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Beth Jacob Synagogue Cookbook, Part 2 1953

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Beth Jacob Synagogue Cookbook, Part 2 1953 1 " - - . L — Treat the humblest vegetable with respect and even affection SISTERHOOD COOK BOOK 51 POTATO SALAD 6 medium potatoes V-2 cup mayonnaise 2 stalks celery, finely diced salt and pepper 1 carrot, grated thick 2 hard boiled eggs, 1 small onion, grated fine optional 3 tbsp. vinegar Cook potatoes in salted water. Cool and dice. Mix vinegar, salt and pepper, and mayonnaise. Pour over po- tatoes. Add remaining ingredients. Blend thoroughly. Add eggs if desired. SWISS POTATOES 2 Ibs. cold, cooked potatoes 2 tbsp. butter pepper 3 eggs, separated salt . !/2 CUP sour cream Slice potatoes and sprinkle with salt and pepper. Cream butter and add egg yolks that have been beaten until thick and spongy and blended with sour cream. Mix with potatoes, season and fold in egg whites beaten stiff but not dry. Pour into greased pie plate, sprinkle with grated cheese and bake at 350° — 20 minutes. POTATO CASSEROLE potatoes, pared and 2 tbsp. chopped onions sliced thin, 1 quart y% cup bread crumbs 1 tsp. salt 2 tbsp. butter % tsp. pepper 1 cup milk Place half the potatoes in greased casserole. Sprinkle with half salt, pepper, onion and crumbs. Dot with butter. Repeat with remaining ingredients. Add milk, cover and bake 30 minutes in 350° oven, uncover, continue baking additional 30 minutes. Grated cheese may be sprinkled on top. HOT CARROT MOLD 3 bunches of carrots 3V2 tbsp. flour 3 eggs 31/0 tbsp. butter 1 cup milk salt Cook carrots. Mash. Add remaining ingredients. Spread in a buttered ring mold and place mold in a pan of water. Bake in a 350° oven for two hours. Unmold. Center may be filled with peas. Naomi Levin, Baltimore j 52 VEGETABLES SISTERHOOD COOK BOOK 53 HARVARD BEETS BAKED BEANS 1/2 cup sugar 4 tbsp. sweet cream or 1/2 1 tbsp. cornstarch cup white wine 2 cups dried pea or red 1 tsp. salt 1 tsp. salt 3 cups beets, cooked and kidney beans 1/4 cup molasses 2 whole cloves diced 1/2 lb. brisket 1/2 tsp. dry mustard 1/2 cup vinegar 3 tbsp. brown sugar 1 medium onion 2 tbsp. butter or 1 tbsp. marmalade or 1 ground orange 2 tbsp. ketchup Blend sugar, cornstarch, salt, cloves, vinegar and Soak beans overnight. Drain. Heat 6 quart pressure cream in top of double boiler. Cook until clear, stirring cooker and sear meat. Add remaining ingredients with constantly. Add beets and cook over hot water for 30 water barely covering beans. Pressure cook 1 hour. Re- minutes, continuing to stir. Do not boil. Add butter or other flavoring. Serves 6. move and place in casserole. Bake in slow oven 3 hours. Ruth Goldsmith, Rockland Rose Silverman SWEET AND SOUR CAULIFLOWER BAKED LIMAS WITH SOUR CREAM 1 small head cauliflower 2 tbsp. water 1 lb. baby lima 3/4 cup brown sugar 1 egg salt beans 1 tbsp. dry mustard 2 tbsp flour juice of 1/2 lemon 3 tsp. salt 1 tbsp. molasses 2 tbsp. sugar 1 small can tomato sauce 1/2 cup butter 1 cup sour cream Pour boiling water over cauliflower, break it into Soak limas overnight in water. Drain off water, cover flowerettes. Dip each into a batter made of the flour, egg, with fresh water, add 1 tsp. salt and cook until tender (30 and water. Fry in vegetable oil. Remove to a clean pan, or 40 minutes). Drain, rinse under hot water and put in cover with sauce made from remaining ingredients and medium sized casserole. Dab butter over beans. Mix brown simmer 15 minutes. sugar, dry mustard, remaining salt and molasses. Pour Gertrude Bell over the sour cream and mix. Bake in 350° oven for 1 hour. Can be made ahead of time. Esther Berm'an WHIPPED SQUASH 3 Ibs. squash . 2 tbsp. cream cheese CARROT TSIMMES WITH KNADEL 2 tbsp. butter 1/4 cup sweet cream salt and pepper 8 large carrots /6 cup lima beans Cut and boil squash in boiling water. When tender, 1 sweet potato 2 tbsp. brown sugar drain. Add salt, pepper to taste, butter, cream cheese, Soak beans in hot water for 1/2 hour and drain liquid. sweet cream. Whip thoroughly. Serve hot. Dice carrots and potatoes about 1/4 inch pieces and add Mae Dupont beans. Mix together, add salt to taste, cover with water and bring to a boil. Make knadel and place in center of carrot mixture. Cover. Simmer about 1 hour, add brown SAVORY BAKED RICE sugar and cook another hour or until knadel is soft. Turn 11/3 cups minute rice, uncooked knadel after first hour of cooking. Saute together: Knadel: 2 large onions, diced several mushrooms, sliced 1 large green pepper, 