HOME RECIPES

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Arroz con Pollo (Grandma Jeanne Gradess) ................................................................................ 5

Chicken Breasts Kiev ........................................................................................................................ 5
Palachinta (Grandma Piri Rosenzveig, 5/22/82) ............................................................................ 6
Flan (Julio Fonseca) .......................................................................................................................... 6
Orange Passover Cake (New York Times) ....................................................................................... 7
Apple Cake (Margo Fein) ................................................................................................................. 7
Potato Salad (Grandma Piri Rosenzveig) ....................................................................................... 8
Candied Yams ................................................................................................................................... 8
Corn Fritters (Roger Gradess)......................................................................................................... 8
Crepes (Pope School Cook Book) ..................................................................................................... 9
Lasagna .............................................................................................................................................. 9
Latkes (food processor, adapted from
World Famous Ratner's Meatless Cookbook) ........................................................................... 10
Chicken Soup (Roger Gradess) ..................................................................................................... 10
Hallah (The Jewish Catalog: Roger Gradess’ adaptation of Sharon Strassfeld’s recipe,
adapted from Kathy Green, adapted from Terri Sokol) ....................................................... 11
Sticky Buns (Good Housekeeping, 12/92) ...................................................................................... 12
Authentic Gazpacho (Grandma Jeanne Gradess) ....................................................................... 13
Fish Chowder (Roger Gradess) ..................................................................................................... 13
Noodle Pudding (GOODMANS/Phyllis Bargonetti) .................................................................... 14
Peach Cobbler (Recipes for Busy People: Ida Strouse) ................................................................ 14
Boiled Flanken and Soup (Jennie Grossinger) ............................................................................. 15
Tuna Noodle Casserole ................................................................................................................... 15
Charoseth (Grandma Piri Rosenzveig) ......................................................................................... 15
Chopped Chicken Livers (Jennie Grossinger) ............................................................................. 16
Champagne Punch (Roger Gradess) ............................................................................................. 16
Matzoh Brei (Roger Gradess) ........................................................................................................ 16

1
Pasta Primavera Casserole (Ronzoni Rigatoni) ........................................................................... 17
Best Rum Cake Ever ....................................................................................................................... 17
Barbecued Pork Chops (Roger Gradess) ...................................................................................... 18
Meatloaf (Roger Gradess) .............................................................................................................. 18
Red-cooked Brisket (adapted by Susan Feinberg from Chinese Kosher Cooking) .................. 19
Rice Pudding (adapted from Larousse Gastronomique) .............................................................. 19
Noodle Pudding (Della Haft) .......................................................................................................... 20
Martha Washington’s Cherry Bread Pudding (Gourmet Magazine) ......................................... 20
Roger’s Variation of Martha Washington’s Bread Pudding (Roger Gradess) ......................... 21
Cholent (adapted from Eva Epstein, The Jewish Catalog) .......................................................... 21
Baked Macaroni and Cheese .......................................................................................................... 22
Garlic Bread (Roger Gradess) ....................................................................................................... 22
Macaroni Salad (Mueller’s) ........................................................................................................... 23
Beef Stroganov (adapted from Horizon Cookbook) ..................................................................... 23
Frank’s Tomatoes (Frank Lunzer) ................................................................................................ 23
Rolled, Stuffed Filet of Flounder with Crabmeat (Gourmet Magzine) ....................................... 24
Yakima Therapeutic Fruit Paste (laxative) .................................................................................. 25
Chocolate Pudding Cake ................................................................................................................ 25
Irish Stew (Gourmet Magazine) ...................................................................................................... 26
Ice Cream With Raspberry Sauce (Roger Gradess) .................................................................... 26
Baked Ravioli (Roger Gradess) ..................................................................................................... 26
Yorkshire Pudding (Heather) ........................................................................................................ 27
Eggs Caroline (Caroline Ellman)................................................................................................... 27
Oven-Fried Sesame Chicken (Margaret Moers Wenig) .............................................................. 27
Deviled Eggs..................................................................................................................................... 28
Chicken Livers in Wine (Jeff Scher) ............................................................................................. 28
Lamb Shanks (Pearl Leisten) ......................................................................................................... 29
Baked Beans (Roger Gradess) ....................................................................................................... 29
Bagels (Anne Prieto) ....................................................................................................................... 29

2
Clam Dip (Ellen).............................................................................................................................. 30
Pork Satay (New York Times Cookbook) ....................................................................................... 30
Pasta Salad with Roasted Red Peppers and Goat Cheese (George Robinson).......................... 31
Broiled Chicken ............................................................................................................................... 31
Sweet Potatoes and Apples (Joy of Cooking) ................................................................................ 31
Vegetables Au Gratin (Grandma Rosella Pulsifer) ..................................................................... 32
Butternut Squash Soup ................................................................................................................... 32
Lemon Pudding Cake (Luscious Lemon Desserts, by Lori Longbotham) .................................. 33
Lemon Bars (adapted from Luscious Lemon Desserts, by Lori Longbotham) .......................... 34
Sautéd Turbot (Grandma Piri Rosenzveig) .................................................................................. 35
Vegetable Soup (Roger Gradess) ................................................................................................... 35
Beet Greens and Rice (Roger Gradess) ......................................................................................... 35
Cucumber Salad (Roger Gradess) ................................................................................................. 36
Vegetables and Shells (Roger Gradess) ......................................................................................... 36
No Knead Bread (Roger Gradess’ adaptation of Mark Bittman’s (NY Times)
Adaptation of the Sullivan Street Bakery recipe) ................................................................... 37
General Tso’s Chicken (Adapted from Recipe #164706, recipezaar.com) ................................ 37
Noodle Pudding Addaptation ......................................................................................................... 38
Fruit Soup (Grandma Piri’s Hungarian recipe) .......................................................................... 38
Stuffed Cabbage (Grandma Piri, learned from her mother, Rifka) .......................................... 39
Maryland Chicken (Joy of Cooking).............................................................................................. 40
Brenda’s Bulgur Salad.................................................................................................................... 40
Pork Chops (Tyler Florence) ......................................................................................................... 41
Barbecued Beef Chunks (Roger) ................................................................................................... 41
Pasta-Vegetable Casserole (Roger)................................................................................................ 42
Mashed Potato Soufflé (adapted from NY Times, 3/14/12).......................................................... 42
Uncle Dodi (Ben Gradess) ............................................................................................................. 42
Morning Glory Muffins (Pam McKinstry, Morning Glory Café, Nantucket) .......................... 43
Pot Roast (Grandma Rosella) ……………………………….…………………………………...44
Cranberry Corn Bread (NY Times: adapted from Jenney Grist Mill) ..................................... 44
3
Cheesecake (Connie Heymann) ……………..………………...……….………………………..45
Banana Bread ….……………………………………...………………….………………………45
Pot Brownies (Roger Gradess) ……………………….………..…………………………………46
Vegetable Bread Pudding (Roger Gradess) ……………………………..……….……………..46
Sourdough Bread (King Arthur Flour, adapted by Roger Gradess) ........................................ 47
Sourdough Hallah (Roger) ............................................................................................................ 47
Lemon Bliss Cake (King Arthur) ................................................................................................. 48
Original Plum Torte (NY Times, 1983) ........................................................................................ 49
Flan (Greta Chao) .......................................................................................................................... 49
Chocolate Pudding (adapted from Hershey's Kitchens) ............................................................ 50
Apple Crisp (Joy of Cooking) ....................................................................................................... 50
Roger’s Beans .................................................................................................................................. 50
Ilanit’s Beans ................................................................................................................................... 51
Sesame Thins (Edie Hunter) .......................................................................................................... 51
Roger’s Chicken .............................................................................................................................. 51

Roasted Eggplant ............................................................................................................................ 52

Jam ................................................................................................................................................... 52

Bacon-wrapped Chicken Breasts ................................................................................................... 52

4
Arroz con Pollo (Jeanne Gradess)

Chicken thighs or breasts, cut into serving size pieces

3/4 cups long grain rice
1/2 large onion, diced
1 cloves garlic, minced
½ of an 8-oz can whole tomatoes
3 c. s water or chicken stock
1 bay leaf (optional)
1-1/2 tsp salt
1/2 green pepper, chopped
1 small can peas (or frozen peas)
3 tbsp. oil, for browning
pimento strips

Fry chicken with onion and garlic in oil until lightly browned and nearly cooked through,
15 minutes or more. Add tomatoes and broth, bring to a boil. Add bay leaf, salt, rice, and
green pepper. Stir thoroughly and place in casserole.
Bake at 350 degrees for 20 minutes or until chicken is done. Just before serving, garnish
with peas (and add pimento strips, if you have them).
Rice comes out with a very soft, unusual texture. Very good. Serves 4-5.

Chicken Breasts Kiev

1 1/2 lbs. chicken breasts

1/3 cup butter
1 tsp. basil
1 tsp. oregano
3/4 tsp. salt
1/2 tsp. garlic powder
1/2 cup bread crumbs
2 tbs. grated Parmesan cheese
1/4 cup chopped scallions
1/4 cup chopped parsley
1/4 cup white wine

Melt butter. Dip chicken in it, then in mixture of all other ingredients except scallions,
parsley, and wine. Place in baking pan and brown for 10-15 minutes at 375 degrees, then add
remaining butter, wine, scallions, and parsley. Cook 20 minutes more, basting often.

5
Palachinta (Pearl Rosenzveig - 5/22/82)

3 eggs, less 1/4 of one egg yolk reserved for filling

1/4 - 1/3 cups sugar
a few drops of vanilla
dash cinnamon
1 cup milk
3/4 cup water
drop of salt
flour

Mix all ingredients except flour, then add flour until mixture has the consistency of
creamed soup. Heat a little butter in a pan, wait until it is hot (brown). Pour in 3/4 of a
medium ladle to just cover the pan. Turn once the edges are brown.

filling:

1/2 lb. creamed cottage cheese

1 tsp. sugar
handful raisins
a little vanilla
1/4 egg yolk
a drop of salt
dash cinnamon

Beat all ingredients well. Do not oversalt. Excellent. Serves 2-3.

Flan (Julio Fonseca)

1 can evaporated milk

1 can (same size) sweetened condensed milk
3 eggs
vanilla
3 to 6 oz. cream cheese
sugar

Blend all ingredients except sugar. Put sugar on pan bottom (to cover) and heat on stove
until caramelized. Add mixture. Place in pan of water and bake at 350 degrees for 1 hour.
When completely cooled, invert pan to release flan.

6
Orange Passover Cake (New York Times)

2 thin skin, juice oranges

1 1/2 cups blanched almonds
1 cup sugar
6 eggs, separated
margarine and matzah meal for pan
confectioners’ sugar to sprinkle top

Scrub oranges and cook 1 hour over medium heat with enough water so as not to burn.
Grind almonds with 1/2 cup of sugar to the consistency of coarse flour. Transfer to large bowl,
add remaining sugar.

Cool oranges out of water. Cut open, remove pits, mince finely in food processor, add to
almond mixture.

Blend in egg yolks. Beat whites and fold into mixture.

Coat 10" spring form with margarine and matzah meal. Add mixture. Bake at 350
degrees for 1 hour.
Cool completely, and dust with confectioners’ sugar.

