S: Favorite Recipes From Our Baba
BC: Did we tell you how much we love Baba's cooking? | Julie
FC: Favorite Recipes From Our Baba
1: Black Chocolate Cake Blintz Souffle Busy Friday Chocolate Cake Cabbage Soup Carrot Cake Mold Challah Cheese and Raisin Latkas Cheese Blintzes Chicken and Rice Chicken Soup Chili Chocolate Chip Mandelbrot Chocolate Chocolate Chip Squares Chocolate Coconut Pecan Frosting Chocolate Frosting Chocolate Macaroons Chocolate Pie Filling Chocolate Roll Cinnamon Nut Horns Classic Rugelach Cocoa Nut Balls | Coconut Bars Cottage Cheese Rolls (Cinnamon Rolls) Cucumber Salad Doughnuts False Strudel Frosting for German Chocolate Cake Gefilte Fish Green Beans in Tomato Sauce Hamantashen Heath Bar Cookies Honey Cake Johnny Marzetti Kosher Pickles Kosher Pickled Green Tomatoes Kreplach | Mandelbrot Mandelbrot for Passover Marinade for Roast Chicken Noodle Kugel Onion Rolls Pizza Dough Pizza Sauce Potato Knishes Potato Latkas Quick Cinnamon Rolls Refrigerator Honey Rolls Romanian Date Nut Cake Russian Tea Biscuits Salmon Loaf Sour Cream Cake Sour Cream Strudel Spinach Kugel Strawberry Custard Pie Stuffed Cabbage Sweet Potatoes Sweet Tart Shells Thumbrint Cookies
2: 2 cups sugar 2 large eggs 1/2 cup shortening 3/4 cup cocoa 1 cup boiling water 2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla | Mix sugar, eggs and shortening well. Dissolve the cocoa in the boiling water and add to the sugar and egg mixture. Sift dry ingredients together and add alternately with the milk and vanilla. Pour into greased shallow cake pans and bake at 350 for about 35 minutes. | Black Chocolate Cake | Blintz Souffle | 1/2 cup Butter 4 large eggs, beaten 1 cup sour cream 1/2 cup Sugar 1 pinch salt 1 teaspoon vanilla 1 tablespoon frozen orange juice concentrate blintzes, made ahead (see cheese blintzes) | Melt stick of butter in bottom of 9 X 13 inch baking dish. Put as many blintzes as will fit side by side in pan (can do this much ahead of time and refrigerate). Before serving, mix the remaining ingredients well. Pour this over the blintzes in the pan and bake for 45-60 min. at 350F. Serve this warm with sour cream or raspberry or blueberry sauce.
3: Busy Friday Chocolate Cake | 3 cups all-purpose flour 3 cups Sugar 6 lg. eggs 1 1/3 cups oil 1 3/4 cups coffee, cooled 1 cup cocoa, unsweetened 3 teaspoons Baking Powder 1 1/2 teaspoons baking soda 1 teaspoon vanilla 1 teaspoon Salt | USE THIS CAKE RECIPE FOR COCONUT BARS. It is great for this. Mix together oil, eggs, sugar and vanilla. Mix together dry ingredients; add to egg mixture alternately with coffee. Bake in a greased 11 X 15 inch sheet pan ( or use 9 X 13 and make a dozen cupcakes with the remainder) for about 45 min. in 350F oven. Cupcakes will take only about 30 min. (or 9 X 13 and an 8 X 8) | Cabbage Soup | 1 qt beef stock 1 qt Water 2 cans whole tomatoes 1 can sauerkraut Salt, pepper and sugar to taste 2 lg potatoes, cut up 2-3 lg carrots, cut up 1 lg onion, chopped 1 head cabbage, shredded 1 bay leaf | Make a beef stock with lots of meat (use flank or chuck roast). Follow general directions as for chicken stock. Remove bones, and excess fat from meat. Set meat aside to add later and strain stock. Combine all ingredients in a large pot and simmer until vegetables are done and flavors are blended.
4: Carrot Cake Mold | 2 cups margarine or butter 1 cup dark brown sugar, loosely packed 4 large egg yolks 3 cups carrots, finely grated and packed 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 cups all purpose flour 2 tablespoons water 2 teaspoons lemon juice 4 large egg whites | Challah | 3 pkgs dry yeast 1/2 cup Water, lukewarm 2 teaspoons Sugar 1/4 teaspoon Salt 1 cup boiling water 2 teaspoons Salt 1/4 cup Sugar 1/4 cup honey 1/2 cup oil 6 lg. eggs, beaten 8-10 cups all-purpose flour golden raisins (for Rosh Hashana) | Cream the butter and brown sugar. Add the egg yolks one at a time and mix well. Add the grated carrots. Mix dry ingredients together and add alternately with the lemon juice and water. Beat the egg whites until stiff but not dry and fold into the completed batter. Spoon into a greased casserole dish and bake at 350 for 45 min. to 1 hour. Serve immediately. | Proof the yeast, lukewarm water, sugar and salt. In large bowl, mix boiling water, remaining salt, sugar, honey, and oil. Allow to cool. Add eggs, then yeast mixture. Work in the flour. Knead. Grease bowl. Turn dough over in bowl so that it is completely greased. Cover with towel and let rise until double, 1-2 hrs. Divide into 4 equal parts. Divide again into 3 parts and braid. Brush with beaten egg and let rise again. Bake at 350F for 25-30 min. Should be a nice golden brown color. **Can also form into individual rolls (bird shape is fun)
5: 2 large egg yolks 1/4 cup sour cream ~2 tablespoons sugar 1 teaspoon salt 2 cups farmers cheese 3/4 cup all purpose flour blueberries or raisins 2 large egg whites vegetable oil, for frying | Cheese and Raisin Latkas | Beat together the egg yolks, sour cream, sugar and salt until well mixed. Stir in the farmer's cheese. Add the flour and stir until thoroughly blended. Mix in blueberries or raisins. Beat egg whites until stiff peaks form. Fold into the cheese mixture. Heat about 1/8 to 1/4 inch oil in heavy large skillet. For each latka, drop about 1/4 cup mixture into the hot oil. Fry on each side until golden brown, and add more oil to the pan as necessary. Drain latkas well on paper towels and serve hot with sour cream or applesauce. | Cheese Blintzes | 6 lg. eggs 2 cups milk; or 1 c. milk and 1 c. water 1 teaspoon salt 4 T. oil or melted butter 1 1/2 cups all-purpose flour FILLING: 1 package cream cheese, 8 oz. 1 lb. farmer's cheese 1-2 tablespoon Sugar 1 teaspoon vanilla | Mix 1st 4 ingredients in a bowl using blender or hand mixer. Then add flour. Mix well, adding additional water to thin if necessary. Use brush with a little oil and lightly coat a non-stick frying pan. Heat skillet over medium heat. Pour batter on and quickly swish around pan to make as thin as possible; as soon as they dry on top, flip out of pan (takes about 2 min. each) Stack the crepes, separating each one with a piece of wax paper until all crepes are made. When they are all finished, put the filling on the cooked side of the blintzes and roll them up. Filling: Mix filling ingredients together and adjust seasonings for taste. Fill blintzes, rolling up from one side, and tucking in the ends as you roll. Traditionally they are fried in butter until golden, but they are also good just baked with a little butter drizzled over the top. Can assemble the blintzes ahead of time and freeze them in a disposable aluminum pan. Bake frozen blintzes in a not too hot oven (325F ) for 1-1 1/2 hours or until hot through. Serve with sour cream or fruit sauce (raspberry yummy).
