Yorkshire Pudding

1 1/2 cups all-purpose flour

3/4 teaspoon salt

3/4 cup milk, room temperature

3 eggs, room temperature

3/4 cup water

1/2 cup beef drippings

Directions

1. Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
2. If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
3. Preheat oven to 400 degrees F (205 degrees C).
4. Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

Traditional Honey Cake

1¾ cups dark Honey

1 cup strong coffee

4 eggs

2 tablespoons vegetable oil

1 cup sugar

3½ cups flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon allspice

1 teaspoon cinnamon

dash of salt

1. Preheat oven to 325°F (162°C)
2. Grease a 9½” x 6½” x 3” Loaf pan.
3. Bring honey gently to boil. Cool, then add the coffee.
4. Beat eggs until light and lemon colour, then add the oil, beating well to blend. Beat in the sugar.
5. Sift all dry ingredients together and then add them to the egg mixture.
6. Add the honey and coffee. Mix well.
7. Pour smooth batter into prepared baking pan.
8. Bake for about one hour, or until toothpick inserted near center comes out clean.
9. Invert to cool in pan for 15 to 20 minutes.

Remove from pan. Cool completely.

Lemon Cake

INGREDIENTS:

1 cup butter or margarine, softened

2 cups sugar

4 eggs

1 1/2 teaspoons lemon extract

1 1/2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 tablespoon grated lemon peel

DIRECTIONS:

1. Preheat oven to 350°F (176°C)
2. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
   Stir in lemon peel.
3. Pour into a greased and floured 10-in. fluted tube pan. Bake 60-70 minutes or until a toothpick inserted near the center comes out clean.
4. Cool in baking pan for 10 to 15 minutes.
5. Invert onto baking rack and cool completely.
6. Frost or glaze cake if desired.

Mushy Peas

Ingredients

2 tablespoons vegetable oil

1 bunch green onions, chopped

1 teaspoon chopped fresh mint

1 pound frozen green peas, thawed

2 tablespoons butter

1/2 teaspoon sea salt and ground black pepper to taste

Directions

Heat oil in a skillet over medium heat. Add green onion, mint, and peas. Cover, and cook for 3 to 4 minutes. Mash peas with a potato masher. Stir in butter, and season with salt and pepper.

Serve with Fish & Chips

Lukshen Kugel

1. pkg. (8oz.) Wide egg noodles
2. eggs

2. tablespoons chicken fat or vegetable oil

3. tablespoons sugar

½ teaspoon salt

1. Preheat oven to 350°F (176°C )
2. Cook noodles in boiling salted water until tender. Drain but not too dry; moist noodles make a more tender pudding. Return noodles to pot.
3. Beat eggs, fat, sugar and salt. Fold into noodles.
4. Pour into a greased 8-1/2” square pan.
5. Bake for about 30 minutes, or until top looks slightly golden brown.

This makes 4 or 5 servings.

NOTE: For a sweeter kugel, fold in ¼ cup of raisins.

Potato Kugel

4 medium potatoes
1 onion
3 eggs
¼ cup oil
2 Tbsp. all-purpose flour
¼ heaping Tbsp. salt
½ tsp. pepper

1. Preheat oven to 400°F (204°C).
2. In a large bowl, mix eggs, oil, flour, salt and pepper. Set aside.
3. Coarsely grate the potatoes and onion by hand or food processor. Let stand 3-5 minutes. Squeeze out excess liquid. Add grated potatoes to the egg-flour mixture. Mix by hand until smooth.
4. Pour into a greased 9x13 inch baking dish.
5. Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean.

Fish & Chips

4 large potatoes, peeled and cut into strips

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground black pepper

1 cup milk

1 egg

1 quart vegetable oil for frying

1 1/2 pounds cod or haddock fillets

1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
2. Preheat the oil in a large pot or electric skillet to 350° F (176°C).
3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350°F (176°C) temperature. Drain well on paper towels.
5. Fry the potatoes again for 1 to 2 minutes for added crispness.

Potato-Stuffing Bake

1½ cups water

½ cup margarine or butter

¾ cup milk

1½ cups Instant Mashed Potato Flakes

2. cups seasoned croutons

½ cup finely chopped celery

2. tablespoons finely chopped green onions

2. drops hot pepper sauce

2. slices American cheese, cut in half diagonally

1. Preheat oven to 350°F   (176°C)
2. Grease a 9 x 9-inch baking dish (or a 1-quart casserole dish)
3. In a large saucepan, heat water and margarine to boiling. Remove from heat; add milk and potato flakes, stirring until well combined.
4. Stir in celery, onions, hot pepper sauce and 1 cup of the croutons. Spoon into prepared casserole dish. Crush remaining 1 cup of the croutons and sprinkle around EDGE of potato mixture.
5. Bake for 25 to 30 minutes, or until light golden brown. Arrange cheese slices down center of potato mixture and return to oven and bake and additional 3 to 5 minutes, or until cheese is slightly melted. Makes about 4 to 6 servings.

