If you haven’t read chapters 1 and/or 2, here are the links:


Chapter 1

Chapter 2


A NEW YEAR’S STORY – Chapter 3


New Years Eve Noise Maker


“I am sorry, Honey. I shoudn’t have done that.” “I’m sorry that the photographers caught us, Jake.” “Not a problem, Honey. I can handle it. Kissing one of America’s most beautiful women will only help my reputation,” Jake laughed. “I hope it does, for your sake, Jake.” “Want to dance, Honey?” “Of course, I do. I love to dance.” “What woman doesn’t?” Jake joked.  They danced the next three numbers and then rejoined their tablemates. Joe asked Honey for a dance, Jake asked Marilyn. Honey watched them dance as she and Joe whirled by. “He’s holding her too close,” she thought. “Wait, am I jealous? What’s going on here?” she wondered. She smiled at Joe, aware that he had said something to her, but she hadn’t heard.

As the night wore on, partners were exchanged and everyone was enjoying themselves.

11:45 p.m. Waiters appeared with hats and noise makers. They gave them out to everyone in the room in anticipation of midnight. Then they placed bottles of champagne on each table along with champagne flutes. The excitement of being alive for another year was growing. Another year and the wonder of the unknown. Honey wondered what roles she would play and hoped she would win an Academy Award for something. She wondered what travels she would take. She wondered if she would find love. She was lonely. Jake wondered what time it was. He looked at his watch. He asked Honey for another dance. She gladly accepted.

11:50 pm The dance ended and Jake escorted Honey back to the table. The tension in the room mounted. People were wondering about the midnight kiss. Will he or won’t he? Will she or won’t she? Should I? “Married people have it so easy,” Jake thought. “They will automatically kiss.” Now, where the hell did that thought come from? Jake was a confirmed bachelor. He had steady relationships but when they got too serious, he bolted. He didn’t feel firefighters should get married.

11:55 pm “Hello again,” Guy Lombardo spoke from the microphone. “The band and I hope that you are all having a good evening and are enjoying our music. It is five minutes away from midnight and a New Year. We hope that it is a very good one for everyone here. Thank you for being with us to usher in 1950.” Guy walked back to take his place and spoke to the band to set up the last number for the year 1949. He decided that they would play “Baby It’s Cold Outside.” The dance floor filled up with couples who wanted to dance out the old year. The dance ended. People were asked to take their seats.

Guy Lombardo and His Royal Canadians at the Roosevelt Hotel

Guy Lombardo and His Royal Canadians at the Roosevelt Hotel

MIDNIGHT Guy and his band began playing their traditional “Auld Lang Syne.” Jake kissed Honey. This time there were no photographs, luckily. Champagne bottles popped open and everyone was wishing everyone else a Happy New Year. People were laughing and noise makers were doing their jobs properly. The noise was almost deafening. Then it quieted down as the music began to play once more.

12:05 “Oh no!  Sorry everyone, but please excuse me, I have a phone call to make.” Honey looked at Jake wondering who he had to call. He left to look for a pay phone.  He was late calling Kathy.

“Hello, Kathy! Happy New Year!” Jake said to the woman at the other end. “Sorry I’m late, Sweetheart.” “Oh, Jake. I miss you. I hate that you’re not here.” replied Kathy. “I will see you tomorrow, Baby. I miss you too. I love you.” “I love you too, Jake.” Kathy was Jake’s steady girlfriend. They had been together for over a year now. She was a sweetheart. She would make someone a very good wife and would be a great mother. But, Jake knew that her husband the the father of her children would not be him. He wasn’t the marrying kind.” “Kathy, I am staying in the City tonight and possibly the next night. Want to meet me and we’ll go out on the town?” “That would be great, Jake. Call me when you get up and we’ll make plans, ok?” “That’s fine, Babe. Sweet dreams. Good Night.” All of a sudden Jake, heard sirens. He ran outside to see what was going on. A car fire was blazing right in front of the hotel. It looked like a black limo, like the one he came in with Honey.  Like most other limos.  When the fire engines arrived, Jake ran over to offer assistance, informing the chief that he was a firefighter from Brooklyn. His assistance was gladly accepted as a second car caught on fire. Everyone scrambled to get the fire contained and out. Word started spreading and people were crowding the scene. The chief went inside the hotel to speak with the manager and requested that they let no one out of the hotel until further notice. The police and ambulence showed up. Everyone was doing their job. “What a way to begin the New Year,” Jake thought.

