Overview • Home • Yecht Family Genealogy •

Family Recipes
© Joseph Chandler, 2012

This is a collection of over 100 recipes compiled by Joseph Chandler of Portland, Maine. Some dishes are of traditional eastern European origin, passed on via Joe’s mother Rose Filler Chandler (from Kovel, Ukraine). Others were the work of Joe and his wife Marjorie and some of his friends, neighbors, and children. There is also a tam of mid-century Americana with the inclusion of such dishes as Mamie Eisenhower’s Million Dollar Fudge and Chili Con Carne.

The following is Joe’s Index. It is not quite complete, but the reader will easily be able to search this alphabetical list of recipes.


A. APPETIZERS
Chopped Herring
Potato Latkes
Chopped Liver
Mock Chopped Liver

B. BREADS, MUFFINS, ROLLS
Grandma’s Challah
Onion pletzels
Oil Pletzels (Fried Dough)
Yeastless Onion Board
Blueberry Muffrins
Kichels (Kuchen)
Putter Kichel
Pecan Rolls
Brioche

M.  SOUPS
Beet Borscht - meat
Rossel (Beet) Soup
Rossel
Sweet and Sour Beet Soup
Sweet and Sour Cabbage Sooup
Pea Soup
Spinach Soup

F. MISCELLANEOUS
Brandied Fruit
Cranberry Sauce
Egg Foo Young
Stuffed Helzel
Knishes
Blueberry Knishes
Meat Knishes
Kreplach   (2)
Beet Kugel
Fruit Kugel
Potato Kugel
Orange Marmalade
Spinach Quiche
Candied Yams (sweet potatoes)
French Apple Torte

ENTREES:
G.  DAIRY
Blintzes
Souffle Blintzes

H.  FISH AND SEAFOOD
Crab Cakes
Fried Soft Shell Crabs
Baked Haddock

Oven Crusty Fish
Fish ‘n Chips
Gefilte Fish   (2)
Shrimp Tuna Bake

ENTREES
I.  MEAT
Chili con Carne
American Chop Suey
Stuffed Cabbage
Stuffed Cabbage (Prokes)
Baked Stuffed Eggplant
Rita Willis’s Lamb
Carrot Tzimmes with Brisket
Hamburg Patties
Meat Loaf
Meat Loaf with Potatoes
Ossa Buco
Philly Steak Sandwich
Roast Tongue I
Roast Tongue II
Sweet and Sour Roast Tongue
Turkey
Matzoh Stuffed Veal
Stuffed Veal Breast
Stuffed Veal Brisket

J.  PASTAS
Fettuccine Alfredo
Lasagna
Macaroni and Cheese
Pasta

 

D. CANDIES
Carrot Candy
Mamie’s Fudge
Candied Peel

E. COOKIES
Biscotti
Frosted Brownies
Date Sticks
Koulourakia
Kreppen
Kumisch Brote
Meringue Cookies
Almond meringue cookies
Coconut Macaroons
Molly Likens Oatmeal Cookies (Passover)
Pecan Cookies
Poppy-seed Cookies (2)
Snow Flakes
Taiglach   (2)

K.  PIES
Blueberry Pie II
Crabmeat Pie
Pineapple Pie
Raspberry Glaze Pie
Yogurt Pies    (5)
Pie Crust

L.  PUDDINGS
Apple Noodle Pudding
Bread Pudding Graham
Chocolate Pudding on Graham Crackers
Tapioca
Bread Pudding

N.  DESSERTS
Rhubarb Crumb Dessert
Hamantaschen

C. CAKES
Applesauce Cake
Blueberry Cake (VG) 
Blueberry Cake
Cheesecake
Crumb Cake
Black Devil’s Food Cake (Chocolate)
Chocolate Cake
Feinkuchen
Pecan Apple Cake
Poppy-seed Cake
and frosting
Tomato Soup Cake


American Chop Suey

Brown the hamburg
Add:   chopped onions
1 can tomato soup
1 can tomato sauce
garlic powder (to taste)

Cook to warm

Add cooked macaroni
Add any gravies desired

Bake at 350 degrees for about 30 to 35 minutes
Sprinkle Parmesan cheese over top and bake additional ten minutes

 

Annetta's Teiglach recipe

3 eggs, beaten by hand
1 pinch of salt
1/2 tsp ginger
1 1/2 c. flour
make dough and let rest while making honey mixture
1 pound of honey
2 cups of sugar
bring to boil
Remove from heat
Rolls our teiglach with lots of flour for handling, but try not to handle too much
Return honey to boil
Drop teiglach in one at a time rapidly, but don't let them touch
Cover tightly--DO NOT EVER LEFT COVER OFF!!
turn to low and boil slowly for 25 minutes
When done lift cover and add 1 tsp ginger (more if ginger not strong enough)
Boil for 5 more minutes uncovered
Turn off and add 1/3 cup boiling water around edges.
Store in jar
She didn't add walnuts, but you can .
LEt me know how yours comes out!!
Love Karen

 

Apple Noodle Pudding

1 pound package noodles                                           4 eggs
2 tsp salt                                                                      2 TBS melted butter
1 tsp cinnamon                                                            4 sliced apples
1 cup raisins                                                                ½ cup apple jelly

Boil noodles
Mix eggs, salt, cinnamon, and shortening and remaining ingredients.

Place in pan and dot top with jelly.
Bake at 350 Degrees for 1 hour.

(May be frozen uncooked without the jelly)

 

Applesauce Cake

½ Cup vegetable shortening                           1 tsp baking soda
2 eggs                                                              1 tsp baking powder
2 ½ cups all purpose flour                               1 tsp cinnamon
1 cup chopped nuts                                         ½ tsp cloves
1 cup raisins                                                    ½ tsp nutmeg
½ tsp salt                                                         1 ½ cups thick unsweetened cold applesauce
1 cup sugar

Cream shortening and sugar
Add eggs and beat
Sift ingredients 3 times
Add raisins, nuts, applesauce and dry ingredients alternately
Bake at375 degrees for 1 hour in greased pan lined with waxed paper

 

Baked Haddock

1 ½ pounds haddock (DO NOT SALT)
1 can Cream of Shrimp soup (frozen
Crumbs
butter

Put fish in greased pan and
Cover with shrimp soup
Spread on Crumbs (Crushed potato chips or corn flakes or bread crumbs)
Dot with butter
Bake at 400 degrees for 10 - 15 minutes

 

Baked Stuffed Eggplant

1 large eggplant
2 TBS shortening
1 egg
2 TBS bread crumbs
1/4 finely cut onion
½ green pepper
~1/2 lb. Hamburg prepared with seasoning
(Garlic, breadcrumbs, beaten egg, onions)
Parmesan cheese
Garlic

Parboil eggplant until tender in boiling salt water
When cool cut in half lengthwise and salt with crazy mix salt

Remove ~half inch of pulp, 
Fry onion and pepper and add Ragu spaghetti sauce, garlic,
et al. and remaining eggplant
mix with hamburg mixture)  
Cover with foil and bake at 400 degrees for 30 - 40 minutes
Sprinkle with Parmesan cheese and bake another
10 - 15 minutes at 375 degrees

 

Beet Borscht (Meat)

2 pounds beets (or 2 cans whole beets)

1 ½ - 2 pounds short ribs (bone in)

If veal bones are available, you will not need bone-in ribs.
Boil 2 pounds of veal “knuckle”  bones for 1 hour in enough water to cover bones.)

Boil short ribs together with 1 diced onion and ½ tsp salt in enough water to cover short ribs.

Shred canned beets. If using fresh beets, clean and parboil.
Skin and coarse shred.

Add all together. Add TBS sugar and add enough water to cover all to make about 2 ½ to 3 qts total.

Cover and cook slowly for 2 ½ hours.
Taste and add small amount of sour salt and sugar to taste.
Cook for another 10 to 15 minutes.

 

Beet Kugel

2 pounds beets
4 eggs
2 TBS melted Crisco 
1 tsp salt

Peel beets and cut up fine
Boil in several waters, saving juice for borscht

Strain and mash beet pulp
Beat egg yolks slightly and
add salt, Crisco, and beet pulp.
Fold in stiffly beaten egg whites

Bake in greased pan in 400 degree oven for 30 minutes

 

Berry/Raspberry Glazed Pie

May use other fruits or berries.

Fill pie crust with berries (Use vanilla cookies to make crust)
Cover with Glaze.
Glaze:
3/4 cup water to 1 cup berries
Simmer
Add 1 cup sugar
3 TBS cornstarch, dissolved in water
1 tsp lemon juice
Refrigerate

 

Biscotti            (Edith Caporizzo)

3 eggs             beaten
1 cup oil          beat
1 cup sugar      beat
3 cups flour added 1 at a time and beaten
2 tsp. Lemon extract
1 tsp. Vanilla extract
1/4 tsp salt
1 tsp (or a little less) baking powder
1 cups chopped nuts

Beat - very sticky

4 loaves on cookie sheet (2 spoons)

Bake at 350 degrees for 25 minutes

Cut on angle on side and put under broiler for 5 minutes or less as needed

 

Blintzes

3 Eggs                     2
½ teaspoon salt       1
1 Cup water            1 C.
1 ½ Cups flour        1 C.
1 Cup milk              3/4
pepper

Beat eggs
Add salt, 3/4 water, flour, and milk and any additional water if needed

Filling:
½ pound creamed cottage cheese       1 ½ Cups
½ pound processed cheese                   1 Cup
½ teaspoon salt and pepper                   ½ s/p
1 egg                                                     1
2 Tablespoons sugar                               1+ as needed                       

Heat oiled pan. Make “Blettel”. Pour in blintze mixture and pour out after coating pan. Remove “Blettel” when firm.
Put filling into blettel and roll. Then fry until brown (tan)

 

Blueberry Cake V G

2 eggs separated                                                          1 ½ Cups sifted all-purpose flour
1 cup sugar                                                                  1 tsp baking powder
½ cup shortening                                                         1/3 cup milk
1/4 tsp salt                                                                   1 ½ cups fresh blueberries
1 tsp vanilla

