgiving.

1. Brandied Cranberries
2. Jellied Cranberries from the can, served whole with the ridges of the can
3. Pearl Onion & Cranberry Conserve

NUMBER ONE: The brandied cranberries recipe came from a friend of my mother's YEARS AND YEARS AGO, and we have had it for as long as I can remember (I'm 49). The friend is now 86, and I'm having Thanskgiving dinner with her this year as the rest of my family has passed away or moved away. Of course she's making brandied cranberries. I've given this recipe to lots of people, and also have taken them to potluck T-Day dinners over the years (when I wasn't living near home) and people just flip over it. Always gets a lot of compliments and is easy to make. Absolutely delicious.

Here's the recipe at,1713,...

My 86 year old friend (she was my mother's best friend) says don't double the recipe, but make 2 batches instead. I think this is because two batches would get too juicy.

NUMBER TWO: How could you have Thanksgiving dinner without jellied cranberry? Happy childhood memories, plus they are great on turkey sandwiches at the end of the day. (Sliced breast, jellied cranberry, mayonnaise - starts with an H, one large crispy iceberg lettuce leaf, nice white sandwich bread - starts with a P, and a lot of salt and pepper. Turkey sandwiches may be the best part of the day, but I guess that's probably another whole discussion.


NUMBER THREE: This was first published in Bon Appetit magazine in the early 1990's. How do I know this? I am looking at the stained photocopied page that is in my recipe box (last part of the year clipped off. Was '92 or '93). It's FABULOUS!! Is a bit of work, however. My sister in law made it every year until she and my brother moved away. I could eat a dinner plate of just this. I found the recipe online at, but it doesn't mention Bon Appetit magazine. However, it's EXACTLY THE SAME - I checked it against the recipe in my box. I can't go on enough about how good this is.

Also, there's a NUMBER FOUR: Susan Stamberg, who was the co-host of NPR's All Things Considered for years, gave out her mother-in-law's recipe for cranberry relish each year. (I remember you had to write fast to get all five ingredients and directions from the radio - pre-internet days.) BE SURE TO MAKE THIS - it takes about three minutes to put together and is just fantastic. Sounds so weird, but is so good. I first made this when I was in college in the 70s (after I heard the recipe on NPR.) Great stuff!! (I just made some on Sunday.


There's my long-winded cranberry story.

Best wishes to you for a HAPPY THANKSGIVING!

help with "pigs in a blanket"

I was intrigued by the pig-in-a-blanket request. I haven't heard of sausage wrapped in a pancake (other than boxed ones in the frozen food section). Sounds good to me. I'm used to the little cocktail franks wrapped in some sort of refrigerator tube dough like C. Hamster said.

I did a google search for "breakfast pigs in a blanket" and came up with these two. Of course, there are millions more if you keep looking. I was getting the impression that these are from the midwest.,174,1...

I've made these cocktail frank versions from the Food Network, but it isn't what you're after.

Extra good. I stuffed them with cream cheese, bell pepper and a little piece of pickled jalapeno, rather than the other ingredients. My friends sure made fun of me, but... they inhaled them.

If you find a good breakfast pig in a blanket recipe, be sure to let us know about it.

What is Your Favorite Non-Foodie Thanksgiving Dish?


I brought this up on Sep 27, but I had gotten long winded (first) about Watergate Cake. I am so glad you posted this. My family is from the Northern Virginia area. I have never heard of anyone else eating this for Thanksgiving. PA Dutch? Or Amish? Really interesting. We also had it for Christmas dinner, too. But not at any other time of the year.

From 09/27:
Our "weird" thing my mother always served was hot sauerkraut with butter. I think this was because my grandmother used to make sauerkraut from scratch years ago, and it was a real treat. However, Mother's was from a can.

No Thanksgiving dinner is complete without hot buttered sauerkraut!

What is Your Favorite Non-Foodie Thanksgiving Dish?

I was in the ninth grade when Watergate was taking place (1972). By eleventh grade people were making this cake called Watergate Cake. A girl in my class brought one of these to school - a cake made with this fabulous new invention - Instant Pistachio Pudding!! According to this girl's mother, it was called Watergate Cake because it was green (representing money) and full of nuts (the politicians) and it was frosted with Cover Up Frosting. Seventies food humor.

I've been addicted to Pistachio Pudding ever since. My friends think I'm crazy. "What IS that half eaten bowl of green stuff in your refrigerator?" Pure heaven.

A link to the cake recipe (there a MILLION out there - all slightly different):

History of Watergate Salad and Cake (with no real explanation about the name):

I've never had the salad - sounds good. I LOVE the GREEN CAT SALAD story!

OH! - I forgot this was a Thanksgiving food topic.

Our "weird" thing my mother always served was hot sauerkraut with butter. I think this was because my grandmother used to make sauerkraut from scratch years ago, and it was a real treat. However, Mother's was from a can.

No Thanksgiving dinner is complete without hot buttered sauerkraut!


In the book THE WINDSOR STYLE by Suzy Menkes (1991), there's a recipe for sugared cocktail bacon served by the Duchess of Windsor. Same idea as the lacquered bacon, except cut into bite sized pieces.

Also known as "pig candy." Good stuff for breakfast or cocktail parties.

KoolAid Pickles Receipe

The Dallas Morning News did a story about Kool-Aid pickles in July - very interesting. I had never heard of such a thing. There's a recipe, too - seems similar to the one Antilope has posted.

Here's a link to the article:

If you make them, be sure to give us a detailed report. I can't decide if they sound good or bad. Antilope said they are sorta' like a bread and butter pickle. I think that sounds good. Let us know!

Food from the Sixties?

The photos from the party look fabulous!! And delicious!!

Cucumber mousse - BRILLIANT! and beautiful. And... the wooden pineapple thingy with toothpicks and smoked oysters. I have one of those things - that's a perfect way to serve smoked oysters!! Pure genius.

Food from the Sixties?

I thought you were looking for foods invented IN THE YEAR 1963, not BY THE YEAR 1963. Lots of edible things were invented by 1963. I know this for a fact. I was there.

I did some googling and found this site:

Maybe it will give you some ideas. I say take something really delicious and lie and say it was from 1963. (Also be sure to do a little visual aid on a cardboard easel to set next to your dish. A collage with food facts, etc.) Is there a prize for this endeavor? Good luck!

Food from the Sixties?

No, the green bean casserole was invented by the Campbell Soup Company in 1955.