The police entered the hotel and they made an announcement in the grill. “There has been a terrible fire outside the hotel. The firefighters are working to contain it and ask that everyone stay put until the fire is completely out and the sidewalk and street are safe. We ask that everyone stay put as we need to question you all. Please know we will try to get everything done as quickly as possible. We are sorry for this inconvenience. We will let your waiter know when we wish to speak to you and they will inform you where to go. Thank you for your cooperation.” The chief left to get his people in place and everything set up for questioning. It was going to be a long night. He then asked the manager to inform all hotel guests that they would be questioned and that no one was to leave the hotel. The manager nodded and got busy coordinating his staff.

“It’s been 20 minutes. I wonder where Jake is,” Honey said to the others. “I’m beginning to worry.” “Maybe he’s helping fight the fire,” Henry said. “I hope he’s ok. I’m going out to the lobby to see if anyone has seen him.” “Honey, I think you had better stay in this room. I doubt if the police will even let you go outside of this room.” “I need to try, Henry. I’ll be back as soon as I can.” Honey rose from her seat and excused herself. She walked quickly to the room’s exit. She was stopped. “Ma’am, no one can leave this room. I’m sorry. But you have to stay here until you are questioned and if you have an escort, until they are questioned.” “But, officer, my escort is missing at the moment. I need to find out where he is. Please, officer. I’m worried.” “What’s his name, Ma’am?” “Jake Mackenzie.” “I will speak with the chief and see what we can do. Meanwhile, please go back to your table and as soon as I have word, I will come to you.” “Oh, thank you, officer!” Honey returned to the table.

It’s your turn to write the next chapter!  Here’s some flaming recipes for you to try your hand at.  Be careful!!!



Shish Kabob Flambe
Ready in 1 hour
1/2 ts Coriander
1 tb Lemon juice
1/2 ts Oregano
2 ts Salt
2 1/4 lb Lamb; (cut in 1 1/2″ cubes)
1/2 ts Basil
1/3 c Brandy
1/4 ts Turmeric
1/3 c olive oil
1/2 ts Cumin
2 ts Garlic powder
1 pn Ginger
1 c Sherry


Blend all seasonings with sherry, oil & juice in mixing bowl. Add
meat cubes. Marinate overnight or at least 8 hours. Place meat on
skewers. Leave small gaps between each piece. Broil 3 minutes on
each side. Place skewers on platter when cooked. Pour brandy over.
Ignite carefully. Serve while flaming.

SOURCE: http://www.bigoven.com/recipe/shish-kabob-flambe/53766
Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)


saganaki flaming cheese


Home Cookin Chapter: * GREEK 2014

Saganaki: Flaming Cheese
By rosie316
Added July 12, 2013 | Recipe #503921
Saganaki: Flaming Cheese
Photo by Tisme

Categories: Spreads Cheese Eggs/dairy

Saganaki: Flaming Cheese

Total Time: 2 hrs. 5 mins.
Prep Time: 2 hrs.
Cook Time: 5 mins.

Rosie316’s Note: This is so very simple, very impressive and fun
to make! “Opa”… (Prep time includes marinade time) …

1 lb kasseri cheese (sliced 1/2-inch thick, brick or wheel)
2 tablespoons olive oil (more if needed)
1/4 cup all-purpose flour
1/2 cup ouzo or 1/2 cup brandy
2 fresh lemons, cut into wedges
4 pita bread, warmed and cut into triangles for serving


1 Slice the cheese into 1/2″ thick triangles or 3-4” squares
(depending on the style you buy).

2 Place brandy into a zip-lock baggie and add cheese portions,
seal and let marinate for 2 hours).

3 Heat oil in a cast iron skillet over a med/high heat. Remove
cheese portions from marinade, reserving marinade for later use.

