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