Draft Cookbook

The Sylvana Cookbook




This Book, Volume #1 of The Sylvana Cookbook is dedicated to our mother Sylvana Grodin (aka “Mom”) . Sylvana’s zest for life manifested itself in so many ways, but perhaps none more than her love of cooking for others and sharing recipes, jokes and stories with her friends and family. Sylvana had a style all her own. When she entered into a room, heads turned. Her energy wasinfectious. It still is.

Anyone who wants to make a donation in Sylvana’s name is asked to send it to “Gilda’s Club” for a special program called “Sylvana’s Angels”, a food delivery service for cancer patients and survivors and their families. If you wish to volunteer for the program, to help deliver or comfort, we’d love that also.

So, dig in, have fun and remember: “food is love”…

Please send us new recipes, jokes, songs and stories c/o www.sylvana.org for our next volume. Thank you.

-Danny, Billy & Elizabeth Schneider

Index

A) Food :

1) Cakes and pastries (“Life is uncertain, eat desert first!!”)
2) Breakfast (“Rise and shine and give god your glory, glory”)
3) Lunch (“Let’s do lunch. I will have my people call your people to schedule”)
4) Dinner (“Dinner is Served’)
5) Holiday Dishes (“You Cut the Turkey?”)
6) Snacks (“ Midnight or anytime”)

B) Sylvana Songs, Jokes, Stories, Fortune Cookies and Proverbs

c) Sylvana Crafts: Macrame, Lunchbox Art, Collections













A) Food

1) Cakes and pastries

“Life is uncertain, eat desert first!!”
-Sylvana

(A) Grandma Esther’s Nutcake

It makes sense to open the book with a tribute to Grandma Esther, a Renaissance Woman, born in New York City in 1908, at the onset of the 20th Century. Her story is not unlike that of other children of other Jewish immigrants from eastern Europe. Esther was Sylvana’s mother and the oldest of the 4 Posner sisters. Her mother, Bessie Cederbaum, was an orthodox Jewish woman who emigrated to the US in the 1880’s from Minsk. Bessie, the family Matriarch, married Sam Posner in 1905 and proceeded to raise a family of 9 children in Borough Park, Brooklyn. Sam Posner, was the son of a kosher butcher from the Lower East Side of Manhattan. Bessie was second eldest of nine children. Her father was an entrepreneur in the “textile recycling industry” (a rag picker). Sam Posner and his sons founded 2 trucking companies, which became two of the leading trucking companies in the garment industry of NY. Esther, the eldest sister, helped take care of the family while Bessie helped her husband Sam develop the family business and taught Esther and the daughters how to cook . Bessie was a master cook, who cooked by intuition. Bessie baked gefilte fish and challah for Shabbos every week and arranged delivery of “Care packages” to all her children and many needy others). In 1930 Esther took her sister Alice to a talent show in Rockaway Beach. It was there that Esther met Sam Grodin (aka “Dempsey”) at the Edgemere Hotel in Rockaway Beach in 1931 and was soon cooking for him for the next 64 years. Sam Grodin ,a former boxer and a salesman was a dapper young man and nobody’s fool. Dempsey came from a family of 5 brothers and 1 sister and grew up on the Lower East Side. At 4 feet 10 inches, Esther was a powerhouse, both in the kitchen and out. She worked “outside of the home” as well, as a secretary to famous trial lawyers, and at the NYC Housing Authority. Esther graduated Brooklyn College in 1982 at the age of 73 and was and still is an inspiration to all who knew her. Esther was a class act, always. My favorite quote of her many quotes was: “If you have nothing good to say about someone, don’t say anything at all”. Grandma Esther, this one’s for you.

The recipe:

Ingredients: 13-14 eggs
2 cups sugar
2 cups hazel nuts or walnuts
2 tablespoons matzah meal
2 teaspoons vanilla

Process: (1) separate egg yokes
(2) beat egg yokes till stiff
(3) beat egg yokes and sugar thoroughly
(4) add nuts and matzah meal to yokes and sugar
(5) Fold this batter into egg whites gently
(6) Bake in well greased pan for ½ hr. in a 350degree oven
(7) Bake for another 1.5 hrs. in a 300 degree oven
(8)Cool


(B) Rose’s Mandelbrot

We don’t know which Rose this was, but she sure made a great Mandelbrot. Mandelbrot is the Jewish word for “Mandel Bread”. Its is usually eaten as desert and best when dipped in coffee. This is similar to the Italian twice-baked biscotti. It is a favorite cookie of the Ashkenazi Jews.

“Its good to play with your food..”
-Sylvana

The recipe:

Ingredients: 4 cups flour
2 heaping teaspoons baking powder
pinch of salt
1 cup of Crisco
1 cup of sugar
4 eggs
1 teaspoon vanilla
¾ cup chopped nuts
1 cup chocolate bits
cinnamon

Process: (1) sift flour, baking powder and salt together
(2) cream Crisco and sugar, then add eggs one at a time
(3) add chopped nuts and chocolate bits to creamed mix
(4) top with cinnamon and sugar
(5) Roll and bake on greased cookie sheet
(6) Bake at 35o degrees until brown
(7) Slice and place on side in over until brown

(C) Pineapple Upside Down Cake

Sylvana loved to carve fresh Pineapple and melons. A sun worshiper and exercise fanatic, Sylvana (fka “Summer Syl”) was famous for her fruit baskets and carved watermelon. And when mixing fruit with cake or ice cream , yummy..

