It doesn’t get simpler than this. A little garlic, salt, pepper and parsley and you have a colorful addition to your dinner table that is full of flavor. Hint: Buy peeled and cut squash to save time!
I love cornbread, corn muffins, corn chowder-anything with corn. I especially love finding little kernels of corn as I savor any of these items. Here is the cornbread recipe I use for Thanksgiving stuffing every year. Yes, you can go out a buy ready made cornbread; but where’s the fun […]
Every year, for as long as I can remember, we had noodle pudding made with cottage cheese and sour cream for Break Fast. One day, my Mother announced that she could no longer eat dairy products of any kind. Annie Mae (the “Saint”) who worked for my family for over […]
I always refer to this recipe as Grandma Jeannie’s Noodle Pudding. Grandma died when I was six years old and I never saw her make this treat; but Anna Mae, the wonderful woman who worked for my family for 60 years, made them every year for Break Fast. She told […]
This recipe was handed down through my husband’s family. It counts as a vegetable but tastes like a dessert. The sweet puréed carrots go perfectly with roasted chicken or grilled steak. I like to use large organic carrots. They have so much more flavor than the pre-peeled baby ones. Note: […]
What a delicious treat! Fried green tomatoes are a wonderful addition to any meal whether you’re serving fish, chicken or a vegetable medley. I like them with caper mayonnaise but cocktail sauce works as well. Prep time: 20 minutes
My Mother made chremsels for Passover every year that I can remember. When my husband and I started taking our family away for Passover, she used to freeze a few for me to eat when we got back. My Mother hates to cook; but for some reason, this was a […]
Growing up, I ate Tzimmis filled with flanken and bones. We ate it for Rosh Hashana and for the meal before the Fast of Yom Kippur. I continued to make it that way until my daughter became a vegetarian. Now I make two kinds of Tzimmis. One for the carnivores […]
No more fighting for the crispy piece! Everyone gets it. These individual kugels are quick to make and easy to serve. Prep time: 15 minutes Hint: Make these in mini muffin pans and you get tons of bite size hors d’oeuvres!
This recipe is only limited by your imagination.Use any kind of rice or grain you like,add sauteed onions and celery, and then brighten it up with dried fruit.Toasted nuts are also a great addition. Prep time: 30 minutes