Beat the two egg whites until stiff.
Fold in ~1/4 cup sugar and set aside.
Cream shortening
Add salt and vanilla and remaining 3/4 cup sugar
Add 2 egg yolks and beat mixture until light and creamy.
Use 1 ½ cups flour sifted with 1 tsp baking powder.
Alternately add to creamed mixture 1/3 cup milk, fold in beaten egg whites and sugar
Measure 1 ½ cups blueberries and sprinkle 1 TBS flour over them and mix lightly to coat blueberries.
Fold into cake mixture.
Turn into well greased 9x9 pan.
Sprinkle top with small amount granulated sugar.
Bake at 350 degrees for ~45 minutes

 

Blueberry Cake

Rita’s:                                                                         Mine:
3/4 Cup sugar                                                              1 cup sugar
½ Cup lite margarine                                                   2 hpg Tbs shortening
1 egg                                                                           1 egg
1/2 Cup skimmed milk                                                1 Cup milk
2 cups flour                                                                 3 cups sifted flour
½ tsp salt                                                                     3 hpg TBS baking powder
2 Tbs baking powder                                                  3 cups blueberries
2 Cups blueberries                                                       ½ tsp salt

Bake at 375 degrees for 40 minutes                           Flour blueberries w/ 1 cup of flour
Add rest of flour, baking powder (sifted), and salt
Combine and add blueberries with milk
And vanilla
Place in greased 13x9x2 baking pan and sprinkle top with3 hpg tsp sugar and ½ tsp cinnamon
Bake 15 minutes at 400 degrees, then reduce
Heat to 374 degrees for 30 minutes
(Last can be 35 minutes at 350)

 

Blueberry Knishes

Dissolve:
4 TBS Crisco
1 TBS sugar
1 tsp salt
in ½ cup hot water

Place ½ yeast cake (1 package) dissolved in
2 TBS lukewarm water

When Crisco mixture is lukewarm add yeast mix
Beat in 1 Cup flour
let rise for 1 hour

Beat in 1 egg and
1 1/4 - 1 ½ Cups flour
Allow to rise 1 ½ hours

Knead and divide into squares or rounds (~ 5 - 6 inches)

Fill with
1 box (quart) blueberries mixed with                          OR:     3 cups blueberries
1/4 cup sugar                                                                           ½ cup sugar
½ tsp cinnamon                                                                       2 tsp lemon juice
1 Tbs flour                                                                               1 Tbs cornstarch
1 Tbs water
Fold and bake ~20 - 25 minutes at 375

 

Blueberry Muffins

2 Cups sifted flour (sift before measuring)                             1/4 tsp salt
1 ½ tsp double acting baking powder                         1/12 cup butter or margarine
1 cup sugar                                                                              2 eggs
1 tsp vanilla extract                                                                 ½ cup milk
1 cup blueberries

Line muffin tins with paper liners or grease tins
Sift flour with baking powder and salt
In large bowl mix at high speed butter, sugar, eggs, vanilla until light and and fluffy (~ 4 minutes)
At low speed, beat in flour in fourths, alternating with milk (in thirds)
Fold in blueberries
Put 1/4 of mixture in each muffin tin part to about 2/3 full
Refrigerate
Preheat oven to 350 degrees and bake for 25 - 30 minutes

 

Blueberry Pie II

1 pint fresh blueberries (or 1 12 oz package frozen)
(If using frozen berries omit 1/4 cup sugar)
11/4 cups water                                                           1 package vanilla pudding and pie filling
1/4 cup sugar                                                               1/4 tsp salt
1 tbs butter                                                                  1 baked 8 inch pie shell, cooled

Place berries and ½ cup water in saucepan
Bring to boil

Combine pudding mix, sugar, salt, lemon juice, and remaining cup of water.
Stir to form smooth paste.
Add to boiling fruit, stirring to blend
Cook until mixture reaches full boil.
Remove from heat add butter.
Cool for 5 minutes and pour into shell.
Let stand 3 hours until firm

 

Brandied Fruit

Dice     ½ Cup raisins
½ Cup apricots
Add ½ cup sliced sugared fruit peel
Add 1 ½ cups brandy or rum

Store in jar in refrigerator

 

Bread Pudding

1 loaf cinnamon bread
6 cups milk
2 packages vanilla pudding

Place bread in pan
Pour 2 cups milk over bread
Beat in pudding with rest of milk

Bake at 350 degrees for 1 hour

 

BREADS

Bread dough

Dissolve 1 1/4 Cups hot water with
2 Tablespoons oil (shortening)        

In large bowl sift
6 cups King Arthur flour (start with 5)
2 teaspoons salt
1 teaspoon sugar

Dissolve 1 (large 5 cent) = 3 yeast -cakes
In 1/4 cup luke-warm water and
1 Tablespoon white vinegar

1. Bread loaf
Make hollow in flour mixture
Add one egg and
When cool,  Add shortening and water mixture and  yeast mixture to flour
Mix well until stiff enough to knead
Knead until smooth, cover, and let rise to double
Then cut to sizes for loaves, and place in greased pan to rise again.

Brush top with oil and beaten egg yolk.
Sprinkle with poppy seeds
Bake at 350 degrees for 50 to 60 minutes
Cool on rack

 

2 . Onion pletzels (rolls)
Using above dough cut pieces to shape into roll about 3/4 inch thick and 4 to 6 inches
in diameter.
Slightly  Hollow center.
Brush with oil and egg yolk mixture
Prick with fork
Add small amount of shredded onion and
Sprinkle with poppy seeds
Let rise, then
Bake at 350 degrees for 30 to 40 minutes

 

3. Oil pletzels (fried dough)
Use above bread dough

After one rising cut enough dough to pull and shape into 5 to 6 inch diameter pieces about ½ inch thick
Prick both sides with fork
Drop into hot (about 350 degree) oil (not too deep)
Turn frequently until done

 

Brioche

3/4 cup warm water
2 envelopes Active dry yeast
3/4 cup warm milk
½ cup sugar
½ cup softened butter or margarine
1 ½ tsp salt
5 ½ to 6 cups all-purpose floour
2 large eggs

Place ½ cup water in bowl. Sprinkle in yeast and stir until dissolved.
Add rest of water, milk, sugar, butter, salt, and
2 cups flour.
Beat for 2 minutes at medium speed.
Add 1 egg and 1 cup flour and
Beat at high speed for 2 minutes.
Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface ujntil smooth and elastic.
Cover and let rise until double (or more). (About 1  hour)

Punch down dough.
Roll starting at short end to ~18"x24" rectangle and then roll up tightly.
Pinch seam to seam and slice into about 12 pieces.
Place in greased 13" by 9" greased baking pan, cut sides up.
Cover and let rise to double (or more) in size...about 1 ½ to 2 hours.
Bake at 375 degrees for 30/35 minutes.
Invert on cooling rack and take off pan.

½ recipe is plenty for two.

 

Candied Peel

3 oranges
1 grapefruit
2 limes
2 lemons
1 ½ cups sugar

Blanch Fruit and peel. Cover with water and bring to boil.
Boil for ~ 1 minute, Drain, Wash, and re-boil for a total of 3 times

Add     1 ½ cups sugar
1 - 1 ½ cups water

Cook slowly for 2 hours

Spread fruit on sugared board to dry for 2 hours
Cut to size and store in refrigerator

 

Candied Sweet Potatoes

(For 2)
Peel 2 fairly large sweet potatoes
Quarter and boil until partially soft
Save water
Slice into finger size pieces
Melt ~1/2 Cup to 3/4 cup brown sugar in about a Cup of the saved water and add
1/2 stick of butter (oleo)
Place in aluminum paper lined pan and
place in 350 degree oven until done (~2+ hours)

 

Carrot Candy

3 pounds grated carrots
3 Cups sugar
½ Cup chopped walnuts
1 ½ tsp powdered ginger
juice of one lemon

Cook all except nuts about 2 hours until liquid is evaporated
stirring often
Add nuts
Spread on board when cool and
Cut into squares

 

Cheese Cake

5 - 6 eggs ( depending on size)
1 cup sugar
1 pound cream cheese
1 pint sour cream
1 tsp lemon juice
1 tsp vanilla

Beat egg yolks until lemon color
Add sugar gradually and keep beating
Add cream cheese in small pieces until smooth
Add sour cream, vanilla, and lemon juice.
Beat egg whites until stiff and
Fold into above mixture.
Roll out 2 - 4 cups graham cracker crumbs.(Enough to line spring form pan)
Smear spring pan with butter
Melt small amount of butter and knead into graham cracker crumbs
Set ½ cup aside for topping and put some of graham cracker mix on bottom and sides of pan and pat down.
Pour in batter and bake at 3 00 degrees for 1 hour.

Turn off oven and leave cheesecake in oven for 1 hour, but DO NOT open oven to look.
open door after ½ hour.
Cool and place in refrigerator

 

Chicken Pot Pie

Mix:
1 can Healthy Request Cream of Broccoli Soup
~ ½ tsp Mexene Chili Powder
1 package defrosted Green Giant Frozen vegetables (Carrots, broccoli, cauliflower)

Dice ~ 1 lb.Chicken (or turkey) and add to Vegetables

Add:
2 TBS mayonnaise (to make it salad like)
Cream of Broccoli soup
½ cup milk
½ can French’s fried onions
dash of Mexene

Place in mazola sprayed cooking dish
Sprinkle top with parmesan cheese
Bake ½ to 3/4 hour at 350 degrees

 

Chili Con Carne

Brown 3/4 # hamburg
Add:   chopped onions sauteed in a little oil
1 can blended Mexican tomatoes
1 can chili beans
garlic powder (to taste)

Cook to warm

Add any gravies desired

Bake at 350 degrees for about 30 to 35 minutes

 

#2d
Boil down 20 tomatoes and add salt
Brown 1 pound hamburg
Add ½ can El Paso Chili seasoning mix (green)
Add     1 can kidney beans (15 oz)
1 can chili beans    (15 oz)
Add McCormick’s Chili Gravy
and Durkee’s Hot Chili Powder Mexican Style

 

Chopped Herring

Soak
2 pickled herrings in cold water for 1 day
(skin and bone if necessary - can use marinated herring bits without soaking)
Chop herring (or put through grinder) with
1 hard boiled egg and 1 hard boiled egg white
1 large grated onion
½ tsp sugar
1/8 tsp pepper
1 thick slice white bread   which was soaked in water
Or vinegar (preferred) and squeezed out

Additional vinegar may be added.

