FOREWORD I have been promising myself I would type up all of Estelle’s recipes forever. Each time I would stare at the index card tin of handwritten notes I would say to myself, “I’ll get to this soon”. While stuck in the house during this pandemic, now seems to be the time to finally accomplish this and so I am about to embark on this project with gusto and a timeline to finally get it done. Some of the recipes may come with unique instructions which for that particular time period, were probably standard. Improvise where you need to. ~Wendy Gordon
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34. Sour Cream Coffee Cake 35. Sutchie’s Chocolate Cake Rugalach 36. 37. Waffles Fudge Cake 38. Cream Puffs Aunt Selma’s Famous Carrot 39. Cake 40. H.O. Oats-Crispies 41. Oatmeal cookies 42. Betsy Chapman’s Pecan Pie 43. Nesselrode Pie 44. Cream Cheese Icing 45. Date Nut Bread 46. Banana Cake 47. Jello Chiffon Pie 48. Gussie’s Cookies 49. $50,000 Recipe 50. Coffee Diablo from Marcia Rosenberg’s Bar Mitzvah 51. Possible Sutchie’s Chiffon Marble 52. Cake 53. Honey Cake 54. Ruth Ruderman’s Pie Crust Dough Shirley Benshire’s Cake 55. Sponge Cake for Passover 56. Phyllis Cliecio Noodle Pudding 57. Blintz Souffle 58. Brownies 59. Alternate Brownie Recipe 60. Knish Dough 61. Ray’s Cake 62. Mrs. Hillman’s Pie Crust 63.
Cheese Blintzes Chocolate Chip Cookies Traditional Rosh Hashonah Cake Nut Cookies from Cohen’s Lumber Cohen Lumber’s Cheesecake Graham Cracker Pie Crust Lekvar Rolls Trifle Date and Nut Mini Cupcakes Mandelbrot Marmalade Machitanista’s Plum Cobbler Machatanisa’s Meringue Cookies Fruit Cobbler Basic No-knead Rolls Pizza Pie Charlie (Sullivan Surplus) Spicy Tomato Sauce Sylvia’s Macaroni and Cheese Sylvia’s Stuffed Cabbage Gertie’s Chicken Charlie (Sullivan Surplus) Meat Balls and Sauce Kreplach Cabbage Soup Chicken Egg Drop Soup Borscht Chopped Herring Pickled Tomatoes or Pickles Macaroni Salad Carrot Salad Broccoli
Sour Cream Coffee Cake Preheat oven to 350 degrees ½ lb butter 1 cup sugar Cream there together using a mixer of any kind Add 3 eggs. One at a time, beating well after adding each one 1 cup sour cream, add after mixing in eggs 1 teaspoon baking soda 1 tsp vanilla extract 3 cups all purpose flour 3 teaspoons baking powder Filling 1 square baking chocolate, grated ¼ cup sugar 1 cup ground nuts Can also use sugar, cinnamon and jelly for the filling as well Butter a large tube or baking pan. Pour in half the batter and add ½ of the filling. Top with remaining batter and sprinkle with remaining filling. Bake for 1 hour
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Sutchie’s Chocolate Cake Preheat oven to 350 degrees Step I ½ cup cocoa powder ½ cup boiling water 1 square chocolate 1 tablespoon shortening Let this mixture stand Step II 1 ¾ cups sugar ½ cup shortening 2 eggs Beat until creamy for at least 8-10 minutes Step III Sift together 2 cups all purpose flour, 1 teaspoons baking powder, 1/8th teaspoon salt, 1 teaspoon baking soda, add in ¾ cup sour cream, 1 teaspoon baking soda, 1 teaspoon vanilla and combine. Add to ingredients in Step II, combine and then add in cocoa mixture and bake for 50 minutes Butter a large tube or baking pan. Pour in half the batter and add ½ of the filling. Top with remaining batter and sprinkle with remaining filling. Bake for 1 hour
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Rugalach Dough 2 cups flour 2/3 cup shortening 1 teaspoon salt 3 oz cream cheese, not the whipped kind 2 tablespoons sugar 4 tablespoons cold water Add all ingredients to a food processor until it forms a ball. Take out, place in plastic wrap and press down into a circle. Refrigerate for 4 hours. Take out, roll into large circle that is 8-10 inches. Cut into 16 slices (pizza type) and fill with cinnamon and sugar, nuts, chocolate, jelly or a combination. Roll up, starting with wider side. Sprinkle with sanding or course sugar. Place on parchment and Bake in a 450 degree oven until lightly brown in color. Cool on a wire rack. These freeze very well
