27 Jewish Family Recipes, As Is

This text file, other than concealing last names, is presented exactly as I received it from my brother-in-law Dan P in 2006. Dan, an accomplished jazz and classical performer, also enjoyed assembling family photo albums and other mementos of our lives. He copied these recipes from handwritten notes that his family used to make traditional Jewish dishes.  These cooks are all long gone but their dishes are still being prepared.

(from Dan P,,,, Jan 20, 2006
Hi A...,
Take a look at these. Evelyn M... is my Mom. Ann G... was my
Grandmother.
Dan

INDEX

1   Grandma G's Virginia Meat loaf
2   Evelynπ's Banana Cake
3   Grandma Morganπ's Donuts
4   Evelynπ's Baked Apples
5   Evelynπ's Brisket
6.  Grandma G's Mandel Bread
7.  Evelynπ's Sour Cream Cake
8   Mocha Squares   Goldie A...
9   Grandma G...πs roast Chicken
10  Blintzes    Grandma G... (They are delicious and easy to make)
11  Matzoh Balls  Grandma G...
12  Lima Bean Casserole   Evelyn M...
13  Pot Lit Jelly  Ann G...
14  Schmaltz    Ann G...
15  Potato Kugel     Evelyn M...
16  Baked Bean Sandwich  ?
17  Giovanna B's Pasta with Basil and Sweet Pepper
18  Risotto   Larry N...
19  Vegetable Soup  Grandma G...sπ
20  Evelynπs Passover Sponge Cake
21  Tzimmes  Grandma G...sπ
22  Baked Stuffed Fish - Grandma G...sπ
23  Passover Chocolate cake - Aunt Irene L...
24  Strawberries Romanoff   Evelyn (for Passover sponge cake?)
25  Babka  Evelyn M...
26  Potato Latkes
27  Kugel Grandma G...

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Grandma G's Virginia Meat loaf

Beat 3 eggs till foamy
Add 2 1/2 lbs ground beef
          1 tsp salt
           1/4 cup grated onion
           1/4 cup raw oatmeal
          1 cup tomato juice
           pinch pepper
           lawrys seasoning

Make large patty. Put in greased pan.
Bake 1 1/2 hours in 350 oven. donπt cover.

After first 30 minutes baste with 1/2 cup beef bouillon.
Sprinkle top with ketchup and Brown sugar, mushrooms
and pimento slices.

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 Evelynπ's Banana Cake

6 oz margarine
2 1/4 cups sugar
3 eggs beaten
1 1/2 cups mashed bananas
1 cup chopped walnuts
2 1/4 cups sifted flour
1 1/2 tsp baking soda

Mix baking soda and sour cream separately. Add vanilla and let sit sit.
Cream butter and sugar well. add Eggs, bananas and nuts.
Add flour and mix well. Add sour cream mixture.
Bake 1 hour in deep 9 X 13 cake pan at 350.
Chocolate frosting

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Grandma Morganπ's Donuts

1 1/2 cups self rising flour
2 eggs
3 TBS melted shortening
1/2 cup milk
1 tsp nutmeg
1 tsp vanilla
2/3 cup sugar and mix until stiff off of spoon
Drop 1 tsp size into grease
1 large coffee can full of crisco (store in fridge)
Brown all over - When done, roll in Powdered sugar


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Evelynπ's Baked Apples

6 Roman Beauties

  Heat and pour into pyrex:
      1/2 cup lt caro syrup in pot
      1/2 cup brown sugar
       2 TBS marmalade

Core apples and peel down one inch
put apples in upside down
cover with foil
  375 for 30 minutes
Remove and turn over apples
No foil - put back in for 25 minutes and baste


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Evelynπ's Brisket

For 5 lb roast
1/4 cup red wine vinegar
1 cup Chili sauce
3 TBS brown sugar
2 tsp salt
2 tsp salt
2 tsp lawrys
5 lb brisket
1 cup celery leaves
2 sliced onions

Mix salt, brown sugar, chili sauce, vinegar and seasoning salt together.
Pour over meat and let sit in fridge over night.

Tomorrow - Put in roaster, fat side up. Pour marinade over meat.
Cover with celery leaves and onions all around.

