THANKSGIVING – #9

Posted on November 23, 2011. Filed under: Alcoholic, Apples, Apricots, Autumn, Coconut, Cranberries, Crock Pot-Slow Cooker, Dairy, Dinner/Supper, Gravies, Honey, Kosher Recipe, Lemons, Marshmallows, Meat, Nuts, Oranges, Pears, Pineapple, Poultry, THANKSGIVING, Thanksgiving Recipes, Tried and True Recipe, Vegetables | Tags: , , , , , , , , , , , , , |


Often in everyone’s life, things don’t quite as smoothly as we’d like them to go, and that is the reason I haven’t blogged for the past few days.  I am afraid that for the next month blogging will be a hit and miss thing for me.  So, this post will be a long one as I’m combining many courses into it.  I do hope you enjoy these recipes and my family wishes you and your family a Happy, Healthy, Smooth Sailing Thanksgiving and hope that your turkey is moist and flavorful!  Love, Softa123

I am starting today’s blog with cranberry sauce as you can make it before Thanksgiving Day and store it in an air-tight plastic container.  I think this recipe for Cranberry Sauce Extraordinaire is one I’d like to try.  It sounds yummmmy!

Cranberry Sauce Extraordinaire

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Rated: 5 Stars

Submitted By: Leeza

Photo By: Tricia

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ready In: 45 Minutes

Servings: 12

“A variety of fresh and dried fruits and nuts are used in this cooked cranberry sauce. Serve with turkey.” ~ Leeza

INGREDIENTS:

1 cup water

1 cup white sugar

1 (12 ounce) package fresh Cranberries

1 orange, peeled and pureed

1 apple – peeled, cored and diced

1 pear – peeled, cored and diced

1 cup chopped dried mixed fruit

1 cup chopped pecans

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

DIRECTIONS:

In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

Nutrition Information Servings Per Recipe: 12

Calories: 132 Amount Per

Serving Total Fat: 0.2g Cholesterol: 0mg Sodium: 101mg Amount Per

Serving Total Carbs: 34.2g Dietary Fiber: 2.5g Protein: 0.6g

The title of this next recipe says it all…not only is it an easy recipe, but the addition of rum will definitely make some people happy, although if there are going to be children present, I would not add the rum.

{Simple And Amazing} Cranberry Sauce Recipe   

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Recipe type: Condiment

Author: Savory Sweet Life

Prep time: 2 mins

Cook time: 15 mins

Total time: 17 mins

Serves: 2 cups

“Make your own homemade cranberry sauce this year for Thanksgiving using fresh Cranberries. This easy recipe is so simple yet yields amazing cranberry sauce.”

Ingredients:

12 ounces bag fresh cranberries

3/4 cup orange juice

2/3 cup brown sugar

1/3 cup white sugar

Optional: 2 oz gold rum

Instructions:

Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve.

Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

I love Alton Brown.  He is my very favorite TV food guru.  The following is his recipe and I am including it for those who like a more jelloie (like that word that I just coined?) consistency.  It looks nicer than the canned stuff and I’m willing to be it tastes better too!

Cranberry Sauce

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Recipe courtesy Alton Brown, 2007

Prep Time:10 min

Inactive Prep Time:6 hr 0 min

Cook Time:20 min

Level:  Easy

Serves:  6 to 8 servings

Ingredients

1 pound fresh cranberries, approximately 4 cups

1/4 cup freshly squeezed orange juice

1/4 cup 100 percent cranberry juice, not cocktail

1 cup honey

Directions

Wash the cranberries and discard any that are soft or wrinkled.  Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.

Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

Most American families include a string bean casserole in their Thanksgiving menu.  I like it too, but here are some kicked up string bean casseroles that sound more interesting than the traditional recipe for it.  If you don’t like cream of mushroom soup, you can always substitute cream of celery soup in these recipes.  I am an anti-mushroom person, and that is what I do.

Never Enough Green Bean Casserole

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Submitted By: Deb Dessaint

Photo By: Ms. Ho

Servings: 6

“This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years.

People tasting it for the first time ALWAYS want the recipe!”  ~Deb Dessaint

INGREDIENTS:

1 (10 ounce) can condensed Cream of mushroom soup

3 ounces processed cheese (i.e. Velveeta®), cubed

1 tablespoon real bacon bits

1 (4 ounce) can mushroom stems and pieces, drained

2 (15 ounce) cans cut green beans , drained

1 (2.8 ounce) can French-fried Onions

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C).

Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.

Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren’t getting too brown.

FOOTNOTES: Note this recipe uses the submitter’s substitution in place of a bacon cheese spread, as it is not widely available. If the bacon cheese spread is available, use 1 (5 ounce) jar in place of the processed cheese and bacon in this recipe.

Tasty Green Bean Casserole

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Submitted By: ANDYKNEPPER

Photo By: MORUPE

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Ready In: 40 Minutes

Servings: 8

“Delicious and easy to make variation of the bland holiday favorite. Green beans in a creamy white wine sauce with bacon and mozzarella cheese. Warning:  They’ll make you bring it every year!”

INGREDIENTS:

1 (16 ounce) package frozen whole

Green beans, thawed

4 slices bacon

1/2 medium onion, chopped

1/2 red bell pepper, seeded and diced

1/4 cup dry white wine or vermouth

1/4 cup milk

2 tablespoons butter

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon soy sauce

Salt and pepper to taste

1/2 cup shredded mozzarella cheese

1/2 cup canned French fried onions

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C).

Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.

Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9×13 inch baking dish. Sprinkle with French fried onions.

Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.

Nutrition Information Servings Per Recipe: 8

Calories: 225 Amount Per Serving Total Fat: 15.4g Cholesterol: 18mg

Sodium: 702mg Amount Per Serving Total Carbs: 14.3g Dietary Fiber: 1.7g

Protein: 5.3g

Green Bean Casserole

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Submitted By: pearl

Photo By: Lovemyfamily09

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ready In: 35 Minutes

Servings: 4

“Green beans, cream of mushroom soup, and French fried onions make for a classic green bean casserole. An absolute must at American holiday meals!”

INGREDIENTS:

1 (14.5 ounce) can French style green beans, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can French-fried onions

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Combine green beans and soup in a small casserole dish.

Bake in a 350 degrees F (175 degrees C) oven for 10 to 15 minutes.  Remove from oven and top with the onions. Bake for another 10 minutes and serve.

Nutrition Information Servings Per Recipe: 4

Calories: 366 Amount Per Serving Total Fat: 26.8g Cholesterol: < 1mg

Sodium: 1223mg Amount Per Serving Total Carbs: 27.1g Dietary Fiber:

1.1g Protein: 2.1g

What would Thanksgiving be without sweet potatoes or yams?  It is the only time of the year that I will eat them, but I am going to change that as I read an article that said it was the best type of potatoes for nutritional value.  Yams have virtually no nutritional value and are a type of sweet potato.  That is the difference between sweet potatoes and yams.  Who knew?  I want to try this first recipe.  I love stuffed baked potatoes, so this might be a good choice for me.  I’ll let you know how I far!

Ambrosia Stuffed Sweet Potato

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“ Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or lean ham.”

Ingredients

1 medium sweet potato (about 8 ounces)

3 tablespoons light sour cream

2 tablespoons marshmallow crème

1 tablespoon sweetened coconut flakes

1 tablespoon chopped pecans

4 teaspoons drained crushed pineapple

4 dried apricot halves, chopped

Instructions

Preheat oven to 400º F Wash the sweet potato, pat dry and pierce in several places with a fork; bake for 45-50 minutes or microwave for 5-7 minutes, or until fork tender; cool slightly.

Combine the remaining ingredients in a bowl; mix well.

Working lengthwise, slice sweet potato in half; use a spoon to scoop out all but ¼ inch of the flesh from each half.  Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well .

Spoon this mixture back into the potato skins and top each with the remaining ambrosia.

Cholesterol: 8 mg Sodium: 61 mg Vitamin A: 4,139 IU Fiber: 4g Number of

servings (yield): 2 Calories: 216 Fat: 6g Protein: 4g

Traditional Sweet Potato Casserole

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“Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans.

YIELD: 16 servings

COURSE: Side Dishes/Vegetables

Ingredients

2-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1-1/2 teaspoons salt

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans, divided

Cooking spray

2 cups miniature marshmallows

Preparation

Preheat oven to 375°.

Place the sweet potatoes in a Dutch oven, and cover with cold water.  Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Information Amount per serving

Calories: 186 Calories from fat: 27% Fat: 5.5g Saturated fat: 2g

Monounsaturated fat: 2.3g Polyunsaturated fat: 0.9g Protein: 1.6g

Carbohydrate: 33.1g Fiber: 2.5g Cholesterol: 8mg Iron: 0.7mg Sodium:

272mg Calcium: 23mg

Nutrition Guidelines for Healthy Living Cooking Light NOVEMBER 2007

Sweet Potato Coconut Casserole       

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3 cups sweet potatoes, mashed

1-1/2 cups sugar

4 eggs, beaten

1 teaspoon vanilla

1 teaspoon dark rum (optional)

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Pinch of salt

2-1/2 cups milk

1 stick butter

1 cup flaked coconut (optional)

Wash and peel potatoes and boil until tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.

Beat eggs well and combine with milk. If using coconut, add to milk.  Slowly add milk to sweet potatoes, stirring until well mixed.

Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.

Bake at 400°F until firm and lightly browned.

Submitted by: CM

I am also not big on gravies.  I am a purist.  I want to taste the turkey in its entire wonderful flavor.  But, for you that want gravy here are some recipes for different types.

Holiday Turkey Gravy

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Submitted By: cynjne

Prep Time: 15 Minutes

Cook Time: 3 Hours 20 Minutes

Ready In: 3 Hours 35 Minutes

Servings: 10

“Turkey gravy made with from-scratch stock is enriched with the drippings of the roasted turkey, plus a bit of tomato paste and red currant jelly to deepen The flavors.” ~ cynjne

INGREDIENTS:

1 pound giblets, neck, and clipped wing tips from turkey

2 carrots, roughly chopped

1 stalk celery, roughly chopped

6 cups water

2 cups chicken stock

1-1/2 cups turkey drippings from

Roasted turkey

1/4 cup all-purpose flour

2 tablespoons tomato paste

2 tablespoons red currant jelly

Salt and ground black pepper to taste

DIRECTIONS:

While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock.

Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.

FOOTNOTES:

Editor’s Notes:  This recipe assumes that the turkey will produce about 1 1/2 cups of drippings after skimming. Actual amount may vary. The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary. The nutrition data also includes the full amount of fat from the pan drippings, although the recipe calls for partially skimming the fat.

Nutrition Information Servings  Per Recipe:

10 Calories: 398 Amount Per Serving Total Fat: 36.2g

Cholesterol: 163mg Sodium: 111mg Amount Per Serving Total Carbs: 7.5g

Dietary Fiber: 0.7g Protein: 10.1g

Rich Make-Ahead Turkey Gravy

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Submitted By: benwa

Photo By: Wyattdogster

Prep Time: 30 Minutes

Cook Time: 2 Hours 30 Minutes

Ready In: 3 Hours

Servings: 18

“You make this richly-flavored turkey gravy ahead, and freeze or refrigerate until the Big Day. Reheat to serve, and mix with the turkey pan drippings if you like. There’s no rush or last-minute stress to make perfect gravy.”

INGREDIENTS:

3 pounds turkey wings

2 small onions, quartered

2 stalks celery, each cut into 4 pieces

2 carrots, each cut into 4 pieces

2 cloves garlic, halved

1-1/2 cups dry white wine

4 cups chicken broth

4 cups water

1/4 teaspoon dried thyme

2 tablespoons butter, or more if

Needed (optional)

1/2 cup all-purpose flour

Salt and ground black pepper to taste

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Place the turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until the turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting pan over 2 stove burners on medium-high heat, then pour the white wine into the roasting pan.

Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.

Pour chicken broth and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.

Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

FOOTNOTES:

Editor’s Note:   The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary.

Cook’s Note:   For richer flavor, add turkey pan drippings to the gravy at serving time.

Nutrition Information Servings Per Recipe: 18

Calories: 108 Amount Per Serving Total Fat: 4.6g Cholesterol: 24mg

Sodium: 59mg Amount Per Serving Total Carbs: 4.9g Dietary Fiber: 0.5g

Protein: 7.7g

 

 

Cider-Sage Gravy

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Source: ChrisandAmy

Photo: by Sarah Shatz

This recipe was a finalist in the contest for Your Best Gravy ata food52.com.

A&M’s Testing Notes: ChrisandAmy’s Vermont-inspired gravy would transform even the saddest, most dessicated turkey into a delicacy. It’s ready ten minutes after the turkey emerges from the oven…

ChrisandAmy’s Notes: A recent trip to Vermont acted as inspiration for us to use Vermont ingredients in a Sunday Fall Feast. We used apple cider from the Cold Hollow Cider Mill in Waterbury, Vermont to make this gravy that we served with a dry-brined roasted turkey. – ChrisandAmy

Yield:  2 cups gravy

1 small bunch sage leaves

3 tablespoons (or more) drippings from turkey

1 cup apple cider

3 tablespoons flour

1 cup homemade or low sodium chicken stock

Kosher salt and freshly ground pepper to taste

Add the sage leaves to the roasting pan with the drippings from roasting the turkey. (If you have at least 6 tablespoons of drippings, you can double the recipe.).

Place the pan over medium heat and allow the sage to infuse the fat and heat until the leaves start to stick to the bottom of the pan, about 3 minutes.

Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.

Whisk together the flour and chicken stock in a separate container until smooth. Slowly pour the stock/flour mixture into the pan and stir continuously until it reaches the desired consistency, 5 to 10 minutes.

Remove the sage leaves and add salt and pepper to taste.

Remove from heat and pour into a gravy boat to serve and enjoy.

My very favorite food to make is turkey.  After you rinse the turkey and pat it dry, stuff the cavities with a large fresh juice orange and a large onion, then you can either truss and sew or skewer the cavities closed or stuff them with crushed up aluminum foil.  I always squeeze the juice of the orange into the cavity.  My very good friend, Mary, told me she stuffs her turkey’s cavities with an orange, an apple and a pear.  I going to try that this year.  I love to baste my turkey and watch it turn golden.  I will give you the recipe for the basting sauce I make and tell you the secret to a great turkey is to baste it every ½ hour and to begin cooking it breast-side down and half-way through the cooking time, turn it over and finish the roasting of the turkey with the breast-side up.  Cook the turkey according to the package directions.  If you see the wings are getting too brown, wrap them in foil and the remove foil about 5 minutes before taking the turkey out of the oven and let them cook uncovered for those 5 minutes.

DISCLAIMER:  this photo is just an example of basting a turkey.  It does not go with the recipe below.

 

 

MARILYN’S TURKEY BASTING SAUCE

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1 stick Butter OR Margarine

1-2 tbsps. Honey

1/4 cup Orange Juice

1/8 cup Wine (I prefer a sweet wine when I make this sauce)

1 tsp. Poultry Seasoning

1 tsp. Rosemary

1 tsp. Thyme

1 tbsp. Dried Parsley (a few sprigs if you want to use Fresh Parsley)

1/4 tsp. Garlic Powder

2 tbsp. Dried Onion Flakes (optional)

Put margarine in small saucepan and put on lower heat to begin melting it.  As soon as it begins to melt, add the orange juice, honey and wine.  Stir a bit then add your spices.  Mix well.  Use to baste your turkeys!

I’ve been making my turkeys with this sauce that I made up since I can remember, about 50 years now, as I started learning how to cook the turkeys when I was about 10 years old.  Yes, my mother did the hard part of the cooking of the turkey, but I was the baster.  I love the bit of sweetness that the honey and wine imparts to the sauce!  Hope you enjoy it.  You can always adjust the seasonings  to your own tastes!  ~Softa123 aka Marilyn

Soy-Sauce-And-Honey-Glazed Turkey

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SOURCE: Joanne Chang at foodandwine.com

PHOTO: © Con Poulos

ACTIVE: 45 MIN TOTAL TIME: 6 HRS 45 MIN

” ‘We never had turkey on Thanksgiving, ” says Joanne Chang, “only duck. I love turkey with sage and butter, but I crave the flavors I grew up with.’ Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.” ~Joanne Chang

2 cups soy sauce

1 cup honey

1/4 cup toasted sesame oil

1/2 cup thinly sliced fresh ginger

One 14- to 16-pound turkey

1 tablespoon kosher salt

2 teaspoons freshly ground pepper

1-1/2 teaspoons Chinese five-spice powder

6 scallions cut into 2-inch lengths

2 cups chicken stock or low-sodium broth

4 tablespoons unsalted butter, softened

3/4 cup all-purpose flour

In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes.

Turn the turkey and marinate breast side up for 15 minutes.

Preheat the oven to 350°.

Set a rack in a large roasting pan.

In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade.

Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger

Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent. Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting.

Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking.

The turkey is done when an instant-read thermometer inserted in the thigh registers 165°.  Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes. Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.

In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened.

Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.

Our Pairing Suggestion:   California’s Monterey region is an up-and-coming area for Pinot Noir, thanks to its cool, ocean-influenced climate, which gives the wines great acidity and generous fruit intensity. That balance makes them go especially well with the different flavors of the Thanksgiving feast—especially turkey.

Servings: 12

Winter Fruit Glazed Turkey

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1 (12-pound) whole turkey, fresh or frozen (thawed)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large orange, cut in eight wedges, seeds removed

1/4 cup red currant jelly

2 tablespoons orange marmalade

1/2 teaspoon anise seeds, ground coarse by mortar/pestle or a coffee grinder

1. To Prepare Turkey: Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

2. Sprinkle salt and pepper in the cavities of the bird. Place orange wedges in both body and neck cavities.

3. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

4. For Winter Fruit Glaze: In 1-cup microwave-safe glass measure, combine jelly, marmalade and anise seeds. Cook in microwave at HIGH (100% power) 30 to 45 seconds or until melted.

5. Brush glaze over turkey during last 20 minutes of roasting time.

6. To Roast Turkey: Place turkey, breast side up, on a rack in a large shallow (no more than 2 1/2-inch deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

7. Roast turkey in a preheated 325 degree F oven about 3 1/2 hours (total roasting time) basting with the pan juices. During the last 20 minutes of roasting time, baste the bird with the Winter Fruit Glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast. 8. Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving. Place on a warm large platter and garnish.

Makes 15 servings.Recipe and photograph provided courtesy of the National Turkey Federation.

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THANKSGIVING – #5

Posted on November 17, 2011. Filed under: Apples, Breads - Yeast, Breakfast, Coconut, Dairy, Dinner/Supper, Honey, Jams-Jellies-Spreads-Etc, Kosher Recipe, Nuts, Oranges, Paerve, Parve, Pears, Pineapple, Quick Breads, Recipes, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes, Ugli or Unique Fruit | Tags: , , , , , , , , , |


Grace

Thank you for the world so sweet,

Thank you for the food we eat,

Thank you for the birds that sing,

Thank you, God, for everything!

~Edith Rutter Leatham~

To go with the Pumpkin Challah, I would opt for plain margarine or butter.  If you don’t keep kosher, it would also go good with plain cream cheese or try my recipe for Marilyn’s Nutty Orange Cream Cheese Spread:

MARILYN’S NUTTY ORANGE CREAM CHEESE SPREAD

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8 oz. cream cheese, softened

3 tbsp. fresh orange juice

1 tbsp. grated orange peel

1/4 cup chopped walnuts

Orange Cream Cheese Spread:

In a bowl, mix the cream cheese, orange juice and peel until smooth.  Mix in toasted walnuts.  Bring to room temperature to serve.

To Toast Walnuts: 

Baking: Preheat oven to 350 degrees. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Stovetop: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.

Note: Walnuts can be toasted dry or with a dash of oil.

When it comes to Sally Lunn Bread I’m a purist. I like just a thin layer of butter or margarine.  But, to make it festive, you might paring  this delicious bread with a nice jam such as  the concord grape freezer jam below:

Freezer Jam Recipe: Concord Grape

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Concord grapes have seeds and very sour skins; these should be removed in order to have a more edible jam. So after washing and stemming the grapes I placed them in a stainless steel pot and mashed them with a potato masher. Once I mashed out as much juice as possible I cooked the mixture until it boiled. Then I strained it through a sieve and ended up with 4 cups of juice. I then followed the steps below.

FREEZER JAM RECIPE:

4 cups crushed berries or Concord grapes (for peaches and apricots, use 3 1/2 cup )

1-1/2 cups sugar

1 1.59-ounce package Ball freezer pectin

Optional: lavender/lemon zest for strawberries, cinnamon/ground ginger for Peaches and Concord grapes

For berries or stone fruit, mix with sugar, pectin and optional spices in a bowl until well blended. For grapes, heat crushed fruit to a boil in a large saucepan. Reduce heat and simmer until skins are tender, 3-5 minutes, then add to pectin/sugar mixture. For all, stir 3 minutes.

Ladle into five clean 8-ounce Ball plastic freezer jars to fill line, or any other freezer-safe containers or glass jars if eating within a few weeks. Twist on lids. Let stand until thickened, about 30 minutes.

Refrigerate for three weeks or freeze up to a year.

LABELS: PRESERVINGPOSTED BY CLAUDIA AT 9:44 PM

http://myeverydaykitchen.blogspot.com/2008/09/concord-grape-freezer-jam.html

To go with my Garden Herb Bread, again, I suggest just a thin layer of butter or margarine, but if you want to go “fancy” try serving it with

Cranberry Butter

================

Submitted By: Marlene Muckenhirn

Photo By: HeatherAnn421

Prep Time: 10 Minutes

Ready In: 10 Minutes

Servings: 28

“Just in time for holiday breakfasts, Marlene Muckenhirn offers this easy Four-ingredient berry and citrus spread. ‘It’s great on toast or bagels, ‘ notes The Delano, Minnesota reader.”

INGREDIENTS:

 

3/4 cup butter (no substitutes), softened

1 teaspoon grated orange peel

1 dash almond extract

1 cup whole berry cranberry sauce

DIRECTIONS:

In a small mixing bowl, cream butter, orange peel and almond extract.

Beat in the cranberry sauce until blended. Store in the refrigerator.

Now to go with Pioneer Woman’s No Knead Dinner Rolls, I suggest either plain butter or margarine or this nice candy apple jelly.  This recipe is for those of you who have the know-how or the want-to-know—how and have the proper equipment for canning.

Candy Apple Jelly

=================

Submitted By: Betsy Porter

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 Minutes

Servings: 48

“With a hint of apple and cinnamon, this jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely blushing through the food jars I save and decorate with fabric-covered lids.” ~Betsy Porter

INGREDIENTS:

4 cups apple juice

1/2 cup red-hot candies

1 (1.75 ounce) package powdered

Fruit pectin

4-1/2 cups sugar

DIRECTIONS:

In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps.

Process for 5 minutes in a boiling-water bath.

I must be a butter/margarine lover and never it knew before I began composing this article.  Why do I say that?  Because once again I recommend it to go with the whole wheat challah rolls.  But, for the adventurous, let’s try another recipe that requires canning equipment and knowledge.

Bartlett Pear Orange Marmalade Recipe

=====================================

From Pear Bureau Northwest,

“Bartlett pears are added to traditional orange marmalade in this simple recipe with few ingredients. Great gift idea.”

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

4 pounds (about 12) firm ripe Northwest Bartlett pears, pared, cored and coarsely chopped

2 oranges (thin skinned), thinly sliced and quartered

5 cups sugar

2 tablespoons lime OR lemon juice

 

Preparation:

Combine pears, oranges, sugar, and lime juice in a large kettle. Bring to a boil over medium to low heat; stir until sugar dissolves. Cook rapidly about 20 minutes or until thickened and mixture sheets off a metal spoon. Watch carefully that the marmalade does not scorch.

Ladle into clean hot canning jars to within 1/8 inch of tops. Seal according to jar manufacturer’s directions.

Place jars on rack in canner. Process 10 minutes in boiling water 2 inches above jar tops. Remove carefully, and place on wire racks or thick cloth; cool away from drafts. After 12 hours test lids for proper seal. Remove rings from sealed jars.

Note:  Always be sure to use ripe pears.

Yield: 6 to 7 half pints

Recipe Source: Pear Bureau Northwest

At the risk of sounding redundant, again, what could be better than just a thin spreading of butter or margarine on the Perfect Dinner Rolls?  I can’t think of anything better.  But for a bit of savory flavor, how about trying this savory recipe for Sun Dried Tomato Butter:

Sun Dried Tomato Butter

=======================

Posted by bebeblues

1/2 c. softened butter

1 minced clove garlic

1-1/2 tsp. lemon juice

2 tbsp. minced sun dried tomatoes, drained oil packed

1 small tomato, chopped, cored and seeded

1/4 c. chopped, fresh parsley

Combine butter, garlic, lemon juice, sun dried and regular tomato and parsley together. Shape butter into a log (about 1 inch round x 8 inches long) on waxed paper. Wrap and chill. Slice and add to vegetables or whatever you want.

Ok, sorry, but here is where I draw the line…absolutely nothing other than plain butter or margarine or pure maple syrup belongs on cornbread.  If anyone has any better idea, please let me know.

A go-with for our might be MARILYN’S NUTTY ORANGE CREAM CHEESE SPREAD (see recipe above), plain cream cheese, butter or margarine,  honey vanilla bean cream cheese or this cream cheese-pineapple spread.  Recipes follow.

Cream Cheese Spread

===================

Ingredient List:

1 (8 ounce) package cream cheese, softened

1-1/2 tablespoons powdered sugar

1 tablespoon pineapple juice

1/2 teaspoon vanilla

3 tablespoons drained crushed pineapple

2 tablespoons finely chopped walnuts or pecans

Kitchen Equipment Needed

Electric mixer and mixing bowl

Instructions:

Step 1: Combine first four ingredients in a small mixing bowl; beat at medium speed with an electric mixer until smooth.

Step 2: Add crushed pineapple and the finely chopped nuts, stirring well.

Step 3: Refrigerate 30 minutes or more to allow flavors to combine.

Step 4: Remove from refrigerator and allow to come to room temperature before serving.

Step 5: Store the unused fruit dip in the refrigerator.

Yield: 1-1/4 cups.

Source:  http://www.breakfast-and-brunch-recipes.com

Honey Vanilla Bean Cream Cheese

===============================

From Miri Rotkovitz, former Contributing Writer

Lightly sweetened with honey and flecked throughout with vanilla bean, this Honey Vanilla Cream Cheese spread is perfect with quick breads and muffins at brunch or teatime. Plus, it’s so simple and quick to prepare that you can even use it to add a special touch to weekday breakfasts.

Tip: Try experimenting with different varietal honeys to subtly influence the flavor of this cream cheese spread.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Serves 8

Ingredients:

8 ounces block cream cheese, softened

1/4 cup honey

1 vanilla bean, split

Preparation:

In a medium bowl, cream together the cream cheese and honey until smooth and well blended.

Using the tip of a knife, scrape the seeds from the vanilla bean pod into the cream cheese. Stir until the seeds are evenly distributed.

Refrigerate, covered, until ready to serve. Enjoy!

Tip: Bury the empty vanilla pod in a canister of sugar – the pod will add a subtle vanilla aroma and flavor to the sugar.

For our Sparkling Orange Scones, you can use the almond butter recipe that was included with the scone recipe or why not try the exotic Ugli Fruit (also called “Unique Fruit) Curd.  If you are unfamiliar with this fruit, I can only tell you it is my favorite and it is very good for diabetics and weight watchers!  Of course, plain butter or margarine goes well with scones also.

UGLI Curd for Cheesecake Topping or Jam

========================================

INGREDIENTS:

Zest and Juice of 1 Ugli Fruit

4 oz. Butter

6 oz. Granulated Sugar

2 LARGE Eggs

PROCEDURE:

Cream the butter and granulated sugar until light and fluffy.  Beat the eggs in slowly then add in the Ugli Fruit zest and juice.  Pour into sterilized jars and use within 6 weeks.  Use like jam or a topping for cheesecakes.

I like my muffins and quick breads plain.  That’s right, bare butt naked!  But for those of you who are like my dear husband, here are a couple of go withs.

For the almond muffins, use the almond butter recipe included with the Sparkling Orange Scone recipe or try some Hawaiian Coconut Spread (recipe below).

Hawaiian Coconut Spread

=======================

8 ounces cream cheese, softened

2 tablespoons apricot, pineapple or peach preserves

1/3 cup flaked coconut

Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve with nut bread slices.

Variations: Add 1/8 teaspoon aniseed; substitute 1/4 cup whole berry cranberry sauce for preserves.

For the Pear Upside Down Muffins, must be served without any other spreads!

I think just plain margarine or butter for the Carrot, Sunflower Seed And Raisin Bran Muffins would be fine.  But for those who like jams, why not try:

Apple Preserves Recipe

======================

Ready in: Under 30 minutes

Difficulty: 3 (1=easiest : hardest=5)

Serves/Makes: 6 half pints

INGREDIENTS:

 

1 cup water

6 cups apples, peeled and sliced

1 tablespoon lemon juice

1 package powdered pectin

1/2 cup thinly sliced lemon

4 cups sugar

2 teaspoons nutmeg

PREPARATION:

Combine apples, water and lemon juice in large saucepan.

Simmer, covered, 10 minutes. Stir in pectin and bring to a boil, stirring frequently. Add lemon slices and sugar. Return to a rolling boil. Boil hard 1 minute, stirring frequently.

Remove from heat; add nutmeg. Pour in hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.

This recipe from CDKitchen for Apple Preserves

Recipe ID: 8264

SUBMITTED BY: anonymous

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THANKSGIVING – #3

Posted on November 15, 2011. Filed under: Autumn, Bananas, Crafts, Dairy, Dinner/Supper, General Crafts, Jello, Kids, Kosher Recipe, Nuts, Oranges, Paerve, Party Ideas, Parve, Pineapple, Recipes, Salads, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes | Tags: , , , , , , , , , |


Lift Every Voice and Sing          

by James Weldon Johnson

Lift ev’ry voice and sing,

Till earth and heaven ring,

Ring with the harmonies of Liberty;

Let our rejoicing rise

High as the list’ning skies,

Let it resound loud as the rolling sea.

Sing a song full of the faith that the dark past has taught us,

Sing a song full of the hope that the present has brought us;

Facing the rising sun of our new day begun,

Let us march on till victory is won.

Stony the road we trod,

Bitter the chast’ning rod,

Felt in the days when hope unborn had died;

Yet with a steady beat,

Have not our weary feet

Come to the place for which our fathers sighed?

We have come over a way that with tears has been watered.

We have come, treading our path through the blood of the slaughtered,

Out from the gloomy past,

Till now we stand at last

Where the white gleam of our bright star is cast.

God of our weary years,

God of our silent tears,

Thou who hast brought us thus far on the way;

Thou who hast by Thy might,

Led us into the light,

Keep us forever in the path, we pray.

Lest our feet stray from the places, our God, where we met Thee,

Lest our hearts, drunk with the wine of the world, we forget Thee;

Shadowed beneath Thy hand,

May we forever stand,

True to our God,

True to our native land.

I thought that today I would try to blog about salad recipes and Thanksgiving craft ideas.  Hope you enjoyed the above prayer.  I really think it is perfect for Thanksgiving.

For our first Thanksgiving craft, I have chosen place card napkins.  This idea, the photo  and the directions were found at http://www.countryliving.com .  This is a wonderful site that has many entertaining ideas and hints.

A gorgeous way to set your holiday table!

Thanksgiving Table Napkin Placecard And Table Cloth

 

Practice your script first, then write each guest’s name invisibly: try the Prym Dritz disappearing-ink pen. Immediately trace over the name in bronze, copper, or gold with a medium round-tipped ink marker, such as Uchida’s DecoFabric Marker; available at http://www.michaels.com.

No-Sew Cloth: Cut to size linen or medium-weave burlap, leaving an eight-inch drop. For fringe, pull away threads, one row at a time. Write words, as for the napkins, and then press, wrong side up.
Ok, now let’s tackle my weak point…salads.  I do not like salads.  I am not a big vegetable eater.  So, I went to the internet in hopes of finding salads that even kids will like.  Who says you have to make a traditional tossed salad?

Looks good to me!

24 Hour Salad

=============

By Linda Larsen, About.com Guide

“24 Hour Salad is a creamy fruit salad made with a cooked custard and canned fruit, then chilled overnight. The recipe came from my mother-in- law Loraine.

This delicious salad can be made with many other kinds of fruit. I like to add some cubed cantaloupe or sliced strawberries too, if they’re available.”

Prep Time: 25 minutes

Cook Time: 10 minutes

Chilling time: 23 hours

Total Time: 23 hours, 35 minutes

Yield: Serves 8-10

Ingredients:

20 oz. can pineapple tidbits

2 (15 oz.) cans mandarin oranges

3 eggs

3 Tbsp. flour

3/4 cup sugar

3 tablespoons lemon juice

1-1/2 cups miniature marshmallows

2 bananas, peeled and sliced

1 cup heavy cream, whipped

Preparation:

Drain juices from canned fruits and set fruit aside. Add water to juices, if necessary, to measure 1-1/2 cups. Combine eggs, flour, sugar, and 1-1/2 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with wire whisk, until thick and boiling. Remove from heat, stir in lemon juice, cover, and chill in refrigerator until cold .

When custard is cold, fold in drained fruits, marshmallows, and sliced bananas. Then fold in whipped cream. Pour into serving bowl and cover.

Chill 24 hours before serving.

A festive salad for Thanksgiving.

Creamy Molded Cranberry Salad

=============================

By Linda Larsen, About.com Guide

“Creamy Molded Cranberry Salad is one of my favorite salads for Christmas. The tart cranberries are combined with marshmallows, celery, and nuts and suspended In a creamy gelatin mixture. You’ll love it!”

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

4-1/2 teaspoons unflavored gelatin (1-1/2 envelopes)

1/2 cup cold water

3/4 cup boiling water

1 (16-ounce) package fresh cranberries, ground

3/4 cup sugar

1 cup miniature marshmallows

1 cup diced celery

1 cup chopped toasted walnuts

1 cup heavy whipping cream

1 teaspoon vanilla

3 tablespoons powdered sugar

Preparation:

In small bowl, combine gelatin and cold water; let stand 5 minutes. Add the boiling water and stir until the gelatin is completely dissolved.

Place in freezer 15 minutes to cool. In large bowl, combine cranberries, granulated sugar, marshmallows, celery, and walnuts; let stand 20 minutes to let sugar dissolve. Add gelatin mixture.

In medium bowl, beat cream with vanilla and powdered sugar until stiff peaks form. Fold into cranberry mixture. Rinse a 2-1/2 quart ring mold with cold water; do not wipe dry. Add salad mixture, cover, and chill until firm, about 4-6 hours.

To unmold, place salad in ring mold upside down on serving plate. Rinse a clean kitchen towel in hot water and wring out. Place hot towel on mold for a few seconds. Then hold the mold and plate together and shake gently. The salad should drop right out of the mold.  But if you fear trying to unmold a gelatin salad, just put the mixture into a 2-quart baking dish. Then you can cut the salad into squares and serve it that way. It’s just as pretty, and much easier!

Cover and chill again, or serve immediately. Serves 8-10

Spinach Salad

=============

By Diana Rattray, About.com Guide

Ingredients:

4 slices bacon

4 cups torn spinach leaves

1 can (8 ounces) pineapple tidbits, drained, chilled

1/2 cup sliced purple onion

Lemon Dressing (below)

Preparation:

Cook bacon; drain and crumble. Place spinach in a large serving bowl. Top with pineapple tidbits and sliced purple onion. Sprinkle crumbled bacon over spinach. Just before serving, pour lemon dressing over salad and toss lightly.

Spinach salad serves 4.

Lemon Dressing

1 cup vegetable oil

3 tablespoons fresh lemon juice

1 teaspoon sugar

1 teaspoon salt

1 teaspoon paprika

1/4 cup finely chopped onion

1 teaspoon dry mustard

1 clove garlic, minced

Combine all ingredients in blender container; cover and blend thoroughly. Chill. Stir before serving.

Makes about 1 1/2 cups.

GOLDEN GELATIN SALAD

====================

1 pkg. Lemon Gelatin

2 cups HOT Water

1-1/2 tsps. Lemon Juice

1/8 tsp. Salt

1 cup DRAINED CRUSHED Pineapple

3/4 cup RAW GRATED Carrots

Dissolve gelatin in HOT water.  Add lemon juice and salt.  Chill until partially set.  Add pineapple and carrots.  Pour into individual molds.

Chill until set.

SOURCE:  Rochester, NY’s Hadassah Cookbook

SOFTA123’S AKA MARILYN’S NOTE:  I will leave out the salt.  It will be good without the extra sodium in our diets.

Servings: 6

This salad is a work of art!

Yellow Trio

===========

Cut the kernels off an ear of corn; sauté in olive oil with yellow squash slices. Toss with yellow grape tomatoes, fresh basil, salt and pepper.

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THANKSGIVING – #2

Posted on November 14, 2011. Filed under: Autumn, Cheese, Comfort Foods, Dairy, Dinner/Supper, Kosher Recipe, Paerve, Parve, Poetry, Poultry, Rainy Day Foods, Soup, THANKSGIVING, Thanksgiving Recipes | Tags: , , , , , , , , , |


 

 

 

T’was The Night of Thanksgiving

 

T’was the night of Thanksgiving,
But I just couldn’t sleep.
I tried counting backwards,
I tried counting sheep.
The leftovers beckoned,
The dark meat and white.
But I fought the temptation,
With all of my might.
Tossing and turning,
with anticipation.
The thought of a snack
became infatuation.
So I raced to the kitchen,
Flung open the door,
And gazed at the fridge,
Full of goodies galore.
I gobbled up turkey,
And buttered potatoes,
Pickles and carrots,
Beans and tomatoes.
I felt myself swelling,
So plump and so round.
‘til all of a sudden,
I rose off the ground.
I crashed through the ceiling,
Floating into the sky,
With a mouthful of pudding,
And a handful of pie.
But I managed to yell
As I soared past the trees
Happy eating to all,
Pass the cranberries, please!!
May your stuffing be tasty
May your turkey be plump.
May your potatoes and gravy
Have nary a lump.
May your yams be delicious,
May your pies take the prize
And May your Thanksgiving dinner
Stay off of your thighs!

by Lauren

Today is about soups you can serve with your Thanksgiving dinner.  Soups are truly comfort food and is always welcome on a crisp Autumn day.  So, without further adieu, here are soup recipes just for you!

 

Pumpkin And Onion Soup

======================

TOTAL TIME 1 hour

COOK TIME 45 minutes PREP TIME 15 minutes

INGREDIENTS

6 cups thinly sliced onions

3 tablespoons butter

1 teaspoon sugar

1 3-pound pumpkin

4 cups well-seasoned chicken stock

Salt and freshly ground black pepper

6 to 8 slices French or Italian bread, toasted

1/2 cup grated Swiss cheese

PREPARATION

In a heavy saucepan, sauté the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.

While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.

Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.

Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each.

Place under the broiler just until the cheese melts, then serve.

YIELD:  6 servings

Originally published with FOOD; THE PUMPKIN: NOT JUST A PRETTY FACE By FLORENCE FABRICANT, November 8, 1987.  I found this recipe at The New York Time’s website’s recipe archive. ~Softa123

SOFTA123’S  NOTE:  To make this pareve, use margarine instead of butter and leave off the cheese.  Omit the last step of the recipe.

Pease Porridge

==============

TOTAL TIME 2 hours 30 minutes (plus at least 6 hours for steeping)

INGREDIENTS

1 pound whole dried peas (split dried green peas may be substituted)

1/3 pound slab bacon, cut in 1/2-inch cubes

2 medium-size carrots, scraped and diced

2 medium-size onions, peeled and chopped

2 small white turnips, peeled and diced

1 tablespoon chopped fresh sage, mint or summer savory, or 1 teaspoon dried sage

1 tablespoon butter or oil

Salt and freshly ground black pepper to taste

1/2 cup light cream or half-and-half, optional

Minced fresh mint or savory for garnish

PREPARATION

Place peas in a bowl and cover with water to a depth of 2 inches above the peas. Set aside to steep six hours or overnight. Drain peas and place in a soup kettle.

Add bacon, carrots, onions and turnips and stir to mix well. Cover with water to a depth of 1 inch above the mixture. Add sage.

Place over medium-low heat and bring to a boil. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy. Add a little boiling water from time to time if necessary. You should have a thick soup, but not what we think of today as porridge.

When soup is done, remove bacon chunks. Saute bacon in butter until brown on all sides.

Add salt and pepper. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.

Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.

YIELD 8 to 12 servings

Originally published with COOKS ON THE MAP – This Month: Susan McGowan, Deerfield, Mass.; Giving Thanks With Porridge and Oysters By NANCY HARMON JENKINS, November 21, 1990.  I found it at The New York Times website’s recipe archive. ~Softa123

SOFTA123’S AKA MARILYN’S NOTES ON HOW TO MAKE THIS KOSHER:

1.  Use Rice or other non-dairy milk substitute for the light cream.  It will make a thinner soup, but should still work well.

2.  Substitute Beef Frye cut into large slices OR Kosher Hot Dogs cut into chunks for the slab bacon.  What’s not to like?

3.  I would use margarine instead of the butter.  I don’t think I’d like the oil in this recipe.

Mini-Pumpkin Soup With Toasted Pumpkin Seeds, Shaved Parmesan, Fried Sage

=========================================================================

16 mini-pumpkins, 3 1/2 to 4 inches across

2 tablespoons vegetable oil

Kosher salt to taste

3 tablespoons unsalted butter

2 onions, finely chopped

About 5 cups chicken stock, preferably homemade

Freshly ground black pepper to taste

Vegetable oil for frying

1 cup fresh sage leaves

Shaved Parmigiano-Reggiano for garnish

Preheat the oven to 350 degrees F. Slice off about 1/4 inch of the top with the stems from 8 of the pumpkins. Slice the other 8 in half.

Scrape out the seeds with a spoon. Pull the seeds away from the stringy membrane, clean, rinse, and pat dry.

Toss the seeds with the vegetable oil and salt. Arrange in one flat layer on a baking sheet. Bake in the middle of the oven, stirring occasionally, until golden and crisp, about 10 to 15 minutes.

Place the pumpkins and the lids cut side down on lightly oiled baking sheets and bake until tender, 35 to 40 minutes. Cool the pumpkins on wire racks. Scoop out the cooked flesh from the halved pumpkins. Scrape most of the pulp from the remaining pumpkins, leaving just enough in each so that it retains its shape.

Melt the butter in a large pot over medium-high heat. Add the onions and cook, stirring often, until softened, about 5 minutes. Add the scooped-out flesh from the pumpkins. Pour in enough of the stock to cover and season with salt and pepper. Simmer over medium-high heat for 20 minutes.

Puree the soup in a food processor or pass through the fine setting of a food mill. You should have about 8 cups of puree. Return it to the pot and season again with salt and pepper.

Heat 2 inches of vegetable oil to 350 degrees in a deep saucepan. Add the sage in very small batches and fry until translucent, about 20 seconds. (The oil will bubble up furiously when you add the sage to the hot oil.) Drain on paper towels.

To serve, warm the pumpkin shells in a 350 degree oven for 15 minutes.

Heat the soup until hot, adding water if necessary to thin it slightly.

Put each of the shells into a shallow soup bowl and ladle some of the soup into the shell. Top with a few fried sage leaves, some Parmigiano-Reggiano shavings and a few of the toasted pumpkin seeds.

Place the lid slightly askew on top and serve at once.

Serves 8

SOURCE:  Sarah Moulton

SOFTA123’S AKA MARILYN’S NOTE TO MAKE THIS SOUP PAERVE:  Use UNSALTED Margarine instead of

Unsalted Butter.  Omit cheese.

Now here is a great idea for those delicious Thanksgiving leftovers!  I know I want to try this recipe out!

Turkey And Stuffin’ Soup

========================

4 to 6 C. prepared stuffing

1 T. (1 turn around the pan) extra-virgin olive oil

2 medium carrots, chopped, up to 2 C. leftover baby carrots, chopped

2 ribs celery, chopped

1 onion, chopped

Salt and pepper

1 bay leaf, fresh or dried

2 quarts chicken stock

1-1/2 lbs. light and dark cooked turkey meat, diced

A handful of flat leaf parsley leaves, chopped

1 C. frozen peas or leftover prepared peas, optional

Preheat oven to 350° F. and transfer stuffing into a small baking dish.

Place dish in oven and reheat 12 to 15 minutes, until warmed through.

Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper.

Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using.

Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup.

Pull spoonfuls of stuffing away as you eat through your bowl of soup.

Yield: 2 quarts, 4 to 6 servings

If you are like me, you like crackers in your soup, so why not make your own and really “wow” your family and friends!

Wheat Crackers

==============

Submitted By: Ray Anne

Photo By: CC?’s2bake

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 32

“This thin wheat cracker is simple and thrifty to make. It will taste great with any dip or spread, and they will have much more character than factory made crackers.”

INGREDIENTS:

1-3/4 cups whole wheat flour

1-1/2 cups all-purpose flour

3/4 teaspoon salt

1/3 cup vegetable oil

1 cup water

Salt for sprinkling

DIRECTIONS:

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended .

On a lightly floured surface, roll out the dough as thin as possible – no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don’t cut through. Prick each cracker with a fork a few times, and sprinkle with salt.

Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Nutrition Information Servings Per Recipe: 32 Calories: 64 Amount Per Serving Total Fat: 2.5g Cholesterol: 0mg Sodium: 55mg Amount Per Serving Total Carbs: 9.2g Dietary Fiber: 1g Protein: 1.5g

Homemade Soda Crackers

======================

Recipe courtesy Chuck Hughes

Show: Chuck’s Day OffEpisode: The Green Show

TOTAL TIME:10 hr 20 min

Prep:30 min

Inactive Prep:9 hr 30 min

Cook:20 min

YIELD:about 15 large crackers

LEVEL:Easy

INGREDIENTS

2 teaspoons active dry yeast

2/3 cup warm water

1-1/2 cups all-purpose flour, plus more as needed

1/2 teaspoon salt

1/2 teaspoon baking soda

Kosher salt

2 tablespoons butter, melted, plus more for greasing bowl

DIRECTIONS

Try Chuck’s homemade soda crackers and you’ll never go back to the store-bought ones. In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.

In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.

Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.

Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.)

Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.

With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.

Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.

Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.

Bake until lightly browned and crisp, 15 to 20 minutes, depending on  the thickness of the crackers. Check the crackers several times during  the baking period to make certain  those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.

Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.

Variations:

Sesame-Onion Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each sesame seeds and grated onion.

Herb Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each chopped fresh parsley and chives and 1/2 teaspoon dried dill weed.

Poppy Seed Crackers: Add to the dough, with the dry ingredients, 2 teaspoons poppy seeds.

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Thanksgiving – #1

Posted on November 13, 2011. Filed under: Appetizers, Apples, Autumn, Beverages - Non-Alcoholic, Cheese, Cherries, Dairy, Dinner/Supper, Family, Fish, Friends, Friendship, Honey, Jewish, Kosher Recipe, Lemons, My Ramblings, Oranges, Paerve, Party Ideas, Parve, Pineapple, Poetry, Recipes, THANKSGIVING, Thanksgiving Recipes, Tried and True Recipe, Vegetarian | Tags: , , , , , , , , , , , , , |


 

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway~
Thanksgiving comes again!

~Old Rhyme

 

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible.  Just think, two or more distinct cultures gathered together to share food, to break bread as we say.  They got together in peace and friendship and each to thank their creator in their own separate way.  Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate.  Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened!  If only we had more respect for the Native Americans; and not only the Native Americans but for others who shared our experience but believed differently than we did.  What a unique and tremendous opportunity we were offered and we blew it.  But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for.  We have a beautiful, bountiful country that produces a variety of crops.  We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat.  To cover our bodies we have cotton and probably other crops I am unaware of.  To beautify our homes we have flowers of all colors, shapes and sizes.  We have trees for shade and for building our homes.  The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us.  And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner.  We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are.  So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too.  We pray that our president(s) lead wisely and make decisions based on the values of our country.  We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed.  Be thankful that you were chosen to propagate our world.  And if you have grandchildren, you are blessed even more.  Be thankful.  If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

An elegant appetizer to serve for Thanksgiving.

Brie Torte

==========

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE:  I would also serve the Brie Torte with apple and pear slices.  I would make it right after you put your turkey up to roast.  Or, I see no reason why you couldn’t make it the night before.

Always a good choice!

Salmon Deviled Eggs With Homemade Mayonnaise       

=============================================

Submitted By: DCTINK

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

Servings: 24

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”~DCTINK

Ingredients:

Homemade Mayonnaise:

2 egg yolks, room temperature

1 clove garlic, pressed

1/2 cup vegetable oil

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

To taste

Deviled Eggs:

12 eggs

1 shallot, minced

1 (6 ounce) can salmon, drained

And flaked

1 pinch salt and pepper to taste

Directions:

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Friendship

Pat’s Chickpea, Garlic, And Mint Topping

========================================

1 large can chickpeas (or use 2 small cans)

1 garlic clove

3/4 tsp. kosher salt

1/4 tsp. pepper

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle.  Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. kosher salt

1/4 c. dark brown sugar (you can use light too)

2 T. black pepper

1 tablespoon vodka

1 bunch fresh dill

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down.  The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

==================

6 small tart apples

1 tablespoon packed brown sugar

1 quart apple cider

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon cinnamon

1/4 cup granulated sugar

2 cups dry sherry

4 thin lemon slices

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Set aside.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Makes 12 servings.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

==============================

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

1/4 cup honey

2 tablespoons lime juice

2 tablespoons fresh mint leaves

1-1/2 cups red raspberries

1 cup blackberries

1 cup strawberries

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes; discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

===================

By janem123

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Photo by Sharon123

Total Time: 25 mins.

Prep Time: 5 mins.

Cook Time: 20 mins.

Servings:  6

Janem123’s Note: “This recipe came from webmd.com.”

Ingredients:

1/2 cup fresh ginger, thinly sliced

6 cups water

2 cinnamon sticks

2 tablespoons honey or 2 tablespoons brown sugar

Lemon wedge (to garnish)

Directions:

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

Serving Size: 1 (252 g)

Servings Per Recipe: 6

Amount Per Serving

% Daily Value

Calories 27.6

Calories from Fat 0

95%

Total Fat 0.0 g

0%

Saturated Fat 0.0 g

0%

Cholesterol 0.0 mg

0%

Sodium 6.0 mg

0%

Total Carbohydrate 7.1 g

2%

Dietary Fiber 0.1 g

0%

Sugars 5.8 g

23%

Protein 0.1 g

A colorful punch to serve for festive occasions.

Fruit Punch

===========

Submitted By: Jo Ann Young

Photo By: Danica

Prep Time: 5 Minutes

Ready In: 5 Minutes

Servings: 60

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”~Jo Ann Young

INGREDIENTS:

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

1/2 gallon orange sherbet

DIRECTIONS:

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

=====================

Ingredients

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

1/2 cup real maple syrup

4-1/2 cups cold water

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Directions

Place filter in brew basket of coffee maker.  Add ground coffee and cinnamon. Pour syrup into empty coffee pot.  Add water to coffee maker; brew.

After brewing is complete, stir coffee well.  Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

A Thanksgiving harvest.

Thanksgiving Citrus Punch

=========================

Ingredients

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 cups granulated sugar

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

Servings: 40

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HALLOWEEN FUN #6

Posted on October 21, 2011. Filed under: Autumn, Candy, Cheese, Comfort Foods, Dairy, Desserts, Dinner/Supper, Fudge, Ghost Stories, Halloween, Halloween Recipes, Kosher Recipe, Meat, My Ramblings, Recipes, Rochester, Snacks, Stew, Vegetables | Tags: , , , , , , , , , , , , , |


So, what else do we need for a ghostly themed Halloween party?  What else!  Ghost stories, especially if you have a fireplace and know how to use it!  Before I put the stories from the internet on, or the links, I have to tell you a favorite Halloween memory of mine.

Autumn at The Genesee Country Village

There is a great restored 19th-century village in Mumford, New York which is about 40 miles from my house.  It is called “The Genesee Country Village and Museum.”  When we first moved into our house we took out yearly memberships to the Museum and every year they would have a Halloween themed day.  I think it was our second year in the house; we invited some friends of ours with kids to join us for a fun-filled day at the Genesee Country Museum.  In total, there were 14 of us.  They kids had a ball and we adults had one watching them.  They were allowed to go trick or treating within the museum, thus giving them a head start on everyone who didn’t go to the Museum.  Oh, everyone had to wear costumes, including adults, if they wanted a treat.  Then they had set up in a large barn structure, bobbing for apples and donuts on a string.  You could buy a pumpkin there for the kids to paint.  Every so often you would see the headless horseman go by.  Then they had a ghost story time.  This was done in the school house, if I remember correctly.  Anyhow, they told a story about a woodcutter whose wife had died and he remarried.  His kids were very afraid of their step-mother and they had heard tales that she would take children into the woods, kill them and then she would chop up them up and cook them in a stew and call it “veal” stew.  If anyone recognizes this story and can tell it better, please email me or post a reply to this article!  Anyhow, you get the picture.  I laughed to myself as I had invited everyone back to our house for dinner.  Everyone knew I was a step-mother.  And guess what I had cooking in my crock pot for dinner that night!…Veal Stew!…I thought it would be perfect for a chilly autumn day and when I got home I thought it was perfect in light of the ghost story we had all heard…not one of the kids touched it!  LOL…I forgot what I served them instead.  I probably served hot dogs.  But even the kids who knew me best, Fernando and Nicholas, would not touch it!  LOL!  Please share your Halloween stories with us!  Just reply to this post!

Trick or Treats at the Genesee Country Village

The most famous ghost story in our area is The White Lady.  I saw her just once when I was in my 20s and my two best friends at that time, Estelle and Joyce, and I were driving to Sodus Point to go bar-hopping.  I was driving.  When we reached the Durand Eastman Park area, I slammed on the bricks as I thought I saw something cross the path of the car and look at us.  I told the girls what I had seen.  They saw it too.  I had never heard the legend at that point, so Joyce told Estelle and I that it was The White Lady and she told us the tale.  Here is a version of it that I found on the internet that sounds like the tale I was told that night.   I am working on illustrating a version of “The Headless Horseman” that I found on the internet.  When I am finished, I will post it as a downloadable file for you.  I will also put some links to other ghost stories that I found that I thought were good for your enjoyment and at the end of those, I will post some Halloween fudge recipes because I am craving some fudge!  Of course, I will also post my recipe for veal stew!

White Lady

A New York Ghost Story

retold by  S. E. Schlosser

In the early 1800s, the White Lady and her daughter were supposed to have lived on the land where the Durand Eastman Park — part of Irondequoit and Rochester — now stands. One day, the daughter disappeared. Convinced that the girl had been raped and murdered by a local farmer, the mother searched the marshy lands day after day, trying to discover where her child’s body was buried. She took with her two German shepherd dogs to aid in her search, but she never found a trace of her daughter. Finally, in her grief, the mother threw herself off a cliff into Lake Ontario and died. Her dogs pined for their mistress and shortly joined her in the grave.

After death, the mother’s spirit returned to continue the search for her child. People say that on foggy nights, the White Lady rises from the small Durand Lake which faces Lake Ontario. She is accompanied by her dogs and together they roam through the Durand Eastman Park, still searching for her missing daughter.

The White Lady is not a friendly spirit. She dislikes men and often seeks vengeance against the males visiting the park on her daughter’s behalf. There have been reports of the White Lady chasing men into the lake, shaking their cars, and making their lives miserable until they leave the park. She has never touched any females accompanying these unfortunate fellows.

SOFTA123’S NOTE:  I hadn’t heard about the dogs.  That is interesting.   I didn’t see any dogs, just The White Lady.

Source:  http://americanfolklore.net/  – I suggest going there for more great ghost tales!  Very comprehensive website for ghost stories!

Other Links for Ghost Stores: 

http://www.ghoststories.ws/

http://themoonlitroad.com/

http://theshadowlands.net/ghost/

http://www.halloweenishere.com/ghost_stories.html

http://www.horrormasters.com/

Double, Double Toil and Trouble! Bubble Bubble, Stew Bubble!

Mom’s and Marilyn’s Stew

=========================

Course | Main Meals

Serves:  6

Ingredients:

1 cup Heinz Tomato Ketchup

1 pound Baby Carrots

3 large stalks of Celery

4 medium Parsnips

4 medium Onions

6 large Potatoes

3 drops Tabasco Sauce

3 drops Hot Pepper Sauce

2 drops Worcestershire Sauce

2 Bay Leaves (SOFTA123’S AKA MARILYN’S NOTE:  2 large Bay Leaves.  After the stew is cooked discard the bay leaves before serving.)

2 cups Frozen Green Peas

2 medium Green Peppers

3 pounds uncooked cubed Lean Beef OR Veal

1/8 cup wine

Instructions:

Wash, peel and cut up all veggies except peas and green peppers (Cut the veggies about same size as your stew meat). Place in soup pot. Add cubed beef (stew meat) to soup pot.   Add the bay leaves.

