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125th Anniversary Recipe Website

The Stratford Library 125th Anniversary Committee has created a Stratford Library recipe site. We’d love to receive your family recipes so that everyone in Stratford can enjoy them. Honor a relative or a friend by sharing your recipe’s history so your memories will live on in our town. You can submit your recipes here!

Recipes by Category:

  •  

    Zucchini Pie

    Carol C.
    This recipe was passed on to me over 40 years ago from a cousin. It is the perfect pot luck item to bring to any event. It's easy to make and always turns out delicious.
    Print Recipe

    Ingredients
      

    • 3 cups diced zucchini
    • 1 large 1 large onion chopped
    • ½ cup grated parmesan cheese,
    • ½ cup cheddar cheese,
    • ½ cup vegetable oil
    • 1 cup Bisquick
    • 4 egg beaten
    • 3-4 tsp minced parsley
    • 1 tsp salt
    • ½ tsp black pepper

    Instructions
     

    • Grease a 9x9 inch pan.
    • Combine all ingredients and mix well to coat zucchini.
    • BakE at 350 degrees for 35-40 minutes. Serve warm or cold.
    Continue reading →

  • Zippy Chicken

    Marie O.
    It's easy
    Print Recipe

    Ingredients
      

    • 1 sliced green pepper
    • 1 sliced onion
    • 1 20 oz can pineapple chunks in its own juice
    • small chicken pieces legs, thighs, small breasts
    • Open Pit Barbecue Sauce

    Instructions
     

    • Into the bottom of a broiler pan, place green pepper, onion, pineapple chunks and juice; place chicken pieces on top.
    • Pour barbecue sauce over each piece.
    • Bake until brown at 350 for 45 minutes.
    • DO NOT TURN THE CHICKEN.
    • Serve over rice.

    Notes

    Serves 6-8. Enjoy!
    Continue reading →

  • Watermelon Summer Salad

    Robyn
    A family favorite in the summer
    Print Recipe

    Ingredients
      

    • 1 small bag mixed salad greens
    • 2 cups watermelon cut into bite size cubes
    • 2 medium tomatoes cut into bite size cubes
    • 1 cucumber peeled and cut into small cubes
    • ½ small vidalia onion minced
    • ½ cup crumbled feta cheese
    • ¼ cup champagne vinaigrette
    • ¼ cup lime juice

    Instructions
     

    • Place greens in salad bowl.
    • Top with watermelon, onion, cucumbers, and tomatoes.
    • Finish with cheese and drizzle with dressing and lime juice.
    • Toss and serve.
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  • Vinegret mix salad

    Flora S.
    Print Recipe
    Course Salad, Side Dish

    Ingredients
      

    • 3 waxy potatoes boiled with skin on, peeled, and diced
    • 3-4 medium beets boiled, peeled, and diced
    • 1 medium carrot boiled, peeled, and diced
    • 1 medium onion chopped
    • 1 large Kosher pickle diced
    • 1 cup canned green peas drained
    • 1 cup cooked kidney beans
    • 1 tbsp minced dill weed
    • ⅓ cup unfiltered sunflower oil
    • ¼ cup plain vinegar
    • salt and pepper to taste

    Instructions
     

    • Whisk together oil and vinegar.
    • While the boiled vegetables and kidney beans are still slightly warm, pour the vinegarette over them, toss, cover, and let stand for approximately 15 minutes (they should absorb most of the dressing).
    • Add the remaining ingredients, season to taste, and mix well.
    • Cover and chill before serving. Serve garnished with torn lettuce leaves.
    • Vinegret is not runny and will keep well in the refrigerator for up to 36 hours.
    Continue reading →

  • Vegetarian Borscht

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 small beets peeled and coarsely grated
    • 3 tablespoons vinegar
    • 2 tablespoons vegetable oil or as needed
    • 1 onion chopped
    • 2 carrot coarsely grated
    • 8 cups water
    • ¼ medium head cabbage shredded
    • ¾ cup dry yellow lentils
    • 3 medium potatoes peeled and diced
    • salt and pepper to taste
    • 2 tablespoons tomato paste
    • 2 tablespoons sour cream or more to taste
    • 2 tablespoons chopped fresh dill

    Instructions
     

    • Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
    • Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
    • In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill."
    Continue reading →

  • Vegetable and Feta Latkes

    Flora S.
    Print Recipe
    Course Dinner, Side Dish

    Ingredients
      

    • 2 ½ cups grated zucchini
    • 1 cup peeled and shredded potatoes
    • 1 cup shredded carrots
    • ½ teaspoon salt
    • 3 eggs lightly beaten
    • salt to taste
    • freshly ground black pepper
    • ¾ cup matzo meal
    • ½ cup chopped fresh parsley
    • ½ cup crumbled feta cheese
    • ¼ cup vegetable oil

    Instructions
     

    • Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible.
    • Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
    • In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
    • Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side).
    • Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.
    Continue reading →

  • Veal Tongue in Aspic

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 veal tongue
    • 1 onion
    • 2 carrots
    • 1 celery root
    • 1 parsley root
    • bay leaves
    • pepper peas
    • salt

    Jelly:

    • 1 qt broth
    • ½ cup white vine
    • 1 ½ oz gelatin swollen in 1/2 c boiled water
    • 1 sprig marjoram

    Instructions
     

    • Wash tongue carefully, boil with spices and roots, onion.
    • Peel off the skin, cut in beautiful slices, put slices on the dish and decorate with thin rounds of carrots.
    • Soak gelatin in cold boiled water for an hour.
    • Strain broth, pour in white vine, add a sprig marjoram, stir in swollen gelatin carefully, bring to boil. BUT don't boil!!!
    • Pour over on tongue slices very carefully at three goes. Let congeal.
    • Serve with horseradish sauce.
    Continue reading →

  • Vareniky

    Flora S.
    Print Recipe

    Ingredients
      

    Dough:

    • 1 ½ cups milk
    • 2 tablespoons sunflower seed oil
    • 1 egg yolk
    • 3 ½ cups all-purpose flour
    • ½ teaspoon salt

    Filling:

    • 3 ½ ounces dried porcini mushrooms
    • ½ cup hot water
    • 1 pound potatoes peeled
    • 2 onions chopped
    • 3 tablespoons vegetable oil
    • salt and pepper to taste

    To Cook Vareniky:

    • 1 gallon water
    • 1 tablespoon salt

    Instructions
     

    • To mix the dough, combine the milk, sunflower oil, egg yolk, flour, and 1/2 teaspoon salt in a bowl. You can use an electric mixer or knead the dough by hand until it forms a smooth, stiff dough. Shape the dough into a log, wrap it in plastic wrap, and set aside.
    • Soak the dried porcini in 1/2 cup hot water for 45 minutes. Meanwhile, cook the potatoes in boiling salted water to cover until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
    • Chop the rehydrated mushrooms, reserving the soaking liquid. Mash the potatoes, adding the mushroom-soaking liquid to moisten.
    • Heat the vegetable oil in a skillet over medium heat. Stir in the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms.
    • Mix the mashed potatoes, onions, and mushrooms; season with salt and pepper to taste. Set the filling aside while you roll out the vareniky dough.
    • Cut the dough into discs about 3/8 inch thick and 2 inches wide (1 cm thick and 5 cm in diameter). Flatten or roll each disc on a lightly floured surface to make a thin circle. Drop the filling by tablespoonfuls into the center of each vareniky; fold the dough in half and pinch the edge to seal. Repeat until all of the dumplings are filled.
    • Bring the gallon of water and tablespoon of salt to a boil in a large pot. Add the vareniky to the boiling water and stir once, gently. Simmer until all of the dumplings have floated to the surface, about 10 to 15 minutes. Drain well before serving.
    Continue reading →

  • Vareniki with Potatoes and Mushrooms

    Flora S.
    Print Recipe

    Ingredients
      

    • 18 ounces potatoes
    • salt and freshly ground black pepper
    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • ¼ cup sour cream
    • ½ teaspoon baking soda
    • ½ cup water
    • ¼ cup butter
    • 2 onions finely diced
    • 3 ½ cups finely chopped button mushrooms

    Instructions
     

    • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
    • Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
    • Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
    • Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
    • Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.
    Continue reading →

  • Ukrainian Potato Pancakes (Deruny)

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 lg Onion grated
    • 6 Potatoes peeled & grated
    • 2 tbsp Flour
    • 2 Eggs
    • 2 tsp Salt
    • ¾ tsp Black pepper
    • 1 pt Sour cream
    • ½ pt Cream

    Instructions
     

    • In a large bowl use a mixer to puree the ingredients except the sour cream & cream. You may do this in a food processor as well or a blender.
    • Heat oil in a skillet and when hot drop large spoonsful of the mixture.
    • Cook until browned on one side. Turn and repeat. When done remove, drain, and place in a warm oven.
    • Mix the sour cream & cream together. Serve warm with a large dollop of the the cream mixture!

    Notes

    This a staple in Ukrainian homes and these pancakes will store well in the refrigerator for 2-3 days. In many homes preserves or jam is also served on these delicious pancakes.
    Continue reading →

  • The Most Perfect Chocolate Cake

    Shelley H.
    Print Recipe
    Course Dessert

    Ingredients
      

    Cake

    • 1 cup unsweetened cocoa
    • 2 cups boing water
    • 2 ¾ cups all purpose flour sifted
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • 1 cup butter softened
    • 2 ½ cups sugar
    • 4 eggs
    • 2 teaspoons vanilla extract

    Frosting

    • 6 ounces semisweet chocolate chips
    • ½ cup light cream
    • 1 cup butter
    • 2 ½ cups confectioners' sugar

    Filling

    • 1 cup heavy cream chilled
    • ¼ cup confectioners' sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    • In a medium bowl, combine cocoa with boiling water, mix with whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder.
    • Preheat oven to 350 degrees. Grease well and flour three 9 inch layer cake pans.
    • In a large bowl mix beat butter, sugar, eggs, and vanilla at high speed until light--about 5 minutes. At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds), beginning and ending with flour mixture.
    • Do not overbeat. Divide evenly into pans. Bake 25 to 30 minutes or until surface springs back when gently pressed with fingertip.
    • Cool in pans 10 minutes. Then loosen sides with spatula; remove from pans; cool on racks.

    Frosting:

    • In medium saucepan, combine chocolate pieces, cream, butter, stir over medium hat until smooth. Remove from heat.
    • With whisk, blend in 2 1/2 cups confectioners sugar. Then beat over ice until mixture holds its shape.

    Filling:

    • Whip cream with sugar and vanilla; refrigerate.

    To assemble:

    • Place one layer top side down; spread with half of the cream.
    • Place second layer, top side down; spread with the rest of the cream.
    • Place third layer, top side up. Frost sides, then top. Refrigerate at least 1 hour before serving.
    Continue reading →

  • Texas Caviar

    Carol C.
    A friend of mine shared this with me many years ago. It makes a perfect summer appetizer!
    Print Recipe

    Ingredients
      

    • 1 red or green pepper diced
    • ½ bunch celery diced
    • ½ red onion diced
    • 1 can shoepeg corn
    • 1 can blackeye peas
    • 1 can black beans
    • ⅓ cup oil
    • ⅓ cup apple cider vinegar
    • ⅓ cup sugar

    Instructions
     

    • In a bowl, combine red/green pepper, celery, red onion, shoepeg corn, blackeye peas, black beans.
    • Boil oil, apple cider vinegar, and sugar. Pour boiled contents over bowl and refrigerate overnight.
    • Drain liquid and serve with tortilla chips (scoops)
    Continue reading →

  • Tea Time Tassie's

    Gail M. V.
    This recipe was my moms, Carmela Mudre. Throughout the 1960's she was a Nichols School Room Mother for me and my brother Gary. She proudly served these Tea Time Tassies at PTA Events.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 small pkg cream cheese
    • ¼ lb oleo
    • 1 cup flour

    FILLING:

    • ¾ cup light brown sugar
    • 1 egg
    • pinch of salt
    • 1 tsp vanilla
    • 1 tbsp melted butter
    • ⅔ cup chopped nuts
    • Small cupcake tins to hold 24 Tassies
    • 24 Small colorful cupcake liners

    Instructions
     

    • Mix together cream cheese, oleo,flour & sugar. Roll into 24 balls.
    • Place on cookie sheet in the 'fridge for 1 hour.
    • Take out and let stand for a few minutes

    FILLING

    • Mix together the light brown sugar, egg,salt,vanilla,melted butter & nuts.
    • Let stand a few minutes. Take each ball and press into the 24 ungreased tins to form a cup
    • Scoop out a teaspoon size of the filling and place that into each cup
    • Bake at 350 degrees for 30 minutes
    • *Note- after 20 minutes pick up each Tassie to see if they are brown enough
    • When cool, place each Tassie in a small colorful cupcake liner to serve.
    Continue reading →

  • Sweet Zucchini Pancakes

    Flora S.
    Print Recipe

    Ingredients
      

    • 3 cups peeled and grated zucchini courgette
    • ½ cup all-purpose flour
    • 1 egg
    • 3 tablespoons superfine sugar or more to taste
    • ½ teaspoon salt
    • 2 tablespoons butter

    Instructions
     

    • Mix zucchini, flour, egg, sugar, and salt in a large bowl until batter is well-combined.
    • Heat 2 tablespoons butter in a large skillet over medium-high heat.
    • Drop tablespoonfuls of batter into the skillet and cook until golden brown, about 2 minutes per side.
    • Repeat with remaining batter.
    Continue reading →

  •  

    Sweet Russian pastries (Vatrushka)

    Flora S.
    Print Recipe
    Course Dessert, Snack

    Ingredients
      

    Dough:

    • 1 ½ .25 ounce packages active dry yeast
    • 1 pinch white sugar
    • ½ cup lukewarm milk
    • 2 cups all-purpose flour
    • ¼ cup unsalted butter melted
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • 1 egg
    • 2 tablespoons white sugar
    • 1 teaspoon vegetable oil

    Filling:

    • 2 cups farmer's cheese
    • 1 egg
    • 2 tablespoons white sugar
    • 2 tablespoons sour cream
    • 1 teaspoon vanilla extract
    • 1 egg yolk beaten

    Instructions
     

    • Dissolve yeast and 1 pinch sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
    • Sift flour into a large bowl; make a well in the centre. Add yeast mixture, butter, salt, 1 teaspoon vanilla extract, egg, and 2 tablespoons sugar. Mix gently until a dough forms.
    • Transfer to a floured surface and knead until dough becomes pliable and is no longer sticky, about 5 minutes. Transfer to a greased bowl. Cover bowl with a damp kitchen towel and leave in a warm place until doubled, 1 1/2 to 2 hours. Punch down dough, cover, and leave until doubled again, about 1 hour.
    • Grease a baking sheet with oil.
    • Divide dough into 4 equal parts. Cut each part into 3 equal pieces. Roll each piece of dough into a ball and arrange on the prepared baking sheet. Flatten each piece lightly and let rise for 20 minutes.
    • Combine farmer's cheese, egg, 2 tablespoons sugar, sour cream, and 1 teaspoon vanilla extract in a bowl for the filling.
    • Use a water glass to press an indention for the filling in the center of each dough piece. Spoon filling into the indention and brush with egg yolk. Repeat with remaining dough pieces and filling. Cover and let rise for 20 to 25 minutes.
    • Preheat oven to 400 degrees F (200 degrees C).
    • Bake in the preheated oven until golden, 15 to 20 minutes.
    Continue reading →

  •  

    Sweet Cream Cheese Noodle Kugel

    Shelley H.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 8 oz wide egg noodles
    • 2 cups sour cream
    • 8 oz cottage cheese
    • ½ cup sugar
    • ½ tsp salt
    • 4 large eggs
    • ½ cup melted butter
    • ¾ cup golden raisen
    • 2 tsp cinnamon
    • 1 tbsp sugar

    Instructions
     

    • Preheat oven to 350 degrees with oven rack in middle position. Butter a 13 x 9 inch baking dish.
    • Cook egg noodles until tender; about 6-7 minutes; drain and set aside
    • Place sour cream, cream cheese, cottage cheese, 1/2 cup sugar and salt in bowl and mix until blended.
    • Add the eggs and butter and mix until blended.
    • Pour the cream cheese mixture over the noodles in a large bowl then add the raisins and toss all together.
    • Spread evenly into prepared pan. In a small bowl combine 1 tablespoon sugar and cinnamon and sprinkle on top.
    • Bake until the top is crisp and the center is firm and risen; tester should come out dry.
    • Cool at least 30 minutes before serving.
    Continue reading →

  • Stuffed Salmon

    Samantha P.
    It is delicious! I found the recipe online and tried it (slightly modified), everyone loved it and I felt like a real chef!!
    Print Recipe

    Ingredients
      

    • 4 6 oz Salmon Fillets skin on or off
    • ½ cup reduced fat Cream Cheese
    • ¼ cup finely grated Parmesan Cheese
    • 5 oz Spinach
    • 1 clove Garlic (minced)
    • Pinch of Red Pepper Flakes
    • ½ tsp Black Pepper
    • ¾ tsp Kosher Salt

    Instructions
     

    • Preheat oven to 425 degrees F, line a large baking sheet with Parchment Paper.
    • Heat 2 teaspoons of EVOO in a skillet on med-high heat.
    • Add in spinach and stir until it begins to wilt.
    • Stir in the garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes, and let cook for 30 seconds.
    • Remove skillet from heat, add in cream cheese and parmesan cheese - keep stirring until completely incorporated into the spinach and the mixture is creamy.
    • Make a pocket in each salmon fillet, by making a small cut in the center - don't cut all way through.
    • Place the fillets on the baking sheet and stuff the spinach-cheese mixture inside each fillet. Season each fillet with EVOO, salt, and pepper.
    • Bake at 425 degrees F for 10-15 minutes or until the salmon is cooked through.
    Continue reading →

  • Stuffed pike

    Flora S.
    Print Recipe

    Ingredients
      

    • 3 pieces Pike
    • 300 grams Pork
    • 3 Onions
    • 2 Carrots
    • 2 lofts Bread

    Instructions
     

    • The fish is cleaned and gutted.
    • Scissors and a knife to remove the bones and fillet, without damaging the skin.
    • Pork meat, onions and carrots grind in a meat grinder, and the fish fillet I milled two times.
    • Bread soaked in milk to add to the mince, season with salt and pepper, spices to taste.
    • Cooked stuffing to fill the inside of the fish. Sew the belly.
    • Put the fish on a baking sheet greased with vegetable oil. I put the fish in "vegetable cushion" of chopped onions and carrots.
    • Bake in the oven at 200 degrees for about an hour.
    • Optionally, you can grease the fish with sour cream or mayonnaise.
    • Baked and cooled down the pike I cut and laid out on a platter.
    • Decorate to your taste and look!The thread is very well stretched from the fish without damaging it!
    Continue reading →

  •  

    Stuffed Grapes Leaves (Dolma)

    Flora S.
    Print Recipe

    Ingredients
      

    • 3 tbs butter
    • 1 cup onion finely chopped
    • 1 tbs coriander finely chopped
    • 2 tbs fresh dill
    • ¼ cup fresh peas
    • black pepper
    • 28 pickled grapes leaves
    • 1 cup chicken stock
    • ½ cup long-grain white rice
    • 300 g lean lamb ground
    • 2 l plain yogurt
    • 1 tbs cinnamon

    Instructions
     

    • Melt the butter in a skillet set over moderate heat. Add the onions, lower the heat and cook, stirring frequently, for 5 minutes, or until they are lightly colored.
    • Transfer them to a large bowl. Bring 2 c water to a boil in a saucepan set over high heat.
    • Stir in the rice, lower the heat and cook uncovered for 8 minutes, then drain through a sieve. Stir the rice, lamb, coriander, dill, peas, salt and pepper into the onions and stir all the ingredients together lightly but thoroughly.
    • Taste for seasoning. Bring 4 c water to a boil in a saucepan and drop in the grape leaves. Boil for 3 to 4 minutes, uncovered, then drain. Flatten them out.
    • Put each leaf the inner side up. Place 1 tb stuffing in the center of each leaf.
    • Roll leaves, covering stuffing from sides like an envelope.
    • Arrange the rolls, seam-side down, in a pan just large enough to hold them in one layer.
    • Pack them in side by side so that they retain their shape while cooking.
    • Pour in the chicken stock and bring to a boil.
    • Cover the casserole tightly, lower the heat, and stew for about 45 minutes.
    • Serve the grapes rolls with a bowl of yogurt sprinkled with cinnamon.
    Continue reading →

  • Stuffed Chicken

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 average chicken
    • 1 lb vegetable mixture cooked rice, pea and corn
    • ½ cup sour cream
    • salt
    • spices

    Instructions
     

    • Wash chicken carefully and rub with salt (inside and outside).
    • Stuff the chicken inside with the vegetable mixture tightly.
    • Sew up and rub with any spices to your taste.
    • Spread sour cream over the chicken and put in a pan.
    • Preheat oven to average heat. Put the chicken in the oven.
    • Cook at average heat for 1 hour, spread more sour cream if needed (I usually do it 2-3 times).
    • The chicken should be golden when cooked. Take out the chicken from the oven and pull out the thread.
    • Serve hot with red wine.
    Continue reading →

  • Stuffed Cabbage Rolls (Golubtsi)

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 cup water
    • 1 cup uncooked white rice
    • 8 cabbage leaves
    • 1 pound lean ground beef
    • ¼ cup chopped onion
    • 1 egg slightly beaten
    • 1 teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 10.75 ounce can condensed tomato soup

    Instructions
     

    • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
    • Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
    • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
    • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
    • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
    Continue reading →

  • Spinach Strudel

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 10 ounce package frozen chopped spinach, thawed and drained
    • 1 cup grated Parmesan cheese
    • ½ cup cottage cheese
    • ½ cup sour cream
    • 2 shallots minced
    • 1 egg
    • 2 cloves garlic minced
    • 1 teaspoon salt
    • ground black pepper to taste
    • 1 pinch ground nutmeg or to taste
    • 1 17.5 ounce package frozen puff pastry, thawed
    • 1 egg

    Instructions
     

    • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
    • Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
    • Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
    • Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
    • Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
    • Bake in the preheated oven until the strudel is golden brown, about 30 minutes.
    Continue reading →

  • Spinach Salad Korean

    Marie O.
    It's different
    Print Recipe
    Course Lunch, Salad, Side Dish

    Ingredients
      

    • 1 cup salad oil
    • ¼ - ½ cup sugar
    • ½ tsp salt
    • ⅓ cup ketchup
    • ¼ cup vinegar
    • 1 medium onion grated
    • 2 tsp Worcestershire sauce
    • 1 lb bag fresh spinach
    • 1 small can water chestnuts
    • 5 strips bacon or bacon bits
    • 1 No.2 can bean sprouts
    • 2 hard-boiled eggs optional

    Instructions
     

    • Make dressing a day ahead of time. Chill overnight. Sufficient for 2 pounds spinach.
    • Wash spinach, tear ito pieces and discard stems.
    • Toss spinach with sliced water chestnuts and well drained bean sprouts.
    • Just before serving, add eggs and crumbled bacon. Toss.
    • Pour dressing over top and toss again. Enjoy!
    Continue reading →

  • Sour schi

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 cups Russian pickled cabbage kvashenaja kapusta; (available in Russian stores), drained, juice reserved
    • 1-1/2 lb beef short ribs*
    • 1 slice smoked bacon about 3 oz.
    • 4-5 dry shiitake mushrooms
    • 1 cup wild mushrooms such as borowiks, porcini, chanterelles, or shiitakes, sliced
    • 1 large onion chopped
    • 1 small onion whole, peeled
    • 1 medium carrot julienned
    • 1 small carrot whole, peeled
    • 4-5 parsley stalks
    • 2 stalks celery
    • 2 bay leaves
    • 1 tbsp black peppercorns
    • 1 tbsp all-purpose flour
    • 1 tbsp butter
    • 1 tbsp minced dill
    • vegetable oil
    • sour cream
    • salt and freshly ground black pepper to taste

    Instructions
     

    • Bring 8 cups of water to a boil. Add short ribs to the pot. Add a pinch of salt. Reduce the heat and let simmer, uncovered, for 30 minutes.
    • Remove the scum. Add smoked bacon, small onion, small carrot, celery, bay leaves, peppercorns, parlsey stalks and dry mushrooms.
    • Cover and keep at a bare simmer for 1-1/2 hours. Remove the short ribs and set aside.
    • Strain the stock through multi-layered cheese cloth and discard the solids. Strain fat from the top. (The stock can be prepared a day ahead and refrigerated, which makes fat removal easier.)
    • Bring the strained stock to a simmer. Reserve approximately 2 cups of stock and set aside. Saute chopped onions and julienned carrots in vegetable oil until translucent, about 10 minutes.
    • Add pickled cabbage, stir, and saute, covered, for 10 more minutes.
    • Add to the stock in the pot along with reserved cabbage juice.
    • Add mushrooms and let simmer, covered, for 15 minutes.
    • Warm butter over medium heat and quickly sift in the flour. Cook, stirring constantly, until the mixture (roux) is dark blond in color.
    • Add reserved stock in a thin stream, whisking vigorously.
    • Whisk the resulting sauce into the soup. Adjust the salt and season generously with pepper.
    • Return the short ribs to the soup and let warm through for 5 minutes.
    • Stir in dill just before serving.
    • Serve with sour cream on the side.

