Last Updated 03/27/02

Credits will be given to the member who sent in the recipe. When the original cook is known, he or she will also be credited. In many recipes some of the (older) ingredients may have been updated in order to make the foods easier to prepare.

This collection will become extraordinary only as more family members send in their classics. Many of the family recipes may require a photograph to help the newer cooks to reproduce the dishes authentically. Please include photos when necessary.

BREAD PUDDING - from Beverly Bussolati

RUSSIAN BORSCHT - Babu's (Manya) recipe from Sara Fishman

1 small head of cabbage
1-1/2 Pounds beef with bone in, such as stewing meat or chuck or flanken
1 medium onion, left whole
1 parsnip
2 teaspoons salt, or as desired
2 medium carrots
3 medium beets
2 cloves garlic, coarsely chopped
2 large red potatoes
1/2 cup chopped dill and parsley
1 medium onion, chopped
2 TB olive oil
2 cloves garlic, chopped
1 tomato, chopped
1/2 cup tomato puree
2 cloves garlic chopped
salt and pepper, as desired
sour cream for garnish

l. Place meat in pot filled with 6 quarts of cold water. Add whole
onion, parsley root and salt. Bring liquid to boil over high heat.
Reduce heat to low and simmer
2. While meat is cooking, shred one carrot and one beet. Cut the other
carrot and beets into small chunks. Cut potatoes into strips, like
French fries. Add shredded carrot and beet to soup, along with potatoes, 2 garlic
cloves and half of parsley and dill. Continue cooking.
3. In a large skillet, sauté chopped onion in oil until golden. Add
cut up carrot, beets and 2 garlic cloves. Saute about 5 minutes, then
add tomatoes and puree. Cook 2 to 3 minutes more and add onion mixture to
the soup pot.
4. Coarsely cut the cabbage and add to the soup along with remaining 2
garlic cloves, and remaining parsley and dill. Raise heat to boiling,
stir and reduce heat to simmer. Cook about 7 more minutes or until
cabbage is tender. Serve borscht with sour cream chopped garlic and
black pepper.

CHAROISES - from Sara Fishman. An authentic Crimchaki recipe

CHICKEN KIEV - from Sarah Fishman

CHUCHEHS and CUBUTEH (Meat Pies) - from Nancy Askinazy

More than 25 years ago, Aunt Kay Rassman generously shared this adaptation of Babu's (Manya) recipe with me so that I could prepare a traditional family treat for my boyfriend, Frank Askinazy, while he was away at school. Aunt Kay was sure that the way to an Askinazy boy's heart was definitely through his stomach. Obviously, she was right!

Basic Dough for Meat Pies
Ingredients:
4 Cups of All Purpose White Flour
1 Cup of Cold Water with 1 Tablespoon of salt dissolved in it
1/2 Pound of Vegetable Shortening (original recipe called for 1/2 Pound of Beef Fat)

Mix all of the above ingredients in a food processor until dough forms. Let the dough rest in the refrigerator until ready to use.

Filling for Chuchehs
Ingredients:
1 and 1/2 pounds of Lean Ground Beef
2 large Russet Potatoes
1 large Onion
Salt and Pepper to taste
12 Sprigs of Fresh Parsley

Combine all of the above ingredients in a food processor.

Preparing the Chuchehs
Divide the dough in half and refrigerate one piece of dough. Remaining piece of dough should be formed into a ball and rolled with a rolling pin to a thickness of about 1/4 inch. Cut the dough into circles using cutter of desired size (I prefer to use a wide- mouthed glass of about 5 inches in diameter to make "mini" pies). Next place 1 heaping teaspoonful of meat mixture on half of each dough circle leaving the edges clean. Fold the circle in half and carefully pinch the edges closed so that the meat is enclosed in a crescent shaped package. Repeat until you use up all of the dough and the filling. Place the completed Chuchehs on baking sheets. At this time you can make an egg wash (1 Large Egg beaten with 2 Tablespoons of Water) and brush over the pies to give them a shiny finish after baking. Bake Chuchehs in a 350 degree oven until golden brown in color.