325 oven with foil over pot and baste each hour.
Cool before cutting.
Put gravy in fridge and skim

1 hour per lb for roasting

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Grandma G's Mandel Bread   Itπs the best

MIX: 1/2 cup  shortening
ADD: 7 eggs
           1 1/2 TBS whiskey
           1 1/2 tsp vanilla
           3 cups flour
               2 cups sugar
               3 tsp Baking powder
               1/2 cup Almonds or walnuts

Cream shortening with sugar.
Add remaining ingredients.
Pour into 4 greased loaf pans 10 1/4 X 3 5/8.
Preheat oven to 350
Bake 35 minutes at 350.
Cool
Slice into 1/2 inch slices
Brush with melted butter
Sprinkle with mixture of cinnamon and sugar
Place under broiler in 350 oven for a few minutes. WATCH !!!!!!!
makes 80 so I usually make 1/2 of recipe


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Evelynπ's Sour Cream Cake

1/2 lb butter
1 cup sugar
3 eggs
1 1/2 cups flour
1 cup cake flour
3 tsp baking powder
1 cup sour cream
1 tsp baking soda
pinch salt
1 tsp vanilla

TOPPING
1 cup chopped walnuts
1/2 cup Brown sugar
1 1/2 tsp cinnamon

Add baking soda to sour cream and set aside.
Cream butter and add sugar slowly.
Add  eggs one at a time
Sift flour with baking powder 3 times
Add flour and sour cream alternately to mixture
add vanilla
spread 1/2 of mixture in greased and floured pan
cover with topping
Spread remaining batter on top and cover with topping
Bake in Preheated oven 350 for 45 minutes.
Cool


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Mocha Squares   Goldie A...

Cream   1 cup margarine
                1 cup sugar
Add         2 TBS Instant coffee
                 1 tsp vanilla
Add         2 cups flour
                 2 tsp baking powder
                  1/4 tsp salt

Fold in      1/2 cup nuts
                   1 cup chocolate chips

Put in un-greased jelly roll pan
Bake 20 to 25 minutes in 350 oven.
Remove and immediately cut into 48 squares
Cool in Pan


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G's Roast Chicken

Melt 1/4 lb butter
Add Lemon Juice and Wishbone dressing
Dip chicken in mixture. Remove it and let
sit in fridge overnight

Brown each piece on both sides in broiler
Place in roaster (one layer) and cover with
following sauce.

Boil until celery is tender.
4 diced onions
1 carrot
2 stalks celery
accent
salt
1/2 cup catsup

Bake at 325 for 1 1/2 hours
Cover and uncover intermittently for browning


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Blintzes    Grandma G...

Makes 24

BEAT WELL:
    3 MED EGGS
    ADD 3/4 CUP COLD WATER SLOWLY
    BEAT UNTIL SMOOTH
    1/4 tsp SALT

ADD 1 1/4 CUP SIFTED FLOUR
           ANOTHER 3/4 CUP  WATER
BEAT WELL

GREASE PAN WITH OIL
USE CUP TO POUR THIN LAYER TO MAKE
THIN SHELLS. WHEN TOP STARTS SHOWING HOLES
TURN PAN UPSIDE DOWN AND DUMP SHELL ON
PILE.

I DOUBLED THIS RECIPE AND MADE 34.

FILLING:
1/12 CUP FARMER CHEESE
3 OZ CREAM CHEESE
PINCH SALT
2 TSP SUGAR (or more)
1 EGG
FEW YELLOW RAISINS

PUT A TABLESPOON OF FILLING ON EDGE OF SHELL.
MAKE A FOLD OVER THE FILLING AND FOLD SIDES IN. JUST ROLL IN TOWARDS
FAR EDGE. EASY.

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Matzoh Balls  Grandma G...

2 Eggs Beaten
salt
1/2 cup matzoh meal
1 TBS schmaltz
refrigerate at least an hour
boil in salted water 45 minutes

Donπt look in pot during cooking
6-8 people


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Lima Bean Casserole   Evelyn M...

