Cabbage and Noodle - Haluski - Peggy Konopka Martinez

• 2 medium heads of cabbage
• 1 medium onion
• Canola Oil
• salt to taste
• pepper to taste
• 1 lb egg noodles

Core and dice cabbage in quarters.  Then put the cabbage in the food processor and process it until it is fine.

While you are doing the cabbage you can peel the onion and put the onion in the food processor with the cabbage. 

Coat the bottom of a 3 quart pot with the canola oil and heat.

Once the oil is hot enough, put the cabbage and onion in the pot and cook this until it becomes soft.  This takes a couple of hours.

Make sure you stir every 10 to 15 minutes so it doesn't stick to the pot.

During the course of cooking the cabbage you may need to add more oil so it doesn't burn to the bottom of the pot.

While you are cooking the cabbage put in salt and pepper to your taste.

Taste the cabbage to make sure it is done.

Boil the water for the egg noodles and make them as the directions on the bag.  I usually use medium egg noodles (Pennsylvania Dutch) but you can use any egg noodle.

Drain and rinse noodles.

Mix the egg noodles in with the cabbage in the pot and there you have it. 

African-American Coconut Pound Cake - Susan Wolf Shelton

This was given to me years ago. When I worked at RBMS (even when it was PAGH), I would make this for the other nurses. It was always a success. Here is a history of the recipe.This recipe comes from an African-American who traces her roots to Africa. She grew up in Chicago, but stories have been handed down in her family from generation to generation. The family music was also traced back to Africa. The family would sit, listen and learn eating these cakes. There, the African griot, or storyteller would use linguistic pitch and tone to perform his lessons, often performing with a flute or baulafo, an African xylophone. Over the years there might have been some changes to accommodate the availability of foods in America, but her grandmother assures her it is almost the same.

• 1 ½ cups unsalted butter ( 3 sticks)
• 3 cups sugar
• 6 eggs
• 1 teaspoon salt
• 3 teaspoons baking powder
• 3 cups flour
• 1 ½ cups sweetened, flake coconut
• 1 cup whole milk
• 2 very large, ripe bananas
• 1 tablespoon pure vanilla 
• 1 teaspoon banana extract
• 2 teaspoons coconut extract

Cream butter until light and fluffy. Gradually blend in sugar and mix well. Add eggs one at a time. Beat well after each addition. Combine flour, salt, and baking powder in a separate bowl.

In a food processor, puree coconut and milk till as smooth as possible. Add bananas to this mixture and process until bananas are pureed.

Beginning with dry ingredients, add to butter mixture alternately with coconut puree and extracts. Begin with dry ingredients and end with dry ingredients. There should be four additions of dry and three additions of liquid ingredients.

Mix well, but do not overbeat.

Lightly grease a large tube pan. Pour into pan. Bake in a pre-heated 350-degree oven for 1 hour and 15 minutes. Cake tester should come out with only a few crumbs. Cool thoroughly before removing from pan. This cake should NOT be served the same day it is baked. Protect in a cake keeper and serve the next day. Cake may be glazed with a powder sugar glaze flavored with coconut extract and coconut sprinkled on top.

GLAZE:

• 1 cup powder sugar
• 2-3 tablespoons milk
• ½ teaspoon coconut extract
• Coconut for sprinkling

MOM"S MANDARIN ORANGE & PINEAPPLE CAKE - Susan Wolf Shelton

This cake has floated around for years. My mother made it till about a year before her death. This is her version. Her youngest son Ronnie loved it.

• 1 BOX OF DUNKIN HINES GOLDEN BUTTER CAKE
• 11 OZ CAN MANDARIN ORANGES-DRAINED (MEASURE LIQUID)
• ZEST OF 1 ORANGE
• FRESH ORANGE JUICE FROM ZESTED ORANGE TO EQUAL LIQUID IN MANDARIN ORANGE CAN
• 4 LARGE EGGS
• ½ CUP OIL

ICING

• 21 ounce can of crushed pineapple WITH juice
• 1 box of instant vanilla pudding
• 1 8 ounce container COOL WHIP
• 1 11 ounce can of mandarin oranges completely drained and dried on paper towel

Mix cake ingredients at low speed until moistened, then at medium speed for 2 minutes. Pour into 2 9-inch cake pans that are greased and floured.
Bake at 325 degrees for 30 minutes. Remove from pans after 10 minutes and allow to cool. Mix all icing ingredients thoroughly by hand. I sometimes add extra Cool Whip (couple of big spoonfulls) to icing mixture. Ice first layer, place mandarin oranges on this layer leaving a few for top layer decoration. Put second layer on top and icing sides and top, placing saved mandarin oranges (4) on top in a clover design.

Long Beach Iced Tea - Bill Parker, Sr.

Ingredients:

• 1 shot Vodka
• 1 shot Light rum
• 1 shot Gin
• 1 shot Tequila
• 1 shot Triple sec
• Few cube Ice
• 1 splash Cranberry juice
• 1 wedge Lemon

Mixing instructions:

In a tall glass, pour shots over ice and top off with cranberry juice and lemon wedge (squeeze if you like).

