Probstein.com - Recipes

1. Preheat oven to moderate (325 F.) and place the rack near the bottom of the oven. Use a non-stick jelly-roll pan (10 x 15 inches) or line pan with wax paper and grease with butter and sprinkled with flour.
2. In a small saucepan melt the butter, blend in the flour with a wire whisk. Stirring continuously, add the milk and cook until mixture boils. Simmer, stirring for one minute.
3. Add a hot sauce little by little blending into the beaten egg yolks in a large bowl. Beat egg whites until stiff in a medium bowl and gently fold into the mixture in the large bowl.
4. Spread the batter in the prepared pan and bake for about forty minutes. Meanwhile, prepare filling. Remove cake when it rebounds to the touch and the top is a deep golden brown. Turn out on wax paper.
5. While roll is baking, mix the cream cheese and one third cup of the sour cream. Add half of the caviar and mix gently. Spread lightly onto turned-out cake. Roll the cake like a jelly roll.
6. Make a sauce by blending remaining sour cream and caviar. Additional caviar may be added to the sauce if desired, and additional caviar also can be stirred into the filling before it is spread on the cake.
7. To serve, cut the cake into thin slices and top each slice with a spoonful of the sauce.

Hot Pepper Jelly
E. Kelley

1/2 cup (6) ground hot chili peppers - red or green
3/4 cup (4) ground bell peppers - red or green
6 1/2 cups sugar
1 1/2 cups apple cider vinegar
1/2 box (1 packet) or 1 bottle CERTO liquid fruit pectin (no substitutes)
Few drops of red or green food coloring

1. Using rubber gloves remove seeds from hot peppers.
2. Remove seeds from bell peppers.
3. Grind all peppers in a food processor.
4. Mix peppers, sugar and vinegar in a large heavy pot.
5. Bring to a full rolling boil.
6. Stir in Certo and food coloring quickly.
7. Return to a full rolling boil and boil for 1 minute.
8. Remove from heat.
9. Skim off any foam with metal spoon.
10. Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
11. Wipe jar rims and threads.
12. Cover with flat lids; then screw bands tightly.
13. Invert jars 5 minutes, then turn upright.
14. After jars cool, check seals by pressing middle of lid with finger.
15. If lid springs back, lid is not sealed and refrigeration is necessary.
16. Let stand at room temperature 24 hours.
17. Store unopened jams and jellies in a cool, dry, dark place up to 1 year.
18. Refrigerate opened jams and jellies up to 3 weeks.
19. Makes about 7 jelly glasses.
Great on a cracker or toast with cream cheese.

Mallawach - Yemini Bread
A. Soloman

Flour
Water
Baking Powder
Butter

Mallawach is crunchy, a bit doughy, looks like it is made of many layers, and is soaked in butter almost throughout its preparation. It is made of a simple flour/water/baking powder dough which is rolled into a cylindrical shape.

1. Cut the cylinder into pieces.
2. Roll each piece into a pancake.
3. The pancake is slathered in butter, folded in half, slathered in butter, folded in half again, slathered in butter, and rolled into a ball which looks like a jelly roll. This is then slathered in butter (notice a pattern). How much is slathering? You put so much on, you think that it is too much. Then you put more on again. It is a very messy matter.
4. Take the "jelly rolls", put them in a bowl, cover it with a wet towel, and let stand overnight in a cool place. This gives the dough a chance to absorb that butter (you can also use margrine).
5. The next day roll each piece out into a pancake again. This must be done correctly on the first try to get that layered pastery like quality.
6. Put each piece on plastic wrap or wax paper, piling them up.
7. Either cook them straight away or freeze them. Freezing them makes them easier to handle.
8. To cook, just throw it onto a hot frying pan. The butter in the mallawach will melt and supply the frying medium.

I don't know if this description gives you an idea what they taste like, but it is great. One of the things I love about Israel is the opportunity to have foods from all 72 some odd countries Jews come from. Even better than Yemini Mallawach is Tunisian shakshooka.

Mock Chopped Liver - Eggplant and Eggs
Jewish Vegetarian Cooking

1 large eggplant
3 hard-cooked eggs
3 medium onions finely chopped
1 clove garlic, crushed
corn oil
sea salt and freshly ground black pepper
1/2 teaspoon mixed dried herbs
1/2 teaspoon dried oregano

1. Prick eggplant with a fork all over and place on a baking tray in a preheated 425 oven until skin begins to shrivel (about 20 minutes).
2. Cool, peel and mash.
3. Peel and chop the eggs.
4. Saute chopped onions and garlic in a little oil, to which salt, pepper and herbs have been added.
5. Add mashed, cooked eggplant and brown all together, adding oil if necessary.
6. Drain off excess oil.
7. Blend all ingredients to form a soft pate.