6: Chicken Soup | 1 chicken or pullet, skin removed 1 whole onion 1 leek 2 parsnips, sliced or chunked 2 carrots, sliced or chunked 1 turnip 3 stalks celery, with leaves 1 clove garlic 1 sprig dill fresh parsley thyme peppercorns salt and pepper, to taste | Cook chicken in just enough water to cover until scum forms; remove scum. Then add vegetables and spices and cook until chicken is done (covered over medium heat). Remove chicken and undesired vegetables with strainer. Save chicken for another use, like chicken salad or chicken and rice. Chill broth, then remove fat. Add salt as needed at end. Freezes well. Notes: If making matzah ball soup, cook the balls in a separate pot so that they don't turn your stock cloudy. This also goes for cooking noodles or rice - make them separately and add to stock after cooking to keep broth clear. | 1 boiled chicken, from making soup, or 5-6 large cooked breasts 1 large onion, chopped 2-3 tablespoons oil 3-4 tomatoes, chopped 2 ribs celery, sliced 1 clove garlic, minced 1 large green pepper, chopped 1/2 -1 lb. mushrooms, sliced 1/2 cup Kedem sauterne, or white wine pinch thyme, quartered pinch basil pinch marjoram salt and pepper to taste chicken soup or stock | USE SOUP CHICKEN FOR THIS RECIPE Saute the mushrooms in a little olive oil and set aside. Cut up chicken in chunks and set aside. In a large pot, saute the onion in oil until golden and transparent. Add the chicken and saute until a golden color. Add other vegetables except for mushrooms, saute for a few minutes, and then add wine and seasonings. Allow to bubble for 3-4 minutes. Add boiling water or half water and half chicken stock to just barely cover. Simmer for about 30-45 min. The last process can be completed in a 350 oven if the pan is oven proof. While this is simmering, make rice. Heat 2 cups soup or stock (rub 1 of the carrots from the soup into this mixture using a sieve) in a separate smaller pan until boiling, and then add 1 cup long grain rice. Cover and cook on low heat for 20 min. Once cooked, add the rice and the mushrooms to the chicken and heat, covered, an additional 10 minutes. | Chicken and Rice
7: 1/4 cup oil 1 cup onion, chopped 1 cup green pepper, chopped 1 clove garlic, crushed 2 lbs. ground beef, lean 2 1 lb. cans tomatoes, drained 1 6 oz. can tomato paste 2 tablespoons chili powder 1 tablespoon sugar 3 teaspoons salt 1/4 teaspoon pepper 1/8 teaspoon paprika 2 bay leaves 1 teaspoon cumin 1 teaspoon basil 1 dash cayenne 2 1 lb. cans kidney beans; undrained 1 can brooks beans in chili gravy | Saute onion, pepper and garlic in oil about 5 min. Drain well. In dutch oven or sauce pan, brown beef and drain. Add everything except beans and simmer 1/2 hr. or more until thick. Add beans and heat through. Or put in crock pot and keep on low simmer until serving time. | Chili
8: Chocolate Chip Mandelbrot | Chocolate Chocolate Chip Squares | 3 lg eggs 1 cup Sugar 1 teaspoon vanilla 1/2teaspoon almond extract 3 cups all-purpose flour 1 cup oil, or less 1 cup ground nuts 6 oz. mini chocolate chips 3/4 cups chopped nuts | Mix wet ingredients together; then add flour and ground nuts. Mix well and add chocolate chips and chopped nuts. Form into about 3 log rolls about 1 inch thick and 2-3 inches wide and bake on greased cookie sheets for 20 min. at 350F Slice on the diagonal while still hot with serrated knife and bake for additional 5-10 min. or so. until quite firm and dry. | 1/2 cup butter 1 1/2 cups sugar 2 teaspoons vanilla 1/2 cup corn syrup 4 large eggs 4 oz. chocolate, unsweetened, melted 2 cups all purpose flour 1 teaspoon baking powder 1 cup chocolate chips 1 cup raisins 1/2 cup walnuts, chopped | Cream butter, sugar and vanilla. Add syrup and mix well. Then add eggs and chocolate, flour and baking powder. Stir in chocolate chips, raisins and nuts. Bake at 350 F. for 40 min. in a 9 X 13 " pan (grease first). If using a single recipe, bake for 25 min.
9: Chocolate Coconut Pecan Frosting | Chocolate Frosting | 4 oz. unsweetened chocolate 2 large egg yolks 1 cups sugar 1 cup evaporated milk cup butter teaspoon salt 1 cups coconut 1 cup pecans, chopped | Melt chocolate over low heat (can use microwave) and cool. In other saucepan, combine yolks, sugar, milk, salt and butter. Cook, stirring constantly, until thickened (takes a while). Remove from heat and stir in chocolate, coconut, and nuts. Beat until cool and thick enough to spread. If too thin, add more coconut and nuts. | 1/3 cup Butter 1/3 cup milk 1 cup Sugar 9 oz. semi sweet chocolate chips (1 1/2 cups) Mix 1st 3 ingredients in saucepan over low heat until melted. Once melted, bring to a boil over medium-med. high heat and boil exactly 1 min. and 5 sec. Remove from heat. Add chocolate chips (about 1 1/2 cups) and beat until melted and spreading consistency. Thickens as it cools. Don't double this recipe.
