| Family Recipes |
| These
are not just any recipes but proven long standing family
favorites. Umm good. Send a Recipe In order received. |
Indonesian Peanut and Red-Pepper Satay Sauce
For bamboo skewered sate, etc (the
best- World class):
a) Pour half the sauce over pieces of
chicken, lamb, pork or beef.
b) Let stand for 1 hr to 1 day.
c) Traditionally Shish Kebabed any meat
or chicken on bamboo skewers and cooked on an open grill. It is also excellent
with unskewered larger pieces in a broiler.
d) Serve with remaining sauce {which I
usually do} or modify remaining sauce as described below.
NOTE: Your can also pour this sauce over hot (steamed)
vegetables to make Gado Gado.
 | 1/2 cup Indonesian sweet
soy sauce (Kecap Manis). (You can substitute 1/2 cup regular soy
sauce mixed with 1 tablespoon dark molasses - but - this is not nearly as
good.) Kechap Manis can be obtained at many larger Oriental groceries. If given a choice of several brands, choose the one that uses "Palm Sugar" as the sweetener. It is the key ingredient and inexpensive, about $2.00 for a good size bottle. |
| 3/4 cup peanuts ground nearly to peanut butter in Cuisinart. (You can substitute 1/2 cup peanut butter and 1/2 cup crumbled whole peanuts - but - this is not nearly as good). |
| 1/4 to 1 teaspoon Cayenne pepper to taste. (You can substitute red pepper - but - this is not nearly as good. Use less if you do not like it hot but the sauce is traditionally a bit spicy.) |
| 1 or 2 cloves minced garlic
(use garlic press). (You can sustitute equivalent garlic powder - but - this is not nearly as good. I usually add more garlic if I feel like it.) |
| Juice of 1 lemon. (You can substitute bottled lemon juice - but - this is not nearly as good.) |
| 1/3 cup hot water. (You can substitute 1/3 cup cool water heated until it is hot.) |
1. Combine all ingredients, boil and stir
until smooth. Adjust or increase the amount of any ingredient(s) to suit your
taste.
2. Cool and use.
You can also modify some of the sauce by adding {more
traditional, but I usually don't as the primary sauce is so great} : (You can
substitute - but - well you get the idea.)
1/2 can tomato sauce 1/4 cup water or stock Juice of 1 lemon 1/2 to 1 teaspoon Tabasco sauce.
Cabbage
Borscht
Leighton Siegel (St. Paul
Minnesota)
Serves a bunch of folks as either a soup or
full meal in itself.
Tastes great now and even better over the next few days.
Traditionally served with black (pumpernickel) or other bread.
It freezes well.
| 4 quarts water |
| Beef bones |
| 2 Lbs (1"-2" chunks) beef (brisket or shish-kabob type) |
| 1 large onion chopped medium |
| 3 Large carrots sliced into 1/4" disks |
| 6 celery stalks sliced similarly |
| 2 medium cabbages or 1 very large cabbage coarsely chopped |
| 4 cans Campbells Beef Consumme or Broth |
| 1 - 28 oz can whole tomatoes chopped up a bit plus the juice |
| 6 tbsp dry parsley |
| 2 tsp sour salt (citric acid) |
| 2 cups sugar |
| Black pepper to taste |
Combine the bones, beef, parsley and water and simmer for one hour or more. Add the onion, carrots, celery and simmer another hour or so. Add the cabbage, tomatos, consumme, sugar, sour salt, parsley, pepper and simmer another hour or so. Let it cook a bit more. Then simmer for a while longer. You can quit cooking whenever you want to.
Cherry Tart
Mandi Strimling (South Africa)
This recipe was made by my late granny Molly Strimling on all occasions
and was enjoyed by all.
| 1 Packet plain biscuits (The kind used to top cheese cake.) |
| 1/4 lb. Butter |
| 1 Packet Vanilla pudding |
| 1 cup of Milk |
| 1 cup Sweet Cream |
| 1 tin Pitted Cherries |
| 1 Packet Cherry Jelly (JELLO) |
METHOD
Crumb biscuits and add melted butter.