1 large diced onion
1/4 golden pepper diced
1 piece celery diced
4 oz can mushrooms
1 can tomato soup
2 cans seaside Lime Beans drained
4 TBS corn oil
1 TBS sugar
Salt, pepper, celery salt to taste

SautÈπ vegetables in oil
add mushrooms and tomato soup
simmer for 5 minutes
Pour sauce over drained beans
Bake in 350 oven about 2 1/2 hours

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Pot Lit Jelly   (Ground Eggplant Appetizer) Grandma G...
(Dec 31, 2005 - I just made this today)

1 egg plant
salt
pepper
1 green pepper
1 carrot
olive oil - about 1 tsp


use fork to make holes in eggplant.
Cover a cookie sheet with tin foil.
Place eggplant on it.
Bake eggplant about 1 hour at 350.
It should be flat and oil will run out

Peel eggplant.
Put eggplant, pepper and carrot through grinder.

Add salt and pepper and a little oil
Mix

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Schmaltz    Ann G...

Chicken fat
pepper
onion


Cut up fat
Put in frying pan over slow fire
Cover but leave a crack
Grate in onion and a little pepper

After frying there are crunchy hunks of fat called
gribeness that are the best part.


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Potato Kugel     Evelyn M...

4 large baking potatoes - peeled and hand grated
1 large grated onion
4 eggs
4 level TBS flour
2 tsp salt
dash pepper
1/2 cup oil

Heat oil in 2 quart casserole or steel
frying pan at 450.

Mix all ingredients and put in hot oil. Spattering!
Bake at 400 for 1 1/2 to 2 hours. very brown.

Serves 7-8

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Baked Bean Sandwich

Mash 1 cup beans
Add 2 tsp catsup
1 TBS melted butter
1/4 cup minced onion or celery
Seasoning
Spread on dark bread

You can use bacon

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Giovanna B's Pasta with Basil and Sweet Pepper
This is the best!

7 oz pasta
3 TBS oil
1 medium red or yellow pepper
1 clove garlic
1/3 cup water
Knorr chicken bouillon
2 TBS fresh Basil
1 TBS red wine vinegar

In skillet - heat oil and add garlic and pepper.
SautÈ 3 minutes

Add water, bouillon & basil & bring to boil.
Reduce heat and simmer 4 minutes.
Remove from heat.
Add vinegar and pour on Pasta

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Grandma G's Vegetable soup

Soup bone
1 lb flank
2 quarts water
2 carrots
1 cup split peas
1/2 cup barley
Lime beans
1 can mushroom soup
Salt
Pepper
Onion

Cook 2 hours

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Passover Sponge Cake   E's

Beat together 6 egg yolks and 2 whole eggs

Add - 1 1/2 cups sugar
            1/2 Lemon juice and rind
             1/2 orange  juice and rind

Put 2 TBS cake meal in a cup.
Add potato starch in same cup to make
1 scant cup. Sift 3 times.
Add flour to egg mixture.

Beat 6 Egg whites (quite stiff).
Fold yolk mixture into beaten egg whites.

Bake in un-greased tube pan 1 hour. Electric stove.

350 10 minutes
325 for 50 minutes

Serve with fresh strawberries on top

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Tzimmes
Grandma G...sπ

Cook 3 bunches carrots in salted water until almost
tender. 25-30 minutes.

Slice diagonally and place in roaster with 2 lbs chuck and 3 marrow
bones, salt, and water to half cover.

Cover with  1/2 cup sugar
                     1/2 cup brown sugar
                     1/2 cup honey
                      juice of 1 lemon
Cover and and bake at 350 for 1 hour or more.
Turn to 325

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Baked Stuffed Fish
Grandma G...sπ

2 whitefish  1/1/2 lbs each

Stuffing:
1/4 cup butter
1/4 cup minced onion
1/4 cup celery
1/4 to 1/2 cup fresh sliced mushrooms
1 TBS minced parsley
2 cups crushed salty crackers
1/4 tsp poultry seasoning

SautÈπ in butter: celery, onion till golden brown.
Add mushrooms and cook 3 minutes.
Add remaining ingredients.
Season inside of fish and stuff.
Bake with Lemon Juice, melted butter and parsley flakes.
Use sliced lemons
Bake uncovered at 500 for 10 minutes.
Then 10 minutes per pound at 400.

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Passover Chocolate cake - Aunt Irene L...

9 eggs
Beat Whites
add 1 1/4 cup sugar

Beat yolks
Add small amount of whites to them
Add 1 tsp vanilla
2 1/2 squares melted chocolate
Fold into egg whites
-------------------
mix together 1 cup of chopped nuts
2 TBS potato starch

Bake at 350 for 45 minutes

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Strawberries Romanoff
Evelyn (for Passover sponge cake?)

