2 small packages or 1 large one of raspberry jello
1 can blueberries (with syrup)
8 oz. can of crushed pineapple
1/2 pint sour cream
Dissolve jello in cup of hot water, and one cup of
cold. Drain blueberries and pineapple and add juices
to jello. When slightly jelled, fold in blueberries
pineapple, and sour cream.
Pour into mold and refrigerate.
This is a delicious and colorful mold.
Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts
Saturday
Friday
Hearty Russian Cabbage Soup
To keep the parts of this meal within the same country, this flavorful soup can be enhanced with Russian "corn rye" bread, with or withoutseeds. A large bowl of this tasty soup with a slice or two of buttered Russian rye, can be a meal in itself.
INGREDIENTS:
2 Packages flanken or short ribs (trim all fat)
2 16 oz. cans tomato sauce
1 8 oz. can tomato sauce
1 12 oz. can tomato paste
l 3 lb. head cabbage
3 large onions, halved and sliced
4 tablespoons sugar, 5 packages sweet and low or agave nectar (can be found in
some health food stores)
1 tablespoon fresh lemon juice
salt and black pepper to taste
Fill an 8 quart pot with 4 quarts of water. When water comes to boil, put the flanken or short ribs in to the pot. Bring it to a boil, then skim off the residue at the surface of the water. Add the cans of tomato sauce and tomato paste. Add the onions to the pot. Cut the cabbage into quarters, discarding the hard center part of each piece. Shred the cabbage by hand or in a food processor, and add it to the pot of soup. Keep the flame on medium to low, and cover the pot. Season with sugar, sweet and low or agave nectar, plus the lemon juice, salt and pepper. You may have to add a little more of the above seasoning. The cabbage soup should have a sweet and sour taste. This recipe makes a large amount. You can freeze it in several smaller containers, or if you want less, just make half the amount. I always feel that as long as I'm making the soup, it's just as easy to make a lot of it so that I can freeze it to use next time. The soup should cook for 2 1/2 to 3 hours.
INGREDIENTS:
2 Packages flanken or short ribs (trim all fat)
2 16 oz. cans tomato sauce
1 8 oz. can tomato sauce
1 12 oz. can tomato paste
l 3 lb. head cabbage
3 large onions, halved and sliced
4 tablespoons sugar, 5 packages sweet and low or agave nectar (can be found in
some health food stores)
1 tablespoon fresh lemon juice
salt and black pepper to taste
Fill an 8 quart pot with 4 quarts of water. When water comes to boil, put the flanken or short ribs in to the pot. Bring it to a boil, then skim off the residue at the surface of the water. Add the cans of tomato sauce and tomato paste. Add the onions to the pot. Cut the cabbage into quarters, discarding the hard center part of each piece. Shred the cabbage by hand or in a food processor, and add it to the pot of soup. Keep the flame on medium to low, and cover the pot. Season with sugar, sweet and low or agave nectar, plus the lemon juice, salt and pepper. You may have to add a little more of the above seasoning. The cabbage soup should have a sweet and sour taste. This recipe makes a large amount. You can freeze it in several smaller containers, or if you want less, just make half the amount. I always feel that as long as I'm making the soup, it's just as easy to make a lot of it so that I can freeze it to use next time. The soup should cook for 2 1/2 to 3 hours.
Wednesday
Delectable Cheese Delight
A delicious dish that can be served with an
entree or dessert.
This is a light souffle-type dish that is perfect
for serving your friends when they visit for lunch,
or your family for a light dinner.
1/3 stick of softened sweet butter
9 tablespoons sugar
4 eggs (beaten first)
4 tablespoons yellow corn meal
4 tablespoons flour
1 1/2 lbs. low fat or fat free cottage cheese,
preferably large curd
1 cup milk
Preheat oven to 375 degrees. Butter oval or 9x13
rectangular dish. Pour ingredients into dish,
the mixture will be a little loose. Bake for
thirty minutes, then raise temperature to 400
for another thirty minutes. Top should be golden
brown. It may take a little longer to get that
color. Let cool in oven for about five minutes.
Serve with sour cream. Also delicious with straw-
berries or blueberries.
entree or dessert.
This is a light souffle-type dish that is perfect
for serving your friends when they visit for lunch,
or your family for a light dinner.
