Molly Goldberg Jewish Cookbook (14 page)

drained i egg, beaten

4 tablespoons lemon juice 3 tablespoons brown sugar

Pour boiling water over the cabbage and cook for 10 minutes. Drain well. Carefully separate the leaves of the cabbage so as to obtain 12 large leaves.

Combine the beef bones, tomatoes, and chopped onions in a heavy saucepan. Cook over medium heat while preparing the
holishkes.

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Meats

Mix the beef, grated onion,
\Vi
teaspoons of the salt, the pepper, rice, and egg. Mix until well blended. Place a heaping tablespoon of the mixture on each cabbage leaf. Tuck the opposite sides in and carefully roll up the cabbage leaf. (If necessary, fasten each end with toothpicks, or tie with white thread.) Carefully place them in the tomato mixture with the remaining salt. Cover and cook over low heat for 1 hour. Add the lemon juice and sugar. Cook uncovered for 30 minutes. Correct seasoning. The sauce should be both sweet and sour, so add additional lemon juice or sugar if necessary. Serve hot.

SWEET AND SOUR MEAT BALLS

3 tablespoons cold water 2 tablespoons bread cnimbs

2 pounds ground beef

1 onion, grated

3 teaspoons salt

Yi
teaspoon freshly ground black pepper

2 eggs, beaten

3 tablespoons shortening

2 onions, sliced

iVi
cups boiling water

3 tablespoons sugar
Va
cup seedless raisins 1 tablespoon vinegar

1 lemon, sliced thin

2 gingersnaps, crushed

Mix the cold water and bread crumbs together. Add to the meat, together with the grated onion, 2 teaspoons of the salt, the pepper, and eggs. Mix well. Form into 1-inch balls.

Melt the shortening in a saucepan. Add the sliced onions and meat balls. Cook over medium heat until browned. Add the boiling water, sugar, raisins, vinegar, lemon slices, and remaining salt. Cover and cook over low heat for 20 minutes. Add the gingersnaps, stirring until smooth. Cook for 5 minutes additional. Correct seasoning.

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The Molly Goldberg Cookbook

MEAT AND CABBAGE

4 pounds beef (brisket, short ribs, or chuck)

3 onions, chopped

1 can ($2) tomatoes

2V2 teaspoons salt

Vz
teaspoon freshly ground black

pepper 1 head cabbage (about 4

pounds), coarsely shredded 1 apple, peeled and grated
V3
cup lemon juice

4 tablespoons sugar

Brown the beef and onions in a heavy skillet or Dutch oven. Add the tomatoes, salt, and pepper. Cover and cook over low heat for 1V2 hours. Add the cabbage and apple. Cook for 45 minutes additional. Add the lemon juice and sugar, and cook for 15 minutes. Correct seasoning, adding more lemon juice or sugar to give the dish both a sweet and sour flavor.

Continue cooking for an additional 30 minutes, or until the meat is tender. Slice the meat and serve with the cabbage.

MY TURKISH NEIGHBOR'S BEEF & EGGPLANT CASSEROLE

6 tablespoons olive oil 2 pounds beef, cubed small
2Y2
teaspoons salt 34 teaspoon freshly ground black pepper

1 eggplant, sliced thin

2 onions, sliced thin 4 tomatoes, chopped 2 green peppers

Heat 3 tablespoons of the oil in a skillet. Brown the beef in it. Mix

the salt and pepper together.

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Meats

In a greased casserole arrange successive layers of the eggplant, beef, onions, tomatoes, and green peppers, sprinkling with the salt and pepper. Make as many layers as possible. Sprinkle the remaining olive oil over the top. Cover the casserole.

Bake in a 350
⁰
oven for 1 hour. Remove the cover and bake 15 minutes longer.

