Molly Goldberg Jewish Cookbook (9 page)

78

Poultry

Tm very lucky because twice a year, if I need the excuse, I can have turkey for a regular Thanksgiving meal. Once for
Succoth
and once for Thanksgiving.
Succoth
is the old Hebrew Festival of the Tabernacles and it also is a harvest celebration like Thanksgiving, where memories of the past and hope for the future mingle all together.

STUFFED TURKEY

4 teaspoons salt

1 teaspoon freshly ground black pepper

2 
teaspoons paprika

2 cloves garlic, minced

1  12- to 14-pound turkey Liver and gizzard of turkey 4 tablespoons shortening

2 onions, chopped

Vi
pound mushrooms, sliced

3 cups cooked brown rice

Mix 3 teaspoons of the salt,
Va
teaspoon of the pepper, the paprika, and garlic together. Rub into the turkey, inside and out. Grind the liver and gizzard in a food mill or chopper and set aside.

Melt the shortening in a skillet. Add the onions. Saute for 10 minutes, stirring frequently. Add the mushrooms. Saute for 5 minutes. Remove the onions and mushrooms and set aside. Saut6 the liver and gizzard for 5 minutes. Combine the brown rice, onions, mushrooms, liver, gizzard, and remaining salt and pepper. Mix well. Stuff the turkey, closing the opening with skewers, thread, or aluminum foil. Place in a roasting pan.

Roast in a 350
⁰
oven for
2Y2.
hours, or until the turkey is tender. Baste frequently with the pan juices.

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The Molly Goldberg Cookbook

TURKEY DISH FOR LADIES' AID SOCIETY

4 tablespoons shortening 2 onions, chopped

1 green pepper, coarsely chopped

2 stalks celery, sliced

Vi
pound mushrooms, sliced

2 tablespoons flour

1V2
cups chicken stock or canned

consomm£
1V2
teaspoons salt
Va
teaspoon freshly ground black

pepper

3 cups diced cooked turkey or chicken

1 cup green peas, cooked or canned

2 tablespoons chopped parsley 6 slices toast

Melt the shortening in a saucepan. Add the onions, green pepper, celery, and mushrooms. Saut6 for 15 minutes, stirring frequently. All the liquid should be evaporated. Sprinkle with the flour, stirring until smooth and brown. Add the stock, stirring constantly until the boiling point. Add the salt, pepper, turkey, green peas, and parsley. Stir. Cook over low heat for 10 minutes. Correct seasoning. Pour over the toast and serve.

Whenever I have fried chicken at my table I always tell everyone to pick up the chicken in their fingers. After all, like I always say, fingers were made before forks, and hands before knives. If you don't eat chicken with your fingers you lose half the flavor. When we have company

80

Poultry

that's extra polite and the chicken is sitting and they won't use their fingers, I give Jake a look and Jake gives me a look and then he picks up the chicken leg or whatever and eats, The hint is very soon taken by one and all, and before you know it the stranger in the house is an old friend.

BAKED FRIED CHICKEN AUSTRIAN STYLE

1 cup sifted flour

2 teaspoons salt

Vi
teaspoon freshly ground black pepper

1 teaspoon paprika

2  3Vi-pound chickens, disjointed 2 eggs, beaten

2 tablespoons water

2 cups cracker meal or matzo

meal
Vi
cup shortening

3 onions, chopped

Mix the flour, salt, pepper, and paprika together. Roll the chicken in flour mixture. Combine the eggs and water. Dip the chicken in egg mixture, then in the cracker meal, coating the pieces heavily.

Heat half of the shortening in a skillet. Brown the chicken in it over low heat on all sides, adding more shortening as necessary. Transfer the pieces to a baking dish as they are browned. Saut6 the onions for 10 minutes in the fat remaining in the skillet, stirring frequently. Place the onions over the chicken.

Bake in a 350° oven for 45 minutes, or until the chicken is tender.

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BAKED BROILERS

3 broilers, halved

Vi
cup lemon juice

2Vi2 teaspoons salt

1 tablespoon powdered ginger

1 clove garlic, minced

2 onions, sliced thin

V2
cup melted shortening

Sponge the broilers with the lemon juice.

Combine the salt, ginger, and garlic. Rub the mixture into the broilers and set aside for 2 or more hours, if possible.

Place the broilers in a greased baking pan. Arrange the sliced onions on top, and pour the shortening over them.

Bake in a 400
⁰
oven for 45 minutes, or until browned and tender. Baste frequently.

CHICKEN PATTIES

2 tablespoons shortening

1 onion, chopped

2 slices white bread
V$
cup hot water

3 cups ground cooked chicken

1 teaspoon salt

V4
teaspoon white pepper

2 egg yolks

2 egg whites, stiffly beaten Fat for deep frying

Heat the shortening in a skillet. Saute the onion for 10 minutes. Soak the bread in the water, and mash until smooth. Grind or chop together the chicken, saut6ed onion, and bread. Add the salt, pepper, and egg yolks, mixing well. Fold in the egg whites.

Heat the fat to 375
⁰
; drop the mixture into it by the tablespoon. Fry until delicately browned. Drain.

82

Poultry

GIBLET FRICASSEE

2 tablespoons flour

4 tablespoons shortening

3 onions, chopped
\Yi
cups boiling water

4 chicken gizzards 4 chicken necks

6 chicken wings

6 chicken feet, peeled and

scraped i pound ground beef iegg

3 tablespoons bread crumbs
\
clove garlic, minced 2Vi teaspoons salt
Yz
teaspoon freshly ground black

pepper

Brown the flour in a skillet, stirring constantly to prevent burning.

