Just as you thought, it's one more of those dreaded Thanksgiving Recipe Threads

As many of you know by now, every year we post an annual Thanksgiving thread to get things off on the right foot for our holiday festivities..

Well, it's that time again, when we old timers dust off the holiday recipes. For you newcomers, just bear with us, it won't take long, and you could just move on if this is too corny for you to handle. Otherwise, cut and paste, and have a great Thanksgiving.. This is a bit early because I will once again be on the great oceans this years cookin and spinnin my tales of the kitchen.. ENJOY..
God bless you and your family!.. Chef

Remembering Our first recorded Thanksgiving Day The Mayflower 1620- 2002

The voyage of the Mayflower in 1620 from Plymouth England, to Plymouth Rock started as a journey to find peace and justice in a new world. It began as a fervent prayer to give freedom a chance, and remains today as the promise each year for a new beginning. Thanksgiving Day is a celebration of hope, and remembrance.
Today, we bring our families and friends together to share our tables and our hearts, and give thanks for all that we have to be grateful for in our new and glorious country. From this grand experiment and it's courageous settlers, to the greatest nation of the world, we have a lot to be thankful for, indeed.

My earliest memory of Thanksgiving was the fuss over preparation of the wonderful food being planned in advance of our holiday feast. Being a traditional Italian American, midwestern home, a full cornucopia of cookies of every ethnicity was in abundance. Thanksgiving morning was a special treat with a home filled with the scent of baking bread, and roasted turkey which transformed our tiny cold water flat in "Little Italy" on the lower East side of Chicago into a 3 room palace.

Everyone was involved, family and friends, young and old, with 4 generations of our own majestic women. An unspoken but respected hierarchy prevailed, with the eldest women in control, and a dance like rhythm appeared to take charge of this traditional and noble endeavor. It didn't take long before our small kitchen and dinning room filled, and every flat surface was covered. People scurried into the hallway, where neighbors shuffled pans and pots, in and out of their apartment kitchens to make room for more, always more so everyone could share in the abundance.

Preparation started days earlier, with the making of the pasta. I recall my great aunt bringing in the clothesline from our back porch, the one that strung across the small yard to the adjacent porch and back. She washed and bleached this cord to string across our living and dining rooms, from sconces to chandelier, and doorjambs to windowsills. It was strung as tight as possible to hold the pounds of lasagna noodle, and spaghetti needed to hang dry, to satisfy the hearty Italian appetites. I recall as if it were yesterday listening to our nightly radio programs with the shadows of stringing pasta on the faded floral wallpaper, lending an eerie overtone to the Green Hornet, or Gangbusters.

How could I ever forget opening my eyes in the morning with the sight of hanging pasta overhead, but then, why in the world would I want to forget that magical moment after all, and what it meant to a young boy that a wonderful and glorious holiday was just around the corner?

Each family was represented in the choice of menu items. Every wonderful cook in each branch of the family offered to prepare their own special version of the chosen food. This made for a memorable feast indeed, there were at least 4 successful individual restaurant owners in our family. The competition was playful and fun filled, with chunks of bread, ladles, and spoons dipping into everything, testing, tasting, and teasing.

It should not be construed that the food preparation was the exclusive provence of our family women, to do so would be to underestimate the culinary contributions of some of the finest cooks in the clan. A few of my uncles, cousins and grandpa were cooks in the Army, Navy, and Marines, as well as in their own restaurants. My great uncle served as a cook in the Italian army, then captured and recruited to cook in the prisoner-of-war camp, when upon his release, served 2 tours as a cook in the US Marines during The Korean War. However, whatever greatness the men may have achieved in the outside world, the kitchen was ruled by those formidable, yet diminutive, strikingly gorgeous, black clad matriarchs of the family. Great grandmothers from both sides of the lineage, grandmothers, great grandmother-in-laws, and great great aunts.

Man I'll tell ya, it was a sight to behold at best, and an Italian culinary rivalry at least. Although sharing an Italian heritage, the 6 uncles married outside the Calabrian niche, creating a scrumptious provincial food fight.

