Logan's Favorite Fudge Cookies
Shambala's Green Beans
Logan's Better Than Sex (Yeah, Right!) Cake
Schiff Family Secret Latke Recipe
Ben Stone's Garlic Mashed Potatoes
Liz Olivet's Crustless Crab & Broccoli Quiche
1 1/2 c. Chocolate chips
1 c. Flour
2 Tbsp. Margarine
1 c. Chopped nuts
1 can Eagle Brand milk
1 tsp. Vanilla
Melt chocolate chips and margarine in a double boiler. Add rest of ingredients. Mix well. Drop by teaspoon onto greased cookie sheet. Bake about 7 minutes in 325 degree oven. Underbake if anything, so cookies will be chewy!
1 lb. Smoked ham shanks or hocks
1 lb. green beans, fresh or frozen **see note
1/4 cup chopped fresh onion
1 tsp. chopped garlic (fresh is best)
2 bay leaves
pepper to taste
Put ham and bay leaves in big pot. Cover with water. Boil 20 minutes. Remove shanks and set aside until cool to touch. Separate meat from bone and fat, return meat to pot. Add beans, onion, garlic and pepper to pot. Boil until beans are very tender-approximately thirty minutes.
**NOTE: Don't use canned beans. If you use fresh beans, wash, destring, snip ends and cut into bite sized pieces. Recipe also works with field peas or black-eyed peas.
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1pkg Devil's Food Cake
1 large can cherry pie filling
1 pkg cook chocolate pudding
1 1/2 cups whipped cream
1 cup chopped macadamia nuts or pecans
1 cup fine chopped semi-sweet chocolate chips
Bake cake according to package. Cook pudding according to directions. When cake is done, poke holes in top and spread with cherry pie filling. Spread with warm pudding. Cover and refrigerate overnight. The next day, if has excess liquid, pour off. Spread with whipped cream. Sprinkle with chocolate and nuts.
Note from Mikey: Best eaten very slightly warm off your girlfriend/boyfriend's tummy. No need for a napkin!
6 potatoes (medium sized)
1 onion (medium sized)
2 eggs (preferably brown)
1 teaspoon salt
1/2 cup flour
Enough oil to cover pancakes while frying
Sour cream and applesauce to serve with
Pepper to taste
Chop and grate potatoes into large bowl. Ensure extra liquid is removed. Chop onion into small pieces or grate. Combine eggs, salt, and flour. Smooth mixture with a spoon. Heat oil in a heavy pan. Using a spoon, drop the batter into the oil. Pancakes should be roughly 3" in diameter. Over medium heat, fry on both sides until golden brown. Drain on paper towels. Serves 4-6
Originally, the cook would sing Hebrew and Yiddish Chanukah songs while preparing this dish, but more recent generations have taken to reciting aspects of the NY State penal code in preparation of the Bar exam.
This author, who spent too much time in New Orleans, insists on adding Tabasco to the recipe.
6 1/2 cups cubed peeled potatoes
4 garlic cloves, halved
1/2 cup nonfat milk
1/2 cup nonfat sour cream
1/3 cup Parmesan cheese, finely grated fresh
2 Tablespoons minced fresh chives
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Combine potato and garlic in a large saucepan; cover with water and bring to a boil. Cook 20 minutes or until tender. Drain well and return to pan; beat with an electric mixer at high speed until smooth. Add milk, sour cream, Parmesan cheese, chives, salt and pepper. Beat well.
1 cup chopped fresh broccoli
1/2 cup red bell pepper, chopped
1/4 cup chopped onion
1/4 cup water
8 ounces egg substitute
6 ounces imitation crab
1/2 cup skim milk
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
Combine broccoli, red pepper, onion and water in saucepan. Cover and cook over medium heat until crisp tender, about 4 minutes. Drain well. Combine vegetable mixture, egg substitute, crabmeat, cheese, milk, salt, mustard and cayenne pepper in a large bowl. Pour mixture into a 9-inch quiche dish or glass pie plate coated with Pam. Bake at 350 degrees for 30-35 minutes or until set. Let stand 10 minutes before slicing.