Eva Peck's Sweet and Sour Kugel

Dough:
5 c. flour
1/4 c. sugar
pinch of salt
1/2 tsp. baking soda
3/4 c. salad oil
3 eggs
1 c. lukewarm water

Filling:
6 to 8 apples, grated
raisins
sugar
chicken fat

Sauce: Boil together:
1 c. water
5 crystals sour salt
3/4 c. sugar
1 Tbsp. shortening 

Place dry ingredients in bowl; add oil, eggs, and water. Mix thoroughly until dough leaves the side of bowl clean. Knead and invert in bowl and cover with a towel. Roll 1/4 of dough into a rectangle; spread with small amount of chicken fat. Sprinkle with sugar and raisins. Line lower edge of dough with apples. Roll as for jelly roll, slice, and place in a dutch oven greased with chicken fat. (Place pieces cut side down.) Repeat, stacking slices on top of each other until all the dough is used up. Cover and bake at 350 degrees until slightly brown. Pour sauce over kugel; remove lid and bake until rich brown. (Submitted to "Try It Your'll Like It," Temple Beth-El Sisterhood, Richmond VA, by Sylvia Peck.)

Lubah Ruben's Old-Fashioned Rice Pudding

2 c. cooked rice
1/2 c. sugar
3 3/4 c. milk
4 eggs; beaten
1 tsp. vanilla
1 c. raisins
cinnamon

Preheat oven to 350 degrees. Mix rice, sugar, raisins, milk, and vanilla in bowl; add beaten eggs. Put in casserole dish and sprinkle with cinnamon. Set casserole dish in pan of boiling water and bake for 1 hour and 15 minutes. (In "Try It You'll Like It," Temple Beth El, Richmond VA.) 

Rose (Peck) Miller's Chopped Herring

4 slices rye bread, without crust
sugar
salt
vinegar

2 large jars herring in wine sauce
1 large jar Schmaltz herring (see below)
2 large onions, cut up
2 apples, cut up
5 hard-boiled eggs

Drain herring and remove center bone from Schmaltz herring; save wine sauce. Soak bread in wine sauce and squeeze out liquid. Grind together herring, onions, apples, eggs, and bread. Mix thoroughly; add some of the wine sauce and vinegar to taste. Add sugar and salt to taste. If consistency is too loose, add matzo meal or cracker crumbs. (In "Try It You'll Like It," Temple Beth El, Richmond VA.)

Note: "Schmaltz herring (Yiddish) is herring caught just before spawning, when the fat (schmaltz) in the fish is at a maximum. Colloquially, schmaltz herring refers to this fish pickled in brine: see pickled herring." (from Wikipedia, https://en.wikipedia.org/wiki/Schmaltz_herring, 8/11/2015).

Sylvia Peck's Egg Salad and Caviar

2 Tbsp. mayonnaise
2 Tbsp. sour cream
salt
black caviar

12 hard boiled eggs
4 celery stalks, finely diced
1 can pimiento (2 oz.), diced
1/4 c. green onions, diced

Mash eggs; add to celery, pimiento, and onions. Add mayonnaise and salt. Mix well. Put in a platter and shape into a rectangular form. Slowly cover with a thin layer of sour cream, and then cover with a thin layer of black caviar. For meat meal, eliminate sour cream. (In "Try It You'll Like It," Temple Beth El, Richmond VA.)

Sylvia Peck's Kasha and Bow Ties

1½ c. buckwheat groats (medium)
1 egg
2½ c. boiling water
1½ tsp. salt
c. ground "grevenes" or two large onions (chopped) sautéd until brown
box of small bow tie pasta

Mix groats  and eggs in a sauce pan over low heat until the grains separate. Add the water and salt. Cover and cook over low heat 15 minutes, until all of the water has been absorbed. Add "grevenes" or onions and mix thoroughly. If dry, add a little chicken fat. Boil bow ties in salt water until tender. Drain off water and mix with groats. Serve hot.

Zelda (Peck) Meyer's Pickled Lox

1 lb. lox, cubed (1" pieces)
2 c. vinegar
1 c. water
1/2 c. sugar
1/4 c. pickling spices
2 large onions, sliced

Soak lox in cold water several hours. Mix vinegar, water, and sugar. Tie spices in cheese cloth. Place layers of lox, onion, and spices in a glass jar. Pour in liquid; refrigerate.