4 Dredge cheese thru the flour, shaking off excess.

5 Fry the cheese slices approx 2 minutes, flip with spatula and
fry an additional 1-2 minutes. Remove from heat when nicely seared
on each side and gooey.

6 Now here is where you need to heed a caution — Carefully carry
the cast iron skillet to the dinner table. Pour 1 ounce of the
ouzo marinade over the top of the fried cheese, and immediately
set ablaze with a lighter. (Be sure to yell “Opa”.)

Immediately squeeze a lemon slice over the top to dowse the

7 Serve with warmed pita slices and additional lemon wedges.

source:  http://www.food.com/recipe/saganaki-flaming-cheese-503921
Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

MSS NOTE:  I have had this appetizer at Greek Restaurants in the past.  Paul and I love it!  I can’t wait to try this recipe out!!!


Don’t forget about the Baked Alaska recipe that I posted previously.  You can find it in the Archives.  Enjoy!








Noise Maker photo – http://www.ebay.com/itm/Old-Clowns-All-Around-Tin-Lithograph-Holiday-Bell-w-Clapper-NOISE-MAKER-/390642984038?pt=LH_DefaultDomain_0&hash=item5af422e466

Photo of Guy Lombardo and His Royal Canadians – http://blog.silive.com/memories_column/2014/12/new_years_eve_brings_back_memories_of_the_big_band_era.html

Idea for the fire scene in today’s storyline – Fabio DeLima



I decided that would like to write an interactive story with all of you, I will begin it and you continue it by writing a comment or sending me what you would like added. The next day I will choose from all the ideas I receive and will pick one to add to the story and I will add it to that day’s post and to the story. This will give all of us a great writing exercise. So, here it goes:


Start the New Year Right


Chapter 1 – New Years Eve

His name was Jake and this was his city. It was New Years Eve 1950 and there was no better place to be on New Years Eve than New York City. Hell, there was no better place to be anytime, except Brooklyn, where he was born and raised. It was 7:15 pm and he was learning against a lamppost on Park Avenue across the street from her hotel. He lit up a cigarette and inhaled deeply as he looked up to where her room was. The lamp cast a romantic, shadowy light upon Jake. He looked like a mysterious figure there, dressed all in black. “What am I doing here? I’m not even sure if I like her,”he thought to himself.

Her name was Honey LaRue. She didn’t feel like Honey LaRue. That was not the name she was born with. No, she felt more like Sarah Janowitz, a small-town girl from Batavia, New York, where she grew up, the daughter of a doctor and a school teacher. Her first agent gave her the name Honey LaRue because of the color of her hair. He said that name would take her to stardom. It did. It didn’t happen overnight though. She was brushing her famous long hair as she wondered what the night would bring. She didn’t really want to go out, let alone with this stranger. This date was a publicity stunt. She felt bad for the guy. Jake, yes, that was his name.

He was a fireman. She was an actress, a movie star. He came from a poor family. She came from an upper middle close family. He was big city. She became big city. He was 6’3” with a strongly built body. Broad shoulders, a narrow waist slim hips and long legs with the cutest tight rear end did him proud. But he had to work at maintaining his body and he did. Jake had smoldering brown eyes, brown hair cut in a crew cut, a chiseled face with a strong square jawline with a cleft chin. Honey was a sucker for cleft chins. They reminded her of her favorite actor, Kirk Douglas. “Yes,”she thought, “he is a stunning man, but he is so cocky. I’d like to knock him down a peg or two.”

Her eyes were a stunning green and she was not petite at all. No, he was just like he liked his women, tall and curvy. She was 5’8” with womanly hips, a narrow waist and he guessed a 38 D bust. His guesses were usually pretty good in that area. Honey’s blond hair was the color of amber honey and he loved that she wore it straight and natural whenever he saw her. She had the cutest heart-shaped face he had ever seen and she could break a man’s heart in two seconds flat. She was poison to all men. He looked at his watch and determined it was time to begin the night. He slowly walked across the street and entered The Waldorf Astoria. He walked over to the check-in desk and informed the desk clerk that he was there to see Miss Honey LaRue, that he was her date for the evening. “What is your name, Sir?” “Jake Mackenzie.” “I’ll let her know you are here, sir.” “Thank you.” “Miss LaRue says she will be right down. You can have a seat wherever you like while you wait.” Jake hated waiting. He sauntered over to the nearest chair and took out another cigarette, prepared to have a long wait. Five minutes later he saw her coming toward him. He was impressed. She was punctual.

