Story submitted by Loree Bloomfield Resnik.
The Story Behind the Recipe:
Fricassee was the recipe of my mother-in-law, Eva Resnik and her sister, Lillian Feinstein. Often, when we would come for Shabbat dinners, Fricassee was on the menu and I absolutely loved it. It was very filling, but at Grandma Eva’s home it was never the meal, but usually the appetizer! Sometimes we would have chicken noodle soup, fricassee and then chicken, salad, rice or potatoes, vegetable or the ubiquitous jello mold or homemade applesauce. Then we would have apple pie, baked and frozen during apple-picking season when she and my father-in-law would go pick apples even while in their 80”s. But for me, it was the fricasse that symbolized a family celebration of Shabbat. Even on the nights when we didn’t have apple pie, but the times we had lemon meringue or her parve chocolate cake. Those were my real favorites. My mother-in-law was a masterful baker and a great cook and could and did make dinners for more than 50 people on a number of occasions. And, when she died suddenly just short of her 85th birthday, her freezer was filled with frozen chicken soup, apple pies and even a chocolate cake that my father-in-law brought to our family Chanukah party a month and a half after we lost her!
Recipe:
Ingredients:
2 tbsp. Oil,
Chicken giblets, 2 lbs.
Ground sirloin into mini-meatballs
1 medium onion
1 stalk celery
2 ½ c water
salt and pepper
4 tbsp. Browned flour
Paprika
Instructions:
Cut up giblets, cut in small pieces
Add meatballs and brown Add chopped onion and celery and brown
Add water, salt and pepper and cook covered. Stir in flour to thicken gravy the last five minutes
2 tbsp. Oil,
Chicken giblets, 2 lbs.
Ground sirloin into mini-meatballs
1 medium onion
1 stalk celery
2 ½ c water
salt and pepper
4 tbsp. Browned flour
Paprika
Instructions:
Cut up giblets, cut in small pieces
Add meatballs and brown Add chopped onion and celery and brown
Add water, salt and pepper and cook covered. Stir in flour to thicken gravy the last five minutes