Grandma Fried’s Cucumber Salad

When I was a little girl, my father, my brother, and I  would visit his mother, my Grandma Fried, on the weekend.  My grandmother was a wonderful, wonderful person who had come over from Hungary sometime around 1910.  She was a good European cook, and I loved eating her foods.  Sometimes, she would make one of her specialties, her cucumber salad, and give my father a jar to bring home.  My mother and father loved these.  When I got married, I started making this recipe, because I knew how much my parents, but especially my father appreciated it.  I like to make this recipe instead of salad especially for a big holiday dinner .  People have so many different things to put on their plate, and it’s easy to squeeze some of these cucumbers on their plates.  This dish is refreshing and it’s nice for a change instead of salad. 

  • 5-6 large cucumbers (the greenhouse cucumbers are best)
  • Water
  • Kosher salt
  • 3/4 cup white vinegar
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  • 2 tablespoons granulated sugar

Peel and slice cucumbers very thinly and place in colander.  Sprinkle them with the Kosher salt and put a heavy plate directly over the cucumbers; press down.  Let sit for about an hour.  Rinse salt off with water, drain well.  Put in serving bowl.  Pour the vinegar and sugar over the cucumbers.  Refrigerate a few hours or overnight.  

Note:  You can make these a few days in advance.  The cucumbers shrink in size, so you will need more than you think.  Besides, they are great to go with holiday leftovers.    Viagra for cheap prices best buy online sildenafil tablets buy cheap sildenafil generic cheapest sales 50mg. Viagra tab sildenafil generic purchase 50mg, sildenafil tablets buy. Viagra tablet price brand 100mg of pills no prescription cheap generic purchase cialis sildenafil tablets buy. Buy Generic Tadalafil for Men in ViaBestBuy Online Pharmacy. Order Cheap Tadalafil Online Over the Counter for the Lowest Price in USA tadalafil online. With new merchandise for ED on the rise, VIAGRA has Tadalafil Online always been trusted by numerous men as their selection treatment..

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Adele Hochheiser's (Sister's) Dairy Noodle Pudding/Kugel - (Plus- Look at the footnote to see a healthier variation on the classic using whole grain egg noodles) by admin
Serve this amazing side dish to go along with a light dairy meal, as part of  a brunch buffet, or for your Yom Kippur break the fast feast! My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser.

Alu Ki Tikki or Indian Potato Patties by Judy
I was lucky enough to eat some delicious authentic, homemade Indian food at the home of my friend Swapna and her lovely son Aditya.

Amazing Chocolate Cake by Judy
It was my daughter's anniversary today, so I decided to make a yummy dinner for her and her husband (and kids).

Grandma Hindes’s Simple Stuffing

This is another recipe of my Grandma Hindes. I am still amazed today when I think about how talented a cook she was. She never used a cookbook in her life, and I don’t think she ever even wrote her recipes down. When my mother and father got married, and my mother started to cook, she wanted to make many her mother’s recipes. This was complicated by the fact that my grandmother only cooked from her head, not from a recipe. So my mother had conversations with my grandmother where she tried to pin her down and make my grandmother give her exact quantities of the ingredients that she used. This was one of my absolute favorite recipes of my grandmother’s that my mother made. For some reason, I loved watching my mother make this particular recipe. I loved the sounds and the smells as she put the ingredients together. My mother and I used to love tasting the uncooked stuffing to check the seasoning. We weren’t worried about salmonella back then. This was the only recipe my mother ever used for stuffing a turkey. It is such a delicious, simple recipe for stuffing, and very different from most stuffing recipes today. But when a holiday comes around, everybody wants to make sure in advance that I’m still making this stuffing. Please, try it. Some of the best tasting things in life are the simplest!