10: Chocolate Macaroons | Chocolate Pie Filling | 4 egg whites 1 cup Sugar 1 teaspoon vanilla 1 pkgs. coconut, large, shredded 6 ounces chocolate bits, melted Beat egg whites until stiff. Slowly add 1 cup sugar, vanilla, pkg. of coconut, and melted chocolate bits. Drop on lightly greased cookie sheet by teaspoonfuls. Bake at 350F for 15-20 min. Do not overbake or they will become dry. | 1/3 cup all purpose flour 2/3 cup sugar 1/4 teaspoon salt 2 cups milk, scalded 2 oz. bittersweet chocolate 3 egg yolks, slightly beaten 2 T. butter 1/2 teaspoon vanilla whipped cream, optional | Mix the flour, sugar and salt, then gradually add the scalded milk. Melt the chocolate in the milk while scalding it, stirring bottom of pan constantly to prevent burning. Chocolate mixture is ready when bubbles start popping (usually done in double boiler). Add small amount of the hot mixture into the beaten egg yolks (to temper) and then stir the eggs back into the remaining hot mixture on medium or medium high heat. Cook 2 min. adding butter, beating every so often to quicken the melting process and then add the vanilla. When ready, pour into pie shell and chill. To serve can cover with whipped cream or can top with a meringue topping. Meringue topping: Beat 3 egg whites (saved from the eggs above) with pinch of salt and 2 T. sugar per egg white until stiff. Cover pie top generously to prevent shrinkage drawing topping from the sides. | Recipe is for a 4 inch pie. Double the recipe for a 10 inch pie. For Parve pie, substitute 2 C. coffee rich for the milk and 2 T. margarine for the butter.
11: Chocolate Roll | Cinnamon Nut Horns | 5 large eggs, separated 1 cup confectioners sugar, sifted 3 tablespoons all purpose flour 4 T.cocoa powder, unsweetened 1/2 teaspoon vanilla FILLING: 6 ounces bittersweet chocolate, or semi sweet chocolate 2 large eggs 1/2 cup shortening, not oil or marg. 1 teaspoon vanilla | Beat whites of eggs until stiff and set aside. Cream yolks with powdered sugar until lemon colored. Add flour and cocoa. Fold whites into mixture. Grease jelly roll pan very well. Line with waxed paper and grease the wax paper. Spread the mixture into the pan. Bake at 400 F. for 10-12 min. Turn out onto a towel that you have rubbed with a small amount of powdered sugar and cocoa. Roll the cake up OVER the towel and allow it to cool. For the filling, melt the chocolate in a pan over hot but not boiling water. In the meantime, beat the eggs with shortening. Add the vanilla and melted chocolate and beat well. Unroll the jelly roll and spread the filling over the cake. Now re-roll the cake without the towel in the middle and refrigerate it for a while before serving. | 1 pkg. yeast 1/4 cup sweet cream, warmed 1 cup butter 3 1/2 cups flour 3/4 cup sweet cream 3 large egg yolks | Proof the yeast in the 1/4 cup of cream. In a large bowl, cut butter into the flour with a pastry cutter. Add the rest of the cream, the yeast mixture and egg yolks. Knead until smooth. Refrigerate for 2 hours or overnight. Divide into 8 or 10 pieces. Roll each piece out into a large circle. Sprinkle with a mixture of cinnamon, sugar and nuts. Cut into pie shaped wedges and roll each piece up from the wide end to the small, making crescents. Place on lightly greased cookie sheets and bake at 350 for 12 - 15 min.
12: Classic Rugelach | Cocoa Nut Balls | 1 cup butter 1/2 cup sugar 2 teaspoons vanilla 2 cups all purpose flour 1/4 cup cocoa powder 2 cups pecans , finely chopped confectioners sugar | 8 oz. cream cheese, room temp. 1 cup unsalted butter, room temp. 2 cups all purpose flour confectioners sugar | APRICOT FILLING: 1 cup apricot preserves (thick) 3/4 cup walnuts, chopped CHOCOLATE FILLING: 1 cup shaved bittersweet chocolate (about 8 oz.) | DOUGH: Place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at low speed until combined, about 2 min. Add the flour and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate at least 2 hours. FILLING and BAKING THE RUGELACH: Preheat oven to 350 F. and line 2 cookie sheets with parchment paper. * Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. Roll the balls out into 4 circles about 1/8 inch thick and about 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon sugar filling, spread the melted butter on first, then sprinkle with the cinnamon sugar. Using a dull knife (or pizza wheel), cut each circle of dough into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide end to the center. Place the rugelach on the parchment lined cookie sheets. Bake on middle and lower oven racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more min., or until golden brown. Remove to racks to cool. Sprinkle the apricot and chocolate rugelach with confectioners sugar before serving. Note: *Do not use baking papers with the apricot filling; it will stick to the paper. | CINNAMON FILLING: 1/4 cup unsalted butter, melted 1/2 cup sugar 2 teaspoons cinnamon | Preheat oven to 325 F. Cream butter or margarine, sugar and vanilla until fluffy. Add flour and cocoa and blend thoroughly. Add pecans and mix well. Shape into 1" balls and place on ungreased baking sheet. Bake about 20 min. Do NOT brown. Cool slightly and roll into confectioner's sugar.
