I would like to share a recipe with you for after Thanksgiving, when you are left with turkey, and Shabbos is on the way. Here it is.

Day-After Turkey Soup

Carcass of one turkey (about 1 ½ pounds), without skin

8 cups chicken broth

1 head garlic, halved crosswise

2 bay leaves

2 sprigs fresh thyme

2 cups diced, skinless turkey meat (white or dark meat)

½ pound green beans, trimmed and cut into 1-inch pieces

2 cups frozen corn kernels

1 large sweet potato, peeled and cut into ½-inch dice

1 cup small, dry pasta

¼  cup loosely packed fresh dill sprigs, chopped

½ teaspoon freshly ground black pepper

Kosher salt

1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but two cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to three days or frozen up to one month).

2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt.

As Chanukah quickly approaches right after Thanksgiving, here are some fun recipes for you to enjoy!

Latke Pops

2 pounds potatoes, peeled and cut into small chunks

2 Tbsp margarine

½ tsp salt

½ tsp ground pepper

1 egg

Water

Bread crumbs or potato flakes

Put the potatoes in a large pot and cover with cold water. Bring the pot to a boil and then turn down the heat and simmer until the potatoes are easily pierced with a fork (about 15 minutes).

Drain the potatoes and put them in a hot, empty pot.

Add the margarine, salt and pepper and mash until smooth. Let the mixture sit until it is cool enough to handle. In a deep, heavy pot or fryer heat the oil for deep frying (350 degrees). Take about 1 tablespoon of the mixture at a time and roll the potato mixture into a 2-inch ball.

Take two bowls and a plate.

Beat the egg with two teaspoons of water in the first bowl and then put either bread crumbs or potato flakes in the other bowl.

Put the balls on the plate as you prepare to put them into the hot oil. Repeat until all the mashed potato balls are coated. Drop several of the balls at once in the hot oil. Fry until golden brown, about 30 seconds. Remove with a slotted spoon and place on a rack set over a baking sheet. Stick a lollipop stick into each ball. Serve with dipping sauce of your choice, if desired.

Pot of Gold Surprise Cake*(serves a large crowd)

2 2/3 cups oil

4 ½ cups sugar

8 eggs

2 cups cocoa

5 ½ cups flour

4 tsp coffee dissolved in 3 ½ cups hot water

1 tablespoon vanilla

2 tablespoons baking powder

1 tablespoon baking soda

1 tsp salt

Cream the oil, sugar and eggs.

Add the rest of the ingredients and mix well.

Pour into four 10-inch round pans at 325 degrees until a toothpick comes out clean. Bake approximately 45 minutes. Remove the cakes from the oven and set them on cooling racks. When cool, ease them out of the pans and cut off the tops so they are flat on both sides, and freeze for several hours to make construction easier.

Frosting: you can use this one or any of your favorite:

•   1 cup margarine

•   3 cups confectioners’ sugar

•   1 cup cocoa

•   2 tsp vanilla

•   ½ cup non-dairy creamer

Cream margarine; add the rest in to make a smooth frosting.

Assembly:

Take the layers out of the freezer. Unwrap layer number 1 and spread frosting around its perimeter; about 2 inches around from the outside in. Take layer number 2 out of the freezer; unwrap and cut a hole in the center, approximately 5 inches in diameter, and place this layer atop the first one. Don’t worry—the frosting will make it hold. Frost around the perimeter as well. Unwrap the third layer and cut a hole in its center just as you did with layer number 2. Frost and stack; it doesn’t matter if it doesn’t line up exactly. Take chocolate coins. Make sure you have enough to fill in the hole. Make sure they are out of their net baggies. Fill the center of the cake with them. Frost the cake as you wish on the outside. You can dress it up with tips or just place frosting on with a knife and keep it plain. Once the cake is cut; the surprise will fall out.

By Gail Hochman