Reesa's Sweet and Sour Brisket from Sue Fishbach

From Sue Fishbach





















4-6 lb. brisket
2 onions, sliced (or 1 large)
3/4 cup brown sugar (1/2 cup works too)
1/2 cup vinegar (I like apple cider vinegar)1 cup ketchup
1 cup water
1 T. salt (I omit)
1/2 t. pepper

Place brisket in a heated Dutch oven.  Brown on all sides on medium heat.  Add onions, garlic [missing from recipe]and brown again about 10-15 minutes.  Add remaining ingredients.  Cover pot and simmer until meat is tender, about 2 1/2 to 3 hours. 

(That's the official recipe.  Here's what I do:  Skip the browning.  Trim fat from brisket and place it in a large roasting pan.  Put sliced onions on top of the brisket.  Sprinkle with pepper and garlic powder.  Combine the brown sugar, vinegar, ketchup and water and pour over the brisket.  Cover tightly (this is important) with heavy duty foil and bake at 325 for 3-4 hours.  The brisket should be tender when you stick a fork in.  After the brisket is cooked, scrape the onions into the juices in the pan (there will be a nice amount).  Remove brisket from the pan.  If you have time, chill juices to let any fat harden.  Remove the fat.  Then with a stick blender, blend the onions and juices.  Slice the brisket and pour the sauce over the meat and serve.

(Source:  The Cook's Book, Herzlia Adas Yeshurun Synagogue, Winnipeg, Manitoba, Canada)

Sausage and Lamb Stew from Laurie Segal

From Laurie Segal

I love stews and this is my favorite go to stew recipe that I have been making for 35 years (modified a little through the years)

 

 

 

 

 

 

 

 

Ingredients

 

1 1/2 pounds Italian sausage (I now use some of the great chicken Italian sausages finally available)

1 - 2 pounds leg of lamb cut up or lamb stew meat  (as lamb has gotten more expensive through the years, I use less an less of it)

1 medium onion, chopped large                                          

1 butternut squash, peeled and cubed

2 zucchini, cut in half inch circles and halved              

1/2 pound crimini mushrooms, stems cut and halved 

2 cups beef broth            

1 cup red wine     

1 14 oz. can tomatoes 

teaspoon - paprika, thyme, rosemary, dried ginger  (I have been making it so long I don't measure spices, just throw them in.  this is an approximation, but the final dish is very flavorful, so don't skimp.)

3 cloves garlic chopped (or pressed)  2 tsp. dried basil or handful if using fresh

Directions
 

Toss cubed squash with 1/2 T olive oil, salt and pepper. 

Roast in 400 oven 10 minutes until just tender. set aside.  (Original way was to add it uncooked at last hour of cooking but then you can't control the consistency as well.)

In a large Dutch oven saute sausage in olive oil, set aside. 

Flour the lamb (shake in a plastic bag with flour S & P) and sauté, set aside.

Drain pan. 

Heat T olive oil, add a little flour and onions and sauté few minutes. 

Add wine to deglaze pan.

Add all ingredients except mushrooms, zucchini and squash. 

Cook 1 - 1 1/2 hours.

Add zucchini and mushrooms, cook about a half hour more.  

Can keep on a low heat until ready to serve. 

Add the roasted squash in the last 10-15 minutes.

I usually serve it in soup plates on top of a small amount of cous cous or bulgar.

Serves around 6.

Bon Appetit!

 

Oven Baked Fish Tacos with Chipotle Lime Dressing from Hannah Wurzel

 

From Hannah Wurzel

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients (serves 6):

Fish:
- 1 pound tilapia filets (or other similar fish like Mahi Mahi), cut into chunks

Marinade for fish:

- 1/4 cup EVOO

- 2 tablespoons distilled white vinegar

- 2 tablespoons fresh lime juice

- 2 teaspoons lime zest

- 1 and 1/2 teaspoons honey

- 2 cloves garlic, minced

- 1/2 teaspoon cumin

- 1/2 teaspoon chili powder

- 1/2 teaspoon ground black pepper

- 1 teaspoon hot pepper sauce

Dressing (to put on finished tacos):

- 8 ounces light sour cream (greek yogurt works well too!)

