From what I have gleaned from my conversations, many people prefer a dairy menu for their Chanukah guests. I am happy to share with you some of the things that I will be making for my Stroock family Chanukah party, which has happily become an annual event.
Place salmon in an ungreased 9” x 13” microwave-safe casserole. Arrange thicker pieces towards the outer edges of the dish. Cover with vented plastic wrap. Microwave on high for 7 to 8 minutes. Rotate the dish halfway through. Let stand for five minutes. If there is skin on your fish, remove it now.
Combine water, vinegar, sugar, pickling spices (which I wrap in cheesecloth), ketchup and seasonings in a large microwave-safe bowl. Microwave on high for 10 to 12 minutes until liquid is boiling. Transfer salmon to a casserole-size dish and pour liquid mixture over it. Add onions. Salmon and onions should be completely covered with marinade. Let stand until cool. Cover with plastic wrap and refrigerate for several days to marinate fish. Serve chilled.
To make on the stovetop, boil water and put the salmon into a pot. Let cook for about 15 to 20 minutes. Carefully remove salmon and prepare liquid mixture in another pot on the stove as well. Once mixture is boiling, or about 12 minutes, I pour it over salmon placed in a casserole type of dish.
Both ways work!
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Put all vegetables in a bowl. Combine dressing ingredients, pour over salad, and toss well. The amount of vegetables and dressing can be increased depending upon how many people you are serving.
Preheat oven to 400 degrees Fahrenheit. I prepare this dish in my food processor but it can also be done by hand. Pulse flour, sugar and salt until blended. Add margarine or butter and pulse until it resembles crumbs. Sprinkle with water and process until mixture forms a ball. Dough can be done in advance and refrigerated.
Place dough on a lightly floured surface and roll out to ½-inch thickness. Transfer dough to a 10-inch tart pan (flan pan) with removable bottom. Lightly press into sides. Refrigerate for 10 minutes.
Brush bottom of the tart with mustard. Sprinkle with mozzarella cheese and garlic. Top with tomato slices placed in concentric circles, overlapping edges. Brush with olive oil.
Bake uncovered for 40 minutes.
Preheat oven to 350 degrees Fahrenheit. Pour melted butter or margarine into pan (I use a Pyrex casserole), place blintzes over and try to fit into pan in one layer.
Mix the eggs, sour cream and sugar in a blender or food processor. Pour over blintzes and bake for 45 minutes until brown.
After too many years to mention, I decided last year to use Trader Joe’s latkes, and guess what? They were delicious!
(From the kitchen of Esther Stroock, z”l)
Preheat oven to 350 degrees Fahrenheit. Boil macaroni in salt water per directions and drain. Melt American Cheese in milk and pepper and slowly add four tablespoons of butter.
Pour cheese and milk concoction over macaroni in greased casserole or pyrex dish. Pour milk into dish almost to the top of macaroni. Sprinkle paprika over the top of the macaroni and dot top of macaroni with little pieces of butter.
Bake approximately 45 minutes until macaroni becomes golden.
Line the bottom of a 9’’ x 11” Pyrex cake pan with ice cream sandwiches. Use as many ice cream sandwiches as you need to completely cover the bottom of the pan, cutting ice cream sandwiches in pieces if necessary.
Spread a generous layer of Cool Whip on top of the ice cream sandwiches. Sprinkle Skor pieces over the Cool Whip. Repeat with another layer of sandwiches over the Cool Whip, repeat the Cool Whip layer and Skor pieces. Cover tightly with plastic wrap and freeze. To serve, cut cake into squares and lift each square out of Pyrex pan with a spatula. The cake should cut easily right out of the freezer.
Depending upon the number of people you will be entertaining, this recipe can be increased as desired. You can also use other types of crunchy chocolate bars.
