This is a delicious way to use up St. Patrick’s Day leftovers. Party rye bread Butter 1 can sauerkraut (if you can find Frank’s brand, skip the beer) 1 cup beer Swiss cheese, thinly sliced Irish-style corned beef, thinly sliced 3 tablespoons sour cream 1 cup Thousand Island dressing Preheat oven to 350 degrees. Butter bread on one side and place in 9×13 baking pan … Continue reading Reuben Casserole
1 large onion, finely chopped 1 tablespoons olive oil 1 pound ground beef 1 large can diced tomatoes Salt Pepper Paprika Chili powder 3 cups water 1 1/4 cups yellow cornmeal 1/2 teaspoon salt In large skillet, brown large onion in 2 tablespoons of olive oil. Add ground beef, and brown well. Add tomatoes, salt, pepper, paprika and chili powder to taste. Preheat oven to … Continue reading Tamale Pie
2 pounds ground chuck (although we usually use a mix of ground chuck, ground pork, and about ¼ pound of sausage) 2-3 eggs 2-4 pieces crumbled bread or a couple of handfuls of regular rolled oatmeal (not the quick-cooking kind) ½-1 onion, chopped finely Dash Maggi Dash Lawry’s salt Preheat oven to 350 degrees. Mix all ingredients lightly with hands – do not squish or … Continue reading Meatloaf
Carla, age four, at one of the pianos at Tato and Mamcik’s house Carla’s college roommate and lifelong friend Elise didn’t like to cook much but she occasionally found great recipes. This one makes a spicy, tomatoey chili with wonderful flavor. 1 teaspoon olive oil 1 teaspoon butter 1 clove garlic 1 cup onion, diced 1 tablespoon chili powder ½ teaspoon dry mustard ½ teaspoon … Continue reading Vegetarian Chili
As with many many well-loved and often-made family dishes, ingredients and measurements in Mom’s stews changed every time she made them. There are no measurements given here, because you can make as much or as little as you need, depending on how many people you are feeding for dinner, or how expensive a particular cut of meat is this week. In other words, here is … Continue reading Mom’s Beef Stew
We love both of these versions; we often serve one or the other for family Sunday dinners. Ania’s Version 1 cup onion, chopped ½ cup bell pepper, chopped 2 tablespoons butter 2 cups cooked chicken, chopped 4 ounces jalapeño peppers, rinsed, de-seeded and chopped 3 tablespoons butter ¼ cup flour ½ teaspoon salt 2 ½ cups chicken broth 1 cup sour cream 1 ½ cups … Continue reading Chicken Enchiladas
Call it poached or call it boiled; if you can boil water, you can say bye-bye to paying through the beak for prepared grocery store or deli chicken. If you want to make chicken stock, buy a whole chicken and cut it up; if you just want to cook some chicken breasts for salads or entrees, that’s fine too. But for stock or dumplings, you … Continue reading Basic Chicken/Stock/Chicken Salad
¾ cup yellow cornmeal 2 cups milk 1 egg Romano or Parmesan cheese, grated 1 teaspoon salt ⅛ teaspoon pepper ¼ cup olive oil 1 onion, minced 1 6-ounce can tomato paste 1 19-ounce can tomatoes 2 Italian sausages Mix cornmeal and milk in saucepan. Cook over medium heat, stirring, until thickened. Reduce heat and cook for 5 more minutes. Beat in egg, ½ cup … Continue reading Polenta with Sausages
We have no idea what the actual spelling is, but this what Mamcik called beef and mushroom crepes. Labor-intensive, but delicious, and a regular request for family birthday celebrations. Continue reading Nalesniki
I wish we had more recipes from the Jewish divisions of our family, given how good Aunt Betty’s brisket is. The pan drippings make magnificent gravy, so we never ever ever serve it without homemade mashed potatoes. Flat-end brisket Black pepper, whole or freshly ground ½ onion, sliced thinly Celery flakes Bay leaf Lawry’s salt Whole allspice Choose only a flat-end brisket for this recipe; … Continue reading Brisket