    Notes

    *Oxtails are also a good choice of meat, but they require longer cooking."
    Continue reading →

  • Soft Molasses Cookies

    Sheri S.
    This is a Christmas cookie recipe from my Great Aunt Emily. We know it's a really old recipe, because it originally called for lard!
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 cup shortening originally lard , melted
    • 1 cup hot water
    • 1 cup molasses
    • 1 cup sugar
    • 1 tsp salt
    • 1 tsp ginger
    • 2 tsp cinnamon
    • 2 tsp baking soda
    • 5 cups flour

    Instructions
     

    • Sift together flour, salt, ginger, cinnamon and baking soda.
    • Combine melted shortening (or lard), hot water, molasses and sugar.
    • Slowly add dry ingredients into the wet ingredients. Mix until blended
    • Cover and refrigerate dough for at least 1 hour.
    • Roll out 1/4 "" thick slices on a floured surface and cut with cookie cutters.
    • Place on greased pan or parchment paper and bake at 375 degrees for 10-12 mins.

    Notes

    Careful not to overbake!
    Continue reading →

  • Smith Family Favorite Pumpkin Bread

    Kara M.
    I don't know the origin of this recipe but my mom would make it every Thanksgiving and Christmas. It's a family favorite that my sisters and I continue making every year for our own families."
    Print Recipe
    Course Dessert

    Ingredients
      

    • 3 cups sugar
    • 1 cup vegetable oil
    • 4 eggs beaten
    • 1 can pumpkin
    • ⅔ cups water
    • 3.5 cups flour
    • 2 tsps baking soda
    • 1 tsp baking powder
    • 2 tsps salt
    • 1 tsp nutmeg
    • 1 tsp allspice
    • 1 tsp cinnamon
    • ½ tsp ground cloves

    Instructions
     

    • Cream sugar and oil together. Add eggs and pumpkin. Mix well.
    • In a separate bowl, sift together dry ingredients.
    • Slowly add dry ingredients to pumpkin mixture, alternating with water, mixing in between.
    • Pour into two well greased and floured 9x5 loaf pans.
    • Bake at 350 degrees for about an hour until the middle is fully baked (time seems to vary so I start checking it around 45 minutes).
    • Let stand for 10 minutes. Remove from pans and let cool.
    • Makes 2 loaves
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  • Smoked Fish Dip

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 cups flaked smoked whitefish
    • 2 tablespoons fat-free mayonnaise
    • 4 tablespoons fat-free sour cream
    • 1 pinch Old Bay tm Seasoning
    • 4 drops hot pepper sauce or to taste
    • 3 drops Worcestershire sauce or to taste
    • 3 drops liquid smoke flavoring Optional
    • cracked black pepper to taste

    Instructions
     

    • Place whitefish, mayonnaise, and sour cream in the bowl of a food processor.
    • Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper.
    • Blend all ingredients until consistency reaches a spread.
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  • Simple Citrus and Fennel Summer Salad

    Carrie M.
    I love easy summer salads and this one is so good with the citrus and the crispy fennel.
    Print Recipe
    Course Salad

    Ingredients
      

    • 1 fennel bulb sliced thinly
    • 2 large grapefruit
    • 1 lemon
    • olive oil
    • salt and pepper
    • mint sprigs optional

    Instructions
     

    • Slice fennel and put into salad bowl. Slice off rind and segment grapefruit.
    • Add slices to bowl. Save pulp for dressing. In a small bowl, squeeze excess grapefruit juice, juice of a lemon, add olive oil, (about 1 TBSP depending on amount of juice) salt and pepper.
    • Toss in dressing and add mint if available/desired.
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  • Shish Kebab (Shashlyk)

    Floral S.
    Print Recipe

    Ingredients
      

    • 6 lb lamb chuck
    • 1 lb onion
    • bay leaf
    • pepper peas
    • salt
    • greens
    • white table wine

    Instructions
     

    • Cut meat into large cubes 5x3x2 cm.
    • Peel onion and dice it finely. Put in a large pan a layer of meat, cover with onion, and add 2 bay leaves, 5 pepper peas, sprinkle salt. Repeat these layers until meat is out.
    • Top with onion. Pour over a cup of cold water. Cover and put a weight on the top for 4-5 hours.
    • Thread lamb onto flat metal skewers tightly.
    • Put skewers over well-heated brazier with charcoals (the distance between meat and coals is about 12-13 cm). The skewers must lie very tightly.
    • Grill until golden but still juicy.
    • Sprinkle with wine or water if it is too hot during grilling.

    Notes

    A real shashlyk must not be marinated in acid liquids.
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  • Shabbat Fish

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 red bell pepper cut into thin strips
    • 3 to matoes sliced
    • 6 6 ounce tilapia fillets
    • 2 tablespoons paprika
    • 1 tablespoon chicken bouillon granules
    • 1 teaspoon cayenne pepper
    • salt and pepper to taste
    • ¼ cup olive oil
    • 1 cup water
    • ¼ cup chopped fresh parsley

    Instructions
     

    • Preheat an oven to 200 degrees F.
    • Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
    • Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
    • Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.
    Continue reading →

  • Sandwich with boiled Tongue

    Flora S.
    Print Recipe
    Course Lunch, Main Course

    Ingredients
      

    • 1 lb boiled tongue veal/pork, tender and juicy
    • 1 carrot
    • 1 onion
    • 10 oz white bread
    • green parsley

    Instructions
     

    • Wash tongue very well, put in a pan and pour over hot water just to cover it.
    • Bring to boil and reduce the heat and cook on low heat (veal tongue is cooked for 3-4 hours, pork tongue - for 2 hours).
    • 1 hour before the tongue is cooked, add carrot and onion, spices and salt.
    • Take out the tongue from the broth and take off the skin by running cold water. Then put in the broth to warm up and then cool down.
    • Wipe dry and cut finely crosswise.
    • Put on bread slices and decorate with green parsley.
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  • Russian Zharkoye

    Flora S.
    Print Recipe

    Ingredients
      

    • ½ lb beef
    • 5 potatoes
    • 1 onion
    • 2 tbsp butter
    • 1 carrot
    • 1 parsley root
    • 1 celery root
    • 2 garlic cloves
    • 1 tbsp sour cream
    • 2 tbsp chopped green dill and parsley
    • salt
    • ground
    • pepper

    Instructions
     

    • Peel potatoes, wash, cut into cubes and fry in butter until light golden.
    • Slice onion and fry in butter until golden. Cut carrot into small cubes and fry in butter.
    • Cube beef and fry in butter until light brown. In a ceramic pot, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour over a little broth.
    • Stew in the oven on average heat for 30 minutes.
    • 10 minutes before, add sour cream and sprinkle with green.
    • Serve Zharkoye with salad from fresh vegetables, pickles, sauerkraut and green.
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  • Russian Yeast Dough

    Flora S.
    Print Recipe
    Course Dessert, Side Dish

    Ingredients
      

    • 2 cups lukewarm milk
    • 2 tablespoons white sugar
    • 1 ounce fresh yeast
    • 3 tablespoons all-purpose flour or more as needed
    • 4 eggs divided
    • 3 tablespoons white sugar
    • ⅔ cup melted butter
    • 8 cups all-purpose flour
    • ½ teaspoon salt

    Instructions
     

    • Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes.
    • Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary.
    • Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours.
    • Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.
    • Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes.
    • Preheat oven to 475 degrees F.
    • Uncover and bake rolls in the preheated oven until golden, about 15 minutes.
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  • Russian toasts (Grenki)

    Flora S.
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 1 white bread loaf
    • ½ cup milk
    • 3 eggs
    • oil to fry
    • salt

    Instructions
     

    • Slice a loaf. Beat up eggs with milk and salt.
    • Heat oil in the pan and put well soaked in milk bread slices (30 c).
    • Fry on every side until light brown. Sprinkle with cheese if there is.

    Notes

    Grenki is a wonderful item for breakfast. They can be served with jam, cheese or sausages.
    Continue reading →

  • Russian Syrniki (Breakfast dessert in Russia)

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 cup cottage cheese
    • 2 eggs beaten
    • 3 tablespoons white sugar
    • 2 tablespoons semolina flour
    • 3 tablespoons all-purpose flour plus extra for dusting
    • 1 cup canola oil for frying

    Instructions
     

    • Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
    • Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side
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  • Russian Sour Cream Cake (Smetanik)

    Flora S.
    Print Recipe
    Course Dessert

    Ingredients
      

    Cake

    • 3 eggs
    • 1 cup white sugar
    • 1 cup all-purpose flour
    • 2 tablespoons all-purpose flour

    Filling

    • 1 ¾ cups sour cream
    • 1 cup white sugar
    • 1 teaspoon lemon juice Optional

    Instructions
     

    • Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
    • Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
    • Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
    • Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
    • Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.
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  • Russian Poppy Seed Roll

    Flora S.
    Traditional Russian Food
    Print Recipe

    Ingredients
      

    Dough

    • 1 cup warm milk
    • 2 .25 oz packages active dry yeast
    • 1 teaspoon white sugar
    • ½ cup white sugar
    • ½ teaspoon lemon zest
    • 2 eggs
    • 2 egg yolks
    • ¼ teaspoon salt
    • 6 cups all-purpose flour
    • 7 tablespoons unsalted butter melted

    Filling

    • 2 cups poppy seeds
    • 1 cup milk or as needed
    • ½ cup raisins
    • 2 egg whites
    • ¼ cup honey
    • ¼ cup white sugar
    • ¼ cup chopped walnuts
    • 3 ½ tablespoons unsalted butter softened
    • 1 egg
    • 1 tablespoon water

    Instructions
     

    • Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes.
    • Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well.
    • Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
    • Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling.
    • Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half.
    • Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.
    • Preheat oven to 350 degrees F (175 degrees C).
    • Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.
    • Bake rolls in the preheated oven until golden, 20 to 25 minutes.
    Continue reading →

  • Russian Pirozhki

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 cups milk warmed
    • 1 tablespoon white sugar
    • 1 tablespoon active dry yeast
    • 2 tablespoons butter melted
    • 1 egg
    • 1 teaspoon salt
    • 6 cups all-purpose flour
    • 1 tablespoon butter
    • ½ medium head cabbage finely chopped
    • 6 hard-cooked eggs chopped
    • salt and pepper to taste

    Instructions
     

    • Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
    • Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
    • While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
    • Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
    • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
    • Bake for 20 minutes in the preheated oven, or until golden brown.
    Continue reading →

  • Russian Pancakes (Blini)

    Flora S.
    Print Recipe
    Course Breakfast

    Ingredients
      

    • 2 eggs
    • 1 tablespoon white sugar
    • ⅓ teaspoon salt
    • ½ cup all-purpose flour
    • 2 ½ cups milk
    • 1 tablespoon vegetable oil
    • 1 tablespoon butter

    Instructions
     

    • In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
    • Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
    • Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle.
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  • Russian Mushroom Bake

    Flora S.
    Print Recipe

    Ingredients
      

    • 4 tablespoons vegetable oil divided
    • 7 cups quartered button mushrooms
    • 1 cup sour cream
    • 1 onion chopped
    • salt and ground black pepper to taste
    • 1 ¼ cups shredded Gouda cheese

    Instructions
     

    • Preheat the oven to 425 degrees F (220 degrees C).
    • Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
    • Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
    • Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.
    Continue reading →

  • Russian meatballs (Tefteli)

    Flora S.
    Print Recipe
    Course Dinner, Side Dish

    Ingredients
      

    • 1 lb beef
    • 1-1/2 lb bulk pork sausage
    • ½ cup non-sticky rice
    • 3 lb Roma tomatoes
    • 1 large onion chopped
    • 2 carrots julienned
    • 1 cup beef stock
    • ⅓ cup dry red wine
    • 1-2 bay leaves
    • 1 tbsp dill chopped
    • 1 tbsp flat-leaf parsley chopped
    • 1 large egg lightly beaten
    • 1 tbsp butter
    • 2 cloves garlic pressed
    • salt
    • freshly ground black pepper
    • pinch of ground cayenne pepper
    • all-purpose flour for coating
    • vegetable oil

    Instructions
     

    • Parboil the rice by combining it with 1/2 of the amount of boiling water that is required by the cooking directions. Cook, covered, over low heat, until all the liquid is absorbed.
    • The rice should be partially cooked, but still hard in the middle. Take off heat and let cool.
    • Combine beef, pork, parboiled rice, dill, parsley, and egg. Season with salt and ground black pepper. Mix well and taste for seasonings by microwaving or frying a small amount.
    • Cover the mixture and refrigerate for 1-2 hours.
    • Place tomatoes in a stock pot and cover with boiling water. Simmer, covered, for 20 minutes.
    • Drain and, using a wooden spoon, rub the tomatoes through a sieve. (Be careful! The tomatoes may squirt hot juice when broken up.)
    • Discard the skins and seeds remaining in the sieve. Cover the tomato sauce and set aside.
    • Warm the butter and 1/2 tbsp vegetable oil in a casserole, and saute onions and carrots, stirring from time to time, until golden, about 15 minutes.
    • Add garlic and saute, stirring, for 2 more minutes. Add tomato sauce, beef stock, and wine, and bring to a simmer.
    • Season with salt, black pepper, and cayenne. Add bay leaves, cover, and simmer over low heat for 15 minutes.
    • Warm some vegetable oil in a skillet or in a deep-fryer.
    • Shape the meat mixture into balls approximately 1-1/2 inches in diameter. Roll in flour and fry over high heat or deep-fry until a golden-brown crust is formed (the meatballs do not have to be completely cooked through at this stage).
    • Immerse the meatballs into the sauce, cover, and simmer over low heat for 1 hour.
    • Serve the meatballs in bowls or soup plates and spoon the sauce over them.
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  • Russian meat stew (Jarkoye)

    Flora S.
    Print Recipe

    Ingredients
      

    • 4 potatoes
    • 200 g pork
    • 1 carrot
    • ½ large onion
    • salt to taste
    • pepper
    • vegetable oil

    Instructions
     

    • Peel potatoes and cube them.
    • Chop a carrot and onion and stew in a pan until light brown.
    • Chop meat and fry a little.
    • Pour a little oil on the bottom of the crockpot, then put pieces of meat and potatoes, carrot and onion.
    • Add salt and pepper. If you have some mushrooms, do not hesitate to add them (fried before).
    • Cover the crockpot and put in the oven for 40-50 minutes and bake until done. Jarkoye is served in a crockpot for every person.
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  • Russian Meat Balls In Vodka

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 ½ pounds hamburger
    • 2 eggs slightly beaten
    • 2 cups cracker crumbs
    • ½ pounds ground lean pork
    • 1 cup milk
    • ½ teaspoon lemon rind
    • ¼ teaspoon nutmet
    • 1 teaspoon salt
    • ¼ teaspoon pepper

    Instructions
     

    • Mix well and let stand for 1 hour, then form into small balls.
    • Brown in a skillet in drippings along with 3 cups thinly sliced onions for about 15 minutes. Remove from pan.
    • To the drippings, add 1 cup sour cream and thicken with 2 tablespoons flour and 1 can condensed beef bouillon; cook until blended.
    • Add onions and meat balls. Blend in 1/2 cup dry vermouth and 2 ounces vodka.
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  • Russian Khren with beets

    Flora S.
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 1 cup grated horseradish
    • 4 ½ cups drained beets
    • ¼ cup sugar
    • ¼ cup vinegar

    Instructions
     

    • Put beets in blender and mix with the already grated horseradish, add sugar and vinegar (check sugar on your taste!) and store in a glass jar in the refrigerator.
    • Refrigerate for at least 1 hour.
    • Use with roasted and cooked meat or as dressing for salad and sandwiches.
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  • Russian Honey Cake (Medovick)

    Flora S.
    Print Recipe
    Course Dessert, Snack

    Ingredients
      

    For the Cake Layers

    • 14 tablespoons unsalted butter cut into slices
    • 1 cup white sugar
    • ¾ cup wildflower honey
    • 6 large cold eggs
    • 2 ½ teaspoons baking soda
    • ¾ teaspoon fine salt
    • 1 teaspoon ground cinnamon
    • 3 ¾ cups all-purpose flour

    For the Frosting

    • 4 cups cold heavy whipping cream
    • ¾ cup sour cream

    Instructions
     

    • Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
    • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
    • Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
    • Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
    • Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
    • Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
    • Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
    • Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
    • Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
    • Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
    • Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
    • Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
    • Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve."
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  • Russian Fish Soup (Ukha)

    Flora S.
    Print Recipe

    Ingredients
      

    • 4 cups water
    • 2 potatoes cubed
    • 1 onion chopped
    • 1 bunch fresh parsley chopped
    • 4 ounces cod fillets cubed
    • 1 lemon juiced
    • salt and pepper to taste

    Instructions
     

    • Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley.
    • Heat for 10 to 15 minutes and add the fish.
    • Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.
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  • Russian Eggplant Caviar

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 large eggplants peeled and cut into 1/2-inch cubes
    • 5 tablespoons olive oil
    • 1 ½ cups finely chopped yellow onion
    • 1 ½ cups finely chopped green bell pepper
    • 1 8 ounce can tomato sauce
    • salt and ground black pepper to taste

    Instructions
     

    • Place eggplants in a large pot and cover with water. Bring to a boil; reduce heat and simmer until tender, about 30 minutes. Drain in a colander; press out excess water with the back of a large spoon.
    • Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until fragrant, about 3 minutes. Add green bell pepper; cook and stir until softened, 5 to 8 minutes.
    • Stir drained eggplant into the skillet. Add tomato sauce, salt, and pepper; cook, mashing eggplant with the back of the spoon, until flavors combine and tomato sauce darkens, about 30 minutes.
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  • Russian Eggplant

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 large eggplant peeled and sliced into 1/3 inch rounds
    • 1 tablespoon fresh lemon juice
    • 1 cup water
    • 3 large tomatoes thinly sliced
    • 2 onions thinly sliced
    • 2 tablespoons all-purpose flour
    • 1 ¼ cups sour cream
    • 1 clove garlic minced
    • 1 ½ teaspoons salt
    • ¼ teaspoon black pepper
    • paprika to taste

    Instructions
     

    • In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes, or until barely tender. Drain.
    • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go. In a medium bowl, stir together the sour cream, garlic, salt and pepper. Spread this over the top of the casserole. Sprinkle generously with paprika.
    • Bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce.
    Continue reading →

  • Russian Dumpling (Pelmeni)

    Flora S.
    Traditional Russian Food
    Print Recipe

    Ingredients
      

    Dough

    • 1 egg
    • 1 teaspoon vegetable oil
    • 1 teaspoon salt
    • ¾ cup warm water
    • 3 cups all-purpose flour
    • 1 tablespoon all-purpose flour

    Filling

    • 18 ounces ground beef
    • 1 small onion chopped
    • 1 ½ tablespoons ice-cold water
    • 1 tablespoon coarse salt
    • freshly ground pepper to taste

    Instructions
     

    • Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough.
    • Cover with a kitchen towel and rest for 30 minutes.
    • Dust a baking sheet lightly with 1 tablespoon flour.
    • Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
    • Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass.
    • Keep the rest of the dough covered with a towel to avoid drying out.
    • Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent.
    • Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling.
    • Freeze pelmeni for 30 minutes to prevent them from sticking together.
    • Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water.
    • Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes.
    • Transfer to serving plates using a slotted spoon.

    Notes

    Instead of ground beef, you can also use a mixture of half ground pork and half ground beef. Sometimes we use ground turkey for the filling. If you're not a fan of raw onion, saute onion in butter first for 5 to 7 minutes on medium heat.
    The meat filling can also be made by processing filling ingredients through a meat grinder but do not use a blender or food processor unless you have a special setting for meat.
    Pelmeni can also be fried in a skillet. Melt butter or bacon grease in a skillet and saute frozen pelmeni until they are soft and the meat is cooked through, just like pierogi. Pelmeni is usually served with sour cream or vinegar.
    Continue reading →

  • Russian Deviled Eggs

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 small beet peeled
    • 2 tablespoons mayonnaise
    • 2 teaspoons Dijon mustard
    • 2 teaspoons sweet pickle relish Optional
    • 6 eggs
    • 1 pinch ground paprika or to taste
    • salt and ground black pepper to taste
    • 12 sprigs fresh cilantro Optional

    Instructions
     

    • Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
    • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
    • Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper.
    • Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.
    Continue reading →

  • Russian Carrot Salad (Korean-Style)

    Flora S.
    Print Recipe
    Course Salad, Side Dish

    Ingredients
      

    • 1 pound carrots peeled and julienned (preferably with a mandoline)
    • 3 cloves garlic minced
    • ¼ cup vinegar
    • 1 tablespoon white sugar
    • 2 ½ teaspoons salt
    • ⅓ cup vegetable oil
    • ½ onion minced
    • 1 teaspoon ground coriander
    • ½ teaspoon cayenne pepper

    Instructions
     

    • Place carrots in a large bowl. Sprinkle garlic over carrots.
    • Mix vinegar, sugar, and salt together in a small bowl.
    • Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
    • Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
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  • Russian Cabbage Pie

    Flora S.
    Print Recipe

    Ingredients
      

    • 3 tablespoons butter or more to taste
    • 1 small head cabbage finely chopped
    • 3 hard-boiled eggs peeled and chopped, or more to taste
    • 3 sprigs fresh dill finely chopped, or to taste
    • salt to taste
    • 2 sheets yeasted puff pastry
    • 1 egg beaten

    Instructions
     

    • Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
    • Preheat oven to 400 degrees F (200 degrees C).
    • Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
    • Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
    • Bake in the preheated oven until golden brown, 40 to 45 minutes.
    Continue reading →

  • Russian Burgers (Kotlety)

    Flora S.
    Print Recipe
    Course Dinner

    Ingredients
      

    • 1 pound ground beef or meat of your choice
    • 1 small onion grated
    • 1 clove garlic minced
    • 1 large egg lightly beaten
    • salt and ground black pepper to taste
    • 1 cup water or more as needed
    • 1 cup bread crumbs or as needed
    • 3 tablespoons vegetable oil or to taste

    Instructions
     

    • Combine pork, onion, garlic, and egg in a large bowl. Season with salt and pepper. Add water a little at a time, stirring until pork mixture absorbs it and reaches the consistency of sour cream.
    • Pour bread crumbs onto a plate. Scoop up medium-sized balls of the pork mixture with a tablespoon and drop into the bread crumbs; flip to coat both sides.
    • Heat oil in a frying pan over medium heat. Fry patties, in batches if necessary, until golden brown, 5 to 6 minutes per side.

