Main Dish

 

 

Noodle Kugel – A Great Jewish Dish
Submitted by David Marion

Ingredients:
1 lb Mueller’s wide egg noodles
16 oz sour cream
8 oz Cream Cheese
16 oz cottage cheese
½ to 1 cup sugar
1 tsp. vanilla
Butter or margarine
2 eggs

Let the cream cheese and butter sit out to soften.

Cook the noodles till they are a little bit firm, drain them but do not rinse them.

Mix the butter and cream cheese in a large bowl until it is smooth. Add sour cream, cottage cheese and mix.

Add sugar till you get the sweetness you desire. Start with ½ a cup and check it. If you want to add more sugar, do so.

Add about a teaspoon of vanilla or the amount you like and mix in.

Taste what has been mixed up before putting in the eggs; it is considered unsafe to eat raw eggs.

Mix the eggs in a bowl then pour them into the cheese blend and mix.

Blend the noodles into the cheese blend.

Take a baking dish, about 9” by 13” and just wipe a little butter on the inside.

Pour the noodle mix in and bake at 350 degrees until the top starts browning on some of the noodle edges. About 45 minutes

Let cool 15 minutes and EAT EAT EAT…….

Leftovers must be refrigerated and microwaved back to warm so you can EAT EAT EAT again.

 

 

Slow Cooker Spinach Lasagna

Submitted by Naomi Snider

30 Ounces Ricotta Cheese
2 Cups Shredded Mozzarella Cheese (about 8 oz.) (I substituted a wheel of Mexican melting cheese)
1/2 Cup Grated Parmesan Cheese
2 Eggs
10 Ounces Frozen Chopped Spinach, thawed and squeezed dry (can substitute any chopped greens you like)
1 Envelope Lipton® Recipe Secrets® Vegetable Soup Mix (I didn’t use this, I crumbled several cubes of natural vegetable bouillion into a small amount of water and added, and I imagine it can be totally omitted)
2 Jars your favorite Spaghetti Sauce (1 lb. 8 oz. ea.)
1 pound Lasagna Noodles, uncooked
Note:  if you have some leftover veggies you want to use up, you can layer them into this dish.

Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, eggs, spinach and Vegetable Soup Mix in medium bowl; set aside.

Spread 1 cup Pasta Sauce in 6-quart slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup Pasta Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. I have been sliding some broken pieces vertically around the sides of the cooker, especially when I’m using my smaller cooker and there’s really not much actual pasta in there.)  Reserve remaining Pasta Sauce. Cook covered on LOW 5 to 6 hours.

Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Pasta Sauce, heated.

When I make this on Friday for oneg, I just assemble it and let it sit overnight.  It’s not cooking but the pasta is absorbing liquid.  I usually get up at about 5 or 5:30 am to turn the cooker on low (you could set it to start automatically if you have an electric timer), then finish cooking after I get to community, adding the cheese on top during the last few minutes so it can melt.

 

 

Ratatouille Lasagna

Submitted by Naomi Snider

1 Eggplant, cut 1/4” slices
2 Zucchini, cut 1/4” slices
2 Yellow Squash, cut 1/4” slices
2 Cups Diced Tomatoes (peeled & diced)
1 Cup Diced Red Bell Pepper
1 Cup Diced Yellow Onion
2 Tablespoons Chopped fresh Garlic
2 Tablespoons Chopped fresh Parsley
2 Tablespoons Chopped fresh Basil
2 Tablespoons Chopped Fresh Oregano
1 Cup Grated Parmesan Cheese
4 Tablespoons Olive Oil
Salt, to taste
Freshly Ground Black Pepper, to taste

In a colander toss eggplant slices with about 1 tablespoon salt, cover with a small plate, weight, and leave to drain 30 minutes.  Rinse eggplant slices and pat dry.

In a bowl combine tomatoes, onions, peppers, and garlic.  In another bowl combine olive oil, herbs and 1/2 cup of Parmesan cheese.

Preheat oven to 350 degrees.

Oil an 8- by 10-inch baking dish.  Cover bottom of dish with a layer of eggplant slices, slightly overlapping.  Drizzle with herbed oil, and season with salt and pepper.  Top with zucchini, then summer squash, seasoning each layer.  Top with about 1/3 of tomato mixture.  Repeat with remaining vegetables, oil and tomato mixture, ending with a layer of sliced vegetables.  Top with remaining cup of Parmesan.

