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Recipes and Menus - A collection of interesting, tested and healthful recipes . Plus menu suggestions and much more. We tried something new for our annual New Year's Day open house. Our guests contributed dishes based on old family recipes. It was fabulous, try some of the recipes.

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Inari-zushi-no-moto (stuffed cured bean curd pouches)

My mother's recipe calls for a little cheating, as we just buy the bean curd pouches ready-made. It comes in a can. (good luck trying to find it in Orange County. Try Chinatown or affluent New Jersey towns such as Basking Ridge. Or, call my mother and she'll mail it from Seattle). The ingredients below are for one batch (4-5 moderately hungry people):

2 cups sweet rice or sushi rice (local oriental stores should have this.)
Rice wine vinegar
White sugar.
1 large carrot
1 medium cucumber
pickled ginger juice (available at Adams')
Soy sauce
Optional: diced scallions; smoked salmon or mackerel; thin short strips of teriyaki broiled steak or chicken breast; pickled ginger; cured seaweed (nori); sesame seeds; sliced daikon (Japanese turnip).

Slice carrot and cucumber in thin short strips and marinate in a mixture of soy sauce (reduced sodium is OK) and rice wine vinegar. Cook rice as usual but add a little sugar and a few splashes of rice wine vinegar both during and after cooking. Add some pickled ginger juice to the rice. Rice when cooled should be sticky and somewhat sweet. Stuff the pouches (carefully) with rice, marinated vegetables, and any of the optional ingredients in subtle but elegant amounts.

Contributor: Mike M

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Chopped Liver

1 lb. chicken livers, trimmed and cut up
2 large onions, sliced
2 heaping Tbs. chicken fat or oil
2-3 hard-boiled eggs
salt and pepper to taste
mayonnaise (lite is OK) (chicken fat is more authentic, but less healthy)

Sauté onions in fat. When onions are starting to brown, add livers and sauté just until cooked. Cool slightly. Chop or grind livers, onions, and eggs (you can use a food processor for liver/onion mixture, but be careful not to over-process. The texture should be a little chunky. Chop eggs by hand. I use a pastry blender.). Moisten with a little mayonnaise. Add salt and pepper to taste.

Contributor: Sylvia N

Texas Fudge

1 1/2 lbs. yellow cheddar cheese
1 lb. Monterey jack cheese
1 lb. Monterey jack w/ jalapeno cheese
1 can  jalapeno peppers (cut up)
3 eggs

Shred cheeses. Pat half the cheese into a 9x13 pan. Add the peppers then put the rest of the cheese on top and pat down. Beat the eggs, then pore over the cheese mixture. Bake at 350° for 40 minutes.

Contributor: Eleanor C
Squash with Mint

There's really no need to peel a butternut squash. The pale golden skin is a nice color counterpoint to the intense orange flesh, and it's a perfectly delicious way to add fiber while holding the shape of the tender slices.

1 medium butternut squash (about 2 pounds)
1/4 cup water
1/3 cup fruity vinegar, preferably raspberry
1 teaspoon each, salt and sugar
1/4 teaspoon allspice
1 small clove garlic, pressed
1/3 cup mint leaves, thinly sliced
Olive oil spray

Preheat oven to 350°, and lightly spray a baking sheet. Halve squash lengthwise. Peel, if desired, then seed, and cut into 1/4-inch slices. Lay slices on prepared sheet and bake, uncovered, for about 20 minutes, until just tender, turning once. While squash is baking, gently heat water, vinegar, salt, sugar, allspice, and garlic in a non-corrosive saucepan until salt and sugar are dissolved. Place cooked squash slices and mint in a heat-proof bowl and pour hot vinegar mixture over. Cover and marinate, refrigerated, for at least 6 hours. Serve squash slices at room temperature with toothpicks or cocktail forks.
Gingered Zucchini Ribbons

3 large zucchini
3 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoons butter

Cut the ends off the zucchini. Then cut each large zucchini into quarters, lengthwise. If the zucchini are small or medium in size, cut them in half instead of quarters. Using a vegetable parer, peel each segment of the zucchini into long, paper thin strips, each with an edge of the green skin attached. They do not have to be uniform in width; in fact, varied widths make the dish more visually playful. Lightly sprinkle salt on the strips and toss to mix. Let the zucchini drain in a colander in the sink for 30 minutes. During this time the zucchini strips will sweat out excess water. Taste a piece of the zucchini. If you have used too much salt, then rinse the zucchini strips. It is not necessary to rinse if the zucchini is salted to your personal taste. Squeeze the strips to further remove moisture and dry them in paper towels, squeezing again. Heat the butter over a low flame and add the garlic and ginger. Sauté until both have released their flavors, about 5 minutes. Turn the heat up to medium-high and add the zucchini strips. Toss gently and heat through until the zucchini has absorbed the butter mixture. The zucchini is done when it is slightly limp, heated through, but still tender. This should take only 3 to 5 minutes. Serve hot.
Toasted Zucchini Snacks

2 cups shredded zucchini
1 teaspoon salt
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 cup grated Parmesan cheese
1/4 cup chopped green pepper
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

In a bowl, toss the zucchini and salt; let stand for 1 hour. Rinse and drain; pressing out excess liquid. Add the next eight ingredients; stir until combined. Spread a rounded teaspoonful on 4 green onions, thinly sliced     each slice of bread; place on a baking sheet. Bake at 375° for 10 - 12 minutes or until bubbly.