    Notes

    Cook's Note:
    If needed, you can add some bread crumbs to the meet mixture to help it thicken up or to help with the stickiness.
    Continue reading →

  • Russian Beet Salad with Herring

    Flora S.
    Traditional Russian Food
    Print Recipe

    Ingredients
      

    • 3 whole russet potatoes
    • 2 large carrots peeled
    • 2 beets washed with tops and bottoms removed
    • ½ yellow onion chopped
    • 1 12 oz jar herring fillets, packed in oil
    • 6 tablespoons mayonnaise
    • salt and ground black pepper to taste

    Instructions
     

    • Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets.
    • Allow each to cool to the touch before further handling.
    • Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
    • Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet.
    • Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad.
    • Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.
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  • Russian Beet Salad (Vinaigrette)

    Flora S.
    Print Recipe
    Course Salad, Side Dish

    Ingredients
      

    • 1 pound beets
    • 1 pound carrots
    • 1 pound potatoes
    • 2 large dill pickles diced
    • 1 onion minced
    • 1 8 oz can peas, drained
    • 2 tablespoons olive oil
    • ½ teaspoon ground black pepper
    • 1 tablespoon chopped fresh parsley Optional
    • ½ teaspoon salt

    Instructions
     

    • Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
    • The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
    Continue reading →

  • Russian Beef Soup (Solianka)

    Flora S.
    Print Recipe
    Course Dinner, Side Dish, Soup

    Ingredients
      

    • 2 ounces dried mushrooms
    • ¾ cup water
    • ½ cup unsalted butter
    • 3 onions chopped
    • 1 cup cooked diced veal
    • 1 cup diced ham
    • ¼ pound kielbasa sausage cut into 1 inch pieces
    • 2 quarts beef stock
    • 3 bay leaves
    • 10 black peppercorns
    • 2 dill pickles diced
    • 2 tablespoons capers
    • 12 marinated mushrooms
    • 1 28 ounce can Italian-style whole peeled tomatoes
    • 2 tablespoons tomato paste
    • 1 ½ tablespoons all-purpose flour
    • 12 kalamata olives
    • ⅓ cup chopped fresh dill weed
    • ¼ teaspoon dried marjoram
    • 3 cloves garlic minced
    • ¼ cup dill pickle juice
    • 1 teaspoon Hungarian sweet paprika
    • salt to taste
    • ground black pepper to taste

    Instructions
     

    • Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
    • Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
    • Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
    • Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
    • Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream.
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  • Russian Beef and Beet Soup (Borscht)

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 1 inch thick slice bone-in beef shank
    • 3 quarts water
    • 1 onion chopped
    • 1 cup chopped carrots
    • ½ cup chopped celery
    • 1 bay leaf
    • 3 cups diced peeled beets
    • 2 cups chopped cabbage
    • ¼ cup white vinegar or to taste
    • salt and ground black pepper to taste
    • 1 cup sour cream for garnish
    • 2 tablespoons chopped fresh dill for garnish

    Instructions
     

    • Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
    • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
    • Serve garnished with sour cream and dill."
    Continue reading →

  • Russian apple cake (Sharlotka)

    Flora S.
    Print Recipe
    Course Dessert, Snack

    Ingredients
      

    • 2 Granny Smith apples - peeled cored, and chopped
    • 5 eggs
    • 1 cup white sugar
    • 1 cup all-purpose flour
    • ¼ cup sour cream Optional
    • 1 teaspoon salt
    • ½ teaspoon baking powder
    • 1 teaspoon vanilla extract Optional

    Instructions
     

    • Preheat the oven to 350 degrees F (175 degrees C). Grease an oversized, deep, glass pie dish and spread apples inside.
    • Combine eggs and sugar in the bowl of a stand mixer fitted with the wire whisk attachment. Mix on the highest setting until eggs are foamy and change in color, 5 to 7 minutes. The goal is to achieve a consistency something close to meringue.
    • Turn stand mixer off and switch the attachment to the standard mixing paddle. With the machine on its lowest setting, add flour, sour cream, salt, baking powder, and vanilla extract. Mix until just incorporated. Batter should be thick, fluffy, and airy. Do not overmix, as it will deflate the batter. Pour batter over apples in the pie dish.
    • Bake in the preheated oven until the top turns golden brown and a knife comes out clean, about 40 minutes. Let cool just until it is safe to handle the pan; loosen edges and flip the cake onto a serving platter
    Continue reading →

  • Russian Ant Hill Cake

    Flora S.
    Print Recipe
    Course Dessert, Snack

    Ingredients
      

    Dough

    • ¾ cup unsalted butter melted
    • 2 tablespoons unsalted butter melted
    • ½ cup white sugar
    • 4 ounces sour cream
    • 4 cups all-purpose flour
    • 2 teaspoons baking powder

    Assembly

    • ¾ cup unsalted butter softened
    • 2 tablespoons unsalted butter softened
    • 1 13.4 ounce can dulce de leche
    • 2 tablespoons poppy seeds for sprinkling

    Instructions
     

    • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
    • Combine 3/4 cup plus 2 tablespoons of melted butter and sugar in a bowl; stir well. Whisk in sour cream until smooth. Mix flour and baking powder and sift over batter. Knead everything until a smooth, stiff dough forms.
    • Using the meat grinder attachment of your kitchen aid, pass handfuls of the dough through the grinder. Spread ground dough pieces bits evenly over the prepared baking sheet.
    • Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
    • Beat 3/4 cup plus 2 tablespoons of softened butter in a bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add the cooled cake pieces to the caramel mixture and fold in with a spatula until well combined.
    • Mound the mixture onto a serving plate. Using buttered hands, form the mixture into an ant hill. Sprinkle with poppy seeds.
    Continue reading →

  • Russell's Famous Banana Nut Bread

    Carrie M.
    My very good friend Russell makes this bread and it's amazing.
    Print Recipe
    Course Dessert, Snack

    Ingredients
      

    • 2 ½ cups flour
    • 3 ½ tsp baking powder
    • 3 tbsp corn oil
    • 1 egg
    • 2-3 mashed ripe bananas
    • 1 cup sugar
    • 1 tsp salt
    • ¾ cup milk
    • 1 cup walnuts more is better

    Instructions
     

    • Heat oven to 350. Grease flour two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
    • Measure all ingredients into large mixer bowl; beat on medium speed about a minute or so, scraping side and bottom of bowl. Pour into pans.
    • Bake 1 hour or until wooden pick inserted in center comes out clean.
    • Removed from pan; cool thoroughly before slicing.

    Notes

    Makes 2 loaves.
    Continue reading →

  • Roasted Garlic Cauliflower

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 tablespoons minced garlic
    • 3 tablespoons olive oil
    • 1 large head cauliflower separated into florets
    • ⅓ cup grated Parmesan cheese
    • salt and black pepper to taste
    • 1 tablespoon chopped fresh parsley

    Instructions
     

    • Preheat the oven to 450 degrees F. Grease a large casserole dish.
    • Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
    • Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
    Continue reading →

  • Riffle Soup and Dumplings

    Sheri S.
    This is an old German recipe that’s perfect for bacon lovers!
    Print Recipe
    Course Main Course, Soup

    Ingredients
      

    Riffle Soup

    • ½ lb Bacon or more if you like
    • 1 cup chopped onion
    • 3 stalks chopped celery
    • 4 cups potatoes sliced or cubed
    • Salt & Pepper to taste
    • 2 tbsp dry parsley
    • 2 envelopes Goya ham flavored concentrate optional
    • 6 cups hot water

    Dumplings:

    • 2 cups flour
    • 1 tsp salt
    • 5 eggs

    Instructions
     

    • Chop bacon into 1” pieces and cook until browned in the bottom of a large stock pot.
    • Add onions and celery while the bacon is cooking. Add potatoes, water, salt, pepper, parsley and ham flavoring. Simmer until potatoes are tender.
    • While soup is cooking, make the dumplings. Combine flour and salt. Make a well in the middle of the flour mixture.
    • Add the eggs and scramble them with a fork. Use the fork to incorporate the eggs into the flour. The dough will be sticky.
    • When the potatoes are tender, bring the soup to a boil and drop dough by teaspoonful into the soup. Cover and simmer for 20 minutes until the dumplings are cooked.
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  • Rich Sugar Cookies

    Sheri S.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 cup Shortening
    • 1 cup Sugar
    • 2 Eggs
    • 2 tbsp Cream (half & half is fine; whole milk works in a pinch)
    • 1 tsp Vanilla
    • 2 tsp Lemon juice
    • 3 cups Flour
    • 1 tsp Baking Soda
    • 2 tsp Cream of Tartar
    • ½ tsp Salt
    • 1 tsp Nutmeg

    Instructions
     

    • Preheat oven to 425 degrees. Grease or line cookie sheets with parchment paper.
    • Sift or stir to combine flour, baking soda, cream of tartar, salt and nutmeg.
    • Set dry ingredients aside. In a mixing bowl, combine shortening, sugar and eggs.
    • Cream until light and fluffy. Blend in cream, vanilla and lemon juice.
    • Gradually add the dry ingredients and mix slowly until combined (stir with a wooden spoon of your mixer can’t handle the cookie dough).
    • Divide dough into thirds and make 3 balls. Roll each ball on a floured surface to approx. 1/4” thickness.
    • Use your favorite cookie or biscuit cutters. Cookies may be decorated with sugar prior to baking. Place on cookie sheets, leaving 1” between cookies.
    • Bake 5-7 minutes. Cookies will raise and are cake-like.
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  • Ravani

    Helen V.
    Print Recipe
    Course Dessert

    Ingredients
      

    • ½ lb unsalted butter melted
    • 4 eggs up to 6 if desired
    • 3 cup sugar
    • 1 cup flour
    • 1 tsp baking powder
    • 1 cup cream of wheat 2.5-5 min cook type
    • 2 ½ cups water
    • 2 tsp vanilla
    • ½ cup walnuts optional

    Instructions
     

    • Preheat oven to 350 degrees.
    • Beat butter, eggs and 1 cup sugar with an egg beater.
    • Mix flour, baking powder and cream of wheat together. Add to wet ingredients.
    • Bake for 30-45 mins, or until golden brown in an ungreased 8 x 11.5 in baking dish.

    Syrup:

    • While cake is baking, combine 2 cups sugar, water and vanilla in a saucepan.
    • Boil together over medium heat. Cool syrup before pouring over hot cake.
    • Optional: Spring with chopped walnuts. Before pouring syrup, cut the cake into diamond shaped pieces.
    Continue reading →

  • Rassolnyk

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 lb beef
    • 1 small beef kidney
    • 6 marinated cucumbers
    • 1 large onion
    • 1 carrot
    • parsley
    • 2 tbsp oil
    • 4 potatoes
    • 2 tbsp tomato paste
    • ½ cup sour cream
    • 1 tbsp flour
    • 2 cloves garlic

    Instructions
     

    • Several hours before cooking cut the kidney into two halves and put into large amount of cool water.
    • Change the water often. Then pour hot water onto it. Boil it several times, removing water, and pouring new hot water again.
    • Then wash the kidney in warm water and boil it together with meat, having poured cool water onto it. Chop the onion, carrots, and cucumbers.
    • Put them into a big pot, add oil, pour some stock, cover with a lid and simmer until ready (the ingredients must become soft).
    • Put the flour and tomato paste onto the frying pan and fry them together for a while.
    • Strain the stock and put it with the stewed ingredients (onions, carrots and cucumbers) into a pot.
    • Add potatoes cut into small pieces, the tomato paste fried with the flour, and the kidney and meat cut into pieces. Boil it.
    • The rozsolnyk is ready when potatoes get soft.
    • Put the chopped parsley and crushed garlic into it.
    • When serving put some sour cream into a plate.
    Continue reading →

  • Rabbit in Sour Cream

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 3- lb rabbit deboned and cut into 10-12 pieces
    • 1 medium onion chopped
    • 2 cups sour cream
    • ½ cup dry white wine
    • 2 tbsp brandy
    • 3 tbsp butter
    • 1 large bay leaf
    • pinch of nutmeg
    • salt
    • ground black pepper

    Instructions
     

    • Season the rabbit pieces with salt and pepper and fry in butter until a brownish-red crust forms (the meat does not have to be cooked through at this point).
    • Remove from the pan and place on the bottom of a Dutch oven or a heavy casserole.
    • Return the pan to the heat and saute the onions (adding more butter, if necessary), until they are tender and slightly golden, about 10 minutes.
    • Drain the onions on paper towels and add to the rabbit.
    • Whisk together sour cream, wine, and brandy.
    • Pour over the rabbit and onions.
    • Bring to a simmer and season with salt, pepper, and nutmeg.
    • Add the bay leaf, cover, and simmer over low heat for 45 minutes.
    • Serve with pan-fried potatoes.
    Continue reading →

  • Quaker’s Best Oatmeal Cookies

    Pat C.
    This is not a family recipe, it’s a Quaker Oats recipe but always a hit whenever I bring them anywhere!
    Print Recipe
    Course Dessert, Snack

    Ingredients
      

    • 2 ½ sticks butter softened
    • ¾ cup packed brown sugar
    • ½ cup white sugar
    • 1 egg
    • 1 tsp vanilla
    • 1 ½ cups flour
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • ½ tsp salt (optional)
    • ¼ tsp ground nutmeg
    • 3 cups oatmeal quick or old fashioned, uncooked
    • 1 ½ cups chocolate chips

    Instructions
     

    • Heat oven to 375F. In large bowl beat butter and sugars until creamy. Add egg and vanilla; beat well.
    • In another bowl mix dry ingredients: flour, baking soda, cinnamon, salt and nutmeg.
    • Add slowly to wet ingredients, mix well.
    • Add oats, mix well.
    • Add chocolate chips.
    • Drop by rounded tablespoonfuls onto ungreased cookie sheets
    • Bake 8-9 minutes for chewy cookies or 10-11 for crisp cookies.
    • Cool 1 minute on cookie sheet; remove to wire rack to cool completely.
    • Store tightly covered.

    Notes

    About 3 dozen.
    Continue reading →

  • Poulet Rouleau avec Gruyere, Bearnaise et Champgnons

    Dr. & Mrs. Blosveren
    Rolled Fried Chicken around Gruyere coated with Mushrooms and Bearnaise sauceuyere. Had it in France 51 years ago on our [Barbara] Honeymoon and have made it ever since. Have shared my recipe/version many times over the years.
    Print Recipe

    Equipment

    • Large 12" frying pan
    • 12" x 8"" baking pan
    • large piece of Aluminum foil
    • Canola/Safflower oil
    • Large piece of towel paper

    Ingredients
      

    • 4 thick cut boneless, skinless chicken breasts/sliced in half to make 8 thin slice pieces.
    • 1 to 1 ½ cups of Panko seasoned crumbs [you can get GLUTEN FREE ones/4C] ground FINE in a cuisinart blender.
    • 1 egg Mix
    • ¼ cup Pinot Noir wine
    • ⅓ cup milk stirred in a bowl
    • 8 pieces Gruyere cheese cut into 3" by 1/2
    • 1 package Bearnaise sauce
    • 1 qt portobello mushrooms sliced, with three pats of butter

    Instructions
     

    • Rinse 8 pieces of chicken breasts/pat dry. Place a piece of Gruyere strip in each piece of chicken and roll it tight.
    • Dip each piece in egg/wine/milk mix, then dredge all over in Panko mix and set on laid out aluminum foil.
    • Heat oil in frying pan to 185* then carefully
    • place each piece of chicken, slightly apart from each other, in skillet and turn as each side becomes golden brown.
    • Put each cooked piece on towel paper to drain excess oil.
    • Lightly sautee the sliced mushrooms in the butter, wine and light amount of salt. Prepare the Bearnais sauce.
    • Place a layer of the 8 pieces of rolled chicken in the baking pan, cover with Bearnaise sauce and top with layer of mushrooms.
    • Bake at 350* for 30 minutes.

    Notes

    Side dishes of Caesar salad and Pomme Frittes make a great French dinner. Bon Appetit! Red or White Vin Sancerre goes wonderfully with this dinner.
    Continue reading →

  • Potato Latkes

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 cups peeled and shredded potatoes
    • 1 tablespoon grated onion
    • 3 eggs beaten
    • 2 tablespoons all-purpose flour
    • 1 ½ teaspoons salt
    • ½ cup peanut oil for frying

    Instructions
     

    • Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
    • In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
    • In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot.
    • Place large spoonful of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties.
    • Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
    Continue reading →

  • Pork Chops a La Marilyn

    Peg S.
    I got this from a coworker of my then husband and found it an easy worknight dinner staple. It's also delicious!
    Print Recipe

    Ingredients
      

    • 1 cup all purpose flour
    • 2 tbsp olive oil
    • 2 tbsp butter
    • 1 yellow onion sliced
    • 4 pork chops
    • 2 cups chicken broth
    • 1 cup sherry
    • 1 tbsp mustard

    Instructions
     

    • Melt butter in large skillet, and add olive oil.
    • Saute onion until soft and golden. Remove and set aside.
    • Dredge pork chops in flour and sear on broth. All sides in same skillet.
    • Add broth, sherry and onions. Cover and simmer for 30 mins.
    • Stir in Mustard to sauce before serving.
    Continue reading →

  • Poppy seed Hamantashen

    Flora S.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 ½ cups butter or margarine softened
    • 1 cup white sugar
    • 2 eggs
    • 6 tablespoons orange juice
    • 1 tablespoon vanilla extract
    • 2 teaspoons baking powder
    • 4 ½ cups all-purpose flour
    • 1 12 ounce can poppyseed filling

    Instructions
     

    • In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball.
    • Cover and refrigerate at least 2 hours. I like to do mine overnight.
    • Preheat the oven to 375 degrees F. Grease cookie sheets.
    • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out). Pinch the sides of each circle to form a triangle, covering as much of the filling as possible.
    • The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
    • Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
    Continue reading →

  • Pickled tomatoes

    Flora S.
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 4 lb average tomatoes
    • 1 liter water
    • 1 tbsp salt
    • 2 tbsp sugar
    • ⅓ cup vinegar 9%
    • 3 tbsp vegetable oil
    • horse-radish
    • dill
    • garlic

    Instructions
     

    • Clean the jars very well. Sterilize them in the boiling water for 20 minutes.
    • Put a leaf of horse-radish, dill and few cloves of garlic on the bottom of the jar. Then out the tomatoes up to the top.
    • Sterilize the covers ( there are special ones for preserving) in the boiling water for 15 minutes. Add sugar and salt into water and boil it.
    • After boiling add vinegar and let liquid boil during 5 minutes. Pour hot liquid into the jar to the brim. Close the jars with covers.
    • Turn the jar upside down to check the leaking. Put somewhere some warm things (it can be an old blanket or a jacket), put the jars upside down.
    • Cover them with a blanket. Leave then for 4-6 hours. After that if the jars are still warm, let them cool down.
    • Then place them in a cool place (fridge, cellar) and keep for months.
    • Pickled tomatoes can be served with anything you like.

    Notes

    Tomatoes are usually pickled in large jars ( 3 l, and this recipe is for 3 l jars ). If you want you can use little ones, it's more comfortable to open them.
    Continue reading →

  • Pickled Eggplant

    The Dogali Family
    Grandpa had a big garden at his house in Stratford where he grew lots of vegetables. Grandma used this recipe to make eggplant to have throughout the year and give as gifts.
    Print Recipe

    Ingredients
      

    • 6-8 eggplants peeled and thinly sliced into circles
    • 2 cloves garlic peeled and minced
    • 2 cups white vinegar
    • 3 cups olive oil approx. enough to completely cover eggplant
    • 2 tbsp oregano
    • 3 tsp salt
    • Pepper to taste
    • 3 canning jars 500 ml

    Instructions
     

    • Put peeled, sliced eggplant into a crock pot, with a thin layer of salt between layers. Weigh it down with a heavy bowl or plate between layers, and a heavy jar (such as olive oil) on top of that, and let it sit a few hours.
    • Squeeze all water out and drain, then squeeze and drain again. Cut into thin strips like matchsticks.
    • Put eggplant in a bowl and pour vinegar over it. Leave about 5-10 minutes until eggplant turns white. Take out of vinegar and squeeze.
    • In a large bowl, mix eggplant, pepper, garlic, and oregano.
    • Put eggplant mixture in jars, leaving about an inch on the top, and fill with oil. Keep checking that the eggplant is covered with oil.
    • Make sure the bubbles have come to the top before covering the jar. Cover jars and let sit 24 hours before serving.
    Continue reading →

  • Pickled Cucumbers

    Flora S.
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 12 lb cucumbers
    • 1 lb onion
    • 2 lb paprika
    • 7 oz parsley
    • 7 oz celery
    • 10 oz dill
    • 7 oz garlic
    • 7 oz horseradish root
    • 5 qt water
    • 1 qt vinegar
    • 12 oz salt
    • 12 oz sugar
    • 2 tbsp black pepper

    Instructions
     

    • Soak cucumbers in cold water for several hours and slice 1/2 cm thick.
    • Peel onion and chop into rounds. Seed paprica and cut into strips.
    • Chop greens. Cut horseradish roots into cubes.
    • In well washed jars, put chopped cucmbers and papricas, put greens, horseradish and chopped onion in the top.
    • Melt sugar, salt vinegar in the boiling water.
    • Pour marinade in and sterilize the jars in a boiling water for 15 minutes.
    • Cork up and cool down.
    Continue reading →

  • Pennsylvania Dutch Funnel Cakes

    Patricia K. & Michael K.
    Our grandmother's recipe but originally it is a Pennsylvania Dutch Am8ish Recipe. Great for adults and fun for children.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 3 eggs beaten
    • 1 ½ cup milk
    • 3 cups flour sifted
    • 1 tsp baking powder
    • ½ tsp salt
    • 2 cups cooking oil crisco canola

    Instructions
     

    • Blend and sift dry ingredients.
    • Add milk and beaten eggs to dry ingredients, then blend, don't beat.
    • Blend till batter is not lumpy.
    • Fill a funnel halfway, swirl around in circular motions.
    • Let fry in hot oil until golden brown.
    • Dry on paper towels and sprinkle with confectioners sugar (powder), cinnamon and sugar.
    Continue reading →

  • Pasta with heavy cream, lemon and arugula

    Carrie M.
    This is a yummy, easy pasta dish that combines some of my favorite flavors-lemon and arugula.
    Print Recipe

    Ingredients
      

    • 1 tbsp good olive oil
    • 1 tablespoon minced garlic 2 cloves
    • 2 cups heavy cream
    • 3 lemons
    • Kosher salt and freshly ground black pepper
    • 1 bunch broccoli
    • 1 pound dried fusilli pasta
    • ½ pound baby arugula or 2 bunches of common arugula, leaves cut in thirds
    • ½ cup freshly grated Parmesan
    • 1 pint grape or cherry tomatoes halved

    Instructions
     

    • Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper.
    • Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
    • Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm.
    • Drain the broccoli and run under cold water to stop the cooking. Set aside.
    • Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally.
    • Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.
    • Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
    Continue reading →

  • Passover Zucchini-Stuffed Chicken

    Flora S.
    Print Recipe

    Ingredients
      

    • 8 bone-in chicken breast halves with skin
    • 2 zucchinis shredded
    • 3 cups matzo farfel
    • 2 eggs beaten
    • 2 tablespoons chicken bouillon powder
    • 1 onion chopped
    • salt and pepper to taste
    • 1 dash garlic powder
    • 1 dash onion powder

    Instructions
     

    • Preheat oven to 375 degrees F. Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.
    • Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
    • In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
    • Bake at 375 degrees F for 40 to 50 minutes. Drain off fat and serve.
    Continue reading →

  • Passover Apples and Honey

    Flora S.
    Print Recipe
    Course Dessert, Side Dish

    Ingredients
      

    • 1 ½ tablespoons honey
    • ¼ cup ground cinnamon or to taste
    • 5 cups peeled and chopped apples
    • 2 cups grape juice
    • 1 cup chopped walnuts

    Instructions
     

    • In a bowl, mix the honey, cinnamon, apples, grape juice, and walnuts together until thoroughly combined.
    Continue reading →

  • Orange Madeleines

    Carrie M.
    I originally saw this recipe on TV but have changed it a bit and it is now one of our favorite breakfast treats.
    Print Recipe
    Course Dessert

    Ingredients
      

    • Nonstick cooking spray
    • 1 cup plus 1 TBSP granulated sugar
    • 1 cup of all purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ⅔ cup buttermilk
    • 1 tsp vanilla
    • 1 orange grated
    • 1 stick plus size TBSP butter
    • 1 egg
    • 1 tsp cinnamon

    Instructions
     

    • Preheat the oven to 350 degrees F. Spray a mini muffin tin with nonstick spray.
    • Whisk 3 tablespoons of the sugar, the flour, baking powder, baking soda and salt together in a medium bowl.
    • In another bowl, whisk the buttermilk, vanilla, orange zest, 2 tablespoons of the melted butter and the egg until just combined.
    • Add the wet ingredients to the dry ingredients and whisk until just combined.
    • Fill a madeline tin with batter, or use a mini muffin tray and bake until a toothpick inserted into the center comes out with a few moist crumbs, 10 to 12 minutes.
    • Cool slightly and then remove from the pan.
    • Pour the remaining 1 stick melted butter in a small bowl and, in a separate medium bowl, mix together the remaining 1 cup sugar and the cinnamon.
    • Brush the tops with the melted butter and roll in the cinnamon sugar. Serve warm.
    Continue reading →

  • Old Fashioned Potato Kugel

    Flora S.
    Print Recipe
    Course Lunch, Side Dish

    Ingredients
      

    • 1 tablespoon vegetable oil
    • 10 potatoes peeled and grated
    • 2 onions peeled and grated
    • 5 eggs
    • ⅓ cup vegetable oil
    • 2 teaspoons salt
    • 1 teaspoon black pepper

    Instructions
     

    • Preheat an oven to 350 degrees F. Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
    • Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
    • Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
    Continue reading →

  • NY Style Cheesecake

    Susan S.
    Got it from a recipe book a long time ago. I believe it was called Joy of Cheesecake
    Print Recipe
    Course Dessert

    Ingredients
      

    NY Style Cheesecake

    • 2 pounds Cream Cheese 4 packages
    • ¼ cup granulated sugar
    • 2 large eggs lightly beaten
    • 1 tsp. vanilla extract
    • 2 tbs. corn starch
    • 1 cup sour cream

    BASIC CRUMB RECIPE:

    • 1 ½ cups Graham Cracker Crumbs
    • 6 tbs. butter or oleo melted
    • ¼ cup Granulated sugar

    Instructions
     

    BASIC CRUMB RECIPE:

    • Preheat oven to 350 degrees.
    • Place crumbs in mixing bowl and add sugar and oleo.
    • Blend well. Press crumb mixture on bottom and up sides of 9 or 10 inch springform pan.
    • Bake for 10 minutes.

