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Food

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    The recipe reviewed appears on Page 8 of today's Dash, a monthly food magazine inserted in The Journal Gazette.
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  • dash ... we tried it
    The recipe reviewed appears on Page 8 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.Asian Chicken Noodle SoupDifficulty: BeginnerPrep/cook time:
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Thanksgiving kitchen countdown

Thanksgiving is 15 days away. As the holiday nears, The Journal Gazette will publish a to-do list for the week each Wednesday leading up to Nov. 28 to help ease the holiday stress.

•Prepare your guest list; confirm how many people will be there.

•Find out if your guests have any special dietary needs.

•Place a rental order, if necessary, for tables, chairs, glasses, plates and flatware.

•Decide on your final menu and collect the recipes you’ll need. Select some dishes that taste good at room temperature, so you won’t have to worry about your hot entrée getting cold or your cold dessert melting.

•Assign cooking projects to family members who offer to help.

•Order your fresh turkey, or buy your frozen turkey and put it in the freezer. If buying a whole turkey, plan on 1 pound per person. If you’re buying just the bone-in breast, plan on 3/4 pound per person.

•Order or pick up alcohol and other beverages, or delegate this to your non-cooking guests. Keep in mind that a bottle of wine contains about five glasses and always have nonalcoholic-drink choices on hand.

•Shop for nonperishable goods. You can buy flour, sugar, brown sugar, corn syrup, canned pumpkin, packaged stuffing and cornbread mixes, rice and fresh or frozen cranberries, all before the crowds descend.

– Food Network

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