A Family Cookbook By Julie Golman Melendi

A

Family Cookbook 

Compiled by Julie Melendi Spring, 2009

Sophie Goodman’s Cookbook

DEDICATION This little collection of family recipes is dedicated to all the wonderful cooks in our family. My grandmothers set the bar high, as did my mother and mother-in-law. So I dedicate this book to Sophie Goodman, Esther Golman, Frances Golman and Mary Melendi, without whom there could be no cookbook. I originally compiled this cookbook for my wonderful children, Stephen, Michael and Amy, so that they and their families could carry on the culinary traditions these recipes represent. I hope that they enjoy the pictures that accompany the recipes.

APPRECIATION I give heartfelt thanks to my mother, Frances (Honey) Golman, for not only reading so many recipes out to me while I input them into the computer, but also for explaining them along the way. I also thank the other great cooks of the family who took the time to send me their recipes to include in this book. In addition, I thank Bob for supporting me in this effort.

Contents BREAKFAST & BRUNCH . . . . . . . . . . . . . 1

ENTREES . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 ON THE SIDE . . . . . . . . . . . . . . . . . . . . . . . 33 FOR THE SWEET TOOTH . . . . . . . . . . . 53

BREAKFAST & BRUNCH

BLINTZE SOUFFLE

Where did this recipe come from? I got from Honey and have made it for years. In the picture at left, you can see the recipe as written in Bubba Goodman’s cookbook. But we still don’t know where she got it! It’s a great brunch entree. Serves 8 - 12.

Preparation

Ingredients

Preheat oven to 325°

12 frozen blintzes, thawed 1 stick margarine or butter, melted 4 eggs, beaten 2 tbsp orange juice 2 - 3 tsp sugar to taste 1 tsp vanilla 12 oz (1½ c) sour cream

Place blintzes in a 9 x 13" Pyrex casserole and drizzle melted butter over them evenly. In a non-reactive bowl, mix eggs, juice, sugar and vanilla. When mixed well, fold in sour cream. Pour mixture over blintzes. Bake uncovered for 45 - 50 minutes or until souffle rises and is lightly browned. Let sit for 10 minutes before serving.

This is the page from Bubba’s Jewish Cookery cookbook with the recipe.

3

PANCAKES Honey’s

A favorite with all the grandchildren.

Preparation

Mix well and pour onto greased skillet or waffle iron. (Honey uses a lot of butter.)

Ingredients

2 cups Pioneer buttermilk biscuit mix 1 egg ½ cup oil 1 1/3 cup club soda

WAFFLES

Sophie Goodman’s

Preparation

Mix together dry ingredients Add softened butter Separate eggs Add egg yolks and milk, mix well until smooth Fold in egg whites

Bubba and Zada Goodman on the front porch of the house on Sunnybrook Lane. Zada is holding Chuck Goodman and Jon David Golman, Bubba is holding Stephen Paul Aronoff, Julie Golman and Rozanne Aronoff are in the middle and Barbara Ann and Joanie Goodman and Dianne Aronoff are on the bottom step,

Follow your waffle iron’s instructions for cooking.

Ingredients

2 cups sifted flour 2 tsp baking powder ½ tsp salt 1/3 cup butter, softened 3 egg yolks, beaten 1¼ cups milk 3 egg whites, beaten

5

WIDE NOODLE KUGEL

Honey’s

Preparation

Ingredients

Mix crushed corn flakes with sugar, cinnamon, nutmeg and melted butter or margarine, sprinkle over top of kugel and bake for 10 minutes.

topping: ½ cup crushed corn flakes ¼ cup sugar 1 tsp cinnamon ½ tsp nutmeg ½ stick melted butter or margarine

Preheat oven to 350° Cook noodles per package instructions Spray 9 x 13 glass or foil pan with Pam Cream sugar, butter and egg yolks. Add noodles and mix well, Add softened cream cheese, cottage cheese & sour cream plus vanilla. Fold in beaten egg whites, fold into noodle mixture. Bake for 45 - 50 minutes at 3500

Cut into squares and serve. Freezes well(cool before freezing) and can be refrozen.

At left, Frances, Mimi and Sophie Goodman c. 1934

1 16 oz pkg of egg noodles 1 c sugar ½ lb butter 6 eggs, separated (beat both yolks and whites separately) 1 oz cream cheese, softens 1 16-oz cottage cheese, drained well 16 oz sour cream 1 tsp vanilla

7

ENTREES

9

CABBAGE BALLS

Sophie Goodman and Frances Golman’’s

“Most cabbage ball recipes call for rice as filler to make the meat go further,” Honey says. “In our family we use bread, preferably challah.” Bubba and Zada Goodman in the Far East. They’re not eating cabbage balls. But I bet they wish they were.

Preparation

Place meat in large foil pan, pour eggs over meat Quarter onions and puree in blender with 1 cup of water, then drain in strainer to remove excess water. Pour strained onions over meat. Wet challah with a little water and place in blender with 1 cup water. Chop and strain out excess water but leave bread moist. Add to meat mixture and mix well. Meat will be moist. Form into balls. The size of the meatballs depends on use and size of cabbage leaves. If the cabbage balls are being served as the main entree (and the cabbage leaves are big), use more meat mixture for each meatball. If they are going to be a side dish, make the meatball about 1½" in diameter. Place meatballs in another large foil pan. Cut off the bottom of the cabbages and cut out the hearts. Drop in boiling water. This will soften the leaves and make it easy to separate and fold them without tearing.

In a large pot on the stove, cook tomatoes, tomato sauce, ginger snaps and lemon juice. In a bowl, mix sugars with 4 cups of the sauce. When sugar is dissolved, return to pot on stove. Taste to balance flavors. Reserve raisins. Preheat oven to 350° Place one meatball in the center of a cabbage leaf and turn up the sides to wrap the meatball. Place seam side down in large foil pan. Repeat until all the meatballs are rolled into cabbage leaves. Place the cabbage balls close together. This should fill 1 large or 2 medium pans. Pour the sauce over the cabbage balls. Sprinkle raisins evenly over the balls.

