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News & Views of Phillips Since 1976
Sunday June 16th 2024


by Jane Thomson

Time to come out with recipes to use up turkey after the annual feast ”“ my suggestion is  eat it with salt, pepper and cranberry-something.

I do give thanks to the Almighty pretty often.  For instance, that my daughter and 3-yr-old grandson, caught in a bus shelter on the edge of a tornado in (yes) Brooklyn, New York last month, were not blown away before the bus came.  And even every time I find my keys when I”'m in a hurry.  But before a huge meal commemorating a long ago event that is fraught with heavy questions, no, not my favorite time.

So I will include a couple of recipes that could be used for that occasion, though they have nothing in particular to do with it.  The first recipe might come into play if you overdo at the Thanksgiving feast and need to diet for a few days ”“ it is a delicious dip for raw, or even cooked, vegetables.  It does call for a little red wine, but you might have a little left of that after the celebration.  I used more red wine than called for so I could mix all in the blender.  A mortar and pestle or a potato masher might do the job.  I found out that the dip keeps in the fridge for two weeks.  This recipe is from the S”'trib, and has a silly name.

“It”'s Pink”

2 c. low-fat cottage cheese 1 ½ tsp. paprika

1 tbsp. horseradish sauce (the stuff that comes in a small jar and is essentially mashed-up horseradish

1 large garlic clove, crushed 1 ½ tsp dried dill weed

½ tsp. salt ¼ tsp. dry mustard

1 tbsp. dry red wine

Process all in a blender, if possible, until smooth.  If it is too heavy, add more wine.

The next recipe might be from the Pioneer  Press.  It might be good for next year”'s Green Tomato (and Local Food)  Cookoff.  It calls for brandy.  You might have a little of that left from Thanksgiving.  I didn”'t have any; so I went into a liquor store and said “Give me a very small bottle of the cheapest brandy you have ”“ it”'s for a recipe.”   I don”'t think the man believed me.

“Benjamin”'s Green Tomato Mincemeat” (Who”'s Benjamin?) I”'m giving instructions for a half recipe, which is at least enough for one pie.  My measurements were not at all exact when I made this.

3½ cups chopped very green tomatoes

3½ cups of chopped tart green apples

½ lemon, peel (no seeds) and all, chopped

1½ cups raisins

1½  firmly packed cups of brown sugar

½ cup sugar

1½ tablespoons molasses 3/4 cups apple cider vinegar

¼ cup brandy ½ tablespoon cinnamon (I used more; ditto

other spices, including pepper .)

½ teaspoon ground cloves 3/8 teaspoon allspice

3/8 teaspoon nutmeg ¾ teaspoon  salt

3/8 teaspoon black pepper ¼ cup of butter (I used less)

In heavy-bottomed kettle (I used an heirloom cast iron pot), put every thing but butter.  Bring it to a boil; immediately reduce heat to medium low.  Cook for about 3 hours, stirring occasionally to prevent sticking, until liquid is absorbed.  After about 1 ½ hours, taste mixture and add more sugar if necessary.   If liquid is evaporating too fast, add more vinegar or brandy.  When mincemeat reaches desired thickness, add butter a little at a time.  Mincemeat can be canned or frozen, or stored in the fridge for up to a month.

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