13: Coconut Bars | Cottage Cheese Rolls (Cinnamon Rolls) | 4 cups Sugar 1/2 cup cocoa, unsweetened 1 1/2 cups water, hot 1 cake, baked and frozen 2 cups coconut, unsweetened, finely grated | 1. Heat sugar, cocoa and water until completely dissolved (can heat on stovetop, or in glass casserole in microwave for 5 min.). 2. Remove cake from freezer just before making and cut up while still frozen into 1 1/2-2 inch squares. Just work with about 1/2 a cake at a time and keep the rest frozen. You don't want it to defrost. 3. Set up assembly line over table covered with newspaper or plastic wrap: have cake squares in first container; next the pan with the warm chocolate syrup; then a cookie rack over a pan to catch drips; a container with the coconut; lastly a wax-paper lined box or tupperware container to keep the coconut bars in when finished. Sprinkle a little of the coconut in the box to start so they don't stick to the bottom. 4. Starting at the cake end, completely coat each piece in the syrup, set on the rack to drain for a few seconds, then dip and roll to completely coat each piece in coconut and set in box. When all pieces are done, sprinkle a little extra coconut on top. 5. Store completed bars in the freezer and just set them out (as many pieces as desired) about 30 minutes before serving. Can use cake mixes for this recipe (yellow, chocolate or white) or use the Busy Friday Chocolate Cake recipe, which makes a 15 X 11 inch cake. The syrup makes enough for an 11 X 15 cake or nearly two 9 X 13 cakes. Note: Must use finely shredded unsweetened coconut as found at bakeries. Packaged sweetened type is not suitable for this recipe. If you want to get decorative, you can tint the coconut ahead of time. Simply put some food coloring and a tiny bit of water (1-2 tsp.) in a large baggie and add coconut and shake really well to distribute the color. Then pour out onto a large plate and let the coconut dry before resealing in a container to get rid of the moisture. | 1 pkg. dry yeast 1/4 cup lukewarm water 2 1/2 cups flour 1/4 cup sugar 1 teaspoon salt 1/2 cup butter 1 12 oz. carton cottage cheese, small curd 1 large egg, beaten | Dissolve the yeast in the water. Sift the flour, sugar and salt together in a mixing bowl. Cut in butter until the mixture resembles corn meal. Add cottage cheese, egg and dissolved yeast and mix well. If necessary, add a little more flour to make a dough that can be handled. Turn out onto lightly floured board and roll into a 14 inch square. In a small bowl, combine the filling ingredients, mixing well. Spread filling on dough. Roll up jelly roll fashion. Cut into 18 slices. Place, cut side down, on a greased baking sheet. Let rise in a warm place until doubled in bulk. Bake in a 375 F. oven 20-25 min. | FILLING: 3 T. melted butter 1/4 cup brown sugar 1/2 teaspoon vanilla 1/2 teaspoon almond extract 3/4 cup nuts, chopped
14: Cucumber Salad | 2 cups Water 1 cup vinegar, white 1/2 cup Sugar 1 teaspoon Salt pepper to taste onions, sliced thin cucumbers, sliced thin Slice the vegetables and place in a big jar. Mix remaining ingredients and pour over. Let marinate a few hours before serving. | 4 1/2cups all purpose flour 2 pkgs. dry yeast 1 cup pareve milk or orange juice 1/4 cup shortening 1/3 cup sugar 1 teaspoon salt 1 teaspoon vanilla 2 large eggs 3 large egg yolks Oil for frying confectioners sugar | Dissolve yeast with liquid (milk or orange juice). Put flour in bowl. Make a hole in the center and put the remaining ingredients in the well, including the yeast mixture, and mix thoroughly. Knead real well. Coat the dough with a thin layer of oil and cover with dry cloth and let rise for 1 1/4 hours. Punch dough down and let rise another 10 minutes. Roll dough out to 1/8 inch thickness. Cut out rounds using a 2 1/2" round dough cutter that has been floured. Let rise until it doubles. Fry in deep hot oil about 1 1/2 min. each side until golden brown. Drain on paper towels. Cool and sprinkle with confectioner sugar. | Doughnuts
15: False Strudel | Frosting for German Chocolate Cake | 3 1/2 -4 cups flour 1 cup sugar 2 teaspoons baking powder 1 pinch salt 4 large eggs 1/2 cup oil juice of 1 lemon raspberry preserves coconut, optional white raisins nuts, chopped | Mix dry ingredients in a large bowl. Make well in the middle and add the eggs, oil and lemon juice. Stir with fork then knead. Divide dough into quarters with knife and roll out onto pastry cloth spread with flour into large rectangle, about the thickness of a piecrust or a little thinner. Spread with lots of filling: raspberry preserves, coconut (takes up the excess moisture), white raisins and chopped nuts. Roll up as for a jelly roll by turning back cloth so that tray won't become floury. Lift roll onto pan and push in sides. Pinch corners together. Bake at 350 F. for about 25-30 min. Cut on angle immediately after being removed from oven into 1 inch slices. | 1 cup evaporated milk , or heavy cream 1 cup Sugar 3 lg. egg yolks, slightly beaten 1/2 cup butter or margarine 1 teaspoon vanilla 1 1/3 cups coconut 1 cup pecans, chopped | Combine milk, sugar, yolks, butter and vanilla in saucepan. Cook over med. heat stirring constantly, until mixture thickens, about 12 min. Remove from heat and add nuts and coconut. Cool until spreading consistency.
16: Gefilte Fish | Green Beans in Tomato Sauce | COURT BOUILLON: bones and heads from fish 3 lg. onions, sliced 6 carrots, (1 per lb. of fish) 4 teaspoons Salt, to start (add to taste) 1/2 cup Sugar, to start 2 teaspoons white pepper | GEFILTE FISH: 6 lbs. ground pike and canadian whitefish 6 sm onions, (1 per lb. of fish) 2 carrots, grated fine 6 eggs, (1per lb. of fish) 5 teaspoons Salt 5 teaspoons white pepper 1 1/4cups matzo meal 1/2 cup Sugar, approx. 5/8 cups ice water, approx. | COURT BOULLION: Cover all bouillon ingredients in a large pot with water and bring to a boil. Simmer for about 2 hours before adding gefilte fish for best flavor. Taste as you go and add additional salt and pepper or sugar as needed. FOR FISH: This recipe begins with 6 lbs. (A LOT) of already ground fish, which starts out as approximately 12 lbs. beforehand. The onion is sometimes already added at the fish market, in which case taste before adding more. Mix the eggs, grated carrots, and a portion of the fish (~2-3 cups) in a food processor as this makes it extra fluffy. Once done, add this to the rest of the ground fish and do all mixing with your hands. Add salt, pepper, ice water, and matzo meal a little at a time, so as to check texture. Taste often and adjust seasonings as needed. When the texture is right, the fish comes away from the side of the bowl a little, and shows indentations from your fingers as you work it. Try making a ball with hands -- it should hold together. Once mixed, don't over handle the fish or it will get tough. Always cook up one ball of fish as a test in some boiling water for about 15 min. to make sure that it does not fall apart in the liquid. This way you avoid disappointment. When making balls, don't squish, just toss from hand to hand gently and let roll off hand into broth. Shake pot gently from side to side while cooking and while adding the balls, so they don't stick to side of pan. Allow enough cooking space at the top of the enormous pot for a little expansion of the fish as it cooks. Cook covered for about 2 hours, until the broth runs clear. Don't turn or otherwise handle the balls in the pot once they are cooking or they will fall apart. When done, cool slightly and put them in large jars, and fill the spaces with the court bouillon. Discard the bones and heads and remaining vegetables on the bottom of the pot. Keeps for a long time in the refrigerator. Serve chilled with beet horseradish sauce and a slice of cooked carrot (save a few from the pot) | 4 tablespoons vegetable oil 1 cup onion, chopped 1 clove garlic, minced 1/4 cup green pepper, diced 1 bay leaf 2 tablespoons parsley; minced, fresh 2 cups tomatoes, canned or fresh; chopped 2 teaspoons Salt 1/4 teaspoon pepper 1 teaspoon Sugar 1 lbs. green beans (fresh), cut, or 2 pkgs. frozen | Partially cook green beans (steam). Heat oil and saute onions, garlic, and green pepper briefly, then cover and steam on low heat for 10 min., stirring once during cooking. Uncover and add seasonings and tomatoes and simmer another 15 min. Add beans and cover and cook for another 25 min. or so, or until beans are quite tender. Also good served over pasta.