    New York Cheesecake:

    • Prepare cheesecake batter while crust is baking. Once you remove the crust, set the oven temperature to 400 degrees.
    • In a large non-metal mixing bowl place the 2 lbs. of cream cheese.
    • Microwave for 2 minutes on high. Add sugar and beat until smooth.
    • Add vanilla, cornstarch, and beaten eggs. Beat until thoroughly mixed.
    • Stir in sour cream until mixture is well blended.
    • Pour mixture into prepared crust and bake for 40 minutes.
    • Let cake cool in oven or on counter top before refrigerating.

    Notes

    Keep cake chilled until ready for use. Cake can be frozen after it has been cooled in the refrigerator.
    Continue reading →

  • Noodles and Cabbage

    Caren S.
    This is a favorite Eastern European (Slovak. Polish, Hungarian etc.) staple dish. This is how my grandmother made this but many people have other individual variations. This is a favorite food item at ethnic church fairs or suppers.
    Print Recipe

    Ingredients
      

    • 1 head of cabbage
    • 1 pkg wide noodles or homemade noodles*
    • 4 Tbsp of unsalted butter or as needed
    • ½ tsp salt or to taste
    • ¼ tsp pepper or to taste
    • ¼ cup dehydrated onions-or frozen/fresh

    Homemade Noodles:

    • 1 egg
    • 1 cup of flour
    • ½ tsp salt
    • 3 tbsp of water or enough to make a stiff dough

    Instructions
     

    • Shred cabbage in food processor or grater
    • Sauté’ cabbage, salt, pepper and onion in butter until brown

    Homemade Noodles:

    • Mix dough well-can use food processor until stiff and not sticky.
    • Roll out dough on floured board. Cut with knife into thin slices(desired width). desired width.
    • Cook noodles in boiling water for about 3- 5 minutes.
    • Rinse in cold water and drain noodles. Add 1 tbsp. of butter, and salt and pepper to taste
    • Add cabbage and mix well; serve warm
    Continue reading →

  • No-Bake Blueberry Delight

    Shelley H.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 ½ cup graham cracker crumbs
    • 1 stick margarine melted
    • 3 tbsp sugar/cinnamon
    • 8 oz cream cheese softened
    • 1 cup powdered sugar
    • 1 tbsp vanilla
    • 1 container Cool Whip
    • 1 can blueberry pie filling

    Instructions
     

    Make the Crust

    • Combine graham cracker crumbs, margarine and sugar. Press in the bottom of a 13 x 9 x 2 ungreased pan. Refrigerate
    • Filling: Cream together cream cheese, powdered sugar, and vanilla.
    • Add Cool Whip. Spread on crust and refrigerate until set, about an hour.

    Topping

    • Spread on blueberry pie fill; chill until ready to serve (one hour)
    Continue reading →

  • New Year Eve Olivier Salad

    Flora S.
    Print Recipe
    Course Salad, Side Dish

    Ingredients
      

    • 2 lb waxy potatoes such as Yukon Gold;
    • 1 large carrot
    • 2 lb unsliced bologna
    • 1 white onion minced;
    • 1 can green peas drained;
    • 3 hardboiled eggs mashed;
    • 3 tbsp fresh dill weed minced;
    • 3 dill pickles quartered lengthwise and sliced;
    • 1 tsp black peppercorns;
    • 2-3 bay leaves
    • 1 cup mayonnaise freshly made preferable;
    • salt
    • freshly ground black pepper

    Instructions
     

    • Place potatoes and carrot, unpeeled, into a stock pot.
    • Add bay leaves, peppercorns, and enough boiling water to cover.
    • Simmer until done when pricked with a fork, but not falling apart.
    • Cool completely and peel. Cube potatoes and bologna.
    • Slice the carrot in half lengthwise.
    • Split each half into thirds lengthwise and slice across.
    • Toss together potatoes, bologna, carrot, pickles, eggs, onion, peas, and dill.
    • Season with ground black pepper.
    • Add mayonnaise, mix well, and chill before serving.

    Notes

    (IMPORTANT: Those ingredients that are cubed; for purposes of Olivier salad, are cubed SMALL. The side of each cube should be no more than 1/3 inch.)
    Continue reading →

  • Navy noodles (makaroni po-flotsky)

    Flora S.
    Print Recipe
    Course Dinner, Side Dish

    Ingredients
      

    • 1 lb wide short egg noodles
    • 1-1/2 lb ground beef
    • 1 large onion chopped
    • 1 clove garlic pressed
    • 5 tbsp vegetable oil
    • 1 tsp butter
    • salt and pepper to taste

    Instructions
     

    • Cook the noodles according to package directions. Rinse thoroughly with cold water, drain, and set aside.
    • Warm butter and 3 tbsp of vegetable oil in a skillet and saute onions and garlic until golden-brown, about 15 minutes.
    • Remove from skillet and set aside.
    • Warm remaining oil in the skillet, add ground beef, and brown thoroughly, about 15 minutes.
    • Cool slightly, then process the beef or put it through a meat grinder.
    • Combine noodles with onions and meat.
    • Season with salt and pepper.
    Continue reading →

  • Napoleon Torte

    Flora S.
    Print Recipe
    Course Dessert

    Ingredients
      

    Dough

    • 1 cup margarine
    • 2 tablespoons margarine
    • 2 ½ cups all-purpose flour plus additionally for dusting
    • ½ cup cold water
    • 1 egg
    • 2 tablespoons lemon juice

    Filling

    • ¾ cup unsalted butter at room temperature
    • 2 tablespoons unsalted butter at room temperature
    • 1 14 oz can sweetened condensed milk
    • 1 ¾ cups crushed walnuts

    Instructions
     

    • Place 1 cup plus 2 tablespoons of margarine in a large mixing bowl. Sift in the flour. Cut in margarine with 2 knives or pastry blender until mixture resembles coarse crumbs. Whisk cold water and egg together in a bowl. Whisk in lemon juice. Stir into flour mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead briefly until it is smooth.
    • Roll the dough into a long log. Divide dough into 9 equal parts, roll each part into a small ball and chill for at least 1 hour, or overnight.
    • Preheat oven to 350 degrees F (175 degrees C).
    • Dust a large piece of parchment with flour. Take one of the dough balls, dust with flour, and place on prepared baking sheet. Roll into a thin and rough 8-inch circle. Prick with a fork all over. Transfer dough circle and the parchment paper onto a baking sheet.
    • Bake in the preheated oven until golden brown, about 10 to 15 minutes. Repeat with the remaining balls of dough.
    • Once pastry circles are baked, remove each one from oven. Place a large plate on top and cut around the plate with a sharp knife, so all the dough circles are the exact same size. Save the trimmings for later.
    • Place 3/4 cups plus 2 tablespoons butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat in the condensed milk until smooth.
    • To assemble the cake, place one pastry circle on a serving plate and cover with 1 tablespoon of the butter filling. Sprinkle with walnuts and cover with the next pastry circle. Repeat till all of the pastry circles have been used, spreading filling on the top of the final pastry circle, but no walnuts.
    • Crush the reserved trimmings into crumbs. Sprinkle evenly to cover the top and sides of the cake.
    • For best results, chill Napoleon Torte in the fridge for 8 hours before serving
    Continue reading →

  • Nana's Chocolate Cake

    Nancy Y.
    Passed down from my sister-in-laws grandmother, to her mother, to her, then to my mom, then to me! A favorite at every party.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 cup shortening
    • 2 ½ cup sugar
    • 4 eggs
    • 4 squares baking chocolate melted or you can use squeeze envelopes
    • 3 ½ cup flour
    • 2 cup sour milk 2 tsp vinegar in sweet milk
    • 2 tsp baking soda mixed in hot water
    • 1 tsp vanilla

    Instructions
     

    • This is for a LARGE cake pan - cut in half for small
    • Mix ingredients one at a time until well blended. Bake at 350 for about 1 hour or until done.
    • Frost with your favorite flavor.
    Continue reading →

  • Mushrooms W/sour Cream (Gryby W Smetanye)

    Flora S.
    Print Recipe

    Ingredients
      

    • 6 tb Butter or margarine
    • 1 large Onion chopped
    • 2 tbsp Flour
    • 2 tbsp Milk
    • 1 ½ cup Sour cream
    • 1 ¼ lb Mushrooms sliced
    • ¾ tsp Salt
    • ¼ tsp Pepper
    • ½ tsp Paprika

    Instructions
     

    • Melted butter in a large skillet & saute onion till golden.
    • Sprinkle with flour, add milk & 3/4 c sour cream while stirring.
    • Bring just to a simmer, add sliced mushrooms, salt, pepper & paprika.
    • Simmer covered for 5 mins. stirring occasionally.
    • Stir in remaining sour cream, heat thoroughly while stirring constantly, & serve.
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  • Mushroom Rigatoni

    Carrie M.
    I found this recipe in a magazine about 20 years ago. It was one of the first meals I cooked when I started living on my own and one of the first I made for my husband when we started dating.
    Print Recipe

    Ingredients
      

    • 1 tbsp olive oil
    • 1 cup chopped shallots about 6
    • ½ lb mushrooms stemmed and sliced
    • ⅓ cup white wine
    • 1 ½ cups fresh tomato sauce
    • ¼ cup chopped flat leaf parsley
    • salt to taste
    • pepper to taste
    • ⅓ cup heavy cream
    • ¾ lb rigatoni
    • Parmesan cheese grated, to taste

    Instructions
     

    • In a saucepan, heat oil over m, until vegetables have softened medium heat. Add shallots and mushrooms; cook stirring, 3-4 minutes until vegetables have softened and mushrooms have released their juices.
    • Add wine, cook until evaporated, 2-3 minutes. Add tomato sauce, parsley, salt and pepper; bring to a simmer and cook 4-5 minutes stir in cream; simmer uncovered 2 minutes.
    • Bring a large pot of water to a boil; add pasta. Cook, uncovered, over heat, 7-9 minutes or until al dente.
    • Drain pasta, return to pot and mix well with sauce. Sprinkle with cheese, serve hot.
    Continue reading →

  • Mushroom Julien

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 lb assorted fresh wild mushrooms brushed clean and sliced
    • ½ cup dry Porcini mushrooms
    • 1 large Spanish onion sliced into thin quarter-rounds
    • 1 cup sour cream
    • 1 cup whole milk warmed and kept hot
    • pinch of nutmeg
    • 1 tbsp all-purpose flour
    • pinch of fennel seeds
    • ½ lb Gruyere cheese shredded
    • 3 tbsp unsalted butter
    • 4 tbsp vegetable oil
    • salt and pepper to taste

    Instructions
     

    • Add enough boiling water to dry Porcini to barely cover them. Cover the container and let stand for at least 30 minutes.
    • Make bechamel sauce by warming 1 tbsp butter over very low heat; once the butter is completely melted and begins to bubble, quickly sift the flour over it. Stir the mixture with a wooden spoon constantly, taking care that the flour does not burn.
    • Once the mixture has become a deep golden color, remove from heat and add milk in a thin stream, whisking vigorously to prevent clumps. Cover and let stand for 5 minutes.
    • At the end of the 5-minute period, whisk lightly. The sauce should have thickened to a consistency of a rich cream. If too thick, whisk in a little more hot milk.
    • Add nutmeg and season with salt. Cover and set aside.
    • Warm 1 tbsp and 2 tbsp vegetable oil in a large, deep skillet. Add mushrooms and sauté on high heat, stirring, until the mushrooms are browned, about 10 minutes.
    • Strain the liquid from the dry Porcini into the skillet; discard the dry mushrooms. Continue cooking, stirring from time to time, until the mushrooms have absorbed most of the liquid.
    • Remove the mushrooms from the skillet and set aside. Wipe the skillet dry and return to heat; add 1 tbsp butter and 2 tbsp vegetable oil.
    • Add the onions and sauté over low heat, stirring from time to time, until the onions have decreased in volume and caramelized evenly. (This takes anywhere from 45 minutes to 1 hour, so be patient!)
    • Return the mushrooms to the skillet. Wisk together sour cream and béchamel sauce, and add the mixture to the skillet.
    • Season with salt and pepper and add fennel seeds. Stir and cook, covered, over low heat for 15 minutes.
    • Preheat the oven. Distribute the stew evenly among individual mini-crocks or ramekins (but mini-crocks are best).
    • Top with Gruyere cheese and broil, uncovered, until the cheese has melted and formed a deep yellow crust with brownish blisters.

    Notes

    Julien is typically served as a hot appetizer dish.
    Continue reading →

  • Mushroom Bake

    Flora S.
    Print Recipe
    Course Dinner, Side Dish

    Ingredients
      

    • 4 tablespoons vegetable oil divided
    • 7 cups quartered button mushrooms
    • 1 cup sour cream
    • 1 onion chopped
    • salt and ground black pepper to taste
    • 1 ¼ cups shredded Gouda cheese

    Instructions
     

    • Preheat the oven to 425 degrees F (220 degrees C).
    • Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
    • Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
    • Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.
    Continue reading →

  • Mulligan's Reuben Soup

    Anne M.
    2nd Place Winner at SoupStock 2011, adapted from a French recipe in the New York Times.
    Print Recipe
    Course Main Course, Soup

    Ingredients
      

    • 1 lb kielbasa
    • 1 large head of cabbage finely shredded
    • 6 oz bacon chopped
    • 2 Large onions chopped
    • ¼ cup flour
    • 1 can beef broth
    • 1 can chicken broth
    • 1 cup carrots chopped
    • 3 Medium potatoes chopped
    • 2 tbsp white vinegar
    • 1 cup heavy cream
    • Caraway & black pepper ground (to taste)
    • Dill to taste

    Instructions
     

    • Cook bacon and kielbasa in a large heavy pot until bacon is crisp.
    • Add onions and cook until translucent.
    • Stir in flour until blended.
    • Add broth.
    • Add vegetables and seasonings and cook until vegetables are almost soft.
    • Add vinegar and cook for 5 minutes.
    • Add cream and cook another 5 minutes.
    Continue reading →

  • Mom's beef

    Susan S.
    Print Recipe

    Ingredients
      

    • 1 ½ lb. very lean beef
    • Sauce:
    • 2 tbs. all purpose flour blended with water
    • 4 tbs. ketchup
    • 1 tbs. worchestershire sauce
    • 1 tbs. vinegar
    • 2 tsp. sugar
    • Add water to make a sauce just under 2 cups

    Instructions
     

    • Pour over meat in casserole dish. Cover and bake at
    • 300 degrees for 3 hours. Will come out like a barbecue
    • flavored pot roast." Passed on from my Mother
    Continue reading →

  • Minted Pea Puree

    Carrie M.
    Fun easy snack or appetizer. Great for warmer months!
    Print Recipe
    Course Appetizer, Snack

    Ingredients
      

    • 3 cups frozen green peas thawed
    • 1 cup mint leaves tightly packed
    • ½ cup flat-leaf parsley leaves tightly packed
    • 1 cup extra virgin olive oil
    • 2 tbsp fresh lemon juice
    • salt and fresh ground pepper
    • 1 baguette sliced and toasted
    • Parmesan shavings
    • Balsamic vineger

    Instructions
     

    • Put one third of the peas into a food processor with the mint, parsley, olive oil and lemon juice
    • Puree to a paste. Then turn out into a bowl and combine with remaining whole peas, season with salt and pepper to taste.
    • Spread the pea mixture on just-toasted rounds, garnish wiht cheese, a drizzle of balsamic or both. Eat immediately.
    Continue reading →

  • Mimosa salad

    Flora S.
    Print Recipe
    Course Salad, Side Dish

    Ingredients
      

    • 1 can salmon in oil
    • 4 boiled eggs
    • 2-3 boiled carrots
    • 3 boiled potatoes
    • 1 onion
    • 1 cup mayonnaise

    Instructions
     

    • For this salad, it is better to use a deep glass bowl.
    • Put canned fish on the bottom without any liquid and mash with a fork.
    • Spread mayonnaise on it.
    • Then top with finely grated egg whites and again mayonnaise.
    • After that goes grated boiled carrot, mayonnaise, finely chopped onion, mayonnaise, grated boiled potatoes, mayonnaise.
    • The top is decorated with grated yolks.
    Continue reading →

  • Middle Eastern Hummus

    Flora S.
    Print Recipe

    Ingredients
      

    • 3 cups dry garbanzo beans soaked overnight
    • 1 pinch baking soda Optional
    • ½ cup extra-virgin olive oil
    • ¾ cup tahini paste
    • ¼ cup fresh lemon juice or more to taste
    • 1 large clove garlic minced, or more to taste
    • 1 teaspoon ground cumin
    • salt to taste
    • 1 tablespoon extra virgin olive oil for drizzling

    Instructions
     

    • Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using.
    • Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
    • Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish.
    • Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually.
    • Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice.
    • Blend in the garlic, cumin and salt.
    • Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
    Continue reading →

  • Mexican Bean Dip

    Robyn
    A recipe passed down from an FCS teacher friend. Makes a lot and is great at parties. Always gets good reviews.
    Print Recipe
    Course Side Dish, Snack

    Ingredients
      

    • 1 medium red onion minced
    • 3 cloves garlic minced
    • 1 can red beans drained and rinsed
    • 1 can garbanzo beans drained
    • 1 can black beans drained and rinsed
    • 1 can Mexican corn
    • 1 can black eyed peas
    • 1 can shoepeg corn
    • 1 can rotel tomatoes
    • 1 small bottle Robusto Italian dressing

    Instructions
     

    • Peel and mince the onion and garlic. Place in a large bowl.
    • Drain and rinse the 2 cans of red and back beans, and drain garbanzo beans and add to the bowl. Mix all of the ingredients together
    • Add the remaining cans of corn, black eyed peas and tomatoes and once again lightly toss all ingredients.
    • Add Italian dressing and mix all ingredients.
    • Cover and refrigerate for at least an hour.
    • Serve with scoops or other tortilla chips.
    Continue reading →

  • Mediterranean Fish Soup

    Flora S.
    Print Recipe
    Course Main Course, Soup

    Ingredients
      

    • onion
    • green bell pepper
    • garlic
    • chicken broth
    • tomatoes
    • tomato sauce
    • mushrooms
    • olives
    • orange juice
    • wine
    • bay leaves
    • dried basil
    • fennel seeds
    • pepper

    Instructions
     

    • Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
    • Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.
    Continue reading →

  • Matzoh Ball Soup

    Flora S.
    Print Recipe
    Course Main Course, Soup

    Ingredients
      

    • 4 pounds whole chicken
    • 2 onions cut into 1-inch cubes
    • 3 carrots sliced
    • 2 stalks celery thickly sliced
    • 1 cup chopped fresh dill weed
    • salt to taste
    • 2 tablespoons vegetable oil
    • 2 tablespoons chicken cracklings grebenes, finely minced
    • 2 eggs beaten
    • ½ cup matzo meal
    • 1 teaspoon salt
    • ¼ cup vegetable broth

    Instructions
     

    • Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours.
    • Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
    • Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding.
    • Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
    • To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
    • Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING!
    Continue reading →

  • Marinated Beef (Basturma)

    Flora S.
    Print Recipe

    Ingredients
      

    • ¼ cup finely chopped onion
    • 2 tbsp fresh basil or 1 tb dried basil 1 tb dried basil
    • ½ tsp freshly ground black pepper
    • ¼ cup red wine vinegar
    • 2 lb beef fillet cut into cubes

    Instructions
     

    • Combine the grated onion, basil, salt, pepper and vinegar in a large bowl. Add the meat and toss it in the marinade to coat it thoroughly, then marinate at room temperature for 5 to 6 hours.
    • Toss the cubes about in the marinade every hour or so to keep them well moistened.
    • Light a layer of coal in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
    • Remove the meat from the marinade and string the cubes on 4 long skewers, pressing them firmly together.
    • Broil 4 inches from the source of the heat, turning the skewers occasionally, until the meat is done to your taste.
    • For rare meat, allow about 10 minutes in all; well-done meat will take about 15 minutes.
    • Slide the meat off the skewers onto heated individual plates and garnish with the scallions, quartered lemon and coriander.
    Continue reading →

  • MANICOTTI

    Patti M.
    This is an old family recipe passed on for generations
    Print Recipe

    Ingredients
      

    • 3 Eggs
    • 1-1/2 cups milk
    • 1 cup flour
    • tomato sauce
    • oil
    • parsley

    Ricotta Mixture

    • 3 lb ricotta
    • 2 large eggs
    • ½ cup mozzarella

    Instructions
     

    • Beat together 3 eggs and milk until well blended.
    • Gradually add flour while beating until mixture is smooth.
    • Heat an 8 inch nonstick frying pan with 1 tablespoon or oil on medium heat. Pour about one ladle of batter into pan to form a pancake keeping pancake thin til golden.
    • Flip cook 30 seconds on second side.
    • When all pancakes are made fill with Ricotta Mixture, Fold both sides over to meet in the middle.
    • Place in a 9/13 pan. Add your favorite tomato sauce and bake covered for 30 to 40 minutes til bubbly

    Notes

    Makes about 15 to 18 manicotti
    Continue reading →

  • Make ahead cinnamon rolls

    Carrie M.
    vegan and nut-free
    Print Recipe
    Course Dessert

    Ingredients
      

    Dough

    • 1 cup soymilk preferably vanilla flavored
    • ½ cup sugar
    • ½ teaspoon salt
    • 8 tablespoons 1 stick margarine
    • 1 teaspoon vanilla extract
    • ¼ cup warm water about 110 degrees (see note)
    • 1 tablespoon sugar
    • 1 packet active dry yeast
    • 4 ½ cups all-purpose flour plus extra for rolling
    • Cooking spray or oil I used coconut oil spray

    Filling

    • ¾ cup packed brown sugar
    • 2 tablespoons sugar
    • 2 teaspoons ground cinnamon
    • 2 tablespoons margarine melted

    Glaze

    • 1 cup powdered sugar
    • 2 tablespoons water

    Instructions
     

    Make the Dough:

    • Heat the soymilk, ½ cup sugar, salt, and 1 stick (8 tablespoons) margarine in a small saucepan over low to medium heat, until the margarine is just melted.
    • Remove soymilk mixture from heat and stir in vanilla. Set aside to cool until warm to the touch.
    • While soymilk mixture is cooling, place the warm water (see note) and 1 tablespoon sugar in a 1-cup liquid measuring cup (don’t forget the sugar!). Sprinkle in yeast while stirring, then set aside for 10 minutes. The yeast should rise to the ¾ cup mark; if it doesn’t, either your yeast was dead or your water was not the right temperature, and you’ll have to try again.
    • In a standing mixture with the whisk attachment, combine margarine mixture with the yeast and beat at medium speed for 2 minutes.
    • Beat at low speed while adding 2 ½ cups flour. Mix for about 2 more minutes.
    • Change to regular mixing attachment and add 1 ½ to 2 cups more flour – you don’t want to add so much that the dough is not still a little wet and sticky. Beat for 1 more minute.
    • Remove dough from mixing bowl and place on lightly floured surface. Knead for about 2 minutes with your hands.
    • Prepare large mixing bowl by spraying with cooking spray or rubbing with oil (I use coconut oil spray).
    • Form dough into a ball and place dough in prepared bowl. Roll the dough around so it gets coated with oil (to keep it from sticking to the bowl while rising). Cover with plastic wrap and set in a warm place until it has doubled in size, about 1 ½ to 2 hours (I set it near the fireplace). (If does not, you will have to start again, or accept that your cinnamon rolls will still taste yummy but will be smaller and a denser/tougher consistency.)
    • Once risen, punch in the center so that the dough deflates. Take dough out of bowl and place on a lightly floured surface. Let rest for 10 minutes.

    Make filling and assemble rolls:

    • Lightly grease a 9x13 inch baking pan.
    • Combine brown sugar, sugar, and cinnamon in a bowl.
    • Roll dough into a roughly 20x13 inch rectangle.
    • Melt margarine and brush evenly over the dough.
    • Spread sugar/cinnamon mixture over dough evenly.
    • With the long end of the dough facing you, slowly roll the doll up evenly and as tightly as you can.
    • With the seam of the roll down, use a sharp knife to cut the log in half, and then cut each half into halves.
    • Cut each piece into three pieces, so that you have a total of 12 rolls, each about 1 ½ inches thick.
    • Place the rolls, cut side down, in the prepared pan. Cover with plastic wrap and place in a warm place (again, I use the fireplace) until they have risen and expanded, about 1 hour.
    • (If you are not planning to freeze the rolls, at this point you can skip to the baking step. Otherwise, continue to next section.)