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Waffles 1 egg 1 cup milk 1 teaspoon vanilla 2 teaspoons baking powder 1 cup flour 1 tablespoon sugar 3 tablespoons melted butter Combine all ingredients and let sit for 10 minutes. Heat waffle iron and pour batter on, cook for 2-3 minutes, flip and enjoy
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Fudge Cake Preheat oven to 350 degrees. Grease and flour two 8” cake pans that have 2” sides or a 14” x 4” pan 2 squares of chocolate, melted 2 cups sifted cake flour 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 stick butter 1 ¼ cups sugar 2 eggs 1 teaspoon vanilla ½ cup milk 1 teaspoon baking soda ¾ cup boiling water Melt chocolate and let cool. Sift flour with salt, cream of tartar Cream butter and sugar and add in melted chocolate Add eggs in one at a time, beating vigorously Add in vanilla Add in flour mixture, alternating with milk Add in boiling water with all other ingredients and mix all together Bake for 40-45 minutes
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Cream Puffs 1 cup boiling water ½ cup butter, melt in the boiling water 1 cup enriched flour ¼ teaspoon salt 4 eggs Add flour and salt to boiling water mixture and beat until incorporated. Remove pan from heat and cool slightly. Add eggs in, one at a time and beat until thoroughly mixed in. Drop by teaspoons onto a baking sheet lined with parchment and bake for 15 minutes at 450 degrees and then lower heat in oven to 325 degrees for another 15-20 minutes. Cool on wire rack. Can be filled with whipped cream, ice cream or pastry cream too. These cream puffs unfilled freeze very well. For a Wendy version, you can also use this recipe to make gourges or what are known as cheese puffs. After beating in the eggs, mix in 1 ½ cups of soft or grated cheese. Gruyere is the perfect choice but any cheese will do. Bake the same and enjoy, these also freeze very well
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Aunt Selma’s Famous Carrot Cake As we all know, Aunt Selma was really a sister to Estelle. They remained close forever Grease and flour a large bundt pan. Preheat oven to 350 degrees. This is a similar technique to making muffins 1 ¼ cup applesauce 2 cups sugar 3 eggs 2 cups all purpose flour 1 ½ teaspoons baking soda ½ teaspoon baking powder 1 teaspoon cinnamon 2 cups grated carrots 1 cup shredded coconut 1 cup chopped nuts 1 teaspoon vanilla 1 cup crushed pineapple Pour all these ingredients into a large mixer or mixing bowl and combine until thoroughly incorporated with each other. Pour into pan and bake for 1 hour+, testing with a skewers to see when finished. Frosting ½ cup butter 8 oz cream cheese 1 teaspoon vanilla 1 lb powdered sugar Beat until smooth and frost cooled cake, enjoy
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H.O. Oats-Crispies 1 ½ cups flour 1 teaspoon salt 1 teaspoon baking soda 3 cups Quick H.O. Oats ½ cup nuts 1 cup butter 1 cup white sugar 1 cup brown sugar 2 eggs Cream together butter, white sugar and brown sugar and mix for 8 minutes until fluffy. Add in the 2 eggs. Sift together the flour baking soda and salt and add to mixture, stirring to incorporate. Mix in the nuts and the oats. Place into a pan sprayed with pam and bake at 350 degrees for 30- 40 minutes until browned. Cool and cut into squares
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Oatmeal Cookies 1 cup flour ¾ teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon ¾ cup oil 1 1/3 cup brown sugar 2 eggs 1 teaspoon vanilla 2 cups nuts 1 cup raisins Preheat oven to 350 degrees Sift flour, baking soda, salt, cinnamon together and set aside Mix the oil, sugar, eggs and vanilla together Add in flour mixture, then the nuts and raisins and mix together Drop tablespoons onto a cookie sheet Bake from 10-12 minutes until lightly brown Cool on a wire rack
