Rena’s Cookbook
When my mother passed away at the beginning of November,1997, we were left with the task of cleaning out her apartment. In that effort, we almost lost my mother's recipe box. It is a 50's printed red metal box that almost slipped out of our grasp and into the trash.
My mother was not known for her cooking, and often made fun of her own dishes. We used to joke about her cooking. For many years, as you know, we all lived together in the same house on Walcott Avenue, my Mother, my Father and my Grandparents. “Bubbe" did most of the cooking, especially at holiday time. But with her passing in 1967, and my Father's in 1970, my mother became the cook for herself and her father until his passing in 1976. After that, living alone, we often spoke of cooking, new ideas, and new ways to prepare old dishes. Most of these recipes reflect another time, where canned foods were the basis of food preparation, not today's lighter, fresher ingredients.
Many of the recipes stuffed into the box were from friends and relatives, some noted as such with names attached and others anonymous. Many came from Jell-O boxes, product inserts and newspapers. I have copied all the ones that were hand written and Xeroxed, and have not included the printed ones because you can get your own Jell-O box.
This is an amazing collection. Some of my personal favorites are not included, because she already knew how to fry chicken, or make our favorite family veal chops. These recipes must have been things she didn't make regularly so she needed a recipe. These are not a legacy as such, but a glimpse into a time, long forgotten. Holiday foods, special meals and even an alcoholic drink (from my Aunt Hilda) are included. I hope this all brings back warm memories for you as it does for me.
Enjoy!
Arthur Greenblatt November 2003
Baked Things
Blintzes – Unknown writer typed the following note:
This is my recipe for the “bletlach” for my blintzes – and it is infallible
2 eggs (beat with eggbeater)
½ c. water
½ c. sifted flour
½ t. salt
Rena, you have to experiment with the fry pan. I find if it is too hot – it doesn’t come out too well – just medium – so it can come out easily. Lots of luck. If you ever have a yen for blintzes – I’ll be happy to make them for you. The recipe makes about 11.
Fruited Noodle Pudding – Rose Benesch
Use Square Pan
1 pkg. wide noodles- 8oz. Pennsylvania Dutch
Cook with a little oil and salt. Wash with cold water.
4 eggs
Sugar to taste- salt and cinnamon
½ stick margarine
Grated apple-not too fine
1 can crushed pineapple (small-with juice)
½ cup white raisins
½ cup orange juice
Crisco at bottom of pan
Sprinkle on top cinnamon and sugar and thinly sliced apple.
Bake in 350 degree oven ¾ to 1 hour.
Hanukkah Potato Latkes (from the Jewish Times)
3 lg. Potatoes (2c. grated)
Small onion
2 eggs
2 T. flour or matzoh meal
1 t. salt
Grate potatoes and place in bowl.
Grate onions and place in bowl with potatoes.
Add eggs, flour and salt.
Drain off excess liquid.
Drop spoonfuls into a well oiled frying pan.
Fry on both sides in hot oil.
Serve with apple sauce or sour cream.
Meringue – Mildred
2 – egg whites (good size eggs) beat until stiff, not hard
1 T. cornstarch
In a pot boil ½ c water.
Dilute 1T. cornstarch in cold water until dissolved.
Then add cornstarch to ½ c. hot water and stir. Will thicken immediately (cool).
Put in bowl.
Beat 2 egg whites- add ¼ c. sugar.
Add cool cornstarch mixture.
Beat egg whites.
Beat good.
Add cool cornstarch mixture to egg whites after whites have been beaten well.
Noodle Kugel- Rose Zvares
1 box wide noodles
4 eggs
1c. corn crushed flakes
2-3 t. Crisco
Raisins (scalded)
Salt, pepper, sugar, cinnamon, ½ t. lemon juice
Heat pan, greased with 1T. Crisco
Cover bottom with ½ c. crushed corn flakes (or bread crumbs).
Pour in mixture (noodles with beaten eggs, salt and pepper, raisins) and top with remaining crushed corn flakes, cinnamon and sugar.
Place in hot stove (400) , gradually lower to 300 and bake until edges are loose around the pan.
Noodle Pudding #2 – Rose Sachs
½ lb. Broad noodles
½ soft container cream cheese
3 eggs beaten
Nutmeg
Cinnamon
1 container cottage cheese with fruit
½ pt. Sour cream
Sugar to taste
1 sm. can pineapple, drained
1 T. Vanilla
6 oz. raisins
Can include butter, if desired.
Boil (with salt) and drain noodles. Mix all ingredients together.
Grease pan. Bake at 375 for 45 min. to 1 hr.
Noodle Pudding #3 (Hilda Floam)
1 lb. Broad Noodles
1 lb. Cottage cheese- creamed
1 stick margarine
1 pt. Sour cream
¼ cup milk
5 Eggs
Beat eggs, add sour cream, cottage cheese and milk. Melt margarine and put into noodles. Let noodles cool about 5 minutes and put into entire mixture.
Butter pan and bake about 1 hour at 325 degrees.
Spinach Kugel
8 oz. noodles
½ stick margarine
1 pkg. frozen spinach-chopped
1 pkg. onion soup mix
3 eggs
*½ cup creamer
*If frozen spinach is not squeezed out, less creamer can be used.
Mix all ingredients thoroughly. Place in square cake pan; put in oven at 350 for 45 minutes.
Spinach Noodle Dish*
(Editors note, no name included)
9” x 13” – 3 quart pan, serves 16
1 lb. spinach noodles cooked (drain but do not rinse)
2 sticks margarine
¾ lb. fresh mushrooms sliced (can use canned)
2 pkg. Onion soup mix
4 eggs
2 - 10 oz pkg. Frozen chopped spinach (thawed)
2 c. Coffee Rich ( one container)
1 can onion rings
Sauté mushrooms and add to margarine and drained spinach.
Beat eggs and add onion mix
Mix all together
Grease pan
Bake about ½ hour
Remove from oven- add can onion rings on top- put back in oven and bake 30 minutes.
Sweet Kugel – marked “Happy Mothers Day” – Rose
½ lb. wide noodles
½ pint sour cream
¼ lb. cream cheese
¼ lb. margarine
4 eggs – separated
½ cup sugar
Cinnamon and sugar for top
Beat egg whites and set aside.
Melt butter in pan – remove from heat.
Thoroughly mix sugar, cream cheese, sour cream and egg yolks.
Add noodles, fold in egg whites.
Pour into greased 9”x13” pan.
Sprinkle with cinnamon and sugar.
Bake at 350 for 1 hour.
Appetizers/ Beverages
Dip
1 pt. Sour cream or TREAT
Horseradish – 2 heaping tsp.
Add crumbled bacon or Bacon Bits
2 tsp. Lipton’s Onion Soup Mix
Use with fresh vegetables
Carrots-Celery-Cukes (rounds)
Cauliflower (slice)
Dip #2
1 or 2 pks. Veg soup mix
1 box frozen chopped spinach
Drain spinach 5 min. and squeeze dry
16 oz. Sour cream
½ c. mayo (optional)
1 small water chestnuts chopped
Mix ingredients together
Whiskey Sour (Hilda)
1 can lemonade
½ can orange juice
1 ½ cans water
1 can whiskey
Desserts
Apple Cake
4 c. apple slices
2 c. sugar
1 c. cooking oil
2 eggs
1 c. chopped walnuts
2 t. baking soda
1 t. salt
1 t. cinnamon
1 t. nutmeg
1 t. vanilla
1 c. flour
Let apples stand in sugar for1 hr.
Sift dry ingredients.
Beat eggs, add oil and vanilla, add apples and sugar.
Stir in dry ingredients and nuts.
Bake 350 for 45 min.
Brownies
2 c. graham cracker crumbs
1 can condensed milk
6 oz. mini chocolate chips
Bake at 350 for 25-30 minutes.