Cabbage Soup with Kielbasa

2 pounds soup bones or oxtails
2 stalks celery (with leaves), sliced
3 potatoes, peeled and cubed
2 large onions, sliced
1/2 head cabbage, shredded
juice of 1/2 lemon
2 Tablespoons sugar
1 8-ounce can stewed tomatoes
salt and pepper to taste
1/2 pound Kielbasa, sliced

Place bones in 8-10 quart pot, add water to cover, and bring to a boil. Remove scum from top as it boils. Add rest of ingredients, except Kielbasa. Simmer for 3 hours, adding more water if too thick. Add Kielbasa for last 20 minutes.
Toby's Lentil Pasta Soup

8 cups water                
1 1/2 cups chopped onion       
2 sliced celery stalks       
1/2 red pepper, chopped        
3 cloves garlic, minced       
1 tsp. each basil, marjoram, thyme, oregano
1-2 chopped tomatoes (or canned. I used frozen cherry tomatoes)
1 bay leaf tied with celery tops and parsley sprigs
1 ham bone
1 1/2 cups sliced carrot
1 cup dried lentils
salt and black pepper to taste
1 cup orzo

Combine and simmer at least 2 hrs. Add more water if necessary.

Lentil-Walnut Spread (Top 5 Appetizers for Times Herald Record, 1993)

1 cup brown lentils
2 medium onions, diced
2 Tablespoons oil (not olive)
2 hard boiled eggs, chopped fine
1/2 cup chopped walnuts
3 Tablespoons chopped fresh coriander or parsley
salt and freshly ground pepper, to taste

Boil lentils in water (about 30 minutes) until tender. Drain. Sauté onions in oil until slightly brown. Add to lentils, mashing slightly. Add other ingredients, and mash mixture until it holds together, leaving some lumpiness. Serve with crackers or use to fill celery.
Zesty Gazpacho Salad

2 medium zucchini, chopped
2 medium tomatoes, chopped
1 small ripe avocado, chopped
1 cup fresh or frozen corn, thawed
1/2 cup thinly sliced green onions
1/2 cup picante sauce
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon vegetable oil
3/4 teaspoon garlic salt
1/4 teaspoon ground cumin

In a bowl, combine the first five ingredients. Ina small bowl, combine remaining ingredients; mix well. Pour over zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours. YIELD: 8 -10 servings.

Contributor: Teresa Fischer - Taste of Home

Black-Eyed Pea Salad With Lemon Vinaigrette

1/4 c. plus 2 Tbsp. olive oil or vegetable oil
1/4 c. plus 2 Tbsp. fresh-squeezed lemon juice or cider vinegar
2 large garlic cloves, minced
1 1/2 tsp. Dijon-style mustard
1 tsp. grated lemon zest
1 tsp. ground black pepper
1 tsp. hot pepper sauce
1 tsp. salt or to taste

4 c. black-eyed peas, cooked and drained
2 scallions, including green parts, sliced
1 small green bell pepper, seeded and diced
1 large tomato, seeded and diced
1 rib celery, chopped
4 large basil leaves, chopped or 2 tsp.
dried basil or thyme
6 c. torn salad greens

Vinaigrette: In small, non-reactive bowl or jar with tight-fitting lid, combine oil, lemon juice, garlic, mustard, lemon zest, black pepper, pepper sauce and salt, if desired; stir or shake to blend. Salad: In large, non-reactive bowl combine peas, scallions, bell peppers, tomatoes, celery and basil. Pour dressing over vegetables and gently toss to coat. Cover and refrigerate at least 2 hours. Arrange a bed of salad greens in a bowl or on a plate. Top with marinated vegetables.
Sautéed Zucchini, Bombay Style

4 medium-size zucchini
1 teaspoon whole mustard seed
1 teaspoon whole cumin seed
2-3 Tablespoons peanut oil
1 small onion, diced
salt to taste
minced hot pepper to taste (optional)
2 Tablespoons lime juice
2 Tablespoons toasted cashew nuts, chopped

Cut zucchini into 1/2 inch cubes. Heat oil with mustard and cumin seeds in large frying pan, until mustard seeds pop (use a splatter shield on pan). Add onion and zucchini, and sauté until zucchini is tender. Add seasonings and mix. Sprinkle nut on top and serve.

Curried Cheese Rolls

1 1/2 cups shredded sharp cheddar cheese
4 Tablespoons cream cheese
1 teaspoon Worcestershire sauce
1 teaspoon curry powder
pinch of cayenne pepper (or more to taste)
1 package (12) hot dog rolls
melted butter

Mix together the cheeses, Worcestershire sauce, curry powder and cayenne. Spread on cut surface of hot dog rolls. Slice rolls across to give 1 inch pieces. Place onto well-buttered baking dish. Brush tops with butter. Bake at 375° F until browned.
Carol Wolk's Matzo Balls - This recipe won the grand prize at the Stage Deli's First Matzo Bowl contest in 1988.

8 cups basic chicken broth
1 1/4 cup matzo meal
5 large eggs
1 3/4 tablespoons salt
1 tablespoons Russian vodka
2 tablespoons club soda
1 tablespoon chicken broth
4 tablespoons vegetable oil

1. Place the chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzo meal and eggs. Add the salt, vodka, club soda, chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.
2. Use two tablespoons to form matzo balls that are about two inches in diameter. When the broth is hot but not yet boiling, use a slotted spoon to place each ball into the soup. Cover the pot and cook for 40 minutes and serve. Yield: Eighteen large matzo balls.