1 can clear chicken 1 tbsp. chicken fat or a 1 medium onion, diced fine diced soup small piece of raw fat 1 cup flour Mix all ingredients together in baking pan. Bake at cut very fine salt and pepper 375° for 45 minutes, stirring occasionally. Mix all ingredients well and form into a ball. Elinor Goldblatt Ida Zallen n 54 VEGETABLES SISTERHOOD COOK BOOK 55 CARROT PUDDING 1 STUFFED ACORN SQUASH 4 medium carrots 4 eggs, beaten 2 acorn squash 1 cup grated cheese 4 tbsp. sugar 2 tbsp. flour 2 tsp. chopped onion 2 cups soft bread 4 tbsp. shortening 1 tsp. baking powder r: 2 tbsp. greet pepper, crum'bs salt and cinnamon chopped li/2 tsp. salt Cook and mash carrots and put through strainer. Add 4 tbsp. butter 14 tsp. pepper remaining ingredients reserving 2 tbsp. shortening to put Bake squash in a 400° oven until tender, about 1 in baking pan. Heat pan and then pour into pan the r hour. Cut into quarters, remove the seeds and scoop out carrot mixture. Bake in 350° oven 30 or 40 minutes. the squash being careful not to break the shell. Mash When pudding is done, sprinkle with cinnamon and re- squash with all the ingredients and fill the shells with this turn to oven for a few minutes. mixture. Bake in 350° oven, 10-15 minutes and set under Kate Minsky r broiler to brown. Edith Kronenfeld SAUERKRAUT r TOMATOES IN CREAM Place in crock jar 20 Ibs. shredded cabbage (winter cabbage). Add 1*4 cups coarse salt between layers of 6 medium onions 1 tbsp. sugar cabbage. Pour cold water almost to cover. 6 large tomatoes 1 cup soft bread crumbs Stir thoroughly with a rolling pin morning and even- ri salt 3 tbsp. chopped parsley ing, keeping covered with a towel. Cabbage is kept at room pepper 1 cup sweet cream temperature. Should be sufficiently soured in five days. Slice onions crosswise and cook in boiling water 3 Place in cool place. minutes. Slice tomatoes and arrange a layer on bottom of Fannie Stack Supovitz greased baking dish. Sprinkle with salt and pepper and half the sugar. Add layer of onions, crumbs and parsley, repeating until dish is full. Pour on cream and sprinkle SWEET POTATO PIE with buttered crumbs. Bake at 300° — 45 minutes. 1 can sweet potatoes y± cup brown sugar 1 #2 can crushed pineapple 14 cup shortening — GLAZED SAUERKRAUT —strained melted 1/2 tsp. salt 1 can sauerkraut 11/2 Ibs. top rib Mash potatoes, add melted shortening, brown sugar 1 can tomatoes marrow bones and strained pineapple and salt. Mix well, put into un- % CUP brown sugar Va CUP white sugar greased pie plate, top with whole mai-shmallows, about Put first three ingredients in pot. Place meat and 12 or 13 — bake in 350° oven about 30 minutes or until ri bones on top. Cover tightly. Simmer on top of stove 5 marshmallows have melted. hours. Eleanore Alperen Gertrude Berent FRIED SUMMER SOUASH Hi BRAISED SAUERKRAUT 1 summer squash, cut in Va tsp. salt 1 qt. sauerkraut, drained 1 large onion, !/2 inch slices 14 tsp. pepper J/4 cup chicken fat or chopped 2 eggs }4 cup fine bread r1, shortening 1 tbsp. sugar i/i cup milk crumbs Brown onions in fat until golden brown. Add sugar Beat eggs slightly, add milk, salt and pepper and and sauerkraut. Braise in covered pan, slowly, for 1 hour, bread crumbs. Pour into a shallow dish, dip each slice stirring occasionally. If necessary, add a little more sugar of squash into it, coating both sides. Brown on both sides Hi or vinegar to taste. until tender in hot fat in a skillet over low heat. Hi Judith Isaacson 56 VEGETABLES SISTERHOOD COOK BOOK 57 KASHA AND BOW KNOTS FARFEL and MUSHROOM (Varnitchkas) CASSEROLE 1 pkg. farfel (8 oz. brown) 1 small onion, chopped 1 cup medium buckwheat 3 cups boiling water 1 qt. water 2 tbsp. shortening groats 1 tbsp. shortening 1 tsp. salt Va lb. mushrooms 1 egg 1 cup bow knots— Cook farfel in salted boiling water until almost all salt cooked the water is absorbed. Brown onion in shortening until Put groats, salt and egg in baking pan and mix until golden brown. Boil mushrooms in salted water until ten- groats are slightly moistened. Roast in 350° oven about 10 der and add with onion to farfel. Place in casserole or minutes, stirring once or twice until groats are brown. mold and bake in 350° oven, 30 minutes. Serve with Add boiling water and cover. Cook until water is ab- gravy. sorbed. Add shortening and bow knots. Serve with meat Eve Lapp, Kenosha, Wis. gravy. Frances Hurwitz SWEET PICKLED PEPPERS Cut peppers and remove seeds. Put into a brine made with 1 tbsp. coarse salt to 1 quart cold water.
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