Side dish

Cauliflower Northern Italian Style

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Submitted by Diane Caylor Jasper, who writes:  “I got this recipe from my good friend, Margit Rezabek.  My kids never used to like cauliflower until I made this recipe. Maggie would eat a whole head of cauliflower if I made it this way.”

  • 1 small head cauliflower

  • 2Tabelspoons olive oil or butter
  • 4 cloves of garlic minced
  • 1/8 teaspoon ground pepper
  • 2 Tablespoons red wine vinegar
  • 2Tablespoons water

Separate cauliflower(florets). Heat wok or fry pan for 30 seconds. Add oil (butter) and garlic; Sauté garlic until slightly brown.  Add cauliflower; stir fry for 2-3 minutes.  Add pepper, vinegar and water.
Cover, turn heat to low, and cook for 10 minutes.

4 one cup servings
5 grams fat
78 calories per serving

Cucumbers A la Marsha

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Submitted by Joyce Bayer, who got this from Marsha Avrushin.

 

  • 1 C water
  • 3/4 C vinegar
  • 1/2 C sugar
  • Fresh ground pepper to taste

 

Peel and slice cucumbers. Put them in layers, alternating with the onions, sprinkling each layer with salt.

Mix the dressing until all sugar granules have disappeared.

Thoroughly rinse all salt off cucumbers. Make sure all salt has been rinsed off. Don’t let any salt remain on the cucumbers. Squeeze onions and cucumbers until all liquid is out.

Pour dressing over cucumbers. Seal container. Allow to sit in refrigerator at least overnight.

Potatoes Anna

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Submitted by JoAnne Levy

  • 2 cups of potatoes, scrubbed and sliced (I do not peel but the original recipe does)

Mix together:

  • ½ cup grated onion
  • ½ cup grated parmesan cheese
  • Pinch of salt

Mix together:

  • ¼ cup butter or margarine
  • 1 tablespoon olive oil
  • 2 tablespoon chopped parsley

Pre-heat oven to 350 degrees. Grease a pie plate with some of the butter-oil mixture. Layer potato slices in pie plate. Each layer should be brushed with butter-oil mixture and sprinkle with onion-cheese mixture. Repeat layers to top of plate. Butter one side of a piece of aluminum foil and cover the plate. Bake at 350 for 30 minutes. Remove aluminum foil and bake another 30 minutes or longer if not browned. Let cool 10 minutes.

Bouquet of Baked Spring Vegetables

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Submitted by JoAnne Levy

  • 10 tablespoons of olive oil
  • 3 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 4 cloves of garlic, minced
  • 16-20 peeled baby carrots
  • 1 large red onion, peeled, halved and cut into 2-inch chunks
  • 2-3 beets, peeled and cut into quartered
  • Salt and freshly ground pepper
  • 1 pound green zucchini and summer squash, cut into ¾ inch chunks
  • 1 ½ pounds pencil-thin asparagus, bottoms trimmed
  • 1 small red, yellow and orange pepper, cut into 1-inch chunks or strips

Preheat oven to 475 F

Combine oil, basil, thyme and garlic. Remove 4 tablespoons oil mixture to a small bowl. Pour remainder into 9 x 13 inch baking pan. Stir in carrots, beets and onion. Season with salt and pepper. Cover and bake for 15 minutes.

Add all other vegetables. Drizzle with remaining oil mixture. Season with salt and pepper. Cover and bake for 15 minutes, or until vegetables are barely tender (carrots and beets take the longest)

Stir vegetables gently to coat and serve.

New American Charoset

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Submitted by JoAnne Levy

  • 2 Granny Smith apples
  • Juice of 1/2 lemon
  • 1/2 cup fresh mango, peeled and diced
  • 1/2 cup chopped toasted pecans
  • 1/2 teaspoon cinnamon
  • 1 tablespoon honey
  • 1 tablespoon Port or sweet wine

Peel, core, and dice the apples and sprinkle with the lemon juice.