Ingredients

meatballs: 6 lbs lean chopped beef 1 small onion for each lb of meat 8 eggs, beaten salt and pepper to taste 12 slices challah 3 heads green cabbage

Cover and cook for 3 - 3 1/2 hours.

Sauce: 12 ginger snaps, ground in blender with 1 cup of tomato sauce juice of 2 medium lemons 1 big can tomatoes 2 28-oz cans tomato sauce ¾ cup sugar ½ cup brown sugar

Freezes well.

2 boxes of white raisins

11

PAELLA

Grandma Mary’s

This is the recipe she gave me when Bob and I got married. I followed it for several years, until I got comfortable with the concept, then I followed her advice and got creative. She instructed me to use a wok, since she knew we had one. Later, she gave us a large casuelo.

Preparation

Preheat oven to 375° Heat properly salted broth in saucepan. Add saffron. Bring to a boil. Heat oil in wok or casuelo. Saute onion, garlic, green pepper, tomato and chorizo until onion is transparent. Use only Spanish chorizo. Add rice and stir so rice is coated with oil. Add boiling broth to rice mixture and cook for 5 minutes. Add seafood, stir gently. Place wok in oven and cook until done, about 15 minutes. Rice should be cooked through and all liquid absorbed. If rice is cooked and it is moist, turn off oven and allow moisture to evaporate. If it is dry, but rice is not cooked through, add a small amount of boiling liquid. Garnish with either or a combination of the following: green peas, green beans, asparagus, artichoke hearts, roasted red peppers, hard boiled eggs, lemon wedges.

Ingredients

4 cups broth (chicken, fish or vegatable) or 2 cups broth and 2 cups beer or dry white wine salt to taste saffron 1/3 cup olive oil 1 medium onion, diced 1 medium green pepper, diced 1 medium tomato, diced 1 link Spanish chorizo 2 crushed cloves garlic 2 cups white rice 1 doz cleaned shrimp 1 doz scrubbed clams 1 doz scrubbed mussels ½ lb fish fillets cut into cubes meat of 1 lobster or 2 lobster tails (optional) 1 doz Spanish olives (green olives stuffed with pimentos)

13

PAELLA Julie’s

I make this amount of paella in a heavy, deep covered skillet, on top of the stove. For a big paella, I double the rice, use 1 ½ times the liquid and seafood and cook it in my casuela, starting on top of the stove and finishing in the oven, as in Grandma Mary’s recipe.

Preparation

Daddy liked paella so much that he would call me up on his private line and tell me to wait five minutes and then call Mom on the regular line and invite them over for dinner. He then said that I should make paella and he would pay for the seafood. “But don’t tell your mother!” he would say. The first instance of “don’t tell mom!.”

Heat liquid in saucepan. Add saffron and pimiento. Bring to boil. Heat oil in skillet or casuelo Saute onion, garlic, red pepper and chorizo until onion is transparent Add rice and stir so rice is coated with oil. Add broth to rice mixture and cook for 5 minutes. Add diced tomatoes, artichoke hearts and olives Add seafood (drain well), stir gently. Put cover on skillet, lower heat and simmer for 15 minutes. Check for rice. If rice is still hard and liquid has been absorbed, add ½ cup boiling water and stir. Add peas, stir and simmer covered for 5 minutes. Remove cover and turn off heat. Paella should be done. If there is extra liquid and rice is done, allow it to evaporate at the table. This recipe will serve 4 to 6 with some left over to be eaten cold or hot. Do not freeze.

This is the large skillet I use. It has a glass cover, which makes it easy to check progress.

Ingredients

4 cups liquid (1 jar clam juice, liquid from 1 can of diced tomatoes, 2 cups shrimp boullion and remainder dry white wine) generous pinch or 2 of saffron ¼ tsp sweet pimiento (Spanish paprika) 3 tbsp olive oil 1 medium onion, diced 1 medium red pepper, diced 1 can diced tomatoes 2 tbsp minced garlic 2½ cups white rice ½ lb cleaned shrimp 1 doz scrubbed clams 1 doz scrubbed mussels ¼ lb calamari tubes, cut into rings 6 large sea scallops, sliced horizontally 1 link Spanish chorizo, thinly sliced 1 doz Spanish olives (green olives stuffed with pimentos) 1 can artichoke hearts, quartered and rinsed ½ cup frozen peas

15

MEATBALLS Julie’s

Grandma Mary also gave me her recipe for meat balls, the way Bob liked them, but of course I had to make a few changes. This recipe makes enough for left-overs after you send some home with the kids.

Preparation

Spray large stock pot with Pam Heat olive oil add garlic when garlic starts to brown, add minced onions Cook until onions are translucent Place meat, eggs, bread crumbs, cheese and spices in a large bowl With a slotted spoon, transfer onions and garlic to bowl with meat. It’s okay if some of the onions and garlic stick to the stock pot. Pour crushed tomatoes into stock pot and heat on medium high. Add sausage links to sauce.

Julie and Bob May, 1993. Bob wishes they were serving meatballs at this dinner.

While sauce is heating, make meatballs With your hands, mix meat thoroughly, distributing the ingredients evenly Form meatballs 1½ - 2" diameter. Make all the meatballs and then carefully add them one at a time to the simmering sauce. Cover tightly.

Ingredients

2 giant size cans crushed tomatoes 3 tbsp olive oil 1 large onion, diced 2 tbsp minced garlic 5 lbs lean chopped meat (can be a combination of beef and turkey) 5 eggs, beaten 1½ cups unseasoned bread crumbs 1 cup parmesan cheese, preferably freshly grated 1 tbsp oregano 1 tbsp basil ½ tsp pepper 1 tsp salt 2 -3 links hot Italian turkey or chicken sausage

After about 5 minutes, stir slowly and carefully, so as not to break up meatballs. Every so often, shake the pot gently to move meatballs around. This amount of meatballs takes about 30 40 minutes to cook on medium low.

17

ARROZ CON POLLO

Grandma Mary’s

This is another of Grandma’s great Spanish recipes. She taught me how to make this one night while we were actually preparing the dish. Use chicken with skin or chicken will be dry.