1/3 stick of softened sweet butter
9 tablespoons sugar
4 eggs (beaten first)
4 tablespoons yellow corn meal
4 tablespoons flour
1 1/2 lbs. low fat or fat free cottage cheese,
preferably large curd
1 cup milk
Preheat oven to 375 degrees. Butter oval or 9x13
rectangular dish. Pour ingredients into dish,
the mixture will be a little loose. Bake for
thirty minutes, then raise temperature to 400
for another thirty minutes. Top should be golden
brown. It may take a little longer to get that
color. Let cool in oven for about five minutes.
Serve with sour cream. Also delicious with straw-
berries or blueberries.
Easy Matzoh Kugel
6 matzohs
6 eggs
1/2 cup sugar
2 teaspoons lemon juice
l can comstock apples (that has sugar
and cinnamon in it)
or, you can use 5 fresh
apples and season them with
sugar and cinnamon
4 tablespoons butter
1 shake of salt
1/4 cup of dark raisins (soak in hot
water for 5 minutes and drain)
Soak matzoh in hot water using a col-
ander and drain. Separate 6 eggs. Add
sugar to yolks, mix, then add to mat-
zoh. Add lemon juice, apples, melted
butter, salt, and drained raisins.
Whip up egg whites and fold in. Place
mixture into a greased 9x13 dish. Put
dabs of butter on top of mixture and
also sprinkle cinnamon.
Bake at 325 degrees for 45 minutes.
This is fun for brunch, or a light
lunch with maple syrup or apple sauce.
6 eggs
1/2 cup sugar
2 teaspoons lemon juice
l can comstock apples (that has sugar
and cinnamon in it)
or, you can use 5 fresh
apples and season them with
sugar and cinnamon
4 tablespoons butter
1 shake of salt
1/4 cup of dark raisins (soak in hot
water for 5 minutes and drain)
Soak matzoh in hot water using a col-
ander and drain. Separate 6 eggs. Add
sugar to yolks, mix, then add to mat-
zoh. Add lemon juice, apples, melted
butter, salt, and drained raisins.
Whip up egg whites and fold in. Place
mixture into a greased 9x13 dish. Put
dabs of butter on top of mixture and
also sprinkle cinnamon.
Bake at 325 degrees for 45 minutes.
This is fun for brunch, or a light
lunch with maple syrup or apple sauce.
Excellent Melon Salad
3 cups cut-up, cooked chicken
2 1/2 cups seedless green grapes,
halved
2 cups diced celery
1 1/2 cups mayonnaise
1/3 cup milk
1 1/2 tablespoons chutney
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 large cantaloupes
lettuce leaves
About 2 hours ahead or early in day:
In medium bowl, combine chicken, grapes and
celery. In covered blender or food processor,
at low speed (or in a medium bowl, with slot-
ted spoon), blend mayonnaise, milk, chutney,
curry powder and salt until smooth; pour over
chicken mixture, toss until well mixed.
Cover and refrigerate.
About 10 minutes before serving:
Cut melons into 6 wedges; remove seeds and,
with sharp knife, cut rind from wedges.
Place wedges on lettuce leaves on indiv-
idual plates. Spoon chicken salad on top
of wedges. Makes 8 servings.
Really delicious.
2 1/2 cups seedless green grapes,
halved
2 cups diced celery
1 1/2 cups mayonnaise
1/3 cup milk
1 1/2 tablespoons chutney
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 large cantaloupes
lettuce leaves
About 2 hours ahead or early in day:
In medium bowl, combine chicken, grapes and
celery. In covered blender or food processor,
at low speed (or in a medium bowl, with slot-
ted spoon), blend mayonnaise, milk, chutney,
curry powder and salt until smooth; pour over
chicken mixture, toss until well mixed.
Cover and refrigerate.
About 10 minutes before serving:
Cut melons into 6 wedges; remove seeds and,
with sharp knife, cut rind from wedges.
Place wedges on lettuce leaves on indiv-
idual plates. Spoon chicken salad on top
of wedges. Makes 8 servings.
Really delicious.
Mouth Watering Cheese Knishes
I treasure this recipe that my Mother used to
make. She was an excellent baker and cook. It
takes some time to make, but if you like cheese
knishes, I would say it's a must, and worth the
effort.
