Like Mama Used to Make ... and More treasured recipes flavors of the past and present form Ann Arbor's Jewish homes Ann Arbor Hadassah --------------------------------------------------------------------- (Hada860002) Like Mama Used to Make ... and More Ann Arbor Chapter of Hadassah P. O. Box 1734 Ann Arbor, Michigan 48106 ©1986 Ann Arbor Chapter of Hadassah --------------------------------------------------------------------- (Hada860003) ACKNOWLEDGEMENTS Three years ago when I volunteered to chair the committee to rewrite the cookbook, I must admit to a certain naiveté. What could there be, after all, to publishing a cookbook? Little did I real- ize how many woman hours would be involved and how much fun it would be. This project owes its success to the women who devoted so many hours of their time in the numerous tasks associated with producing Like Mama Used to Make...and More. My deepest thanks to the original committee members who assumed a myriad of tasks in addition to making the initial decisions and culling through new and old recipes: Betty Becker, Carol Finerman, Miriam Garvil, Rachel Jacobs, Esther Pascal, Jeanne Robbins, Sheila Silver and Doris Miller. Warm thanks to Marilyn Krimm for her assistance. In addition, I would like to single out the following: Helen Mann and Sarajane Silver who typed the manuscript and Hilary Gans and Rae Juni who assisted in proofreading; Ricky Lauffer for her wonderful illustrations, Harlene Appleman for her text on the holidays and Fay Woronoff for her insights through the historical notes; and most especially to Carol Finerman for taking on the awesome job as editor and to Judy Stopke for her expertise in design and production. My appreciation also to all those who submitted recipes, so that this book could pass on a culinary heritage, just like Mama used to make, to a new generation. ---Judy Cohen Cookbook Chairman Table of Contents Historic Notes 4 Editor's Note 6 Kashruth 7 Holidays 8 Shabbat 9 Rosh Hashanah 10 Yom Kuppur 11 Sukkoth 12 Chanukah 13 Purim 14 Passover 15 Shavuoth 16 Appetizers 17 Soups & Accompaniments 29 Vegetables 45 Salads 60 Side Dishes 65 Kugels, Kugels & more Kugels 81 Fish 85 Poultry & Stuffings 97 Meats 109 Eggs & Cheese 129 Breads 137 Sweets 147 Cookies & Squares 148 Pies, Pastries & Tortes 166 Cakes & Icings 178 Desserts 192 Beverages 195 Passover 201 Glossary 221 Index 224 --------------------------------------------------------------------- (Hada860004) Hada860004.txt HISTORIC NOTES It was an evening Study Group meeting in October of 1951 at which we munched delicious baked goods and exchanged their mimeographed recipes, that someone suggested, "Why don't we collect all our favorite receipes and put out a cookbook?" The spark caught fire and produced an awesome degree of participa- tion on the part of Chapter members, culminating in a product that fulfilled our entire financial quota for several years, the book Like Mama used to Make. The enthusiastic involvement on the part of the many talented women on whose resources we were able to draw produced, after only a year's work, a cookbook that became known and treasured all over the country, as well as abroad. Suzanne Sarnoff, as chairperson, designed and illustrated, with Jan Miller's assistance, a volume of exceeding charm and wit but, most importantly, one comprised of excellent, typically Jewish rec- ipes shared by our Chapter's most proficient cooks. Like Mama Used to Make was copyrighted on December 16, 1952 and its sales took off beyond our most optimistic expecta- tions. Because of our extensive publicity and also because of the nature of our university community, with students and faculty members coming from and going to other locales, the visibility of the book became widespread. Once seen, it virtually sold itself. Individual and multiple copies could be purchased locally and through the mail, and other Hadassah chapters and sisterhoods bought them in quantity at reduced prices for their own fund-rais- ing. Orders poured in from Canada, England, Israel, Japan, Guam, France and South Africa, as well as from literally every state in the nation. A copy was requested by the Jewish Welfare Board's Ser- vicemen's Center in Germany to help them bring '"a touch of home' to the Jewish boys through these Jewish traditional deli- cacies and dishes." In 1956 permission was requested by and granted to the Chil- dren and Youth Aliyah Committee for Great Britain to reprint the cookbook in the United Kingdom. In 1963 the Youth Aliyah Committee in Amsterdam made the same request, translating excerpts into Dutch. After many thousands of copies of Like Mama Used to Make were sold, some of the original recipes were revised in 1974 for a new edition. We have now undertaken a further, more extensive revision to be more in keeping with today's eating habits, our concern with calo- ries and cholesterol, and our newer methods of food preparation. We have, however, steadfastly sought to maintain the same tam that made our Jewish recipes so special and so valued over the years. Like Mama Used to Make...and More is just that. Enjoy! ---Fay Woronoff --------------------------------------------------------------------- (Hada860005) Hada860005.txt EDITOR'S NOTE This project was conceived in late spring of 1984, when I was president of the Ann Arbor Chapter of Hadassah. We wanted to modernize the recipes to bring them in line with current thinking about nutrition, and incorporate the use of the latest kitchen equip- ment on our tried and true recipes. What made Like Mama Used to Make and our new version, Like Mama Used to Make...and More so popular and so special, is its tam, the love written in every recipe as grandaughters painstakingly measured Grandma's "handful" and we learned to convert the contents of a yahrzeit glass to a standard measuring cup. Many recipes were submitted with accompanying stories of their origin, which we've included. There were requests to keep favorite recipes from the old cookbook, and in this we tried to accommo- date as many as possible. Many new recipes are quite traditional, handed down from grandmother, Mama, aunts and friends. There are also new recipes which take into account diet restrictions, and many more recipes in our vegetable section. We hope you like the new look of our book, but be assured that within its covers, on its sleek, newly designed pages, are the reci- pes that we love and treasure. We hope you will too. ---Carol Finerman Editor Kashruth JEWISH DIETARY LAWS The recipes in Like Mama Used to Make...and More, whether traditional or modern, follow the precepts of kosher dietary laws. Foods used in these recipes are acceptable in a kosher kitchen. Meats are from the forequarters of animals which have cloven hooves and chew their cud (the cow, sheep, goat and deer--- although the latter two are seldom used in the United States). The hindquarters may also be used, but they generally are not be- cause of the costs to remove the veins and fatty portions which must be done to make the meat kosher. Poultry such as chicken, turkey and geese are permitted. Fish which have both fins and scales are allowed. Vegetables, fruits, processed cheeses and eggs are also permitted; however eggs which have a speck of blood are not kosher and must be dis- carded, for any sign of blood means that fertilization has taken place. Today, a kosher butcher while observing the laws of ritual slaughter, offers meats pre-kashered, salted and pre-packaged for the shopper. A large number of supermarkets have a separate section for kosher meats, either fresh or pre-packaged and frozen. Many products bear the symbols U and K which symbolize their suitability in a kosher kitchen. Milk and meat products are never used together. This has its foundation in the Bible: "Thou shalt not seethe a kid in its mother's milk." Meat, or foods containing meat, are never cooked, served or eaten with milk or foods containing milk. Some foods are consid- ered neutral or pareve (fruits, vegetables, fish, eggs) and may be prepared and eaten with dairy or meat meals. The observant cook will check package ingredients and consult with a rabbi if there is any question as to whether or not a food is permissible. Observant homes will also have a set of dishes and utensils for meat (fleishik), another set for dairy (milkhik), as well as complete sets for Passover. --------------------------------------------------------------------- (Hada860006) Hada860006.txt HOLIDAYS Jewish life has a special rhythm. The Scriptures instruct us to pray three times daily, following the cycle of light and darkness, morning and evening. Our weeks follow a certain rhythm, as well, building toward the crescendo of Shabbat. Our year follows the rhythm of the holidays with special pauses tied to wonderful celebrations. Fi- nally, our lives are attuned to those times we call life cycle events: birth, Bar/Bat Mitzvah, marriage and death. Entwined in this cadence are the wonderful foods that mark those special occasions and celebrations: the tcholent and kugels of Shabbat (not to mention the chicken soup and challah), the honey cakes, teiglach and tzimmis that combine to make a sweet New Year and, of course, the sponge cake, matzo balls and count- less matzo meal delicacies that separate Passover from the rest of the year. The offerings that follow are filled with an almost reverent respect for the Jewish way of celebrating and remembering the rhythm of life. In Judaism, one's table is considered an alter, and the most precious offerings are placed upon it. These recipes, simple or complex, have all received the attention and care that make them worthy to grace any table. We hope they bring you pride and hap- piness as you prepare them. Shabbat "Even the poor are rich on Shabbat," it is said, and since Shabbat is a taste of the world to come, the culinary delights of such a day should be fitting. If you have ever tasted warm challah fresh from the oven, you must surely acknowledge that this is a heavenly experience. Add to that the Shabbos fish (gefilte or sweet and sour), the chicken soup and a wonderful kugel, and what fam- ily would not equate you with the Shabbos Angel? Traditionally, it is customary to put a few coins in the Tzedakah box just before lighting the Shabbos candles. Then mother pre- pares at least two candles which are lit up to eighteen minutes be- fore sunset. Some families light an additional candle for each child in the house. Children are blessed: "May the Lord make you like Ephraim and Menaskeh" (for the males) and "May the Lord make you like Sarah, Rebekah and Leah" (for the girls). Then "Shalom Aleicheim"---May peace be with you---is sung. Kiddish is recited, the challah cover is removed and Hamotzi (the blessing over the bread) is made. Some people tear the challah because to use a knife introduces a warlike connotation to some- thing that is supposed to be peaceful. This entire ceremony takes only a few moments in Hebrew or English, but within those moments, a pause that separates the humdrum monotony of the weekdays from the peace of Shabbat, has been created. CHECKLIST ? Two challot and a challah cover are traditional. They represent the double portion of manna that the Lord gave the children of Israel in the desert. ? Two yom tov candles. ? Kiddush cup ? Wine ? Flowers for the table ? Tzedakah box TRADITIONAL SHABBAT MENU Gefilte fish or chopped liver Chicken soup with kreplach or lukshen Roast chicken or brisket Kugel or tzimmes Cake, shtrudel, pastry --------------------------------------------------------------------- (Hada860007) Hada860007.txt Rosh Hashanah Rosh Hashanah, the Jewish New Year, brings with it hopes and dreams for the coming year and a variety of traditional foods to accentuate these positive thoughts. A round challah symbolizes the cyclical nature of the year---the ending of the old year and the beginning of the new. Also the round challah looks like a crown to remind us of the Torah's royal crown. This challah traditionally has raisins and dried fruits throughout. Apples and honey: apples because they symbolize fertility and abundance; and honey because it was thought to have re- generative powers, and it was sweet, symbolizing the hope for a sweet year to come. Fish represents fertility and proliferation. A fruit new to the season. When we recite a Sheheheyanu two nights in a row, on the second, the fruit is in full view. Carrots (or marin in Yiddish) also means to increase or multiply. Thus carrots symoblize the wish for prosperity in the coming year. CHECKLIST ? Round challah and challah cover ? Apples, honey and assorted round-shaped fruits ? Two yom tov candles ? Kiddush cup ? Wine ? A special first fruit for the New Year's Sheheheyanu ? Fresh flowers for the holiday table ? Mahzor-High Holy Day Prayer book TRADITIONAL ROSH HASHANAH MENU Carrot tzimmes, carrots with honey, or potato and carrot casserole Farfel (round) Challah (round) Honey cake Taiglach Yom Kippur The holiest day of the year, Yom Kippur, is the Sabbath of all Sabbaths. It is a twenty-four hour period that is traditionally de- voted to prayer, fasting and atonement. The day focuses on spir- itual needs. Physical needs are temporarily set aside so that we can concentrate more fully on asking G-d's forgiveness for the transgressions of the past year. However, since Yom Kippur is a festival, the meal preceding it is considered to be a feast. Challot are served, although some fami- lies shape them like birds, with braided ladders on their wings. This symbolizes the flight of man's prayers to heaven. The sweet and sumptuous food from Rosh Hashanah is traditionally eaten on Erev Yom Kippur (Yom Kippur Eve) as well, along with one addi- tion---kreplach. Kreplach were once edible amulets. They con- tained hopeful messages and mystical incantations carved into their doughy surfaces. Thus, eating them on Yom Kippur was sup- posed to make wishes come true. CHECKLIST ? Round challah with challah Cover ? Two yom tov candles ? Kiddush cup ? Wine ? Fresh flower for the holiday table ? Mahzor-High Holy Day prayer book HOME CEREMONY 1. Put some money in the tzedakah box 2. Light candles 3. Say Sheheheyanu 4. Bless the children 5. Make the holiday kiddush 6. Uncover the challah and make the blessing (Hamotzi) TRADITIONAL MENU FOR EREV YOM KIPPUR: (Keep the salt to a minimum) Chicken soup with kreplach Roast or boiled chicken Farfel or mashed potatoes Fresh salad and seasoned vegetables Honey cake TRADITIONAL MENU FOR BREAKING THE FAST: Gefilte fish or herring Blintzes or lukshen kugel Cottage cheese, bagels, cream cheese Coffee cake Tea, coffee --------------------------------------------------------------------- (Hada860008) Hada860008.txt Sukkoth Five days after Yom Kippur comes Sukkoth. Like many other holidays, Sukkoth has dual origins: it is both a historic and agri- cultural holiday; it represents the journey of the people of Israel through the desert after the exodus from Egypt. During this time people lived in booths of an impermanent nature. Sukkoth also cel- ebrated the fall harvest and involved a pilgrimage to Jerusalem. As a family celebration, Sukkoth can be incredibly rich. The pur- chase of a lulav (the combination of date palm, myrtle and willow leaves) and etrog (the citron) makes an important addition to the holiday. Building a sukkah and using it for family meals and enter- taining, creates an experience that once tried will not be aban- donded. This holiday is a particular delight to children. All of the senses and tactile experiences of this weeklong celebration--- from the hanging of fruits and vegetables to decorate the sukkah, eating the family meals out-of-doors, to the culmination of the cele- bration of Simchat Torah, on the eighth day, when all the Torahs are taken out of the ark and the congregation dances and rejoices in the synagogue as they are paraded around seven times---all create the kinds of Jewish memories that promote tradition. CHECK LIST ? Round challah with challah cover ? Two candles ? Kiddush cup ? Wine ? Lulav and etrog ? Fresh flowers for the holiday table ? A sukkah TRADITIONAL SUKKOTH MENU: Challah, apples, taiglach and round fruitcakes carry out the tradition of round foods for the holiday. Because it is traditional to eat in the sukkah, other holiday foods are hot, spicy and substantial: stuffed cabbage, cabbage borscht or stuffed veal breast. Hot cider sipped through cin- Namon sticks. Chanukah Chanukah means dedication in Hebrew. It refers specifically to the rededication of the ancient Temple after it had been dese- crated by the Syrians. It is also the Festival of Lights. These two facets of the holiday: the rededication of the Temple and the em- phasis on light during the dark winter days, come together in the Chanukah story about the cruse of oil. When the Temple was des- ecrated and the Eternal Light burning in it was extinguished, the Maccabees were able to save one small cruse of oil that burned for eight days and nights until more oil could be prepared. This story gives rise to the custom of lighting candles for eight days, one for each day of the holiday, and the custom of eating food cooked in oil such as latkes and doughnuts. Children play the dreidl game, a spinning top with Hebrew letters on four sides; they are the initials of the words which explain the mystery of the oil in the lamp and the victory of the Maccabees over the Syrians. Nes Gadol Haya Shim---"A great miracle happened here." Rock of Ages is sung after the candles are lighted. Gifts are usually given to children, including money, known as Chanukah "gelt". CHECKLIST ? Menorah that holds nine candles ? 