To Prepay or Not To Prepay

Attorney Mindy Felinton has been assisting clients in eldercare law and estate planning for more than 20 years. A lot of her work is focused on helping families protect assets and retain Medicaid benefits, she said, and one of the assets a person can keep without penalty is a prepaid funeral plan. Such an account… Read More

BASIC VINAIGRETTE (Pareve)

2 to 3 tablespoons extra virgin olive oil 3 tablespoons fresh lemon juice 1/2 teaspoon oregano 1 clove fresh garlic, finely minced Shake all ingredients in a jar or whisk in a small bowl, enough to dress a salad for 4 to 6.

BOK CHOY SALAD (Pareve/Meat)

1 to 2 large heads bok choy, sliced fine, white and some greenbaby spinach leaves or Euro  greens, or combo of both 6 scallions, sliced fine (white and green) 2 packages Ramen noodles, (discard flavor packet) broken into small pieces, not crushed (break in 1 or 2 plastic bags) 3 ounces sesame seeds 1 package… Read More

ILENE’S MEXICAN CORN CHIP SALAD (Dairy)

2 cans crisp sweet corn (1 white 1 yellow), drained (1 small can and 1 large frozen bag of roasted corn) 1 whole yellow or orange bell pepper, chopped small 1/2 purple onion, diced small 1/2 15-ounce can petite diced tomatoes, very well drained 1 scant cup low-fat or regular mayonnaise 1 cup finely shredded… Read More

EASY CAESAR SALAD (Dairy)

1 to 2 heads of Romaine lettuce 3/4 cup oil 1/4 cup Parmesan cheese 4 cloves garlic 4 anchovies juice from one-half fresh lemon 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1 egg salt and pepper to taste croutons Place all ingredients except lettuce and croutons in a blender and mix. When ready to… Read More

TURKEL

On May 23, 2015, TRUDY, (nee Kirchhausen), beloved wife of the late Harold Turkel; devoted mother of Steven (Barbara) Turkel and James (Paulette) Turkel; dear sister of Martin (Barbara) Kirchhausen and the late Rina Manor; loving daughter of the late Julius Hugo and Elsa Kirchhausen; cherished grandmother of David (Jocelyn) Turkel, Gina (Nicholas) Steber, Amy… Read More

TUNA, WHITE BEAN AND ESCAROLE SALAD (Parve)

2 tablespoon red wine vinegar 1⁄4 cup extra-virgin olive oil 1 small garlic clove, finely chopped 1⁄4 teaspoon salt or to taste 1 tablespoon finely chopped fresh parsley leaves 12 ounces canned tuna (preferably packed in oil), drained and coarsely mashed with a fork 12-ounce can white beans, drained and rinsed 1 medium head escarole,… Read More

GRILLED SALMON PESTO WITH ANGEL HAIR PASTA (Dairy/Pareve)

1 1⁄2 pounds fresh salmon, cut into 6 portions 1 28-ounce jar marinara sauce 8-ounce jar pesto 1 pound angel hair pasta, cooked according to directions salt and pepper lemon juice shredded Parmesan cheese, optional Season salmon with salt and pepper to taste and sprinkle with lemon juice.  Grill, bake or broil until done, yet… Read More

FRESH BLACKBERRY COBBLER (Dairy/Parve)

3 1⁄2 to 4 cups fresh blackberries 1 cup water 1 cup sugar 2 tablespoons flour 6 tablespoons butter or margarine Crust: 1⁄3 cup shortening (Crisco) 11⁄2 cups flour 3 to 4 tablespoons cold buttermilk or ice water 1 tablespoon melted butter or margarine 1 teaspoon sugar Pour the berries into an 8-inch-square or 2-quart… Read More

YE OLDE BLINTZE SOUFFLE (Dairy)

(Photo David Stuck)

1 1⁄2 cups sour cream 1⁄2 cup fresh (preferably) orange juice   4 eggs 1⁄2 stick butter, melted 2 tablespoons sugar 1 teaspoon vanilla (or use a teaspoon concentrated frozen orange juice for more orange flavor) 12 to 18 plain or fruit-filled blintzes (amounts depend on size of blintzes — I sometimes use 6 of… Read More