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Kugels & Pastas – Recipes
Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”
Pansit (Filipino Noodle Recipe)
Apple Kugel
Sheryl Cohen
½ C oil
6 eggs
1 C water
½ t salt
¼ C lemon juice
1 C matzo meal
8 apples, peeled, thinly sliced (I like Granny Smith)
½ C sugar
1. Preheat oven to 350°.
2. Break and beat eggs together.
3. Add dry ingredients and oil. Then add apples, lemon juice,
and water.
4. Pour into 9 x 13 greased baking dish.
5. Bake for 1 hour.
Kugel
Karina Rothzeid
Serves 10-12
1 lb medium wide egg noodles, cooked and drained
1 C sugar (white or brown)
1 t vanilla
2 20 oz cans of crushed pineapple, drained
1 stick of butter or margarine, melted
5 eggs, beaten lightly
2 lbs of low fat ricotta cheese
8 oz low fat sour cream
16 oz low fat yogurt (any kind)
1 ½ C of raisins
5 large Granny Smith apples, peeled and cut in small thin slices (in
food processor)
2 small cans of mandarin oranges, drained
1. Preheat oven to 350°.
2. Grease 2 13×9 glass pans.
3. Mix everything together.
4. Sprinkle some cinnamon and a bit of sugar on top and bake
for 45 minutes uncovered.
5. Serve it hot or cold.
**It usually tastes better the next day.
Lower Fat Noodle Kugel
Mary Rinsky
This has the good taste of kugel but is not so dense and rich.
Serves 15
8 oz yolk-free noodles
8 oz fat-free cream cheese, softened
16 oz non-fat cottage cheese
16 oz fat-free sour cream
5 T margarine, melted
1 C sugar
2 C skim milk
1 t vanilla extract
1 C egg substitute
2 egg whites
1 t cinnamon
Topping:
1 t sugar
1 t cinnamon
Preheat oven to 350°.
1. Spray a 13 x 9 inch baking dish with
vegetable oil spray; set aside.
2. Cook noodles according to package directions. Drain and
rinse under cold water; drain again.
3. In a large bowl, with a spoon combine cream cheese, cottage
cheese, sour cream, margarine, sugar, skim milk, vanilla,
egg substitute, egg
whites and cinnamon. Add noodles and mix well.
4. Pour into prepared 13 x 9 inch baking dish.
5. Combine sugar and cinnamon for topping. Sprinkle
evenly over kugel.
6. Bake, uncovered, in 350° oven for 60 minutes, or until knife
inserted near center comes out clean.
Lo-Mein
Sheryl Cohen
8 oz thin noodles
1 stick butter or margarine
1 package onion soup mix
2 4 oz cans sliced mushrooms
1 C minute rice
1 C water
1. Brown noodles in butter.
2. Add all other ingredients.
3. Simmer on low to medium heat for twenty minutes,
checking every five minutes or so to prevent noodles from
sticking to the bottom of the pan.
Pansit (Filipino Noodle Recipe)
Mark Heiman
Pansit is a tasty fried rice-noodle dish, similar to chow mein or pad thai,
most often served at parties with adobo rice and other Filipino dishes.
Serves 4
2-3 T canola or olive oil
1/2 can chicken broth
2 hard boiled eggs (optional)
2 to 3 crushed garlic cloves
1/4 C green onions, sliced
2 C fresh or frozen mixed vegetables in bite-sized pieces – including
celery, carrots, green beans and cabbage
1/4 C diced onions
1/2 lb chicken
1 – 8 oz package thin Asian rice noodles (AKA bean thread noodles)
Salt
1/2 C baby shrimp (optional)
3 T soy sauce
Cut chicken into thin slices – about 1 1. -inch long and 1/8-inch
thick.
2. Soak noodles in hot tap water for about 5 minutes and drain
(or soften noodles according to package directions).
