Courses Archives: Side Dish

Easy Noodle Kugel

Easy Noodle Kugel

Shelley H.

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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Crustless Spinach Quiche

Crustless Spinach Quiche

Flora S.

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
  • 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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Creamed Spinach

Creamed Spinach

Flora S.

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.

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Cranberry Bread

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.

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.

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Cold Beet Soup (Cold Borscht)

Cold Beet Soup (Cold Borscht)

Flora S.

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
  • cup chopped fresh dill
  • 3 small green onions thinly sliced
  • 1 pint buttermilk
  • ½ cup sour cream
  • 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.

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Classic Potato Latkes

Classic Potato Latkes

Shelley H.

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!

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Chilled Russian Summer Soup (Okroshka)

Chilled Russian Summer Soup (Okroshka)

Flora S.

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.

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Cheese Salad

Cheese Salad

Flora S.

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.

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Cheese Biscuits

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.

Ingredients
  

  • 1 ½ cup all-purpose flour
  • ¼ tsp dry mustard
  • ¼ tsp salt
  • 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.

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Challah

Challah

Flora S.

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.

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