Temple Emanu-El

From Generation to Generation, A Temple Emanu-El Cookbook, Birmingham, Alabama

Please click here if you would like to order the cookbook.

For more information, please contact Lynne Cohen at 324-5677 or cmarlyn@aol.com or Sherron Goldstein at 967-6106 or sgoldi@aol.com.

All proceeds benefit Temple Emanu-El

Apricot Noodle Kugel

6 eggs	1 (16-ounce) can whole apricots, drained, pitted, chopped
8 ounces cream cheese, softened	1 (16-ounce) can apricot halves, drained, some liquid reserved
1/2 cup (1 stick) butter or margarine, softened	Sugar to taste
2 cups sour cream	Cinnamon to taste
1 cup sugar	Crushed graham cracker crumbs to taste
16 ounces wide noodles, cooked, drained

Place the eggs in a blender and blend until well beaten. Add the cream cheese, butter, sour cream, and 1 cup sugar. Blend until well mixed. Pour into a large bowl. Stir in the noodles and chopped apricots. Spoon into a greased 3-quart baking dish. Arrange the apricot halves on top. Sprinkle with sugar to taste, cinnamon, graham cracker crumbs and a little of the reserved apricot liquid. Bake at 350 degrees for 1 hour.

Yield: 12 servings
Gladys Epstein

Spinach Artichoke Casserole

2 (14-ounce) cans quartered artichoke hearts, drained	Garlic powder to taste
1 (8-ounce) can water chestnuts, drained, chopped	Salt to taste
1 cup (2 sticks) butter or margarine, melted	Pepper to taste
16 ounces cream cheese, softened	Onion powder to taste
6 (10-ounce) packages frozen chopped spinach, cooked, drained	Seasoned bread crumbs to taste

Arrange the artichokes in a 9x13-inch baking dishcoated with nonstick cooking spray. Top with water chestnuts. Mix the melted butter and cream cheese in a large bowl. Add the spinach and mix well. Season with garlic powder, salt, pepper and onion powder. Pour over the artichokes and water chestnuts. Bake at 350 degrees for 30 minutes. Sprinkle with seasoned breadcrumbs and bake for 15 minutes longer.

Yield: 10 to 12 servings
Jane Seigel

Company Brisket

2 tablepsoons sugar or artificial sweetener	Garlic to taste
1 (7-to 10-pound) beef brisket	Fresh ground pepper to taste
2 tablespoons all-purpose flour	2 (16-ounce) cans jellied cranberry sauce
1 (1-ounce) envelope onion soup mix	Chopped peeled potatoes to taste
4 bay leaves

Sprinkle the sugar over the beef. Add the flour to a large oven-cooking bag and shake to distribute the flour. Place the beef in the bag, fat side up. Sprinkle the soup mix over the beef. Add the bay leaves. Season generously with garlic and pepper. Spread the cranberry sauce over the beef. Fill one empty cranberry sauce can with water and add the water to the bag. Seal the bag and cut several small slits in top of the bag. Place in a large baking pan. Bake at 325 to 350 degrees for 45 min to one hour per pound. Remove from the oven about one hour before the roast is done. Open the bag carefully and add the potatoes and carrots. Reseal the bag and return to the oven for about 1 hour or until the beef is tender and the vegetables are cooked Slice and serve with the gravy from the bag.
Note: This roast can be made the day before and reheated. Also freezes well

Yield: 16 to 20 servings
Ellen Dorsky

Apple Pay

3 apples, peeled, cored, chopped	1 cup all-purpose flour
5 eggs	1 teaspoon vanilla extract
1 cup sugar

Arrange the apples in a well buttered baking dish. Beat the eggs in a bowl with an electric mixer until pale yellow. Add the sugar, flour and vanilla. Beat until well mixed. Pour the batter over the apples. Bake at 350 degrees for 45 minutes. Remove to a wire rack ro cool. Invert onto a serving plate when cool.

Yield: 6 servings
Bella Imes

Carrot Casserole

1/2 cup mayonnaise	Dash of paprika
2 tablespoons prepared horseradish	1 pound baby carrots, cooked, mashed
1 teaspoon salt	1/3 cup buttered bread crumbs
1/4 teaspoon white pepper	Cinnamon to taste

Mix the mayonnaise, horseradish, salt, white pepper and paprika in a bowl. Stir in the carrots. Spoon into a baking dish. Sprinkle with the bread crumbs. Bake at 375 degrees for 15 minutes.

Yield: 4 servings
Sally Goldstein

Sweet Potato and Carrot Tzimmes

1 cup apple juice	1 tablespoon cinnamon
1 cup water	2 teaspoons grated fresh gingerroot, or 1 teaspoon ground ginger
1 (6-ounce) can pineapple juice	2 teaspoons nutmeg
2 cups pitted prunes	1/2 cup packed light brown sugar
1 cup dried apricots	1/2 cup sugar
1/2 cup golden raisins	Salt and pepper to taste
2 pounds large carrots, peeled, cut into 1/2 inch rounds	Sugar, lemon juice or cinnamon to taste
2 pounds sweet potatoes, peeled, cut into 1/2 inch rounds	Matzo balls quartered (optional)
Grated zest of 1 lemon

Combine the apple juice, water and pineapple juice in a large heavy pot and bring to a boil. Remove from the heat and add the prunes, apricots and raisins. Cover and let stand for 15 minutes. Stir in the carrots, sweet potatoes, lemon zest, lemon juice, cinnamon, gingerroot, nutmeg, brown sugar, and sugar. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to medium. Simmer, covered, for 30 minutes. Uncover and cook for 15 to 30 minutes or until the carrots and sweet potatoes are tender and the sauce is thick and rich. Season with additional sugar , lemon juice, or cinnamon. Add the matzo balls. Serve hot or at room temperature.

Yield: 8 to 10 servings
Sherron Goldstein

Miriam's Chicken Jubilee

4 (2 1/2- 3 1/2 pound chickens, cut up	1 tablespoon Worcestershire sauce
2 teaspoons salt	8 ounces fresh mushrooms
1/4 teaspoon garlic salt	2 onions, sliced
1 (12-ounce) bottle chili sauce	1 (16-ounce) can Bing cherries, drained
1/2 cup packed brown sugar	1/2 cup sherry
1/4 cup warm water

Arrange the chicken pieces on a broiler pan, skin side up. Sprinkle with the salt and garlic salt. Broil until browned. Remove to a large baking dish. Mix the chili sauce, brown sugar, water and Worcestershire sauce in a bowl. Pour over the chicken. Top with the mushrooms and onions. Bake at 325 degrees for about 45 minutes. Add the cherries and drizzle with the sherry. Bake for 15 minutes longer or until the chicken is cooked through. Serve over hot rice.

Yield: 12 servings
Sallie Datnoff Downs

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