Stuffed Grape Leaves

June 16, 2014

Author: Sandy Speier

This is a recipe from Susan Zemelman and Steve Zemelman. They got the recipe from a Lebanese student at Brandeis.

Ingredients:

Jar of grape leaves in brine

1 cup of cooked rice

½ cup of ground beef

Salt and Pepper

2 lemons

4 garlic cloves

½ cup of brown cloves

Preparation:

Spread out grape leaves

Mix cooked rice and raw ground beef, and salt + pepper. Form into balls.

Wrap meat balls in grape leaves. Use a casserole, pyrex or microwave dishes with cover.

Bake grape leaves in 350 degree oven with juice

Brush of lemons, crushed garlic and sugar

Grandma Fela's Real Jewish Chicken Soup

June 16, 2014

Author: Linda Cohn

Grandma showed me this recipe directly. The real Jewish penicillin is the marrow bone. It’s what makes you better when you’re sick. Watcher her with her spoon with small holes skim off the froth and discard.

Ingredients:

Onion (whole), discard after water

Celery, chopped

Parsnip, whole, discard after

Chicken, Kosher

Carrots, chopped

Bone marrow, Kosher

Salt and pepper

Pinch of sugar at the end

Preparation:

Put all ingredients in boiling water for 20 minutes.

Boil, then simmer for 40 minutes.

Take off froth and discard

For serving w/ Matzah Balls next day

(Separate broth into pitcher) and skim off schmaltz – discard and put rest of ingredients back in.

Rosemary Chicken

June 17, 2014

Author: Leah Bernstein

The grandchildren can help by sprinkling on the spices and going out to the garden and pick the rosemary sprigs and place on top of the chicken. That with latkes makes a good Shabbat meal. One of my grandchildren’s email address is “gimmelatkes.”

Ingredients:

Chicken (cut up)

Spices

Olive Oil

Rosemary

Preparation:

Cut up whole chicken and marinate fat – leave some skin on it.

Put in glass Pyrex — olive oil on dish – add chicken

Sprinkle 21 spices

Put rosemary leaves on top

Bake at 350 degrees for about 45-60 minutes.