• T-Day

    From JIM WELLER@1:135/392 to SHAWN HIGHFIELD on Sun Oct 10 22:00:00 2021

    Quoting Shawn Highfield to Jim Weller <=-

    Normally do one at USA thanksgiving, and another at Christmas.
    Plus we always make soup, and freeze some of the meat for
    sammich.

    Yellowknife has a severe Covid outbreak and we are in partial
    lockdown so no entertaining. Roslind and I are allowed to visit her
    disabled brother who is in a wheelchair but not have company at our
    place. And as Boyd's caretakers we are the only family members who
    can visit him in person. The others have to settle for virtual
    visits.

    So today we roasted a small (14 pound) turkey and made all the
    traditional sides, but on a reduced scale. We made bacon stuffing,
    mashed potatoes, gravy, buns, minted carrots, green beans with
    thyme, wild cranbwerry sauce, and Roslind's famous sour cream
    mushroom sauce. no pies or other desserts this year. Boyd got a
    whole drumstick and a half breast along with four large portions of
    everything else so he won't be doing his own cooking for a while.

    I haven't posted Roslind's sauce for a few years so here it is
    again:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roslind's Mushrooms in Sour Cream Sauce
    Categories: Side dish, Jw, Mushrooms, Dairy, Sauces
    Yield: 1 batch

    2 x 10 oz cans of mushroom stems
    -and pieces, drained
    2 tb Butter
    1 md Onion; chopped fine
    1 cl Garlic; minced
    2 tb Flour
    1 lb Tub of sour cream
    1/2 c Canned mushroom juice
    Salt
    White pepper
    Paprika

    In a heavy saucepan, melt butter, fry onion and garlic until
    fragrant and add drained mushrooms. As the mushrooms brown add
    salt, pepper, paprika and flour. Add sour cream and mushroom juice
    to the mushrooms and let sauce thicken slowly over low heat. Do
    not let the sour cream boil or it may curdle. The resulting sauce
    should be VERY thick.

    A spoonful makes an excellent side dish for roast poultry with
    stuffing and is a Christmas tradition at our home.

    An original recipe by Roslind Minault.

    Jim Weller

    MMMMM

    It's even better with sauteed fresh mushrooms. The key is to
    success is to use LOTS of paprika.



    Cheers

    Jim


    ... I didn't like the turkey but I did like the bread he ate.

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  • From Shawn Highfield@1:229/452 to JIM WELLER on Tue Oct 12 11:11:36 2021
    JIM WELLER wrote to SHAWN HIGHFIELD <=-

    So today we roasted a small (14 pound) turkey and made all the

    We changed our mind and got swiss chalet yesterday. It was good.

    traditional sides, but on a reduced scale. We made bacon stuffing,
    mashed potatoes, gravy, buns, minted carrots, green beans with
    thyme, wild cranbwerry sauce, and Roslind's famous sour cream
    mushroom sauce. no pies or other desserts this year. Boyd got a

    Sounds good.

    whole drumstick and a half breast along with four large portions of everything else so he won't be doing his own cooking for a while.

    That's the best part leftovers. :)

    I haven't posted Roslind's sauce for a few years so here it is
    again:

    Saved.

    Shawn

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