Apple Cake (Margo Fein)

4 coarsely chopped Granny Smith apples, with peel

2-1/2 cups sugar (or 1-1/4 c. white, 1-1/2 c. brown sugar)
3 eggs
3/4 cup oil
1 tbs. vanilla
3 cup white flour (or 1-1/2 c. white, 1-1/2 c. whole wheat flour)
1 tbs. soda
1 tbs. cinnamon
1 tsp. allspice
1-1/2 tsp. salt
8 oz chopped walnuts (optional)
5 canned pineapple rings, sectioned (optional)
2 tsp. almond extract (optional)

Combine apples and sugar and let stand until moist. Beat eggs, add oil and vanilla. Beat
slightly. Mix dry ingredients. Add alternately with apples to wet ingredients. Bake in greased
2 x 9 x 13" pan @325 degrees for 1 hr. and 15 minutes, or until done.

7
Potato Salad (Pearl Rosenzveig)

6 medium russet potatoes, peeled (or 3 lbs. red potatoes)

1 bunch scallions, chopped (or 1 medium onion, finely chopped)
1/2 green pepper, chopped
1/2 red pepper, chopped
a handful of parsley, finely chopped 4-5 Tbs. mayonnaise (or to taste)
1/2 tsp. salt (or to taste) juice of 1 lemon (or to taste)
1/2 tsp. sugar (or to taste) 4-5 Tbs. water

Boil potatoes in well-salted water. When cooked, add some cold water to the pot to make it
possible to put your hands in it, then (if using red potatoes) slide the skins off under the water.
Slice into the desired size pieces while still warm. Add scallions, peppers, and parsley. In a
small bowl, mix mayonnaise, lemon juice, water, salt, and sugar. Mix with potatoes, and adjust
the seasonings. Place in a nice bowl, sprinkle with paprika if desired, and chill in the
refrigerator.

Candied Yams

Yams 1/2 grated lemon rind

salt 1-1/2 Tbs. lemon juice
paprika 2 Tbs. butter
3/4 cup brown sugar

Cook yams, covered, in boiling water to cover until nearly tender. Pare and cut them
lengthwise in 1/2-inch slices. Place them in a shallow greased baking dish. Season with salt and
paprika. Sprinkle with brown sugar, grated lemon rind, and lemon juice. Dot with butter.
Bake, uncovered, for about 20 minutes.

Corn Fritters (Roger Gradess)

1 small can cream-style corn

3/4 c. Bisquick
Crisco
1 egg
1/2 tsp. milk
1/4 cup frozen corn kernels (optional, but desirable)

Mix egg with cream-style corn in a small bowl. Stir in Bisquick and milk to make a thick
batter. Add the frozen corn. Fry in Crisco, turning when first side is cooked. Serve buttered
and salted.

8
Crepes (Pope School Cook Book)

6 large eggs, beaten

3 cups sifted flour
6 tbs. melted butter
3 cups milk (room temperature)
1-1/2 tsp. salt
2-1/2 tsp. vanilla

Beat eggs with salt and vanilla, add flour a little at a time, alternatively with the milk and
melted butter. Beat with egg beater only until smooth. Strain. Cover and let stand 15 minutes
or longer.
Use 3/4 cup batter for an 8 inch skillet. After first crepe, add milk or flour to adjust
thickness. Makes 6 crepes.

Lasagna

Meat Sauce: Filling:

1 Tbs. oil 2 15-oz. containers ricotta cheese

1 lb. ground beef
2 medium onions, chopped
4 cloves garlic, minced
5 cups Ragu meat sauce
1/2 cup chopped parsley
10 oz. mushrooms, sautéd
2 eggs, slightly beaten
1 cup grated Parmesan cheese, divided
8 oz. (2 cups) mozzarella cheese, divided
1 lb. lasagna noodles, cooked and drained
20 olives, sliced
2-1/2 tsp. ground nutmeg

To prepare Meat Sauce: In 3-quart saucepan heat oil over medium-high heat. Add ground
beef, onion, and garlic; sautè 10 minutes or until meat is no longer pink. Add marinara sauce
and parsley; bring to boil. Reduce heat; simmer 15 minutes. Add nutmeg, olives, and
mushrooms. Makes 5 1/2 cups.

To prepare Filling: In medium bowl combine ricotta, eggs, 3/4 cup Parmesan and 1-1/2
cups mozzarella. Spread 1 cup Meat Sauce into 13 x 9 x 2-inch baking dish. Layer 1/4 of the
lasagna noodles, 1/3 of the ricotta mixture and 1 cup Meat Sauce. Repeat twice. Top with
remaining lasagna noodles, Meat Sauce, 1/2 cup mozzarella and 1/4 cup Parmesan. Cover.
Bake in 375o oven 35 minutes; uncover and bake 15 minutes longer. Let stand 15 minutes
before serving. Makes 12 servings.

9
Latkes (food processor, adapted from World Famous Ratner's Meatless Cookbook)

4 lbs potatoes, peeled and quartered

1 medium onions, quartered
2 eggs
1 Tbs. salt
1/4 tsp. freshly ground pepper
1 cups all-purpose flour
Vegetable oil for frying

Using steel blade, process one potato at a time until finely grated. Remove to large bowl of cold
water as processed. Using steel blade, with on/off turns, chop onion fine. Drain if necessary
and return to work bowl. Add eggs, salt, pepper, and flour and process with on/off turns until
just combined. Drain potatoes, pressing out all liquid. Add onion-egg mixture to potatoes and
combine thoroughly.

In large skillet, over moderate flame, heat 1/2 inch oil. Drop batter by tablespoons into hot
oil. Flatten out to 4-inch pancakes and fry until brown and crisp. Turn and brown on other
side. Remove to heated platter and keep warm until ready to serve.

Chicken Soup (Roger Gradess)

2 fowl parsley root

onions parsley leaves
celery salt to taste
carrots water

Cook until chicken falls off the bone. Remove and discard bones and skin and excess fat.

10
Hallah (The Jewish Catalog: Roger Gradess' adaptation of Sharon Strassfeld's recipe,
adapted from Kathy Green, adapted from Terri Sokol)

1 [1-1/2] cup lukewarm water 1-1/4 [2 tsp.] teaspoon salt

1-1/2 [2-1/4] tsp. sugar 1 [1-1/2] stick salt butter
1 [4-1/2 tsp.] Tbs. dry yeast 3 [4] eggs
5-1/2 [8-1/4] cups flour poppy seeds
2/3 [1]cup sugar

First, "proof" the yeast to be sure it's fresh: In a 2-cup measuring cup, dissolve 1-1/2 [2-
1/4] tsp. of sugar in a cup [1-1/2 cups] of water at close to, but not hotter than 115o (use a
thermometer). Sprinkle the yeast on the surface of the water, then stir in. Within 3-4 minutes
the yeast should begin rising to the surface. If, after 10 minutes, the yeast has foamed to the top
of the cup and has a rounded crown, it is very active and good to use.
Add to the yeast mixture 1-1/2 [2-1/2 = 330 g.] cups flour and 2/3 [1] cup sugar, mix, and
let rise for 1/2 hour. Meanwhile, in another bowl, measure in 2-1/2 [3-3/4 = 575 g.) cups flour,
1-1/4 [2] teaspoon salt, and 1 [1-1/2] stick salt butter, cutting in the butter until the mixture
resembles coarse meal.
At the end of 1/2 hour, add to the yeast mixture 2 [3] beaten eggs, and stir well. Add
flour/butter mixture and stir well. Turn dough out onto a floured board and knead, adding
enough additional flour (up to 1-1/2 [2-1/4 = 330 g.] cups) so that the dough is not sticky.
Knead until smooth and elastic.
At this point remove an olive-sized piece of dough while reciting the blessing “Baruch ata
... v’tzivanu l’hafrish hallah,” then say, “This is hallah.” Bake this piece with the loaf, then
discard. [Instructions from Liz Ritter.]
Place dough in a lightly greased bowl and let rise 1-2 hours, or until doubled in bulk.
Punch down, knead again lightly, and cut the dough into two equal parts. Place one half of the
dough in a plastic bag and freeze for another time. Divide the remaining dough in thirds, and
braid. Place the braided loaf on parchment paper on a cookie sheet. [If not using parchment,
grease the sheet.]
Put the loaf in a warm place (e.g., an oven that has been preheated for 1 minute, then
turned off), and let it rise again until doubled (3-5 hours, or overnight). Brush with beaten egg,
sprinkle with poppy seeds, and bake to an internal temperature of 200 degrees (approximately
30 minutes at 375 degrees using convection.) If not dividing the dough and making one large
loaf, bake to the same internal temperature (approximately 40 minutes at 375 degrees using
convection.)
[If not using convection, be sure that the oven does not get too hot. To protect the bottom
of the bread from burning, place a second oven rack with some aluminum foil on it directly
beneath the cookie sheet.]

NOTE: Amounts in brackets [...] are for increasing the recipe by one-third in order to
make two very large loaves.

11
Sticky Buns (Good Housekeeping, 12/92)

2 pkgs. quick-rise yeast

1-1/2 tsp. salt
about 8 cups all-purpose flour
2-1/4 c. sugar
milk
1-1/2 sticks margarine or butter
2 large eggs
1 6-oz can pecans, chopped
4 tsp. ground cinnamon
1/2 cup confectioners' sugar

In a large bowl, combine yeast, salt, 2 c. flour, and 2/3 c. sugar. In a 2-qt saucepan over
medium heat, heat 2 c. milk and 6 tbs. margarine or butter (3/4 stick) until very warm
(120o F.). Margarine or butter does not need to melt completely.
With mixer at low speed, gradually beat liquid into dry ingredients just until blended.
Increase speed to medium; beat 2 minutes. Beat in eggs and 1 c. flour to make a thick batter;
beat 2 minutes, scraping bowl often. With wooden spoon, stir in 4-1/2 c. flour to make a soft
dough.
Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes,
working in more flour (about 1/2 c.) while kneading. Shape dough into a ball; cover and let
rest 15 minutes.
Meanwhile, in small saucepan over low heat, melt 6 tablespoons margarine or butter (3/4
stick). In medium bowl, mix chopped pecans, cinnamon, and 1-1/2 c. sugar. Grease 17" by 11-
1/2" roasting pan.
Cut dough in half. On lightly floured surface, with floured rolling pin, roll half of dough
into a 20" by 10" rectangle. Brush dough with one-third of melted margarine or butter;
sprinkle with half of cinnamon-sugar mixture. Starting from a 20-inch side, roll dough jelly-
roll fashion; pinch seam to seal. With a serrated knife, slice roll crosswise into 2-inch pieces.
Arrange rolls, about 1 inch apart, in half of the roasting pan. Repeat with remaining dough
and cinnamon-sugar mixture.
Cover roasting pan loosely with plastic wrap; let rolls rise in warm place (80o to 85o F.)
until doubled, about 30 minutes.
Preheat oven to 350o F. Brush rolls with remaining melted margarine or butter. Bake 25
to 30 minutes until golden brown and bread sounds hollow when lightly tapped with fingers.
In cup, mix confectioners' sugar with 4 teaspoons milk until smooth. Brush glace over hot
rolls. SERVE WARM OR COOL ON WIRE RACK AND REHEAT TO SERVE LATER.
Makes about 20 rolls.Each roll: About 420 calories, 15 grams fat, 25 mg. cholesterol, 275 mg.
sodium.

