?

Log in

No account? Create an account
Mama Deb
mamadeb
.:::.:....... ..::...:
Mama Deb [userpic]
Cooking Update II

Electric boogaloo?

Anyway.

Big Pot o' Soup on stove, just getting *warm*. This is chicken soup, but I put a turkey bottom in, too. Just because. And a pound of carrots. And onions and parsnips and turnips and celery and dill and parsley. And bayleaves for the magic. Simmer, simmer.

Bicolored gefilte fish loaf - one package frozen salmon gefilte fish. One package frozen regular gefilte fish. One bunch parsley. Thaw the fish. Chop the parsley. Spread the salmon on the bottom of the pan. Cover with parsley. Put the regular fish on top. Cover with foil. Bake.

(Or, you can first think you'll do a jelly roll thing, and spread the salmon on a sheet of foil, and realize you don't have enough, so put it in the new loaf pan you bought, and find the loaf pan too big, and then find the smaller ones you have left over unused from another occasion and use them. Proceed as above, stopping to chop the parsley in the middle instead of ahead of time.)

Put in oven with pot roast. Hope it's done in an hour. :)

Comments

The soup is for tonight (put in pot, keep warm in oven until dinnertime) and for Sunday, heated according to the laws of holiday as opposed to Sabbath cooking.

If I were to serve it for Saturday lunch, I'd keep it warm in a crockpot and then dilute it with hot water from the hot water urn. However, I find it tastes too brown for that. Currently, my lunch plans are leftover turkey and warmed up challah kugel and salad.

Baked gefilte fish is absurdly easy. Take frozen loaf. Put in loaf pan. Pour salsa or tomato sauce over it. Bake. I went fancy, so I thawed it first.