Read Online Molly Goldberg Jewish Cookbook by Gertrude Berg, Myra Waldo - Free Book Online Page B
Authors: Gertrude Berg, Myra Waldo
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1 cup canned tomato sauce
4 gingersnaps, crushed \Vi teaspoons salt
Va teaspoon freshly ground black pepper
Soak the prunes overnight in water to cover. (This step may be omitted if the presoaked variety is used.) Drain. Pit very carefully.
Melt 2 tablespoons of the shortening in a skillet. Add the chopped onion and saut6 for 5 minutes, stirring frequently. Add the beef, pineapple, 1 tablespoon of the lemon juice, and 1 tablespoon of the brown sugar. Cook over low heat for 10 minutes, stirring frequently. Stuff the prunes with the mixture.
Melt the remaining shortening in a saucepan. Saut6 the sliced onions in it for 10 minutes, stirring frequently. Add the tomato sauce, gingersnaps, salt, pepper, and remaining lemon juice and sugar. Add the prunes carefully, open side up. Cover and cook over low
98
Meats
heat for 25 minutes. Correct seasoning. The sauce should be both sweet and sour.
Serve as an accompaniment to meat or poultry dishes, or as a main course with potatoes.
ROLLED MEAT LOAF
1 cup medium buckwheat groats
(kasha)
2 cups boiling water
3 tablespoons salt
4 tablespoons shortening 3 pounds ground beef
2 egg yolks
1 onion, grated
V4 cup bread crumbs Vi teaspoon freshly ground black pepper
2 tablespoons flour
Combine the buckwheat groats, boiling water, 1 teaspoon of the salt, and 2 tablespoons of the shortening in the top of a double boiler. Place over boiling water and cook over medium heat for 25 minutes, or until the groats are dry.
Mix the beef with the egg yolks, onion, bread crumbs, pepper, and remaining salt. Mix well. Pat the meat into a square 1 inch thick on a lightly floured surface. Place the groats on top and roll up carefully.
Heat the remaining shortening in a baking dish. Place the roll in it carefully.
Bake in a 400 0 oven for 45 minutes.
99
The Molly Goldberg Cookbook
When I was a young bride and this was the first time my mother-in-law was coming to my house for supper I didn't know how to cook her. How should I make a good impression? First, what I cooked had to be good; second, it shouldn't be extravagant—so what should I make? For my mother-in-law supper without soup was no supper, and that remained with My Jake also. If my butcher would give me a bone, I would make barley soup, and if I bought a pound of soup meat, I could use it in the soup and then make Meat and Sauerkraut. The menu was: >
Barley Soup Meat and Sauerkraut Apple Compote Tea and Spongecake
After that supper I was her favorite daughter-in-law.
LEFTOVER MEAT AND SAUERKRAUT
2 pounds sauerkraut
3 tablespoons shortening 2 onions, chopped
V* pound mushrooms, sliced 6 slices cooked beef, veal,
chicken, or turkey 12 ripe olives, sliced 2 dill pickles, sliced
100
Meats
Wash the sauerkraut. Cover with water in a saucepan. Bring to a boil and cook for 15 minutes. Drain well.
Melt the shortening in a skillet. Saut6 the onions in it for 10 minutes, stirring frequently. Add the sauerkraut and mushrooms. Cook over medium heat for 10 minutes, stirring frequently.
Place half of the sauerkraut in a greased baking dish. Arrange the meat over it. Spread half of the olives and pickles over it. Cover with the remaining sauerkraut, olives, and pickles.
Bake in a 375 0 oven for 20 minutes.
MEAT AND CARROT TZIMMES
3 teaspoons salt
Vi teaspoon freshly ground black
pepper 3 pounds beef (brisket or chuck) 2 onions, chopped
2 tablespoons flour
3 cups boiling water
4 tablespoons honey 8 carrots, quartered
2 sweet potatoes, peeled and quartered
Mix together 2 teaspoons of the salt and the pepper. Rub into the beef thoroughly.
Place the meat in a casserole or Dutch oven with the onions. Brown slowly over low heat. Add the flour, mixing well. Add the water, stirring until the boiling point. Cover and cook over low heat for 1 hour. Add the honey and mix. Add the carrots, sweet potatoes, and remaining salt. Cover.
