The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Monday, October 29, 2007

We want your recipes

We're going to be sharing our readers' recipes for Thanksgiving this year. You know, those things that just have to be on the table or it's not Thanksgiving. The sausage dressing. The cranberry mold, the dirty rice, the sweet-potato pecan pie. Or, in the case of my Thanksgiving table, the creamed onions.

You, dear bloggers, surely have such recipes that you would like to share. Don't wait until our happy hour get-together--e-mail them to me now. Tell me the story, too, of why this dish is indispensible. pcampbell@enquirer.com


at 3:50 PM Blogger JKNEPFLE said...

3 eggs
1 tsp vanilla
1/2 cup sugar
1/4 cup butter, melted
1 cup corn syrup 1 cup pecans
1/8 tsp salt

Beat eggs. Add sugar, corn syrup, salt, vanilla, and melted butter. Make pie crust. Put in pecans in a layer. Add mixture. Bake @ 350 50-60 min. Nuts will rise to top and form a crusted layer. If it browns too quickly, decrease oven to 325.

at 3:51 PM Blogger JKNEPFLE said...

Sorry..forgot to explain the preceeding recipe.

My grandma was a great lady. She loved her family very much and would do anything for you. But, she wasn't a great cook. However, she made the best pecan pie ever! Here's her recipe for pecan pie.

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