Baked Butternut-Squash Soup

2 butternut squash, about 1 lb. each, peeled, seeded, and cut into 1" pieces
2 carrots, peeled and cut into 1/2" pieces
1 medium onion, peeled and finely chopped
3 cups chicken broth, homemade or low-sodium canned
2 tsp. honey
1/8 tsp. each mace, ground ginger, cinnamon and allspice
1/4 tsp. salt
1/4 tsp. pepper
4 springs flat-leaf parsley finely chopped

Preheat oven to 400°. Place squash, carrots and onion in shallow roasting pan. Pour broth over vegetables, drizzle with honey add spices and salt and pepper. Cover with aluminum foil and bake about 45-50 min. Remove pan and place vegetables and broth in blender. Puree until smooth. Slowly bring soup to boil over medium-low heat. Ladle soup into bowls garnish with chopped parsley. 4-6 servings.
Rosemary Feta Dip

1 cup plain yogurt
1 cup feta cheese - crumbled
Leaves from 2 sprigs of fresh rosemary -coarsely chopped

Place all ingredients in food processor or blender and blend until smooth. Add a bit of milk if mixture is too thick to blend. Use on Baked Garlic above or add chopped garlic and use as a dip for fresh vegetables.
Garlic Artichoke Dip

1 cup marinated artichoke hearts - finely chopped
1 cup Parmesan cheese
1 cup mayonnaise
1 small can chopped green chili peppers
4 cloves Christopher Ranch Garlic - crushed

Mix all ingredients in bowl, spoon into baking dish and bake for 20 minutes at 350 degrees F. Serve with crackers or French bread.
Linda's Curry Dip

32 oz Mayonnaise
1/2 c Catsup
1/2 c Honey
1/4 c Lemon juice
1/2 c Onion, chopped
1 Tbs. Curry powder
6 drops Tabasco
Turkish Style Stuffed Zucchini

4 md Zucchini, halved lengthwise
3 Tbs. Butter                
3/4 c Finely minced onion   
3 cl Crushed garlic           
3 Beaten eggs           
1/2 c Crumbled feta cheese
Paprika for the top
3/4 c Grated Swiss cheese
2 Tbs. Freshly chopped parsley
1 Tbs. Fresh, chopped dill
1 1/2 Tbs. Flour
Salt and pepper to taste

Scoop out the insides of the zucchini to leave a 1/2" rim. Chop the innards into little bits and cook in butter with onions, garlic, salt and pepper until onions are soft. Combine with flour, cheeses, herbs and beaten eggs. Correct salt and pepper. Fill the zucchini cavities and dust the tops with paprika. Bake at 375° for 30 min. or until the filling solidifies.

From "The Moosewood Cookbook"

Zucchini Crispies

2 md Zucchini, Cut 1/2''       
2 Tbs. Low Cal. Mayonnaise       
2 Tbs. Minced Green Onions   
1 Tbs. Dijon Mustard           
1 Tbs. Oleo Melted
1/4 Tsp. Dried Thyme
3/4 c Soft Breadcrumbs
1/2 Tsp. Paprika
1/4 Tsp. Dried Marjoram

Place zucchini slices on a greased baking sheet. Combine mayonnaise, onion, mustard, marjoram and dried thyme. Stir well. Spread 1/2 Tbs. mayonnaise mixture over each zucchini slice. Combine breadcrumbs, paprika, and melted oleo. Stir well. Sprinkle evenly over zucchini slices. Bake at 450° for 5 min. or until breadcrumbs are browned. Serve warm.
Spiced Scalloped Fresh Tomatoes

3 Tbs. butter
1/2 cup chopped onion
3 cups soft bread cubes
3 Tbs. brown sugar
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. cinnamon
3-4 tomatoes, sliced

Sauté onion in butter till soft. Add bread and toast to brown color. Stir in brown sugar, salt and spices. In a greased cassarole, place half the bread mixture, then a layer of tomaoes, the rest of the bread, and the rest of the tomatoes. Bake in 350° oven 30-45 minutes.
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Main Dishes
Father's Salmon with Butter / Onion sauce

Salmon fillets, skin on
1 stick of butter
1 medium onion chopped
1-3 tsp. fresh ground pepper
1 Tbs. lemon juice

Wash fillets. lightly salt and pepper them. In a sauce pan, combine butter, onion and pepper. Sauté over medium heat until onions are translucent. Stir in lemon juice. Place fillets skin side down on hot grill. When fish becomes opaque (5 min depending on the heat of the grill) use a metal spatula to turn fish over, shut grill off, scrape skin and fat off. Flip fish back over and burn off fat. This is important as the fat (brownish gray colored stuff) has an intense fishy taste and contains toxins! This was important for us as we had caught this fish in Lake Michigan where there was and probably still is a high PCB level in the fish. Place fish on a platter and cover with the butter sauce.

Contributor: Melissa V

Pasta dish from Sardinia

Cook pasta al dente. Meanwhile sauté garlic in olive oil and bottarga (a caviar from tuna) lightly. Mix with cooked pasta and add freshly grated parmesan.

Variation: use chopped anchovies instead of bottarga.