Filling for Cubuteh
Ingredients:
1 pound of Lamb Stew Meat cut into small pieces
2 medium Russet Potatoes thinly slices
1 large onion finely diced
2 large ripe tomatoes diced
12 Sprigs of Fresh Parsley finely chopped
Salt and Pepper to taste

Preparing the Cubuteh
Divide the dough in half and refrigerate one piece of dough. Form remaining piece of dough into a ball and roll out into a rectangular shape of 1/4 inch thickness. Layer dough with diced onions, sliced potatoes, lamb pieces, and chopped tomatoes. Sprinkle parsley, salt and pepper generously over the layers. Roll out second piece of dough to the same size and thickness. Carefully place the second rectangle over the layered filling and pinch the dough closed around the rectangle. Cut a generous hole (about 2 inches in diameter in the center of the top piece of dough. Pour 1/2 Cup of cold water into the hole. At this time you can make an egg wash (1 Large Egg beaten with 2 Tablespoons of Cold Water) and brush over the entire top of dough. Bake in a 350 degree oven for approximately 1 hour or until the crust is golden brown.

SOUR CREAM DOUGH HAMANTASCHEN - from Sara Fishman

Ingredients;

3 Cups all purpose flour
1/2 C Sugar
1/2 tsp. Baking powder
1/2 Cup Sour Cream
4 large egg yolks
1 Cup (2 sticks) butter or margarine, softened

Filling:

The fillings for the Hamantashen can be varied.

Traditional is:
1 jar lekvar (prune mixture)
1/4 c. ground walnuts
1/2 grated lemmon rind & juice
1 TB honey
2 tsp. matza meal (if necessary)

Mohn Filling:
1 cup poppy seeds
2 TB margarine or butter
2 TB honey
1 cup milk or apple juice
1 TB grated lemon zest
1/2 cup raisins
1/4 cup sugar
1/2 tsp. vanilla

Mohn filling preparation preparation:
1. Process poppy seeds about 15 seconds in processor.
2. Put poppy seeds and remaining ingredients (except vanilla) in
small saucepan. Cover over low heat, stiring often until mixture
thickens
3. Remove from heat. Cool 15 minutes. Stir in vanilla.

Other Options include Fruit Preserves, Miniature chocolate chipsor a combination of both

Preparation:
l. Combine flour, sugar and baking powder. Add remaining ingredients,
mixing well. Cover and refrigerate one hour.
2. Preheat oven to 350 degrees. Lightly grease a large baking shee
3. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut
out 3-4-inch circles.
4. Place bout l teaspoon of filling in center of each circle. Pinch one
side together. Press other two sides together to form a triangle.
5. Place on prepared baking sheet. Bake until golden, 20 to 25 minutes

Makes about 30 hamantaschen

RUSSIAN IKRA (eggplant salad ) simmered style

IKRA Eggplant Salad (Raw Style) -From Sara Fishman

RUSSIAN KASHA (BUCKWHEAT GROATS) From Sara Fishman

I remember Papa called it "Soldatsky Kasha", because the Russian Soldiers ate it on the front lines during the Revolutionary War.

KREPLACH - from Sara Fishman

DOUGH:
2 Cups Flour
1 Egg
1/2 Cup Water w/ 1 tsp. salt
Let dough stand 1/2 hour

FILLING:
1 lb. Chopped Meat
1 small onion grated into the choopped meat
1/8 cup parsley, salt & Pepper to taste

Form the filling into meat balls
Saute 1 small onion and then
Place the meat balls into the onion
When meat balls are browned, add about 1 cup of water
Simmer on low heat until done (1/2 hour)

Let it cool off after it is done, and mash it up into hash

Now....Get back to the dough
Cut into two sections
Roll out each section and cut into 1-1/2" squares (or rounds)
Place about 3/4 tsp of meat mixture into the square and seal to make
crescent or varenika (kreplach)

Boil about 2 quarts of water
When boiled, boil about a dozen at a time
NO LONGER THAN 12 MUNITES OR THEN FALL APART

While you are stacking the varenikas, cover with a dish towel to prevent
drying

For CHUBEREKI DOUGH
Same as Kreplach Dough recipe except omit egg and add l TB. Oil

