Another of those dreaded Thanksgiving Recipe Threads

CookingWithCarlo.com ^ | 11/11/2004 | Carlo3b, A PROUD AMERICAN

[carlo3b]

Well, it's that time again, when we old timers dust off the holiday recipes. For you newcomers, just bear with us, it won't take long, and you could just move on if this is too corny for you to handle. Otherwise, cut and paste, and have a great Thanksgiving.. This is a bit early because I will once again be on the great oceans this years cookin and spinnin my tales of the kitchen.. ENJOY..
God bless you and your family!.. Chef

Remembering Our first recorded Thanksgiving Day
The Mayflower 1620- 2002

The voyage of the Mayflower in 1620 from Plymouth England, to Plymouth Rock started as a journey to find peace and justice in a new world. It began as a fervent prayer to give freedom a chance, and remains today as the promise each year for a new beginning. Thanksgiving Day is a celebration of hope, and remembrance.
Today, we bring our families and friends together to share our tables and our hearts, and give thanks for all that we have to be grateful for in our new and glorious country. From this grand experiment and it's courageous settlers, to the greatest nation of the world, we have a lot to be thankful for, indeed.

Remembering my Italian family Thanksgiving

My earliest memory of Thanksgiving was the fuss over preparation of the wonderful food being planned in advance of our holiday feast. Being a traditional Italian American, midwestern home, a full cornucopia of cookies of every ethnicity was in abundance. Thanksgiving morning was a special treat with a home filled with the scent of baking bread, and roasted turkey which transformed our tiny cold water flat in "Little Italy" on the lower East side of Chicago into a 3 room palace.

Everyone was involved, family and friends, young and old, with 4 generations of our own majestic women. An unspoken but respected hierarchy prevailed, with the eldest women in control, and a dance like rhythm appeared to take charge of this traditional and noble endeavor. It didn't take long before our small kitchen and dinning room filled, and every flat surface was covered. People scurried into the hallway, where neighbors shuffled pans and pots, in and out of their apartment kitchens to make room for more, always more so everyone could share in the abundance.

The Preparations

Preparation started days earlier, with the making of the pasta. I recall my great aunt bringing in the clothesline from our back porch, the one that strung across the small yard to the adjacent porch and back. She washed and bleached this cord to string across our living and dining rooms, from sconces to chandelier, and doorjambs to windowsills. It was strung as tight as possible to hold the pounds of lasagna noodle, and spaghetti needed to hang dry, to satisfy the hearty Italian appetites. I recall as if it were yesterday listening to our nightly radio programs with the shadows of stringing pasta on the faded floral wallpaper, lending an eerie overtone to the Green Hornet, or Gangbusters.

How could I ever forget opening my eyes in the morning with the sight of hanging pasta overhead, but then, why in the world would I want to forget that magical moment after all, and what it meant to a young boy that a wonderful and glorious holiday was just around the corner?

The Family and Friends

Each family was represented in the choice of menu items. Every wonderful cook in each branch of the family offered to prepare their own special version of the chosen food. This made for a memorable feast indeed, there were at least 4 successful individual restaurant owners in our family. The competition was playful and fun filled, with chunks of bread, ladles, and spoons dipping into everything, testing, tasting, and teasing.

The Cooks

It should not be construed that the food preparation was the exclusive provence of our family women, to do so would be to underestimate the culinary contributions of some of the finest cooks in the clan. A few of my uncles, cousins and grandpa were cooks in the Army, Navy, and Marines, as well as in their own restaurants. My great uncle served as a cook in the Italian army, then captured and recruited to cook in the prisoner-of-war camp, when upon his release, served 2 tours as a cook in the US Marines during The Korean War. However, whatever greatness the men may have achieved in the outside world, the kitchen was ruled by those formidable, yet diminutive, strikingly gorgeous, black clad matriarchs of the family. Great grandmothers from both sides of the lineage, grandmothers, great grandmother-in-laws, and great great aunts.

Man I'll tell ya, it was a sight to behold at best, and an Italian culinary rivalry at least. Although sharing an Italian heritage, the 6 uncles married outside the Calabrian niche, creating a scrumptious provincial food fight.