44 candles ? Dreidl - a four-cornered top with Hebrew letters, used for games of chance ? Chanukah "gelt" - money (real or chocolate) to be used as prizes for the dreidl game ? Latkes (potato or buckwheat pancakes) and jelly doughnuts --------------------------------------------------------------------- (Hada860009) Purim Purim can be a glorious celebration with all of the ingredients for great parties: masquerades, gift-giving, Purim plays and cha- rades. It is a holiday that can be as sophisticated or as child-ori- ented as you care to make it, but it is always fun. In the synagogue, the Megillah (Book of Esther) is read and retells the story of Esther who is married to King Ahasueros. Moredeccai, Esther's uncle, re- fuses to bow down to Haman, the king's advisor, so Haman plots to murder all the Jews. Esther intervenes with the King and saves her people. As the story is read, there are cheers for the names of Es- ther and Mordeccai, but loud stamping of feet and sounding the graggers (noisemakers) whenever Haman's name is mentioned. We celebrate the victory of the Jews over anti-Semitism then, and down through the ages. Aside from the merriment, traditional observances include giv- ing Mishloach Manot, the exchange of food gifts among friends. These can include hamantashen (three-cornered pastries filled with poppyseeds or prunes and said to be shaped like Haman's ears), nuts, fresh fruit and a small bottle of wine or schnapps. CHECKLIST ? Graggers (noisemakers) ? Hamantashen - pastries filled with poppyseeds, prunes or a variety of other fillings ? Mishloach Manot - baskets of goodies to send to friends ? Challah and a challah cover ? Wine or liquor, because it is tra- ditional to get so intoxicated that you cannot tell the dif- ference between Haman and Mordeccai ? Matanot L'Evyonian - it is tradi- tional to give at least one penny each to two poor people. Purim is a particularly fitting time to give a gift to charities that re- lieve world hunger Passover Passover is a springtime celebration of freedom and renewal. The holiday commemorates the beginnings of Jewish peoplehood and the exodus from Egypt. It begins on the fifteenth day of Nissan and continues for eight days, during which no leavened food may be eaten. Passover is one of three pilgrimage holidays (the others are Shavuoth and Sukkoth) and serves as a means to gather peo- ple together to celebrate the beginnings of a new agricultural year. We celebrate Passover at a Seder meal: a great feast which incor- porates many traditional Jewish foods, and during which the story of the exodus from Egypt is retold, lest the Jewish people forget that they were slaves in Egypt. It is an injunction to all those at the Seder table to pass the story down to a new generation and to re- peat it to all who are present so that it may endure. It is customary to invite guests to the Seder following the injunc- tion in the Haggadah: "Let all who are hungry come and eat." In addition to the traditional four questions which precipitate the tell- ing of the Passover story, modern families encourage the asking of new questions in order to encourage their children's participation. From the explanation of all the symbolic foods, through to the great feast and general camaraderie, Passover is a very family-oriented, warm holiday. CHECKLIST ? Two yom tov candles ? Wine cups for all ? Enough wine for four cups per person ? A special wine goblet for Elijah, the Prophet ? Three matzos in a sectional matzo cover (plus one for So- viet Jewry) ? Matzo for all ? Dish of salt water ? A Haggadah for each guest ? Pitcher of water, basin and towel (for washing hands) ? Pillows for the leader to recline ? Hard boiled eggs ? Seder plate containing: ? Z'roah - a roasted shankbone ? Baytzah - a roasted egg ? Moror - bitter herbs (horse- radish or endive) ? Karpas - greens (parsley) ? Haroset - chopped apples, nuts, wine Each guest should have at his/her place the following items: ? A wine cup ? A Haggadah ? Salt water ? Hard boiled egg ? Karpas ? Moror ? Haroset ? Matzo --------------------------------------------------------------------- (Hada860010) Hada860010.txt Shavuoth Shavuoth, the Festival of the Torah, is one of the three major pilgrimage holidays. This holiday is introduced at Passover, when the counting of the omer (the 49 days between Passover and Shavuoth) is begun. Shavuoth is a beautiful holiday with its flowers and plants. It is significant because it celebrates the giving of the Torah to Moses on Mt. Sinai. It is traditional to eat dairy foods on this holiday and the best cheesecakes and blintzes are generally on parade. It is a perfect time to set up an ice-cream bar with lots of toppings. CHECKLIST ? Two yom tov candles ? Challah and challah cover ? Fresh flowers and greens ? Cheese and other dairy dishes ? Kiddush cup ? Wine APPETIZERS --------------------------------------------------------------------- (Hada860011) Hada860011.txt CHOPPED LIVER 1 lb. liver (chicken or calf) 3-4 eggs, hard-boiled 2 medium onions, finely chopped 4 T. chicken fat or oil salt, pepper to taste pinch thyme (optional) Broil liver until done but not hard. Sauté onion in fat until clear but not brown. Grind liver and eggs in meat grinder. Add sautéed onions with fat to ground meat and eggs. If mixture does not hold together, add a little more fat or use chicken soup or a bouillon cube dissolved in water. Chill before serving. Press into a mold for special occasions. VEGETABLE CHOPPED LIVER 1 lb. string beans, cooked 4-5 medium onions 1/4 c. butter, chicken fat or oil 4 hard-boiled eggs 10 walnuts salt, pepper to taste Dice and sauté onions in fat. Mix with re- maining ingredients and chop all together. Season to taste. Chill and serve as an appetizer. CHOPPED EGGPLANT 1 large eggplant, chopped 1 small onion, chopped very fine 1 tomato salt, pepper to taste 1 T. wine vinegar 1 T. olive oil or salad oil 1/2 t. sugar Boil eggplant or bake in moderate (350°) oven until tender. Peel. If boiled, drain very well. Chop with onion, tomato, salt, pepper, vinegar, oil and sugar. Serve cold. Use as a salad, relish, sandwich spread or side dish. Sprinkle with chopped parsley. Bessie Levine EGGPLANT CAVIAR 1 small eggplant, unpeeled 1 onion 1 green pepper 1 4-oz. can mushrooms 1/3 c. salad oil garlic to taste salt and pepper 1/2 t. oregano 1 1/2 t. sugar 1 6-oz. can tomato paste 1/4 c. water 2 T. wine vinegar 1/2 c. stuffed olives, chopped 3 T. pine nuts Chop all vegetables fine. Mix first 6 ingre- dients in a pot and simmer for 10 minutes. Add the rest of the ingredients and stir into the mixture. Cover and simmer for 30 min- utes. Chill and serve cold. May be frozen. Bess Paper PUMPERNICKEL PIE 1 large round pumpernickel hard-boiled eggs, chopped herring, chopped black olives, minced egg whites, chopped any other desired combination of tasty ingredients Slice the bread horizontally to have 4-5 round disks 1/2" thick. Trim off crusts. Place the chopped eggs in a circle in the center of each disk. Arrange chopped herring in a ring around the eggs. Form another ring of eggs around the herring. Mark off or outline the center circle with minced black olives. Mark next ring with the egg whites and edge the whole disk with black olives. Decorate with pimento strips or squares. Cut into pie shaped wedges and serve. Use any other in- gredients you wish; always keep harmony of taste and color in mind. Katherine Meyerstein --------------------------------------------------------------------- (Hada860012) Hada860012.txt CHEDDAR CHEESE APPETIZERS 1/2 Ib. sharp cheddar cheese, grated 2 1/4 C. flour 1/2 lb. margarine dash of salt and cayenne pepper Knead all ingredients together with your hands until smooth. Divide into 3 rolls for slicing and chill. Will keep in refrigerator. When ready to serve, slice 1/4" thick and push 1/2 a pecan or an olive slice on top. Bake 5-7 minutes at 425° and serve immediately. This recipe was handed down by my mother, Leona Weinthal. Halina Silverman HUMAS AND TOCHINA 1 can garbanzos (chick peas) 1/4 C. lemon juice 2 cloves garlic 1/2 can tochina (ground sesame seeds) 1/2 t. salt parsley, dried or fresh dash of Tabasco dribble of olive oil paprika and cumin powder Blend garbanzos, lemon juice and garlic. Add the rest of the ingredients up to Tabasco sauce. Blend well. Mound on a platter. Drib- ble olive oil on top; sprinkle with paprika and cumin powder. Serve with pita bread. Lily Ladin BABAGANOOSH 1 c. tochina with the oil mixed in 1 medium eggplant, not skinned or seeded 1/2 t. garlic (clove) lemon juice to taste (2 T.+) water (to consistency) salt Cook eggplant whole in oven at 400° for 1 hour. Beat in tochina and its oil, lemon, garlic and salt. Add water if needed. Consistency should be pasty but not stiff. You may add 1 can of chick peas with liquid, but omit the water in the recipe, or add canned tomatoes, chopped celery, chopped olives and capers. This makes it a caponata. Lily Ladin CHOPPED HERRING 1 large jar herring in wine sauce, drained; reserve liquid 2 apples, cored 4 eggs, hard-boiled 1 piece bread, soaked in reserved liquid Mix together. Mold or put into bowl. Serve with bread or crackers. Phyllis Herzig SCANDINAVIAN HERRING 1 large jar herring 2 apples, thinly sliced mayonnaise curry powder Rinse and pat herring dry. Mix apples with herring, then mix with mayonnaise and curry powder. Phyllis Herzig SPINACH DIP 1 10-oz. pkg. frozen chopped spinach, thawed and thor- ughly drained 1 c. sour cream 3/4 C. mayonnaise 3 green onions, chopped 1 bunch parsley, chopped Mix all ingredients several hours before serving and refrigerate. Serve with various raw vegetables, crackers, chips. Sandy Englander SPINACH DIP 1/2 pkg. frozen chopped spinach, drained 1 c. mayonnaise 2 T. minced dried onion 1/4 t. salt 1/4 t. lemon juice Mix together and let it sit for several hours. Serve as an appetizer. Marilyn Krimm --------------------------------------------------------------------- (Hada860013) Hada860013.txt SALMON-EGG PÂTÉ 1 lb. can salmon, flaked 10 hard cooked eggs, chopped lemon juice 2 stalks celery, finely chopped 1 t. unflavored gelatin, dissolved in small amount of water Tabasco, several shakes salt 2-3 T. mayonnaise onion, grated or finely chopped Mix all ingredients together and press in mold, if desired. Chill. Alice Cohen CAVIAR PIE 4 eggs, hard-boiled 3 T. unsalted butter, melted onions (sweet) or scal- lions, cut fine, to cover mashed eggs 1/2 pt. sour cream 3 1/4 oz. red or black caviar squeeze of lemon Mash eggs through a strainer and blend with the butter. Press into a 9" glass pie plate. (A ricer may be used, as eggs must be smooth.) Sprinkle with onion. Frost with thick layer of sour cream. Refrigerate about two hours. (DO NOT FREEZE!) Remove from refrigerator and spread with caviar. Keep refrigerated until serving time. Serve like a pie, cut into wedges (as for a first course) or as a spread on rounds of thin pumpernickel or crackers. Guests may then squirt a bit of lemon juice on top. Rachel Jacobs JUDY BROOKS' SPICY ALMONDS 3 c. unblanched almonds 1 egg white 3 T. sugar 1/2 t. cinnamon 1/4 t. nutmeg Toss almonds in egg white which has been whisked with sugar, cinnamon and nutmeg. Bake on greased cookie sheet at 325° for 30-45 minutes, stirring every 15 minutes. Al- monds should be crunchy but not burned. Walnuts or pecans may be substituted for almonds. This recipe comes from a neighbor who is deceased but will never be forgotten, es- pecially when I continually use this recipe. Myrna Miller STUFFED MUSHROOMS 12 mushrooms, 1 1/2-2" diameter 1 small onion (or 3 scallions) 2 T. olive oil grated cheese 1/2-1 c. flavored bread crumbs Wash, dry and remove stems from mush- rooms. Chop stems and onion in a food pro- cessor, sauté in oil. In a saucepan, place mixture and add cheese and bread crumbs; mix until mixture holds together. Add sea- soning if you wish. Take heaping teaspoon- fuls and pack the center of each cap firmly, pressing in the filling. These may be frozen at this point. Now bake at 350° for 20 min- utes or broil for about 12 minutes. Marilyn Krimin MEAT STUFFED MUSHROOMS 24 large mushrooms suit- able for stuffing 1/2 c. soy sauce 1/2 lb. ground beef 1/2 onion, minced 1 clove garlic, minced 1/4 c. green pepper, minced 1 egg yolk Wipe mushrooms and remove stems. Mari- Nate caps in soy sauce for 1 hour. Chop stems and mix with remaining ingredients. Drain caps (reserve soy) and stuff gener- Ously with meat. Use reserved soy to brush tops. Broil 8-10 minutes. Can be assembled ahead of time and broiled at last minute. A good result can be obtained by broiling ahead, refrigerating and then baking in a 350° oven for 10 min- utes. A nice flavor variation. Enjoy! Doris Miller --------------------------------------------------------------------- (Hada860014) Hada860014.txt STUFFED MUSHROOMS 18 uniform sized mushrooms, approximately 1" diameter 18 seedless green grapes 1 pkg. or 5-6 oz. Boursin cheese 1/4 c. butter, melted 4 oz. Parmesan cheese, fresh grated Wipe and clean mushrooms, remove stems and reserve for another use. Place a grape in each cap. Use about 1/2 tablespoon Bour- sin to cover each grape, enclosing com- pletely. Roll each mushroom in melted butter and then in grated cheese. Reserve any ex- tra cheese. Place on cookie sheet and re- frigerate 20 minutes. Bake in 400° pre- heated oven for 15 minutes. Sprinkle with any reserved cheese when they come out of oven. Serve warm. Done at last minute, but worth it! Doris