"The Spinach Dish"

  Corn Pudding

  Brisket

  Pecan Pie

  Sandy's Trout

  Salmon

Ingredients:

1 can garbonzo beans
1 "brick" frozen cut spinach
paprika
angel hair pasta
feta cheese (crumbled)
pepper
lemon

Directions:

Melt the brick-o-spinach in a pan, add the garbanzo beans and ½ the juice from the garbanzo bean can.  Sprinkle generously with paprika.  Cook off all juice on medium or medium/high.

Serve over pasta and sprinkle with feta cheese and black pepper.  Squeeze 1/4 lemon on the dish just before serving.

Variations:

One friend serves over couscous instead of pasta, and another uses cumin instead of paprika.  Still another doesn't like the balance of beans and spinach, so buys the "bag-o-spinach" instead of the brick.  One with kids uses larger pasta so the child can pick it up with her hands.

Corn Pudding - Suzanne

Ingredients:

1/2 stick butter or margarine
1 (large) can whole kernel corn (drained)
1 (large) can cream style corn
1 package jiffy corn muffin mix
1 cup sour cream or yoghurt 'cheese'
      (drain yoghurt overnight to get 'cheese')
1 egg

Directions:

Heat oven to 350F. Melt butter/margarine In baking/serving dish (8x8" casserole) in the oven. Add remainder of ingredients into dish, stir to mix, bake approximately 75 minutes. It's done when the top is golden and knife comes out clean.

Brisket - Mom & Dad, from Ethel Fallis Loewenstein

Ingredients:

See below

Directions:

Get "flat cut" brisket.  We think Albertsons' briskets are more tender than those from HEB and also trimmed of fat better.  We usually get one 3-4 lb.

Season both sides of roast with salt (about 1 tsp), pepper, paprika, garlic powder, onion powder, and Worcestershire sauce (moderately generous with the Worcestershire).

Put roast in roasting pan with fat on top.  Cook uncovered at 350 degrees for 45 minutes and then remove from oven.  If any crust has baked onto bottom of roasting pan, add a little water to pan and use a fork or spatula to scrape crust off pan and mix with water (good flavor for gravy).  Cover top of brisket with onion slices, and add 3-4 coarsely chopped onions around side of brisket. Douse onions on top of roast generously with Worcestershire sauce.  Then add more water until water is about 3/4 inch deep.

Cover roasting pan, return to oven, and cook covered for 66 minutes per pound (about 4 hr).  Reduce oven temperature to 300 degrees for last 30 minutes (probably not necessary).  Check about once an hour to make sure water hasn't boiled away.

When cooking is finished, remove from oven.  Again use fork or spatula to loosen and dissolve any crust on bottom or sides of pan to enhance gravy.  Add 1 tsp Kitchen Bouquet to gravy (optional).  If gravy is too thick or too little, add water to dilute to desired consistency and/or volume.  (We usually need to add some water.)

Gravy is excellent with potato kugel, Ore-Ida golden potato patties, or rice.

Pecan Pie  - Sandy

Ingredients:

Pastry for 9" pie shell
1 cup pecan halves
3 eggs
1 Tbsp. Melted butter
1 Tbsp. Flour
1 cup light corn syrup
1 cup sugar

Directions:

Arrange pecan halves in the bottom of pie shell. Beat eggs; add butter, corn syrup & vanilla. Stir until well blended. Combine sugar & flour and blend with egg mixture. Pour over nuts in pie shell. Let stand until nuts rise to surface.

Bake in 350° over for 45 minutes.
 

Crust:

Ingredients:

1 3/4 cup flour
1 tsp salt
1/2 cup salad oil (Crisco)
3 Tbsp cold water

Directions:

Mix flour & salt, blend with oil with fork. Sprinkle in water. Ball dough, add 1-2 Tbsp oil if too dry.

(If baking the crust to be filled later, then prick & cook 450° 10 - 15 minutes)

Sandy's Trout  - Sandy

Serves two people

Ingredients:

Directions:

Salmon  - Sandy

Serves two people

Ingredients:

Directions: