THANKSGIVING – #8

Posted on November 20, 2011. Filed under: Apples, Crock Pot-Slow Cooker, Dairy, Fish, Kosher Recipe, Nuts, Paerve, Parve, Pineapple, Poultry, Rainy Day Foods, Recipes, Side Dish, Stuffing-Dressing, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes | Tags: , , , , , , , , , , , , |


Thanksgiving Blessings

 

Lord, as we bow our heads to pray,
We celebrate Thanksgiving Day.
Help us have the right attitude,
As we turn to you in gratitude.

Thank you for our festive mood;
Thank you, Lord, for this good food;
Thanks for blessings great and small;
Thank you, thank you for it all.

By Joanna Fuchs

 

Stuffing is my favorite part of the Thanksgiving meal.  I don’t know why but I have never written down my recipe for stuffing.  Next time I make it, I will measure and post the recipe.  It is traditional bread stuffing with one little twist.  Anyhow, I hunted through my recipe data base and chose the recipes to post. 

 

Can’t you just taste the Bread Stuffing with Apples, Bacon and Caramelized Onions?  I think the combination of ingredients are heavenly and this recipe may be the one I use this year, but I’m undecided between the Bread Stuff with Apples, Bacon and Caramelized Onions recipe and the Oyster and Corn Bread Dressing recipe.  I chose the Apple Pecan Cornbread Dressing because I love pecans.  They remind me of Myrtle Beach.  The Amish are great cooks and bakers, thus when I came upon that recipe, I had to include it in this post.  I especially like that it includes chicken in it.  I have never tasted stuffing with meat in it.  I love pineapple, so when I saw this recipe, I had to include it.  Why not do a Hawaiian themed dinner?  The Slow Cooker Stuffing recipe I chose because I find it difficult to bake my stuffing at the same time as my turkey.  This recipe will solve that problem, but I would leave out the mushrooms as I don’t like them. 

 

I have always wondered if there is a difference between dressing and stuffing, so I hit the internet to do some investigating.  I visited 4 websites recommended by Google, each website had a different idea of the difference between dressing and stuffing.  One said it’s not stuffing if it isn’t stuffed into something.  Dressing is baked separately from the poultry or meat you are preparing for the meal.  Another said that the difference is where you live, North or South, East or West.  It was likened to the pop v. soda debate (which is rampant in my house!).  Another said that dressing is a more refined word than stuffing.  But all agreed that it really doesn’t matter what you call it, it’s the supporting actor of the Thanksgiving meal.

 

 

 

Bread Stuffing With Apples, Bacon And Caramelized Onions

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

Recipe Categories: Radio Kitchen | Thanksgiving Recipes

Yield: 12 servings

This recipe, from “The Thanksgiving Table” (Chronicle Books) by Diane

Ingredients:

1 tablespoon unsalted butter, softened

8 ounces bacon – cut in 1

1 tablespoon sugar

3 large celery ribs, chopped

1 tablespoon thyme

1 teaspoon salt

3 large eggs, beaten

10 cups unseasoned dry bread cubes

1-1/4 pounds pearl onions, peeled and halved

2 granny smith apples, peeled, cored and cut into 1/2

2/3 cup fresh parsley, minced

1 tablespoon fresh sage, minced

Fresh ground black pepper

4 cups chicken stock, or canned low-sodium broth

Instructions:

1.  Preheat oven to 350°F. Coat a deep, 9-by-13-inch baking pan with the butter. Place the bread cubes in a very large mixing bowl. In a 10- inch sauté pan, cook the bacon over medium heat until crisp. Drain and add the bread to the bowl. Remove all but 2 tablespoons of bacon fat from the pan, reserving the extra. Add the onions to the pan and sauté over medium-high heat, stirring frequently, until soft and lightly browned, about 5 minutes. Sprinkle the sugar over the onions and sauté, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes. Add to the bread in the bowl.

2.  Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat, ad swirl to coat the pan. Add the apples and celery and sauté, stirring frequently, until softened, about 5 to 7 minutes. Add the parsley, thyme, sage, salt and a few grinds of pepper, and sauté 1 minutes longer. Add this mixture to the bread cubes, and stir to combine. Add the beaten eggs and stock to the bow, and mix well. Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.

3.  If you have room in your oven, bake the stuffing while the turkey is roasting. Otherwise, bake it beforehand and reheat it after the turkey is out.

Amish Dressing Recipe

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

Submitted by: rec.food.recipes tranch tranch

Ready in: > 2 hrs

Exact cooking times are listed in The body of the recipe.

