Cookbook

HOLIDAY RECIPES 

Chicken Rollups Easy Noodle Pudding Stuffed Cabbage Hamantashen
Blintzes Souffle French Toast Souffle Mandel Bread
Coconut Macaroons Peach Farfel Kugel Caramel Matzo Crunch Passover Choc-Chip Cookies

 

CHICKEN ROLL-UPS
8 chicken breasts, boneless

squeeze margarine
4 eggs

2 cans chicken broth (or prepared soup)
bread crumbs, flavored

Pound breasts flat. Coat in eggs and bread crumbs. Roll up, jelly-roll style and secure with toothpicks.
Place close together in well greased pan. Squeeze margarine generously over roll-ups. Bake at 375
degrees for 30 minutes, basting often with maragrine. Reduce heat to 350 and bake for 45 minutes
basting often with chicken broth. Special touch  - roll chicken around asparagus spear!  (Serves 4)

[TOP]

 

Great "Break-Fast Recipes"!!
BLINTZES SOUFFLE WITH STRAWBERRY SAUCE 

    • 2 pkgs. blintzes (frozen)
    • 1/3 stick margarine or butter
    • 2 cups sour cream
    • 1/2 cup sugar
    • 4 eggs
    • 1 tsp. vanilla
    • 1 tsp. orange juice

Preheat oven to 350 degrees. 

Melt butter in pan in oven.

Place frozen blintzes or melted butter or margarine.

Combine other ingredients; mix by hand.

Pour over blintzes.

Bake an hour at 325 degrees.

DO NOT OPEN OVEN.

Use light to check.  

 

Strawberry Sauce

    • 1 cup fresh strawberries
    • 1/2 cup currant jelly
    • 1/2 cup sugar
    • 1/3 cup water
    • 4 tsps. corn starch
    • 2 Tbsp. lemon juice

Mix everything together and bring to a boil.

Reduce heat and simmer 10 minutes,

Blend 2 Tbsp. .water into 4 tsps.  corn starch.

Stir into syrup.

Cook a few minutes more.

Stir in 2 Tbsp. lemon juice and cook until thick.

 

[TOP]

 

EASY NOODLE PUDDING
12 oz. medium noodles
1 stick butter or margarine, softened
8 oz. cream cheese
1/2 pint (8 oz.) sour cream
3 eggs
cornflake crumbs
1/2 cup sugar
cinnamon

Cook and drain noodles. Combine cream cheese, eggs, sugar, butter and sour cream in a blender or mixer.
Add noodles. Mix well; pour into rectangular casserole. Sprinkle top with cornflakes and cinnamon. Bake at
350 degrees for 45 minutes to one hour.

[TOP]

 

FRENCH TOAST SOUFFLE

    • 1 stick of butter
    • 3 Tbsp. Karo syrup
    • 1 cup of brown sugar
    • 1 challah
    • 2 1/2 cups milk
    • 2 tsp. vanilla
    •  8 eggs
    • 1 8 oz. whipped cream cheese
    • 1 tsp. cinnamon

Melt together the first three ingredients.

In a 9x13 Pyrex dish spread sugar and butter mixture.

Cut challah into cubes and spread on top.

Mix together eggs, milk, cream cheese, cinnamon and vanilla.

Pour over challah.

Refrigerate overnight.

Bake at 350 degrees uncovered for 45 - 50 minutes.

Sprinkle with powdered sugar.

 

 [TOP]

   

 

WORKING GIRL'S STUFFED CABBAGE

    • 3 large cans of tomato sauce
    • 1 can of yellow frozen lemonade - undiluted
    • 1 cup of sugar
    • 1 head of cabbage
    • 2-3 lbs. of ground beef
    • 1/2 cup raw rice (not "instant")

 

Put tomato sauce, lemonade and sugar in a pot.  

Cut cabbage into fork size pieces and add to pot. Cook cabbage and gravy for 45 minutes.  

Season meatballs as you wish (I add a "blob" of ketchup to mine.)  

 adding about 1/2 cup raw rice to the meatball mixture.  

Add meatballs to pot and continue cooking for another 90 minutes on low flame.  

PREPARE IN ADVANCE! The meatballs taste even better the longer they sit in the sauce!

