Text 18478, 114 rader
Skriven 2011-11-30 23:37:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Thanksgiving Prep
=============================
 -=> On 11-30-11  08:50,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Thanksgiving Prep <=-

 DSh> I often chop up the meat from the necks and put it 
 DSh> into the gravy.  

 DSac> The family insists on smooth gravy, perhaps because since my
 DSac> grandmother died I'm the only one who makes real roux-based gravy (my
 DSac> mother just takes broth and stirs in cornstarch, which makes the gravy
 DSac> have a  different texture and flavor.  And it doesn't hold up as well
 DSac> to  reheating.)

Roux thickening and cornstarch thickening end up in two very different
gravies.  I used to make a giblet gravy that used cornstarch.  I used
the hearts, livers and gizzards -- plus sliced egg, sorta like mother
used to make.  However, I gave up when nobody but me seemed to eat it,
and now just make the brown gravy thickened with roux.

 DSac> dumplings meal for Maryanne and Lynn.  But my mother has less fond
 DSac> memories of living on ass-scratchings than I do (I was a kid who didn't
 DSac> know the difference, she was a widow with a mortgage and four kids to
 DSac> feed.) She considers turkey and chicken necks to be dog food, and
 DSac> that's it.  So it stays outta the gravy. :-)

For the first three years of marriage, I was an undergraduate and we
lived on a very limited budget.  We also learned a lot of habits that
remain with us even now, five decades later.
 
 DSh> I can remember long ago when the deli at the local Giant would 
 DSh> pack up "ends and pieces" at a very reasonable price -- perhaps 
 DSh> one fourth of what the original meats would cost. 

 DSac> Our local ShopRite does that now. Matter of fact, I picked up a couple
 DSac> nice packages of assorted cheese ends today on my way to work that are
 DSac> destined for a batch of mac 'n' cheese.

They used to price them at $1.29 or so.  But then they jumped the price
up to about $2.50 or more, and it just was not worth the gamble anymore
-- especially without the dog to eat the parts we did not like.

Cheese was one thing that we avoided in those packages.  One reason was
that it was the same price, which was not as much a discount as for
meats such as sliced roast beef, deli ham, etc.  Another reason was that
they usually had slices of cheap American type cheese in there.  That
cheese might have been OK on its own fresh from the deli, but in the
assorted packs it had a tendency to semi-melt and turn slimy.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ladies Lunch Delight*
 Categories: Luncheon, Sandwich
      Yield: 8 Servings
 
      2 lb Loaf UNSLICED bread
    1/4 lb Butter or margarine softened
      1 cn Cranberry sauce
           -sliced into 1/4 inch slices

MMMMM---------------------EGG SALAD FILLING--------------------------
      6    Hard cooked eggs, finely
           -chopped
      3 tb Drained pickle relish
    1/3 c  Finely diced green pepper
      2 tb Chopped parsley
      3 tb Mayonnaise
           Mustard to taste
        ds Salt/pepper to taste

MMMMM-----------------CHICKEN OR TURKEY FILLING----------------------
      2 c  Chopped cooked chicken
           - OR turkey
  1 1/2 ts Drained pickle relish
    1/2 c  Mayonnaise
        ds Salt/peper to taste

MMMMM--------------------------TOPPING-------------------------------
      3    Egg whites
    1/4 ts Salt
    1/3 c  Mayonnaise
 
  Prepare both fillings. Slice cranberry sauce.
  
  Remove crust from bread and cut bread lengthwise into four slices.
  Spread inner slices of bread with butter.
  
  Spread egg salad filling between the first and second slices; place
  cranberry slices between second and third slices; spread chicken
  filling between third andf fourth slices.  Place top of loaf on top
  of the chicken filling. Press loaf together.
  
  Wrap in aluminum foil and refrigerate for several hours or overnight.
  
  For topping, beat egg whites and salt until stiff.  Fold in
  mayonnaise.
  
  Unwrap sandwich loaf and place on a cookie sheet.  Spread top and
  sides of loaf with the topping.
  
  Brown in 450 degree preheated oven for 8 to 10 minutes.  Watch
  carefully.
  
  Cut crosswise slices and serve hot.
  
  Glenelg Cookbook
 
MMMMM


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