Okra, Tomatoes, and Corn

Serves 6

Enough vegetable or olive oil to coat the bottom of the pot

1 medium onion, diced

1 can (14 ½ oz.) stewed tomatoes

1 can corn niblets, drained

1 pound fresh or frozen okra, with stem chopped off and pods cut in half

salt and pepper to taste

Cook diced onion in the oil until soft (about 10 minutes). Add tomatoes. Cook for 5-10 minutes. Add corn and cook until heated. Add okra and cook until tender (not too long).

Don’t overcook or okra will be slimy.

Homemade Spaghetti Sauce with or without Meat

Serves 10

Enough vegetable or olive oil to coat the bottom of the pot

2 pounds of ground beef

2 medium onions

1 large can of crushed tomatoes (28 oz.)

1 can (14 ½ oz.) diced or stewed tomatoes

1 8 oz. Can of tomato sauce

2 cloves of garlic

1 large or 2-3 small bay leaves

1 tablespoon sugar

1 dried chili pepper (optional)

Brown the onions and the meat together in the oil until all the red is gone from the meat. Add tomatoes and sauce. Add garlic, bay leaves, sugar, and dried chili pepper. Stew ingredients on low for 1-2 hours.

Notes: Less or no meat can be used if desired. About ¼ cup of salsa can be added if desired. Freezes well in small containers.

Sweet Dairy Kugel

Serves 6-8

½ stick butter or margarine, melted

½ pound egg noodles

3 eggs

½ cup sugar

½ cup white or dark raisins (optional)

1 teaspoon cinnamon

10 oz. Cottage cheese

½ cup applesauce (optional)

Cook noodles according to the directions on the package. Beat eggs and add sugar and cinnamon. Continue beating. Add to cooked noodles. Add melted butter or margarine, cottage cheese, raisins and/or applesauce, if desired. Pour into a greased 2 quart baking dish (11 X 7 X 1.5 is the one that we normally use). Cover with foil and bake at 350° for about 40 minutes.

Grandma’s Slaw

Serves 15

2 pounds of green cabbage

3 regular carrots

1 green bell pepper (or any other color you have on hand)

1 sweet onion (vadalia, texas sweet etc.)

½ cup vegetable oil

¾ cup white vinegar

½ cup sugar

2 teaspoons salt

Dice onion with the fine cutting blade in a food processor. Remove and then use shredder to shred carrots. Remove and add to onions. Use cutter blade to break up the cabbage. Add to onion and carrot mixture. Remove seeds from bell pepper and dice by hand. Add to mixture.  Mix oil, vinegar, sugar and salt until the solids are dissolved. Pour dressing over vegetables and allow slaw to marinate for at least 24 hours. Keeps for 4-5 days. This amount fits nicely in a 3 quart container.

Sauce for any Fish

Enough for 3-4 pounds of fish (serves 8)

2 green peppers, chopped

1 14 ½ oz. Can stewed tomatoes

1 medium onion, finely chopped

1 ½ teaspoon paprika

1 stick margarine

4 Tablespoons of water

1 ½ teaspoon salt

Cut fish into serving size pieces and sprinkle salt on the fish. Place in a baking dish. Fry the onions in the margarine. Sprinkle with the paprika and add the water. Cook until the onions are soft. Add the green peppers and the tomatoes and bring to a boil. Pour sauce over the fish and bake for about 45 minutes at 350°, basting occasionally with the excess sauce.

Meringues

Makes 2 ½ dozen

2 egg whites at room temperature

6 oz. Chocolate chips

2/3 cup sugar

1 cup chopped pecans

Preheat oven to 350°. Beat egg whites until stiff peaks appear. Slowly add sugar and continue beating until mixture is very stiff. Fold in chocolate chips and pecans. Drop by teaspoonfuls onto a foil-lined cookie sheet. Put cookies in oven, close door and immediately turn off oven. Leave cookies in the oven overnight. DO NOT OPEN DOOR. Remove in the morning.