Sylvia Peck's Potato Knishes

Potato Filling:
6 chopped onions
1 c. chicken fat or pareve margarine
4 c. mashed potatoes
2 eggs, beaten
salt and pepper to taste

Dough:
5 c. flour
pinch salt
1/2 tsp. baking powder
3/4 c. salad oil
1 c. lukewarm water
3 eggs

Mix all dough ingredients together until dough is easy to handle. Place in bowl and cover with a towel.

Sauté onions in fat until golden brown. Blend the rest of ingredients together. Roll out dough very thin and fill like jelly roll. Slice. brush with beaten egg. Bake at 350 degree oven on greased pan, cut side down, about 1 hour or until brown. May also be cut in circles with water glass, filled, and pinched together before baking, for a variation. (From "Try It You'll Like It," Temple Beth El, Richmond VA.)

Zelda (Peck) Meyer's Sardine Stuffed Eggs

6 hard-boiled eggs
1  3-1/2 or 4 oz. can sardines, drained
1 Tbsp. Worcestershire Sauce
1 Tbsp. parsley
stuffed olives, sliced
paprika
mayonnaise

Mash egg yokes with sardines. Add Worcestershire Sauce and parsley; mix together with enough mayonnaise to moisten. Fill egg whites with sardine mixture and top with an olive slice and a dash of paprika. 

(Note: I assume this uses skinless, boneless sardines!)

Sylvia Peck's "Reitach" (Radishes)

4 - 6 large radishes (black or white)
1 large onion
2 Tbsp. schmaltz (chicken fat)
salt and pepper to taste

Grate radishes on large side of grater. Grate onion on small side of grater. Mix with schmaltz; add seasoning to taste. Serve on lettuce leaf.

Eilene (Peck) Steinberg's Beef Goulash

3 lbs. cubed beef
2 Tbsp. fat
5 onions, diced
1½ tsp. salt
2 tsp. paprika
1/4 tsp. pepper
2 green peppers, sliced
1 c. tomato sauce

Brown meat in fat. Stir in onions and continue to brown. Sprinkle with salt, paprika, and pepper. Cover and cook on low heat ½ hour. Add green peppers and tomato sauce. Cook 1½ hours longer or until meat is tender. Serve with noodles or mashed potatoes.

Ruth Sue Ruben's Meat Rolled in Cabbage

2 heads cabbage
3 lbs. ground chuck
3 onions
3 eggs
2 large cans tomato sauce
1 large can tomatoes
juice of 2 lemons
½ box (1 c.) brown sugar
1 c. raisins
salt and pepper to taste
1 tsp. baking soda

Core cabbage and parboil, adding baking soda to water. Mix meat, eggs, 1 grated onion, salt and pepper. Roll meat in cabbage leaves. Place in large roaster, side by side. Dice onion over cabbage rolls. Sprinkle raisins, brown sugar, lemon juice, and tomatoes. Cover with tomato sauce. (Cabbage rolls and other ingredients may be layered.) Bake covered at 350 degrees for 3 hours; shake and baste occasionally. Remove cover and brown for ½ hour.

Sylvia Peck's Blintzes

Batter:
2 eggs
½ tsp. salt
1 c. flour
1½ c. water

Flour:
1 lb. dry cottage cheese
1 egg
1 tsp. sugar

Mix batter in electric mixer and beat until smooth. Heat small skillet, grease lightly and wipe with paper towel. Pour a very small amount of batter into pan. Fry until golden on one side, and turn out onto a paper towel. Mix filling until well blended. Put a tablespoon of filling into each round, on brown side, and roll up. Dot with butter and bake at 350 degrees until brown. 

Gloria (Peck) Schwartz's Challah

1 yeast cake
2 tsp. sugar
1¼ c. warm water
4½ c. sifted flour
2 tsp. salad oil
1 tsp. salt
2 eggs
1 egg yolk
raisins -- optional

Combine yeast, sugar, and ¼ c. warm water and let stand 5 minutes. Sift flour and salt into bowl, making a well in center. Drop in eggs, oil, remaining water, and yeast mixture. Work into flour. Knead in a floured surface until smooth and elastic. Place in bowl and brush top with a little oil. Cover with a towel and set in a warm place for one hour. (it will rise.) You can place it in the oven with a pot of steaming water under the rack. Close oven door. 

After one hour, punch down and cover again. Let stand until double in bulk. (Another hour.) Divide dough into three equal parts. Flour hands and roll dough into three equal lengths. At this time, add raisins, if desired, pushing them into the strips. Braid strips and place on baking pan. (Be sure no raisins are exposed or they will burn.) Cover and let stand until double in bulk (about one hour). Brush with egg yolk. Bake about 50 minutes in a 350 degree oven.