    Freeze Rolls

    • After the rolls have risen, place the pan (still wrapped in plastic) in the freezer.
    • After 1 hour, remove the rolls and put into large Ziploc bags.

    Thaw Rolls

    • The night before serving, transfer the rolls to a greased 9x13 inch baking pan and place in the fridge, covered in plastic.plastic.

    Bake Rolls:

    • Preheat oven to 375 degrees.
    • Bake, uncovered, for 20 minutes. Meanwhile, make glaze by mixing powdered sugar and water until smooth.
    • Let rolls cool for about 10 minutes before glazing. Drizzle glaze over warm rolls.
    • Serve immediately or store in an airtight container at room temperature for up to 2 days.

    Notes

    Note:
    The water must be the right temperature in order for the yeast to rise. Use a cooking thermometer if you have
    one. If you don’t have a thermometer, use water that is hotter than just warm, but not so hot that it is painful to
    the touch. After stirring in the sugar and yeast, touch the water to make sure it feels warm. If it has already
    cooled, it was probably too cool, so add a small bit of very hot water to bring up the temp.
    Continue reading →

  • Liver Pate (Pashtet Iz Pechonki)

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 lb Chicken livers or calves
    • liver cutinto strips
    • 1 tsp Salt
    • 2 large Onions sliced thin
    • ⅓ cup Butter
    • ¼ tsp Black pepper
    • 1 large egg
    • 2 White bread slices crustless
    • ½ cup Chicken stock
    • ½ Garlic clove minced

    Instructions
     

    • In large skillet melt the butter, add the onions and garlic.
    • Fry until they begin to brown, add the liver and continue to fry for 8-12 minutes until the livers are no longer showing any pink.
    • Put the ingredients into blender/food processor and chop until the mixture is very fine and smooth.
    • Grease a casserole dish and turn out the liver mixture into it.
    • Preheat the oven to 350 degrees F.
    • Bake the mixture for 45 minutes. remove from and allow to cool for 15 minutes then cover and refrigerate for 4-6 hours before serving.
    Continue reading →

  • Lemon Bread

    Caren S.
    This recipe was from my nutrition instructor when I was in nursing school. I had also given her one of my recipes. We kept in touch long after she retired. Whenever we made each other's recipe, we would call each other. I told her that many people had asked for the recipe. She was so happy that this, her mother's recipe would be passed on.
    Print Recipe
    Course Dessert, Snack

    Ingredients
      

    • 6 tbsp butter or margarine
    • 1 cup sugar
    • 2 eggs
    • Dash salt
    • 1 tbsp baking powder
    • ½ cup milk
    • 1 ½ cups flour
    • ½ cup nuts finely chopped
    • 1 grated lemon rind

    Topping:

    • Juice of 1 lemon
    • ⅓ cup sugar-mixed well

    Instructions
     

    • Mix softened butter/margarine with sugar until well mixed.
    • Add and mix the remaining ingredients in order.
    • Bake in a greased loaf pan at 350 degrees for 1 hour or until done.
    • Immediately after taking out of the oven, pierce top several times and pour over-juice of one lemon and 1/3 Cup sugar (which has been stirred to combine).
    • Let stand overnight if possible. Remove from pan and slice.
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  • Lamb Chops with Mint Oil

    Flora S.
    Print Recipe

    Ingredients
      

    • 8 lamb chops
    • 2 tablespoons olive oil divided
    • 2 teaspoons chopped fresh rosemary
    • salt and ground black pepper to taste
    • Mint Oil:
    • ¼ cup mint leaves
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest

    Instructions
     

    • Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
    • Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F.
    • Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.
    Continue reading →

  • Kefir Dinner Rolls

    Flora S.
    Print Recipe
    Course Dinner, Side Dish

    Ingredients
      

    • 1 cup warm homemade kefir
    • 2 tablespoons warm homemade kefir
    • 3 cups bread flour
    • 2 tablespoons white sugar
    • 1 teaspoon salt
    • 2 ½ teaspoons instant yeast

    Instructions
     

    • Pour 1 cup plus 2 tablespoons warm kefir into the pan of your bread machine; add bread flour, sugar, salt, and yeast, respectively. Program the machine for the dough cycle; press Start.
    • Punch down dough and remove from the pan. Knead lightly on a floured work surface. Divide dough into 12 pieces; roll each into a small ball.
    • Grease a muffin tin. Place 1 ball of dough in each muffin cup. Cover loosely with plastic wrap. Let rise until dough is puffy, about 30 minutes.
    • Preheat oven to 350 degrees F.
    • Bake rolls in the preheated oven until golden brown, about 20 minutes.
    Continue reading →

  • Kazakh Pilaf

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 ½ lb lamb
    • 3 tbsp fat
    • 4 onions
    • 5 carrots
    • 1 c dried apricots
    • 1 c rice
    • ½ c water
    • salt
    • pepper

    Instructions
     

    • Slice onion and put it on the bottom of a well-heated cauldron and fry until light golden.
    • Slice meat and fry with onion. Add julienned carrot, salt, pepper and stew.
    • Wash rice under running water and put evenly on meat layer (1 cup rice - 1 1/2 cup water).
    • Bring to boil, making holes to let air get out.
    • Put finely chopped dried apricots, cover and cook, not stirring, on low heat for an hour.
    • Take off from the heat, cover warm and leave for 15 minutes.
    • Stir carefully and serve on a large dish.
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  • Jim Duffy's Crinkle Top Cookies

    Heather S.
    This recipe is from Jim Duffy
    Print Recipe
    Course Dessert

    Ingredients
      

    • ¾ cup butter
    • 1 cup granulated sugar
    • 1 egg beaten
    • 4 tbsp dark molasses
    • ½ tsp salt
    • 2 tsp baking soda
    • 1 tsp ginger
    • 1 tsp ground cloves
    • 2 cups flour

    Instructions
     

    • Cream butter, sugar and egg until smooth.
    • Mix all dry ingredients.
    • Add molasses to butter mixture, then add dry ingredients. Mix well.
    • Form into walnut sized balls and roll them in granulated sugar.
    • Place on un-greased cookie sheet.
    • Bake at 350 for 8-10 minutes. Do not over bake.
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  • Jewish Chicken Soup

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 whole chicken
    • 1 medium yellow onion chopped
    • 8 carrots peeled and sliced
    • 1 parsnip chopped
    • 3 cloves garlic crushed
    • 2 stalks celery chopped
    • 1 bunch fresh dill weed chopped
    • salt and pepper to taste
    • 2 ½ cups matzo meal
    • 6 eggs
    • 6 tablespoons vegetable oil
    • 2 teaspoons salt

    Instructions
     

    • Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours.
    • Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
    • In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
    • Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
    • While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.
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  • Jewish Carrot Tzimmes

    Flora S.
    Print Recipe
    Course Lunch, Side Dish

    Ingredients
      

    • 1 tablespoon canola oil
    • 1 ½ pounds carrots peeled and cut into 1/4-inch rounds
    • ⅓ cup seedless golden raisins
    • ¼ cup freshly squeezed orange juice
    • 1 ½ tablespoons honey
    • 1 ½ tablespoons brown sugar
    • kosher salt and ground black pepper to taste
    • 2 tablespoons minced fresh parsley

    Instructions
     

    • Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil.
    • Reduce heat; cover and simmer until carrots are tender, about 25 minutes.
    • Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes.
    • Sprinkle parsley on top before serving.
    Continue reading →

  • Jean Ahlberg's Swedish Meatballs

    Karin D.
    This is a Swedish meatball recipe that my Gram, Jean Ahlberg, received from her mother-in-law. Every Christmas Eve, for at least sixty years, Gram treats our family to a traditional Swedish feast. Two years ago, when Gram was 94 years young, she (finally!) offered to let the family help prepare Christmas Eve dinner. We enjoy these meatballs just as they are, however they are excellent tossed with a light gravy and served over egg noodles. In 2020, during the COVID-19 pandemic, I gave each family member these meatballs in ""to go"" containers at our family outdoor holiday gathering. It would not be Christmas without Gram's meatballs! I am honored to take on this tradition and I look forward to passing the recipe down to my children."
    Print Recipe

    Ingredients
      

    • 1 loaf of sliced white bread
    • 1 cup milk
    • ½ cup minced onion
    • 1 lb pork
    • 1 lb beef
    • 1 lb veal
    • ½ tsp salt
    • ¼ tsp nutmeg
    • ¼ tsp paprika
    • 1 egg beaten

    Instructions
     

    • Soak bread in milk.
    • Sautee onions in oil or butter. Gently combine ground meats.
    • Add onions to meat with salt, nutmeg, paprika and egg. Mix in soaked bread.
    • Form into 1" balls and cook @ 350 degrees for 15 minutes.
    Continue reading →

  • Hot Clam Dip

    Susan S.
    Passed down from my mom
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 1 tsp. lemon juice
    • 2 cans minced clams
    • 1 stick of butter
    • 1 onion chopped fine
    • 1 clove of garlic chopped fine
    • 1 tsp. oregano
    • 1 tsp. parsley
    • ¾ tsp. crushed red pepper to taste, 1/4 chopped green pepper.

    Instructions
     

    • Simmer 1 tsp. lemon juice and 2 cans of minced clams for 15 min. Melt butter.
    • Saute: onion, clove of garlic, oregano, parsley, crushed red pepper (to taste), green pepper.
    • Put all ingredients together in a casserole dish (will be watery). Mix together with 1/2 cup bread crumbs. Put grated cheddar cheese on top. Sprinkle a little paprika on top.
    • Bake in uncovered dish for about 20 minutes. A shallow dish is better.
    • You can freeze before or after, to be used later. Serve with crackers or in clam shells.

    Notes

    A double recipe will fill a large casserole dish. Use a smaller dish for a single recipe.
    Continue reading →

  • Homemade Lox

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 pound salmon fillet bones removed
    • ½ cup kosher salt
    • ½ cup white sugar
    • 9 drops liquid smoke flavoring Optional

    Instructions
     

    • Rinse salmon with water; pat dry with paper towels.
    • Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
    • Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
    • Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
    • Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.
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  • Hamantaschen

    Shelley H.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 3 eggs
    • 1 cup granulated sugar
    • ¾ cup vegetable oil
    • 2 ½ teaspoons vanilla extract
    • ½ cup orange juice
    • 5 ½ cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 cup fruit preserves any flavor

    Instructions
     

    • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    • In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice.
    • Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour.
    • On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass.
    • Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
    • Bake for 12 to 15 minutes in the preheated oven, or until lightly browned.
    • Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
    Continue reading →

  • Ground Beef Stroganoff Casserole

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 pound extra-lean 94% ground beef
    • 1 teaspoon salt
    • ½ tsp ground black pepper
    • 1 8 oz package sliced fresh mushrooms
    • 1 large onion chopped
    • 3 cloves garlic minced
    • ½ cup dry white wine
    • 1 10.75 oz can fat-free condensed cream of mushroom soup (such as Campbell's®)
    • ½ cup fat-free sour cream
    • 1 tablespoon Dijon mustard
    • 4 cups cooked egg noodles

    Instructions
     

    • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
    • Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
    • Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
    • Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
    • Bake in the preheated oven until bubbling, about 25 minutes."
    Continue reading →

  • Grilled Tequila Lime Chicken

    Rosalind D.
    Have used it with friends during summer cookout meals.
    Print Recipe

    Ingredients
      

    • 3 tbsp olive oil
    • 3 tbsp tequila
    • 1 tbsp lime zest from about 2 limes
    • 4 cloves of garlic minced
    • 1 ¼ tsp ground ancho chili pepper
    • ½ tsp ground coriander
    • ¼ tsp dried oregano
    • 1 ¼ tsp salt
    • ½ tsp freshly ground pepper
    • 2 tsp honey
    • 4 boneless chicken breasts about 2 lbs pounded to an even 1/2 inch thickness
    • 1 lime sliced into wedges for serving (optional)

    Instructions
     

    • Combine all of the ingredients except the chicken breast in a 1 gallon freezer bag.
    • Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the meat until evenly coated.
    • Seal the bag and place it in a box in the refrigerator (the bowl protects against leakage); marinade for at least 6 hours or overnight.
    • Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and using tongs, carefully rub over the grates until glossy and coated (or use non flammable cooking spray).
    • Place the chicken breasts on the grill and spoon the remaining marinade on top of them. Grill, covered, for 2 - 3 minutes per side (turning only once)
    • Serve immediately with lime wedges
    Continue reading →

  • Grilled Peach Salad

    Alexis M.
    Print Recipe
    Course Salad, Side Dish

    Ingredients
      

    Salad Ingredients:

    • thickly sliced a heirloom tomatoes in a variety of colors red, yellow, green and sizes
    • red onion thinly sliced
    • grilled peaches
    • spinach
    • dressing

    Dressing Ingredients:

    • 1 part balsamic vinegar
    • 1 part olive oil
    • 1 part soy sauce
    • a bit of shoyu
    • sea salt and black pepper
    • finely diced garlic
    • diced shallots
    • drizzle of maple syrup

    Instructions
     

    • Drizzle the peaches with olive oil and grill until they are softened to your taste.
    • Cut and assemble the salad ingredients.
    • Mix dressing and top salad with dressing and peaches.
    Continue reading →

  • Green Sorrel Borscht

    Flora S.
    Print Recipe

    Ingredients
      

    • 10 cups veal or chicken stock
    • big heap of fresh sorrel cut into strips
    • 1 large onion chopped
    • 3 large potatoes peeled and cubed
    • 3 hard boiled eggs quartered lengthwise
    • 2 tbsp minced cilantro
    • 1 tbsp vegetable oil
    • ½ tbsp butter
    • salt and pepper to taste
    • sour cream

    Instructions
     

    • Sauté onions in oil and butter until deep golden in color, about 15 minutes.
    • Bring stock to a simmer and add potatoes.
    • Simmer, covered, until the potatoes are cooked through, about 20 minutes.
    • Remove the potatoes with a slotted spoon, mash them coarsely (they should still be in tiny little pieces, not pureed), and return to the stock.
    • Add onions. Adjust salt and pepper. When the stock comes to a simmer once more, add the sorrel, let simmer for 3 minutes, then take off heat, stir in cilantro, and serve immediately. (Keep in mind that sorrel overcooks very quickly).
    • Place one or two egg quarters in each bowl before pouring the soup. Serve with sour cream on the side.
    Continue reading →

  • Green Russian Borscht

    Flora S.
    Print Recipe
    Course Breakfast

    Ingredients
      

    • 3 eggs or more to taste
    • 3 potatoes cut into cubes, or more to taste
    • ½ cup rice
    • 1 bunch green onions finely chopped
    • salt to taste
    • 1 bunch fresh spinach stems removed and leaves chopped
    • 1 bunch fresh parsley chopped
    • ¼ cup sour cream or more to taste
    • 1 teaspoon chopped fresh dill or more to taste

    Instructions
     

    • Place eggs in a saucepan and cover with salted cold water. Bring to a boil, remove from heat, cover saucepan, and let eggs stand in hot water, 10 to 12 minutes. Drain water from saucepan and cover eggs with ice water until chilled, about 10 minutes. Peel eggs and chop or shred.
    • Fill a large pot halfway with water; bring to a boil. Add potatoes, rice, green onions; reduce heat and simmer until potatoes are mostly tender, 15 to 20 minutes. Add spinach and parsley; continue simmering until wilted, 5 to 7 minutes.
    • Stir sour cream into soup until well mixed; add dill. Bring soup back to a boil, remove pot from heat, and stir eggs into soup. Season with salt.
    Continue reading →

  • Grandma's Christmas Plum Pudding

    Nancy P.
    This recipe came from England with my great-grandmother in the latter half of the 1800's. her daughter, my grandmother, continued to make the pudding each year for Christmas when the entire family gathered together after church to have dinner and clelbrate the holiday.
    Print Recipe
    Course Dessert

    Ingredients
      

    • ½ cup butter softened
    • ½ box raisins
    • ½ box currants
    • 4 oz. citron
    • 1 cup brown sugar
    • 1 tsp. salt
    • ⅛ tsp pepper
    • ½ tbsp each cinnamon cloves, nutmeg, allspice
    • ½ cup molasses
    • 2 oz. red wine
    • 4 oz. cold coffee
    • ½ tbsp lemon juice
    • 12 oz. candied fruit
    • 2 cup sifted flour
    • ½ tsp. baking soda
    • ½ tsp. baking powder

    Rum Sauce

    • 1 cup milk
    • ½ cup sugar
    • 1 tbsp softened butter
    • 1 tbsp flour
    • 2 tbsp water
    • 1 egg
    • 1 tsp rum extract

    Instructions
     

    • Mix all together in a large bowl. Transfer all to geased stainless steel bowl. If you don't have a steamer, cover bowl with waxed paper or aluminum foil and secure.
    • In a large cooking pot invert a dish and place on bottom of pot. Place bowl with pudding on top of dish. Fill pot with water halfway up pudding bowl. Heat and steam until pudding is cooked.

    Rum Sauce:

    • In a saucepan, scald milk over medium heat.
    • In separate bowl, mix together sugar, butter, flour, water, beaten egg, and rum extract.
    • Add to scalded milk and cook over medium heat until thickened.
    Continue reading →

  • Golubtsy

    Flora S.
    Print Recipe

    Ingredients
      

    Cabbage roll:

    • 2-3 lbs hamburger
    • 2-3 eggs
    • 1 cup rice
    • 1 onion diced
    • 1 bell pepper diced
    • 1 carrot grated
    • salt
    • pepper
    • onion soup mix optional

    Soup:

    • 6 potatoes
    • 1-2 onions
    • 1 bell pepper
    • 4 - 5 carrots
    • 4 cans stewed tomatoes
    • 1 can whole tomatoes
    • 2-3 fresh tomatoes
    • 3 stalks of celery
    • 1 large head of cabbage
    • large pot

    Instructions
     

    • Mix together in a bowl, the rice, hamburger, vegetables and eggs.
    • Season with pepper, salt or onion soup mix. Set aside.
    • Cut up potatoes, onions, bell pepper, carrots, and celery. Set aside.
    • Cut out the core of the cabbage. Set in a large bowl.
    • Pour boiling water over cabbage. Let it sit for about 10 minutes.
    • When water is cool enough to touch, start making the cabbage rolls.
    • Place about 2 tablespoons full of mixture into cabbage. My cabbage rolls usually look like cabbage balls.
    • I put the leafy closed ends facing down, to keep the mixture from opening up while cooking.
    • After all cabbage rolls/balls are in your pot, put all cut up vegetables on top of rolls/balls.
    • Next, pour tomatoes on top. For each can of tomatoes, I pour one can of water.
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  • Georgian Sacivi

    Flora S.
    Print Recipe

    Ingredients
      

    • a good-sized chicken trimmed and cut into pieces
    • 3 handfuls of shelled fresh walnuts
    • 5-7 medium-sized cloves of garlic
    • 1 small mild onion~bay leaves
    • 2 spoonfuls of khmeli suneli*
    • 1 spoonful of kviteli qvavili*
    • salt to taste
    • black pepper to taste

    Instructions
     

    • Place the chicken pieces in a good sized stock pot, cover with fresh, cold water and bring to a boil.
    • Add some salt, black pepper and two or three bay leaves to the pot.
    • Cover, reduce heat and let simmer until the chicken is done.
    • Meanwhile, grind the walnuts, garlic cloves and onion through the finest blade of a meat grinder and place in a large pan or pot.
    • Season the mixture with the khmeli suneli and kviteli qvavili, mix well to incorporate all the flavors and set aside.
    • When the chicken is done, remove from the pot and separate the meat from the skin and bones. Set aside.
    • Do not discard the bouillon. Gradually add the hot bouillon (which has been strained and skimmed) into the walnut mixture, stirring well to make a smooth sauce.
    • Typically, this takes about 4-6 cups of bouillon in order to make a sauce which is neither too thin nor too thick. Check for seasonings, adding salt and black pepper as required.
    • Finally, add the chicken pieces to the sauce and mix well. sacivi is eaten warm or at room temperature, never hot.

    Notes

    Note to the spices: khmeli suneli and kviteli qvavili are traditional Georgian spice blends. Without them, the dish will lack its characteristic flavour. There is no one recipe for making them since every region will have its own speciality.
     
    Make sure you have plenty of good bread for dipping in the sauce. If you really want to impress your guests, you can give your sacivi an authentic Georgian touch as follows. Save some of the ground and seasoned walnuts, take them in your hand and squeeze them over top of the completed dish. Drops of yellow, seasoned walnut oil will fall in big polka dots over the top.
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  • Georgian Lamb Soup (Kharcho)

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 lb Lamb short ribs cut into 1""
    • ½ cup Rice
    • ½ cup Walnuts chopped
    • ½ tsp Paprika
    • ½ tsp Cilantro fresh chopped
    • ⅓ cup Cherries dried
    • ¼ tsp Thyme
    • 1 tbsp Parsley chopped
    • 3 tbsp Sunflower oil
    • 1 qt Water
    • 2 oz Celery root
    • 1 Carrot sliced
    • ½ tsp Black pepper
    • 2 Onions medium chopped
    • 3 Bay leaves
    • ¼ cup Ketchup
    • ¼ tbsp Hot sauce
    • 1 tsp Sugar
    • 2 tbsp Lemon juice fresh
    • ¼ tsp Sage
    • 2 tsp Salt
    • 3 Garlic cloves minced
    • ⅓ cup Red wine dry

    Instructions
     

    • Brown lamb pieces in sunflower oil with garlic. Remove from heat. Bring water to a boil in a large stock pot. Add lamb, 1 teaspoon of salt & reduce heat to cook at slow boil for 30 minutes. Add all other ingredients, cook for 15 minutes at a slow boil, then reduce to simmer and cook for 30 minutes.
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  • Gefilte Fish II

    Flora S.
    Print Recipe

    Ingredients
      

    • 6 lbs whole carp
    • 3 lbs pike
    • 1,5 lbs whitefish bluefish, or any firm non-fatty white fish
    • 5 lbs onions
    • 3 garlic cloves
    • 1 large carrot
    • 1 large beetroot
    • 3 slices whole wheat bread or one roll alternatively, 1 cup matzo meal, soaked in water
    • 2 eggs
    • Salt and pepper to taste
    • Ground allspice to taste

    Instructions
     

    • Put two onions aside. Chop the rest of the onions, sauté until light golden and creamy consistency.
    • Slice one of the remaining onions into circles. Peel and slice carrot and beetroot, peel garlic cloves, quarter remaining onion. Soak bread.
    • Spread heaping tablespoon of sautéed onions on the bottom of fish pot. Cover with sliced onion, carrot, and beetroot. Put aside.
    • Filet all fish, leaving carp head, spine, and skin intact. Grind fish flesh twice, adding sautéed onions, garlic cloves, and soaked bread.
    • Whisk eggs, add to ground fish, season with salt and pepper. Kneed by hand. Sculpture filling along the spine inside and out, cover with skin on both sides. Fill the head as well.
    • Place into pot. Use remaining filling to fashion patties. Place patties on top of fish to weigh skin down. Place heads and skin of smaller fish into the pot. Cover with water.
    • Bring to boil, add allspice, reduce to simmering. Simmer and baste until patties pop off, then simmer for additional 20 – 30 minutes, until dark golden. Add water, if necessary.
    • Remove from heat, let cool. Carefully remove fish, head, and patties. Garnish with carrots and beets. Serve with horseradish.
    • Separate and refrigerate fish jelly, if desired. Mash vegetables and liquid with a spoon through a colander. Bring to boil, add potatoes, cook till very soft. Serve hot to accompany fish.
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  • Gefilte Fish

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 ½ pounds carp fillets
    • 1 ½ pounds red snapper fillets
    • 1 pound black cod fillets
    • 1 pound ling cod fillets
    • 2 ½ large onions
    • 4 carrots
    • 5 eggs
    • 1 ½ tablespoons white sugar
    • 4 teaspoons salt
    • 4 teaspoons ground white pepper
    • ¾ cup matzo meal
    • ¾ cup ice water
    • 2 onions
    • 2 carrots
    • ½ teaspoon paprika
    • ½ teaspoon ground black pepper
    • ¼ cup white sugar

    Instructions
     

    • Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time.
    • Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again.
    • Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
    • Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot.
    • Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
    • With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours.
    • When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve.
    • They will now keep in the refrigerator for up to 6 days.
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  • Fried Beef Stew