Make shell in Pyrex dish and bake.
Let it cool.
Make pudding with milk and cream and let it set.
Drain cherrries and disolve the syrup and cherry jelly on stove.
Let it cool (but not to set).
When cool, put mixture in shell with pitted cherries and set in fridge.
Mun Poppy Seed Cookies
Brook Strimling (North Las Vegas, Nevada)
| 8 ounces of margarine |
| 2 eggs |
| 3tbls. poppyseeds |
| 2 cups powedered sugar |
| 2tsps.vanilla |
| 3 cups sifted flour |
| pinch of salt |
Cream butter and sugar till fluffy.Add eggs and
beat well.Blend in
vanilla,poppyseeds,flour and salt.Refrigerate for one hour or more.Roll dough
into balls and flatten.Place cookie dough on greased sheet.Bake at 350
degrees for 10mins. or golden brown.
Classic Tomato Sauce
Andrea Karsh (Sacramento, California)
Serves 6
| 1/3 Cup olive oil |
| 2 garlic cloves or very little, throw away after browned |
| salt & papper to taste |
| 1/4 Cup sundried tomatoes in oil |
| 2 diced tomatoes or canned |
| 3 Cups tomato sauce (use a sieve if possible) |
| 8 basil leaves in strips |
| 3 oz. goat cheese |
| 1 lb. thin pasta ( I like angel hair) |
Heat oil, add garlic and remove when browned.
Put sundried tomatoes in
hot oil. Add diced tomatoes and stir 3 to 4 minutes till softned. Add
tomato sauce and boil. Salt & pepper to taste. Add fresh basil. PUT
PASTA IN BOWL, POUR SAUCE OVER AND SERVE.
Cooks a total of 10 to 12 minutes. Serve with goat cheese on top
Squeeze out goat cheese from a garlic press (optional) You can add
capers, olives or olive paste and omit goat cheese. Add mussels, clams,
Classic Tomato Sauce etc. Use your imagination.
| 350 oven |
| Melt together ¼ lb butter, ¼ lb margarine & 4 squares unsweetened chocolate |
| In mixing bowl, beat 4 eggs. Gradually add 2 cups sugar. Add chocolate mixture. Add 1 T vanilla. Mix well. |
| Blend in 1 cup flour. |
| Pour into ungreased 13x9x2 pan. |
| Sprinkle top with 1 pkg. Mini-chocolate chips. |
| Bake 30-40 minutes. |
|
They must be frozen first. Thaw before serving. Freezing
makes |
Grandma Pia Siegel's
Sourdough Rye Bread
(There is an ongoing detective story concerning
this recipe detailed in the the Diversions
section. I
remember this incredibly delicious bread. L.S.)
Here goes and good luck:
Mix Together
| 4 cups white rye flour |
| 1 tsp. sugar |
| 4 tsps dry yeast (Use sourdough starter if available) |
Add
| 5 cups lukewarm water |
Mix well cover and let stand overnight. I do this in the morning as the
longer it stands, the more sour it is.
In the morning, take
| 2 Tb. salt, handful of caraway seed and add to the sponge. |
| Add about 8 C. white flour |
Knead well.
The dough will be sticky. Let it rise until double in size. Knead again and let it rise again. Shape in loafs and let it rise until double in size. Bake at 350 degrees for about an hour.
Ann Siegel Marans added, "I tried adding 3 eggs and 1/2
cup of oil as it keeps the bread from drying out too fast. I add this in the
morning with the white flour, etc. I think I think next time I would try
the original recipe first to get the authentic version and go from
there."
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Choice Turkey Stuffing
Source to shy to take credit
(A fantastic recipe that even non-cooks will appreciate reading. L.S.)
| 3 c. seasoned bread cubes |
| 2 c. chicken broth |
| 1 c. unpopped popcorn |
| 1/2 c. chopped onion |
| 1/2 c. butter |
| Salt & pepper to taste |
Melt butter. Saute onions. Add broth and stir in dry ingredients until moistened. Stuff bird. Bake at 350. It will be done when the popcorn blows the ass off the turkey.