- * 1 pint sour cream
- * 2 tablespoons butter
- * 1 teaspoon salt
- * 1/2 teaspoon pepper
- * 2 tablespoons milk
“This carrot ring blends the flavor of carrots with other fruits in a moist cake.”
- matzo meal
- potato starch
- salt
- sugar
- raisins
- white wine
- large egg
- ground ginger
- cinnamon
“It’s so good, family members who used to be strict vegetarians eat it.”
Ask your butcher for first-cut or flat-cut brisket, which is leaner.
*For extra flavor, add 3 to 4 carrots to brisket 40 minutes before cooking is done.
- paprika
- vegetable oil
- Garnish: roasted carrots**
“There’s controversy in every family about the texture of these. We like them firm, not fluffy.”
- matzo meal
- Freshly ground pepper
- salt
- vegetable oil
“This soup is Jewish penicillin—it’ll cure anything.”
- fresh parsley sprig
- fresh dill sprig
From the Lake Holm Ward Cookbook
- lemon jello
- lime jello
- evaporated milk
- cottage cheese
- crushed pineapple
- chopped walnuts
- mayonnaise
“This is delicious at room temperature, so it’s perfect to pack for lunch at the office—or a weekend picnic. It’s also good served over a bed of baby greens or leftover rice.”
- red wine vinegar
- crushed red pepper flakes
- ground cumin
- paprika
- olive oil
- chopped fresh thyme
- chopped fresh parsley
Make this wonderful light salad with a mixture of almost any pea or shell bean, including favas, butter beans, or field peas.
- fresh or frozen green peas
- fresh or frozen lima beans
- white wine vinegar
- chopped fresh chives
- extra-virgin olive oil
No precooking of pasta needed!
- spaghetti sauce
- - 3/4 cup water
- sugar
- ricotta cheese
- mozzarella cheese -- shredded
- parmesan cheese
- garlic bread
- ground beef
- lasagna noodles
NOTES : One serving = one slice.
- cinnamon
- ground nutmeg
- baking soda
- double-acting baking powder
- all-purpose flour
- vanilla extract
- oil
- sugar
- eggs
- nuts -- chopped
- zucchini -- coarsely shredded
- seedless raisins