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 lb boneless beef cubed small
    • 4 large baking potatoes peeled and immersed in cold water
    • 1 Spanish onion chopped
    • 2 tbsp minced dill
    • 4 cups hearty beef stock
    • 1 tbsp sifted flour
    • bay leaf
    • salt and pepper
    • vegetable oil

    Instructions
     

    • Preheat the oven to 350 F. Bring the beef stock to a simmer and keep hot, covered.
    • Season beef with salt and pepper and toss with flour to coat. Shake off excess flour.
    • Warm vegetable oil in a saute pan and fry the beef over high heat, uncovered, until each piece is covered with a crispy crust. (It is important not to let the beef release any juice.)
    • Transfer the beef to a heavy Dutch oven. Add a little more oil to the pan and saute the onions, stirring frequently, until caramelized, about 25-30 minutes.
    • Transfer to the Dutch oven and deposit over the beef.
    • Drain the potatoes and cut each into thirds, and then quarter each third.
    • Season the potato pieces with salt and pepper and arrange on top of meat and onions.
    • Pour the beef stock over the potatoes. The liquid should be about level with the top of the stew; add some boiling water, if necessary.
    • Adjust the seasonings. Add bay leaf.
    • Bake, uncovered, for 1 hour 30 minutes, or until the potatoes are tender, but not falling apart.
    • Turn the oven to ""broil"" and cook for 10 more minutes.
    • Remove from the oven, add dill, and mix. Serve with lots of bread to absorb the sauce.
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  • Freshly - salted Cucumbers

    Flora S.
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 10 average cucumbers
    • 2 tbsp salt
    • 2 tbsp horseradish
    • 2 horseradish leaves
    • 2 quarts water
    • 3 garlic cloves

    Instructions
     

    • Wash cucumbers carefully.
    • Put garlic, horseradish, and leaves on the bottom of the jar or a small barrel, then put cucumbers, pour salted water over.
    • The cucumbers will be ready in 24 hours.
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  • Forshmak

    Flora S.
    Print Recipe

    Ingredients
      

    • ½ lb Ground beef
    • ½ lb Ground lamb
    • 6 oz Salted herring
    • 1 quart milk
    • ½ cup Sour cream
    • 3 Eggs separated
    • 4 tablespoons Butter
    • 1 large Onion chopped
    • 3 Potatoes peeled & boiled
    • ½ teaspoon Salt
    • ½ teaspoon Black pepper
    • 2 tablespoons Parmesan cheese grated fine
    • 2 tablespoons Bread crumb

    Instructions
     

    • Put milk into a bowl and soak the herring in it overnight. Remove the and pat dry being sure to remove any and all bones.
    • Coarsely chop the herring. Fry the onions in 2 tbps of butter until golden.
    • Pan-fry the ground meats separately and place into a food processor/blender. Add the onion, herring, & potatoes. Chop/blend until a smooth mixture is formed.
    • Stir in the sour cream & egg yolks then add the spices. Beat the egg whites until they are stiff but not dry. P
    • reheat the oven to 400F-degrees & grease a 2 qt. baking dish.
    • Fold in the egg whites at this point and turn the mixture into the greased baking dish.
    • Sprinkle with the bread crumbs and parmesan cheese, dot with the remaining butter, & then bake for 40 minutes.
    • Serve hot.
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  • Forshmak

    Flora S.
    Print Recipe

    Ingredients
      

    • ½ lb Ground beef
    • ½ lb Ground lamb
    • 6 oz Salted herring
    • 1 quart milk
    • ½ cup Sour cream
    • 3 Eggs separated
    • 4 tablespoons Butter
    • 1 large Onion chopped
    • 3 Potatoes peeled & boiled
    • ½ teaspoon Salt
    • ½ teaspoon Black pepper
    • 2 tablespoons Parmesan cheese grated fine
    • 2 tablespoons Bread crumb

    Instructions
     

    • Put milk into a bowl and soak the herring in it overnight. Remove the and pat dry being sure to remove any and all bones.
    • Coarsely chop the herring. Fry the onions in 2 tbps of butter until golden.
    • Pan-fry the ground meats separately and place into a food processor/blender. Add the onion, herring, & potatoes. Chop/blend until a smooth mixture is formed.
    • Stir in the sour cream & egg yolks then add the spices. Beat the egg whites until they are stiff but not dry. P
    • reheat the oven to 400F-degrees & grease a 2 qt. baking dish.
    • Fold in the egg whites at this point and turn the mixture into the greased baking dish.
    • Sprinkle with the bread crumbs and parmesan cheese, dot with the remaining butter, & then bake for 40 minutes.
    • Serve hot.
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  • Flattened Chicken (Tabaka)

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 Cornish hens
    • 2 Garlic clove crushed
    • 4 tbsp Butter melted
    • Salt for taste
    • Cayenne for taste

    Instructions
     

    • Pat hens dry & place it breast side up on a large cutting board.
    • With a sharp knife, slice down the middle of the breastbone, to separate the rib cage. BE CAREFUL not to cut all the way through the hen! It should remain in 1 piece.
    • Turn hens over & flatten it with a mallet. With a sharp knife make a small slit at lower edge of each breast 1/2 & push tips of the drumsticks through slits on each side so the knobby ends of the drumsticks protrude on the skin side.
    • Make similar slits on upper edge of each breast half & push wing tips through. Each breast 1/2 should be covered by a drumstick & a wing. Flatten hens gently once more with meat mallet.
    • Rub hens with crushed garlic, salt liberally, & dust with cayenne.
    • Heat a large cast-iron skillet. Add butter. When butter is melted put hens in the pan, turning to coat both sides.
    • Cook skin side up over med-high heat for 5 mins. then turn skin side down.
    • Place a plate or another skillet over hens & weight it down with a heavy can or bowl filled with water.
    • Cook hens over med-heat for 20 mins. until skin is brown & slightly crusty.
    • Turn, replace weight & cook 5 mins. more. Serve with Tkemali Sauce.
    • The platter should be served with rice &/or green beans.
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  • Fish Zalivnoe

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 lb salmon cat fish, trout
    • 1 carrot
    • 1 onion
    • parsley root
    • 1 lemon peeled
    • 1 bay leaf
    • 2 tbsp gelatin
    • salt

    Instructions
     

    • Soak 20-30 g gelatin in water in advance. Wash and clean fish.
    • Cut the head, tail and fins and pour over it cold water (2 liters). Slice fish. Place fish head, tail, parsley root, onion, salt in a pan and cook 25-30 minutes, then add sliced fish and cook at low heat until done (not more than 20 minutes).
    • Take fish slices out carefully and arrange them on a dish. Place a lemon slice (peeled) on every fish slice anâ decorate with carrot rounds.
    • Strain fish stock and add gelatin, bring to a boil and strain again.
    • Decorate fish with parsley green and pour over half stock carefully.
    • Let it to congeal a little and then pour over the rest.
    • Serve with cabbage salad, hot sauces.
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  • Fish in Aspic

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 large Firm Fleshed Fish White
    • 1 canadian sole fish
    • 2 lbs Flounder
    • 3 Fish Heads & Trimmings
    • 2 large Onions
    • 2 large Carrots
    • 4 Black Peppercorns To Taste
    • 1 large Bay Leaf
    • 2 tablespoon Sugar
    • 2 teaspoon Salt
    • 1 pk Plain Gelatin

    Instructions
     

    • Wash the whole fish and fish heads in cold water. Run a knife over the fish, scraping from tail to head, to remove any leftover scales.
    • Rinse the gut cavity. Cut off the head at the gills, rinse again & cut into equal pieces. Rub inside and out with salt and set aside. Remove the gills from the heads. Combine the fish heads, tail, fins and all ingredients in a 4 quart pot, then cover with 6 cups of cold water.
    • Bring to a boil, skimming off the foam, then reduce to a gentle simmer. Cook for 20 mins or until the heads are cooked through.
    • Using a small sieve, lined with a wet towel or cheesecloth, pour the liquid into a 2 quart jar. When most is poured off, press lightly on the remains & pour off the rest.
    • Place the sections of fish in about 2 cups of stock. Bring to a gentle boil & simmer for about 10 minutes or until the fish turns white.
    • Do NOT overcook or the pieces will fall apart. Use a slotted spoon to remove fish pieces & place on a platter to cool.
    • When cooled, remove the skin & bones trying to keep the pieces large & not ragged. Cover & cool. Strain the cooking liquid again & add to the rest of the stock. A more intense flavor, stock may be reheated & reduced by a 1/3.
    • Dissolve the gelatin in 1 cup of fish tock & add. Taste then add salt if needed. Cool & pour in enough stock to cover the bottom of a 6 cup fish mold or glass pan by 1/2"".
    • Refrigerate until set. Remove the peel from the cooked carrots & slice them into thin rounds. Arrange the carrot rounds in an attractive pattern on the aspic, add a little more cooled stock, and cool until set.
    • Evenly spread the fish pieces over the aspic, covering with more stock, cooling until set.
    • Continue to add stock until the fish is completely covered. Refrigerate overnight.
    • Serve: Run a sharp knife around the edge of the mold. Place a platter on top of the mold and invert. Using a hot damp cloth helps release it from the mold. Garnish with parsley sprigs & lemon slices just before serving.
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  • Eggplant Spread (Baklazhanovaya Ikra)

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 ea large eggplant
    • 1 ea onion
    • 2 ea tomatoes
    • 2 ea garlic cloves
    • 2 tb vinegar
    • 2 tb vegetable oil
    • salt
    • pepper
    • fresh parsley

    Instructions
     

    • Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour, turning while baking, until soft. Cool down.
    • Cut the eggplant, lengthwise, in two halves. Scoop out the pulp and chop until very fine.
    • Chop onion very finely, peel tomatoes and chop, mince garlic cloves.
    • Mix onion, tomatoes and pulp, garlic, oil, vinegar.
    • Stir thoroughly and season on your taste.
    • Cover and refrigerate for several hours.
    • Baklazhanovaya Ikra is served with chopped parsley.
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  • Eggplant Appetizer

    Flora S.
    Print Recipe

    Ingredients
      

    • 5 eggplants peeled and cubed
    • 5 green bell peppers seeded and chopped
    • 5 to matoes chopped
    • 5 onions chopped
    • 1 ½ tablespoons white sugar
    • 1 tablespoon salt
    • ½ cup vegetable oil
    • ½ cup red wine vinegar
    • ½ cup water

    Instructions
     

    • Place the eggplant, bell pepper, tomato, and onion into a large pot.
    • In a small bowl, stir together the sugar, salt, oil, vinegar, and water.
    • Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes.
    • Serve warm.
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  • Easy Noodle Kugel

    Shelley H.
    Print Recipe
    Course Dinner, Side Dish

    Ingredients
      

    • 6 eggs well beaten
    • 1 pint sour cream
    • ½ pound cottage cheese
    • ¼ pound cream cheese
    • 3 tbsp melted butter
    • 2 tbsp sugar
    • 1 tsp cinnamon

    Instructions
     

    • Cook and drain according to directions 1 pound of wide noodles.
    • Return noodles to pot and mix with listed ingredients.
    • Place in a well-greased 9 x 13 baking dish and bake at 350 degrees one hour.
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  • Easy Key Lime Pie

    Tom H.
    My talented sister Sharon Delia's recipe. I wanted to share it because even I can make it! It's that easy!"
    Print Recipe
    Course Dessert

    Ingredients
      

    • 5 egg yolks beaten
    • 1 14 oz can sweetened condensed milk
    • ½ cup key lime juice
    • 1 9 inch prepared graham cracker crust

    Instructions
     

    • Preheat oven to 375 degrees F (190 degrees C)
    • Combine the egg yolks, sweetened condensed milk and lime juice. Mix well.
    • Pour into unbaked graham cracker shell
    • Bake i preheated over for 15 minutes.
    • Alow to cool.
    • Top with whipped topping and garnish with lime slices if desired.
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  • Duck with Apples

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 duck about 6 lb
    • 1-2 tbsp mustard
    • 1 tbsp honey
    • 1,5 cup white wine
    • 5 sour apples
    • 10 potatoes for garnish

    Instructions
     

    • Place the duck in cold salty water for an hour. Drain off the water.
    • Grease the duck outside and from within with mustard and leave overnight in the refrigerator covered with plastic wrap.
    • De-core and peel the apples. Cut the apple into slices and stuff the duck with them. Sew up the duck with thread. Coat the outside of the duck with honey.
    • Place the duck into a baking pan and add the white wine to the pan.
    • Bake the duck in an oven 1-1.5 hours depending on the size of the duck at 350F. During this time, rotate the duck in the oven and check that the skin has blushed.
    • Add water to pan when the duck starts to formed fat. If the skin on a duck starts to burn, cover with it with foil.
    • 30 minutes prior to readiness of a duck lay in the peeled potatoes. Bake the potatoes until they are soft.
    • Check to ensure that the duck has reached the safe internal temperature before removing from the oven. Pull out the thread from the duck.
    • Take out from inside of the duck the apples and cut the duck into serving portions.
    • Arrange the potatoes and apples around the duck and serve.
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  • Dressed Herring under Fur salad

    Flora S.
    Print Recipe
    Course Appetizer, Salad

    Ingredients
      

    • 2 thick salted herrings matthias
    • 5 potatoes
    • 4 carrots
    • 4 beets
    • 5 eggs
    • 1 lb mayonnaise

    Instructions
     

    • Boil vegetables until they are ready ( you can boil vegetables in 1 pan).
    • Boil eggs hard.
    • Peel skin from herrings, cut them along the spine. Take all bones away. Cut herring meat into very little pieces and always check for bones. Take a large dish. Put herring meat evenly on the bottom. If you like onion, you can put little pieces of onion on the herring.
    • Then spread mayonnaise evenly (thin layer).
    • Grind potatoes and make the next layer of it. Spread mayonnaise.
    • Use a fork to plane the layers. Then goes carrot (grind, put, spread).
    • Then you do the same with 4 eggs and beets.
    • Spread mayonnaise on the beets and grind 1 egg on it to make the dish beautiful.
    • Put the dish in the fridge for an hour.

    Notes

    This salad must look like a cake. Selyodka pod Shouboy is served as an appetizer.
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  • Crustless Spinach Quiche

    Flora S.
    Print Recipe
    Course Dinner, Side Dish

    Ingredients
      

    • 1 tablespoon vegetable oil
    • 1 onion chopped
    • 1 10 ounce package frozen chopped spinach, thawed and drained
    • 5 eggs beaten
    • 3 cups shredded Muenster cheese
    • ¼ teaspoon salt
    • ⅛ teaspoon ground black pepper

    Instructions
     

    • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
    • Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
    • In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
    • Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
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  • Creme Brulee French Toast

    Laura D.
    This is a highly anticipated dish at family brunch gatherings that we do on Christmas and Palm Sunday mornings. I love this dish because all of the prep is done the day before and you just pop it in the oven prior to everyone arriving. It also travels well to events that are held at someone else's house.
    Print Recipe
    Course Breakfast

    Ingredients
      

    • 1 stick unsalted butter
    • 1 cup backed brown sugar
    • 2 tbsp. corn syrup
    • 1 long loaf French bread
    • 5 large eggs
    • 1 ½ cups half and half
    • 1 tsp. vanilla
    • 1 tsp. Grand Marnier or orange juice
    • ¼ tsp. salt
    • ¼ tsp. orange zest

    Instructions
     

    • In a heavy sauce pan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into 9x13 inch baking dish.
    • Cut bread into 20 1"" slices. Arrange bread slices in one layer in baking dish on top of the sugar mixture, squeezing them slightly to fit.
    • In a bowl whisk together eggs, half and half, vanilla, Grand Marnier, salt and orange zest until well combined. Pour evenly over bread.
    • Chill bread mixture, covered at least 8 hours and up to one day.
    • Preheat oven to 350 degrees and bring bread to room temperature. Bake uncovered in middle of oven until puffed and edges are pale golden, 35-40 minutes.
    • Sprinkle with cinnamon (my preference), or powdered sugar.
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  • Creamy Pan Seared Salmon with Tomatoes and Spinach

    Robyn
    Received from a friend - Weight Watcher approved!!
    Print Recipe

    Ingredients
      

    • 2 tbsp garlic flavored olive oil
    • 4 4 oz each skin on salmon fillets
    • salt and fresh ground pepper to taste
    • 1 tbsp butter
    • 3 cloves of garlic
    • 2 cups halved cherry tomatoes
    • 1 bag 6 oz baby spinach
    • ½ cup low fat evaporated milk if not looking at calories, you can use half and half or heavy cream
    • ¼ cup grated parmesan cheese
    • 2 tbsp chopped fresh basil
    • 1 tbsp chopped fresh parsley

    Instructions
     

    • Heat olive oil in a large skillet over medium high heat. Season the salmon fillets with salt and pepper and transfer to the skillet, skin side up.
    • Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.
    • Flip over and cook for 2 more minutes more; remove from skillet and set aside.
    • Add butter to skillet and melt over medium heat. Stir in garlic and cook for 1 minute.
    • Add cherry tomatoes and season with salt and pepper. Continue to cook for 1 - 2 minutes, or until tomatoes begin to soften.
    • Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt. Stir in evaporated milk parmesan cheese, basil, and parsley; bring to a simmer.
    • Reduce heat to low and cook for 2 minutes. Add salmon back to the skillet and continue to cook for 3 minutes, or until salmon is heated through.
    • Remove from the heat. Spoon sauce over each fillet and serve.

    Notes

    SERVES 4
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  • Creamed Spinach

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 10 ounce package frozen chopped spinach, thawed and drained
    • ½ cup evaporated milk
    • ½ teaspoon garlic powder
    • ¼ teaspoon dried minced onion
    • ¼ cup minced onion

    Instructions
     

    • In a blender or food processor, blend spinach and milk until smooth. Add garlic powder, dried onion and fresh onion and mix well.
    • Pour into medium saucepan and cook over medium heat until thickened, about 3 minutes.
    • Reduce heat to low and simmer for 10 minutes.
    Continue reading →

  • Cranberry Cake

    Mary W. H.
    Recipe was in Bridgeport Post some years ago. Rave reviews for it with many copy requests.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 pkg lemon cake mix
    • 1 3 oz package cream cheese, softened
    • ¾ cup milk
    • 4 eggs
    • 1 ¼ cup fresh cranberries
    • ¼ cup sugar
    • ½ cup chopped nuts

    Instructions
     

    • Heat over to 350. Grease and flour a bundt pan.
    • Combine cake mix, cream cheese, and milk in a large bowl and beat for 2 minutes with an electric mixer on medium speed. Add eggs and blend, beating 2 minutes more.
    • Combine cranberries, sugar and nuts in a separate bowl and fold into batter. Pour into pan.
    • Bake 1 hour or until a toothpick comes out clean. Cool 5 minutes. Remove from pan and cool on wire rack. Frost or glaze as desired.
    Continue reading →

  • Cranberry Bread

    Debbie M.
    This was my paternal grandmothers recipe that was passed down to her. I make mini loaves for friends and family during Thanksgiving and Christmas. It is delicious toasted with some butter.
    Print Recipe
    Course Dessert, Side Dish

    Ingredients
      

    • 1 cup sugar
    • 2 cups flour
    • ½ tsp. salt
    • ½ tsp. baking soda
    • 1 ½ tsp. baking powder
    • 2 tbsp. melted butter
    • 1 beaten egg
    • 1 cup coarsly chopped walnuts
    • 2 cups fresh cranberries
    • Juice & rind of one orange add more boiling water to make 3/4 cup liquid

    Instructions
     

    • Mix all ingredients together by hand. Add nuts and cranberries last.
    • Pour into greased and floured loaf pan or mini loaf pans.
    • Bake @ 325 degrees for 1 to 1 1/4 hour for loaf pan,
    • 35-40 minuntes for six mini loaves.
    Continue reading →

  • Cornish Game Hens with Garlic and Rosemary

    Flora S.
    Print Recipe

    Ingredients
      

    • 4 Cornish game hens
    • salt and pepper to taste
    • 1 lemon quartered
    • 4 sprigs fresh rosemary
    • 3 tablespoons olive oil
    • 24 cloves garlic
    • ⅓ cup white wine
    • ⅓ cup low-sodium chicken broth
    • 4 sprigs fresh rosemary for garnish

    Instructions
     

    • Preheat oven to 450 degrees F.
    • Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
    • Reduce oven temperature to 350 degrees F. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
    • Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
    Continue reading →

  • Cold Beet Soup (Cold Borscht)

    Flora S.
    Print Recipe
    Course Dinner, Side Dish, Soup

    Ingredients
      

    • 3 beets with leaves and stems - beets peeled and chopped leaves sliced
    • water to cover
    • 1 cup chicken stock
    • 1 small cucumber grated
    • 1 hard-cooked egg chopped
    • ⅓ cup chopped fresh dill
    • 3 small green onions thinly sliced
    • 1 pint buttermilk
    • ½ cup sour cream
    • ⅓ lemon juiced
    • ½ teaspoon ground black pepper

    Instructions
     

    • Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
    • Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.
    Continue reading →

  • Classic Potato Latkes

    Shelley H.
    Print Recipe

    Ingredients
      

    • 2 eggs beaten
    • 4 medium russet potatoes about 8 ounces each peeled and sshredded
    • ¼ cup flour
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • vegetable oil for frying

    Instructions
     

    • In a large bowl combine the eggs, flour, onion, salt, and pepper, stirring to blend.
    • Using your hands, squeeze out as much liquid as you can from the potatoes. Then add the shredded potatoes to the egg mixture, mixing well. In a large frying pan, heat some of the oil over medium-high heat.
    • Spoon the batter by quarter-cupfuls onto the skillet, flattening them slightly.
    • Fry until the bottoms are nicely browned-between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer.
    • Repeat for the remaining pancakes, adding oil to the pan as needed. Drain on paper towels and serve immediately with sour cream or applesauce.
    • Makes about 12 pancakes; you can use less batter for each pancake and make smaller latkes!
    Continue reading →

  • Cinnamon Swirl Bread

    Shelley H.
    Print Recipe
    Course Dessert

    Ingredients
      

    • ⅓ cup white sugar
    • 2 tsp cinnamon
    • 2 cups flour
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 cup white sugar sugar used twice in this recipe
    • 1 egg beaten
    • 1 cup milk
    • ⅓ cup vegetable oil

    Instructions
     

    • Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside
    • In a large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk and oil; add to flour mixture. Stir until just moistened
    • Pour half of the batter into the pan. Sprinkle with half the reserved cinnamon/sugar mixture. repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through bater to marble.
    • Bake for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.
    Continue reading →

  • Chocolate Chip Cheesecake

    Shelley H.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 2 8 oz Temp Tee Whipped Cream Cheese containers
    • ½ cup sugar
    • ¼ cup light brown sugar packed
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 cup chocolate chips
    • 1 9 in graham cracker pie crust

    Instructions
     

    • Preheat oven to 350 degrees
    • Using an electric mixer, mix Temp Tee Whipped Cream Cheese and sugars together until smooth.
    • Add eggs one at a time, mixing into batter. When fully blended, mix in vanilla
    • Fold in chocolate chips. Pour into pie shell
    • Bake for 40 minutes until pie is slightly ""jiggly"" in the center. The cake will finish cooking from the retained heat after you take it out of the oven.
    • Cool completely on wire rack.
    • Chill in refrigerator at least 4 hours before serving.
    Continue reading →

  • Chilled Russian Summer Soup (Okroshka)

    Flora S.
    Print Recipe
    Course Dinner, Side Dish, Soup

    Ingredients
      

    • 2 cups potatoes - peeled boiled, and cubed
    • 2 hard-cooked eggs chopped
    • ½ cup chopped cucumber
    • ½ cup bologna cut into pieces
    • ¼ cup finely sliced green onion
    • 3 tablespoons chopped radishes Optional
    • 2 tablespoons chopped fresh dill
    • 2 cups buttermilk or as needed to cover

    Instructions
     

    • Combine potatoes, eggs, cucumber, bologna, green onion, radishes, and dill in a bowl. Refrigerate until chilled, about 30 minutes.
    • Divide mixture between 2 bowls and cover with cold buttermilk to make a soup.
    Continue reading →

  • Chili Spaghetti

    Nicole Z.
    This was a recipe from my grandmother. 🙂
    Print Recipe

    Ingredients
      

    • 1 lb ground beef
    • ½ cup chopped onion
    • 2 garlic cloves minced
    • 3 cups tomato juice
    • 1 can 16oz kidney beans, rinsed and drained
    • 6 oz spaghetti broken into 3 inch pieces
    • 1 tbsp chili powder
    • 1 tsp salt
    • ½ tsp pepper

    Instructions
     

    • In a large skillet, over medium heat, cook beef, onion and garlic until meat is no longer pink - drain.
    • Transfer to a greased 2 1/2 qt baking dish, stir in the remaining ingredients, cover and bake at 350 for 65-70 min or until spaghetti is just tender.
    • Let stand, covered for 10 min.