Preparation

Heat a large, heavy skillet on medium high and add the olive oil. When the oil is hot, brown the chicken on both sides, about 5 - 7 minutes per side. Remove cooked pieces and set aside to drain on paper towels. In a saucepan, heat the chicken broth and the saffron. Bring to a boil and then let simmer until ready to use.

Above: Wedding Day April 26, 1942 At left: Mary and Angel in Cuba.

Drain all but about 3 tbsp of the oil from the skillet and add the garlic. Brown the garlic, then add the green pepper, onion, tomato and chorizo. Cover and cook until onions are translucent. Add the rice and stir to coat evenly with oil, then pour in the hot broth and stir. Simmer covered for 5 minutes, then add the chicken pieces and the olives. Cover and simmer on low heat for 15 20 minutes, until the rice has absorbed all the liquid. If rice is cooked and it is moist, turn off heat and allow moisture to evaporate. If it is dry, but rice is not cooked through, add a small amount of boiling liquid.

Ingredients

1 whole chicken, cut up or chicken pieces. If the breasts are large, cut them in half. 3 cups olive oil 4 cups chicken broth ¼ - ½ tsp saffron 1 tbsp minced garlic 1 green pepper, chopped 1 tomato, chopped 1 medium onion, chopped 1 link chorizo, sliced 2 cups long grain rice 1 doz Spanish olives, pitted with pimentoes inside Garnish can be any combination of the following: peas artichoke hearts asparagus roasted red pepper strips

19

SHRIMP JAMBALAYA Julie’s

I got the basis of this recipe on a grocery store recipe card many years ago.

Preparation

In large skillet or dutch oven, melt margarine. Add onion, celery, red pepper, parsley and garlic. Cover and cook until tender. Add remaining ingredients except shrimp. Cover and simmer for 25 minutes, or until rice is tender. add shrimp and simmer uncovered 5 to 10 minutes until shrimp is done. Makes 6 servings.

At left: This is the picture taken for the newspaper announcements. One paper headlined the item “Brooklynites Wed in Carrollton Club.” You can’t make this up.

Ingredients

2 lbs raw peeled and deveined shrimp 2 tbsp margarine or butter ¾ cup chopped onion ½ cup chopped celery ¼ cup chopped red pepper (I substituted for green) 1 tbsp chopped parsley 1 clove minced garlic 1 link chorizo, thinly sliced 1 can (28 oz) tomatoes, undrained, cut up 1 can (10½ oz) beef broth 1¼ cups water 1 cup uncooked long grain rice 1 tsp sugar ½ tsp crushed dried thyme leaves ½ tsp chili powder ¼ tsp pepper

21

BRISKET

Honey gave me this recipe for brisket at Passover, but this is how she always makes it. The only difference is that she uses cake meal instead of flour at Passover.

Preparation

If the brisket is frozen, thaw completely before marinating. Before marinating, cut off some of the fat. Coat brisket with salt, pepper and lots of garlic powder (I use dried minced garlic). Be sure to get the spices into the crevices. Put onions on the bottom of roasting bag and place brisket on top of the onions, fat side up. Pour wine and consomme over brisket. Seal bag and refrigerate for 2 days. Preheat oven to 400°.

Passover 2009, Julie, Honey and Josh at the Seder table. Gold banded glassware belonged to Bubba Goodman.

Open bag and carefully add flour under brisket. Reseal bag. Place bag in roaster, fat side up. Cook for one hour, then turn oven down to 325° and cook for another three hours. Open bag and insert a sharp knife in 2 to 3 places to be sure brisket is done. If it cooks too long, it will be hard to slice.

Ingredients

1 large trimmed brisket 8 to 12 lbs depending on how many you are serving 1 Reynolds Oven Bag, turkey size Marinade: 1 cup red wine 1 cup consomme (beef or chicken) 1 large onion, sliced garlic powder salt pepper ½ cup flour (use cake meal for Passover)

When it is cool enough to handle, pour off gravy and put in refrigerator. When the fat rises, take it off. Cool completely before slicing. After slicing, put in foil pan, drizzle with gravy and reheat in 300° oven.

23

BUBBA BURGERS Aunt Mimi Aronoff ’s

Bubba Goodman was famous for her hamburgers. Aunt Mimi’s are as close as you can get to the original.

Preparation

Mix the eggs, medium onion and seasonings in the blender. Add to hamburger meat and mix evenly. Add matzoh meal, mix evenly and check for consistency. If it is too moist, add a little more matzoh meal. Form into 4 to 6 thick patties. Heat Mazola oil in frying pan. Add hamburger patties and brown real good on both sides. Drain on paper towels then put in 350° oven for 15 minutes.

Ingredients

2 lbs hamburger meat, not too fat 2 eggs 1 medium onion 1 big onion Lawry’s Seasoned Salt Pepper Garlic Powder ½ cup matzoh meal 2 tbsp Mazola oil

Slice the big onion and brown in oil left from hamburgers. Put onions on top of burgers to serve.

At left, eating again. From left, Mimi, Annette, Zada Simon, Bubba Goodman, Frances, Joe, Bubba Golman.

Aunt Mimi

25

ROASTED CHICKEN Aunt Mimi Aronoff ’s

Aunt Mimi uses a ‘granite’ roaster to make this chicken. I have one of those. I think it belonged to Bubba Golman. They still sell these roasters and they’re very inexpensive and work just as well as the new much heavier and much more expensive roasters.

Preparation

Preheat oven to 350° Season chicken parts with seasoning. Place vegetables on bottom of roaster. Lay chicken parts on top. Cover and roast for 30 minutes. Lower temperature to 300°. Roast until tender. Check after 30 minutes by sticking a fork in a thigh or drumstick.

Ingredients

2 small fryers, cut up ¾ cup chopped celery ¾ cup chopped onion ¾ cup chopped carrots 2 cloves garlic, sliced to taste: Lawrey’s Seasoned Salt Pepper Garlic Paprika

Aunt Mimi

27

BEEF STEW Julie’s

This stew is great on a cold winter day (not that we have that many cold days in Dallas) and is even better the next day.

