Old Fashioned Macaroni Salad

Here is a throwback to the old types of pasta salad that you used to see at big picnics. I’ve upped the flavour a bit by adding both tuna and eggs, as well as pickles, their brine and a dash of paprika. I hope you enjoy! This recipe will make 6-8 servings.

Ingredients:

1 ½ cups macaroni
1 can tuna, drained
3 hard-boiled eggs, chopped
4 green onions, sliced*
½ green bell pepper, chopped
½ red bell pepper, chopped
2 stalks celery, chopped
2 pickles, diced
1 teaspoon garlic powder
1 teaspoon paprika
1 ½ tablespoons pickle brine
less than 1 cup mayonnaise (add enough to bring together, but not to overwhelm)
1 tablespoon prepared mustard (yellow, Dijon or honey)
salt to taste
ground black pepper to taste

* Click here to learn how to clean green onions.

Directions:

Cook noodles in a large pot of salted boiling water according to the directions on the package, until al dente. Drain the noodles, and set them aside.

In a large bowl, mix together the pasta, tuna, eggs, green onions, celery, pickles, green and red bell pepper.

In a small bowl, mix together the garlic powder, paprika, pickle brine, mustard, salt, pepper, and about half the mayonnaise. Taste for flavouring.

Add the sauce to the pasta mixture, and mix well to combine. Add more mayonnaise if needed to help bring it together, or if you’d like it creamier. The salad should be a little “wet” at first, as the noodles will soak up the moisture in the dressing, and you want it to be a little wetter at first, so that it is not too dry later. Refrigerate until ready to serve.

Beef Stroganoff with Egg Noodles – Бефстроганов с яичной лапшой

Beef StroganoffIngredients:

1 cup red or white wine
2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
½ cup margarine (or 1 stick)
1 medium cooking onion, sliced thin
2 cloves garlic, minced
¼ cup all-purpose flour or cornstarch
2 ⅔ cups beef broth
1 teaspoon prepared mustard
1 cup sliced mushrooms, canned or fresh
⅓ cup non-dairy sour cream
⅓ non-dairy cream cheese
salt to taste
ground black pepper to taste
1 package egg noodles (to serve)

Directions:

Remove any fat and gristle from the roast and cut into strips ½ inch thick by 2 inches long. Put the meat in a large bowl or container and season with ½ teaspoon of both salt and pepper, tossing to coat. Add about 1 cup of wine and let sit in the fridge for 1 to 2 hours to marinate.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then remove them strips to a plate. Add the onions to the pan and cook slowly for 3 to 5 minutes, then remove from the pan and add them to the plate with the beef strips.

In a small bowl mix together the flour/starch with a little bit of broth to help it dissolve. Add the mixture to pan which now only contains the juices of the meat and onions, and mix around to bring up any bits stuck to the bottom of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Return the beef and onions to the pan, along with mushrooms, then cover and simmer for 1 hour or until the meat is tender.

Boil noodles according to the package directions. Drain once cooked, and set aside until beef is ready.
In a small bowl, mix together the cream cheese and the sour cream. Five minutes before serving, mix in the cheese mixture. Heat briefly then salt and pepper to taste. Serve over a bed of wide egg noodles.

Endings and Beginnings

Vodka-Kaluha Cake

Vodka & Kahlua Cake
I got this recipe from my little sister, Mrs. Shuli Schwechter, who in turn got it from her friend’s mother, Mrs. Kleinman. It is a great recipe that my family makes quite often. A note on the Kahlua. According to the Chicago Rabbinical Council (cRc), whom COR recognizes as a reputable kosher authority, only Kahlua BOTTLED in Mexico is recommended. If you can’t find this type, any other coffee flavoured liqueur will do. Other alternatives are using a hazelnut or orange flavoured liqueur instead.

Ingredients:

1 package of yellow/white cake mix
1 package of chocolate instant pudding mix
1 cup oil
¾ cup water
½ cup sugar
¼ cup vodka
¼ cup Kahlua/coffee/chocolate liqueur
4 eggs

Icing:
1 cup icing sugar
1 tablespoon water
1 tablespoon coffee/chocolate liqueur

Directions:

Preheat the oven to 350 degrees. In a medium sized bowl, mix together all of the dry ingredients. In a small bowl, mix together the oil, water, vodka and liqueur. Combine the wet and dry ingredients together. Adding 1 egg at a time, stir in each egg until fully incorporated. Grease and flour a Bundt pan. Pour in the batter, and then bake for 45 minutes, or until a toothpick entered comes out clean. Let cool in the pan for 5 minutes, and then remove cake from pan and cool on a cooling rack. To make the icing, blend all the ingredients together in a small bowl. Once icing/glaze has come together, pour over the cooled/room temperature cake.