 

Chopped Liver

Sprinkle ½ pound liver with Kosher salt and broil slightly.
Rinse in cold water.
Saute 1 large onion and liver in chicken fat.
When liver is tender, remove from pan and chop or grind everything together.

Season to taste

 

Coconut Macaroons

5 ½ cups finely flaked desiccated coconut
Finely grated zest and juice of one lemon
6 extra large egg whites
2 1/4 cups sugar

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a large bowl, stir together the coconut and lemon zest until well combined.
In a large saucepan combine egg whites and sugar over medium high heat, stirring constantly, until sugar melts and mixture turns almost marshmallow-white in color.
Stir in coconut, stirring constantly until well combined.
Add the lemon juice and continue to stir until all incorporated.
(The mixture will be sticky and come together in a mass.)
Carefully spoon batter with tablespoon onto parchment paper on baking sheet.
Bake for 10 minutes or until lightly golden on top and edges are slightly darker.
Remove from oven and cool.

 

Crab Cakes (Gingered Crab Puffs)
From Harry Schwartz (PPH 7/26/01)

1# fresh crabmeat
½ medium onion 
1 TBS minced fresh ginger
(Less than) ½ cup pickle relish
½ Cup mayonnaise
1 TBS mild curry powder blend (omitted if using flavored bread crumbs)
2/3 Cup unseasoned bread crumbs (more later if needed to firm
Into cakes   
2 eggs lightly beaten
salt and pepper to taste (taste above mixture first)
butter or oil for frying

Mix together all of the ingredients except the butter in a mixing bowl.
Heat 2 TBS butter in large, heavy, nonstick saute pan or griddle. Form small patties from crab mixture, and fry in butter to brown on both sides.
Remove to oven-proof tray and hold finished crab cakes in warm oven while frying balance (of mixture), using additional butter as needed.
Makes about eight (large) cakes. (Make smaller, thinner cakes.)

 

Crabmeat pie

3 oz package cream cheese
small jar Old English Sharp cheese
6 oz. Crabmeat
minced onion

Mix:
4 eggs
2 cups milk
1 cup Bisquick
1 tsp salt
nutmeg

Pour this over crabmeat
Grease 10 inch pie plate.
Cut up cheese and place on bottom of pie plate
sprinkle crabmeat and onion onto pie-plate

Add milk mixture

Bake 40 minutes at 350 degrees

 

Cranberry Sauce

12 - 16 oz. Cranberries
½ cup water
½ cup sugar

Bring to boil and then simmer
Strain using Foley mill

 

Crumb Cake

Mix 2 sticks margarine with 1 ½ cups sugar and 3 eggs, eggs 1 at a time.

Combine 2 ½ cups flour
2 tsp baking powder
1/4 cup butter milk ( or milk or sour creadm)

Alternately slowly blend 3 beaten egg yolks with above flour mixture.

Butter 10 x 15 inch pan; pour in batter, and spread.
Cover with ~ 4 cups washed and dried berries, pressing in slightly

Topping:
Mix      1 ½ sticks softened or melted butter
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
½  cup more of flour or less depending on the juiciness of the berries or fruit
Sprinkle on top of berries and bake in 350 degree oven for 50 to 55 minutes.

Shake confectioner’s sugar on top when done.

 

Date Sticks

Beat well 2 eggs
Add          1 cup sugar
1 TBS melted butter
Sift together:
1 cup flour
½ tsp salt
1 tsp baking powder
Add to egg mixture alternately with
1 TBS hot water
Stir in  ½ cup chopped nuts
cup dates, chopped

Spread thinly  over greased pan (11 ½ x 7 1/2)
Bake at 350 degrees for 25 - 30 minutes
Cool. Cut into strips, Roll in Powdered sugar

 

Black Devil‘s Food Cake
Chocolate Cake

2/3 cup Crisco                                     ½ tsp baking soda
1 ½ cups sugar                                    1 tsp vanilla
3 eggs                                                  2 cups flour
2/3 cup cocoa                                      1 tsp salt
½ cup hot water                                  2 tsp baking powder
1 cup sour cream

Blend Crisco, sugar and whole eggs.
Beat Cocoa in hot water and add to egg mixture
Add milk with baking soda and vanilla.
Stir in flour, salt, and baking powder after sifting together
Bake in Criscoed 8 inch layer cake pans in moderate (350 Degrees) oven for ~ 20 minutes

When cool, frost with:
Cook 1 3/4 cups sugar, 1/8 tsp salt, and half cup boiling water (238 degees), or until syrup forms soft ball in cold water.
Pour slowly over 3 eggs whites beaten stiff.
While still hot fold in 12 marshmallows which have been cut in pieces. Beat. Spread on cake

 

Egg Foo Young

½ cup chopped onions                                    6 beaten eggs
1 clove minced garlic                          ½ tsp salt
1/8 tsp pepper                                      2 TBS fat

Cook onions and garlic in fat until soft
(At this point, if desired, add shrimp or meat).
Cool
Add eggs, salt, and pepper
Heat 2 TBS fat in skillet and Pour in egg mixture.
Cover and cook slowly until eggs are set (~ 10 minutes)
Fold over in center

Brown sauce:
Melt 3 TBS fat.
Add 3 TBS flour mixed with 2 TBS sugar and ½ tsp salt
Blend, then add 1 cup hot water and 2 TBS soy sauce.
Cook over low heat until thick, stirring constantly
Add cup canned drained bean sprouts.

 

Feinkuchen

6 cups flour
6 eggs
1 box raisins
1 cup sugar
1 cup mazola
salt
2 yeast cakes     (This may have to be updated to 3 since recipe was made before new yeast cakes, which are now about 1 cake per 2 cups flour)
Add a “little” water
Let rise
Re-mix
Place dough in large pan and let rise again

Bake for 1 hour at 350 degrees

Sprinkle top with sugar/cinnamon mixture

 

Fettuccine Alfredo

1 pound fettuccine noodles
Boiling salt water
½ cup (1/4 pound stick) soft butter
1 cup heavy cream
ground black pepper
1/4 pound grated Parmesan cheese

Cook noodles for 8-10 minutes
Drain and place immediately in chafing dish or skillet
Put fettuccine on low heat.
Add butter in hunks. And stir to coat noodles
Add cream and grind on black pepper.
Stir and toss until cream thickens and sticks to noodles
Add cheese, Stir, serve

 

Fish ‘n Chips

Dip fish in 1/4 cup milk then
in mixture of:
1 cup crunched potato chips
1/4 cup grated Parmesan cheese
1/4 tsp thyme

Drizzle 1/4 cup margarine on rest of chips
place in hot oven (500 degrees for 12 - 15 minutes

 

French Apple Torte

Preheat oven to 375 degrees.

Melt 3/4 cup brown sugar with 4 TBS butter

Saute 4 peeled and cored sliced apples (Granny Smith)

Combine by mixing well:
2 Cups milk
1 Cup all-purpose flour
6 large eggs
3 TBS sugar
1/8 tsp vanilla extract

Arrange sliced apples on well greased 10" straight sided iron skillet (including sides)
Pour ½ of above melted brown sugar over apples.
Pour batter over apples.

Bake for about 45 to 50 minutes then
Add remaining brown sugar syrup mixture over apples
(Which will have risen to top)
Bake until browned (approximately 10 to 15 minutes)
Slide onto rack to cool.

 

Fried Soft Shell Crabs

8 soft shell crabs                                 2 tsp salt
2 eggs, beaten                                     ½ cup flour
1/4 cup milk                                        ½ cup bread crumbs
Cooking oil

Clean crabs
Combine eggs, milk, and salt
Combine flour and crumbs
Dip crabs in egg mixture, then
Roll in flour-crumbs mixture
Fry over moderate heat in heavy skillet with 1/8 inch oil
Brown and turn

 

Frosted Brownies

Blend:
1 Cup Brown sugar
1 cup margarine
1 egg yolk
2 cups all-purpose flour
dash salt
1 tsp vanilla

Mix all above, dry ingredients first.

Spread about 1 inch thick on greased cookie sheet
Bake for 10 - 15 minutes at 350 degrees

Melt:
Large package of chocolate chips over double boiler
Spread on top of baked brownies when still warm
Sprinkle with nuts
Chill and cut

 

Fruit Kugel
(Good for Pesach)

Less than ½ cup sugar
4 eggs
Either: 2 thinly sliced apples
or small can apricots
or small can peaches
or plums
4 TBS matzoh meal
½ tsp cinnamon
pinch salt

Beat eggs until light..
Add sugar gradually
Add fruit, cut in small pieces
Add salt and cinnamon
Fold in matzoh meal
Grease pan or pyrex baking dish
Bake in 350 degree oven for ½ hour

 

Gefilte Fish

Use ~6 lbs (total) of at least 2 or 3 types of fish:
Pike, pickerel carp or winter carp, shad, whitefish
(May use only haddock)

Soak, clean thoroughly, skin and debone, and take out meat of fish,  sprinkle with salt
saving skin as whole as possible

Put head and bones with 4 onions,
2 tsp salt and 1 tsp pepper and
cook over high heat while preparing fish

Grind fish with 1 onion

Add 3 eggs, salt, pepper, ½ tsp sugar
small handful of bread crumbs or matzoh meal (1/2 cup)  and a little ice water

Fill into saved skin (or  Moisten hands and shape mixture into balls) and boil in stock
(Or place back in skin)
Add sliced carrots, onions, and celery and skin of onions
(May be baked at 325 degrees for 45 minutes)

If not back in skin, make balls and put in pot and boil or bake

Boil for ~ 1 ½ to 2 1/2 hours over low heat  until done

Stock can be jelled.

