This is my mother-in-law’s recipe for her famous home-cooked stuffing.
(You can prepare the chestnuts the night before and then continue from Step #3 the next day)
1 1/2 lbs of raw chestnuts
1 cup margarine
1 1/2 cups diced celery
1 cup chopped onion
1 tsp salt
1 tsp dried thyme
1 tsp marjoram
1/2 tsp ground black pepper
8 cups fresh bread crumbs (put bread into food processor to chop it up)
1) With a tip of a sharp knife, mark an “x” in the flat side of each chestnut. In a 3 quart sauce pan, cover chestnuts with water.
2) Over high heat, heat to boil, cook 1 minute. Remove pan from heat. With a slotted spoon, remove 3 – 4 chestnuts at a time. Remove shells and skin. Coarsely chop chestnuts and set aside.
3) In a 6 quart Dutch Oven (or pan), over medium heat, in hot margarine, cook celery and next 5 ingredients for about 10 minutes or until vegetables are tender.
4) Remove pan from heat, stir in chestnuts and breadcrumbs. Mix all ingredients together well.
5) Bake the stuffing covered in a greased casserole pan for about 30 – 45 minutes on 350 degrees (or can stuff a turkey with the raw mixture).
1 frozen pie crust
1 bunch of broccoli or one box of frozen broccoli
1/2 cup of mayo
3 eggs beaten
salt & pepper to taste
1/2 cup corn flake rumbs
Cook the broccoli. Add the mayo, salt & pepper. Mix well. Put mixture into pie crust, sprinkle corn flake crumbs on top. Bake for 45 min on 350.
* Tips/Tricks: You can make this dish without a pie crust. As shown in the photo above, I often bake it in a ceramic pie dish. If you are low carb or gluten free, skip the crust and don’t put the corn flake crumbs on top.
2 romen noodle packets
1/2 cup sunflower seeds
3 Tbs slivered almonds
1/2 cup sugar
1/2 cup olive oil
1/2 cup vinegar
2 Tbs soy sauce
1 napa cabbage sliced up and shredded
1 green onion
1. bring sugar, oil, vinegar, and soy sauce to boil over medium heat. Then remove and cool.
2. Place noodles, sunflower seeds, and almonds on a cookie sheet in oven, set to 350 for 8-10 minutes.
3. combine everything and mix well.
~ Recipe submitted by Anna-Aliza Benzaquen Rosenbaum
When I don’t want to fuss in the kitchen I serve this easy and fresh garden salad. You can use any veggies you have in the fridge. I use lettuce, tomato grapes, cucumber and will sometimes throw in pepper slices. It’s crunchy and the light dressing gives just enough flavor that it does not overwhelm the other dishes.
Slice and dice as it pleases you. Put in a bowl and dress with the following:
Drizzle some olive oil and lemon juice onto the salad. Season with a dash of salt and pepper and add a bit of ginger.