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Betsy Chapman’s Pecan Pie 3 eggs slightly beaten ½ cup sugar 1 cup light Karo Corn Syrup ½ teaspoon salt 1 teaspoon vanilla 1 cup pecans 1 9” pie shell Combine all ingredients and pour into pie shell. Bake at 325 degrees for 40-50 minutes
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Nesselrode Pie Soften 1 envelope of Knox gelatin in ¼ cup cold water Scald 1 cup milk and 1 cup cream Combine in a pot 3 egg yolks, ¼ cup sugar and ½ teaspoon salt Add milk/cream mixture to egg in pot and cook on low until it coats a spoons, mixing with a whisk. Add softened gelatin and let cool. Then add in 2 teaspoons of rum or rum extract. Chill until it begins to thicken in the fridge. Fold in 1 tablespoon of cherry liquer and 3 stiffly beaten egg white that were beaten with 1/3 cup of sugar. Can now pour into graham cracker crust, refrigerate for a few hours then serve
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Cream Cheese Icing 4 tablespoons cream cheese 1 egg white slightly beaten 1 ½ cups confectionary sugar ½ teaspoon vanilla Beat until smooth
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Date Nut Bread My mother-in-law always made this bread in tin cans she saved from things like beans, soup or canned vegetables and served it with cream cheese 1 cup sugar 2 packages of pitted dates 1 lb package of walnuts 1-3 cups of raisins depending on your preference 4 eggs 4 cups of flour or a little less, you decide 1 ½ cups boiling water which you put in 2 teaspoons of baking soda in, cool and pour over the dates to soften Mix all ingredients together except eggs, add those in last. Mix and bake in pan, loaf pan, cans at 350 degrees for anywhere between 30-45 minutes depending on size of baking vessel
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Banana Cake ½ cup butter or oil 1 ½ cups sugar 2 eggs, beaten 2 mashed bananas 1 teaspoon vanilla 2 cups of flour (or a little less if batter seems too dry) ½ teaspoon baking soda 1 teaspoon baking powder ½ cup milk Chopped walnuts if desired Consistence should be like light sour cream, if too thick, add a little more milk Grease and flour a square pan Mix all ingredients together Put in pan and bake at 350 degrees for 45-60 minutes, checking after 45
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Jello Chiffon Pie 1/2 box ground graham crackers 1 can carnation milk, chilled and whipped 1 box jello made with 1 glass of boiling water Whip all together and add a little sugar, pour into a jello mold Butter a large tube or baking pan. Pour in half the batter and add ½ of the filling. Top with remaining batter and sprinkle with remaining filling. Bake for 1 hour
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Gussie’s Cookies 2 sticks margarine, unsweetened 6 heaping tablespoons confectionary sugar 1 teaspoon almond extract 1 teaspoon vanilla extract 2 cups flour 1 cup chopped nuts Mix all ingredients together and divide dough in 3 pieces and flatten, cut into squares and bake at 350 for 12-20 minutes
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$50,000 Recipe 2 packages dry yeast dissolved in ¼ cup tepid water ½ cup shortening 3 tablespoons sugar 1 teaspoon vanilla 1 ½ teaspoons salt ¼ cup warm milk 1 ½ cups flour Mix together and then leave alone for 15 minutes, covered Add in 3 eggs, 1 at a time to the batter and beat until smooth Add in another 1 ½ cups of flour Let rise for ½ hour Meanwhile make a mixture of ½ cup sugar ¾ cup chopped nuts 1 tablespoon cinnamon Grease a cookie sheet and take a tablespoon of batter, dip it into the mixture and roll into shapes. Let rise for 5 minutes and then bake at 375 degrees for about 15 minutes