Children weren't immune from the holiday chores. Chairs were pulled up to the stove for short perpetual stirrers. The teens were given the sink, for the never-ending pots and pans, and preteens were runners for last minute fetches and food deliveries. I was honored almost exclusively with the delivery of food for the church and hospital shut-ins because I had the bike with a giant basket. Trying to describe my cousins and most of the local kids wasn't hard, the first thing I recall was, hair, lots of black hair, big doe eyes, dozens of beautiful children with wide grins. At least one kid, sometimes more, was forced to bring his or her accordion, and at every holiday gathering some poor child was browbeaten into playing "Lady Of Spain"!

Serving 30-40 people, in a one bedroom apartment on the 3rd floor, rear, walkup, was a challenge, but doable. It took the coordination of most of our wonderful neighbors, and the cooperation of all of the residence, which were always invited anyway. Everyone brought pots, pans, dishes, and utensils, at least a chair, and some brought their kitchen tables. Everyone brought something eatable, most were prearranged as in bread, but some were heirloom dessert recipes, enough for at least a good spoonful, for everyone to get a taste. Older adults, always got a chair at the table, all adults got a seat, and kids sat at the card tables, on the stairs or on a carpet in front of the radio in one of the neighbors homes.

All kids had to be within earshot of the saying of the formal Grace before dinner. Then everyone recited their own prayer in various languages of their native tongue. Our family and friends were of many faiths and nationalities, the overwhelming majority of coarse were Italian. Most remembered a loved one not present, and the names of every absent serviceman and woman were individually read aloud. With all heads bowed, everyone gave thanks for the wonderful gifts of food and health, and each and every person present, gave a special thanks and how grateful they were for being in the United States of America.

Any good excuse to gather the clan in our family was and still is, paramount. Weddings, holidays, birthdays, anniversaries, births, baptisms and unfortunately funerals are used as good excuses to get together and, you guessed it.... eat. This is usually done at the familial home of eldest member of the family. The Italian family circle is close and tight, and many families still living within their hometown even today, and still live within walking distance of one another. In our family as in many, brothers, sisters, grandparents, aunts, uncles, and cousins grow as one single family unit.

The elders live within the homes of their offspring or siblings. The hierarchy is established by the ability of the surviving parents to have living arrangements central to the greatest number of kids and kin. Love of family is the reason, and love of food is the cement. Thanksgiving is one of the most popular days of the year, and has been since my earliest memory. Even today as I did with my parents in my youth, I talk to each of my 5 children and each of my grandchildren with rare exceptions, every single day, I am truly blessed.

Food for an Italian holiday is second to only to the family. Present at every holiday feast were several types of entree, lasagna, ham, veal, and one or more specialty pasta and of course, the giant stuffed Turkeys. There were Kosher dishes aplenty for our many Jewish friends. Our next door neighbor kept a Kosher kitchen and always shared their wonderful food with us as we did in return. No holiday would be complete without homemade sausages, meatballs, and grilled peppers. A strange calzone, one I recall with nuts and octopus was always somewhere on the table as was Braciole (Italian beef rolls), and great cannoli desserts were always compliments of our Sicilian side of the family.

Salads and antipasto were a mainstay, with favorites cellentani con Insalata di Pepperoni (cellentani with pepper salad), and the ever popular soups, usually a bean, as in minestrone. Breads, rolls, pizza and a mixed variety of biscotti, were always in abundance. Side dishes were a meal in themselves. A vast array of vegetables prepared as specialty items, like artichoke and bacon frittata rounded out every holiday meal. Even our popular lasagna, the recipe that created a chain of famous restaurants, has broccoli or spinach as a principle ingredient to the recipe. Desserts... oh my, great custards, and pastries, ice creams and cakes such as lemon berry tiramisu or frittelle di zucca (pumpkin fritters)

My great grandfather sat at the head of the table, and next to him sat a gallon jug of his homemade Italian red wine. Almost everyone seated for dinner were given a glass of his wine, if only for the many toasts that were posed, to the cooks and a milieu of other celebrations.