12
Authentic Gazpacho (Jeanne Gradess)

3 c. tomato juice - the thicker the juice the better

1 large cucumbers, cut into small cubes
1 large, "firm" fresh tomatoes, cut into small cubes
1/2 large green pepper, chopped fine
1/2 medium onion chopped fine (or 1/2 package of Lipton's Onion Soup, maybe)
1 full teaspoon chopped fresh parsley
1 Tbs. Worcestershire Sauce
1/4 cup wine vinegar
1/4 cup white vinegar
1/8 cup sherry
2 dashes Tabasco Sauce (not too strong a "dash")
1/4 teaspoon Accent
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
5 turns of freshly ground pepper

Add onion (or onion soup mix) and parsley to tomato juice, and stir well. Mix seasonings
together with a fork, add to juice and stir well. Mix all liquids together, add to juice and stir
well. Add cucumbers, tomatoes, and green pepper to juice and stir well. Chill four hours or
longer before serving. (Gets better after 2 or 3 days). Serve in frosted pottery bowls or large
glass bowl sunken in cracked ice. Garnish with thin slices of cucumber. Serves four.

Fish Chowder (Roger Gradess)

4 white potatoes, peeled and diced

1 large onion, diced
about 3 lbs. frozen fish fillets (blocks)
2 cups milk
½ pint heavy cream
1 Tbs. butter
bacon fat
salt and pepper
potato flour (potato starch)

Place potatoes in soup pot, cover with water (about 1 inch above the potatoes) and cook
until soft. Meanwhile, saute the onion in bacon fat, and season with salt and pepper. Add the
fish to the potatoes and, when thawed, add the onions and the milk. Simmer until the fish is
cooked. Add cream. Adjust the seasonings. Stir in butter. Thicken with a little potato flour.

13
Noodle Pudding (GOODMANS/Phyllis Bargonetti)

1 lb. noodles, cooked and drained 1

6 beaten eggs
8 oz. cream cheese
1-1/2 lbs. cottage cheese
24 oz. applesauce
1-1/2 cups white raisins
1 cup sugar
¼ tsp. nutmeg
¼ tsp, cinnamon
1/4 lb. butter, melted

Mix everything but the butter. Melt butter in a 9" x 13" pan. Add mixture. Cover and
bake 1 hour at 350o. Uncover and continue to bake for 30 minutes longer.
Serves 12 to 16.

Peach Cobbler (adapted from Recipes for Busy People: Ida Strouse)

Preparation time: 50 minutes

1 stick butter 1 tsp. nutmeg

1-3/4 cups flour 3 cups fruit: our favorite is peach;
1 cups sugar but apple or black berrries are
2 tsp. baking powder scrumptious too! Just alter sugar
1/4 tsp. salt and spice (cinnamon for apple) accordingly. 1-1/3 cups milk
2 Tbs sugar

Set oven at 350o. Pam the white Corning Ware baking dish. Place the butter in the dish
and put into the oven to melt while you are mixing other ingredients. Into small mixing bowl
mix flour, sugar, baking powder, salt, and milk (very thin mixture) and pour over melted
butter. Pour fruit over batter (either frozen or fresh fruit), sweeten and spice, and bake. Bake
45 min. - 1 hour. Serve warm with cream or ice cream. Yummy! This is so quick and easy to
make and can be ready by the time the rest of the meal is -- no crust to roll! Serves about 10, if
they don't come back for seconds.

14
Boiled Flanken and Soup (Jennie Grossinger)

4 lbs. flanken 3 stalks celery

2 tbs fat 3 sprigs parsley
1-1/2 quarts boiling water 2 Tbs. salt
2 onions 6 whole peppercorns
2 carrots
Lightly brown the flanken in the fat. Drain. Add the water, onions, carrots, celery,
parsley, salt and peppercorns. Cover and cook over low heat 2 hours or until the meat is
tender. Strain the stock and serve as soup or use in other dishes. Serve the meat with
horseradish. Serves 6-8.

Tuna Noodle Casserole

8 oz. noodles 2 Tbs soy sauce

8 oz. Velveeta cheese 10 whole grape tomatoes
1/4 cup milk 1/2 green pepper, chopped
1 Tbs. butter 2 stalks celery, chopped
1/4 tsp. onion powder 1/2 onion, minced and lightly sauted
1/4 tsp. garlic powder 1/2 box mushrooms, chopped
1/4 tsp. freshly ground black pepper bread crumbs
3 cans tuna

Boil noodles in salted water for slightly less than the recommended time.

Melt cheese and butter in microwave; stir in milk, soy sauce, onion powder, garlic powder,
and black pepper. Stir in vegetables. Stir in noodles. Gently stir in tuna. Top with bread
crumbs.

Bake, uncovered, for approximately 45 minutes at 325o, or until the mixture is heated
through and the cheese has melted and browned on top.

Charoseth (Pearl Rosenzveig)

6 Macintosh apples, peeled and chopped

3/4 cup walnuts, chopped
juice of one lemon
sweet red wine to taste

Combine all ingredients and chill.

15
Chopped Chicken Livers (Jennie Grossinger)

1 lb. chicken livers

4 tbs rendered chicken fat
2 onions, diced
3 hard-cooked egg yolks
1 tsp salt
1/4 tsp freshly ground black pepper

Wash the livers and remove any discolored spots. Drain. Heat 2 Tbs fat in a frying pan;
brown the onions in it. Remove the onions. Cook the livers in the fat remaining in the skillet
for 10 minutes.
You can grind or chop the onions, livers and egg yolks, but be sure you have a smooth
mixture. Add the salt, pepper, and remaining fat. Mix and taste for seasoning.
Serve cold with crackers as a spread or on lettuce. Serves 6 as an appetizer or 12 as a
spread.

Champagne Punch (Roger)

1-3/4 cups sugar

4 cups water
3/4 cups fresh lemon juice (6-7 lemons)
1 beaten egg white
3 bottle good (Korbel?) brut champagne
3 pint (appx.) club soda
fresh strawberries (optional)

Combine sugar and water and boil for 5 minutes. Cool, add lemon juice, beaten egg white,
and freeze. To serve, pour remaining ingredients over lemon ice, adding club soda to taste. If
multiplying recipe, consider freezing only half the lemon ice and keeping the rest in the
refrigerator.

Matzoh Brei (Edward Gradess)

3 eggs freshly ground pepper

3 matzohs onion flakes
3 tbs. butter garlic powder
1/2 tsp. salt boiling water

Beat eggs with salt, pepper, onion flakes, and garlic powder. Crumble matzohs in
colander. Pour kettle of boiling water over matzohs, allow to drain briefly, then immediately
mix matzohs with eggs. If possible, let eggs and matzohs stand for about 15 minutes. Fry
matzohs in butter over medium high heat, stirring constantly. Serve immediately. Serves 2.

16
Pasta Primavera Casserole (Ronzoni Rigatoni)

1 lb. rigatoni 2 cups milk

2 medium zuchini, cut into strips 2 cups concentrated chicken broth
2 red peppers, cut into strips 1/2 tsp. ground nutmeg
2 cups sliced mushrooms 1/2 tsp. salt
1 cup chopped scallions 1/4 tsp, pepper
1/3 cup butter or margarine 2 pkgs. (10 oz. each) frozen, chopped
2 cups chopped tomatoes spinach, thawed and well-drained
1/2 cup all-purpose flour parsley, chopped

Cook pasta as directed; drain. Spoon into greased 14 x 10 x 2-1/2-inch baking dish. Cook
2 cans of chicken broth down to make 2 cups. Saute zucchini, red peppers, mushrooms, and
scallions in butter in large skillet for 3 to 4 minutes, add salt. Add tomatoes and spoon over
pasta. Place flour in skillet; blend in milk. Add broth, nutmeg, and pepper. Cook and stir over
medium heat until mixture thickens. Add spinach and pour over vegetables. Cover and bake at
350o for 40 – 45 minutes. Garnish with parsley (important). Makes 8 servings.
Note: Recipe may be halved; bake in a 2 quart baking dish for 20 to 25 minutes.
Each serving provides approximately 410 calories, 15 g protein, 59 g carbohydrate, and
13 g. fat.

Best Rum Cake Ever

1 or 2 quarts rum 1 cup butter

1 tsp. sugar 2 large eggs
1 cup dried fruit Flour
1 tsp. soda Lemon juice
Brown sugar Nuts

Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead.
Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be ust right. To
be sure rum is of the highest quality, pour 1 level cup into a glass and drink it as fast as you
can. Repeat. With an electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon
of thugar and beat again. Meanwhile, make sure that the rum is the finest quality. Try
another cup. Open second quart if necessary. Add 2 aarge leggs, 2 cups fried druit and beat
till high. If druit gets stuck in beaters, just pry it loose with a drewscriber. Sample rum again,
checking for tonscisticily. Next sift 3 cups of pepper or salt (it really doesn't matter). Sample
rum again. Sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Add I
babblespoon of brown thugar, or whatever color you can find. Mix well. Grease oven and turn
cake pan to 350 gredees. Now pour the whole mess into the boven and ake. Check the rum
again and bo to ged.

17
Barbecued Pork Chops (Roger Gradess)

5 thin-cut pork chops

1/3 cup cider vinegar
1 cup chili sauce (1 bottle)
3/4 cup water
1/2 tsp. celery salt
1 tsp. celery seed
1/4 tsp. basil
1/4 tsp. oregano
parsley

Combine ingredients and pour over pork chops in a shallow baking pan. Bake for 1 hour
at 400o, turning chops after 30 minutes.
Top with parsley and serve with rice and a green vegetable.

Meatloaf (Roger Gradess)

1-1/4 lb. ground chuck

1 medium onion, very finely minced. (I use the little food processor)
1/2 bottle Heinz chili sauce
1/2 tsp. freshly ground black pepper
1/4 tsp. sage
1 tsp. salt
3 oz. Campbell's bouillon
2/3 c. Pepperidge Farm Herb Stuffing
1 egg, beaten
2 tsp. Lee and Perrin’s Worcestershire sauce
1/2 bottle Heinz chili sauce

Mix bouillon and stuffing together. Combine with other ingredients except 1/2 bottle of
chili sauce which is used to coat the top of the loaf. Place in pan, Coat top with remaining chili
sauce.
Bake, uncovered, for 1 hour at 350 degrees. After about 45 minutes, remove excess
accumulated fat with bulb baster (or spoon).
Serve with cucumber salad, rice, and a green vegetable such as broccoli.

18
Red-cooked Brisket (adapted from Chinese Kosher Cooking, Susan Feinberg)

3 lb. boneless chuck roast or brisket

1 cup soy sauce
1-1/2 cups water
juice and zest of one large lemon
1-2 tsp. grated ginger root
2 tbs. Firmly packed light or dark brown sugar

In a large pan with tight lid, brown the meat. While the meat is browning, combine all the
other ingredients in a sauce pan and bring to a boil. Pour over browned meat, return to a boil,
then reduce heat to simmer. Cook 2-1/2-3 hours, turning every half hour, or until the brisket is
very tender.

Rice Pudding (adapted from Larousse Gastronomique)

1/4 cup rice

2 cups half & half (1 pint)
3 egg yolks, beaten
2-1/2 tbs. sugar
1 tbs. butter
1/2 tsp. vanilla
Lemon zest
pinch of salt

Bring to a boil the milk, half & half, sugar, butter, and salt. Wash rice, blanch it, drain
and rinse in warm water. Drain again, then put it into the pot.
Begin cooking over a big flame, cover the pot and put to cook in the oven at 325 degrees
for 30 minutes. Do not disturb it during cooking, because this would make it stick to the bottom
of the pot.
Take the rice from the oven and add egg yolks, lemon zest, and vanilla, mixing them in
carefully with a fork.
Add more sugar, if needed. Flavor with choice of cinnamon, nutmeg, orange or lemon
peel.

