Noodle Kugel

The first is a recipe for noodle kugel that I found in a cookbook many years ago.
Actually, as I look at the recipe I realize that I have added and changed the original recipe. I'll give you my embellished version:

12 oz broad noodles, cooked
7 eggs
1 c sugar
3 c milk
1 lb cottage cheese
1 pt sour cream
1 1/2 tsp vanilla
1/4 lb melted butter
1 c white raisins
1 c (about) chunks of canned peaches

Mix all ingredients together in large bowl. Pour into large dripping pan and refrigerate overnight, or at least for 3 hours.

Consistency will be loose before refrigeration but will firm up when chilled. When ready to bake, mix topping ingredients in a small bowl and sprinkle over pudding. Dot with butter and bake at 350 for 1 1/2 hours or until golden brown on top.

Topping:
1/2 c cornflakes, crumbled
1 tsp cinnamon
1 tsp sugar

Will serve 15-20.

Nana's mandelbread

My second recipe is Nana's mandelbread. In order for me to write down something that resembled a recipe, I had to watch her make this and measure as she threw the ingredients into the bowl. I'm amazed that I was able to get this on paper:

6 eggs
dash salt
1 1/2 c sugar
Beat these ingredients. Add and beat:
1 c Peanut oil
2 tsp almond flavoring
1 tsp vanilla
4 c flour (I use 3 c white flour and 1 c wheat) as Nana threw in handfuls of flour, she said "Do this twice. Ah, do it again".
2 tsp baking powder
pinch of baking soda
1 c chopped walnuts

Put dough on baking sheet in blobs. Bake at 350 for about 10 minutes or until golden brown on top. Slice cookies in mandelbread shape (!) while warm. Turn cookies on side and sprinkle with cinnamon and sugar and bake an additional 10ish minutes. Scientific, it isn't. However, it does taste just like Nana's mandelbread.

Linguine with Sicilian Tuna Marinara -- Recipe from Rachael Ray

3 Tablespoons Extra virgin olive oil
4 cloves garlic minced
A couple shakes crushed red pepper flakes
1 can - 12 oz. Albacore tuna, packed in water, drained and broken up with a fork
1 can (28 oz.) crushed tomatoes
A palmful chopped fresh flat-leaf parsley
1 pound linguine, cooked al dente

In a deep skillet, heat olive oil, garlic, and crushed red pepper over medium heat until garlic speaks. Add tuna meat and sauté until tuna is completely flake and warm through. When the bottom of the pan is covered with nice fishy mush, add
crushed tomatoes and the chopped parsley. Heat through and reduce heat to low until pasta is cooked and drained. Dump cooked linguine into the pasta and toss thoroughly with sauce. Turn out onto a serving dish or serve right from the hot pan
with crusty bread and a green salad. Feeds 4


Note: I use a lot of recipes from Rachael Ray. I chose this one in particular because it was surprisingly delicious, doesn't require many ingredients and is very affordable. If you keep these few items stocked in your pantry you will always be
ready to serve those unexpected dinner guests.

Cabbage Rolls

2 large heads of cabbage
1-2 lbs lean ground chuck
1/3 cup long grain uncooked rice
2 eggs
1/2 cup tomato juice
Salt, pepper, and garlic to taste
1/2 grated onion
juice 1/2 lemon
1/2 cup concord grape jelly

Mix all together. Taste to make sure that the sweet and sour flavor is balanced. Either add more jelly and/or lemon.

Soften cabbage in boiling water or in microwave oven. Separate leaves and cool. Place ball of meat in center of each leave
and roll up covering meat completely. Place rolls in roaster and cover with the juice.

Bake in 325 degree oven for about 2 hours. Uncover for last 1/2 hour to brown.

Juice:
1 large can tomato juice
1 small can tomato sauce
1 small can crushed tomatoes
juice 2 lemons
1/2 cup concord grape jelly

Halloween Peanut Butter Finger Amputation Treats

80 stick pretzels
1 bag slivered almonds
1 tube red cake decorating gel
1 cup peanut butter
1 stick margarine
1 ts vanilla
1 1/2 cup powdered sugar

Mix until dough like texture
Wrap/mold dough around 1 or 2 stick pretzels
Place almond slice on tip
use red gel at other end
use toothpick to make knuckles wrinkled

Cheese Logs

2 1/2 cups flour
1 cup soft butter or margerine
1 cup sour cream
seasoned salt
pepper
paprika
3 cups shredded cheddar cheese

Combine flour, butter, and sour cream. Mix well. Divide dough into 4 portions. Wrap, chill until firm. Roll out dough 1/4 at a time on a well floured surface to a 12 x 6 ' rectangle. Sprinkle each with seasoned salt and pepper then with 3/4 cup
cheese. Roll up 12" side like a jelly roll and seal edges and ends. Place seam side down on ungreased cookie sheet. Cut rolls 1/2 way through 1" intervals. Sprinkle with paprika. Bake at 350 for 30-35 minutes.

Mandlebrodt Video

I used the video feature of my digital camera to capture some of the fun. I had limitations on file storage and battery power, so I couldn't shoot the whole thing from beginning to end. I tried to turn the camera off during stages that weren't as critical, so the process of making it is covered fairly well. The video is 27 minutes long, and there is a good amount of mindless family chatter going on, as there should be!


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