Veggie Kugel

Makes: one 9″ x 13 " casserole dish, about 15 pieces

Prep Time: 15 minutes         Bake Time: 80 minutes        Total Time: 1 hour 35 minutes

2 large white onions, peeled and quartered

4 zucchini

2 carrots

1 yellow squash

4 eggs

2 cups matzo meal

2 tsp salt

2 tsp black pepper

Preheat the oven to 400 degrees. Spray a 9 x 13 inch casserole dish with cooking spray and put into the oven to preheat as well.

 

Trim the ends off the zucchini and yellow squash. Peel the carrots and trim the ends as well. Use a grater or a grater blade in a food processor to grate all of the zucchini, one carrot, and the squash. Leave one carrot behind and cut it into large pieces. Remove the grated vegetables and set aside.

Replace the grating blade in the processor with a blending blade. Blend the onions and carrot together until it is liquidy and begins to foam. This will act as part of the binder in the casserole.

In a large mixing bowl, whisk together the eggs and onion mixture. Add the grated zucchini mix and fold together with your hands or a large spoon. Make sure everything is incorporated. Season with the salt and pepper.

 

Add the matzo meal to the mix starting with one heaping cup. Add the remaining a quarter at a time so that there is still some liquid in the casserole, but it's not dripping wet. I ended up using all 2 cups, but my large onions were the size of super softballs. If your onions are smaller, you may only use 1 1/2 – 1 3/4 cups.

 

Remove the casserole dish from the oven with oven mitts.

 

Pour the mixture into the dish, spreading with a spatula to form an even layer.

Bake at 400 degrees for 80 minutes, or until the casserole is firm to the touch. Rest for a few minutes before serving so that it holds together well.

Yummy Greek Roast Chicken

Chicken: (half or whole) Oregano, butter, salt, pepper, lemon  - coat chicken and bake 425 for 60 minutes or until crispy on outside

Potatoes : Salt pepper lemon rolled in OO - cook in same pan with chicken

Use fingerling potatoes long little, buttery and yummy

Grajeda's Fresh Green Chile Salsa

The green chiles that are just starting to turn orange at the tips are the hottest. When they turn all orange they lose their heat and taste. So you have to use the hotter ones sooner than the green ones. Rule of thumb: since we're always at the store it pays to buy only what you're going to make for your batch. Leave then on out of the refrigerator where you can always see them. All your chiles lose some heat when you put them in the fridge.

Fresh Green New Mexico Chiles GNMC are about 8" long - you'll need 6-8 of them. They also come in dfferent heats: mild, hot and extra hot.

1. Put 2 Tbs of oil in your favorite frying pan at medium heat
2. Toast 6-8 GNMC pods. Pressing down on them with a damp cloth as you turn them to reach a darker green. They will develop black/grey spots.
3. As they soften wrap the chiles in a damp towel for about 10-15 minutes. After they cool their skins should peel right off with no problem.
4. Peel off skins; discard stems and skins

Now you can make tacos with cooked corn tortillas, philadelphia cream cheese and toasted GNMC. Heat your tortillas and spread so cream cheese on them. Lay 1/2 a GNMC across the middle; add a little sale, roll up and eat like a buritto - enjoy...

Three different Fresh Green chile (FGC) salsa

1. put a few Tbs cooking oil in your favorite frying pan at medium heat. Toast 6-8 fresh green New Mexico chilis (GNMC) and follow the four steps above.
2. Toast 10-12 fresh green jalepeno chils (GJC) - you don't need to peel the skins off after you toast them. These go from the frying pan to the blender.
3. toast 10-12 fresh green serrano chiles (GSC) - they are hotter than Jalaepnos and you don't need to peel them after you taost them either.

1. Put toasted chiles in a blender with 1 small toasted clove of choppe garlic and a toasted 1/4 cup of chopped onions ( you don't have to toast the garlic and onion but your chile will taste better if you do)
2. Put chiles, garlic, and onion into your blender (seeds ok) add 2 cups water plus 6-10 oz of stewed tomatoes;
3. add 1 Tbs of salt; 1 Tbs of cumin; 1 Tbs of oregano; and 1/3 cup of fresh cilantro
4. Chop all ingredients together in a blender, turning the blender on and off as many times until you reach the thickness you want. Sometimes you may want big chunks of chile and sometimes more blended.
5. Alwasy taste the chile while it's in the blender and add more seasonings to suit your taste if needed. Sometimes the bigger GJC and the GSC are too watered down so pick the smaller size chilies for a better taste
6. Put your chili in a bowl, garnish with a little fresh cilantro and you're done.
7. You can leave it out on the counter for about a day, use what you need for your meal or a dip with chips and keep the rest in the fridge.