For a 12-15 pound turkey:

  • 10 seeded hard rolls
  • 8 extra large eggs
  • about 1/2 cup corn, canola, or light olive oil
  • Kosher salt and lots of pepper to taste

Soak a few rolls in warm water. When they have softened, put them in your hands one at a time and squeeze the water out of them. Then with your hands, tear the rolls up into bite sized pieces and place in large mixing bowl. Continue this until you are done with all of the rolls. Then in a separate bowl, mix eggs with a fork. Pour them into the rolls, and mix gently with a rubber spatula. Add the oil, and mix again. Add salt to taste, somewhere around 2 teaspoons, and your pepper, somewhere around 1/2 teaspoon. I like it really peppery. At this point you can also use fresh ground pepper, but you’ll need quite a few grinds. Cover the bowl with plastic wrap and refrigerate until you are ready to cook your turkey.

Now, before I put the stuffing in the cavity, I make a paste up of oil, salt, pepper, garlic powder, and lots of paprika. I shmear this on the outside of the turkey, and then all over the inside cavity. Then, I put the stuffing in. These seasonings give the stuffing lots of extra flavor.

When you stuff the turkey, do not try to pack it in tightly. Just put it in, but don’t worry if you can’t fit every last bit of the stuffing in. If you have some left over, put it in a small casserole dish, sprinkle the top of the stuffing mixture in the dish nicely with paprika, and bake it for about 45 minutes. I always make extra, because the quantity in the cavity is never enough anyway.Buy Tadalafil Online Cheap – No Prescription needed. 100% Satisfaction! Cheapest Drugs for sale. Easy and Fast order processing. Fast order buy tadalafil online cheap. Buy Tadalafil Online Cheap. Online Drug Shop, Secure and Anonymous. We ship with EMS. All medications are certificated! Sildenafil without prescription. Men who suffer from Erectile Dysfunction (ED) can go to their GP for Sildenafil. But what if talking to your GP is too daunting how to buy synthroid from mexico sildenafil without prescription. Buy Sildenafil Without Prescription. Men’s Health. Women’s Health , Safe & Secure, Blood Pressure, Dental Whitening..

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Chicken with the Crumbs by admin
My Children's All-time Favorite Dinner Recipe If I had to name the one recipe out of all my recipes that I have made more than any other, it would be my recipe for chicken with the crumbs.

Easy and Delicious Broiled-Baked Chicken by admin
My children refer to this as dish as Chicken with the Jewish Spices, but I think you will like it even if you aren't Jewish! My two boys, Danny and Benji both love chicken.

Grandma Hindes's Apple, Nectarine or Peach, or Blueberry Fritters by admin
This is another outstanding recipe from my Grandma Hindes.

Judy’s Easy Corn Pudding

I concocted this recipe a few Thanksgivings ago because my daughter Randi had told me that she had eaten some corn pudding in a restaurant, and she really liked it.  When I made this the first time, Randi said that is was her favorite side dish in the Thanksgiving dinner.  For something so yummy, it is really a snap to make. It takes about 10 minutes to get it in the oven.   I have prepared it, and let it sit in the refrigerator for a half hour to an hour before I baked it, and that doesn’t hurt it one bit.  You will be amazed at how beautiful this dish looks when it comes out of the oven, puffed and maillot de basket nba pas cher clonidine next day no prescription golden!  The consistency is more like a souffle than a pudding.  It does taste best if you can bake it right before you serve it, but you can prepare it, and put it in the refrigerator up to an hour or so before you bake it.  The result will be-perfection!  This dish will impress your guests, so get ready for the compliments and the recipe requests!

  For 8 x 10 rectangular or oval baking dish   For 9 x 13 rectangular or oval dish

  • 3 tablespoons unbleached flour                       4 tablespoons unbleached flour
  • 2 teaspoons baking powder                              2 teaspoons baking powder
  • 2 teaspoons Kosher salt                                    2 1/2 teaspoons Kosher salt
  • scant 1/4 cup granulated sugar                       scant 1/4 cup granulated sugar
  • 6 jumbo or extra large eggs                             7 jumbo or extra large eggs
  • 16 ounces (2 cups) light cream                        18 ounces (2 cups + 2 oz. light cream)
  • 2 tablespoons melted butter or margarine    2 tablespoons melted butter or marg.
  • about 6 cups frozen corn – about 28 ounces   about 6 cups frozen corn-about 28 oz.

