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I really understand my Dear girl.. If you need any shortcuts, to getting it done ping me.. The older I get the more shortcuts I find.. LOLOL

My mother used to rub the outside of her turkey with prepared mustard before baking. She has been gone since 1984, wish I had asked her where she came up with that recipe. Nothing much in the way of other seasonings except salt and pepper.

I'm not Jewish, but Catholic. When my brother made this, I thought it was the BEST sweet potato recipe I had ever tasted. I've always wondered about the meat and cheese that he omitted.

Tsimmes

40 minutes to assemble; 4-6 servings

2 hours to bake (Depending on what else gets served)

Tsimmes is a festive Jewish dish that combines vegetables and fruit, savory and sweet......all baked together. This versions is 98% traditional; its 2 points of departure are the omissions of a few chunks of meat, and the optional addition of cheese in the topping. Serve it with the Spinach Kugel(see opposite page), and a freshly-baked challah (p. 97) for a warming winter supper.

I.

2 lbs. sweet potatoes

2 large carrots, sliced

1 large (3-4 inch diameter) tart apple, sliced

1 heaping cup chopped onion

20 large pitted prunes

juice of 1 large lemon

1 tsp. salt

1/4-1/2 tsp. cinnamon (to taste)

2/3 cup fresh-squeezed orange juice

II.

2 eggs, beaten

1/4 cup wheat germ, matzo meal or fine crumbs

1/2 tsp. salt

(optional: 1/2 cup [packed] grated mild cheddar)

3 Tlbs. butter, cold, and in thin slices.

1.) Take half the sweet potatoes and grate them coarsely. Set these aside. With the other half, cut bite-sized slices or small chunks.

2.) In a deep-dish casserole, combine the sweet potato chunks with all the other ingredients in List I. Toss until nicely mixed.

3.) Mix together the grated sweet potato with the other ingredients from List II. Pat this into place on top of the first mixture in the casserole. Dot the top with the butter slices.

4.) Cover tightly and bake for 1 hour. Remove the cover, and bake another hour, until the top is brown and crisp.

p. 204 Casseroles & Melanges