Ingredient: Salt

Hamentashen

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 Hamentashen
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Course Dessert
Cuisine Jewish
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Course Dessert
Cuisine Jewish
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Instructions
  1. Blend all ingredients together
  2. Roll dough out to 1/2 inch thickness
  3. Cut into 4 inch rounds and place a rounded teaspoon of apricot butter or prune
  4. Bring 3 points of circle to center and form triangle
  5. Place cookies on lightly greased cookie sheet
  6. Bake at 350 for 25-30 minutes
Recipe Notes

Add more flour to dough if necessary. Mix with pastry hook.

Stuffed Cabbage

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 Stuffed Cabbage
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Meat
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Meat
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Instructions
  1. FYIs for this recipe - for onions, sliced, can use a bag of chopped onions.
  2. Amount of sugar and lemon juice depends on taste
  3. Bread - soak in milk or water, then squeeze out liquid
Instructions
  1. Cook head of cabbage short time and take apart. You can also take out core of cabbage and place entire head of cabbage in freezer for a few days (leaves will then become limp and come off on their own and will be ready for rolling)
  2. Mix ingredients for meat
  3. Boil cabbage with meat taking in sides and tucking in bottom of "roll"
  4. Tear up a few pieces of cabbage and sliced onions and place in the bottom of a pot
  5. Put in stuffed cabbage rolls, seam side down
  6. Pour in sauce
  7. If left over cabbage, tear in small pieces and place on top
  8. Cook 2-3 hours

Rugalah (#1)

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 Rugalah (#1)
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Instructions
  1. Blend dough by hand
  2. Divide dough into 5 balls, and refrigerate wax paper
  3. Roll out each ball with palm of hand to about 1/4 inch circle (not paper thin).
  4. Spread apricot butter or sprinkle chocolate powder over circle
  5. Sprinkle with nuts
  6. Cut into many long triangles
  7. Roll each triangle
  8. Make slit in center
  9. Bake at 350 until lightly brown
  10. Put on platter and sprinkle sugar

Scones (Cornmeal)

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 Scones (Cornmeal)
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scones
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Instructions
  1. In medium bowl, combine dry ingredients
  2. In separate bowl, beat egg and buttermilk
  3. Add liquid ingredients to dry ingredients and blend until just combined. Do not overmix.
  4. Grease a skillet or griddle, heat over medium high heat
  5. Drop in batter by scant tablespoons and cook about 1 minute on each side or until puffy and golden brown
  6. Drain briefly on paper towels and serve hot

Shrimp (Bryce’s with sauces)

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 Shrimp (Bryce's with sauces)
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Shrimp
Norwegian Sauce
Seafood Sauce
Lemon Mayo
Remoulade
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Shrimp
Norwegian Sauce
Seafood Sauce
Lemon Mayo
Remoulade
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Instructions
Shrimp
  1. In a large pot, combine about 8-10 cups of cold water, onion, garlic, bay leaf and celery.
  2. Bring to boil and simmer 5 minutes
  3. Add shrimp, then lemon and simmer until just pink (about 5 minutes)
  4. Drain under cold water and chill
Remoulade Sauce
  1. Mix and refrigerate for 1 hour or more

Salmon Mousse

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 Salmon Mousse
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Instructions
  1. Poach salmon with onions, bay leaf and celery.
  2. Separate from skin and mash salmon, making sure that there are no bones
  3. Add the rest of the ingredients and refrigerate for a few hours before serving

Tomato-Basil Risotto

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 Tomato-Basil Risotto
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Instructions
  1. Dilute canned chicken broth with equal amount of water
  2. Peel, seed and coarsely chop tomato
  3. In a medium saucepan, bring the stock to a simmer, maintain at a simmer over moderately low heat
  4. In large saucepan, melt 3 tbsp of the butter.
  5. Add the onion and prosciutto and saute over moderate heat until the onion is softened and translucent (about 3 minutes)
  6. Stir in the tomato puree and cook for 1 minute
  7. Add the rice and stir for 1-2 minutes until well coated with butter and tomato puree and slightly translucent
  8. Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
  9. Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
  10. Stir in tomatoes, basil and remaining 2 tbsp butter
  11. Serve immediately

Quiche (John Duncan)

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 Quiche (John Duncan)
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Instructions
  1. Grease 9x13 glass dish
  2. Place bread in dish and top with sausage and cheese
  3. Beat together eggs and next three ingredients (milk, mustard, salt + pepper), season
  4. Pour over sausage mixture
  5. Preheat oven to 350 and bake until puffed and center is set, about 50 minutes
Recipe Notes

Recommended Parks Hot and Tangy sausage.

Can make mixture a day ahead.

Potato Kugel

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 Potato Kugel
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Instructions
  1. Combine all ingredients and mix thoroughly
  2. Pour into hot greased 1.5 quart baking dish
  3. Bake at 375 for 45 minutes or until top is browned and crisp around the edges

Pretzels

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 Pretzels
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Instructions
  1. Dissolve 1 tbsp yeast in a 1/2 cup warm water
  2. Add 1 tsp of honey and 1 tsp salt
  3. Add 1 and 1/3 cups flour
  4. Knead the dough and roll into pretzels
  5. Brush with beaten egg and sprinkle with salt
  6. Bake for 10 minutes at 425 degrees
Recipe Notes

Rita Pocock recipe