Bubbe Phyllis Recipe Box

Bubbe Phyllis has graciously shared some of here favorite recipes which are published in the Shofar's Bubbe Phyllis' Corner, now you can get them here too.

Click a recipe title to see the recipe card
Salmonettes
Every once in a while a person gets the opportunity to taste a recipe that makes you sit up and take notice. That happened to me recently. I was told that the origin of the item came from Heloise, but Diane and Alan Kufert were responsible for delighting the taste buds this time.
1 (14 oz) can salmon or tuna
¼ cup liquid from the salmon or tuna
1 egg, lightly beaten
½ cup flour
1 heaping tsp baking powder
Fill a deep fryer or skillet half full of oil.
Preheat this while you are maxing the salmonettes (tunanettes)

Place salmon (drained of liquid) in a mixing bowl and break it apart with a fork until you have no big flakes. Add flour and egg. You can add a dash of pepper if you like, but no extra salt is needed. Blend with a spoon until all of the flour is mixed in. Don't overmix.
Add baking powder to the liquid that was set aside and beat with a fork or whisk until frothy.
Immediately pour this into the fish mixture and stir until well blended. It is important not to let the baking powder and liquid mixture sit after mixing. Pour it into the fish immediately.
Drop the mixture by the spoonfuls carefully into the hot oil. They will brown very quickly, so watch them closely. Lift them out with a slotted spoon and drain on a paper towel. You must cook the salmonettes right away----the mixture cannot sit for any length of time
Kahlua Candied Sweet Potatoes/Yams
Kahlua is a versatile liqueur that can be used for many things besides a mixed drink. I have made this one and the oohs and aahs from my family and friends were very rewarding.

4 medium-size yams/sweet potatoes
¼ cup oil (your choice)
1/3 cup brown sugar
¼ cup Kahlua

Boil the yams/sweet potatoes until tender but still firm. Peel and halve lengthwise. In a heavy frying pan, heat oil and sugar. Add Kahlua, stir and cook for 1 minute. Add yams/sweet potatoes and turn until brown on all sides. Cover, reduce heat and cook about 15 minutes. Turn yams once more before serving. Serves 4-6 .
Apple Cake
Lots of recipes are handed down from one generation to another, or from one person to another.  This is one given to me after just one year of marriage.

½ cup stick of butter
1 cup sugar
2 beaten eggs
¼ tsp salt
½ tsp vanilla
2 tsp baking powder
2 cups flour
½ cup milk
6 fresh or 1 can of apples

 Topping
3 tsp butter
¼ cup sugar
¼ cup brown sugar
¼ cup flour
Cinnamon to desired taste
½ cup chopped walnuts and/or
½ cup raisins - both are optional
Cream butter and sugar.  Mix in eggs and add vanilla  Sift baking powder, salt and flour.  Blend into wet ingredients, alternating wet ( 1/2 cup milk) and dry and mix well.  Grease and flour 8x11x2 inch pan.  Pour most of beaten batter on bottom, (save some for top layer)spreading evenly with spatula.  Place apples on top of this bottom layer and cover apples with remaining batter.  For the topping; blend butter, sugars, flour and cinnamon with fingers.  Sprinkle topping on top of remaining batter.  You may add nuts and/or raisons if desired.
Raspberry Delight
1-½ cup fat free skim milk
1 cup orange sherbet
2 tablespoons frozen lemonade concentrate
1 cup raspberry sherbet

 
¾ cup fresh or frozen raspberries
½ cup ice cubes
Fresh Raspberries and kiwi fruit (optional)
Place fat free milk, sherbets, ¾ cup raspberries, lemonade concentrate and ice cubes into a blender container.  Cover and blend until smooth.  If desired, garnish with additional raspberries and kiwi fruit slices.  Serve immediately.  Makes 4 servings
Cool Chicken Salad

2 cups diced cooked chicken
2 tbls lemon juice
2 tbls chopped fresh basil
1 tsp grated lemon peel
1 cup halved red or green seedless grapes

½ cup diced celery (optional)
¼ cup diced sweet onion (optional)
½ cup halved Chinese peapods
½ cup pineapple bits
¼ cup almond slivers
½ cup Miracle Whip
Mix dressing, basil, lemon juice and peel in a large bowl. Add remaining ingredients, mix lightly. Refrigerate. Makes about 4 servings
Passover rolls
1 cup boiling water
2 tsp sugar
1/4 cup peanut oil (no substitutes) 		1/2 tsp salt
1 cup Passover cake meal
3 eggs
In a saucepan, add water, oil sugar and salt. Bring to an active boil. Stir in cake meal at once. Continue stirring until mixture becomes a smooth paste. Remove from heat, cool to lukewarm. Add eggs one at a time and beat each thoroughly until each is added. Drop batter in eight equal mounds on an oiled cookie sheet. Moisten hand slightly and press each mound into a circle. Bake 350 degrees for 40 minutes.
Pineapple Cheese Kugel
1 package of 12 oz. Wide noodles
6 oz. of cottage cheese
½ teaspoon salt
½ cup sugar (add more if you like it sweeter)
½ cup light raisins (optional)
½ teaspoon cinnamon & sugar combination 		6 beaten eggs
½ teaspoon vanilla
1 pint sour cream
1 small can crushed pineapple
½ cup walnuts or pecans (your preference)(optional)
Cook noodles per package, drain. Combine with first nine ingredients. Grease 9 x 13 glass pan then add mixture. Dab with margarine or butter. Top off with cinnamon & sugar combination - sprinkle with the nuts of your choice. Bake approximately 45 - 50 minutes in a 375 degree oven. Check for doneness.
Blintz Souffle
2 packages frozen cheese blintzes
½ cup butter melted
2 cups sour cream
6 eggs beaten		 ¼ cup orange juice
½ cup sugar
2 tsp vanilla
2 tsp salt
sour cream and/or fresh or thawed frozen strawberries
Preheat oven to 350 degrees. Place blintzes in 2 quart casserole and cover with melted butter (tip - saute the frozen blintzes first to give them a crisp coating before adding the rest of the ingredients). Combine sour cream, eggs, orange juice, sugar, vanilla and salt; pour over (browned - optional) blintzes. Bake 1 hour or until puffed out like a souffle. Serve immediately with additional sour cream and/or strawberries.
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