Entreés

Early California Chicken I got this from a book of California heirloom recipes. It was named "Ranch Chicken" but the current association with Ranch dressing is misleading, so I changed it. I've also changed the recipe a bit, to my own preferences. For example, I use 2 tablespoons of chilli powder instead of 3. The biggest change is that I've substituted pine nuts for almonds. I serve this with a rice and black bean casserole. I almost like this dish better leftover: chop the meat into the sauce, stir in the rest of the casserole, and roll in a corn tortilla with a little onion. Yum!

Hambone Soup A word about soup: it's all about the broth. You should be thinking about broth when you cook your ham, when you eat your ham... I cook a ham in a broiler pan with water underneath, so that the drippings don't burn. I use it first for gravy and put the leftover gravy in the soup. While you're cutting your ham, put the skin and fatty bits aside for your soup. Scrub and prepare your soup vegetables and place the peels, cores, ends, etc., in the pot with your scraped bone and the meat scraps. Simmer all day, strain, and refrigerate overnight. The next day, remove the congealed fat. NOW make your soup.

Thanksgiving Meatloaf One of my own. It's the turkey, dressing, and cranberries rolled into one. I love to stuff it into a winter squash like Sweet Dumpling, Delicata, or Acorn. I haven't tried pumpkin (yet)! Not for Thanksgiving only. Compare my weak competition!