Grajeda's Chile Colorado

Chile Colorado: have a batch of Red New Mexico Chile Sauce RNMCS already made and ready to use. (See previous blog entry) You are going to use about a cup of RNMCS per person.

Chili Colorado is made with lean beef, round steak, top sirloin, or london broil

1. Cut your meat in small cubes to your liking - about 1/2 lb per person
2. Fry your meat in your favorite frying pan in 1/3 cup cooking oil. Season your meat with your favorite spices. Fry until done and strain all grease from the meat
3. Heat meat again at medium heat while adding red chile sauce
4. Simmer at lowest heat for 20-30 minutes; checking and stirring occasionally - make sure sauce doesn't burn or stick to the bottom of pan
5. Tast the meat for tenderness - simmer longer for more tenderness.

Serve with beans and rice.

Try putting a little grated parmesan cheese over some heated red chile sauce, over a couple of over easy eggs for breakfast, with beans, papas & corn tortillas! Yummmm

Grajeda's Red Chile Recipe

Red dried Japanese chile Salsa (JC) or Chile de Arbot Salsa (CA)

Dried red JC or CA chile pods are about 2 - 3 inches long: 12 pods per blender batch of chile

1. Put 2 Tbs oil in your favorite frying pan at medium heat
2. Toast 12 pods of JC or CA until almost black with 1 small clove of chopped garlic and 1/4 cup of chopped onions.
3. separate stems from chiles as you put the chiles, garlic and onion into the blender - seeds are ok; add 2 cups water, plus one 6 oz can tomato sauce
4. Add 1 tsp salt; 1 tsp sugar; 1 tsp cumin; 1 tsp oregano and 1/3 cup fresh cilantro
5. blend all ingredients together at liquid speed for a few minutes, adding more water if needed and blend again
6. make the thickness of the sauce to your liking. It will thicken a little after setting
7. You can leave in out on the counter for about a day and use what you need for your meal or a dip with chips and keep the rest in the fridge.

Grajeda's New Mexico Red Chile Enchilada Sauce

Dried Red New Mexico chile (NMC) pods are about 8 inches long. They come in different heats: mild, hot and extra hot and you'll need about 8-12 pods per blender batch of chile.

1. Put 2 Tbs oil in your favorite frying pan at medium heat
2. Toast 8-12 chile pods until amost black with 1 big clove chopped garlic and 1/2 a chopped onion
3. Add water and boil all ingredients in a pan for about 10-15 minutes until pods are very soft
4. Let chile and water cool until safe to handle
5. Separate stems from chiles as you put chiles into a blender - seeds are ok; fill blender 3/4 of the way full with NMC, garlic and onions that are cooled plus 1 6oz can of tomato sauce
6. Add1 Tbs salt, 1 Tbs sugar, 1 Tbs cumin and 1 Tbs oregano
7. Add water from the pan to 3/4 of the way full also
8. Blend all ingredients together at liquid speed for a few minutes. Add more water from the pan if needed and blend again
9. Make the thickness of the sauce to your liking and remember that the NMC will thicken a little as you put it back into the empty pan you boiled the chiles in. Cook the chile at a low heat for another 30 minutes and you are done
10. Use what you need for your meal and keep the rest in your fridge.

Bobi Mimi's Apple Cake

grate 8 medium apples (peeled)

add 1/2 cup sugar

2 TBS tapioca and let stand

beat 3 eggs

add 2/3 cup oil

2/3 cup sugar

pinch salt

1tsp vanilla

2 tsp baking powder

2 1/2 c flour

grease pyrex pan (1 oblong or 2 9" square)

divide dough; pat out on bottom with greased hands; add apple; pat on top crust; combine sugar & cinammon; sprinkle on top; add a few nuts; bake at 325 for one hour....yummm..

