Main Dish

Grilled Tarragon Turkey Tenders Recipe

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Submitted by JoAnne Levy

  • 2 Tablespoons olive oil
  • 2 Tablespoons red-wine vinegar
  • 1 Tablespoons Dijon mustard
  • 1 large clove garlic, minced
  • 1/4 cup fresh or 2 teaspoons dried tarragon, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 turkey tenderloins (3/4 pound each)

Whisk all ingredients except turkey in small bowl for marinade. Pour marinade over turkey and store in refrigerator for several hours or overnight, turning occasionally.

Prepare charcoal for grilling.
Grill tenderloins, turning once, until turkey is no longer pink in the center and juices run clear, about 20 minutes. Let cool slightly and cut into 1/2-inch medallions. Serve immediately.

Bob Stevenson’s Spaghetti Sauce

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Submitted by Mary Ciambelli and Bill Wasinski, who consider this “the best spaghetti sauce known to humans”  Thanks to Bob for allowing them to share it!

  • A few cloves of garlic, diced
  • A good size yellow onion, diced
  • 1.5-2 pounds of ground meat. Italian sausage (sweet or spicy or mixed); bison, lean ground beef or some combination of all.
  • Italian seasoning, two palmfuls.
  • Bay Leaves 3 or 4. Pull them out before eating but leave them in for the leftovers.
  • Red Wine 2-3 oz. (too much makes it bitter, too little you don’t get the flavor)
  • 1 heaping tablespoon of sugar
  • Olive oil to brown the garlic and onions.
  • One big can and one small can of tomato paste. Flavor + Sweetness
  • One big can of tomato sauce.
  • One big can of diced or crushed tomatoes (Better yet, buy canned whole tomatoes and
  • Squish them in your hands and put that squished stuff in the sauce). Put the liquid from the can into the sauce.
  • One big can of water.
  • Never think about adding salt (plenty in the canned tomatoes)

Assembly

Open all of the cans and dump them into your stock pot. Place on low-simmer heat. Dump in the one can of water, Italian seasoning, bay leaves, sugar, and wine.

Stir.

Sautee the onions in olive oil until almost clear. Dump into the sauce including the residual olive oil.

Sautee the garlic in lots of olive oil so that it is all swimming. As soon as it starts to think about getting brown STOP and dump the oil and garlic into the sauce.

Brown the meat. Just let it get fairly gray. Dump off as much of the grease as you can.

Put the meat into the sauce after grease removal.

Cooking

Bring the sauce to the lowest boil possible. Once it begins to boil, you want it to be quite watery. Add water if needed at this step (may be just fine). Return to simmer.

The longer this simmers, the better it is (at least an hour but no matter how long it simmers its always better as leftovers. All day is good. Just keep putting in water if it gets too thick and cook it down again). This sauce keeps for at least a week in the refrigerator and can also be frozen. Never make a smaller batch.

Use pasta that holds a lot of sauce like penne or seashells. To live longer use whole wheat pasta.

Buon Appetito!

Pasta with Spinach and Red Clam Sauce

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  • 1 (28 ounce) can crushed tomatoes
  • 1 medium onion
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced or crushed
  • 2 Tablespoons flour
  • 1 (8 ounce) bottle clam juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound thin spaghetti or linguine
  • 1 (10-ounce) package frozen chopped spinach or 1/4 pound fresh spinach (about 4 cups leaves
  • 1 can (6 1/2 ounces) canned chopped clams, drained
  • 2/3 cup Parmesan cheese
  • Dried red pepper flakes

Coarsely chop onion.

In a large skillet, warm the butter in the oil over medium-high heat until the butter is melted.  Add the onion and garlic` and sauté until the onion just begins to brown, 2 to 3 minutes.

Meanwhile, put a large pot of water on to boil.

When onion and garlic are done, stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds.

Stir in the tomatoes, clam juice, salt and pepper.  Bring the liquid to a boil.  Reduce heat to medium-low, cover and simmer for 10 minutes.

Meanwhile prepare the spinach.  If using frozen, thaw in the microwave and squeeze between paper towels to remove as much liquid as possible.  If using fresh, stem and roughly chop.

Add past to boiling water and cook according to package directions.

After it has simmered for 10 minutes, bring the tomato sauce back to a boil over medium-high heat.  Stir in the spinach and clams and cook until just heated through (about 2 minutes).

Drain pasta and toss with the sauce and 1/3 cup of the Parmesan.

Serve with remaining Parmesan and pepper flakes on the side.

Serves at least 4.

Swim Team Chicken

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This recipe fed countless Forest Hills Swimmers in the 70’s and 80’s thanks to Cathy Rehfus, who submitted it to the 1991 Rehfwitz (and Friends) Cookbook.

  • 8 boneless skinless chicken breasts
  • 2 cups sour cream
  • 1/2 Tablespoon lemon juice
  • 1 Tablespoon celery salt
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 3 Tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 2 cups seasoned dry bread crumbs
  • 1/2 cup butter or margarine, melted

Mix sour cream, lemon juice, celery salt, paprika, salt, Worcestershire sauce, and garlic.  Marinate chicken overnight in sour cream mixture.

Preheat oven to 350 degrees.

Leaving on as much sour cream as possible, roll chicken in bread crumbs and place in a baking dish.

Drizzle coated chicken with melted butter or margarine.

Bake for 50-65 minutes.

Serves 8 normal people or 6 swimmers.