The Kids

Children weren't immune from the holiday chores. Chairs were pulled up to the stove for short perpetual stirrers. The teens were given the sink, for the never-ending pots and pans, and preteens were runners for last minute fetches and food deliveries. I was honored almost exclusively with the delivery of food for the church and hospital shut-ins because I had the bike with a giant basket. Trying to describe my cousins and most of the local kids wasn't hard, the first thing I recall was, hair, lots of black hair, big doe eyes, dozens of beautiful children with wide grins. At least one kid, sometimes more, was forced to bring his or her accordion, and at every holiday gathering some poor child was browbeaten into playing "Lady Of Spain"!

The Holiday Table

Serving 30-40 people, in a one bedroom apartment on the 3rd floor, rear, walkup, was a challenge, but doable. It took the coordination of most of our wonderful neighbors, and the cooperation of all of the residence, which were always invited anyway. Everyone brought pots, pans, dishes, and utensils, at least a chair, and some brought their kitchen tables. Everyone brought something eatable, most were prearranged as in bread, but some were heirloom dessert recipes, enough for at least a good spoonful, for everyone to get a taste. Older adults, always got a chair at the table, all adults got a seat, and kids sat at the card tables, on the stairs or on a carpet in front of the radio in one of the neighbors homes.

The Prayer

All kids had to be within earshot of the saying of the formal Grace before dinner. Then everyone recited their own prayer in various languages of their native tongue. Our family and friends were of many faiths and nationalities, the overwhelming majority of coarse were Italian. Most remembered a loved one not present, and the names of every absent serviceman and woman were individually read aloud. With all heads bowed, everyone gave thanks for the wonderful gifts of food and health, and each and every person present, gave a special thanks and how grateful they were for being in the United States of America.

The Family

Any good excuse to gather the clan in our family was and still is, paramount. Weddings, holidays, birthdays, anniversaries, births, baptisms and unfortunately funerals are used as good excuses to get together and, you guessed it.... eat. This is usually done at the familial home of eldest member of the family. The Italian family circle is close and tight, and many families still living within their hometown even today, and still live within walking distance of one another. In our family as in many, brothers, sisters, grandparents, aunts, uncles, and cousins grow as one single family unit.

The elders live within the homes of their offspring or siblings. The hierarchy is established by the ability of the surviving parents to have living arrangements central to the greatest number of kids and kin. Love of family is the reason, and love of food is the cement. Thanksgiving is one of the most popular days of the year, and has been since my earliest memory. Even today as I did with my parents in my youth, I talk to each of my 5 children and each of my grandchildren with rare exceptions, every single day, I am truly blessed.

The Food

Food for an Italian holiday is second to only to the family. Present at every holiday feast were several types of entree, lasagna, ham, veal, and one or more specialty pasta and of course, the giant stuffed Turkeys. There were Kosher dishes aplenty for our many Jewish friends. Our next door neighbor kept a Kosher kitchen and always shared their wonderful food with us as we did in return. No holiday would be complete without homemade sausages, meatballs, and grilled peppers. A strange calzone, one I recall with nuts and octopus was always somewhere on the table as was Braciole (Italian beef rolls), and great cannoli desserts were always compliments of our Sicilian side of the family.

Salads and antipasto were a mainstay, with favorites cellentani con Insalata di Peperoni (cellentani with pepper salad), and the ever popular soups, usually a bean, as in minestrone. Breads, rolls, pizza and a mixed variety of biscotti, were always in abundance. Side dishes were a meal in themselves. A vast array of vegetables prepared as specialty items, like artichoke and bacon frittata rounded out every holiday meal. Even our popular lasagna, the recipe that created a chain of famous restaurants, has broccoli or spinach as a principle ingredient to the recipe. Desserts... oh my, great custards, and pastries, ice creams and cakes such as lemon berry tiramisu or frittelle di zucca (pumpkin fritters)

The Moment of Truth

My great grandfather sat at the head of the table, and next to him sat a gallon jug of his homemade Italian red wine. Almost everyone seated for dinner were given a glass of his wine, if only for the many toasts that were posed, to the cooks and a milieu of other celebrations.

The moment of truth came when he would call the name of the boys that he felt were to be worthy of manhood, a scholarship know only to him, usually by some unknown merit method. If you attained that status in his trusted eye, he would invite you to accept a glass of wine and he would toast your new position and with everyone's applause you drank a glass and thanked him.