Miller SWEET AND SOUR MEATBALLS MEAT MIXTURE: 1 egg 1/2 onion, cut into chunks 2 slices bread, soaked and squeezed dry 1 t. salt 1 t. pepper 1 lb. ground meat flour, for dredging oil, for frying SAUCE: 1/2 c. water 1/4 c. ketchup 2 T. brown sugar 1 T. vinegar 1 T. soy sauce Put onion, bread, and spices into food pro- cessor and mix well. Remove; mix well with ground meat. Roll meat into balls approx- imately 1" round, dredge in flour and sauté in about 1" oil till brown. Drain well. Mix ingre- dients for sauce; place meatballs in sauce and cook on low heat, covered, for about 15 minutes. Sheila Silver MIDDLE EASTERN APPETIZER MEATBALLS 1/2 lb. ground beef 1/4 lb. ground lamb 2 garlic cloves, minced 1/2 c. onions, chopped 1 egg 1/4-1/2 c. pine nuts, chopped coarsely 1/4 c. parsley, chopped 1 t. salt 1/2 t. thyme 1/2 t. curry 1/4 t. pepper 1/2 t. allspice or cinnamon Combine all ingredients until well blended. Form into 1" balls. Heat thin film of oil in pan and brown, shaking pan until all sides are well browned. Takes about 10 minutes. Can be prepared and reheated on cookie sheet in 350° oven for 5-10 minutes. Yield: Serves 12 as part of an hors d'oeuvres. Doris Miller VEAL BALLS 2 1/2-3 lb. ground veal (you can use less) eggs (use 1 egg to 1 lb. of veal) 1 12-oz. bottle chili sauce 1/4 bottle water 6 oz. currant jelly juice of 1/2 lemon Mix veal with eggs. Shape meat into tiny balls, set aside. Simmer chili sauce with jelly and water until the jelly melts. Stir often. Drop meatballs into sauce, cover and sim- mer 1 1/2 hours. Serve hot. Carol Finerman --------------------------------------------------------------------- (Hada860015) Hada860015.txt EGG FOO YUNG PUFFS (Pareve) 6 eggs 1 c. flour 1 1/2. baking powder 1/2 t. Worcestershire 1 envelope onion soup mix 2 6 1/2 oz. cans white tuna packed in water, drained 2 T. soy sauce 1 can bean sprouts, well drained 1 4-oz. can mush- rooms, well drained, chopped oil for frying SWEET AND SOUR SAUCE: 1/4 c. cornstarch 1/2 c. water 3/4 c. white vinegar 1 c. water (or chicken stock) 1 clove garlic, minced 1 T. oil 1 1/4 c. sugar 1 t. salt 1 t. dark soy sauce 1 can pineapple chunks, drained (optional) Beat egg; blend in flour. Mix all remaining in- gredients in food processor or blender. Add them to the egg and flour mixture. Preheat oil to 350° in frying pan. Carefully drop mixture by teaspoonful into oil. Remove as they brown; drain puffs on paper toweling. Serve covered with sweet and sour sauce in chaf- ing dish. For sweet and sour sauce, mix cornstarch with water; set aside. Bring remaining ingre- dients to a boil. Add cornstarch mixture to thicken sauce. Freeze in layers without sauce if making ahead. Defrost completely and reheat in 300° oven for about 10-15 minutes. This recipe is from my sister-in-law, JoAnn Arenson. Many people will think they are meatballs, but will not be able to determine the "secret" ingredient. Judy Cohen MINIATURE EGG ROLL (Pareve) 1 c. onion, chopped 1 c. bean sprouts (if canned, drain well) 1 c. celery, chopped 1 c. mushrooms, sliced (if canned, drain well) oil soy sauce 1 recipe blintze dough or purchased won ton wrappers SWEET AND SOUR SAUCE: 1/4 c. cornstarch 1/2 c. water 12 oz. apricot preserves 1/3 c. white vinegar 3 T. honey 1/4 t. powdered ginger 1/3 c. ketchup 1/3 c. sherry 1 T. soy sauce Sauté vegetables in a little oil (sesame is nice if you have it). Add soy sauce to taste. Place 1/2 teaspoon of filling in center of a small wrapper. Roll up and tuck in corners well. Deep fat fry in vegetable oil at 350°. Serve as hors d'oeuvres with sweet and sour sauce. For sweet and sour sauce, mix cornstarch with water. Bring all ingredients to a boil over medium heat stirring frequently to prevent burning. Reduce to simmer and thicken with cornstarch and water mixture. If using won ton wrappers, these may be made ahead and frozen, but do not over- brown the first time. Reheat by thawing completely and re-frying briefly (until golden). They will be slightly better if made fresh, but if you must save time, they will still be fine if you reheat them this way. Oil from frying the first time can be strained through cheese cloth and stored in the refrigerator. These have been served so many times at bar and bat mitzvahs that they may now be considered authentic Jewish forshpeis. Judy Cohen --------------------------------------------------------------------- (Hada860016) Hada860016.txt SOUPS & ACCOMPANIMENTS --------------------------------------------------------------------- (Hada860017) Hada860017.txt COMMITTEE CHICKEN SOUP 4 lb. stewing chicken (you may include gizzard, heart, neck) water (1 qt. per pound of chicken) 2 large onions, cut into, but not sliced through 2 large carrots, sliced 2 stalks celery, sliced 1 parsnip, sliced (optional) fresh parsley fresh dill salt to taste Remove excess fat from pieces of chicken. Place chicken and water in a pot and bring to a quick boil. Turn heat down and simmer slowly for 30 minutes. Skim carefully. Add re- maining ingredients and continue simmer- ing 1 1/2 hours until chicken is tender. Strain. Correct seasonings. The soup may be served clear or you may add pieces of chicken and the cooked veg- etables with onion and parsnips removed. The boiled chicken may be served as a main course. Make the soup the day before serving. Fat will rise to the top and can easily be removed. UNCLE HARRY'S FAVORITE BARLEY SOUP 1/2 c. medium barley 1/2 c. dried lima beans 1/4 C. split peas 1 lb. soup meat and bones 1 onion 1 carrot, grated 4-5 dried mushrooms salt, pepper to taste Thoroughly wash barley, lima beans, and split peas. Cook with meat about 1 hour in 2 quarts of boiling water. Add cut-up onion, grated carrot, and mushrooms. Simmer an- other 1 1/2 hours. Add salt and pepper. Stir oc- casionally while cooking; soup will be quite thick when done. Maizie Gurin ZAYDl'S POTATO-FARFEL SOUP 6 potatoes, pared and cubed 4 oz. egg farfel salt, pepper to taste 3-4 sprigs feathery dill 2 qts. water 2 T. margarine 1 small onion, sautéed Place potatoes, farfel, salt, pepper and dill in water and bring to a boil. Turn heat low and simmer 1 hour. Add margarine and onion. Mix to blend. Serve hot. Bess Paper SPLIT PEA SOUP 1 1-lb. pkg. split peas, washed and dried 8 c. water 3 large carrots, diced 1 potato, peeled and diced 3 stalks celery, sliced thin 3 cloves garlic, minced 1 bay leaf 1 onion, diced 1/2 t. thyme 1/2 t. dry mustard 1/8-1/4 c. dried parsley pepper to taste Sauté vegetables and garlic. Add remaining ingredients and simmer 3-4 hours. Mary Schuman GREEN PEA SOUP 1 lb. green split peas 3 qts. water 1 large onion, sliced 1 large carrot, sliced 1-2 stalks celery (with leaves) 1 bay leaf 3/4 lb. soup meat and bones salt, pepper to taste Wash peas in cold water. Rinse and drain well. Place in pot with rest of ingredients and bring to a boil. Lower heat and let simmer about 3 hours. Add more water from time to time if necessary. Put through sieve, season to taste, heat and serve. LENTIL SOUP 2 c. dry lentils, washed frankfurters, 1 per person, cut in 1/2" rounds 2 cloves garlic, minced 1 big onion, diced 2 large carrots, cut in 3" pieces celery salt to taste 1/2 scant t. baking soda salt, pepper to taste Combine ingredients; bring to a boil, simmer 30-40 minutes or until tender. Correct seasoning. This recipe was inflicted upon me as a child by my mother, Sylvia Clark. I hated it! Now, as an adult, I crave it, and even pass it on to you! Judy Stopke --------------------------------------------------------------------- (Hada860018) Hada860018.txt LOX AND POTATO SOUP 2 large onions, diced 1/4 lb. lox (tail ends or thick slices), cut in chunks 4 medium potatoes, diced 1 1/2 qts. water salt, pepper to taste 1 c. light cream or milk Sauté onions in butter until light brown. Add lox, potatoes and water, and cook for about 1 hour or until ingredients are soft. Add cream or milk, reheat and correct seasoning. If desired the soup can be made a day in ad- vance and stored in the refrigerator. Add the cream or milk just before serving and reheat. Bea Kahn GREAT LAKES FISH SOUP 2 lbs. fresh salmon or trout 1 qt. or more water (for thin or thick soup) 6 potatoes, cut in 1" chunks 1 small onion, chopped fine 2 carrots, chopped fine 1 stalk celery, chopped fine 2 c. zucchini, grated 1/2 c. sherry 1 T. soy sauce or tamari salt, pepper to taste rosemary to taste 2 T. fresh parsley, minced fresh cilantro (coriander), minced (optional) Place fish in 6-quart pot with water to cover. Simmer covered till fish is opaque. Drain, reserving water. Onion, carrots, celery and zucchini may be chopped or grated in food processor. Mix these vegetables, potatoes and fish water; simmer covered till potatoes are tender. Shred fish; add to soup. Add parsley. Simmer 5 minutes. Garnish with cilantro if desired. This soup naturally evolved when my fisher- man husband brought home limit catches, coinciding with an overflow of garden pro- duce. A wonderful solution to an annual dilemma! Judy Stopke CABBAGE SOUP 1/2 head cabbage, shredded 1 46-oz. can tomato juice 1/2 c. sauerkraut sugar frozen lima beans Simmer cabbage and sauerkraut covered, until soft. Add sugar to taste. (I like it a little on the sour side.) Add lima beans and cook until tender (about 10 minutes.) Lillian Kushner BEEF VEGETABLE SOUP soup bone and meat water to cover meat 1/2 c. dry baby lima beans 7 carrots 5 pieces celery 1 16-oz. can tomatoes 1/2 c. barley sugar, salt to taste 3 pieces parsley Cook meat and bone in a 4-quart pot of water on a slow fire. When water boils re- move scum; add lima beans. Cook 1/2 hour, add vegetables which have been cut into small pieces, and tomatoes. Let cook about 4 hours, until meat is tender, then add barley, cook another hour and correct seasonings. Lois Levinson Ed. Note: You might want to cover pan to prevent water from evaporating. "GEDECHTE" (THICK) SOUP 1 pkg. Manischewitz Vegetable Soup Mix with Mushrooms 1/4 lb. dried lima beans 1/8 lb. dried green split peas 2-3 marrow bones 1 lb. chuck 2 large carrots, sliced 2 stalks celery, cut up 1 medium onion, cut up 1/4 c. small pasta (optional) salt fresh-ground pepper Set aside the mushroom-and-flavor packet of the soup mix. In a strainer, wash the rest of the contents of the soup mix and also the lima beans and split peas. Cover well with water and let stand overnight to shorten cooking time or else bring to a boil and con- tinue cooking at once. Add marrow bones and chuck. (Meat may be cooked in a sepa- rate pot or a pressure cooker; cool, skim off all fat that rises to top of stock. Stock should then be added to the cooking vegetables to give flavor.) When lima beans start to feel somewhat soft to the touch of a fork, add the fresh vegetables and continue to cook, stir- ring bottom often. Remove meat when tender if it was cooked in the main pot and cool slightly, or else use meat which was boiled by itself. Trim off all fat, cut meat into cubes and add to soup. Add salt and pepper to taste---at least 2 teaspoons salt. About 1/2 hour before the end of the cooking time, add the mushroom-and-flavor packet of the soup mix and the additional pasta. Fay Woronoff --------------------------------------------------------------------- (Hada860019) Hada860019.txt VEGETABLE AND MEATBALL SOUP MEATBALLS: 1 lb. ground beef 1/4 t. onion salt 2 t. chopped dry onion 1/4 c. ketchup 1/4 c. water 3 T. bread crumbs SOUP: 2 T. oil (preferably olive) 2 onions, peeled and chopped 2 carrots, peeled and sliced 2 celery stalks, cut in 1" lengths 2 whole tomatoes, cut into wedges 2 qts. bouillon 1/2 c. lentils 1 small can tomato sauce 1/2 t. ginger 1/2 t. paprika 1/4 t. black pepper 1 clove garlic, minced Mix all ingredients for meatballs together and shape into 1" meatballs. Heat oil; sauté onion, carrots and celery for 10 minutes. Add tomatoes, ginger, paprika, pepper, lentils, bouillon and tomato sauce. Cover and sim- mer about 1 3/4 hours. Add meatballs and simmer for an additional 15-20 minutes. Yield: 8 servings (about) Miriam Garvil MUSHROOM SOUP 1 lb. mushrooms, sliced thin 4 T. pareve margarine 1 T. lemon juice 2 T. flour 1 t. salt 8 c. water 4 t. instant chicken broth 4 egg yolks 1 T. dry sherry Mushrooms can be sliced in food processor. Sauté in margarine 2 minutes (stirring often). Sprinkle with lemon juice, toss to mix. Blend in flour, salt. Stir in water and chicken broth. Cook, stirring, until mixture thickens and bubbles. Beat yolks with sherry in small bowl; blend in 1/2 cup hot mushroom mixture, then stir into remaining mixture. Heat, stir- ring constantly for 1 minute. Yield: 8-10 servings Carol Finerman RUSSIAN REALLY BORSCHT 1 can whole beets 1 can tomatoes (picture with a garlic) a piece cabbage (about a half of a small cabbage) 2 onions 2-3 carrots a little dill a little celery Take out frypan. Cut up onions, tomatoes, beets and carrots very small. Put in frypan and fry with oil or margarine for just a short time. Take out a pot and add above ingre- dients. Put in 1 cup (or maybe more) water and bring to a boil. After 1/2 hour, cut cabbage and celery into small pieces and add with dill to water. Cook 20-30 minutes. Have a good appetite! Bassia Genkina Ed. Note: Bassia is one of many Russian im- migrants who have settled in Ann Arbor. CABBAGE BORSCHT 2 lbs. brisket, short ribs or chuck roast 1 medium head cab- bage, cut in chunks 1 large onion, cut coarsely 1 16-oz. can whole tomatoes water to cover juice of 3 lemons 3/4 c. brown sugar 1 T. salt 1 heaping T. flour Bring to a boil all ingredients except flour. Simmer for 2 hours (25 minutes in pressure cooker at 15 pounds pressure). Dissolve flour in 1 cup of the broth; add to soup to thicken. Simmer a few minutes longer. Cor- rect seasoning. This is a cherished recipe from my grand- mother, Mollie Joffee. Judy Stopke --------------------------------------------------------------------- (Hada860020) Hada860020.txt GRANDMA'S BORSCHT 3 bunches large beets (about 4 beets per bunch) 2 medium onions 1/2 t. garlic salt 1. t. salt; 1/2 t. salt 1/8 t. pepper 1/2 c. sugar; 1/4 c. sugar 2 qts. canned tomatoes 1 colander beet leaves water 1/4 c. lemon juice Remove leaves from beets, cut off tops, roots, scrape clean. Place beets in large (6-8 quart) pot, with whole onions, 1 tea- spoon salt, garlic salt, pepper and Hi cup sugar. Add water to reach tops of beets. Add tomatoes. Bring to boil and simmer for H hour, uncovered. Remove beets to cool. Add leaves (mid vein removed and sliced into thin strips or chopped) to liquid. Remove onions and discard. Grate beets in food processor or by hand. Add to pot along with V* cup sugar, lemon juice and Hi teaspoon salt. Simmer uncovered for H hour. Adjust taste. Cool, serve with dollop of sour cream. Can be frozen. Makes about 6 quarts. If thinner borscht is desired, add 1 quart water before seasoning is adjusted. This recipe is from my husband's grand- mother, Ada Legator. The beet leaves are optional, but add a wonderful texture and extra nutrients. The amount to add is up to you; she said to use "a colander full" of leaves! Ronnie Simon POTATO SOUP 12 medium potatoes, peeled and cut in 1/2" cubes 1 small onion, diced 1 carrot, cut fine 1 celery stalk, cut fine water to cover 1/4 C. butter 1/4 c. flour 1/2-1 c. milk 1-2 T. vinegar 1 T. sugar salt, pepper to taste Cover vegetables with water; cook till soft (I pressure cook 15 minutes at 15 lbs. pres- sure.) Make white sauce: melt butter, add flour, simmer till flour starts to brown a bit, add milk slowly while mixing. Add white sauce to soup. Add vinegar, sugar, salt and pepper to taste. Simmer