Chocolate Matzo Torte

Pareve


Ingredients

1/2 cup sugar
1/2 lb blanched almonds grated finely
1/2 cup cocoa
1/2 lb raisins
1/3 cup Matzo Cake Meal
1/4 cup fresh orange juice (not from concentrate)
1/4 cup white wine


Directions

Beat the sugar and egg yolks until very light.  Add the almonds, cocoa, raisins and Matzo meal. Mix well. Add the orange juice and wine and mix again. Beat the egg whites until stiff and fold in to the mix. Pour into a spring form pan and bake for one hour at 350 degrees.

Easy Sweet and Sour Meatballs

Meat


Ingredients

ground beef

ketchup

ginger ale (use golden ginger ale, if available)


Directions

Mold meatballs – large for dinner, small size for cocktail.

In a pot mix together equal amounts of ketchup and ginger ale.

Add meatballs to the mixture, cooking on low light for 1 hour. Add more ginger ale if needed. Add no other seasoning.

Serve for dinner over rice or noodles with a salad, applesauce or vegetable.

Tips: Make meatballs and freeze them uncooked. Keep ginger ale, ketchup and rice on hand. This is great for last minute company.

Famous Hartman Sticky Apples

Dairy


Ingredients

3 cups sugar
2 cups corn syrup
2 oz. butter
1 cup water


Directions

Cook to 240 degrees and then add 4 oz. bitter sweet chocolate. Then continue cooking to 250 degrees only. Have fun!

Banana Cream Supreme

Dairy


Ingredients

Lg. graham cracker crust
1 cup sour cream
1/2 cup milk
1 pkg. instant vanilla pudding
1 12 oz. container whipped topping (thawed)
3 bananas sliced with slicer
2 tbsp. grated pecans
fruit medley(strawberries, blueberries, raspberries)


Directions

Whisk sour cream and milk. Add pudding then whipped topping. Spread 1/2 over crust. Arrange bananas over filling. Spread remaining filling over bananas. Add pecans and fruit on top. Serves 6. Enjoy!

 

Arlene’s Brisket

Meat


Ingredients

6 or 7 lbs of brisket
one can of tomato soup
one package of onion soup mix
4 cans of water from the soup


Directions

Mix the water and soup together then add the onion soup mix.  Add garlic pepper to taste. Cover with tin foil for 3 hours. Cook on 350 degs for 3 hours. Serves 4 to 6 people.

Aunt Sue’s Award-Winning World Famous Meat Sauce

Meat


Ingredients

2 pounds lean chop meat (or more)
2 large green peppers (or more)
1 large hot onion (or more)
1-2 can(s) peeled whole plum tomatoes, mostly drained
1 large can tomato puree


Directions

Sauté the meat, breaking it up into itsy bitsy pieces (this is really the key to the whole thing, so don’t get lazy about it!) Drain and put into large saucepot. Cut peppers/onions into large chunks, tomatoes into halves. Add half the can of the puree. Simmer at least two hours. Add more puree as necessary. Add chili peppers, salt, pepper, if you like. Adjust the ingredients if you prefer. Add more hot stuff and beans for chili. Serve with rice, pasta. Smooth a layer of mashed potatoes over top and bake for a cottage pie. It’s versatile and forgiving and freezes well, so don’t be afraid to make a big batch. And folks who don’t observe the laws of kashruth often like to throw in some shredded cheese at the end—cheddar and mozarella work particularly well.

Nana’s Sunday Brunch Lox and Cream Cheese Crescent Roll-Ups

Dairy


Ingredients

1 can Pillsbury Crescent Dinner Rolls

1/2 pound Smoked Salmon, sliced thin
1-8oz container plain cream cheese, softened
2 Tbsp. fresh chopped chives
2 Tbsp. fresh green onion (sliced thin)
1-1/2 Tbsp. chopped dill (reserve 1/2 Tbsp. on the side for garnish)
1 tsp. lemon juice
2 eggs for egg wash glaze
Salt and pepper to taste


Directions

Pre-heat oven to 350 degrees. Open and seperate the crescent dinner rolls and set to the side. Combine in a bowl the cream cheese, fresh chopped chives, fresh sliced green onions, fresh chopped dill and the lemon juice. Mix until well combined. Taste and add salt and pepper if needed. Spread evenly on one side of all the crescent dinner rolls. Place 1-2 pieces of smoked salmon on each crescent dinner roll on the side with the cream cheese and roll up tightly. place on cookie sheet lined with parchment paper or a Silpat. Make sure that there is enough room between each one for them to puff up. In a small mixing bowl beat together 1 egg yolk, 1 whole egg, a drop of water and a pinch of salt. Right before baking brush the tops of each of the crescent dinner rolls with this mixture. Bake for 20-25 minutes or until the crescent dinner rolls have puffed uo and are golden brown. Remove from cookie sheet and place on wire rack to cool slightly before you serve them. These are good a little bit warm out of the oven. Arrange on a platter and spirnkle the remaining dill right before serving. Serves 8.

Yummy Cheese Ball

Dairy


Ingredients

2 pkgs 8oz cream cheese
1 pkg vanilla instant pudding
1 can chopped fine fruit cocktail
1 pkg chopped walnuts
1 box ritz crackers


Directions

Let cream cheese soften a bit and mix both pkgs with the pkg of instant pudding very well. Mix in a drained can of chopped fine fruit cocktail. Take red cherries out and put aside. Form mixture into a ball form. Cover with chopped walnuts decorate with cherries. Let refridgerate overnight and serve with your choice of crackers. You can always use a can of lite fruit cocktail and 1/3 less fat cream cheese. It will still taste very yummy. Serves 15-20.

 

Chicken Marsala

Meat


Ingredients

8 oz. Chicken breast
flour for dredging
1 cup sliced mushrooms
¼ cup pearl onions
½ teaspoon chopped rosemary
½ teaspoon chopped garlic
½ cup marsala wine
1 cup veal stock or chicken stock
salt to taste


Directions

Dredge seasoned chicken in flour. Brown chicken in hot sauté pan. Add Mushrooms, onions, garlic, rosemary and sauté 1 minute. Remove from stove and deglaze with marsala wine. Add stock and finish cooking until chicken is done and sauce has thickened.Finish with softened butter and re-season if needed. Serve over mashed potatoes and enjoy. Serves 1 to 2.

Chi’s Thanksgiving Turkey

Meat


Ingredients

10-12 pound turkey
5 medium onions
5 stalks celery
4 sticks carrots
1 cup shittake mushrooms
1 1/2 cup water
1 1/2 tsp salt
1/2 tsp pepper
1 tbsp oregano
1 tabsp thyme
1 tsp paprika
1 beaten egg
1 cup olive oil


Directions

Make sure turkey is defrosted. Rinse turkey and pat dry. Put 3 onions, 3 stalks celery, 2 sticks carrots all chopped on the bottom of a roasting pan. Place rack over vegetables. Add water at the bottom and rub the turkey with the 3/4 cup olive oil, salt, pepper, paprika and thyme. Place turkey breast side up on roasting pan. Then heat remainder of olive oil and sautee remaining vegetables (that have been finely chopped) for about 5 minutes. Then add beaten egg and remainder of spices to mixture and stuff the turkey. Pre-heat oven to 325 degrees. Baste with vegetable mixture through cooking. Serves 8-10 people.