    Notes

    Yield: 6 servings
    Continue reading →

  • Chicken with Feta Cheese

    Flora S.
    Print Recipe

    Ingredients
      

    • 3 tablespoons butter
    • 8 skinless boneless chicken breast halves
    • 2 tablespoons butter
    • 1 clove garlic minced
    • ¼ cup finely chopped onion
    • 1 tablespoon all-purpose flour
    • ¼ cup vodka
    • 1 tablespoon tomato paste
    • ¾ cup chicken broth
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 ½ teaspoons dried parsley
    • 1 ½ cups sour cream
    • ¼ cup crumbled feta cheese

    Instructions
     

    • Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides and no longer pink in the center, about 10 minutes; place into a 9x13 inch baking dish and set aside.
    • Reduce the heat to medium, and melt the remaining butter in the pan. Stir in the garlic, and onion, and cook for 2 minutes, stirring constantly until the onion has begun to soften. Stir in the flour, and continue cooking 5 minutes more. Add the vodka, and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato paste, chicken broth, salt, pepper, parsley, sour cream, and feta cheese. Reduce heat to medium-low, and simmer 20 to 30 minutes stirring frequently.
    • Preheat oven to 350 degrees F (175 degrees C).
    • Pour the hot sauce over the chicken breasts, and bake in preheated oven until the top has browned, about 20 minutes.
    Continue reading →

  • Chicken on the "Bottle"

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 glass bottle
    • 1 average drawn chicken
    • salt
    • pepper
    • spices to taste
    • mayonnaise

    Instructions
     

    • Pour in a full bottle of water.
    • Take a chicken and grease it with all your favourite spices. Make the chicken sit on the neck of the bottle. Put the chicken into the oven. Don't forget to use a pan, as the fat will flow out.
    • Cook it during a half an hour. Then cover it with mayonnaise if you want and cook other ten minutes.
    • When it's ready, take the chicken off the bottle and put on the dish and cut into portion slices.
    Continue reading →

  • Chicken Kiev

    Flora S.
    Print Recipe

    Ingredients
      

    • ⅓ cup butter
    • ½ teaspoon ground black pepper
    • 1 teaspoon garlic powder
    • 2 pounds skinless boneless chicken breast halves
    • 2 eggs
    • 3 tablespoons water
    • ¼ teaspoon ground black pepper
    • ½ teaspoon garlic powder
    • 1 teaspoon dried dill weed
    • ¾ cup all-purpose flour
    • ¾ cup dry bread crumbs
    • 2 cups vegetable oil for frying
    • ½ lemon sliced
    • ¼ cup chopped fresh parsley

    Instructions
     

    • Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
    • Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
    • When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
    • In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
    • In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley."
    Continue reading →

  • Cheese Square Pastries

    Helen V.
    Mother-in-law shared this recipe. Easy to make!
    Print Recipe
    Course Dessert

    Ingredients
      

    • 2 pkgs 8 each crescent rolls (dough)
    • 2 pkgs 8 oz. each Cream Cheese can substitute 16 oz. Tofutti
    • 1 cup sugar or to taste
    • 1 large egg separated
    • 1 tsp. vanilla

    Topping

    • ⅓ cup cinnamon to taste

    Instructions
     

    • Preheat oven to 350. Lightly grease 8x12x2 baking pan.
    • Combine softened cream cheese, egg yolk, sugar, vanilla, and mix by hand till smooth.
    • Unroll one package of rolls and place dough on bottom of baking pan.
    • Spread cream cheese mixture evenly over bottom layer of dough then cover with second package of rolls.
    • Brush top generously with beaten egg white and sprinkle with topping mix.
    • Bake til golden brown (approx. 35 minutes), cool completely and sprinkle with confectioner's sugar as desired. Enjoy!
    Continue reading →

  • Cheese Salad

    Flora S.
    Print Recipe
    Course Salad, Side Dish

    Ingredients
      

    • 3 cups shredded mozzarella cheese
    • 2 tablespoons mayonnaise
    • 3 cloves garlic pressed

    Instructions
     

    • In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.
    Continue reading →

  •  

    Cheese Latkes

    Daniel R. & Angela C.
    Family recipe. It's something different.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 lb cottage cheese
    • 6 eggs
    • ½ cup sugar
    • pinch salt
    • ½ tsp cinnamon
    • ½ tsp vanilla
    • 1 cup flour
    • lots of oil for frying

    Instructions
     

    • Combine ingredients in order listed. Mix together.
    • Drop 1 tbs into warmed frying pan, well coated with oil.
    • Fry until golden brown on each side.
    • Drain on brown paper or thick paper towels.
    Continue reading →

  • Cheese Blintzes

    Flora S.
    Print Recipe
    Course Dessert

    Ingredients
      

    Batter:

    • 3 large eggs
    • 1 cup all-purpose flour
    • 1 cup milk
    • ¼ cup cold water
    • 2 tablespoons vegetable oil
    • 1 tablespoon white sugar
    • ½ teaspoon salt
    • ¼ teaspoon vanilla extract

    Filling:

    • 1 ½ cups ricotta cheese strained if wet
    • ½ cup cream cheese
    • 1 lemon zested
    • 1 large egg
    • 2 tablespoons confectioners' sugar
    • 1 pinch salt
    • 1 tablespoon butter or as needed
    • 1 tablespoon confectioners' sugar or as needed for dusting

    Instructions
     

    • Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
    • Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
    • Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
    • Preheat oven to 325 degrees F. Lightly butter a baking dish.
    • Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
    • Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
    • Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.
    Continue reading →

  • Cheese Biscuits

    Carrie M.
    I have had this recipe for years and used to make it for a holiday brunch I would do for my friends. They were always a hit.
    Print Recipe

    Ingredients
      

    • 1 ½ cup all-purpose flour
    • ¼ tsp dry mustard
    • ¼ tsp salt
    • ⅛ tsp pepper
    • 1 pinch cayenne pepper
    • 1 cup cold butter cut into chunks
    • 1 cup grated swiss or gruyere cheese
    • 1 cup grated Jarlsburg or Emmenthal Cheese
    • 1 egg
    • 4-6 tbsp light or heavy cream

    Instructions
     

    • Using a food processor, mix flour, mustard, salt, black and cayenne peppers.
    • Add butter and pulse to form fine crumbs. Add cheese, pulse until finely chopped.
    • Add the egg and 4 tbsp cream, pulse just until a soft, crumbly dough forms. Add remaining cream if dough is dry.
    • Shape the dough into a disk, cover with plastic wrap and refrigerate for 30 minutes, until chilled.
    • Preheat oven. Lightly flour a work surface and roll out the dough to 1/4 inch thickness.
    • Using a floured biscuit cutter (or drinking glass) cut out round biscuits. Re-roll and cut scraps. (If desired, brush biscuits with a second, beaten egg).
    • Bake for 15-18 minutes, rotating pans once, until biscuits are crisp and golden. remove from pans and serve warm.
    Continue reading →

  • Challah

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 ½ cups warm water 110 degrees F/45 degrees C
    • 1 tablespoon active dry yeast
    • ½ cup honey
    • 4 tablespoons vegetable oil
    • 3 eggs
    • 1 tablespoon salt
    • 8 cups unbleached all-purpose flour
    • 1 tablespoon poppy seeds Optional

    Instructions
     

    • In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.
    • Knead until smooth and elastic and no longer sticky, adding flour as needed.
    • Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
    • Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter.
    • Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
    • Preheat oven to 375 degrees F (190 degrees C).
    • Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
    • Bake at 375 degrees F for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
    Continue reading →

  • Caprese Chicken

    Laura D.
    This is one of my favorite go-to recipes. It's easy, looks fancy, and tastes amazing. Enjoy!
    Print Recipe

    Ingredients
      

    • 1 tbsp. extra-virgin olive oil
    • 1 lb. boneless skinless chicken breasts
    • kosher salt
    • freshly ground black pepper
    • ¼ cup balsamic vinegar
    • 2 cloves garlic minced
    • 1 pint grape tomatoes halved
    • 2 tbsp. shredded basil
    • 4 slices mozzarella

    Instructions
     

    • In a large skillet over medium-high heat, heat oil.
    • Season chicken with salt and pepper and cook through until golden, 6 minutes per side. Transfer to plate.
    • Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5-7 minutes.
    • Stir in basil.
    • Return chicken to skillet and nestle in tomatoes. Top with a slice of mozzarella and cover with lid to melt cheese.
    Continue reading →

  • Canadian Butter Tarts

    Helen A.
    In Canada, butter tarts are as popular as American apple pie, and there are probably even more possible variations tothe recipe. Some Canadians vote for a gooey liquid center, but this recipe makes butter tarts with a filling that is soft butsets firm.I grew up in Canada, and I got this recipe from a very old cookbook published by the Purity Flour Company in 1945. My mom handed this cookbook down to me when I got married, and I have been using this butter tart recipe ever since. Ihave introduced many American friends and family to them, and they are a special favorite of one of my sons-in-law!
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 15 oz package refrigerated pie crust
    • 2 eggs
    • 2 cups brown sugar
    • 2 tablespoons white vinegar
    • 1 teaspoon vanilla extract
    • ½ cup melted butter
    • ¾ cup raisins dried cranberries, or dried cherries
    • ½ cup chopped walnuts pecans, almonds or coconut

    Instructions
     

    • Preheat oven to 450 degrees F. Spray twelve 3-inch tart tins with cooking spray.
    • Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
    • Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, dried fruit and/or nuts if using. Fill tart shells no more than 2/3 full with butter mixture.
    • Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
    • Remove tarts from oven and cool tart tin on a wire rack for about 15 minutes. Gently lift tarts from tins.

    Notes

    Note: this recipe will make approximately 2 dozen mini tarts (2 inch diameter)
    You can try any combination of dried fruit or nuts, use one or the other, or leave them out altogether if you decide
    to be a butter tart purist.
    Continue reading →

  • Butter Horns

    The Zboray Family
    This recipe was made by my Grandma Rose every year for Easter. The sweet scent of cinnamon filled the air, and the buttery, nutty taste was a real treat. She used to watch soap operas as she baked, following her “story”. Having grown up in Bridgeport, grandma was a renter then proud homeowner in Stratford, where she and my grandfather raised my mother and uncle.
    Print Recipe
    Course Dessert, Snack

    Ingredients
      

    • 2 cups sifted flour
    • ½ lb butter or margarine
    • 1 egg yolk
    • ¾ cup sour cream
    • ¾ cup sugar
    • 1 teaspoon cinnamon
    • ¾ cup chopped walnuts

    Instructions
     

    • Put flour and butter in a bowl. Cut in butter with fingertips. Add egg yolk. Add sour cream. Mix well.
    • Shape into a big ball. Chill in refrigerator for several hours.
    • Preheat oven to 375°. Combine sugar, cinnamon, and nuts.
    • Sprinkle board lightly with flour. Remove dough from refrigerator and divide into three parts.
    • Roll out one portion at a time, making a large circle about 1/8” thick.
    • Sprinkle with sugar-nut mixture. Cut into 12 wedge-shaped sections.
    • Roll up each wedge starting with the widest part.
    • Place rolls on lightly greased cookie sheet. Bake 20-25 minutes.
    Continue reading →

  • Buckwheat Kasha recipe

    Flora S.
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 3 oz buckwheat
    • ⅔ cup water
    • 2 tbsp butter

    Instructions
     

    • Fill 3/4 of a pot (pan) with buckwheat groats, add salt, butter.
    • Pour over boiling water up to the top. Stir in carefully. And put into the well heated oven for 3-4 hours.
    • One hour before finishing, cover the pot with a large pan and turn upside down.
    • A half an hour before serving, put wet fabric round in order that kasha falls off from the pot sides. Serve with cold baked milk or butter.
    Continue reading →

  • Bruschetta

    Carrie M.
    Classic Bruschetta is an easy favorite of my family's. My father loves to make this and still uses this recipe years after we first started to use it.
    Print Recipe
    Course Side Dish, Snack

    Ingredients
      

    • 8 Roma tomatoes seeded, finely diced
    • 3 Garlic cloves finely chopped and
    • 3 Garlic cloves left whole
    • 5 tbsp extra virgin olive oil
    • 2 tbsp Balsamic vinegar
    • 3 tbsp fresh basil finely chopped
    • ¾ tsp salt
    • ½ tsp pepper
    • 1 baguette 2 1/2-3 inches in diameter, cut in about 20 slices

    Instructions
     

    • In a large bowl, add the tomatoes, chopped garlic (keep whole cloves for later), olive oil, vinegar, basil, salt and pepper.
    • Stir the ingredients until well-mixed and let them rest at room temperature while you toast the bread.
    • When slices are cool, rub with whole cloves of garlic.
    • Top with tomato mixture.
    Continue reading →

  • Brownies

    Shelley H.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 2 cups sugar
    • 1 ¾ cups flour
    • ½ cup unsweetened cocoa
    • 1 tsp salt
    • 5 eggs
    • 1 cup vegetable oil
    • 1 tsp vanilla extract
    • 1 cup semisweet chocolate chips

    Instructions
     

    • In a mixing bowl, combine the first seven ingredients; beat until smooth.
    • Then either:
      1. mix in chocolate chips and pour into a greased 13 x 9 x 2 pan
      or
      2. Pour batter into pan and sprinkle with chocolate chips.
    • Bake in pre-heated oven at 350 degrees for 30 minutes or until toothpick inserted near center comes out clean.
    • Cool in pan on rack.
    Continue reading →

  • Bread for breakfast (Khachapuri)

    Flora S.
    Print Recipe

    Ingredients
      

    Pastry:

    • 4 cups all-purpose flour divided
    • 4 ½ teaspoons active dry yeast
    • 3 ½ teaspoons white sugar
    • 2 teaspoons salt
    • 1 cup milk
    • ½ cup margarine

    Filling:

    • 1 pound shredded Muenster cheese or more to taste
    • 1 egg
    • 1 egg separated

    Instructions
     

    • Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
    • Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
    • Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
    • Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
    • Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
    • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
    • Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
    • Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
    • Let dough rest, 10 to 15 minutes. Brush with egg white.
    • Bake in the preheated oven until golden brown, about 1 hour.
    Continue reading →

  • Bourbon Banana Bread

    Maria G. F.
    I modified a standard banana bread recipe 35 years ago and this recipe is a stand out.
    Print Recipe
    Course Dessert

    Ingredients
      

    Wet Ingredients:

    • 2 large ripe bananas smashed
    • 2 eggs
    • ½ cup sugar*
    • ½ cup brown sugar
    • ½ cup bourbon or dark rum
    • ¼ cup plain yogurt or buttermilk
    • 1 tsp vanilla
    • ½ cup vegetable oil

    Dry ingredients:

    • ¼ tsp Cinnamon
    • Pinch of cloves
    • 2 cups unbleached flour**
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 cup roughly chopped walnuts or pecans

    Instructions
     

    • Preheat oven to 325° with rack in lower third of oven. Grease and flour a 9” x 5” loaf pan
    • Combine the dry ingredients in a small bowl and stir well with a fork
    • In a large bowl mix the wet ingredients together well.
    • Add the dry ingredients to the bowl and blend by hand with a spatula. When not quite blended add the nuts and just gently blend until no streaks of flour remain. Do not over-blend. You may add 1/4 cup of raisins with the nuts if you like.
    • Pour into prepared pan and smooth the top. Bake until top is golden and splits slightly. To test for doneness a knife or toothpick stuck in the center of the loaf should come out clean. Bake for approximately 1 hour 20 minutes but test at 1 hour.
    • Cool on a rack and then take out of pan after it cools for about 20 minutes. You can serve warm with butter or cream cheese.

    Notes

    * for a less sweet bread - reduce sugar to 1/4 cup.
    ** you may make a combination of whole wheat and white flour or use gluten-free baking mix.
    Continue reading →

  • Beef Stroganoff

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 pounds beef chuck roast
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 4 ounces butter
    • 4 green onions sliced (white parts only)
    • 4 tablespoons all-purpose flour
    • 1 10.5 oz can condensed beef broth
    • 1 teaspoon prepared mustard
    • 1 6 oz can sliced mushrooms, drained
    • 1 cup sour cream
    • 1 cup white wine
    • salt to taste
    • ground black pepper to taste

    Instructions
     

    • Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
    • In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
    • Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
    • Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste."
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  • Baked Spaghetti

    Lysa S.
    Recipe was found in an old country magazine many years ago. Our family has enjoyed it for many years with variations.
    Print Recipe

    Ingredients
      

    • 1 cup Chopped onion
    • 1 cup chopped green pepper
    • 1 tbsp butter
    • 1 can 28 oz tomatoes with liquid cut up
    • 1 can 4 oz mushrooms, stems and pieces drained
    • 1 can 2 1/4 oz sliced olives drained
    • 1 box spaghetti
    • 1 lb. ground beef browned and drained
    • 2 cups shredded cheddar cheese
    • 1 can 10 3/4 oz condensed cream of mushroom soup
    • ¼ cup water
    • ½ cup grated parmesan cheese

    Instructions
     

    • In a large skillet, saute green peppers and onion in butter until tender.
    • Add tomatoes, mushrooms, olives.
    • Cook the spaghetti and drain.
    • In another pan brown the ground beef and drain. Add the ground beef to the vegetable mixture
    • Place half of the spaghetti in a greased 13 x 9 baking dish. Top with half of the vegetable mixture.
    • Sprinkle with 1 cup of cheddar cheese.
    • Repeat layers.
    • Mix the soup and water until smooth and pour over the casserole
    • Sprinkle with parmesan cheese.
    • Bake uncovered at 350 degrees for 30-35 minutes or until heated through.
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  •  

    Baked sole in sour cream sauce

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 lb filet of lemon sole cut into portion-sized pieces
    • 2 lb potatoes peeled and sliced into rounds approximately 1/5 inch thick
    • ½ lb button mushrooms sliced
    • 3 hard-boiled eggs sliced into rounds
    • 2 cups sour cream
    • 1 tbsp minced dill
    • all-purpose flour
    • 2 tbsp butter
    • vegetable oil
    • salt and pepper

    Instructions
     

    • Preheat the oven to 375 F. Gently heat sour cream in a small casserole and keep at a simmer.
    • Make roux by melting 1 tbsp butter over medium heat and sifting 1 tbsp flour over it. Cook, stirring constantly, until the mixture is a deep-golden color. Whisk the roux into sour cream, season with salt, and simmer for 1 minute. Cover the sauce and set aside.
    • Melt 2 tbsp butter in a skillet. Season the filets with salt and pepper. Roll in flour.
    • Fry the fish pieces in butter until golden-brown on both sides. Drain on paper towels.
    • Saute mushrooms in 1 tbsp butter until they have reabsorbed their liquid, about 2 minutes.
    • Separately, skillet-fry potatoes in vegetable oil until slightly crispy on the outside, but slightly undercooked on the interior. Drain on paper towels.
    • Arrange the fish pieces on the bottom of a braiser. Top each piece with egg rounds and mushrooms. Arrange potatoes between and around the fish pieces.
    • Pour the sour cream sauce over the fish and potatoes.
    • Bake, uncovered, for 30 minutes. Sprinkle with dill and serve.
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  • Baked Karp Russian

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 piece Carp
    • 4 pcs Pickled cucumber
    • 700 grams Onion
    • 8 pcs Potatoes
    • Salt to taste
    • ½ tsp Sugar
    • Black pepper - to taste
    • 3 tbsp Vegetable oil
    • 2 tbsp Sour cream
    • 1 tbsp Lemon juice
    • ¼ puig. Parsley

    Instructions
     

    • The fish is cleaned of scales, to remove fins, tail and gills. Make an incision from the top of the ridge, to remove the entrails. Wash.
    • Add salt and season with lemon juice. Set aside for 20 minutes.
    • Peel the onion, cut into half rings. Fry in 2 tbsp oil, sprinkle with sugar.
    • Fry until transparent, over medium heat, stirring. Season with salt and pepper.
    • While fried onions, peel the potatoes, cut into 6 - 8 pieces. Cover with cold water.
    • Slice Pickled cucumbers. Put the Pickled cucumbers in a roasted onion, stir and remove from heat.
    • Carp dry with a paper towel. To put it in a fireproof form. Stuff the pickle-onion mixture.
    • Blot potatoes with a paper towel. Season with salt, dried parsley, 1 tbsp vegetable oil, mix well.
    • Arrange the potatoes around the fish. Put the form in a cold oven.
    • To enable heating at 350 degrees. Bake for 1 hour.
    • Then brush the carp with sour cream and return to the oven, under the grill, for 10-15 minutes, at 375 degrees.
    • Serve hot, sprinkled with chopped parsley.
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  • Authentic Russian Salad (Olivye)

    Flora S.
    Print Recipe
    Course Salad, Side Dish

    Ingredients
      

    • 6 potatoes peeled
    • 1 carrot or more to taste
    • 4 eggs
    • 6 large pickles cut into cubes
    • 1 15 oz can peas, drained
    • ½ cup cubed fully cooked ham or to taste
    • 1 tablespoon chopped fresh parsley or to taste (Optional)
    • ½ cup mayonnaise or to taste

    Instructions
     

    • Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
    • Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated."
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  • Asparagus with Black Olives and Orange Dressing

    Carrie M.
    I have had this recipe a long time and love it as a summer side dish. It seems like an odd combo-orange and olive? But it's very good, easy and different.
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 1 ½ lbs. medium asparagus ends trimmed
    • 2 tbsp Extra virgin olive oil
    • 2 tbsp orange juice
    • 1 tbsp white wine vinegar
    • ½ tbsp lemon juice
    • ½ tsp sugar
    • salt and pepper
    • 2 tbsp chopped black kalamata olives

    Instructions
     

    • Bring stockpot filled with salted water to a boil over high heat. Fill large bowl with ice water and set aside.
    • Add asparagus to boiling water and cook until crisp-tender, about 5 minutes. Drain and immediately refresh in cold water for 5 minutes. Drain and set aside.
    • In a small bowl, whisk together all other ingredients (except olives). Arrange asparagus in a serving bowl. Drizzle with dressing. Sprinkle olives over top and serve at room temperature or chilled.
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  • Almond Crescent Cookies

    Patti M.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 5 cups Flour
    • 1 lb butter
    • 5 tsps baking powder
    • ¾ cups sugar
    • 5 tsps vanilla extract
    • 1 cup silvered almonds
    • Confectioners Sugar

    Instructions
     

    • Toast almonds in oven 6 to 8 min.
    • Cream butter, sugar, baking powder, vanilla extract together.
    • Beat in flour and add almonds into mixture.
    • Form into crescents. Bake 375 for 12 minutes or golden brown.
    • When cookies are cooled down, roll in confectioners Sugar.
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  • "Frozen" Jello

    Robyn
    My mother's recipe that was always made for family events (especially in the summer)
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 large bag of frozen strawberries
    • 1 large can crushed pineapple
    • 1 large box Strawberry Jello
    • ½ Pt Sour cream low fat is fine
    • ½ a banana mashed

    Instructions
     

    • Mix Jell-O in two cups boiling water.
    • Add frozen strawberries (cut them into slices if they are big)
    • Add crushed pineapple and mashed banana to the gelatin, fruit mixture.
    • Pour 1/2 of the mixture into a 8"" X 10"" rectangular pan
    • Refrigerate this half of the mixture until it becomes solid (approximately 45 minutes)
    • Cover with sour cream
    • Slowly add the remaining fruit - gelatin mixture on top.
    • Refrigerate until hardened. (at least 1 - 2 hours)
    • Cut into squares to serve.
    • May add a dollop of whipped topping on top if desired
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  • Sauerkraut (Kapusta)

    Flora S.
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 1 bushel cabbage fall cabbage-must be hard and dark green; yellowish summer cabbage will go soft

    Instructions
     

    • Shred cabbage. Put into crock in layers.
    • Sprinkle salt on each layer then pound with a 2 x 4 piece of wood until juice comes out.
    • Put in another layer of cabbage, then salt, and pound.
    • Continue in this way until crock is full. When crock is full, mix.
    • Cover with a plate and weigh down with a rock so it is below surface of the juice.
    • Cover crock with a dish towel and store in summer kitchen/garage/cold cellar.
    • After it is fermented, it can be stored in jars by bring to a boil, putting in jars and sealing by heating jars.