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

Serves/Makes: 20

Ingredients:

2 pounds crusty white bread, cut into 1/2″ cubes

2 pounds chicken thighs, poached

1/2 cup fresh parsley, minced

3/4 cup onion, chopped

1 cup celery, chopped

1 cup carrot, grated

1-1/4 cups potatoes, diced

1 tablespoon sage

1 tablespoon celery seed

1 teaspoon thyme

1/2 teaspoon fresh ground black pepper

1-1/2 teaspoons turmeric

5 eggs

12 ounces evaporated milk

2-1/2 cups chicken stock

 

Directions:

Boil potatoes until just barely tender. Drain and set aside. Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin.

In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine. In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature.

Preheat oven to 325degrees and lightly grease a 3 quart casserole.

Transfer dressing to prepared casserole dish and bake for 1 – 1 1/2 hours, or until center puffs up and top is golden brown.

Cooking from Quilt Country – Marcia Adams

Apple Pecan Cornbread Dressing

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

Submitted By: Walsie

Photo By: CookingCorner

Prep Time: 15 Minutes

Cook Time: 40 Minutes Ready In: 55 Minutes

Servings: 20

“Savory, yet sweet, this cornbread dressing will satisfy anyone’s appetite.      2  cups dried parsley flakes can be substituted for fresh parsley”

Ingredients:

 

1 (9×9 inch) pan cornbread, cooled and crumbled

1 (8 ounce) package herb seasoned dry bread stuffing mix

2 tablespoons chopped fresh parsley

1/2 teaspoon ground ginger

1/2 teaspoon salt 3/4 cup butter

1 cup chopped celery

1 cup chopped onion

2 cups chopped apples

1/2 cup chopped pecans

2 cups apple juice

3 eggs, beaten

Directions:

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish

Melt the butter in a heavy saucepan, and sauté the celery and onion for 8 to 10 minutes, or until tender.

In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.

Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Nutrition Information Servings Per Recipe: 20

Calories: 221 Amount Per Serving Total Fat: 10.8g

Cholesterol: 62mg Sodium: 498mg Amount Per Serving Total Carbs: 26.7g

Dietary Fiber: 2g Protein: 4.7g

Baked Pineapple Stuffing

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Submitted by: Janet

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

Serves/Makes: 6

Ingredients:

 

1 can (20ounce) crushed pineapple, undrained

1/4 cup evaporated milk

1 cup packaged cornbread stuffing crumbs

1/2 cup sugar

1/4 cup melted butter or margarine

3 eggs, beaten

Directions:

Lightly grease the bottom and sides of a 3 1/2-quart crockpot (you may use a baking dish that fits in a larger crockpot). Combine all ingredients; pour into the crockpot.

Cover and cook on high 2 1/2 to 3 hours. Good with baked ham.

 

 

Nutritional Facts for Baked Pineapple Stuffing

Serving Size: 1 (117 g)

Servings Per Recipe: 8

Amount Per Serving

% Daily Value

Calories 179.8

Calories from Fat 74

41%

Total Fat 8.2 g

12%

Saturated Fat 4.5 g

22%

Cholesterol 96.8 mg

32%

Sodium 76.1 mg

3%

Total Carbohydrate 24.5 g

8%

Dietary Fiber 0.5 g

2%

Sugars 22.8 g

91%

Protein 3.2 g

6%

The following items or measurements are not included:

cornbread stuffing mix

 

Slow Cooker Stuffing

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

Submitted By: Gayle Wagner

Photo By: GotRice?

Prep Time: 25 Minutes

Cook Time: 8 Hours 55 Minutes

Ready In: 9 Hours 20 Minutes

Servings: 16

“Making this moist bread dressing in a slow cooker is an excellent way to free up the oven for other dishes on a busy cooking day.”

Ingredients:

1 cup Butter OR Margarine

2 cups CHOPPED Onion

2 cups CHOPPED Celery

1/4 cup CHOPPED FRESH Parsley

12 ounces SLICED Mushrooms

12 cups Dry Bread Cubes

1 teaspoon Poultry Seasoning

1-1/2 teaspoons DRIED Sage

1 teaspoon DRIED Thyme

1/2 teaspoon DRIED Marjoram

1-1/2 teaspoons Salt

1/2 teaspoon GROUND Black Pepper

4-1/2 cups Chicken Broth, OR as needed

2 large Eggs; BEATEN

Directions:

Melt butter or margarine in a skillet over MEDIUM heat. Cook onion, celery, mushroom, and parsley in butter, STIRRING FREQUENTLY.

