It's a Wonderful Knife (19 page)

My parents talked about how I had encouraged them to buy a motor home and see the country, and how glad they were that they had listened to me.

Darlene had a very teary thank-you. “Trixie knows why I will always be so grateful to her. I can't express how my life is going to change for the better, and someday, if I can, someday, somehow, I will pay her back.”

I was getting misty. This had better stop, and soon.

Ray Meyerson stepped up and told the crowd that I'd given him a job when no one would and saved him from going to jail.

Cindy, my cook, mentioned how I'd given her a job when she was fired from the Save-A-Lot. She even mentioned how I donate food to her large family from time to time. She shouldn't have said that.

Roger even stood up and thanked me. “You know why,” he said. And I did. He was grateful that I'd found the cassette tape in Liz's car that proved his sister's innocence. I smiled when I remembered that Liz had labeled it
F'S GREATEST HITS
for Fritz!

Then echoes of “Speech! Speech!” echoed throughout the room, and I got to my feet.

“Thank you all so very much for this special honor. I am humbled and touched and . . . speechless. But before everyone leaves, I'd like to invite anyone who is alone for Christmas Day to come over to the Silver Bullet for a hot meal and some Christmas cheer. It's a tradition that was started by my uncle Porky back in 1952, when the diner was first opened, and I've continued it. That's where my family will be all day, and you are truly welcome to join our celebration.”

Then a bell dropped from the Christmas tree, either accidentally or on purpose, and rolled toward me, tinkling.

I turned to see Darlene Robinson smiling. She took my hand and said, “Trixie, teacher says, every time a bell rings, an angel gets her wings. And you're our angel!”

E-MAIL TO AUNT STELLA

CC: MOM

I just had to write you both and tell you about the Law Enforcement Ball. First, it felt like I was going to the senior prom.

Ty looked gorgeous in a tux, and I even got a wolf whistle from him. Believe me, it was the dress.

He even gave me a corsage of white rosebuds that looked perfect.

We had to pose in front of the Christmas tree many times as everyone took pictures. (I didn't want to take the tree down until after the ball.)

We had a nice forty-five-minute ride to downtown Syracuse. The ball was held at the Onondaga Hotel, a historic hotel with big ballrooms.

The ballroom was awash in white twinkle lights. The mirrors around the room made it even more twinkly.

The tables were decorated with wreaths of white flowers and greens along with thin, gold tapers.

I was in heaven.

We found our table, and I was surprised to find that we were sitting with the mayor and sheriff of both Onondaga County and Oswego County, as well as a couple of other high-ranking officials from the State Police.

Puzzled at why we were seated at the head table, I looked at the program. Ty was getting an award for Law Enforcement Deputy of the Year. Nice! He'd never said a word.

I was thrilled for him.

He spent the night shaking hands with people who were congratulating him. They were queued up like a conga line.

And then finally it was time to eat.

Ty introduced me to our tablemates, and we all talked. They were very interested in my diner and housekeeping cottages, and Ty praised both to the limits. Plans were begun for a Silver Bullet / Law Enforcement fishing contest, and the sheriff of Oswego County promptly put Ty in charge of it.

He eagerly accepted!

Ty gave a short speech, and he thanked me! Me? He said that in a small town with a small force, he often sought out my opinion.

Huh? He fights me every step of the way. He even arrested Antoinette Chloe and me!

And then the dancing started. With my cast recently off and my magnificent dress glittering, I was dying to dance, but instead I spent the night watching the band and watching everyone dancing as Ty stood and received another conga line.

Finally he excused himself from the line, walked over to the bandleader, and whispered in his ear. Soon I heard the strains of “The Christmas Waltz.” I don't know how Ty remembered that I love this song, but he hurried back to our table and held out his hand.

“This isn't a polka, but would you like to dance?” he asked.

I laughed and we went onto the dance floor, and he gave me a little twirl. My dress caught the lights and sparkled even more. I asked him how he'd gotten the band to play a Christmas song, and he said, “The Law Enforcement Deputy of the Year can do whatever he wants.”

I closed my eyes, and enjoyed every second of the dance. Then I looked up at Ty, thinking about the many things that I liked about him.

You know, someday I might get over my divorce from Deputy Doug.

