My "homemade" Italian meatball recipe - for Nick and Meir
cindys
Ingredients:
1 jar of kosher Italian spaghetti sauce
2 pounds of kosher ground beef or turkey
1. Open the jar of spaghetti sauce. Pour the sauce into a pot and
bring to a boil.
2. While the sauce is heating, form the ground beef or turkey into
walnut-sized balls.
3. Add the meatballs to the sauce. Cook until done.
Delicious! Goes great with canned green beans and my "homemade" potato
latke recipe.
Best regards,
---Cindy S.
mm
This sounds good, but what about my speedy recipe for spaghetti and
sauce? Angel hair actually. I'm not sure if that is still spaghetti
or not.
Boil water.
Insert pasta.
Cook until done.
Put on plate.
Open jar of spaghetti sauce and pour over pasta, hoping the pasta will
be hot enough to heat the sauce.
Serve.
When I make haute cuisine, I heat the sauce.
--
Meir
"The baby's name is Shlomo. He's named after his grandfather, Scott."
W. Baker
: Here is my "homemade" Italian meatball recipe:
Reminds me of that other meatball recipe for parties. Mis one jay kosher
grape jelly and one jar of (take your pick) tomato sauce, ketchup, chili
sauce. put in a pot. while it is heating make meatballs from some
chopped meat , again of your choice adn put in suace and boil until done.
this was a bi deal some years ago. coul dbe served on rice or jsut as an
appetizer. Shul cookbooks would hve several versions, hence my giving
choices. some use cranberry sauce (canned) in pace of the grape jelly.
Wendy
cindys
Here's my Italian chicken recipe:
Take one cut-up 3 to 4 lb chicken. Pour a bottle of kosher Italian
salad dressing all over the chicken and bake at 350 degrees until the
skin is brown and crispy.
Alternatively, take one cut-up 3 to 4 lb chicken. Pour a bottle of
kosher barbecue sauce all over chicken and broil until the skin is
black and chicken is cooked.
Mashed potatoes made from reconstituted Betty Crocker Potato Buds make
a nice side dish: Measure out potato buds according to package
directions for desired number of servings. Add hot water from the urn
(or boil some water in a measuring cup in the microwave). Mix with
potato buds. Add salt, pepper, and margarine to taste. Chicken
bouillon powder also makes a nice seasoning.
Best regards,
---Cindy S.
Nick Cramer
> [ . . . ]
> Reminds me of that other meatball recipe for parties. Mis one jay kosher
> grape jelly and one jar of (take your pick) tomato sauce, ketchup, chili
> sauce. put in a pot. while it is heating make meatballs from some
> chopped meat , again of your choice adn put in suace and boil until done.
> this was a bi deal some years ago. coul dbe served on rice or jsut as an
> appetizer. Shul cookbooks would hve several versions, hence my giving
> choices. some use cranberry sauce (canned) in pace of the grape jelly.
Wendy,
I don't think you're Sicilian!
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
Nick Cramer
> [ . . . ]
> This sounds good, but what about my speedy recipe for spaghetti and
> sauce? Angel hair actually. I'm not sure if that is still spaghetti
> or not.
Capellini is a very fine spaghetti.
> Boil water.
>
> Insert pasta.
>
> Cook until done.
>
> Put on plate.
>
> Open jar of spaghetti sauce and pour over pasta, hoping the pasta will
> be hot enough to heat the sauce.
>
> Serve.
>
> When I make haute cuisine, I heat the sauce.
Make haute cuisine!
cindys
> "W. Baker" <wba...@panix.com> wrote:
> > [ . . . ]
> > Reminds me of that other meatball recipe for parties. Mis one jay kosher
> > grape jelly and one jar of (take your pick) tomato sauce, ketchup, chili
> > sauce. put in a pot. while it is heating make meatballs from some
> > chopped meat , again of your choice adn put in suace and boil until done.
> > this was a bi deal some years ago. coul dbe served on rice or jsut as an
> > appetizer. Shul cookbooks would hve several versions, hence my giving
> > choices. some use cranberry sauce (canned) in pace of the grape jelly.