- 1/2 cup adobo sauce from chipotle peppers

- 2 tablespoons fresh lime juice

- 2 teaspoons lime zest

- 1/4 teaspoon cumin

- 1/4 teaspoon chili powder

- salt and pepper to taste

Toppings:

- 1 package tortillas

- 3 ripe tomatoes, seeded and diced

- 1 bunch cilantro, chopped 

- 1 small head cabbage, cored and shredded

- some lime wedges for people to squeeze on top

Directions

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate for a bit - longer the better.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat oven to 350 degrees. Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. 
4. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Ginger Cookies from Joanne Hirsch

From Great Auntie Jo and AT

Lanie and Dan,

 

We hope you enjoy these favorites of every one of the San Francisco gang.  Please, know that this is the only time we ever give credit to the southern lady whose recipe we modified.  Enjoy!

 

With love, 

Great Auntie Jo and AT

(Paula Deen’s recipe, tested and modified by yours truly; consumed happily by AT.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat the oven to 350 degrees.

Line cookie sheets with parchment paper or use non-stick baking sheets. 

¾ cup canola oil

1 cup sugar, plus more for rolling

1 large egg

¼ cup molasses

2 cups sifted all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 teaspoons ground ginger (Paula says 1 teaspoon, but don’t listen.) 

½ (to 1) teaspoon ground cloves (optional)

½ teaspoon salt

1 cup chopped candied ginger (AT’s addition: he can’t get enough ginger.)

Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.  Add the egg and molasses and beat until completely incorporated.  Sift together the flour, baking soda, cinnamon, ginger, cloves and salt.  Add to the mixture.  Stir until combined.  Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar.  Place ½-inch apart on the prepared cookie sheets.  Gently press your thumb to slightly flatten.  Bake for 10 to 12 minutes, taking care not to burn the bottoms.  Cool on wire racks.  As they cool, the cookies crisp.  The recipe makes 2½ to 3 dozen cookies.

 

Pauline's Peach Dessert from Ruth Irvings

From Ruth Irvings

This is always a hit and passed down from my family--an older cousin of mine.

Amy

 

 

 

 

 

 

 

 

 

Crust:

1 stick of butter
1 1/2 cups flour
1/4 teaspoon Baking Powder

Mix these together and press them into a square pan

Filling:

Peach halves (depitted and peeled, face down on crust)
1 cup sugar
1 teaspoon cinnamon
Pour sugar and cinnamon on top

Bake at 400 degrees for 15 minutes

Topping:

2 egg yolks
1 cup sour cream
1 teaspoon vanilla

Pour over filling. bake another 30 minutes at 400 degrees

Enjoy!

Manicotti from JoEllyn Schultz

From JoEllyn Schultz

I love this recipe because it's "comfort food" and it is an easy vegetarian dish. Manicotti, a green salad and crusty Italian bread and a great bottle of red wine is easy to make for company, nice to bring to a friend in need, or just make it for yourself and enjoy. It is possible to make the sauce ahead of time then stuff the shells right before you're ready to bake. 

 

I have made this dish for over 40 years and it has become a family signature dish. I use a great 9x13 metal pan with a slide-on cover that is perfect for this dish. Enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sauce:

6 T olive oil

1 large onion diced

4 large cloves of garlic crushed and then minced

3 T dried basil

1 t. hot pepper flakes

1 t. oregano

1/2 t. black pepper

1 t. sugar

salt to taste

1 can tomato sauce 15oz.

1 large 28oz. and 1 15oz. can whole tomatoes

1/4 cup water

Heat the oil and then add the onion and garlic. Saute until softened. Add basil, oregano and pepper flakes. Stir to blend flavors.

Add tomato sauce, whole tomatoes, water, sugar, pepper and salt. Break the tomatoes apart as it cooks. I don't use diced tomatoes because the flavor is not the same. 

Bring to a simmer. Turn to low and simmer 20-30 minutes stirring frequently.

It is nice, but not necessary, to make the sauce a few days ahead and let it "age". The flavor is richer.

Cheese Stuffing:

1 15oz. container ricotta cheese

3/4# mozzarella cheese shredded

1/4 C. parmesan cheese grated

1 egg beated

1 T chopped fresh parsley

1 t. sugar

salt and pepper to taste

Stir all ingredients together. 

Assembling:

Use uncooked manicotti noodles. Stuff with cheese filling and arrange in 9x13 pan. The stuffing should be enough to fill 12-14 noodles. Ladle the sauce to cover all of the noodles. Be sure to cover all of the noodles. Cover the pan tightly with foil.

