Yes, the time of the season has arrived again, although seeing all the pumpkin spice scented and flavored seasonal stuff on the shelves of various retail outlets should have provided what is popularly known as “a clue.” (Along with all the autumn leaf and scarecrow and harvest décor things…)
Yes, Thanksgiving, followed closely by Christmas, featuring a centerpiece dish of what I used to call Eternal Turkey, Strong to Save. Thanksgiving when I was living at a home with my parents and sibs, meant a ginormous turkey on both holidays, followed by my mother’s schedule of dishes incorporating the leftovers thereof: plain old warmed up leftovers initially, followed by hot turkey sandwiches, cold turkey sandwiches, turkey a la king, turkey croquettes, turkey and noodle casserole … and when the carcass was stripped to bones, into the pot for broth and another two weeks of turkey stew/soup.
Recipes
For Christmas – Pecan Angel Slices
These are the cookies that I am baking today, to distribute to our friends and neighbors, and why I couldn’t stick around for the Chicagoboyz Zoom Call –
Pecan Angel Slices
(from Joy of Cooking 1975 Edition)
Cream together until well-blended: ½ cup butter and ¼ cup sugar
Beat in well: 1 egg and ½ teasp vanilla
Combine and add to the above: 1 ¼ cup sifted flour and 1/8 teasp salt
Pat dough evenly into a greased 9×12 inch pan and bake at 350 ° for fifteen minutes. Remove from oven.
Combine: 2 beaten eggs, 1 ½ cup brown sugar, ½ cup flaked cocoanut, 1 cup chopped pecans, 2 Tbsp. flour, ½ teasp double acting baking powder, ½ teasp salt and 1 teasp vanilla.
Pour over cookie layer and return to oven for 25 minutes
Combine 1 ½ cup sifted confectioner’s sugar with sufficient lemon juice to make a smooth, runny glaze. Pour over warm cookie/pecan/coconut layer and allow to set.
When cool, cut into bars or squares.
Enjoy – and have a very Merry Christmas!
Good Eats #2
This, unlike the previous good eats, has a provenance, in that it is taken from Nava Atlas’ Vegetariana which I had ordered from a book catalog when stationed in Greece. I shopped in the weekly neighborhood street market, where the vegetables, fruits, eggs and cheese and all were inexpensive and often straight from the farm or orchard. We ate vegetarian, often for weeks at a time. This was one of our very favorite soups. Sometimes I have made up a gift basket for a friend or hostess of all the premeasured or prepped necessary ingredients and included this recipe with it.
Winter Lentil & Brown Rice Soup
Good Eats #1
For a number of years, I copied out interesting recipes by hand in a series of small books with lined pages and casebound covers. Many of them came from cooking magazines, such as Gourmet, but many came from the pages of various newspapers, to include the Stars and Stripes from which I dimly recall reading one for a heavy, dark Caribbean Christmas fruitcake. It is in my mind that the woman who had originated it had a nice local business making and selling these fruitcakes perhaps she had a cookbook published, and the S&S had merely published an extract from it. Anyway, I copied the recipe from a clipping, into the oldest of my hand-written books, which dates from my first hitch in the Air Force.
Caribbean Dark Fruitcake