Preheat oven to 350 degrees.  Grease sides and bottom of either your 8 x 10 inch. or 9 x 13 inch oval or rectangular ceramic or glass baking dish well with butter or margarine. 

Combine the flour, baking powder, salt, and sugar in a small bowl.  In a large mixing bowl, whisk together by hand the eggs, the light cream, and the 2 tablespoons melted margarine or butter.  Gradually whisk in the dry ingredients until pretty smooth.  Stir in the corn (which you can take right out of the freezer) and mix through, separating the kernels with the whisk as best as you can.  Pour mixture into prepared pan.  Bake for 45 minutes or until golden brown and puffed.  Serve immediately. Cheap tadalafil tablets buy cialis generic cipla lowest price soft sales professional for online. Cialis get viagra tadalafil 5mg no prescription buy cheapest online tadalafil tablets buy. Tadalafil Tablets Order quality Cialis from trusted supplier for the cheap price. Buy Sildenafil Online Cheap Free Viagra Samples. Men’s Health. Women’s Health , Weight Loss, Gums New, General Health, buy sildenafil online cheap. Sildenafil ratio 100mg kaufen buy sildenafil online cheap wellbutrin sr best generic cheap sildenafil 50mg provera drug interactions..

Judy’s Homemade Cranberry Sauce

I developed this cranberry sauce recipe by taking all of the elements from my mother’s cranberry jello mold recipe, but leaving out the jello.  Everyone in my family loves to eat this cranberry sauce on Thanksgiving, and throughout the year.  This recipe is enough for about 8 – 10 people, but I’ve started to double and triple it, because you can never have too much it.  It is that good!
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  • 1 12-ounce bag of fresh cranberries, washed and picked over
  • 1  cup granulated sugar
  • 1 small can (8 ounces) of crushed pineapple in natural juice
  • about 1/2 cup of  pure orange juice
  • 1 cup walnuts

Roughly chop about 1 cup of walnuts and set aside.  Drain the pinapple and set aside.    Combine the drained pineapple juice and add enough orange juice to make 1 cup of billigt cykeltøj liquid.  Pour juice into a 2 quart saucepan, add the washed cranberries, and the sugar.  Simmer over a low heat, uncovered, for about 15 minutes.  Your berries will have popped open, and they will  become saucy.   Take the pan off the stove and add the reserved crushed pinapple and the walnuts.  Refrigerate.

Note:  You can make this up to one or two days ahead.  Also, if you would like the sauce to be less tangy, eliminate the orange juice and add water to the reserved pineapple juice to make the one cup of liquid you need.   Generic Tadalafil India, Tadalafil Online Prices. Discount Shop, Safe And Secure. All your problems will be solved by our pills cheap tadalafil online. Soft canada generic tabs best buy cheap tadalafil online on online discount india, tadalafil usa, 5mg tablets, prescription, purchase free shipping. Buy Tadalafil Online with Overnight Delivery – Order Tadalafil no prescription at Cheap price. Cialis without prescription delivered next day order tadalafil. Order Tadalafil Online. Online Pill Store, Cheap Prices. Refund Policy. Free viagra pills!.

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Adele Hochheiser's (Sister's) Dairy Noodle Pudding/Kugel - (Plus- Look at the footnote to see a healthier variation on the classic using whole grain egg noodles) by admin
Serve this amazing side dish to go along with a light dairy meal, as part of  a brunch buffet, or for your Yom Kippur break the fast feast! My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser.

Alu Ki Tikki or Indian Potato Patties by Judy
I was lucky enough to eat some delicious authentic, homemade Indian food at the home of my friend Swapna and her lovely son Aditya.

Back to Basics Macaroni and Cheese by Judy
When my children were little, I found a recipe for macaroni and cheese on the back of the Creamettes box.

