Items

• Layered Cream Pudding Dessert

  Ingredients Crust: 1 ½ c. flour ¾ c. melted marshmallows ¾ c. chopped walnuts Second Layer: 8 oz. cream cheese 1 c. powdered sugar 1 c. Cool Whip Third Layer: 2 small pkg. instant pudding (any flavor) 3 ½ c. milk 1 tsp. vanilla Directions Crust: Mix together ingredients, press into 9x12 inch serving dish and bake at 350° for 15 minutes. Chill. Second Layer: Mix until smooth; spread over crust layer. Third Layer: Combine pudding mix, milk and vanilla according to package directions. Chill, then spread on top of other layers. Frost top layer of dessert with remaining Cool Whip from an 8 ounce container. Chill several hours.
  

• Snowball Cookies (Russian Teacakes)

  Ingredients 1 c. butter ½ c. powdered sugar 1 tsp. vanilla 2 ¼ c. flour ¼ tsp. salt ¾ c. finely chopped nuts Directions Cream together butter, sugar and vanilla. Add flour and salt; then nuts. Chill dough. Heat oven to 400°. Roll cookies into small balls. Place on ungreased cookie sheet. Bake 10-12 minutes until set, not brown. While warm, roll in powdered sugar.
  

• Coffee Cake

  Ingredients ¼ lb. (8 Tbsp.) butter 1 c. sugar 2 c. flour 1 tsp. baking powder 1 tsp. baking soda 3 eggs 1 tsp. salt 1 c. sour cream 1 tsp. vanilla Nut topping: ½ c. chopped nuts ½ c. sugar 1 tsp. cinnamon Directions Cream butter and sugar. Sift flour, baking powder, soda and salt. Add eggs to creamed mixture. Add vanilla, sour cream and sifted ingredients. Put half of the batter in a well greased pan and sprinkle with half of the the nut topping. Pour remaining batter in the pan and sprinkle with the remaining nut topping. Bake at 350° for 45 minutes. Bake in a large pan or 10 inch tube pan.
  

• Jewish Coffee Cake (Sour Cream Coffee Cake)

  Ingredients ¾ c. butter or margarine, softened 1 ½ c. sugar 3 eggs 1 ½ tsp. vanilla 3 c. flour 1 ½ tsp. baking powder 1 ½ tsp. soda ¼ tsp. salt 1 ½ sour cream Filling: Mix. ½ c. brown sugar ½ c. chopped nuts 1 ½ tsp. cinnamon Directions Heat oven to 350°. Grease 10x4 inch tube pan, 12 cup Bundt pan or 2 loaf pans. In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on medium speed 2 minutes. Mix in flour, baking powder, soda and salt alternately with sour cream. For tube or Bundt pan, spread ⅓ batter in pan and sprinkle with ⅓ of filling; repeat twice. For loaf pans, spread ¼ of batter and sprinkle with ¼ of filling; repeat. Bake about 60 minutes or until wooden pick comes out clean. Cool slightly before removing.
  

• Rice Pudding (Microwave)

  Ingredients 2 c. milk 1 c. cooked rice 2 eggs, beaten ½ c. sugar ½ c. raisins 1 tsp. vanilla ½ tsp. cinnamon Directions 1. pour milk in a 4 cup measure. Microwave on HIGH (100%) for 3 or 4 minutes or until steaming. 2. Mix rice, eggs, sugar, raisins, vanilla and cinnamon together until well mixed, in a 2 quart casserole. 3. Pour hot milk into mixture and stir. Cover with a tight lid. 4. Microwave on LOW (30%) for 20 or 25 minutes, covered. Cook until a knife inserted at the edges comes out clean. When cooked, uncover immediately and let cool. Refrigerate and serve cold. Serve with or without whipped cream.
  

• Whole Wheat Challah

  Ingredients 1 Tbsp. yeast ½ c. warm water A squirt of honey 4 c. whole wheat flour 3 c. white flour 4 eggs (not one yolk) 1 Tbsp. sea salt ⅓ c. raw sugar ¼ c. maple syrup (natural) ½ tsp. vanilla ½ c. oil 1 ¼ c. warm water Poppy seeds and sesame seeds Directions In ½ cup warm water, add a squirt of honey and sprinkle 2 tablespoons yeast; let rise to full cup. In large bowl, put 4 cups whole wheat flour and 1 cup white flour. Make a well in the center and add yeast mixture. Let set 5 minutes. Meanwhile, combine in a medium bowl, 4 eggs (not 1 yolk, to be saved for brushing on challah), 1 tablespoon sea salt, ⅓ cup raw sugar, ¼ cup maple syrup, ½ teaspoon vanilla, ½ cup oil and 1 ¼ cups warm water. Mix well and add to flour mixture using large spoons. Remove to large floured cutting board to knead well. Place in oiled large bowl and cover. Let rise in warm oven for 1 ½ - 2 hours. Punch down dough, knead 10 more minutes, then shape into one large or 2 regular braided loaves. Brush yolk and put on seeds. Let rise 1 ½ hours, then bake at 350° for 45-55 minutes.
  