Dough:
6 1/4 cups flour
2 eggs
3/4 cups canola oil
1 1/4 cups ginger ale
dash salt
3 tablespoons sugar
2 full teaspoons baking powder
I would recommend making the dough in a mix-
master, as it gets quite heavy, and is dif-
ficult to mix by hand.
After removing the dough from the mix-master,
knead it until firm, adding extra flour if
necessary. Mix well, and set aside covered for
a half hour.
Cheese filling:
3 3/4 lbs. farmer cheese (5 packages of farmer
cheese)
1 8 oz. package cream cheese plus 1/3 of an 8 oz.
package
3 eggs
sugar and salt to taste
Mix the two types of cheese together with the
eggs. Season the mixture with sugar and salt
to taste. Put the cheese filling aside.
Cut the dough into 4 sections.
With a rolling pin, roll one section so that
it's about 1/8" thick and 12" wide, and spread
some of the cheese filling across the part of
the rolled dough nearest to you, so that the
cheese forms a long thin rectangle that meas-
ures approximately 12" x 1 1/4".
Then lift the dough at the very edge where you
placed the cheese, and start rolling it over a
little, so the dough covers the area that con-
tains the cheese. There will be some dough left
over, so cut it straight across, along the edge
of the part that you rolled over. You can use
this extra dough later.
Now diagonally cut the long piece that you roll-
ed over into 2" pieces and place on oiled cookie sheet.
Repeat the process with the other sections of
dough and with the leftover dough that you trim-
med off.
Glaze:
1 egg white
2 tablespoons canola oil
Next, beat 1 egg white and
mix it with 2 tablespoons of oil. Brush
this mixture on top of all the knishes after
they're on the cookie sheet.
Bake at 350 degrees Fahrenheit for 30 to 45
minutes, depending on your oven.
The knishes can be served plain or with sour
cream.
You will really enjoy these!
This is one of my all-time favorite recipes!
- Judy Pokras
This sounds so good--I can't wait till my kids are bigger and I have the time to try it!
- Allison Pokras
make. She was an excellent baker and cook. It
takes some time to make, but if you like cheese
knishes, I would say it's a must, and worth the
effort.
Dough:
6 1/4 cups flour
2 eggs
3/4 cups canola oil
1 1/4 cups ginger ale
dash salt
3 tablespoons sugar
2 full teaspoons baking powder
I would recommend making the dough in a mix-
master, as it gets quite heavy, and is dif-
ficult to mix by hand.
After removing the dough from the mix-master,
knead it until firm, adding extra flour if
necessary. Mix well, and set aside covered for
a half hour.
Cheese filling:
3 3/4 lbs. farmer cheese (5 packages of farmer
cheese)
1 8 oz. package cream cheese plus 1/3 of an 8 oz.
package
3 eggs
sugar and salt to taste
Mix the two types of cheese together with the
eggs. Season the mixture with sugar and salt
to taste. Put the cheese filling aside.
Cut the dough into 4 sections.
With a rolling pin, roll one section so that
it's about 1/8" thick and 12" wide, and spread
some of the cheese filling across the part of
the rolled dough nearest to you, so that the
cheese forms a long thin rectangle that meas-
ures approximately 12" x 1 1/4".
Then lift the dough at the very edge where you
placed the cheese, and start rolling it over a
little, so the dough covers the area that con-
tains the cheese. There will be some dough left
over, so cut it straight across, along the edge
of the part that you rolled over. You can use
this extra dough later.
Now diagonally cut the long piece that you roll-
ed over into 2" pieces and place on oiled cookie sheet.
Repeat the process with the other sections of
dough and with the leftover dough that you trim-
med off.
Glaze:
1 egg white
2 tablespoons canola oil
Next, beat 1 egg white and
mix it with 2 tablespoons of oil. Brush
this mixture on top of all the knishes after
they're on the cookie sheet.
Bake at 350 degrees Fahrenheit for 30 to 45
minutes, depending on your oven.
The knishes can be served plain or with sour
cream.
You will really enjoy these!
This is one of my all-time favorite recipes!
- Judy Pokras
This sounds so good--I can't wait till my kids are bigger and I have the time to try it!