Grandma Hindes’s Brenta (Jewish Hash Browns)

If I had to name our family’s absolute favorite recipe, I think this would be the one.  You have to understand the history of this recipe.  My mother’s mother Rose, my grandma, was a wonderful, Jewish, European cook.  From what my mother told me, she was a self-taught cook.  She definitely cooked typical Jewish, European recipes, but in my opinion, no one made them better.  My mother often mused about how she didn’t appreciate her  mother’s wonderful cooking when she was growing up, and how she didn’t really start to appreciate her mother’s cooking talent until she got married herself.  My grandmother didn’t use complicated ingredients in her food; her cooking was simple but delicious.  One of her greatest pleasures was cooking for her husband, my grandpa, her children, her children’s spouses, and her grandchildren.  Every Friday night my cousins, Paul, Bobby, and Janie were dropped off at my grandparents’ house for a delicious Friday night (Shabbat) dinner.  Only a few times did I get to eat with them.  I loved those times.  Anyway, from what I remember, the dinner consisted of pot roast, chicken fricassee with little meatballs, and brenta.  (I’m not sure what the rest of the meal was.)  As far as I’ve been told, brenta was an original creation of my grandmother’s.  Brenta means “burned” in Yiddish. My grandmother’s brenta was the most delicious food I ate as a child.  Luckily, my mother made brenta every other Friday night for us as a side dish (the main course was brisket).  I became billige sykkelklær på nett my mother’s personal brenta assistant.  I learned the technical art of turning the brenta properly, and I took over making the brenta from beginning to end.  The best part of making the brenta was picking out delectable morsels when it was done and popping them in my mouth.  Oh, it was so good!  The last and most important part of the job for me was carrying the bowl of brenta over to the kitchen table.  Why?  Of course, so I could be the one to put all the best pieces on my plate.  My poor brother, Kenny got shafted by his greedy sister again.  If you ask him, he will tell you that he still hasn’t forgiven me, and he is not joking!  Well, when I had my children, I started making Friday night dinners and having my parents over, and both my mother and father were so happy when I would bring a magnificent bowl of brenta to the table.  Luckily, my children and my husband adored my brenta, too.  The consensus was that my brenta was definitely as good as my mother’s and my grandmother’s brenta.  Right now, I am working on teaching my daughter Randi the art of making brenta, because we need to keep the family tradition going.   

  • 5 pounds  Russet or Idaho potatoes
  • corn oil -about half of a one quart bottle
  • Kosher salt
  • water

Wash and peel potatoes.  Cut into medium sided chunks and place in a pot or bowl of cold water.  You can do this a few hours in advance and keep them in the refrigerator until you are ready to cook them.  Drain the potatoes in a colander.  Then pour the potatoes into a very large non-stick skillet (I use a 12 inch pan for this).  Pour about 1/2 to 3/4 cup of corn oil over the potatoes.  Then pour about 1 cup of cold water over all. 

Put a cover over the skillet.  I don’t have a cover large enough, so I put my largest cover directly over the potatoes instead of over the pan.  Put the flame on high.  After about 20 minutes, when the potatoes are a little soft, remove the top.  Let the potatoes brown, without turning them.  Then turn them, and let them brown again.  I squish a spatula down billige fotballsko på nett på on the potatoes a few times to mush up some of them to make some of the pieces smaller.  You just keep letting them cook 10 minutes or so, and then you turn them.  If you think the potatoes are not soft enough, you can always add a little more water to them, and recover them for a few minutes.  If the potatoes don’t seem to have enough oil to brown in, add a little more oil.  When the potatoes are burned in parts, and really browned well, you can put them in a large bowl that you have lined with layers of paper towels.  Wrap the towels around them and flip over.  Wait about  3 or 4 minutes and unroll them from the paper towels, as you dump them into the bowl.  Sprinkle them sufficiently with the kosher salt to taste and bring your masterpiece to the table. Five pounds of brenta will disappear right in front of your eyes!

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Amazing Chocolate Cake by Judy
It was my daughter's anniversary today, so I decided to make a yummy dinner for her and her husband (and kids).