The moment of truth came when he would call the name of the boys that he felt were to be worthy of manhood, a scholarship know only to him, usually by some unknown merit method. If you attained that status in his trusted eye, he would invite you to accept a glass of wine and he would toast your new position and with everyone's applause you drank a glass and thanked him.

When my moment came, I had just turned 10, and having worked with him on his paper stand in downtown Chicago for 3 years and to my surprise he felt I was ready! Proudly I swallowed a huge gulp, and felt the heat go down my throat and explode at the core of my stomach and began to rush back up. I forced a smiled and swallowed again and hugged him as tight as I could, until my uncle secretly handed me a chunk of bread, which I bit into and forced down before I let my pa loose, perhaps in the nick of time because he slapped me on the back and everything went back down... I never drank another drop of his wine, but accepted his offer to take a glass, each time he offered it until he passed a year later. How I loved that man.

The Carving was done at each end of the long tables where the huge turkeys were displayed. The male head of each of the households was given the honor of carving these beautifully prepared golden trophies. It was a ritual and with surgical skills each bird was sliced and distributed to all in attendance until nothing remained but the bare bones. At the conclusion of this wonderful occasion, the men stood and with glasses raised toasted the blushing ladies as we sang... in our best voice, and in Italian, a song dedicated to our wonderful women, .. "Momma"

        * 1 13 pound whole turkey, fresh or thawed
        * 1 medium onion, quartered
        * 1 lemon, quartered
        * 1/4 cup vegetable oil
        * 1 teaspoon dried thyme
        * 1 teaspoon dried tarragon
        * 1 tablespoon dried rosemary
        * 1 teaspoon salt
        * 1/2 teaspoon freshly ground black pepper

    1. Preheat the oven to 325°F.
    2. Remove the giblets and neck from the turkey and reserve for the broth.
    3. Rinse the turkey with cold running water and pat dry with paper towels.
    4. Place onion and lemon quarters in the neck and body cavities.
    5. In a small bowl, mix the oil with the herbs, salt and pepper.
    6. With your finger tips, gently loosen the skin from the breast without pulling off the skin.
    7. Place 1 tablespoon of the herb mixture under the skin; and replace the skin.
    8. Rub the cavities and outside of turkey with the remaining herb mixture.
    9. Secure the neck skin to the back of the turkey with skewers. Fold the wings under the back of turkey. Place the legs in tucked position.
    Note: May be prepared to this point, covered, and refrigerated for several hours.
    10. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan.
    11. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
    12. Cover bird with a loose tent of foil. Roast turkey in the preheated oven for about 2-1/2 hours.
    13. Remove the foil and baste bird with pan juices.
    14. Continue to roast for about another hour, until meat thermometer registers 180°F in the thigh.
    15. Remove the turkey from the oven and allow to rest for 15-20 minutes before carving.
    16. Transfer to a large platter and serve with gravy.
    Yields 18 servings at 6 ounces per portion

        * 3 to 4 loaves of white bread (or 5 if you like leftovers)
        * 2 cups water
        * turkey inners
        * 1 or 2 onions
        * 2 bunches of celery
        * 2 to 3 tablespoons butter
        * 1/2 teaspoons sage
        * oysters (optional)
        * mushrooms (option)
        * chicken broth

    The night before
    1. The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots.
         Let the bread sit overnight to dry out.
    The next day
    2. The next day, remove the insides of turkey and boil them in water in 2/3 quart sauce pan until cooked (about 20 to 30 minutes).
    3. Remove the insides from the saucepan for later use or discard. Keep the broth and set aside.
    4. Preheat the oven to 350°F.
    5. Chop the onion and celery and place into food processor until minced.
    6. Melt the butter in a large saucepan.
    7. Sauté the onion and celery in butter until heated through. Do not brown! (Sauté the mushrooms also at this time, if wanted).
    Note: Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to sauté the onion and celery in two parts.
    8. Once cooked, pour the onion mixture directly over the dried out bread.
    9. Sprinkle the sage over bread mixture.
    10. Take your turkey broth and pour slowly over the bread mixture. The bread will shrink as you do this. Be careful not to pour too much water in.
    11. Mixture thoroughly.
    Note: If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
    13. If you are using oysters, add them now.
    14. Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
    16. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
    17. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
    18. Bake in 350°F oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
    Note: If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples.
        It smells wonderful and the apples have a great flavor when you take them out.