Contributor: Max C
Zucchini Casserole

1 1/4 cups cracker crumbs
1/4 cup melted butter
1 lb. grated zucchini (about 2 1/2 cups)
3/4 cup shredded sharp Cheddar cheese
1 egg, lightly beaten
2 tsp. finely chopped onion

In a small bowl combine cracker crumbs and butter; reserve 1/4 cup of crumbs for topping. In a medium bowl stir together remaining cracker mixture, zucchini, cheese, egg, onion and garlic. Spoon zucchini mixture into a greased 8-inch square baking pan. Sprinkle zucchini with reserved cracker mixture. Bake at 325 degrees for 1 hour. Makes 6 servings.
Golden Squash Casserole

2 pounds Hubbard squash
2 tablespoons margarine or butter
1/2 cup sour cream
1 medium onion, finely chopped (about 1/2 cup)
1 teaspoon salt
1/4 teaspoon pepper

Prepare and cook squash pieces. Heat oven to 325 degrees. Mash squash. Stir in remaining ingredients. Pour into ungreased 1-quart casserole. Bake uncovered 25 to 30 minutes or until bubbly around edge.
Baked Curry Chicken

1/4 c. plus 1 Tbsp. flour, divided
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 lb. chicken pieces
2 Tbsp. butter or margarine, divided
1 c. coarsely chopped apple
1/2 c. chopped onion
1 c. plus 2 Tbsp. sweetened flaked
coconut, divided
1 garlic clove, minced
2 tsp. curry powder
1 1/2 c. chicken broth

Heat oven to 450° degrees. Mix 1/4 cup flour, salt and pepper in medium bowl. Coat chicken pieces with flour mixture. Place chicken, skin side up, in single layer in shallow baking pan. Dot with 1 tablespoon butter. Bake 15 to 20 minutes or until chicken begins to brown. Meanwhile, melt remaining tablespoon butter in medium saucepan on medium-high heat. Add apple, onion, 2 tablespoons coconut, garlic and curry powder. Cook and stir until onion is tender but not browned. Stir in remaining tablespoon flour and chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350° degrees. Pour sauce over chicken pieces. Sprinkle with remaining 1 cup coconut. Bake 20 to 25 minutes or until chicken is cooked through. Placed chicken and sauce on serving platter. Serve over rice, if desired.
Lamb-Stuffed Eggplant

2 medium eggplants (about 8 inches long)
2 small or 1 large onion, chopped
1 clove garlic, minced
2 Tablespoons olive oil
1 large ripe tomato (or 3 canned plum tomatoes), chopped
3/4 pound lean chopped lamb
salt and freshly ground pepper, to taste
1/4 teaspoon cinnamon
3 Tablespoons bulgur wheat or wheat germ
1/4 cup grated parmesan cheese

Cut eggplants in half and remove pulp, leaving 1/2 inch inside skin. Sauté onion until soft. Add chopped eggplant pulp and garlic, and sauté 2 minutes. Turn off heat. Mix in tomato, chopped lamb, salt, pepper, cinnamon, and wheat. Fill eggplant shells with mixture, sprinkle tops with cheese, and bake at 350o for 45 minutes. (Serve with orzo or rice pilaf and salad). Serves 4.

Scrod with Red Caviar Sauce

2 large scrod fillets (about 1.5-2 lbs.)
1 can condensed Cream of Mushroom soup (Campbell's)
1 cup sour cream (reduced fat OK)
1 small jar red lumpfish caviar (1.5-2 ounces)
1 Tablespoon dry Vermouth or Sherry

Slice scrod on the diagonal into 1 1/2 inch wide pieces. Place in greased baking pan (reassemble into 2 fillets). Mix remaining ingredients and pour over fish. Bake at 350° for 40 minutes. (Serve with boiled new potatoes with dill and fresh asparagus). Serves 4-6.

Mexican Chicken and Corn

4 pounds chicken pieces (fat and skin removed)
3 Tablespoons oil
2 large onions, sliced
2 large tomatoes, chopped (or use canned equivalent)
3 cloves garlic, chopped
salt and pepper to taste
1 teaspoon ground coriander
1 teaspoon chili powder
1 1/2 cups corn niblets

Sauté chicken parts in oil until slightly browned. Set aside. Saute onion and garlic till yellow. Add tomatoes and seasonings. Cover and cook 3 minutes. Add corn and chicken. Cover and simmer 45 minutes.
Corsican Chicken

6 oz (1/2 cup) dried apricots
1/2 C raisins    (Marinate at least 30 min. in 1 C dry white wine)
5-6 lbs. chicken parts, skin and fat removed
1 C diced shallots (or onions)
1 small red pepper, julienne
2 cloves garlic, crushed
1 T grated lemon peel
1/2 Tsp. coriander
chicken broth (1-3 cups)
1 T crushed green peppercorn
Cornstarch (opt)
Garnish: slivered almonds, fresh cilantro, shredded unsweetened coconut

Preheat oven to 375°. Sauté chicken in oil. Drain well & place in casserole, sauté shallots, peppers & garlic briefly. Drain & add to chicken. Add wine mixture, seasoning, and enough broth to almost cover. Bake 1 hr. Thicken gravy with corn starch if desired. Add garnish on top & heat uncovered until coconut is brown.
Best Chili

2 T veg. oil
5 C chopped onions
4 pd top round steak, cut into 3/4" cubes
4 pd ground chuck
2 T minced garlic
1/2 C chili powder - I use less
3 T ground cumin; 1 T oregano; 2 bay leaves
3 T minced fresh jalapeno pepper
2 tsp. ground coriander seeds
16 small tomatoes, peeled & chopped (about 3-4 lbs.) - or use 2 C tomato puree
1- 6-oz can tomato paste
salt to taste, if desired, freshly ground pepper to taste
2- 2 1/2 pd cans kidney beans drained