When my moment came, I had just turned 10, and having worked with him on his paper stand in downtown Chicago for 3 years and to my surprise he felt I was ready! Proudly I swallowed a huge gulp, and felt the heat go down my throat and explode at the core of my stomach and began to rush back up. I forced a smiled and swallowed again and hugged him as tight as I could, until my uncle secretly handed me a chunk of bread, which I bit into and forced down before I let my pa loose, perhaps in the nick of time because he slapped me on the back and everything went back down... I never drank another drop of his wine, but accepted his offer to take a glass, each time he offered it until he passed a year later. How I loved that man.

The Carving was done at each end of the long tables where the huge turkeys were displayed. The male head of each of the households was given the honor of carving these beautifully prepared golden trophies. It was a ritual and with surgical skills each bird was sliced and distributed to all in attendance until nothing remained but the bare bones. At the conclusion of this wonderful occasion, the men stood and with glasses raised toasted the blushing ladies as we sang... in our best voice, and in Italian, a song dedicated to our wonderful women, .. "Momma"

Holiday Roast Turkey with Herbal Rub

• 1 13 pound whole turkey, fresh or thawed

• 1 medium onion, quartered

• 1 lemon, quartered

• 1/4 cup vegetable oil

• 1 teaspoon dried thyme

• 1 teaspoon dried tarragon

• 1 tablespoon dried rosemary

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 325°F.
2. Remove the giblets and neck from the turkey and reserve for the broth.
3. Rinse the turkey with cold running water and pat dry with paper towels.
4. Place onion and lemon quarters in the neck and body cavities.
5. In a small bowl, mix the oil with the herbs, salt and pepper.
6. With your finger tips, gently loosen the skin from the breast without pulling off the skin.
7. Place 1 tablespoon of the herb mixture under the skin; and replace the skin.
8. Rub the cavities and outside of turkey with the remaining herb mixture.
9. Secure the neck skin to the back of the turkey with skewers. Fold the wings under the back of turkey. Place the legs in tucked position.
Note: May be prepared to this point, covered, and refrigerated for several hours.
10. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan.
11. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
12. Cover bird with a loose tent of foil. Roast turkey in the preheated oven for about 2-1/2 hours.
13. Remove the foil and baste bird with pan juices.
14. Continue to roast for about another hour, until meat thermometer registers 180°F in the thigh.
15. Remove the turkey from the oven and allow to rest for 15-20 minutes before carving.
16. Transfer to a large platter and serve with gravy.
Yields 18 servings at 6 ounces per portion
 

Good Old Fashioned Bread Dressing

• 3 to 4 loaves of white bread (or 5 if you like leftovers)

• 2 cups water

• turkey inners

• 1 or 2 onions

• 2 bunches of celery

• 2 to 3 tablespoons butter

• 1/2 teaspoons sage

• oysters (optional)

• mushrooms (option)

• chicken broth

The night before
1. The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
The next day
2. The next day, remove the insides of turkey and boil them in water in 2/3 quart sauce pan until cooked (about 20 to 30 minutes).
3. Remove the insides from the saucepan for later use or discard. Keep the broth and set aside.
4. Preheat the oven to 350°F.
5. Chop the onion and celery and place into food processor until minced.
6. Melt the butter in a large saucepan.
7. Sauté the onion and celery in butter until heated through. Do not brown! (Sauté the mushrooms also at this time, if wanted).
Note: Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to sauté the onion and celery in two parts.
8. Once cooked, pour the onion mixture directly over the dried out bread.
9. Sprinkle the sage over bread mixture.
10. Take your turkey broth and pour slowly over the bread mixture. The bread will shrink as you do this. Be careful not to pour too much water in.
11. Mixture thoroughly.
Note: If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
13. If you are using oysters, add them now.
14. Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
16. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
17. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
18. Bake in 350°F oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
Note: If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples. It smells wonderful and the apples have a great flavor when you take them out.
 

Real Homemade Turkey Gravy

• 1 package..  neck, heart, gizzard from turkey giblets

• 1 medium carrot thickly sliced

• 1 medium onion thickly sliced

• 1 medium celery rib thickly sliced

• 1/2 teaspoon salt

• 1 turkey liver

• 3 tablespoons fat from poultry drippings

• 3 tablespoons all-purpose flour

• 1/2 teaspoon salt

1. In a 3-quart saucepan, place neck, heart, gizzard, vegetables, and salt in enough water to cover, and cook over high heat.
2. Heat to boiling.
3. Reduce heat to low; cover and simmer for 45 minutes.
4. Add the liver and cook for 15 minutes longer.
5. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
6. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a quart size measuring cup.
7. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened.
8. Pour the deglazed liquid/broth into the measuring cup.
9. Let the mixture stand a few minutes, until the fat rises to the top.
10. Over medium heat, spoon 3 tablespoons of fat from the poultry drippings into a 2-quart saucepan. 11. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
12. Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
13. Add the remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
14. Gradually whisk in warm broth mixture.
15. Cook and stir, until the gravy boils and is slightly thick.
Makes 14 servings at 1/4 cup per serving
 

