Baked Mushrooms

Servings

Ingredients

1/3 cup olive oil
2 tbsp Wine Vinegar
1 Onion Medium, grated (use a bit less than full onion)
1/2-1 clove garlic Minced
2 tbsp Fresh Parsley Chopped
1/8 tsp Dried Basil
1 tsp Salt
1/4 tsp Pepper
1.5 lbs Fresh Mushrooms Sliced
4 tbsp Butter
1/2 cup Bread Crumbs Coarse, homemade
1 tbsp Grated Parmesan Cheese Fresh

Servings

Ingredients

1/3 cup olive oil
2 tbsp Wine Vinegar
1 Onion Medium, grated (use a bit less than full onion)
1/2-1 clove garlic Minced
2 tbsp Fresh Parsley Chopped
1/8 tsp Dried Basil
1 tsp Salt
1/4 tsp Pepper
1.5 lbs Fresh Mushrooms Sliced
4 tbsp Butter
1/2 cup Bread Crumbs Coarse, homemade
1 tbsp Grated Parmesan Cheese Fresh

Instructions

Combine oil, vinegar, onion, garlic, herbs, salt and pepper
Add mushrooms
Marinate for 3 hours and baste frequently
Drain and saute in butter over high heat for 1 minute
Reduce heat to low and cook for 10 minutes, stirring frequently
Transfer to a buttered baking dish and sprinkle bread crumbs and cheese over mushrooms
Broil until top is browned

Recipe Notes

Serve as a first course or vegetable accompaniment to meat or fowl

Lobster Dip (Bonnie Becker)

Servings

Ingredients

Servings

Ingredients

Instructions

Soften cheese and butter to room temp and whip together
Add seafood and mix
Add seasonings to taste
Cut crust off bread and cut into bite size triangles
Brown in oven on both sides
Put seafood mixture on one toasted side, piled high
Heat in 400 degree oven for about 10 minutes

Baked Chicken with Mushrooms (Jossie)

Servings

Ingredients

3 pounds Chicken Breasts
12 Double Saltines No other brand will work!
1/2 tsp Dried Tarragon Flakes
1/4 tsp Salt
1/4 tsp Pepper
1/2 cup Butter or Margarine
1/4 cup Onion Finely chopped
4 ounces Sliced Mushrooms Drained
1/2 cup Dry White Wine
1/2 cup Chicen Broth
1 cup Seedless White Grapes Split

Servings

Ingredients

3 pounds Chicken Breasts
12 Double Saltines No other brand will work!
1/2 tsp Dried Tarragon Flakes
1/4 tsp Salt
1/4 tsp Pepper
1/2 cup Butter or Margarine
1/4 cup Onion Finely chopped
4 ounces Sliced Mushrooms Drained
1/2 cup Dry White Wine
1/2 cup Chicen Broth
1 cup Seedless White Grapes Split

Instructions

Place saltines between two sheets of waxed paper. With a rolling pin, crush very fine
Add salt, pepper and tarragon to the crumbs
Moisten the chicken breasts and dip in crumb mixture
Refrigerate for about 15 minutes to let crumbs set
In a skillet melt the margarine
Lightly brown chicken on each side and remove to sallow baking dish, placing the chicken in one layer only
To the margarine remaining in the skillet add the chopped onion, saute until soft, add mushrooms, chicken broth and white wine. Pour over chicken.
Bake in oven at 375 for 35 minutes
Remove from oven, add the sliced grapes and bake for an additional 10 mintues

Chicken with Two Mustards

Servings

Ingredients

1/2 cup Dijon Mustard
1/2 cup Pommery Mustard
2-3 tsp White Wine or Beer As needed
4 Chicken Breasts Bone In
4 tbsp Butter Melted
2 tbsp Bread Crumbs Fresh, White Bread
Salt
Pepper

Servings

Ingredients

1/2 cup Dijon Mustard
1/2 cup Pommery Mustard
2-3 tsp White Wine or Beer As needed
4 Chicken Breasts Bone In
4 tbsp Butter Melted
2 tbsp Bread Crumbs Fresh, White Bread
Salt
Pepper

Instructions

Mix mustards together and thin with a few teaspoons of wine or beer and set aside
Remove center breastbone cartilage from each breast
Trim excess fat and overhanging skin
Place on grilling pan
Season with salt and pepper and drizzle with 2 tablespoons of melted butter
Broil until skin starts to brown and crisp
Remove from broiler and spread mustard mixture evenly over entire top surface of chickens
Drizzle remaining 2 tablespoons butter and sprinkle very lightly with bread crumbs
Place chicken back under broiler until surface browns and blackens slightly
Finish in 400 degree oven about 5-10 minutes

Green Bean and Benne Salad

Servings

Ingredients

1/4 cup Sesame Seeds
1 tsp Crushed Hot Red Pepper
2 tbsp Fresh Lemon Juice
2 pounds Green Beans
1/4 cup olive oil
2 cloves garlic
Salt
Pepper

Servings

Ingredients

1/4 cup Sesame Seeds
1 tsp Crushed Hot Red Pepper
2 tbsp Fresh Lemon Juice
2 pounds Green Beans
1/4 cup olive oil
2 cloves garlic
Salt
Pepper

Instructions

Toast sesame seeds over medium flame until just golden
Trim and wash green beans
Steam for 3-5 minutes until starchy flavor gone
Rinse immediately under cold water
Combine all ingredients and toss

Baked Ham (Bryce)

