Submitted by Lynne Schenkel Brisket For every two pounds of brisket, you will need tow cans of whole berry cranberry sauce and one envelope of onion soup mix. Mix cranberry sauce and onion soup mix and put on bottom of roasting pan. Preheat oven to 325° Put brisket in panRead More →
Submitted by Beth S. Goldberg Submitted by Beth S. Goldberg Stuffed Eggplant 1 medium eggplant 1/2 cup breadcrumbs 1 egg 1 cup ricotta cheese 1 cup marinara tomato sauce 1/2 cup shredded mozzarella cheese Peel and slice eggplant. Dip slices into egg., then dip slices into breadcrumbs. Put 3 tablespoonsRead More →
Submitted by Roberta Berry Another of Bubbie’s recipes given to my mom, Sadie. I make this for Rosh Hashanah. Enjoy! Mom’s Honey Cake Serves: many Cooking time: 1 hour Preheat oven to: 350° 2 glasses sugar (cups, I use less) 5 or 6 eggs, separated mix yolks and sugar BeatRead More →
Submitted by Paula and Leland Bradbard 32 oz. herring tidbits in wine sauce – drain but save juice. 5 hard sweet apples (not Delicious) 1 fresh onion (golf-ball sized, not much) Chop it all together – can use food processor but make sure it’s not mushy. Read More →
Submitted by Roberta Berry From mother to daughter to granddaughter. This recipe comes from my mom, Sadie, as given to her by Bubbie Moses. I remember Zaydee bringing the samovar (Russian tea urn that Zaydee gave Bubbie as a wedding present) and mamaliga to show and tell when I wasRead More →
Submitted by Gisela Adamski Chopped Liver 1 lb. chicken livers 2 cups coarsely chopped onions 5 hard boiled eggs 1/4 cup vegetable oil (may need more) Saute liver and onion in oil until liver is no longer pink inside. Remove from heat and start chopping in bowl while still warm.Read More →