Cherry Cake
½ lb. Butter
4 eggs
2 c. sugar
4 c. flour
4 t. baking powder
2 t. vanilla
Comstock Cherry Filling
Topping
2/3 c. flour
½ c. sugar
6 T. butter
Cinnamon
Put dry cake ingredients together. Add butter and mix with fork. Add 1 egg at a time, then vanilla.
Spread Comstock cherry filling over mixture. Cover with topping.
Bake at 350 for 1 hour.
Chocolate Chip Cheesecake
Use chocolate chip cookie batter (either from the recipe on the Nestle package or slice and bake).
Layer batter on the bottom of a 9”x13” pan.
Make filling:
Combine 2-8 oz. pkg. cream cheese
¾ c. sugar
3 eggs
1 t. vanilla
Spread evenly over cookie batter.
Slice batter and dot top.
Bake at 325 until done (1 hour and 45 minutes).
Fruit Cobbler
1 ½ to 2 c. fruit
½ c. butter (1 stick)
1 c. sugar
1 c. flour
2 t. baking powder
½ t. salt
1 c. milk
Spread melted butter in 9” pan.
Combine dry ingredients in a separate bowl.
Add milk and stir.
Pour batter over butter.
Lay fruit on top of batter.
Bake at 375 for 45 min.
Mandelbrot
¾ c. Spry or Crisco
1 scant c. sugar
Grated orange peel of one lg. Orange
3 eggs
1 c. flour
1 heaping t. baking powder
1 t. vanilla
1 c. chopped walnuts
Pinch of salt
Cinnamon and sugar
In mixer bowl, with electric mixer, blend shortening, sugar and orange peel. Add eggs, one at a time, and blend well after each.
Add flour, baking powder, salt, a little at a time, then add vanilla. When all is well blended, stir in walnuts.
Divide dough into thirds. Place each third on a piece of waxed paper on which a sizeable amount of flour has been placed, and lightly roll the dough (from side to side) in the flour, coating it sufficiently to handle. Place the dough on a lightly greased cookie sheet and pat into shape, about the length of the cookie sheet. Place all three strips onto the cookie sheet, about 3” apart. Shake cinnamon and sugar over each strip.
Bake in a 350 preheated oven for about 20 minutes or until light brown. Remove from oven and immediately cut each strip crosswise into ½” slices. Turn each piece on its side and shake cinnamon and sugar on the exposed side. Return to oven for 5 min. or until side is lightly browned.
Rice Pudding – Rose Benesch
1 c. Uncle Ben’s Rice (uncooked)
1/3 c. sugar
6 eggs
1/3 c. melted butter (about 2/3 stick)
½ tsp. Salt
2 c. milk
1 c. white raisins
Cinnamon
Nutmeg
Boil, strain, and wash rice in cold water.
Beat eggs well, add milk.
Put in rice, sugar, raisins, melted butter, spices and mix.
Grease pan well. Place pan in larger pan with water.
Start oven at 400, reduce to 350.
Bake about 45 minutes.
Main Dishes - Fish
Baked Gefilte Fish - Hilda
8 pieces without juice
Bottom – slice of onion
Can or jar of carrots with juice
½ c. ketchup
½ c. mayonnaise
Coat pieces and add paprika
Bake at 350 degrees – 45 minutes – one hour
(Hilda uses minced onion on top).
Fish – Belle Fenster
Gefilte Fish (32 or 27 oz.)
In Blender put:
1 small onion
1 carrot
1 celery
¼ c fish liquid
2 eggs
¼ cup matzo meal
Mash fish.
Mix together in 8” or 9” greased pan for (and bake) one hour.
Fruited Tuna Loaf- Pipsie Welman
1 lb. 4 oz. crushed pineapple – drained
1 ½ c. mayonnaise
2 7 oz. cans tuna
¾ - 1 c. chopped celery
2-3 T. chopped onions (finely chopped)
¾ c. fine soft bread crumbs
(Pipsie got unseasoned cubes and put them in a blender- then measured ¾ c.)
½ t. salt
1 egg
Measure out ½ c. each – drained pineapple and mayonnaise – mix together and set aside for topping.
Combine remaining ingredients and press into a 9x5 loaf.
Bake at 350 for 20 min.
Remove and cover with topping.
Turn heat up to 400 and bake 15 minutes more until top browns.
Pickled Fish – Minnie Goldblatt
3 lb. Fish – cut into 6 slices
Cut 2 large onions and place in large pan. Place fish on top and cover with water, a little more then to cover. Add salt and pepper. Bring to boil, lower heat and simmer for 20 minutes. Place in Pyrex dish.
Add 1 heaping teaspoon mixed spices (go-slow on red pepper), about half a glass of vinegar and 3 T. sugar. Boil together for a while to absorb flavor, let cool off.
While cooking take 3 large onions, cut into slices, place in colander, scald with hot water, rinse with cold. Arrange on bottom of pan and top of fish, if desired, or only on top.
Strain juice and pour over fish.
Note: If pickling spices unavailable, use 5 Bay leaves and ½ t. peppercorn.
Tuna Casserole
8 oz. pkg. broad noodles, cooked
2 cans tuna
1 can mushroom soup
1 can evaporated milk
1/3 c. milk
1 T. minced onion
1 oz. pimento
2 hard boiled eggs
1 sm. can peas
5 sliced olives and 1 t. olive juice
Small amounts of oregano, rosemary, parsley
Salt and pepper to taste
Combine and bake.
Tuna Crunch Casserole – Elizabeth
2 cans solid tuna – drain and break into chunks.
1 can mushroom soup
½ can water (recipe calls for ¼ can – I like ½).
1 T. soy sauce
4 oz. can button mushrooms (drained)
2 c. canned Chinese noodles
¼ c. minced onions or chopped green onion tops
1 c. chopped celery
½ c. cooked peas (optional)
Reserve 1 c. Chinese noodles
Cashew nuts or peanuts
In casserole combine all ingredients and refrigerate before baking (375 degrees for 40 minutes or until hot).
Sprinkle top with remaining Chinese noodles.
Tuna/Shell Salad
1 10-oz. box shell macaroni - cook with 1 t. salt and rinse with cold water
#2 size can Giant Brand peas – drain
3 stalks celery – chop fine
Small onion – chop fine
3 carrots grated
1 jar pimento – mashed
Pepper to taste
1 or 2 cans Chicken of the Sea Tuna mashed with other ingredients
3 T. Miracle Whip Salad Dressing
After mixing, add more Miracle Whip if necessary.
Blintzes – Unknown writer typed the following note:
This is my recipe for the “bletlach” for my blintzes – and it is infallible
2 eggs (beat with eggbeater)
½ c. water
½ c. sifted flour
½ t. salt
Rena, you have to experiment with the fry pan. I find if it is too hot – it doesn’t come out too well – just medium – so it can come out easily. Lots of luck. If you ever have a yen for blintzes – I’ll be happy to make them for you. The recipe makes about 11.
Fruited Noodle Pudding – Rose Benesch
Use Square Pan
1 pkg. wide noodles- 8oz. Pennsylvania Dutch
Cook with a little oil and salt. Wash with cold water.
4 eggs
Sugar to taste- salt and cinnamon
½ stick margarine
Grated apple-not too fine
1 can crushed pineapple (small-with juice)
½ cup white raisins
½ cup orange juice
Crisco at bottom of pan
Sprinkle on top cinnamon and sugar and thinly sliced apple.
Bake in 350 degree oven ¾ to 1 hour.
Hanukkah Potato Latkes (from the Jewish Times)
3 lg. Potatoes (2c. grated)
Small onion
2 eggs
2 T. flour or matzoh meal
1 t. salt
Grate potatoes and place in bowl.
Grate onions and place in bowl with potatoes.
Add eggs, flour and salt.
Drain off excess liquid.
Drop spoonfuls into a well oiled frying pan.
Fry on both sides in hot oil.
Serve with apple sauce or sour cream.
Meringue – Mildred
2 – egg whites (good size eggs) beat until stiff, not hard
1 T. cornstarch
In a pot boil ½ c water.
Dilute 1T. cornstarch in cold water until dissolved.
