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October 2007 | What's Cooking #351
Allrecipes - What's Cooking?
Thursday, October 04, 2007, Issue No. 351
Thanksgiving Already?
Canadian Thanksgiving
No, you don't have to check your calendar. It's the Canadian Thanksgiving, an annual harvest celebration held this year on October 8. The traditional dishes are similar though, so even if your turkey day comes later, this is a great opportunity to try out new recipes. Experiment with a turkey that's smoked, deep fried, or studded with garlic, along with inventive sweet potato sides and flavorful stuffings. Get started on your own Thanksgiving--Canadian or not--with Allrecipes.
In this Issue
Visit to see our complete collection of recipes and meal ideas.
Submitted By: Zap
This wonderful cold-weather recipe fills you up. It really hits the spot when you want warm comfort food. The beer gives it a hearty flavor. The maple helps complement the bacon, onions, celery, and carrot base.

Submitted By: crystal's creations
This is the easiest recipe you could make with the most amount of flavor and elegance. Best if served with mashed potatoes to balance the citrus sauce.

Submitted By: menasheep
Macaroni and cheese is raised to a new level with the sweetness of caramelized onions, the heat of cayenne pepper and mustard, and sharp, fresh cheeses. Vegetable broth can be substituted for chicken broth to make this a vegetarian dish.

Submitted By: natalie
Red grapes, walnuts, onions and more are mixed with balsamic vinaigrette for a fresh salad.

Submitted By: Gems
Figs are stuffed with a bourbon and honey goat cheese, then dipped in nuts before arranging on a platter to serve. They are fun to make, look beautiful for dinner parties, especially if arranged with grapes or mint leaves, and are dangerously tasty.

Each week we take a look at what home cooks are stirring up in different parts of the country. This week our eye is on Wisconsin.
  1. Chicken with Mushrooms, Prosciutto, and Cream
  2. Wisconsin Native's Beer Cheese Soup
  3. Roasted Rack of Lamb
  4. Cheesy Ranch Potato Bake
  5. Jumbo Fluffy Walnut Apple Muffins

Called back bacon in Canada, this lean smoked meat is a closer kin to ham than it is to regular bacon. It's taken from the lean, tender eye of the loin, which is located in the middle of the back. It comes in cylindrical chunks that can be sliced or cut in any manner desired. It can be fried, baked, barbecued, or used cold in sandwiches and salads.

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