In the early 1980s, I cut out a recipe from a McCalls magazine for Parker House rolls. It was in the cooking school section of the magazine and had step-by-step pictures.
The big day is almost here. Heres what you need to know to get the turkey on the table.
A recipe for sausage like Grandmother used to make
Recipe requests from readers
Stop fussing over whether to prepare your Thanksgiving stuffing inside or alongside the turkey. Your life will be so much easier if you just embrace the wonder that is casserole dish stuffing.
I am in need of your help once again. About 55 years ago, when our grandmother was still alive, she used to make a sausage meat mixture (either German or Italian) every fall. It tasted something like the summer sausage we know today.
Raccoons and composters could become mighty grumpy, depending on how much buzz is generated about “Root to Stalk Cooking: The Art of Using the Whole Vegetable” (Ten Speed Press, $22, 208 pages). San Francisco Chronicle food writer Tara Duggan has one-upped other kitchen-scraps cookbooks with ideas that will intrigue even the most wasteful among us.
We have enjoyed the grain edge bread from BackerBack Bakery and were disappointed when they closed suddenly with no indication of reopening. The grain edge bread is a dense rye bread (might be as high as 95 percent rye flour) containing sunflower kernels, linseed, sesame and rye flakes. It was the healthiest bread I’ve ever tasted. Does anyone have this recipe or something that sounds close? Thank you.
Deanna C. Holman of Stockton and her family enjoyed a delicious and fun dinner at the Ale House in Old Town Auburn.