3. Heat oil in a wok or large skillet over medium-high heat.
4. Brown chicken, onions and garlic for 2 minutes.
5. Add soy sauce and sauté until chicken is completely cooked.
6. Add shrimp and vegetables. Stir-fry for 1 to 2 minutes.
7. Remove from heat and set aside half of the chickenvegetable
mixture.
8. Stir noodles into the other half of the chicken-vegetable
mixture and add 1/2 can of chicken broth. Mix well.
9. Add the rest of the vegetable-chicken mixture and mix well.
10. Place pansit on a large platter.
11. Top with sliced hard-boiled eggs and sprinkle with green
onions.
Fresh Pasta Sauce
Marcie Rosenston
We do a lot of gardening in the summer and always have tons of
tomatoes. I found this recipe about 10 years ago and it has tons of flavor.
Serves 4 – 6
20 medium tomatoes, cored (can combine several different varieties,
but the meatier the better)
2 T olive oil
Salt
Pepper
1 C fresh basil (or 2 T dried)
½ onion, diced
½ green pepper, diced
2 cloves garlic, minced
Handful of oregano
Pinch of crushed red pepper
1. Preheat oven to 400°.
2. Toss the tomatoes with olive oil, basil, salt and pepper.
3. Place in a 13 x 9 baking dish and cover tightly with foil.
4. Bake for 1 hour.
5. Let cool. Peel and crush tomatoes with your hands into a
large saucepan.
6. Pour juice from the baking dish into the saucepan also.
7. Add all other ingredients.
8. Cover and boil for 15 minutes.
9. Reduce heat and simmer for 15 minutes.
**This sauce is fairly thin. If you like thicker sauce, add a 15 oz can of
tomato paste.
Side Dishes – Recipes
Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”
Apple and Onion Casserole
Marcie Rosenston
This is a Thanksgiving favorite that I found in the Enquirer about five
years ago. It’s so different but so good!
Serves 4
4 large super-sweet onions, sliced 1/8 inch thick
4 medium baking apples, peeled and sliced 1/8 inch thick
6 slices bacon, cooked and crumbled
2 T bacon drippings
¾ C chicken broth
2 slices white bread, cubed
1. Preheat oven to 350°.
2. Layer onions, apples and bacon in 2-quart casserole.
3. Pour chicken broth over.
4. Cover and bake for 45 minutes.
5. Meanwhile, sauté bread cubes in bacon drippings.
6. Uncover casserole and sprinkle it with bread cubes.
7. Bake an additional 15 minutes.
Black Bean and Mango Salad
Marcie Rosenston
This is a great cool, summer side dish. Also good as a topping for grilled
chicken, rice or to eat with tortilla chips.
½ envelope dry Italian Salad Dressing mix
1 can black beans, rinsed
1 small package frozen corn, thawed
1 ripe mango, cubed
½ red pepper, chopped
1/3 C chopped cilantro
¼ C lime juice
1/3 small red onion, chopped (optional)
Mix all ingredients a 1. nd stir until well blended.
2. Refrigerate at least 1 hour before serving.
Couscous and Black Bean Salad
Marcie Rosenston
This is a great summer dish. Something different to have besides the usual
potato salad or cole slaw. It goes with just about anything.
Serves 8
1 box instant couscous mix, garlic and olive oil flavor
1 can black beans, rinsed
¼ C onion, diced
¼ C fresh chopped cilantro
¼ C white vinegar
¼ C olive oil
1 small package frozen corn
¼ C lime juice
Prepare couscous according t 1. o package directions.