NOTE: If you double the recipe, use a 2-quart casserole dish and bake for 35 to 40 minutes.

Pie Crust

2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon sugar
¼ cup (1/2 stick very cold butter (no substitutes)
3 tablespoons Vegetable shortening (Crisco is best)
4 to 5 tablespoons ice water




Put flour, salt, and sugar in a mixing bowl and mix well. Cut the butter into 8 or 10 slices and drop onto flour mixture with the vegetable shortening.
Cut the butter and shortening into the flour until the mixture is like coarse cornmeal.
Add 2 tablespoons of the ice water and mix quickly with a fork. If the dough is still crumbly, sprinkle on more ice water ONE TEASPOON at a time, until the dough just holds together.
Gather the dough into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Remove dough from refrigerator and let it set at room temperature for a few minutes.
Divide dough in half.
On a floured surface and shape it into a small round cake. With rolling pin, roll dough away from you … give ¼ of a turn ..roll again….continue doing this until the dough is 2” to 3” larger than the pan you will use.
Preheat oven to 425° …..
Line the pan with bottom crust….trim the overhang to about ½ inch. Pour in filling. Drape top crust over filling and trim overhang, leaving a 1” overhang.
Gently press the top pastry edge over the bottom pastry. Fold both edges under and crimp with fingers or a fork to seal.
Make several slashes in top crust with a sharp knife. This will allow the steam to escape.
Cover edge of pie crust with strips of aluminum foil.


Bake at 425° until pie crust just starts to brown. Remove aluminum foil. Reduce heat to 350° and continue baking until pie crush is golden brown.


Note: 425°F = 218° C
350°F = 187° C

Veal Paprikash

3 tablespoons vegetable oil
Cooking spray
2½ lbs. lean veal tip round roast, cut into 1-inch pieces
1½ cups sliced carrot
1 cup sliced onion
1 ounce garlic clove, minced
¼ cup all-purpose flour
1 tablespoon paprika
½ teaspoon salt
½ teaspoon pepper
1 cup low-salt chicken broth
1 cup fat-free beef broth
Hot cooked medium egg noodles
Chopped parsley (optional)

Preparation

1. Pour 1 tablespoon of vegetable oil in a deep frying pan (or Dutch oven) which has been coated with cooking spray. Over medium-high heat, add veal; cook 5 minutes, browning on all sides. Remove meat from pan; set aside.
2. Pour two tablespoons of vegetable oil in pan over medium heat. Add carrot, onion, and garlic, sauté 10 minutes or until tender. Stir in flour, paprika, salt and pepper. Add broths and bay leaves; stir well. Return meat to pan, and bring to a boil. Cover, reduce heat, and simmer for 1½ hours or until tender, stirring occasionally. Discard bay leaves.
   
3. Serve over noodles; garnish with parsley, if desired.
   

POTATO CHIP CASSEROLE

Preheat oven to 350°F

1. (2 lb.) bag frozen hash browns

1. (16oz.) bag shredded cheddar cheese

1. can Cream of Celery soup + ½ can water

1. can Cream of Chicken soup + ½ can water

salt & pepper to taste

Several handfuls of crushed potato chips. (NOTE: Ruffle-Cut chips

hold up better in

the oven)

1/2 stick of melted butter or margarine

Grease or spray a 12 x 10 x 2½-inch baking pan.

Mix all ingredients together (EXCEPT the potato chips and the melted butter) in a very large mixing bowl. Pour into the prepared baking pan.

Sprinkle top with a layer of crushed potato chips. Drizzle melted butter over chips.

Cover tightly with aluminum foil.

Bake at 350°F for two hours.

Serve immediately.

Refrigerate leftovers.

NOTE: This is an excellent side-dish, but if you would like it to be the main dish, just add one pound of any kind of fully-cooked meat; chicken, turkey, ham, smoked sausage, etc. … Just be sure to cut meat into bite-size pieces.

CRANBERRY-WALNUT DROP COOKIES

1 cup butter, softened (no substitutes)

1 cup packed dark brown sugar

½ cup white sugar

2 eggs

1 teaspoon pure vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 package (10 to 12oz.) white baking chips

1 cup chopped walnuts (***)

1 cup dried cranberries

1. In a large bowl, cream butter and both sugars together until light

and fluffy. Beat in eggs and vanilla. Combine the flour, baking

soda and salt; gradually add to creamed mixture and mix well.