a few minutes more. Mash a few times with potato masher to thicken, but leaving several cubes whole for texture. This recipe is from my mother-in-law, Louise Stopke, who has made a fine art of soup cookery. We enjoy this soup with rye bread and smoked fish. Judy Stopke PTCHA---HOT (CALVES FOOT SOUP) 1 foot cut up into small pieces by butcher salt to taste 1 onion 3-5 cloves garlic, minced Wash and scrape pieces well, first in cold and then in scalding water. Place in pot of water to cover (about a quart) with the onion. Bring to boil. Skim the top. Simmer until soft 2-3 hours. Add garlic about H hour before done. I like to cool the soup in the refrigerator and skim the fat off when it solidifies, before serving. Wonderful served with challah to dunk in the rich garlicky broth. Rhoda Martel PTCHA---COLD Cook as for Hot Ptcha. Remove meat from bones. Chop meat fine with about 3 cloves of garlic and salt to taste. Mix meat with broth in a flat pan and refrigerate until it gels. Cut in squares to serve. Rhoda Martel PTCHA---COLD Cook as for Hot Ptcha. Chop meat and add to broth with salt to taste and dash of pepper. Add 4 hard-boiled eggs, sliced, and 3 table- spoons cider vinegar. Also add 2 table- spoons sugar and 3 cloves garlic. Refrig- erate until it gels and cut into squares. Cow's foot is available at kosher meat mar- kets. These recipes were such a treat to me when I was young that I don't want them lost to the next generation. Rhoda Martel Ed. Note: this can also be served as an appetizer. --------------------------------------------------------------------- (Hada860021) Hada860021.txt TASTY TCHAV 1 lb. tchav (sorrel) or spinach 2 medium potatoes, diced 2 ribs celery, cut fine 4 scallions or an onion, sliced thin 2 sprigs fresh dill 2 qts. of water juice of 2 lemons (1/2 c.) 2 t. salt 4 eggs + 1 1/2 c. cold water Wash greens until clean and tear into pieces. Cook over low heat with onions, dill and potatoes until potatoes are very soft. Remove dill and add juice and salt and pep- per. Cook slowly for 10 minutes. Beat eggs until blended with cold water. Stir about 3 cups of hot soup into eggs beating con- tinually until well mixed. Add soup slowly so eggs do not curdle. Add remaining soup. Serve cold. May be kept for weeks. Serve with some sour cream if you like. You may use sour cream or more potatoes for thick- ening instead of eggs. TCHAV 1 lb. tchav (sorrel) 2 t. salt 1 pinch pepper 1 qt. boiling water 2 eggs Wash sorrel thoroughly and chop well. Add 1 teaspoon salt and boiling water. Boil 5 min- utes. Beat 2 eggs, add 1 teaspoon salt to the eggs. Pour 2 cups of the hot sorrel mixture into the cold beaten eggs, stirring constantly until well mixed. Pour the egg mixture back into the remainder of the sorrel mixture and cool. Serve cold with sour cream. May also be served with hot boiled potatoes. Yield: 4-6 servings. CREAM OF CUCUMBER SOUP 3 cucumbers 4 T. butter 2 T. flour 2 vegetarian bouillon cubes 2 T. dried dill 1 qt. milk 1 1/4 c. water Peel and coarsely grate cucumbers. Sauté in 2 tablespoons butter. Melt other 2 table- spoons butter in deep saucepan. Add flour, blend in. Add milk, cubes which have been dissolved in water, dill and salt. Serve hot or cold with sour cream garnish. Marilyn Krimm COLD CUCUMBER SOUP 5 cucumbers salt 2 T. fresh dill, chopped 4-6 scallions, chopped 1/2 c. parsley, chopped 1 qt. buttermilk 1/4 c. lemon juice, preferably fresh Peel cucumbers, halve lengthwise and re- move seeds. Sprinkle with salt and let set for 30 minutes. Drain cucumbers and rinse if less salt is desired. Chop cucumbers coarsely and combine with half buttermilk and remaining ingredients in food processor or blender. Whirl until desired smoothness is obtained. Add remaining buttermilk and pro- cess briefly. Chill and serve. A nice garnish would be thin rounds of radish, extra cubes of cucumber (skin on) or fresh mint leaves. Easy---Super-Deli- cious and No Cooking! A must for summer months---a perfect food processor recipe. Yield: 8 servings Doris Miller GLORIOUS GAZPACHO 1 c. tomatoes, peeled, finely chopped 1/2 c. green pepper, finely chopped 1/2 c. celery, finely chopped 1/2 c. cucumber, finely chopped 1/4 c. green onions, sliced 2 t. parsley, chopped 1 t. chives, chopped (if available) 1 small clove garlic, minced or pressed 2 t. wine vinegar 1 T. olive oil 1 t. salt 1/4 t. pepper 1/4 t. Worcestershire dash Tabasco 2 c. V-8 juice 1 1/2 c. tomato juice Combine all ingredients and chill 24 hours. I've had more requests for this one than any other I've tried. Another easy do-ahead summer soup. Ideal for the food processor. Doris Miller --------------------------------------------------------------------- (Hada860022) Hada860022.txt QUICK AND EASY GAZPACHO 2 T. olive oil 1 green pepper 1 cucumber 2 T. lemon juice 1 t. minced garlic 3 scallions, chopped 2 tomatoes 1/4 c. wine vinegar 1 15-oz. can tomato sauce 1 16-18-oz. can tomato juice 3 dashes Worcestershire 3 dashes red pepper sour cream Combine all ingredients in blender or food processor for 30 seconds or until desired consistency. If combined ingredients ex- ceed the capacity of your blender or food processor, combine in batches and then mix together. Garnish with dollop of sour cream or cucumber stick. Best if made 2-3 days ahead and chilled in refrigerator. Yield: Serves 4-6. Shelly Kovacs Berman CHERRY SOUP 1 qt. sour cherries 5 c. water 1 stick cinnamon salt to taste pinch of baking soda 3/4 c. sugar 1 t. cornstarch Wash and pit cherries. Add water, cinnamon, salt, soda and sugar. Boil until cherries are well cooked. Dissolve cornstarch in a little water and add to soup to thicken. Chill in re- frigerator before serving. Can be served with hot boiled potatoes. PERSIAN SOUP 1 egg, hard-boiled, chopped 1/2 c. raisins (or any other dried fruit) 2-3 c. plain yogurt 1/2 c. sour cream 1 cucumber, chopped 1 t. salt 1/2 t. pepper 1 T. lemon juice 1 c. cold water or milk 1 T. parsley 1 T. fresh dill or 1/2 t. seed Put all ingredients in a big bowl; mix well. Let soup stand in refrigerator for 2-3 hours at least. May be made the day before. To serve, garnish with parsley and/or fresh dill and float an ice cube in each serving. Aliza Shevrin FRUIT SOUP fruits as available: cantaloupe, water- melon, honeydew; wedges of each, peeled and diced grapes, pitted sweet cherries 1 can sour pitted cherries 1 diced apple currants, dates, raisins, plums, peaches; pitted and diced 1 slice lemon 1 c. orange juice oranges, grapefruit; peeled, dried and diced sweet wine OR sugar to taste To decide on the amount of fruit, you must first pick your soup pot. Fill the pot half-full with any combination of fruit, always includ- ing sour cherries and a lemon. Cover the fruit with cold water and juice to about VA" from the top of the pan to allow room for boil- ing. Bring all to a rolling boil, letting boil for about five minutes. Let cool. Now there are 2 choices: 1) Strain soup, saving liquid and fruit sepa- rately. Purée fruit via food processor or blender briefly. Mix with liquid or 2) Leave soup with large pieces of fruit. Next step is important regardless of whether you use step 1 or 2. Taste as to need for sweet wine OR sugar. Do not oversweeten or you will lose the subtleties of the flavors of the fruits. Refrigerate. Serve cold. Can be frozen successfully. Ray Juni COLD CANTALOUPE SOUP 2 large melons 1/2 c. butter 1 T. honey (or sugar) 1-2 t. grated lemon rind 2-3 t. fresh lemon juice 1 T. white rum ginger to taste salt, pepper to taste 5 c. milk Cut cantaloupe and remove seeds. Prepare 2-3 melon balls for garnish of each bowl. Coarsely chop remaining melon and sauté about 3-5 minutes with butter and honey. Add lemon rind, salt, pepper and ginger. Stir and cook for 2 more minutes. Add milk; sim- mer for 10 minutes. Purée in batches in food processor (or alternately in a food mill). Chill; add lemon juice and rum. Check seasoning when cold. Garnish with melon balls and mint if desired. Can be easily prepared the night before--- even better! Yield: 6-8 servings Doris Miller --------------------------------------------------------------------- (Hada860023) Hada860023.txt MATZO BALLS 4 T. shortening, preferab- ly chicken fat 1/2 c. chicken broth, warm 2 eggs, separated 7/8 c. matzo meal 1 t. salt 1/1 6 t. nutmeg Melt shortening and cool to lukewarm. Add broth. Add to well-beaten egg yolks. Mix well. Add matzo meal, salt and nutmeg. Mix. Fold in stiffly beaten egg whites. Chill 1 hour. Form into 12 balls; drop into boiling salted water. Cover and let simmer for 20 minutes. Lift out with perforated spoon and add to clear soup. Beulah Elving Ed. Note: matzo balls are also known as "knadlach." LUKSHEN (Noodles) 1 egg 2/3 c. flour (approximate) pinch of salt Mix ingredients and knead until dough is soft and elastic. Roll out on a floured board to a thin even sheet. Let this dry until it is no longer sticky, but not so dry that it will be brit- tle. Fold into a flat narrow roll about 2" wide; with a sharp knife cut crosswise into very fine strips and toss them up lightly to sepa- rate them. Spread on a board or cloth to dry thoroughly before storing in jars. For broad noodles cut in strips W or W wide; separate and dry. To prepare noodles, boil in salted water until tender. Drain and add to soup. Or the noo- dles may be cooked for 15-20 minutes di- rectly in the soup if preferred. EINLAUF OR TRIFLACH (Egg Drop for Soup) 1 egg 2 T. flour pinch of salt Beat all ingredients together until smooth. Pour into boiling soup from a spoon, letting it fall either in small drops or in a steady thin stream which will give the effect of noodles. Cover and boil for 5 minutes. FARFEL (Egg Barley) 1 egg 1 c. flour pinch of salt Knead all ingredients into a hard firm ball of dough. Grate on a medium fine grater. Spread on a board to dry thoroughly before storing away in jars. When needed, cook in boiling salted water for 30 minutes. Drain and serve in chicken soup, or as a side dish with fat and gravy. The farfel may be boiled directly in the soup if preferred. MANDLEN (Soup Nuts) 3 eggs 2 T. oil 2 c. flour (approximate) 1 t. salt Mix all ingredients, using only enough of the flour to make a soft dough just firm enough to roll with the hands. Divide the dough into 2 or 3 parts and roll with hands into ropes 3/8" thick. Cut into 1/2" pieces. Place on well greased cookie sheet and bake at 375° until golden brown. Shake pan occasionally or turn nuts, so that they brown evenly on all sides. Use as a garnish. --------------------------------------------------------------------- (Hada860024) Hada860024.txt VEGETABLES --------------------------------------------------------------------- (Hada860025) Hada860025.txt ARTICHOKES GRATINÉE 1 clove garlic 1 c. mayonnaise 1 c. Parmesan cheese, grated (Romano cheese can be substituted) 1 large can artichoke hearts, drained 1 can water chestnuts, drained Blend all ingredients in a food processor. Put in a small casserole. Bake in 350° oven for 30 minutes. Serve hot. This may be served with taco chips, light rye or pumpernickel cocktail breads. Bobbie Levine "SHAFFER" BEANS 3 cans butter beans (limas), undrained 10 T. oil 2 or more T. brown sugar Mix and put in a casserole. Bake at 350° for 2-2 1/2 hours until all liquid is absorbed and top is crispy. These are a family tradition with brisket. Everyone always fought over the well-done ones. Heavenly! Linda Sokolove BAKED LIMA BEAN CASSEROLE 1 lb. dried lima beans 3/4 c. butter 3/4 c. brown sugar 1 T. dried mustard 1 c. sour cream 1 t. salt 1 T. dark molasses (optional) Wash beans and soak for at least 1 hour. Cook in water to cover until tender---about 1 1/2 hours. Drain. Pour into 2 quart casserole or bean pot. Mix remaining ingredients. Pour over beans. Blend. Bake at 350° for 1 hour. Ella Berman STRING BEAN CASSEROLE 2 pkg. frozen French-cut string beans 1 16-oz. can water chestnuts, drained 1 lb. fresh mushrooms 1 10-oz. can cream of mushroom soup 1/4 lb. Cheddar cheese, grated 1 3 1/2-oz. can French fried onions Cook string beans according to package di- rections; drain. Sauté mushrooms. Place all ingredients except French fried onions in casserole dish in layers, with the grated cheese on top. Bake for 20 minutes at 400°. Sprinkle with French fried onions and bake 10 minutes more. Yield: 12 servings Enid Galler HORSERADISH-BEET MOLD 1 can whole beets 2 pkgs. lemon gelatin 1 small bottle horse- radish (vinegar brine) juice of 1 lemon a bit of pepper (optional) Drain beets and save the juice. Add enough water to juice to make 2 cups. Bring to a boil. Dissolve gelatin in mixture and cool slightly. Grate beets and add to above along with horseradish, lemon juice and pepper. Mix thoroughly, pour into mold and refrigerate until jelled. Unmold, but keep refrigerated until serving time. This was my mother's recipe. Ruth Eckstein BROCCOLI CASSEROLE 2 pkgs. chopped broccoli 4 oz. sharp Cheddar cheese, shredded 1 c. mayonnaise (not salad dressing) 2 eggs 1 can mushroom soup Cook broccoli for 5 minutes and drain. Mix all ingredients. Turn into greased pan. Top with extra cheese or bread crumbs. Bake at 350° for 45 minutes uncovered. Linda Sokolove --------------------------------------------------------------------- (Hada860026) Hada860026.txt VIENNESE RED CABBAGE 1 small red cabbage 2 onions 2 apples 1 T. oil 2 t. cornstarch water (small amount) 1/4 c. vinegar or lemon juice 1 T. sugar salt to taste 1/2 t. cinnamon (optional) Grate cabbage in processor; steam, drain. Grate onions and apples; sauté lightly. Com- bine cabbage, onions and apples. Add corn- starch to small amount of water; to this add vinegar, sugar and salt. Add all this to the cabbage mixture and cook until juices have congealed. Serve hot or cold. Marilyn Krimm CARROT RING 1 c. grated raw carrots 1/2 c. melted margarine or butter 1 egg, beaten 1/2 c. brown sugar 1 T. cold water 1 T. lemon juice 1 1/4 c. flour 1 t. baking powder 1 t. baking soda 1/2 t. salt (may be omitted) Mix carrots, margarine, egg, sugar, water and lemon juice. Sift flour with baking powder, baking soda and salt; fold in gently. Grease a small ring mold. Pour in batter. Bake at 350° for 20-30 minutes. This is a family favorite. It may be frozen; you may also double it successfully. I usually serve it with peas in the center, surrounded by spiced peaches. Carol Finerman COPPER PENNY CARROTS 2 lbs. carrots 1 large onion, sliced 1 green pepper, sliced 1/2 c. oil 1 c. condensed tomato soup 3/4 c. vinegar 1 c. sugar 1 T. mustard 1 t. Worcestershire salt to taste Scrape, slice and cook carrots in water until tender. Drain. Place in bowl and add onion and pepper over carrots. Combine other in- gredients in a pan and heat to boiling. Pour over mixed vegetables. Cover bowl and place in refrigerator overnight. You may use frozen carrots. Carrots may be sliced in food processor. Judy Cohen GRAMMA HELEN'S CRANBERRIES 2 c. water 2 c. sugar 1 lb. cranberries, wash and check for bruises 6 sliced apples (Jonathans are good) Bring water and sugar to boil. Add apple slices. Boil 10 minutes. Add cranberries and boil until the cranberries pop. This is a delicious sauce and was always a family favorite. Mary Schuman DILL PICKLES 9-10 quart jars for canning 1 peck very fresh cucumbers, not too large 30 cloves of garlic fresh dill, enough to yield 30 flowers pickling spices coarse salt In bottom of each jar (I run mine through dishwasher), put a clove garlic and a dill flower. Fit in tightly one upright row of cu- cumbers. Add a garlic and dill. Fill jar with cukes. Add a garlic and dill plus a scant tea- spoon mixed pickling