Georgia's fresh fig bread

3 c stemmed and coarsley chopped figs
1/2 c dry sherry
3 1/3 c flour
2 tsp. each: nutmeg & cinnamon
1 c chopped walnuts
2 tsp baking soda
1 tsp salt
3 c sugar
1 c salad oil (not olive)
3 eggs

1. Combine figs and sherry - let sit at least 15 minutes
2. Mix flour, walnuts, cinnamon, nutmeg, baking soda and salt
3. Ether beat by hand or with mixer: sugar, oil and eggs
4. Blend in flour mixture
5. Gently stir in figs and sherry
6. Pour into 2 well greased loaf pans (fill 1/2 full)
7. Bake approximately 1 1/4 - 1 1/2 hours in 350 degree oven or until bread feels firm when pressed in center.

Cool in pan at least 10 mintes then invert onto rack (best to cool overnight)....

Can be frozen but do not use frozen figs.

Bobe Lily’s Bagels

1pkg yeast
1tsp sugar
½ cup warm water
combine and dissolve, let stand 10 minutes.

2 to 3 tsp. sugar or honey
3 to 4 cups flour
3 eggs
1tsp salt
1/3 cup oil
¼ cup warm water

If you mix ingredients in a cusinart put in flour, sugar or honey and start machine.
Add yeast, eggs, oil and ¼ cup warm water. Add more flour if dough is to sticky. Mix the dough until it forms a ball and then place on a floured board to knead a few times.

Put in bowl and cover to rise in a warm place for 2 hours. ( I like the top of the refrigerator if you can).
Punch down dough and let rise a 2nd time for 1 hour.

Remove dough from bowl onto a floured board. Cut dough and braid bagels.
There’s no right or wrong size for the bagels. Just make them the size you want. Place on a cookie sheet and set aside to rise for 1 hour. Yes another hour!!!

Brush tops with egg wash mixture and sprinkle on sesame or poppy seeds if you like.
Bake at 350 F until golden brown.

If you don’t use a machine to mix the dough, then you’ll have to knead the dough well.

“Thanks to auntie Clarice for the recipe. It’s not identical to bobe’s but it’s very close.
I made this recipe once and it took me 8 hours to complete, make sure you have other things to do when waiting for the rising times. Bobe had insomnia so this gave her something to do when she couldn’t sleep. The bagels were worth it.”
Jeff Cohen

Oriental Coleslaw

3 tbs rice vinegar
2 tbs sugar
1 tbs oil
1 tbs soy sauce
1 tbs honey
Dash salt
1 pgk (100 g) Asian noodle soup mix (noodles only)
1 tbs butter
2 tbs sliced almonds
1 tbs sunflower seeds
6 cups coleslaw mix
1/2 cup diagonally slced green onions

To prepare dressing , combine vinegar, sugar, oil, soy sauce, honey and salt in a small non reactive sauce pan (note for Ronna: not aluminum); bring to boil and cook for 1 minutes stirring constantly; pour mixture into small bowl and refrigerate; crumble noodles from soup mix; melt butter in frying pan; add noodles, almonds and sun flower seeds; cook mixture over medium heat stirring frequently until lightly toasted; transfer mixture to large bowl and cool to room temperature; add coleslaw mix and onions to noodle mixture; pour dressing over and toss to coat.

Serves 6

Honey Garlic Wings

12 wings
1/4 cup soy sauce
4 cloves garlic minced
1/2 cup liquid honey
1/4 tsp ginger

Combine soy sauce, garlic, honey & ginger; pour over chicken; bake 350 for 1 hour, basting frequently

Bobe Lily's Apple Sauce Cake

3 eggs
1 1/2 cups brown sugar
1/4 cup white sugar
3/4 cups oil
1/2 cup orange juice
1 tsp vanilla
3 cups flour
2 tsp baking powder
1 tsp baking soda
1 cup apple sauce
1/2 cup nuts

Beat eggs, sugar and oil; add vanilla and orange juice; add dry ingredients; fold in apple sauce and nuts

12x8 pan

350 until tooth pick comes out clean

Bobe Lily's Pineapple Cake

1/2 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cup flour
1 1/2 tsp baking powder
1 cup drained crushed pineapple
dash salt

350

Bube Lily's Blueberry Cake

3 eggs
1/3 cup sugar
1/3 cup oil
6 tbs cold water
1 1/3 cups flour
pinch salt
1 tsp vanilla
3 tsp baking powder
1 box blueberries drained

