Thanksgiving | NevadaAppeal.com

Thanksgiving

Rick Gunn/Nevada Appeal Shirley Smith's Pumpkin Pie Dump Cake dessert is simple and delicious.

by Linda Marrone

I want to thank everyone who came to the cooking class at Molly’s and learned how to make Burox. My friend Laura Vance said I was spelling it wrong. I also had a phone call from Terry Schwartz, telling me she had been making something similar only she calls them Kraut-Brute (cabbage bread).

She rolls her bread dough into a big rectangle puts the meat mixture in the middle, folds the dough in half, seals the edges, and cooks it as one big pastry. Then she cuts it into squares after it comes out of the oven. She bakes it for half an hour. I asked her about the meat falling out, and she said she doesn’t have to worry about that because her husband usually eats the whole thing.

Sylvia Branstiter sent me a note that in Lincoln, Neb., they’re called Runza, and they eat them hot, right out of the oven.

For a lot of years, I’ve been making the dressing FISH serves with its Thanksgiving dinner. They will serve their dinner today and be closed tomorrow because everyone who needs or wants a meal will be taken care of at the Carson Nugget.

When we had Marrone’s, I started making the dressing because June, the cook for FISH, was battling cancer, and I asked her if there was anything I could do to help. Hence, the dressing.

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Daisy is the chief FISH cook now. Everyone who works and volunteers there does a tremendous job on a daily, weekly, monthly and yearly basis, not just once or twice a year like me.

I decided to make the dressing on Sunday so we wouldn’t be in anyone’s way. Sisters Maggie and Peggy Marin were holding down the fort. My help this year was Charlie and Karen and Tony and Jayme, all from Adele’s. There’s lots of chopping and dicing when you’re making dressing for 150.

Beforehand, I tried to explain to Charlie that it wasn’t fancy dressing just the kind I always make for my family. “No, no,” he said “you’re the boss – I’ll just take direction from you.” I knew I was in trouble when he asked if we were toasting the bread, and I said I usually don’t.

My friend Joe Tonino from the Sausage Factory donates the sausage for the dressing. I saved the apples from our tree and used those. Parishioners from the Mormon church are bringing the turkey, potatoes and green beans with most of the fixings for dinner and will help serve. I’m thankful that I live in such a caring and generous community.

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Looking for something to do with those turkey leftovers once you’ve had numerous cold sandwiches and soup? This recipe is a little on the upside and could be served for Sunday dinner. It also will help you out if your turkey is a little dry. This recipe began as an accidental concoction in the late 1920s by a chef at the Brown Hotel in Louisville, Ky.

Brown Hotel’s Hot Brown

6 T. unsalted butter

1Ú 2 cup flour

4 cups turkey or chicken stock, heated

1Ú2 cup whipping cream

2Ú3 cup fresh-grated romano cheese (I used a mixture of whatever I had and added a little extra)

2 T. sherry, optional

12 slices good-quality bread, crusts removed, toasted and halved diagonally

11Ú2 poind cooked turkey breast, cut into 1Ú4-inch slices

3 T. freshly grated parmesan cheese

12 tomato slices

12 strips bacon, cooked crisp and drained

Optional avocado, green chili peppers or mushrooms

In a saucepan, melt butter over medium heat. Stir in flour. Add the stock all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low and stir in the cream and romano, cooking and stirring 1 minute more until cheese is melted. Stir in sherry. Remove from heat.

Arrange the toast in six individual au gratin dishes and top with turkey slices and cream sauce. Bake uncovered in a 350 oven for 15 to 20 minutes, or until sauce is light brown and bubbly. Top each serving with grated parmesan, tomato and bacon strips. You could also put the tomato, avocado, green pepper and mushrooms on top and cover with the sauce. Makes 6 servings.

This simple and tasty recipe is if you have trouble making a pie crust or need a dessert that will serve more that two 9-inch pumpkin pies. This recipe was brought to the Smith & Smith Farms open house on Farm Day by Shirley Smith, Carol’s sister-in-law. It was a big hit, and everyone asked for the recipe.

Pumpkin Pie Dump Cake

Buy a big can of pumpkin (29 ounces) and follow the recipe on the back for the filling that makes 2 pumpkin pies. Pour the filling into a 9-by-13-inch baking dish. Sprinkle a yellow or butter cake mix over the top of the filling and pour 2 cubes melted butter over the cake mix, then sprinkle on 3Ú4 to 1 cup chopped pecans.

Bake according to directions for pies; I baked mine for 1 hour at 350.

I want to leave you with this little prayer that is on the wall in the FISH kitchen.

MY KITCHEN PRAYER

God bless my little kitchen,

I love its every nook.

And bless me as I do my work

Wash pots and pans and cook.

And may the meals that I prepare

Be seasoned from above,

With thy great blessing and thy grace,

But most of all with love.

Linda Marrone has lived in Carson City since 1973, and with her husband, Ralph, formerly operated Marrone’s Restaurant in Carson City and Somethin’s Cookin’ Catering.