Family Recipes
These are not just any recipes but proven long standing family favorites.  Umm good.
Send a Recipe                                   In order received.
  1. Leighton Siegel (St. Paul Minnesota)  Indonesian Satay
  2. Leighton Siegel (St. Paul Minnesota)   Cabbage Borscht
  3. Mandi Strimling (South Africa)   Cherry Tart
  4. Brook Strimling (North Las Vegas, Nevada)   Mun Poppy Seed Cookies
  5. Andrea Karsh (Sacramento, California)  Classic Tomato Sauce
  6. Donna Stone (Highland Park, Illinois)  Brownie
  7. Pia Siegel (Virginia, Minnesota) Sourdough Rye Bread
    (There is an ongoing detective story concerning this bread detailed in the Diversions section. L.S.)
  8. Source to shy to take credit  Choice Turkey Stuffing (A fantastic recipe that even non-cooks will appreciate reading. L.S.)

Indonesian Peanut and Red-Pepper Satay Sauce
Leighton Siegel (St. Paul Minnesota)

For bamboo skewered sate, etc (the best- World class):
Pour half the sauce over pieces of chicken, lamb, pork or beef.
Let stand for 1 hr to 1 day.
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.
Serve with remaining sauce {which I usually do} or modify remaining sauce as described below.
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.

Back to top

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.

Back to top

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)

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.

Back to top

Mun Poppy Seed Cookies
Brook Strimling (North Las Vegas, Nevada)

8 ounces of margarine
2 eggs
3tbls. poppyseeds
2 cups powedered sugar
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.

Back to top

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
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.

Back to top

(Highland Park Illinois)
Serves however many get to them first.

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 
them fudgy. They are just normal brownies if you eat them before freezing.

Back to top

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)


 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." 

Back to top

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.

Back to top