    Notes

    This crispy appetizer is a main source of vitamin C in winter. Sauerkraut is usually made in big quantities and kept in jars in a refrigerator for months. Sauerkraut is best served with vodka and even better for hangover.
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  • Russian Panettone (Kulich/Easter cake)

    Flora S.
    Traditional Russian Easter cake
    Print Recipe

    Ingredients
      

    Kulich

    • ½ cup golden raisins
    • ¼ cup rum
    • 3 .25 ounce packages active dry yeast
    • 1 cup white sugar divided
    • 1 ½ cups warm milk 105 degrees F (40 degrees C)
    • 6 cups sifted all-purpose flour divided
    • 5 eggs separated
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • 1 cup unsalted butter softened
    • 2 tablespoons unsalted butter softened
    • ½ cup slivered almonds
    • ½ cup candied mixed citrus peel

    Icing

    • 2 cups confectioners' sugar
    • 1 egg white
    • 1 teaspoon lemon juice

    Instructions
     

    • Combine golden raisins and rum in a small bowl and let soak.
    • Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
    • Mix remaining 1 cup milk and 1 cup flour together in a bowl. Add yeast mixture and stir well. Cover and let stand in a warm place for 30 minutes.
    • Beat 5 egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form.
    • Combine remaining sugar and egg yolks in a large bowl; beat with an electric mixer until fluffy and pale, about 5 minutes. Beat in vanilla extract. Drain raisins and add rum to egg mixture. Add to yeast mixture and mix well. Fold in egg whites gently. Add remaining flour in small batches, mixing well after each addition, until dough starts to pull away from the sides of the bowl.
    • Turn out dough onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, 1/4 cup at a time, once dough seems pliable and soft. Knead for 2 more minutes and form into a ball.
    • Transfer to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Allow to rise in a warm place until doubled in volume, about 90 minutes.
    • Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle flour over raisins. Scatter raisins, almonds, and mixed peel in a circle around the dough. Keep kneading dough to incorporate fruits and nuts evenly.
    • Line 2 large metal coffee tins with parchment paper. Divide dough in half and transfer to the tins. Cover with a clean dish towel. Allow to rise in a warm place until dough has risen to the top, 30 minutes to 1 hour.
    • Preheat oven to 350 degrees F (175 degrees C).
    • Bake kulich in the preheated oven until top is golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Carefully tip loaves out of the tins onto a work surface and let cool, about 2 hours.
    • Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl. Brush over the the tops of the kulich loaves, allowing icing to run down the sides.
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  • Jewish salad (Yevreysky Salat)

    Flora S.
    Print Recipe
    Course Salad, Side Dish

    Ingredients
      

    • 10 oz soft cheese
    • 6 eggs hard boiled
    • 3 garlic cloves
    • salt to taste
    • mayonnaise

    Instructions
     

    • Grate the cheese and chop eggs finely.
    • Grate garlic very finely and mix everything very well with mayonnaise.
    • Add salt to taste.
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  • Pistachio Encrusted Tofu

    Carrie M.
    This was a recipe given to my mother by a family friend. It is one of our favorite family meals.
    Print Recipe

    Ingredients
      

    • 1 package of firm tofu
    • 2 TBSP veganaise or other vegan mayonnaise
    • 2 TBSP dijon mustard
    • 1 TBSP soy sauce or tamari
    • ½ cup pistachios
    • ¼ cup vegan breadcrumbs
    • pepper and a little salt.

    Instructions
     

    • Cut Tofu into triangles, set on papertowels and drain
    • Combine Veganaise with dijon mustard and soy sauce or tamari.
    • Coat tofu with this mixture (I dump it all in a baggie)
    • Chop pistachios, add vegan breadcrumbs, pepper and a little salt.
    • Coat the tofu in the nut/crumbs and lay on a baking sheet.
    • Bake at 350 degrees until lightly browned.
    • One of the hard parts is finding vegan bread crumbs since most have whey in them. the other is dealing with the messy mustard mixture but it's necessary.
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  • Swedish Oven Pancake (Ugns-pann-kaka)

    Charlotte M.
    This was a recipe from my grandmother who came from Sweden. I've been enjoying it for about 80 years! My family also enjoys making and serving it.
    Print Recipe
    Course Main Course

    Ingredients
      

    • 2 cups milk
    • 3 eggs
    • 1 ¼ cups flour
    • 1 TB sugar
    • pinch of salt
    • 2 TB butter

    Instructions
     

    • Beat eggs. Beat and add milk, flour, sugar, and salt.
    • Melt the butter in a 9 x 12 pan.
    • Add mixture and place in 425 degree oven for 20 minutes.
    • Reduce oven heat to 375 degrees and bake for another 10 minutes.
    • Cut into serving sized pieces.
    • Sprinkle with sugar, cinnamon sugar, or maple syrup.
    • Enjoy!
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  • Pappadille

    Michelle K.
    This is my grandmother's recipe. She came to the US from Campo Basso in Italy in 1906 and settled in the South End of Stratford where she and my grandfather raised 7 children. I remember her making this recipe in our kitchen when I was very young.
    Print Recipe

    Ingredients
      

    • 6 cups flour
    • ¾ cup white sugar
    • ¾ cup brown sugar
    • 4 tsp baking powder
    • 1 tsp salt
    • ½ cup Crisco
    • 6 eggs
    • 1 orange rind grated
    • 2 oranges juiced (1/4-1/3 cup)

    Instructions
     

    Original instructions

    • Mix dry ingredients and make a well in the middle. Beat the eggs in the center, and add orange juice. Gradually incorporate dry ingredients to make a sticky dough.

    Modern instructions

    • Mix the dry ingredients in a large, shallow bowl. A large spaghetti serving bowl is perfect.
    • Beat the eggs with the orange juice in another bowl. Add the wet ingredients to the dry ingredients gradually to form a sticky dough. Add a little more flour as needed to help with the forming of the dough.
    • Form into a long, flat loaf on a greased or lined with parchment paper baking sheet. Bake at 350 degrees for 20-25 minutes.
    • Let the loaf cool well before cutting. Unlike biscotti, this is not baked again after cutting.
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  • Lemon Tea Ring

    Carrie M.
    This recipe was in my grandmother's recipe box, given to me by my aunt. My grandmother loved lemons, and this cake tastes like her favorite foods.
    Print Recipe
    Course Dessert

    Ingredients
      

    • ⅔ cup butter
    • 2 cups sugar
    • 4 eggs
    • 2 ⅔ cups flour
    • 2 tsp baking powder
    • 2 tsp salt
    • 3 TB lemon rind
    • 1 cup ground almonds
    • 1 cup milk
    • ½ cup powdered sugar
    • 1 TB lemon juice
    • water

    Instructions
     

    • Cream butter and sugar. Add eggs one at a time.
    • In a separate bowl, mix flour, baking powder, salt, lemon rind, and ground almonds. Beat into creamed mixture in 3 parts, alternating with the milk.
    • Bake in tube pan at 350 degrees for 50 minutes.
    • Serve with powdered sugar glaze made with lemon juice and water (as necessary) and dust with powdered sugar.
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  • Easy Stove Top Stuffin Shake-Up

    Jaclyn N. R.
    Easy Thanksgiving side dish - spruced up store brand stuffing recipe.
    Print Recipe
    Course Dinner, Side Dish

    Ingredients
      

    • 19 oz can of soup a low salt broth type
    • 4 TB Butter
    • Stove Top stuffing mix
    • 2 cups roasted nuts crushed hazelnuts or almonds
    • ½ cup crackers crushed
    • ½ cup diced onions
    • ½ cup celery diced
    • 2 TB red wine
    • 2 TB cream
    • ½ TB Cumin or to taste

    Instructions
     

    • Roast nuts for 10 minutes at 350 degrees on a sheet pan.
    • In saucepan, add soup and butter.
    • Bring to a boil.
    • Mix together stuffing, nuts, crackers, onions, and celery.
    • Add wine, cream, and cumin to taste.
    • Add mix to saucepan.
    • Remove from heat, and cover.
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  • Thanksgiving Broccoli Casserole

    Marion H.
    Everyone looks forward to this family tradition.
    Print Recipe

    Ingredients
      

    • Fresh broccoli 2-4 bunches
    • Small package Velveeta cheese
    • 1 cup crumbled Ritz crackers
    • ½ stick melted butter

    Instructions
     

    • Steam the broccoli and then place the florets in a 9x12 baking dish.
    • Layer sliced Velveeta cheese over the broccoli.
    • Add crumbled Ritz crackers to the top.
    • Lastly pour 1/2 melted butter over everything.
    • Bake at 350 degrees for about 20 minutes.
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  • Cheesy Spinach Bake

    Patricia F.
    My daughter's recipe. So good!
    Print Recipe

    Ingredients
      

    • 1 can 15 oz Delmonte whole leaf spinach
    • 4 eggs beaten
    • 1 cup milk
    • 1 cup shredded Swiss or mozzarella cheese
    • 1 cup cubed firm white bread optional
    • ½ cup sliced green onions any onion is okay
    • ¼ cup Parmesan cheese

    Instructions
     

    • Drain spinach and squeeze out excess liquid. Combine all ingredients.
    • Pour into 1 qt baking dish and cover.
    • Bake at 375 degrees for 30 minutes or until done.
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  • Ajiaco - Columbian Potato Corn Chicken Soup

    Wendy S.
    Wonderful one dish meal from Colombia. I spent a year there teaching English and fell in love with this soup.
    Print Recipe
    Course Main Course, Soup

    Ingredients
      

    • 3-4 kinds of potatoes - cut into chunks
    • 2 ears of corn - cut into 2"" sections
    • ½ chicken cut into parts
    • 2 medium onions
    • 4-6 chicken bouillon cubes
    • 1 avocado diced
    • 1 cup sour cream
    • ½ cup large Spanish capers
    • ½ cup chopped parsley for garnish

    Instructions
     

    • Put the potatoes, corn, chicken, onions, and bouillon cubes in a pot of water - enough to cover the ingredients.
    • Cook for 1 hour, then remove the chicken to shred after it cools.
    • Mash the potatoes and onions when they are soft.
    • Makes a creamy soup ready to serve.
    • Put the shredded chicken, avocado, sour cream and capers in small separate bowls so people can add them in whatever amounts they wish.
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  • Aunt Shirley's Corn Custard

    Judy H.
    This is our favorite family recipe. I can't remember a Thanksgiving where it wasn't served with the turkey!
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 3 tbsp. butter or margarine
    • 3 tbsp. flour
    • 1 tsp. salt
    • dash of pepper
    • 1 tbsp. sugar
    • ½ cup light cream
    • ¾ cup milk
    • 1 can 12 oz whole kernel corn, drained
    • 1 cup cream-style corn undrained
    • 3 eggs well beaten

    Instructions
     

    • Preheat oven to 350 degrees. Lightly grease a 1 quart casserole.
    • Melt butter in medium saucepan. Remove from heat.
    • Stir in flour, salt, pepper, and sugar until smooth.
    • Blend in cream and milk.
    • Cook, stirring over medium heat until mixture boils and is thickened and smooth.
    • Stir corn into sauce until well combined.
    • Thoroughly blend in eggs.
    • Turn mixture into prepared casserole.
    • Set aside in pan containing 2 inches hot water.
    • Bake, in water, uncovered, 90 minutes or until silver knife inserted in center comes out clean.
    • Serves 6 to 8.
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  • Picante Black Bean Pizza Dip

    John B.
    This is from a press release that was sent to the Connecticut Post (where I worked for 40 years). We have made this many times for our guests, and it's always been a huge hit over the last 20 years.
    Print Recipe
    Course Appetizer, Dinner

    Ingredients
      

    • 2 cans 15 oz black beans, rinsed and drained
    • 1 cup Pace mild picante sauce divided
    • 3 oz Brick cream cheese at room temperature
    • 3 cloves garlic minced
    • 2 tsp. ground cumin
    • 1 tsp. dried oregano
    • 1 tsp. dried basil
    • ½ cup finely chopped pepperoni
    • ½ cup chopped mixed red and green peppers
    • ¼ cup ripe olive slices

    Instructions
     

    • Puree beans in a food processor until fairly smooth.
    • Transfer to a mixing bowl.
    • Add 1/2 cup of the picante sauce, cream cheese, garlic and seasonings, mix well.
    • Spread evenly into a 9-inch pie plate.
    • Top evenly with the remaining picante sauce, pepperoni, peppers, and olives.
    • Bake at 350 degrees for 25 minutes until hot.
    • Serve with tortilla chips.
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  • Broccoli Bread

    Jennifer S.
    This recipe is great for brunches, too! It was my grandmother's recipe. I'm sharing it because it's delicious and simple and people ask me for this recipe all the time!
    Print Recipe

    Ingredients
      

    • 10 oz chopped and thawed frozen broccoli
    • 1 small chopped onion
    • 6 oz cottage cheese
    • ½ cup 1 stick melted butter or margarine
    • 3 eggs beaten
    • 1 pkg Jiffy Cornbread mix
    • Salt to taste

    Instructions
     

    • Mix all ingredients well.
    • Bake for about 30 minutes (perhaps longer) at 350-375 degree oven.
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  • Crinkle Tops Molasses Cookies by Jim Duffy

    Tom H.
    This is a recipe from Jim Duffy, a former colleague at the Stratford Library who passed away far too soon.
    Print Recipe
    Course Dessert

    Ingredients
      

    • ¾ cup shortening
    • 1 cup granulated sugar
    • 1 egg beaten
    • 4 tablespoons dark molasses
    • ½ teaspoon salt
    • 2 level teaspoon baking soda
    • 1 teaspoon ginger
    • 1 teaspoon ground cloves
    • 2 cups flour
    • 1 cup raisins optional

    Instructions
     

    • Cream together shortening, sugar and egg until smooth.
    • Add the remaining ingredients and mix.
    • Form into walnut-sized balls and roll them in granulated sugar before placing them on an un-greased cookie sheet.
    • Allow room for the cookie to spread.
    • Bake for 8 to 10 minutes at 350 degrees, being careful not to overbake. (They will not be chewy if overbaked.)
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  • Continue reading →

  • Banana Cake

    Shelley H.
    Print Recipe
    Course Dessert

    Ingredients
      

    • ½ cup butter or margarine
    • 2 eggs
    • 1 cup sugar mixed with 1 teaspoon cinnamon
    • 1 teaspoon salt
    • 2 cups flour
    • 1 teaspoon baking soda
    • 3 ripe mashed banana
    • 1 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • ¾ cup chocolate chips

    Instructions
     

    • Blend butter or margarine, sugar and eggs well. Mix extracts with bananas.
    • Add dry ingredients alternately with banana mixture. Mix in chocolate chips.
    • Use a 9 x 12 or Bundt pan. Bake at 325 for 45 minutes or until brown.
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  • Apple/Apricot Cake

    Shelley H.
    A favorite of all the special women in my life; my mother, my mother-in-law, my aunts, my niece.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 cup sugar mixed with 1 1/2 teaspoons cinnamon
    • 1 cup butter or margarine softened
    • 1 teaspoon vanilla
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 2 eggs
    • 3 cups flour
    • 1 12 ounce jar apricot preserves
    • 1 can apple pie filling apples should be well-drained
    • Sugar/cinnamon mixture approximately 4 teaspoons

    Instructions
     

    • Grease 13 x 9 x 2 pan; beat all ingredients except apples and jam and mix well.
    • Press 3/4 dough into pan.
    • Spread apricot jam over dough. Sprinkle lightly with 1-2 teaspoons of sugar cinnamon mixture.
    • Place drained apples on top of apricot mixture; sprinkle with another 1-2 teaspoons of sugar cinnamon mixture.
    • Crumble the rest of the dough on top.
    • Bake at 350 degrees 45-60 minutes until golden brown.
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  • Noodle Kugel (Pudding) with Candied Pecans

    Shelley H.
    A brand new delicious recipe.
    Print Recipe
    Course Dessert

    Ingredients
      

    • ½ pound wide egg noodles
    • ¼ pound plus more for buttering the jpan
    • 6 large eggs
    • ½ pound cream cheese softened
    • 1 pint sour cream
    • 1 pound cottage cheese
    • ¾ cup sugar mixed with 1 teaspoon cinnamon
    • 2 ½ teaspoons vanilla
    • 1 teaspoon salt
    • ½ cup raisins optional

    Topping

    • 1 cup glazed pecans or walnuts can purchase at grocery store or make your own
    • 3 tablespoons softened butter
    • 3 tablespoons brown sugar
    • 1 teaspoon cinnamon

    Instructions
     

    • Preheat oven to 325.
    • Butter a 13 x 9 x 2 inch glass dish.
    • Cook noodles using packing directions until al dente.
    • Drain well; return the noodles to the pot, add butter and mix to melt and completely coat the noodles.
    • In a large bowl beat eggs, cream cheese, sour cream, cottage cheese, sugar, vanilla, and salt. Stir in the raisins if you are including them.
    • Combine the noodles with the mixture and place in baking dish.
    • Sprinkle nuts over kugel.

    Topping

    • Stir together butter, brown sugar, cinnamon and nuts and sprinkle over kugel.
    • Bake kugel for 1 hour until golden brown. Let stand 10 minutes before serving. Serve warm or at room temperature.
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  • Shelley's Cheesecake

    Shelley H.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 2 cups graham cracker crumbs
    • 1 cup melted butter or margarine
    • 4 tablespoons sugar
    • 1 teaspoon cinnamon
    • 1 ½ cups sugar mix with tsp cinnamon
    • 3-4 8 ounce packages cream cheese, softened the 4th package makes a denser, richer cake
    • ¼ cup scant flour
    • 1 teaspoon vanilla
    • 3 eggs
    • 1 cup sour cream

    Instructions
     

    • In a small bowl mix graham cracker crumbs, margarine, and sugar mixture. Press onto bottom and sides (3/4 of the way up) of a 9-inch springform pan. Chill while preparing cake.
    • In a large mixing bowl beat cream cheese on medium speed until fluffy. Add sugar, flour and vanilla. Beat until combined. Add eggs, one at a time beating until just mixed. At low speed, beat in sour cream.
    • Pour into crust.
    • Bake at 325 for about an hour to an hour and fifteen minutes until center is almost set.
    • Cool on wire rack for 30 minutes. Loosen sides of pan. Continue cooling.
    • Refrigerate at least three hours. Serve plain or with topping.
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  • Venetians (Three -layer mini cakes)

    Shelley H.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 8 ounce can almond paste
    • 3 sticks butter softened
    • 1 cup sugar
    • 4 eggs separated
    • 1 teaspoon almond extract
    • 2 cups flour
    • ¼ teaspoon salt
    • 12 ounce jar apricot preserves
    • 5-7 ounces semi-sweet chocolate
    • green and red food coloring

    Instructions
     

    • Grease three 9 x 13 pans; line with wax paper; grease paper.
    • Beat almond past, butter, sugar, egg yolks and almond extract; five minutes or until light and fluffy.
    • Beat in flour and salt.
    • Beat egg whites in a medium bowl until stiff peaks form.
    • Fold into almond mixture
    • Divide dough into three equal portions.
    • Spread 1/3 of the batter into one pan
    • Tint the second portion green and spread into second pan.
    • Tint the third portion red and spread into third pan.
    • Bake at 350 for 12-15 minutes. Remove cakes from pans and cool thoroughly on wire racks.
    • You can arrange layers in any order; here is my sequence:
    • Place green layer on platter. Heat and strain apricot preserves. Spread half over the green layer.
    • Place the yellow layer on top. Spread with the remaining preserves.
    • Place pink layer top side up on yellow layer.
    • Cover completely with plastic wrap. Weigh down and refrigerate overnight.
    • The next day trim cake edges.
    • Melt chocolate with a tablespoon of butter; frost cake.
    • Let chocolate dry; cut into 1 x 1 inch portions.
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  • Cherry Delight

    Shelley H.
    I have prepared this recipe for family and many holiday parties over the years.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 2 cups graham cracker crumbs
    • ½ cup margarine or butter melted
    • 2 tablespoons sugar
    • 8 ounces cream cheese
    • 8 ounces Cool Whip
    • 3 cups powdered sugar
    • 1 teaspoon vanilla
    • 2 cans cherry pie filling
    • Chopped walnuts or pecans optional

    Instructions
     

    • Mix the first three ingredients together and pat into a 9 x13 x 2 baking pan.
    • Mix by hand: Cool Whip, powdered sugar and vanilla.
    • Pour the two cans of cherry pie filling over the cream mixture.
    • Sprinkle walnuts or pecans on the top if you like.
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  • Buttermilk Pie

    Deborah H.
    Print Recipe
    Course Dessert

    Ingredients
      

    • ½ cup butter softened
    • 1 cup granulated sugar
    • 3 rounded Tablespoons flour
    • 3 eggs
    • 1-1/2 cups buttermilk
    • 1 teaspoon vanilla
    • dash of cinnamon & nutmeg

    Instructions
     

    • Blend all ingredients in a blender on high for 3 minutes.
    • Pour into an unbaked pie shell.
    • Sprinkle top with more cinnamon and nutmeg.
    • Bake at 350 F for 40-50 minutes until set, or a knife slid into the center comes out clean.
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  • New England Pumpkin Pie

    Deborah H.
    This recipe came from my father, George Hubbell Jr. He baked it for our last Thanksgiving together before he passed away in December 1980. In doing so, he left us with an amusing family story that is recounted every year. He mistakenly added tapioca instead of the cornstarch that the recipe called for. The pie tasted fine, but looked a bit odd with pearls of tapioca suspended in the pumpkin custard!
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 cup sugar
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 Tablespoon cornstarch
    • 1 can One-Pie pumpkin
    • 1-1/2 Tablespoons melted butter
    • 1-1/2 cups milk
    • 2 Tablespoons molasses
    • 2 eggs beaten
    • dash of lemon juice optional

    Instructions
     

    • Sift together the dry ingredients.
    • Stir in the pumpkin.
    • Add liquids.
    • Pour into an unbaked pie shell.
    • Bake at 450 F for 15 minutes, then reduce heat to 350 F and bake for an additional 50 minutes.
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  • Dirt Cake

    Karen A.
    My girls loved this cake when they were younger
    Print Recipe
    Course Dessert

    Equipment

    • 8" flower pot
    • Garden Trowel

    Ingredients
      

    • 20 oz bag OREOs
    • 8 oz cream cheese
    • 4 oz butter 1/2 stick
    • 1 cup confectioner's sugar
    • 2 pkg vanilla instant pudding
    • 3 cups milk
    • 8 oz Cool Whip
    • gummy worms

    Instructions
     

    • Crush cookies. Set aside.
    • Cream together sugar, butter, and cream cheese.
    • Combine pudding mix and milk. Chill until set.
    • Fold in Cool Whip with pudding mix.
    • Combine all wet ingredients.
    • Line flower pot and trowel with foil.
    • Layer in pot 1/3 cookies - 1/2 pudding - 1/3 cookies - 1/2 pudding - top with 1/3 cookies.
    • Decorate with gummy worms.
    • Use a foil covered (clean!) trowel to serve.
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  • Cinnamon Baked Donuts

     

    Cinnamon Baked Donuts by Ina Garten Food Network

    Michael A.
    Print Recipe
    Course Breakfast, Dessert

    Ingredients
      

    • 2 cups all-purpose flour
    • 1 ½ cups sugar
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon kosher salt
    • 1 extra-large egg lightly beaten
    • 1 ¼ cups whole milk
    • 2 taespoons unsalted butter melted
    • 2 teaspoons pure vanilla extract
    • For the toppping:
    • 8 tablespoons 1 stick unsalted butter
    • ½ cup sugar
    • ½ teaspoon ground cinnamon

    Instructions
     

    • Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
    • Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
    • Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
    • For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

    Notes

    Our kids love this recipe, grownups too. The donuts melt in your mouth, so good! Submitted by Michael Aloi
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    Chocolate Chip Cookies

    This is adapted from Cook's Illustrated's Perfect Chocolate-Chip Cookie recipe
    Print Recipe
    Prep Time 1 hr
    Cook Time 16 mins
    Course Dessert

    Ingredients
      

    • 1 ¾ cups unbleached all-purpose flour
    • ½ tsp baking soda
    • 14 tbsp unsalted butter
    • ½ cup granulated sugar
    • ¾ cup dark brown sugar (you can use light brown and be wrong, if that's your thing)
    • 1 tsp salt
    • 3 tsp vanilla extract
    • 1 large or extra large egg
    • 1 large or extra large egg yolk
    • 1-1/4 cups semisweet chocolate chips Who measures this? Throw the bag in.

    Instructions
     

    • Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
    • Whisk flour and baking soda together in medium bowl; set aside.
    • Heat 10 tablespoons butter in skillet (preferably non-stick, but dance with those that brung ya) over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
    • Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.
    • Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds.
    • Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. You will definitely lose track of how often you've done this - more cycles is fine. Just keep cleaning up the kitchen while it rests and for Pete's sake, use a timer!
    • Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and give the dough a final stir to ensure no flour pockets remain.
    • Dough onto sheets
    • Bake 'em 10-14 min.
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