In a 12 ounce glass, put 1 cup of Ketchup, a few dashes of Tabasco Sauce and a few dashes of Hot Sauce. If you like, add a splash of wine (or up to 1/8 cup). Fill rest of glass to almost top with water. Stir then pour over everything in pot.

Bring to a boil then cook on low for at least 2 hours covered. Add green peas and green peppers last 1/2 hr. of cooking.

SOFTA123’S AKA MARILY’S NOTES:

I’ve been making this recipe since I was 8 years old and it’s a family favorite and original from my Mom. You can use veal stew meat instead of beef if you wish, which is my Halloween Dinner tradition which has a great story behind it.  (The story I just told you.)

Halloween Fudge

===============

For an easy spin on a Halloween-theme, this yummy cream cheese and white Chocolate fudge is tinted pumpkin-orange.

1 (8-ounce) package cream cheese, softened

1 (16-ounce) package powdered sugar (about 4 cups)

1 (12-ounce) package white chocolate chips, melted

1 cup toasted chopped nuts

2 teaspoons vanilla extract

8 drops yellow food coloring

4 drops red food coloring

Line an 8-inch square pan with foil, grease with butter; set aside. In a large bowl, beat cream cheese with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Add melted white chocolate, nuts, vanilla and food colorings; mix well. Spread into prepared pan. Refrigerate 1 hour or until firm.

Cut into 48 squares. Makes 24 servings.

Halloween Gravel Fudge Candy

Halloween Gravel (Fudge Candy)

==============================

By NorthwestGal on September 07, 2008

Photo by SweetsLady

Prep Time: 30 mins

Total Time: 2 hrs 30 mins

Serves: 80, Yield: 2.25 pounds

About This Recipe

“I got this recipe from the Better Homes and Gardens website. I placed the fudge “rock” candies in a crystal centerpiece, and then scattered a few pastic Spiders for a quick Halloween decoration. I didn’t eat the candy myself, but my kids said they were pretty good (and they were gone in a matter of hours, so they must have been pretty good). Even if you don’t eat them, these are a handy treat to use for enhancing your Halloween decorating.

Cooking time includes Minimum chilling time.

The recipe makes about 2 1/4 pounds of candy, or about 80 rock-shaped fudge candies.”

Ingredients:

3 cups semi-sweet chocolate chips

14 ounces sweetened condensed milk

2 tablespoons butter

1-1/2 teaspoons vanilla

1 dash salt

2 cups miniature marshmallows

1/2 cup unsweetened cocoa, power ( for coating)

1/2 cup powdered sugar ( for coating)

1 -2 cup crushed chocolate cookies (optional)

Directions:

Line a 9×9-inch pan with foil; set aside.

In a medium saucepan, stir chips, canned milk, butter, vanilla and salt together over medium heat until melted. Remove pan from heat; stir in marshmallows just until blended. Spread mixture in foiled pan. With a thin metal spatula, swirl marshmallows through fudge until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.

After adequately chilled, scoop pieces of fudge with a small spoon and shape into small rocks. (The fudge will be sticky). Roll some of the fudge “rocks” in cocoa powder mixture and some in powdered sugar and store rock candy in airtight container for up to 3 days.

For a spooky graveyard scene, spread chocolate cookie crumbs on a platter. Arrange the rock candy on top, to resemble rocks in soil.

Nutrition Facts Serving Size: 1 (14 g) Servings Per Recipe: 80

Amount Per Serving% Daily Value

Calories 57.0 Calories from Fat 2442%Amount Per Serving% Daily Value Total Fat 2.6g4%Saturated Fat 1.6g8%Cholesterol 4mg0%Sugars 7.6g Sodium 12.1mg0%Total Carbohydrate 8.7g2%Dietary Fiber 0.5g2%Sugars 7.6 g30%Protein 0.7g1%

Halloween Layered Fudge

Halloween Layered Fudge

=======================

Here’s an easy and foolproof fudge recipe that screams “Halloween!” thanks to the brown and orange colors. You can also try making the fudge with mango flavoring.—Taste of Home Test Kitchen

64 Servings

Prep: 15 min. + chilling

Ingredients:

1 teaspoon butter

2 cups (12 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk, divided

8 ounces white candy coating

1/4 teaspoon orange extract

2 to 4 drops orange paste food coloring

Directions:

Line an 8-in. square pan with foil; butter foil and set aside. In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.

Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer. Chill for 1 hour or until firm.

Using foil, remove fudge from pan. Cut into 1-in. squares.

Yield: about 2 pounds.

This recipe was tested in a 1,100-watt microwave.

SOFTA123’S AKA MARILYN’S NOTE:  I would use a couple of drops of Orange Candy Oil for the flavoring instead of Orange Extract.

 

Pumpkin Fudge

=============

Submitted By: Ginger

Photo By: angelaBBf

Servings: 36

“Using the same method as is used in making traditional fudge, pumpkin is substituted for chocolate in this seasonal recipe for a corn syrup based treat.”

INGREDIENTS:

3 cups white sugar

1 cup milk

3 tablespoons light corn syrup

1/2 cup pumpkin puree

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

1-1/2 teaspoons vanilla extract

1/2 cup butter

1/2 cup chopped walnuts (optional)

DIRECTIONS:

Butter or grease one 8×8 inch pan.

In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.

When mixture registers 232 degrees F (110 degrees C) on candy  thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts.

Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).

Beat mixture until it is very thick and loses some of its gloss.

Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Nutrition Information Servings Per Recipe: 36 Calories: 108 Amount Per Serving Total Fat: 3.8g Cholesterol: 7mg Sodium: 46mg Amount Per Serving Total Carbs: 18.8g Dietary Fiber: 0.2g Protein: 0.5g

Pumpkin Fudge 2

===============

3 cups sugar

3/4 cup butter

1 can evaporated milk (2/3 cup) (5-1/3-ounce)

1/2 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 package butterscotch-flavored pieces (12-ounce) (2 cups)

1 jar marshmallow creme (7-ounce)

1 cup chopped pecans

1 teaspoon vanilla

Butter a 13x9x2-inch baking pan. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.

Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat till mixture registers 234° (soft-ball stage) on a candy thermometer, stirring constantly (should take about 25 minutes).

Remove from heat and stir in butterscotch pieces till melted. Add marshmallow creme, nuts and vanilla. Mix till well combined. Pour mixture into prepared pan, spreading evenly. Cool at room temperature.

Cut into squares. Wrap tightly and store in refrigerator.

Makes 3 1/4pounds.

Now this sounds boolicious!

Spooky Fudge Treats Recipe

==========================

Ready in: 2-5 hrs

Difficulty: 2 (1=easiest : hardest=5)

Serves/Makes: 36

INGREDIENTS:

18 ounces semi-sweet chocolate chips

1 can (14 ounce size) sweetened condensed milk

1 tablespoon vanilla extract

**Topping***

Flaked coconut

Sprinkles

Assorted candies

PREPARATION:

In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat; stir in vanilla.

Chill 2 hours or until firm. Roll into balls or Halloween shapes and decorate. Chill 1 hour or until firm. Store tightly covered.

For Pumpkin: Roll fudge in orange sprinkles, carve out face designs. Use green jelly candy for leaves.

For Cool Cat: Use taffy cut into triangles for ears. Red hot candies for eyes and nose. Sprinkles for mouth. Finish with licorice pieces for whiskers.

For Scary Ghost: Roll fudge in flaked white coconut. Add candy eyes.

For Spider: Roll big and smaller pieces of fudge into body/head shapes. Add red hots for eyes and mouth. Use licorice pieces for legs. Top with sprinkles on head and body.

NUTRITION: 104 calories, 5 grams fat, 15 grams carbohydrates, 1 grams protein per treat.

This recipe is low in sodium.

makes 36

Recipe ID: 65368

SUBMITTED BY: f1sh1962

Servings: 36

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HALLOWEEN FUN #5

Posted on October 20, 2011. Filed under: Dinner/Supper, Fun, Halloween, Halloween Games, Halloween Recipes, Meat, Party Ideas, Recipes | Tags: , , , , , , |


I can’t believe I did it!  I didn’t save today’s article which I had almost finished last night.  So, now, back to square one, but never fear I’ll get this article done!

The theme today is Halloween games.  I suggest we begin our party with an ice breaker.  Then pick two or three games to play.  Don’t over-do it.  You need to give people time to chat, eat and relax also.

Prizes can be anything from a candy bar to Halloween decorations for the winners to add to their Halloween collections.  Try to make the prizes unisex.  Hunt the dollar stores and craft supply shops for the best deals on prizes.

Monster Mash!

MONSTER MATCH-UP (ICEBREAKER AND TEAM-MAKER)

From  Ghoul Friday

Most of us have played a version of this game at one point or another, at some team-building seminar or drama class. Personally, I have never used it at my party (my friends would get mad at me if I made them play this) but I could see how other people might enjoy it. It would be effective to mix up your groups and get people talking to guests they don’t know.

You will need slips of paper and a pen to prepare the slips before your guests arrive.

Game Play

  1. Make a list of Halloween categories or themes for your team names (for example, Dracula, Werewolf, the Mummy, etc). Let your guests know the names of the teams.
  2. Write down a list of words associated with each theme (for Werewolf, it might have the words silver bullet, full moon, howling, and fur. For Dracula you might have Bat, blood, fangs, Transylvania). The amount of guests you have, and the size of your teams, will affect how many pieces of paper you need.
  3. Write each of the words on separate pieces of paper and place them in a container.
  4. Have guests pick one piece of paper each. Their job is to find people with words that match their theme. They are then in the same group. This can be the aim of the game, or you can now lead them into a second game using the teams you have created.

Say "Boo!"

HALLOWEEN CAMERA SCAVENGER HUNT

Supplies: Digital camera, list of items to record (Note from Softa123:  You may want to call a few of your guests to ask them to bring their digital cameras with them, or put a note on the invitation to bring digital cameras!  You could, if your budget allows it, purchase enough disposable digital cameras so each team has one, but then you can’t download the pictures to play through the night.)

Team people up in groups of 8 -10 people and send them out in their Halloween costumes with a list of things them must get photos of. These items are in different order so that the teams are not doing the same thing at the same time.

Each team dressed in Halloween costumes races around town to get photos at landmarks, with police officers, bouncers, next to funny signs, at a restaurant, etc… Once they get everything completed they return to the house with the photos. First team to return with everything completed (photos taken) is the winner.

As the teams return download the photos and create a slide show and let it run on my computer throughout the evening. Everyone loves it and they all share and tell stories about their adventure.

If you want to make things more difficult, make the list clues as to where they need to go to take the photo rather than just saying go to this place to take a photo. Adapt for your crew and have fun.

HALLOWEEN TRIVIA

You can play this wonderful version of Halloween Trivia by GhoulFriday by downloading the game by clicking the link below.  You will need pens or pencils for each guest and paper for them to write their answers on and you will need to print out the download which is the questions and answers for the game.

http://www.4shared.com/document/9laWkc6v/Halloween_Trivia_Ghoulfriday.html

Now Playing At Your Local Movie Theater

HAVE YOU LEARNED ANYTHING FROM HORROR MOVIES?

Another great sounding team game from GhoulFriday is called “Have You Learned Anything From Horror Movies?”   You can download by the link below for a list of questions, but here are the general rules of the game:

Break the party guests into equal groups. Explain that you will be offering standard examples of horror movie situations. Each team should nominate one person to be their speaker. They can change this speaker at any time, but note that only one person can answer the question.