When I do, I hope Ty is still around and asks me to another ball.

The song ended, the evening ended, and I knew that I'd never forget that night.

It was magic. Just as magical as this past Christmas. It was wonderful having my family and friends here.

Miss you both.

Don't wait until I break my leg to visit again!

All my love,

Trixie

This recipe is from Ellen Connolly Breen, a friend of mine who lives on the sunny shores of Florida. She tells me that she's had this relish at Christmas since she was young, and it came to her by way of her dad's best friend, a police lieutenant in Yonkers, NY.

It goes great with any kind of meat!

4–5 cups water

4–5 cups sugar

3 bags (12 ounces each) fresh cranberries

1½ cups finely chopped walnuts

3 cups medium-chopped fresh pears

1½ cups raisins

Into a large pot, put 4–5 cups of water.

Add 4–5 cups of sugar.

Boil 5 minutes until the sugar dissolves.

Add cranberries, keeping heat high enough for the berries to start popping.

Turn down the heat and keep stirring.

Add nuts, pears, and raisins.

Let simmer for a few hours on the stove at a low heat, so that it thickens.

Put in jars and refrigerate.

From Babci Soja Kaczor (Grandma Sarah Kaczor)

Babci Sarah is no longer with us, but her memory lives on in her special cooking and baking, which she did with love. This is her babka bread recipe.

1 pound butter

1 tablespoon vanilla extract

1 tablespoon rum (optional)

1 teaspoon olive oil

1 whole orange peel

1 dozen eggs

2½ cups sugar

5 pounds bread flour

1 quart milk

¼ pound or a little more fresh yeast, or two strips (6 packages) dry

1 teaspoon salt

1 box golden raisins

TO START:

Melt butter and cool. Then add vanilla extract, rum, and oil into the butter. Set aside.

Grate orange peel on wax paper and set aside.

Separate egg yolks from whites and beat yolks until creamy and lemon-colored. Set aside. (Save egg whites for another time, may freeze.)

Measure 2 cups of sugar and from the sugar take 3
tablespoons out. Put into a cup, add 4 tablespoons of flour, and set aside.

Take 1 quart of milk and put it into a pot and scald; then let set until warm.

Add yeast to the warm milk and work it out until dissolved. Then add the sugar and flour mixture that's in the cup slowly to the yeast and milk, leaving a little flour to sprinkle on the top, and let bubble.

IN A LARGE BOWL OR 10-QUART PAN:

Put in 4 cups of flour and salt; then add sugar, orange peel, raisins, and butter mixture, and knead.

Keep adding flour and kneading dough until it doesn't stick to the bowl or your hands.

Pour dough out of the bowl and knead a bit more until smooth.

Oil the bowl lightly and place the dough back into it to rise.

Cover. Let the dough double in bulk in a warm place.

THEN:

On a floured surface, empty the dough from the pan and knead again.

Cut the dough into 6 equal pieces and put into 6 greased nonstick loaf pans or 8-inch round cake pans.

Cover and let rise again.

THEN:

Brush tops of loaves with beaten eggs.

Bake in a preheated 350-degree oven for 45 minutes.

Check the loaves after 20 minutes and change the top loaves to the bottom rack and vice versa.

When the baking time is up, remove one loaf and tap the bottom or sides. It is done if it sounds hollow.

THAT'S IT!

Good luck and love,

Babci Sarah

Mary Ann and I go way back to grammar school. We were library buddies and would walk together to the very old library, which was located in a very old house. We both loved the musty smell and loved finding a new “treasure” to read. As adults, we ended up working at the same place for a while, and Mary Ann would make this cake for all the Christmas parties. It was a big hit, and you'll see why!

CAKE

1 cup chopped pecans or walnuts

1 18-ounce package yellow cake mix

1 3.75-ounce package Jell-O instant vanilla pudding mix

4 eggs

½ cup cold water

½ cup vegetable oil

½ cup dark rum (80 proof)

GLAZE

¼ pound butter

¼ cup water

1 cup granulated sugar

½ cup dark rum (80 proof)

Preheat oven to 325 degrees.

Grease and flour 10-inch tube or 12-cup Bundt pan.

Sprinkle nuts over bottom of pan.