“Just a spoon full of sugar helps the medicine go, down, the medicine go down, the medicine go down..”
-Mary Poppins

The recipe:

Ingredients: Batter: ¼ cup Crisco
¼ cup Brown sugar
Pineapple slices and cherries (to taste)
¼ cup of Crisco
1 cup sugar
2 eggs separated
1.5 cups of flour
1 teaspoon baking powder
½ cup pineapple juice


Process: (1) spread a thick layer of Crisco at bottom of pan
(2) add layer of Brown Sugar
(3) add pineapple slices and cherries
(4) cream Crisco and sugar and add eggs
(5) sift flour and baking powder together
(6) add dry ingredients alternately to creamed mixture
(7) add beaten eggs
(8) bake at 350 degrees for approx. 45 minutes

(D) Home Made Ice Cream

“You can’t chew with someone else’s teeth”
-Old Yiddish Saying

The recipe:

Ingredients: ½ cup cold mild
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon vanilla
1/8 teaspoon salt
2 cups heavy cream


Process: (1) mix cold milk and condensed milk with vanilla and salt
(2) whip 2heavy cream with milk mixture
(3) pour into shallow container with cover
(4) put in freezer
(5) stir after 2 hours
(6) stir again if needed
(7) may take up to 2 days to freeze completely

(E) Aunt Edith’s Banana Bread

Edith Schaller (aka “Yiddis”) was Esther’s youngest sister and Sylvana’s aunt. The mother of historian, Michael Schaller, and tech guru Karen Stern, Yiddis is an art teacher, a tennis player and a great sculptor (see: www.edith schaller.com) . The anti-thesis of a “wall flower”, in addition to her artwork and her grandchildren, Aunt Edith is known for her great sense of humor, her tennis game, and her banana bread.

“Love is sweet, but its nice to have bread with it”
-Old Yiddish Saying

The recipe:

Ingredients: 3 large bananas (mashed)
1 cup sugar
1 egg
1.5 cups flour
½ cup melted margarine
1 teaspoon baking soda
3 oz. Chopped walnuts

Process: (1) mash bananas and add beaten egg, butter and sugar
(2) add dry ingredients
(3) mix well
(4) add nuts
(5) grease a loaf pan
(6) bake at 350 degrees for one hour


(F) Crumb Cake

Sylvana was a big fan of Entemann’s, a famous bakery in Long Island. She especially liked their crumb cake, which she would eat , like all cakes, from the bottom up (so you couldn’t see anyone had eaten any). She also liked to pick the crumbs off, on the theory that crumbs without the cake, have no calories.

“The egg cream is psychologically the opposite of circumcision.-it pleasurably reaffirms your Jewishness.”
-Mel Brooks

The recipe:

Ingredients: ½ cup shortening
1.5 cups Brown Sugar
2.5 cups sifted flower
2.5 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 beaten egg
¾ cup milk


Process: (1) mix shortening, sugar and 2 cups flour to a fine crumb
(2) reserve ¾ cup of crumb
(3) sift remaining flour, baking powder, cinnamon and salt
(4) combine with crumb mixture
(5) add egg and milk
(6) mix well
(7) pour into an 8 inch square pan lined with oiled brown paper
(8) sprinkle reserve crumbs on top
(9) bake in 375 degree oven for 35-40 minutes


(H) M&M Cookies

Food was an adventure for Sylvana. It made life fun. She liked to pick and play with her food. Like most women, she also loved anything chocolate. Hence M&M’s were up towards the top of her list of favorite foods. She would buy them in big bags (family size) and put them in a bowl at any party or family function . M&M’s on top of anything, like sprinkles (which Sylvana would eat with a spoon) added to the festivities of any party.

“I once wanted to become an atheist, but I gave up-they have no holidays”
-Henny Youngman


The recipe:

Ingredients: 1 cup shortening
1 cup Brown Sugar
½ cup granulated sugar
2 teaspoons vanilla
2 eggs
2 1/4 cups sifted flower
1 teaspoon soda
1 teaspoon salt
1 ½ cups M&M’s


Process: (1) blend shortening and sugar
(2) beat in vanilla and eggs
(3) sift remaining dry ingredients together
(4) add to the sugar and egg mixture
(5) mix well
(6) stir in ½ cup M&M’s
(7) reserve remaining candies for decoration
(9) drop from teaspoon onto ungreased cookie sheet
(10) decorate tops of cookies with M&M’s
(11) bake at 375 degrees for 10-12 minutes




(I) Apple Crumb Cake

A fitness fanatic, Sylvana was a pioneer in the field of gerontology and fitness , inventing and teaching “Yogarobics” in Senior programs in Rockaway Beach , Atlantic Beach and the Five Towns. She was attended the gym religiously, and especially loved “Equinox” and the many fitness teachers and friends there. A believer I n self-healing, Sylvana was an early adopter of homeopathic remedies. She never drank coffee or alcohol. She distrusted traditional medicine and embraced holistic medicine. However, that being said, she was very proud of her son in law, Dr. Jeff Gross (a “finished doctor” of sports/rehab medicine) Elizabeth has carried the “family torch” into the fitness world, teaching aerobics and Pilates at the better gyms and corporations around Manhattan. You can recgnize Liz by her roller skates and perfect figure (not bad for a 42 year old mother of 2).