In a large pot, heat the oil and sauté the onions over high heat for 2 min., stirring constantly. Do not brown. Add the steak & ground chuck & cook for 8-10 min. or until meat loses it raw look. Add all of the remaining ingredients except the beans. Reduce the heat and simmer, covered for 2 hr. Adjust the seasonings and add the beans. Continue to simmer for 1 1/2 hr.
Yield: 16 servings
Chicken and Potato Curry (Murgi aloo kari)

2 Tbs. oil (corn or peanut)                
1/2 cup chopped onions                
1 Tsp. chopped garlic               
1 Tsp. chopped ginger                
1 Tsp. ground cumin                
1 Tsp. ground coriander                
1/2 Tsp. ground turmeric                
1 Tsp. salt                        
1 Tsp. garam masala
1 Tsp. minced hot chili
2 cups water (at least)
2 bay leaves
3 lb. chicken, fat removed, cut up
1 lb. potatoes, peeled and cut in chunks
1 cup ripe chopped tomatoes
1 Tbs. lemon juice

Sauté onions, garlic and ginger till onions start to brown. Add cumin, coriander, salt, garam masala, tumeric and chili and cook another minute. Add water and bay leaves. Bring to boil and add chicken and potatoes. Lower heat and simmer 20 minutes. Be sure water just covers ingredients. Add tomatoes and continue simmering another 15-20 min. till chicken and potatoes are done and sauce is reduced and thickened somewhat. Add lemon juice. Taste sauce and add more salt if necessary. 6 servings at 335 calories per

*My changes: I skinned the chicken (4 leg quarters cut up). I used a small amount of crushed red pepper instead of chili. I added a small cut-up butternut squash instead of tomatoes (added at the same time as chicken and potatoes). This sort of falls apart and thickens sauce. I omitted the lemon (I forgot). It was fine anyway.


2 Tbs. vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 1/2 lbs. round, cut in 1 1/2 inch cubes
1 1/2 cups orange juice
1/2 Tsp. salt
1 can (1 lb.) tomatoes, drained and cut up
1 red pepper, seeded and sliced
1/3 cup stuffed olives, cut in halves
3/4 cup raisins
1/4 Tsp. ground cloves
2 oranges, peeled and sectioned
cilantro (garnish)

In Dutch oven, sauté onion and garlic in 1 Tbs. oil till soft and slightly browned. Remove. Sauté meat in 1 Tbs. oil till brown. Add onion, garlic, orange juice and salt. Bring to a boil. Cover and simmer 30 minutes or until meat is almost tender. Stir in tomatoes, pepper, olives, raisins and cloves. Cover and simmer at least 20 min. longer. Stir in orange sections just before serving. I added everything at once (except orange sections) after the browning steps and baked covered in a 325° oven for about an hour.
Venetian Baccala

3/4 lb. dried codfish
Flour for dredging
4 T. butter
2 T. olive oil
1 clove garlic, minced
3 T. fresh parsley; minced
salt and pepper to taste
1 lemon for juice

Put the cod in a deep dish, add cold water to cover, and let it soak for 2 days in the refrigerator in order for it to "plump"; change the water several times over the 2 days. <p>Rinse and dry the fish and cut 2" chunks. Dredge the fish in the flour. In a large skillet heat 2 T butter and the olive oil. Add the fish pieces and brown them well on all sides. Sprinkle the fish with minced garlic and parsley and stir the mixture gently. Cut the remaining 2. butter into bits and add it to the pan. Sprinkle the fish with salt and pepper and pour over the lemon juice. Serve immediately.
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Side Dishes
Tsimis (a sweet & sour vegetable dish) - Could also be good as a vegetarian dish.

5 sliced carrots
2 peeled & cubed white potatoes
2 peeled & cubed large sweet potatoes
1 diced onion
1/2 lb. pitted prunes
juice of half a lemon
1 tsp. salt
1/2 cup brown sugar
(optional: 2 1/2 lbs. soup beef)

Put all ingredients in a heavy pot. Add water to cover. Bring to a boil and simmer uncovered at least an hour, stirring occasionally, until liquid is reduced to a sauce.

Contributor: Toby R

Noodle Kugel

1 lbs egg noodles
1/2 cup butter or oleo
1 cup sugar
16 oz. cottage cheese
16 oz. sour cream
22 oz. can crushed pineapple with natural juices
6 eggs - well beaten

Cook noodles & add hot to the butter. Stir and add sugar, cottage cheese, sour cream & can of pineapple with the juice. Last add beaten eggs. Refrigerate overnight. Next day add to top:

2 cups crushed corn flakes
1/4 cup sugar
1 teaspoon cinnamon
pinch of nutmeg

Bake for 1 hour at 350°.

Contributor: Helena

Potato Kugle

3 Tbs. vegetable oil
6 large potatoes, peeled and chopped
1 large onion, peeled and chopped
2 large eggs
salt and pepper (generous amount)
matzo meal or flour

Heat oven to 350°. Put oil in 9 X 13 pan and place in oven to heat. Process the rest of the ingredients except matzo meal or flour in food processor or blender. Do not over-process (originally, the potatoes and onions were grated by hand, so keep a bit of texture). Pour mixture into bowl and add just enough matzo meal or flour to give pancake batter-like texture. You can also add 1/2 tsp. of baking soda.for a lighter Kugle. Remove pan from oven and tilt to distribute oil. Pour batter into pan. Some of the oil will come to top. Smooth it over top of batter. Bake 1 hour. Cut into squares.
Grandma Koenig's Sweet and Sour Red Cabbage

1 medium red cabbage, shredded
1 Tbs. oil
1 1/2 c HOT water
1/2 c vinegar (wine or cider)
1 1/2 tsp. salt
1/8 tsp. pepper
4 Tbs. sugar
1 apple, chopped

Heat oil. Stir in cabbage and cook until wilted. Mix hot water, vinegar, sugar, salt and pepper and add all at once to cabbage. Boil 1-3 hours, covered. Add chopped apple halfway through cooking period.  I have found that the easiest way to shred the cabbage is to quarter it, cut out the core, then slice the cabbage with a large chef's knife.

