Posts Tagged ‘Recipes’
Food Obsession: ABOUT, AND NOT ABOUT, THANKSGIVING
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 [...]
Food Obsession: AS THE PUMPKIN TURNS
by Jane Thomson As I remember the story, if Cinderella doesn”'t leave the ball and get into her elegant coach by midnight it turns into a pumpkin. In these recipes, the pumpkin, perhaps your jack-o”'-lantern, turns into food. Both recipes are originally from the S”'Trib.) The first recipe could be a second use of your Halloween pumpkin, if it is clean, still fresh, cleaned of candle wax, and does not have very large openings cut for facial features. BAKED BEEF STUFFED PUMPKIN One 5 to 6 lb. pumpkin or three 2-3 lb. pumpkins 2tsp. dried sage 2 tsp. salt, divided 1 ½ tsp. dried thyme 2 tbsp. vegetable oil ½ tsp. pepper (I used more) 2 cloves garlic, minced 2 c. cooked rice 1 onion, chopped 2/3 cup of raisins 1 lb. ground beef ½ cup of pine nuts 3 eggs Preheat oven to 350. Cut the top off pumpkin and remove seeds and strings. Prick cavity with a fork and sprinkle with 1 tsp. of the salt. Heat a large pot or [...]
Food Obsession: Something Different
by Jane Thomson My readers (both relatives) are probably tired of my preaching about diet, obesity, waste etc., so I will tone it down. These two recipes are good for summer. Neither is for “everyday”. “Bill”'s” Smoked Oyster Salad (from Star Tribune, long ago) 3 cans of smoked oysters, drained 2 cups of cooked curly macaroni, rinsed 1 green pepper, chopped 1 rib celery, chopped 3 ripe medium-size tomatoes, cut up 6 hard-boiled egg, sliced Mayonnaise seasoned with a dash of ketchup “Good squirts” of Tobasco sauce Combine oysters, macaroni, green pepper, celery, 2 of the tomatoes and 5 of the eggs. Moisten with mayonnaise, seasoning to taste with ketchup and Tobasco. Chill. Serve garnished with sliced egg and tomato wedges. Serves 6 to 8. This recipe is a good one to illustrate the point that you should read the whole recipe, instructions and all, before starting to make it as there are some time lapses involved. Obviously, [...]