STUFFED PEPPERS

6 green peppers

1 pound ground beef

Va
cup uncooked rice

3 onions

3 teaspoons salt

Vi
teaspoon freshly ground black

pepper 1 egg, beaten 3 tablespoons cold water

3 tablespoons shortening 1 can
(j^iVi)
tomatoes 1 beef bone

4 tablespoons brown sugar 4 tablespoons lemon juice

Place the peppers in a saucepan with water to cover. Bring to a boil. Remove from heat and let soak for 5 minutes. Drain and cool. Cut a l-inch piece across the top of the stem end of the peppers and reserve. Remove the fibers and seeds.

Mix the beef and rice together. Grate 1 onion and add, together with 1V2 teaspoons of the salt,
V*
teaspoon of the pepper, the egg, and water. Mix well. Stuff the peppers. Replace the tops firmly.

Melt the shortening in a saucepan. Slice the remaining onions and saute for 10 minutes, stirring frequently. Place the peppers over them. Add the tomatoes, beef bone, remaining salt and pepper. Cover and cook over low heat for 1 hour. Add the brown sugar and lemon juice, and stir. Cook 30 minutes longer, or until peppers are tender. Correct seasoning.

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The Molly Goldberg Cookbook

STUFFED DERMA (CASING)

1 beef casing (about 12-15 inches

in length) 1 cup sifted flour

3 tablespoons matzo or cracker

meal 1 teaspoon salt
y*
teaspoon freshly ground black

pepper
\V^
teaspoons paprika

1 onion, grated

Vi
cup melted shortening

4 tablespoons shortening

2 onions, sliced

Wash the
derma
thoroughly in cold water. Scrape thoroughly, inside and out. Wash again in warm water. Dry. Sew one end of the
derma.

Mix the flour, matzo meal, salt, pepper, paprika, and grated onion together. Add the melted shortening and mix well. Stuff the
derma
lightly. Sew the open end. Place in boiling water for 2 minutes. Remove carefully.

Place the 4 tablespoons of shortening and the sliced onions in a baking dish. Place the
derma
on top.

Roast in a 350
⁰
oven for 2 hours, basting frequently. Slice about 34 inch thick and serve hot with meat or poultry. If desired, the
derma
may be placed in the roasting pan when roasting chicken, duck, or beef.

Some nights I have a previous with the
P.T.A.
And on those days Jake stays late at the factory, so I prepare this recipe for him to cook when he gets home. It's very simple and all Jake needs is a match and before you know it,
1, 2, 3.

128

Meats

There's supper dl good and hot and tasty—at least I haven't had a complaint yet, but maybe that's because Jake is so glad to see me home at long last.

JAKE'S DO-IT-YOURSELF SUPPER (FOR P.T.A. NIGHTS)

4 tablespoons salad oil 1 onion, chopped 1 clove garlic, minced

1 pound green beans cut in 2-

inch pieces, or 1 package frozen

2 cups canned tomatoes, drained

3 teaspoons salt

Vi
teaspoon pepper

1 bay leaf

Vi
teaspoon oregano

1 pound chopped beef

Vi
pound mushrooms, sliced

V2
pound calf s liver, cubed

Heat 2 tablespoons of the oil in a saucepan. Add the onion, garlic, beans, tomatoes, 2 teaspoons salt,
V4
teaspoon pepper, the bay leaf, and oregano. Cover and cook over low heat for 45 minutes.

Mix the beef and remaining salt and pepper together; shape into walnut-sized balls. Heat remaining oil in a skillet; brown the balls in it. Add to the beans with the mushrooms; cook 5 minutes. Brown the liver in the oil remaining in the skillet and add to the beans. Cook 5 minutes. Correct seasoning and serve.

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The Molly Goldberg Cookbook

SURPRISE MEAT PIE

2 cups sifted flour 2 teaspoons salt

1 cup shortening

2 egg yolks

3 tablespoons ice water

2 teaspoons salad oil

3 onions, chopped

iVi
pounds ground beef

2 teaspoons caraway seeds
Vi
cup seedless raisins

3 hard-cooked eggs, coarsely chopped

12 ripe olives, sliced

Sift the flour and
Vi
teaspoon of the salt into a bowl. Cut in the shortening with a pastry blender or two knives until the mixture has the consistency of coarse sand. Beat the egg yolks and ice water together and add, tossing until a ball of dough is formed. Chill for i hour and prepare the filling.