Ok, now it’s your turn. Take it from here!
We should have some glamor recipes from the 1950s to go along with our story, don’t you think?
Here’s a recipe that would never be served at the Waldorf, but when I came across it, I had to include it. Do you remember John Beresford Tipton? I do. The Millionaire was my favorite TV program back then. I’d watch it faithfully with my mother.



A scene from the TV series, The Millionaire, showing Michael Anthony (played by Marvin Milner), the deceased Millionaire’s go-between handing a woman a check for a million dollars.

Title: John Beresford Tipton Bars
Categories: Candies Snacks Cereals
Servings: 10

1 lb Golden Almond Bars; (5 bars)
1 c Fruit Loops Cereal
1 c Rice Krispies
1 c Miniature Marshmallows

NOTE: One pound of almond bark can be substituted for the candy bars if
they are not available.

Melt candy bars in a double boiler. Remove from heat, add cereals, mix
until coated, then add marshmallows. Mix well. Pour into a buttered pan
about 7 by 10 inches. Let cool until set. Cut into 20 to 30 small

Ok, it took some doing, but here is a fitting 1950s Fancy Restaurant Menu based on one I found online at http://www.foodtimeline.org/fooddecades.html:


Assorted Rolls and Butter
Chilled Melon
Lobster Newberg in Croustades
Crown Roast of Lamb
Roasted Potatoes with Parsley Butter
Peas with Mint Cream
Lindy’s Cheesecake
coffee, tea, wine, champagne



lobster newburg
Home Cookin Chapter: Fish And Seafood

Lobster Newburg
By mielhollinger
Added June 29, 2001 | Recipe #9743
Photo by karenury
TOTAL TIME: 20 mins.
PREP TIME: 10 mins.
COOK TIME: 10 mins.

2 teaspoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
2 beaten egg yolks
8 ounces cubed, cooked lobsters
1 tablespoon dry sherry
1/8 teaspoon white pepper or 1/8 teaspoon black pepper
1 dash ground red pepper
2 English muffins, split and toasted
Snipped fresh chives (optional)


1 In a medium saucepan, melt butter.

2 Stir in flour and salt.

3 Add the milk all at once.

4 Cook and stir until thickened and bubbly.

5 Cook and stir 1 more minute.

6 Stir about half the hot mixture into the beaten egg yolks.
7 Return all to saucepan.

8 Cook and stir until mixture is thickened and bubbly.

9 Stir in lobster, dry sherry, white or black pepper, and
ground red pepper.

10 Heat through.

11 Serve over English muffin halves.

12 If desired, garnish with snipped chives.
Nutritional Facts for Lobster Newburg

Serving Size: 1 (196 g)

Servings Per Recipe: 4

Amount Per Serving
% Daily Value
Calories 220.9

Calories from Fat 74
Total Fat 8.2 g
Saturated Fat 4.3 g
Cholesterol 176.4 mg
Sodium 565.6 mg
Total Carbohydrate 18.7 g
Dietary Fiber 1.1 g
Sugars 1.1 g
Protein 16.8 g
source: http://www.food.com/recipe/lobster-newburg-9743

Servings: 4

Exported from Home Cookin 8.56 (www.mountainsoftware.com)
Home Cookin Chapter: Lamb



crown roast of lamb




Crown Roast Of Lamb With Fresh Herbs
Dec 20, 2012 1:02 pm
How to make a simple, impressive crown roast
By Jess Kapadia

Photo: Gabi Porter
Memorize this easy recipe for a crown roast of lamb in 8 simple

There is nothing intimidating about a crown roast except the price
tag. For a special occasion or holiday meal, he who delivers the
crown roast to the table is king. Best of all, you’re also paying
for ease of preparation. Simply rub with salt, pepper, olive oil
and a simple herb mixture and let it roast for — no, not 3 hours,
that will kill your lovely expensive roast — half an hour.
Maximum. If you like your lamb any more cooked than a scant
medium-rare, you should not be buying pricey cuts of meat or
taking king-sized credit for this regal dish.
Servings: 8 to 10

1 whole loin of lamb, tied into a crown shape
Coarse salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 teaspoon rosemary, chopped
1 teaspoon thyme leaves, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 large cloves garlic, peeled


Preheat oven to 450F.

