Rehfwitz Classic

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.

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.

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.

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.

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.

Herbed White Beans Au Gratin

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Good over brown rice or couscous

  • 1/4 cup chopped onion
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning (or substitute dried oregano, basil, and/or marjoram)
  • 1/4 cup pine nuts
  • 3/4 cup plus 1 tablespoon milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1lb cans of cannellini beans, drained
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated parmesan cheese

Preheat oven to 425 degrees.

In a corning ware dish or ovenproof skillet, sauté the onions in the

olive oil until they are soft, about 2 to 3 minutes. Add Italian

seasoning and pine nuts and mix well. Immediately stir in 3/4 cup

milk, salt, pepper, and beans. Continue to stir until the mixture

comes to a boil. Remove from burner.

Moisten the bread crumbs with the remaining 1 tablespoon milk. Add the

cheese and blend thoroughly. Spread this topping over the bean

mixture. Bake for 25 minutes.

Tangy Beef and Barley Salad

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· ½ cup pearl barley

· 2 cups beef broth

· 1 pint grape tomatoes

· 4 scallions

· ½ lb. sliced roast beef

· ½ cup raisins

· 3 Tablespoon fresh lemon juice

· 2 Tablespoon cider vinegar

· 2 Tablespoon olive oil

· 2 Tablespoon Dijon mustard

· ½ teaspoon brown sugar

· ½ teaspoon white pepper

In a medium saucepan, combine the barley and beef broth. Bring to a boil over high heat. Reduce heat to low, cover and simmer until the barley is just tender, 50-60 minutes. (Reduce time for quick-cooking barley.)

Meanwhile, cut tomatoes in half, coarsely chop the scallions and cut the beef into strips.

In a serving bowl, combine the lemon juice, vinegar, oil, mustard, sugar, and pepper. Cook over medium heat until just heated through, 3 to 4 minutes.

Pour the dressing over the vegetables and roast beef and toss to combine. Set aside until barley is cooked.

Remove barley from the saucepan, using a slotted spoon if there is excess broth in the pan. Add hot barley to serving bowl and stir to combine.

Serve hot, cold, or at room temperature.