Dijon Salad Dressing

makes a large jar… a typical salad dressing jar and then some.  lasts long time in fridge

4 T sherry or champagne vinegar

1 T and 1 t balsamic vinegar

4 T freshly squeezed lemon juice

4 small garlic cloves minced (I always rinse my minced garlic with water and let sit for about 15 minutes before using. It tastes better)

2 1/2 T dijon mustard

1 1/4 cup olive oil

1/2 cup canola

salt and ground pepper to taste

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Sour Cream Walnut Coffee Cake
Otherwise known as Hank’s favorite

3 cups all -purpose flour
1 1/2 t baking powder
1 1/2 t baking soda
1/2 t salt
3/4 cups butter
1 1/2 cups granulated sugar
3 eggs
2 t vanilla
1 pint sour cream
3/4 cup packed brown sugar
2 t cinnamon
1 cup chopped walnuts

Mix flour, powder, soda, and salt. Set aside. Cream butter in large bowl of mixer until soft. Gradually add white sugar and beat well. Add eggs one at a time, beating thoroughly after each; add vanilla. Then add flour mixture alternating with sour cream, blending after each addition until smooth. Mix brown sugar, nuts, and cinnamon together. Put about a third of batter in WELL Greased and floured bundt pan. Sprinkle with a third of nut mixture. Repeat until all batter and mixture are used. Bake in preheated 350 oven for about 1 hour or until tooth pick clean. Let stand in wire rack for about five minutes before turning out. While cake is still warm, put on board for frosting, allowing mixture to run down sides. Serve cake slightly warm or room temp. Freezes well.

Confectioners Sugar Frosting
Sift 3/4 cup confectioners’ sugar. Add enough 1/2 t vanilla and water to make frosting good spreading consistency.

NOTE: To bake in loaf pans, prepare batter as in above recipe and alternate layers of batter and nut mixture in thirds, as directed, in two well greased and floured 9 x 5 x 3 loaf pans lined on bottom with waxed paper. Bake 350 for 50 minutes. Rest same as above.

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Dill horshradish sauce

Combine ¾ cup sour cream, ½ cup prepared horshradish, and 1 T chopped fresh dill or 1 ½ teaspoon dry dill weed.

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Gefilte Fish

¾ # chilled salmon boned and skinned—cut into 1” chunks
¾ # chilled white fish (I’ve had luck with Cod, Tilapia) boned and skinned—cut into 1” chunks
1 medium sized onion coarsely chopped
1/3 cup matzo meal
2 large eggs
1 ½ t pepper
about 8 chives, 2 TBLE chopped parsley and dill. Either or or both.
1/2 tea salt
boxed chicken broth– all natural. Use at least 2 QTS for poaching fish

Grind salmon and white fish through the fine blade of the food chopper (or whirl1/3 of the fish at a time in a food processor until very finely chopped, about 20 seconds; do not puree (although I do and it is fine)) Put fish in a large bowl, cover and refridgerate.

Whirl onion in the food processor until smoothly pureed.

To fish add onion, eggs, 1/3 cup matzo meal, pepper, and ½ t salt. Stir until blended. Mixture should be just firm enough to hold its shape when formed into a ball with your hands. If too soft, stir in 2 to 3 more Tbles matzo meal.

Put your hands in a bowl of cold water. Then mold fish mixture into a 3 by 2 patty (about 2 ounces) and gently place on a platter. Repeat with remaining fish mixture, dipping your hands in water as needed.

In a 5 or 6 qt pan over high heat, bring broth to a boil and adjust heat to simmer. At this point I add a couple of cut carrots so that I will have cooked carrots to serve with fish. Gently add patties to pot to make a single layer without crowding. Simmer covered until balls are opaque in center and firm about 10 – 15 minutes.

Lift gefilte fish from pan with slotted spoon; drain on paper towels in a warm place. Repeat to cook remaining patties.

Serve fish warm or chilled. Can make a couple of days in advance.

Horseradish sauce
Combine ¾ cup sour cream, ½ cup prepared horshradish, and 1 T chopped fresh dill or 1 ½ teaspoon dry dill weed.

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matzo kugel

4 matzos
3 eggs well beaten
1/2 t salt
1/2 cup sugar
1/2 cup butter melted
1 t cinnamon
1/2 cup raisins
2 apples cubed

Soak matzos broken into 1 inch squares in water. Then drain when soft. Add eggs, salt, sugar, 1/4 cup butter, cinnamon, apples and raisins. Put remaining 1/4 cup of butter into baking dish (I use 8 x 8 but anything around that size will do). Then pour in batter. Cook 325 for 40 minutes.

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Matzo Brie

2 matzos

3 eggs

1 apple

pinch of salt or not

some cinnamon and milk

Soak matzo broken into small pieces though not small like farfel.   Then after soft drain.

Add eggs and and milk and cinnamon and apples cubes or shredded.

Heat oil (or butter) until hot.  Then add egg mixture.  If necessary can cover to finish eggs.

Serve with syrup or sugar.


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Chocolate Chip Oatmeal Cookies

1/2 cup (one stick) butter, softened

1/2 cup brown sugar (I use a little less)

1/4 cup granulated sugar (I use a little less)

1 egg

1 tea vanilla

2/3 cup w/w flour

1/4 t salt

1/2 tea baking soda

1 cup quick oatmeal

1/2 cup chopped nuts

1/2 cup raisins

1 cup semi sweet choc pieces

Cream butter and sugars, add egg and vanilla and beat until fluffy.  Mix flour with salt and soda.  Stir unto creamed mixture, blending well.  Add remaining ingredients.  * Drop by teaspoonfuls onto greased cookie sheets.  Bake in preheated 375 oven  10-12 minutes or until golden.  Remove and cool on rack.

*when not in a rush, I cover the bowl at this point and wait until the next day to bake.  Flavors enhance and the cold dough is easier to work with.  I use my hands to make little balls spaced apart on the cookie sheet.


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