Anyone who wonders about my fascination with mid-century frankenfoods need look no farther than my mother’s holiday recipe collection. This very 1960s New England side dish is a favorite in my family at Rosh Hashanah and Thanksgiving alike. A word of warning, learned from experience: off-brand (e.g. kosher) gelatins haven’t jelled as firmly as needed for a mold. (If you know the trick to make them work, please share in the comments.)There’s some debate in my family as to which flavor of Red Jell-O works best for the recipe, but I’m pretty sure we have used any number of flavors and it’s come out fine each time.
My mother’s recipe card.
Tzimmes is an Ashkenazi specialty generally associated with Rosh Hashannah due to its sweetness. There are as many variations on tzimmes as there are Jews, but the common threads are that it’s a sweet dish made from carrots and whatever else you want to throw in. A common version is “tzimmes with 
12 frozen blintzes, thawed
3 lbs shredded potatoes [see note below]
6 eggs
8 eggs separated (bring eggs to room temperature first)
A week or two ago, I posted a recipe that foolishly claimed to be 
David Levy 