Preparation

In a heavy pot or Dutch oven, heat the oil and brown the beef cubes well on all sides. Sprinkle in the flour, stir and cook until flour is lightly browned. Stir i wine and broth, together with the garlic, bay leaves, salt, pepper, thyme and parsley. Cover tightly and bring to a boil, then reduce heat and let simmer until the meat is almost tender, about 1 hour.

Both my Bubbas were great cooks. Here I am with them on my first birthday. They are both in their forties. I must have absorbed some of their instinct for cooking; it must have come through with all that love.

While the beef is cooking, prepare the vegetables. After the hour is up add all the vegetables except the frozen peas. Stir well and continue simmering under cover for another 30 - 45 minutes. When the potatoes are almost tender, add the peas and simmer for another 15 minutes. Adjust for salt and serve with a crusty bread.

Ingredients

3 lbs lean beef stew meat 3 tbsp olive oil 3 tbsp flour 2 cups dry red wine (you can use cooking wine) 1 can beef broth (you can substitute 2 tsp beef boullion dissolved in 2 cups of very hot water, or just use 2 cups water) 1 clove minced garlic (or more to taste) 1 tsp crumbled bay leaves salt to taste (1-2 tsp) ½ tsp pepper ½ tsp dried thyme 1 tbsp parsley flakes 12 small carrots, scraped 12 small white onions, peeled (you can use 1 large white onion, peeled and cut in half, but remove it before serving) 6 to 8 medium potatoes, pared and quartered 1 pkg fresh mushrooms 1 10-oz pkg frozen peas 3 sticks celery, cut into ½” pieces

29

MEDITERRANEAN SAUCE FOR FISH OR CHICKEN Honey’s

Preparation

Mix well Let stand at room temperature Quickly heat after removing cooked fish or chicken from pan then serve on top

Ingredients

1 can diced tomatoes ½ cup chopped calamata or black olives ¼ cup drained capers 1 tsp minced garlic 3 tbsp olive’ oil 3 tbsp lemon juice ¼ cup dry white wine dash of basil salt and pepper to taste

APRICOT GLAZE FOR CHICKEN Honey’s

Preparation

Mix well and heat Pour over broiled or sauteed chicken

Ingredients

½ c apricot preserves 2 tbsp whole grain mustard 2 tbsp brown sugar

31

ONTHE SIDE 33

SPANIKOPITA Tina Golman’s

This Greek spinach dish can be used as a side dish or as an appetizer. It is a real crowd pleaser.

Preparation

Preheat oven to 350° Rinse and drain spinach real good Add cottage cheese, feta and eggs, set aside. Melt butter For the bottom, brush butter on one side each of 10 sheets of filo. Add spinach mixture on top of filo sheets. For the top, brush button on one side each of 8 - 10 sheets of filo.

Aunt Tina

Ingredients

2 pkg frozen chopped spinach 1 24-oz pkg cottage cheese 1 8-oz pkg feta cheese 1 pkg filo dough 6 eggs 1 stick butter

Bake for about 1 hour. It should be golden brown on top. Cut into triangles and serve warm.

35

BLACK BEANS

Grandma Mary’s

While it is easier to just buy a can of black beans and doctor it up, this recipe is for authentic Cuban-style black beans.

Preparation

Soak beans for at least 2 hours, preferably overnight, in covered saucepan. Rinse well. Cover with a few fingers of water and bring to a boil. Add bay leaf, sugar, cumin and bacon. Simmer covered for 2 hours. 25 minutes before beans are done, in another pan, saute in olive oil onion, green pepper, garlic and tomato. Add to beans and cook 15 minutes, stirring occasionally. Take out 2 tbsp beans and mash into a paste. Return to pot for thickening. Add salt to taste.

Ingredients

1 pkg black beans 1 bay leaf pinch of sugar pinch of cumin salt to taste 3 tbsp olive oil 2 slices bacon (optional) 1 small onion, chopped 1 - 2 cloves garlic, minced 1 green onion, chopped 1 small tomato, chopped

Serve alone or with white rice to make “Christians and Moors”

Robert, Andres, Andrew, Maria and Mary Diaz c. 1922

37

POTATO SALAD Honey’s

Preparation

Mix well and taste for additional seasoning Serve cold, keeps for 3 days covered in fridge Serves 6

Ingredients

8 large new potatoes, boiled and diced 4 sticks of celery dices small 1 green pepper, diced 1 red pepper or pimentos, diced ¼ cup chopped parsley mayonnaise, about a cup 2 tsp yellow mustard 6 diced hard boiled eggs salt and pepper to taste 1 small green onion, diced fine, all white and 2 inches of the green

Mom threw a surprise party for Daddy on his 50th birthday. March 13, 1974. He thought she was giving a Mizrachi party to raise money for Israel. I flew in from New York for the occasion and surprised him. Top row: Joe, Frances, Julie, Jon David. Bottom row: Josh, Tim. Just look at all that hair!

39

CARROT RING Dodie Geller’s

While this is Dodie’s recipe, Annete Jayson makes this frequently, as does Honey, who doubles it and uses a large ring pan. Annette and Honey don’t make this exactly the same way, so I have combined their recipes.

Preparation

Preheat oven to 3500 Cream Crisco and brown sugar Add the egg Add the rest of the ingredients in order listed. Honey sprays her ring pan with Baker’s Joy. Annette greases her pan with Crisco and dusts with matzo meal. Either way, pour into prepared ring pan and bake for 45 minutes.

Annette Jayson

Ingredients

¾ cup Crisco 1 cup brown sugar 1 egg 1¼ cup of flour, sifted 3 times ½ tsp baking soda in 1 tbsp hot water 1 tsp baking powder 1 tsp lemon juice (Annette) 1½ to 2 cups grated carrots

Toothpick will test clean when done.

At left: Joe Golman, Dodie and Morrie Geller, children Janie and Gary. c. 1953

41

BARLEY PINE NUT CASSEROLE Janet Aronoff Marz’s

This recipe is especially good for vegetarians.