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Coffee Diablo from Marcia Rosenberg’s Bar Mitzvah Melt ½ stick of butter Pour ½ cup sugar over it but do not burn Put in several cinnamon sticks Add in 6 cups of hot coffee, bring to a boil but don’t burn Add a twist of both lemon and orange peel Serve in a cup with lemon peel
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Possible Sutchie’s Chiffon Marble Cake ½ cup Crisco ¼ cup sugar ¼ cup boiling water Mix and let stand Separate 6 eggs Sift and mix 2 ½ cups flour 1 1 /2 cups sugar 2 ½ teaspoons baking powder 1 teaspoon salt Make a well in the dry ingredients and then add in ¾ cup orange juice ½ cup oil Egg yolks (all 6 of them) Crisco Mixture Mix together very thoroughly Whip egg whites to stiff peaks along with ½ teaspoon of cream of tartar Fold into mixture gently Grease a large tube pan and preheat oven to 325 degrees Bake for 50 minutes, then increase temperature to 350 degrees for the last 10 minutes
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Honey Cake 5 eggs 1 glass sugar (they used Yartzeit glasses back in the day which are approximately 6 oz or ž cup 1 glass honey (same as above) Ÿ cup coffee, brewed 3 cups flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch salt 1 grated orange rind 1 grated lemon rind 1/3 cup oil, mix in last Mix together, butter and flour a large loaf pan, pour batter in and bake 1 hour at 350 degrees
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Ruth Ruderman’s Pie Crust Dough 3 ½ cups flour 3 teaspoons baking powder 1 teaspoon salt 1 cup butter or margarine 3 eggs ½ cup sugar 3 tablespoons sour cream Juice of a lemon or orange Mix together and refrigerate in a disc wrapped in plastic wrap for a few hours or overnight. Can also be frozen
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Shirley Benshire’s Cake Preheat the oven to 375 degrees 1/8 lb butter 1 cup sugar 2 egg yolks (save the whites, you will need them later on) 1 ½ cups flour minus 3 tablespoons ½ cup milk 1 teaspoon vanilla 2 teaspoons baking powder Beat reserved egg whites until stiff. Combine all the other ingredients and gently fold the egg whites into the batter. Pour into a greased and floured cake pan (8 or 9”) and bake for 40 minutes. Test with a toothpick or skewer at 35 minutes. Let cool and turn onto a wire rack
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Someone (maybe Pasechie) Sponge Cake for Passover or any other time 6 eggs, separated 1 glass sugar (remember the Yartziet principle, about ž cup) 1 glass cake meal 1 tablespoon potato Starch Juice of 1 lemon or orange plus the rind, grated Mix together egg yolks with sugar, cake meal, potato starch, lemon or OJ and rind Whip egg whites until they form very stiff peaks Gently fold into batter mixture Grease and line a bundt pan with parchment (grease on both sides with oil) Preheat oven to 325 and bake until cake is done (can be between 45-60 minutes) Let cool for 15-30 minutes, take out of pan and peel off parchment If you want a nut cake, increase cake meal to another glass and add 5/8 of a glass of ground nuts
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Phyllis Cliecio Noodle Pudding 8 oz wide egg noodles ¼ lb margarine, melted 2/3 cup white sugar 5 eggs ½ pt sour cream 2/3 cup milk ½ lb cream cheese ¼ lb cottage cheese 1 teaspoon vanilla Cook noodles and drain Grease large pan with melted margarine Mash cream cheese and cottage cheese with eggs Mix in all other ingredients and bake for ½ hour at 350 degrees Lower heat to 300 degrees Topping 1 cup cornflakes, crushed ¾ cup brown sugar ¾ cup slivered almonds Put on to an bake on 300 degrees for another ½ hour