Combine chopped rosemary and thyme with one tablespoon of the
olive oil and set aside.

Combine chopped parsley with the remaining two tablespoons of
olive oil and set aside.

Season the inside and outside of the roast with salt and pepper.
Rub the roast with the herb olive oil and stick the garlic cloves
firmly in the middle of the center cavity.

Roast for 30 minutes or until the internal temperature reaches 130
for medium-rare. Remove, coat lightly with the parsley oil and
allow to rest for 20 minutes before slicing into individual chops
and serving.

Garnish the serving platter with the rest of the parsley oil.
Level of Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes


Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)



Home Cookin Chapter: Vegetables

Peas In Mint Cream
By poorgirlgourmet • April 16, 2010 • Photo by Food52

Author Notes: For the last two years, I’ve made this recipe for
Easter, but cheating (well, cheating might be a harsh term, it’s
really using what’s available, as peas aren’t quite ready that
early in the year in New England) by using frozen peas. Because
the mint in my garden is also not producing by Easter, this recipe
is designed to use an entire package of supermarket mint (to avoid
waste). If you choose to double the recipe, it isn’t necessary to
double the olive oil and shallot. – poorgirlgourmet

Serves 4 to 6

1 cup light cream
2-3 sprigs fresh mint
3 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
16 ounces peas, defrosted if using frozen
Kosher salt
Freshly ground black pepper
The leaves of 2-3 sprigs fresh mint, coarsely chopped

At least an hour before preparing the peas, place the mint in a
small saucepan and pour the light cream over it.

Over medium-low heat, warm the cream until it is scalded (the
point when it has just starting to steam and small bubbles can be
seen around the rim of the pan), 10 to 15 minutes. Be sure to keep
an eye on this process, because you don’t want the cream to boil,
and it doesn’t take but a moment of not paying attention to go
from scald to boil.

Remove the pan from the heat and allow the mint to steep in the
cream for another 30 to 45 minutes.

You can make the mint cream a day before if you like, just
transfer the mint and cream to an airtight container and store in
the refrigerator for up to 24 hours, removing it from the
refrigerator 20 minutes or so before cooking the peas so that the
cream isn’t refrigerator cold at the point when you pour it into
the pan with the peas.

Heat the olive oil in a large saute pan over medium heat, then add
the shallot and saute until the shallot is translucent, 2 to 3
minutes. While the shallot is cooking, remove the mint from
the cream and discard the cooked mint.

Add the peas to the pan, then pour in the cream. Cook until the
cream is reduced by half and the peas are warmed through, stirring
frequently, 12 to 15 minutes.

Add salt and pepper to taste, remove the peas from the heat, then
stir in the chopped mint, and serve them forth.

source: poorgirlgourmet as found at
Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)






Home Cookin Chapter: Cheesecakes

Lindy’s Cheesecake
New York deli man Arnold Reuben claimed he was the first to serve
cheesecake. But it was his
Competitor, Leo Lindemann, who hired away Reuben’s pastry chef to
re-create the dessert at his place, Lindy’s, and made it an icon.
Lindy’s is gone now, but the cheesecake recipe remains. —Arthur
Schwartz, from “Cream of New York” (November 2006)

New York
View gallery Enlarge Credit: Andre Baranowski



1 cup flour
8 tbsp. unsalted butter, cubed
¼ cup sugar
1 tsp. lemon zest
¼ tsp. salt
1 egg yolk
½ vanilla bean, seeds scraped and reserved


2½ lb. cream cheese, softened
1¼ cups sugar
3 tbsp. flour
1½ tsp. orange zest
1½ tsp. lemon zest
½ tsp. vanilla extract
5 whole eggs, plus 2 yolks
¼ cup heavy cream