Mock Chopped Liver 1 - Kasha, Peas, Nuts and Eggs
Jewish Vegetarian Cooking

2 large onions, chopped
2 cloves garlic, crushed
2 stalks celery, chopped
vegetable oil
1 teaspoon oregano
sea salt
freshly ground black pepper
1/2 cup cooked green peas
1/2 cup cooked green beans
2 hard-cooked eggs
1 cup cooked kasha (buckwheat groats)
3/4 cup chopped mixed nuts
1/2 cup hot vegetable stock or less, as required
parsley sprigs

1. Saute onions and garlic and celery in a little oil to which the seasonings have been added.
2. Mash cooked peas, beans and eggs.
3. Combine kasha and chopped nuts with the mashed mixture and add sauteed onions and celery and garlic. Blend or mouli.
4. Add sufficient hot vegetable stock to mixture to form a moist, smooth pate.
5. Serve cold, decorated with parsley.

Mock Chopped Liver 2 - Green Beans and Eggs
Jewish Vegetarian Cooking Cookbook

1 finely chopped onions
1 stalk celery, finely chopped
2 tablespoons polyunsaturated margarine
2 hard-cooked eggs
1 cup finely diced, cooked green beans
sea salt
freshly ground black pepper
oregano
choice of garnish

1. Brown the chopped onion and celery in margarine.
2. Mash the hard-cooked eggs.
3. Combine onion, mashed eggs, celery, green beans and seasonings, Blend well.
4. Serve cold, decorated and sliced, pickled cucumber, olives or parsley.

Mock Chopped Liver 3 - Chopped "Liver" Spread
Hagaddah for the Liberated Lamb

1 lb. or more of green beans, washed, stewed, or lightly sauteed.
1 large onion, chopped, and also stewed, or lightly sauteed
1 cup of chopped walnuts
3 large TBS. mayonnaise
salt and freshly ground pepper to taste

Mix well and chill

Sides

Apple Sauce

5 lbs apples
2 cups water
1 cup sugar
1/4 package of raspberry jello

Peel, core and quarter apples.
Cook in large pot with water.
Use potato masher to mash apples until semi-smooth consistency.
Stir in sugar and jello.
Cool and put into containers for use or freezing.

Potato Latkes

5 lbs medium potatos grated
1 large onion grated
4 eggs beaten
2 tbs baking powder
2 tsp salt
vegetable oil for frying

Press grated potatos between dish towels until dry.
Mix all ingrediants together
Cover bottom of frying pan with vegetable oil
Heat frying pan until oil is hot.
Drop heaping tablespoons of mixture into pan.
Flatten and shape with spatula
Cook until brown on both sides.
Serve with apple sauce and sour cream

Entrees

Barbecued Lamb Chops

1 medium onion (quartered)
1 clove garlic (halved)
1 stalk celery with leaves cut into chunks
1 cup catsup
2 tb. wine vinegar
1 tb. worcestershire sauce
1 tsp. salt 1/4 tsp. pepper
6 lean lamb chops (1" thick)
1 small green pepper - seeded and cut into chunks

Place all ingredients except chops in blender. Preheat frypan to 360 degrees. Rub fat from chops over bottom of pan. Add chops and brown well on both chops. Cover and reduce heat to a simmer and cook 45 minutes. Turn occasionally during cooking.

Coq Au Vin Cerise
Nana's friend, Mrs. Harry Abrams

2 frying chickens quartered
salt and pepper to taste
pinch of ground ginger
flour
1/2 pound butter
large onion grated
1/2 cup boiling water
1 small can of pitted bing cherries
1 can of chicken broth
2 tablespoons of corn starch
1/2 cup of sweet sherry

Season chicken with salt, pepper and ginger. Dredge (cover) in flour and brown well in 1/4 pound of butter in heavy skillet. Place browned chicken in baking pan. Add 2 tablespoons of onions, 4 tablespoons of butter and water. Cover and bake at 350 degrees for 30 minutes, basting often. Remove cover and brown again under broiler. In previously used skillet saut� remainder of onion in 4 tablespoons of butter. Add chicken broth, cherry juice thickened with corn starch and sherry and boil for 3 minutes. Strain, add cherries and simmer for 2 minutes. Pour some of the sauce over the chicken and bake 5 minutes longer. Serve the rest of the sauce with the chicken.
Serves 6 - 8

Southern Fried "Honey" Chicken

4 boneless skinned chicken breasts
milk and egg mixture
equal portions of flour and Italian bread crumb mixture
1/2 cup crushed pecans
vegetable oil

1. Dip chicken in milk egg mixture.
2. Dip chicken in flour/pecan mixture.
3. Fry in vegetable oil.
4. Pour cooked 1/2 honey, 1/2 lemon with some pecans sauce on top.