Spoon cooked vegetables over bread cubes in a VERY LARGE MIXING BOWL.

Season with poultry seasoning, sage, thyme, marjoram, salt and pepper.

Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and COVER.

Cook on HIGH for 45 minutes, THEN REDUCE HEAT TO LOW, and cook for 4-8 hours.

Footnotes: Note To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9×13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C). This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

Oyster And Cornbread Dressing

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

Submitted By: DUNCANS FAVORITES

Photo By: Jilly Bean

Prep Time: 45 Minutes

Cook Time: 45 Minutes

Ready In: 1 Hour 30 Minutes

Servings: 12

“Each year I am asked to make this wonderful dressing. The recipe has been in My family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.”

INGREDIENTS:

2 (8 ounce) packages corn bread mix

3 tablespoons butter

1/2 cup chopped onions

1/2 cup diced celery

2 (8 ounce) cans oysters, liquid reserved

2 eggs

1/2 teaspoon ground black pepper

1 tablespoon poultry seasoning

1-1/2 teaspoons dried sage

1 (14.5 ounce) can chicken broth

DIRECTIONS:

Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking pan.

Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.

Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture.

Transfer to the baking dish.

Bake uncovered in the preheated oven 45 minutes

Nutrition Information

 

Servings Per Recipe: 12 Calories: 213 Amount Per Serving Total Fat:

8.3g Cholesterol: 64mg Sodium: 680mg Amount Per Serving Total Carbs:

27.6g Dietary Fiber: 0.5g Protein: 6.9g

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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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ROSH HASHANAH COUNTDOWN – DAY 8

Posted on September 21, 2011. Filed under: Appetizers, Apples, Cakes, Comfort Foods, Desserts, Ethnic Recipe, Family, Fish, Friends, Honey, Jewish, Kosher Recipe, Meat, Menu, My Ramblings, Paerve, Poultry, Recipes, Rochester, Rosh Hashannah Recipes, Salad, Soup, Tried and True Recipe | Tags: , , , , , , , , , , , , , , , , , , , |


Jeremy and Marc Saying The Brachas

Imagine…Rosh Hashanah has arrived. Your house is company ready and smells heavenly with the aromas of the meal to come. The table is set. Your candles are in place for their blessing before the meal begins. You are dressed and are actually relaxing before your company is due to arrive. Even your kids (if you have you have young ones or even older ones living at home) are ready and are actually behaving. Your husband, and maybe some of your children, has left for shul to pray for all of you. What a perfect beginning to a perfect New Year. Ok, if this scene is typical of your home, please tell me your secrets!!! I have never been able to pull off an organized holiday meal.

Yes, I admit to being a procrastinator, but still, I do begin at least a week ahead. I make my lists, I plan a schedule…ok, so I never keep to the schedule, but still…I have brought up the baked goods from my freezer in the basement. My soup is cooking (reheating actually) and I’m skimming the fat from the top. My matzah balls look heavenly, but I’m not dressed, I have salads to make, and my kugel and tzimmes are cooking. I’m going to put the brisket back into the oven in a while. Oh dear…I have to set the table. Paul is helping and we’re yelling at each other to do this or that…we’re both over-stressed. He’s going up to get dressed and I know I won’t have time. He’s already showered. Me, I’ll have to wait till tomorrow. How do you people do it?

The doorbell rings and it’s the first of our company that arrives. I’m still in my jeans. I apologize and ask them to please sit down. I then put the hot appetizers in the oven to bake and ask if they would like anything to drink. I yell up to Paul that we have company. He comes down the steps all dressed and exhausted. I excuse myself, tell Paul that the appetizers are in the oven and ask him to watch them. I go upstairs, throw on my clothes. Dash on some lipstick and blush and run back downstairs. This is a scene my company is well used to.

After many years of this, I got smart and told everyone to wear jeans! I was then appropriately dressed when company came. When our friends, the Nussenbaums, came, Leo always went into the kitchen to check on the chicken soup. I think he wanted to make sure there were enough matzah balls for seconds. Our friend Beverly (May she rest in peace.) always brought the challahs. She taught us to rip the challah apart instead of cutting it into neat slices. She also introduced us to Brownstein’s challah which I still get to this day! We swear that they put a boxful of raisins into each challah. We couldn’t believe the difference between their challah and Malick’s challah. Our friends, the Rosenbaums, would come and Phyllis would come to help me in the kitchen, along with our friend Beverly. I have a very tiny kitchen, but we’d still manage.