Once the question is asked to the entire group, each team will work together with their members to come up with an original and resourceful response to the question. They must explain why they chose this answer (sometimes it is the explanation that can make or break a winning answer).

They have 30 seconds to brainstorm with their team (you can adjust this time limit for certain questions if needed, but 30 seconds generally is enough time). You may wish to give each team a pen and paper to take notes. When time is up, there is no more talking or writing (especially if the other teams have started giving their answer). Any team caught talking or writing after time is up is disqualified from that round.

Each team representative answers the question. Rotate which team gets to answer first. The most creative, horror-movie-knowledge-based answer wins the point.

http://www.4shared.com/document/ws67b8SZ/Have_You_Learned_Anything_From.html

 

For more wonderful Halloween games and ideas you can follow this link to Ghoulfriday’s website:  http://www.ghoulfriday.com.  Her website is awesome!!!!!

Instead of Saying "Bingo," Say "Boo!"


HALLOWEEN FUN BINGO

I created this Halloween Fun Bingo game just for you!  You will need to print out one bingo card per person.  Print and cut out the word list from your copy of the board (make sure no one else has the list!) and put the words in a bag or plastic pumpkin or a witch’s cauldron, folded up so you can pick them at random.  Use candy corn or pennies as markers.  If you want, you can have the players just cross-off the words on their cards that have been called.

Softa123’s Note:  If you want the children’s version of bingo, click the graphic of the bingo card and it will take you to the site to download that version of bingo.

http://www.4shared.com/document/KPozOtuT/bingo-cards.html



HALLOWEEN WORD SCRAMBLE

This is for those of us who love word scrambles!  Just download the file by clicking on the link below.  Make sure you have a copy of the scrambles for each player and a pen or pencil for everyone.

http://www.4shared.com/file/xGHp2ZXW/Halloween_Word_Scramble.html

The recipe of the day is:  (drum roll)

YUMMY!

Hand-Burger Dripping In Blood

=============================

“This ‘hand-burger’ is made from a mixture of crumbled bread, milk, garlic, ketchup and ground sirloin.”

SOFTA123’s NOTE:  To make this kosher, substitute water for the milk.

Ingredients:

1 slice white bread, crust removed

1-1/2 tablespoons milk

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 small clove garlic, minced

1 tablespoon ketchup

1 pound ground sirloin

Non-stick cooking spray

6 small dinner rolls, sliced in half

Ketchup

Special Equipment Needed:

Hand shaped cookie cutter

Indoor grill pan or skillet

Directions:

Preheat oven to 275 degrees. Set a wire cooling rack on a baking sheet and spray with cooking spray.

Break bread into small pieces. Place in a mixing bowl. Pour milk over bread and mash with a fork until it forms a paste. Stir in salt, pepper, garlic, and ketchup. Add ground sirloin and stir, just to combine.

Spray a hand shaped cookie cutter with non-stick cooking spray. Press 1/6th of the mixture into the cookie cutter, being careful to press the meat into the finger area. Remove the cutter and use a spatula to transfer the Hand-Burger to the prepared rack. Repeat for remaining burgers.

Bake for 12 minutes.

Spray an indoor grill pan (or skillet) with non-stick cooking spray.

Heat over high heat. Remove Hand-Burgers from oven and place them onto grill pan. Sear on both sides. Cook to medium (140-145 degrees) or medium well (150-155 degrees).

Serve on dinner rolls with ketchup.

Number of Servings: 6

Source :  This recipe is excerpted from Hungry Halloween.

Hungry Halloween’s Notes:

Using ground sirloin will ensure that your Hand-Burgers remain in the shape of a hand when cooked. Fattier meats will lose their shape.

Baking the burgers before grilling them allows for even cooking of the fingers. You can cook the burgers to order at your party, or cook them ahead of time and keep them in a chafing dish. They will stay moist and delicious for hours in a covered chafing dish. Fill your chafing dish with a small amount of liquid (water or beef broth) before adding the Hand-Burgers. The steam will keep them from sticking and will help keep them moist.

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TRADITION, TRADITION – THE RECIPES

Posted on September 7, 2011. Filed under: Cakes, Chocolate, Comfort Foods, Dairy, Desserts, Dinner/Supper, Ethnic Recipe, Parve, Poultry, Rainy Day Foods, Recipes, Rochester, Snacks, Soup, Traditions, Tried and True Recipe | Tags: , , , , , , , , , , , , , , |


One of the things I love about my religion is that after most services, we have a social hour called “the kiddish.”  Everyone gathers in the synagogue’s social quarters and a shot of wine is poured for each adult and a shot of grape juice for each child.  We say a prayer over the wine, thanking G-d for the fruit of the view and commence to drink our beverage down.  Then we say a prayer over challah (braided egg bread) and break bread together.  When I was a young girl, our synagogue always served herring tidbits, miniature gefilte fish balls, sponge cake and kichel (a dry plain cookie that is mostly air and has a sugar coating on top).  Today, most kiddishim have gotten more elaborate with their baked goods, but you don’t get herring or gefilte fish, and it is rare to see a sponge cake.  Even I don’t bake sponge cakes anymore except on Passover and even then I don’t make a traditional sponge cake, I make a banana sponge cake that our family loves.  But, for traditions’ sake, here is the sponge cake recipe I used to make:

NEVER-FAIL SPONGE CAKE

======================

Ingredients:

9 eggs, separated

1-1/2 cups sugar

1/2 cup cake meal

1/4 cup potato starch

Juice and rind of 1 lemon or orange

Beat egg whites until they hold their shape; add sugar slowly. Beat yolks and add lemon juice and rind. Fold in cake meal and potato starch. Fold in beaten yolks. Pour into large size ungreased tube pan.

Bake in 325° or 350° oven for 50-60 minutes. Invert on cake rack and

let cool in pan.

This recipe comes from The Rochester, New York Hadassah cookbook.  It is truly a no-fail recipe and the only sponge cake recipe I ever used.  It is moister than most.  Try it, you’re like it.  Note that  this recipe cake be made for Passover also!  ~Marilyn Sultar

Now, I’m craving the cake!  Hmmm…maybe I’ll make it for Paul soon.  He’d love it with fresh strawberries and whipped cream!  It’s sad that we only make the banana sponge cake now.

For Thanksgiving, I love to make my turkey, but most of you don’t have microwaves like mine (may it last forever!!!!!!).  It’s huge; it is a combination microwave, convection, broiler that Paul and I bought when we first got married.  That makes it 25 years old now.  So, anyhow, I’ll just tell you have I make my basting sauce and tell you that no matter what, baste your turkey every half-hour.  Also, I stuff both cavities of the turkey with ½-1 orange which I squeeze into the turkey cavity first and 1 large onion cut into halves.  If I’m not making in the microwave, I then crush some aluminum foil into a ball and put it into the cavity to keep the onion and orange in there.  I repeat for the second cavity.

MARILYN’S TURKEY BASTING SAUCE

==============================

1 stick Butter OR Margarine

1-2 tbsps. Honey

1/4 cup Orange Juice

1/8 cup Wine (I prefer a sweet wine when I make this sauce)

1 tsp. Poultry Seasoning

1 tsp. Rosemary

1 tsp. Thyme

1 tbsp. Dried Parsley (less if you want to use Fresh Parsley)

1/4 tsp. Garlic Powder

2 tbsp. Dried Onion Flakes (optional)

Put margarine in small saucepan and put on lower heat to begin melting it.  As soon as it begins to melt, add the orange juice, honey and wine.  Stir a bit then add your spices.  Mix well.  Use to baste your turkeys!

I’ve been making my turkeys with this sauce that I made up since I can remember.  I love the bit of sweetness that the honey and wine imparts to the sauce!  Hope you enjoy it.  You can always adjust the seasonings to your own tastes!  ~Marilyn Sultar

My family has many traditions regarding food.  But the one thing we all agree on is that my maternal grandmother’s baked goods were awesome.  My mom’s an awesome cook too.  She just isn’t into it like grandma was.  My paternal grandma without doubt made the best chicken soup in the world.  Unfortunately since we can no longer get things like chicken feet, I cannot duplicate her soup, but I’ve been told that my chicken soup is the best.  If I make nothing else, my stepson and our closest friends who we celebrate the holidays with insist that I make my chicken soup with matzah balls.  So here is my chicken soup recipe:

A Tureen of Chicken Soup – Clipart from Bitsela.com

This recipe is being dedicated to my husband and Scott, Leo, Fernando and Alex!  They are my soup fans!

MARILYN’S CHICKEN SOUP RECIPE

=============================

2 soup (or roasting) Chickens*; each cut into 8ths and washed and cleaned of any feathers

1 lb. Gizzards; washed

1 lb. Chicken Wings; washed and cleaned of any feathers.

1 lb. Chicen Necks; washed

1/4-1/2 bag Petit Carrots

3 large Parships; washed, peeled and cut into slices (not too thin, not too thick)

2 large Onions; each peeled, washed and cut into quarters

2-3 stalks Celery; each washed and the ends cut off, then sliced (not to thin not too thick)

3 heaping tsps. Chicken Boullion Powder or 3 Cubes

1 heaping tbsp. Kosher Salt

1/4 tsp. Freshly Ground Pepper

4-5 Sprigs Fresh Parsley

1 tsp. Poultry Seasoning

Cold Water to cover everything in pot

*It is best to use Kosher Chickens in chicken soup as they have more taste than non-kosher chickens.

Put chicken into A HUGE STOCK POT first and then the rest of the chicken parts.  Cover with water making sure that there is enough water to also cover the vegetables!  Put up to boil on MEDIUM HIGH heat.

Add the vegetables then the spices and herbs.  Also add the chicken bouillon.  Stir everything together.  Bring to a boil.

Turn stove down to low for about 1/2 hour, then turn down to simmer for 4-6 hours, until chicken is cooked and vegetables are tender.  (DON’T OVER COOK AS YOU WILL BE REHEATING THE SOUP MOST OF THE TIME YOU MAKE IT.).  After it is ready, let it cool off enough to put into your refrigerator.  The next day, before you go to serve it, skim off the fat and add water, if necessary.  I usually find it necessary to add more.  Add your already cooked matzah balls and bring all to a boil, then put on simmer until ready to serve.

MATZAH BALLS:  Use the box mix!  It’s easier and just as good. However, if you wish, I do have a wonderful recipe I used to make before I discovered the box mix!!!  Enjoy!  ~Marilyn Sultar

One tradition I have with our friends Leo and Laura when we celebrate Chanukah together at their home is to make too much dessert!  This is one of those “too much dessert” recipes I’ve brought to their home!

CHOCOLATE PASSION BOWL

======================

Prep Time: 20 min

Total Time: 1 hr 20 min

Makes: 16 servings, about 2/3 cup each

What You Need

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

3 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2

Cups)

2 cups fresh raspberries

Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP.  Place half the brownies in 2-qt. bowl; cover with layers of half each of the pudding, remaining COOL WHIP and berries. Repeat. Refrigerate 1 hour.

Kraft Kitchen Tips Note If desired, use BAKER’S ONE BOWL Brownies to bake a 13×9-inch brownie layer. Cut enough of the brownie into 1-inch cubes to measure 5-1/2 cups. Reserve remaining brownies for snacking.

Special Extra Chop 2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each). Assemble dessert as directed, topping each layer of raspberries with layer of half the chopped nougat bars.

Substitute Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownie square and/or undrained thawed frozen raspberries for the fresh raspberries.

