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Family Recipes © Joseph Chandler, 2012 © 2016 Marjorie Chandler 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

 

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