Preparation

Preheat oven too 350° Brown the pine nuts in ½ stick of melted margarine. Put into a 9 x 13 pyrex (or similar) pan. Brown barley in ½ stick margarine and put into the pyrex with the pine nuts Add parsley to the pyrex. Add the onion soup mix to the pyrex. Add the water,

Ingredients

1 cup pine nuts 1 stick margarine (divided use) 2 cups (1 lb) medium pearled barley 1 cup dried parsley 2 pkgs (1 box) onion soup mix 44 oz. water

Bake uncovered for 1 to 1½ hours.

Another picture that doesn’t have any thing to do with the recipe, but it shows Aunt Ruth and Uncle Jack Goodman, Aunt Mimi (before she was an Aronoff ), Zada and Bubba Goodman, Frances and Joe Golman.

You can freeze uncooked or partially cooked, as well.

43

BROCCOLI SOUFFLE Honey’s

This easy recipe can be made using spinach or almost any vegetable

Preparation

Preheat oven to 350° grease 9 x 13 pan

Honey’s house set up for a party. Maybe she’s serving a broccoli souffle.

Thaw and drain broccoli. Mix ingredients in order listed. Pour into greased pan. Bake for 1 hour.

Ingredients

¾ stick margarine 4 beaten eggs 2 cups water 4 pkgs frozen chopped broccoli 1 pkg potato pancake mix 1 tsp baking powder

You can make the day ahead and reheat in a warm oven.

Honey and Jessie are having a tea party. They are NOT having broccoli souffle!

45

PASSOVER VEGETABLE PUFFS Dianne Aronoff Silverstone’s

Dianne writes, “Passover was such a fun time for all of us growing up and it has continued to be my favorite holiday. Every year I revisit my memories of sitting around the Passover table with Bubba and Zada and all of my cousins.”

Preparation

Preheat oven to 350° Grease three 12-cup muffin tins or a 9 x 13" baking dish. Saute onions and mushrooms in skillet and set aside. Add spinach, carrots, onions, mushrooms, salt, pepper, soup mix and matzoh meal to beaten eggs. Mix thoroughly after each addition. Put mixture into pan and bake for 45 minutes. Release puffs from muffin tins with spatula or if you use a baking dish, cut into squares. Serve warm.

Ingredients

2 onions, chopped 1 lb. fresh mushrooms, coarsely chopped 4 tbsp vegetable oil 40 ounces frozen chopped spinach, defrosted and drained 8 carrots, peeled and grated 8 eggs, lightly beaten 1 tsp salt 4 tbsp chicken soup mix (parve kind) ½ tsp black pepper 1 cup matzoh meal

The recipe can be prepared ahead and frozen.

November, 1968, Bubba and Zada’s 50th Wedding Anniversary party. Julie, Dianne and Joanie serenade Zada with “Oh, you beautiful doll.”

Makes 32 puffs

47

PICKLED PEACHES Cousin Eva Rosenthal’s

Preparation

Bring sugar, peach juice, cloves, vinegar and cinnamon to a boil and then simmer. Add peach halves and bring to a boil. Cool for a few minutes before placing the peaches, cinnamon sticks and cloves in a large jar. Fill with liquid. Cover tightly and refrigerate overnight.

Ingredients

2 cups sugar 1 cup peach juice (drain from can 2 tsp whole cloves ½ cup cider vinegar 2 sticks cinnamon 2 large cans peach halves

This is a picture of Teme Tobolowsky, mother of Esther Golman and Lena Rosenthal (motherin-law of Eva). Teme was a midwife.

49

FRUIT COMPOTE Honey’s

Preparation

Pour off all the peach juice into a large stock pot and about ¼ of the juice from the pineapple Add the sugar, cinnamon sticks and cloves. Bring to a boil then taste to see if sweet enough. If not, add a little more sugar. Take out 1 cup of the juice mixture, add the food coloring and mix well with a cinnamon stick. Return liquid to pot and mix well to distribute red coloring. Add the fruit and simmer for 20 minutes. The liquid should cover the fruit.

Ingredients

5 - 6 cinnamon sticks 4 - 5 cloves 2 28-oz cans peach slices 1 28-oz can pear slices 1 28-oz can pineapple chunks 1 can cherry pie filling 1 cup sugar 2 drops red food coloring

Serve hot or cold.

Joe Golman with his father, Julius, before he started eating Honey’s good cooking and became the portly man we knew and loved.

51

FOR THE SWEET TOOTH It’s in the genes - we all have one!

A note about baking from Honey: Cakes baked in 9 x 13" pans are usually baked at 350°. If baked in two layers, bake at 350° and test after 10 fewer minutes. Unless a recipe calls for cake flour, use all purpose flour. Eggs should be a room temperature, so take them out first, always add eggs one at a time. Make sure all measurements are level. You know your oven best; most cakes, cookies and brownies are baked at 350°; if your oven bakes too fast at 350°, lower the temperature to 325° and bake a few minutes longer. Always test with a toothpick for doneness before removing from oven. Cakes that are sprinkled with powdered sugar are meant to be served with vanilla ice cream. Let cakes cool before adding the powdered sugar.

53

HONEY’S FAMOUS CHOCOLATE CAKE This is the recipe that everyone wants. It was given to her by a 13 year old girl, Chloe Roundtree, of Jacksonville, TX. It was served at a family picnic that Frances & Joe attended in 1947.

Preparation

Preheat oven to 325° Add ingredients in order listed. Mix well. Line 9" x 13" pan with foil and spray with Baker’s Joy. Bake for 60 minutes and cool on rack. Ready when toothpick inserted in center comes out clean, if sticky, leave in oven for a few more minutes. When cool take out of pan and put on cake board or cookie sheet.

Honey baked her own birthday cake! c. 1978

Ingredients

½ tsp salt 1 cup Crisco 2 cup sugar add 2 eggs and beat well add ½ cup Hershey’s cocoa 3 tsp vanilla 2½ cup flour 1 cup buttermilk mixed well with 2 tsp baking soda add 1 cup boiling water

This cake freezes for several months.