Servings

Ingredients

18 pounds Smoked Ham Bone in, preferably Virginia Ham
1 cup White Vinegar
1 tbsp Ground Cloves
1 tsp Nutmeg
Pepper
1 cup Dark Brown Sugar
1/2 tsp Mace
2 tbsp Spicy Mustard American Style
Orange Juiced

Servings

Ingredients

18 pounds Smoked Ham Bone in, preferably Virginia Ham
1 cup White Vinegar
1 tbsp Ground Cloves
1 tsp Nutmeg
Pepper
1 cup Dark Brown Sugar
1/2 tsp Mace
2 tbsp Spicy Mustard American Style
Orange Juiced

Instructions

Preheat over to 425
Remove skin from ham, leaving at least 1/2 inch thick layer of fat around it
Score ham and place in large baking pan and pour vinegar over it
Combine half of ground cloves, all the nutmeg and pepper and rub all over the ham
Bake for 30 minutes
Lower temperature to 325 and bake for 3.5 hours
Meanwhile, in a small bowl, combine brown sugar, mace, mustard, orange juice and remaining ground cloves
After baking is finished, turn off oven and brush ham with the mixture
Return ham to turned-off oven for 30 minutes

Kreplah

Servings

Ingredients

Dough

2 Eggs
1 cup Water
Pinch of salt
4 cups Flour

Meat

3 pounds Thick boneless chuck
3 Onions Large, cut into chunks
Salt
Pepper
Paprika
Garlic Salt

Servings

Ingredients

Dough

2 Eggs
1 cup Water
Pinch of salt
4 cups Flour

Meat

3 pounds Thick boneless chuck
3 Onions Large, cut into chunks
Salt
Pepper
Paprika
Garlic Salt

Instructions

Meat

Place meat and onions in large pot and season well
Cook on medium low flame for 1.5-2 hours or until tender
If the onions do not give off water in the cooking process, add 1/2 cup water towards the beginning
When done, let cool and grind with onion, using a small amount of the liquid

Dough

Mix all the ingredients together and divide into batches
Roll out dough into medium thickness
Cut into 2x2 squares
Place spoonful of meat towards one half of the dough
Take two opposite ends and pinch together, using flour to help tighten
Cook for 20-25 minutes in large pot of boiling water with oil in it to prevent sticking

Bolognese Sauce (Williams Sonoma)

Servings

Ingredients

4 tbsp Unsalted Butter
2 tbsp Extra Virgin Olive Oil
3 slices Pancetta Finely Chopped
1 Yellow Onion Large, cut into small dice
1 Carrot Peeled and cut into small dice
1 Celery Cut into small dice
1/2 pound Ground Beef
1/2 pound Ground Pork
1/2 pound Ground Veal
Salt To Taste
Pepper To Taste
Ground Nutmeg To Taste
1/2 cup Dry White Wine
2 cups Unsalted Beef Broth Can sub canned broth
2 Tomatoes Peeled, seeded and finely chopped
5 leaves Fresh Sage
1 Bay Leaf
1/3 cup Heavy Cream
1/4 cup Veal Demi-Glace
1 cup Parmigiano-Reggiano Grated

Servings

Ingredients

4 tbsp Unsalted Butter
2 tbsp Extra Virgin Olive Oil
3 slices Pancetta Finely Chopped
1 Yellow Onion Large, cut into small dice
1 Carrot Peeled and cut into small dice
1 Celery Cut into small dice
1/2 pound Ground Beef
1/2 pound Ground Pork
1/2 pound Ground Veal
Salt To Taste
Pepper To Taste
Ground Nutmeg To Taste
1/2 cup Dry White Wine
2 cups Unsalted Beef Broth Can sub canned broth
2 Tomatoes Peeled, seeded and finely chopped
5 leaves Fresh Sage
1 Bay Leaf
1/3 cup Heavy Cream
1/4 cup Veal Demi-Glace
1 cup Parmigiano-Reggiano Grated

Instructions

In a Dutch oven or large, heavy ﬂameproof casserole dish over medium-low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.
Add the stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but ﬁrm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table. Serves 4 to 6.

Kosher Perfect Matzo Balls

Servings

Matzo Balls

Ingredients

For Soft Matzo Balls

1 cup Matzo Meal
4 Eggs Large
1 tsp Kosher Salt
4 tbsp Oil
2 tsp Baking Powder

For Firm Matzo Balls (Add to the above)

4 tbsp Water
Baking Powder Remove if you want firm

Optional Ingredients

1 tsp Onion Powder
1 tsp Garlic Powder
1 tbsp Dried Parsley
1 tsp Dill Weed
1/2 tsp Pepper

Servings

Matzo Balls

Ingredients

For Soft Matzo Balls

1 cup Matzo Meal
4 Eggs Large
1 tsp Kosher Salt
4 tbsp Oil
2 tsp Baking Powder

For Firm Matzo Balls (Add to the above)

4 tbsp Water
Baking Powder Remove if you want firm

Optional Ingredients

1 tsp Onion Powder
1 tsp Garlic Powder
1 tbsp Dried Parsley
1 tsp Dill Weed
1/2 tsp Pepper

Instructions

Follow these instructions carefully.
Measure and mix dry ingredients into a bowl.
Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
Pour egg mixture into the dry mixture and gently mix with the fork.
DO NOT OVER MIX. Treat it like a muffin mixture; if you over mix they will be tough.
Place in the fridge for 1 hour.
Bring a large pot of water to a rolling boil on the stove.
After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
DO NOT STIR AT ANY TIME.
The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.