“An apple a day keeps the doctor away”
-Sylvana

The recipe:

Ingredients:

1 1/2 cups flour
2 ¼ teaspoons baking powder
1 ½ cups sugar
½ teaspoon cinnamon
1 egg
½ teaspoon salt
½ cup milk
¼ cup melted or liquid shortening
1 ½ cup chopped apples

Topping:

¼ cup sugar
2 teaspoons flour
1 teaspoon butter or margarine
½ teaspoon cinnamon

Process:

(1) sift flour with baking powder, sugar, salt and cinnamon
(2) blend shortening and sugar
(3) beat egg
(4) to the egg add milk and shortening
(6) add to dry ingredients
(7) add apples
(8) mix well
(9) turn into buttered pan
(10) mix topping and sprinkle on top of batter
(11) pre-heat oven to 400 degrees and bake for about 30 minutes



(K) Arlene’s Jello Mold

Arlene Nichol and her husband Gene were 2 of Leon and Sylvana’s artist friends from Ocean Crest Blvd. They were both potters and Bohemians. Their daughter Joyce was in Liz’s grade school classes. Like many Bayswater Bohemians (Bayswater was an art colony in the early 1900’s) Arlene had some great recipes. This is one of them. Sylvana was well known for her Jello molds she was creative in making “sculpture “ out of them, putting interesting shapes and objects inside. She used colors well and was considered by many to be “the Picasso of Jello Molds” .

“There’s always room for Jello”
-Sylvana

The recipe: 3 Layers:

First Layer:
1 package strawberry Jello
1 ¼ cups water
1 can whole cranberries

Second Layer:
1 package Lemon Jello
1 ½ cups water
8 oz package of creamed cheese
9 oz can of drained pineapple
¼ cup of nuts

Third Layer:
1 package Lime Jello
1 ¼ cups of water
2 cups grapefruit sections


(L) Hilda’s Jello Mold

This must have been from Hilda Kirshner, one of Sylvana’s favorite Hadassah buddies from Bayswater. Their group was “Reena”, one of the youngest and hippest in the organization. They produced shows and fundraising events and socialized and networked. The American women’s Zionist organization was a Junior League for Jews.. Hilda and Sonny had 3 great kids, one of whom, Isabelle (aka Izzy), was a beautiful girl and in my class . She became one of the toughest criminal attorneys in NYC and is still my dear friend.

“Man thinks andf God Laughs”
-Old Yiddish Saying

The recipe:

Ingredients: Fill #1: 1 pack reed-green-yellow jello
½ amount of water and jell each

Fill #2 : 1 teaspoon gelatin
1/4 cup cold water
1 cup pineapple juice

crust: 1 ½ cups graham cracker crumbs
1 stick of margerine
mush together
put 2/3 of crust on bottom of spring pan, save 1/3 for top

whip cream: whip 1 pint heavy cream with 1 teaspoon of vanilla and 1/3 cup sugar

Process: (1) make fills, crust and whip cream separately
(2) fold gelatin combo to whip cream
(3) fold in each jello color cubed to spring pan
(4) sprinkle with crumbs
(5) refrigerate



(L) Walnut Jelly Hearts

Sylvana loved to pick. She loved heart shapes. I can see her picking the walnuts off of these after she baked them. Yummy..

“He who has not tasted the bitter does not understand the sweet”
-Old Yiddish Saying

The recipe:

Ingredients: 1 2/3 cups flour
½ cup butter or margarine
¾ cup sugar
½ cup finely chopped walnuts
1 teaspoon grated lemon peel
1 egg beaten
½ cup strawberry preserves
½ teaspoon confectionary sugar


Process: (1) measure flour in large bowl
(2) cut in butter with pastry blender or 2 knives until mixture resembles course crumbs
(3) stir in sugar , walnuts, lemon peel, then add your mix
(4) form dough into balls then divide into 6 equal parts
(5) wrap each into plastic wrap and put in freezer one hour or refrigerator overnight
(6) grease cookie sheet
(7) make heart pattern and shape cookies
preheat oven to 350 degrees
(8) bake for 15 minutes
(9) cool for 3-4 minutes on cookie sheet





2) Breakfast (“Rise and shine and give god your glory, glory”)



(A) Bread Basket

I remember coming home from college once and sitting down at the kitchen table at 2701 Bayswater Avenue. The kitchen at 2701 was the hearth of the home. Many an interesting scene occurred in that kitchen. On this particular occasion there was a nice bread basket on the table. I started eating one of the nice shiny breads and realized it had been shalacked and was a center piece.. I spit it out and laughed… It was a prop..

“Love is sweet, but its nice to have bread with it..”
-Old Yiddish Saying

The recipe:

Ingredients: 4 cups flour
1 ¾ cups water
1 cup salt


Process: (1) kneed for about 20 minutes
(2) roll with rolling pin
(3) grease outside of pan
(4) braid around circumference and basket weave the rest
(5) bake at 350 degrees for 1 ½ hrs.