19
Noodle Pudding (Della Haft)

8 oz. fine noodles, cooked

4 oz. cream cheese
8 oz. cottage cheese
2 cups milk
3/4 cup sugar
3/4 cup graham cracker crumbs or corn flake crumbs, mixed with
1 tbs. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
3 eggs
1/4 lb. butter or margarine, melted
1 cup white raisins

Mix sugar, milk, and cheeses. Add eggs, and beat. Mix 1/8 lb. melted butter with the
cooked noodles. Mix all ingredients and add raisins. Butter baking dish and pour in mixture.
Cover top of pudding with the crumbs. Drizzle 1/8 lb. melted butter over the top. Bake for 1
hour at 350 o.

Martha Washington’s Cherry Bread Pudding (Gourmet Magazine)

1 12-oz jar whole cherry preserves

12 slices soft white bread (Wonder Bread, Bond, etc.)
1/4 lb. butter, softened
4 eggs
2 Tbs. sugar
1 tsp. vanilla or brandy
2-2/3 cups milk or eggnog
cinnamon and allspice

Generously butter the sides of an 8-1/2" square pan 3/4 of the way up. Trim crusts off the
bread and butter well one side of each slice. Line the bottom of the pan with four slices of
bread, butter side up. On top of each slice place a heaping tablespoonful of preserves, then
spread the preserves evenly over the bread layer. Sprinkle the layer with cinnamon and
allspice. Repeat with the remaining slices of bread (2 more layers). Gently mix eggs, milk,
sugar, and vanilla. Pour over bread. Bake 1 hour at 325 degrees, or until a toothpick inserted
into the pudding comes out clean. Cool somewhat before serving.
For maximum softness, placed the pudding in a water bath half as deep as the pudding
pan. The water should be the same depth as the pudding pan.

20
Roger’s Variation of Martha Washington’s Bread Pudding

12 slices cinnamon raisin bread

1/4 lb. butter, softened
4 eggs
2 Tbs. sugar
1 tsp. vanilla
2-2/3 cups milk
allspice

Generously butter the sides of an 8-1/2" square pan 3/4 of the way up. Butter well one side
of each slice of bread. Line the bottom of the pan with four slices of bread, butter side up.
Sprinkle the layer with allspice. Repeat with the remaining slices of bread (2 more layers).
Gently mix eggs, milk, sugar, and vanilla. Pour over bread. Bake 1 hour at 325 degrees, or until
a toothpick inserted into the pudding comes out clean. Cool somewhat before serving.
For maximum softness, placed the pudding in a water bath half as deep as the pudding
pan. The water should be the same depth as the pudding pan.

Cholent (adapted from Eva Epstein, The Jewish Catalog)

1 lb. navy beans pepper

1 lb. medium white pearl barley paprika
3 medium onions salt
4 cloves garlic 2 lbs (or more) flanken (or other fatty
meat with bones)
4 medium potatoes

“Soak the beans overnight. When ready to use, wash them well. Place barley and beans in
a large oven proof pot (earthenware is the real thing. Cover them with water. Dice onions and
garlic and add to above. Add potatoes, spices, and salt to taste (start with 1 tablespoon and
adjust later). Set to boiling, then lower flame. Continue to cook; as the water is absorbed, keep
adding more so that there is plenty in the pot at all times. Add the meat about half an hour
before Shabbat. The entire cholent should be just covered with water when you place it in the
oven for Shabbat. Make sure it doesn’t dry out by the morning but don’t fall into the trap of
making soggy cholent (YECH!). By morning there should be a nice crust on top. Leave in the
oven at 200 0 or, if your oven is slow, leave it at 250 0. [NOTE: A piece of kishke or knaidel
cooked in the cholent overnight can be unbelievably good.”

21
Baked Macaroni and Cheese

2 Tbs. butter
1 Small onion, finely diced
2 Tbs. flour
2-1/4 cups milk
1/2 lb. American cheese
1/2 lb. Cheddar cheese
1/2 tsp. dry mustard
1/2 lb. macaroni, cooked
1 cup grape tomatoes, halved

Preheat oven to 350o Saute onion in butter until transparent. Add flour and cook over low
flame, stirring constantly, for 2 minutes. Add milk and bring to a boil. Add cheese and
mustard. When cheese is melted, add macaroni.
Place macaroni mixture in greased casserole and bake 30 minutes.

NOTE: Cooked ground beef may be added along with the macaroni.

Garlic Bread (Roger Gradess)

1 large loaf Italian bread

1 stick salt butter
1-1/2 tsp. garlic powder
1-1/2 Tbs. olive oil
1/8 tsp. salt
1/8 tsp. rubbed oregano

Allow butter to reach room temperature, if possible. Cream butter, blend in oil, then
combine with other ingredients. Pre-slice bread and spread thickly with garlic mixture. Place
briefly in a 350o to melt the mixture into the bread, then brown under broiler. Be ultra-careful
that it doesn’t burn under the broiler.

22
Macaroni Salad (Mueller’s)

3/4 cup mayonnaise 1/4 tsp. pepper

2 Tbsp. cider vinegar 8 oz. cooked, rinsed, and drained macaroni
1 Tbsp. prepared mustard 1 cup sliced celery
1 tsp. sugar 1 cup chopped green or red pepper
1 tsp. salt 1/4 cup chopped onion

In a large bowl combine first 6 ingredients. Add macaroni, celery, green pepper, and
onion. Toss to coat. Cover, chill to blend flavors. Excellent.

Beef Stroganov (adapted from Horizon Cookbook)

2 lbs. beef sirloin or tenderloin 2 cups beef broth

salt and pepper 1 lb. mushrooms, sliced
4 Tbs. flour 2/3 cup heavy cream
2/3 cup butter 1-1/3 cups sour cream
3 medium onions, chopped 2 Tbs. Worcestershire sauce (optional)
1-1/2 Tbs. tomato paste 2 Tbs. prepared mustard (optional)

Cut beef into thin strips, 1-1/2" x ½". Season with salt and pepper and dredge in flour.
Melt 3 Tbs. butter and sear the meat and onions quickly at high heat until meat is no longer
red. Add tomato paste and broth. Stir until smooth and simmering. Melt remaining butter in a
separate pan and saute mushrooms for 5-7 minutes. Season with salt and pepper to taste and
add t meat. Add heavy cream and warmed sour cream. Stir until thick and smooth. season with
Worcestershire sauce and mustard if desired.
Serve with noodles. Serves 4. Cost: Approximately $5.00 (1974 dollar.)

Frank’s Tomatoes (Frank Lunzer)

Sprinkle over sliced tomatoes

a generous amount of basil
a little oregano
a lot of freshly ground black pepper
a little salt
Sprinkle with mustard vinaigrette
Dijon mustard
a little vinegar
a lot of oil
Sprinkle with minced onion flakes
Sprinkle with freshly grated Parmesan cheese
23
Rolled, Stuffed Filet of with Crabmeat (Gourmet Magazine)

Stuffed flounder
6 filets of flounder (about 2 lbs.)
1-1/2 cups soft bread crumbs
2 cups shredded and cleaned fresh frozen crabmeat (or minced shrimp, lobster, or scallops)
1 small onion, minced fine
1 small clove garlic, minced fine 1 tsp. powdered chicken bouillon
1/2 stalk celery with leaves, minced fine 1 egg
2 Tbs. butter 1/2 tsp. monosodium glutamate
5-1/4 tsp salt 1/4 cup + 3 Tbs. dry white wine
1/2 tsp. (scant) fines herbs 3 Tbs. lime juice
2 shakes white pepper capers (optional)
2 Tbs. flavored Progresso bread crumbs
3 egg yolks Sauce Bernaise
2 tsp. lime juice 1/8 tsp. freshly ground black pepper
1/4 tsp. salt cayenne pepper
1/2 small onion, minced 2 Tbs. white wine vinegar (or white vinegar)
2 Tbs. tarragon vinegar 1/4 lb. butter
2/3 tsp. dried tarragon (or 2 tsp. fresh) Worchester Sauce

Flounder: Mince together garlic, celery, and onion. Heat until bubbling in small frying
pan, then add 1/4 tsp. salt, fines herbs, white pepper, and 1/4 cup white wine. Bring mixture
almost to the boiling point and allow to simmer for one minute.
Chop soft white bread (or crusts) to make medium sized crumbs. Add above mixture to
crumbs and stir together. Mix in flavored crumbs, crabmeat, bouillon, 1 tsp. salt, egg,
monosodium glutamate, and perhaps 1 Tbs. crab liquid to form a mixture of loose consistency.
Wash filets and dry on paper towels. Trim ends square for easier rolling. Heap about 1/2
cup of stuffing on each filet, roll, and place in a buttered baking dish. Butter the tops of each
roll thoroughly, sprinkle with 3 Tbs. white wine and 3 Tbs. lime juice. Bake 1/2 hour at 3500,
basting with its own juices occasionally.
Sauce Bernaise: Place in small frying pan the 1/2 minced onion, wine, tarragon, tarragon
vinegar, and black pepper. Boil down until all liquid has almost completely evaporated. Melt
butter. Lightly beat egg yolks, continue beating and add lime juice, cayenne pepper (dash), and
1/4 tsp. salt. SLOWLY pour hot melted butter into yolks, beating constantly. (This is now
Sauce Hollandaise.) Continue beating and add onion mixture. Place bowl containing sauce in a
larger pan of boiling water and beat while mixture thickens. (This takes perhaps 30 seconds so
be very careful not to overheat or sauce will become gummy or will burn.) After removing
sauce from the boiling water, continue to beat for 1 minute more, add 4 dashes of
Worcestershire sauce and continue to beat, then add enough liquid from the fish filets to make
a consistency of pancake batter. Pour over fish arranged on platter and dot with capers
(optional).

24
Yakima Therapeutic Fruit Paste (laxative)
Dose: 1-2 Tbs. per day

20 oz. prunes
15 oz. raisins
20 oz. figs
6 oz. senna tea
1-1/4 cups brown sugar
1 cup lemon juice

Prepare tea - use about 2-1/2 cups boiled water added to tea and steep 5 minutes. Strain
tea to remove tea leaves and add only 1 pint tea to a large pot, then add fruit. Boil fruit and tea
for 5 minutes. Remove from heat, add sugar and lemon juice, and allow to cool. Use hand
mixer or food processor to blend fruit mixture into a smooth paste. Place in plastic container
and place in freezer. (Paste will not freeze but will keep forever in freezer.) Spoon out what you
require each day. Adjust dosage to suit your needs.

Chocolate Pudding Cake

1 cup flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cups sugar
2 Tbs. cocoa
1/2 cup milk
2 Tbs. butter, melted
1 tsp. vanilla extract
3/4 cups brown sugar, firmly packed
1/4 cup cocoa
1-3/4 cups hot water

Preheat oven to 350o. Sift the first five ingredients (important) into a mixing bowl. Stir in
the milk, butter, and vanilla. Turn into an 8-or 9-inch square pan. Mix the brown sugar and
cocoa together thoroughly (pushing out the lumps with the back of a spoon). Sprinkle this over
the top and carefully pour hot water over the entire batter.
Bake 45 minutes. During baking the cake will rise to the top of the pan while the
chocolate sauce settles to the bottom. Remove from the oven, cool slightly, and invert onto a
deep serving plate. Serve while still warm.
PossibleAdditions: Slightly sprinkle with confectioner’s sugar and garnish with mint
leaves to give a more elegant look. Cake itself might benefit from addition of mint or raspberry
flavoring added to batter.