spices and a heaping tablespoon coarse salt. Fill jars with cold water from the tap. Close but not tightly. Al- low to stand out overnight. Adjust water if necessary, seal tightly and store in a cool place. New dills will be ready to eat in about 8 to 10 days. For well done, wait 3 weeks. Yes, they will keep-unless you eat them all! Muriel Cohen REFRIGERATOR SWEET PICKLES 7 c. cucumbers, unpeeled, (3-4) sliced paper-thin 1 1/2 green peppers, cut in strips 1 c. cider vinegar 1 c. onions, sliced thin 2 T. salt 2 T. celery seed 2 c. sugar Mix all ingredients. Pack tightly into 2 large glass jars. Cover and refrigerate. Make at least 3 days in advance of use. Note: will appear not to have enough liquid but that is how it should be. Yield: 10 cups Shira Klein --------------------------------------------------------------------- (Hada860027) Hada860027.txt MARINATED EGGPLANT SALAD 1 large eggplant 1/2 c. white vinegar 3 c. water 1/4 t. black peppercorn 3-5 whole bay leaves 1/2 t. salt 2 t. sugar 1 handful fresh dill, chopped or 2 t. dried dill 3/4 c. mayonnaise Mix dill with mayonnaise; set aside. Cut egg- plant into sticks about finger-size, first cut- ting into slices. In a pot large enough to hold eggplant, make the marinade. Bring to a boil vinegar, water, spices, salt and sugar. Add eggplant. Marinade should cover eggplant. Do not stir. Cover and simmer until eggplant begins to look transparent. Turn into colan- der to drain and cool. Remove bay leaves; save. Do not remove peppercorns. When cool, using a wooden spoon, fold in mayon- naise. Decorate with bay leaves and enjoy. How I learned to make MARINATED EGGPLANT SALAD, and a few other things... The year was 1936; I was a fairly new arrival in Haifa, and had not yet learned to speak, read or write Hebrew. A young teenager, alone, and like so many other girls, I was staying temporarily at the Beth Hachalutzoth. I heard of a cookery course, and, perhaps rashly, registered as a student. Throughout the first day in class I sat there feeling what the builders of the Tower of Babel must have felt. The course was to last for three months, and the prospect of sitting through so much time in empty isolation was more than I could bear. I came to class armed with a thick wad of blank papers, and a lot of sharpened pencils, and hung on the teacher's lips for all my life was worth, taking down every sound she uttered. I understood nothing. The only alphabet I knew was the Roman alphabet and the sounds I took down were a phonetic representation of Hebrew in Roman letters. Each evening I scoured the corridors of the Beth Hachalutzoth in search of some girl who was willing to work with me for an hour or two, and was usually lucky. I would slowly read to her the succession of sounds I had taken during class. The girl would extract from this medley the beginnings and ends of words as each became recognizable to her, until a sentence would begin to emerge. It was exciting to watch her face light up with recognition, and im- mediately she'd translate the Hebrew into German or Yiddish, whichever was functioning as the common language between us. At last I could fully understand what I had observed in class in the way of practical work. I im- mediately began scribbling again, this time writing down the recipes we had prepared that morning, and all the instructions that went with them. Needless to say, I managed to acquire quite a bit of knowledge of Hebrew, and by the end of the course was able not only to pass the exams, but I had also compiled a cookbook in a language I could read. When I showed my cookbook to the teacher some months later, she politely admired it, but sug- gested that it might be a good idea if I were to translate it all into Hebrew, so that she and others might be able to read and understand it too! Lotte Catford EGGPLANT CASSEROLE 2 eggplants water, salted 1 large onion, cut up 1/2 lb. fresh mushrooms 1 can mushroom soup (or tomato sauce, tomato soup or canned tomatoes) 1 c. bread stuffing mix Skin and cube eggplants; boil in lightly salted water for 10 minutes; drain. Saute onion in oil till translucent with a tinge of brown. Add washed, sliced mushrooms and cook 5 minutes more. Combine all the above with mushroom soup and crumbs and pour into a 10" round x 2" deep casserole. Bake at 350° for 45 minutes to 1 hour. For variations, you may add 2 or more beaten eggs, some tofu and cheese of your choice to make a protein meal. (Any or all of the preceding may be used.) If you use tomato sauce or tomato soup, use oregano and garlic for seasoning. A Mediterranean version is made by adding additional canned tomatoes and anchovies, gar- nished with artichoke hearts and olives. This may be served hot or cold. Marilyn Krimm PEANUT-TOPPED EGGPLANT 1 peeled eggplant margarine or butter salt, pepper to taste 1 large or 2 small onions, chopped 1 8-oz. can tomato sauce or any herbed tomato sauce 1 heaping c. mozzarella or Swiss cheese (grated or shredded) 1 c. dry roasted peanuts Slice eggplant into 1/2" thick slices. Place slices in flat baking dish, topping each slice with a small dab of margarine or butter plus salt and pepper. Sprinkle chopped onions over all. Cover with tomato sauce. Spread the grated or shredded cheese over the sauce. Crush nuts with rolling pin or grind in a blender and spread on top. Bake in 350° oven for 30-40 minutes. Esther Pascal --------------------------------------------------------------------- (Hada860028) Hada860028.txt EGGPLANT BAKED WITH TOMATOES 2 eggplants, unpeeled 1 onion, chopped (or scallions) 1 T. oil 1 lb. ripe tomatoes (3-4), chopped 1/2 t. salt 1/2 t. sugar pepper, freshly ground, 2 turns fresh chopped herbs of your choice: parsley, celery leaves, basil and/or coriander bread crumbs chopped fresh parsley (garnish) Slice eggplants crosswise, 1/2" thick. Drop into boiling salted water and cook for 3 min- utes. Transfer to colander to drain thor- oughly. Arrange slices in a large, flat, lightly oiled baking dish or cookie sheet. Saute onions in oil until transparent. Add other in- gredients (except bread crumbs) and sim- mer until tomatoes are soft, thick and dry. Spread each eggplant slice thickly with tomato mixture. Sprinkle bread crumbs over eggplant; add chopped parsley. (Sprinkle, optional, a few drops of oil over the top.) Cook uncovered at 300° for about 1 hour. Eat hot or cold! Ruth Brooks RATATOUILLE 1/2 lb. small pickling onions 2 qts. salt water 1 small cauliflower 3 green and 3 red peppers 1 eggplant, peeled 5 c. ketchup 3/4 c. vegetable oil 1 c. white vinegar 2 cloves garlic, crushed Scald and peel onions. Boil salt water and add onions. Bring to boil and add remaining vegetables. Bring to boil again and drain im- mediately. Make sauce of ketchup, oil, vin- egar and garlic. Bring to boil, add vegetables and simmer, stirring gently for 5 minutes. Pour into sterilized jars and seal. May be en- joyed all year. Halina Silverman NAHIT (Chick Peas) Soak chick peas overnight. Drain and cook in salted water to cover, until tender. Drain; add pepper to taste and additional salt if necessary. Serve either hot or cold. This dish is traditionally served at a Brit. ONIONS AU GRATIN 2 large onions, thinly sliced 1 beef or chicken bouillon cube dissolved in: 3/4 c. boiling water 1 T. white wine 1/4 t. thyme salt, pepper to taste TOPPING: 1 1/2 c. bread crumbs 3 T. melted butter 1/2 c. grated sharp Cheddar cheese Arrange onion slices in 1-quart casserole. Mix remaining ingredients together and pour over onions. Cover with foil and bake until onions are tender in 400° oven, 30 minutes or more. Then sprinkle topping over onions and bake uncovered until crumbs are browned. Myrna Miller SWISS ONION AND ZUCCHINI BAKE 1/4 c. butter or margarine 3 c. onion (2 large), thinly sliced 2 medium zucchini, thinly sliced 2 eggs 1/4 c. white wine freshly ground pepper 2 whole green onions, chopped 1/4 t. salt 1 1/2 t. flour 1/2-1 t. basil 1/8 t. nutmeg 1/2 t. dry mustard 1 1/2 c. grated Swiss cheese Sauté onions and zucchini until tender (re- member that onions will take longer). Set aside. Beat together eggs and dry ingre- dients. Add 1 cup cheese and green onions. Place sautéed vegetables into greased 1 1/2-2 quart casserole. Pour egg mixture over this. Sprinkle with remaining 1/2 cup cheese. Bake at 325° about 40 minutes or until firm and browned. Myrna Miller --------------------------------------------------------------------- (Hada860029) Hada860029.txt PEPPER RELISH 6 green peppers 12 sweet red peppers 12 onions 1 c. sugar vinegar Grind peppers and onions and let stand in boiling water to cover for 5 minutes. Drain off all the water and add enough vinegar to cover ingredients. Add sugar and cook for 15 minutes. Place while hot in sterilized jars. Seal tightly. Can be used as soon as de- sired, and will keep all season if the jars are air-tight. Rose Friedman TWICE BAKED POTATOES 1 potato per person, of even size butter or margarine onion powder salt, pepper 1-2 eggs minced onions paprika and/or Parmesan cheese Scrub potatoes very well, dry, then oil lightly. Bake at 350° for 50 minutes. Remove from oven. Cut each potato in half lengthwise. Scoop out interior, leaving a thin layer along the shell. Mash the scoopings. Season with butter or margarine, onion powder, salt and pepper. Add 1-2 eggs, depending on quan- tity of potatoes used. Mound into the shells. Score surface with a fork and sprinkle the surface with minced onion, paprika and/or Parmesan cheese. Bake at 350° for 20 min- utes longer. You may have a few potato shells left over. Don't worry about this. Marilyn Krimm and Judy Cohen BLENDER LATKES 3 large potatoes, quartered 1 egg 1/4 c. flour 1 t. oil 2 scallions, including green salt, pepper to taste oil for frying Put all ingredients into a blender; blend well. Heat oil in skillet until hot. Drop by spoonfuls into oil; turn once and drain. Lotte Catford SWEET POTATO PEAR CASSEROLE 3 large sweet potatoes 1/4 c. brown sugar 1/2 t. cinnamon 3 T. butter or margarine 1 c. fresh cranberries 2 firm ripe pears, sliced 1/4 c. orange juice 1/4 c. chopped walnuts (optional) (pecans may be used also) Parboil potatoes (unpeeled). Drain, cool, peel and cut into 1/2" thick slices. Arrange half of potatoes in a 1 1/2-2 quart casserole or rec- tangular baker. Mix together sugar and cin- namon; sprinkle half over potatoes. Dot with half the butter and sprinkle with half the cranberries. Cover with remaining potatoes and sliced pears. Sprinkle with remaining sugar and dot with the rest of the butter. Add remaining cranberries. Pour orange juice over all. Cover and bake at 350° for 30 min- utes. Uncover, sprinkle with nuts if desired, and bake another 5-10 minutes. Recipe is easily doubled for a crowd. Yield: 6 servings Doris Miller BUTTERNUT SQUASH CASSEROLE 3-4 c. butternut squash, cooked and pureed 2 eggs, beaten 1/4 c. brown sugar 1 T. dry mustard 6 T. butter 1/2 t. salt 1/4 t. pepper Put squash mixture into 1-quart casserole or deep pie plate, greased. Top with: 1 cup bread crumbs tossed with 2 tablespoons melted butter and 1 clove garlic, minced. Bake at 350° for 30 minutes or until topping is browned and mixture is fairly firm. Myrna Miller BAKED TOMATOES WITH SESAME SEEDS 3 T. fresh bread crumbs (or dry) 2 T. melted butter several sprigs parsley, chopped fine 1 t. basil salt, pepper to taste 6 medium tomatoes, halved horizontally 1 t. sesame seeds per half tomato Mix bread crumbs, butter, parsley, basil, salt and pepper. Sprinkle on top of tomato halves. Sprinkle with sesame seeds. Place tomatoes in baking pan. Bake at 350° for 15 minutes. Yield: 6 servings Bobbie Levine --------------------------------------------------------------------- (Hada860030) Hada860030.txt LECHO 8 medium tomatoes, peeled and cut in pieces 3 large green peppers, sliced thin 2 large onions, sliced thin (vegetables above should be about equal in bulk) 4 T. oil 4 T. raw rice 1/4 t. sugar a bit of salt and pepper 1 or 2 eggs beaten Cook peppers and onion in oil until limp but not brown. Stir in tomatoes and bring to boil. Add rice and seasonings, stir, cover and cook until rice is ready. With heat lowered, this takes about 1/2 to 3/4 of an hour. Remove from heat. Add eggs stirring rapidly so eggs do not congeal. This serves 8 generously as a side dish. To use as a main dish, add more eggs. A Bulgarian Jewish dish popular in Israel Muriel Cohen PARTY TZIMMES 1 c. brown sugar 2 T. cornstarch 1 t. salt 1/4 c. lemon juice 3/4 c. water 1 lb. pitted prunes 1 40-oz. can sweet potatoes 1 8-oz. can chunk pineapple, drained; reserve juice 1 small bottle maraschino cherries, drained 6 pre-cooked carrots, 2" diagonal slices Mix dry ingredients in saucepan. Add re- served pineapple juice, lemon juice, water and prunes. Heat and stir for 5 minutes till glaze forms. Remove prunes. Line cas- serole with sweet potatoes. Spoon fruit and vegetables on top. Pour syrup over all. Cover. Bake at 350° for 1 hour. Yield: 12 servings Judy Stopke Ed. Note: You may use 4-5 fresh peeled sweet potatoes, medium to large size, in- stead of canned potatoes. Par boil for a few minutes. This dish may be prepared ahead of time and frozen. To reheat, bring to room temperature and heat at 350° until warm. VEGETARIAN PATTIES 1 c. dried bread crumbs 4 eggs 1/4 t. salt a shake of pepper a shake of garlic salt 1 c. carrots, chopped fine 1 c. celery, chopped fine 1 large onion, chopped fine 1 c. walnuts, chopped fine Mix together. Form into flat patties. Fry in oil or bake at 350° for 40 minutes. Bessie Ginsberg VEGETABLE STEW 1/4 c. oil 3 medium onions, peeled and diced 1 large green pepper, cut in small pieces 1 lb. carrots, peeled and sliced 1 lb. green beans, trimmed and cut in 2" lengths 4 whole tomatoes, peeled and cut into wedges 1 can stewed tomatoes 2 chicken-flavored cubes 2-3 potatoes, peeled and cubed 1 t. sugar (approximately) 1 t. salt (approximately) 1/2 t. pepper Heat oil in large skillet. Sauté onions till translucent. Add green pepper and cook for 2-3 minutes. Add carrots, stir for a few min- utes, then add green beans and cook for a few more minutes, stirring constantly. Add whole tomatoes, stewed tomatoes, chicken- flavored cubes, potatoes, sugar, pepper and salt. Reduce heat and simmer till vegetables are tender (to taste). Watch while cooking and add some water if necessary. This vegetable stew is even better when left for a couple of days in the refrigerator. Yield: 10-12 servings Miriam Garvil --------------------------------------------------------------------- (Hada860031) Hada860031.txt BALKAN VEGETABLE CASSEROLE 1 c. each: green pepper, zucchini, celery, green beans, carrots, cab- bage, white seed- less grapes 2 c. parsley 2 tomatoes 2 potatoes 2 onions 4 cloves garlic 1/2-1 c. olive oil 1 t. each oregano, basil, sugar 1/2 t. crushed bay leaf salt, pepper to taste Combine all ingredients in a 9 1/2 x 13" glass dish; put grapes on top. Bake at 350° for 1 1/2 hours. Serve hot or cold. Will keep one week. You can change the texture by cutting all the same size, but It is more interesting to vary the sizes and shapes of vegetables. Re- gardless, the flavor will be wonderful! Marilyn Krimm ZUCCHINI AND TOMATOES 3 T. oil 2 onions, peeled and chopped 1/4 C. rice 1 lb. small zucchini, trimmed and sliced 1 can tomatoes or 4 fresh tomatoes, cut in wedges 1 "red delicious" apple, peeled, cored and very thinly sliced 2 beef bouillon cubes 1 t. sugar (or sugar- substitute) salt, pepper to taste 1/3 c. water Heat oil in a large skillet. Sauté onions till translucent. Add rice and stir for a few min- utes. Add zucchini and stir for an additional few minutes, then add all remaining ingre- dients. Reduce heat and simmer for 15-20 minutes or till rice is ready. Watch while cooking and add more water if necessary. 