Bake in a 375° oven for \Vi hours, or until beef is tender. Remove
1 cup canned tomato sauce
4 gingersnaps, crushed \Vi teaspoons salt
Va teaspoon freshly ground black pepper
Soak the prunes overnight in water to cover. (This step may be omitted if the presoaked variety is used.) Drain. Pit very carefully.
Melt 2 tablespoons of the shortening in a skillet. Add the chopped onion and saut6 for 5 minutes, stirring frequently. Add the beef, pineapple, 1 tablespoon of the lemon juice, and 1 tablespoon of the brown sugar. Cook over low heat for 10 minutes, stirring frequently. Stuff the prunes with the mixture.
Melt the remaining shortening in a saucepan. Saut6 the sliced onions in it for 10 minutes, stirring frequently. Add the tomato sauce, gingersnaps, salt, pepper, and remaining lemon juice and sugar. Add the prunes carefully, open side up. Cover and cook over low
98
Meats
heat for 25 minutes. Correct seasoning. The sauce should be both sweet and sour.
Serve as an accompaniment to meat or poultry dishes, or as a main course with potatoes.
ROLLED MEAT LOAF
1 cup medium buckwheat groats
(kasha)
2 cups boiling water
3 tablespoons salt
4 tablespoons shortening 3 pounds ground beef
2 egg yolks
1 onion, grated
V4 cup bread crumbs Vi teaspoon freshly ground black pepper
2 tablespoons flour
Combine the buckwheat groats, boiling water, 1 teaspoon of the salt, and 2 tablespoons of the shortening in the top of a double boiler. Place over boiling water and cook over medium heat for 25 minutes, or until the groats are dry.
Mix the beef with the egg yolks, onion, bread crumbs, pepper, and remaining salt. Mix well. Pat the meat into a square 1 inch thick on a lightly floured surface. Place the groats on top and roll up carefully.
Heat the remaining shortening in a baking dish. Place the roll in it carefully.
Bake in a 400 0 oven for 45 minutes.
99
The Molly Goldberg Cookbook
When I was a young bride and this was the first time my mother-in-law was coming to my house for supper I didn't know how to cook her. How should I make a good impression? First, what I cooked had to be good; second, it shouldn't be extravagant—so what should I make? For my mother-in-law supper without soup was no supper, and that remained with My Jake also. If my butcher would give me a bone, I would make barley soup, and if I bought a pound of soup meat, I could use it in the soup and then make Meat and Sauerkraut. The menu was: >
Barley Soup Meat and Sauerkraut Apple Compote Tea and Spongecake
After that supper I was her favorite daughter-in-law.
LEFTOVER MEAT AND SAUERKRAUT
2 pounds sauerkraut
3 tablespoons shortening 2 onions, chopped
V* pound mushrooms, sliced 6 slices cooked beef, veal,
chicken, or turkey 12 ripe olives, sliced 2 dill pickles, sliced
100
Meats
Wash the sauerkraut. Cover with water in a saucepan. Bring to a boil and cook for 15 minutes. Drain well.
Melt the shortening in a skillet. Saut6 the onions in it for 10 minutes, stirring frequently. Add the sauerkraut and mushrooms. Cook over medium heat for 10 minutes, stirring frequently.
Place half of the sauerkraut in a greased baking dish. Arrange the meat over it. Spread half of the olives and pickles over it. Cover with the remaining sauerkraut, olives, and pickles.
Bake in a 375 0 oven for 20 minutes.
MEAT AND CARROT TZIMMES
3 teaspoons salt
Vi teaspoon freshly ground black
pepper 3 pounds beef (brisket or chuck) 2 onions, chopped
2 tablespoons flour
3 cups boiling water
4 tablespoons honey 8 carrots, quartered
2 sweet potatoes, peeled and quartered
Mix together 2 teaspoons of the salt and the pepper. Rub into the beef thoroughly.
Place the meat in a casserole or Dutch oven with the onions. Brown slowly over low heat. Add the flour, mixing well. Add the water, stirring until the boiling point. Cover and cook over low heat for 1 hour. Add the honey and mix. Add the carrots, sweet potatoes, and remaining salt. Cover.
Bake in a 375° oven for \Vi hours, or until beef is tender. Remove
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