Home Sweet Home Potato Casserole

• 2 pounds sweet potatoes, boiled, peeled, and mashed

• 2 eggs, beaten

• 1 tablespoon margarine, melted

• 1/2 cup brown sugar

• 1 cup buttermilk

• 1/4 teaspoon baking soda

• 1/2 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• 1/2 cup raisins (optional)

Preheat oven to 350°F.
Combine all of the ingredients and mix well. Mixture will be very soupy.
Bake for 1 hour.
 

Crackpot Crockpot Scalloped Potatoes

• Cooking spray

• 6 to 8 potatoes, thinly sliced

• 1 can cheddar cheese soup

• 1 cup Velveeta cheese, chunked

• 1-1/2 cups grated Cheddar cheese, grated

• 1 (12 ounce) can evaporated milk

• Salt and pepper

1. Spray the crockpot with the cooking spray.
2. Fill the crockpot with half of the sliced potatoes.
3. Layer half of the soup, velveeta cheese, Cheddar cheese, and milk.
4. Add salt and pepper to taste.
5. Layer remaining the remaining potatoes.
6. The layer the remaining soup, velveeta cheese, Cheddar cheese, and milk.
7. Cook on high for about 6 hours.
Note: You need to check to see if you need to add more milk. You can pre-boil the potatoes for quicker cooking.

[califamily4W]

I love this place...it just keeps getting better.
However, it's over the river and through the woods to grandmother's house we go...though she does put me in charge of the dessert table.

[mjtobias]

"and don't forget the Deep Fried Turkey!!!!!"

Oh my God!

I've been meaning to buy one of those deep friers for the last few years.

Do you think I can use it to fry cannoli shells too?

Zeppole, sfingi, taralle, panelle, inis, cazzitelli, cuccidati, cassatelle, panettone, taralle bollite,etc...pastries galore.

[FairOpinion]

[Freedom2specul8]

You are awesome~~~~marked to read later..

[mcgiver38]

Concur, for the last three years we have been brining the turkey, we will never go back, no matter how you cook it it comes out way more juicy and tender, from the brining FAQ:

*** What's in the Brine ? ***

The brine is mostly water, some salt at a minimum and some sugar
and spices and herbs and onions and garlic at a maximum.

What does the brining process do for my chicken or turkey ?

The brining process forces water into the muscle tissues of the
meat by a process known as diffusion and osmosis. This additional
moisture causes the muscle tissues to swell and hold more water.
The resulting water in the muscle tissues will make the meat more
moist and tender. Any spices, herbs or other flavorings you add
to the brine solution will get taken deep into the meat with the
water. See section 10.5.4 of the BBQ-List FAQ version 2.0 for more
information on brining (brining a chicken is similar to brining a
turkey).

*** What do I use for a brine ? ***

As a general starting point, take one gallon of water and add 3/4
(preferable - but you can use up to a cup) of salt (kosher is best !),
1/2 cup of sugar and then the rest is up to you. Sliced onions are
nice, a few cloves of crushed garlic add a nice flavor and then
there's the spices and herbs.

Email me if you want this faq.....

[Eva]

bump for later

[Salvation]

This sounds good, Jen.

[ChefKeith]

Where and what time! , I'll bring My fryer over....

I would use new oil for the goodies if you do a turkey or just do them first then the turkey.

Academy Surplus or wally world have fryers at a good price last time I looked. The trick is finding a good price on the oil- use peanut oil if you can find it or if not use a blend w/ mostly peanut oil.

It has a higher burn point than others.

[sockmonkey]

Wonderful Thanksgiving Remembrance. Thanks for sharing it.
Of course, I would've liked to have heard more about the Italian Cookies...

Do you have a casa data recipe?