        * 1 package.. neck, heart, gizzard from turkey giblets
        * 1 medium carrot thickly sliced
        * 1 medium onion thickly sliced
        * 1 medium celery rib thickly sliced
        * 1/2 teaspoon salt
        * 1 turkey liver
        * 3 tablespoons fat from poultry drippings
        * 3 tablespoons all-purpose flour
        * 1/2 teaspoon salt

    1. In a 3-quart saucepan, place neck, heart, gizzard, vegetables, and salt in enough water to cover, and cook over high heat.
    2. Heat to boiling.
    3. Reduce heat to low; cover and simmer for 45 minutes.
    4. Add the liver and cook for 15 minutes longer.
    5. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
    6. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a quart size measuring cup.
    7. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened.
    8. Pour the deglazed liquid/broth into the measuring cup.
    9. Let the mixture stand a few minutes, until the fat rises to the top.
    10. Over medium heat, spoon 3 tablespoons of fat from the poultry drippings into a 2-quart saucepan.
    11. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
    12. Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
    13. Add the remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
    14. Gradually whisk in warm broth mixture.
    15. Cook and stir, until the gravy boils and is slightly thick.
    Makes 14 servings at 1/4 cup per serving

        * 2 pounds sweet potatoes, boiled, peeled, and mashed
        * 2 eggs, beaten
        * 1 tablespoon margarine, melted
        * 1/2 cup brown sugar
        * 1 cup buttermilk
        * 1/4 teaspoon baking soda
        * 1/2 teaspoon nutmeg
        * 1/2 teaspoon cinnamon
        * 1/2 cup raisins (optional)

    Preheat oven to 350°F.
    Combine all of the ingredients and mix well. Mixture will be very soupy.
    Bake for 1 hour.

        * Cooking spray
        * 6 to 8 potatoes, thinly sliced
        * 1 can cheddar cheese soup
        * 1 cup Velveeta cheese, chunked
        * 1-1/2 cups grated Cheddar cheese, grated
        * 1 (12 ounce) can evaporated milk
        * Salt and pepper

    1. Spray the crock pot with the cooking spray.
    2. Fill the crock pot with half of the sliced potatoes.
    3. Layer half of the soup, velveeta cheese, Cheddar cheese, and milk.
    4. Add salt and pepper to taste.
    5. Layer remaining the remaining potatoes.
    6. The layer the remaining soup, velveeta cheese, Cheddar cheese, and milk.
    7. Cook on high for about 6 hours.
    Note: You need to check to see if you need to add more milk. You can pre-boil the potatoes for quicker cooking.

APFEL STRUDEL
This is the real apple Strudel
It won't take long for you to discover this wonderful German pastry is a bit time consuming to make, but it can be a lifelong memorable experience, especially if you make it with the kids or a friend.
My great grandmother had a few neighborhood lady friends that were from Austria and Germany, and although they were still as active with their families as my Nanny was, they would get together often. And when they did, it was usually around the holidays, or my birthday. What they could do in a tiny kitchen, with battered and dented equipment would just take your breath . . .
When this group of ladies would have what they would call a Strudel klatch, and it was held at our house, I would be invited to help. I was still fairly young at the time. It was and still is one of my fondest memories of my childhood. Nanny never made Strudel by herself. I became an integral part of this wonderful gang, but as the ladies began getting older, we found it more difficult to get one of them to help. Soon it was just her and I.
We would chop apples together, stretch the dough together, and roll it up and bake it together.
As she got very old, into her mid 90's and start to sit a lot and rock, I would ask her for her Strudel, and she would fuss and complain, but soon she and I were singing with flour everywhere. I had to plan theses days because I was now busy with work and a new family, but I never regretted those special times and would give anything to be with her just one more time . . . (There is never enough time to spend with loved ones, trust me my dear friends, please don't pass up a moment.)
Start a new and wonderful tradition in your family . . . and on the eve of Oktoberfest, or anytime . . . create a memory.

