Molly Goldberg Jewish Cookbook (17 page)

Bake for 25 minutes, or until browned. Serve with roasts, poultry, or fish dishes.

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The Molly Goldberg Cookbook

ZWIEBELAUFLAUF

baked onion
                                 
6 onions, sliced

custard
                                       
Vi
cup milk

2 tablespoons butter

3 egg yolks

Vi
cup sour cream i teaspoon salt
Ys
teaspoon white pepper 3 tablespoons bread crumbs 3 tablespoons grated gruy&re cheese

Combine the onions, milk, and butter in a saucepan. Cook over low heat for 15 minutes. Drain. Place onions in a buttered baking dish. Preheat oven to 350
⁰
.

Beat the egg yolks, sour cream, salt, and pepper together; pour over the onions. Sprinkle with the bread crumbs and cheese.

Bake 20 minutes, or until set and lightly browned. Serve directly from the baking dish.

MUSHROOMS ON TOAST

4 tablespoons butter

1 onion, chopped

1 pound mushrooms, washed,

drained, and sliced 1 teaspoon salt
V4
teaspoon freshly ground black

pepper 34 cup sour cream 6 slices white toast

Melt the butter in a skillet. Add the onion. Saut6 for 5 minutes, stirring frequently. Add the mushrooms. Cover and cook over low heat

152

Vegetables

for 15 minutes. Remove the cover and cook until almost all the liquid evaporates, about 2 minutes. Add the salt, pepper, and sour cream. Mix well. Cook for 3 minutes. Serve over toast as a vegetable course or as a first course.

BEETS, POLISH STYLE

6 beets, peeled

2 tablespoons lemon juice

3 tablespoons butter 2 tablespoons flour

1 cup light cream 1 teaspoon salt

Place the beets in a saucepan with cold water to cover. Add the lemon juice. Cook over medium heat for 25 minutes, or until the beets are tender. Drain. Cool. Grate the beets.

Melt the butter in a saucepan. Add the flour, stirring until smooth. Gradually add the cream, stirring constantly until the boiling point. Add the beets and salt. Mix. Cook over low heat for 5 minutes.

CHICK-PEAS AND RICE

2 cups water

1 teaspoon salt

Yi
cup rice

\Vi
cups cooked chick-peas

V^ cup honey

V*
cup brown sugar

Combine the water, salt, and rice in a saucepan. Cover, bring to a

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The Molly Goldberg Cookbook

boil, and cook over low heat for 12 minutes. Pour into a casserole. Add the chick-peas, honey, and brown sugar.

Bake in a 350
⁰
oven for 25 minutes.

Serve as a vegetable.

BAKED NAHIT

baked chick-peas
                           
i pound chick-peas

2 teaspoons salt

Va
teaspoon freshly ground black pepper

3 tablespoons shortening
Vi
cup honey

Vi
cup water

Wash the chick-peas. Cover with water and let soak overnight. Drain. Add fresh water to cover. Bring to a boil. Cover and cook over low heat for
\V\
hours, or until almost tender. Drain, sprinkle with the salt and pepper, and mix gently.

Melt the shortening in a casserole. Add the chick-peas. Combine the honey and water and pour over the chick-peas.

Bake in a 375
⁰
oven for 25 minutes.

Serve as a vegetable.

*54

Vegetables

CABBAGE WITH SOUR CREAM

4 tablespoons butter i head cabbage (about 4

pounds), shredded 1V2 teaspoons salt
^l
A
teaspoon freshly ground black

pepper 2 tablespoons sugar

1 cup sour cream

2 tablespoons lemon juice

Melt the butter in a large skillet. Add the cabbage. Saut6 for 15 minutes, stirring frequently, but do not allow the cabbage to brown. Add the salt, pepper, and sugar. Cook over low heat for 10 minutes without browning.

Beat the egg, sour cream, and lemon juice together. Pour over the cabbage, stirring constantly. Heat, but do not allow to boil.

BAKED LIMA BEANS WITH HONEY

2 cups dried lima beans

3 tablespoons shortening 2 onions, chopped

2 teaspoons salt
³
A
cup honey

Wash the beans thoroughly. Place in a saucepan with water to cover. Bring to a boil; remove from the heat and let soak for
xVi
hours. Drain. Cover with fresh water. Bring to a boil, cover, and cook over medium heat for 2 hours. Drain if any liquid remains.

Melt the shortening in a skillet. Add the onions and saut6 for 15 minutes, stirring frequently. Combine the beans, onions, salt, and honey and mix well. Place in casserole.

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The Molly Goldberg Cookbook

Bake in a 350
⁰
oven for 1 hour, or until the beans are tender and glazed. Serve with meat dishes.

PEAS IN SOUR CREAM

3 pounds or 2 packages frozen green peas, cooked and drained

1 tablespoon butter

2 teaspoons chopped chives or scallions (green onions)

1 cup sour cream

Combine the peas, butter, and chives in a saucepan. Place over low heat until butter melts. Add the sour cream; heat, but do not allow to boil. Correct seasoning.