2. Pour into a large storage or serving bowl.
3. Add all other ingredients and stir.
4. Refrigerate at least 1 hour before serving.
Ranch Rice
Laurie Ogborn
1 C raw rice
½ stick margarine or butter (I use ¼ cup)
1 clove garlic, crushed
1 can beef consommé
1 can onion soup
1 4-oz can mushrooms, with juice
1. Preheat oven to 350°.
2. Spray 2 quart casserole with cooking spray.
3. Melt margarine or butter and crushed garlic together.
4. Then add all the other ingredients and stir gently.
5. Bake for one hour.
6. Stir once after 20 minutes of baking.
Ritz Cracker Stuffing
Aline Simon
The stuffing recipe is one I have made for years and my family won’t eat
anything else. The job for the little ones….children or grandchildren…is to
break up the crackers. What fun it is to “smoosh” several boxes of crackers
and not get in trouble for doing it!
1 ½ lbs Ritz crackers – crushed (not to smithereens!!)
About 2 lbs mushrooms, sliced
2 C chopped onions
2 or 3 C chopped celery
1 carrot cut in strips (I use a vegetable peeler)
2 eggs
Fresh ground pepper and salt (to taste)
About 2 sticks of butter
Melt ½ half stick of butter a 1. nd sauté the onions and the
celery.
2. Add more butter if needed and sauté until tender, about 8
minutes.
3. Place the crushed crackers in a large bowl and add the
sautéed onions and celery.
4. In the same skillet, sauté the mushrooms in butter until soft.
5. Add to the crackers and vegetables.
6. Peel in a carrot.
7. Add the 2 eggs. Add salt and pepper to taste and mix well.
8. Stuff turkey neck and cavity.
**This can also be cooked in a casserole at 350° until hot about 35 to
45 minutes. I find that I use less butter and add some chicken broth
for moisture.
Soups & Salads – Recipes
Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”
Vidalia Onion “Soup” on the Grill
Phoebe Hymson’s Matzoh Balls
Carolyn Gilbert
These are the matzoh balls that Phoebe made for the congregation for
many years. Guaranteed to be solid, not mushy and not hard. They come
out perfectly every time. For use with your favorite chicken soup recipe.
Serves 10-12
2 Manechewitz matzoh ball mix recipes (from the box)
2 recipes from the Manechewitz matzoh meal box
1 C matzoh meal
Juice from one onion.
Mix mixture above and refrigerate f 1. or half an hour.
2. Boil in WATER (not SOUP!) flavored with onion juice for
40 minutes.
Potato Soup
Carolyn Gilbert
Serves 4
1 onion
3 potatoes, peeled
1 carrot
3 stalks celery
4 T butter
Salt and pepper
Milk to taste
1. Cover all ingredients with water.
2. Bring to a boil.
3. Lower heat to a simmer, and simmer until soft.
4. Do NOT discard the water.
5. Remove celery and onion and discard.
6. Remove potatoes and carrots and mash.
7. Place potato carrot mixture into an empty pot.
8. Add butter, salt and pepper
9. Mix in SOME of the water to soupy consistency and heat.
10. Stop boiling with cold milk.
11. Heat until hot – do not boil.
Split Pea Soup
Carolyn Gilbert
Serves 6
1 lb dry split peas
½ lb bacon, diced
2 stalks celery, diced
1 large onion, diced
8 C water
2 medium potatoes, peeled and diced
2 carrots, sliced
2 t salt
¼ t black pepper
3 chicken bouillon cubes
1 bay leaf
1 C pastina or other tiny pasta (cooked)
Milk to thin
Butter to taste
Rinse peas in cold water and discard st 1. ones and shriveled
peas.
2. In large (soup) pot, cook bacon until brown. Remove bacon
and drain. Reserve for garnish
3. In SOME bacon fat, over medium heat, cook celery and
onion until light brown (15 minutes).
4. Add peas and water and next 5 ingredients.
5. Over high heat, boil. Reduce heat to low.
6. Cover and simmer 45 minutes or until peas are very tender.
7. Discard bay leaf. Blend through sieve.
8. Return pureed mixture to large pot. Stir in pastina and
milk.