>
> Wendy,
>
> I don't think you're Sicilian!
How do you know? She might be!
Best regards,
--Cindy S.
Art Werschulz
cindys <cst...@rochester.rr.com> writes:
> Here's my Italian chicken recipe:
Here's my Italian chicken and sausage recipe, which we like to have on
Shabbat, especially on cold days:
(1) Microwave a pkg of kosher hot Italian sausage (okay, take them out
of the pkg first) for a few minutes, to get rid of the excess
grease. Drain well.
(2) If you fell like doing things fancy, chop some onions and cooking
peppers (e.g., cubanel), and slice some mushrooms. If you feel like
doing really fancy, saute the above in olive oil. Add oregano, and
maybe some thyme.
(3) Thaw a pkg of Empire chix filets. If you feel like doing fancy, cut
into more-or-less bites-size pieces. If you feel like doing really
fancy, brown same in olive oil.
(4) Throw all this together, and add enough spaghetti sauce to cover.
Bake in 300-degree (F) oven for about an hour. Maybe stir it up halfway
through.
Variation: Add a cupful of rice and some kind of liquid to the above.
I'd recommend using red cooking wine or water. I would *not* recommend
using single malt whisky (see earlier thread). You now have a one-dish
meal that's lovely for Shabbat (or any other time).
Potchke factor: 1 to 1.5 on a 5-point scale. This is a smidgen more
complicated than my shamelessly easy brisket recipe, available upon
request.
--
Art Werschulz (agw STRUDEL comcast.net)
.... insert clever quote here ...
cindys
> Hi.
I'm sorry Art, but this seems like too much work (too much
sauteing :-). Here is my brisket recipe (I actually use French
roast):
Line a pan with Reynolds wrap non-stick aluminum foil. Make sure the
pieces of foil are very long because you're going to bring the ends
together to completely cover/seal the brisket.
1. Put the brisket in the foil-lined pan.
2. Dump on an envelope's worth of kosher onion soup bouillon (dry).
3. Pour on one can of Rokeach pareve mushroom soup.
4. If it's "haute cuisine," cover with a package of washed and
presliced mushrooms from the supermarket.
5. Seal up and cook until the meat falls apart (several hours at
least).
Goes well with baked potatoes: Recipe: Wash potatoes and put in oven
for an hour (or until soft). Alternatively, wash potatoes and put in
microwave for 10 to 15 minutes (or until soft).
Best regards,
---Cindy S.
W. Baker
: "W. Baker" <wba...@panix.com> wrote:
: > [ . . . ]
: > Reminds me of that other meatball recipe for parties. Mis one jay kosher
: > grape jelly and one jar of (take your pick) tomato sauce, ketchup, chili
: > sauce. put in a pot. while it is heating make meatballs from some
: > chopped meat , again of your choice adn put in suace and boil until done.
: > this was a bi deal some years ago. coul dbe served on rice or jsut as an
: > appetizer. Shul cookbooks would hve several versions, hence my giving
: > choices. some use cranberry sauce (canned) in pace of the grape jelly.
: Wendy,
: I don't think you're Sicilian!
: --
: Nick, KI6VAV. Support severely wounded and disabled Veterans and their
Good guess. But I don't like those sweet eatballs. Sweet meat is not one
of my favorite things.
Wendy
Susan S
<a...@comcast.net>:
>Hi.
>
>cindys <cst...@rochester.rr.com> writes:
>
>> Here's my Italian chicken recipe:
>
>Here's my Italian chicken and sausage recipe, which we like to have on
>Shabbat, especially on cold days:
>
>(1) Microwave a pkg of kosher hot Italian sausage (okay, take them out
> of the pkg first) for a few minutes, to get rid of the excess
> grease. Drain well.
>
>(2) If you fell like doing things fancy, chop some onions and cooking
> peppers (e.g., cubanel), and slice some mushrooms. If you feel like
> doing really fancy, saute the above in olive oil. Add oregano, and
> maybe some thyme.