2 or 3 potatoes, peeled and cubed, can be substituted for rice. Yield: 8-10 servings Miriam Garvil ZUCCHINI BAKE 4 medium zucchini 1 c. grated Cheddar cheese 2 eggs beaten 3/4 c. sour cream 1 1/4 c. slightly crushed garlic/onion croutons 1/2 t. salt freshly ground pepper to taste butter Wash, slice and cook zucchini in boiling water. Drain and mash coarsely. Blend in cheese, eggs, sour cream, 1 cup of the croutons and seasoning. Mix. Place in a 12 x 7 1/2 x 2" pan. Sprinkle remaining croutons on top; dot with butter. Bake at 350° for 25-30 minutes until lightly brown. Yield: 6-8 servings Sara Mendel --------------------------------------------------------------------- (Hada860032) Hada860032.txt HERRING SALAD 6 medium beets, cooked 3 raw sour apples 4 cold boiled potatoes 1 onion, chopped 3 dill pickles 3 eggs, hard-boiled 4 pickled herrings 1 T. vinegar 1/4 t. salt 1/8 t. pepper mayonnaise to moisten Dice all ingredients. Add enough mayon- naise to hold together and toss lightly. Serve on lettuce leaf. Bea Kahn BEET SALAD WITH HORSERADISH DRESSING 1/4 c. sour cream 2 T. grated horseradish 1/8 t. salt 3/4 t. sugar 1 small can diced beets, chilled 1/2 c. diced celery lettuce 2 eggs, hard-boiled (optional) Combine sour cream, horseradish, salt and sugar. Chill. Drain beets, add celery. Ar- range beets on a lettuce leaf and surround with egg slices, if used. Top with the horse- radish dressing. Bea Kahn BEET SALAD mayonnaise 1 can whole beets 1 apple, peeled 3 cloves of garlic, small cut a handful of finely chopped walnuts Grate the apple and beets, mix together with garlic and nuts. Add mayonnaise and mix again. Bassia Genkina BROCCOLI SALAD 4 stalks raw broccoli 3/4 lb. mushrooms 15-18 radishes 2 bunches scallions 1/2 can garbanzos (chick peas) salt, pepper to taste 2 t. mustard, dry or wet 1 c. salad oil 1/2 c. red wine vinegar juice of 1 lemon (or substitute any preferred salad dressing for last 4 ingredients) Cut bottoms of stalks off broccoli and divide flowerets into small pieces. Slice mush- rooms, radishes, scallions and add to broc- coli flowerets. Add garbanzos, then salt and pepper to taste. Mix together mustard, oil, wine vinegar and lemon juice. Mix this with the vegetables, add cheese, mix again. Just before serving taste and see if you want a bit more lemon. Yield: 10 servings Bobbie Levine SLICED CUCUMBER AND ONION SALAD 2 cucumbers 1 onion 1 t. salt garlic 2 T. tarragon vinegar 1/4 t. pepper 1 c. sour cream Slice cucumbers very thin. Slice onion and place in bowl. Sprinkle with salt and put in re- frigerator for 1/2 hour. Drain off water. Rub salad bowl with garlic and place vegetables in it. Pour over the vinegar and pepper. Add sour cream and toss lightly. Yield: serves approximately 5 as a relish or side dish Bea Kahn PASTA-VEGGIES SALAD 1 8-oz. pkg. thin spaghetti 2 medium tomatoes 2 cucumbers 1 large green pepper 1 large Bermuda onion 1 8-oz. bottle Italian dressing 1/2 bottle spicy salad seasoning Break spaghetti into pieces and cook ac- cording to package directions. Chop all veg- etables and add to drained, cooked spaghetti. Toss. Add Italian dressing and seasoning and mix well. Marinate overnight. May be kept covered in refrigerator for 4 to 5 days. Yield: 12-15 servings. Jeanne Robbins --------------------------------------------------------------------- (Hada860033) Hada860033.txt RUSSIAN VEGETABLE SALAD 4 potatoes 4 carrots 2 onions 2 beets 1 can peas 4 dill pickles 1 c. mayonnaise salt to taste Boil carrots, potatoes and beets. Remove skin and cut into small pieces. Cut onions and dill pickles into small pieces and mix with boiled mixture; add peas and mayon- naise. Add a little salt. Mix well. Sara Kupershmidt FRENCH SALAD DRESSING 1 can undiluted tomato soup 1 T. minced onion 1 t. dry mustard 1 T. Worcestershire 1/4 t. pepper 1 garlic clove 1 T. liquid sweetener or other sugar substitute 1 t. paprika 1/2 t. salt 3/4 c. vinegar parsley, cut up Mix all ingredients together in quart jar. Shake well. Will keep in refrigerator for weeks. Enid Galler LARGE LEMON GELATIN MOLD 1 6-oz. lemon gelatin 3 c. boiling water 1 large frozen lemonade 2 large whipped topping Add boiling water to gelatin and stir until dis- solved. Stir in lemonade. Refrigerate until thick. Whip with electric beater until frothy. Fold in whipped topping and pour into large 12 cup mold. Refrigerate for 6 hours. Linda Sokolove COTTAGE CHEESE FLORENTINE MOLD 1 3-oz. pkg. lemon gelatin 3/4 c. boiling water 1/2 c. mayonnaise 1 T. lemon juice 1 pkg. frozen chopped spinach, thawed and drained 1 c. chopped celery 1/2 t. salt 1/4 c. chopped green onion 1 lb. small curd cottage cheese 1/3 c. chopped cashews or water chestnuts Dissolve gelatin in 3/4 cup boiling water. Add mayonnaise and lemon juice. Thicken in re- frigerator. Fold remaining ingredients into thickened gelatin. Pour into oiled mold and chill until solid. Yield: 8 servings Beulah Elving --------------------------------------------------------------------- (Hada860034) Hada860034.txt SIDE DISHES --------------------------------------------------------------------- (Hada860035) Hada860035.txt VERENICKES WITH FRUIT 2 lbs. plums, cherries or blueberries 1 c. sugar 3 c. flour 3 egg yolks 1 c. water salt Wash fruit, cover with sugar and allow to stand. Drain the juice and boil to a syrup. If using cherries, crush a few pits and boil with the juice. Make a pastry by mixing the flour, egg yolks, water and salt. Roll very thin and uniform. Cut into 3" circles. Place some of the drained fruit on each circle, dab edges with slightly beaten white of egg, fold over and press edges together with fork. Drop into boiling salted water. Drain and serve on a hot plate with sugar, or the fruit syrup, or sour cream, or all three. KASHA VARNITCHKES 1 c. kasha (buckwheat groats) 2 egg yolks 4 c. boiling water 1 t. salt 4 T. chicken fat (or butter) 1 c. cooked noodle squares or bow- knots (verenickes) 1 onion, minced and sautéed (optional) Brown groats in heated frying pan stirring constantly to prevent burning. Stir in egg yolks until grains are coated. Add water, stirring constantly. Add salt and cook until tender over moderate heat. Drain off excess water, add fat and sautéed onions (if used) and noodles. Turn into a casserole and bake at 400° for 10-15 minutes until evenly browned. Yield: 3-4 servings VERENICKES WITH CREAM CHEESE PASTE: 2 c. flour 2 eggs 2 egg yolks 1/2 t. salt cold water FILLING: 1 lb. cream cheese sour cream 2 egg whites pinch of salt Make a stiff paste of the flour, the whole eggs and the yolks, salt, and a little cold water. Roll out very thin and cut into rounds, about 3" in diameter. Mix cream cheese, a little sour cream, egg whites, and salt, and put a little of the mixture on each round of pastry. Fold over. Press edges together, moistening with a little water. Poach in boiling salted water 15 minutes. Serve with sour cream. KASHA KNISHES DOUGH: 1 c. flour 1 egg 2 T. water 1/2 t. salt 1 T. chicken fat FILLING: 2 large onions chicken fat 1/2 lb. kasha (buckwheat groats) 1 egg Add egg to the groats and mix. Place in very hot oven to brown. When kernels are com- pletely separated and dried, remove from oven and boil 10 minutes in the top of a dou- ble boiler until tender. Set aside. Mince onions and fry in fat until lightly brown. Mix flour, salt, egg, water and fat thoroughly to form a dough. Roll out on floured board as thin as possible. Spread the fried onions over the dough and then spread the cooked kasha over that. Roll as for a jelly roll. Cut the roll into approximately 8 pieces. Bake in 350° oven 1/2 hour. Serve instead of potatoes with a main course. The same dough can be cut into rounds, filled, sealed over, and baked individually. Mrs. Sperling LIVER AND POTATO KNISHES DOUGH: 3/4 c. warm water 1 cake yeast 1 T. sugar 3 T. chicken fat (or oil) 2 eggs 1/2 t. salt 3 1/2 c. sifted flour FILLING: 1 onion, diced chicken fat salt, pepper to taste 6 potatoes, mashed 1/2 lb. liver, chopped Dissolve sugar in water; add salt and fat. Add yeast, mix and let stand for 5 minutes. Beat eggs and add yeast mixture to them. Add all this to the flour and mix well. Let stand in a warm place 3-4 hours until it rises. Roll out dough on a floured cloth until it is thin as possible. Fry onion in fat; add to potatoes and liver; mix well and season to taste. Add more fat if desired to hold mixture together. Put filling on dough in a line. Roll as for jelly roll until filling doesn't show through the dough. Cut off the roll and put another line of filling on dough, etc., repeating process until all the dough and filling are used up. Cut the long rolls into 1 1/2" pieces and pinch the edges together, so that filling is not exposed. Bake in a well greased pan for 25 minutes in a 325° oven. Esther Cook --------------------------------------------------------------------- (Hada860036) Hada860036.txt POTATO KNISHES DOUGH: 2 c. flour 1/2 t. salt 1 egg 3 T. chicken fat 1 c. cold water FILLING: 2 c. mashed potatoes 2 large onions, diced gribenes ("as much as you can lay your hands on") salt, pepper to taste Sift dry ingredients into a bowl. Make a well in the center and add egg and fat. Stir to combine and add a little water at a time to make dough firm enough to handle. Toss onto a floured board and knead for about 3 minutes. Divide dough into 2 parts and roll each separately. Roll as thin as possible, rolling from edge toward the center. Sauté the onions in chicken fat until golden brown. Add to the potatoes along with the gribenes cut into small pieces. Add enough chicken fat to make the mixture have a sticky consistency. Season to taste. Put filling on dough in a line across one end of the dough. Roll as for jelly roll until filling is covered with 2 layers of dough. Cut off the roll and put another line of filling on dough, etc., repeating process until all dough and filling is used up. Cut the long rolls into pieces of desired size by pressing down on the roll with the pinky finger side of the hand all the way to the bottom so that the top layer of dough sticks to the bottom layer. Then cut completely through with a sharp knife. Turn the cake so one cut edge is down and the second cut edge shows on the top. Flatten a little with the palm of the hand, being careful not to press open the sealed edge and expose the filling. Bake on a very well greased cookie sheet at 375° until brown. Baste once or twice during baking with melted chicken fat. These can be made in any desired size. Rhea Kish AUNT SYLVIA'S POTATO KNISHES DOUGH; 1 C. mashed potatoes 1 egg enough flour to make a stiff dough salt to taste 1 T. margarine FILLINGS Sautéed onions, Seasoned to taste Chopped left-over Cooked chicken Mixed with Sautéed onions and Seasonings Any cooked meat, Chopped and Seasoned Combine ingredients thoroughly. Make into little balls. Using your thumb, make a hole for filling in each ball. After filling, reshape balls to cover filling. Deep fry or bake on a greased cookie sheet at 375° until brown. Bess Paper KNISHE DOUGH MADE WITH POTATOES 2-3 potatoes, boiled and mashed 3 eggs 3 c. flour 1 t. salt Mix potatoes and eggs until smooth. Add enough flour and salt to make a dough that can be rolled. Roll dough out on a floured board or cloth to 1/8" thickness. This can be cut into individual rounds and filled, or spread with filling and rolled as for a jelly roll and then cut into serving pieces. Bake on a well greased pan in a 375° oven until brown, or deep fry, according to preference. Any fill- ing may be used. Another method is to pat half the dough evenly onto the bottom of a well greased square baking dish. Cover dough with a layer of filling, then cover filling sandwich style with a top layer of dough. Bake and cut into squares to serve. Mrs. Sperling --------------------------------------------------------------------- (Hada860037) Hada860037.txt VERENICKES DOUGH: 2 glasses flour 2 eggs (if you feel like it) some water (How much? Like 2 more eggs.) FILLING #1: (may be a main dish) Grind together in meat grinder: leftover pot roast leftover roasted potatoes leftover roasted onions FILLING #2: mashed potatoes onions, sautéed in chicken fat Mix ingredients into a dough. Roll in a long roll about 1 1/4" in diameter. Cut in 3/4" rounds; roll each individually into 5" circles. Place small amount of filling in center of circles; fold over dough into half circles. Pinch edges tight, fluting edges with fingers by folding bottom edge over top edge over and over again. Drop in boiling salted water. Cook 20 minutes; drain. Add a "glop" of chicken fat (about 3 tablespoons) to pot and coat verenickes. Sprinkle with salt. Get them to the table fast, before they disappear! The dough ingredients were recorded ver- batim from my great-grandmother, Dubba Yucht (Yacht). The "glasses" of flour are yahrzeit glasses. An "egg" of water is an eggshell filled with water. The directions and fillings are my mother's translations. Judy Stopke TWO STORIES When I asked my mother for a blintze recipe, not only did she send a recipe, but a paper pattern, numbered, so I would know exactly how to fold my dough. When my grandmother made kreplach for Shavuot, she would wrap a dish towel around the pot and put it to bed, under the pillow, to keep the kreplach warm. You might call that the earliest microwave oven! Carol Finerman RUMANIAN STYLE MEAT KNISHES Dough made with potatoes liver (beef, calf, or chicken) leftover cooked meat onions, minced and fried garlic to taste pepper to taste chicken fat Par-boil liver until tender. Put it through the meat grinder along with leftover meat, if it is being used. Add fried onions and seasonings; mix well. Add enough chicken fat to hold mixture together. Roll dough on a lightly floured board to 1/8" thickness. Place filling in little mounds on half of the area of the dough. Distance between mounds will be determined by size of knishes desired. Fold empty half of dough over the side with the mounds of filling. Cut out rounds by placing a floured juice glass or other cutter around each spot where filling has been placed. Make sure edges are completely sealed. Fry knishes a few at a time in hot deep fat (vegetable shortening) until brown. Drain. Place them in covered casserole and put into a 250-300° oven for 30-45 minutes. Watch to see that too much moisture doesn't collect. If so, remove cover. Knishes should come out light and puffy. The amounts used are up to the individual's own judgment, and will depend on personal taste, number and size of the knishes being made. These can be made rather large and served as the major part of a meal, or can be extremely tiny, and used as an excellent hors d'oeuvre. These knishes are made in the true Rumanian style. The Hungarian people sometimes add sweet and sour cabbage and chicken gribenes to the filling. Belle Lansky --------------------------------------------------------------------- (Hada860038) Hada860038.txt POTATO BLINTZES BATTER: 1 egg 1/2 c. flour 1/2 t. salt 1 t. sugar 1/2 c. milk (or water) FILLING: 3 potatoes, boiled and mashed 2 medium onions, minced 1 egg salt, pepper to taste Beat egg well. Gradually add flour, salt and sugar to make a smooth paste. Add milk slowly, thinning mixture until it is practically a liquid. Beat constantly so there are no lumps. Put about 3 tablespoons of batter on a hot well greased skillet about 8" in diameter. Turn pan from side to side in order to spread batter quickly. Fry until light brown on 1 side only. Turn onto a cloth, fried side up. Sauté onions in butter until brown; add to mashed potatoes. Beat egg and add to mix- ture. Season and beat until smooth and fluffy. Place filling in center of each pancake on the fried side. Fold dough over in envelope fash- ion. Fry each blintze in butter until golden brown. Serve with sour cream. The unfried blintzes can be kept in the ice- box overnight and fried when needed. Re- move from the icebox 1-2 hours before ser- ving time so filling isn't ice cold when fried. When making larger quantities than given above, use 1 potato to fill every 2 blintzes. Suzanne Sarnoff PIROGEN (PIROZHKI) 1 c. sifted flour 3/4 t. salt 1/2 c. cooked riced potatoes 1 egg, well beaten 2 T. warm water 1/2 c. shortening Mix and sift flour and salt; add to potatoes. Make a well and add the egg and water. Mix well. Turn out on lightly floured board and knead until light and elastic. Roll out 1/4" thick. Cut with a floured 2 1/2" cutter. Roll out circles until they measure 3 1/2". Fill with 2 tablespoons of filling. Fold in half to form a semi-circle. Seal edges tightly. Turn 4 pirogen at a time into 1 quart boiling salted water. Boil 5 minutes, remove, drain, then fry in shortening until golden brown on each side. Serve with sour cream. A standard yeast dough or pastry dough can also be used for pirogen. With these types of dough the pirogen are baked rather than boiled, on a well greased pan at 375° until nicely browned. PIROGEN (PIROZHKI) FILLING---CHEESE 1 lb. farmer cheese 2 eggs, separated 1/2 t. salt 2 T. sugar 2 T. honey 1 T. bread crumbs Combine cheese, yolks, and other ingre- dients. Beat egg whites stiff and fold into cheese. Makes 2 cups filling. PIROGEN (PIROZHKI) FILLING---POTATO 2 c. mashed potatoes 1/2 c. minced onion 1/2 t. salt 1/4 c. chicken fat (or other shortening) 1/8 t. pepper Sauté onions in fat until brown. Add with seasonings to potatoes. Mix well. --------------------------------------------------------------------- (Hada860039) Hada860039.txt OTHER PIROGEN (PIROZHKI) FILLINGS 1. Fry a chopped onion in fat until light brown. Combine with ground leftover meat, season to taste. 