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waiting for more recipes!!!
UNDER CONSTRUCTION!
UNDER CONSTRUCTION!
UNSTUFFED CABBAGE
by Mildred Dicker
1 head of cabbage
l 46-oz. can of tomato juice
1 can of whole berry cranberry sauce
1 1/2 to 2 lbs. of ground beef
1/2 cup rice
salt, pepper, and garlic powder to taste
Start by slowly heating tomato juice and cranberry sauce together in a large pot.
Shred the cabbage and place it in the cooking mixture.
Add rice, salt, pepper, and garlic powder to the meat. Mix well.
Form meatballs and place them on top of the cabbage and tomato juice and cranberry sauce.
Cook for about an hour and a half until the meat is cooked.
Enjoy!
by Mildred Dicker
1 head of cabbage
l 46-oz. can of tomato juice
1 can of whole berry cranberry sauce
1 1/2 to 2 lbs. of ground beef
1/2 cup rice
salt, pepper, and garlic powder to taste
Start by slowly heating tomato juice and cranberry sauce together in a large pot.
Shred the cabbage and place it in the cooking mixture.
Add rice, salt, pepper, and garlic powder to the meat. Mix well.
Form meatballs and place them on top of the cabbage and tomato juice and cranberry sauce.
Cook for about an hour and a half until the meat is cooked.
Enjoy!
Cookbook
Do you live at The Cryder House and have a special recipe?
Did we enjoy it at our Pot Luck Dinner? at another gathering?
Would you like it put on the Cryder House web site?
YES!! Leave a copy with the doorman for Judy Leif or Diane
Cohen or.....E-mail a copy to webmaster@cryderhouse.com
Did we enjoy it at our Pot Luck Dinner? at another gathering?
Would you like it put on the Cryder House web site?
YES!! Leave a copy with the doorman for Judy Leif or Diane
Cohen or.....E-mail a copy to webmaster@cryderhouse.com
KILLER
by Iris Hausen
1 lb. package medium noodles 8 large eggs
1 lb. cream cheese 1/2 cup drained crushed pineapple
1/2 lb. + 3 T. unsalted butter 4 oz. walnuts
1 1/3/ cups sugar 1 cup dried cranberries
1 pint sour cream 1 t. cinnamon
1 t. vanilla
Cook noodles, drain, and place in a 4 qt. bowl; blend in cream cheese and 1/2 lb. butter.
Add 1 cup sugar, process until well combined.
Add sour cream, vanilla, and eggs. Combine well.
Fold into bowl of noodles.
Stir in pineapple and cranberries.
Grease a 13" x 9" pyrex with 1 T. butter and pour in mixture. (It will look like it will
overflow, but don't worry.
Cover with plastic and refrigerate overnight.
Remove from refrigerator 1 hour before baking.
Preheat oven to 350 and bake for 50 minutes.
Combine walnuts with remaining 1/3 cup sugar and cinnamon and sprinkle on top of
pudding.
Bake 20 minutes more.
Serve warm or at room temperature.
Freezes very will.
Do not check cholesterol after eating! Enjoy!
by Iris Hausen
1 lb. package medium noodles 8 large eggs
1 lb. cream cheese 1/2 cup drained crushed pineapple
1/2 lb. + 3 T. unsalted butter 4 oz. walnuts
1 1/3/ cups sugar 1 cup dried cranberries
1 pint sour cream 1 t. cinnamon
1 t. vanilla
Cook noodles, drain, and place in a 4 qt. bowl; blend in cream cheese and 1/2 lb. butter.
Add 1 cup sugar, process until well combined.
Add sour cream, vanilla, and eggs. Combine well.
Fold into bowl of noodles.
Stir in pineapple and cranberries.
Grease a 13" x 9" pyrex with 1 T. butter and pour in mixture. (It will look like it will
overflow, but don't worry.
Cover with plastic and refrigerate overnight.
Remove from refrigerator 1 hour before baking.
Preheat oven to 350 and bake for 50 minutes.
Combine walnuts with remaining 1/3 cup sugar and cinnamon and sprinkle on top of
pudding.
Bake 20 minutes more.
Serve warm or at room temperature.
Freezes very will.
Do not check cholesterol after eating! Enjoy!
VEGETARIAN CHOPPED LIVER
by Judy Leif
3 16-oz cans cut green beans, drained (for Passover, use 1 large eggplant)
1/2 cup walnuts
2 large onions, sliced
1/2 cup matzah meal
3 hard boiled eggs
pepper to taste
Boil the eggs. Shell and process. Place in a 2 qt. bowl.
Saute the onions in 1 tbsp. canola oil. Process and add to the bowl.
