Beyond The Bird

Todd Marchant, Ducks Center

SAUSAGE-AND-TOMATO KNIFFLES

A hearty addition to the turkey-day spread--or, Marchant says, good anytime. His mother made the dish for her three sons when Todd was growing up near Buffalo. "Now I make it for my kids [Lillian, 8, Ashley, 6, and Timothy, 5]. They eat it up." This Thanksgiving, Marchant (left) and his wife, Caroline, are hosting several of his single teammates--and not expecting help with the feast. "Bring anything?" says Marchant of his fellow Ducks. "Are you kidding?"

Ingredients
Two 28-ounce cans of peeled whole tomatoes; 16--20 two-inch-thick pieces of knockwurst; salt; pepper.
Kniffles
Three cups flour; three eggs; one cup water.

How to make it
Put tomatoes in large stockpot. Peel and cut knockwurst and add to pot; put on low heat. Fill a separate pot with water and boil. Mix flour and eggs in a bowl, then slowly add the cup of water. Put a tablespoon in the boiling water for a minute, then use the hot spoon to scoop kniffle mix into boiling water. After kniffles float, drain and place in the pot with knockwurst and tomatoes. Add salt and pepper. Cook 10 minutes, medium heat. Serves 4--6

Jared Lorenzen, Giants QB

PINK JELLO SURPRISE

The 6'4", 285-pound backup (above) attends a repast with scores of relatives in Fort Thomas, Ky. Some favor an unusual dessert. "We call it pink mush," says Lorenzen, 25. "One side of the family has 10 kids, and they eat it. I tried it only once when I was, like, eight. But they eat the living daylights out of it."

Ingredients
Large box strawberry Jello; one cup boiling water; 1/2 cup cold water; one package soft cream cheese; one bag frozen strawberries.

How to make it
Prepare Jello per box instructions. Put in fridge to thicken. Put Jello, cream cheese and frozen strawberries in a blender. Put back in refrigerator until firm. Eat.