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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Nov 23, 2011
Page
8
The writer notes a no sugar diet on Day 28 and contemplates lean proteins and vegetables featuring top loin and sautéed mushrooms. They plan a pumpkin roll and chocolate chip cookies for a national event while allowing four indulgences this year with Thanksgiving among them. The piece also mentions shopping for a new nonstick pan amid family jokes about the recipe choice.
Reader shares a steak with mixed mushrooms sauté featuring top loin steaks thyme mushrooms and a quick deglazed pan sauce. Personal notes describe shopping costs prep results tweaks and a family dinner with dog ending in a contact email.
Gary Twining reviews a range of wines ideal for Thanksgiving, from sparklers like Schramsberg Blanc de Blancs to champagne options and aromatic whites such as Riesling. He suggests pairing ideas, lists prices and origins, and notes that Gewurztraminer and rich Chardonnays suit holiday fare, with a nod to late harvest and dessert wines.
Chrissy Kadleck looks back at 2011 kitchen wins including Vita-Mix use and homemade pies. She shares staples like peanut butter eggs and a mushroom brush, notes new cooking milestones, and ends with Costco pumpkin pie trivia and reader appreciation.
The guide outlines thawing methods by refrigerator or cold water, thaw times per weight, safe handling to avoid room temperature thawing, and cooking to 165 degrees minimum internal temperature. It includes time estimates for unstuffed and stuffed birds and emphasizes thermometer checks in thigh wing and breast areas.
A mixed set of culinary notes covers a pumpkin cake recipe from Nordic Ware and a pumpkin pie spice substitute. It discusses Philadelphia style cheesesteaks from Fort Lauderdale chef Jason Smith, Campbell’s tomato soup history, and a 1995 chili recipe by Jackie Gleason, with a contact for archival request.
A pumpkin pecan Bundt cake recipe yields 16 servings with pumpkin pie spice in glaze. The batter combines yellow cake mix pudding mix pumpkin oil water eggs and spices baked 45 to 55 minutes at 325 until firm.
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