Heat the oil in a skillet. Saut6 the onions and beef in it for 10 minutes, stirring frequently. Add the caraway seeds, raisins, chopped eggs, olives, and remaining salt. Mix well. Cool for 45 minutes.

Preheat oven to 375°. Divide the dough into two parts, one slightly larger than the other. Roll out the larger piece to fit an 11-inch pie plate. Pour the meat mixture into it. Roll out the remaining dough and cover, sealing the edges well. Slash the top in two places. Bake for 35 minutes, or until delicately browned on top.

Serve hot, in pie-shaped pieces.

130

l/ojetaUe

5

Healthy! That's what this section is, healthy. Not that meat and soups and poultry are not healthy, but they don't have the vitamins and minerals the vegetables have. Of course vitamins and minerals never made My Sammy eat vegetables. "For rabbits," he said, and he wouldn't eat. So I asked my neighbors, "How should I make My Sammy eat his vegetables?" and each one said, "Cook them my way
⁷
' or "Make them like I make them" . . . and lo and behold, after I tried these recipes Sammy eats his vegetables, and even asks for them. If you have my old trouble try these recipes because they will surely solve your problem. Also, if you don't have any troubles you can try them for a change.

132

RICE-STUFFED PEPPERS

4 tablespoons butter

4 onions, chopped

iVi
cups rice, half cooked and

drained 3 teaspoons salt
Yi
teaspoon freshly ground black

pepper 2 tablespoons chopped parsley

1 carrot, grated

2 scallions (green onions), chopped

iegg

6 large green peppers

1 tablespoon flour

iVi
cups canned tomato sauce
Vi
cup water

2 teaspoons sugar i cup sour cream

Melt the butter in a saucepan. Add the onions. Saut6 for 10 minutes, stirring frequently. Remove half the onions and combine with the rice, i teaspoon of the salt,
Ya
teaspoon of the pepper, the parsley, carrot, scallions, and egg. Mix well.

Cut a l-inch slice from the stem end of the peppers. Carefully remove the seeds and fibers. Pour boiling water over the peppers and allow to soak for 5 minutes. Drain well. Stuff with the rice mixture.

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The Molly Goldberg Cookbook

Sprinkle the flour on the onions remaining in the saucepan. Cook, stirring constantly, until brown. Add the tomato sauce, water, sugar, and remaining salt and pepper. Mix well. Place the peppers upright, open end up, in the saucepan. Cover and cook over low heat for 45 minutes, or until the peppers are tender. Baste frequently.

Add the sour cream to the sauce, and stir. Serve hot.

CARROT STICKS IN HONEY

3 tablespoons shortening

9 carrots, scraped and cut into

quarters 2 tablespoons water
Vi
cup honey
1V2
teaspoons salt
Va
teaspoon nutmeg

Melt the shortening in a saucepan. Add the carrots, water, honey, salt, and nutmeg. Cover and cook over low heat for 20 minutes, or until carrots are tender. Stir gently but frequently.

BEETS AND PRUNES

*34

1 pound unsweetened prunes,

presoaked 6 beets, cooked, peeled, and

grated
1V1
cups water
Y*
cup sugar

1 tablespoon lemon juice
Vi
teaspoon salt

Vegetables

Combine the prunes, beets, water, sugar, lemon juice, and salt in a saucepan. Cook over low heat for 30 minutes. Correct seasoning, adding a little more sugar if too tart. Serve with meat dishes.

Sometimes it's hard to decide on what to have for a vegetable. After all, every family has its likes and dislikes, and my family is very definite. So when the mood is upon them and vegetables is not the order of the day I make this Carrot Pudding. Does it work? 1 should so say so, and you won't be disappointed either.