Cream eggs, sugar, oil & water; add dry ingredients and vanilla; fold in blueberries carefully; 9x13" pan; 350 - 30 -35 minutes

Banana Cake

2 cups cake flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/4 cups brown sugar
1/3 cup shortening or butter
1/2 cup buttermilk or sour milk
1 cup mashed ripe bananas
1 tsp vanilla
1 egg

Grease and flour a 9x13" pan or 2 8" round cake pans; sift flour, baking powder, baking soda and salt into a large bowl; add brown sugar and stir with a fork; add shortening, milk, banana and vanilla; beat 2 minutes with electric beater; add egg and beat 2 minutes more; bake at 350 for 30 - 35 minutes or until top springs back when lightly touched.

Caramel Icing: 1/3 cup butter; 2/3 cup brown sugar; 3 tbp milk; 1 tsp vanilla; 1 cup sifting icing sugar

Melt butter in heavy sauce pan; add sugar; simmer and stir over low heat for 2 minutes; slowly add milk; bring to a boil stirring constantly; remove from heat and cool slightly; beat in vanilla and icing sugar; until it's spreading consistency; It's recommended 1 1/2 x the recipe for a flat cake and double for a layer cake.

Bube Lily's Banana Cake

3 eggs
1/4 cup sugar
1/4 cup oil
3 tsp baking powder
1/2 tsp baking soda
juice of 1 orange
2 cups mashed bananas
3 cups flour
pinch salt
vanilla
nuts
raisens

Cream eggs, sugar and oil; add dry ingredients with juice; add bananas, nuts and raisens; 12 x 8" pan; bake @ 350 until tooth pick comes out clean

Line pan with wax paper or parchment paper (or spray with non stick)

Auntie Clarice's Cheese Pie

Batter: 1/2 cup margarine; 1/4 cup sugar; 2 eggs; 3/4 cup milk; 3/4 tsp salt; 1 tsp baking powder; 1 1/2 cups four

Filling: 2 boxes dry cottage cheese (12 oz size); 2 eggs; 2 tbs margarine; 2 tbs sugar; pinch salt; 1/4 cup matza meal plus 1 extra tbs; mix by hand

Beat eggs; beat in sugar until fluffy; beat in rest of ingredients; grease 8x10 pan; pour 1/2 batter in bottom; pour filling over that; spread remaining batter on top; crush corn flakes and spread over top; bake 350 for 45 minutes;

Serve with sour cream and berries

Cheese Muffins

1 lb dry cottage cheese
2 eggs
1/2 cup melted butter
2 tsp sugar
1 cup flour
2 tsp baking powder
pinch salt

Mix by hand; fill muffin tins 3/4 full; bake 1/2 hour at 350

Bobe Mimi's Cookies

1/2 lb butter
1/2 lb cream cheese
1/4 cup sweet cream
1/4 cup sugar
1 1/2 cups flour

Roll out like for strudel; put nuts and sugar and roll up

cut into slices and bake cookies

Peanut Cookies (Bobe Lily)

1 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup peanut butter
1 egg
1 tsp vanilla
1/2 cup dark corn syrup
1 1/2 cups rolled oats
1/2 cup raisens
1/2 cup sugar

350 degree oven

Gingerbread Men (Rena Cohen)

3 1/2 c flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 1/2 tsp ginger
1/2 cup Crisco
1/2 cup firmly packed brown sugar
3/4 cup molasses
2 tsp vinegar
1 egg

Method: Mix together flour, salt, baking soda, cinnamon and ginger - put aside; cream crisco and brown sugar - beat well; add egg then molasses and vinegar; roll out; cut men or round cookies; bake at 375 for 8-10 minutes.

No Bake Chocolate Cookie Squares

Chop 1 pkg (8 squares) Baker's semi-sweet chocolate; place in medium microwaveable bowl; add 1/2 c butter; microwave on medium 2 1/2 minutes; stir until chocolate is completely melted and mixture is well blended.

Coarsely break 8 oatmeal or oreo cookies (you should have about 1 c broken cookies); add to chocolate mixture along with 1/4 chopped nuts; stir until well blended

Spread into foil lined 8 inch square pan

Refrigerate at least 1 hour, or until firm

Cut into 16 squares to serve; store in air tight container in refrigerator

Can be frozen