(B) Salmon Log

Breakfast was always my favorite meal. Sylvana always stressed the importance of a big breakfast. Moreover, our family ate “dairy” at almost any time of day, especially for holidays , like breaking the fast on Yom Kippur, or a brith or Kiddush. Sylvana loved to go to Zabars’ and Fairways to hunt for bargains. She knew the right time and place to find them, like “lox pieces” or cheese pieces at the end of the day.


“When the stomach is empty, so is the brain..”
-Old Yiddish Saying

The recipe:

Ingredients: 1 lb salmon
8 oz. cream cheese
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
parsley flakes and almond bits
¼ teaspoon “Liquid Smoke”

Process: (1) drain salmon, debone and devain
(2) mix all ingredients together and mash
(3) refrigerate overnight
(4) roll into ball or log
(5) roll in parsley flakes and almond bits


(C) Low Fat Yogurt (90 calories per cup)

I , like my mother, was always on a diet of some sort. In fact, Sylvana knew the latest trends and diets before they happened. Diets were a challenge. How much could you lose? Could you have fun while losing it? And could you keep it off? Those were the questions.

“You can’t be too thin, too tan or too rich”
-Sylvana

The recipe:

Ingredients: ½ cups water
1 ½ cups powdered milk
½ cup plain yogurt
1 envelope “sweetener” (artificial)
fruit (optional)

Process: (1) bring milk to a simmer
(2) cool to luke warm
(3) add yogurt, sweetener and mix
(4) put into glass jar and let stand on stove until think
(5) refrigerate
(6) save ½ cup for next “batch”









(C) Eggs

Sylvana liked to beat eggs. She loved to cook omelettes. Any time or day or night. But my favorite egg was the “”Egg in the Nest”

“A bird in the hand is worth 2 in the bush”
-Sylvana

The recipe:

Ingredients: Slice of whole wheat bread
Butter or margarine
2 eggs
cheese (optional)


Process: (1) cut 2 holes in middle of the bread
(2) fry butter in pan and fry both sides of bread
(3) break eggs one in each hole and cook
(4) flip over easy (add cheese on top-optional)
(5) serve with center holes on side



(D) Toasty Nut Granola

A great snack food, granola is portable and healthy. It can be mixed with fruit , milk, or yogurt and used as a topping for ice cream, cake or anything else.

“Brown sugar, how come ya dance so good ..”
-Mick Jagger

The recipe:

Ingredients: 6 cups quick or old fashioned oats cooked
½ cup firmly packed brown sugar
¾ cup wheat germ
½ cup flaked or shreaded coconut

1/3 cup sesame seed
1 cup chopped nut meats
½ cuop vegetable oil
1/3 cup honey
1 ½ teaspoon vanilla
1 cup raisins
1 cup chopped dried apricots


Process: (1) heat oats in an ungreased 13 x 9 iunch baking pan in a pre-heated 350 degree oven for 10 minutes
(2) combine oats , brown sugar, wheat germ, coconut, sesame seeds and nutmeats
(3) add oil, honey and vanilla



Lunch


“Old love doesn’t rust”
-Old Yiddish Saying


GRANDMA ESTHER’S GEFILTE FISH

Equal (large) amounts of White fish and Yellow Pike, filleted and cleaned but keep bones, heads, skin
2 carrots
4 onions
3 Tbl. Salt (approx.)
1 Tsp. + 4 Tbl. white pepper (approx.)
5 eggs
¾ - 1 cup matzo meal

• Grind fish & 2 onions into wooden bowl
• Cut up remaining onions and carrots into pot with 1 tbl. Salt and 1 tsp. pepper and water for cooking with bones, skin and heads from fish
• Bring to boil
• Chop fish and add eggs, salt, pepper, matzoh meal and water while chopping
• Form into balls and cook 2 hours or more





“Love is beautiful after a tasty supper”
-Old Yiddish Saying

Sylvana’s BAKED MACARONI

8 x 8 inch Pyrex dish - greased with butter.
Cut Velveeta cheese in slices, cut in half corner to corner. Put a 1/2 slice at each corner of baking dish point down. Put a whole slice in middle of bottom of dish. Repeat 1/2 slices points toward piece in center and around sides of dish (points up).

Add 1/2 of your cooked macaroni. Sprinkle with grated Parmesan cheese Repeat layer of Velveeta cheese.
Add remaining macaroni, sprinkle with Parmesan cheese. Repeat layer of Velveeta. Dot with butter. Pour over 1 cup of Heinz 57 Ketchup. Bake at 325 degrees for 1/2 hour in oven.


“The heart sees better than the eye”
-Old Yiddish Saying




Sylvana’s Shrimp O’ Gratin

Prep Time:
35 min
Cook Time:
12 min
Serves:
4 servings

12 large shrimp, peeled and deveined
1/2 cup andouille (cooked, rendered of all fat)
1 cup bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons olive oil
Essence, recipe follows
Chopped parsley for garnish
Cumin sour cream: 1 cup sour cream mixed with 1 tablespoon ground cumin, for garnish

Preheat oven to 375 degrees F. Coat inside of an oven-proof gratin dish with 1 tablespoon of oil.
Place shrimp in gratin dish, side by side. In a bowl mix together andouille, bread crumbs, and parmesan cheese. Add remaining oil and season with Essence. Mix together until moist. Spread bread crumb mixture on top of shrimp. Place gratin in oven and bake for 12 minutes until shrimp are cooked. Transfer to a serving plate and serve with cumin sour cream.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup


Tuna Yum Yum Salad
Prep Time:
10 min
Cook Time:
2 min
Serves:
4 servings

2 cans Chicken of the Sea (solid white)-preferably from Grandpa Sam’s trunk (or Sylvana’s trunk) always On Sale..