Contributor: Karen K

Herb Peel-Away Bread

3 1/2 C unsifted flour
2 Tbs. sugar
1 tsp. salt
2 cloves garlic
2 sage leaves
1/2 tsp. rosemary
2 Tbs. olive oil
2-3 Tbs. parsley
1/4 C olive oil
2 pkg. active dry yeast
1 C warm water
1 egg room temperature

With knife blade in place, process flour, sugar and all seasonings and then gradually add olive oil. Dissolve dry yeast in 3/4 C warm water. Pour through feed tube and process until combined. Continue processing, adding egg and enough of the remaining 1/4 C water until dough forms a ball on top of blade. Turn out onto lightly floured board. Knead until smooth and elastic, about 3-5 minutes. Place in greased bowl, turning to grease all sides. Cover, let rise in warm, draft free place for 45 min. or until doubled. Punch dough down. On a lightly floured board, roll out to a 12 inch square. Brush with olive oil. Cut into 25 squares. Overlap squares, olive oil side down, in a greased Bundt or angel food pan. Cover; let rise as before until doubled, about 1 hr. Bake in 375° oven for 20-25 min. Remove from pan and cool on wire rack.

Pear Zucchini Bread

2 cups chopped peeled pears
1 cup shredded zucchini
1 cup sugar
1 cup packed brown sugar
3 eggs, beaten
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup rye or whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans

In a large bowl, combine the first seven ingredients. Combine flours,pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. Fold in nuts. Pour into two greased loaf pans. Bake at 350° for 55 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool pans for 10 minutes; remove to a wire rack to cool completely.
Best Bread and Butter Pickles

4 quarts sliced cucumbers
2 med onions, sliced
1/2 cup salt (Kosher)
3 cups sugar
5 cups cider vinegar
1 tsp turmeric
15 or so whole cloves
2 Tbs mustard seed
1 tsp celery seed

Put onion and cucumber in large bowl and sprinkle with salt. Let sit overnight. Next day, Pour off liquid and rinse a few times. Put rest of ingredients in large kettle with cucumber/onion. Place over low heat and bring slowly to a simmer, stirring occasionally. Do not boil. Pour mixture into sterilized jars.
Chocolate Zucchini Nut Bread

1 cup salad oil                 
3 eggs                     
1 teaspoon salt                 
1/4 teaspoon baking powder        
2 oz. baking chocolate, melted        
2 cups zucchini, peeled and grated
1 cup chopped nuts, optional
2 cups sugar
3 cups flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup chocolate chips

Combine oil and eggs; add melted chocolate. Stir in zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir sugar into zucchini mixture, then add flour mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9x5-inch pans. Bake at 350° for 1 hour.

Perfect Cole Slaw

1/2 large head or 1 small head cabbage, shredded
1 med. onion, diced
1 green and/or red pepper, shredded
2 carrots, shredded
1/2 cup salad oil
1/2 cup apple cider vinegar
1/4 cup sugar
1/2 tsp. celery seed
salt and pepper to taste

Combine all vegetables in large bowl. Combine oil, vinegar, sugar , salt, pepper and celery seed in small pot. Bring to a boil and stir to dissolve sugar. Pour over vegetables while still hot. Mix and refrigerate a few hours before serving.
Moroccan Vegetable Stew with Roasted Buckwheat

2 Tbs. Olive oil           
2 Garlic cloves chopped       
1 Tsp. Grated fresh ginger       
1 Tsp. Ground cumin           
1 Tsp. Ground cinnamon       
1/2 Tsp. Ground tumeric       
2 small Onions; quartered       
3 md Carrots; coarsely chopped   
4 Baby turnips quartered        
1/2 lb. Sweet potatoes, peeled, cubed
1 1/2 c sliced mushrooms       
2 1/2 c Roasted buckwheat
1 c Tomato juice
1 c Water
1 1/2 c Cooked chick-peas
1/2 c Seedless raisins
2 small Zucchini; thinly sliced
2 Tbs. Chopped fresh parsley
Freshly ground black pepper
3 c Water
2 Tbs. Olive oil
1/2 c Cashew nuts, toasted

Sauté the garlic, ginger, cumin, cinnamon, and tumeric in oil for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated with the spice mixture. Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste. Meanwhile, bring the water to a boil in a heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes. Stir the salt into the buckwheat and pile it onto a large serving dish. Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs.

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Mother's Ukrainian Cottage Cheese Pie

Single pie shell (use any prepared, or your own pie pastry):
1/2 cup sugar
32 oz. cottage cheese
16 oz. sour cream
3 eggs
1/2 t cinnamon
1/2 t salt
1/2 c raisins

Cream sugar and eggs, add cinnamon and salt. Stir in cottage cheese and raisins. Pour into pie shell, grate nutmeg on top. Bake at 350° for 50 minutes, or until inserted knife comes out clean. Can also be baked in an 8x8 square pan, or double recipe and bake in a 9x13 pan.

