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Favorite Recipes
From Mothers-In-Law
ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS
B
anish those terrifying
tales of mothers-in-law.
Jewish readers are mad-
ly in love with their moth-
ers-in-law and clamor for an
invitation to dinner.
These recipes reflect the pop-
ular dishes of a few decades ago.
Super-Roast Brisket is uncom-
plicated; it's the splash of black
coffee that wins this dish unan-
imous approval.
Mother's Hot Milk Cake is
light and spongy, with just a
whisper of nutmeg. One slice
brings back memories of fami-
lies gathered, mugs of steaming
cocoa and home-baked goodies.
Stuffed Cabbage is handed
down from Plemishlana, a town
that existed near the Russian-
Polish border before World War
II.
Cajun Spicy Salmon Steaks
is an updated version of an old
Jewish fish dish. Traditionally
a sweet n' sour mixture, the sim-
mering sauce now sparkles with
a generous dash of Cajun sea-
soning. Any fish steaks or fillets
may be substituted. Especially
delicious would be an oily fish
such as bluefish in season.
1960s Chicken features an
addition of white wine, which
adds just the right blend of fi-
nesse and flavor.
Plum Strudel is just one of
many deliciously easy recipes
passed on by mothers-in-law.
The short-crust dough is really
a kissin' cousin of paper-thin
strudel dough but certainly
quicker and easier to prepare.
The filling may be whatever you
fancy.
SUPER-ROAST
BRISKET
pepper
Mrs. Dash
3 1/2-4 pounds brisket, first
cut
2 large onions, cut in chunks
1 bunch celery, leafy tops
only, sliced
1 large bay leaf
about 1/3 cup catsup
1/2 cup black coffee
Preheat oven to 425F. Sprin-
kle about 1/2 teaspoon pepper
and 1/2 teaspoon Mrs. Dash on
bottom of roasting pan. Place
brisket in pan. Sprinkle lightly
with more pepper and Mrs.
Dash. Arrange onions and cel-
ery around and on top of brisket.
Drizzle with catsup. Place roast,
uncovered, in preheated oven
for 15 minutes to sear. Reduce
heat to 350F. Add bay leaf and
coffee and cover very tightly. Do
not add water as meat will cook
in its own juices. Continue cook-
ing for 2 1/2 to 3 hours longer.
Meat should feel tender and fork
come out easily when inserted
into thickest part. Cool before
slicing. Refrigerate gravy and
vegetables and skim off any fat.
To serve: Puree gravy and
vegetables in food processor.
Pour over sliced brisket and
heat through. If desired, gravy
need not be pureed, just spoon
over sliced brisket and heat.
Serves 6.
Note: Salt may be used in-
stead of Mrs. Dash. May also be
cooked, without searing, in an
oven cooking bag; combine in-
gredients and roast at 350F as
above.
MOTHER'S
HOT MILK CAKE
1 stick butter or margarine
1 cup milk
4 extra large eggs
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
scant 1/8 teaspoon ground
nutmeg
Preheat oven to 350F. Grease
and flour a 10 by 6 by 3-inch (ap-
prox.) loaf pan or spray with
non-stick vegetable spray.
In small saucepan, melt but-
ter. Add milk, do not boil. Mix-
ture should be cool. Whisk eggs
and sugar until pale and thor-
oughly blended, about 1 minute
at High speed (using a hand-
held electric mixer). Stir in milk
mixture. Add, all at once, flour
and baking powder and mix at
Low speed until blended. Stir in
vanilla and nutmeg. Pour into
prepared pan. Bake in preheat-
ed oven for 1 hour or until gold-
en and toothpick comes out
clean when inserted in center.
Serves 10 to 12.
Note: Do not use a tube pan.
Mixture is loose and tends to
seep through bottom into the
oven.
RECIPES page 88