Process the green beans. Add to the bowl.
Process the walnuts. Add to the bowl.
Add the matzah meal and pepper and mix well.
Chill for several hours so that the flavors have a chance to blend and the color changes to
resemble liver.
Serve with whole wheat crackers.
Serves 8.
by Judy Leif
3 16-oz cans cut green beans, drained (for Passover, use 1 large eggplant)
1/2 cup walnuts
2 large onions, sliced
1/2 cup matzah meal
3 hard boiled eggs
pepper to taste
Boil the eggs. Shell and process. Place in a 2 qt. bowl.
Saute the onions in 1 tbsp. canola oil. Process and add to the bowl.
Process the green beans. Add to the bowl.
Process the walnuts. Add to the bowl.
Add the matzah meal and pepper and mix well.
Chill for several hours so that the flavors have a chance to blend and the color changes to
resemble liver.
Serve with whole wheat crackers.
Serves 8.
NOODLE PUDDING - DAIRY
by Sybil Resnick
1/2 lb. fine noodles
Mix: 1 stick margarine or butter, 1 farmer cheese, 3 oz. cream cheese, 3/4 cup sugar, 3/4
cup milk, 3 eggs, 1 tsp. vanilla, 1/2 pt. (small size) sour cream
Work mixture through par-boiled noodles. Sprinkle with cinnamon.
Bake 1 hour in 350 oven (7 x 12 baking dish).
by Sybil Resnick
1/2 lb. fine noodles
Mix: 1 stick margarine or butter, 1 farmer cheese, 3 oz. cream cheese, 3/4 cup sugar, 3/4
cup milk, 3 eggs, 1 tsp. vanilla, 1/2 pt. (small size) sour cream
Work mixture through par-boiled noodles. Sprinkle with cinnamon.
Bake 1 hour in 350 oven (7 x 12 baking dish).
AUNT GOLDIE'S PASSOVER NUT CAKE
by Diane Cohen
8 eggs, separated
1 1/3 cup sugar
juice of 1 lemon
2 cups walnuts, ground fine
5 tbsps. matzo meal
Grated rind of one orange and one lemon
Mix egg yolks and sugar and blend until thick and lemon colored. Add lemon juice and beat
another few minutes. In another bowl, beat egg whites until stiff, but not dry. Fold whites
into egg yolk mixture. Add ground nuts and matzo meal alternately and very gently. Add
grated orange and lemon rind, folding gently. Pour batter into greased and paper-lined 9 x 13
baking pan. Bake at 350 degrees for one hour in a preheated oven.
And....now a more recent "healthy" recipe (not for Passover) from Relish Magazine......
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup graham cracker crumbs
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup vegetable oil
1 cup buttermilk
3 eggs
1. Preheat oven to 350 degrees. Coat a 12-cup bundt pan, or any other baking pan with
cooking spray.
2. In a bowl, combine all dry ingredients. In a separate bowl, whisk together oil, buttermilk
and eggs. Add liquid mixture to dry ingredients and whisk until combined.
3. Spoon batter in prepared pan. Bake 40 minutes or until a wooden pick inserted in the
center comes out clean. Cool on wire rack for ten minutes; remove from pan; cool completely
on wore rack.
I also add raisins and nuts. To make buttermilk, pour one cup of milk into a measureing cup.
Add one teaspoon of vinegar and let stand 10 minutes. You can also use a little less sugar
and eliminate one egg yolk (use two whites instead).
by Diane Cohen
8 eggs, separated
1 1/3 cup sugar
juice of 1 lemon
2 cups walnuts, ground fine
5 tbsps. matzo meal
Grated rind of one orange and one lemon
Mix egg yolks and sugar and blend until thick and lemon colored. Add lemon juice and beat
another few minutes. In another bowl, beat egg whites until stiff, but not dry. Fold whites
into egg yolk mixture. Add ground nuts and matzo meal alternately and very gently. Add
grated orange and lemon rind, folding gently. Pour batter into greased and paper-lined 9 x 13
baking pan. Bake at 350 degrees for one hour in a preheated oven.
And....now a more recent "healthy" recipe (not for Passover) from Relish Magazine......
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup graham cracker crumbs
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup vegetable oil
1 cup buttermilk
3 eggs
1. Preheat oven to 350 degrees. Coat a 12-cup bundt pan, or any other baking pan with
cooking spray.
2. In a bowl, combine all dry ingredients. In a separate bowl, whisk together oil, buttermilk
and eggs. Add liquid mixture to dry ingredients and whisk until combined.