Stir in the chips, walnuts and cranberries.

2. Drop by rounded tablespoonfuls, 2 inches apart onto an

ungreased baking sheet. Bake at 350° for 9 to 11 minutes, or

until golden brown. Remove to wire racks to cool.

Makes about 4-1/2 dozen cookies.

Kathy's CHALLAH

This recipe makes two large loaves.

3 cups warm (not hot) water (120-130 degrees)
2 pkgs. (4 1/2 tsp. ) Yeast
2 tablespoons sugar
1 tablespoon salt
1 egg
8 to 10 cups all purpose flour

In mixing bowl add 4 cups flour, yeast, sugar and salt. Stir and then add the water. Blend mix and then add the egg beating until smooth.

Add at least 4 more cups flour and stir it in. Put dough on flour covered surface and knead, adding more flour as needed until smooth and elastic. Anywhere from 8 to 10 minutes.

Place in a large greased bowl, cover with plastic wrap and let rise until double in size. Punch down, cover and let rise a 2nd time.
Divide into two equal amounts.

Divide each piece into three pieces and roll each piece into a long rope, and then braid the three sections together. Place in a 9 x 13 baking dish with at least 2 inch sides. This will give you a nice high loaf.

Allow loaves to rise approximately double in size while oven preheats to 375° F. 176°C Whisk one egg and baste the egg mixture on top of the loaves once they have risen. Bake 40 minutes or until loaves are golden brown.

APPLE & HONEY BREAD PUDDING

Ingredients

• 2 tablespoons margarine or butter for greasing
• 2 cups nondairy creamer.
• 5 large eggs
• 1¼ cup sugar
• 1 tsp. Vanilla
• 5 cups diced (1/2-inch) challah
• 2 cups diced sweet apples, peeled and cored
• Honey to drizzle
  

Directions

1. Preheat an oven to 350° F.
2. Grease a 9- x 13-inch baking pan with the margarine.
3. Prepare a custard by whisking together nondairy creamer, eggs, sugar, and vanilla in a large bowl.
4. Add challah and apples; mix well.
5. Let sit for 10 minutes to allow challah to absorb egg mixture.
6. Place the challah mixture into the prepared pan.
7. Bake for 30 to 35 minutes, or until golden.
8. Drizzle honey over the top and serve.
   

Kathy's Mehren Tzimmes with Knaidel

1 pound brisket or other fat beef like a chuck roast boiling water 2 teaspoons Kosher salt 3 sweet potatoes 6 mehren (carrots) 1 medium-sized onion 3 tablespoons dark Karo Syrup 2 tablespoons flour pepper Knaidel (see recipe below)

Cover the meat with boiling water; add salt; simmer about one hour. Remove the meat to a 3 quart casserole, saving liquid of course. Scrub and pare the sweet potatoes; then quarter and arrange about the meat. Add the carrots, scrubbed and scraped and cut into thick slices; and the onion, sliced. Cover and bake in a moderately hot overn (375 degrees) until meat is tender--about one hour. Mix flour and pepper with a little cool broth, to make a thin paste. Stir this into the liquid of the casserole dish until well mixed. Return to oven while mixing a knaidel. Clear a place in the center of the casserole dish to insert this knaidel (which is a large ball of dough). Then cover again and bake at reduced heat for an additional hour. Uncover and if necessary add a little extra broth. Continue baking until browned on top. Knaidel (Dumpling) 1/2 cup beef or chicken fat, unrendered 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt Black pepper 1 tablespoon minced parsley 1 tablespoon minced onion 3 tablespoons water (about) Chop the fat quite fine. Sift together the dry ingredients; mix with fat. Add the parlsey and onion. Stir in the water a little at a time to make a delicate ball of dough. Place in center of tzimmes just before baking. Enjoy !!!!!

Kathy's Potato Soup
8 large potatoes
4 carrots
3 Tablespoons oil
3 Tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1 cup soy milk (for cooking)
8 cups water
2 small onions
2 celery stalks
1. Peel and cube potatoes. Peel and thinly slice carrots.
Peel onions. Wash celery.
2. Heat oil in soup pot. Saute potatoes in oil for 5 minutes.
3. Stir in carrots. Stir in flour, salt and paprika. Add soy,
water, onion and celery.
4. Bring to a boil. Lower temperature. Cover and simmer
for 1 1/2 hours. Stir occasionally.
5. Serve hot.