9. Over medium heat, heat until hot, stirring often.
Barley Soup
Pat Rosenberg
1 lb ground chuck or turkey
1 qt water
1 package frozen mixed vegetables
2 6 oz cans tomato sauce
½ C barley
½ C sugar
1 package onion soup mix
1 large can tomatoes
1 package gravy mix
1. Brown meat.
2. Add other ingredients.
3. Simmer 2 to 3 hours.
Vidalia Onion “Soup” on the Grill
Sandra Smith
1 large Vidalia onion
1 bouillon cube
4 slices of butter (and some extra to spread on top)
Peel a large Vidalia onion. Using a 1. n apple corer, remove the
center.
2. Quarter the onion, but not all the way.
3. Place a bouillon cube in the center.
4. Put a slice of butter in each of the 4 cuts and spread more
butter on top.
5. Wrap in heavy aluminum foil (shiny side in).
6. Cook 45 minutes on hot coals. Turn once or twice-careful
not to puncture the foil.
7. Serve in a bowl. Voila!
**Potatoes may be placed on the grill simultaneously because they
take about the same time to cook.
Caesar Salad
Carolyn Gilbert
Serves 4
Dressing
1 clove garlic/mashed
½ C olive oil
1 t salt
½ t dry mustard
Fresh ground pepper, to taste
3-4 drops of Worchester sauce
Scant 3 T wine vinegar
Juice of 1 lemon (1-2 T)
1 egg, beaten
Salad
LOTS of fresh grated parmesan cheese
1 head of Romaine lettuce, washed and chilled
½ box Pepperidge Farm Caesar Salad Croutons (optional)
Dressing
1. Mix all ingredients except for egg. Mix in egg immediately
before serving.
2. Toss cheese, croutons and dressing with lettuce.
Chopped Salad
Carolyn Gilbert
The joy of this salad is that you can substitute what you like. The secret is
in the chopping. Small, uniform pieces make this salad blend beautifully.
Serves 6
1 head Romaine or greens of choice (about 3 cups), finely chopped
2-3 tomatoes, finely chopped
½ large seedless cucumber, finely chopped
2 slices roasted red pepper, finely chopped
1 small can of black olives, chopped
1 head scallions/green onions, finely chopped
1 ripe avocado, finely chopped
Crumbled blue cheese, to taste
½ bag frozen shelled edamame (soy beans)
½ C pine nuts
½ C dried cranberries
1. Mix all ingredients together.
2. Toss with raspberry vinaigrette dressing, to taste.
My Mother’s French Dressing
Pat Rosenberg
1 slice onion, cut up
1 t salt
1 t dry mustard
1 t celery salt
1 t paprika
1 C sugar
½ C vinegar
1 C vegetable oil (Canola is best)
1. Blend the first 7 ingredients thoroughly.
2. Add the vegetable oil and blend again until the sugar is
dissolved.
3. Store in the refrigerator.
Lebanese Salad Dressing
Marcie Rosenston
My stepmother has a brother-in-law who is Lebanese. This is a salad
dressing his mother used to make and it is one of our favorites!
Serving: dress one large tossed salad or 6 individual salads
1 clove garlic, minced
1 t salt
1 t dried mint flakes
1 T olive oil
1 T vegetable oil
1 T lemon juice
Put garlic, salt and mint i 1. n a small bowl. Smash them all
together with a pestle, or use the back of a spoon.
2. Place the mixture in a dressing bottle, shaker or jar with a
lid.
3. Add the other ingredients and shake well.
Sally’s Salad
Sandra Smith
lettuce
spinach
mandarin oranges
artichoke hearts
chopped black olives
grated Swiss cheese
almond slivers sautéed in butter or margarine
Dressing
1/3 C sugar
1 t dry mustard
1 t salt
dash pepper
1/3 C red wine vinegar
1 C olive oil
1/2 T celery seed
grated sweet onion (2 T sweet or 1 T regular onion)
1. Blend in blender.
**I actually go lighter on the sugar, heavier on the red wine vinegar,
lighter on the oil.