4 tablespoons Hellman’s mayo , plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
2 teaspoons olive oil
3 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/2 cup red onion, small diced

Mix the Tuna with the Mayo, and sprinkle with salt and pepper. Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Place tuna mix in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

Chicken Salad
Prep Time:
30 min
Serves:
4 servings

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings


Egg Salad


“High” was our eggman. He delivered eggs and milk weekly to our home and our Westie dog Duffy would bark at him. Sylvana loved to mash egg salad (and tuna). They were a staple in our home.

Ingredients

hard boiled eggs, 2-3 per person
mayonnaise
mustard
onions
salt and pepper


Directions
.Start by dicing all the eggs.



For eight eggs, add about three tablespoons of Hellman’s mayonnaise and ½ tablespoon of mustard. ½ cup of onions (or more) Pinches of salt and pepper to taste. 


Mix it all together, and check if it's tangy enough.


Chopped Liver


Chopped Liver

“What do I look like, chopped liver?”
- Dan Schneider

Prep Time:
10 min
Cook Time:
10 min
Serves:
6 appetizer servings

2 medium onions, diced
1/2 cup chicken fat
1 pound chicken livers, trimmed of membrane
Salt and pepper
Grated Black Radish
Lettuce leaves
Matza Crackers

Saute onions in 1 tablespoon chicken fat, until soft. Add liver and saute about 5 minutes or until liver is cooked. Allow mixture to cool. Grind by hand in old meat grinder with Matza to add texture. Add salt and pepper. Add enough remaining chicken fat so that mixture holds together. Season with salt and pepper. Serve with grated black radish on lettuce leaves with crackers.


Franks and Beans

Cook Time: 1 hour, 30 minutes
Ingredients:
1/2 cup chopped onion
1/2 cup Heinz 57 ketchup
1/4 cup molasses
2 tablespoons brown sugar
1 tablespoon mustard
1/2 teaspoon Worcestershire sauce
2 cans (16 ounces each) baked pork and beans in tomato sauce (about 5 cups)
6 frankfurters (Nathans or Hebrew National)

Preparation:
Mix together onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Add beans and stir to blend. Turn mixture into a 2-quart casserole and bake at 300° for 1 1/2 to 2 hours. Arrange franks on the beans; bake 30 minutes longer.
Serves 4 to 6.


Cream Cheese and Jelly Sandwiches

Prep Time: 5 minutes
Ingredients:
2 rice cakes (any flavor)
2 Tbsp. whipped Philadelphia cream cheese (it's easier to spread than regular cream cheese)
2 Tbsp. strawberry jelly

Preparation:
Spread one tablespoon of cream cheese on each rice cake.

Top with one tablespoon, each, of jelly.

Put the sandwich together, with the jelly sides facing each other.
Serve immediately.



Chicken Pot Pie Recipe

INGREDIENTS
Chicken and stock ingredients
1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt
Pie crust ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water
Filling ingredients
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Egg wash
1 egg whisked with 1 Tbsp water

METHOD

1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.


2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.


3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.
Serves 6.

Or

Chicken Pot Pie
From:
Prep/Cook: 20 minutes
Bake: 30 minutes


Ingredients:

1 pkg. Pepperidge Farm® Puff Pastry Shells 
1 tbsp. vegetable oil 
4 skinless, boneless chicken breasts, cut into bite-size pieces
1 can (about 15 oz.) Veg-All OR other mixed vegetables 
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup

Directions:


BAKE pastry shells according to package directions.
HEAT oil in skillet. Add chicken and cook until browned. Add vegetables and soup. Heat to a boil. Cover and cook over low heat until chicken is done.
REMOVE tops from pastry shells and set aside. Fill shells with chicken mixture and top with pastry tops.



Fish Sticks

“ Fish is brain food”
-Sylvana


Ready in: 30-60 minutes
Serves/Makes: 4

Ingredients:
1 pound frozen cod fillets -- partially thawed
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 teaspoon grated lemon peel
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/2 cup 1% buttermilk
1/4 cup all purpose flour PLUS
2 tablespoons all purpose flour


Directions:
Cut fillets into 3/4 in. strips; set aside. In a shallow bowl, combine bread crumbs, Parmesan, parsley, lemon peel, paprika, thyme and garlic salt. Place buttermilk in another shallow bowl and flour in a third bowl. Coat fish strips with flour; dip into buttermilk, then coat with crumb mixture. Place on a baking sheet coated with nonstick cooking spray. Refrigerate for 20 minutes. 

Bake at 425 for 15-20 minutes or until fish flakes easily with a fork. Let stand for 2 minutes before removing from baking sheets.


Shrimp

Living near the beach, and a fan of Summers, Sylvana loved seafood, especially lobster and shrimp. Growing up in the 60’s, shrimp was a bargain, especially frozen shrimp, so we ate a lot of it. We had frozen fish delivered to our house by a wholesaler. It was good products at good value.

Buying shrimp

Shrimp Sizes:
In the United States, shrimp are sold by count. This is a rating of the size and weight of the shrimp. The count represents the number of shrimp in a pound for a given size category.
This shrimp sizing chart is to be used for buying frozen or fresh Shrimp in the shell without the head on. All shrimp are sold by sizes, whether they are sold by the actual count or by a name such as jumbo or extra large. Shrimp will be labeled both ways to help you determine the size you are buying. For example a Jumbo Shrimp would have 21 to 25 shrimp per pound. 

NOTE: The U in the first three Shrimp sizes stands for under that many shrimp in a pound. For example U/10 would be under 10 shrimp per pound.

Cooking Shrimp:
Shrimp can be cooking in a variety of way. They can be boiled, steamed, grilled, sautéed, baked, or deep-fried. They can also be cooked with or without the shell, with the vein or deveined.
Shrimp should always be cooked quickly in order to preserve their sweet, delicate flavors. They are very quick to cook, and the flavor can easily be ruined by overcooking. Most shrimp cook in as little as 3 minutes - when they're pink, they are done.
Boiling Method: This is probably the most common method of cooking shrimp, particularly the smaller types. To properly boil shrimp:
Place a pound of shrimp in a quart of rapidly boiling water with (3) three tablespoons of salt.
Reduce the heat, cover the pan, and return to a boil. Let simmer until the flesh has lost its glossy appearance and is opaque in center (cut to test).
Jumbo shrimp take about 7 to 8 minutes, large shrimp take about 5 to 7 minutes, and medium size are done in about 3 to 4 minutes.
If your shrimp are to be used in a recipe and not eaten right away after cooking (such as grilling), they should be plunged into cold water to stop the cooking process. (Do not let them cool in the cooking liquid. They will continue to cook and get tough)

Grilling Method: Grilling is a popular method for cooking larger shrimp. Smaller shrimp may also be grilled, but it is usually best to put them on skewers first.
Once the grill is hot place the larger shrimp or skewered smaller shrimp on the prepared grill, leaving room between each shrimp or skewer.
Brush the prawns with a little olive oil and then sprinkle them with salt, pepper, and garlic.
Grill for 3 to 4 minutes or until the prawns have turned pink, turning the shrimp and/or skewers once halfway through cooking time.
Remove from the heat and serve


Ceviche

History of Ceviche, Seviche, or Cebiche
The new "in" food of the beginning of the 21st century is actually an old world dish from South America called Ceviche. It has been one of South America's best-kept secret for centuries, but Ceviche is becoming a popular appetizer and will be gaining popularity as the century progresses.
Ceviche's birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient Inca civilizations of Peru and Ecuador. Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it is accompanied by popcorn, nuts, or corn nuts. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.
It is considered Peru's national dish.
There is a theory that pre-Hispanic peoples cooked fish with a fruit called "tumbo." The Inca's ate salted fish and a chicha-marinated fish dish. The Spanish contributed the Mediterranean custom of using lemons and onions.
There are other historians that believe that Ceviche's origin is Arabian, imported to Peru by Arabian immigrants and re-interpreted by the Peruvians of the coastal areas.
The other version is that some English-speaking people, who watched fishermen on the coast of Peru eating their fish directly from the sea with just lemons and salt, said "See the beach." Since this is a phrase that the locals could not repeat well, they instead pronounced it "Ceviche."
Ceviche, which is often spelled seviche or cebiche, depending on which part of South America it comes from, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. It can be eaten as a first course or main dish, depending on what is served with it. The preparation and consumption of ceviche is practically a religion in parts of Mexico, Central, and South America, and it seems as though there are as many varieties of ceviche as people who eat it.
Latin American flavors first found a place on Florida menus with South Florida's "New World Cuisine" in the late 1980's. (Sylvana was making it in the 70’s) This cuisine comes from the diverse cooking styles and tropical ingredients of the Caribbean, Latin America, Central, and South America. They became fascinated by the tempting flavors of exotic tropical fruits and vegetables. From this fascination, many versions of Ceviche were developed.


Shrimp Martini Ceviche with Chili-Cumin Chips
1 pound medium-size shrimp, deveined and peeled 
8 to 12 limes, juiced* 
1 small jalapeno chile pepper, seeded and finely chopped 
1 medium red onion, chopped 
1 (2 to 3 pound) piece seedless watermelon, cut into 1/2-inch cubes 
1/4 cup fresh mint leaves, chopped (or to taste) 
Freshly ground black pepper to taste 
Coarse salt to taste
Hot pepper sauce (optional)
Chili-Cumin Tortilla Chips 
Mint sprigs for garnish
* The amount of limes needed depends on how juicy they are. You want the juice to completely cover the shrimp.
Using a gallon jug, large glass bowl, or large resealable plastic bag, add shrimp, lime juice, and jalapeno chile (juice should just cover seafood). Cover and shake. Refrigerate 10 to 15 hours, shaking or stirring occasionally. Shrimp are done when they are pink and opaque.
After shrimp mixture has marinated, add red onions, watermelon, mint, and pepper. Shake or stir; refrigerate until ready to serve.
Before serving, taste for hotness. If not hot enough, add a few drops of your favorite pepper sauce. To serve place mixture (with juice) into individual martini glasses. Garnish with Chili-Cumin Tortilla Chips and mint sprigs.
NOTE: Ceviche does not keep well. It becomes rubbery and can be described as overcooked when it sits for over 24 hours. Make a batch only as big as you can eat in one meal.
Makes 6 to 8 servings.