Vietnamese Pasta Salad

spaghetti cooked and rinsed
Asian kadoya sesame oil
Asian soy sauce
Vietnamese garlic chili red sauce
3" round fresh ginger
2 large cloves of garlic minced
1/4 cup steamed broccoli
1/4 cup minced carrot
You can add peanuts, shrimp, tofu, red peppers or green peppers.

Mix and eat

Desserts

Brownies
Nana

3 eggs
1 1/2 cups sugar
3/4 cup flour
1/4 lb. butter
3 sq. chocolates
1 tsp. vanilla
1/2 tsp. salt
nuts

Melt butter and chocolate in double boiler. Remove from heat and add vanilla, sugar, salt and flour. Bake in greased pan for 325 degree oven for 25 minutes.

Buzzard's Bay Special - Key Lime Pie
Nana

12 - 14 graham crackers
2 eggs
1 lemon (juice & rind)
1/2 cup sugar
3/4 cup evaporated milk
shake of salt

Beat yolks and add lemon juice, rind and sugar.
Beat whites and 1 tsp. of sugar.
Whip milk
Add 3 mixtures - fold together and freeze in tray lined with graham crackers and wax paper.

Chocolate Mousse
Tom Rolander - Keri's dad

2 sticks butter
1 cup sugar
12 ounces chocolate chips
6 large eggs
whipped cream

Soften 2 sticks of butter. Combine with 1 cup of sugar. Beat with an electric mixer until fluffy. Melt 12 ounce package of chocolate chips. (Easiest way: coat chips with vegetable oil and melt in microwave.) Make sure the chocolate is very hot. Pour into butter/sugar and beat (the sugar should dissolve somewhat). One at a time beat in six large eggs - beat and beat and beat. Chill for three hours. Serve with unsweetened whipped cream.
You can add 3 tablespoons of Rum.

Cookies - Mandelbrot (Almond Bread)
Grandma Birdie

3 eggs
1 cup oil
1 cup sugar
3 cups flour
1 orange rind
1 lemon rind
1 1/4 cup almonds
1 tsp. vanilla
1 tb baking powder

Mandel bread isn't bread, but a traditonal Jewish Cookie. It's a cross between shortbread and biscotti, and makes a great snack with a cup of tea.
Pre heat oven to 350
Beat eggs and mix with oil, vanilla, sugar and lemon and orange rinds
Add flour and baking powder
Mix in almonds
Mix until batter holds together and the consistency is sticky. If it's too loose it will spread.
Place on cookie sheet by plopping spoonfuls of batter to form a large long loaf, you can either have two long loafs or turn the cookie sheet and get 4 shorter loafs.
Bake for about 20 min, the logs will become a little brown......
Let sit 5 minutes.
Use two spatulas and pick up the loaf to a cutting board and slice the loaf on a diagonal angle. Replace the cookies to the cookie sheet and heat another 5 to 10 min. This allows the cookie to brown and get crunchy.
Remove cookies and place in tupperware, but do not cover until they cool off or they will lose that good crunch.

Cookies - Neiman-Marcus Cookies

Recipe may be halved

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups sugar
5 cups blended oatmeal
24 ounces chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 ounces Hershey bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda.
Add chocolate chips, Hershey bar and nuts.
Roll into balls and place two inches apart on cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies

Popovers

1 popover pan
1 cup flour
1/4 tsp. salt
3 large eggs
1 cup milk
1 tbs. unsalted butter, melted
2 tbs. unsalted butter, cut into 6 even pieces

Oil or spray (with non-stick vegetable oil spray) popover pan. Preheat oven to 425 degrees and set rack in middle of oven. Preheat popover cups in oven about 2 minutes. Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1-2 minutes. This can be mixed in a food processor, blender, electric mixer, or with a hand mixer. The batter can be made ahead of time and stored in the refrigerator. Batter should be used at room temperature.
Place one small piece of butter in each cup and place pans back in preheated oven until butter is bubbly - about one minute. Fill each cup half-full with batter and bake 20 minutes. Reduce temperature to 325 degrees and continue baking 15 - 20 minutes. Makes six popovers.

Recipes