Updated: 2005 July 3

Table of Contents:

  "The Spinach Dish"

  Corn Pudding


  Pecan Pie

  Sandy's Trout



"The Spinach Dish" - Sandy


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


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.


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


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


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


See below


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


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


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.



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


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


Rainbow Trout (light pink)
  ½ cup crushed pecans
  ½ cup crushed cornflakes
  one spoon sugar
  dash of red pepper flakes


Dip the trout fillets into flour on both sides. Dip the trout fillets into a mixture of two eggs and ½ cup milk. Coat the trout with the breading mix.

Bake on 400
° F for fifteen minutes on a buttered cookie sheet.

Salmon  - Sandy

Serves two people


Salmon (0.8 lbs)
Juice from one lime
Juice from one lemon
Juice from one orange
honey (1 - 2 tablespoons)
soy sauce
sprinkle of hot pepper


Marinade salmon for half hour or more. Cook in casserole dish covered in foil on 425° for 18 minutes (skin down).