European Stars and Stripes (Newspaper) - November 22, 1985, Darmstadt, Hesse                                Gobble Day continued from Page 13 because of the mulled groans. I Rode the Hump up front with the Turkey on my Lap Between mom. Who worried silently that she had led the Iron turned on and Paw who ground his Teeth As the rear bumper scraped Asphalt the entire length of the two Lane Highway that snakes through the swamps and Marsh of Southeast Louisiana. Old mama As my grandmother was called already had her Wood stove stoked up and a pot Ollie pronounced Lee Lay Gumbo simmering. The tiny woman who grew up speaking French and who spoke English with an Odd French Southern accent had hugs Lor the adults and kisses on both Cheeks in the French style Lor the grandchildren before we were put to bed. By morning the Ham and the Turkey with Oyster stuffing were already in the oven. The Gumbo simmered next to the turnip greens and Ham Hocks. A tray of candied yams was waiting its turn in the oven while a half dozen pies two pumpkin two mincemeat and two Apple cooled on the sideboard. Around mid morning shortly after the arrival of cousins Yaya Lala Nana and Booboo my Uncle Harold and his third wife Maryanne. Wandered in. Now Maryanne was both my Cousin and my aunt but not liking the sound of either Cousin Maryanne or aunt Maryanne and not wanting the be outdone by others with More colourful names she insisted on being called simply  Zaza did t share a lot of thanksgivings with us. She and Uncle Harold parted and she started celebrating with another Branch of the family. But she left us with wonderful memories and a recipe for an eggplant and shrimp casserole Good enough to make a Pilgrim change religions. Zaza eggplant with shrimp finely chop one Bunch Green onions three stalks celery one Bell Pepper three cloves garlic and a Quarter cup Parsley. Saute in one stick butter. Peel and Wash four or five medium eggplants Cut them into slices about one Inch thick and boil for 15 or 20 minutes until soft but not Mushy. Drain the eggplant and add it to the seasoning chopping it up with a Large spoon a Little at a time. Add a Hall Pound of peeled Small shrimp. Saute everything for 15 or 20 minutes stirring often. Stir in a cup or so of coarsely chopped stale bread to absorb the liquid. Salt and Pepper to taste and put in a greased baking dish. Sprinkle the top with breadcrumbs and bake in a 325-degree oven for 30-40 minutes. This is even better if made the Day before. Paul Bourgeois copy editor 1 Clove garlic 3 Tablespoon Oil warm the Oil in a Large Skillet Over medium High heat. Core the cabbage and chop the remainder into medium shreds and pack into the pan. Smash the garlic Clove  a Large knife chop the onion and add both on top of the cabbage. Drain the sauerkraut using the can s lid to squeeze out As much liquid As possible and add to the Skillet. Mix Well. Let sizzle without turning until the Bottom layer of cabbage Burns slightly. Reduce heat and simmer uncovered until the works is a dark Brown flecked with Black. Season to taste. Feeds six americans or two ukrainians. And like most things my grandmother cooked Fried cabbage tastes even better after rewarming the next Day. . Kominicki feature writer cabbage a vegetable about As Large and Wise As a Man s  Ambrose Bierce my grandmother did t celebrate thanksgiving because As she put it. There has t been anything to be thankful for in the Ukraine since 1917." despite that she was a Whiz at whipping up just about any poultry dish you can name from Duck to Turkey to the chickens she raised herself in Small coops on her property in Woonsocket . A Staple of her poultry meals was always Fried cabbage a wonderful concoction she simmered slowly in a heavy Skillet sending powerful earthy Aromas through Tea House and up the Street. Paranka t Fried cabbage 1 medium cabbage 116-ounce can of sauerkraut 1 Small onion of All the animals the boy is the most  Plato my Mother was a traditionalist which meant thanksgiving was t thanksgiving without yams. The problem was her youngest son. Me. Could t stomach yams. Those Orange looking gourds turned me off. They still do. 1 can remember one thanksgiving when mom served some really potent yams. You have to eat  she told me. As soon As she left the room i put a Yam on my plate to get some Orange goo on the China and then i hid the Yam behind the Couch in the Florida room. She found it weeks later when the smell overpowered her. All of this created a Solomon like dilemma requiring Solomon like guidance. The solution turned out to be a Long time coming. In the end however it was quite simple. Pineapple. Crushed pineapple. Crushed pineapple with lots of Sweet syrup. Mom would take cans of pineapple mix in yams for colouring and then Cook the whole mess. She added marshmallows on top at the end for decoration. The sweetened concoction looked like yams which satisfied my Mother and her guests. But it tasted like Candy with the consistency of paste which satisfied me. My wife still makes the stuff. And that s Why if you ask my daughter what yams taste like Shell describe a conglomeration that sounds a lot like pineapple. Al s Sweet potatoes 2 29-ounce cans Yam drained 11s a ounce can crushed pineapple marshmallows butter butter baking dish. Mash yams. Stir in pineapple. Bake 30 minutes. Top with marshmallows. Bake 10 minutes More. Allen Cowan reporter boy the things i do for  Prince Charles on sampling Snake meat Webster s dictionary defines Tho word trifle As being something of very Little value or importance but the British trifle with typical understatement can be quite a culinary production. Recipes vary considerably but they re usually All quite easy to make the main ingredient being the time required Lor the various layers to set. Trifle a bit of the Brit first get a Large Glass plastic if you re into tack bowl line the Bottom of it with Little squares of sponge cake ladyfingers or anything that will soak up the booze you pour on Sherry preferred. Cover the cake with a layer of jell-0 and whip it into the fridge until it sets. Then add a layer of fruit covering with a contrasting flavor of jello and repeat the process until you run out of fruit and jello. Top off with a layer of custard and before serving embellish with whipped Cream sprinkles and whatever tickles your fancy. Feeds dozens. Brian j. Smith layout for Tref californians Are a race of people not merely the inhabitants of a  0. Henry i m a native of California but coming up with a thanksgiving dish that s typically Golden state Calls for some real brain racking. After All whether you re on the coast or out in the desert and the temperature is up in the 80s. The thanksgiving feast is going to be More american Midwest than anything else. There will be a Turkey roasting in the oven plus All the Kitchen Bustle that goes into putting together the rest of the traditional Snow country fixings pumpkin pies candles yarns and piles of mashed potatoes to drench in Rich Goblet Gravy. Why should this come As a Surprise though California has been hit by one wholesale migration Attar another of Peoples from other places in the Union. The Gold Rush brought pm the discovery of Oil. The real estate Boom. They were driven there by the poverty of the dust bowl and the Promise of big Bucks in would War ii plants. But a truly Cali Dornlan Holiday dish the Avocado salad. The mexicans mainly ate this buttery nutty tasting fruit straight or prepared in a sauce guacamole. They just Aren t much into salads per be fruits and vegetables Are worked into the diet in other ways it took California settlers of old world background to figure a Way to put the Avocado on a salad plate next to a main dish of roast beef or Holiday roast Turkey. The two recipes that follow Combine the Avocado with some other California grown favourites. Is Page 14 the stars and stripes Friday