Text 22993, 90 rader
Skriven 2007-11-18 16:21:00 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Chowdah Heads
=====================
 -=> Quoting Hap Newsom to Carol Shenkenberger <=-

 HN> Will do! I loved your Thanksgiving plans, that's the way it was at our
 HN> house almost every year as I was growing up; housefull of GI's and
 HN> lots and lots of good basic homecooking! And when I was a "single john"
 HN> I got the same invite from shipmates and really appreciated a place
 HN> that felt more homelike than the Messhall!

Yeah, too bad they had to pull out early.  Going with the simpler plan now with
just the new folks across the street.

In Sasebo when I was on the Fort Mchenry, they had open feedbag for all that 
day.  Bring your family and most of us did so 2 of the years, we actually ate
on the ship.  Grin, they even were happy to package up some leftovers so you'd
have stuff in the fridge as if you'd cooked up the meal.

That first year, I got home after the stores were closed on Wednesday night.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Xxcarol's Japan Thanksgiving
 Categories: Xxcarol, Holiday, Poultry
      Yield: 3 Servings
 
      2 c  Stuffing-baked
      1 ea Cornish hen
      1 lg Japanese sweet yam
      2 c  Rice- medium calrose
    1/4 c  Saki
    1/4 c  Smashed japanese grapes-red
      3 sm Carrots- sliced pretty
      2 md Japanese cucumbers
      3 sl Bitter melon
      4 ea Green onions- whole
      1 c  Red beans- sweet
 
  Ok, whaddaya do when you get in port at 6pm day the day before
  Thanksgiving?
  
  You start by defrosting the only 'bird' ya got!  That was a cornish
  hen. Split 3 ways, it's not alot of meat but we have the other stuff
  to makeup for that.  Make up stuffing (I used bagged pepperidge farm)
  and stuff the hen as much as reasonably possible.  The rest goes in a
  baking dish to the side.
  
  Make a batch of rice in the ricemaker and in the steamer above, add
  the red beans (pre-cooked) and the bitter melon slices.
  
  Slice the sweet yam and add to it the saki and mashed grapes.  Add
  sufficient water to cover and taste test for sweetness once the yams
  are done.  Add molasses or light karo syrup to taste.
  
  Baste the hen with the sauces from the yam pot (add more to yam pot as
  needed).
  
  Steam or blanche the carrots lightly then add the fresh cucumber.  A
  dab of sugared ginger atop makes it perfect!  No dressing neededbut
  if you insist, make it a sweet-vinigary one.
  
  5 mins before the hen is done, lace the green onions into a chain and
  ring them around the bird.
  
  When all is done, put the hen on a platter with the yams to the side
  and use an ice-cream scoop to ball up stuffing on the other side.
  Place green onion ring around it all and the carrots/cucumbers
  towards the feet. In this case, a lazy-susan dish is perfect if
  large! I added rice and sweet beans to the head portion of mine
  (extra at the stove) and put a slice of bitter melon on each plate.
  
  Dessert?  We were too stuffed!  But we had on the ready, fresh
  tangerines and vanilla ice-cream.  Line the dish with the tangerine
  slices then add a scoop of ice-cream. Drizzle with chocolate syrup.
  
  From the kitchen of:  xxcarol
       22    November 2001
                        Sasebo Japan
 
MMMMM
 

Glad you reminded me as that's a perfect yam-dish for this year too.  Don't
 worry, the saki cooks off though I think I'll use less this time and a bit
more grapes.
                   xxcarol

... I've got a hunch!  - Quasimodo
___ Blue Wave/386 v2.30 [NR]

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