2 quarts berries sugared
1 pt vanilla ice cream
1/2 pt whipping cream
juice of 1 lemon
2 oz cointreaux
1 oz bicardi rum

whip ice cream slightly and fold in whipping cream.
add lemon juice and liquors and pour over
sugared berries.

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Babka
Evelyn

Cream 3 egg yolks with 1/2  lb butter or margarine,
add 2 tablespoons sugar, and 2 1/2 cups all purpose flour after sifting
  plus 1 tsp salt.

Dissolve 2 pieces of yeast thoroughly in 1/2 cup luke warm milk.
Mix all this together (it will be quite moist) then refrigerate
overnight.

Next day, divide dough in half and knead slightly.
Roll out 1 piece at a time 1/8≤ thick.

Spread with meringue (be sure your egg whites are at room temperature.
3 egg whites beaten until slightly firm, then add 1 cup of sugar.

Spread meringue on dough; sprinkle with chopped nuts, raisins, (grated
orange rind if you wish} and cinnamon.

Lay each roll overlapping in a greased 9 X 10≤ tube pan.

Allow to rise for 3 hours in a warm place. Sprinkle with cinnamon,
sugar and nuts on top.

Then place in a 325 to 350 degree oven for 1 hour or when really brown.
Delicious.

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Potato Latkes    Dan P,,,

2 eggs
5 grated, drained potatoes for 2 people (15 Latkes)
1 grated onion
1 tsp salt
1/4 tsp pepper
Matzah meal
cooking oil
butter

Peel and grate potatoes and onion
Drain them in colender
Beat eggs and add to potatoes
Add salt and pepper
Add Matzah meal to thicken so you canπt see any liquid

Fry in oil and butter until brown
Blot with paper toweling to remove oil

Serve with sour cream, apple sauce or cinnimon and sugar

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Kugel
 Grandma G...

1 cup long grain rice cooked to directions
5 eggs
pinch of salt
1/3 cup sugar
1 tsp vanilla
1/2 cup raisens
1 quart milk
1/4 lb butter

Mix all ingredients except butter together in a large bowl.
Melt butter in utility pan 9 X13. Pour half of butter into rice
mixture, leaving remaining butter in pan. Pour rice mixture in pan.
Bake 1 hour in 350 oven.
Makes 12 servings

Hummus

Developed February, 2016. This tasty spread of chickpeas and sesame has nourished millions over the millennia. Those two foodstuffs were among the earliest crops raised by early people of the Fertile Crescent, and remain tasty, nourishing, and versatile food over wide parts of the globe to the present day.

8 oz dry chickpeas
1/2 t baking soda
2 garlic cloves, crushed
1/4 c tahini (sesame paste)
1/3 c lemon juice
1 t ground cumin
1⁄2 t salt
1/4 c extra virgin olive oil

Rinse the dry chickpeas in a colander, transfer to a bowl, cover with water, add baking soda, and soak for 10 to 12 hours, stirring occasionally. Rinse well, drain, transfer to a three-quart saucepan, cover with water, bring to a fast simmer. Cook gently, covered, for 90 minutes, stirring occasionally. Check for doneness by squeezing a pea. If it breaks easily and is not gritty, they are done. Drain, reserving the cooking liquid and transfer peas to a food processor. Add sufficient liquid to blend. Blend until smooth, about four minutes on low speed. Add salt, garlic, tahini, cumin, and lemon juice with the processor running on low speed. Increase speed to high, and blend until creamy, adding cooking liquid as needed. Adjust the seasoning, and stir in the oil. As the hummus it cools, it will thicken, so aim for the runny side while it’s warm. Store tightly covered in the refrigerator. Yields about 28 ounces.

Kosher-Style Dills

Developed October, 2014. Kosher style method for pickling cucumbers or green tomatoes. No vinegar is used in the Kosher-style method, and iodide-free salt is necessary. The vegetables are packed in a light brine, about the same saltiness as the ocean, 3.5%). This encourages the growth of wild yeasts and bacteria that form organic acids that, along with the salt, cure and preserve the vegetables.
Brine

1 liter (1 qt) water
50 ml (35 g or 3 T + 1 t) Kosher or pickling salt

Put a 250 ml (1 cup) water into a small sauce pan and bring to a boil, dissolve the salt, and stir in the remaining water. Cover and set aside to cool. 