Apfel Strudel
Set oven to 350 degrees.
Generously butter 2 large baking sheets (not lard or shortening)
      STRUDEL DOUGH

      2 cups sifted all-purpose flour
      1/3 teaspoon salt
      1 small egg, beaten
      2 teaspoons cooking oil
      3/4 cup lukewarm water

1. Sift flour and salt into a large bowl and make a well in the center.
2. Add the beaten egg and cooking oil, and mix well.
3. Stirring constantly, gradually add the lukewarm water. Keep the mixture a smooth paste and keep mixing until a soft dough is formed.
4. Turn dough (dough will be sticky) onto a slightly floured pastry board.
5. Hold dough above board and hit it hard against the board about 120 times. Dough will become smooth and elastic and leave the board easily.
6. Knead slightly and pat into a round. Lightly brush top of dough with cooking oil (not olive oil). Cover with inverted bowl and allow to rest 30 minutes. Meanwhile, prepare the following:
      FILLING for STRUDEL

      1 cup butter, melted and set aside to cool
      4 medium size cooking apples (about 1-1/2 pounds)
      2 tablespoons Vanilla extract
      2 tablespoons brown sugar
      2 tablespoons white sugar
      1-1/2 teaspoons Cinnamon
      1/2 teaspoon Allspice
      2 tablespoons brown sugar
      1 cup walnuts, chopped finely
      2 teaspoons grated lemon peel (done with a zester, then diced fine. Or use a hand grater)
      2 tablespoons butter
      1/2 cups fine dry bread crumbs (about 2 slices bread)
      2 tablespoons dark seedless raisins
      3 tablespoons Currants

1. Wash, core, and pare apples. Cut into slices about 1/8 in. thick and put into bowl with vanilla extract and 2 tablespoons brown sugar. Toss lightly to coat slices evenly. Set aside for at least 30 min., tossing occasionally.
2. Mix together white sugar, cinnamon and allspice. Blend in 2 tablespoons brown sugar and set this mixture aside.
3. Chop walnuts and set aside. Grate Lemon peel and set aside. Melt 2 tablespoons butter in skillet and toss dry bread crumbs in butter until thoroughly coated.
ROLLING AND STRETCHING THE DOUGH
1. Cover a table (about 48 in. by 30 in.) with a clean cloth, allowing the edges to hang down.
2. Sprinkle with about 1/2 cup flour, most of it in the center of the cloth.
3. Place dough in the center of the cloth and roll into a square. If necessary, sprinkle more flour under the dough so it doesn't stick. With a soft brush, lightly brush off any flour on top of dough, and brush top with cooking oil. (Oil aids in preventing holes during stretching.)
4. With palms of hands down, reach under dough to its center (dough will rest on backs of hands) and lift slightly, being careful not to tear the dough. To stretch dough, gently and steadily pull arms in opposite directions. Lower dough to table as you walk around table, pulling to one side and another, but not too much in one place. Keep dough close to table. (If any torn spots appear, do not try to patch.) Keep pulling and stretching dough until it is as thin as tissue paper.
5. With scissors, cut off thick outer edges of dough. Allow stretched dough to dry for a short time, not more than 10 minutes.
FILLING, ROLLING and BAKING
1. Paint dough with 1/2 cup of the cooled melted butter.
2. Sprinkle the buttered bread crumbs evenly over 1/2 the buttered dough, in the center, leaving sides free of filling so they can be folded over the apples
3. Cover the crumbs with apple slices, sprinkle lemon peel over apples.
4. Toss on evenly the chopped nuts, raisins and currants. Sprinkle the spiced sugar mixture over the nuts and fruit.
5. Drizzle mixture with 1/2 cup melted butter.
6. Fold dough on 3 sides over the filling. Beginning at the narrow folded end of dough, grasp tablecloth with both hands. Holding it taut, slowly lift cloth, rolling dough over filling. Pull cloth toward you, again lift cloth, and slowly and loosely roll dough until it forms a large jelly roll.
7. Cut Strudel into halves, and lifting half on cloth, gently roll onto baking sheet. Brush off excess flour from each roll. Cut off ends of dough and pinch together so filling won't ooze out during baking. Roll may be shaped into a large circle or "horse-shoe" shape if desired. Brush top and sides with melted butter.
8. Bake at 350° for 35 to 45 min., or until golden brown. Baste and brush about 4 times during baking with melted butter.
9. When Strudel makes a crackling sound when touched, it is done. (The baked dough should not be smooth.)
10. Remove to cooling rack; cool slightly. Sift confectioner's sugar over top if desired. Cut in two-inch slices and serve warm.

