Text 8892, 67 rader
Skriven 2006-12-17 11:33:31 av Carol Shenkenberger (6:757/1)
   Kommentar till text 8043 av DAVE SACERDOTE (1:123/140)
Ärende: Re: Thanksgiving
========================
*** Quoting DAVE SACERDOTE from a message to JIM WELLER ***

B4d> but [sigh] Tra-di-tion!  I'm an old fool, but without the 
B4d> fixing's, stuffing, mashed squash, mashed potatoes, and 
B4d> gallons of gravy it didn't really seem like Thanksgiving
B4d> Day...

DS> Actually, I kind of agree.  As good as Burt's Thanksgiving Day dinner
DS> sounded, it just wouldn't have felt like Thanksgiving to me and mine.
DS> It could be partly because we get together with our extended families
DS> quite often for meals - not just on holidays - and the trappings of
DS> a ceremonial dinner are important to make it "feel" like a holiday.

Same here although my traditions are a bit adulterated now <g>.  One of mine
for example is the day after thanksgiving, I *have* to make a turkey-congee
with miso.  (If I did chicken instead of turkey due to availability or
earlier, oven size, it was chicken congee).

In Hawaii, I took to the Xmas dinner tradition of a whole fish, salmon if i can
get a good one. Stuffed with a mild mushroom-rice mix and a bit of herbs and
green onion tops.  

New years means Hoppin' John with a new addition of mochi cakes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pot Roast with Horseradish Sauce
 Categories: Pot roast
      Yield: 8 Servings
 
      4 lb Beef chuck cross rib pot
           -roast, boneless
      2 tb Cooking fat
           Salt
           Pepper
    1/2 c  Onion, chopped
  2 1/4 c  Tomato juice
    1/4 c  Prepared horseradish
      2 tb Dry sherry wine
 
  1.  In a Dutch oven, or large pan with a tight-fitting cover, brown
  meat in fat.  Season with salt and pepper and remove from pan. Pour
  off fat drippings. 2. Cook onions in drippings remaining in pan until
  soft but not browned; stir often.  Add tomato juice, horseradish, and
  wine; mix well. Return meat to pan. 3. Cover and simmer for 2 1/2 to
  3 hours or until done. (Or cook in a 325F oven for same amount of
  time.) Turn meat once to cook it evenly throughout and baste with
  sauce. Skim off excess fat. 4. If sauce is too thin, remove meat to a
  platter and keep warm. Mix 2 tablespoosn flour in 1/3 cup cold water.
  Add mixture slowly to sauce. Bring to a boil, stirring constantly,
  and cook until thickened, about 3 minutes. Taste sauce and correct
  seasoning, if necessary, with salt and pepper. 5. If sauce needs only
  a little thickening, remove meat, skim off excess fat, and simmer,
  uncovered, for a few minutes. 8. Slice meat and serve sauce.
  
  From the book given to me by Cookie.Lady: The More-Beef-for-your-Money
  Cookbook Mary Dunham Peter H. Wyden, New York, 1974
 
MMMMM

The above looks good but a bit too much tomato juice and again, I have to adapt
around the sherry with saki.  Reduction of the liquid needed for it to come
out right in a crockpot.
                                       xxcarol

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