Ingredients

2 lb. short ribs trimmed of excess fat
Flour
1 tsp. Spike
Carrots, onions, celery, garlic
Tomato sauce
1 T. gravy master
2 T brown sugar
seasoned salt
seasoned pepper
Red Wine

Instructions

Preheat oven to 350.
Dredge ribs in flour mixed with spike. Fry in dutch oven. Remove and drain.
Fry Carrots. onions, celery garlic.
Mix together the rest of the ingredients and pour over ribs.
Cover and cook for 3 and 1/2 hours.

Serve with noodles.

Joe found a potato pancake recipe in the Hartford Courant that used frozen hash browns. When he told me about it my first reaction was ‘forget it’. We have been making potato pancakes for years and perfecting the recipe each year. It’s a very big deal and a lot of work!

When I looked in the refrigerator and saw that Joe had already bought the hash brown potatoes I changed my tune and wanted to give it a try.
Boy oh boy, were we surprised! The pancakes were perfect and the work involved is cut in half.

Ingredients

1 bag frozen hash browns (we used Ore Ida)
1 bag frozen chopped onions
4 beaten eggs
1/2 c. matzoh meal (Sandi tipped us off to this instead of flour)
3 T. potato starch
2 t. salt
1 t. white pepper or to taste.
Corn oil or vegetable oil for frying

Instructions

Allow the bags of onions and potatoes to thaw at room temp.
Put 1/3 of the potatoes in the food processor with the onions and process till fine.
Put the rest of the potatoes in to a mixing bowl along with the rest of the ingredients. Then add the processed potatoes and onions. Mix until just combined. Heat Oil.
Shape potato mixture into pancakes and fry until nicely browned. Drain on paper towels.

*Pancakes can be frozen on cookie sheets. When you want to serve them put in 425 degree oven for 10 minutes.

I make this whole amount, refrigerate and warm up a serving each morning.
(Joe does not like the walnuts cooked so I add them at the end.)

*I never liked oatmeal until I tried this!!!

Ingredients

2 cups milk (I use almond milk – less calories and tastes better.)
1/8 cup brown sugar
1 T. melted butter
1/4 t. salt
1/2 t. cinnamon
1 cup regular oats (not quick cooking)
1 cup peeled, chopped apples
1/2 cup raisins or dates
1/2 cup chopped walnuts

Instructions

Spray inside of 3-4 quart slow cooker with non-stick cooking spray.

Combine all the ingredients in the slow cooker and mix well.

Cover and turn on low for 5-7 hours until oatmeal is tender.

If you need to let it cook longer add more liquid.

Stir well before serving.

8 servings
calories: 200
fat: 8 gm.
weight watchers points plus: 5

We always had this on the first day of Rosh Hashonah. Even though, every year we said the soup, the challah and the salad were enough, Mom always had to add another course. Usually a fish dish. And of course it was followed with an apple cake.

Ingredients

2 bags of Romaine hearts
1 bag of frozen peas
1 red onion, sliced thin
1 can of sliced water chestnuts
1 cup of Mayonnaise
1/3 cup grated Parmesan cheese
1 package equal

Instructions

In very large salad bowl line the sides an the bottom with the Romain. In the center pour in the peas. Cover the peas with the sliced water chestnuts. Cover the water chestnuts with the sliced onion.
Mix together the mayonnaise, equal and Parmesan cheese.
Pour mixture over the top of the salad covering to the edge of the bowl.
Cover tightly. Refrigerate overnight. Toss well before serving.

I can’t remember where I got this recipe. I lost my original copy. I was happy to see that it was written in my Mother’s recipe book. She really liked it. It makes a great Summer side dish.

Ingredients

2 packages frozen petite peas
2 cucumbers, peeled, seeded and chopped
3 T. mint, minced
1 T. chives, chopped
1 T. lemon juice
1/2 cup Mayonnaise
1/2 cup sour cream
1 t. sugar
1/2 t. salt

Instructions

Mix all ingredients refrigerate overnight or for a few hours.