Amazing Homemade Pizzas by Judy
I was really in the mood to make some delicious pizza last weekend.

Amazing, Incredible Irish Soda Bread by Judy
This is the most perfect Irish soda bread imaginable.

Shirley’s and Judy’s Easy but Delicious Candied Yams

When I was growing up, Thanksgiving was one of the holidays we had at our house.  We spent this holiday with my father’s family- his twin brother Larry, my wonderful Aunt Florence, and my three wonderful cousins, Karen, David, and Debbie.   I loved the holiday so much, because of all of the delicious food, because of the very dependable menu that I adored, because of the wonderful atmosphere at our house the day of Thanksgiving as my mother, my father, and brother, and I all got in gear doing the many jobs required to make the feast day hum like a well oiled machine, and of course because levn? cyklodresy of the fun we all had at once our relatives arrived.  I loved being in the kitchen with my mother as we went from one job to another.  One of my jobs was to prepare my mother’s recipe for candied yams.  This recipe really was a snap, because we used canned yams.  Every year, the candied yams received the oohs and ahs I loved hearing.  
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  • 2 large cans of yams, reserving the juice of one can (I really like Princella yams)
  • about 3/4 of a pound of dark brown sugar
  • about 1/2 cup (1 stick) butter or margarine (I always use Fleischmann’s margarine)

To bake the yams, you may use a large, rectangular, disposable aluminum pan with sides such as a lasagna pan or a roasting pan.

Lay all of the yams from the two cans in one layer on your pan.  Then slice them so that they are half the thickness.  You may not need to do anything to some of the smaller pieces.  Make sure that the pieces are in a single layer.  RESERVE the juice from one can of yams.  Then cut little pieces of margarine and put one on top of each piece of yam.  Then, crumble the billiga cykelbyxor brown sugar over all.  You should have a pretty heavy layer of brown sugar over the yams.  You can let this sit on the counter at room temperature for a few hours before you bake them. 

Right before these go in the oven, drizzle the reserved liquid from only one can over the brown sugar.  You will probably need only half of the juice or even less than that.  You can cook these yams a few ways.  One way is to put them in the oven you are baking the turkey in at the same temperature and cook them for at least 60 minutes. What you want to see when they are done is that candied look.  They should be caramelized, and the liquid in the pan should be nice and dark.  Another way you can cook them is to put them in a hotter oven, about 425 degrees for a shorter time- maybe 45 minutes or so.  If you are ready to eat, and you don’t think they have caramelized enough, you can put them in a very hot oven of 500 degrees for another 5 minutes or so.  Another alternative is to put them under the broiler for no more than 5 minutes, but you have to watch them very closely if you do this! If you do put them under the broiler, do not put them on a rack that is too close to the heating element or the flame.  The problem with broiling them is that they can burn easily, and you don’t want that to happen. There is a huge difference between caramelizing your yams and burning them.  Caramelizing the yams produces a rich dark color, and burningv them produces ugly black spots.   When your candied yams are done, put them on a platter and drizzle the caramelized liquid over them.  I recommend that you use a platter that will complement the beautiful color of the yams.  I like to put them on a blue or white platter.  These yams will look as pretty as a picture, and they will taste  delicious!  When you need to buy sildenafil online without prescription? You must buy sildenafil online, if you are suffering from erectile dysfunction, buy sildenafil online without prescription. Buy Sildenafil Online Without Prescription Order Viagra Plus Online From Canada Discount Prices Cheap Sildenafil No Prescription Discount Prices. Order Sildenafil Online Cheap. Great Discounts. A whopping woody table, my dream. I desire complete of the remits i amusement you in this post order sildenafil online cheap. Order Sildenafil Online – Cheap Pills Online. Sildenafil relaxes muscles and increases blood flow to particular areas of the body..

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Delicious Potato Kugel (for Passover or Anytime at all) by admin
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Eggs and Potatoes in One Pan by Judy
I often make one of my specialties, called brenta, which is a recipe of my Grandma Hindes.