55

POPPY SEED COOKIES Esther Golman’s

Annette Jayson

This is a favorite at Hanukah or other holidays. Aunt Annette gave me this recipe but I have never been able to match her success with it. Be aware that it is time consuming to roll out all this dough, but it’s fun to make with children. Don’t forget to flour the cookie cutters!

Preparation

Sift flour, salt, baking powder and set aside. Mix sugar, oil until well blended. Add eggs, vanilla and poppy seeds. Add flour. Dough must be stiff enough to roll. More flour may be needed (depending on size of the eggs) Roll out to about 1/8" on well floured board. Cut out shapes with cookie cutters dipped in flour. Remove extra dough and set aside to roll out again. Sprinkle tops of cookies with sugar before placing on greased cookie sheet. Bake for 10 minutes. Let cool before removing from sheet.

At left, young Esther Golman.

Ingredients

1 cup sugar plus extra to sprinkle on top of cookies 1 cup Mazola oil 1 tsp salt 3 eggs, beaten 3¼ - 4 cups flour 1 tsp baking powder 2 tsp vanilla ¼ cup poppy seeds

57

SPRITZ COOKIES

Cousin Ida Kroos’s

Cousin Ida (daughter of Aunt Yetta, Bubba Goodman’s much older sister) gave me this recipe for these delicious butter cookies made using a cookie press. Feel free to top them with sprinkles or chocolate chips. But they’re delicious plain. Ida and her sweet husband, Herbie, lived in the Bronx. When I lived in New York, I had dinner with them frequently. They retired to San Diego to be near their grandchildren.

Preparation

Preheat oven to 375°

This is a picture of Anna Devorah Solomon, mother of Sophie Goodman and grandmother of Ida Kroos. She was so tiny that they called her ‘Little Bubba.’

Let butter and eggs come to room temperature before starting. Mix eggs, vanilla and sugar. Add butter. When well mixed, add flour. When dough is stiff, put into cookie press. Squeeze dough onto lightly greased cookie sheets. Bake for 15 minutes. Let cool before removing from sheets.

Cousin Ida

Ingredients

3 cups flour ¾ lb. butter (3 sticks) 1 cup sugar 3 egg yolks, beaten 1 tsp vanilla

59

BUTTER CAKE Ruby Ireland’s

Ruby worked for our family for countless years. She practically raised us, went on vacation with us and even babysat for Stephen when he was little.

Preparation

Preheat oven to 350° Grease a 9 x 12" foil lined pan. Add ingredients in the order listed. Mix well, be sure there are no lumps in the batter. Bake for 50 - 60 minutes, test with toothpick for doneness. When cool, dust with powdered sugar. Great for strawberry shortcake or any kind of fruit topped with whipped cream.

Ruby would have really loved my kids and probably could have been a good influence on them. Here are Stephen, Amy and Michael in January, 2009.

Ruby and Stephen at Park Lane Park on Steve’s 1st birthday.

Ingredients

2 cups sugar 1 cup Crisco or butter or margarine 1 cup milk or orange juice or eggnog 3 cups flour 3 tsp baking powder 2 tsp vanilla 4 eggs, add one at a time dash of salt mix well, be sure no lumps in batter

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RICH BROWNIES Honey’s

These rich brownies are almost as famous as Honey’s famous chocolate cake.

Preparation

Preheat oven to 325° Spray brownie pan (about 7 x 9”) with Baker’s Joy. Add ingredients in order listed. Mix well and pour into pan. Bake for 35 to 40 minutes.

Ingredients

2 cups sugar 10 tbsp cocoa 1 stick and 1 inch butter 4 eggs, one at a time 2 tsp vanilla ¼ tsp salt 1 cup chopped pecans or walnuts 1 cup sifted flour

The brownies will be crusty on top and fudgy (moist) on the inside. Cool on rack. Either sprinkle with powdered sugar or spread with mocha icing. Makes about 20 1” square brownies. Freezes very well.

At left, Frances Golman’s bridesmaids, Sophie Goodman and Esther Golman

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CHEESE CAKE Aunt Ruth Goodman’s

Aunt Ruth told me that she had made this cheese cake many times before adding the green food coloring to match the color scheme of a party she was giving. It was such a hit that she always used the food coloring from then on.

Preparation

Preheat oven to 350° Line a large pyrex pan (11 x 13) with foil Bottom Layer: Press in graham cracker crust (crust recipe on separate page) Add ingredients one at a time to mixer on medium speed. Mix well and pour into pan, if desired, Add a drop of green food coloring into mixture. Bake for 20 minutes.

Another family gathering on Sunnybrook Lane.

Topping: Mix well Pour on top of cooked mixture and bake 2 minutes at 450°

Frances & Ruth on vacation in Colorado after WWII.

Ingredients

Bottom layer: 4 eggs 1 c sugar 2 large and 2 small pkgs cream cheese, softened and broken up (don’t soften in microwave, it will ruin cream cheese) 2 tsp vanilla drop of green food coloring Topping: 1 carton sour cream (16 oz) 2 tbsp sugar 2 tsp vanilla

Cool and refrigerate for 4 hours or overnight. Cut into 1” squares to serve.

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ICE CREAM DOUGH

Aunt Rose Blitzstein’s

Don’t let the name fool you. This dough is outstanding. It is good for strudel, cobblers, even hamentashen.

Preparation

Mix well, refrigerate 1 hour, makes 4 balls of dough This dough freezes well. Thaw in refrigerator.

Ingredients

1 pt vanilla ice cream 4 cups sifted flour 1 lb butter or margarine

PERFECT PIE CRUST Honey’s

Bubba Goodman and Aunt Rosie

Preparation

Mix well. Roll into a ball. Refrigerate 1 hour before using. The orange juice gives the crust a golden color.

Ingredients

2½ cups flour 3 tbsp sugar 1 cup Crisco 1 tsp salt 1 egg ¼ cup orange juice

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STRUDEL

Aunt Rosie’s

You will notice that there aren’t any amounts to the ingredients. Like many cooks, Aunt Rose cooked by instinct. Honey says that Bubba used this recipe for her wonderful strudel, too.