Yields 6-8 servings

25
Irish Stew (Gourmet Magazine)

3 lbs rib or shoulder lamb chops parsley

5-6 medium potatoes thyme
3 large onions

Trim the fat from the meat, leaving it on the bone. Peel and slice potatoes and onions.
Butter a 2 to 2-1/2 quart baking dish or casserole. Add a layer of the potatoes and cover with a
layer of chops, topped with 1 tsp. chopped parsley mixed with 1/2 tsp. thyme. Add a layer of
onions, a layer of potatoes, a layer of chops and herbs, another layer of onions and, finally, a
layer of the potatoes and herbs. Season well with salt and pepper and add about 2 cups of
water. Cook in a slow oven (300o) for about 2 to 2-1/2 hours, or until meat is tender and
potatoes and onions are soft. Serve in soup plates with a sprinkling of parsley on top, and drink
beer with it.
Irish stew always benefits from being cooked the day before and allowed to cool
thoroughly. Skim off any fat - there should be very little if the fat was careful trimmed from the
chops before cooking - and reheat the stew. No other ingredients are called for in a true Irish
stew, nor does it require any more liquid, although some recipes may specify more. Escoffier
and Larousse both agree on this. A boned shoulder of lamb may be prepared in the same
manner as an Irish stew, with very satisfactory results.

Ice Cream With Raspberry Sauce (Roger)

Frozen red raspberries

2 tsp. frozen orange juice concentrate
1 tsp. grated lemon zest
brandy
vanilla ice cream

Strain raspberries. Heat raspberry juice, orange juice, and lemon zest in a small pan.
Arrange berries over the ice cream. Add brandy to juice when it is hot, ignite, and pour
flaming over ice cream.

Baked Ravioli (Roger)

1 bag Celantano large frozen cheese ravioli

Prego spaghetti sauce
Ricotta cheese
nutmeg
salt and pepper

Partially cook ravioli and place in baking dish. Add spaghetti sauce and ricotta, nutmeg
salt and pepper. Grate Mozzarella cheese on top. Cover and bake for 10 minutes.

26
Yorkshire Pudding (Heather from England)

1 cup flour
1/2 tsp baking powder
1 egg
appx. 1-1/2 cups milk

Beat all ingredients together with a fork, adding enough milk so that a heavy, creamy
mixture is formed (but which is still fluid enough to pour from a spoon). After mixture is
thoroughly beaten, let it rest for one hour beyond the time when the first bubbles break the
surface.
Cover the bottom of a shallow pan or muffin tin with fat and place in a hot oven. Pour in
batter when fat begins to smoke and bake in medium hot oven until risen and brown.

Eggs Caroline (Caroline Ellman)

2 large eggs
2 medium to small onions
1-2 Tbs. cream cheese
1-1/2 pieces Syrian bread (pita)
dash of milk
salt
butter

Chop onions into medium size pieces and saute very slowly until just slightly browned.
Beat eggs with milk and a little salt. Add extra butter to the onions, spread evenly across the
pan, and pour eggs over them. Cook slowly until almost done, then add cheese in small pieces.
Stir up and serve in halved, toasted bread.
Serves one.

Oven-Fried Sesame Chicken (Margaret Moers Wenig)

Use cut-up chicken pieces. Rub chicken with mashed clove of garlic. Sprinkle ginger, salt
and pepper on both sides. Flour lightly.
Melt 2 Tbs. margarine and 2 Tbs. sesame oil in baking pan. Roll pieces in oil and arrange
in pan, not touching each other. Sprinkle with 3 Tbs. fresh lemon juice. Brown briefly
(5 minutes) under broiler, then bake 30 minutes at 325 degrees. Sprinkle with sesame seeds and
3 Tbs. minced green onions. Add 1/2 cup white wine to pan and bake an additional 25-30
minutes, basting occasionally.

27
Deviled Eggs

1 dozen medium eggs

1/4 cup mayonnaise
1/4 cup Dijon mustard
4 Tbs. butter, at room temperature
1 tsp. fresh lemon juice
1/4 tsp. cayenne pepper
salt and freshly ground white pepper
Finely snipped chives for garnish

Place the eggs in a pan large enough to hold them in a single layer and cover with cold
water. Bring to a boil, cover, turn off the heat, and let eggs sit 15 minutes. Drain and run under
cold water until eggs are completely cool. Dry outside of eggs.
Peel eggs and cut in half lengthwise. Remove the yolks and rub through a fine-mesh
strainer unto a bowl. Add the mayonnaise, mustard, and butter. Mix until smooth. Stir in
lemon juice, cayenne, salt and pepper to taste. Place in a pastry bag or Ziplock bag with a cut-
off corner.
Fill the egg whites neatly by pressing bag. Sprinkle with chives. Yield: 24 deviled eggs

Chicken Livers in Wine (Jeff Scher)

4 large onions
12 Tbs. butter
1 lb. chicken livers
2/3 dry white wine
1/8 cup wine vinegar
8 light shakes oregano
12 turns fresh black pepper
flour
salt

Slice onions thick and fry in 8 Tbs. of browned butter with pan covered until brown but
not black. Season with salt, pepper, and oregano while cooking. Flour livers. Push onions to
one side of pan and, over high heat, brown livers in remaining butter. Reduce heat to medium
low and mix livers with onions. Combine wine and vinegar and pour over livers and onions.
Cover, and continue cooking slowly for about 10 minutes.
Serve with mashed potatoes. Begin peeling 4 medium potatoes after the onions have been
started frying and they will be finished and mashed just as the livers finish.

Total time: 45 minutes.

28
Lamb Shanks (Pearl Leisten)

Trim fat from lamb shanks, then sear in pot. Add 1 chopped onion and 1/2 cup boiling
water. Cover and bring to a simmer. Take 1 large can of tomatoes in puree. Chunk the
tomatoes and put in a separate pot. Add 1 cup red wine. Simmer briefly and pour over shanks
(which have now cooked 15-20 minutes). Add salt and 1-2 crushed cloves of garlic. Cook and
turn until tender, 1 to 1-1/2 hours. Taste as meat cooks and season with garlic, white pepper,
thyme, chopped celery, green pepper. Serve over spaghetti.

Baked Beans (Roger)

1 lb. Great Northern beans ham bone, with meat
1 medium onion, chopped 1-1/2 tsp salt
1/4 cup dark molasses 1/4 cup brown sugar
3 Tbs. chili sauce 1/4 cup cider vinegar
1 Tbs. dry mustard 1/2 tsp. black pepper
Soak beans overnight. Sort beans, then boil for 2 minutes in soak water. Drain, reserving
soak water. Combine other ingredients, mix with beans, place all in a greased bean pot with
ham bone. Add 1-1/3 cups bean water. Bake at 250 degrees for 5-1/2 hours, adding bean water
as necessary. Remove cover for final hour.

Bagels (Anne Prieto, Germany, 1967; first made by me in 2020. This recipe is supposedly a
secret one from a bagel maker. Original quantities for 6 dozen are reduced. Delicious.)
3-1/3 cups flour
2 Tbs. sugar
1 tsp. yeast
3/4 cup warm water
3/4 - 1 tsp. salt
4 tsp. vegetable oil
1 egg

Combine yeast with wet ingredients. Combine dry ingredients. Combine wet and dry
ingredients. Knead, adding water or flour as needed to form a stiff, smooth, non-sticky dough.
Form into ball and let stand for half an hour. Cut off portions of the dough and roll into balls.
Flatten the balls, then make holes in the middle. (They will not expand much more during
boiling or baking.) Let the bagels rest for 15 minutes, then drop into boiling water. When they
float, remove, and put on rack to dry for 15 minutes. Bake at 450 degrees for approximately 20
minutes, or until golden brown. Cool on rack.

Makes 18 bagels.

29
Clam Dip (Ellen)

2 cans Doxie minced clams

2 Tbs. fresh lemon juice
1/2 bag frozen chopped onions
1/2 bag frozen chopped green peppers
1/4 lb. butter
2 Tbs. oregano
2 Tbs. parsley flakes
1/2 cup seasoned bread crumbs
1 clove fresh garlic, minced

Parmesan cheese, grated. Simmer together clams and lemon juice for 15 minutes. In
second pot, saute onions and peppers in butter until brown. Add oregano, parsley, crumbs, and
pressed juice from garlic. Combine with clams. Place in baking dish and sprinkle with grated
cheese. Bake for 40 minutes at 350 degrees.

Pork Satay (New York Times Cookbook)

8 shelled Brazil nuts

2 Tbs. ground coriander
1/8 tsp. ground red pepper
1/4 tsp. fresh ground black pepper
1 clove garlic, minced
2 Tbs. finely chopped onion
1 tsp. salt
1 Tbs. brown sugar
3 tsp. fresh lemon juice
2 Tbs. soy sauce
1-1/2 lbs lean pork
Olive oil or butter

Grind the nuts very fine and mix with other ingredients except pork. Cut pork into
1-1/2 inch cubes, mix with marinade and let stand 2-3 hours. Skewer meat and broil slowly,
turning until brown on all sides, then cook approximately 20-25 minutes longer until meat is
well done. While cooking baste often with oil or melted butter.

30
Pasta Salad with Roasted Red Peppers and Feta Cheese (George Robinson)

6 large roasted red peppers, chopped Dressing:

4 oz. pine nuts, toasted 1/2 cup olive oil
14 oz. feta cheese, crumbled 4 tsp. mustard
16 oz. al dente pasta, e.g. rigatoni 5 Tbs. balsamic vinegar
1/2 clove garlic, minced
1/4 tsp. salt
2 turns freshly ground black pepper
1/4 cup water

Prepare dressing, whisking ingredients until smooth. Cook pasta al dente and rinse with
cold water. Add pasta to dressing and mix with remaining ingredients.

Broiled Chicken

1 chicken, quartered 1/4 tsp. pepper

1 tsp. dry mustard pinch of cayenne
1-11/2 tsp. Worcestershire sauce 2-1/2 Tbs. vinegar
1 tsp. salt 1/4 cup melted butter

Put the chicken, skin side down, on a greased broiling pan. Thoroughly blend together the
mustard, Worcestershire sauce, salt, pepper, cayenne, vinegar, and melted butter. Brush the
chicken pieces with the sauce and broil for about 30 minutes. Baste with sauce frequently. Turn
chicken, brush with sauce, and cook for another 15 minutes or until chicken is tender.

Sweet Potatoes and Apples (Joy of Cooking)

6 medium-sized sweet potatoes.