Stiw Pysgod (Welsh Fisherman's Stew- Bill Parker Sr,

Ingredients:  

• 2 dozen clams
• 3 pints water  
• 1 onion, quartered
• ½ pint fish stock
• Salt, pepper and bouquet garni  
• 1 teaspoon saffron
• ½ teaspoon mace
• 2 teaspoons lemon juice
• 2 onions, peeled and sliced
• 1 lb. cod or haddock fillets, skinned
• 1 lb. plaice (sole) fillets, skinned
• 2 oz. butter
• 2 oz. flour
• 8 oz. crab meat
• 8 oz. shelled shrimps (fresh or frozen)

Scrub the clams and rinse well. Place in a large pan, pour over water and bring to the boil. As soon as clams open, remove from heat and drain, reserving liquid. Allow to cool slightly and, discarding any NOT opened, remove from shells and set aside. Strain liquid into clean pan, add stock, lemon juice, sliced onion and fish. Poach 30 minutes. Remove herbs and fish. Cut plaice fillets in half, flake cod and keep warm. Melt butter in a pan, stir in flour and cook, stirring, for ½ minute, then stir in liquid, a little at a time. Simmer for 5 minutes, stirring until thickened. Add crab meat and shrimps (thawed and/or drained), clams and saffron. Simmer until thoroughly heated, then add fish and simmer for a further minute.

JON’S FRENCH ONION SOUP - Jon B. Tumpey

Ingredients: 

• 3 Tbs. Butter 
• 4 cups Vidalia, sweet, or yellow onions, thinly sliced (about 3-4 large onions) 
• 6 cups Le Gout Condensed French Onion Soup, make your own “Le Gout " type broth (see recipe below) or you can use canned beef broth (if using cubes, granules or concentrate, use half beef and half chicken) 
• 1 cup dry white wine or Sherry (optional, but preferred).
• ½ tsp. Salt 
• Freshly ground pepper, to taste 
• 4 Slices French bread, dried until crisp in a 250°F oven for 30 minutes 
• 1/2 cup Gruyere cheese (grated) 
• 1 Tbs. Parmesan cheese
• 1/2 cup Mozzarella cheese (grated) 

Directions: 

1. Heat the butter in a large heavy saucepan. 

2. Add the onions, cover and cook over very low heat for 20 minutes. 

3. Stir until the onions are lightly browned. 

4. Add the Le Gout French Onion broth, salt and pepper. Simmer, uncovered, over gentle heat for 30 minutes. 

5. Preheat the broiler. 

6. Ladle the soup into soup crocks. 

7. Place on a baking sheet. 

8. Put a round of French bread in each crock. 

9. Mix the cheese and sprinkle over the surface. 

10. Place 4 inches from the broiler flame and cook for 4 minutes until the cheese is bubbling and lightly browned. 

Makes 4 servings. 

NOTE: You can get Le Gout soup from – Wenning’s Wholesale Meats - 7 Pearl St, Long Branch, NJ 07740, (732) 222-3085 or find a store that carries it near you.

Also you can make your own “Le Gout” type broth by following this recipe:

Homemade “Le Gout” type broth

• 2 Large Vidalia (sweet) onions, sliced not diced
• 3 Tbs. (give or take) olive oil
• 2 Tbs. flour
  
  
• 4 cups beef stock (hey just cause it's onion soup doesn't mean it's vegetarian)
  
  

Seasoning (you can use freshly minced garlic and coarsely ground pepper, rosemary, sage, or you can cheat and use some of that Montreal steak seasoning, it works good, just don't go over board with it.)

Preparation:

Place a shallow saucepan over medium heat and pour in your oil. Let the oil heat up a bit ( you want it hot but not smoking, smoking oil... you can tell it's hot by slowly adding a little bit of the onion, when it starts to sizzle the oil is hot. When the oil is hot, go ahead and add the rest of your onions, be sure to stir or shake the pan fairly frequently (the idea is to caramelize the onions not burn the crap out of them) add your seasoning. When the onions have caramelized take a whisk and your wine, add a splash or two of the wine to the pan and then use your whisk to scrape the bottom of the pan to break loose anything that might be stuck down there (this is called deglazing, it's where a lot of good flavor comes from). When you've got that done next you wanna whisk in your flour, you just want a little bit, the soup is supposed to be a little on the thin side, whisking in the flour just gives it a little body. After you've got your flour whisked in then you want to add your stock slowly while stirring the pan. Let simmer

Stuffed Cabbage "Jewish" Style - Dana Kaplowitz Vincent

Stuffed Cabbage with Raisins

Ingredients:

• Large head cabbage
• 2 tbsp chicken fat
• 2 onions
• 2 carrots sliced
• 3 cups canned tomatoes
• 3 tsp salt
• ½ tsp pepper
• Beef bones
• 1 lb ground beef
• 3 tbsp of uncooked rice
• 4 tbsp grated onion
• 1 egg
• 3 tbsp cold water
• 3 tbsp honey
• ¼ cup lemon juice
• ¼ cup seedless raisins, I prefer the gold ones.

Pour boiling water over the cabbage to cover and let soak for 15 minutes.

Remove 12 leaves carefully: if leaves are small use 18.

Heat the fat in a deep heavy saucepan.  Lightly brown the onions in it.  Add the tomatoes, half the salt and pepper and add all the bones.  Cook over low heat for 30 minutes.

Mix together the beef, rice, grated onion, egg and water.

Place some of the meat mixture on each cabbage leaf.  Tuck in the sides and roll up carefully.. Tip>>> I usually use a toothpick to hold them together.  Add the cabbage rolls to the sauce.  Cover and cook over low heat for about 1 and ½ hours.  Uncover and add the honey, lemon juice and raisins.  ( you could use brown sugar, and sour salt instead of honey and lemon juice.)  Cook another 30 minutes.  Serves 6 as a main course or 12 as appetizer.