Fondue

For a moment in the 60’s fondue was the hip new trend. As with most trends, Sylvana, a trend-setter was an “early adopter”.

CHEESE FONDUE

bread cubes
1 cup milk
1/4 cup butter
2 eggs
salt and pepper
grated cheese to suit taste

Cook milk until smooth. Add butter, cheese, salt and pepper. Cook one minute longer and remove from heat. Beat yolks of eggs and add to mixture. Fold in the stiffly beaten whites. Pour in buttered mold and cook over open flame (in fondue pot) 20 to 30 minutes.

Dip bread cubes in mixture




Chocolate Fondue Recipe
INGREDIENTS
12 ounces of dark chocolate (chips or roughly chopped if from a block)
8 ounces of heavy cream
A pinch of salt
Dippables such as strawberries, banana pieces cut into 1-inch chunks, dried appricots, candied ginger, apple pieces
METHOD
1 Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
2 Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
3 Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Eat immediately.
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.
Variations
Add a tablespoon or two of Bailey's Irish Cream to the chocolate. Other liquors such as Grand Marnier, Amaretto, or Kirsch are equally yummy.
Add a 1/2 teaspoon of cinnamon and ancho chili pepper for a nice Mexican Chocolate.
The contents of a vanilla pod or some vanilla extract are always a decadent touch to chocolate.
A good pinch of espresso powder can do wonders!
Orange zest or grapefruit zest is nice way to create a slightly fruity chocolate.
A few tablespoons of Torani flavoring syrups (the kind used for coffee or Italian sodas) can add a nice dimension of flavor as well.
White chocolate is always a nice change, and spiked with a little liquor or citrus zest becomes heavenly.
Steeping the cream for an hour beforehand and while heating it can add a nice subtle flavor, lemongrass for white chocolate or a bag of Earl Grey tea for dark chocolate are particularly stylish and contemporary.

Chef Ric’s One Pot Chicken Wonders

Sylvana never Met Chef Ric, But She Loved Chicken and would have loved Ric , New World Home Cooking and his Great, Positive Energy and Creativity… Ric has “The Cool Gene” as she would say..

A Chicken in Every Pot
(aka “Taste’s Like Chicken”)
Chef Ric Orlando offers four budget-balancing, delicious, one-pot chicken recipes from around the world — along with a side order of philosophy

Making home-cooked dishes — whether for your family, for friends, or even just for yourself — is an important part of our culture that we should keep alive. I think it’s crucial that we remain in touch with our food, no matter how busy or stressed we are — and not just because there are nutritional advantages in meals made from scratch. My prescription for peace of mind is to spend time in the kitchen every day. Put on some music, maybe sip a little wine, then use your senses of touch, taste, and smell to create sustenance. Cooking is like therapy, a way to relax.
These one-pot chicken recipes take just an hour to prepare. They’re designed to be easy and inexpensive — under $20 — and they make your house smell bewitched as they cook. That’s important! Dress them up with side dishes, and they’re perfect for a simple, festive dinner party.
I recommend buying a whole chicken and cutting it up yourself. A local, organic chicken is best, but if you’re on a very tight budget, you can use the most inexpensive kind. The dishes will be just as comforting. Sauté the livers and hearts and eat them as a little snack while you cook. Jacques Pépin calls that the chef’s treat. (I share them with the dog.) If there are any leftovers, you can throw them in a pot with the bones and make a second stock, or a potluck soup.
All four recipes start with a four-pound chicken cut into 10 pieces — two legs, two thighs, two whole wings, and four breast pieces. Each dish is cooked in one heavy casserole pan or Dutch oven following the same basic technique, and each feeds from four to six people.

Ghana: West African Groundnut Chicken
This is a beautiful dish that features peanut butter as a thickener, giving it a sophisticated, satisfying flavor. Season the chicken to make it as mild or spicy as you wish.
4 lb. chicken, cut into 10 pieces
Salt, cayenne, and ground coriander to taste
1/8 cup vegetable oil
1 rib celery, cut into 1/4-inch sections
1 small onion, diced
1 clove garlic, crushed
1 half-inch cube of ginger, peeled and minced
2 cups cubed fresh sweet potatoes
14 oz. can whole tomatoes
1½ cups water
1 cup okra, sliced (optional)
½ cup smooth peanut butter
1. Season the chicken with salt, ground coriander and cayenne pepper to taste.

2. Heat the oil in a heavy casserole. Brown the chicken nicely on all sides, remove and reserve on a plate.
3. Add the celery, onion, ginger and garlic to the pan, and wilt over medium-high heat for two minutes.
4. Add the tomatoes, sweet potatoes and chicken. Break up the tomatoes with a wooden spoon. Add water and bring to a simmer. Cover and cook gently for 45 minutes or until the chicken is done. If using the okra, add it and cook for an additional five minutes.
5. Remove the chicken and vegetables and arrange on a deep serving platter. Skim any grease from the sauce. Add the peanut butter and whisk in well to incorporate. Cook one minute to bind, then pour the sauce over the chicken.