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Blintz Souffle Grease a pan with margarine 2 packages frozen blintzes, cherry and 1 other fruit Line up in a pan, alternating one cherry, one other fruit Melt 1 stick margarine 1 cup sour cream Âź cup orange juice Âź cup sugar 4 eggs 1 teaspoon vanilla 1 teaspoon salt Combine all ingredients and pour over blintzes Sprinkle on some cinnamon Bake at 350 for 1 hour
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Brownies 2 squares baking chocolate ¼ cup shortening ¾ cup sugar 2 eggs ½ cup flour ½ teaspoon salt 1 cup chopped nuts Combine and bake in an 8” sq pan for 35 minutes
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Alternate Brownie Recipe 6 tablespoons cocoa powder combined with 2 tablespoons hot water 1/3 cup shortening 1 cup sugar 2 eggs 2/3 cup flour ¼ teaspoon salt 1/3 cup chopped nuts ½ teaspoon baking powder ½ teaspoon vanilla Combine and bake in an 8” square pan for 35 minutes
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Knish Dough 1 ¾ cup flour ¾ cup water ¼ cup oil Combine and let sit in fridge until firm
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Ray’s Cake 2 ½ cups flour 3 teaspoons baking powder 1 teaspoons baking soda 3 eggs ½ teaspoon salt ¼ lb butter 4 tablespoons shortening 1 ¾ cup sugar 1 cup sour cream 3 teaspoons vanilla Filling and Topping 1 cup nuts, 1 cup sugar and 2 teaspoons cinnamon, combined Make cake batter by creaming together sugar and butter and shortening until fluffy. Add in eggs, one at a time and vanilla. Add in sour cream and dry ingredients and combine. Butter and flour a large pan. Pour in ½ batter, and ½ of the filling. Pour remaining batter over and top with remaining filling. Bake in 350 degree oven for 45-50 minutes
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Mrs. Hillman’s Pie Crust 3 cups or a little less flour 3 teaspoons baking powder 3 eggs 1 cup sugar 1 teaspoon vanilla ½ cup oil ¼ cup water Blend and roll
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Cheese Blintzes Dough 2 eggs ½ teaspoon salt ½ teaspoon sugar 1 cup water 1 cup flour Mix together to form dough Filling ¾ cup cottage cheese, strained 1 egg 1 teaspoon sugar 1/8 teaspoon cinnamon 1 tablespoon softened butter Combine filling. Roll out dough and cut into squares. Fill and Roll up. Can fry in butter
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Chocolate Chip Cookies Preheat oven to 350 degrees 2 ¼ cups unsifted flour 1 teaspoon baking soda ½ cup softened margarine or butter ½ cup shortening 1 cup firmly packed brown sugar ½ cup granulated sugar 2 eggs 1 teaspoon vanilla 1 12 ounce package semi sweet chocolate chips 1 cup chopped nuts Sift together dry ingredients and set aside In large mixer cream the margarine, shortening, and sugar until creamy. Beat in the eggs and vanilla. Add flour mixture. Stir in chocolate chips and nuts. Drop by teaspoonfuls 2 inches apart on an ungreased cookie sheet Bake for 10-12 minutes until light brown
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Traditional Rosh Hashonah Cake 2 tablespoons salad oil 1 cup sugar 3 eggs 1 cup strong black coffee, cold 1 cup honey 3 cups sifted cake flour 2 teaspoons double acting baking powder 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon nutmeg ½ teaspoon each chopped nuts and raisins (optional) Preheat oven to 325 degrees Beat oil, sugar and eggs until light and thick Combine coffee and honey Sift dry ingredients and add to batter alternately with coffee honey mixture Stir in nuts and raisins Grease and flour a 9” tube pan and pour mixture into pan Bake for 1 hour and 10 minutes or until tester comes out dry Turn out onto a wire rack and cool
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Nut Cookies from Cohen’s Lumber ½ lb butter ¼ cup powdered sugar set aside 2 cups flour 1 cup ground pecans 1 teaspoon vanilla 1 teaspoon water Cream butter until it is whipped Add in all ingredients except powdered sugar Make into small balls Place on a greased cookies sheet Bake at 325 degrees until slightly brown Roll in powdered sugar while hot