2 c. thinly sliced apples
1/2 c. or more of brown sugar
dash of cinnamon
grated lemon rind
1/4 c. butter

Cook sweet potatoes, covered, until nearly done. Peel and cut them into 1/2-inch slices.
Cook apple slices, covered, until nearly done in a small amount of boiling water. If the apples
are not tart, sprinkle them with lemon juice.
Preheat oven to 350 degrees. Grease a baking dish and place in it alternate layers of sweet
potatoes and apples. Sprinkle the layers with 1/2 cup or more brown sugar and dash of
cinnamon or grated lemon rind. Dot them with 1/4 cup butter. Pour over them 1/2 cup apple
water or water. Bake for about 1 hour.
Serves 4

31
Vegetables Au Gratin (Grandma Rosella Pulsifer)

2 10-ounce packages frozen mixed vegetables

1 10-ounce package frozen cauliflower
8 ounces Velveeta cheese
1/4 cup milk
1 Tbs. butter
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. freshly ground black pepper
Bread crumbs

Boil mixed vegetables in a little salted water until about half done. Boil cauliflower in a
little salted water until quite soft. Mix together and drain.
Make a cheese sauce (in a microwave or in a pan over a very low flame) from all the
remaining ingredients except the crumbs. Mix with vegetable.
Butter a baking dish, add crumbs sufficient to coat the dish; reserve any excess crumbs.
Add vegetables. Top with plenty of crumbs (including any reserved). Bake in a hot oven
(425 degrees) until the cheese bubbles up through the crumbs and browns.
The casserole may be kept in the refrigerator until it is ready to be baked, in which case it
is useful to heat it up in a microwave before putting it in the oven.

Butternut Squash Soup

1 large butternut squash
1 large white onion
1 10.5 oz can chicken broth
2 tablespoons butter
salt

Microwave whole squash for approximately 5 minutes until soft enough to cut through.
Cut squash in half and microwave each piece until moderately soft (7-8 minutes). While squash
is in the microwave, chop and sauté onion in butter. Skin, chop, and remove seeds* from
squash. Simmer squash with chicken broth and onion (covered) for approximately 10 minutes.
Puree in blender. Salt to taste.

*Hold onto seeds for salting and baking later.

32
Lemon Pudding Cake (Luscious Lemon Desserts, by Lori Longbotham)

1/2 stick unsalted butter at room temperature

1 cup granulated sugar
1 Tbs. finely grated lemon zest (essential)
3 large eggs, separated
1/4 cup fresh lemon juice
1/4 tsp. salt
1/3 cup all-purpose flour
1 8-ounce container of sour cream
Confectioners’ sugar for dusting

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Butter a
1-quart souffle dish. Have ready a 9-by-13 inch baking pan. Put on a kettle of water to boil for
the water bath.
Beat the butter with an electric mixer on medium speed in a medium bowl until light and
fluffy. Add the granulated sugar and the zest and beat until combined well. Add the egg yolks,
one at a time, beating well after each addition. Reduce the speed to low, add half of the lemon
juice, half of the flour, and half of the sour cream, and beat just until smooth; repeat with the
remaining lemon juice, flour, and .
Beat the egg whites with clean beaters on medium speed in a large clean bowl until foamy.
Increase the speed to medium -high, add the salt, and continue beating just to stiff peaks.
Add one quarter of the whites to the lemon mixture and fold in using a whisk or a rubber
spatula; continue to gently fold one quarter at a time until al the egg white mixture has been
added, being careful not to over-mix. Transfer the mixture to the prepared souffle dish. Place
the 9-by-13-inch baking pan in the oven, set the souffle dish inside it, and fill the pan with
boiling water to a depth of 1 inch.
Bake the cake for 1 hour, or until the top is golden brown, the center is just set, and the
top springs back lightly when touched. Let cool on a wire rack for 10 to 15 minutes.
Just before serving, lightly sift the confectioners’ sugar over the top and serve the dessert
warm, scooping up some of the pudding at the bottom of the dish, beneath the cake.

This recipe uses approximately two lemons and serves six to eight. May be served with
strawberry or raspberry sauce, or sweetened whipped cream.

33
Lemon Bars (adapted from Luscious Lemon Desserts, by Lori Longbotham)

1 cup plus 2 Tbs. all-purpose flour

1-3/4 cups confectioners’ sugar, plus additional for dusting
2 Tbs finely grated lemon zest
Pinch of salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 tsp. baking powder
3 large eggs
1/4 cup plus 3 Tbs. fresh lemon juice
Pam vegetable spray

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Heavily Pam
an 8-inch square baking pan, then additionally grease it with butter. (It is vital that the baked
bars not stick to the pan.)
Whisk together 1 cup of the flour, 1/4 cup of the confectioners’ sugar, the zest, and salt in a
medium bowl. Cut in the butter with a pastry blender or 2 knives used scissors-fashion, until
the mixture resembles coarse crumbs. Knead the dough in the bowl until it begins to come
together.
Transfer the dough to the baking pan and press it evenly into the bottom. Bake for 25
minutes, or until light golden brown. Let cool on a wire rack while making the filling.
Whisk together the remaining 1-1/2 cups of confectioners’ sugar, the remaining 2
tablespoons of flour, and the baking powder in a small bowl.
Beat the eggs with an electric mixer on high speed in a medium bowl for about 2 minutes,
or until tripled in volume. Reduce the speed to low, add the sugar mixture, and beat just until
blended scraping down the sides of the bowl. Add the lemon juice and beat just until blended.
Pour the lemon mixture over the warm crust and bake for 18-20 minutes, until the filling
is just set in the center. Let cool in the pan on a wire rack.
Just before serving, lightly sift confectioners’ sugar over the cookies and cut into 2-inch
squares. Store in an airtight container.

Makes 16 bars

34
Sautéd Turbot (Grandma Piri Rosenzveig)

1 large turbot fillet vinegar

olive oil parsley
lemon onion
salt garlic
pepper flour
Wash fish and marinate in salt and vinegar for several hours. Wash off vinegar, pat dry,
and season with lemon juice.
Saute minced onion until golden, add minced garlic and saute a little more.
Flour fish. Saute at medium heat for 2 minutes, turn, and juice of half a lemon, and saute
for 2 minutes more. Turn off heat, cover and allow to steam for a few minutes, adding water or
wine if necessary. Garnish with chopped parsley.

Vegetable Soup (Roger Gradess)

2 Tbs. olive oil salt

1 large Vidalia onion, chopped 2 bay leave
3 large leeks, chopped (white parts for soup 6 large cloves of garlic, smashed
greens for stock) 1 head cauliflower
2 organic carrots, scrubbed and chopped

Saute onions and carrots in olive oil over medium heat for 30 minutes, stirring often.
Add chopped green parts of leeks, salt, bay leaves and garlic, and saute 30 minutes more,
stirring often. Add 6 cups of boiling water and simmer another 30 minutes.
Mince white parts of leeks. Cut cauliflower into pieces, wash, and cook in microwave until
soft (15 minutes).
Strain and discard (or cherish) the vegetables from the stock. Add minced leeks and
cauliflower, and simmer 30 minutes more.
Puree in blender.

Beet Greens and Rice (Roger Gradess)

Beet greens, washed, dried, and chopped 1/4 tsp. salt

1 onion, chopped 1 clove garlic, minced
1/4 cup pine nuts 2 Tbs. butter
2 c. cooked rice

Saute onions in butter until golden; add pine nuts and salt, and continue until onions begin
to brown. Add garlic. Add greens. Cover, and cook on low until greens are cooked. Add rice.

35
Cucumber Salad (Roger)

5 large cucumbers
Salt
Black Pepper
Oil
White vinegar
1/4 tsp. Sugar
1 onion, thinly sliced
Dash of salt (optional)
\
Peel cucumbers and then slice very thinly. Put about an inch’s worth of cucumbers in a
bowl and salt. Layer another bunch of slices on top of that and salt. Repeat until all the
cucumbers have been salted and added to the bowl. Fill a slightly small bowl with water and
place on top of cucumbers to compress them. Wait 20 minutes until they have wilted a little and
water has begun to be released. Squeeze and repeat process two more times. (Note: Wilt and
squeeze no more than three times or slices will be too soft). In a jar, shake together oil, white
vinegar, black pepper, 1/4 tsp sugar, and salt to taste. Let sit in refrigerator for at least half an
hour. Serve and enjoy!

Vegetables and Shells (Roger Gradess)

1 cup frozen corn

2 cups frozen sliced squash
2 cups frozen snap peas
2 cups medium shells, cooked
1 lb. (about 9) fresh carrots, peeled and sliced
1 onion, chopped
1/4 chopped hot pepper
salt
honey
oil
freshly ground black pepper
garlic powder
Kraft onion bits dressing

Boil carrots, uncovered, in a large pan with 1 cup of water, and 1 tsp. salt. After 3-4
minutes, add 3 Tbs. honey and 3 tbs. oil. When water boils off (10 minutes), turn heat to
medium, add chopped onion, pepper, garlic powder, and hot pepper.
Cook, covered, for at least 20 minutes, stirring occasionally.
Microwave each frozen vegetable for 1 minute. Add corn to carrots, then add other
vegetables. Season with 1 tsp. Onion bits dressing mixed with a little water.

Cook 2 cups of shells, and add to vegetables.

36
No Knead Bread (Roger Gradess’ adaptation of Mark Bittman’s
adaptation (NY Times) of the Sullivan Street Bakery recipe.)

1 cup lukewarm water (not over 115 degrees) 1-1/2 tsp. yeast
2-3/4 cups bread flour 1-1/4 tsp. kosher salt
2 eggs, beaten 2 tsp. sugar

In a large bowl, mix water and eggs, stir in yeast, salt, and sugar, then stir in the flour and let
rise, covered, for at least 2 hours (or overnight).

Preheat oven to 450 degrees.

Place a large, covered pot such s a Dutch oven, in the oven to preheat.

When the oven is hot, remove and uncover the pot. Work the dough with your hands to pull it
away from the side of the bowl, then add enough flour to the surface that you can pick it up.
Tuck the edges under to form a smooth surface, and plop the dough into the hot pot, smooth
side down (or just flour it and plop it in any old way).

Cover the pot and bake for 30 minutes. Uncover, and bake for about 15 minutes more, or until
the crust is dark brown.

Flip the loaf out, and cool on a rack.

General Tso’s Chicken (Adapted from Recipe #164706, recipezaar.com)

3 chicken breasts, cut in chunks Sauce:

1/4 cup lite soy sauce 1/4 cup cornstarch
1 egg, beaten 1-1/2 tsp. fresh garlic, minced
1/2 cup cornstarch 1-1/2 tsp. fresh ginger, minced
2 cups green onions, sliced 1/4 cup sugar
oil for frying 2 Tbs. soy sauce
1/8 cup white vinegar
1/8 cup white wine
1 cup water

Place sauce ingredients in a jar with lid and shake to mix. Refrigerate until needed,
shaking it again just before use. Mix soy sauce, egg, and cornstarch well and add chicken,
tossing to coat. Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until crispy.
Drain on paper towels. Place a small amount of oil in a wok or large frying pan and heat to 400
degrees. Add green onions and stir fry for about 30 seconds. Shake sauce mixture, add to pan,
and cook until thick, adding a little water if necessary. Add chicken to sauce and cook until all
is hot and bubbly.
Serve over rice. NOTE: The chicken preparation is excellent even without the sauce.

37
Noodle Pudding Adaptation

8 oz. extra wide noodles, cooked

4 oz. cream cheese
8 oz. cottage cheese (I used Friendship 4% milk fat minimum California Style)
2 cups whole milk
3/4 cup white sugar
3/4 cup crushed Rice Crispies mixed with 1 tbs. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
3 eggs
1/4 lb. butter, melted
1/2 cup white raisins
1/2 cup regular raisins

Mix sugar, milk, and cheeses. Add eggs, and beat. Mix 1/8 lb. melted butter with the
cooked noodles. Mix all ingredients and add raisins. Butter baking dish (or use a Teflon baking
pan) and pour in mixture. Cover top of pudding with the Rice Crispies crumbs. Drizzle 1/8 lb.
melted butter over the top. Bake for 1 hour at 350 degrees and then 15 minutes at 375 degrees
to brown the top. Enjoy!

