Remembering Thanksgiving Day

A Dad, Chef, Vet | Nov 1 2002 | Carlo3b

[xJones]

Carlo, you are a blessing in yourself.

Even our popular lasagne, the recipe that created a chain of famous restaurants, has broccoli or spinach as a principle ingredient to the recipe.

I don't want to steal secret recipes, but here's my problem. I had a great recipe for turkey lasagne with chopped broccoli and I lost it. It was killer, everybody loved it, and I'm not good at cooking from scratch memories. Can you help?

[Budge]

Thank you for sharing your beautiful memories, Carlo3b! And of course, the recipes!

It brings back memories of my childhood and the fantastic, fattening foods we shared in our Italian/German home on holidays those many years ago.

God, Mamas stuffed artichokes and spaghetti were super special, not to mention her "Garlic Sauce" and dishes too numerous to mention!

[Alamo-Girl]

Wow! Happy Thanksgiving to you! And thank you so much for the great recipes!!!

[desertcry]

Thanks much, I think I will try it this Thanksgiving.

[stanz]

Thanks Carlo, but I can't eat anything on your list. Will keep for reference, though. Ciao.

[MozartLover]

That's it! That's the one!

Thank you, thank you, thank you!!!

*SMOOCH*

[Landru]

Thank you very kindly, carlo.
An extremely kind, magnanimous jesture on your behalf.
If you only knew just how dear I hold my food you'd realize how serious I am!!

What an *excellent* way for me to introduce my bride to a few new ways of making her holiday birds & trimmings!!

btw; one day?
I'd really enjoy telling you the *yarn* of the then Head Chef of (what was at the time) Milwaukee's only Four-Star restuarant when he'd just moved in next door to my wife & I.
How & under what circumstances we met, makes for a screamer of a good laugh; and, great story of, "race relations."
This "dish" (~the laugh) will be, on me.

Thank you again, Sir.

...recipes just finished printing out!

[amom]

Thanks so much for the great thread!

Have I told you lately that I love you? :-)

[Ditter]

Thanks Carlo, you are a great guy!

[b4its2late]

Happy Thanksgiving to you too carlo! And thanks for the ping......!

[Misty Memory]

I will flag you soon with a direct link to order, if you wish,

Yes please do. I'll keep and eye out for it.

[Misty Memory]

I'll be your PECK and CALL GUY...

I think that's only legal in Nevada.

[carlo3b]

Thank you, thank you, thank you!!!....*SMOOCH*

WOW, I really needed that....blush....sigh

[carlo3b]

Here is my low maintenance Turkey Lasagna treat...
Stanz, will this help, I have more if you would like to see others... ;)

Turkey Lasagna, with Veggies

• Vegetable oil spray
• 8-ounce package lasagna noodles
• 1-pound lean ground turkey breast, skin removed (or chop pre-cooked turkey meat)
• 8 ounces fresh mushrooms, sliced (2-1/2 to 3 cups)
• 1/2 cup chopped onion (1 medium)
• 3 medium cloves garlic, minced, or 1-1/2 teaspoons bottled minced garlic
• 3 cups no-salt-added tomato sauce
• 2 teaspoons dried basil, crumbled
• 1/2 teaspoon dried oregano, crumbled
• Pepper to taste
• 10-ounce package frozen no-salt-added chopped spinach, or broccoli, thawed and squeezed dry
• 16 ounces nonfat or low-fat cottage cheese (2 cups)
• Dash of nutmeg
• 8 ounces part-skim mozzarella cheese, grated (2 cups)

Preheat oven to 375 degrees F.
Lightly spray a 13x9x2-inch baking dish with vegetable oil spray.
1) Cook noodles using package directions, omitting salt and oil.
2) Meanwhile, in a large nonstick skillet over medium-high heat, combine turkey, mushrooms, onion, and garlic.  Sauté until turkey is no longer pink, 8 to 10 minutes*.
3) Cover skillet and cook over low heat until mushrooms have released their juices, 3 to 4 minutes.  Uncover and cook over high heat until juices evaporate, 2 to 3 minutes.*(If using pre-cooked turkey, simply toss in with vegetables after they are lightly cooked.)
4) Stir in tomato sauce, basil, oregano, and pepper.  Reduce heat to low and heat through, 5 to 6 minutes.
5) In a large bowl, combine spinach (or broccoli), cottage cheese, and nutmeg, stirring well.
6) Arrange one third of cooked noodles in baking dish; add one half of spinach mixture, one third of turkey mixture, and one third of mozzarella.  Repeat layers.
7) Finish with remaining noodles, turkey mixture, and mozzarella.
8) Cover dish with aluminum foil.  Bake for 35 to 40 minutes, or until casserole is thoroughly heated and mozzarella has melted.
Serves 9

[B. A. Conservative]

Please pass the patriot pudding.

[xJones]

Oh Solo Mio! Grazie and all that. I'll use your recipe and get back to you later.

[summer]

bttt

[carlo3b]

Have I told you lately that I love you? :-)

If you have my dear... it can never be said enough.... ;)....hugggg

[boris]

"Holiday Roast Turkey with Herbal Rub"

I was hoping the herbal rub was for me.

--Boris

[nopardons]

We seem to be on vastly different time zone levels here; however, I'm here, with a recipe , and that should suit you. :-)

Holidays are so important and even when ( perhaps especially then ), we all can assuage the pain of missing family and friends, by making and eating somethings which remind us of the good times and love we shared with them. In rememberance of my beloved great grandmother, grandmother, and mother, here's the family recipe ( which can be traced back another three generations [ at least ] of great cooks ) for Hungarian cucumber salad. This is a Hungarian staple, to be served with all forms of fowl . It goes even better with our Christmas goose; but then, that's just my opinion.

HUNGARIAN CUCUMBER SALAD

Depending on how many this is meant to serve, use the rule of thumb of two very large , firm cucumbers per three/four people.

Peel ( with a potato peeler )the dark green outer layer. With a mandolin or a potato peeler slice rounds as thin as possible and place in a large bowl. Salt cucumber slices every few layers and let sit for at least three hours; over night is best , until the juices have mostly drained out.

Take up small handfulls of cucumber slices and squeeze out ( under cold , running water ) as much moisture/juice as you can and put in a large, clean bowl. Add a mixture of 1/3 white vinigar to 2/3 cold water, so that the cucumbers are covered, stir in about 1/4 cup finely granulated sugar,add a pinch of either black or white pepper, and put in the icebox for several hours before serving. Finely sliced sweet onions may also be added to this mixture, if you like onions.

This is quite similar to Japanese cucumber salad ( suno mono ) and I was quite taken aback, the first time I had Japanese food and their version was served. Perhaps this salad goes back to Attilla the Hun. :-)