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Cohen Lumber’s Cheesecake 1 ½ lbs cream cheese 1 ¼ cup sugar 1 teaspoon salt ¼ cup sifted flour 5 eggs separated 1 ½ tablespoons fresh lemon juice ¼ teaspoon nutmeg or mace 1 teaspoon vanilla ½ teaspoon almond extract 1 cup sour cream Preheat the oven to 325 degrees Combine the cream cheese, one cup sugar and the salt and mix well Add the flour and egg yolks and beat thoroughly Mix in the lemon juice, nutmeg, vanilla, almond extract and sour cream Beat the egg whites with the remaining sugar until stiff but not dry Fold into the cheese mixture Pour the mixture into the chilled pie crust (see next page) and bake for 1 hour and 15 minutes Cool in the oven for 1 hour and then finish cooling on a rack Place in fridge until ready to serve Serve plain or top with preserved fruits
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Graham Cracker Pie Crust 1 ½ cups graham cracker crumbs ¼ cup sugar ¼ cup chopped almonds ¼ cup butter melted ¼ teaspoon salt Combine all ingredients and press evenly onto the bottom and sides of a greased 10 ½ inch spring form pan. Chill until ready to use
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Lekvar Rolls 2 sticks sweet margarine, very soft 2 eggs 1/3 cup orange juice 2 teaspoons baking powder 4 teaspoons vanilla 4 ½ cups flour 2 jars lekvar (prune butter) Blend together all ingredients except prune butter Press into a large oval and divide into 3 parts Add prune butter to each part and stack Bake at 325 until golden for 1 hour
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Trifle 1 lb pound cake cut into strips 1 package instant vanilla pudding made as per the directions 2 ½ cups cherries soaked in a little rum 9 oz of cool whip In a glass bowl layer pound cake, then custard, cool whip, cherries. Repeat and top with cool whip and cherries or strawberries. Refrigerate until ready to serve
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Date and Nut Mini Cupcakes ½ lb cut up dates ½ cup chopped walnuts 2 eggs slightly beaten Mix together Grease mini cupcake tins well Bake at 325 for 25 minutes Cool before removing
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No Name but sounds like Mandelbrot ½ cup sugar ½ lb shortening ½ teaspoon salt ½ teaspoon baking powder 1 teaspoon vanilla 2 ¾ cup flour, sifted twice ¾ cup nuts Mix together and bake on an ungreased cookie sheet for 45 minutes While still hot, sprinkle with cinnamon and sugar and bake for 5-10 more minutes Cool and cut into logs
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Marmalade 3 oranges 2 grapefruits 1 lemon Peel, cut and measure and add in equal amount of wter Boil ½ hour Let stand overnight Measure and add in equal amount of sugar until thick Slowly simmer for 1 1/2-2 ½ hours
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Machitanista’s Plum Cobbler 24 Italian prune plums, quartered ¼ cup brown sugar 1 cup plus 3 tablespoons flour 1 ½ tablespoons cinnamon 1 teaspoon baking powder 1 stick melted margarine 1 cup white sugar 1 egg Butter pan Place all the plums to cover the bottom Sprinkle with 3 tablespoons flour, the cinnamon and brown sugar Mix together 1 cup flour, 1 cup sugar, 1 tsp baking powder and 1 beaten egg and make into a crumble Crumble over the plums Pour on the melted margarine Bake at 350 for 1 hour
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Machatanisa’s Meringue Cookies Beat 2 eggs whites until stiff Add in ½ cup sugar and fold in ½ cup finely chopped walnuts Add in ½ cup chocolate chips Line a cookie sheet with wax paper Drop by teaspoonful Bake at 250 degrees for 1 hour