Spice Mixture (close up)

Pickling Spice Mixture

1/4 t crushed red pepper
1/2 t celery seeds
1 t brown mustard seeds
1 t coriander seeds
2 t dill weed (or fresh dill seed heads if available)
1/4 t allspice berries
1 t fennel seed
1/2 t black peppercorns
1 t bay leaf, torn into small pieces
4  garlic cloves, peeled

Add the spices, except the garlic, to a small bowl, and rub them together with your fingers to release the essential oils.

Packing the vegetables
Choose sound fruit for pickling. Rinse in several changes of water, and drain. Split cucumbers in half lengthwise for faster curing or keep whole. Green tomatoes should be halved or quartered. Wash and rinse the jars thoroughly and use new lids and bands. To sanitize the jars, use a microwave to boil water in the jars, or dip them in boiling water. Turn upside down to drain on a clean towel. When cool, add 2 to 3 T of spice mixture to the jar, along with the garlic cloves. Pack the jar as full as possible, and cover with brine. All the vegetables must be in the brine or they spoil. Loosely cover, and place into a cool, dark place for the fermentation process to occur. Since jars may overflow, keep them on a paper-lined tray. Inspect daily for bubbling, a sign of fermentation. When fermentation slows, usually after about a week or two, depending on temperature, top up with fresh brine if needed, cap tightly, and refrigerate.

Chopped Chicken Liver

This dish has been prepared in DrDaddy’s family for four generations for special holidays. Use schmaltz (rendered chicken fat) to conform with Kosher law. This recipe was transcribed Jan 1, 2014 based on phone conversations with sister Phyllis Pliskow, describing how mother Dorothy Magid and grandmother Rose Raphael Samuels prepared it.

1 lb chicken livers, trimmed of membranes and fat, rinsed, and patted dry
7 c yellow onions, peeled, halved and sliced longitudinally through the poles
2 sticks butter (or 1 c rendered chicken fat)
5 hard-boiled eggs, shelled and cooled

Seasonings

Lawry’s™ Seasoned Salt
freshly-ground black pepper
granulated garlic
paprika

In a large skillet over medium heat melt 1 stick butter or 1/2 c schmaltz. Add 5 cups onions to the hot fat. Season well and slowly cook until nicely caramelized, about 1 hour. Set aside to cool. While the onions are caramelizing, in another skillet, melt the other stick of butter or schmaltz, add 2 cups of onions, and fry slowly until soft and lightly colored. Add the prepared livers, season well, and fry slowly until cooked but not hard. Discard the onions used to flavor the chicken livers. Set livers aside to cool. Set up a meat grinder, and process some of the caramelized onions through the grinder into a large bowl, then process some of the livers, and then an egg. Repeat until all the ingredients have been ground except reserve one egg for garnish. Fold the liver, onion, egg together gently, and correct the seasoning. Press flat and top with the reserved chopped egg as a garnish. Chill before serving with crackers or bread.

Chopped Liver

Prepared December 18, 2013. Reconstructed from memory of mother Dorothy’s dish, prepared for special holidays meals if meat was being eaten.

1 lb (450 g) chicken livers (or calves liver, cut into pieces)
1 large yellow onion, divided
3 T butter or rendered chicken fat (schmaltz), divided
2 to 3 hard-boiled eggs, finely chopped
2 T brandy (optional)
salt and pepper to taste

Prepare the livers by removing any bad spots, rinsing in five changes of cold tap water, and draining thoroughly. In a heavy 10-inch skillet over medium heat, melt 2 T butter or chicken fat until foaming stops. Coarsely chop the onion, reserving 2 T as raw and saute until lightly colored and soft, about 8 minutes, and set aside in a bowl. Heat the remaining fat in the skillet over medium heat, and add the livers in a single layer. Salt the livers as they cook. Cook about 3 minutes and turn them to cook another 2 to 3 minutes until they are thoroughly cooked but not hard and overcooked. Add the brandy and flambé it. Gently mix the livers with the onions and set aside to cool. On a chopping board with a large knife or in a wooden bowl, chop the liver-onion mixture in three batches and place in a serving bowl. Don’t be tempted to use a food processor. Mix in most of the chopped egg, finely mince the raw onion, and add it. Taste for salt and pepper. Garnish with the reserved egg, cover with plastic foil, and chill before serving. Present with an assortment of crackers and breads for guests to make their own canapés. Variation: Stuff celery ribs with chopped liver as an appetizer with crunch.