**Dressing can be served on the side or mixed into the salad. If you
mix it into the salad, leftovers do not keep well.
Breakfasts & Breads – Recipes
Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”
Easy Baked Spinach, Eggs, and Cheese
Easy Baked Spinach, Eggs and Cheese
Lisa Forschner
Serves 6-8
8 eggs, beaten
1 10 oz package frozen spinach, thawed and squeezed dry
1 stick butter or margarine, melted
1 12 oz package shredded cheddar cheese
1 24 oz container small-curd cottage cheese
7 T flour
½ t nutmeg
Salt and pepper to taste
1. Preheat oven to 350°.
2. Combine all ingredients and pour into a 9×13 pan.
3. Bake 1 hour.
Banana Bread from Jamaica
Karina Rothzeid
This recipe was given to me by the chief in Boscobel Resort in
Jamaica. Each pan can be sliced into at least 16 slices.
14 oz of brown sugar or 12 oz of white sugar
4 very ripe large bananas
3 eggs
16 oz of all purpose flour
2 oz of baking soda
7 oz of skim milk
5 oz of canola oil
1 t of: vanilla, nutmeg, cinnamon, all spice (or more for extra taste)
½ C of walnuts and ½ C of raisins (optional)
1. Preheat oven to 350°.
2. In the electric mixer blend bananas with sugar.
3. Add eggs slowly. Then add flour, baking soda, milk, oil, and
spices.
4. Mix well and add raisins and walnuts.
5. Grease bread type forms (two or three) and line them with
wax paper.
6. Pour the mixture on top and bake for 1 hour.
Beer Bread
Marcie Rosenston
I concocted this recipe about 2 years ago. It’s very similar to the
“Tastefully Simple” beer bread mix but much less expensive.
Makes 1 loaf
3 C self-rising flour
5 t sugar
1 t salt
¼ t baking soda
¼ t baking powder
4 T melted butter
1 12 oz beer (any kind)
1. Preheat oven to 375°.
2. Combine all ingredients and mix well.
3. Pour into greased loaf pan and bake 40 minutes.
4. Spread the top with butter and bake an additional 10
minutes.
Challah
Faith Emden
I make this challah on Fridays for Shabbat and it’s always a hit. You
can make one large loaf or 2 smaller loaves. For Rosh Hashanah I add
vanilla soaked raisins and make it a raisin challah.
3/4 C warm water
2 eggs
1 egg yolk
3 C bread flour
2 T sugar
1 ½ t salt
¼ C butter (½ stick but I usually add a little more)
1 ¼ t instant yeast
Place all ingredients i 1. n a bread machine according to the
machine’s instructions.
2. Set bread machine to “dough” setting and start. Add additional
flour a little at a time if dough is too wet and sticky until right
consistency. Also, use spatula to incorporate all ingredients into
a ball.
3. At end of dough cycle, take dough out and punch down on a
floured surface. Divide into 3 equal parts and roll each section
into a long rope. Braid the three strands. Be sure to pinch each
end for a tight seal.
4. Place braided dough onto an oiled cookie sheet. Cover with a
damp cloth and let it rise in a warm place about an hour.
5. Preheat oven to 375°. Uncover challah and paint with an egg
wash (1 egg and 2 t water). Sprinkle with sesame and poppy
seeds.
6. Bake for 27 minutes or until golden brown. Cool on a wire rack
and enjoy!
Crockpot Raisin Bread Pudding
Sandra Smith
8 slices bread, cubed
4 eggs
2 C milk
¼ C sugar
1/3 C butter, melted
¼ C raisins
½ t cinnamon
Sauce (optional)
2 T butter
2 T all purpose flour
1 C water
¾ C sugar
1 t vanilla
Place b 1. read cubes in slow cooker.