>
>(3) Thaw a pkg of Empire chix filets. If you feel like doing fancy, cut
> into more-or-less bites-size pieces. If you feel like doing really
> fancy, brown same in olive oil.
>
>(4) Throw all this together, and add enough spaghetti sauce to cover.
>
>Bake in 300-degree (F) oven for about an hour. Maybe stir it up halfway
>through.
>
>Variation: Add a cupful of rice and some kind of liquid to the above.
>I'd recommend using red cooking wine or water. I would *not* recommend
>using single malt whisky (see earlier thread). You now have a one-dish
>meal that's lovely for Shabbat (or any other time).
>
Please do not ever use the stuff labeled "cooking wine". It is high in
added sodium and other unnecessary ingredients. When you cook with wine,
use regular wine, something you might drink.
[we now return you to your recipe]
Susan Silberstein
Don Levey
>
> Please do not ever use the stuff labeled "cooking wine". It is high in
> added sodium and other unnecessary ingredients. When you cook with wine,
> use regular wine, something you might drink.
> [we now return you to your recipe]
>
If you're not willing to put it in your mouth via a glass, why put it in
your mouth via a fork? if you won't drink it, don't cook with it.
--
Don Levey, Framingam MA If knowledge is power,
(email address in header works) and power corrupts, then...
NOTE: Don't send mail to to sal...@the-leveys.us
GnuPG public key: http://www.the-leveys.us:6080/keys/don-dsakey.asc
Steve Goldfarb
>Susan S wrote:
>>
>> Please do not ever use the stuff labeled "cooking wine". It is high in
>> added sodium and other unnecessary ingredients. When you cook with wine,
>> use regular wine, something you might drink.
>> [we now return you to your recipe]
>>
>Not to put too fine a point on it:
>If you're not willing to put it in your mouth via a glass, why put it in
>your mouth via a fork? if you won't drink it, don't cook with it.
That's true, but that said it doesn't need to be anything expensive, just
decent. Alton Brown did a show on cooking with wine where he showed how
the cooking process changes the flavor, such that some cheaper wines
actually become much better when cooked, and expensive ones can become
totally destroyed.
--s
--
Nick Cramer
> Nick Cramer <n_cr...@pacbell.net> wrote:
> : "W. Baker" <wba...@panix.com> wrote:
> : > [ . . . ]
> : > Reminds me of that other meatball recipe for parties. Mis one jay
> : > kosher grape jelly and one jar of (take your pick) tomato sauce,
> : > ketchup, chili sauce. put in a pot. while it is heating make
> : > meatballs from some chopped meat , again of your choice adn put in
> : > suace and boil until done. this was a bi deal some years ago. coul
> : > dbe served on rice or jsut as an appetizer. Shul cookbooks would hve
> : > several versions, hence my giving choices. some use cranberry sauce
> : > (canned) in pace of the grape jelly.
> : I don't think you're Sicilian!
> Good guess. But I don't like those sweet eatballs. Sweet meat is not
> one of my favorite things.
I don't either, Wendy. None of my meatball recipes, Italian, Swedish,
Hungarian, etc, are Kosher. They all contain cheese and/or milk. Maybe you
can Kosherize this. If so, please post or email. Thanks.
Sicilian Meatballs -- Baduzzi
Like all parts of Italy, Sicily has a variety of meatball recipes. Pino
Correnti introduces the subject, in his Il Libro D'Oro della Cucina e dei
Vini di Sicilia, with Baduzzi a Broru -- Meatballs in Broth.
INGREDIENTS:
For the meatballs:
* 1-1/4 pounds ground veal[?] or beef (not too lean, I'd suggest chuck)
* 2 eggs
* 3 ounces pecorino pepato (pecorino romano with peppercorns in it --
substitute regular romano if need be), grated
* 2 ounces Italian bread, dipped in milk
* 1/4 cup bread crumbs
* 1-2 cloves garlic and a small bunch of parsley, minced
* Salt & pepper to taste
For the Broth (if you don't already have broth handy):
* 1 or 2 quarts of water or broth
* A piece of spongy bone, or a joint, split (optional)
* Half a chicken or capon
* A stick of celery
* A carrot
* A bunch of parsley
* A bunch of basil, if it�s in season
* A small onion
* 2-3 plum tomatoes
* 3 to 5 pepper corns
* A clove (optional; it reduces sweetness in poultry-rich broths)
* Salt to taste � go easy, because the broth will evaporate and get
saltier as it cooks
PREPARATION:
Meat from older animals is better because it has more flavor, and the beef
should not be too lean.
Place your minced meat on your work surface and work into it the two eggs,
the bread, which should be thoroughly soaked (this is the secret to making
meatballs that are moist and tender, rather than dry and hard), the minced
herbs, the grated cheese and a pinch each of salt and pepper. Form the
mixture into meatballs (about an inch in diameter), rolling them between
your palms, and roll them lightly in bread crumbs.
They are at this point ready to be cooked in broth, which you should make
by simmering the ingredients listed above for an hour or slightly more if
you do not already have broth handy. Start with cold water or broth. A
piece of spongy bone, or a joint, split, enriches the broth, though it also
makes it greasier. If you want to keep the meat of the fowl from
discoloring put it in a finely woven bag � it will cook just the same, and
the broth will not be affected. Add the meatballs and then turn the heat
down. Simmer the broth for a couple of hours. Check the seasoning and skim
the fat that rises to the surface. Use the broth to make soups or serve it
with the meatballs or serve the meatballs with pasta and vegetables. Serve
the chicken as you choose. When serving plain broth, most Italians will add
a couple of tablespoons of fine pasta such as crumbled angel hairs to the
soup pot.
Broth is one of the great inventions of all time. It serves as an
ingredient in all sorts of things, from stew to risotto, and in its own
right a bowl of broth is the perfect supper after a filling midday meal.
For that matter, broth with tortellini or cappelletti is a standard first
course at festive dinners in Northern Italy. A good bowl of broth will warm
you in the winter, refresh you in the summer, and is perfect year round if
you�re on a diet. [I like it steaming, bubbly hot - Nick]
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
Nick Cramer
> Art Werschulz <a...@comcast.net>:
> > [ . . . ]
> >Variation: Add a cupful of rice and some kind of liquid to the above.
> >I'd recommend using red cooking wine or water. I would *not* recommend
> >using single malt whisky (see earlier thread). You now have a one-dish
> >meal that's lovely for Shabbat (or any other time).
> >
> Please do not ever use the stuff labeled "cooking wine". It is high in
> added sodium and other unnecessary ingredients. When you cook with wine,
> use regular wine, something you might drink.
> [we now return you to your recipe]
Ah, Susan. You are my kinda girl! If I don't enjoy drinking it, I certainly
won't cook with it!
Nick Cramer
Right you are, Steve. I prefer a low priced Marsala to any Sherry. I bought
some Clan MacGregor Scotch for cooking. It turned out to be a decent dram.
Someone gave me a bottle of Jack Daniels. I used it to start the charcoal
in my BBQ!
cindys
> > : "W. Baker" <wba...@panix.com> wrote:
> > : > [ . . . ]
> > : > Reminds me of that other meatball recipe for parties. Mis one jay
> > : > kosher grape jelly and one jar of (take your pick) tomato sauce,
> > : > ketchup, chili sauce. put in a pot. while it is heating make
> > : > meatballs from some chopped meat , again of your choice adn put in
> > : > suace and boil until done. this was a bi deal some years ago. coul
> > : > dbe served on rice or jsut as an appetizer. Shul cookbooks would hve
> > : > several versions, hence my giving choices. some use cranberry sauce
> > : > (canned) in pace of the grape jelly.
> > : I don't think you're Sicilian!
> > Good guess. But I don't like those sweet eatballs. Sweet meat is not
> > one of my favorite things.
>
> I don't either, Wendy. None of my meatball recipes, Italian, Swedish,
> Hungarian, etc, are Kosher. They all contain cheese and/or milk. Maybe you
> can Kosherize this. If so, please post or email. Thanks.
I don't know that you can "kosherize" a recipe that calls for cheese
as a main ingredient (which would severely impact the outcome).
Someone actually wrote a cookbook about how to make non-dairy cheeses
from other ingredients, the primary one being "nutritional yeast"
which some people will sometimes sprinkle on food as a substitute for
grated Parmesan. It's not the same as brewer's yeast and is available
at health food stores. (When Alvin a"h, our dear dog was alive, we
used to sprinkle nutritional yeast on his dog food. It ostensibly kept
his coat nice and shiny and gave his skin a certain odor (undetectable
to humans) that fleas didn't like, so he wouldn't bring any fleas in
the house. He never brought in one single flea in the 12 years that he
was our dog).
At any rate, some non-dairy substitutes are:
Milk substitute is: Soy milk or diluted Coffee Rich.
Cream substitute: Coffee Rich (not diluted) or Rich's whip (heavy
cream substitute). The Rich's Whip has added sugar, so it's very
sweet.
Sour Cream: Tofutti "Better than Sour Cream."
Cream Cheese: Tofutti "Better than Cream Cheese."
Ice Cream; "So Delicious" (used to be "Soy Delicious"), Rice Dream
(some flavors are actually dairy, so you really need to look at the
hechsher carefully), and the various varieties of Tofutti (to name a
few).
The various soy cheeses on the market for the most part are still
dairy and/or do not have kosher supervision.
I have found from experience that if the recipe calls for just a small
amount of milk products (a few spoonfuls), you can just use water
instead, and the difference is undetectable. For larger amounts of
milk, you have to go with a substitute.
BTW, no offense, but my recipe was much easier! :-)
Best regards,
---Cindy S.
Art Werschulz
cindys <cst...@rochester.rr.com> writes:
> I'm sorry Art, but this seems like too much work (too much
> sauteing :-). Here is my brisket recipe (I actually use French
> roast):
Here's my brisket recipe, which is pretty low on the potchke scale:
(1) Brown a brisket in olive oil. You can get by without this, but it
improves the flavor.
(2) Open a can of cranberry sauce, liquefy in the microwave. Stir in a
packet of onion soup mix. Pour mixture over the brisket.
(3) Add some red [cooking] wine (see below).
(4) Cook at around 325 degrees F for three hours or so.
(5) Don't slice the meat right away. I try to make this the day before
I need it, slicing it after it's been in the fridge for a while.
Ideas that may increase the potchke factor:
(1) Mushrooms are a nice touch. Sliced mushrooms are better than whole
mushrooms, and if you can bring yourself to saute them in olive oil
after you've browned the brisket, so much the better.
(2) Deglaze the pan with some red [cooking] wine after browning the meat
(and the mushrooms, if you're doing them).
Yes, I know that real wine is better than cooking wine. The price of
kosher wine being what it is, we tend to only open up a bottle of wine
for Shabbat and such like, and drink the remainder during the week. So
my lame excuse for using cooking wine is that we generally don't have any
leftover real wine sitting around.
cindys
Skip all the "browning" and "sauteeing", get the mushrooms pre-washed
and pre-sliced from the supermarket, and you have yourself a
winner :-)
Best regards,
---Cindy S.
Susan S
Goldfarb" <s...@panix.com>:
The New York Times had an article about that. I'll look for it. Found it
http://www.nytimes.com/2007/03/21/dining/21cook.html?scp=1&sq=charles%20shaw%20wine%20cooking&st=cse
Susan Silberstein
Nick Cramer
I think that beef brisket belongs to Texas like peanuts to Georgia and
pulled pork to North Carolina. But did you know, 'till about forty years
ago brisket was a worthless cut of meat that most folks would just discard
or grind into hamburger meat? Down in the hill country of Texas, ol'
brother Wolf was buying all the brisket he could get to make his chili
with. Then about 1950 two German brothers who had a meat market began
cooking BBQ in their market to use up left over meat. One got the idea to
smoke a brisket as he was smoking sausage one weekend. He left it all
weekend in his smokehouse and on Monday as they were serving their que,
pork, sausage & chicken, he cut a slice & put on each lunch.. Everyone
began telling him how good and tender it was. With that they began to cook
beef brisket for BBQ. So Texas owes the two German meat market brothers
from the hills of Texas for our Beef Brisket BBQ. Now-a-days, like lots of
things, the briskets of today are so much improved over time. The brisket
of old time was over half fat, but with the better cows of these days we
get lots better beef brisket. Still, the only way to make them good &
tender is good, slow cooking over hardwood smoke. Here's the way this ol'
Texan tries to cook good beef brisket.