Faux Kreplach

Recorded July 30, 2012. A kreplach is a stuffed noodle similar to soup won tons or ravioli in broth. Kreplach simmered in chicken stock makes a filling light supper. But good homemade kreplach take a lot of time and effort. A workable substitute is frozen beef ravioli, widely available in grocery stores such as Walmart and Kroger, for example.

12-1/2 oz (350 g) (half bag) frozen beef ravioli
3 qt (3 liter) water
1 T (15 ml) salt

Bring the salted water to a rolling boil in a 4-qt (4-l) pot over high heat. Add the frozen ravioli. Stir gently to break up clumps. Ravioli will be on bottom. Cover the pot, lower the heat, and return to a gentle boil. After the ravioli have begun to float, lower the heat to a fast simmer and cook 5 minutes more. Lift the ravioli gently with a slotted spoon and place in hot chicken stock or soup. Simmer for another 5 to 10 minutes. Serves 3 to 4.

Potato Latkes

Potato Latkes Frying

Adapted from a family recipe. Traditional during the Jewish holiday, Chanukah because of the symbolic meaning of the oil. Don't use a food processor instead of a box grater or the latke will be too dense. Recorded January 21, 2006. Makes 15 latkes.

2 eggs
4 c (1 liter) russet potatoes, peeled, coarsely grated on a box grater
1 medium onion, grated and well drained
1 t salt
1/4 t ground pepper
matzoh meal, as needed
vegetable oil

Drain the grated potatoes in a strainer, catching the potato juice in a bowl. Let it stand to permit the starch to settle, pour off the water, and add the drained potatoes and grated onion to the bowl. Beat eggs and add to potatoes. Add seasonings. Add matzoh meal as needed to absorb any liquid. Heat oil over medium heat and add large spoonfuls of batter. Fry about 3 minutes until golden brown, turn and complete cooking. Drain on paper towels before serving. Serve at once with warm apple sauce, cinnamon and sugar, or sour cream on the side. Latkes can be used as the starch portion of a meat-based meal.

Matzo Balls

Recorded December 8, 2011. Adapted from a recipe by Manishevitz™.

4 large eggs
2 oz (60 g) schmaltz (rendered chicken fat) or butter
1 c (240 ml) matzo meal
2 oz (60 g) stock or water
1 t salt

In a bowl lightly beat the eggs, mix in melted fat, and then stir in the matzo meal and salt.  Add broth and mix until uniform. Cover and chill in refrigerator for at least 30 minutes, but several hours is better. Bring 4 quarts (4 liters) of salted water to a fast boil in a 6-quart (6 liters) pot with a tight-fitting cover. Moisten hands with cold water and form spoonfuls of chilled batter into one-inch (2.5 cm) balls, dropping each into rapidly boiling water as it is formed. Do not permit boiling to slow. Cover tightly and fast simmer for 30 minutes. Do NOT lift lid while cooking. Transfer matzo balls with a slotted spoon directly to hot chicken soup. Simmer a few minutes and serve. Serves four to six.

Fried Matzos (matzo brei)

Recorded February 3, 2007. Recreating mother Dorothy Magid's dish.

1/2 medium white onion, sliced in half-blossom cuts (see Note)
2 T butter, divided
4 squares of plain maztos (Kosher for Passover, preferably)
4 large eggs
1/2 tsp salt
fresh ground pepper to taste 

Melt 1 T butter in a large fry pan over medium heat. Saute onion until translucent and soft but not browned. In a large bowl, beat the eggs and seasonings. Break the matzos into 1 to 2 inch pieces in another bowl. Fill with cold water, mix, and let stand 60 seconds. Drain well in a colander and add immediately to the eggs. Combine thoroughly, mix in the onions and add the mixture to the fry pan with the remaining butter. Cook until just done but still moist, turning occasionally. Serves 2-3.
Half-blossom cut: Cut onion in half through poles. Trim ends and peel off skin. Slice in half through equator. Slice on longitudes toward the center at ~ 1/8 inch intervals.