Preparation

Prepare Aunt Rosie’s Ice Cream Crust. You will need one ball of dough. Preheat oven to 325°

Bubba Golman (standing), Aunt Rosie and Bubba Goodman at a party at Aunt Mimi and Uncle Melvin’s house on Shelterwood.

Roll dough out on lightly floured board to about 12" x 14" and about 1/8" thick. Sprinkle sugar lightly on dough then spread with jelly of your choice. Sprinkle with pecans, coconut and orange zest (you can omit the nuts and coconut if you prefer). Don’t put in too much filling or it will ooze out when you roll it. Roll up to 4" - 6" x 12" and tuck over (crimp) the ends. Sprinkle top with sugar mixed with a little cinnamon and nutmeg. With a knife, score every inch, there should be about 12. Spray a cookie sheet with Baker’s Joy and sprinkle sugar on sheet. Put strudel on sheet and bake for about 30 minutes. Watch carefully, when top is lightly browned, it is done. Slice at scores when lightly cooled. If you wait until it is cold, the crust will break up when you slice it.

Aunt Rose

Ingredients

sugar jelly of choice (strawberry, peach, apricot, etc.) chopped pecans coconut zest of 1 orange cinnamon nutmeg

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2BUBBAS MANDELBREAD Both Bubba Goodman and Bubba Golman used this recipe. Now Annette uses it for her ‘famous’ mandelbread.

Preparation

Preheat oven to 350° Mix ingredients well, adding in the order listed. Knead on floured board, break into 5 or 6 portions and roll each out to about 6" x 10", about 1" thick. Sprinkle sugar on top. Spray two cookie sheets with Baker’s Joy and sprinkle with a little sugar, Put 3 rolls, 2" apart on each cookie sheet.

Bubba Goodman, Aunt Rose and Bubba Golman, or “three women with canes.”

Bake for 30 to 40 minutes, slice when hot. Put slices back on cookie sheet, sprinkle with sugar mixed with a little cinnamon, and toast on both sides.

Ingredients

2/3 cup Mazola oil 3 eggs 1 cup sugar 2 scant tsp baking powder 3½ cups sifted flour dash of salt 2 tsp vanilla 1 cup chopped pecans or almonds (you may add coconut)

Let cool and store in an air-tight container. Freezes well. Mandelbread is jewish biscotti. If you use almonds instead of pecans, you will be able to taste the similarity.

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PASSOVER SPONGE CAKE Sophie Goodman’s

Preparation

Preheat oven to 300° Grease tube pan and dust with cake meal. Beat egg whites until stiff Add sugar and beat until stiff Beat yolks separately then add juice and beat well. Add yolks to whites When mixed, add dry ingredients.

Ingredients

9 large eggs, separated 1½ cups sugar sifted 3 times ¾ cup potato starch and fill rest of the cup with cake meal and sift 3 times ½ tsp salt juice of ½ orange juice of ½ lemon

Bake for 1 hour. Cool and turn out onto plate.

At left, Passover 1956 on Sunnybrook Lane.

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RUGULA Zelda Shackman’s

Cousin Zelda was a wonderful baker. This is just one of her tasty treats.

Preparation

Preheat oven to 325° Let cream cheese and butter soften at room temperature for 1 hour. Mix flour, cream cheese and butter and knead. Separate into 4 balls. Roll out each dough ball thinly (no more than 1/8"). Brush on melted butter with a pastry brush. Thinly cover with jelly and sprinkle with pecans. Don’t overfill. Cut into circles, roll tightly and turn in each end to form a crescent. Sprinkle with sugar, cinnamon and nutmeg.

Ingredients

2 8-oz pkgs cream cheese 1 lb butter 4 cup flour 2 tbsp melted butter strawberry or raspberry jelly chopped pecans sugar cinnamon nutmeg

Bake until lightly browned, watch carefully.

At left, Bubba Goodman, Zelda’s special Aunt Sophie.

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DECADENT FUDGE BROWNIES Dianne Aronoff Silverstone’s

Preparation

Preheat oven to 350°

Julie, Rozanne and Dianne at my 4th birthday party. I am wearing the blue velvet dress that Uncle Muttle (Bubba Golman’s brother) bought for me in New York. Amy’s picture was taken in this dress when she was four.

Lightly grease a 7 by 10 inch rectangular baking pan, a 9 inch square pan, or an 8 or 9 inch springform pan. In a bowl, mix the sugars into the melted butter, then the eggs, coffee, cocoa powder, salt, cake meal and toasted walnuts, if using. Stir in the chocolate chips. Spoon the batter into the prepared pan and bake for about 25 minutes. Do not overbake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares or ( if baked in a round pan) into wedges.

Ingredients

1 cup white sugar 1 cup brown sugar 1 cup (2 sticks) unsalted butter, melted and cooled 3 eggs 1 tbsp brewed coffee ¾ cup unsweetened cocoa powder, sifted ¼ tspt salt 1 scant cup matzoh cake meal ½ cup finely chopped toasted walnuts (optional) 1 cup semi sweet chocolate chips

Makes 20 squares.

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FLORENTINE COOKIES Honey’s

Preparation

Preheat oven to 350° Add ingredients in order listed. Mix well. Drop by tablespoon, pat down with fork tines on greased and floured cookie sheet. Bake for 6 - 8 minutes, watch carefully. Remove from cookie sheet immediately or cookies will stick to it. Cool on waxed paper. When cool, swirl melted semi-sweet chocolate chips thinly on the bottoms and let cool. Store in tightly closed container.

Ingredients

¾cup sifted flour ½ tsp baking powder ½ tsp salt 1 cup sugar ¼ cup milk or orange juice ¼ cup dark Karo syrup ½ cup (4 oz) melted butter 1 tsp vanilla 1 cup oatmeal 1 cup chopped toasted pecans 1 pkg semi-sweet chocolate chips

If you don’t want to make them, you can buy them at Costco (called Lacys)

At left, Frances and Jack Goodman c. 1928

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BRAN MUFFINS Cousin Eva Rosenthal’s

Preparation

Preheat oven to 350° Mix dry mixture with raisons then mix with rest of items. Stir well. Spray muffin tins with Pam, fill ¾ full. Be sure to spray top of tin so muffins pop right out and tin is easy to clean. Bake for 20 - 25 minutes.

