I first encountered this retro delight at the home of a friend’s mom, and I immediately knew I had to add it to my repertoire. I’m excited to be sharing it with my friends tomorrow at Thanksgiving.
1 1/2 lbs. carrots, scraped and sliced into thin rounds
1 cup brown sugar
1 1/2 cup vegetable shortening
4 eggs, separated
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon almond extract
Cook the carrots in boiling salted water for 15-20 minutes until very tender. Drain well and puree.
Preheat the oven to 350 degrees, and grease an 8-cup mold or bundt pan.
Cream together the brown sugar and shortening; add the egg yolks and the carrot puree.
Sift the flour with the baking powder, baking soda, and salt. Add to the carrot mixture alternately with the lemon juice, lemon peel, and extract along with 2 tablespoons water.
Beat the egg whites until stiff but not dry and fold into carrot mixture; then gently turn into the prepared pan. Bake for 50 minutes to an hour until the ring is puffed and the top is slightly cracked and lightly colored. Invert the ring onto a serving dish. For extra panache, serve with peas and carrots filling the middle of the ring.
My mother’s contribution to Thanksgiving cuisine.
2 packages (3 oz) Red Jell-o
1 can whole berry cranberry sauce
1 can Mandarin oranges, drained
1 cup finely chopped walnuts
Pam cooking spray
Dissolve Jell-o in one cup boiling water. Add cranberry sauce, oranges, and nuts. Mix up, and add one cup of cold water. Pour into Jell-o mold which has been sprayed with Pam. Refrigerate overnight.
To unmold, cut around edges with a knife. Fill sink with hot water to rim of mold, and place mold in water for several seconds, then turn over on plate and shake until the Jell-o comes out of mold evenly.
If anyone could provide me with the recipe for making potato salad just like they do at Cafe Edison (aka The Polish Tea Room), I would be most grateful.
Two packages of chicken thighs, sprinkled liberally with “poultry seasoning.”
Two cans of pinto beans.
Two cans of diced tomatoes.
One can of chicken broth.
A couple of spoonfuls of minced garlic.
A couple of squirts of Sriracha.
Serve over greens.