Chicken Alla Godfather

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From the 1990 Rehfwitz (and Friends) Cookbook, originally submitted by Bob and Shelley Clemens

  • 6 boneless, skinless chicken breasts
  • 3 cloves garlic, crushed
  • 3 ounces butter
  • Flour
  • 1 cup white wine
  • 2 cups beef broth
  • Pinch of fresh parsley
  • Parmesan cheese
  • Red pepper
  • Cooked linguine

Melt butter and garlic in a frying pan over high heat.  When the butter has melted, place the chicken in the pan.  Cover with a handful of flour.

When chicken is browned on one side turn it over and brown the other side.

Add white wine.  Wait 1 minute, then add beef broth and parsley.  Cover and allow to cook 5 minutes (still on high heat)

Add Parmesan and red pepper.  Serve chicken and broth over linguine in pasta bowls.

Moroccan Chicken

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From the kitchen of Jeffrey Rosenberg (Farmington Hills Kosher Catering) as Published in 5 Ways to Freshen Up Your Seder by Women’s Department of the Jewish Federation of Metropolitan Detroit, April 8, 2008

  • 4 chickens cut in 1/8’s
  • 1 whole head of garlic, minced in food processor
  • ¼ cup dry oregano
  • salt & pepper to taste
  • ½ cup apple vinegar
  • ½ cup oil
  • 6 bay leaves
  • ½ cup dried apricots
  • ½ cup dried peaches

Mix all ingredients together and marinate overnight.

Preheat oven to 350˚

Lay chicken in pan in one layer. Spoon marinade over chicken and sprinkle with ¾ cup of brown sugar and 1 cup of white wine.

Bake, covered, for 1 ½ hours. Baste often.

Slow Cooker Corned Beef and Cabbage

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Adapted from Familyfun.com

  • 4 cups hot water
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons sugar
  • 1/2 teaspoon freshly ground pepper
  • 1 large or 2 medium onions, cut into wedges
  • 1 (approx. 3-pound) corned beef brisket, packaged with spices
  • 8 small yellow or white potatoes, scrubbed and cut into quarters
  • 3 large carrots, peeled and cut into thickish slices
  • 1 small head of green cabbage, cored and cut into 10 wedges

In a 6-quart electric slow cooked, combine the water, vinegar, sugar, pepper, onions, and contents of seasoning packet that came with the corned beef, mixing well.  Place the corned beef in the mixture.  Scatter potatoes and carrots over the top and along the sides.

Cover and cook on high heat for 4 hours.  Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on high 3 to 4 hours longer, or until the beef is tender.

To serve, cut the beef into slices and serve with the vegetables with some of the cooking liquid spooned on top.

Makes 6 to 8 servings.

Chickpea Pasta With Almonds and Parmesan

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From Real Simple, January 2008

  • Tablespoon olive oil
  • 3 cloves garlic, chopped
  • 7 cups low-sodium vegetable or chicken broth
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Kosher salt to taste
  • 1 pound angel hair pasta or thin spaghetti
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 cup flat-leaf parsley, chopped
  • 1/4 cup unsalted roasted almonds, chopped
  • 1/2 cup grated or shredded Parmesan

Heat the oil in a large saucepan or Dutch oven over medium-high heat

Stir in the garlic and cook for 1 minute. Add the broth, red pepper (if using) and salt and bring to a boil.

Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente.  Check package for approximate cooking time.  Stir in the chickpeas and parsley.

Divide among individual bowls and top with the almonds and Parmesan.

Serves 4.

Tuna Quiche

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The original version of this was in the very first Rehfwitz Cookbook.  It’s changed a bit over twenty years, but we still make it a couple of times a month.  The kids call it “Tuna Pie”

  • 1 9-inch pastry shell, baked for ten minutes and slightly cooled (We use the frozen “deep dish” kind)
  • 2 cans (6 1/2 ounces each) water-packed tuna, drained and flaked
  • 1 cup shredded cheese
  • 1/3 cup finely shredded zucchini
  • 2 eggs, beaten
  • 1 cup mayonnaise, Miracle Whip, or a combination.  We have also used half mayo and half bleu cheese or Ranch dressing
  • 1/2 cup milk

Heat oven to 375 degrees.

In a large bowl, combine tuna, cheese, and zucchini

In a separate bowl, combine remaining ingredients and then add the mixture to the tuna mixture and stir just to combine.

Pour into pie shell.

Bake for 50 minutes or until a knife inserted in the center comes out clean.

Can be served hot, warm or cold.

Mighty Nice Macaroni And Cheese A La Rob

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Submitted by Rob Anning

  • 1 recipe sauce (see below)
  • 1 pound chicken breast, cooked and cut into bite sized pieces. (Or 2-3 packages prepared chicken from the salad section.)
  • 1 package grape tomatoes, quartered
  • 1 bunch asparagus, slightly steamed and cut into bite sized pieces.  (Or 1 package frozen asparagus pieces, thawed.)
  • Pasta (see below)
  • Panko crumbs (see below)
  • Melted butter (see below)

Toss pasta and sauce.  Gently toss in chicken, tomatoes, and asparagus.  Put in 13 x 9 glass or ceramic pan.  Cover top with panko mixture.  Bake at 300′ until hot and topping is browned.  (The veggies work best if everything else is still hot when it goes in the oven, minimizing oven time.)
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Sauce

  • 1 stick melted butter
  • 1 can cream of chicken soup
  • ½ cup chopped onion
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chopped garlic
  • 6 cups grated sharp cheddar
  • 1 cup sour cream

Combine all ingredients and stir over medium heat until cheese is well melted.

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Pasta

Boil 32 oz. Radiatori (ruffle pasta).  You’ll want it al dente – it will get softer in the oven

If you can’t find radiatori pick a pasta that’s not smooth so the sauce has something to cling to.)

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Use enough panko crumbs to cover your dish, tossed with enough melted butter to lightly coat crumbs.

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