Then add cornstarch to ½ c. hot water and stir. Will thicken immediately (cool).
Put in bowl.
Beat 2 egg whites- add ¼ c. sugar.
Add cool cornstarch mixture.
Beat egg whites.
Beat good.
Add cool cornstarch mixture to egg whites after whites have been beaten well.
Noodle Kugel- Rose Zvares
1 box wide noodles
4 eggs
1c. corn crushed flakes
2-3 t. Crisco
Raisins (scalded)
Salt, pepper, sugar, cinnamon, ½ t. lemon juice
Heat pan, greased with 1T. Crisco
Cover bottom with ½ c. crushed corn flakes (or bread crumbs).
Pour in mixture (noodles with beaten eggs, salt and pepper, raisins) and top with remaining crushed corn flakes, cinnamon and sugar.
Place in hot stove (400) , gradually lower to 300 and bake until edges are loose around the pan.
Noodle Pudding #2 – Rose Sachs
½ lb. Broad noodles
½ soft container cream cheese
3 eggs beaten
Nutmeg
Cinnamon
1 container cottage cheese with fruit
½ pt. Sour cream
Sugar to taste
1 sm. can pineapple, drained
1 T. Vanilla
6 oz. raisins
Can include butter, if desired.
Boil (with salt) and drain noodles. Mix all ingredients together.
Grease pan. Bake at 375 for 45 min. to 1 hr.
Noodle Pudding #3 (Hilda Floam)
1 lb. Broad Noodles
1 lb. Cottage cheese- creamed
1 stick margarine
1 pt. Sour cream
¼ cup milk
5 Eggs
Beat eggs, add sour cream, cottage cheese and milk. Melt margarine and put into noodles. Let noodles cool about 5 minutes and put into entire mixture.
Butter pan and bake about 1 hour at 325 degrees.
Spinach Kugel
8 oz. noodles
½ stick margarine
1 pkg. frozen spinach-chopped
1 pkg. onion soup mix
3 eggs
*½ cup creamer
*If frozen spinach is not squeezed out, less creamer can be used.
Mix all ingredients thoroughly. Place in square cake pan; put in oven at 350 for 45 minutes.
Spinach Noodle Dish*
(Editors note, no name included)
9” x 13” – 3 quart pan, serves 16
1 lb. spinach noodles cooked (drain but do not rinse)
2 sticks margarine
¾ lb. fresh mushrooms sliced (can use canned)
2 pkg. Onion soup mix
4 eggs
2 - 10 oz pkg. Frozen chopped spinach (thawed)
2 c. Coffee Rich ( one container)
1 can onion rings
Sauté mushrooms and add to margarine and drained spinach.
Beat eggs and add onion mix
Mix all together
Grease pan
Bake about ½ hour
Remove from oven- add can onion rings on top- put back in oven and bake 30 minutes.
Sweet Kugel – marked “Happy Mothers Day” – Rose
½ lb. wide noodles
½ pint sour cream
¼ lb. cream cheese
¼ lb. margarine
4 eggs – separated
½ cup sugar
Cinnamon and sugar for top
Beat egg whites and set aside.
Melt butter in pan – remove from heat.
Thoroughly mix sugar, cream cheese, sour cream and egg yolks.
Add noodles, fold in egg whites.
Pour into greased 9”x13” pan.
Sprinkle with cinnamon and sugar.
Bake at 350 for 1 hour.
Appetizers/ Beverages
Dip
1 pt. Sour cream or TREAT
Horseradish – 2 heaping tsp.
Add crumbled bacon or Bacon Bits
2 tsp. Lipton’s Onion Soup Mix
Use with fresh vegetables
Carrots-Celery-Cukes (rounds)
Cauliflower (slice)
Dip #2
1 or 2 pks. Veg soup mix
1 box frozen chopped spinach
Drain spinach 5 min. and squeeze dry
16 oz. Sour cream
½ c. mayo (optional)
1 small water chestnuts chopped
Mix ingredients together
Whiskey Sour (Hilda)
1 can lemonade
½ can orange juice
1 ½ cans water
1 can whiskey
Desserts
Apple Cake
4 c. apple slices
2 c. sugar
1 c. cooking oil
2 eggs
1 c. chopped walnuts
2 t. baking soda
1 t. salt
1 t. cinnamon
1 t. nutmeg
1 t. vanilla
1 c. flour
Let apples stand in sugar for1 hr.
Sift dry ingredients.
Beat eggs, add oil and vanilla, add apples and sugar.
Stir in dry ingredients and nuts.
Bake 350 for 45 min.
Brownies
2 c. graham cracker crumbs
1 can condensed milk
6 oz. mini chocolate chips
Bake at 350 for 25-30 minutes.
Cherry Cake
½ lb. Butter
4 eggs
2 c. sugar
4 c. flour
4 t. baking powder
2 t. vanilla
Comstock Cherry Filling
Topping
2/3 c. flour
½ c. sugar
6 T. butter
Cinnamon
Put dry cake ingredients together. Add butter and mix with fork. Add 1 egg at a time, then vanilla.
Spread Comstock cherry filling over mixture. Cover with topping.
Bake at 350 for 1 hour.
Chocolate Chip Cheesecake
Use chocolate chip cookie batter (either from the recipe on the Nestle package or slice and bake).
Layer batter on the bottom of a 9”x13” pan.
Make filling:
Combine 2-8 oz. pkg. cream cheese
¾ c. sugar
3 eggs
1 t. vanilla
Spread evenly over cookie batter.
Slice batter and dot top.
Bake at 325 until done (1 hour and 45 minutes).
Fruit Cobbler
1 ½ to 2 c. fruit
½ c. butter (1 stick)
1 c. sugar
1 c. flour
2 t. baking powder
½ t. salt
1 c. milk
Spread melted butter in 9” pan.
Combine dry ingredients in a separate bowl.
Add milk and stir.
Pour batter over butter.
Lay fruit on top of batter.
Bake at 375 for 45 min.
Mandelbrot
¾ c. Spry or Crisco
1 scant c. sugar
Grated orange peel of one lg. Orange
3 eggs
1 c. flour
1 heaping t. baking powder
1 t. vanilla
1 c. chopped walnuts
Pinch of salt
Cinnamon and sugar
In mixer bowl, with electric mixer, blend shortening, sugar and orange peel. Add eggs, one at a time, and blend well after each.
Add flour, baking powder, salt, a little at a time, then add vanilla. When all is well blended, stir in walnuts.
Divide dough into thirds. Place each third on a piece of waxed paper on which a sizeable amount of flour has been placed, and lightly roll the dough (from side to side) in the flour, coating it sufficiently to handle. Place the dough on a lightly greased cookie sheet and pat into shape, about the length of the cookie sheet. Place all three strips onto the cookie sheet, about 3” apart. Shake cinnamon and sugar over each strip.
Bake in a 350 preheated oven for about 20 minutes or until light brown. Remove from oven and immediately cut each strip crosswise into ½” slices. Turn each piece on its side and shake cinnamon and sugar on the exposed side. Return to oven for 5 min. or until side is lightly browned.
Rice Pudding – Rose Benesch
1 c. Uncle Ben’s Rice (uncooked)
1/3 c. sugar
6 eggs
1/3 c. melted butter (about 2/3 stick)
½ tsp. Salt
2 c. milk
1 c. white raisins
Cinnamon
Nutmeg
Boil, strain, and wash rice in cold water.
Beat eggs well, add milk.
Put in rice, sugar, raisins, melted butter, spices and mix.
Grease pan well. Place pan in larger pan with water.
Start oven at 400, reduce to 350.
Bake about 45 minutes.
Main Dishes - Fish
Baked Gefilte Fish - Hilda
8 pieces without juice
Bottom – slice of onion
Can or jar of carrots with juice
½ c. ketchup
½ c. mayonnaise
Coat pieces and add paprika
Bake at 350 degrees – 45 minutes – one hour
(Hilda uses minced onion on top).