Something green? Add a bright Mediterranean-flavored salad with a lemony dressing, and maybe couscous on the side.
Wine: A New York Riesling or Gewurztraminer would be perfectly matched with this nutty, perfumy dish.


El Salvador: Chicken with Cream
This is a stick-to-your-ribs, soothing peasant dish I learned from my Salvadoran friends.
4 lb chicken, cut into 10 pieces
Salt and pepper to taste
Juice of one lime
¼ cup vegetable oil
1 each red and green bell pepper, seeded and sliced into strips
1 jalapeño, sliced into rings
1 medium Spanish onion, sliced into rings
2 cloves garlic, minced
1 small zucchini or summer squash, diced
14 oz. can plum tomatoes, broken up with the back of a spoon
1 small bunch of cilantro, roughly chopped
2 cups heavy cream
3 cups cooked white rice
1. Season the chicken with the lime juice, salt and pepper.

2. Heat the oil in a heavy casserole. Brown the chicken nicely, remove and reserve.

3. Add the onions, jalapeno and peppers. Cook until wilted but not brown. Add the garlic and cook another minute.
4. Add the tomatoes and squash. Bring to a boil.

5. Put the chicken back in the casserole, then add the cream and stir everything together. Bring to a boil, then reduce heat to low.
6. Fold in the cilantro. Cover and let the chicken gently simmer for 30-40 minutes, until done. If it gets dry, add a little water. Serve over white rice.

Something green? This goes well with a salad of celery, onions, tomatoes, and peppers, with a red wine vinegar dressing to counteract the heaviness of the dish. 
Wine: A big, fat Chardonnay will hold up well against all the richness.


Vietnam: Chicken Curry
This is one of my all-time favorites. It’s real Vietnamese comfort food, mildly spiced, perfumed and rib-sticking at the same time.
4 lb. chicken, skin removed, cut into 10 pieces
2 Tbs. vegetable oil
1 medium onion, diced
1 tsp. crushed red pepper
1 large shallot, peeled and chopped
2 cloves garlic, chopped
4 Tbs. curry powder, either Vietnamese or Madras
1 large carrot, peeled, sliced into coins
1 sweet bell pepper, seeded and diced medium
2 cups peeled, cubed potatoes
3 cups chicken broth
2 cups water
14 oz. can coconut milk
2 Tbs. fish sauce
2 kaffir lime leaves (optional)
Juice of one lime
1 small bunch fresh cilantro, roughly chopped
1 small bunch of mint, roughly chopped
4 scallions, sliced into rounds
1. In a heavy casserole, sauté the chicken in the oil until golden, then remove and reserve.

2. Add the onions, crushed pepper, shallots, garlic, carrot, bell pepper and curry powder. Sauté, stirring, until everything is wilted and coated with curry. Add the potatoes and toss to coat.
3. Add all remaining ingredients except the herbs. Bring to a boil.

4. Reduce heat to a gentle simmer and cook covered for 35-40 minutes or until chicken is cooked through. Serve in bowls, garnished with cilantro, mint, and scallions.

Something green? You could serve sliced cucumbers, hot chili sauce, and lime wedges on the side. 
Wine: A crisp Pilsner beer is best with this, but if you really want wine, choose something tart and bright, like a Sauvignon Blanc or Seyval Blanc.


Puerto Rico: Asopao de Pollo
Asopao (that’s ah-so-POW) is a soup-stew that every Puerto Rican cook has a rendition of. The main seasoning is sofrito, the traditional Latino mix of aromatics and cilantro. It’s a quick, healthy, homey meal.
4 lb. chicken cut into 10 pieces
1 heaping tablespoon adobo seasoning (or make your own by mixing equal parts salt, cumin, onion powder, garlic powder, and paprika)
¼ cup vegetable oil
2 medium sweet bell peppers, seeded and medium diced
1 large Spanish onion, peeled and diced
1 small bunch cilantro
5 cloves of garlic, peeled
14 oz. can crushed tomatoes
2 cups natural chicken broth
1½ cups long grain white rice
¼ cup stuffed green olives
1. Season the chicken pieces well with the adobo. In a heavy casserole, heat the oil to medium hot. Brown the chicken nicely on all sides, remove and reserve.
2. Make the sofrito. Roughly chop the cilantro, saving six nice sprigs for garnish. Put the cilantro, half the bell pepper, the onion and garlic in a food processor and pulse, then let the machine run to make a fine, pesto-like grind.
3. Put the casserole back over medium-high heat. Add the sofrito and sauté for three minutes to release its aroma. Do not brown it. Add the rice and stir to coat.
4. Add the chicken and all remaining ingredients. Bring to the boil. Cover snugly and set the heat to low. Allow to cook undisturbed for 20 minutes.
5. Turn off the heat and allow the casserole to stand covered for five minutes before serving.

Something green? Cooked kale or Swiss chard would go well. 
Wine: A light red like a Sangiovese Chianti-style wine or a southern French Grenache. 

Note: To make this even simpler, you can substitute premade sofrito, which is usually in a supermarket’s Goya food section. It has preservatives and it’s salty, but it captures the flavor.