 

Graham Cracker and Chocolate Pudding

Line large pan with graham crackers.
Cover with layer of chocolate pudding.
Repeat at least three more times.
Cover with whipped cream
Sprinkle with walnuts
Chill and serve in squares

 

Hamantaschen

2 eggs, beaten with
½ cup sugar

Dissolve 1 yeast cake (2 dried) in
½ cup lukewarm water

Melt 1/4 pound margarine in
3/4 cup milk
add 3 heaping cups flour
1/2 tsp salt
Mix and let rise to double.
Stir, roll out to ~ 1/8 inch, and let rise again

Cut into shape (4 inch circles)

Fill with poppy seed mixture:
2 ½ cups ground poppy seed
1 cup milk
½ cup honey
1/4 cup sugar
1/8 tsp salt
1 TBS lemon juice
½ tsp grated lemon peel
Mix above and cook in heavy medium saucepan over moderate heat, stirring

Fold dough over filling
Place on lightly greased cookie sheet
Brush with well beaten egg and
Bake at 350 degrees for 20 -25 minutes

 

Hamburg Patties

1 lb. Ground beef
1 onion, diced (optional)
2 cloves minced garlic or
1 tsp dried garlic powder
2 tbs. Dried bread crumbs
Salt and pepper to taste
1 beaten egg

Mix all ingredients before adding egg.
Mix. Form into ~3 or 4 patties and
Pan fry in canola oil.

 

Haroset
Haroset (also charoset or charoses), the blend of fruit and nuts symbolizing the mortar which our forefathers used to build pyramids in Egypt, is one of the most popular and discussed foods served at the Seder. The fruit and nuts found in almost all haroset recipes refer to two verses in the Song of Songs closely linked with the spring season: "Under the apple tree I awakened thee" (8:5) and "I went down into the garden of nuts" (6:11). The red wine recalls the Red Sea, which parted its waters for the Jews.
The real purpose of the haroset is to allay the bitterness of the maror (bitter herbs) required at the Seder. And from this combination of the haroset and maror between two pieces of matzo, the sandwich may have been invented by the Rabbi Hillel, the great Jewish teacher who lived between 90 BCE and 70CE. Haroset also shows how Jewish cookery was developed by the emigration from Mediterranean countries to Easter Europe and by local ingredients supplemented or discarded based on their availability.
Although most American Jews are familiar with the mixture of apples, almonds, cinnamon, wine and ginger, this is by no means the only combination possible. Walnuts, pine nuts, peanuts or chestnuts may be combined with apricots, coconuts, raisins, dates, figs, or even bananas.
Whereas Ashkenazic (Eastern European) haroset is quite universal, differing only texturally, that of the Sephardic (Spanish/Arabic/Mediterranean) Jews changes according to the country and sometimes even the city of origin. On the island of Rhodes, for example, dates, walnuts, ginger and sweet wine are used. The Greek city of Salonika adds raisins to this basic recipe; Turkish Jews, not far away, include an orange. Egyptians eat dates, nuts, raisins and sugar, without the ginger or wine. Yemenites use chopped dates and figs, coriander and chili pepper. An interesting haroset from Venice has chestnut paste and apricots, while one from Surinam, Dutch Guinea, calls for seven fruits including coconut. Each Israeli uses the Diaspora
haroset recipe of his ancestors or an Israeli version that might include pignolia nuts, peanuts, bananas, apples, dates, sesame seeds, matzo meal and red wine.
Most people like their haroset recipe so well that it is not only spread on matzo and dipped in horseradish at the Seder table. Some families make large quantities to be eaten for breakfast, lunch and snacks throughout Passover.

Ashkenazic Apple-Nut Haroset
•           6 peeled apples, coarsely chopped
•           2/3 cup chopped almonds
•           3 tablespoon sugar, or to taste
•           1/2 teaspoon cinnamon
•           grated rind of 1 lemon
•           4 tablespoon sweet red wine

Combine all, mixing thoroughly. Add wine as need. Blend to desired texture -- some like it coarse and crunchy, others prefer it ground to a paste. Chill.
Makes 3 cups.

 Egyptian Haroset
•           1 pound raisins
•           8 ounces pitted dates
•           2 cup water
•           1/4 cup sugar
•           1/4 cup chopped walnuts or pecans

Cover raisins and dates with water; let stand 1 hr. Add the sugar and blend or food-process until roughly chopped. Transfer to a heavy saucepan and simmer 20 min or until fruits are cooked and water is absorbed. When cool, stir in chopped nuts.
Makes 4 cups.

Larry Bain's Bubie's Haroset
•           1/2 pound walnuts
•           1/4 pound dried apricots
•           1/4 pound dried prunes, without pits
•           3 peeled apples, cored and quartered
•           1 large navel oranges, with skin, quartered
•           1/2 cup sweet wine
•           2 tablespoon brandy
•           1/2 teaspoon cinnamon
•           1/8 teaspoon ground cloves
•           1/8 teaspoon nutmeg
•           1 tablespoon lime juice
•           2 tablespoon matzo meal (or as needed)

Using the steel blade of a food processor, chop very fine, but not to a paste, the walnuts, apricots, prunes, dates, apples and orange. Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice.  If needed, add enough matzo meal to make a mortar-like consistency.
Makes 6 cups

Persian Haroset
•           25 dates, pitted and diced
•           1/2 cup unsalted pistachios
•           1/2 cup almonds
•           1/2 cup golden raisins
•           1 1/2 peeled apples, cored and diced
•           1 pomegranates
•           1 orange, peeled and diced
•           1 banana, sliced
•           1/2 cup sweet red wine, to 1 cup
•           1/4 cup cider vinegar
•           1/2 tablespoon cayenne
•           1 tablespoon ground cloves
•           1 tablespoon ground cardamom
•           1 teaspoon cinnamon
•           1 tablespoon black pepper

Combine all the fruits and nuts. Add the wine and vinegar until a pasty consistency is achieved. Add the spices and blend well. Adjust seasonings.
Makes 5 cups.

Seven-Fruit Haroset from Surinam
•           8 ounce unsweetened coconut
•           8 ounce chopped walnuts  or 8 ounce grated almonds
•           1/4 cup sugar
•           1 tablespoon cinnamon
•           8 ounce raisins
•           8 ounce dried apples
•           8 ounce dried prunes
•           8 ounce dried apricots
•           8 ounce dried pears
•           4 ounce cherry jam
•           sweet red wine

Combine everything except the jam and wine in a pot. Cover with water and simmer over low heat. Periodically, add small amounts of water to prevent sticking. Cook at least 90 minutes. When it is cohesive, stir in the jam and let stand until cool. Add enough sweet wine to be absorbed by the haroset and chill.
Makes 5 cups.

Many Sephardic Jews relocated to Holland at the time of the Inquisitions. From there, some went to Dutch colonies, often engaging in the sugar and spice trade. Mrs. Abraham Lopes Cardozo (nee Robles) is a fine cook who makes an effort to preserve for her family and friends her Surinam culinary heritage. She is the wife of the chazan cantor) of Shearith Israel Congregation in New York City; he is the former minister of the Sephardic Congregation in Surinam.
At Passover, Surinam customs are quite unusual. Mrs. Cardozo explained, for instance, that matzot were a rarity in Surinam. Because they had to be imported from Holland (and later, the US), cassava (a kind of potato) meal was often used instead to bake sweet breads for Passover. The potato was first grated and washed, then dried in the sun for weeks. Once dried, it was ready to be mixed with other ingredients, much as we use matzo cake meal.

Venetian Haroset
•           1 1/2 cup chestnut paste
•           10 ounce dates, chopped
•           12 ounce figs, chopped
•           2 tablespoon poppy seeds
•           1/2 cup chopped walnuts
•           1/2 cup chopped almonds
•           1/2 cup pine nuts
•           grated rind of 1 orange
•           1/2 cup golden raisins
•           1/2 cup chopped dried apricots
•           1/2 cup brandy
•           honey, to bind

 Combine all ingredients, using just enough honey and brandy to make everything bind together.
Makes 4 cups.
This delicious haroset recipe comes from the famous Luzzato family of Venice. Members of the family have lived in Italy since 1541 and probably before. names like Benedetto Luzzato, Simone Luzzato, Moses Haim Luzzato and Samuel David Luzzato were well known to Italians from the Renaissance to the Enlightenment as authors, professors and rabbis. Francis Luzzato of Washington DC works for the Peace Corps and is a keeper of family traditions; this is his family's recipe.

Yemenite Haroset
•           1 pound fresh dates
•           1 pound raisins
•           3/4 pound almonds
•           1/2 pound walnuts
•           3 pomegranates, peeled and seeded
•           1 tablespoon mixed spices (equal parts cinnamon, pepper cumin, cardamom, cloves & ginger)

In a food processor, chop all the fruits, including the pomegranate seeds and juice and the nuts. Add the spices, adjusting each to your taste.
Makes 7 cups.

 

Heloise WAFFLES

(Good for freezing...Very crisp and fluffy)
2 cups bisquit mix (Bisquick is OK)
1 egg
½ cup oil
1 1/3 cups club soda

Mix, but do not over-mix. Just enough to get rid of the lumps.
Must cook all at once since mixture does not keep.
Excess waffles can be frozen.

 

Karo Frosting

In small bowl with mixer at HIGH, beat 2 egg whites at room temperature
with 1/4 tsp cream of tartar and 1/4 tsp salt until peaks form.
Gradually beat in 1/4 cup sugar until smooth and glossy.
Gradually beat in 3/4 cup Karo Light Corn Syrup and 1 1/4 tsp vanilla.
Beat until stiff peaks form (~ 7 minutes), adding coloring if desired
May add 1/4 tsp peppermint extract or ½ tsp almond extract with vanilla.

 

Knishes

Dough:
1/4 cup oil or melted shortening
½ cup cold water
1 tsp salt
1 cup sifted flour

Mix above and add flour if necessary to make a soft dough
Let stand 1 hour then divide into two pieces and roll thin
Cut into 5 or 6 inch squares or rounds

Filling:
For meat:                                                                     For fruit:
1 pound boned veal boiled and ground                      1 quart Blueberries,
or chopped fine                                                           1/4 cup sugar
2 onions sauted                                                           1 TBS flour
season with salt and pepper                                        ½ tsp cinnamon

Place filling in center of dough, fold and seal dough
Brush top with egg yolk mixed with water
Bake at 400 degrees until brown

 

Koulourakia
(Cookie)

1 pound unsalted butter                                  ½ cup milk or heavy cream
½ pound Crisco                                               4 ½ pounds flour
3 ½ cups sugar                                                6 tsp baking powder
juice from 1 orange                                         1 tsp baking powder
1 shot whiskey                                                2 tsp salt
4 Tbs vanilla                                                    8 eggs

Cream butter, Crisco, and sugar
Add juice and vanilla
Beat eggs in separate bowl and add milk (cream)
Sift flour, baking powder, baking soda, and salt
Add this to butter mixture, alternately with egg mixture to make a soft dough.
Shape into desired forms and place on buttered pan or cookie sheet.
Brush with beaten egg and sprinkle with sesame seeds

Bake in 350 degree oven for 15 - 20 minutes

 

Kreplach

RECIPE 1.
3 cups flour                                         ½ glass water, enough to make soft dough
2 eggs
Sift flour into bowl. Make well in center.
Add eggs, a little water at a time and work into flour until dough is soft and pliable.
Form ball. Place balls  in bowl and let stand fo 15 - 20 minutes
Roll out thin and cut into 1 ½ to 2 inch strips, then cut into squares

Filling:
3/4 pound cooked meat                      1 egg
3/4 pound raw meat                            1 large onion
Saute onion and put through grinder with meats.