 

Deli Roll

Deli Roll

Ingredients:

1 package puff pastry
⅓ cup mustard (e.g.: yellow, Dijon, deli, etc.) I recommend using a blend of different types.
½ pound white deli meat (e.g.: Turkey, turkey pastrami, etc.)
½ pound dark deli meat (e.g.: corned beef, salami, etc.)
1 egg
Sesame seeds/poppy seeds (optional)

Directions:

Preheat the oven to 350 degrees. On a clean work surface, roll out the puff pastry into a large rectangle. Cut off a thin strip of the dough, and set aside. Using a pastry brush, spread out your choice of mustard(s); then lay out the light coloured deli meat. Add another layer of mustard, and then lay out the dark coloured deli meat. Repeat layering mustard and meats, so that you have either about 4 layers, or run out of meat. Taking long side of the dough, roll the pastry into a log. Place the roll onto a greased or parchment lined cookie sheet. Using the dough that was set aside, and create a nice pattern on top of the log, such as a vine or flowers. Baste the log with the egg, and then sprinkle on the sesame or poppy seeds. Bake for 20 minutes or until the crust golden brown. This can be served warm or at room temperature.

Mushroom Stuffed Beef Rouladen

Rouladen

For this recipe, I suggest using shoulder steak. Have your butcher tenderize it for you, or if you don’t have that option, you can go at it with a meat mallet. I hear it’s a great stress reliever!

Ingredients:

3 tablespoons vegetable oil, divided
2 cloves garlic, chopped
1 onion, diced
1 pound assorted mushrooms (brown, Portobello, button, etc.), thinly sliced
1 teaspoon dried thyme
Salt and pepper to taste
1 egg, beaten
¼ cup bread crumbs
8 (3 ounce) pieces shoulder steak, pounded thin
¼ cup dry red wine
2 ½ cups beef stock
¼ cup all-purpose flour
1 tablespoon Dijon mustard

Directions:

Heat 2 tablespoons of oil in a large sauté pan over medium-high heat. Stir in garlic, onion and mushrooms. Cook until the mushrooms and onion have softened, then stir in dried thyme, remove from heat, and allow to cool to room temperature. Once cool, season to taste with salt and pepper, then mix in the beaten egg and breadcrumbs. Evenly divide the mushroom mixture among the top round slices. Roll each Rouladen around the filling into a tight cylinder and secure with a toothpick. Preheat oven to 350 degrees F (175 degrees C). Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Brown the Rouladen, then transfer to an 8×8 inch baking dish. Pour wine into the hot skillet and bring to a simmer. Meanwhile, stir the beef stock into the flour, and mix until smooth. Pour the beef stock into the skillet and return to a simmer. Cook until thickened, then stir in the Dijon mustard. Pour this sauce over the Rouladen. Cover, and bake 60 to 75 minutes in the preheated oven, until the meat is tender. This recipe makes 8 Rouladen. Serve with creamy mashed potatoes or wide egg noodles.

Chow Chow

Chow Chow Relish

Ingredients:

1 cup fresh green beans
1 cup of cauliflower, separated into florets (use frozen checked cauliflower)
⅓ cup fresh lima beans, shelled
⅓ cup fresh corn kernels
½ cup chopped onions
½ green bell pepper, chopped
1 cup green tomatoes, chopped
1 ½ cups cider vinegar
½ cup white sugar
1 tablespoon salt
¾ teaspoon celery seed
¾ teaspoon mustard seed
¾ teaspoon ground mustard powder
½ teaspoon ground turmeric

Note: Canned green beans, lima beans and corn can be used in this recipe if fresh is unavailable.

Directions:

Bring a large pot of water to a boil. Add green beans, cauliflower, lima beans, and corn. Cook for 5 to 8 minutes or just until tender; drain. If you are using canned vegetables, you can skip this step, as the vegetables are already par-cooked. Return vegetables to pot, and mix in onions, bell peppers, and green tomatoes. Heat vinegar in a separate saucepan until boiling. Stir in sugar, salt, celery seed, mustard seed, ground mustard powder, and ground turmeric until the sugar has dissolved. Pour over vegetables in pot, and bring to a boil. Simmer 20 to 25 minutes, stirring occasionally. Pour into a sterilized pint jar, and seal. Let the relish sit for a day or two in the fridge before using to give the flavours a chance to blend.