Cooking Beef Brisket
1) Fat and marbling: Choose a brisket which has most of the fat down in the
meat and not all fat on the outside. You do need a layer of fat on the
outside too. Fat inside the meat will help keep it moist, so you still need
some fat both on inside & outside, But remember selecting a good brisket is
half the technique of good Que.
2) Size: A real good size is a brisket from 6 to 10 pounds, big or small
will be more of a personal choice. Just remember that slow cooking for 1
1/2 to 2 hours per pound is a pretty fair time table for cooking a brisket
at 225 dez (degrees F.)
3) Seasoning: There are as many ideas on the best way to season a brisket
as there are brisket cooks. No two will do the same and very few will do it
the same way two times in a row: You can Marinate, dry rub or both; or
sprinkle it with spices; or do all three. I, myself do a little of it all.
3A) Marinate: May be a store bought marinade or maybe your own. I use a mix
of Beer, Dr. Waco (similar to Dr. Pepper) and Willingham's marinade & let
marinate overnight. Dry it off next morning & let it set for about half
hour.
3B) Dry Rub: I use a mix of Garlic power, black pepper, salt, cumin, red
pepper & a little brown sugar. There are lots of good dry rub out there on
the market. Try them.
e.g. -
Garlic powder ++
Onion powder ++
Black Pepper ++
Cayenne Pepper +
Brown sugar ++
Cumin +
Chili powder +
4) Fire: It don't make a big difference what or how you are cooking as long
as you have a good low long-time steady heat; may it be wood, electric or
gas. I, my-self, have for the last twenty-five years used a wood fire in
everything from a barrel, to a washpot, to a high dollar pit. I still say
you can cook as good of que in anything as long as you watch your fire.
What you want is a good stead low fire with a temperature of 200 to 225 F.
5) Cooking: Well, I have found that I do better with my brisket if I cook
it about an hour per pound on a good low fire of hardwood and then wrap it
in foil and put it in a dry ice chest for up to eight hours. If I slow cook
my brisket for 18 to 20 hours, they are always too dry for me. But
remember, any ol' boy can be like the blind dog an find a better way to do
it. Good smoke will have a sweet flavor & that's what you want; not a
bitter flavor. You will get a (smoke) ring of 1/32 to 1/2 inch most time.
The smoke ring is the result of a chemical reaction between smoke & Air
(nitrogen). This don't make a big different in the taste of your brisket
but do make a better looking brisket, different seasoning will make a
difference in the size of your ring.
6) Presentation: Last, but not to be overlooked, is the presentation of
your brisket. I don't care if it is just for your wife & kids or your
mother-in-law or your boss or if you are in a million dollar cook-off, A
brisket that is half bad, will be come extra good if it is sliced and
presented right. Always slice your brisket across the grain of the meat
(start on a corner of the flat part). This is very important as it makes it
a more palatable & tender slice of meat. Remember, a good BBQ brisket don't
need a sauce poured over it, serve it on the side.
Adios: Now that's way we do it up the Paluxy River in the hills of Texas.
Think I'll cook some BBQ: Beef that is. Billy W (Belly) Maynard
***********************
You can cut out all that work by making Deli Style Corned Beef
4-6 lbs beef brisket
5 Tbs. Prague Powder # 1
2 Tbs. brown sugar
1 Tbs. ground black pepper
1 tsp ground paprika
1 tsp ground bay leaves
1 tsp ground allspice
1/2 tsp garlic powder
Preparation: Trim surface of fat from brisket. In a small bowl, mix
Prague Powder # 1 and remaining ingredients and spices. Rub
mixture into all sides of brisket. Place brisket in plastic bag and
tie end securely. Refrigerate and allow to cure 5 days per inch of
meat thickness, turning and kneading gently once or twice a day.