Bake in preheated 400 degree oven for 40-45 minutes. Remove cover and check with a fork. If the noodle is al dente GREAT but if it is too hard recover and bake another 5-10 minutes. Remove foil and sprinkle additional 1/4 C Parmesan cheese and bake 5 more minutes.

Let cool for 5-10 minutes before serving. 

Excellent leftovers...if there is anything left!!  

 

 

Shurit Ads (Egyptian Lentil Soup with Cumin & Garlic) from Reesa Gottschalk

From Reesa Gottschalk

 

 

 

 

 

 

 

 

Ingredients

2 cups dried, hulled split red lentils

2 quarts chicken or vegetable stock
1 medium onion, peeled & quartered
1 medium tomato quartered
2 t. coarsely chopped garlic
2 t. ground cumin
1 t. salt
Freshly ground black pepper
Lemon wedges

Directions

Heat stock (low sodium) in large pot.  Wash lentils in strainer under cold water until water runs clear.  Add to hot stock & stir.  Add onion, tomato, & garlic.  When stock is about to boil, turn to low & simmer partially covered for 45 minutes.

Cool soup & then process with a stick blender until smooth.  Return to pot & simmer over low heat stirring occasionally.  Stir in cumin, salt, & pepper.  Serve with lemon wedges & or additional onions that have been sautéed to golden brown. 

 

Raspberry Trifle from Mimi Schechter

From Mimi Schechter

 

 

 

 

 

 

 

 

 

Serves 8 – 10 (small servings) 

 

Ingredients
 

1/3 C sweetened flaked coconut

1/4 C dry sherry

2 packages frozen raspberries (12 ou. each), thawed

2 t grated lemon peel

2 C heavy cream

1/4 C sugar

1 store-bought pound cake (12 oz) cut into 3/4 inch slices ( I got frozen Sara Lee and thawed)

1/3 C sliced almonds, coarsely chopped

Instructions
 

1. Preheat oven to 350.  Spread coconut on baking sheet, toast until browned, about 4 minutes.  Set aside.  In a bowl, combine sherry, berries, and lemon zest; set aside.  In another bowl, beat cream and sugar until stiff peaks form (put bowl and beaters in freezer for 20 min first); set aside.

 

2. Line the bottom of a trifle bowl with a layer of slices, packing them tightly.  Spreading evenly, top with 1/2 the berry mixture, then 1/2 the cream.

 

3. Add a second layer of cake slices, berries, and cream.  Sprinkle with coconut and almonds.  Serve immediately or, for best texture, refrigerate overnight, covered.

 

 

Enjoy and don't have a heart attack!

Russian Borsch from Pat Holland

 From Pat Holland

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Ingredients

2 cups shredded fresh beets
1 cup chopped carrots
1 cup chopped onion 
2&1/2 cups brown stock or1 10&1/2 oz.can condensed beef broth +
                                                         1 soup can water 

1 cup coarsely chopped cabbage

1 Tbsp. butter (not margarine)

1 Tbsp. lemon juice

dairy sour cream (to taste)

Directions
 

Cook beets, carrots, and chopped onion , covered, in 2/2/3 cups boiling salted water for 20 minutes.

Add  brown stock, cabbage, and butter; cook, uncovered,15 minutes. 
Stir in lemon juice. 
Serve hot or chilled. 
Top with sour cream.
Serves 6-8.

 

 

Margherita Pizza from Kathy Gehl

From Kathy Gehl

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 tab olive oil

4 garlic gloves, minced garlic

1 tab fresh oregano leaves

1 tab fresh thyme leaves

1 28 oz can whole peeled tomatoes, drained and hand crushed (recommend San Marzano)

Kosher salt and freshly ground black pepper

1 recipe fresh pizza dough (recipe follows)

1 8 oz ball fresh buffalo mozzarella, water drained

1/ 2 bunch fresh basil leaves

 

Directions:

Preheat the oven to 450 degrees.

In large saute pan over medium heat, add 2 tab of olive oil, the minced garlic, thyme and oregano.  Cook until fragrant then add crushed tomatoes and season with salt and pepper to taste.  Lower the heat and simmer 8 to 10 minutes to reduce and concentrate the flavor.  Shut off heat and set aside.  Cut the pizza dough into 2 pieces, reserve one piece for second pizza.  Stretch the dough and place on pizza stone.  Smear with tomato sauce, tear up the mozzarella and scatter it evenly over the top of the pie.  Tear the basil leaves, spread them ove the top and drizzle with olive oil, salt and pepper to taste.  Bake until golden and bubbly about 15 to 18 minutes.