• Roast Chicken with Vegetables

  Ingredients 2 fryers, cut up 1 large green pepper, cut in 1 inch strips 4 potatoes, pared and quartered 1 clove garlic, crushed ⅓ c. salad oil 1 tsp. oregano leaves 1 ½ tsp. salt ¼ tsp. pepper ¼ tsp. paprika Mushrooms Zucchini Onions, quartered Directions Wipe chicken. In shallow pan, arrange chicken, green pepper, onions, potatoes, mushroom and zucchini. Combine garlic, oil and oregano. Mix well. Drizzle over chicken and vegetables. Sprinkle with salt, pepper and paprika. Bake, uncovered, and baste with juices, 1 hour or until tender. Arrange on platter. If desired, serve with spaghetti and tomato sauce.
  

• Orange-Honey Chicken

  Ingredients ½ c. honey 2 Tbsp. orange juice 1 Tbsp. grated orange rind 2 ½ - 3 lb. chicken breast Salt Mix together the honey, orange juice and orange rind. Place the chicken breasts in a baking dish. Sprinkle lightly with salt. Spoon about ⅓ of the honey mixture over the chicken pieces. Bake at 350° for 45-55 minutes. Baste twice with the remaining honey mixture.
  

• Friday Night Brisket

  Ingredients 1 (4 lb.) brisket 6 cloves garlic Salt and pepper to taste Paprika 2 Tbsp. vegetable oil 2 large onions, chopped 6 carrots, chopped 4-5 stalks celery, chopped 1 c. water, tomato juice, or tomato sauce 1 env. dried onion soup mix Directions Preheat oven to 325°. Rinse the meat with water. Pat it dry. Rub the meat on all sides with crushed garlic and sprinkle with salt, pepper and paprika. Heat oil in a heavy bottomed caserole and brown the meat on all sides. Add onions, carrots and celery. Cover with water, juice or sauce and sprinkle with dried onion soup. Cover and bake in the oven 3 hours. Before serving, remove the cover and brown 1/2 hour more. Serves 6-8.
  

• Chopped Chicken Liver (Friday)

  Ingredients ½ lb. chicken livers ½ c. chopped onion ½ c. chopped celery 2 Tbsp. chicken fat or margarine 2 hard-boiled eggs Salt and pepper to taste Directions Broil the livers lightly and then saute them with the onions and celery in the margarine until the onions are golden. Place in a wooden chopping bowl and chop with the eggs until smooth or spin for a few minutes in a processor until the mixture is well blended and smooth. Do not overblend. Add salt and pepper to taste. If the mixture seems dry, add additional margarine. Makes about 2 cups.
  

• Vegetarian Chopped Liver

  Ingredients 1 medium eggplant ¼ lb. margarine 1 medium onion, minced 2 hard-boiled eggs Salt and pepper to taste Directions Slice eggplant in ¼ inch circles. Saute in margarine until golden on both sides. Saute half the minced onion. Grind the eggplant, fried and raw onions and eggs in a food grinder or processor. Add salt and pepper to taste. Refrigerate. Remove from refrigerator ½ hour before serving. Makes 2 cups.
  

• String Bean and Meat Stew (Fassoulia)

  Ingredients 3 lb. lean brisket 1 clove garlic Salt and pepper to taste 2 Tbsp. vegetable oil 4 whole black peppercorns ½ tsp. allspice 1 tsp. salt 2 c. water 12 small onion 2 lb. fresh string beans Directions Rub brisket with garlic and season well with salt and pepper. Brown in a little oil. Place peppercorns and allspice in a cheesecloth and add, with 1 teaspoon salt, to the meat. Simmer in 2 cups water with the onions for 2 ½ hours or more. Skim off the fat. Trim the string beans if necessary. Add to the meat and simmer slowly, covered, ½ hour more or until tender. Serves 6-8.
  

• Chicken Hawaii

  Ingredients 1 chicken (3 ½ - 4 lb.), cut in 4-6 joints 1 Tbsp. flour 2 tsp. salt Pinch of white pepper 4 Tbsp. oil and 1 Tbsp. chicken fat Sauce: 1 can crushed pineapple 2 tsp. soy sauce ½ large onion 1 large green pepper 2 tsp. demerara (brown) sugar 2 tsp. corn flour, mixed with 2 Tbsp. chicken stock Directions Put seasoned flour in bag and shake chicken joints to coat. Fry in fat until brown on both sides. Transfer to casserole; cover and cook for 45 minutes at 350°. Make sauce in same pan. Saute the onion in the remaining fat together with the pepper cut in thin strips. When well softened (after 5 minutes), add all the remaining ingredients. Simmer for 3 minutes until thick and clear, then pour over the chicken. Cook for another 10 minutes, until the chicken is quite tender. Serves 4-6.
  

