Molly Goldberg Jewish Cookbook by Gertrude Berg, Myra Waldo
Authors: Gertrude Berg, Myra Waldo
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until the peppers are tender. Baste frequently.
Add the sour cream to the sauce, and stir. Serve hot.
CARROT STICKS IN HONEY
3 tablespoons shortening
9 carrots, scraped and cut into
quarters 2 tablespoons water Vi cup honey 1V2 teaspoons salt Va teaspoon nutmeg
Melt the shortening in a saucepan. Add the carrots, water, honey, salt, and nutmeg. Cover and cook over low heat for 20 minutes, or until carrots are tender. Stir gently but frequently.
BEETS AND PRUNES
*34
1 pound unsweetened prunes,
presoaked 6 beets, cooked, peeled, and
grated 1V1 cups water Y* cup sugar
1 tablespoon lemon juice Vi teaspoon salt
Vegetables
Combine the prunes, beets, water, sugar, lemon juice, and salt in a saucepan. Cook over low heat for 30 minutes. Correct seasoning, adding a little more sugar if too tart. Serve with meat dishes.
Sometimes it's hard to decide on what to have for a vegetable. After all, every family has its likes and dislikes, and my family is very definite. So when the mood is upon them and vegetables is not the order of the day I make this Carrot Pudding. Does it work? 1 should so say so, and you won't be disappointed either.
CARROT PUDDING
6 egg yolks
3 A cup sugar
8 carrots, peeled and grated
(about 2 cups) V3 cup matzo meal V4 cup potato starch V2 teaspoon salt V* cup sweet red wine
1 tablespoon lemon juice
2 teaspoons grated lemon rind 6 egg whites
Beat the egg yolks. Add the sugar, beating until thick, and light in color. Add the carrots, matzo meal, potato starch, and salt. Mix well. Add the wine, lemon juice, and lemon rind. Mix. Preheat oven to 375°.
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The Molly Goldberg Cookbook
Beat the egg whites until stiff but not dry. Fold into the carrot mixture carefully. Pour into a greased 2-quart casserole or baking dish.
Bake for 45 minutes. Serve hot or cold as a vegetable.
POTATO CHARLOTTE
3 carrots, grated
3 A cup water
5 potatoes, peeled, grated, and
drained V4 cup matzo meal or cracker
meal
3 e gg y olks
2 teaspoons salt
V4 teaspoon freshly ground black
pepper 1 teaspoon sugar l A cup melted shortening
3 egg whites, stiffly beaten
Combine the carrots and water in a saucepan. Bring to a boil. Cook over medium heat for 10 minutes. Cool, but do not drain. Preheat oven to 350 0 .
Mix the undrained carrots with the potatoes, matzo meal, egg yolks, salt, pepper, sugar, and shortening. Fold in the egg whites thoroughly. Pour into a greased iVi-quart casserole.
Bake for 1 hour, or until set and browned on top. Serve as a vegetable or as a luncheon dish.
136
Vegetables
EGGS AND POTATOES
4 potatoes, peeled, boiled, and
sliced 6 hard-cooked eggs, sliced
1 cup sour cream
4 tablespoons butter
2 teaspoons salt
V4 teaspoon freshly ground black
pepper Vi teaspoon paprika
Using half of the above ingredients, line a buttered casserole with successive layers of potatoes, eggs, sour cream. Dot with half the butter, and sprinkle with half of the salt, pepper, and paprika. Repeat, using up the balance of the ingredients.
Bake in a 350 0 oven for 35 minutes. Serve as a luncheon dish or for a light supper. It may also be served as an accompaniment to a fish course.
STUFFED POTATO BALLS
4 cups mashed potatoes
2 eggs
V4 cup cracker or matzo meal
\Vi teaspoons salt
Vi teaspoon freshly ground black
pepper 34 cup ground cooked beef,
chicken, or liver 2 teaspoons grated onion 2 tablespoons melted shortening Fat for deep frying
Mix the potatoes, eggs, cracker meal, V2 teaspoon of the salt, and
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The Molly Goldberg Cookbook
V4 teaspoon of the pepper together until smooth. Break into 12 pieces. Pat each one down on a lightly floured board.
Mix the beef, onion, shortening, and remaining salt and pepper together. Place 1 teaspoonful of the mixture on each piece of dough, and pinch the edges together to form a ball.