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Fruit Cobbler 4-5 cups assorted fruit, sliced and mixed with a little sugar and cinnamon in a large baking pan Cream 1 tablespoon butter with ½ cup sugar Add 1 egg ½ cup flour 1 teaspoon vanilla 1 teaspoon baking powder Mix well and top fruit with mixture. Bake at 350 until batter is browned Serve with Ice Cream
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Basic No-knead Rolls ½ cup scalded milk (milk heated to below boiling) 2 tablespoons shortening ¼ cup sugar 1 teaspoon salt 1 square cake yeast ¼ cup lukewarm water 1 beaten egg ½ teaspoon grated lemon peel 2 ½ cups flour Dissolve yeast in lukewarm water. Mix with all other ingredients and put into a bowl or board. Cover with towel and let rise. Divide into rolls and place on cookies sheet. Let rise again and then bake at 350 Degrees until done (The directions on this were missing due to water spilling on Estelle’s fountain pen written recipe so I am improvising as best as I can)
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Pizza Pie 1 package yeast 3 cups flour 1 cup water 2 tablespoons marjoram 1 tablespoon olive oil Place all ingredients in a bowl and mix thoroughly and let sit for ½ hour Roll out dough Top with pizza sauce, cheese and oregano Place in a 475 degree oven that has been preheated and bake until done
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Charlie (Sullivan Surplus) Spicy Tomato Sauce 1 head fresh garlic, lightly browned (does not say to crush so whole cloves) 2 medium size onions, chopped and lightly browned Then add in 1 can tomato puree (I am assuming a 28 oz can) 1 can tomato paste 2 teaspoons crushed red pepper (or to taste) 1 tablespoon black pepper 1 teaspoon salt 1 teaspoon curry powder 1 tablespoon Accent Cook on low for 25 minutes (I am thinking this was the 1950’s version of tomato arriabata sauce)
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Sylvia’s Macaroni and Cheese 1 lb cooked elbow pasta ½ pint sour cream 1 container cottage or farmer’s cheese 1 cup sweet cream or milk Several lumps of butter put aside 1 teaspoon onion powder. Garlic powder, salt, pepper Butter a pan, mix everything together Place in a baking pan, dot with butter and bake until golden brown at 350 degrees
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Sylvia’s Stuffed Cabbage 1 ½ lbs ground beef ½ cup rice ¼ cup tomato sauce 1 teaspoon salt Combine and set aside Sauce 2 teaspoons salt 1/8 teaspoon pepper 1/3 cup brown sugar 8 oz can tomato sauce 1 tablespoon white vinegar 1 28 oz can whole tomatoes Combine 1 whole onion, sliced 1 head of cabbage, boiled in water 3 knobs butter Brown onion in butter. Take cabbage out, one leaf at a time, Place 2-3 tablespoons of meat in center of leaf (you may have to cut out the tough rib to make it roll) Roll up, tuck sides in halfway and finish rolling tightly. Do this until you use up all the meat Place onions on bottom of large corning ware dish. Place cabbage rolls tightly in, making sure there is not a lot of room between or they will fall apart. Pour sauce over and cover. Cook either in oven at 350 or on top of stove on low for at least 1 hour. Make sure if in oven you place foil underneath dish so it does not overflow
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Gertie’s Chicken 1-2 whole chickens cut up into 10 pieces (split breasts into 4 pieces) Salt and pepper chickens and sear skin side down until brown and then turn so skin side up, remove from pan “Mixture” otherwise known as the sauce 1 onion cut up and sauteed in the chicken drippings 2 tablespoons brown sugar 1 can frozen pineapple grapefruit juice ¼ cup water 1 teaspoon salt Boil together. Place chicken in large roasting pan, pour mixture over and bake for 1 hour at 350 degrees