Ingredients

1 cup stone ground flour 1 tsp baking soda 1 ½ cups bran flakes ½ cup raisons ¾ cup cut up prunes ½ cup honey 1 egg, beaten well ¾ cup milk 2 tbsp butter or margarine

Cousins Ben and Eva Rosenthal. Ben’s mother was Bubba Golman’s sister, Lena. Ben was just 10 years younger than Bubba and took great delight in calling her Aunt Esther.

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PHILADELPHIA CREAMCHEESE CAKE

Honey’s

This is another of Honey’s famous cakes, it’s very rich and tempts you to take a second piece.

Preparation

Preheat oven to 325° Grease and flour a large ring pan. Beat margarine, butter, cream cheese well. Beat in sugar. Beat well, then add eggs one at a time, beat well again. Add vanilla and beat well.

Mr & Mrs. Joe H. Golman, January 31, 1943

Bake for 1 hour. Let cool, but don’t let it get cold. Turn out unto a plate. When cool, sift powdered sugar through strainer over the top.

Ingredients

2 sticks margarine at room temperature 1 stick butter at room temperature 8 oz cream cheese at room temperature 3 cups sugar 6 eggs 3 cups sifted flour 2 tsp vanilla drop of almond flavoring

Freezes well.

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CHEESE CAKE

Lisa Winterman’s

This is a true New York cheese cake. I worked with Lisa at Alderman’s. She used this basic recipe to make chocolate, Amaretto and fruit-topped cheese cakes. I have only made the basic recipe but I have made it many times and it always turns out great. This recipe makes a small cake. I usually triple the ingredients (except the vanilla) and make a big one.

Preparation

Preheat oven to 350°

July 13, 1975. Another picture that only relates to the recipe in that I make this cheesecake for Bob on his birthday because it is his favorite.

Take bottom out of large spring form pan and cover with foil. Replace bottom into pan and close tightly. Combine ingredients in order listed and pat into bottom and a little up sides of spring form pan. Set aside. Cream cheese until fluffy. Add sugar and eggs beating after each. Add vanilla. Mix well. Pour over graham cracker crust. Bake for 40 - 60 minutes depending on size of cake. When cheese cake is done, turn off oven, open oven door 2” or so and let stand in oven until almost cool. Finish cooling completely on rack. When completely cool, take out of spring form pan, cover with foil and put in freezer for at least 2 hours. Two hours before serving, take out of freezer and allow to thaw slightly in refrigerator.

Ingredients

Big crust: 16 graham crackers, crumbled or ½ box Graham cracker crumbs 3 tbsp sugar ¼ tsp cinnamon ¼ cup margarine or butter, melted Cheese cake: 12 oz cream cheese 3 eggs ½ cup sugar 1 tsp vanilla

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APPLESAUCE CAKE Honey’s

This is yet another of Honey’s famous cakes. Probably the most requested recipe after her chocolate cake.

Preparation

Preheat oven to 350° Grease and flour a ring pan or an 11" x 13" pan Add ingredients in order listed. Mix well. In the winter months 2 tsp of rum or brandy gives a delicious flavor. Bake for 50 - 60 minutes When cool, dust with powdered sugar. This cake should not be iced.

Ingredients

1 cup mazola oil 2 ½ cups sugar 4 eggs, 1 at a time 2 tsp baking soda 8 tsp orange juice or milk 16 oz applesauce 3 cups flour 2 tsp vanilla 1 cup chopped pecans or walnuts ½ cup golden raisons dash of cinnamon dash of nutmeg

This applesauce cake is just too pretty to cover up with icing!

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APPLE TORT Janet Aronoff Marz’s

Janet likes to make this for Rosh Hashanah.

Preparation

Preheat oven to 350° Cream butter and sugar together in a food processor. Add eggs one at a time. Add flour and baking powder. Put into a 8½" or 9" nongreased spring form pan. Cut apples in ¼’s. Place apples in pan standing up. Sprinkle with cinnamon all over. Bake for 1½ hours.

Ingredients

¼ lb butter 1 cup sugar 2 eggs 2 tbsp baking powder 1¼ cup flour 8 - 10 Macintosh apples Topping: 1 stick butter 1 cup sugar 2 eggs

Remove from oven and lower oven to 325°.

Julie, Bob, Aunt Mimi, Uncle Melvin and Janet at our wedding.

Then in food processor, cream 1 stick of butter and sugar. Then add eggs one at a time and pour over cake. Bake 20 minutes. Cool thoroughly and refrigerate for a while and then remove from pan. You might need to use a spatula or knife around the sides of the pan before removing so that the cake doesn’t stick to the sides. This is a very moist cake!!

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MOCHA ICING Honey’s

This is the icing that Honey uses on her famous chocolate cake and brownies.

Preparation

Add items in order listed and beat well Make some instant coffee with boiling water. Add coffee in small increments until icing is spreadable

Ingredients

1 box powdered sugar (2 cups) 1 stick butter or margarine 2 tsp vanilla ½ cup cocoa 1 tsp instant coffee

MARSHMALLOW ICING Preparation

Beat the egg white and slowly add the Karo Syrup and vanilla. Spread immediately on cool cake. Double if making a large cake.

I celebrate my 40th birthday with one of Honey’s famous chocolate cakes with mocha icing. Helping me blow out the candles are Bob, Steve, Mike, Amy and Jennifer.

Ingredients

1 egg white ½ cup Karo Syrup drop vanilla

CREAM CHEESE ICING Preparation

Mix until smooth. This icing is great on carrot cake, and cinnamon rolls

Ingredients

18 oz cream cheese, softened ½ cup butter, softened 2 cups sifted powdered sugar 2 tsp vanilla

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Recipes written in the back of one of Esther Golman’s cookbooks.

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