Oops, the table isn’t set yet, we need extra chairs. Scott and his family come to our aid along with Fernando and Alex as Paul couldn’t bring them in from the garage himself. But, we had good family and friends. They knew what to expect. They all pitched in. They all contributed something to the meal. And we will finally all sit together to relax for what I prayed was a good meal! It usually was. This is what I suggest as a menu for you to have for your Yom Tov meal:

(Please note that the starred items have recipes included with this post or references to previous post. Doubled starred item means that the blessings are included in this post and tomorrow’s post.)

Rosh Hashanah 2011 Menu

Hors Doeuvres– Cohen’s Frozen Assorted Hors Doeuvres (Look for them in your grocer’s freezer section. I know you can find them at Wegman’s and Sam’s Club.) served with wine and soft drinks.

**Ceremonial Course – Wine with the brocha (blessing), challah dipped in honey with the hamotzi (blessing) and then wedges of sweet apples dipped in honey with the brocha. We enjoy the Bartenura brand kosher wines. Honey for dipping. I would look for something a bit more special than Suebee honey, if your budget allows it.

Appetizer – Give your guests a choice of chopped liver*, gefillte fish* or both. Enlist the help of one of your guests to serve while you dish out.

Soup – Chicken Soup* with Matzah Balls* is a must have for this meal, making sure you have enough for seconds. Make sure you serve seconds with a warning that there is a lot of food still to come! Again, enlist the help of one of your guests to serve while you dish out. Enlisting guests makes them feel more at ease and at home, I think.

Salad – Marilyn’s Rosh Hashanah Tossed Salad*

Main Dish – Brisket*

Side Dishes – Potato Kugel* and a sweet Tzimmes.* (To me it’s not a holiday without potato kugel . There is one exception and that is on Chanukah. For that you must serve potato latkes instead of potato kugel!)

Vegetable – Green Beans*

Desserts – Chocolate Honey Cake*, Honey Almond Cookies*, Rugelach* and Brownies*

Beverages – Wine for Bracha, Wine and Soft Drinks during dinner and black tea or tea without dairy products in it.

Chopped Liver

MARILYN’S CHOPPED LIVER
=======================
1 pound Baby Beef Liver
1 large Onion
2 Hard Boiled Eggs
1 small drop Oil
1 splash Manischewitz Concord Grape Wine
Salt and Pepper; to taste

Broil liver till cooked a tad more than rare. Let cool; meanwhile, chop the onion in a food processor fitted with the steel blade with a few on/off quick pulses. Sauté onion if you wish. Put onion into large mixing bowl. (I usually use a raw onion.)

Cut broiled liver into about 6-8 pieces and put into food processor fitted with steel blade. Process using pulse setting till it is smooth or chunky, to your taste. Mix liver with onion in a bowl.

Chop the hard boiled eggs in food processor fitted with steel blade. Pulse two or three times until eggs are nicely chopped; add to liver-onion mixture. Add drop of oil and splash of wine to the mixture. Season to taste with salt and pepper. (Marilyn’s Note: Salt is necessary in chopped liver. If necessary, you can use low sodium salt with no problem.)

This is my tried and true recipe. The wine adds a nice flavor to the liver.

Serve with crackers or matzah.

Enjoy!!!~Marilyn aka Softa123

Tri-Color Gefilte Fish

TRI-COLOR GEFILTE FISH – Parve
==============================
Nonstick Cooking Spray
2 (22 oz.) loaves Plain Gefilte Fish; defrosted in wrapper
1 (22 oz.) loaf Salmon Gefilte Fish; defrosted in wrapper
2 tbsps. FRESH Dill; chopped
1 Lemon
6 Cucumbers for Horseradish Wells + 1 EXTRA LONG Cucumber for Optional Top Garnish
Prepared Red Horseradish
Mayonnaise
Yellow Pepper; seeded, chopped into tiny dice for garnish

“This easy spin on traditional gefilte fish has three different colored layers for a sophisticated look. It takes only 5 minutes to prepare.

The recipe is based on a 9-inch springform pan with a removeable
bottom. If you are using a larger springform pan you may need 1-2
loaves per layer. Playing with the amounts won’t affect the cooking
method, but you may need to increase the cooking time by 10-15 minutes.” ~ Susie Fishbein

PREHEAT oven to 350° F.
Spray a 9″ spring form pan with nonstick cooking spray. Give it a
HEAVY, EVEN COAT.