Judy’s Cheese Blintzes

Blintzes are the Jewish version of crepes.    When I was a little girl, I was lucky to eat homemade blintzes because they were a specialty of my father’s mother, my Grandma Gertrude.  She was an immigrant from Hungary, and she was an excellent cook.  When she made blintzes, we would get a huge plastic bin filled with them, and my mother would fry them to go along with a light dairy dinner.  I also remember going to Ratner’s, a famous restaurant in Manhattan, with my parents when I was a little girl.  Ratner’s was known for its fabulous blintzes.  In fact, even though the restaurant closed, you can still buy Ratner’s frozen blintzes in most supermarkets today.  But I don’t buy frozen blintzes.  They don’t compare to the real thing.  I developed this recipe by taking some elements from my mother’s wonderful, best friend, Adele Hochheiser’s blintz recipe. I changed a little of this and a little of that until the blintzes were perfecto!  I like to make a batch of them, eat them for lunch or serve them as with a dairy dinner of tuna or egg  salad, and then freeze the rest.  These blintzes are spectacular.  My daughter Randi loves them so much that she wanted to learn how to make them.  She came over one day last winter, and we made them together.  Between cooking one of my all time favorites and being with Randi, I was in heaven.   But it was very funny.  You see, you need to have patience when you make blintzes, because the process does take a bit of time.  And Randi doesn’t have patience.  She kept saying, “Mommy, why don’t we stop now.  We can put some of the batter away and you can finish them later.”  And I kept saying, “No.  We’re making them all right now.”  She was very happy though, when she tasted her first two blintzes hot off the presses, sprinkled lightly with cinnamon and topped with a dollop of rich sour cream –  they were slightly crunchy and slightly greasy on the outside and soft and cheesy on the inside.  The look of delight on her face and her moans of ecstasy were pure gratification for me . Of course she got a big care package of blintzes to take home.  How bad could that be?

For the batter:

  • 2 cups unbleached presifted flour (you may need up to 1/2 cup more, which I always seem to need to use)
  • 1/2 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 extra large eggs
  • 4 tablespoons butter or margarine, melted (I use Fleischmann’s), plus more for frying

For the filling:

  • 6 oz. of Philadelphia cream cheese at room temperature
  • 3-  7 oz. packages of farmer’s cheese (I use Friendship)
  • 2 1/2  extra large egg yolks
  • 3 tablespoons sugar
  • sugar & cinnamon and sour cream for serving

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Note:  You can make the batter by hand with a wire whisk, in an electric mixer with the whisk attachment, in a food processor fitted with the metal blade, or in a blender.  I use a blender.

First, crack the eggs in the blender and add the milk.  Blend a second or two.  Then add the flour, salt and melted butter ormargarine.  Blend until smooth and as lump free as possible.  If too thin, add 1/2 cup flour and blend again (I always do this).  Refrigerate batter for one hour.

While the batter is being chilled, make the filling.  Mix all the filling ingredients together by hand using a rubber spatula.  Refrigerate until ready to use.

To make the blintz crepes, start by melting about 4 tablespoons of butter or margarine in a small bowl in the microwave.   Then, put a medium flame under a 7 or 8 inch nonstick frying pan.  Dip a pastry brush in the melted margarine and brush the bottom and sides lightly with the melted margarine.  Pour a little batter in, enough to swirl around and cover the bottom of the pan- probably about a tablespoon or so.  Your crepe should be quite thin, about an 1/8 of an inch. Cook no more than 30 seconds.  Start to shake the pan to loosen the crepe.  As soon as you do this you will see that the crepe is basically set- there won’t be any wet spots on the crepe.  Then flip out or slide the crepe out onto a plate.  .  Brush the pan again with margarine, and repeat the process until you have used up all of the batter.  Just continue piling the crepes right on top of each other on the plate as they are done.  You should have somewhere around 3 dozen crepes.