17: Hamentashen | Fillings for Hamentashen | 1 cup crisco 2 cups Sugar 3 lg eggs 4 cups all-purpose flour 2 teaspoons Baking Powder 2 tablespoons lemon juice 2 tablespoons orange juice jam or poppyseed filling | Cream the crisco and sugar. Add the eggs and mix well. Mix the baking powder with the flour and add to the dough. Lastly add the juices. If dough is sticky, refrigerate for an hour. Roll out on a floured board, about 1/8"thick. Use just enough flour not to stick. Cut circles out with a glass top or biscuit cutter. Fill center with jam or one of fillings below. Fold sides in to form triangles. Bake for 30 min. at 350F until golden. *Baba has at least 5 different recipes of Hamentashen. This is just one of them | PRUNE FILLING: 1 lb. prune filling juice of 1/2 lemon 3 tablespoons honey 2 tablespoons sugar 3/4 cup nuts, chopped 1/2 cup white raisins | POPPYSEED FILLING: 1 lb. poppyseed filling juice of 1/2 lemon 2 tablespoons orange juice concentrate 4 tablespoons honey 2 tablespoons sugar 3/4 cup nuts, chopped 1/2 cup white raisins | APRICOT FILLING: 1 lb. apricot filling 3 tablespoons orange juice concentrate 3 tablespoons honey 2 tablespoons apricot preserves 1/2 cup white raisins 1 cup nuts, chopped
18: Heath Bar Cookies | Honey Cake | 1/2 lb. Butter 1 cup dark brown sugar 1 lg egg yolk 1 teaspoon vanilla 2 cups all-purpose flour 3 5 oz. bars hersheys chocolate chopped nuts Cream butter and brown sugar. Add egg yolk, vanilla and beat well. Add flour and mix well. Spread in 10 X 15 Inch jelly roll pan. Bake 15-20 min. at 350F . Melt the chocolate bars and spread on top. Sprinkle with chopped nuts. Let cool and cut in bars. | 2 lg. eggs 1 cup Sugar 1/2 cup oil 1 cup honey 1 teaspoon Baking Powder 1 teaspoon baking soda 1/2 teaspoon allspice 1 teaspoon cocoa 1/4 teaspoon Cinnamon 2 cups all-purpose flour 1 cup coffee 1 teaspoon vanilla nuts (optional) raisins (optional) | Mix together in large bowl the eggs, sugar, oil and honey. In a separate bowl, mix the dry ingredients together. Add dry ingredients alternately with the coffee mixed with vanilla. Add raisins and nuts last. Pour into a large wax-paper lined loaf pan and bake at 325F for 45 - 50 min.
19: Johnny Marzetti | Kosher Pickles | 1 lb. macaroni 1 lb. ground sirloin, or chicken 1 med onion, chopped 1 med green pepper, chopped 2 cloves garlic, chopped 1 lg. can angela mia or tomato sauce 1 handful fresh basil, less if dried 1 handful fresh parsley, less if dried 1 teaspoon sugar salt and pepper, to taste | Brown meat and drain. Remove from pan. Saute pepper, garlic and onion together in a little oil added to pan. Return meat to pan with onion mixture. Add tomato sauce and seasonings and simmer to blend flavors. Meanwhile cook macaroni according to directions. Drain pasta and stir into the meat mixture. If too runny, add can of tomato paste. | 2 T. kosher salt per qt. water For each jar: 1 tablespoon pickling spices 1 hot pepper 1-2 cloves garlic, halved 1 sprig fresh dill | See pickled tomato recipe on next page for more detailed instructions about preparing jars. Dissolve salt in water. Place pepper, spices, garlic, and fresh dill into sterile 1 qt. sized canning jar. Fill with fresh scrubbed pickling cucumbers. Fill to rim with salt water and seal. Set on counter for 5-7 days, then refrigerate. Best to not let any of the cucumbers rise above the surface of the liquid, or they may mold.
20: Kosher Pickled Green Tomatoes | Mandelbrot | 4 cups water 2 cups white vinegar 1/3 cup salt 1 tablespoon pickling spices 2 cloves garlic, peeled 1-2 hot peppers, whole 1 bay leaf 1 sprig dill, fresh green tomatoes, whole or quartered | Mix the water, vinegar and salt in a saucepan and just bring to boil and turn off heat. Meanwhile, wash quart size jars and put in canner and boil to sterilize for 10 min. Keep the jars hot until ready to use. Wash and prep all the green tomatoes, avoiding any that have a pink tinge to them. Remove jars one at a time and place into the bottom of each qt. each of the next 4 ingredients. (Put these amounts in each jar) Stuff jar fully with the tomatoes, and add the dill at the top of the jar. Pour the hot solution over, wipe the rims well and seal with lids that have been scalded. Once all the jars are full, place in a cool location for a week, then refrigerate. This quantity of solution is enough for about 3 quarts. | 2 eggs 3/4 Sugar, or 1 cup 1 cup oil 2 teaspoons vanilla 1/2 t. almond extract 1 teaspoon Salt 3 cups all-purpose flour 2 teaspoons Baking Powder 1 cup ground nuts 1/2 cup nuts, chopped | Beat the eggs; add the sugar, oil, vanilla and almond extract and mix well. Add the dry ingredients including the ground nuts and mix well. Lastly add chopped nuts. Form into 3 long thin rolls. Bake these on a parchment paper lined, cookie sheet at 350 F for 20-23 minutes. Cut into slices, about 3/4 in. thick. turn on sides and bake another 10 min. If necessary turn over again and bake another 5-10 min. They should be hard to the touch.