[VermiciousKnid]

PEAS WITH SALT PORK

* 1 pound salt pork, diced (NOT fatback!)
* 2 medium onions, sliced into half-moons
* 1 large bag frozen peas, defrosted (fresh peas can be
used if available)

1. In a large skillet, parboil the diced salt pork in
boiling water for 5 minutes. Drain.
2. Return the salt pork to the skillet and brown over
medium high heat. Remove with slotted spoon.
3. Using the rendered fat left in the skillet, saute the
onions until transluscent.
4. Return the salt pork to the skillet along with the
peas.
5. Lower the heat, cover and let simmer for 8 minutes or
until the peas are tender but not mushy.

NOTE: This recipe makes enough for 12 people, but can be
adjusted up or down to suit your needs.

HAPPY THANKSGIVING!

Regards,

[agitator]

This pie recipe came from a fat pastry caterer. If it's done right, it will knock your socks off and has won pie contests.

Cherry pie recipe For deep dish glass pie plate


FILLING
2 cans red tart cherries (packed in water, not syrup)

Reserve 3/4 cup of cherry juice 1 cup of sugar
6 tablespoons of flour
1/2 teaspoon cinnamon
1/4 teaspoon almond extract

Directions:

Mix juice, sugar, flour, cinnamon and almond extract in a saucepan, heat on low heat, stirring until it thickens, then add cherries.


CRUST

Preheat oven to 425

2-1/4 cups flour
1 teaspoon salt
1-1/4 cups chilled crisco 
6 tablespoons ice water

Directions:

Mix flour and salt. Add crisco and cut it into small lumps-mix with hands quickly. 
Take 1/3 cup mixed ingredients in a small bowl with ice water, make a paste, add to original mixture and mix quickly. 
COOL THE DOUGH!!! Divide the dough in half. Roll out one half on a floured surface (preferably dough cloth and covered rolling pin), fold dough in half and place half way in pie dish. 
Unfold to cover bottom. Patch any holes and add the filling.

Roll top, put water on the edges, and add pieces of butter over the filling. Put top crust on, and crimp the edges. Put small hole in center, fork a design, sprinkle with sugar. Bake 50-60 minutes.

[Gabz]

It took you until Post #20 to ping me?????????? (stomping foot)

mark for the morning.

[YaYa123]

I'm going to try cooking my turkey upside down...that makes sense...and I"m still going to baste that bird with mayonnaise, the secret to a beautiful brown crust.

[Pukin Dog]

Hey carlo, friend.

Pukin aint got nobody to cook all these great recipes this holiday season, so dont be reminding me by pinging me to all this holiday cheer, okay?

[mcgiver38]

Not loaf bread but these rolls are the best I've ever made, not an original recipe of mine:

Title: Cinnabon Rolls
Categories: Yeastbreads
Yield: 20 Lg rolls

1/2 c Warm water (105-110 degrees)
2 pk Active dry yeast
2 tb Granulated sugar
3 1/2 oz Pkg instant vanilla pudding
1/2 c Butter, melted
2 Eggs, beaten
1 ts Salt
8 c All-purpose flour
1 c Butter, melted

MMMMM

---

CINNABON TOPPING

---

2 c Brown sugar, firmly packed
4 ts Cinnamon

MMMMM

---

OR* CREAM CHEESE FROSTING

---

8 oz Cream cheese, softened
1/2 c Butter, softened
1 ts Vanilla
3 c Powdered sugar
1 tb Milk, just enough to fluff

MMMMM

---

OR* STICKY BUNS & TOPPING

---

1 c Butter
1 c Brown sugar
9 tb Light corn syrup
1 c Pecans or walnuts,
- coarsely chopped

BUNS: In small bowl, combine water, yeast and sugar. Stir until
dissolved. Set aside. In large bowl, make pudding mix according to
package directions. Add butter, eggs and salt; mix well. Add the
yeast mixture; blend. Gradually add flour and knead until smooth,
adding "sprinkles" of flour as needed to control stickiness. Once the
dough is no longer sticky and is soft and silky feeling (like as
baby's behind), the dough is ready. Place in very large greased bowl.
Cover and let rise until double in bulk (about 1 hour). Punch down
and let rise again (about 45 minutes). On a lightly floured surface,
roll out to a 34" x 21" rectangle. Spread 1 cup of melted butter over
surface.