Fish – Belle Fenster
Gefilte Fish (32 or 27 oz.)
In Blender put:
1 small onion
1 carrot
1 celery
¼ c fish liquid
2 eggs
¼ cup matzo meal
Mash fish.
Mix together in 8” or 9” greased pan for (and bake) one hour.
Fruited Tuna Loaf- Pipsie Welman
1 lb. 4 oz. crushed pineapple – drained
1 ½ c. mayonnaise
2 7 oz. cans tuna
¾ - 1 c. chopped celery
2-3 T. chopped onions (finely chopped)
¾ c. fine soft bread crumbs
(Pipsie got unseasoned cubes and put them in a blender- then measured ¾ c.)
½ t. salt
1 egg
Measure out ½ c. each – drained pineapple and mayonnaise – mix together and set aside for topping.
Combine remaining ingredients and press into a 9x5 loaf.
Bake at 350 for 20 min.
Remove and cover with topping.
Turn heat up to 400 and bake 15 minutes more until top browns.
Pickled Fish – Minnie Goldblatt
3 lb. Fish – cut into 6 slices
Cut 2 large onions and place in large pan. Place fish on top and cover with water, a little more then to cover. Add salt and pepper. Bring to boil, lower heat and simmer for 20 minutes. Place in Pyrex dish.
Add 1 heaping teaspoon mixed spices (go-slow on red pepper), about half a glass of vinegar and 3 T. sugar. Boil together for a while to absorb flavor, let cool off.
While cooking take 3 large onions, cut into slices, place in colander, scald with hot water, rinse with cold. Arrange on bottom of pan and top of fish, if desired, or only on top.
Strain juice and pour over fish.
Note: If pickling spices unavailable, use 5 Bay leaves and ½ t. peppercorn.
Tuna Casserole
8 oz. pkg. broad noodles, cooked
2 cans tuna
1 can mushroom soup
1 can evaporated milk
1/3 c. milk
1 T. minced onion
1 oz. pimento
2 hard boiled eggs
1 sm. can peas
5 sliced olives and 1 t. olive juice
Small amounts of oregano, rosemary, parsley
Salt and pepper to taste
Combine and bake.
Tuna Crunch Casserole – Elizabeth
2 cans solid tuna – drain and break into chunks.
1 can mushroom soup
½ can water (recipe calls for ¼ can – I like ½).
1 T. soy sauce
4 oz. can button mushrooms (drained)
2 c. canned Chinese noodles
¼ c. minced onions or chopped green onion tops
1 c. chopped celery
½ c. cooked peas (optional)
Reserve 1 c. Chinese noodles
Cashew nuts or peanuts
In casserole combine all ingredients and refrigerate before baking (375 degrees for 40 minutes or until hot).
Sprinkle top with remaining Chinese noodles.
Tuna/Shell Salad
1 10-oz. box shell macaroni - cook with 1 t. salt and rinse with cold water
#2 size can Giant Brand peas – drain
3 stalks celery – chop fine
Small onion – chop fine
3 carrots grated
1 jar pimento – mashed
Pepper to taste
1 or 2 cans Chicken of the Sea Tuna mashed with other ingredients
3 T. Miracle Whip Salad Dressing
After mixing, add more Miracle Whip if necessary.
Main Dishes – Meat and Poultry
A1 Savory Stuffed Peppers
1 lb. Ground beef
½ c. chopped onions
1 12 oz. can Del Monte Whole Kernel Vacuum Golden Corn (drained)
1 8 oz. can Tomato sauce
1 c. cooked rice
¼ c. A1 sauce
¼ t. black pepper
6 lg. Green peppers
In skillet over medium heat cook meat and onions until done; pour off drippings, stir in corn, tomato sauce, rice, A1 and pepper. Set aside.
Cut tops off of peppers, remove seeds, spoon meat mixture into peppers. Arrange in a 9”x9”x2” baking pan.
Bake at 350 for 30-35 minutes or until peppers are done.
Serves 6.
Brisket – Dee Rash
Season with Season-All
Salt and Pepper
Garlic powder (if preferred)
1 can Hunts Tomato Sauce
½ can water (or more) add if needed
1 pkg. onion soup mix
Cook ½ hr. per lb. plus an extra 15-20 minutes.
Cook potatoes and carrots together with brisket in roasting pan.
Slice brisket against grain and put into gravy to heat.
Heat vegetables in gravy separately.
Mazetti – R. Seibert
¾ cup finely chopped celery
½ c. melted butter or margarine
1 c. minced onion
¾ c. minced green pepper
1 lb. Ground chuck
1 lb. Ground pork
1 ½ t. salt
½ t. pepper
12 oz. wide noodles
4 oz. canned mushrooms
2 10.5 oz. cans condensed tomato soup, undiluted
Grated Parmesan cheese
Cook celery in water until tender and drain.
Sauté onion and green pepper for 5 min. in half of the butter or margarine, add in chuck and pork, salt and pepper and cook until meat is just done.
Cook noodles, drain and rinse. Put into 3 quart casserole, toss with remaining butter or margarine, stir in meat mixture, celery, mushrooms, tomato soup; mix well. Sprinkle with Parmesan, cover and refrigerate for several hours.
Heat oven to 350 degrees. Bake uncovered for 45 minutes or until hot in center.
Serves 12
Meat Balls – Rose Benesch
Meat, salt, Accent, water, eggs (no filler)
In saucepan put a little grated or chopped onions and water and let boil. Put in Hunts Sauce and add a little ground beef for taste.
Put meatballs in sauce and cook a while on the stove and then “dempf” in the oven.
Sweet and Sour Meat Balls
Meat Balls
1 lb. ground beef
2 slices bread soaked in water
½ med. onion-grated
1 egg
Salt and pepper
Sauce
½ onion, cut up
2 medium cans tomato sauce
salt and pepper and cook together.
2 heaping T. brown sugar.
Taste for sweetness.
Add sour salt (couple pieces) and cook about 15 minutes until flavors blend.
Simmer meat balls and sauce together 1 ½ to 2 hours.
Meat Rolled in Cabbage – Hilda Floam
Meat
1 lb. Ground chuck
2 eggs
1 diced onion
(Mix ingredients)
Sauce
1 16 oz. can tomato sauce (I like 8 oz. better R.G.)
1 lg. Can tomatoes
Brown sugar to taste.
Cook sauce ingredients and add sugar.
Add layer of cabbage at bottom of a Pyrex baking pan. Add meat mixture to cabbage, roll with seams down.
Cook covered for 1 ¾ hours, cook uncovered for ¾ hour.
Meat with Cabbage – Esther Askin
Meat Balls
1 lb. meat
2 eggs
1 t. matzoh meal
1 T. catsup
2 T. water
Grated onion
Salt and pepper
Sauce
Shredded cabbage (little bigger then for cole slaw)
2 cans tomato sauce
2 cans water
2 T catsup
1 t. sugar
Boil together for 15 minutes.
Then put in meatballs and cook 1 hour.
Add sugar to sauce.
Stuffed Eggplant- Esther Lavine
2 Eggplants
1 lb. Ground meat (combine veal, beef and sausage)
1 medium onion - minced
1 large green pepper- chopped
Butter, margarine or olive oil
1 small can tomato sauce
1 small can tomatoes
Grated cheese (parmesan)
Brown meat and cook with onions and green peppers.
Remove the inside of the eggplant and chop into small pieces and sauté.
Mix eggplant pieces with meat mixture, tomatoes and sauce.
Add seasoning to taste. Cover with grated cheese and stuff into eggplant shells. Bake 25-30 minutes at 350 degrees.
Amelia’s Chicken
1 bottle - 1890 dressing
1 – onion, cut fine
2 – chickens cut up
1 – 4 oz. can mushroom pieces
1 – envelope onion soup
1 – cup water
Bake in Pyrex casserole at 325 or 350 for 2 – 2 ½ hrs.
Chicken Catciatorri – Minnie Goldblatt
Broiler – fry chicken until golden brown.