Place ~ 1 tsp of meat filling in center of square. Form triangle and pinch sides together.
Drop in boiling salt water and cook for 20 minutes.
Serve in soup

Can be browned with chicken fat and served as hors d’oeuvres.

RECIPE 2:
Noodle dough
Beat 1 egg with 1/4 tsp salt with 2/3 cup flour (enough to make stiff dough)
Knead until smooth. Place on floured board and roll out thin. 
Place dough on cloth to dry, but not brittle.
For noodles, roll into tight roll and cut roll in thin threads and toss to separate.
Spread on board to dry. May store in covered jar until
Cook in salted water or soup for 10 minutes.

 

KREPPEN

Melt ½ cup     Crisco
Add     pinch of salt
2 tsp.baking powder
1 cup water
1/2 Cup  sugar
½ lb. Poppy seeds
2 eggs - Beat the eggs first and
then add  sugar and other ingredients
3 to 4 cups flour - add Gradually until able to handle
Roll out thin like pie crust, but into a rectangle with one side equal 13 inches.
Brush with shortening.

Filling:
1 cup raisins                                         
8 oz. Dates
½ to 3/4 coconut
6 oz. Nuts
cinnamon
sugar

Spread on above rectangle leaving about 1 - 1 ½ inch from either 13 inch edge

Cut into narrow strips each about 13 inches by 1 ½ inches
Fold each strip into 1 1/2" overlapping triangle along 13" length.

Bake on greased Sheet at 325 to 350 for 20 to 30 minutes

Bring honey to boil and add   slices of lemon to honey.
Let cool and while still warm dip each krepp(en) in honey
and remove “quickly” (when it has absorbed some honey)

 

Kichels (Kuchen)

6 cups flour    (Start with 5, holding one aside for blending in if needed)
1 teaspoon salt
~1 cup sugar

In separate bowl dissolve (5-cent) 3 yeast cakes in ½ cup warm milk

Also, separately, beat 2 eggs

Warm 2 additional cups of milk
Add dissolved yeast and eggs to this
Add this to the five cups flour, salt, and sugar mixture
Add 1/4 pound melted butter or margarine
Beat until smooth
Then cover and let rise until about double in size.
This mixture will not yet be “tight” enough to knead, but knead it while adding some of flour from the set aside cup of flour
Let rise again and cut into three or four sections. (Single rise also works well)

 

      1.   For Kuchel:
Roll each section into a circle about 1/4 inch thick (about 10 to 15 inches in Diameter
Brush with oil or melted butter
Sprinkle with a cinnamon and sugar mixture
Dot with raisins
Cut into triangles (from center) and roll up from outer edge
Brush top with butter and sprinkle with the sugar and cinnamon mixture
Place in buttered pan
Let rise
Bake at 375 degrees for 20 to 25 minutes

Remove from pan and cool on rack

 

     2.    For Putter Kuchen
Form dough into strips about 2 to 3 inches thick and in a strip slightly less than length of baking pan and about 2 ½ to 3 inches in height
Cut across the narrow part through the top, but not all the way to the bottom.
Brush top with oil
Sprinkle with cinnamon and sugar mixture
Let rise then
Bake in greased pan for 15 to 20 minutes at 375 degrees

Remove pan from oven and cut through to bottom where previously partially cut.
Sprinkle sides with the cinnamon and sugar mixture
Put back in oven and bake for 5 to 10 minutes
Remove and cool individually on rack

 

Kumisch Brote

Blend:
½ Cup Crisco
2/3 or 3/4 Cup sugar
3 eggs
Then add  1 tsp almond or lemon flavoring
1 tsp vanilla

Sift and blend:
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

then add
~1 cup coarse chopped walnuts

Flour:
8 oz. Diced dates
6 oz. Drained red maraschino cherries

and combine all.
(If batter too dry, add cherry some juice)

place in 3 rows in greased 9x13 pan
in 350 degree oven for 3/4 to 1 hour

Cool and slice into ~3/4 inch slices and
place on cookie sheet
Bake again at 375 degrees for 10 minutes on one side
and 5 minutes on other ( until brown).

 

Lasagna
(Goldie Aranson)

1 pound hamburg                                            1 pound ricotta cheese
Oil                                                                   ½ pound sliced mozzarella cheese
Garlic, salt                                                       ½ cup Parmesan cheese
1 #2 can tomatoes
8 oz tomato sauce
½ tsp oregano
½ tsp pepper
8 oz. Lasagna Noodles

Brown hamburg in oil, garlic, and salt
Add tomatoes and tomato sauce, 1 ½ tsp salt, oregano,
½ tsp pepper
Cook 20 minutes

Boil noodles.
Place layer of tomato sauce in bottom of 13 x 9 inch  pan
layer of noodles, then mozzarella and ricotta cheese
Layer of meat sauce. (Can combine meat and tomato sauces)
Repeat about three times
Sprinkle with Parmesan cheese
Bake at 375 degrees for 30 minutes

 

Macaroni and Cheese

8 - 10 servings

2 TBS salt                                                       4 - 6 quarts boiling water
4 cups (1 pound) elbow macaroni                   2 pints sour cream
1 pound creamed cottage cheese
1 cup grated cheddar cheese
1 tsp Salt, ½ tsp pepper, 2 tsp Worcestershire, and chopped scallions, each as desired to taste

Add salt to rapidly boiling water.
Add macaroni slowly to keep water boiling and cook uncovered
Drain
Combine Macaroni, sour cream, cottage cheese and seasoning
Bake in 3-quart casserole, covered, at 350 degrees for 30 minutes
Sprinkle cheddar cheese and bake additional 10-15 minutes

 

Mamie’s (Eisenhower) Million Dollar Fudge

Makes 2 pounds

2 Cups (12 oz. Package) Semisweet chocolate pieces
3 packages (4 oz. Each) sweet cooking chocolate
1 jar (8 oz) marshmallow cream
2 cups broken walnuts
4½ cups sugar
Pinch of salt
2 TBS butter or margarine
1 tall can evaporated milk

Combine semisweet chocolate pieces, sweet cooking chocolate, marshmallow cream, and walnuts evaporated milk in large bowl.
Combine sugar, salt, butter or margarine, and evaporated milk in large, heavy saucepan; heat to boiling, stirring constantly; boil 6 minutes, stirring often.
Pour at once over chocolate mixture in bowl; stir vigorously with a spoon until chocolate is melted and mixture is creamy.
Pour into buttered shallow pan, 13x9x2; let stand a few hours to set;
cut into squares; store in tightly covered metal box

 

MATZOH STUFFING

 For turkey or chicken
Adjust matzohs and eggs depending on size of bird.

For a 3 ½ to 4  pound chicken:

Fry 1 medium large onion in chicken fat

Preheat oven to 350 degrees

Wet 3 to 3 ½ Matzohs under hot water
Salt lightly
Add about ½ teaspoon garlic powder
Beat 3 eggs with
Sprinkle of pepper to taste

Crumble matzohs into egg mixture
Add fried onions

Prepare roasting pan by lining with enough aluminum foil to cover bottom and be able to fold over bird before roasting.
Spray PAM over aluminum foil at bottom of pan
Spread bottom liberally with sliced onion
Place gizzards et al. around edges of pan.

Rub garlic around inside of cavity of bird.
Close part of cavity of bird with roasting pins, but leave enough opening to place in stuffing.
Place balance of stuffing in bird and close cavity with roasting pins.

Place bird in roasting pan and rub bird with chicken fat.
Add ½ cup water
Close aluminum around bird
Roast at 375 degrees until done (time by weight)
(For this bird about 4 hours)
Check hourly for sufficient liquid and add, if necessary.
Baste
After 3 ½ hours open aluminum and roast ½ to 1 hour until done

 

Matzo stuffed veal
(See also stuffed veal breast)

Dice and Saute in chicken fat one medium onion.

Wet 5 - 6 matzohs and salt lightly.      (Variation for stuffed veal breast:
3-4 matzohs      (3 matzohs w/
Beat 5 eggs, adding salt and pepper.                                      3-4 eggs                2 eggs)       

Add a little garlic powder

Break matzohs into egg mixture and let stand.

Add onions and let stand until eggs are almost all absorbed.

Place matzoh mixture  between two large slices in pocket of the veal (~5" x10-12")

Rub veal with gravy master and sprinkle with garlic powder

Oil spray roasting pan and line pan with enough aluminum foil to be able to fold over completed veal before roasting.

(Alternate: Put a little water in roasting pan; add diced tomato; add Goodman’s low sodium onion soup mix)
Add another sliced onion over ( or under) veal.

Also add a few carrots (sliced lengthwise] and a cut up potato

Cover the whole with the balance of the foil (Or with roaster lid)

Roast @ 325-350 degrees for about 1 ½ - 2 hours, then check the matzoh stuffing.
If  fairly “firm”, add a little water, to cover meat.

