On this day, the 4th of July

A 4th of July Tale of American Citizenship

Mrs. Gianelli, who has been in America for 40 years and has raised a very big family, has been constantly urged by her children to apply for American citizenship. Finally, in her 60s, she applies and is ready to take the test. She appears in court. The judge sits high up in the bench overlooking the proceedings. The clerk of the court stands to the side and is ready to administer the questions to Mrs. Gianelli.

Question Number 1: "Who wrote the Declaration of Independence and was the 3rd President of the United States?" Mrs. Gianelli speaks right up, "Thata woulda be Mista Tomas Jeffersoon."

2nd Question: "Who was the President during our great Civil War and kept the nation together?" Mrs. Gianelli responds, "President Abee Lincoon."

The clerk looking sternly at her asks Mrs. Gianelli, "And who was the first President and is called The Father of His Country?" Mrs. Gianelli starts, "Georga Washinton...Your honor, my English notta very good butta I wanna tell you datta I want very much to be American citizen anda I love thisa.. " The judge interupts her, leans over the bench and says, "Dont'ta youa a worry. Youa a doin justa fine!"

International Women's Day -- 2014

International Women's Day -- 2014

What advice do you have for women on International Women's Day - 2014?

Be a Man!...No, wait.  We have enough pricks.  Stay as you are.

And from the married writing team of Ruth Gordon and Garson Kanin, Adam's Rib.

For the holidays: Recipe for Cuccidati -- Italian (Sicilian) Fig Newtons

[Pronounced KOO-chee-daa-tee]

DOUGH

1/3 cup  sugar
½ cup  butter, softened
1 large egg
¼ tsp each  vanilla extract and anise extract
1/3 cup  cream
½ tsp  salt
1-1/2 tsp  baking powder
2-1/4 cups  flour, plus additional flour for board

FILLING

1 cup  dried figs (remove stems)
1/3 cup each  dried apricots, dates
1/3 cup each  walnuts, pecans, and toasted almonds
¼ cup  honey
½ cup  lemon juice (or orange juice)
½ tsp each  vanilla extract and anise extract
1 tsp  ground cinnamon
½ tbsp  amaretto liqueur, or brandy, or cognac [OPTIONAL]
1 small orange, peeled, cut into wedges [OPTIONAL]
Grated rind of lemon, enough for zest

ICING  [Optional]

½ cup  powdered sugar
¼ cup  lemon juice

1.  Make pastry dough.

In a large bowl place flour, sugar, butter cut up in small cubes, and the other dry ingredients.  Add the cream and a beaten egg, along with vanilla extract and anise extract.  Blend to a soft  dough.  Small butter lumps are OK.

Divide dough into three balls.  Roll each portion into an approximate 5- by 15-inch rectangle – about medium thickness, not too thick or thin.

Place each rolled section on wax paper or parchment paper and place each layer on top of the other and lay them on a pan/baking dish/or platter.  Refrigerate for approximately 8 hours or overnight.

2.  Make filling.

Put the figs, apricots, dates , and orange wedges in a mixer/blender and mix them up.  Add the nuts to the blender and continue mixing, adding the juice, extracts, honey, and liqueur.  Work up to a good, smooth texture.  Add the grated rind of a lemon as the final step.

Place in a bowl and refrigerate for approximately 8 hours or overnight.

3.  Spread.

Remove from refrigerator.  Divide the filling into thirds.  Leaving the dough on the parchment paper lay flat on table and take one portion of the filling and spread it down the middle of the dough lengthwise.  Using the parchment paper, fold the dough over half covering the spread.  Now fold the other half of the dough using the parchment paper to cover the spread.  Pinch the dough to seal the entire length.  Turn the packet over so the seal is down and remove from the parchment paper and place on a baking sheet.

Do the same with the other two portions of the filling.  Place them on the same baking sheet leaving a little room between each length.

4.  Bake.

Place in pre-heated oven, 350OF for approximately 15 to 25 minutes, until slightly browned.  Remove from the oven and cool on a rack.

5.  Icing.

Icing is optional.  Stir powdered sugar with lemon juice in a bowl to a thick consistency until smooth.  Spread on the cookies when they are cooled to the thickness you desire.  You can add muti-colored sprinkles if you want.

For the holidays: Recipe for Potato Latkes (Jewish Potato Pancakes)

Grandma Sara’s Secret Recipe for Potato Latkes (Jewish Potato Pancakes)

This is a secret recipe.  Nobody knows anything about it.  My grandmother was born in Roumania in the 1880’s and came to America in 1899.  She never spent a day in school; and, was completely illiterate, even in her native tongue.  She grew up on a farm and learned the ways about a kitchen that way – from butchering small animals, to cooking, to keeping a kitchen, to setting a table.  Being illiterate, all of her recipes were in her head.  Nothing was written down.  So this secret recipe was passed to me from my mother and I was instructed not to give it to anyone else.  But I will share it with you if you keep it a secret.  OK?

6 Medium potatoes (about 2-lbs) peeled

½ medium onion, grated  [Very important! Don’t skip the onion.  It’s for flavor.]

2-lbs flour

2 eggs

1-1/2 tsp salt

¼  tsp pepper & nutmeg [a secret ingredient]

2 tbsps chopped parsley [not found in all recipes; interesting for texture]

¼ cup shortening or oil for frying

[Check other recipes for ingredients – for fillings, seasonings, texture, etc.]

Put all ingredients except oil and potatoes in blender.  Add potatoes a handful at a time.  When last handful goes in, shut off quickly.  Put large tablespoon of potato mixture onto oil.  Brown and turn. Fry until golden to brownish, crisp on edges, soft texture for interior. 

Garnish with applesauce.

Makes 6 to 12 servings.

NOTE:  If you have boys in the house, you will need to make several hundred of these.  Nobody in my family was over-weight.

Is this Kosher?  This is a close to kosher as somebody is going to get with a name like Volpe, which is Italian for fox.

Happy New Year

The living shall not be in peace

When the Past is not at rest.

        The Present holds the Future's lease,

  When We give not our best.

Copyright/Victor Volpe/2012/All rights reserved.