Cut onion into 2 small pieces. Sauté until brown.
3-4 Italian tomatoes - whole
Add tomatoes to onion and add a little water. Put in ½ juice glass of vermouth, simmer for 5-10 minutes.
Add this gravy to chicken and cover, simmer for 1 ½ to 2 hrs.
Keep turning chicken.
Country Captain Chicken – Rose Geshekter
4 lbs. Chicken breasts
Seasoned flour
½ c. shortening
2 onions chopped fine
2 green peppers chopped fine
Clove of garlic minced
1 ½ t. salt
¾ t. curry powder
½ t. white pepper
½ t. thyme
2 cans (13 oz. tomatoes-Md. Chief)
1 T. chopped parsley
6 c. hot cooked rice (Minute Rice)
¼ c. currants (Buy in the raisin section)
¼ lb. toasted almonds
Parsley sprigs
Remove skin from chicken. Roll breasts in flour and fry in shortening until well browned. Remove chicken and keep warm in oven in the pyrex dish.
From fat left in pan cook onions, green peppers and garlic until tender. Stir in salt, pepper, curry powder and thyme, mix well. Add tomatoes and parsley and heat.
Put chicken in large casserole and pour over all sauce. Cover and bake at 350 for 45 min. or until chicken is tender.
Arrange chicken in center of platter. Mound cooked rice around chicken. Put currants in sauce, pour over rice. Sprinkle almonds over chicken and add parsley.
2 broilers may be used if desired. Use 3 cups uncooked rice.
Oven Fried Chicken – Joan Newcomer
½ c. flour
2 t. salt
2 t. paprika
½ c. oil
1/8 t. black pepper
2 ½ - 3 lbs. Chicken
Preheat oven to 400.
Mix dry ingredients, add oil, dip chicken and allow to drain.
Bake at 400 for 1 hr.
No need to turn chicken.
Passover Things
Bagel-Passover
6 eggs
1 c. matzoh meal
1 c. cake meal*
2 c. cold water
½ cup peanut oil
1 t. salt
2 t. sugar
Boil water, salt, oil and sugar. While boiling, add dry ingredients. Keep over low heat while mixing. Cool.
Add eggs, one at a time. Form bagel by dropping spoonful on greased cookie sheet. Make hole with finger.
Bake at 350 degrees for 1 hour.
· If not available, substitute matzoh meal.
Passover Rolls (Makes 12 rolls)
½ c. oil
1 c. water
¾ t. salt
¼ t. pepper
Boil on top of stove.
Add:
2 c. matzoh meal
4 eggs
Mix ingredients together, adding eggs one at a time.
Let stand ¼ hour in refrigerator. Form balls with oily hands. Put on cookie sheet.
Bake at 375 for 50 minutes.
Farfel – Belle Zvares
8 oz. farfel
2 lg. onions sliced thin
¾ stick margarine
Mushrooms (sliced)
Boil farfel and strain.
Fry onions and mushrooms in margarine.
Mix
Matzo Kugel – Rose Zvares
3 eggs
Water
Schmaltz
Raisins
(brei uf)
2 apples
Sugar
Cinnamon
Lemon
Salt
Brei matzos
Use schmaltz (or Crisco, preferably) in frying pan and put matzo meal in Crisco in bottom of pan. Then put in remainder of ingredients.
Top with matzo meal, cinnamon and sugar.
There are no specific baking instructions or portion sizes included.
Matzoh Kugel
4 Matzos
3 eggs- well beaten (put in last)
½ t. salt
¼ c. sugar
4 T. fat
2 apples – grated
1 t. cinnamon
½ - ¾ c. raisins (whichever you prefer)
Soak matzos and press out water.
Beat up eggs and throw things together.
Grease pan.
Bake at 350 for 45 min.
Matzoh Dumplings
2 eggs, well beaten
2 t. cold water
½ c. matzoh meal
½ t. baking powder
½ t. salt
1 t. chopped parsley
pinch of nutmeg
3 bouillon cubes
Blend all ingredients (except bouillon) well. Form into balls the size of marbles.
Refrigerate several hours.
30 minutes before serving drop into 5 c. boiling water to which 3 bouillon cubes have been added
Drain and place in soup.
Passover Knadles – Rose Zvares
1 egg
1 T. schmaltz
Salt, pepper, cinnamon to taste
¼ c. water
Small piece onion (grated)
Matzoh meal to proper consistency (Try 2/3 c.)
Mix all ingredients then add matzoh meal.
Let stand until it becomes thick enough to make into matzoh balls (not too large as they swell in cooking).
Drop into boiling water or soup and cook for about 30 min. with cover.
Mom’s Passover Cake – Rose Zvares
8 eggs - separate- beat whites stiff
1 ½ c. sugar
1c.cake meal
Lemon and rind
Salt
Beat yolks until light – add sugar and beat again until light.
Add salt and lemon.
Add cake meal.
Fold in whites.
Bake at 350 degrees for 45 min.
Passover Sponge Cake – Rose Zvares
8 eggs – separate
1 1/3 c. sugar
½ lemon – juice and a little rind
1 orange – little rind
2 t. water in lemon and orange mix
1 c. cake flour, sift twice
1 T. potato starch
Mix yolks and sugar well: then add juice and rind; then add cake flour and starch.
Beat whites until stiff-then blend in.
Grease cake pan – put wax paper around.
Put in dough.
Put in stove at 350’ about 15 minutes; then down to 250 for about ½ hour. (See if brown.)
Passover Cookies
1 c. farfel
1 c. matzoh meal
¾ c. sugar
1 t. cinnamon
½ c. raisins
½ cup chopped nuts
2 eggs
1/3 c. oil
Beat eggs and oil together and mix in all other ingredients.
Bake at 350 for 15-20 minutes
Makes 20 cookies.
Matzoh Brownies (Israeli Style)
Frosting:
1 c. sugar
½ c. milk
2 t. almond extract
1 t. vanilla
4 T. cocoa powder
2 sticks margarine
2 egg yolks
Bring all ingredients to a slow boil. Take of range, cool until luke warm. Add margarine and egg yolks. Stir well.
Soak 6 matzos in wine. Spread frosting between each matzoh. Sprinkle top layer with candy and nuts. Cool in freezer.
Salads
Applesauce Salad
1 pkg. lime gelatin
½ c. boiling water
2 c. thick applesauce
1 c. cottage cheese
Crisp lettuce leaves
Mayonnaise
Paprika
Dissolve gelatin in water.
Fold in applesauce and cottage cheese.
Pour into individual molds, chill until firm.
Unmold on lettuce leaves and top with mayonnaise. Garnish with paprika.
Apricot Nectar Salad
2 pkg. Orange Jell-O
1 ½ cup hot water
2 ½ c. apricot nectar
1 c. marshmallows
Mandarin Oranges
Dissolve Jell-O in hot water. Add apricot nectar, marshmallows and mandarin oranges.
Chill (I guess).
Beet Mold
1 pkg. lemon Jell-O
1 can Libby’s Shoestring Beets
1 heaping T. Horseradish
Few drops lemon juice
Pour beet liquid into a measuring cup and add water to 1 ½ cups.
Place in saucepan, heat and add lemon Jell-O, horseradish and lemon juice.
Place beets on bottom of square Pyrex dish and pour ingredients over, let jell.
Bing Cherry Salad
1 #2 can Bing Cherries, pitted and halved
1 pkg. cherry Jell-O
¾ c. hot water
½ c. sherry
pinch of salt
½ c. finely chopped pecans
Drain cherries, reserving ½ c. juice. Dissolve Jell-O in hot water. Cool; add cherry juice and sherry, salt, cherries and pecans. Mix with fork or mixwell. Chill quickly, refrigerate for several hours before serving.
Blueberry Salad
1 can crushed pineapple
1 can blueberries
1 pkg black raspberry gelatin
1 cup chopped peaches
Drain pineapple and blueberries, reserve juice.
Bring combined juices to a boil and add gelatin.