2. Fry chopped onion in butter. Combine with riced potatoes. 3. Chop a hard-cooked egg. Combine with 3/4 cup cooked rice. Season to taste. 4. Drain 1 pound sauerkraut. Cook in sauce- pan until almost dry. Chop an onion, fry in 2 tablespoons fat. Combine fat and onion with sauerkraut. 5. Combine fruit conserve with chopped nuts. 6. Chop any dried fruits, such as prunes, ap- ricots, or apples; add a little nutmeg. KASHA RUSSIAN STYLE 1 c. whole grain kasha (buckwheat groats) 3-4 c. boiling water 1/2 t. salt Heat the groats thoroughly in an extremely hot oven. When the grain is hot, pour the boiling water over it and add the salt. Bake at 375° for 1 hour. Mix occasionally. Serve with rich gravy or butter. Mme. Pargment KASHA 1 c. kasha (buckwheat groats) 1 egg 2 c. boiling water 1 t. salt Mix kasha and egg. Fry without fat until separated and dry. Add water and salt and cook slowly 15 minutes. Serve with gravy or butter. Mrs. Fajans KASHA STUFFED CABBAGE 1/2 lb. kasha (buckwheat groats) 1/2 t. salt 12 cabbage leaves 1 egg 2 T. butter 1 large onion 1 small sweet red pepper 1 tomato 1/2 T. sugar sour salt to taste (or lemon) Boil water. Add salt and kasha. Cook slowly for 15 minutes. Steam the cabbage leaves. Cool the kasha and mix with egg and butter. Roll into cabbage leaves. Make sauce of cut-up onion, tomato, red pepper, sour salt, and sugar, as well as a little butter and salt. Simmer. When sauce is brown, put in pan with rolled cabbage. Bake at 350° for 2 hours. Freda Kaufman TABOOLI 1/2 c. bulgur wheat 1 bunch parsley, chopped fine 2 bunches green onions, chopped fine juice of 1 lemon 2-3 medium tomatoes 1/4 c. olive oil salt, pepper to taste Soak bulgur in 2 cups of boiling water for about 1 hour. Squeeze excess out. Add all other ingredients and mix well. You can also add chick peas for complete protein. Fresh mint, added, will change the taste completely. This is a middle-eastern dish that I espe- cially like. Lillian Kushner ISRAELI CHANUKAH BUCKWHEATS 2 pkgs. dry (or 1/2 oz. fresh yeast) 1/2 c. lukewarm water 2 c. cold water 1 c. flour 2 c. buckwheat flour (obtain at health food store) 1 1/2 t. salt 2 T. sugar 1/4 c. pareve margarine, melted 1 t. baking soda in 1/2 c. cold water oil for cooking Dissolve yeast in lukewarm water; add cold water. Sift together flour, buckwheat and salt. Stir in yeast mixture. Beat well until smooth. Cover and refrigerate overnight. In morning, stir in sugar, margarine and dis- solved baking soda. Let stand at room tem- perature for 1/2 hour. Drop by spoonfuls onto hot greased griddle or thick pan. As soon as pancakes are bubbly and puffed, turn and brown on other side. Drain on toweling after cooking. These lend an Israeli flavor to Chanukah. Serve with applesauce or sour cream. Yield: 32 pancakes Shira Klein --------------------------------------------------------------------- (Hada860040) Hada860040.txt BARLEY PINE NUT PILAF 1/4 c. margarine (butter or oil) 2 oz. pine nuts 1 c. green onion, chopped 1 c. barley 1/2 c. chopped parsley 1/4 t. salt 1/4 t. pepper 3 1/2 c. chicken broth Brown pine nuts in butter. Remove and re- serve. Sauté green onions and barley until barley is lightly toasted. Remove from heat. Add nuts, parsley, salt and pepper; stir. Heat broth, pour over barley and stir. Bake about 1-1 1/4 hours at 350°. Cover if it seems to be drying out. Doris Miller POTATO RICE (from India) 1/2 lb. potatoes 1 c. oil 10 onions (small size) 2 chili peppers, seeded (you may omit or substitute sweet pepper) 1 T. each: mustard seed, caraway, dill 2 T. each: dried gar- banzos, poppy seeds 1/2 c. cashews 3 peeled cardamom 3 cloves 1/3 stick cinnamon 1 c. brown rice 2 1/2 c. water saffron (optional) Boil potatoes till half done; cool, peel and cube. In a 12" skillet, sauté onions (which have been cubed), till slightly browned. Add peppers and rest of the ingredients. As each ingredient is sautéed till slightly browned, move it to the side of the skillet. Add the rice last and brown in the remaining oil. Add the water, bring to a boil and simmer45 minutes. Now add the potatoes, 15minutes before it is finished. Saffron is traditional as a coloring and flavoring agent. If you would like to add it, do so at the time you add the water. Serve with poultry or beef, or as a protein source for a vegetarian meal. Marilyn Krimm RICE FOR STUFFING OR SIDE DISH 1 c. rice 2 c. bouillon 3/4 c. celery, chopped 1/2 stick margarine 1/2 c. almonds, blanched and chopped coarsely, toasted if desired 1/2 lb. mushrooms, sliced salt, pepper to taste 1 clove garlic, minced Cook all ingredients together until rice is ready. Drained tiny peas can be added to the cooked rice. Miriam Garvil EASY SPAGHETTI PRIMAVERA 3 c. mixed vegetables (your choice), chopped, cooked and buttered 1 lb. spaghetti 1 c. cream (or half & half) 1/2 c. bleu cheese, crumbled 1 c. grated Parmesan (or Romano cheese) Cook vegetables. Cook spaghetti according to directions. Add cream and bleu cheese to spaghetti. Toss. Add vegetables and grated cheese. Toss. Serve with additional grated cheese. Yield: 6 servings Shira Klein TASTY PASTA 1 lb. rotini (any pasta may be substituted) 1/8 lb. melted butter or margarine 1/4 c. Italian dressing 1/2 c. grated Parmesan cheese freshly ground pepper 1/4 c. minced parsley (optional) Cook pasta until tender; drain. Add remain- ing ingredients and toss lightly to coat. Yield: 6-8 servings Myrna Miller --------------------------------------------------------------------- (Hada860041) Hada860041.txt SPAETZEL (GALUSHKA) 1 egg, slightly beaten 1 t. melted margarine (or oil) 2/3 c. water 1 t. salt 2 c. flour 1 T. salt 3 qts. boiling water 1 T. oil Mix egg with margarine in a deep bowl. Add water and salt. Stir in flour. Beat with a wooden spoon until a soft but resilient dough forms, 3-4 minutes. In a large pot, boil water with salt. Put dough on a board; cut dough with a teaspoon into boiling water (or use a spaetzel machine). Boil 12-15 minutes, or until spaetzel is cooked through. Remove spaetzel with slotted spoon into a colander. Rinse quickly with cold water then again with a slotted spoon, spoon into a glass dish. Sprinkle with 1 tablespoon oil, cover and keep warm until serving time. Yield: 4 servings Susie N. Guiora MAMALÍGA (CORN MEAL MUSH BREAD) 16 oz. lightly salted water 12 oz. yellow corn meal Bring water to a boil. Gradually sift in corn meal, stirring continuously until a mush is formed, about 15 minutes. Keep stirring until mush is very smooth. Cover the pot and cook for about 10 minutes more. Turn onto a wooden board and serve. Mamaliga may be served hot or cold with any dish instead of bread. My favorite combination is with distinctively flavored cheese (brinza) like Danish bleu, Gorgonzola or Roquefort. Louis Fraiberg VEGETARIAN LASAGNA 3 cloves garlic 2 containers ricotta cheese 1 lb. mozarella cheese 1 c. Parmesan (and/or Romano cheese) 3 eggs (or less, depend- ing on cholesterol conscience) 9 lasagna noodles 1 28-oz. can tomato solids 1 large can tomato sauce 2 large onions, diced 1/2 lb. mushrooms, sliced 1 green pepper, diced 2 large carrots, diagon- ally sliced 3 zucchini, sliced 3 T. olive oil Spices: a pinch cumin 1/2 t. lemon-pepper 1/4 t. basil or oregano Cook lasagna noodles in a large pot of water with salt and a few drops of olive oil until al dente. Then cool with cold water. In the olive oil, sauté the garlic, add the onion, carrots, zucchini, mushrooms and green peppers; sauté gently. When tender, add tomato sol- ids, tomato sauce and spices. Simmer 1 hour. Add a dollop of red wine if desired. Separate the eggs. Beat the egg whites until firm and set aside. To the beaten egg yolks, add the ricotta cheese and beat with a whisk or electric beater until combined. Then add 3/4 cup grated Parmesan cheese; combine. Fold in the egg whites. Assemble the ingredients: put a bit of sauce on the bottom of the pan. Then alternate 3 lasagna noodles, half of ricotta mixture spread on noodles, sauce, a shake or two of Parmesan cheese and 1/3 of mozarella sliced. On top layer of noodles, spread re- maining sauce and place mozarella slices in decorative pattern. Bake in a 9 1/2 x 13 x 2" pan, 325° for one hour. Cover with aluminum foil for 3/4 hour; remove foil last 1/4 hour. The basic lasagna recipe was given to me during my first year of marriage by the pro- prietor of an Italian specialty store in North Adams, Mass. I added the vegetables my- self later. You can choose which vegetables to use; emphasize only carrots one time, or only zucchini, onion, pepper another. lf you wish to limit salt intake, use fresh tomatoes and make up the sauce with them. This rec- ipe has fed many a Hashomer group. When Naomi was in the Ken, we were known as the "lasagna house." Yield: 8-10 servings Daryl M. Hafter --------------------------------------------------------------------- (Hada860042) Hada860042.txt DAVID EYRE'S PANCAKE 1/2 c. flour 1/2 c. milk 2 eggs, lightly beaten pinch of nutmeg 4 T. butter (or margarine) 2 T. confectioner's sugar juice of 1/2 lemon Preheat oven to 425°. In bowl, combine flour, milk, eggs and nutmeg. Beat lightly; leave batter a little lumpy. Melt butter in 12" skillet with heatproof handle. When very hot, pour in batter. Bake in oven 15-20 minutes or until pancake is golden brown. Sprinkle with sugar and return briefly to oven. Remove from oven and sprinkle with lemon juice. This may be served with jam. Yield: 2-4 servings Pearl Grosse POTATO KUGEL 6 large raw potatoes 3 eggs 1/4 c. flour 1 small onion, grated 1/2 c. shortening (or chicken fat) 1 t. baking powder 1 t. salt dash of pepper Grate the potatoes on a fine grater, drain off most of the water and add the remaining in- gredients. Mix well. Pour into a well greased, heated pudding dish (or individual cupcake tins) and bake at 400° for 1 hour or until a brown crust has formed on top. Serve hot. To make the pudding lighter in texture and color, one large cooked and mashed potato can be substituted for one of the raw potatoes. PROCESSOR POTATO KUGEL 1/4 c. oil 4 large potatoes, peeled and cut in chunks 1 large onion, quartered 3 eggs 1 1/2 t. salt (or to taste) 1/4 t. pepper 1/4 c. flour or potato starch Put oil in 8" square or 7 x 11" glass casserole. Preheat oven to 375°; put casserole in oven and heat till oil is hot, about 5 minutes. Put potatoes in processor with steel blade. Grater could be used, but I like the texture better with the steel knife. Process with sev- eral on/off turns till mixture is textured, but not liquidy. Transfer to a colander and let cold water run to keep potatoes white. Meanwhile process onion until minced. Add eggs and seasonings. Process for a few seconds. Press out water from potatoes and pat with paper towel to dry. Put in large mix- ing bowl with flour, other ingredients and 3 tablespoons of the hot oil. Mix this well. Pour potato mixture into casserole and sprinkle with a little more oil on top. Bake uncovered at 375° for about 1 hour or until top is brown and crispy. I have doubled this recipe successfully, using a 13 x 9" casserole. It may seem to have too much oil when you pour batter in, but this will be absorbed during baking. Yield: 6-8 servings. Carol Finerman --------------------------------------------------------------------- (Hada860043) Hada860043.txt LUKSHEN KUGEL 1/2 lb. broad noodles 2 eggs 3 T. sugar 1/4 t. cinnamon 1/8 t. salt 4 T. shortening (butter or chicken fat) 1/2 c. chopped seedless raisins 1/4 c. chopped walnuts 3 T. bread crumbs Boil noodles in 2 quarts water and 1 tea- spoon salt. After tender, rinse with cold water. Beat eggs with sugar, cinnamon and salt. Add the noodles. Melt fat and add to mixture. Turn half of mixture into greased baking dish, sprinkle with all of nuts and rai- sins and cover with remaining noodles. Top with bread crumbs. Bake 45 minutes at 400°. You can substitute 1/2 cup chopped ap- ples for half of the raisins, or dried fruit of any kind can be added. Freda Kaufman NOODLE KUGEL 1 lb. medium noodles 1 c. sour cream 1 small carton cottage cheese 1 c. milk 1/2 t. salt 1/2 c. sugar 1/2 c. butter, melted 1/2 c. raisins, washed and dried 4 eggs, separated TOPPING: 1 c. crushed cornflakes 1 t. cinnamon 1/4 c. brown sugar Cook noodles according to package direc- tions. Drain; add butter to hot noodles; mix. Add other ingredients in order, except for egg whites. Mix well, then fold in stiffly beaten egg whites. Pour into 11 x 17" pan. Put on topping which has been mixed to- gether. Bake at 325-350° for 1 hour. This refrigerates and freezes well. Cut be- fore preheating for neater squares. It is very flexible in that it can be put into 2 smaller pans. For a sweeter taste, sub- stitute cornflake crumbs for cornflakes. Sarajane Silver LUKSHEN KUGEL 1 12-oz. pkg. egg noodles 1 5-oz. can evaporated milk 1 12-oz. large curd cottage cheese 5 extra large eggs 1/2 c. butter 2 T. sugar Boil noodles in heavily salted water. Drain. Do not rinse. Melt butter in casserole in oven. In the pot you boiled noodles in, lightly beat eggs. Add evaporated milk, cottage cheese, sugar. Mix. Add noodles and melted butter. Toss. Bake in casserole 1 hour at 325°. Cut into squares and serve. This is not too sweet, a good side dish. Judy Stopke APPLE KUGEL (Pareve) 1 16-oz. pkg. wide noodles 6 eggs, separated 3/4 c. sugar 4 T. melted shortening 3 t. cinnamon 1 c. dried apricots, cut small 1 4-oz. can