Put back in oven to roast for another approximately 1 hour at 325 degrees

 

Meat Knishes

Double sift 2 Cups flour with
1 tsp baking powder and
½ tsp salt
Add     1 Tbs fat
2 eggs
2 Tbs water
Make into a dough and roll thinly

(Add ½ Cup mashed potatoes, if desired)
Season with salt and pepper

Add about Tbs of shredded meat mixture (shredded or chopped meat, salt, pepper, sauteed onions) to center of dough square
Moisten edges of dough and fold into a triangle,
Press edges together, leaving a hole at top

Put some fat in bottom of pan and put in knishes

Bake in oven preheated to 350o   for ~ 3/4 hour (until browned)

 

Meat loaf with potato coating aka Meat loaf Potato Pie

Put heated meat loaf on bottom of pan
Cover with mashed potatoes
Dot potatoes with butter (oleo)

Fan bake in convection oven at 375 degrees until done
(About 20 minutes)
Then broil for 5 minutes to top brown

 

Meat Loaf

Approximately ½ cup water
2 ½ pounds ground beef
2 Tablespoons barbecue sauce
½ Cup catsup
1 egg
1 Tablespoon onion flakes
2 to 3 Tablespoons garlic powder
1/4 to ½ cup bread crumbs

Spread in baking dish to ~1 - 1 ½ inch thick
Coat top lightly with additional catsup

Bake at 325 degrees for about 30 to 40 minutes

 

Meringue Cookies
Almond Macaroons

1/3 Cup sugar
Dash of salt
1 ½ Cup pecans (or almonds)
2 eggs separated
4 Tbs matzoh meal

Beat egg yolks with 1/3 Cup sugar
Add 4 tbs matzoh meal and nuts
Fold in well beaten egg whites

Drop on greased cookie sheet
Bake at 350o until brown

 

Mock Chopped Liver

In blender place:

1 can string beans
½ - 1 cup walnuts
1/4 - ½ cup onions (or diced onions) fried in oil
Blend to consistency desired

Add 1 hard boiled chopped egg

 

Molly Liken’s  Mock Oatmeal Cookies

2 Cups Matzoh Meal
2 Cups Matzoh Farfel
1 ½ Cups Sugar
1 cup raisins
1 tsp. Cinnamon
½ tsp. Salt
2/3 Cup vegetable oil
4 eggs

combine dry mixture
add beaten eggs
drop spoons-ful on greased cookie sheet
bake 30 minutes at 350 degrees

 

Noodle Kugel

(For 4)

Boil 5 Cups wide noodles in salt water and drain when done

Mix 2 beaten eggs with 1 16-oz. Container of cottage cheese
5 to 6 heaping TBS sour cream
2 TBS cream cheese

Combine with noodles

Place in greased dish (pyrex ~9   x 12)
Dot top with margarine
Bake at 350 degrees for 35-45 minutes

 

Yeastless Onion Board

5 cups flour                                                     2 1/4 oz. Poppy seeds
2 tsp baking powder                                       2 tsp baking soda
2 tsp pepper (or less to taste)                          4 eggs 
2 tsp salt                      “                                  1/1/2 cups oil
1 cup water                                                     6 chopped onions

Mix all dry ingredients. Make well in center and add oil, eggs, and water.
Knead. Roll out to ~ 1/4 inch thick and cut into rectangles.
Puncture dough with fork tines. Brush top with egg/water mix and sprinkle with poppy seeds.
Bake on cookie sheet at 400 degrees for ½ hour or until done.

 

Orange Marmalade

5 oranges - peeled and sliced (preferably “navel”)
Slicing is smaller than a single cross-section
2 lemons - peeled and sliced after boiling as below
2 ½ pounds sugar
Recipe can be varied to one pound sugar per orange and less or more lemons

Boil skins of oranges twice, 10 to 15 minutes each time, pouring off water each time
On second boiling of above put in the two whole lemons
Slice oranges
Place sliced oranges in with the 2 ½ pounds sugar
Add peels
Bring to a slow boil (about 10-15 minutes), stirring occasionally
Add lemons after about 8-10 minutes
Boil for a total of approximately 3/4 an hour to 1 hour, when process appears to be complete
Pour into jars; cool and store

 

Osso Buco
(Chez Jean-Pierre’s)

3 TBS olive oil                                                3 celery ribs, cut into ½ inch dice
6 -8 pieces of veal shank, cut to                      2 Cups dry white wine
2 1/4 to 2 ½ inches thick                                 Salt and black pepper to taste
2 large onions in ½ inch dice                          4 Cups veal stock ( can substitute 4 tsp. Steero
3 large carrots                                                  Brand instant beef bouillon in 4 Cups
cut into ½ inch dice                                       Hot water
1 bouquet garnie (tie 3 sprigs fresh parsley, 1 large
Bay leaf, 1 sprig thyme all in cheesecloth for removal
1 Tbs all-purpose flour
1 Tbs soft butter

Preheat oven to 375 degrees. In heavy skillet or pan large enough to hold all veal in single layer, heat olive oil over medium-high heat. Sear veal shank pieces for about 2 minutes on each side (until golden brown). Remove shanks and set aside.

In same pan, saute vegetables about 4 minutes, adding more olive oil if too dry.
Place veal shanks in vegetables. Season with salt and pepper.
Add veal stock and bouquet garnie.

Cover pan tightly and bring mixture to simmer on top of stove. Then place in preheated oven and cook for about 1 ½ hours or until veal is very tender.

Remove veal. Cover lightly with foil to keep warm.
Strain and reserve liquid, pressing vegetables to get all juices. Discard vegetables and garnie.
Put liquid back in pan and cook over high heat until reduced by 1/2. Thicken slightly with flour and butter paste and stir paste (heavy cream consistency) into pan 1 tsp at a time, cooking 1 minute between each spoonful. Spoon over veal on serving.

 

Oven Crusty Fish

Serves 6
1 egg                                                               1 TBS water
1 tsp Tabasco pepper sauce                             ½ tsp salt
1 ½ pounds fish fillet                                      1 cup corn flake crumbs (or crushed potato chips)
(Haddock, cod, or flounder, etc)                    2 TBS melted butter

Combine egg, water, Tabasco, and salt
Beat until blended
Dip drained fish in egg mixture
Coat with crumbs
Place on foil lined baking sheet
Drizzle with melted butter
Bake ar 375 degrees for 20 to 30 minutes

 

Pasta

1 egg
2TBS water
½ tsp salt
1 cup flour

Beat eggs,
Add water, flour, and salt
Mix and knead
Roll out thinly on floured board to dry (not brittle)

Cut to shape (noodles, lasagna size, et al)

Boil in salted water until tender, ~ 10 minutes

 

Pea Soup

Wash 1 pound peas (in colander)
Place:  peas
2 sliced carrots
1 whole onion
into 1 to 1 ½ quarts water
Add about 1 pound meat

Bring to boil, then on low heat until complete
Do not add salt until almost done or when serving

 

Pecan Apple Cake

1 orange
5 small apples, sliced to 1/4 to ½ inch slices
2 Tbs. Butter
1/4 cup sugar (or a little less)

Combine 2 ½ tsp cinnamon, nutmeg, allspice, clove, ginger and zest from above orange.
All except ginger and zest are found in Pumpkin blend spices
½ cup pecans go into mix on bottom of
1 yellow cake (18 1/4 oz.) Mix
3/4 cup water
1/4 cup vegetable oil
3 eggs
1/4 cup orange juice

Melt on medium heat butter and sugar and ½ tsp of the “blend” (pumpkin et al.)

Layer apple, fan shape, on top of melted butter/sugar and all the rest of the above.
Bake at 350 degrees for 30/35 minutes

 

Pecan Cookies

3/4 cup shortening
1 ½ cups brown sugar
1 egg
½ tsp salt
2 cups cake or pastry flour
1/8 tsp baking soda
½ cup chopped pecan meats
½ cup whole pecans

Cream shortening. Add sugar and blend well.
Add whole egg and mix.
Sift flour with soda and salt and add gradually to shortening mixture.
Add chopped nut meats
Cover and let stand overnight in refrigerator.

Form into small balls and press whole nut-meat into top of each ball.
Bake in moderate oven (350 degrees) for about 10 minutes

 

Pecan Rolls --- Sticky buns

Use same dough as Kuchen.

To make cinnamon rolls:
Roll out dough in 1/4 to ½ inch wide into a rectangle about 12 or 15 by 18 inches
Sprinkle with cinnamon and sugar mixture
Roll up
(For large cinnamon rolls make rectangle longer so slices are bigger when
rolled)
Cut into segments about 1 ½ to 2 inches wide
Place on greased pan and let rise until light
Bake at 375 degrees for about 25 to 30 minutes

Can add pecans to sprinkle mixture.

 

For sticky buns:
The “sprinkle” before roll-up is made by combining
2 tablespoons melted butter             OR         1/4 cup brown sugar 
½ to 1 teaspoon cinnamon                              ½ to 1 teaspoon cinnamon
1/4 cup sugar                                                   1/4 cup chopped nut meats

Instead of the baking pan, as above:
Grease the sections of a muffin tin pan.
In bottom of pan place a mixture made from:
½ cup brown sugar
3 Tablespoons of light Corn syrup
1 Tablespoon butter
1/4 cup chopped pecans

Cut above rectangle into sections to fit into muffin tin, but slightly smaller than tin -
about 2 inches each and dropped into pan on side.
Let rise
Bake at 375 degrees for about 15 to 20 minutes

 

Philly Steak Sandwich

To make 2 sandwiches

2 8-inch baguette type breads sliced almost in half from top down
1/2 pound thin-sliced beefs
1 onion small slices
~ ½ pepper in small slices

Saute onions and peppers

Then add beef
Add sauce which is mixture of Honey barbecue sauce and tabasco (to taste)
Add Cheese (Havarti or fontina - soft cheeses) to melt into mixture
Place all in bread

 

Marge’s Pie Crust
(From Crisco)

For 6" Double                         8" Double                    10" Double
8" Single                      9" Double
9" Single                      10" Single

Sifted enriched flour   1 ½ Cups                                 2 Cups                         3 Cups
Salt                              ½ teaspoon                              1 teaspoon                   1 ½ teaspoon
Crisco                          1/3 Cup                                   3/4 Cup                       1 Cup + 2 Tablespoons
Water                          3 Tablespoons             4 Tablespoons             5 Tablespoons

Combine flour and salt in bowl. Cut Crisco in until mixture is uniform and about the size of peas.
Sprinkle water over mixture a tablespoon at a time tossing lightly with a fork.
Work into firm ball. FOR DOUBLE CRUST divide dough in half. For easier rolling place ball(s) of dough in refrigerator for about 15-20 minutes.) Roll dough (from center to edges) about 1/8" thick on lightly floured surface. Place in pie plate and trim even with edge of plate. Add filling. Roll other half of dough in same manner and place over filling.
Trim edges about 1/2" beyond edge of plate. Fold under edge of bottom crust and flute to seal.  (Cut steam vents in top crust of double crust pies.) Prick generously with a fork over bottom and sides. (Place aluminum foil under pie plate to collect any spilled juices.) Bake at 425 degrees for 12 to 15 minutes or until lightly browned. If edges of pie brown more quickly than rest of crust, wrap edges with aluminum foil and return to oven until rest of crust is browned (tan)

 

Pineapple Pie

1 can grated pineapple
1 cup sugar
2 ½ tablespoons flour
pinch of salt
1 egg
2 tsp butter

Mix sugar, flour, salt, then beat in other ingredients.