Stir until dissolved.
Add blueberries, pineapple and nuts.
Chill until set.
Cranberry-Apple Salad
1 pkg. Lemon gelatin
½ c. orange marmalade
1 c. boiling water
2 c. cranberries
2 apples, peeled and cored
Dissolve gelatin and marmalade in boiling water; chill until syrupy. Put cranberries and apples thru food chopper, add to gelatin. Chill. 8-10 servings.
Cranberry Salad
1 pkg gelatin
1 ½ c. boiling water
juice of ½ lemon
½ c. finely cut celery
½ c. crushed pineapple
1 c. sweetened cranberry sauce
Fruit Ambrosia #1 (from Dee Rash)
1 c. pineapple chunks
1 c. tiny marshmallows
1 c. sour cream
1 c. mandarin oranges
1 c. coconut
Fruit Ambrosia #2 (from Mrs. Miller)
3 pineapple tidbits (8 ¾ oz.)
2 cartons Cool Whip (Big Whip)
1 coconut-Bakers (bag)
1 bag marshmallows
1 maraschino cherries (large jar)
Gelatin – Apricot Nectar Salad
2 pkg. orange gelatin
2 c. hot water
1- 12 oz. can apricot nectar
1 lb. cottage cheese
Nutmeg
Dissolve gelatin in hot water.
Add apricot nectar, mix well, cool.
Pour into 1 qt ring mold. Chill until firm.
Unmold onto plate of shredded lettuce.
Fill center with cottage cheese.
Sprinkle with nutmeg.
Yields 8-9 servings.
Jello Mold – Dee
Lime Jello
Instead of water use gingerale
Walnuts
Celery
Peaches
Lime Applesauce Delight
1 ¼ c. applesauce
1 pkg. lime Jello
½ to 1 c. sugar
1 c. evaporated milk
1 T. lime or lemon juice
Heat applesauce.
Add gelatin and sugar and stir until dissolved.
Chill milk until very cold, whip until stiff.
Add lime or lemon juice.
Fold whipped milk into gelatin mixture.
Chill.
Yields eight servings.
Lime Jello
2 lime Jello (heat Jello with sour cream)
3 c. water
1 c. sour cream
1 small can crushed pineapple, drained
nuts and maraschino cherries cut-up
Pineapple – Cranberry Salad
1 pkg. cranberries
4 c. water
2 c. sugar
2 or 3 pkgs. Lemon or lime gelatin
1 c. chopped nuts
1 c. chopped celery
1 c. pineapple, drained
Simmer cranberries in water for 20 min.
Remove from heat, stir in sugar and gelatin.
Cool until slightly thickened.
Add remaining ingredients, blend well.
Refrigerate until firm.
Yield 15-20 servings.
Vegetable Mold
2 pkg. Jello
1 c. diced celery
1 c. grated carrots
2 grated apples
Small can crushed pineapple
½ c. chopped nuts
Dressing
Lemon juice
1 T. oil
Oregano
Sugar
Salt/pepper
Squeeze whole lemon
Feta cheese
White Salad Dressing
¾ c. plain yogurt
¼ c. mayonnaise
1 clove garlic
2 t. Dijon mustard
1 T. lemon juice
½ t. pepper
½ t. salt
1 T. sugar
Mix all ingredients together thoroughly and chill.
Side Dishes
Carrots L’Orange
5- medium carrots cut crosswise in 1” chunks
Cook, covered, in boiling salted water 20 min., until tender, drain
Meanwhile add:
1 T. sugar
1t. cornstarch
¼ t. salt
¼ t. ground ginger
Into a small saucepan. Add ¼ cup orange juice and stir constantly until mix thickens and bubbles. Allow to boil for 1 minute.
Baked Corn
2 c. crushed corn (or whole kernel white corn and crushed corn)
1 c. milk
2/3 c. cracker crumbs
3 T. melted butter
½ t. salt and a little pepper
1 T. sugar
2 eggs, beaten
1 t. minced onion
Mix together, grease casserole, dot with butter, bake at 350 for 40 min.
Corn Pudding
In one bowl beat:
2 eggs
2 T. water
Add 2 large cans corn
½ stick butter or margarine (melted)
1 pkg. Corn Muffin mix
Mix thoroughly. Grease 9x13 pan, bake in 350 oven for 1 hour.
Pea Casserole – Florence
2 lb. bag -frozen peas
1 can water chestnuts drained and sliced
1 can bean sprouts drained
1 small can sliced mushrooms drained
1 can mushroom soup
Mix together and cover with 1 can onion rings.
Bake 1 hour at 350 degrees.
Spinach Soufflé
1 pkg. frozen spinach, defrosted
½ lb. Cream cheese
1 lb. Cottage cheese
½ c. matzoh meal
3 eggs, well beaten
Salt and pepper to taste
Preheat oven to 350.
Grease 1 qt. Dish.
Melt cream cheese, add to hot spinach, and add cottage cheese and matzoh meal. Mix well.
Stir in eggs, salt and pepper.
Pour into soufflé dish and bake 40 min. until light golden on top.
Tzimes – Rose Benesch
Prunes
Sweet Potatoes
Salt
Honey (1 or 2 T.)
Brown Sugar
1 T. Cornstarch
Place large prunes in pot and cover with hot water for a while.
Cut sweet potatoes in large pieces – add salt and cover with water until partially done.
Add brown sugar and honey to the sweet potato water and add prunes with a little prune water and cornstarch, and bring to boil.
Put in stove for ½ hour at 350.
Additional by Doris Schwartzman:
Matzoh balls may be stirred in if desired – ½ hour before they’re done.
Also might add a little orange juice
A1 Savory Stuffed Peppers
1 lb. Ground beef
½ c. chopped onions
1 12 oz. can Del Monte Whole Kernel Vacuum Golden Corn (drained)
1 8 oz. can Tomato sauce
1 c. cooked rice
¼ c. A1 sauce
¼ t. black pepper
6 lg. Green peppers
In skillet over medium heat cook meat and onions until done; pour off drippings, stir in corn, tomato sauce, rice, A1 and pepper. Set aside.
Cut tops off of peppers, remove seeds, spoon meat mixture into peppers. Arrange in a 9”x9”x2” baking pan.
Bake at 350 for 30-35 minutes or until peppers are done.
Serves 6.
Brisket – Dee Rash
Season with Season-All
Salt and Pepper
Garlic powder (if preferred)
1 can Hunts Tomato Sauce
½ can water (or more) add if needed
1 pkg. onion soup mix
Cook ½ hr. per lb. plus an extra 15-20 minutes.
Cook potatoes and carrots together with brisket in roasting pan.
Slice brisket against grain and put into gravy to heat.
Heat vegetables in gravy separately.
Mazetti – R. Seibert
¾ cup finely chopped celery
½ c. melted butter or margarine
1 c. minced onion
¾ c. minced green pepper
1 lb. Ground chuck
1 lb. Ground pork
1 ½ t. salt
½ t. pepper
12 oz. wide noodles
4 oz. canned mushrooms
2 10.5 oz. cans condensed tomato soup, undiluted
Grated Parmesan cheese
Cook celery in water until tender and drain.
Sauté onion and green pepper for 5 min. in half of the butter or margarine, add in chuck and pork, salt and pepper and cook until meat is just done.
Cook noodles, drain and rinse. Put into 3 quart casserole, toss with remaining butter or margarine, stir in meat mixture, celery, mushrooms, tomato soup; mix well. Sprinkle with Parmesan, cover and refrigerate for several hours.
Heat oven to 350 degrees. Bake uncovered for 45 minutes or until hot in center.
Serves 12
Meat Balls – Rose Benesch
Meat, salt, Accent, water, eggs (no filler)
In saucepan put a little grated or chopped onions and water and let boil. Put in Hunts Sauce and add a little ground beef for taste.
Put meatballs in sauce and cook a while on the stove and then “dempf” in the oven.