Place all the ingredients in a food processor. Pulse once or twice just to break up. Let sit for the flavors to meld.

Yield: About 2 Cups

Black-Eyed Peas and Rice Salad

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  • 3 cups hot cooked rice
  • 1 (10 ounce) package frozen black-eyed peas, cooked and drained
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon salt (or to taste)
  • Freshly ground black pepper to taste
  • 3 Tablespoons red wine vinegar
  • 3/4 cup olive oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 large carrot, peeled and grated
  • 1/4 cup chopped parsley

Whisk the mustard, salt, pepper, and vinegar until blended.  Dribble in oil while continuing to whisk.

Toss the beans and the rice with the vinaigrette until everything is well-coated.  Mix in the onion, garlic, carrot, and parsley.

Serve at room temperature

Serves 6-8

Carol Marshall’s Baked Beans

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From the 1991 Rehfwitz (and Friends) Cookbook.

  • 2 large or 1 industrial-size can of baked beans (B&M are the best.)
  • 1 medium onion, diced
  • 3 Tablespoons ketchup
  • 1 Tablespoon mustard
  • 1 teaspoon dry instant coffee (or 1/4 cup ground coffee)
  • 1/4 cup brown sugar
  • 1/4 cup molasses or Karo syrup (light or dark)
  • Several strips of bacon

Preheat oven to 350 degrees.

Mix all ingredients except bacon in a deep baking dish.  Lay bacon on top.

Bake for 2 hours.

Frieda’s Rice

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This originally appeared in the 1991 Rehfwitz (and Friends) Cookbook, thanks to Frieda Willis.  I have made it countless times and have added all sorts of things to it (pine nuts, broccoli, cut-up-chicken, frozen vegetables, cubed squash, Parmesan, etc. etc.)

  • 1 stick butter (or margarine)
  • 1 cup long grain rice
  • 1 can condensed onion soup
  • 1 can condensed beef broth

Preheat oven to 350 degrees.

Melt margarine on top of the stove in an oven-proof pan.  Add rice and saute on low heat until rice turns “chunky”.

Add both cans of soup, undiluted.  Mix, cover, and bake for 1 hour.

Rice Noodle Bake

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Adapted from the 1990 Rehfwitz (and Friends) Cookbook, originally submitted by Lissa Hurwitz.

  • 1 stick butter, melted
  • 1/2 pound fine egg noodles
  • 2 cups Minute Rice
  • 1 (8 ounce) can slice water chestnuts, drained
  • 1 Tablespoon soy sauce
  • 2 cans (10.5 ounces each) condensed chicken broth
  • 2 cans (10.5 ounces each) condensed onion soup
  • 1 cup water

Preheat oven to 350 degrees.

In a skillet, brown the noodles in the melted butter.

Combine butter and noodles with remaining ingredients in a large casserole dish.

Bake for about 45 minutes, until liquid is absorbed.

Pignoli And Dried Fruit Farfel Pilaf

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From the kitchen of: Annabel Cohen, as Published in 5 Ways to Freshen Up Your Seder by Women’s Department of the Jewish Federation of Metropolitan Detroit, April 8, 2008

  • 1/4 cup olive oil
  • 1-1/2 cups chopped onions
  • 1 tsp. minced garlic
  • 8 cups matzo farfel
  • 2 cups chicken or beef stock or broth
  • 1/4 cup lightly toasted pine nuts
  • 1-1/2 cups dried sweetened cherries or other dried fruit (golden raisins, dried cranberries, dried blueberries, or a combination of these), chopped if large
  • 1/2 cup fresh chopped parsley
  • Salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add the onions and garlic and sauté until softened, about 3-4 minutes. Add the farfel and sauté until the farfel is lightly toasted and browned. Add the stock and sauté until the liquid is incorporated. Add remaining ingredients and season to taste. Cover and chill until ready to serve. Reheat in microwave and serve warm.

Makes 8 servings.