pineapple tidbits, drained 5 medium apples, peeled and sliced Cook noodles according to package direc- tions. Add the beaten egg yolks and all the listed ingredients. Beat the egg whites stiff; fold into noodle mixture. Grease a 13 x 9" pan. Bake at 375° for 50-60 minutes. Yield: 12-15 servings Carol Finerman NOODLE-APPLE PUDDING 2 eggs 4 T. sugar 1/4 t. salt 1/2 t. cinnamon 1 c. grated apples 1/2 c. seedless raisins 4 c. cooked fine noodles, drained 3 T. melted butter or fat Beat the eggs, sugar, salt and cinnamon to- gether. Stir in the apples, raisins, noodles and butter or fat. Turn into a greased baking dish. Bake at 400° for 40 minutes or until browned. Yield: 6-8 servings Jean Robbins UPSIDE-DOWN NOODLE PUDDING (Pareve) 6 T. margarine or butter 1 1-lb. pkg. medium noodles brown sugar 1 large can crushed pineapple 6 eggs, beaten 2 t. vanilla cinnamon (optional) 2 t. salt Heat margarine in 9 x 12" pan in oven. Boil noodles according to package directions; drain. Add melted margarine to noodles in large bowl. Sprinkle brown sugar and crushed pineapple in bottom of pan. Add eggs and seasonings to noodles. Pour into pan and bake at 350° for 1 hour. Turn upside- down onto platter and serve. Judy Cohen --------------------------------------------------------------------- (Hada860044) Hada860044.txt LUKSHEN AND CHEESE KUGEL 1/2 lb. medium noodles, cooked 1/4 c. butter or margarine 1/4 lb. each of cream, cot- tage and American cheese 3 eggs, beaten to just mix thoroughly 1 c. milk 1/3 c. sugar (optional) 1 c. sour cream salt to taste cornflakes Mix together and place in a 2-quart buttered casserole. Sprinkle cornflakes on top and bake at 350° for 40 minutes-1 hour. Halina Silverman ONION NOODLE KUGEL 2 lbs. noodles, green or white 4-5 medium onions salt, pepper to taste 3 eggs, beaten 1 c. sour cream 2 c. dry curd cottage cheese (optional) Cook noodles al dente in salted water; drain. Sauté onions in butter until transparent (not too brown). Add onions, sour cream, salt and pepper, beaten eggs and cottage cheese to noodles. Mix together. Pour into 9 x 13" bak- ing dish and bake at 350° for 1 hour. At that time test for doneness. Sara Graf APRICOT KUGEL 1 lb. wide noodles 1 1/2 c. milk 1 1/2 c. cottage cheese 4 eggs 1/2 c. sugar 1 T. vanilla 1 1/2 sticks butter or margarine, melted 1 large can crushed pineapple, drained 1 box dried apricots TOPPING: 1/4 c. cornflakes, crushed 1/4 c. cinnamon and sugar mixed (about 1 t. cinnamon) Cook noodles and combine with the milk, cottage cheese, eggs, sugar, vanilla, melted butter and crushed pineapple. Put half the mixture into a 9 x 12" pan or casserole and top with the dried apricots. Put rest of noodle mixture on top of apricot layer. Top with mix- ture of cornflakes, cinnamon and sugar. You can refrigerate at this point or bake at 350° for 1 hour. For a smaller family make 2 casseroles and freeze 1 of them. Naomi Gottlieb FISH --------------------------------------------------------------------- (Hada860045) Hada860045.txt GEFILTE FISH 3 lbs. fish---combine white fish, trout, pike, or pickerel 2 onions 2 eggs little matzo meal 1-2 carrots 3 stalks celery salt, pepper to taste Scrape fish from bones. Slice 1 onion, car- rots, and little celery into bottom of pot. Grind rest in with fish. After fish is ground, add eggs, 1/2 cup water, little matzo meal (enough to make mixture workable), salt and pepper. Mix thoroughly in electric mixer. Wet hands and make fish mixture into balls. Drop into boiling water. There should be enough water to cover all the fish. Cook 1/2 hours on low heat. Variation: instead of boiling, the raw balls may be fried in deep fat. Hannah Zwerdling MOCK GEFILTE FISH 1 tall can pink salmon 3 large onions 3 carrots salt, pepper to taste 2 c. water 3 eggs, separated 4 T. (heaping) matzo meal Combine salmon juice, 2 sliced onions, sliced carrots, water, salt and pepper and simmer in a large shallow pan 1/2 hour. Re- move skin and bones from salmon. Mash, mix well with grated onion, egg yolks, matzo meal, 1 tablespoon water and seasoning to taste. Add beaten egg whites. Form into balls, wetting hands with cold water to facili- tate handling. Place in pan, cover, and sim- mer about 40 minutes. Estelle Cohan GARLIC FISH 6 slices fish (carp or red snapper is best), unboned 2 t. salt 2 T. paprika 5 cloves garlic, minced 1/2 t. black pepper 3 T. oil Sprinkle all ingredients except oil over fish and let stand at least an hour. Put oil in bak- ing dish and swish fish in it on both sides. Bake in 300° oven, turning often about 1 1/2 hours or until fish is nice and brown and somewhat dry. Remove from oven and cool. Serve cold. Mollie Ingber PICKLED FISH 5 lbs. fish (trout, pick- erel and pike; usu- ally one of each) water to cover fish 1 large onion, sliced salt, pepper to taste 1 c. vinegar 1-2 t. mixed pickling spices 1/2-3/4 c. sugar (to taste) 1/2 lemon, sliced 2 large onions, sliced Clean fish thoroughly, salt it lightly, and cut up into 1-2" chunks. Do not remove bones. Place in 6-quart pot, add enough water to cover fish, 1 large onion, and salt and pep- per. Boil until fish is tender but not so soft as to fall apart. Cool. Drain off liquid and add to it approximately 1 cup vinegar, mixed pick- ling spices and the sugar. Boil this mixture until spices mix, approximately 20 minutes. Allow to cool. Line a glass bowl or crock (do not use metal) with the pieces of fish. Place slices of lemon over fish and the 2 sliced onions in between layers of fish. Pour liquid over it. Cover bowl and place in refrigerator. Leave for 3 to 4 days before serving. Liquid should jell. This will keep for a couple of weeks, "if it lasts that long!" Freda Best PICKLED FISH (NO-FAIL) 4 lbs. (or more) trout, sliced, not skinned or boned 1 qt. white vinegar 1 qt. water 2 c. sugar 1 T. kosher salt 2 T. pickling spices 3-4 large onions, sliced Bring everything except the fish to a boil. Add fish gently and boil for 30 minutes, no more. Cool; take out fish gently and put in glass dish. Pour juice over fish and put in re- frigerator. Can be eaten that evening if desired. Mollie Ingber --------------------------------------------------------------------- (Hada860046) Hada860046.txt PICKLED FISH 5 lb. lake trout, cut into 1" slices 1/2 c. mixed pickling spices (reserve 1T.) 3 onions, sliced 2/3 c. sugar 3 c. vinegar 3 c. water 2 lemons, sliced 2 large onions, sliced (reserve) In a 6 quart pot or roaster boil spices, onions, vinegar, sugar and water until onions are tender. Turn to simmer and gently arrange slices of fish in pot. Simmer for 20 minutes. Cool and remove fish to large crockery bowl or wide mouth container, layering with fresh reserved onion, lemon slices and reserved spices. Cover with strained juices. Refrig- erate at least 3 days before serving. Keeps well in refrigerator up to 2 weeks. A slight variation in flavor can be obtained by substituting all or part of the sugar with brown sugar and adding 1/4 cup raisins while cooking. Doris Miller PICKLED LOX 2 onions 1/2 lb. lox (cut in thick slices) 1/2 box mixed pickling spices 1 c. vinegar sweet cream to taste sugar to taste 1/2 c. water Soak lox in water to cover and add a little milk; let soak 1 hour. Boil together the vin- egar, water, and pickling spices. Strain this mixture and add sugar to taste. Drain lox and wash in cold water. Slice onions and place slices in well-washed jar. Add lox to the jar and pour half of the vinegar solution over it. To the other half of the vin- egar solution, add sweet cream and pour over the lox to fill the jar. Let stand 3-4 days before serving. Will keep about 2 weeks. PICKLED HERRING 2-3 large salt herring (preferably "milter" type) 2 c. water 1/2 c. white wine vinegar 1 t. mixed pickling spices a few bay leaves sugar to taste 4 large onions, sliced 1 lemon, sliced Soak herring overnight or 24 hours. Change water as frequently as convenient. Skin her- ring and cut into chunks. Make enough liq- uid to cover the herrings by boiling water and vinegar in the proportions given above, dou- bling or tripling amounts if necessary. Add pickling spices, sugar and bay leaves to boiled mixture. Cool. Place herring in sterilized jars and cover with the liquid. Add the sliced onions and lemon slices to each jar. Cover tightly and place in refrigerator. Let stand 3-4 days be- fore eating. Will keep 1-2 weeks. If milter (male) herring is used, remove the white organs from inside the herring (the milt) and mash through a strainer and add to the vinegar and water mixture. This will make the liquid a creamy white and add ex- cellent flavor. Mrs. Ben Kaplan FLOUNDER PUFFS 1/2-3/4 lb. fillets of flounder 1 egg, separated 1 T. flour 1 T. water 1/4-1/2 t. salt to taste 1/2 c. olive or salad oil Cut fish into serving pieces. Beat egg white until stiff. Beat egg yolk until smooth; fold in flour, water and salt. Fold stiffly beaten egg white into yolk mixture. Heat oil in skillet. When sizzling hot, dip pieces of fish in egg mixture, then fry in hot oil until golden on one side; turn on other side to golden. Jean Robbins --------------------------------------------------------------------- (Hada860047) Hada860047.txt SALMON CROQUETTES 1 7-oz. can salmon, boned and drained 1 c. crushed, seasoned croutons 1/4 c. carrot, grated 1 egg (or 2 egg whites) 1/4 t. salt 1/2 t. lemon juice 1/4 c. skim milk 1/4 t. onion flakes 1/8 t. Tabasco Blend all ingredients in mixer on low speed until thoroughly mixed. Form mixture into thick patties (about 4) and put on non-stick cookie sheet. Bake at 350° for 35 minutes, turning once. Avoid overcooking. These are nice and moist! Recipe may easily be doubled. Yield: 4 patties. Carol Finerman BAKED HERRING WITH ONIONS 3 herring (schmaltze) 2 c. sliced onions butter sweet cream Soak herring several hours, changing water several times. Pour boiling water on onions and bring again to a boil. Drain. Skin herring, bone them, and cut in pieces to serve. Put in small greased casserole. Place drained sliced onions over herring, dot with butter, and bake at 350° until onions are lightly browned. Add a little sweet cream and bake 10 minutes more. Serve with baked potatoes. SWEET AND SOUR FISH 2 lbs. white fish 1 c. cider vinegar 2 c. water 1 onion 1/2 lb. brown sugar a few raisins 8 whole pieces allspice a sprinkle of cinnamon 5 ginger snaps Boil fish and sliced onion in vinegar and water. Add sugar, raisins, allspice, and cin- namon. Cook 1 hour. Add the ginersnaps about 10 minutes before fish is finished. Cool, refrigerate and serve cold. Gravy will jell. Freda Best FISH PAPRIKASH 1/4 lb. butter 1 onion, sliced 1 pepper, sliced 4 celery stalks, sliced 3 lbs. fish (cod, turbot, halibut or trout) 2 cans stewed tomatoes, drained 1 t. paprika 1 t. garlic powder Place half the butter in casserole. Arrange vegetables except tomatoes over butter. Place fish on the vegetables. Pour tomatoes over fish. Sprinkle with seasoning. Dot with remaining butter. Cover with foil and bake at 375° for 45 minutes. Yield: 6-8 servings Sara Mendel FISH CASSEROLE 4 T. butter 2 large onions, sliced 1 large whitefish (head removed) 2 cans tomato soup 1 can water 1 can peas and carrots 8 boiled potatoes Dot a large casserole with the butter; add the sliced onions. Place the whitefish on the onions. Dilute the soup with the water and pour over the fish. Bake 1 hour at 325°. Re- move from oven and add the peas and car- rots and the boiled potatoes. Return to oven and bake an additional 1/2 hour at 350°. Yield: 6-8 servings Sara Mendel RUSSIAN FISH STEW 1 lb. whitefish 1 lb. pike 1/2 lemon 3 large onions, sliced 2 carrots, sliced 1 rib celery, sliced 6 potatoes, sliced thick 1 bay leaf 1 T. salt 1/3 t. pepper sprinkling of paprika on fish in pot Buy fresh fish. Two pounds will serve 2-3 people. Wash and slice fish crosswise into serving pieces. Do not bone. Squeeze lemon over fish and refrigerate at least 1/2 hour. In a heavy pot with a tight cover, ar- range fish and cover with water. Arrange vegetables starting with onions and ending with potatoes. Cook slowly 1 1/2-2 hours. Serve hot or cold. --------------------------------------------------------------------- (Hada860048) Hada860048.txt CREAMED MACKEREL AND POTATOES 1 mackerel (approx. 1 lb.) 2 onions, sliced 2 potatoes, sliced butter 1/2 c. light sweet cream 1/4 c. milk (if necessary) salt, pepper and paprika to taste Place sliced onions and sliced potatoes in a well buttered baking pan; dot generously with butter. Put under the broiler and leave until both onions and potatoes are nicely browned; turn ingredients so both sides brown. Remove from broiler and place the mackerel, which has been split in half and fil- leted, on top of the potatoes and onions, skin side down. Season fish lightly with salt and pepper and sprinkle generously with pa- prika. Dot with butter. Place under broiler again until surface of fish is well browned. Remove from broiler, pour cream over ingre- dients, and place in a 350° oven for 1/2-3/4 hour, or until potatoes are tender and gravy is thick. If necessary during baking time, the milk can be added to prevent the fish from becoming too dry. Yield: 2-3 servings Suzanne Sarnoff BACALAO (Portuguese Salt Cod Stew) 1 box salted codfish (1 lb.) 6 boiling potatoes (best is 18 small redskins) 1/4 c. olive oil 4 garlic sections 2 medium onions coarse ground pepper cumin to taste 1 12-oz. can tomato 20 small green pimiento olives, cut in half 1 4-oz. jar sliced pimientos Soak fish overnight in cold water (or soak several hours with several changes of water); drain thoroughly. Cover with fresh water and boil 1/2 hour. Drain and reserve water. Let fish cool. If you use large potatoes, cut into chunks, peeled or unpeeled. Cook potatoes in reserved water till cooked but firm. Dice onions and garlic; sauté in olive oil until they start to brown. Shred fish by hand or in food processor. Add fish to onions. Add spices. Fry a bit. Add oil as needed. Mash tomatoes and add to fish. Simmer 20 min- utes. Add potatoes and olives. Boil out to medium dry consistency. Garnish with pi- mientos. Serve with crusty Italian bread. Judy Stopke TUNA MORNAY 2 T. unsalted butter 2 T. finely chopped green onion 1/2 c. cream, combined with 1 T. cornstarch 1 T. Parmesan cheese (or more) 1/8 t. black pepper 1/8 t. red pepper 1/2 t. salt 2 T. white wine 1 can white meat tuna (small or large, there will be enough sauce) Melt butter; add onion and sauté 5 minutes. Do not allow to brown. Add cream which has been mixed with the cornstarch and cook until thick. Season with the cheese, pep- pers, salt and wine. Let simmer 5 minutes. Lastly fold in tuna gently. Taste and season further if necessary, to your taste. Cool and store in refrigerator until needed. To serve, fill patty shells, sprinkle top with more Par- mesan cheese and bake at 350° for 10 minutes. Mollie Ingber LOW-CAL TUNA DISH 1 T. butter 1/4 c. chopped onion 3 medium zucchini, shredded 1 c. stewed tomatoes, drained and mashed 2 7 1/2-oz. cans tuna, drained 1 t. garlic powder 1/4 t. salt 1/4 t. Tabasco 1/4 t. dill 1 T. lemon juice cheese In a large skillet, melt butter, add onion and cook until tender. Add zucchini and cook 5 minutes, stirring frequently. Stir in tomato, tuna and remaining ingredients. Cook 5-10 minutes. Put mixture in casserole; cover with your favorite cheese. Bake at 350° until the cheese melts. Yield: 8-10 servings Sara Mendel --------------------------------------------------------------------- (Hada860049) Hada860049.txt TUNA LASAGNA 2 10-oz. pkgs. frozen mixed vegetables 2 cans condensed mushroom soup 1/2 c. milk 2 cans tuna fish