1. For the crust: Combine flour, butter, sugar, zest, salt, yolk,
and vanilla seeds in a bowl; rub with fingers until dough forms.
Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1
hour. Press 1 dough round onto bottom of a 9″ spring-form pan; pull
off pieces from remaining dough and press around sides of pan. Set

2. For the filling: Heat oven to 500°. Beat cream cheese, sugar,
flour, zests, and vanilla in a large bowl on medium-high speed of
a hand mixer until smooth. Add eggs and yolks, one at a time,
beating after each addition, until smooth; stir in cream. Pour
filling into pan, and bake until top begins to brown, about 15
minutes. Reduce heat to 200°, and bake until just set, about 1
hour more. Transfer to a rack, and let cool completely.

Cover and refrigerate at least 8 hours or overnight. Remove cake
from pan and cut into slices to serve.

source: http://www.saveur.com/article/Recipes/Lindys-Cheesecake

Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)


Don’t forget to enter the contest for a $20 Gift Certificate to Amazon.com.  Look for the entry blank on the December 27, 2014 post about Kwanzaa.  Scroll past the recipes to get to the Rafflecopter Link.  Good luck!  Drawing will take place on January 2nd.  Deadline is Noon on January 2nd.



The Millionaire photo – http://en.wikipedia.org/wiki/The_Millionaire_%28TV_series%29


Days of the Week

hulk dibujo animadoMONDAY – A hulking male figure, menacing those who come before and those who come after. Slow and ready to pounce just because you woke him up from his weekend of slumber. Monday is the Grinch who never repented. He has always been unloved by all. “He’s no fun,” they say. “Hey, no one has ever given me a chance,” he replies to deaf ears. Monday is boring as he has no friends so he is in a world all of his own. People blame him for the end of the weekend, as if he has a choice. They blame him for having to go to work when they’d rather be home with friends and family. Monday is the first day of the week, so he gets all the blame, why can’t the blame be shared with the likes of Tuesday, Wednesday and Thursday? How did they luck out? The only answer Monday can find is that he came first. It’s tough to be the first, even if he wasn’t the first born. It’s an odd situation he’s in, poor guy. Some day, he vows, I will get the respect I’m due! Monday goes moping about, waiting till his turn ends.





TUESDAY – Here he comes, fresh and friendly. Tuesday feels somewhat rejuvenated and productive. He’s ready to work and meet whatever comes his way. Tuesday gets right down to business and concentrates for all he is worth. He is grateful that he didn’t come first and he shows his gratitude by working hard and being serious. He greets his friends and he exudes confidence. He shies away from Monday; he doesn’t want to be associated with the doom and gloom associated with him. He doesn’t want to share the blame for the end of the weekend, so he plods away at his work. Tuesday doesn’t get many rewards for his efforts though, but he doesn’t give up and he keeps trying to get further ahead in the week. “How can I move closer to the weekend?” he bemoans. Sometime he thinks he is no better loved than Monday. He shakes his head and continues with the chores ahead.




WEDNESDAY – She comes gracefully in, saunters to the center stage and smiles warmly at all. Wednesday knows she is popular and she has a hard time not gloating. She fees sorry for Monday and Tuesday. She does have a warm heart, well, somewhat of a warm heart. She gets tired of hearing their complaints all of the time and that grates on her nerves. Wednesday knows how to strike a balance between work and play, so often times the people go out during her dark time. They begin to breathe again. She knows she makes them feel good as she is the middle of their work week, half-way to the weekend. She can feel their spirits lift. It makes her feel oh so good.


boring and mundane laldy


THURSDAY – Thursday is mundane and boring, gets tired easily. She wearisomely goes about her business, speaking to people only when spoken to. She weakly smiles at Monday, feeling some of his pain, for she knows she is taken for granted by most people but she is lucky that no one hates her. She works as hard as Tuesday does but not with his energy. She wishes she were more like Wednesday. She envies Friday. She was born a day too late. Thursday takes a deep breath and gets on with the show.