• Salmon Steaks in White Wine Sauce

  Ingredients 6 salmon steaks (¾ inch thick) 3 oz. butter 1 tsp. salt 2 shallots, finely chopped 1 Tbsp. lemon juice 2 crumbled bay leaves 8 oz. dry white wine 2 Tbsp. flour ¼ pt. double cream Chopped parsley Directions Preheat oven to 400°. Wash steaks and soak in colander. Grease baking dish. Arrange steaks side by side and sprinkle with salt, shallots, lemon juice and bay leaves. Add wine. Cover with foil and bake for 15 minutes. Uncover, baste, then continue to cook, covered, for a further 10 minutes or until the fish flakes easily with a fork. Lift cooked fish from liquid and pour liquid into small pan. Skin the fish and return to dish. Work flour and butter (1 ounce) together with fork. Bring the fish liquor to the simmer, then add butter/flour mixture, whisking all the time. Stir in cream. Pour over salmon steaks, masking them completely. Grill for 3 minutes until golden brown. Sprinkle with parsley and serve. Serves 6.
  

• Salmon Cakes

  Ingredients ½ lb. can salmon ¾ pt. cold mashed potatoes 1 tsp. salt ⅛ tsp. pepper 1 Tbsp. grated onion 1 egg 2 tsp. chopped parsley Flour for coating Directions Flake fish and remove all skin and bones. Potatoes should have been mashed with milk and butter. Combine with potato, egg, onion and seasonings. If mixture is too soft, add 1 teaspoon matzo meal. If fresh potatoes have been used, chill mixture before shaping into 6-8 patties. Dip in flour, then fry gently in ¼ inch oil, with 1 tablespoon butter. Cook until crisp and brown on both sides. Serves 4-5.
  

• Pot of Plenty (Pot Roast with vegetables)

  Ingredients 5 lb. shoulder of beef 2 Tbsp. flour ⅓ c. oil 1 large onion 3 c. beef stock 2 tsp. salt ⅛ tsp. pepper 2 celery stalks 1 bay leaf 2 garlic cloves 8 parsley sprigs 1 (6 oz.) can tomato paste To be added later: 1 lb. carrots 1 lb. potatoes 1 lb. green beans 1 (10 oz.) pkg. frozen peas 1 (10 oz.) pkg. cauliflower Directions Tie meat to keep its shape. Sprinkle with flour. Heat oil in a big Dutch oven and brown meat on all sides (10-15 minutes). Slice onions and add to pot. Fry until golden. Pour off some fat. Sprinkle with salt and pepper; add 3 cups beef stock; add celery, bay leaf, garlic, parsley and tomato paste. Bring to a boil then cover. Reduce heat and simmer 2 hours. Peel carrots, potatoes and snip off ends of green beans. Arrange them around meat. Simmer for another 50 minutes. Discard celery, bay leaf and parsley. Tast. Add frozen vegetables around meat. Cook for 7 minutes. Trim meat; cut off strings; serve on heated serving platter with vegetables all around it. Strain sauce; boil and reduce to about half. Pour over meat before serving.
  

• Cholent

  Ingredients 1 c. dry baby lima beans 1 c. dry white beans (navy) 2 Tbsp. olive oil Water 2 onions, finely chopped 2 ½ lb. chunk roast or brisket, cut into 4-6 large chunks ⅔ c. pearl barley ½ c. dry lentils 3 garlic cloves, minced 1 ½ tsp. paprika 1 tsp. salt ½ tsp. black pepper ½ tsp. ground ginger 1 bay leaf 6 small red or white potatoes, well scrubbed About 7 c. boiling water Directions The day before serving the cholent, put lima and white beans in pot with water to cover by 2 unches. Cover and bring to a boil. Boil for 2 minutes; remove from heat and soak 1-3 hours. Drain beans well. In an 8 quart pot or Dutch oven, heat the oil, then cook the onions until light brown. Add the meat to pot and brown. Add the soaked beans, barley, lentils, garlic, paprika, salt, pepper, ginger and bay leaf. Put the potatoes on top. Add water until almost covered, less 1 inch. Over medium heat, bring the cholent to a boil; then cover and place in a preheated 350° oven. Bake for 1 hour, then lower temperature to 250°, and bake overnight (12-15 hours). Do not stir while cooking. Serve the cholent in soup bowls, placing a portion of each ingredient. Spoon the broth on top. This may be made in a crock pot overnight. Brown the onions and meat in a skillet first then transfer to the crock pot with the remaining ingredients. Cook on HIGH for 1 hour, then turn the heat to LOW and cook overnight.
  