Melt the shortening in a saucepan. Add the onions. Saute for 15 minutes, stirring frequently. Sprinkle with the flour, stirring until smooth. Add the boiling water, stirring constantly until the boiling point. Add the gizzards, necks, wings, and feet. Cover and cook over low heat for 1 hour.

Mix the beef, egg, bread crumbs, garlic, 1 teaspoon of the salt, and
^l
A
teaspoon of the pepper. Shape into walnut-sized balls. Drop into the fricassee. Add remaining salt and pepper. Cook for 30 minutes additional.

Serve with boiled rice.

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The Molly Goldberg Cookbook

CHICKEN AND EGG-BARLEY HASH

3 tablespoons shortening 2 onions, chopped

2 cups diced cooked chicken

3 cups cooked egg barley
iVi
teaspoons salt

Vi
teaspoon

black pepper
Vi
teaspoon paprika 2 tablespoons chopped parsley

Melt the shortening in a skillet. Saute the onions in it for 10 minutes. Add the chicken, egg barley, salt, pepper, paprika, and parsley. Saute for 10 minutes, or until browned.

CHICKEN LIVER PIE

1V2
pounds chicken livers 6 tablespoons shortening

2 onions, sliced thin

Vi
pound mushrooms, sliced

3 teaspoons salt

³
A
teaspoon pepper 5 potatoes, peeled and sliced thin 2 cups shelled green peas, fresh or frozen

2 egg yolks

3 tablespoons Madeira wine

Wash the livers thoroughly and remove any discolored parts. Melt half the shortening in a skillet. Saut6 the livers, onions, and mushrooms for 10 minutes, stirring occasionally. Drain if any liquid remains. Add
\Vi
teaspoons of salt and
Vz
teaspoon of pepper. In a deep n-inch greased pie plate arrange as many layers as possi-

s
₄

Poultry

ble of the potatoes sprinkled with some of the remaining salt and pepper, the liver mixture, and the peas. Start and end with the potatoes. Dot with the remaining shortening. Preheat the oven to 350
⁰
.

Beat the egg yolks and Madeira wine together and pour over the top layer of potatoes.

Bake 40 minutes or until the potatoes are browned and tender. Serve directly from the pie plate.

CHICKEN AND PEPPERS

2 teaspoons salt

Vi
teaspoon pepper

3 tablespoons flour

2 2^-pound chickens, disjointed
V4
cup olive oil 2 onions, chopped

2 cloves garlic, minced

3 tomatoes, peeled and chopped

4 green peppers, cut into eighths 2 tablespoons chopped parsley

Combine the salt, pepper, and flour. Lightly dust the chicken with the mixture.

Heat olive oil in a deep skillet. Saute onions and garlic in it for 5 minutes. Add chicken and brown well. Add tomatoes and green peppers. Cover and cook over low heat for 45 minutes, or until chicken is tender. Sprinkle with the parsley.

Serve with rice or noodles.

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The
Molly Goldberg Cookbook

CHICKEN AND RICE

V3
cup shortening 3 onions, chopped 2 3-pound chickens, disjointed

2 teaspoons salt

Y*
teaspoon freshly ground black

pepper
Vs
teaspoon saffron

1 cup rice

3 cups chicken stock or canned consomme

2 tomatoes, peeled and chopped

1 bay leaf

2 green peppers, sliced

Melt the shortening in a saucepan. Add the onions and chicken. Cook over medium heat until browned. Add the salt, pepper, saflFron, and rice. Cook for 5 minutes, stirring constantly. Add the stock, tomatoes, bay leaf, and green peppers.

Cover and cook over low heat for 30 minutes, or until chicken and rice are tender. Add a little boiling water while cooking if necessary. Discard bay leaf, and correct seasoning.

When ready, the rice should be fairly moist, but there should be no liquid remaining.

This recipe is My Sammy's favorite. He says he likes soup with lots of things in it and this Chicken in the Pot satisfies his, he calls it
_y
his taste buds. I say it's chicken with a little soup and Sammy says it's soup with a lot of chicken. So who wants to argue as long as he eats it? Whatever is your thoughts about this, rest assured it tastes very good and the
kneidlach
wouldn't disappoint you neither. My Sammy, who knows about these things, said once upon a time a king

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Poultry

thought it was pretty good too. King Henry (maybe it was the fourth one) once said that he wished everybody in his kingdom would have a chicken in his pot on Sunday. Personally, I like it better on Friday night.

CHICKEN IN THE POT WITH

KNEIDLACH SAMUEL GOLDBERG (DUMPLINGS)

1 5-pound chicken (soup

chicken), disjointed Feet, neck, and giblets of chicken 10 cups water

1 onion

2 stalks celery 2 carrots

1 parsnip

4 sprigs parsley i tablespoon salt

Place the chicken, feet, neck, giblets, and water in a saucepan. Bring to a boil. Skim the top. Cover and cook over medium heat for i hour. Add the onion, celery, carrots, parsnip, parsley, and salt. Cook for l hour additional, or until the chicken is tender. Strain the soup into a separate saucepan. Now prepare the
kneidlach
(dumplings):

2 egg yolks

V2
teaspoon salt

2 tablespoons melted shortening

Vi
cup matzo meal

2 egg whites, stiffly beaten

Beat the egg yolks, salt, and shortening together. Add the matzo meal and mix well. Fold in the egg whites thoroughly. Chill for 10 minutes. Form into 2-inch balls. Drop into the boiling soup. Cover and cook for 20 minutes.

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The Molly Goldberg Cookbook