MANDELBROT -from Sara Fishman

3 EGGS
l cup sugar
l stick margarine
2 TB Orange Juice
Grated orange rind (from one orange)
2 tsp vanilla
4 tsp. Baking powder
3 cups flour

FILLING

1/2 cup strawberry preserves
3/4 cup ground walnuts
cinnamon to sprinkle

divide dough in 6 parts (first in half then in thirds)
ON floured board pat down each section to measure approx. 4" x 8"
Spread the preserves on first (lightly)
Sprinkle the ground nuts to cover the preserves
Sprinkle cinnamon on top

Roll each section like a jelly roll

Place 3 rolls on each cookie sheet (greased cookie sheet)
Bake : 350 degrees for 25 minutes (until it rises and light brown)
Remove from oven and slice while hot 3/4" slices
Return to oven : Place cookie on sides and bake until light brown
5minutes
Yield: 48 pieces of mondelbread

ANNIE'S NOODLE PUDDING Cousin Jack Fishman's X wife Annie's mother's recipe. It was in
that family for decades. Noodle pudding mavens agree that this is exceptional! - from Sara Fishman

1 LB. NOODLES, WIDE, EXTRA WIDE, OR FINE
1/4 LB butter or margarine
1 Cup Sugar
4 Oz Cream Cheese
8 Oz. Sour Cream
l6 Oz (1Lb.) Cottage Cheese
1 tsp. Cinn 1/4 tsp nutmeg 1/4 tsp salt
4 Eggs
1 Cup Raisins
2 tsp. Vanilla 1 tsp. Baking Powder

Cook noodles as per package instructions. Drain noodles and mix
with butter. Mix other ingredients together and fold into buttered noodles.
Fills two 8" x 8" pans or one 8" x 12" pan
BAKE 1 Hour @ 350 degrees

RUGELACH - from Jane Fenton

My mom, Fanny Askenazy, baked wonderful Rugelach. It's possible, however, that she got
this recipe from Sara Fishman. If so, many thanks to Aunt Sara for another great recipe.
For those interested, some healthful substitutions are in parentheses.

Dough
2 cups white flour (or 2 cups whole wheat pastry flour)
1/2 lb or 2 sticks margarine
1 small container sour cream (phony no fat sour cream works just fine)
Mix everything up and knead into a ball
Put ball in plastic bag and refrigerate overnight or for at least 2 hours

Filling
Cinnamon
Sugar (or honey)
1 cup chopped walnuts
1 cup raisins

Mix 1/2 cup of sugar with 1 tsp of cinnamon
Mix raisins and nuts together

Preheat oven to 350
Cut ball of dough into 4 parts.
Roll each part in to a thin, round circle - like a plate - about 1/8 inch
thick.
Smear on sugar and cinnamon mix (or spread honey and add a little
cinnamon).
Cut into triangles like slices of a cake
Put some raisin and nut mix at the wide end of each triangle.
Roll each triangle up from wide end to narrow.
Bake on cookie sheet for 20 minutes until bottom is slightly brown.
Cool on cookie rack.

Can be put in freezer for long-term storage.

SCHURVAH ...BEAN SOUP -from Doris Gorlin, her mother, Babu's (Manya) recipe

SHRIMP SOUP - from Lou Bussolati Jr. (his father's recipe)

PASSOVER SPONGE CAKE -from Sara Fishman

STUFFED CABBAGE - from Doris Gorlin

VEGETARIAN STUFFED PEPPERS - from Doris Gorlin

AUTHENTIC TOMATO SAUCE FOR PASTA (no meat) Submitted by Lou Bussolati Jr.

ZHURKOYA (Beef Stew) Babu's Recipe Submitted By Doris Gorlin

ZUCCHINI PIE - from Sara Fishman

4 Eggs
4 Zucchini (or vegetable of your choice
1 Sm. Onion
1/2 C. Parm. Cheese (or your choice)
1/2 C Oil
1 Cup BISQUICK s/p TO TASTE

MIX TOGETHER BAKE: 350 1 hour or until brown