Eliot wanted a 2011 Labor Day Clam Fest. My mother never wrote down a recipe for clam fritters so we were on our own. David contributed his recipe and Christina made the batter with some additions and changes. Eliot, Neil, Joe and Christina shared in the frying.
It is always a trial and error type recipe. I think it was for my mother also.

Ingredients

6 cups all-purpose flour
6 t. baking powder
3 t. salt or more to taste
1 t. black pepper
1/2 t. Cayenne
2.5 lb. minced clams
2 1/4 cups milk
6 eggs, beaten
3 T. melted butter
Oil for deep frying

Instructions

Sift together flour, baking powder, salt and pepper. Drain clam broth into a measuring cup. Add enough milk to make 2 1/4 cups. Add broth mixture to beaten eggs; stir into sifted flour mixture and beat well. Add clams and melted butter or margarine. Drop by spoonfuls into deep fat heated to 370 degrees. Fry until golden. Drain on paper towels and salt.
Serves 12 to 16.

I HAVE BEEN MAKING THIS SINCE WE LIVED IN MAINE.

IF ANYONE SAYS THEY DON’T LIKE CAULIFLOWER THIS WILL CHANGE THEIR OPINION.

*THE TEMP IN OVEN CAN BE WHATEVER YOU ARE USING FOR OTHER FOODS.

Ingredients

1 LARGE CAULIFLOWER
3/4 CUP MAYONNAISE
2 TSP. PREPARED MUSTARD
5-6 SLICES AMERICAN CHEESE

Instructions

TRIM STALK AND LEAVES OFF CAULIFLOWER.
PLACE CAULIFLOWER IN LARGE BOWL WITH A SMALL AMOUNT OF WATER. COVER.
MICROWAVE ON HIGH 9-12 MINUTES UNTIL FORK GOES IN CENTER EASILY.
MIX TOGETHER MAYONNAISE AND MUSTARD.
PLACE CAULIFLOWER ON OVEN PROOF DISH.
SPREAD MAYONNAISE EVENLY OVER TOP AND SIDES OF CAULIFLOWER.
COVER TOP AND SIDES WITH AMERICAN CHEESE.
*BAKE UNTIL BROWNED.

My mother insisted on calling this ‘bread’. With 1 cup of sugar it certainly is more like a banana cake. I always find this very ‘comforting’. I do love it with the addition of cream cheese frosting!

Ingredients

2 ripe-over-ripe bananas, cut up
1 stick margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
dash salt
1 cup sour cream
1 tsp. vanilla
1 cup chopped walnuts

Instructions

Preheat oven to 350
Butter 8 inch square baking pan.

Mix together dry ingredients.
Cream together margarine and sugar.
Add eggs. Beat in bananas until mashed.
Add flour and sour cream alternately.
Add vanila.
Mix in nuts.
Pour batter into prepared pan.
Bake 50-55 minutes till knife comes out clean.

Why do we have Chiplach Soup the first day of Rosh Hashonah every year?

It is a one word answer – TRADITION!!!

Ingredients

1/2 STICK MARGARINE
2 ONIONS CHOPPED
3 STALKS CELERY DICED
3 CARROTS DICED
4.5 QUARTS WATER
1 OZ. DRIED MUSHROOMS
2 C. BARLEY
LAWRY’S SEASONED PEPPER
5 T. CROYDEN HOUSE BEEF AND CHICKEN
1 T. GRAVY MASTER
MSG
SEASONED SALT
1 PEELED CHOPPED TOMATO

FOR CHIPLACH:
2.5 C FLOUR
3 EGGS
1 T SALT
2 T. OIL
2 T. WATER
1 TSP. BAKING POWDER

Instructions

Mix soup in pot. simmer 1 hour.

Mix dough in food proccesser. Throw small pieces of dough in to simmering soup. Continue simmering 20 minutes.