Mix all cake ingredients together.

Pour batter over nuts.

Bake 1 hour. Cool.

LATER:

Invert on serving plate. Prick top.

Drizzle and smooth glaze evenly over top and sides of cake.

Allow cake to absorb glaze. Repeat until all glaze is used.

FOR GLAZE

Melt butter in saucepan.

Stir in water and sugar.

Boil 5 minutes, stirring constantly.

Remove from heat.

Stir in rum.

Optional:
Decorate with whole maraschino cherries and a border of sugar frosting or whipped cream. Serve with seedless green grapes dusted in powdered sugar.

(Fried Portuguese Pastries)

Trutas are a Portuguese pastry made at Christmas. In fact, it can't be Christmas without trutas. Back in the day when my friend Doreen Kelly Alsen was growing up in Provincetown, MA, she said that Portuguese housewives would get together and make them and give them away. Doreen said that she was lucky that one of those generous women was a friend, named Ofelia Costa, who made sure that her family was supplied with trutas! This is Ofelia's recipe:

FILLING

4 pounds sweet potatoes cooked and peeled

1½ teaspoons fresh lemon juice

1 teaspoon grated lemon peel

1½ teaspoons cinnamon

1 pinch nutmeg

1 cup sugar

PASTRY

1 pound butter

1 pound lard (do not use vegetable shortening)

4 pounds flour, not self-rising

1 cup sugar

1½ cups warm orange juice

2 jiggers whiskey mixed in one cup warm water

MAKE THE FILLING

Mash the sweet potatoes and mix them with all the other ingredients in a pan.

Stir over a low fire until the sugar dissolves. Taste to see if you need more sugar.

Stir constantly so the potato won't stick or burn.

MAKE THE PASTRY

Melt the butter and lard together for frying later.

Put the flour in a deep pan and make a well in the flour with your hands and place all the other ingredients in the well.

Work the dough with your hands until it feels soft and leaves the sides of the pan.

Roll the dough on a pastry board until fairly thin. Cut out circles with a 3-inch pastry cutter and place a tablespoon of the filling in each dough circle.

Fold the dough over like it's a turnover and use a pastry wheel to close each one. Press down hard so the truta won't open when being deep-fried.

THEN:

Deep-fry the trutas in the melted butter and lard, drain, and let them cool.

Sprinkle the cool trutas with confectioner's sugar.

Makes 10 dozen trutas

My friend Jen Gianetto Rowan gave me this recipe from her great-grandmother Mary Stella Azzarelli Savona. Nana Savona was born in Messina, Sicily, in 1901, and this recipe was one of her family recipes brought over when she immigrated. Unfortunately Jen doesn't know the year she came to America, but knows that she was young. For years, Nana Savona worked as the cook for one of the fraternities at SUNY Oswego. Nana was supposed to have been married through an arranged match, but had fallen in love with Jen's
great-grandfather and asked her parents to let her marry him instead. They agreed!

8 cups flour

¼ teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

2 cups sugar

¾ cup cocoa powder

1 teaspoon cinnamon

1 teaspoon ground cloves

⅛ teaspoon black pepper

1 cup shortening

4 to 5 jiggers of whiskey (any whiskey will do, but Jen highly recommends springing for Jack Daniel's)

2 cups milk

1 cup chopped nuts (optional)

Preheat oven to 350 degrees.

Sift flour, salt, powder, and soda together in a 6-quart bowl or soup pan.

Add sugar, cocoa, spices.

Add shortening and liquids.

Mix by hand (which means stick your hand in there and work it all together). The dough will be extremely sticky, especially if you've been “generous” with the whiskey. Add more milk a little at a time if the dough seems too dry.

Add nuts if desired, mix in.

Form into little balls, or, to make life easier, use a cookie
scoop.

Place on parchment-lined cookie sheet.

Bake for 15 minutes. Remove to paper towels and frost while warm.

CHOCOLATE GLAZE FROSTING

1 box confectioner's sugar

cocoa powder

scant milk

GLAZE

Combine all ingredients in a bowl and mix until smooth.

It will need to be rather thick, but will still drizzle from a spoon, or the warm cookies will further thin the glaze and it will all run off the cookies.