CINNABON TOPPING: In small bowl, mix brown sugar and cinnamon
together. Sprinkle all over top of surface. Roll up very tightly.
With a knife, put a notch every 2 inches. With string or thread,
place under roll by notch and criss-cross over to cut roll (makes a
nice clean cut). Place on greased baking pan, 2-inches apart. Lightly
press rolls down with your hands (just a LITTLE, it helps to hold
them together better). Cover and let rise until double again. Bake at
350-degrees for 15 to 20 minutes. Take them out when they JUST start
to turn golden. DON'T OVER-BAKE! Frost warm rolls with Cream Cheese
Frosting.

CREAM CHEESE FROSTING: Combine all ingredients and mix until smooth.
Spread on very warm rolls. Rolls are best when served warm.

CARAMEL STICKY BUNS & TOPPING: In a sauce pan or in your microwave
oven combine butter, brown sugar and corn syrup. Heat and stir until
blended. Pour topping into the bottom of the pan (pans) you are using
for the rolls, place unbaked cinnamon rolls on top on the caramel
sauce. Allow to rise in a warm place until double in size (about 1
hour). Preheat oven to 350-degrees. Bake for 15 to 20 minutes or
until lightly brown. After removing pans from oven, cover with foil;
invert onto cooling racks, cool 1 minute, and remove pan. Cool before
serving.




My Notes: these are BIG!!! I would cut them thinner than 2 inches to have more
rolls, I also found that the sticky bun recipe was a little slight for the
amount of rolls I made, I would increase it by at least half if not double
it due to how many pans you have to use as 4 rolls will fill a 9x9 pan,
I think the recipe is only meant to cover the bottom of 2 pans and I ended up using 4
Didnt try the cream cheese frosting but I bet it would be good....
UPDATE: The cream cheese frosting is delicous but I would put a very thin layer if not
just a few ribbons on the roll, a thick coating spawned complaints of the rolls
being too sweet. The sticky ones were better.

[nana4bush]

.

[ladyinred]

Oh I love these recipe threads carlo!!!! Yummy stuff already. I was intrigued by the crock pot potatoes. I always make them in the oven, but this would keep my oven free for other dishes! Thanks!

[razorbak]

SONOFABITCH STEW

2 pounds lean beef
Half a calf heart
1/2 pounds calf liver
1 set sweetbreads
1 set brains
1 set marrow gut
Salt, pepper
Louisiana hot sauce


Kill off a young steer.
Cut up beef, liver and heart into I -inch cubes;
slice the marrow gut into small rings.
Place in a Dutch oven or deep casserole.
Cover meat with water and simmer for 2 to 3 hours.
Add salt, pepper and hot sauce to taste.
Take sweetbreads and brains and cut in small pieces.
Add to stew.
Simmer another hour, never boiling.

[Salvation]

My brother's favorite Thanksgiving dish:

Tsimmes
40 minutes to assemble; 4-6 servings
2 hours to bake (Depending on what else gets served)


Tsimmes is a festive Jewish dish that combines vegetables and fruit, savory and sweet......all baked together. This versions is 98% traditional; its 2 points of departure are the omissions of a few chunks of meat, and the optional addition of cheese in the topping. Serve it with the Spinach Kugel(see opposite page), and a freshly-baked challah (p. 97) for a warming winter supper.


I.

2 lbs. sweet potatoes
2 large carrots, sliced
1 large (3-4 inch diameter) tart apple, sliced
1 heaping cup chopped onion
20 large pitted prunes
juice of 1 large lemon
1 tsp. salt
1/4-1/2 tsp. cinnamon (to taste)
2/3 cup fresh-squeezed orange juice

II.

2 eggs, beaten
1/4 cup wheat germ, matzo meal or fine crumbs
1/2 tsp. salt
(optional: 1/2 cup [packed] grated mild cheddar)
3 Tlbs. butter, cold, and in thin slices.

1.) Take half the sweet potatoes and grate them coarsely. Set these aside. With the other half, cut bite-sized slices or small chunks.

2.) In a deep-dish casserole, combine the sweet potato chunks with all the other ingredients in List I. Toss until nicely mixed.

3.) Mix together the grated sweet potato with the other ingredients from List II. Pat this into place on top of the first mixture in the casserole. Dot the top with the butter slices.

4.) Cover tightly and bake for 1 hour. Remove the cover, and bake another hour, until the top is brown and crisp.


p. 204 Casseroles & Melanges

[ladyinred]

Thanks for the Turkey tip. It makes sense that cooking upside down would make the bird more juicy. I will try that this year.