Contributor: Tanya L


1 cup butter (room temperature)
1 8-oz. package cream cheese (room temp.)
2 cups flour
1/2 tsp. salt (if butter is not salted)

Mix butter and cream cheese together. Add salt and flour and work into a dough. Wrap in saran wrap and refrigerate overnight (or at least a few hours). Divide in half. Roll out half on floured surface. Traditionally, these are cut into triangles about 2 inches wide, filling is placed on wide edge, and they are rolled up toward point. However, these fillings tend to come out of the sides while baking and make a mess on the baking sheet. I find they work better if you cut dough into 3 inch circles (use a glass), place filling in middle, and bring one half over the over. Seal edges with tines of fork. Sprinkle with cinnamon-sugar mixture and bake on greased cookie sheet 12-15 minutes in 375° oven. Repeat with other half of dough.

Fillings: about 1 cup each:
1) chopped walnuts mixed with strawberry or raspberry jam
2) cooked chopped dried fruits (apricots, prunes, dates raisins, etc.) sweetened with 1 Tbs.sugar or honey.

Hazelnut Ladyfingers

1 ounce hazelnuts
1/2 cup cake flour
2/3 cup confectioners' sugar
1/2 teaspoon each, ground cardamom and cinnamon
Pinch salt
3 eggs, separated
1/2 teaspoon vanilla extract

1. Preheat oven to 350° and toast hazelnuts on a baking sheet, 5 to 8 minutes. Remove from oven and wrap hot nuts in a smooth kitchen towel. Rub together inside the towel to remove brown skins. (Some skin will remain, but that's okay.) Grind nuts until very fine, using a coffee or spice grinder. Sift and measure two tablespoons, reserving any remaining ground nuts for another use. 2. Combine hazelnuts, flour, 1/3 cup sugar, cardamom, cinnamon, and salt. Sift together three times and set aside. In a mixing bowl, beat the egg yolks and vanilla until very thick and pale colored. In another bowl, beat the egg whites until stiff, then gradually beat in the remaining sugar. Gently fold the beaten egg yolk mixture into the beaten egg whites. Sift the flour mixture over the egg mixture, one third at a time, folding gently after each addition. (Batter must remain light and fluffy, so do not over-mix.) 3. Using a pastry bag and plain tip or a squeeze bottle with a 1/4-inch tip, pipe batter onto nonstick baking sheets, forming strips about 3 inches long, 3/4-inch wide, and 1 inch apart. Bake 12 to 15 minutes, until golden. With a thin spatula, remove cookies immediately from baking sheet, and cool on rack. Store in an airtight container for up to 24 hours. Makes 6 servings.
Flan con Dulce de Leche (Argentina)

Preparation of Caramel

Prepare caramel by browning sugar in a heavy pot. Mix with a wooden spoon. It should be brown, but not dark brown. While hot, pour into large mold, or individual cups. Cover the bottom and sides of the container/s with caramel by rotating it carefully.


10 eggs
one liter of milk
one cup of sugar

Beat the eggs manually (just to mix the yellow with the white). Add milk, sugar. and vanilla. Mix and pour into the caramelized container/s. Cook over water on the stove, or (also over water) at 300° in the oven until not wobbly. Cool at room temperature and then in the refrigerator. Then turn it over onto suitable plate/s.

Dulce de Leche (shortcut)

Boil one can of sweet condensed milk (in the can) well covered with water for two and a half hours. Let cool to room temperature before you open the can. Serve one spoon of dulce de leche with each portion. You may want to add whipped cream too.

Contributor: Dora

Chinese Chews

1/2 cup margarine
1 cup sugar
8 oz. dates, cut up
2 eggs
1 cup flour
1/2 tsp. vanilla
1 cup chopped nuts

Cream margarine, sugar and eggs. Add flour and vanilla, then dates and nuts. Bake in 8 inch cake tin at 350° for 35-40 minutes.

Contributor: Dick M

Benne Cakes

Oil to grease a cookie sheet
1 c. finely packed brown sugar
1/4 c. butter or margarine, softened
1 egg, beaten
1/2 tsp. vanilla extract
1 tsp. freshly squeezed lemon juice
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. toasted sesame seeds

Preheat oven to 325°. Lightly oil a cookie sheet. Mix together brown sugar and butter, and beat until creamy. Stir in egg, vanilla extract and lemon juice. Add flour, baking powder, salt, and sesame seeds. Drop by rounded teaspoons onto cookie sheet 2 inches apart. Bake for 15 minutes or until edges are browned.

Squash and Apple Bake

2 pounds butternut or buttercup squash
1/2 cup packed brown sugar
1/4 cup margarine or butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mace
2 baking apples, cored and cut into 1/2 inch slices

Heat oven to 350°. Prepare squash and pare and cut into 1/2 inch slices. Mix all ingredients except squash and apple slices. Arrange squash slices in rectangular baking dish, 11x7x1 1/2 inches. Top with apple slices. Sprinkle with sugar mixture. Cover with aluminum foil and bake 50 to 60 minutes or until squash is tender. Makes 6 servings; 220 calories per serving.
Zucchini Cobbler

8 c. chopped, seeded, peeled zucchini (about 3 pounds)
2/3 c. lemon juice 1 c. sugar
1 tsp. ground cinnamon 1/2 tsp. ground nutmeg Crust:
4 c. flour
2 c. sugar
1 1/2 c. cold butter
1 tsp. ground cinnamon