Place in pie shell and bake

 

POPPY SEED CAKE with Filling

SOAK overnight ½ cup poppy seeds in 1 cup milk, 1 teaspoon vanilla.

CREAM 3/4 cup butter

ADD gradually 1 ½ cups sugar (cream after each addition)

SIFT together 2 cups sifted regular flour,
2 tsp. Baking powder
½ tsp. Salt

Blend in alternately flour and poppy seed mixtures to creamed mixture.

Fold in 4 egg whites beaten stiff.
Grease, then flour 2 8-inch layer cake pans.
Pour in batter. Bake at 350 degrees F about 30 minutes. Cool 5 minutes in pans.
Then cool on wire racks.

Filling:
Mix 3/4 cup sugar
4 egg yolks
2 tbs cornstarch
1 ½ cups milk,
1/4 tsp. Salt.
Cook in double boiler 5 minutes, Stir constantly. Cool

Add ½ cup chopped nut meats,
1 tsp. Vanilla
Spread on cool cake

Frosting:
1 egg white
1/8 tsp cream of tartar
½ tsp vanilla
½ cup corn syrup
dash of salt
Beat egg white with the salt until stiff (not dry)
Add corn syrup in slow stream, beating continuously.
Add ½ tsp vanilla

 

Poppy Seed Cookies

RECIPE 1:
½ cup Crisco                                                   1 tsp salt
½ cup sugar                                                     1 ½ tsp baking powder
2 eggs                                                              2 ½ cups flour
1 tsp lemon juice                                             ½ cup poppy seeds

Blend Crisco and sugar.
Add eggs one at a time, beating well after each added
Stir in lemon juice
Sift Flour, salt and baking powder into separate bowl
Add sifted, washed, and dried poppy seeds.
Put this mixture into egg mixture to give soft, smooth dough

Roll out to ~ 1/4 inch and cut to shape (triangles, squares, circles, diamonds)
Bake 20 minutes in moderate oven (350 degrees)

 

RECIPE 2:
1 cup sugar                                                      3 eggs
½ cup shortening                                             ½ cup Warm water
1 cup poppy seeds                                           1 tsp salt
3 cups flour                                                     2 tsp baking powder

Wash poppy seeds in hot watere, drain, dry
Beat eggs
Add sugar and other ingredients and beat
Roll dough ~ ½ inch and cut into cookies
Place on greased cookie sheet and bake at 400 degrees for ~ 10 minutes (until light browned)

 

Potato Kugel

RECIPE 1

6 peeled potatoes, grated
2 beaten eggs

add ½ cup flour
½ tsp baking powder
1 to 1 1/2 tsp salt (to taste)
and pepper (to taste)

Mince 2 onions and saute in oil (fat) until brown  and add to above

Preheat oven to 350 degrees and bake until brown ~1 hour

 

RECIPE 2:
4 potatoes                                                        1 TBS matzoh meal or flour
1 grated onion                                                 2 - 3 eggs
1 tsp baking powder                                       1 tsp salt
dash pepper                                                     1 TBS oil

Grate potatoes and drain. Add other ingredients and mix
Heat baking dish and run with oil
Pour potatoes into dish and bake at  350 - 375 degrees about 1 hour

 

Potato Latkes

3 cups grated large potatoes and drain
Add  2 beaten eggs
1 ½ Tbs flour
1/8 tsp baking powder
Salt to taste
grated onion

Drop onto hot greased skillet and turn until done

 

Prokes
Stuffed Cabbage

16 Cabbage leaves                                                      Salt and Pepper
1/4 cup rice                                                                  2 sliced onions
1 cup water                                                                 3 TBS Crisco
½ tsp salt                                                                     1/4 cup raisins
1 pound chopped meat                                               ½ cup brown sugar
1 egg                                                                           Juice of 2 lemons
Bay leaves

Place cabbage leaves in boiling water until tender.
Cook rice in salted water in double boiler until all water is absorbed.
Mix with meat, a beaten egg, and season with salt and pepper.
Fill cabbage leaves with this mixture.
Melt Crisco in deep skillet. Add sliced onions and fry until brown. Add raisins and place prokes in skillet
Sprinkle with brown sugar and lemon juice
Add ½ cup water and a few bay leaves. Bake until brown (~1 ½ hours) in moderate (350 degree) oven
May use 1 can tomatoes instead of lemon juice!

 

Chocolate Cake II
Real Fudge Cake
(Helen Poulios’s)

2/3 cup sugar                                                   ½ tsp salt
½ cup milk                                                      1 cup milk
1 slightly beaten egg
3 1-oz squares unsweetened chocolate
½ cup shortening
1 cup sugar
1 tsp vanilla
2 eggs
2 cups sifted cake flour
1 tsp baking soda

In saucepan combine 2/3 cup sugar, ½ cup milk, beaten egg, and chocolate.
Cook over medium heat, stirring constantly until chocolate melts and mixture comes to boiling.
Cool to room temperature.
Stir shortening to soften and gradually add 1 cup sugar, creaming together until light and fluffy.
Add vanilla and remaining eggs, 1 at a time, beating well after each.
Sift together flour and baking soda and add to creamed mixture alternately with cup of milk, beginning and ending with flour and beating after each addition.
Blend in chocolate mixture.
Bake in 2 paper-lined 9 x 1 ½ inch round pans in moderate oven (350 degrees) for 25 to 30 minutes (until done).
Cool 10 minutes before removing from pans.
Frost and fill cooled layers with chocolate frosting

Frosting: 1/3 cup butter or margarine
1 ½ squares chocolate
1 egg
1 tsp vanilla
1 ½ cup confectioner’s sugar
Beat egg and add melted butter, chocolate, vanilla, and confectioner’s sugar and beat well.

 

RHUBARB CRUMB DESSERT

4 Cups cut-up rhubarb
1 cup sugar
1 package Jiffy cake mix
1 package dry strawberry jello
1 cup cold water slowly poured over above ingredients
4 Tablespoons melted olio (or substitute) on top
Bake 45-50 minutes at 350 degrees
in ~9 x 13 baking pan (pyrex)

 

Rita Willis’s Lamb

2/3 cup grape jelly                                           1/4 cup vinegar
½ tsp thyme                                                    Clove of garlic
2 tsp salt                                                          ½ tsp pepper
(Use half for 3 - 4 # leg of lamb)
Heat all of above together

Place lamb in roasting pan and cover with above mixture
Roast lamb for 2 hours in 325 degree oven, basting frequently
Pour off fat.

 

Roast Tongue I

Trim a 3 - 4 pound Tongue

Place in a deep (aluminum) roasting pan

Into pan place
two cut up/diced onions
½ green pepper
4 -6 cloves garlic
1 cup water (or enough to cover vegetables)
1 package Goodman’s onion soup mix - low salt

Place in oven preheated to 350 degrees for about 1 ½   hours
Then
Add   10 - 15 baby carrots
(Or equivalent cut up carrots)    And
1 quartered potato
Return to oven at 225  degrees for another couple of hours until tongue is soft to fork pressure.

 

Roast Tongue II

Coat pot with oil
Brown: 2 cut onions
Add: 2 diced carrots
2 quartered potatoes
1 Cup water
4 Boullion cubes

After above all browned add the  tongue

Roast at 325 degrees for ½ to 3/4 hour per pound of tongue
Remove and set aside potatoes
Then reposition tongue for additional roasting
adding additional liquid if needed
Add “Crazy salt”
Simmer on low or medium-low until done (about 2 to 2 ½ hours

 

Passover Rossel (Beet soup)

1 pound meat (flanken preferred)
Marrow bones and veal knuckle joints
2 medium onions
2 large beets
4 cups Rossel
1 tsp salt
sugar to taste
2 cups boiling water
2 egg yolks

Place thinly cut onions in pot with meat and bones
Cook until onions are brown, stirring occasionally
Add boiling water and cook (simmer) until meat is tender (~1 hour)
Add Rossel and seasoning and cook another ½ hour

Remove meat and bones
Beat egg yolks to which has been added 1/4 cup cold water
Pour hot (warm) soup into yolks stirring constantly to prevent curdling.

 

Russel (Beet Stock)

Scrape beets and wash
Place in stone crock and cover with cold water
Cover with towel and let stand in warm room for 3 - 4 weeks
Remove scum and add more water to keep beets covered.
Strain

 

Sephardic Style Macaroons

3 cups (15 oz) almonds
1 Cup sugar
3 egg whites
Confectioner’s sugar for dusting

Blanch almonds in boiling water for 2 minutes. Remove, drain and peel.
When cool, grind.
Preheat oven to 325 degrees.
Line 2 cookie sheets with parchment paper.

In medium bowl mix ground almonds, sugar and egg whites.

