Sandy's Brisket

18 oz can whole cranberry sauce
5-6 oz bottled horseradish
1 cup beef broth
1/2 dry red wine
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 (4-5 lb) brisket (bottom round or rump, trimmed off fat)
3-4 tablespoon flour seasoned with salt and pepper
3 tablespoon vegetable oil

1)In a bowl, combine cranberry sauce, horseradish, broth, wine, cinnaom and cloves. Set aside

2) Heat oil in a pot large enough to hold the meat. Dredge meat in flour and brown in oil about 3-5 minutes on each side over medium-high. Remove meat from pot and pour off fat.

3) Add cranberry sauce mixture and return meat to pot, bring to a boil. Reduce heat to simmer for about 2 to 2.5 hours or until meat is tender

6-8 servings.

Sandy's Sweet and Delicious Pudding

Sweet and Delicious Pudding

Matzo Farfel - 1 lb
Hot Water - 8 cups pour over farfel and let drain dry
Margerine - 1/2 cup melted
Eggs - 7 beaten
Vanilla - 2 teaspoons
Cinnamon - 1 teaspoon
Salt - 1 teaspoon
Apricots - 16 oz can, diced or fruit cocktail (two cans)
Sugar - 1 cup
Water - 1 1/2 cups

Combine all ingredients, including juice from appricots and mix.  Pour into
greased and dusted 17 x 11 x 3 pan. This is a loose mixture.  Sprinkle with
cinnamon and bake 1/2 hour at 375 degrees and 1/2 hour at 350 degrees.  Cool
and cut.  Reheat as needed.

Lois's Cranberry Sauce

1 cup sugar
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 allspice
1/2 cup apple juice
1 lb cranberries
1 apple: peeled, cored and chopped
(optional) 1/2 cup walnuts, chopped and toasted

1. combine everything in 2 quart casserole dish and mix well.
2. cover with seran wrap and poke some holes.
3. microwave on high for 9-11 minutes or until berries pop.
4. add walnuts and stir.
5. place in fridge and cool

Enjoy!

The FAMOUS sweet & sour meatballs

1 egg
Seasoned bread crumbs
1 10oz jar grape jelly
2 jars Heinze chili sauce
1 1/2 (ish) any kind of meat.
Barbie prefers ground beef
Sandy prefers veal

Mix meat w/egg and crumbs & shape into small meatballs
In a large pot, pour in jelly & chili sauce, bring to boil.
Add meatballs and cook for 1.5 hours.

Serve over rice, noodles, couscous, or just add toothpicks and serve!

Barbie's (Emeril's) Turkey

Brine:
3/4 gallon water
2 cups white wine
1 1/2 cups orange juice
1 cup kosher salt
1 cup light brown sugar
1/3 cup chopped ginger
1 tablespoon black peppercorns
4 bay leaves
4 sprigs fresh thyme

Turkey:
1 (6-pound) whole turkey breast
1 tablespoon vegetable oil
1 tablespoon Essence, recipe follows

Glaze:
1 (12-ounce) bag fresh cranberries
1/3 cup chopped ginger
2 teaspoons orange zest
1 cup sugar
1/4 cup orange juice
1 1/4 cups water
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)

Combine all of the brining liquid ingredients in a large non-reactive container (a stockpot works well for this) and stir to dissolve the salt and sugar. Rinse the turkey well under cold running water. Place the turkey in the brine, cover, and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.

While the bird is brining, make the cranberry glaze by combining the cranberries, ginger, orange zest, sugar, orange juice, and water in a medium saucepan. Bring to a boil over high heat, stirring occasionally, and reduce to a simmer. Cook for 5 to 10 minutes, or until cranberries burst and sauce is very thick. Strain through a fine mesh sieve into a mixing bowl to cool. When cooled, add the liqueur and stir to combine. Cover and refrigerate until you are ready to glaze the bird. (Make sure to return the glaze to room temperature before serving. If the glaze gets too thick, thin it with a bit of water.)

Preheat the oven to 375 degrees

Remove the turkey from the brine and discard the brine. Place the turkey, breast side up, in an aluminum foil lined roasting pan. Pat dry with paper towels. Rub the turkey with the vegetable oil and sprinkle on all sides with Essence.

Roast the turkey until it is golden brown and almost done, about 1 hour and 20 to 30 minutes. Remove the turkey from the oven and brush all over with about 1/3 cup of the cranberry glaze. Return the turkey to the oven and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 160 to 165 degrees F, about 10 minutes longer. (If the turkey begins to get too dark before it is cooked through, cover loosely with aluminum foil until it reaches the desired temperature. Transfer to a platter and let rest at least 15 minutes before carving.

Carve into thin slices. Serve with the remaining glaze passed at the table.

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.

Barbie's 3 bean chili

2 cans light red kidney beans
2 cans dark red kidney beans
1 can cannaneli beans
1 diced green pepper
1 red pepper
1 jalapeno pepper (take seeds out)
1 diced red onion
1 diced yellow onion
1 diced white onion
1 lb sauteed ground beef, or turkey.
1 1/2 jars of spaghetti sauce
1 T of so for taste of chili powder (adds no heat, just flavor)
Ground Red Pepper, as much or as little for heat

Mix all together and simmer for about 3 hours on low.

Enjoy!

Welcome!

Hey all! Amy and I were exchanging recipes yesterday when she suggested we create a family blog for all the recipes we keep asking eachother for. I thought it was a great idea for us to all have a central location or "cookbook" to keep them.

So... this is for all the Albert, Blacher, Benjamin, Cohen, and Koffler and Komar, (etc.) family recipes.

Recipes can be added in one of two ways. E-mail them to me and I'll post them, or you can post them directly. If you do the latter, I'll have to give you the username and password to get on, but I won't post that here on the blog itself.

I hope everyone enjoys this!

Love,
Barbie