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Turkey or Chicken Croquettes Recipe 0

Turkey Croquettes Recipe / Chicken Croquettes Recipe

Turkey or chicken croquettes are an excellent way to use up leftover meat. The dish is easy to make, and is a popular after-Thanksgiving meal.

In reference to the day after Thanksgiving, the term “Black Friday” is thought to have originated with the Philadelphia Police Department in the late 1950s—as an epithet for the wearisome day that brought unyielding traffic jams and relentless storefront mobs.

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Christmas Night Tenderloin 0

Beef Tenderloin Recipe by Steve Woodman

Along with his recipes for Christmas Chili and Roast Turkey  this is one of Steve’s great specialties, helping to put the “feast” in Thanksgiving and Christmas festivities for decades.

Beef Tenderloin Ingredients

6- to 8-pound beef tenderloin

Olive oil

2 to 3 cloves garlic, minced

Salt and pepper, to taste

How to Make Beef Tenderloin

woodmans christmas tenderloin

Preheat the oven to 450˚F.

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Grilled Hot Chicken Wings 0

Spicy Chicken Wings Recipe by  Eian Woodman

A fourth-generation manager at Woodman’s (with its dining area still featuring many of the remnants of his great-grandfather’s Rough House), Eian maintains a surprisingly cool demeanor for one who likes his wings so hot!

Spicy Chicken Wing Ingredients

2 pounds full chicken wings, not clipped

2 to 4 tablespoons cayenne pepper, according to taste

12 ounces Red Hot Sauce

3 to 4 ounces Habanero Sauce (less if you prefer it less hot)

Woodmans Hot Wings

¼ cup butter, melted

How to Make Spicy Chicken Wings

Preheat the oven to 350˚F.

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Essex Causeway A.D. 2039 0

It would be fascinating to learn what a future reader makes of this time and place. Let’s say you’re reading this 25 years from now, in 2039. What will have changed? What will the Woodman’s menu look like? If you could communicate back in time, what would you tell us here in 2014?

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Christmas Chili (Chili con Carne) 0

Chili con Carne Recipe by Steve Woodman

Yet another family tradition that stretches back to Chubby’s day was to have the kids come down to the Restaurant for breakfast on Christmas morning while “Gramp” cooked “braaakfast.” Deck did the same, making French toast from hot dog rolls. These days everyone has their own Christmas tradition, including Steve and Rhonda, whose children and grandchildren look forward to fried doughChristmas tenderloin, and this Yuletide variation of an American frontier dish called chili con carne.

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Cheesy Cauliflower 0

Baked Cauliflower Recipe by Nana Gini

Cheesy Cauliflower Recipe Ingredients

3 tablespoons butter, melted

3 tablespoons all-purpose flour

1 cup milk

1⁄8 pound orange Cheddar cheese

1⁄8  pound white Cheddar cheese

1⁄8  pound American cheese

1 large head cauliflower, washed and then trimmed into small florets

¼ cup breadcrumbs

How to make Cheesy Cauliflower

Cheesy Cauliflower

Preheat the oven to 350˚F.

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A Brand New Season 0

The Red Sox, who had won five World Series titles in the 15 years between 1903 and 1918, appeared in only four World Series in the 82 years between Babe Ruth’s last pitching appearance in 1918 and the year 2000. Although each was a barnburner, the championship trophy steered clear of Boston.

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New England Boiled Dinner 0

Smoked Shoulder Boiled Dinner Recipe by Woodman’s of Essex

In an age when meals were cooked in heavy iron pots hung over a fire, the Colonial-era appeal of an all-in-one dish like this one is obvious. With the prep work done in the morning, the big afternoon meal of meat, cabbage, potatoes, carrots, etc.

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Fried Parsnips 0

Fried Parsnips Recipe by Judi Woodman McComiskey

Fried Parsnips Ingredients

1 (16 ounce) bag parsnips

Cooking water

3 to 4 tablespoons olive oil

1 to 2 tablespoons butter

How to Make Fried Parsnips


Peel parsnips, slice thinly lengthwise, and quickly blanch in a small amount of water, almost just to steam them.

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Ethel’s Old-Fashioned Grape-Nut Custard 0

Grape-Nut Custard Recipe by Ethel

Created by C. W. Post in 1897, wheat and barley based Grape-Nuts cereal contains neither grapes nor nuts, although they do resemble grape seeds, hence the name. No one knows when or where this recipe was conceived but Grape-Nut Custard has been considered a “classic New England dessert” since at least the 1920s.

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