Bake 40 minutes or until vegetables are tender and top is lightly browned.  ( My experience with this is that 40 minutes is not enough to allow the veggies to fully cook, as I don’t care for them being crunchy.  Just test and cook to desired done-ness.)  Allow to cool slightly before cutting and serving.

This recipe yields 8 to 10 side dish servings.

Notes:  A heads-up for placing something underneath to catch the overflow of liquids in the oven! A lot of the flavor of this dish is in the herbed oil containing the Parmesan cheese.  I used more oil than called for because after adding the cheese, the oil was not “drizzle-y”,  it was more like “gloppy”.  And I used dried herbs, in which case use about half the measurements above. I substituted some very young pumpkin from my garden, about 4″ diameter, for some of the squash.)

 

Darinda’s Mexican Casserole

Submitted by Darinda McLane

Adapted from a Cooks dot com recipe

12 corn tortillas
1 1/2 lbs. ground beef or turkey, or vegetarian mixture (recipe below)
1 onion, chopped
1 tbsp. chili powder
Salt
Pepper
10 oz. can Ranch style beans (or Texas Grillin’ Beans), undrained
1 lb. shredded Cheddar cheese
10 3/4 oz. can cream of chicken soup *
10 oz. can Ro-tel tomatoes

 

You will need a 9×13 inch deep baking dish with a glass lid.  Coat it with your favorite oily product (oil, butter, coconut oil, non-stick vegetable spray).  Line the bottom of the dish with 6 tortillas. Brown beef with onion, chili powder, salt and pepper to taste. Drain and spread meat mixture over tortillas. Layer beans on top. Layer sliced cheese over beans. Cover with remaining tortillas. Combine soup and Ro-tel and pour over casserole. Cover with lid and bake at 350 degrees for 1 hour.

Vegetarian Mixture (replaces meat and chili powder)

15 oz. canned black beans

1/2 cup frozen corn

1 medium yellow squash,diced

1 medium zucchini squash, diced

1/4 cup taco seasoning *

2/3 cup water

Sauté all veggies with the onion, taco seasoning and water.  After veggies are tender, layer it over the tortillas.  Then follow it with a layer of shredded Cheddar and cover with the remaining tortillas.  Then top with soup and Ro-tel.

When using the taco seasoning, do not use the chili powder.

 

* Editor’s Note:  If you don’t want to use canned cream of chicken soup, you will find a recipe on this site to make your own, without all the sodium and other nasties found in the canned version.  Also look for recipe to make your own taco seasoning!

 

 

Salmon Pie in Rice Crust
(From All Alaskan Grub Cookbook, Glacier View School, Palmer, Alaska)

Submitted by Naomi Snider

5 1/2 cups cooked rice
1 egg
1 cup shredded swiss cheese
15 ounces canned salmon, drained and flaked
1 tablespoon finely chopped onion
10 ounces frozen peas
2 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 350 degrees F.

Combine rice and 1 egg. Mix well. Press into bottom and sides of buttered, 9-inch, pie plate, building ridge on rim. Lay 3/4 cup cheese, salmon and vegetables in pie plate.

Combine 2 eggs, milk and seasonings. Pour over peas.

Bake 40 to 45 minutes, or until knife inserted near center comes out clean. Sprinkle with remaining cheese.

Notes:   I like the rice crust, and it could be used in any number of other quiches.  I found there is enough rice to make another smaller pie in addition to the 9″ one.  I haven’t experimented to see how much I could cut back so there wouldn’t be leftover rice.  It would be slightly more than half this recipe, or you might be able to make do with exactly half.

Makes 6 to 8 servings, or however many slices you want to get from this 9″ pie.

 

Jewish Style Sweet and Sour Beef Brisket
Submitted by Linda Durham
(Linda served this at one of our Hanukkah celebrations!)

4 pounds lean beef brisket
1 cup water
1 cup ketchup
1/2 cup white vinegar
2 onions, sliced
1 clove garlic, minced
3/4 cup brown sugar
1 teaspoon salt

Heat brisket in a large skillet over medium-high heat.  Brown on all sides.  Place in crock pot.  Stir in water, ketchup, vinegar, onions, garlic, brown sugar and salt.  Cook on high for 6 to 8 hours.

Remove brisket and allow to cool before slicing the meat against the grain.
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