 

Fresh Pizza Dough

2 packages active dry yeast

2 tsp sugar

2 cups warm water

2 tab Kosher salt

6 cups unbleached all purpose flour.

 

In a small bowl combine the yeast, sugar and water and stir gently to dissolve.  Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.  If you use a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix.  Add the yeast mixture at the lowest speed until the flour incorporates.  When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball.  This should take about 2 minutes.  Add the olive oil and pulse a few more times.  Stop the machine periodically to scrape the dough off the hook.  If the dough is crumbly add more water.  If it is sticky, add more flour, 1 tab at a time.  Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it is smooth and elastic.

If making dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tab oil.  Then  begin stirring in the flour,  When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand adding just enough so that dough is soft but not too sticky. 

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil.  Cover with plastic wrap or a damp towel and let rise in a warm spot until it doubles in size, about 1 hour.

Quick Asparagus Pizza from Kathy Gehl

From Kathy Gehl

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 

Pizza crust (Boboli Thin Crust)

Olive oil

Spreadable Brie

Grated Parmesan or Asiago cheese

8 oz. Fresh sliced mushrooms

Asparagus (one bunch, preferably thin)

 

 

Slice the asparagus into bite size pieces.  Saute asparagus and mushrooms in olive oil.  Season as desired.  Rub some olive oil on the crust, then spread with a layer of Brie cheese.  Add the asparagus, mushroom mixture, and top with grated cheeses.  Put crust on pizza stone.  Warm in oven about 10 to 12 minutes as directed on pizza crust package.

 

 

Tequila Lime Grilled Chicken Tacos with Mango Salsa from Deborah Grossberg Katz

From Deborah Grossberg Katz

Here's our recipe for Lanie & Dan. I know Lanie loves this -- we've made it a million times with her since college.  All best,  Deb

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

Chicken:

2-3lbs chicken breast cutlets

Marinade:

5 cloves garlic, minced

zest & juice of 5-6 limes and 1 lemon

1 cup orange juice

splash of tequila

salt & fresh ground pepper

Salsa:

3 fresh ripe mangos, cubed

1/2 red onion, minced

1 bunch fresh cilantro leaves, minced

zest & juice of 1-2 limes

salt & fresh ground pepper to taste

Sides:

Tortillas

Grilled red or white onions

Grilled zucchini, mushrooms, peppers or other vegetables

Grilled jalapenos

Shredded cheese and/or sour cream

Chopped cilantro

Hot sauce!

Combine the marinade ingredients and marinate the chicken for a few hours or overnight. Combine the salsa ingredients. Grill the chicken alongside the onions & vegetable sides. Slice the chicken and vegetables, and serve buffet-style with the other sides. Enjoy!

Blended Gaspacho Soup from Carol Singer Bricklin

From Carol Singer Bricklin

 

 

 

 

 

 

 

 

 

Serves 4

4 Ripe Tomatoes cut in quarters

1 peeled and sliced Cucumber

1 peeled Carrot cut in small circles

1 1/2 inch sliver of Onion

1 cut up clove of Garlic

1 Tablespoon of Olive Oil

Juice from 1/4 piece of fresh Lemon

1 cup Water

1/8 teaspoon of Chili Powder

1/4 teaspoon of Salt

Put everything in blender and blend until smooth.  Can add croutons for crunch.

Lentil Soup from Judy Chiel

From Judy Chiel with love

 

 

 

 

 

 

 

 

 

 

 

 

2-3 TABLESPOONS OLIVE OIL

2 MEDIUM ONIONS, CHOPPED COARSELY

3 GARLIC CLOVES, CRUSHED

1 LB. RED LENTILS

10 CUPS CHICKEN or VEGETABLE STOCK (or chicken soup powder)

1 or 2 PEELED, DICED CARROTS

1 TSP. GROUND CUMIN

1 TSP. CORIANDER

PINCH CHILI POWDER

JUICE OF 1 LEMON (I use only 1/2 of a lemon)

SALT (about 2 tsp. kosher salt)

PARSLEY or DILL FOR GARNISH

 

HEAT OIL IN LARGE POT AND COOK ONIONS, STIRRING OCCASIONALLY, UNTIL VERY BROWN. ADD SALT. STIR IN GARLIC.