- Allison Pokras
Sumptuous Foursome Pancakes
1 cup sour cream
1 cup cottage cheese
3/4 cups flour
1 1/2 teaspoon sugar
2 teaspoons pure vanilla
extract
4 eggs, separated
Maple syrup, cognac, optional
1. Combine sour cream, cottage cheese,
flour, sugar, vanilla and egg yolks
in a mixing bowl. Beat thoroughly to
blend.
2. Beat the whites until stiff and fold
them in.
3. Lightly butter a griddle. Ladle about
1/3 cup of batter for each pancake.
Cook until browned on one side. Turn
and cook on the other side. Continue
ladling the batter and cooking until
all the batter is used. Be sure to
stir the batter from the bottom as it
is used so that it maintains its con-
sistency.
4. Serve with maple syrup, laced, if de-
sired, with cognac to taste
Yield - 16 to 24 pancakes
1 cup cottage cheese
3/4 cups flour
1 1/2 teaspoon sugar
2 teaspoons pure vanilla
extract
4 eggs, separated
Maple syrup, cognac, optional
1. Combine sour cream, cottage cheese,
flour, sugar, vanilla and egg yolks
in a mixing bowl. Beat thoroughly to
blend.
2. Beat the whites until stiff and fold
them in.
3. Lightly butter a griddle. Ladle about
1/3 cup of batter for each pancake.
Cook until browned on one side. Turn
and cook on the other side. Continue
ladling the batter and cooking until
all the batter is used. Be sure to
stir the batter from the bottom as it
is used so that it maintains its con-
sistency.
4. Serve with maple syrup, laced, if de-
sired, with cognac to taste
Yield - 16 to 24 pancakes
Friday
Vegetarian Chopped Liver
1 can baby peas (regular size)
4 large onions (brown until carmelized) stirring occasionally
1 cup chopped walnuts
1/2 cup egg beaters or 2 fresh eggs. Scramble either one in micro
Dash hot pepper sauce
Handful of fresh parsley or 1 tablespoon dry parsley (optional)
Put all ingredients in blender and you may add some salt
The consistency may appear loose, but after refrigerated for a while it sets.
This does taste like chopped liver.
4 large onions (brown until carmelized) stirring occasionally
1 cup chopped walnuts
1/2 cup egg beaters or 2 fresh eggs. Scramble either one in micro
Dash hot pepper sauce
Handful of fresh parsley or 1 tablespoon dry parsley (optional)
Put all ingredients in blender and you may add some salt
The consistency may appear loose, but after refrigerated for a while it sets.
This does taste like chopped liver.
Monday
Delicious Diners Salad
Anne writes: "This salad is a wonderful side dish with a meal. There was a very famous diner in Newark, NJ., called the Weequahic diner. Later on they moved to Verona, NJ and was called the Claremont diner. I remember going there and always finding a bowl of this delicious salad on the table. It is really worth making, you'll get compliments galore."
INGREDIENTS
3 pounds cabbage, shredded. You can use white/green or red (The shredding can be done in a food processor or by hand.)
2 carrots, sliced into disks about 1/4-inch thick
2 green peppers, cut into bite-size pieces
2 cucumbers, peeled and sliced
2 large vidalia onions, sliced (If vidalia onions are not available, use regular ones.)
4 teaspoons sugar dissolved in 1/4 cup warm water (Can substitute 4 packages of sweet and low.
Incidentally, it's just as tasty with the sweet and low.)
3/4 cup of white vinegar
1/2 cup of canola oil
About 1-1/2 teaspoons salt, garlic powder, celery salt, and pepper to taste
Marinate the above ingredients in the refrigerator. This salad can last for many weeks in the refrigerator.
INGREDIENTS
3 pounds cabbage, shredded. You can use white/green or red (The shredding can be done in a food processor or by hand.)
2 carrots, sliced into disks about 1/4-inch thick
2 green peppers, cut into bite-size pieces
2 cucumbers, peeled and sliced
2 large vidalia onions, sliced (If vidalia onions are not available, use regular ones.)
4 teaspoons sugar dissolved in 1/4 cup warm water (Can substitute 4 packages of sweet and low.
Incidentally, it's just as tasty with the sweet and low.)
3/4 cup of white vinegar
1/2 cup of canola oil
About 1-1/2 teaspoons salt, garlic powder, celery salt, and pepper to taste
Marinate the above ingredients in the refrigerator. This salad can last for many weeks in the refrigerator.
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