Take your filling out of the refrigerator.  Take the top crepe off the plate and place it on a clean work surface.  Then place about 1 tablespoon of the filling in the center of the crepe but toward the bottom of the circle closest to your body.  The start to roll the crepe and then fold the 2 sides over the filling, and continue rolling up.  If you’ve ever made stuffed cabbage, it’s the same type of folding process.  Place the crepes you wish to freeze in aluminum tin or in a good plastic freezer bag. 

The blintzes are still not ready to eat.  Melt some butter or margarine in a frying pan, then place the blintzes in the pan.  Brown on one side, then turn and brown on the other side.  You can also fry blintzes right out of the freezer.  The trick is that you have to fry them over a low flame, which gives them a chance to defrost while they are frying.  Serve the blintzes hot.  They are luscious sprinkled them with sugar and cinnamon and then topped with lots of sour cream.  

If I have more than I need, then I freeze each leftover UNCOOKED blintz in plastic wrap, and then place all of them into a ziploc freezer bag, then I put that bag into another bag for extra protection.  When you are in the mood for blintzes, just take them right out of the freezer, and without defrosting them, saute them, but on a lower flame to give them time to cook through.Tadalafil Without Prescription. Online Drug Shop, Secure and Anonymous. Need a product that isn`t in the site? Call US!. Online support 24 hours tadalafil without prescription. Buy Tadalafil online after comparing prices. Order Cialis without a prescription. Learn more about cost of generic Cialis. Buy Tadalafil Online Without Prescription. Men’s Health. Dental Whitening, Erectile Dysfunction, Visa, Mastercard, Amex, E-check buy tadalafil online without prescription. Buy Tadalafil online without prescription improved erectile function! You have problems with erectile function? You want to get active and long sex?.

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Adele Hochheiser's (Sister's) Dairy Noodle Pudding/Kugel - (Plus- Look at the footnote to see a healthier variation on the classic using whole grain egg noodles) by admin
Serve this amazing side dish to go along with a light dairy meal, as part of  a brunch buffet, or for your Yom Kippur break the fast feast! My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser.

Alu Ki Tikki or Indian Potato Patties by Judy
I was lucky enough to eat some delicious authentic, homemade Indian food at the home of my friend Swapna and her lovely son Aditya.

Amazing Chocolate Cake by Judy
It was my daughter's anniversary today, so I decided to make a yummy dinner for her and her husband (and kids).

My Grandma’s Healthy and Delicious Brown Rice Pudding

My mother made this recipe often.  It was her mother’s, my Grandma Hindes’s recipe.  My grandmother was born in 1908, so if she were alive today, she would be around 100 years old.  My grandmother was an immigrant from Europe.  She immigrated to this country from a place called Galicia, which is now part of Poland.  She was a huge fan of a nutritionist on the radio named Carlton Fredericks.  She learned a lot from him and followed his advice.  My grandmother was way ahead of her time.  My mother and her brother Nat were the ONLY children who brought sandwiches to school made with whole wheat bread.  When my mother talks about her mother’s wisdom in this area, she is still amazed by it.  For that generation, being concerned about nutrition and healthy ingredients was very uncommon.  Well, my grandmother developed this delicious rice pudding recipe because she wanted to create a healthy version of a rather unhealthy dish.  She made it as a side dish that she served along with tuna salad or broiled fish.  My mother made this many times, and my father loved it!  He liked it plain or warm with a little milk in it.  When my father was still alive, I often made this for him so he could take it home and have it as a yummy snack.    I also regularly make this and deliver it to my daughter Randi and my mother as they love it too.  As soon as the cool weather hits, I start making this recipe.  It’s such comfort food!  I like to know it’s in the fridge for a late night healthier than usual snack.  When I put that first bite in my mouth, I’m in heaven.  How many healthy dishes can you say that about?  I know that this is not your traditional rice pudding recipe, but it’s mine.  So please, give this family, heirloom recipe of mine a whirl.  Trust me, once you taste it, you will love knowing that this healthy treat is waiting for you in the refrigerator.

