Brisket - Gloria Plotsky

Top of the Rib or any cut

1 cup ketchup

1 pkg onion soup mix

4 medium onions(sliced)

1 10oz bottle ginger ale

1/2 cup kosher red wine

 

 

 

Preheat oven 325 degrees  Put heavy tin foil in the bottom of a large baking pan.  Add the onions to the bottom of the pan. Place brisket ontop. Add ketchup, onion soup mix, ginger ale and wineCook for approx. 2 ½ hours, slice and put back for about ½ hour until tender.

 

Passover Chicken Blintzes - Mimi Babbitt

Dough:

3 eggs

2/3 cups cake meal

1/2 tsp salt

1/4 cup water

1 can condensed clear chicken soup

Filling:

2 1/2 cups diced cooked chicken

2 eggs

1 onion, diced and sauteed in 1 tbsp chicken fat

1/2 tsp salt

Combine eggs, salt, water and chicken soup.

Add gradually to cake meal.

Pour about 3 tbs batter onto hot, lightly greased skillet, rotating pan so batter forms 6" circle. Fry over moderate heat until edges pull away from pan. Turn out on clean cloth, cooked side up. Repeat until all the batter is used 

Combine the above filling ingredients. 

Place a heaping tablespoon of filling in center of each cake. 

Fold in sides and roll tightly

Fry until golden brown in a small amount of chicken fat (schmaltz).

Serve with hot cranberry sauce

Blintz Souffle - Gayle Savitz

2 packages frozen blintzes

4 eggs - beaten with a pinch of salt

1 1/2 cups sour cream

1/4 cup sugar

1 tsp vanilla

butter or margarine

 

Preheat oven 350 degrees

Mix together eggs, sour cream, sugar and vanilla

Grease 10x8x2 glass baking dish

Place frozen blintzes in pan.  Pour egg mixture over blintzes.

Dot with butter

Bake approx 45 minutes

Hawaiian Chicken - Myrna Markin

6 large boneless chicken cutlets

Flour to coat chicken

3 medium onions

3 medium green peppers

1 medium can crushed pineapple with juice

3/4 cup chili sauce

2 cans condensed tomato soup

1/2 stick margarine

Preheat oven 350 degrees

Cut chicken into 2" pieces

Put chicken pieces in baggie with flour and shake well to coat

Melt 1/2 stick margarine in large foil pan

Place chicken in pan and bake for 20 minutes uncovered, tossing every 5 minutes

Slice onions and green peppers into rings

Place onion rings and green pepper rings over chicken and bake another 20 minutes uncovered

Spread chili sauce, tomato soup and pineapple over chicken

Cover with foil and bake another 20 minutes

Four Cheese Spinach Lasagna - Roslyn Schor

4 cups well seasoned tomato sauce

1/2 lb lasagna noodles

1 lb Ricotta cheese seasoned with parsley and pepper

1/2 cup grated parmesan cheese

1 or 2 pkg frozen spinach,

thawed and drained

1 cup Monterey Jack cheese

1 cup grated mozarella cheese

 

Preheat oven 375 degrees

Spray 13x9x2 pan with non stick spray

Arrange a layer of uncooked lasagna noodles

Cover with 1/3 of tomato sauce

Season ricotta cheese with parsley and pepper

Combine ricotta and parmesan cheese with spinach and spoon 1/2 over the sauce

Arrange 2nd layer of lasagna noodles cover with remaining cheese and spinach mixture

Pour on remaining sauce, top with grated Monterey Jack and mozarella cheese

Cover with a tent of foil and bake 45 minutes