3. Spoon batter in prepared pan. Bake 40 minutes or until a wooden pick inserted in the
center comes out clean. Cool on wire rack for ten minutes; remove from pan; cool completely
on wore rack.
I also add raisins and nuts. To make buttermilk, pour one cup of milk into a measureing cup.
Add one teaspoon of vinegar and let stand 10 minutes. You can also use a little less sugar
and eliminate one egg yolk (use two whites instead).
NO-KNEAD BREAD
by Zelda Raider and Arnie Wagner
from the New York Times/adapted from Jim, Lahey, Sullivan Street Bakery
2 cups all-purpose or bread flour, more for dusting
1/4 tsp. instant yeast
1 1/4 tsps. salt
cornmeal or wheat bran as needed
1. In a large bowl combine four, yeast and salt. Add 1 5/8 cups water and stir until blended;
dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12
house, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and
place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers,
gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth)
with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more
flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back
when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8-quart
heavy covered pot (cast iron, enamel, pyrex or ceramic) in oven as it heats. When dough is
ready, carefully remove pot from oven. Slide your hand under towel and turn dough over
into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if
dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30
minutes, then remove lid and bake another 15-30 minutes, until loaf is beautifully browned.
Cook on a rack.
Yield: one 1 1/2 lb. loaf
Total time: about 1 1/2 hours plus 14-20 hours' rising
ST. PATRICK'S DAY CORNED BEEF
by Bonnie Buxbaum
Put corned beef in water; bring to a boil, simmer for 3 1/2 hours.
OR
Preheat oven to 350 degrees. Put corned beef in a shallow pan with 1/2" water in the pan.
Place corned beef on rack. Heat for 3 1/2 hours.
CHOCOLATE MOUSSE
by Zelda Raider and Arnold Wagner
In a blender, combine 6 oz. semi-sweet chocolate chips, 2 eggs, 3 tbsps. strong hot coffee, 1-2
tbsps. rum or orange-flavored liqueur (optional), and 3/4 cup scalded milk. Blend on high
speed for 2 minutes. Chill.
Serve and enjoy--very delicious.
RICE PUDDING
by Edna York
1/2 cup raw rice 1/2 tsp. vanilla
1 cup water 1/4 cup margarine
1 qt. milk 2 eggs, well beaten
1/2 cup raisins 1/2 cup sugar
Boil rice in water for 5 minutes. Drain water. Add milk and margarine and cover. Cook on
top of the stove over low heat for 1 hour. Stir once every 15 minutes. Add eggs, sugar,
raisins, and vanilla. Pour into a serving bowl Enjoy!
by Zelda Raider and Arnie Wagner
from the New York Times/adapted from Jim, Lahey, Sullivan Street Bakery
2 cups all-purpose or bread flour, more for dusting
1/4 tsp. instant yeast
1 1/4 tsps. salt
cornmeal or wheat bran as needed
1. In a large bowl combine four, yeast and salt. Add 1 5/8 cups water and stir until blended;
dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12
house, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and
place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers,
gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth)
with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more
flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back
when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8-quart
heavy covered pot (cast iron, enamel, pyrex or ceramic) in oven as it heats. When dough is
ready, carefully remove pot from oven. Slide your hand under towel and turn dough over
into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if
dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30
minutes, then remove lid and bake another 15-30 minutes, until loaf is beautifully browned.
Cook on a rack.
Yield: one 1 1/2 lb. loaf
Total time: about 1 1/2 hours plus 14-20 hours' rising
ST. PATRICK'S DAY CORNED BEEF
by Bonnie Buxbaum
Put corned beef in water; bring to a boil, simmer for 3 1/2 hours.
OR
Preheat oven to 350 degrees. Put corned beef in a shallow pan with 1/2" water in the pan.
Place corned beef on rack. Heat for 3 1/2 hours.
CHOCOLATE MOUSSE
by Zelda Raider and Arnold Wagner
In a blender, combine 6 oz. semi-sweet chocolate chips, 2 eggs, 3 tbsps. strong hot coffee, 1-2
tbsps. rum or orange-flavored liqueur (optional), and 3/4 cup scalded milk. Blend on high
speed for 2 minutes. Chill.
Serve and enjoy--very delicious.
RICE PUDDING
by Edna York
1/2 cup raw rice 1/2 tsp. vanilla
1 cup water 1/4 cup margarine
1 qt. milk 2 eggs, well beaten
1/2 cup raisins 1/2 cup sugar
Boil rice in water for 5 minutes. Drain water. Add milk and margarine and cover. Cook on
top of the stove over low heat for 1 hour. Stir once every 15 minutes. Add eggs, sugar,
raisins, and vanilla. Pour into a serving bowl Enjoy!