  • 1 cup whole grain brown rice (not instant)- I use Uncle Ben’s or Carolina (I now use Nature’s Promise organic long-grain brown rice!)
  • a nice chunk of butter or Fleischmann’s margarine- about 2-3 tablespoons
  • 1/2 cup granulated sugar (I’ve been reducing this to 1/4 cup lately)
  • 1 1/4 cups of whole milk (or half and half or light cream for an even richer pudding)
  • 3 extra large eggs (or 4 for an even richer pudding)
  • cinnamon

Note:  If you wish to make this dish healthier, you may reduce the sugar to 1/4 cup and use lowfat or skim milk in place of the whole milk. 

Preheat oven to 375 degrees.  Grease a two quart casserole dish well with butter or margarine.  Crack the eggs in a mixing bowl, and mix them with the milk.

Combine the rice, 2 1/4 cups cold water in a 2 quart saucepan or follow instructions for amount of water on box.  Bring the water to a boil, then put the lid on and lower the flame as low as possible.  Simmer about 30 minutes until the water is completely absorbed.  Recently, I started putting a chunk of margarine in too.

Take the saucepan with the rice off the stove.  Put your greased casserole dish into the oven to heat it up while you are completing the rest of the recipe.  Drop the butter or margarine into the rice and mix it through the rice until it is completely melted through.  Then, dump the sugar in and mix gently with a rubber spatula.  Sprinkle some cinnamon in – about 1/2 teaspoon.  Then pour milk and egg mixture into the rice mixture and mix it in well with the rubber spatula.  Take out the casserole dish, and pour the rice mixture in.   Sprinkle the top of the pudding with a nice amount of cinnamon.  Place the casserole dish in the center of the oven.  Bake it for about 1 hour – 1 hour and 15 minutes until the sides and top are brown.  Let the pudding cool a few minutes before serving, or let it cool completely, and then put it in the refrigerator for later.  You can take out a portion any time, and warm it up in the microwave.Sildenafil is a prescription medicine that is not legally available without a prescription. Order Sildenafil legally with an online prescription here. periactin for weight gain Order sildenafil from Superdrug – From ??18 – Choose between 25mg, 50mg and 100mg tablets – Online Prescription and Delivery Included. Nonetheless, you must make certain that Tadalafil For Sale the site is approved to promote medicines in your country. Erectile dysfunction is not tadalafil for sale. Tadalafil For Sale. how to buy cialis online safely. and community-friendly environment where customers of injectable hgh. buy cialis usa..

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Nana’s Pineapple Noodle Pudding (Noodle Kugel)

This recipe is one of my mother’s all time favorites.  It’s called Nana’s Noodle Pudding  because that is what my three children called my mother from the time my first child Randi could talk.  My mother usually made this to go with chicken for a Friday night meal.  I don’t think any of my kids love this recipe, but Nana does, I do, and I think you will too. 

  • 1 pound extra wide or broad egg noodles
  • 1 stick (1/4 lb. butter or margarine (I use Fleischmann’s margarine)
  • 4 extra large or jumbo eggs, beaten
  • 3/4 cup granulated sugar
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  • 1 large can (15-16 oz.) of crushed pineapple in natural juice
  • cinnamon to taste

Preheat oven to 350 degrees.  Grease wll the sides and bottom of a glass 9 x 13 baking dish.      

Bring a large pot of water to a boil; then cook noodles till al dente and drain noodles in a collander.  In the same pot you used to boil the water, put the stick of margarine.  Melt it on low heat.  Take the pot off the stove, and add the noodles back.  Mix gently with a rubber spatula.  Then add sugar, the pineapple with its juice, the beaten eggs, and about 1/2 teaspoon cinnamon.  Mix everything gently with rubber spatula. 

Pour into greased dish and smooth with rubber spatula.  Sprinkle the top pretty heavily with more cinnamon.  Bake until kugel is nicely browned on top and browned on edges and bottom. 

Note:   You can prepare this up to 2 days ahead and keep in refrigerator unbaked until you are ready to serve it. You can also freeze it unbaked, then defrost in refrigerator, and bake it.

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