Sweet and Sour Meat Balls
Meat Balls
1 lb. ground beef
2 slices bread soaked in water
½ med. onion-grated
1 egg
Salt and pepper
Sauce
½ onion, cut up
2 medium cans tomato sauce
salt and pepper and cook together.
2 heaping T. brown sugar.
Taste for sweetness.
Add sour salt (couple pieces) and cook about 15 minutes until flavors blend.
Simmer meat balls and sauce together 1 ½ to 2 hours.
Meat Rolled in Cabbage – Hilda Floam
Meat
1 lb. Ground chuck
2 eggs
1 diced onion
(Mix ingredients)
Sauce
1 16 oz. can tomato sauce (I like 8 oz. better R.G.)
1 lg. Can tomatoes
Brown sugar to taste.
Cook sauce ingredients and add sugar.
Add layer of cabbage at bottom of a Pyrex baking pan. Add meat mixture to cabbage, roll with seams down.
Cook covered for 1 ¾ hours, cook uncovered for ¾ hour.
Meat with Cabbage – Esther Askin
Meat Balls
1 lb. meat
2 eggs
1 t. matzoh meal
1 T. catsup
2 T. water
Grated onion
Salt and pepper
Sauce
Shredded cabbage (little bigger then for cole slaw)
2 cans tomato sauce
2 cans water
2 T catsup
1 t. sugar
Boil together for 15 minutes.
Then put in meatballs and cook 1 hour.
Add sugar to sauce.
Stuffed Eggplant- Esther Lavine
2 Eggplants
1 lb. Ground meat (combine veal, beef and sausage)
1 medium onion - minced
1 large green pepper- chopped
Butter, margarine or olive oil
1 small can tomato sauce
1 small can tomatoes
Grated cheese (parmesan)
Brown meat and cook with onions and green peppers.
Remove the inside of the eggplant and chop into small pieces and sauté.
Mix eggplant pieces with meat mixture, tomatoes and sauce.
Add seasoning to taste. Cover with grated cheese and stuff into eggplant shells. Bake 25-30 minutes at 350 degrees.
Amelia’s Chicken
1 bottle - 1890 dressing
1 – onion, cut fine
2 – chickens cut up
1 – 4 oz. can mushroom pieces
1 – envelope onion soup
1 – cup water
Bake in Pyrex casserole at 325 or 350 for 2 – 2 ½ hrs.
Chicken Catciatorri – Minnie Goldblatt
Broiler – fry chicken until golden brown.
Cut onion into 2 small pieces. Sauté until brown.
3-4 Italian tomatoes - whole
Add tomatoes to onion and add a little water. Put in ½ juice glass of vermouth, simmer for 5-10 minutes.
Add this gravy to chicken and cover, simmer for 1 ½ to 2 hrs.
Keep turning chicken.
Country Captain Chicken – Rose Geshekter
4 lbs. Chicken breasts
Seasoned flour
½ c. shortening
2 onions chopped fine
2 green peppers chopped fine
Clove of garlic minced
1 ½ t. salt
¾ t. curry powder
½ t. white pepper
½ t. thyme
2 cans (13 oz. tomatoes-Md. Chief)
1 T. chopped parsley
6 c. hot cooked rice (Minute Rice)
¼ c. currants (Buy in the raisin section)
¼ lb. toasted almonds
Parsley sprigs
Remove skin from chicken. Roll breasts in flour and fry in shortening until well browned. Remove chicken and keep warm in oven in the pyrex dish.
From fat left in pan cook onions, green peppers and garlic until tender. Stir in salt, pepper, curry powder and thyme, mix well. Add tomatoes and parsley and heat.
Put chicken in large casserole and pour over all sauce. Cover and bake at 350 for 45 min. or until chicken is tender.
Arrange chicken in center of platter. Mound cooked rice around chicken. Put currants in sauce, pour over rice. Sprinkle almonds over chicken and add parsley.
2 broilers may be used if desired. Use 3 cups uncooked rice.
Oven Fried Chicken – Joan Newcomer
½ c. flour
2 t. salt
2 t. paprika
½ c. oil
1/8 t. black pepper
2 ½ - 3 lbs. Chicken
Preheat oven to 400.
Mix dry ingredients, add oil, dip chicken and allow to drain.
Bake at 400 for 1 hr.
No need to turn chicken.
Passover Things
Bagel-Passover
6 eggs
1 c. matzoh meal
1 c. cake meal*
2 c. cold water
½ cup peanut oil
1 t. salt
2 t. sugar
Boil water, salt, oil and sugar. While boiling, add dry ingredients. Keep over low heat while mixing. Cool.
Add eggs, one at a time. Form bagel by dropping spoonful on greased cookie sheet. Make hole with finger.
Bake at 350 degrees for 1 hour.
· If not available, substitute matzoh meal.
Passover Rolls (Makes 12 rolls)
½ c. oil
1 c. water
¾ t. salt
¼ t. pepper
Boil on top of stove.
Add:
2 c. matzoh meal
4 eggs
Mix ingredients together, adding eggs one at a time.
Let stand ¼ hour in refrigerator. Form balls with oily hands. Put on cookie sheet.
Bake at 375 for 50 minutes.
Farfel – Belle Zvares
8 oz. farfel
2 lg. onions sliced thin
¾ stick margarine
Mushrooms (sliced)
Boil farfel and strain.
Fry onions and mushrooms in margarine.
Mix
Matzo Kugel – Rose Zvares
3 eggs
Water
Schmaltz
Raisins
(brei uf)
2 apples
Sugar
Cinnamon
Lemon
Salt
Brei matzos
Use schmaltz (or Crisco, preferably) in frying pan and put matzo meal in Crisco in bottom of pan. Then put in remainder of ingredients.
Top with matzo meal, cinnamon and sugar.
There are no specific baking instructions or portion sizes included.
Matzoh Kugel
4 Matzos
3 eggs- well beaten (put in last)
½ t. salt
¼ c. sugar
4 T. fat
2 apples – grated
1 t. cinnamon
½ - ¾ c. raisins (whichever you prefer)
Soak matzos and press out water.
Beat up eggs and throw things together.
Grease pan.
Bake at 350 for 45 min.
Matzoh Dumplings
2 eggs, well beaten
2 t. cold water
½ c. matzoh meal
½ t. baking powder
½ t. salt
1 t. chopped parsley
pinch of nutmeg
3 bouillon cubes
Blend all ingredients (except bouillon) well. Form into balls the size of marbles.
Refrigerate several hours.
30 minutes before serving drop into 5 c. boiling water to which 3 bouillon cubes have been added
Drain and place in soup.
Passover Knadles – Rose Zvares
1 egg
1 T. schmaltz
Salt, pepper, cinnamon to taste
¼ c. water
Small piece onion (grated)
Matzoh meal to proper consistency (Try 2/3 c.)
Mix all ingredients then add matzoh meal.
Let stand until it becomes thick enough to make into matzoh balls (not too large as they swell in cooking).
Drop into boiling water or soup and cook for about 30 min. with cover.
Mom’s Passover Cake – Rose Zvares
8 eggs - separate- beat whites stiff
1 ½ c. sugar
1c.cake meal
Lemon and rind
Salt
Beat yolks until light – add sugar and beat again until light.
Add salt and lemon.
Add cake meal.
Fold in whites.
Bake at 350 degrees for 45 min.
Passover Sponge Cake – Rose Zvares
8 eggs – separate
1 1/3 c. sugar
½ lemon – juice and a little rind
1 orange – little rind
2 t. water in lemon and orange mix
1 c. cake flour, sift twice
1 T. potato starch
Mix yolks and sugar well: then add juice and rind; then add cake flour and starch.
Beat whites until stiff-then blend in.
Grease cake pan – put wax paper around.
Put in dough.
Put in stove at 350’ about 15 minutes; then down to 250 for about ½ hour. (See if brown.)
Passover Cookies
1 c. farfel
1 c. matzoh meal
¾ c. sugar
1 t. cinnamon
½ c. raisins
½ cup chopped nuts
2 eggs
1/3 c. oil
Beat eggs and oil together and mix in all other ingredients.