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Charlie (Sullivan Surplus) Meat Balls 2 lbs. chop meat 2 slices white bread, wet and torn into small pieces 3 cloves garlic, lightly browned in oil 1 cup chopped onion ¼ cup parsley, chopped 1 tsp oregano ½ teaspoon salt ¼ teaspoon black pepper ¼ bottle ketchup (small 16 oz size so about ½ cup) Combine all ingredients, roll into balls and deep fry in corn oil Serve with Charlie’s Spicy Tomato Sauce
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Kreplach 2 ½ lbs chuck steak or roast cut into pieces 1 chicken cut in 4 pieces each Cook in chicken broth together until soft but not falling apart Grind meat and chicken with a large raw onion Mix in 2 raw eggs Set aside Dough 2 eggs ½ cup water Enough flour to make a dough that’s not dry or too sticky (start with 1 cup) Pat out dough to an oval and cut into triangles Fill with a teaspoon of the meat mixture, pinch into a triangle/pyramid shape and cook in boiling water for 20 minutes
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Cabbage Soup 2 quart pot of boiling water 1 package beef bones 1 head cabbage, chopped 1 large onion, sliced 1 can tomato soup 1 teaspoon salt 3 tablespoons sugar 1 tablespoon sour salt Bring to a boil and then turn down to simmer for 1 ½ hours
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Chicken Egg Drop Soup 1 Can College Inn Chicken Soup (small-medium can) 3 cans Water 3 packets George Washington Instant Broth 1 tablespoon cornstarch, mixed in with soup 1 egg, beaten and dropped into soup Shut off flame and stir Add 1 tablespoon soy sauce
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Borscht Boil 4-5 glasses of water (6 oz each) Grate large beet and put into boiling water Add in 4 tablespoons sugar 1 tablespoon salt Juice from 1 lemon Cook for 20 minutes and remove from heat Whip 1 or 2 eggs with ½ glass of water and gradually mix into the borscht
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Chopped Herring 6 Filet Schmaltz Herring, soaked overnight in cold water to cover in the fridge 5 hard boiled eggs 1 tart apple 2 medium onions 3 slices of rye sprinkled with water and vinegar (squeeze out liquid after soaking overnight in fridge and throw bread away, keeping liquid) Drain Herring and throw water away Add in ½ cup sugar and 2 tablespoons vinegar Chop all ingredients and toss together Serve with Pumpernickel Bread
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Pickled Tomatoes or Pickles Vinegar, at least a cup Water Pickling Spices Garlic Celery Salt Bring to a boil and pour over tomatoes or cucumbers. Can either can or just put into fridge. If canning, sterilize jars and lids, pack with vegetables, pour canning liquid over, leaving ½ inch headspace. Close lids tightly and place into a pot of boiling water. Must boil for 10 minutes. Remove and invert jars until they cool. Seals should be inverted, if so these are not shelf stable for a year until you open them, then they must be refrigerated. If seals do not invert you can still eat them but they must remain in the fridge
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Macaroni Salad 1 lb elbow macaroni 1 green pepper, chopped 1 grated carrot 1 onion, finely chopped 1 teaspoon relish Salt and pepper to taste 1 teaspoon garlic salt 2 tablespoons sour cream 3 tablespoons mayonnaise Cook elbows until al dente. Drain and coll. Add all of the ingredients and mix well. Chill in fridge
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Carrot Salad ½-3/4 lb shredded carrots 2 cups raisins 1 cup shredded coconut 1 tablespoon mayo ½ cup slivered almonds Combine and let sit until serving
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Broccoli 1 head broccoli 1 can cream of mushroom soup 1 bag durkin onion rings Combine in a dish and bake for 30 minutes on 375
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