21: Kreplach | Mandelbrot for Passover | 3 lg eggs, beaten 1 cup Sugar 1/2 cup Shortening or oil 1 teaspoon vanilla 1 1/4 cups matza cake meal 1 1/4cups potato starch 1 cup nuts (optional), chopped chocolate chips | Beat eggs and add next 3 ingredients. Sift matza meal and potato starch together and add to the liquid ingredients. By hand, stir in the nuts and chocolate chips (best to use minis). Form into 3 logs and place on a greased cookie sheet. Sprinkle cinnamon sugar over the top and bake at 375F for 30 min. Can slice and re bake as needed. Should be dry on both sides. If dough is too sticky, can add some ground nuts or a little extra cake meal. | DOUGH: 2 cups all-purpose flour 2 tablespoons oil 3 jumbo eggs FILLING: leftover beef brisket, cooked leftover soup chicken, cut off the bone onions margarine eggs salt and pepper | [Fayge always makes these in large batches and freezes them in baggies. When I learned to make them she had increased the dough recipe eight-fold, thus the quantity of filling required for one batch is anyone's guess. But for 400-500 kreplach, the following quantities are about right: about 3 lbs. onions, 1 stick margarine, 4 lbs. beef and chicken (50:50), 3 jumbo eggs] To make dough, mix the 3 ingredients together (it's a little stickier than bread dough) and then cover the bowl tightly with saran wrap or foil, and let the dough sit for at least 1/2 hour. For filling, bone and remove all fat from the chicken and beef and cut into smallish chunks. Saute all the onion in lots of margarine until soft and translucent, no need to brown. Run the meat and chicken through a meat grinder, adding the onion periodically, so that all this is ground up together. Don't add all of the margarine, just enough to make the filling a good consistency. Add the egg to bind and lots of salt and pepper to taste. Now, cover the table with an old tablecloth and sprinkle the whole cloth with flour. Roll out the dough thinly (use a pasta machine if available), adding more flour if dough is too sticky. Cut dough into 1 1/2- 2 inch squares. Put about 1 teaspoon of filling in middle of each square. Fold in half into triangles and pinch corners together to make a hat or boat shape. Do this all assembly line style. While making these, bring a large pot of water on to boil. Add salt and oil to the water to keep kreplach from sticking. Boil the kreplach in batches of about 25-30 at a time for 3 minutes. Drain and let cool. Freeze in freezer bags, about 30 to a package. Best to double bag. Serve kreplach in chicken soup, fried as a main dish, or with a tomato sauce, like ravioli.
22: Marinade for Roast Chicken | Noodle Kugel | 1/2 cup Water 1/3 cup worcestershire sauce 2/3 - 1 c sweet wine garlic powder, pepper, onion powder, salt, lemon pepper Rub outside of chicken with lemon pepper before sticking in marinade overnight. Roast as usual. | 1 lb. egg noodles 1 cup sugar 1 lb. cottage cheese, or farmers cheese 1 pt. sour cream 7 large eggs 1 teaspoon vanilla 1/2 teaspoon salt 1 stick margarine or butter 3 cups milk 1 cup raisins 1 cup corn flakes 2 teaspoons sugar 1 teaspoon cinnamon | Boil the noodles according to package directions. In large bowl, mix the sugar, cheese, sour cream, eggs, vanilla, milk, raisins, and salt. Add the cooked noodles and mix well. Melt butter in a large pan (9 X 13) and then pour over the mixture and mix quickly. Put in pan and refrigerate for 3 hours or overnight. Just before baking, mix the topping ingredients (cornflakes, sugar and cinnamon) and put on top of the kugel. Bake at 350 F. for 1 1/4 hours. Cut into squares when cool.
23: Onion Rolls | 1 pkg. yeast 1/4 cup water, lukewarm 1 pinch sugar 1 pinch all purpose flour 1/2 cup Milk or cream or coffee rich, scalded 1/4 cup crisco 1 tablespoon sugar 1 1/2 teaspoons Salt 3/4 cups onion, chopped 1/4 cup water 1 large egg 3 cups all-purpose flour | Brown chopped onion in a small amount of margarine or butter. Allow to cool. Let yeast proof with water, and pinches of sugar and flour for about 5 min. Meanwhile, in a large bowl, combine the milk, crisco, sugar and salt. Cool to lukewarm by adding 1/4 cup cold water. Blend in the egg and browned onion and yeast mixture. Add the flour GRADUALLY to make a soft dough. Knead dough until smooth and elastic. Allow dough to rest 1/2 hour. Shape into 12 buns or rolls, cover and allow to rise until double in bulk. Bake in 400F oven for 12-15 min. Brush with margarine if you wish for a soft crust.
24: Pizza Dough | Pizza Sauce | 3 tablespoons olive oil 1 cup onion, chopped 2 cloves garlic, smashed 4 cups plum tomatoes, chopped, or one 32 oz. can 16 ounces tomato paste 1 tablespoon oregano 1 tablespoon basil 1 bay leaf 2 tablespoons sugar 1 teaspoon salt pepper to taste | In a medium sauce pan saute onion and garlic for a minute Then add all other ingredients and bring to a boil. Simmer uncovered for one hour. Remove bay leaf. Sauce should be thick and smooth. | 1 pkg. dry yeast 1 cup warm water, 105-115 degrees 1 teaspoon sugar 1 teaspoon salt 2 tablespoons oil 2 1/2 cups all purpose flour Dissolve yeast in warm water. Stir in remaining dough ingredients and beat vigorously for about 20 strokes. Allow dough to rest about 5 min. before rolling out. Top with favorite sauce and toppings and bake at 425 F. for 20-25 min.
