Roasted Brussel Sprouts with Cranberry Brown Butter - Davideen Werner

4 lbs brussel sprouts, halved lengthwise

6 tbs extra-virgin olive oil

kosher salt

ground pepper

1/2 lb fresh or thawed frozen cranberries or 2 cans whole cranberries

3 tps pure maple syrup

1 tbs finely grated fresh ginger

1 1/2 tsp finely grated orange zest

2 sticks margarine

1 large shallot minced

1 tsp chopped thyme

Preheat the oven to 400 degrees

On a large baking sheet toss the brussel sprouts with the olive oil and season with salt and pepper.

Roast for about 40 minutes, stirring half way through, until the sprouts are tender and browned and the leaves that fell off are crisp.

Meanwhile, in a small saucepan, combine cranberries, maple syrup, ginger and orange zest.

Cook over moderate low heat, stirring until the cranberries break down and thicken, about 10 minutes.

In medium skillet, cook margarine over moderate high heat until deep golden, about 4 minutes. Remove from heat and add the shallot and thyme and stir into the cranberry sauce.

Transfer the sauce to a serving bowl, add the brussel sprouts and toss and serve.

Marinated Mushrooms - Frances Markowitz

1 lb fresh or canned mushrooms

2/3 cup tarragon or wine vinegar

1/2 cup salad oil

1 clove garlic-minced

1 tbs sugar

1 1/2 tbs salt

2 tbs water

1 med onion sliced

dash of hot pepper sauce

 

Wash mushrooms.  Steam mushrooms for 15 minutes.  Drain

Add all the other ingredients and cool.

 

Broccoli Souffle - Davideen Werner

1 large head broccoli

1 small onion

2 eggs

1 10oz can mushroom soup

1/3 cup mayonaise

1 tbs lemon juice

1/2 cup cashews

6 oz sharp cheddar cheese, grated

6 oz mozzarella cheese, grated

 

Cut the broccoli into 2" pieces.  Place in food processor with the onion for 2 seconds. 

Cook in microwave with a small amount of water for a few minutes until tender

Mix eggs, soup, mayonaise, lemon juice and cashews together, then process for 5 seconds.

Fold the soup mixture and half the grated cheese into the cooked broccoli.  Transfer to a greased 2 quart casserole and sprinkle with remaining cheese

Bake at 350 degrees for 40 minutes

Noodle Kugel - Florence Ull

1 lb medium egg noodles

1/4 lb unsalted margarine

3 eggs

3-4 medium apples

diced or crushed pineapple

1/2 pint creamy cottage cheese

1/2 cup sugar

1/2 cup raisins

vanilla

cinnamon

 

Preheat oven to 350 degrees

Cook noodles-medium tender

Put eggs, cottage cheese and margarine in blender, mix and add to noodles

Add apples, sugar and raisins

Pour into greased 9/13 baking dish

Dot with margarine and sprinkle with cinnamon

Bake approx 45 minutes

Noodle Kugel - Roslyn Schor

1 stick margarine

1 8oz pkg medium egg noodles

3 eggs beaten

2 cups milk

1/3 cup sugar

1 1/2 tsp vanilla

1 8oz small curd cottage cheese

1 12oz can crushed pineapple

corn flake crumbs

 

Preheat oven to 350 degrees

Melt butter in 9x13 pan

Add noodles

Combine eggs, milk, sugar, vanilla, cottage cheese and pineapple.  Spread over the noodles.  Sprinkle with corn flake crumbs

Bake 1 hour

Noodle Kugel - Florie Indyke (Ivy's Mom)

We are fortunate to be able to copy some original hand-written recipes.  Thank you Ivy.

Zucchini Kugel - Gloria Plotzky

1 lb zucchini

1 tbs sugar

1/4 tsp salt

1 tsp cinnamon

1/2 cup raisins

1/4 cup chopped walnuts

1 tbs melted margarine

4 eggs, lightly beaten

Preheat oven 400 degrees

Peel the zucchini and grate on the medium holes of a hand grater, or grate in a food processor a little at a time.  Let rest for 10 minutes.  Drain off the liquid.  Add the remaining ingredients to the eggs and mix well.  Add the grated zucchini and mix lightly.  Place the mixture in an 8" square baking pan and bake for 30 minutes until brown.

Noodle Pudding - Merle Berg

16 oz pkg noodles

6 eggs

2 bars (8 oz) cream cheese

1 pint sour cream

1 cap vanilla

3/4 stick margarine

 

Topping:

4 tbs margarine

4 tbs sugar

corn flake crumbs

cinnamon


Boil noodles and drain

Soften cream cheese in warm noodles

In a bowl, add eggs, sugar, sour cream, vanilla and 3/4 stick margarine.  Mix together

Put in pyrex baking pan

Topping:  Melt butter, add corn flake crumbs, add sugar and cinnamon to taste

Sprinkle on top of noodle pudding

Refrigerate for several hours before baking

Bake 30-40 minutes

Vegetable Logs (Mock Kishka) - Myrna Markin

3 large carrots

3 stalks celery

1 large onion

1 box Onion Tam Tam crackers

1 stick margarine (room temperature)

1 egg

dash of pepper

 

Preheat oven to 350 degrees

In a food processor mix carrots, celery and onion until soft (not liquid)

Set aside

Put Onion Tam Tam crackers into a plastic bag and crush

Combine margarine, egg and pepper

Add Onion Tam Tam crackers and hand mix

Add carrot mixture and hand mix until all combined

Mold into three even logs

Wrap each log in foil and bake 45 minutes

Open foil, cool completely and slice