In a large saucepan, over medium-low heat cook Z in juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon & nutmeg; simmer one minute longer. Remove from heat & set aside. For crust, combine flour & sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 c. into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1-inch baking pan.Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375° for 35-40 minutes or until golden & bubbly. NOTE: Most people will think this is made with apples.
Chocolate Chip Zucchini Cake

1-1/2 cups sugar            
1/2 cup butter softened        
1/4 cup oil            
1 tsp. vanilla        
2 eggs           
2-1/2 cups all purpose flour    
1/4 cup unsweetened cocoa
1 tsp. cinnamon
1 tsp. baking soda
1/2 cup buttermilk
2 cups shredded zucchini
1/2 to 1 cup chocolate chips
1/2 cup chopped nuts

Heat oven to 350°. Grease 13x9 inch pan. In a large bowl, combine sugar, butter, oil, vanilla and eggs; beat well. Add flour, cocoa, baking soda, cinnamon, and buttermilk; blend well. Fold in zucchini, chocolate chips and nuts. Pour into pan. Bake 350° for 35-40 minutes or until knife inserted in center comes clean. Try to get it right when the knife becomes clean so it will not be too dry. You can cool and frost with chocolate frosting if you desire, I prefer to eat without frosting because it is so moist.

Vanilla Mold with Berries

1 cup plain yogurt
4 ounces cream cheese
1/2 cup sugar
1/2 teaspoon vanilla extract
1 envelope unflavored gelatin
1/3 cup boiling water
2/3 cup heavy cream, whipped
1 pint raspberries, strawberries or blueberries (or mixed berries)

Whip together yogurt and cream cheese. Gradually beat in sugar and vanilla. Dissolve gelatin in boiling water and beat into mixture. Fold in whipped cream. Pour into mold and refrigerate until set. Unmold and serve surrounded by berries.
Noodle Pudding

1 pound wide egg noodles, boiled
6 ounces butter, melted
2 tart apples, peeled and cubed
1/2 cup sugar
salt to taste
3 eggs, beaten
1 teaspoon cinnamon

Preheat oven to 350°. Generously butter a 9 x 13 inch baking dish. Mix together the rest of the butter and all of the other ingredients. Pour into baking dish, and bake 40 minutes. Serve warm.

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Thrill of the Grill Spice Paste

2 T cumin seeds
2 T curry powder
2T sweet paprika
1 tea fresh ground pepper
1 T ground cinnamon
2T coriander powder
1 tsp. salt
1/4 c olive oil
2 cloves garlic, peeled and minced
2 T minced oregano

Combine all dry spices in a small cast-iron skillet. Dry-roast over medium-low heat until they begin to smoke but not burn, about 3 to 5 min. Transfer the roasted spiced to a large bowl. Add the remaining ingredients. Mix well. Refrigerate in an airtight container for up to three days. Yield 3/4 c. Makes enough for 2 chickens.

Blueberry Rhubarb Jam

8 c Blueberries                 
4 c Rhubarb, chopped in 1" pieces    
1 tsp. Lemon rind, grated
2 tbs. Lemon juice
4 c Granulated sugar
1 c Water

In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218° - 220°), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Makes about 4 pint jars.

Eggplant-Tomato Chutney

2 Tbs. Olive or vegetable oil            
1 md Onion, chopped             
2 md Tomatoes, seeded and chopped (about 1/2 cup)
2 Cl Garlic, crushed             
1 md Eggplant, pared and cubed
1/2 Tsp. Salt
1/4 c Chopped parsley
1/4 c Currants
2 Tbs. Tarragon vinegar

Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. About 3 1/2 cups sauce; 10 calories per tablespoon.
Dolma IciI Zeytini Agli (Rice Stuffing for Vegetarians)

1/2 lb Long grained rice
1/2 c Olive oil
1 c Water
1 lg Tomato
1 md Onion
Salt and pepper
1 oz Pine nuts (pignoli)
1 ts Sugar (more to taste)
1 pn Thyme
Few sprigs dill & parsley
Salt and pepper
1 oz Currants

This stuffing is for eggplants, pepper, tomatoes and zucchini. Slice onion very finely, skin and roughly chop tomato and wash the rice until the water runs clear. Heat the olive oil in a deep pot and fry the onion until it becomes soft. Add the tomato, pine nuts, currants, sugar, thyme and season and then stir in the drained rice and fry them together for two or three minutes. Cover with just enough water to come half an inch above the the level of the rice and then boil out the water and steam for a few minutes until the rice mixture is dry. Allow to cool. Stuff veggies with mixture, arrange in a flat roasting pan, cover each one with its lid (after insides are scooped out and sprinkled w/ salt). Pour around them enough water to come half-way up their sides. Bake in a 350° oven for 45 min. or until they are well cooked through & soft, but have not lost their shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds of peppers.

Recipe from "Home Book of Turkish Cookery" by Venice Lamb.

Zucchini Relish (Should also work with cucumbers.)

12 cups diced zucchini
4 cups diced onion
5 Tbs. salt
2 1/2 cups vinegar
3 cups sugar
1 Tsp. dry mustard
1 Tsp. nutmeg
1 Tsp. turmeric
1 1/2 Tsp. celery seed
1/4 Tbs. black pepper
3/4 Tbs. cornstarch
1 red bell pepper, diced*
1 green bell pepper, diced*

Mix zucchini, onion and salt and let sit overnight. Rinse with cold water, and drain. Add vinegar and next 7 ingredients to a big kettle. Cook until it begins to thicken. Add vegetables and cook 30 minutes. Can in sterile jars. Makes 7 pints.

*You can probably substitute something else, e.g. celery

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