Cooking: Place brisket in Dutch oven. Add water to cover, salt and pickling
spices to taste. Bring to boil; reduce heat. Simmer until tender, about
3-4 hours.
****************************
Now that you've got corned beef, you can make
Corned Beef & Cabbage
1 4-pound corned beef brisket
3 large carrots, cut into large chunks
4 onions, chopped
1 large sprig of fresh thyme
3 sprigs of fresh parsley
1 head of cabbage
Pepper, to taste
Place the first five ingredients in a Dutch oven. Add cold water to
cover. Bring water to a boil, lower heat and simmer, covered, for two
hours. Occasionally skim any fat that rises to the surface during
simmering. Quarter the cabbage and add to the pot. Cook for another hour -
or until the meat and vegetables are tender. Adjust seasonings. Slice the
corned beef and serve with the vegetables. This dish goes well with boiled
red potatoes and a hearty English mustard or horseradish sauce.
****************************
Or a Sandwich - 4 servings
Ingredients
8 - slices dark rye bread
1/2 cup Russian or Thousand Island dressing
8 - ounces pastrami or corned beef
4 - ounces Sauerkraut, well drained
mayonnaise for browning
Directions
1. Spread the dressing on each bread slice.
2. On one slice, place the corned beef, then the sauerkraut.
3. Place the second slice on the top with the dressing side down.
4. Smear mayonnaise on the top of the sandwich and place maoyonnaised side
down on a preheated griddle. 5. Now mayonnaise the other side of the
sandwich, which is the top side. 6. Heat the sandwich until bread is golden
brown. 7. Turn once and allow the other side to become golden brown.
8. Cut the sandwich in half and serve.
This is a Reuben sandwich without the Swiss cheese.
***********************************
Russian Dressing for Reuben Sandwiches
Servings: 4
1 Tbs carrots, grated
1 Tbs beets, grated
1 Tbs onions, grated
6 Tbs Mayonnaise
Instructions
This product is not stable and should be made fresh. If the product is to
be kept, it should be pasteurized 30 minutes at 160 F (72 C). This is
supposed to be the genuine Russian dressing. If the raw materials are to be
kept any time before being use, they should be covered with strong vinegar.
Of course, this vinegar must be removed by pressing or draining before
using the materials."
***********************************
Russian Dressing 2
Combine the following ingredients. Makes one-half cup
1/3 cup mayonnaise
1 1/2 Tbs ketchup
1 Tbs onion, grated
1-1/2 tsp prepared horseradish
1/2 tsp Worcestershire sauce
salt, to taste
Freshly ground black pepper, to taste
*****************************
or make Pastrami
- Cure a 5 lb brisket to make corned beef, then
- Air dry it for a few hours, then soak in water 24 hrs & dry again
- Rub with cracked coriander seed and cracked pepper
- Smoke for 5 - 6 hours at 225 F to 170 F internal.
Slice thin.
If you love good food, potchke and ENJOY!
Harry Weiss
> Here is my "homemade" Italian meatball recipe:
> Ingredients:
> 1 jar of kosher Italian spaghetti sauce
> 2 pounds of kosher ground beef or turkey
> 1. Open the jar of spaghetti sauce. Pour the sauce into a pot and
> bring to a boil.
> 2. While the sauce is heating, form the ground beef or turkey into
> walnut-sized balls.
> 3. Add the meatballs to the sauce. Cook until done.
My younger son who makes our meatballs puts the meatballs on a pan in the
oven for a bit. Improves the texture (we use turkey)
> Delicious! Goes great with canned green beans and my "homemade" potato
> latke recipe.
> Best regards,
> ---Cindy S.
--
Harry J. Weiss
hjw...@panix.com