Drop from teaspoon onto cookie sheets, leaving ½ inch between macaroons.
Bake 12 to 15 minutes until lightly brown.
Cool, then dust

 

Shrimp Tuna Bake

1 small can broken shrimp                                           1 1/4 cans milk
1 can chunk tuna                                                         ginger powder
1 can Campbell’s Cream of Shrimp soup                    Onion flakes
1 can Campbell’s Cream of Chicken soup                  Worcestershire sauce
1/4 cup sherry                                                              If desired, 4 - 6 sliced mushrooms
1/4 pound elbow macaroni                                          2 slices American cheese
grated Parmesan cheese

Topping:
corn flake crumbs, buttered
grated Parmesan cheese

Bake for 1 hour at 375 degrees in greased 9 x 13 pan

 

Snow Flakes

2 eggs
1 tsp salt
1 ½ cups flour
Beat eggs w/ salt
Add flour gradually

Let dough stand for 15 minutes

Roll out thinly
Cut and fry until brown
Drain and sprinkle w/confectionary sugar

 

Souffle Blintzes

Melt 1 tick Oleo
Place 2 packages of blintzes in 9 x 13 pan
Cover blintzes with melted oleo
Mix:
4 eggs
Add 1 TBS frozen orange juice
1 tsp vanilla
1 ½ cups sour cream

Bake in 350 degree oven for 45 - 50 minutes

 

Spinach Quiche

1 pound cottage cheese
3 eggs
1/8 pound margarine cut in pieces
1 10 package chopped spinach, thawed
1/4 pound sliced American cheese
3 TBS flour

Place in Greased pan and Bake for 40 minutes at 350 degrees

 

Spinach Soup

1 pound spinach                                                          1 tsp salt
3 cups water                                                                2 TBS sugar
1 cup milk                                                                   1 egg
juice of 1 lemon (a couple of pieces of sour salt)        sour cream

Pick over and wash spinach several times in cold water until clean
Cook for 15 minutes with seasoning
Remove from heat.
Beat egg with about 1/4 cup water, 12/tsp salt, and 1 cup milk
Pour cooled mixture into egg, stirring constantly.
Serve with sour cream

 

Squash Kugel

2 small/medium Squash grated
1 egg
Bread crumbs Italian style ~ ½ cup

Bake at 350 degrees about 45 minutes
Sprinkle with grated parmesan cheese and
Continue broiling until top is crusty and slightly browned

 

Stuffed Cabbage

Place whole cabbage in freezer. Then remove and take off outer leaves (which are tougher) for shredding.
Boil rest of cabbage to soften inner leaves more.
Slowly remove inner leaves, keeping leaves whole for wrapping. Do not go to core leaves, since they become tougher. Should have about 12 - 15 good leaves.

Mix: Herbs and spices:
½ - 1 tsp  Dry Mustard                                               ½  tsp Coriander
1 Tbs Celery flakes                                                     ½ tsp Ginger
Pepper                                                                         1 tsp Cloves
1 tsp All spice                                                             Bay leaf
Pinch cumin
Mix into 1/4 to ½ cup water and Add brown sugar for taste.

Mix in 1 ½ pound Ground meat (use hamburg) to which some water has been mixed in to
1 Beaten egg, to which has been added
1/4 of herb/spice mixture
bread crumbs
garlic powder
2 TBS onion flakes
and some water  (to make malleable)
Test this meat mixture for flavor by placing about 1 tsp in microwave to cook and taste and re-season if needed
Shred (not too small) all remaining cabbage and place on bottom of heavy roasting pan.
Add balance of herb mixture, About 1 pint + of water, 1 sliced onion, small amount of sour salt( may substitute can of crushed tomatoes for sour salt)., 2 TBS ketchup and about ½ cup brown sugar over top (again to taste).

Roll/Wrap meat mixture in cabbage leaves place on top of shredded cabbage. Sprinkle with brown sugar

Cover and place in oven at 350 degrees for about two to three hours. Then taste and re-season and/or add water, if needed.
Then put back in oven at 325 degrees for another ~ 1 hour or until done.

To brown: Place stuffed cabbages in single layer in broiler pan lined with aluminum foil. Bake until browned.

 

Stuffed Helzel

1/3 cup Crisco                                     1/4 tsp pepper
1 cup flour       `                                   1 finely chopped onion
½ tsp salt                                             1/4 cup water

Remove skin from neck of chicken, Clean, and sew small end
Cut Crisco into flour.
Add salt, pepper, and minced onion Add water slowly to avoid making a paste. Stuff neck.
Do not overfill because flour will expand. Sew up other end. Place in small baking dish with 1 cup boiling water and plenty of onions. Roast slowly until brown, basting frequently.
Can use a bread or kasha stuffing if desired.

 

STUFFED VEAL BREAST

Lightly fry (saute) two (2) onions and put aside while making stuffing.

Wet and drain two (2) matzohs.
Beat and add one egg.
Add salt and pepper to taste.
Add fried onions

Brush 3 to 4 pound veal breast with “Kitchen Bouquet”
Stuff above into veal breast
Place veal breast in lightly greased pan.

To one (1) cup water add 2 teaspoons sterro (?) Beef boullion and spices (various) and pour into pan with veal.
Add two (2) cut (quartered) potatoes
three (3) cut carrots
two (2) cut sliced onions.
Add this to pan.

Roast at 350 degrees for about two (2) hours.
Baste.
Reduce heat to 325 degrees and roast for another hour or until “done”
Reduce heat to 200 degrees to keep warm until serving. 

 

Sweet and Sour Roast Tongue
(Charlotte Wernick’s)

5 lb. Tongue cooked until tender
Remove skin and slice
Arrange slices in baking pan

Add to 2 cups broth (tongue liquid from cooked tongue)
1/4 cup tomatoes
1 cup seedless
1 medium apple
1 small celery diced
1 carrot diced
4 cups dark brown sugar
½  lemon
1 tsp salt
Boil and simmer for ½ hour
Add 10 ginger snaps and
1/3 cup whole blanched almond
Stir for 5 minutes and then add sliced tongue

 

Sweet and Sour Beet Soup

Place:
1 Pound meat and additional bones in pot with
4 cups water.
Bring to boil and remove scum.
Add 1 carrot,
2 tsp salt (to taste)
1 TBS sugar (to taste)
Simmer 1 hour.
Wash and parboil (or use  1 can whole beets)
Remove skin and coarse grate.
Add to soup and cook until meat is tender.
Add lemon juice or sour salt to taste

 

Sweet and Sour Cabbage Soup

1 pound meat and additional bones
1 cabbage ~2 pounds
1 large onion
1 quart water
1 can tomatoes
lemon juice or few small pieces of sour salt (to taste)
2 TBS sugar
2 tsp salt

Pour boiling water over finely sliced cabbage and let stand for 10 minutes
Drain.
Put all ingredients except tomatoes in pot
Add water and cook slowly for 1 hour, then add tomatoes.
Cook until meat is tender.
Re-season, if necessary

 

Taiglich

Dough part:
Beat 3 eggs,
Then add 1/4 tsp salt
2 Tbs oil
1 tsp baking powder
1 Tbs lukewarm water
2 ½ to 3 cups flour (enough to make dough easy to handle)

Roll out dough until about ½ inch thick;
Cut into ½ inch wide strips, of about 3 to 4 inches in length;
Tie each strip into overhead knot.

Syrup:
Bring to rolling boil in large pot:
1 1/4 cups honey
1 cup sugar
1 teaspoon ground ginger

Put knotted dough strips into boiling syrup and cook, uncovered.
Shake pot frequently to keep taiglach from burning;
Cook for about ½ hour.
Can add cut-up walnuts and maraschino cherries, as desired, near end of cooking process.
When taiglach are nearly done, pour one cup coffee over taiglach in the pot.
Remove pot from stove.

Taiglach store well in jar in refrigerator.

 

Tapioca Pudding

1/3 Cup Tapioca                                              4 Cups milk
1 cup sugar                                                      2 eggs
1/4 tsp salt                                                       1 tsp vanilla

Stir tapioca, sugar, and salt in hot milk
Boil in double boiler for 10 minutes, stirring often
Add well beaten eggs and remove from heat.
Add vanilla. Cool

 

Tomato Soup Cake

½ cup vegetable shortening                            1 tsp cinnamon
1 cup sugar                                                      ½ tsp cloves
1 cup tomato soup                                           1 tsp nutmeg
1 tsp baking soda                                            1 cup raisins
2 cups flour                                                     1 cup chopped walnuts
2 tsp baking powder

Blend shortening with sugar, add tomato soup with baking soda
Sift dry ingredients and add to above mixture
Stir in nuts and raisins
Place in greased pan and bake at 350 degrees for 50 - 60 minutes

 

Tzimmes With Brisket

(For about 10 people)

Braise (Sear) and tenderize about 4#-5# of brisket in a fairly large pot.
(Get a single brisket of about 2# and a double of 3#)
Add water to cover brisket about ½ way, and
add 1 onion and
1 cup brown sugar

Cook slowly over low heat for about 1 to 1 1/2 hours.

Add about six carrots and six or seven sweet potatoes on top.

Add more brown sugar to taste

Slow simmer for another couple of hours

Take off some of the juice and mix about 2 Tbs  matzoh meal  (for Passover)
or potato flour (for non-Passover) to thicken,
Pour back into pot and keep warm.

To brown, Reheat in oven before serving.

 

TURKEY With Matzoh Stuffing

(~10# Turkey, Fresh)

Stuffing:
6 Jumbo eggs
7 Matzohs
1 Onion
Salt and Pepper to taste

Saute 1 large diced onion in chicken fat (or oil)
Add garlic powder AFTER sauteing
Rinse matzohs under water and salt.
Break up matzohs and put in bowl with eggs
Drain, then add sauted onions and mix well

Add Garlic and salt to cavity of turkey
Add matzoh mix to cavity (If too loose a mixture, add more matzoh)

Grease roasting pan.
Grease torn large paper bag to enfold turkey)
Grease turkey and place in bag and into pan.
Roast in 325 degree oven for about 2 ½ - 3 hours,
basting every hour or so

 

Stuffed Veal Brisket

5 # (lb.) Veal Brisket
Rub inside and out with garlic

Stuffing:
6 matzoh
5 eggs (usually 1 matzoh per egg)
Salt
Pepper
sauteed garlic and diced onions

Stuff veal
Wrap in aluminum foil and place in roasting pan

Roast for ~3 hours in oven preheated to 350o

 

Yogurt Pies

1 Graham Cracker pie crust
2 8-oz packages fruit flavored yogurt
(Strawberry, lemon, lime, blueberry, raspberry)
1 9-oz container Cool Whip

In large mixing bowl blend yogurt and Cool Whip.
Spoon into pie crust shell
Cover and freeze.
Remove 1½ hours before serving. Top with Cool Whip

 

Check out Documenting Maine Jewry
Please Donate!

Contact me