Heat the fat to 370 0 and drop the balls into it. Fry until browned. Drain. Serve instead of potatoes. If desired, smaller versions of these potato balls may be made
Add the sour cream to the sauce, and stir. Serve hot.
CARROT STICKS IN HONEY
3 tablespoons shortening
9 carrots, scraped and cut into
quarters 2 tablespoons water Vi cup honey 1V2 teaspoons salt Va teaspoon nutmeg
Melt the shortening in a saucepan. Add the carrots, water, honey, salt, and nutmeg. Cover and cook over low heat for 20 minutes, or until carrots are tender. Stir gently but frequently.
BEETS AND PRUNES
*34
1 pound unsweetened prunes,
presoaked 6 beets, cooked, peeled, and
grated 1V1 cups water Y* cup sugar
1 tablespoon lemon juice Vi teaspoon salt
Vegetables
Combine the prunes, beets, water, sugar, lemon juice, and salt in a saucepan. Cook over low heat for 30 minutes. Correct seasoning, adding a little more sugar if too tart. Serve with meat dishes.
Sometimes it's hard to decide on what to have for a vegetable. After all, every family has its likes and dislikes, and my family is very definite. So when the mood is upon them and vegetables is not the order of the day I make this Carrot Pudding. Does it work? 1 should so say so, and you won't be disappointed either.
CARROT PUDDING
6 egg yolks
3 A cup sugar
8 carrots, peeled and grated
(about 2 cups) V3 cup matzo meal V4 cup potato starch V2 teaspoon salt V* cup sweet red wine
1 tablespoon lemon juice
2 teaspoons grated lemon rind 6 egg whites
Beat the egg yolks. Add the sugar, beating until thick, and light in color. Add the carrots, matzo meal, potato starch, and salt. Mix well. Add the wine, lemon juice, and lemon rind. Mix. Preheat oven to 375°.
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The Molly Goldberg Cookbook
Beat the egg whites until stiff but not dry. Fold into the carrot mixture carefully. Pour into a greased 2-quart casserole or baking dish.
Bake for 45 minutes. Serve hot or cold as a vegetable.
POTATO CHARLOTTE
3 carrots, grated
3 A cup water
5 potatoes, peeled, grated, and
drained V4 cup matzo meal or cracker
meal
3 e gg y olks
2 teaspoons salt
V4 teaspoon freshly ground black
pepper 1 teaspoon sugar l A cup melted shortening
3 egg whites, stiffly beaten
Combine the carrots and water in a saucepan. Bring to a boil. Cook over medium heat for 10 minutes. Cool, but do not drain. Preheat oven to 350 0 .
Mix the undrained carrots with the potatoes, matzo meal, egg yolks, salt, pepper, sugar, and shortening. Fold in the egg whites thoroughly. Pour into a greased iVi-quart casserole.
Bake for 1 hour, or until set and browned on top. Serve as a vegetable or as a luncheon dish.
136
Vegetables
EGGS AND POTATOES
4 potatoes, peeled, boiled, and
sliced 6 hard-cooked eggs, sliced
1 cup sour cream
4 tablespoons butter
2 teaspoons salt
V4 teaspoon freshly ground black
pepper Vi teaspoon paprika
Using half of the above ingredients, line a buttered casserole with successive layers of potatoes, eggs, sour cream. Dot with half the butter, and sprinkle with half of the salt, pepper, and paprika. Repeat, using up the balance of the ingredients.
Bake in a 350 0 oven for 35 minutes. Serve as a luncheon dish or for a light supper. It may also be served as an accompaniment to a fish course.
STUFFED POTATO BALLS
4 cups mashed potatoes
2 eggs
V4 cup cracker or matzo meal
\Vi teaspoons salt
Vi teaspoon freshly ground black
pepper 34 cup ground cooked beef,
chicken, or liver 2 teaspoons grated onion 2 tablespoons melted shortening Fat for deep frying
Mix the potatoes, eggs, cracker meal, V2 teaspoon of the salt, and
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The Molly Goldberg Cookbook
V4 teaspoon of the pepper together until smooth. Break into 12 pieces. Pat each one down on a lightly floured board.
Mix the beef, onion, shortening, and remaining salt and pepper together. Place 1 teaspoonful of the mixture on each piece of dough, and pinch the edges together to form a ball.
Heat the fat to 370 0 and drop the balls into it. Fry until browned. Drain. Serve instead of potatoes. If desired, smaller versions of these potato balls may be made
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