25: Potato Knishes | Potato Latkas | Baba always made these in huge quantities, but this is the pared down original quantity. 2 1/2 cups raw potatoes, coarsely shredded (Simply Potatoes is great for this) 1 small onion, grated 1/3 cup flour 1 large egg 1 teaspoon salt oil for frying Mix all ingredients except for the oil. Preheat electric skillet or frying pan. Spread 2 T. oil over pan. Pour batter bit by bit into pan, making pancakes. Serve with applesauce. | DOUGH: 3 cups all-purpose flour 3/4 cups hot water 1/3 cup oil 1 teaspoon Sugar 1 egg, beaten 1 tablespoon vinegar 1/4 teaspoon Salt FILLING: 3 onions, chopped 1/2 cup butter or marg. 3 cups mashed potatoes 1 egg salt and pepper to taste | Mix first 7 ingredients together and knead. Let sit in bowl covered for 30 min. (It should pull away from sides of bowl). Meanwhile prepare the filling as follows: Saute the onions in the margarine until transparent. Mix with the potatoes, egg, salt and pepper. The filling should be highly seasoned with pepper. Divide the dough into 8 or 9 pieces. Roll as thin as possible (about as long as a cookie sheet). Put potato mixture down one edge (a little away from the edge). Roll up and seal. Make decorative slashes across the top. Bake the rolls at 375 for 20-25 min. Slice them to serve. To freeze, make sure the dough is not too brown with the first baking, as they will need to be re baked later.
26: Quick Cinnamon Rolls | Refrigerator Honey Rolls | 1 cup biscuit mix 3 tablespoons sugar 1 large egg, slightly beaten 1/3 cup buttermilk, or milk or coffee rich melted butter 1/4 cup brown sugar, firmly packed 1/4 cup nuts, chopped 1/2 teaspoon cinnamon | Mix biscuit mix, sugar, egg and buttermilk. Stir only until dampened. Turn out onto floured board and knead for 10 strokes. Roll or pat into a rectangle about 12 X 8." Brush with melted butter and sprinkle dough evenly with the brown sugar, nuts and cinnamon. Roll up carefully and pinch together to close roll. Cut into 1 1/2 inch slices carefully and place cut side up into greased muffin cups. Bake at 400 for 15 min. Serve warm. | 2 cakes compressed yeast 1/2 cup water 1/3 cup milk 2/3 cup shortening 2 large eggs 2/3 cup honey 1 cup warm mashed potatoes 1 teaspoon salt 6 1/2 - 7 cups all purpose flour | 1. Dissolve yeast in lukewarm water. Scald milk and add shortening, honey, mashed potatoes and salt. Blend well. 2. Cool to lukewarm and add well-beaten eggs and yeast mixture. 3. Add 3 cups flour and beat for about 3 minutes in large bowl of electric mixer. Add the rest of the flour and mix thoroughly. 4. Place in a large greased bowl. Grease top of dough and cover. Place in refrigerator overnight. 5. Remove from refrigerator 2-3 hours before shaping. Shape into desired rolls and allow to rise until double in bulk, about 1 hour. Bake in preheated oven at 375 F. for 10-15 min.
27: Romanian Date Nut Cake | Russian Tea Biscuits | 2 cups all purpose flour 1 teaspoon baking powder 1 cup nuts, chopped 1 cup dates, diced 2 cups dark brown sugar, packed 1 cup strong coffee, warmed 1 teaspoon baking soda 1 teaspoon vanilla 3 large eggs, separated 1/2 teaspoon salt 1/2 cup butter 1/2 cup oil | Mix warmed coffee and soda and pour over the dates to soften them. In large bowl, cream the butter and sugar. Add the egg yolks and vanilla and gradually add the oil and continue beating. In a small bowl, mix the flour, salt, and baking powder. Add dry ingredients alternately with the coffee/date mixture. Add unbeaten egg whites at the end, and fold in the nuts. Grease 2 loaf pans or a bundt pan and pour in batter. Bake at 350 F. for 30-45 | 4 1/2 -5 cups all purpose flour 1 cup sugar 4 teaspoons baking powder 1 pinch salt 1 cup crisco, cut in pieces 1 whole orange rind, grated juice of the orange 3 large eggs *raspberry preserves, grated coconut, golden raisins, and chopped nuts | (This is a slightly different recipe from her False Strudel recipe) Mix dry ingredients together. Cut in the crisco until pea sized. Make hole in the middle of the bowl and add the eggs and juice. Mix well, and use hands when needed. Knead in the bowl until the dough comes away from the bowl. Let is stand for 30 minutes before rolling. Divide dough into four balls and roll each on a floured cloth (less likely to fall apart on the cloth than if you do it on a regular board) until about thickness of pie dough or a little thinner even. Spread lavishly with raspberry preserves, coconut, golden raisins and chopped nuts, then roll up jelly roll style (use the cloth to help you roll it) and transfer to parchment paper lined cookie sheets. Bake at 375 for 20-30 min. Cut into 1 inch slices right after coming out of oven. Then let cool completely.
28: Salmon Loaf | Sour Cream Cake | 1 can pink salmon 4 large eggs 1/2 cup milk 1 cup bread crumbs, fine 1 2/3 large carrots, grated fine 1 med. onion, finely chopped 1/4 cup Butter, melted 1 tablespoon lemon juice salt and pepper to taste | Mix everything thoroughly and spread in a greased 11 x 7 " pan. Bake about 1 hr. at 350F (check after 45 min.) Can sit in refrigerator overnight before baking. | 1/2 cup butter 1/2 cup crisco 1 1/2cups sugar 4 large eggs 3 cups all purpose flour 3 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon soda 1/2 pint sour cream 1 teaspoon vanilla 1/2 cup walnuts, chopped fine 5 tablespoons sugar 3 teaspoons cinnamon | Cream butter and crisco and gradually add sugar. When creamed, add the eggs, one at a time. Sift the dry ingredients and add alternately with the sour cream mixed with the vanilla. Mix topping ingredients together in a separate small bowl. Pour 1/2 of the batter into a buttered bundt or tube pan and then sprinkle with half of the topping mixture. Pour rest of batter into pan and run a knife through the pan to marbelize. Sprinkle with remainder of cinnamon mixture. Bake at 350 for about 1 hour.
29: Sour Cream Strudel | Spinach Kugel | 1 lb. fine egg noodles 6 large eggs 1/2 lb. butter 2 pkgs. dried onion mix, like Lipton's 2 pkgs frozen spinach, defrosted and water pressed out 1 pt. coffee rich, or half 'n half | Cook and drain noodles. Beat eggs. Add everything else and stir together well. Bake for 1 hour and 15 min. in 350 oven. Check after one hour to see how your oven bakes. | 1 cup butter 2 cups flour 1 1/4 cups sour cream | Cut the butter into the flour with a pastry cutter. Add the sour cream and mix well. Knead until dough is moist enough to hold together. Refrigerate 5 to 6 hours or overnight. Proceed as for false strudel recipe as to rolling and filling. | See the False Strudel recipe regarding rolling, filling and baking.
30: Strawberry Custard Pie | CRUST: 4 cups all purpose flour 1 teaspoon salt 1 1/2 cups crisco 1 large egg yolk 2 tablespoons vinegar 7/8 cup ice water | FILLING: 3/4 cup sugar 4 tablespoons cornstarch 2 teaspoons vanilla 3 large egg yolks 2 cups milk 1 tablespoon butter | TOPPING: 1 qt. strawberries, washed and dried 10 oz. frozen strawberries, thawed 2 tablespoons cornstarch few drops red food coloring | Mix flour and salt in large bowl. Cut in the crisco with a pastry cutter. Add vinegar and just enough ice water to get it to hold together. You may not need the whole amount. This will make 2 large crusts. Roll out and place in pie pans and prick all over with a fork. Bake at 400 F. for 10-12 min. Filling: Mix sugar, cornstarch and egg yolks. Add mixture to milk in a saucepan. Cook and stir until the custard coats a spoon. Add vanilla and butter and pour into prebaked pie shell. Refrigerate. Topping: Arrange the fresh strawberries over the chilled filling. Mix the thawed frozen strawberries with the cornstarch and add a few drops of food coloring if desired for more intense color. Cook over low heat until thick and clear. Cool completely. Spoon over the strawberries. Refrigerate for 30 min. at least before serving.
31: Stuffed Cabbage | 3 lg onions, sliced 1 can sauerkraut 1 can tomato sauce 1 can tomatoes 1/2 bottle ketchup, about 1 cup 3 tablespoons Sugar lemon juice, if needed for tartness 1-2 lg cabbage heads, (freeze ahead of time) 2 lbs. ground beef 4 level T. uncooked rice juice of 1 lemon 1 teaspoon Salt 4 tablespoons Sugar 2 lg eggs 1/2 teaspoon minced onion 1/2 teaspoon garlic powder | Freeze cabbages the night before you plan to make this. It makes the leaves much more pliable and manageable. Set cabbage on counter to defrost about an hour or so before beginning. Put large pot of water on to boil while you make the sauce base. Sauce: In large roasting pan safe for top of range, layer the onions and sauerkraut, add the tomato sauce, tomatoes and ketchup and sugar. Add the lemon juice and a little salt if needed. Mix well and simmer on top of the stove for about 15 min. Adjust seasonings. Should be a little on the sweet side with a good tanginess. Filling: Mix the meat and the remaining ingredients with your hands gently in a bowl, a la meatloaf style. Form oblong rolls about 1 inch by 2 inches to place inside the cabbage leaves. Do the forming all at once and keep on a tray or piece of wax paper. Blanch the cabbage head in the boiling water for about 5 min. at a time. Peel off as many leaves as you can (gently), placing them in a pile on the counter. You will need to reblanch the head several times more as you go along, as the inside stays frozen for quite a while. Take a cabbage leaf (dry it a little if really wet). Cut away the real thick portion of the base. Take a roll of the meat filling an place it near the base. Roll up a little, tuck in the sides as you go, and complete rolling it up. Repeat with all remaining leaves and meat rolls. Place them seam side down and close together in the pan and push them down so that the juices come up the sides and cover them. Cover well with foil and bake at 350F for 1 1/2 hours. This dish freezes well, but cook it first, then cool and freeze it. (Otherwise the center doesn't cook properly)
32: Sweet Tart Shells | Sweet Potatoes | 12 yams 1/2 cup butter or margarine 1 cup brown sugar 2 apples, peeled and sliced 1 cup dried apricots 1/2 cup orange juice 2 oranges, peeled and sliced | Precook yams by baking or boiling; when cool peel and cut up into large chunks. In a large baking dish (10 X 15) melt butter in the bottom of the pan. Sprinkle the brown sugar over and arrange the potatoes. Scatter sliced and peeled apples and the dried apricots. Peel and slice the oranges and place around. Pour orange juice over. Bake for about 1 hr. at 350F. | 2 1/4 cups all purpose flour 1 1/4 teaspoons salt 3/4 cup shortening 1/4 cup orange juice 1/4 cup water | Sift dry ingredients together. Cut in shortening until particles are the size of small peas. Sprinkle OJ and water over the mix and toss lightly with fork until dough is moist enough to form a ball. Use hands, but handle gently (knead as little as possible). Roll out pretty thin on floured pastry cloth. Cut with scalloped or cookie cutter. Place on top of muffin tins then depress into the cups. Prick with a fork. Bake at 450 F. for 6-8 min. After shells are baked, can fill with whatever filling you like, fruit pie filling, pecan filling, etc.
33: Thumbprint Cookies | 1/2 lb. Butter, sweet unsalted 1/2 cup brown sugar 2 egg yolks 2 cups all-purpose flour 2 egg whites, lightly beaten raspberry preserves pecans or walnuts, finely chopped | Cream sugar and butter. Add egg yolks and mix. Add flour and mix. (Can do this all in a mixer) Roll into balls (smaller than walnuts but larger than filberts in size). Do whole batch at once. Can chill or freeze at this point and bake them later. Roll or dip into egg whites and then into chopped nuts. Place on ungreased cookie sheets and make thumbprint in each one. Bake at 300F for 7 min. Take out of oven and push in holes again and fill with raspberry preserves. (Use baggie like a pastry bag with small hole cut out of corner of bag) Bake another 20 min. again at 300F Cool on rack.