2. In bowl, beat eggs and milk.
3. Stir in sugar, butter, raisins, and cinnamon.
4. Pour over bread, and stir.
5. Cover and cook on high 1 hour.
6. Reduce heat to low and cook 3-4 hours.
Sauce
1. Melt butter in pan.
2. Stir in flour.
3. Gradually add water, sugar and vanilla.
4. Bring to boil.
5. Cook and stir 2 minutes until thick.
*If you double this recipe, it needs to be cooked longer.
Scottish Short Bread
Sandra Smith
1 lb butter, softened
2 C powdered sugar
4 C flour
1. Preheat oven to 250°.
2. Knead butter and powdered sugar.
3. Slowly knead flour into mixture. Make sure dough is
thoroughly mixed.
4. Line 10 X 13 shallow pan (or cookie sheet) with 2 layers of
brown paper bag, letting paper come over edge of pan.
5. Spread dough evenly in pan.
6. Use fork to poke through dough every couple of inches.
7. Bake for 1 ½ hours.
8. Cut into squares while still warm.
Appetizers – Recipes
Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”
Appetizers:
Black Bean Salsa
Apple Tomato Chutney
Mark’s Dip
Reuben Dip
Black Bean Salsa
Sandra Smith
Simple and good!
Serves 100
7 ½ (15 oz) cans black beans, drained and rinsed
2 ½ (11 oz) cans Mexican-style corn, drained
5 (10 oz) cans diced tomatoes with green chile peppers, partially
drained
5 tomatoes, diced
5 bunches green onion stalks, chopped
cilantro leaves, for garnish (optional)
In a large bowl, mix together b 1. lack beans, corn, diced
tomatoes with green chili peppers, tomatoes and green
onion stalks.
2. Garnish with desired amount of cilantro leaves.
3. Chill in the refrigerator for at least 8 hours, or overnight,
before serving.
Apple Tomato Chutney
Mark Heiman
2 lbs apples, peeled, cored and sliced
2 C water
1 T mustard seed
2 lbs tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
1/2 C sultana raisins
3/4 C white sugar
5 t curry powder
1 t cayenne pepper
4 t salt
2 1/2 C malt vinegar
Cheesecloth
Place apples and water in a large s 1. aucepan. Bring to a boil,
reduce heat, and cook 25 minutes, or until apples are tender,
stirring occasionally. Add more water as necessary to keep
the apples simmering.
2. Wrap mustard seed in cheesecloth, and place with apples.
Mix tomatoes, onions, garlic, raisins, sugar, curry powder,
cayenne pepper, salt and vinegar into saucepan. Stir until
sugar has dissolved.
3. Bring the mixture to a boil. Reduce heat, and simmer 3
hours, stirring occasionally, until a thick chutney remains.
Remove and discard wrapped mustard seed. Seal chutney in
sterile containers until serving.
Mark’s Dip
Mark Heiman
Make it as hot or as mild as you want. The flavor will still be wonderful.
It can be doubled or tripled or whatever. This recipe will feed 4 adults a
snack. Black Beans (canned) can also be added.
2 large tomatoes diced
1 ear fresh corn cut off the cob
½ small sweet onion, like Texas sweet or red, finely chopped
1 to 3 jalapeños, finely chopped
2 T fresh cilantro, chopped
1 large garlic clove, finely chopped
2 T fresh squeezed lime juice
¾ t salt
½ t cumin
¼ t black pepper
Combine all the ingredients a 1. nd chill for 2 hours before
serving with chips.
Reuben Dip
Sandra Smith
3 small packages corned beef or one 8 oz package Buddig corned
beef, chopped
6-8 slices American cheese, chopped
6-8 slices Swiss cheese, chopped or 6 oz package shredded Swiss
cheese
14 oz can shredded sauerkraut, drained and rinsed
½ can black (or green) olives, sliced (full can = 6 oz drained)
1 C mayonnaise
1. Preheat oven to 350°.
2. Mix all ingredients and bake for 20-25 minutes until bubbly
in an 8 x 8 or round casserole dish.
3. Serve warm with party rye bread.
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