NUTRITION INFORMATION

Nutritional Information PER SERVING Calories 310 Total fat 12g

Saturated fat 4.5g Cholesterol 15mg Sodium 330mg Carbohydrate 49g

Dietary fiber 1g Sugars 35g Protein 4g Vitamin A 2%DV Vitamin C 6%DV

Calcium 6%DV Iron 8%DV

I made for a Chanukah Party at Leo and Laura’s about 2006.  I even have a photo of it, somewhere!  We all loved it.  I made the regular recipe.

Enjoy! ~ Marilyn Sultar

I tried hard to find a recipe from one of the best finds from our mystery trip, Red Osier Restaurant, in Stafford, New York.  As expected, I could not find any online nor in my dbase.  So, I will only say, if you want great food, especially prime rib, this is the place to go.  It’s got lots of atmosphere and is a great place to take a date or to take the family!

When we play games, we like to nosh, so here is one of my recipes for a great snack to have on hand when you play games with your family and friends!

Figure 1 Sea Horse by David W. Cobb

SEASIDE SNACK MIX

=================

7 ounces package Deep Sea-Shaped Cheddar-Flavored Snack Crackers

6 ounces package Tiny Fish-Shaped Parmesan Cheese Crackers

2 cups Oyster Crackers

1-1/2 cups Thin Pretzel Sticks; broken in half

CATEGORIES:  APPETIZES, SNACKS, PARTIES, KIDS, CHEESE/EGGS

In a large bowl, combine all ingredients; toss gently.  Store in TIGHTLY COVERED container.

Yield:  10 1/2 cups.

NUTRITIONAL INFORMATION:

Calories:  120

Protein:        3 g

Carbohydrates: 17 g

Dietary Fiber:  0 g

Fat:            5 g

Polyunsaturated:    1 g

Saturated:          2 g

Cholesterol:    2 mg

Sodium:       300 mg

Potassium:     35 mg

Dietary Exchanges: 1 Starch, 1 Fat

This is a very easy, fast, wonderful recipe!  Everyone loved it!  I served it in children’s plastic sand pails lined with paper napkins and people served themselves with the matching sand shovels!  What a hit! I served it for the double surprise party we threw for Scott and Rhona on June 12, 1994.

Source:  Pillsbury Classics Cookbook #155, January 1994, “Appetizers And Snacks.” ~Marilyn Sultar

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AUTUMN AND APPLES

Posted on August 29, 2011. Filed under: Apples, Autumn, Breakfast, Cheese, Comfort Foods, Desserts, Dinner/Supper, Lunch, Menu, Pancakes, Peanut Butter, Poultry, Quick Breads, Rainy Day Foods, Recipes, Snacks, Syrup | Tags: , , , , , , , , , , , , , , , , , |


It’s that time of the year that I begin thinking about the Jewish High Holidays and apples.  Why do they go together?  Because for Rosh Hashannah, we dip apples in honey as a simple of a sweet, good life.  It’s amazing that we do rituals/traditions like this only on its relegated holiday, when we enjoy eating it so much.  Everyone in our family looks forward to dipping the apples in the honey.  Anyhow, I got to wondering how many varieties of apples there are.  In my neck of the woods, I think of empires, galas, Macintoches, red delicious, golden delicious, Granny Smith’s and Cortlands.  So, I decided to Google the question and I discovered that you can find 7,000 different cultivars of apples around the world.  A cultivar  is a race or variety of a plant that has been created or selected intentionally and maintained through cultivation.  I also learned that apples are a part of the rose family.  Who would have guessed!?! 🙂

As I am sitting here typing away, I am thinking of the different ways apples are used. The apple is so versatile in our dietary repertoire.  Think of the many ways we use it…we have apples as a healthy snack food for just about any reason, and we put them into both vegetable salads and fruit salads.  They can be used in and are a delicious addition to baked beans and other side dishes.  Apples can be combined with poultry in stuffing or cooked with the fowl of choice.  Then there are the desserts…quick breads, applesauce, cookies, cakes, trifles, not to mention good old American apple pies, cobblers, crisps, candied apples, apple candy, jams, butters, jellies, muffins, the list goes on and on.  Don’t forget breakfast!  Add apples to your pancake batter and serve with cinnamon syrup for a special treat!  I’d also add cinnamon to the batter!  We love cinnamon in my household!  For lunch, add a few apple slices to your toasted cheese sandwich…I can just taste that melted cheddar cheese on my bites of apples (I would put the apples in the microwave for a minute [time depends upon your microwave.  Mine is very, very old, so it takes a minute in my microwave.  For dinner, I make a delicious apple and chicken dish.  Oh, and don’t forget you can drink apples also, in the form of cider (both hard and soft) or Calvados  Brandy which is made from cider that has gone through an additional double distillation process.

Apple Cider

According to Carl Sagen, “If you want to make an apple pie from scratch, you must first create the universe.”   Well, we’re not going to go that far, but here a menu for a great day full of apples…after all we must “strive for five!”  The menu items that have asterisks after their names have recipes included.

BREAKFAST

Apple Pancakes* served with Cinnamon Syrup*

Bacon or other breakfast protein of choice

Apple Cider, Coffee, Tea or Milk

SNACK

An Apple

LUNCH

Cider Snap*

Toasted Cheddar Cheese-Apple Sandwich

Carrot Sticks 

Cider Snap Tea


SNACK

STUFFED APPLE SNACK*

DINNER

Tossed Salad With Chunks Of Raw Apple In It

Apple Quick Bread* served with Butter or Margarine

Roasted Turkey Breast with Apples*

Your Favorite Stuffing

Fresh or Frozen String Beans

The Neelys’ Apple Crisp

Beverage of choice

RECIPES

Veronica's Apple Pancakes

Veronica's Apple Pancakes
=========================
Submitted By: VERONIQUE_3
Photo By: gapch1026

Prep Time: 10 Minutes
Cook Time: 25 Minutes

Ready In: 35 Minutes
Servings: 4

"This delicious recipe is perfect for our Sabbath morning breakfast. 
One recipe is never enough for my family. The pancakes are always 
moist and nutritious. I recommend these pancakes to be eaten with 
hot cinnamon syrup!"~Veronica (Softa123's Note:  See, I'm not the only
one who thinks Cinnamon Syrup is a definite go-with apple pancakes!)

INGREDIENTS:

1/4 cup butter, melted
1 egg
1 cup milk
1 cup shredded tart apple
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 tablespoon white sugar

DIRECTIONS: 

In a large bowl, combine butter, egg, milk and apple. In a separate
bowl, sift together flour, baking powder, cinnamon and sugar. Stir
flour mixture into apple mixture, just until combined. 

Heat a lightly oiled griddle or frying pan over medium high heat. Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for
each pancake. Brown on both sides and serve hot. 

Nutrition Information Servings Per Recipe: 4 Calories: 322 Amount Per
Serving Total Fat: 14.4g Cholesterol: 88mg Sodium: 238mg Amount Per
Serving Total Carbs: 40.6g Dietary Fiber: 1.9g Protein: 7.8g 

Servings: 4

Honey Bee

Cinnamon-Pecan-Honey Pancake Sauce Syrup
========================================
2 cups maple syrup
1/2 cup mild flavored honey
1/2 teaspoon ground cinnamon
1/2 cup finely chopped pecans

Instructions Combine all ingredients, stir well. Pour mixture into
airtight container. Store at room temperature. Serve over waffles,
pancakes or ice cream.

Cider Snap

==========
By Dancer

Added September 15, 2002 | Recipe #40315
Categories: Beverages Fruit Microwave More

Photo by DarkHunter

Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:

2 cups apple cider
4 teaspoons red cinnamon candies
4 slices apples, thinly sliced

Directions: 

1 In a 4-cup measure combine apple cider and cinnamon candies. 

2 Microwave, uncovered, on 100% power for 4 to 5 minutes or till
candies dissolve and the cider is steaming hot, stirring once. 

3 Serve in mugs. 

4 Garnish with apple slices, if desired. 

Servings: 1

Roasted Turkey Breast With Apples
=================================
55 min | 10 min prep

By: Irmgard
Feb 8, 2009

"With an easy recipe like this, you can even enjoy turkey during the week as it
Is ready in less than an hour. Delicious served with roasted potatoes."~Irmgard

SERVES 4-6

Ingredients

* 1 1/2 lbs turkey breast, skin and bones removed
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 teaspoons dried sage
* 1 tablespoon butter
* 1 medium onion, chopped
* 2 slices bacon, chopped
* 2 tart cooking apples, cored and sliced
* 3 tablespoons all-purpose flour
* 1 1/2 cups milk
* 1/2 cup chicken stock
* 1 tablespoon lemon juice

Directions 

1. Preheat the oven to 375 degrees F. 

2. Lightly butter a 13" x 9" baking dish. 

3. Sprinkle the turkey with salt and pepper and half of the sage. 

4. In a large skillet, melt the butter over high heat. 

5. Brown the turkey for 2 minutes per side or until golden. 

6. Remove the pan from the heat and transfer the turkey to the prepared
baking dish. 

7. Let the pan cool slightly. 

8. Bake the turkey in the oven for 25 minutes. 

9. Meanwhile, return the pan to medium heat. 

10. Cook the onion, bacon and remaining sage, stirring 3 to 4 minutes,
until the onion is softened. 

11. Add the apples and cook, stirring, for 2 minutes, until the apples
start to soften. 

12. Whisk the flour into the milk and stock, then stir into the pan. 

13. Bring to a boil, then reduce the heat and simmer, stirring, for 3
minutes or until slightly thickened. 

14. Stir the lemon juice into the sauce and season to taste with salt
and pepper. 

15. Pour over the turkey in the dish. 

16. Bake for 20 minutes longer or until the turkey is no longer pink
inside and meat thermometer registers 170 degrees F. 

17. Let the turkey stand for 5 minutes before slicing.

Nutrition Facts

Serving Size 1 (413g)

Recipe makes 4 servings

The following items or measurements are not included below:

dried sage
Calories 484
Calories from Fat 214 	(44%)
Amount Per Serving 	%DV
	Total Fat 23.9g 	36%
	Saturated Fat 9.0g 	45%
	Monounsaturated Fat 8.7g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 139mg 	46%
Sodium 595mg 	24%
Potassium 793mg 	22%
Total Carbohydrate 22.7g 	7%
	Dietary Fiber 2.4g 	9%
	Sugars 8.9g
Protein 43.4g 	86% 

Servings: 4

Apple Bread

Apple Bread
===========
Submitted By: Phyllis Herlocker

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour

Servings: 32

"I got this recipe a long time ago and with a few changes it's become 
one of Our favorites. Everyone who's ever tasted this bread has asked for 
the recipe!"~Phyllis Herlocker

INGREDIENTS:

3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples - peeled, cored, and
Coarsely chopped
1 cup broken walnuts

DIRECTIONS: 

In bowl, combine flour, cinnamon, baking soda, baking powder and salt;
set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and
apples. Stir into flour mixture. Add walnuts and mix. Divided mixture
between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for
40-45 minutes or until bread test done. Cool for 10 minutes on wire
rack before removing from pan.

The Neelys' Applecrisp

The Neelys' Apple Crisp
=======================
Recipe courtesy The Neelys

Prep Time:15 min
Inactive Prep Time:10 min
Cook Time:35 min

Level: Easy

Yield: About 8 servings

Ingredients

Filling:

5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping:

3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

Directions 

Preheat oven to 350 degrees F. 

For the Filling: Mix all the ingredients together. Place into 7 to
8-ounce ramekins. 
For topping: Mix the flour, brown sugar, cinnamon and salt in 
large bowl. Blend the butter into the mixture until it forms pea size 
lumps. Stir in pecans and sprinkle over filling. 

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
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