  

  

 [TOP]

 

   

 CHOCOLATE CHIP MANDEL BREAD  

    • 3 cups flour
    • 1 cup sugar
    • 2/3 cup oil
    • 3 eggs
    • 1 tsp. vanilla
    • 2 1/2 tsp. baking powder
    • 1/4 tsp. salt
    • 1/4 tsp. cinnamon
    • 12 oz. semi-sweet chocolate chips
    • 3/4 cup walnuts (optional)

 

Preheat oven to 350 degrees.  

In a large bowl mix eggs, oil, sugar, vanilla, baking powder, salt, cinnamon.  

Gradually add flour till mixture is doughy.  

Add chocolate chips (and nuts) and shape into loaves (about 4).  

Place loaves on ungreased cookie sheet.  

Bake for approximately 30 minutes or till light brown.  

Slice within 5-10 minutes.  

 

 

 [TOP]

 

 

 HAMANTASHEN 


Mix

  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup oil
  • 3/4 cup sugar
Add
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Mix, knead and roll out
Cut into 2" circles
Put in filling -- prune butter, apricot butter, preserves , chocolate chips
Pinch 3 corners. Bake at 375 degrees for 15 minutes
ENJOY!!

 [TOP]

 

 

COCONUT MACAROONS

    • 14 oz. sweetened coconut (flaked)
    • 14 oz. sweetened condensed milk
    • 1 tsp, vanilla
    • 2 xtra large egg white - room temperature
    • ¼ tsp kosher salt

Combine coconut, milk and vanilla in a large bowl.

Whip egg whites and salt on high speed until medium firm peaks

Fold egg whites into mixture

Drop batter onto cookie sheets lined with parchment paper using a tsp and form into peaks

Bake 20-30 minutes at 350 degrees until golden -- start checking after 15-minutes

 

 [TOP]

   

PEACH FARFEL KUGEL

    • 1 box matzo farfel
    • 4 cups hot water
    • 8 eggs
    • 2 cups sugar
    • 2 sticks margarine (melted)
    • 1 tsp salt
    • 1 tsp cinnamon
    • 2 large cans of sliced peaches (reserve ½ up liquid)

Combine farfel and water in bowl -- let water absorb (about 10 minutes)

Combine eggs, sugar, margarine, peach liquid, salt and cinnamon in bowl and beat.

Add egg mixture to farfel and blend

Grease 3 8x8 or one large tin

Pour half of mixture into pan(s)

Line top with peach slices

Pour remaining mixture on top

Sprinkle with cinnamon

Bake at 350 degrees for 1 hour

(Works great for dinner side dish or dairy lunch!)

 

 [TOP]

   

CARAMEL MATZO CRUNCH

    • 4-6 unsalted matzo
    • 1 C butter/margarine
    • 1 C firmly packed brown sugar
    • 3/4 C choc chips (mini chips work great)

Preheat oven to 375. Line cookie sheets with foil and cover those with parchment paper.

Line sheets with matzo, breaking as necessary to cover completely.

Combine butter/margarine and brown sugar in saucepan and heat over medium heat.
Stir constantly until mixture comes to a boil. Continue boiling and stirring for an additional 3 minutes. Pour over matzo.

Place in oven and reduce heat to 350. Bake 15 minutes. Do not allow matzo to burn!

Remove from oven and sprinkle on chips. let sit 5 minutes, then spread chocolate evenly over the matzo.
Break into squares/pieces while still warm and allow to set in pan in freezer.

(You can add chopped nuts or coconut to top, or use combo wht/dark choc chips. Enjoy!!)

 

 [TOP]

   

PASSOVER CHOCOLATE CHIP COOKIES

    • 1 cup matzo meal
    • 1 cup matzo farfel
    • 6 oz. chocolate chips
    • ½ cup melted margarine
    • ½ cup sugar
    • 2 eggs - beaten

Mix margarine and eggs -- beat

Put everything else together

Pour margarine and eggs over mixture and mix well

Grease cookie sheet with non-stick spray

Place ccokie mixture approximately 1" apart

Bake at 350 for 17 minutes

(Yields approx. 15-18 cookies)

 

 [TOP]

   

 

 

 

 

 

 

 

 

 

TBT Advertisers

 SOD17 ijmorrisweb   tbt header7a GUTTERMANS LOGO
gurwin tbt header7a faber tbt header7a
To Advertise on our website please contact the main office at 1-631-643-1200.