Fruit Soup (Grandma Piri’s Hungarian recipe)

sweet or sour cherries - fresh or bottled, pitted if desired

and/or peaches - cut up into eighths
water to cover
sour cream
sugar
vanilla

Put cherries or other fruit into large pot. Cover with cold water. Add sugar to taste. Bring
to a boil, simmer for a minute or two. Take off heat and allow to cool.
Put a tablespoon or two of sour cream, depending on amount of fruit, into large bowl and
whisk it around, slowly adding cherry water.
Add cherries (You can pit them at this point too), and a dash of vanilla.
Let chill
Serve cold or room temperature

38
Stuffed Cabbage (Grandma Piri, learned from her mother, Rifka, as adapted by Roger)
(revised 6-1-17)

cabbage
1/3 c. (packed) fresh basil, minced (1/2 oz.)
1 onion
1/2 lb. ground beef
1 egg
1 small (8 oz.) can of whole tomatoes, liquid reserved
browned marrow bones
1 small (8 oz) can of sauerkraut, drained
1/4 c. uncooked white rice
water
olive oil
salt and pepper

Brown the bones in a 400 degree oven for 45 minutes, and reserve.
Sauté the ground beef until browned. Mix with minced basil, half a diced onion, rice, the
egg, salt, pepper, and 1/3 can of tomatoes. Slice the remaining onion and reserve.
Immerse the whole cabbage in boiling water for a couple of minutes, then remove the large
leaves. Soften them further in boiling water until they are pliable. If necessary, cut off the
backs of the leaf stems (so that they can be rolled easily), and discard. Flatten the leaves. Fill
each leaf with the meat mixture, and form into sealed packets.
Sauté the remaining cabbage.
In a large pot, make a bottom layer of shredded cabbage, bones, sliced onion, sauerkraut,
and basil. Add a layer of stuffed cabbage, extra meat (if any), more shredded cabbage, and
more sauerkraut. Repeat with remaining stuffed cabbage. Top with remaining tomatoes, the
remaining meat, a sliced onion, minced basil, pepper, and 1 Tbs. salt.
Carefully lifting the cabbage from the bottom of the pot, add the reserved tomato liquid
and just enough water to cover, and slosh it around. Bring to a boil, then simmer for 25
minutes.
For a more “delicate” preparation, cut the leaves in half and make smaller packets.
Regina sprinkles her portion with sugar. Season meat heavily with cumin?

39
Maryland Chicken (Joy of Cooking)

1 frying chicken, about 3-1/2 lbs., cut into pieces

milk
flour
oil or chicken fat

Dip each piece of chicken in milk, then roll it in flour. Let dry for 1 hour.
Heat in a heavy skillet 1/2 to 1 inch fat, a combination of cooking oils, or bacon drippings.
Heat the fat until it reaches the point of fragrance. Add the chicken. Brown it on all sides.
Preheat oven to 375o.
Place the browned chicken in a fresh pan and bake, covered, until steamed through, about
½ hour. This Border dish is usually served with a cream gravy made from the drippings, that
is, some of the fat thickened with flour, to which milk is added.

4 to 5 servings.

Brenda’s Bulgur Salad

1 cup medium bulgur wheat, soaked Dressing: 1/4 c. white wine vinegar
in cold water to cover for 1 hour juice of 1 lemon
1 cup thinly sliced red cabbage 4 Tbs. honey
1 cup coarsely grated carrots 2 Tbs. olive oil
1 cup seedless grapes 2 Tbs. tamari soy sauce
1/2 cup red bell pepper, sliced thinly 1 Tbs. toasted sesame oil
1/2 cup radishes, sliced thinly 1 tsp. Dijon mustard
1/2 cup frozen green peas, defrosted 1 Tbs. toasted sesame seeds
1/2 cup scallions, chopped
1/2 cup toasted pumpkin seeds
Drain the bulgur and squeeze dry in a cloth towel. Toss the bulgur with the remaining
salad ingredients. Mix the dressing ingredients together in a small bowl and then toss into the
salad.
Serves 6.

40
Pork Chops (Tyler Florence)

2 qt. water
1/2 c. brown sugar
1/2 c. salt
1/2 c. frozen apple juice concentrate, thawed
3/4 tsp. whole black peppercorns
1 sprig fresh thyme
4 double-cut, bone-in loin pork chops, 1 lb. each
Salt
freshly ground black pepper
extra-virgin olive oil

Preheat the oven to 350 degrees.

In a mixing bowl combine water, brown sugar, salt, apple juice concentrate, peppercorns,
and thyme. Stir to dissolve sugar and salt. Submerge pork chops in brine and refrigerate fo 2
hours (no longer).
Remove pork chops from the brine and dry with paper towels. Sprinkle both side of the
meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a drizzle of olive oil
and get it hot. Lay the chops in the middle of the pan and brown for 4 minutes per side.
Remove chops to a baking pan and roast in the oven for 30 minutes, or until they reach an
internal temperature of 140-145 degrees.

Barbecued Beef Chunks (Roger)

1-1/2 lbs chuck, cubed and browned

1/2 onion, minced
1-1/2 cup ketchup
3 Tbs. molasses
1 Tbs. cider vinegar
1/4 tsp. garlic powder
3/4 tsp. celery seed
1-1/2 Tbs. tomato paste

Combine all ingredients in a covered skillet and simmer for 2 hours, adding water if
necessary.
Serve over rice, and a green vegetable such as broccoli.

41
Pasta-Vegetable Casserole. (Roger Gradess)

Preheat oven to 400 degrees.

Cook and drain bow ties. Saute mushrooms in butter until well browned, and reserve.
Add chopped peppers to the pan, and a little more butter, and saute until starting to brown,
and reserve. Add onion to pan and saute lightly until translucent and just beginning to brown.
Cut mozzarella and cheddar cheeses into ½ inch cubes.
Mix together all pasta, mushrooms, peppers, cheeses, tomatoes, onions, and milk. Place in
an open baking dish, top with crumbs, heat 20-30 minutes until bubbly.

Mashed Potato Soufflé (adapted from NY Times, 3/14/12)

1-1/2 lbs potatoes

1-1/2 cups milk or half and half
4 ounces grated cheese (any kind)
3 eggs, separated
1 ounce finely grated Parmesan cheese
vegetables
meat
seasoning (2 cloves minced garlic, nutmeg?)

Cook and mash the potatoes with milk, add grated cheese, meat, and vegetables, and egg
yolks. Beat egg whites to form stiff peaks. Stir 1/3 of the whites into the potatoes, then fold in
the remainder. Butter a baking dish and coat with ½ the Parmesan cheese. Add potato
mixture, and top with remaining Parmesan. Bake at 375 degrees for 40 minutes, until nicely
browned, and let cool for 10 minutes before serving. Serves 6.

Uncle Dodi (Ben Gradess)

12 apples 4 bottles (750 ml.) apple jack

144 cloves 1 pint Captain Morgan Spiced Rum
1 qt. water 1 qt. Southern Comfort
2 lbs. sugar
12 allspice
4-5 cinnamon sticks

Stud the apples with 12 cloves each and bake at 200 degrees for 2 hours. In a large pot,
bring water, sugar, allspice, and cinnamon to a boil. Add the apples and cook on medium heat
for 3 hours, then let cool. Put the apples in a very large glass jug, and add the apple jack, rum,
and Southern Comfort.
Stir and taste every week until ready (6-8 weeks). Place in bottles and cap.

42
Morning Glory Muffins (Pam McKinstry, Morning Glory Café, Nantucket)

Butter, for greasing the muffin cups (unless using cupcake liners)
2-1/4 c. unbleached all-purpose flour
1-1/4 c. sugar
1 Tbs. ground cinnamon
2 tsp. baking soda
1/2 tsp. salt
1 can (8 oz) crushed [or chunk] pineapple, drained
2 c. finely-grated [processed] carrots, about 6 carrots
1 large crisp apple, such as Fuji, Gala, or Granny Smith, peeled and grated
3/4 c. raisins
1/2 c. shredded, sweetened coconut
1/2 c. coarsely chopped pecans or walnuts
3 large eggs
1 c. canola oil
1 tsp. pure vanilla extract

1. Position a rack in the lower third of the oven and pre-heat to 350 degrees. Butter 16 [24]
standard-size muffin cups or line them with cupcake liners.

2. Place the flour, sugar, cinnamon, baking soda and salt in a large bowl and whisk well to
combine. Add the pineapple, carrots, apple, coconut, raisins and nuts and stir to combine.

3. Place the eggs, oil and vanilla in a small bowl and whisk to combine well. Add the egg
mixture to the flour mixture and stir until just combined. Spoon batter into the prepared
muffin cups, filling them almost to the brim.

4. Bake the muffins until they are brown and a toothpick inserted in the center of one comes
out clean, 30 to 35 minutes.

5. Place the muffin pan(s) on a wire rack and let the muffins cool for 10 minutes. Remove the
muffins from the pan to finish cooling. The muffins can be stored in an airtight container at
room temperature for up to 3 days, or frozen for up to 2 months. Let the muffins thaw in the
refrigerator overnight and return to room temperature before serving.

43
Pot Roast (Grandma Rosella)

One 2-1/2 lb. (or larger) chuck roast OR 12 or so whole black peppercorns
bottom round roast kosher salt
4-5 large onions 1 Tbs. or so of flour
2 bay leaves
a large frying pan or covered oven casserole

Rub the roast with several spoonsful of kosher salt and let sit for 45 minutes.

Slice the onions and sauté in oil very slowly until well caramelized. Start the onions covered
and cook until they are soft and beginning to color, then finish uncovered.

Rinse the salt off the roast under the tap, and dry with paper towels. Over medium heat, brown
the meat on all sides in a pan with a little oil. OR, roast it in a very hot oven until browned (20
min.?)

To the meat pan, add the fried onions, bay leaves, peppercorns, and enough boiling water to
come halfway up the meat. Simmer the meat on the top of the stove, or cook it in a medium
oven (325 degrees), until it can be easily pierced with a fork, turning it several times during
cooking. If necessary, add a little more water.

Remove meat from its liquid, and thicken the gravy with the flour shaken with a little water.

Remove the peppercorns, and return the meat to the gravy.