YUMMMMMMMMM.. what a great recipe.. Thanks ..:)

If you don't get Merry for the Holidays...
We're Cookin your Goose!!!!

Roasted Goose Stuffed with Caraway and Apples

1 Jumbo double goose breast, bone removed
1/2 dozen or so juniper berries, minced
1/2 teaspoon dry rosemary, or 1 teaspoon chopped fresh rosemary leaves
1/4 cup olive oil, plus 3 tablespoons
2 tablespoons red wine vinegar
2 medium onions, diced
3 Granny Smith apples, peeled, cored and diced
2 tablespoons caraway seeds
2 boiled potatoes, peeled and cubed
1/2 cup bread crumbs
1/2 cup fresh flat Italian parsley, chopped
1 dash cloves
1 egg
Kosher Salt and fresh ground pepper
Dress goose breast out in a baking pan. In a separate mixing bowl, mix the juniper, rosemary, 3 tablespoons olive oil and vinegar and spread over the breast. Cover and refrigerate overnight.
Sauté onions in the remaining oil over medium heat, and cook until transparent. Add the apples, caraway and boiled potatoes and saute an additional 10 minutes, or until apples begin to soften. Remove from heat and cool. Add the bread crumbs, parsley, cloves, and egg and season with salt and pepper.
Preheat the oven to 425 degrees F.
Wipe and pat dry the marinade from the goose. Spread out on cutting board, season with salt and pepper. Lay the stuffing out evenly over the goose and roll up like a jelly roll. Truss or tie with butcher twine roast in oven for 45 to an hour. Remove when internal temperature reaches 150 degrees F. Rest 10 minutes, before carving.

This is my own invention. All who have tried it say it's phenominal. And if I can do it, anyone can, it's easy.

BIKERTRASH'S PEACH PEAR PIES
(recipe makes two pies)

Ingredients: Two Boxes of Pillsbury Pie Crusts, (or homemade)
Three Cans of "Wilderness" Brand Peach Pie Filling, (or equivalent)
Two Cans of Pears in Heavy Syrup, (halves or slices)
One Stick of Butter
Sugar
Cinnamon

Instructions:

1. Preheat oven to 425 degrees.
2. In nine inch, glass, deep, pie pans, (do NOT grease), press bottom crusts firmly against bottoms and sides. Leave about 1/4 inch stick up around sides, fix leaks.
3. Butter top of bottom crusts with 1/2 stick butter each.
4. Sprinkle sugar and cinnamon to taste on butter, (easy does it).
5. ***Spoon in 1 1/2 cans of peach filling into each pie.
6. ***Lay pears on top of peaches, one can each.
7. Pour in as much pear juice as possible into each one, stopping about 1/4 inch below top of pans.
8. Sprinkle sugar and cinnamon to taste on top of fruit, (easy does it).
9. Lay on top crusts and tuck edges behind part of bottom crust that is sticking up above pan, pinch crusts together and finger the edges.
10. Sprinkle sugar and cinnamon to taste on top of top crusts, (easy does it).
11. Cut 8, one inch slots equally spaced in each top crust.

Baking:

Bake for 10 minutes at 425 degrees then reduce heat to 350 degrees and bake an additional 20 to 35 minutes. Watch edges of crust to judge when they're done.

*** Depending on depth of pans, adjust amounts to allow as much pear juice to be added as possible, as pear juice is what sweetens the pies.

Happy Thanksgiving all.

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