Grandma Sarah’s Coffee Cake Strudel

Ingredients:

4 cups flour

2 sticks margarine

½ cup sugar

1 package yeast + 1 t. sugar

2 eggs

¾ cup sour cream

melted margarine

jam (any flavor, but strawberry works well)

brown sugar for sprinkling

raisins, dried cranberries and/or dried cherries

chopped pecans

cinnamon

cooking spray

foil

10X powdered sugar

milk

Blend flour, margarine and sugar with your hands until mealy. Put the yeast in ¼ cup warm water with the one teaspoon of sugar. Beat the eggs and sour cream in a small bowl. Blend the flour mixture, yeast mixture and egg mixture in a bowl with a big spoon. Make four balls out of the dough, wrap them in tin foil and refrigerate overnight. The dough may also be frozen for a longer time.

After the dough has been refrigerated, unwrap it (one piece at a time) and roll it out to about ¼ inch in a rectangle shape. Use flour to prevent sticking. Use a pastry brush to brush the melted margarine onto the rolled dough. Then spread 1-2 heaping tablespoons of jam onto the dough and spread it around with the spoon. Sprinkle a small handful of brown sugar evenly over the dough. Then add other ingredients as you wish (raisins, dried cranberries or cherries, chopped pecans, cinnamon). Do not overload the dough with toppings. Roll dough up LOOSELY to form a long roll. When you have almost wrapped up the dough put your fingers in warm water and pat along the edge. When the dough is completely rolled up the water will seal the edge. Pinch the ends of the roll. Repeat for additional packets of dough and allow cakes to rise for about an hour. Put cakes on a greased pan and bake at 375 degrees for about 18-20 minutes. When cakes are browned, remove from pan and place on tin foil that has been sprayed with a cooking spray like Pam. Allow to cool.

Icing is optional. For icing, sift powdered sugar and add a small amount of milk until you can pour the icing over the cakes. Allow icing to dry. Enjoy! Cakes can be wrapped in tin foil and frozen. To eat, cut into one inch slices.

Chocolate Cake

4 oz. unsweetened chocolate (usually 4 squares baking chocolate)

1 stick margarine or butter

2 cups sugar

1 cup boiling water

2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup sour cream

2 eggs

1 teaspoon vanilla

Heat oven to 350 degrees (may need to be adjusted to 375). Melt first four ingredients in a pot on the stove, then cool the mixture and add the eggs and vanilla. Beat well. Then add the sour cream and the dry ingredients that have already been mixed together. Pour into a 9" X 13" buttered pan and bake for 35 minutes or until toothpick inserted in center of cake comes out with clean or with crumbs. Cool on rack and ice cake as desired.

Poppy Seed Filling

1 pound poppy seeds

1 pound raisins

1 cup prunes

Boil these for 15 minutes in water to cover. Drain in fine strainer and wash them. Mash together with:

1/4 cup honey

2 1/2 cups sugar

1/4 teaspoon salt

1 egg

Use as a filling in sugar cookie dough or yeast dough for Hamentashen (commonly eaten during the Jewish festival of Purim). The dough used for Coffee Cake Strudel is delicious with this filling.

Coffee Crunch Popcorn

3/4 cup brown sugar

1/3 cup margarine

3 tablespoons light corn syrup

2 tablespoons instant coffee crystals

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon vanilla

8 cups popped corn (keep warm)

1 cup peanuts

Bring first four ingredients to a boil. Add salt. Cook for 5 minutes, stirring once or twice. Remove from the heat and stir in baking soda and vanilla. Butter the bottom and sides of a 17x17x2" pan. Put popcorn and nuts into the pan. Pour cooked mixture over into pan and mix together very quickly and thoroughly. Bake in 300° oven for 15 minutes. Remove from oven - stir - bake for five more minutes. Cool completely, then break into chunks. ENJOY!

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This site was last updated 03/28/08