• Tcholent

  Ingredients 2 lb. pot roast meat (with some fat) 2 bones 1 ½ c. beans (presoak night before using) ½ c. barley 2 onions 3 lb. potatoes ½ c. oil 2 tsp. salt ½ tsp. pepper 1 tsp. paprika Directions Use big heavy pot with tight lid. Brown meat in ¼ cup oil. Chop onions and brown in remaining oil. Put bones in with meat into pot. Add beans, barley and potatoes, arranging nicely around meat and bones. Sprinkle with seasoning, add the fried onions. Cover with water. Bring to a boil on top of stove; cover tightly and put into oven. Bake overnight at 250° or at 350° for 4-5 hours.
  

• Grandma's Jello Mold

  Ingredients 1 pkg. family-size green Jello 1 pkg. pecans 1 can crushed pineapple (use juice also) 1 bottle maraschino cherries, sliced 1 pt. sour cream Directions Oil large Jello mold. Follow directions on back of Jello package (omit ½ of the water). When Jello is cool, add remaining ingredients (not necessarily all of cherries or nuts, use own judgment). Mix together well. Chill until set.
  

• Kasha Varnishkas

  Ingredients 2 Tbsp. oil 1 large onion, chopped 1 c. kasha (buckwheat groats) 2 eggs 2 c. water 1 tsp. salt 2 c. (4 oz.) bow tie noodles Directions Saute the onion in oil until light brown. Set aside. Mix the kasha and eggs. Heat in a large pan, stirring constantly until the kernels become dry and separate. Add the water and salt. Bring to a boil and simmer, covered, over low heat until the water is absorbed, about 10-15 minutes. While the kasha is cooking, cook the bow ties according to package directions. Drain. Stir the hot bow ties and sauteed onions into the hot cooked kasha. Makes 6-8 servings.
  

• Potato Knishes

  Ingredients 3 large potatoes 1 small onion 1 pkg. frozen patty shells Salt Pepper Directions Fry onions in a small amount of oil until golden brown. Boil peeled potatoes; mash with onions. Seasons with salt and pepper. Roll out each patty shell in to a long rectangle; edge with the potato mixture. Roll up. Slice each roll into 4 pieces. Bake at 450° about 35 minuted or until until golden brown. Serve hot. Makes 24 pieces.
  

• Zucchini Fritada

  Ingredients 1 lb. zucchini, thinly sliced ½ medium onion 2 Tbsp. margarine 8 oz. Farmers or Feta cheese 2 Tbsp. fresh dill (optional) 3 eggs Salt to taste ¼ c. grated Parmesan Directions Drain zucchini for ½ hour in a colander. Saute onion in margarine and add zucchini, cooking a few minutes. Cool. Preheat oven to 375°. Crumble the Feta or Farmers cheese and add to zucchini. Sprinkle with dill. Beat the eggs and add to the zucchini, mixing well. Place the mixture in a greased 9 inch pie plate or casserole. Sprinkle with grated Parmesan. Bake 45 minutes or until golden brown. Serves 4.
  

• Lokshen Kugel

  Ingredients ½ lb. broad noodles 2 qt. boiling water 1 tsp. salt 2 eggs 3 Tbsp. sugar ¼ tsp. cinnamon ⅛ tsp. salt 4 Tbsp. shortening ½ c. chopped seedless raisins ¼ chopped almonds (optional) Directions Drop noodles in rapidly boiling salted water and cook until tender. Drain in a colander, pour hot water through to rinse well. Beat eggs with sugar, cinnamon, salt and add the noodles. Melt shortening in the baking the baking dish and add to mixture. Turn half the mixture into greased baking dish; sprinkle with raisins and nuts and add remainder. Or add raisins and nuts to noodles; stir thoroughly and then turn mixture into baking dish. Bake 45 minutes at 400°F. or until noodles are golden brown.
  

• Kosher New England Chowder

  Ingredients 6 large potatoes, diced 6 large tomatoes, diced 2 large onions, diced Salt and pepper 1 ½ lb. raw fish, defrosted, boned and skinned 6 c. water ½ c. cream 1 tsp. paprika Directions Put vegetables in pot; add salt, pepper and water. Cover pot and simmer for 45 minutes. Cut fish into small pieces and add. Let cook 15 minutes longer or until fish is tender. Add butter and cream; add paprika. Stir and let cook 5 minutes longer.
  

• Matzo Balls

  Ingredients 1 c. matzo meal ½ c. water 4 eggs ⅓ c. melted shortening 1 tsp. salt Dash of pepper Directions Add water, melted shortening, salt and pepper to the beaten eggs. Mix well. Add matzo meal and stir thoroughly. Refrigerate one hour. Form into balls and drop into chicken soup or into 1 ½ quarts boiling water to which one tablespoon salt has been added. Cook 20 minutes.