ADD LENTILS & STOCK & CARROTS. BRING TO BOIL.  

STIR IN CUMIN, CORIANDER & CHILI POWDER.  SIMMER 1 HOUR, OR UNTIL LENTILS HAVE DISINTEGRATED.  (I found that it takes much less time, about 30 minutes, for the lentils to disintegrate.)

STIR IN LEMON JUICE.  GARNISH WITH PARSLEY OR DILL.

ENJOY!

 

Zucchini Frittata from Jeanne Neevel

From Jeanne Neevel

 

Jeanne writes, "This is a great way to use up leftovers in the fridge and it's a quick and easy meal for breakfast, lunch or dinner - with fruit for breakfast, in a tortilla for lunch, or with a good bread and salad for dinner."

Serves 2

 

1/2 C chopped onion

1 C shredded zucchini -(or anything you have in the fridge - potatoes, tomatoes, peppers, etc or a combination)

2 cloves garlic, minced

1 Tbsp olive oil

3 eggs, beaten

1/4 tsp salt

pinch of pepper

1 C shredded Swiss cheese

In an 8-inch ovenproof skillet over medium heat, sauté onion, garlic and zucchini in oil for 2-3 minutes.  Pour eggs over top; sprinkle with salt and pepper.  Cook until almost set, 6-7 minutes.  Sprinkle with cheese.  Bake at 350 degrees F for 4-5 minutes or until the cheese is melted.  

 

Hanni's Ruggelach from Lois Wurzel

From Lois Wurzel

Makes 48

DOUGH:

1 cup butter, softened

1 8oz package Philly cream cheese, softened

1 teaspoon vanilla extract

¼ teaspoon salt

2 cups flour

¼ cup sugar (though I often use less)

 

FILLING:

¼  cup sugar

1 cup chopped walnuts

¾ cup dried apricots chopped into ¼ “ sized pieces.

¼ cup packed brown sugar

1  teaspoon ground cinnamon

½ cup seedless raspberry preserves

 

TOPPING:

1 Tablespoon milk

sugar/cinnamon

 

ONE DAY AHEAD:

1.     In a large bowl with mixer at low speed beat butter/cream cheese till smooth.
2.     Add vanilla extract, 1 cup flour, and ¼ cup sugar (or less)
3.     With a spoon, stir in the remaining flour.  Should be just crumbly
4.     Divide dough into 4 equal balls, wrap in plastic wrap and refrigerate overnight or at least 2 hours

NEXT DAY:

5.     Make filling by mixing together chopped walnuts, apricots, brown sugar, ¼ cup sugar and cinnamon                             
6.     Preheat oven to 325 degrees
7.     Line 2 large baking sheets with foil and grease foil (I use canola oil)
8.     Take out one ball. Roll it into a circle on a lightly floured board until 9”in diameter. Spread with jam(same way one puts sauce on pizza)
9.     Sprinkle ¼ of the nut mixture on Jam (same way you put mozzarella cheese on pizza)
10.  Use a pasty rolling wheel and cut into 12 pie shaped segments
11. Roll each segment from the circumference into the center. Place on cookie sheet with the point facing down. Do this with the other 3 balls as well.
12. Brush with milk and sprinkle with sugar and cinnamon.
13. Bake325 degrees for 30 minutes and remove immediately to cooling rack
14. Store in tightly covered container

Quinoa Salad from Karen Swartzberg

From Karen Swartzberg

 

 

 

 

 

 

This is one of our favorite summer salads and it’s good for you!                                               

1  C Quinoa drained and rinsed

1 15oz can Black beans

2  C water

5   Green onions chopped

1/4 C Olive oil

1/4 C fresh chopped Cilantro

2 Limes juiced 

Salt and pepper to taste

2tsp Cumin

½ tsp crushed Red pepper

1 1/2 C Grape tomatoes

1. Rinse quinoa.
2. Bring quinoa and water to a boil.
3. Reduce heat, cover and simmer until water is absorbed (10-15 mins). 
4. Cool. 
5. Wisk together the olive oil, lime juice, cumin and red pepper flakes.
6. Combine the quinoa, tomatoes, black beans and green onion in a large bowl. 
7. Pour dressing  over mixture, toss to coat and stir in cilantro. 
8. Chill or serve immediately.

Serves 4-6