₁₅
6

Salads and relishes are taken for granted. It goes without saying that when you set a table you also set out a salad and a relish or two. Try once not serving them and see what happens. If sometimes in my haste I forget one or the other the family is sure Tm sick or something has happened. So if by a perchance the same situation is in your home and you wish to put your family at ease, try some of these recipes. Not only will they notice the taste, but they will be assured of your health.

i
₅
8

PICKLED STUFFED PEPPERS

12 green peppers 4 cups shredded cabbage 2 cucumbers, chopped 2 sweet red peppers, chopped 2 onions, chopped i tablespoon salt 2 tablespoons celery seeds 2 tablespoons prepared horseradish 12 cloves garlic
\Vi
quarts cider vinegar

Cut a l-inch slice from the stem end of the peppers and reserve. Remove the seeds and fibers.

Mix together the cabbage, cucumbers, red peppers, onions, salt, celery seeds, and horseradish. Stuff the peppers with the mixture. Place a clove of garlic in each. Replace the tops of the peppers and fasten with toothpicks.

Pack the peppers into sterilized jars. Fill to overflowing with the vinegar. (If necessary, use more vinegar than the amount specified.) Seal the jars.

Store in a dark, cool place for at least 2 weeks before using.

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The Molly Goldberg Cookbook

LETTUCE SALAD WITH SOUR CREAM

1 cup sour cream

2 tablespoons lemon juice i tablespoon vinegar

2 tablespoons grated onion

1 clove garlic, minced i teaspoon salt

V4
teaspoon white pepper

2 heads lettuce, washed and

drained 2 hard-cooked eggs, sliced

Mix the sour cream, lemon juice, vinegar, onion, garlic, salt, and pepper together.

Separate leaves from the heads of lettuce and dry thoroughly. Pour dressing over them. Place in the refrigerator for 2 hours. Add the eggs and serve.

PICKLED PEPPER SALAD

6 green peppers 1 cup vinegar
Ys
cup water 1 bay leaf 1 teaspoon salt 1 teaspoon sugar Dash cayenne pepper 1 clove garlic, minced

Cut the peppers in half. Remove the fibers and seeds. Place the peppers under a hot broiler, as close to the heat as possible. Broil until the skins brown. Remove and peel. Cool. Cut each half of pepper in half.

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Salads and Relishes

Combine the vinegar, water, bay leaf, salt, sugar, and cayenne pepper. Boil for 2 minutes. Cool.

Place the peppers in a bowl or glass jar. Add the garlic. Pour the vinegar mixture over the peppers. Chill for at least 3 hours before serving.

Serve as a salad or as a relish.

CABBAGE SALAD

2 pounds cabbage 2 carrots

1 green pepper, cut into julienne strips

2 teaspoons salt

1 cup cider vinegar

V2
cup water

1 tablespoon sugar

Y4
teaspoon freshly ground black

pepper 1 teaspoon celery seeds

(optional)

Grate or shred the cabbage very fine. Grate the carrots. Combine the cabbage, carrots, green pepper, and salt in a large bowl. Toss. Set aside foi 10 minutes.

Mix the vinegar, water, sugar, black pepper, and celery seeds together. Pour over the cabbage and toss well. Chill for 1 hour.

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The Molly Goldberg Cookbook

RED CABBAGE SLAW

4 cups boiling water

4 cups shredded red cabbage

2 tablespoons vinegar i tablespoon salt

i apple, peeled and grated l onion, grated

3 tablespoons lemon juice 3 tablespoons salad oil

Vs
teaspoon freshly ground black pepper

Pour the boiling water over the cabbage. Add the vinegar and salt. Mix and let soak for 5 minutes. Drain well.

Place the cabbage in a large bowl. Add the grated apple, onion, lemon juice, oil, and pepper. Toss lightly.

Chill for at least 1 hour before serving.

PICKLED BEETS

8 beets

iVi cups vinegar

2 teaspoons salt

Ya
teaspoon freshly ground black

pepper 2 tablespoons sugar 1 onion, sliced thin 1 teaspoon caraway seeds

(optional)

Scrub the beets well. Place in a saucepan with water to cover. Bring to a boil; cover and cook for 25 minutes. Drain and cool. Peel and slice the beets. Combine the vinegar, salt, pepper, sugar, onion, and caraway seeds

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Salads and Relishes

in a bowl or jar. Mix well. Add the beets, basting with the liquid for a few minutes. Cover and let pickle for at least 12 hours before serving. Serve cold.

When spring comes Jake is not far behind with a big bunch of young green vegetables because there is nothing he likes better than a Spring Salad. It makes him feel like a boy again, he says. Sammy is a boy, so it doesn't make him feel like anything, only hungry. Rosie loves it, too, because to her it means school is almost over for the year. David likes Spring Salad just because he likes vegetables in any form whatsoever. I like it because besides tasting so tasty it's easy to make.

SPRING SALAD

vegetables with
                           
2 cucumbers, peeled and cubed