Bake at 350 for 15-20 minutes
Makes 20 cookies.
Matzoh Brownies (Israeli Style)
Frosting:
1 c. sugar
½ c. milk
2 t. almond extract
1 t. vanilla
4 T. cocoa powder
2 sticks margarine
2 egg yolks
Bring all ingredients to a slow boil. Take of range, cool until luke warm. Add margarine and egg yolks. Stir well.
Soak 6 matzos in wine. Spread frosting between each matzoh. Sprinkle top layer with candy and nuts. Cool in freezer.
Salads
Applesauce Salad
1 pkg. lime gelatin
½ c. boiling water
2 c. thick applesauce
1 c. cottage cheese
Crisp lettuce leaves
Mayonnaise
Paprika
Dissolve gelatin in water.
Fold in applesauce and cottage cheese.
Pour into individual molds, chill until firm.
Unmold on lettuce leaves and top with mayonnaise. Garnish with paprika.
Apricot Nectar Salad
2 pkg. Orange Jell-O
1 ½ cup hot water
2 ½ c. apricot nectar
1 c. marshmallows
Mandarin Oranges
Dissolve Jell-O in hot water. Add apricot nectar, marshmallows and mandarin oranges.
Chill (I guess).
Beet Mold
1 pkg. lemon Jell-O
1 can Libby’s Shoestring Beets
1 heaping T. Horseradish
Few drops lemon juice
Pour beet liquid into a measuring cup and add water to 1 ½ cups.
Place in saucepan, heat and add lemon Jell-O, horseradish and lemon juice.
Place beets on bottom of square Pyrex dish and pour ingredients over, let jell.
Bing Cherry Salad
1 #2 can Bing Cherries, pitted and halved
1 pkg. cherry Jell-O
¾ c. hot water
½ c. sherry
pinch of salt
½ c. finely chopped pecans
Drain cherries, reserving ½ c. juice. Dissolve Jell-O in hot water. Cool; add cherry juice and sherry, salt, cherries and pecans. Mix with fork or mixwell. Chill quickly, refrigerate for several hours before serving.
Blueberry Salad
1 can crushed pineapple
1 can blueberries
1 pkg black raspberry gelatin
1 cup chopped peaches
Drain pineapple and blueberries, reserve juice.
Bring combined juices to a boil and add gelatin.
Stir until dissolved.
Add blueberries, pineapple and nuts.
Chill until set.
Cranberry-Apple Salad
1 pkg. Lemon gelatin
½ c. orange marmalade
1 c. boiling water
2 c. cranberries
2 apples, peeled and cored
Dissolve gelatin and marmalade in boiling water; chill until syrupy. Put cranberries and apples thru food chopper, add to gelatin. Chill. 8-10 servings.
Cranberry Salad
1 pkg gelatin
1 ½ c. boiling water
juice of ½ lemon
½ c. finely cut celery
½ c. crushed pineapple
1 c. sweetened cranberry sauce
Fruit Ambrosia #1 (from Dee Rash)
1 c. pineapple chunks
1 c. tiny marshmallows
1 c. sour cream
1 c. mandarin oranges
1 c. coconut
Fruit Ambrosia #2 (from Mrs. Miller)
3 pineapple tidbits (8 ¾ oz.)
2 cartons Cool Whip (Big Whip)
1 coconut-Bakers (bag)
1 bag marshmallows
1 maraschino cherries (large jar)
Gelatin – Apricot Nectar Salad
2 pkg. orange gelatin
2 c. hot water
1- 12 oz. can apricot nectar
1 lb. cottage cheese
Nutmeg
Dissolve gelatin in hot water.
Add apricot nectar, mix well, cool.
Pour into 1 qt ring mold. Chill until firm.
Unmold onto plate of shredded lettuce.
Fill center with cottage cheese.
Sprinkle with nutmeg.
Yields 8-9 servings.
Jello Mold – Dee
Lime Jello
Instead of water use gingerale
Walnuts
Celery
Peaches
Lime Applesauce Delight
1 ¼ c. applesauce
1 pkg. lime Jello
½ to 1 c. sugar
1 c. evaporated milk
1 T. lime or lemon juice
Heat applesauce.
Add gelatin and sugar and stir until dissolved.
Chill milk until very cold, whip until stiff.
Add lime or lemon juice.
Fold whipped milk into gelatin mixture.
Chill.
Yields eight servings.
Lime Jello
2 lime Jello (heat Jello with sour cream)
3 c. water
1 c. sour cream
1 small can crushed pineapple, drained
nuts and maraschino cherries cut-up
Pineapple – Cranberry Salad
1 pkg. cranberries
4 c. water
2 c. sugar
2 or 3 pkgs. Lemon or lime gelatin
1 c. chopped nuts
1 c. chopped celery
1 c. pineapple, drained
Simmer cranberries in water for 20 min.
Remove from heat, stir in sugar and gelatin.
Cool until slightly thickened.
Add remaining ingredients, blend well.
Refrigerate until firm.
Yield 15-20 servings.
Vegetable Mold
2 pkg. Jello
1 c. diced celery
1 c. grated carrots
2 grated apples
Small can crushed pineapple
½ c. chopped nuts
Dressing
Lemon juice
1 T. oil
Oregano
Sugar
Salt/pepper
Squeeze whole lemon
Feta cheese
White Salad Dressing
¾ c. plain yogurt
¼ c. mayonnaise
1 clove garlic
2 t. Dijon mustard
1 T. lemon juice
½ t. pepper
½ t. salt
1 T. sugar
Mix all ingredients together thoroughly and chill.
Side Dishes
Carrots L’Orange
5- medium carrots cut crosswise in 1” chunks
Cook, covered, in boiling salted water 20 min., until tender, drain
Meanwhile add:
1 T. sugar
1t. cornstarch
¼ t. salt
¼ t. ground ginger
Into a small saucepan. Add ¼ cup orange juice and stir constantly until mix thickens and bubbles. Allow to boil for 1 minute.
Baked Corn
2 c. crushed corn (or whole kernel white corn and crushed corn)
1 c. milk
2/3 c. cracker crumbs
3 T. melted butter
½ t. salt and a little pepper
1 T. sugar
2 eggs, beaten
1 t. minced onion
Mix together, grease casserole, dot with butter, bake at 350 for 40 min.
Corn Pudding
In one bowl beat:
2 eggs
2 T. water
Add 2 large cans corn
½ stick butter or margarine (melted)
1 pkg. Corn Muffin mix
Mix thoroughly. Grease 9x13 pan, bake in 350 oven for 1 hour.
Pea Casserole – Florence
2 lb. bag -frozen peas
1 can water chestnuts drained and sliced
1 can bean sprouts drained
1 small can sliced mushrooms drained
1 can mushroom soup
Mix together and cover with 1 can onion rings.
Bake 1 hour at 350 degrees.
Spinach Soufflé
1 pkg. frozen spinach, defrosted
½ lb. Cream cheese
1 lb. Cottage cheese
½ c. matzoh meal
3 eggs, well beaten
Salt and pepper to taste
Preheat oven to 350.
Grease 1 qt. Dish.
Melt cream cheese, add to hot spinach, and add cottage cheese and matzoh meal. Mix well.
Stir in eggs, salt and pepper.
Pour into soufflé dish and bake 40 min. until light golden on top.
Tzimes – Rose Benesch
Prunes
Sweet Potatoes
Salt
Honey (1 or 2 T.)
Brown Sugar
1 T. Cornstarch
Place large prunes in pot and cover with hot water for a while.
Cut sweet potatoes in large pieces – add salt and cover with water until partially done.
Add brown sugar and honey to the sweet potato water and add prunes with a little prune water and cornstarch, and bring to boil.
Put in stove for ½ hour at 350.
Additional by Doris Schwartzman:
Matzoh balls may be stirred in if desired – ½ hour before they’re done.
Also might add a little orange juice
