*cooked and drained 1 very large onion, finely diced This fine dish was made by my Aunt Sadie Jean Greenfield Gibrich in the “ol days” before we knew what cholesterol was. We used to saute the onion in 1 cup pure rendered chicken fat. Did this taste good!! Look for the fine noodles in the […]

SAUCE 2 c Strawberries; frozen; -unsweetened 1 c Sugar Line the bottom of 9 inch springform pan with wax paper; grease paper. With blender; mix sugar and margarine, until fluffy. Add egg yolks. In a food processor, process almonds and chocolate until finely ground. Stir into sugar mixture. In separate bowl beat egg whites to […]

Saute livers, giblets, onions, garlic,celery, and shallots in margarine until onions and celery are soft and meat is brown. Add egg, parsley, salt, pepper, and cayenne to taste; stir. Cover and simmer 10 min. Add cooked rice, mix thoroughly, and heat through. Yields enough dressing for 10 to 12 lb. turkey, or may be baked […]

Break matzohs in to pieces, soak in water and drain. Combine eggs, salt, honey, oil, cinnamon and horseradish and add to matzoh. Mix in nuts, apples and raisins. Place in greased 8 inch square baking dish and bake at 350 degrees for 35 minutes. Makes 6 to 8 servings.

Soak toast in sour cream and place in ramekin or small baking dish. Cover toast with lox and break egg on top. Bake in 350 F. oven for abt. 12 to 15 min., or until egg is set. Remove from baking dish. Add Hollandaise Sauce and sprinkle with caviar. Serve immediately.

Combine all ingredients in a processor. Process until finely chopped. Pat into a serving container, then cover til needed.

The flour is an almost 3 cups — go light on the measuring and watch the dough ball. Use the crispy (french) mode.

Melt together shortening and chocolate over hot water. Beat eggs, add sugar gradually and beat until thick. Add chocolate and shortening and blend well. Fold in cake meal and nuts. Pour into a greased 8″ square pan. Bake at 350 F. for 30 to 45 min. Cool. Cut into squares.

Sift dry ingreds. together. Combine milk or nondairy creamer and eggs; beat into dry mixture. Dip eggplant into batter and fry in shortening at 375 F. until golden brown.

Remove stems and roots from beets. Drop beets into boiling water; cook until tender. Drain and cool. Peel beets. With a melon ball scoop, remove the beet flesh, leaving a 1/2″ shell. Heat oil in a large skillet. Saute kohlrabi, olives, pickles and onions until the vegetables are soft. Add lemon juice, salt and pepper. […]