Cranberry Corn Bread (NY Times – adapted from Jenney Grist Mill)

2 Tbs. unsalted butter, melted, plus more to grease pan

1 cup cranberries
1/2 cup confectioners’ sugar
3/4 cup stone ground cornmeal (1/2 coarsely and 1/2 finely ground, if possible)
1 cup all-purpose flour
1/2 cup sugar
3/4 tsp. salt
1 Tbs. baking powder
1 cup milk
1 large egg

Heat oven to 400 degrees. Preheat cast iron frying pan to 375 degrees. Cut each
cranberry in half, place in large bowl with confectioners’ sugar, and mix. Sift in cornmeal,
flour, sugar, salt, and baking powder, and mix. Blend milk, egg, and melted butter in a bowl.
Pour over cornmeal mixture and fold. Pour into pan and bake for 35 minutes (on convection)
or until golden and a toothpick comes out clean when inserted. Let cool in pan.
44
Cheesecake (Connie Heymann)

Crust: Filling:

1 c. graham cracker crumbs 2 c. sour cream

¼ c. coarsely chopped walnuts 3 8-oz. packages cream cheese
2 Tbs. brown sugar at room temperature
1 tsp. ground cinnamon 3 eggs, lightly beaten
1 stick unsalted butter, melted 1 c. granulated sugar
1/2 tsp. salt
2 tsp. vanilla
Finely grated zest of 2 oranges

Banana Bread

3 very ripe bananas 1 tsp. vanilla

1/3 c. melted butter 1 tsp. baking soda
1/2 c. sugar pinch salt
1 egg, beaten 1-1/2 c. all-purpose flour

Preheat the oven to 350 degrees and butter a 4 x 8 inch loaf pan. Mash the bananas with a fork
until smooth. Stir in the melted butter. Mix in the baking soda and salt. Stir in sugar, beaten
egg, and vanilla. Mix in the flour. Pour batter into loaf pan and bake 60 – 70 minutes (check
with toothpick after 50 minutes). Cool completely on rack then remove from pan.

Pot Brownies (Roger)

1 box Betty Crocker (or other) brownie mix

2 eggs
1/2 c. vegetable oil
2 Tbs. water
1/4 oz. cannabis

Pass cannabis through strainer and spread out in covered frying pan. Pour in oil, and stir.
Heat until bubbles begin, then cover and turn heat to low. Cook on low for 3 hours (no longer),
stirring occasionally, then cool. When mixture has reached room temperature, place in a coffee
filter. Hold the filter closed at the top, and squeeze the oil out. You should get about a third of
a cup of dark brown oil. Add additional oil to make 1/2 cup, and prepare brownies according to
the instructions on the box. This will make 24 very potent brownies. Eat half a brownie, then
wait at least an hour before eating any more. Effects last at least 6 hours.

45
Vegetable Bread Pudding (Roger)

2 c. Stop and Shop Country Blend (frozen mixed vegetables)

1/2 c. cauliflower florets about 8 oz. soft Italian bread, cubed
1/2 c. broccoli florets 2 large onions, thinly sliced
4 eggs, beaten 3/4 c. cubed ham
2-2/3 c. milk 4 oz. can Stop & Shop mushroom stems & pieces
4 oz. chunked Swiss cheese (important) butter
2 oz. chunked Mozzarella cheese 1/2 tsp. salt
2 oz. chunked Velveeta cheese 1/4 tsp. pepper
1/2 c. grated Parmesan Cheese 1/4 tsp. garlic powder
1/2 c. grated Asiago Cheese paprika

Sauté onions very slowly, adding 1/4 tsp. salt, until they are brown. Set aside.

Mix all frozen vegetables together and partially cook in microwave for 4 minutes. Brown ham
in frying pan, add mushrooms, and brown some more. Mix ham and mushrooms with the
vegetables and let cool.

Using your hands, mix cheeses together and combine with the vegetable mixture. Mix in the
bread cubes. Place half the mixture in a buttered casserole. Cover with the onions - don’t mix
them in. Add the remaining bread mixture.

Combine eggs and milk, salt and garlic powder. Pour over the bread mixture and let sit for at
least 10 minutes. Press the bread down so that the top layer is submerged.

Bake, uncovered, 45 min. at 350 degrees.

46
Sourdough Bread (King Arthur Flour, adapted by Roger Gradess)

1-1/4 c. active starter (8 oz.)

2-1/2 c. bread flour
1/2 c. water
3/4 tsp. salt
4 tsp. sugar
¼ lb softened butter
1 egg
½ c. water

Mix starter, salt, sugar, butter, and egg. Add flour and water, adjusting water and kneading in
the bowl to make a soft, tacky dough.
Place on parchment on a baking sheet, slash, and let rise until double, perhaps 10 hours.
Bake 40 minutes at 400 degrees with convection with a steam pan on the top rack.
OR?
Let rise on parchment, covered with an inverted, Pam'd bowl. Remove bowl after dough has
risen.
OR?
Soak clay pot in water for 15 minutes, then heat it in the oven while the oven reaches 450º.
Bake for 30 minutes covered, then 10 – 15 minutes uncovered, until crust is deeply browned.

Sourdough Hallah
Makes one large loaf; total rising time is 8-1/2 hours. Do not freeze before baking.

To 1/2 c (4-1/2 oz. by weight) of active starter, mix in 3/4 c. bread flour, 1/3 c. sugar, and 1/2 c.
lukewarm water, and let rest for 30 minutes.
In another bowl, cut 1/2 stick of salt butter into 1-3/4 c. bread flour, mixed with 1/2 tsp. salt.
Combine all of the above with about 1/2 c. more flour, and knead until just slightly tacky. Let
rise in a warm place until doubled (about 3 hours).
Divide the dough into thirds and braid, flouring the strands if they are too sticky.
Let rise another 5 hours.
Brush with a whole beaten egg and sprinkle with poppy seeds.
Bake at 350 degrees, using convection, until well browned, about 35 minutes.
Cool on rack.

47
Lemon Bliss Cake (King Arthur)

1 c. unsalted butter, at room temperature

2 c. sugar
1 tsp. salt
4 eggs, at room temperature
2 tsp. baking powder
2 c. all-purpose flour
1 c. milk
zest from 2-3 lemons

glaze:
1/3 c. lemon juice
3/4 c. sugar

icing:
1-1/2 c. confectioner's sugar, sifted
2-3 Tbs. lemon juice

Preheat oven to 350 degrees. Grease bundt pan. Beat butter, sugar, and salt until fluffy.
Add eggs, one at a time, beating well after each. Add baking powder, then add flour in three
parts alternately with the milk, starting and ending with flour. Stir in the lemon zest.

Spoon the batter into the pan, leveling it and smoothing the top with a spatula. Bake 45 – 60
minutes.

Glaze: Stir together the lemon juice and sugar. Warm in a microwave or over a burner briefly,
stirring to dissolve the sugar.

Remove cake from the oven, carefully run a knife between cake and pan all around the edge.
Place the pan upside down on a cooling rack and let it rest about 5 minutes, then lift the pan off
the cake.

Brush the glaze over the top and sides of the hot cake. Let it sink in, then brush on more until it
is all used up.

Let cake cool completely.

Icing: Mix the sugar and salt, then mix in 2 Tbs. of lemon juice, adding just enough additional
juice to create an icing that's just barely pourable. Drizzle it over the completely cool cake.

Store, well-wrapped, at room temperature for several days. Freeze for longer storage.

Yield: 12 – 16 servings.

48
Original Plum Torte (New York Times, c. 1983)

3/4 to 1 c. sugar
1/2 c. unsalted butter, softened
1 c. unbleached flour, sifted
1 tsp. baking powder
pinch of salt
2 eggs
12 pitted purple plums, halved
Sugar, lemon juice and cinnamon, for topping

Heat the oven to 350 degrees.

Cream sugar and butter, add flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9, or 10 inches. Place the plum halves skin side up
on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of
the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like
cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to
lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost
and reheat it briefly at 300 degrees.)

Note: To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Flan (Greta Chao)

3 eggs
1 can evaporated milk
1 can sweetened condensed milk
1 tsp. vanilla
1 tsp. white vinegar
1 c. sugar
A pinch of salt

Mix everything and put in sealed container in which the sugar has been caramelized on the
stove. Put container in pressure cooker and cook for 35 minutes.

49
Chocolate Pudding (adapted from Hershey's Kitchens)

2/3 c. sugar
6 Tbs. dark cocoa powder
3 Tbs. cornstarch
1/4 tsp. salt
2-1/4 c. milk
2 Tbs. butter
1 tsp. vanilla

Stir together sugar, cocoa, cornstarch, and salt in a medium saucepan; gradually stir in the
milk.

Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove
from heat; stir in butter and vanilla.

Apple Crisp (Joy of Cooking)

Peel and slice 4 c. tart apples. Season with 2 Tbs. lemon juice.

Blend together
½ c. flour
½ c. brown sugar
¼ c. butter
1 tsp. cinnamon

Spread the crumbs over the apples and bake for ½ hour at 375 degrees.

Roger’s Beans

1 lb. bag of pinto beans

1 can tomato paste
1 large onion, chopped
1 head of garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 Tbs. oregano
1 Tbs. vinegar
1 Tbs. salt

Simmer beans in a large amount of water for 5 hours. Add remaining ingredients and cook 1
hour more. Serve over rice with sliced cheese on top.
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Ilanit’s Beans

3 c. beans (red, black, or other)

1 large onion, chopped
1 head of garlic, roughly chopped
1 bunch of cilantro, chopped
1 can tomato paste
1 Tbs. oregano
1 Tbs. vinegar
2-3 tsp. cumin
1 Tbs. salt

Sommer beans with onion, garlic, and cilantro in a large amount of water for 5 hours, covered.
Add tomato paste, vinegar, organo, cumin, and salt, and cook 1 hour more. Serve over rice
with sliced cheese on top.

Sesame Thins (Edie Hunter)

2 c. sifted flour
½ tsp. baking soda
½ tsp. salt
1 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
½ c. (or more) sesame seeds

Sift the flour, soda, and salt together. Cream the butter with the sugar until fluffy; beat in the
egg and vanilla. Mix in the flour mixture. Wrap in wax paper; chill for several hours.

Roll a teaspoon (or so) at a time into small balls; then roll the balls in sesame seeds. Place 2
inches apart on a lightly greased cookie sheet and bake in a preheated 350 degree oven until
delicately golden (about 10 minutes). Makes 4-5 dozen

Roger’s Chicken

Brush chicken thighs with a mixture of dry mustard, salt, a little pepper, sesame oil, and
balsamic vinegar. Bake 30 minutes at 400 degrees.

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Roasted Eggplant

Preheat oven to 400 degrees. Peel eggplant and cut into 1-inch cubes. Place in a colander and
sprinkle with salt and let drain in the sink for ½ hour. Rinse cubes and place on a bakng sheet.
Toss with olive oil and roast 20-25 minutes, tossing half-way through, until the eggplant is
golden and tender. Season with salt and pepper, and serve.

Jam

2 lbs mixed frozen berries

1-1/2 c. sugar
Lemon juice

Combine frozen berries and sugar and het in the oven at 300 degrees for 1/2 hour, stirring
occasionally. Snip or cut the strawberries, if any. Bring to a boil on the top of the stove, then
simmer for 30 minutes until thickened.

Bacon-wrapped Chicken Breasts

1 tsp. minced fresh rosemary

1 tsp. salt
¾ tsp. pepper
4 (6-8 oz.) boneless, skinless chicken breasts
8 slices of thin cut bacon
1 Tbs. vegetable oil
¼ c. packed brown sugar

Position the oven rack 6 inches from the broiler, and heat oven to 350 degrees. Combine
rosemary, salt, and pepper in a bowl. Sprinkle chicken all over with it.

Wrap each breast with 2 slices of bacon. Heat oil in a skillet over medium-high heat until
shimmering. Add chicken and cook, without moving it, until bacon is golden brown, about 3
minutes (do not flip the chicken.)

Sprinkle the top of each breast with 1 Tbs. sugar. Transfer skillet to oven and roast 15 minutes.
Remove the skillet from the oven and preheat the broiler. Broil chicken in the skillet until the
bacon is well browned, about 5\ minutes.

Let chicken rest for 5 minutes before serving.

May 26, 2021

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