Open each gefilte fish wrapper.

Place one plain loaf of gefIlte fish into a med. bowl. Add dill & juice from lemon. Mix thoroughly so that the dill is dispersed evenly. Set aside.

Using a thin spatula, spread the remaining plain gefilte loaf into an even layer on the bottom of the spring form pan. Top with an even layer of the salmon. On top of the salmon, spread an even layer of the lemon-dill mixture.

Cover the pan with foil. Bake for 1 hr. If the fish does not look set in the center, remove the foil & bake for 5 mins. longer.

Let cool & refrigerate overnight. This recipe can be made a few days in advance. As an optional garnish, slice a long UNPEELED cucumber by hand or by mandoline into PAPER-THIN slices. Lay the slices in concentric circle around the top of the fish.

Release the sides of the spring form pan. To serve as individual
servings, cut into wedges, like a pie. Trim any brown edges.

Cut the cucumbers into 2-3″ pieces. Hollow out the centers. Mix a few tbsps. of prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill cucumber wells.

Serve a slice of fish on a piece of leafy lettuce with a cucumber well.

You can decorate each plate with tiny squares of yellow pepper.

YIELD: 10-12 servings

SOURCE: “Passover by Design” by Susie Fishbein

This is one great recipe!!! I made it for a family dinner during
Pesach 2009. Everyone loved it, especially me!!! Not only is this
recipe a keeper, but I will never buy a jar of gefilte fish again.
This is too tasty and easy to make and the difference between jarred
and this recipe is significant!

Note: The butcher couldn’t get me the salmon gefilte fish, so I opened up 2 large cans of salmon, drained the liquid and discarded bones and skin. It worked!! ~Marilyn Sultar

ROSH HASHANNAH 2010 NOTE: This year I made with the salmon gefilte fish. I really prefer this recipe with the canned salmon. It has better flavor, texture and is more colorful! ~Marilyn aka Softa123

MATZAH BALL SOUP

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. Chicken Necks; washed
1/4-1/2 bag Petit Carrots
3 large Parsnips; 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, and then slice (not to thin not too thick)
3 heaping tsps. Chicken Bouillon 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 AKA Softa123

Zucchini and Summer Squash For Our Salad.

MARILYN’S ROSH HASHANAH TOSSED SALAD
===================================
1 bag Mixed Greens
1 pt. Grape Tomatoes
1 Yellow Bell Pepper
1 Sweet Apple
1 bag Candied Walnuts
1 Cucumber
1/4 of a Zucchini
1/4 of a Summer Squash
Pomegranate Seeds (especially for the second day of Rosh Hashanah)
Seedless Red Grapes
Salad Dressing of your choice

Wash all vegetables and fruits. Dry well.

Put mixed greens into a large bowl. Add grape tomatoes and seedless
red grapes.

Dice yellow bell pepper, zucchini, summer squash, dice cucumber and
apple. Add to greens mixture.

Refrigerate salad at least an hour before serving.

Add candied walnuts and pomegranate seeds right before serving. Serve with your favorite salad dressing(s).

Hope everyone enjoys this recipe! ~Marilyn AKA Softa123

I will post recipes for the rest of the menu and prayers tomorrow. I’m falling asleep at the wheel here. But, here is another honey cake recipe to keep the count going! Enjoy!

Raisins and Walnuts Go Into This Yummy Honey Cake!

One Bowl Honey Apple Raisin Nut Cake Recipe
===========================================
Ready in: 1-2 hrs.
Difficulty: 2 (1=easiest : hardest=5)
Serves/Makes: 12

INGREDIENTS:

1 cup sugar
4 cups sifted flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon nutmeg
1 cup honey
1 cup coffee, cooled
3/4 cup oil
1 teaspoon vanilla extract
3 eggs
1/2 cup raisins
1/2 cup chopped walnuts
2 apples, peeled, cored and sliced

PREPARATION:

Sift all dry ingredients into a large bowl; stir together.

Make a well and add all the liquid ingredients. Add the raisins, nuts and apples.

Spray a round tube pan with oil, put in the batter, and bake at 350
degrees F for 45-60 minutes until a toothpick or a knife comes clean.

This recipe from CDKitchen for One Bowl Honey Cake serves/makes 12

Recipe ID: 95117

SUBMITTED BY: b011381

NOTE: I changed name of cake so as not to confuse it with my One Bowl Honey Cake. ~Softa123

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