waltzing lady

FRIDAY – Waltzes in like a whirling ball of energy that is full of vim and vigor, but with grace. She is beloved by all for being the end of the workweek and knows nothing except joy from the people. If Wednesday is popular, Friday is more so as people day dream of the coming weekend. Friday is sometimes frivolous and loves nothing more than a good party. She would prefer to be Saturday, but then wouldn’t all the days of the week? Friday tries hard to get down to business and tries to tie up loose ends, but she finds it hard to concentrate. She often feels like a kid awaiting Christmas morning. She wonders what it would be like to open up presents.


benevolent king


SATURDAY- Strides in like a benevolent monarch or king. He bestows favors and lets his subjects do most anything they wish. Saturday is like Santa Claus, often granting wishes. He is usually kind and lots of fun. No one has anything bad to say about him. People always look forward to his coming and hate when he leaves. He is their true day of fun and relaxation. In some ways he is very aloof, removed from the rest of the week. He is the most unique day and he reveals in that knowledge. He can be cocky and arrogant, but no one blames him for his attitude. They love him too much.





SUNDAY – Walks in calmly and serenely. She is relaxed and peaceful. She knows she needs to give the people time to recuperate from Saturday and give them time to get ready for Monday. She is the first born of the week and is grateful she is not Monday. She is still a part of the weekend and she rejoices in that fact. Sunday is almost as popular as Saturday, but the specter of Monday looms in her wake. She reflects on the other days and what has gone by, she wishes everyone a great week ahead and smiles as they pass her by.




Marilyn’s Meatloaf

Mashed Potatoes

Crusty Bread

Apple Crisp



Home Cookin Chapter: MARILYN’S RECIPES



3 lbs. Ground Beef

1 can or 1 pkg. Frozen Mixed Vegetables (I get the kind without

the lima beans.)

2 LARGE Eggs; beaten

1/4 cup Dry Bread Crumbs

1/2 cup Ketchup or Tomato Sauce; divided

Salt AND Pepper; to taste




In a LARGE bowl, mix meat, eggs, bread crumbs and 1/4 cup ketchup

OR tomato sauce till well blended. Gently stir in vegetables till

all mixed together. Add salt and pepper, to taste. Pour into

loaf pan.

Spoon 1/4 cup ketchup OR tomato sauce over top of meatloaf, and

smooth it out to cover as much of top as you can.

Bake at 350° F. for 45-55 mins.

Serve with mashed potatoes.

This is the recipe I use and made up myself. I always re-chop my

meat in the food processor before adding the rest of the

ingredients to it. I find that doing this makes the meat more

tender and juicer. I based this recipe on a meatloaf that a

Venezuelan woman named Marissa used to make for the family she

worked for as a Nanny in the States. The family was good friends

of ours. I hope you enjoy this as much as we do!

Feel free to add more sauce, especially on top. We don’t like a

lot of sauce on ours. ~ Marilyn Sultar

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)



Home Cookin Chapter: ROSH HASHANAN RECIPES 2013-2014


apple crisp


Apple Crisp II


Recipe by Diane Kester

“A simple dessert that’s great served with ice cream.”

Original recipe makes 1 9×13-inch pan


10 cups all-purpose apples, peeled, cored and sliced

1 cup white sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/2 cup water

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, melted


PREP: 30 mins

COOK: 45 mins

READY IN: 1 hr 20 mins


Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9×13 inch pan.

Mix the white sugar, 1 tablespoon flour and ground cinnamon

together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking

soda and melted butter together. Crumble evenly over the apple


Bake at 350 degrees F (175 degrees C) for about 45 minutes.

source: http://allrecipes.com/Recipe/Apple-Crisp-II/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)




Polynesian Crock pot Spareribs

Steamed Rice

Herbed Carrots

Crusty Bread

Coconut Ambrosia Salad




Polynesian Crockpot Spare Ribs


This tropical mix of seasonings and sauces makes you feel like

you’re on an island far away.

Shared by Recipe4Living

Share Recipe


3-4 lb. pork spareribs

5 Tbs. sugar

3 Tbs. honey

3 Tbs. soy sauce

2 Tbs. ketchup

1 tsp. seasoning salt

1 C. chicken broth



Place ribs in the bottom of your slow cooker. Mix remaining

ingredients and pour over ribs. Cover and cook on low for 8-9

hours. If the ribs are fatty boil for 5 minutes before placing in

slow cooker.




Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)



herb-buttered baby carrots



Home Cookin Chapter: * Imported Recipes

Herb-Buttered Baby Carrots


The herb butter can be used for everything from vegetables to

roast chicken, turkey, game hens—let your imagination be your

guide.—Sandra Corey, Caldwell, Idaho


Prep: 10 min.

Bake: 50 min.

YIELD:6 servings


1/2 cup butter, melted

1 garlic clove, minced

1 teaspoon dried parsley flakes

1/2 teaspoon dried basil

1/4 teaspoon each dried oregano, marjoram and thyme

1/4 teaspoon dried rosemary, crushed

1 pound fresh baby carrots, trimmed



1. In a large bowl, combine the butter, garlic and herbs. Add

carrots and stir until coated. Transfer to a greased 1-1/2-qt.

baking dish.

2. Cover and bake at 375° for 50-60 minutes or until tender,

stirring once.

Nutritional Facts:

1/2 cup equals 162 calories, 15 g fat (10 g saturated fat), 40 mg

cholesterol, 167 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g



© 2014 RDA Enthusiast Brands, LLC

Originally published as Herb-Buttered Baby Carrots in Taste of

Home’s Holiday & Celebrations Cookbook Annual 2008, p166

found on:


Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)


Home Cookin Chapter: FRUIT

Coconut Ambrosia Salad


1 can (11 oz.) mandarin orange sections (well drained)

1 can (8 1/4 oz.) crushed pineapple in syrup (well drained)

3 1/2 c. thawed Cool Whip non-diary whipped topping

2 c. flaked coconut

2 c. miniature marshmallows

1/2 c. milk


Combine all ingredients. Mix well.

Chill 2 hours.

Yield: 6 cups or 12 servings.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)




Parmesan Crusted Tilapia Filets

Quinoa-Corn Salad

Tomato-Onion Green Beans

Angel Food Cake


parmesan-crusted tilapia fillets



Home Cookin Chapter: FISH & SEAFOOD

Parmesan Crusted Tilapia Fillets


Recipe by LilSnoo

“This recipe is quick and easy with plenty of flavor! Even my

husband (who doesn’t like fish that much) went back for seconds!

Works well in low-carb diets.”


Original recipe makes 4 servings

3/4 cup grated Parmesan cheese

2 teaspoons paprika

1 tablespoon chopped fresh parsley

salt and ground black pepper to taste

4 tilapia fillets

olive oil


PREP: 10 mins

COOK: 10 mins

READY IN: 20 mins


Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet

with aluminum foil.

Whisk Parmesan cheese, paprika, parsley, salt, and pepper together

in a shallow dish.

Coat tilapia fillets with olive oil and press into the Parmesan

cheese mixture. Arrange coated fillets on the prepared baking


Bake in preheated oven until the fish flakes easily with a fork,

10 to 12 minutes.



Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: VEGETABLES






“Serve these green beans with grilled chicken for a simple meal on

a busy day.” ~ David Feder, Buffalo Grove, Illinois




1 lb. FRESH Green Beans; TRIMMED

3 tbsp. Tomato Paste

1/2 tsp. Salt

2 tbsp. MINCED FRESH Parsley



In a LARGE skillet, heat oil over MEDIUM-HIGH heat. Add onions,


MEANWHILE, place green beans in a LARGE saucepan; add water to

cover. Bring to a boil. Cook, COVERED, for 5-7 mis. OR UNTIL


DRAIN; add to onions. Stir in tomato paste and salt; heat

through. Sprinkle with parsley.


81 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 208 mg

sodium, 9 g carbs, 3 g fiber, 2 g protein

DIABETIC EXCHANGES: 1 vegetable, 1 fat

source: pg. 27, Taste of Home’s “Simple & Delicious” magazine,

August/September 2014 issue.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)



quinoa-corn salad



Home Cookin Chapter: * Imported Recipes

Quinoa Corn Salad (Pareve)


By Giora Shimoni


Kosher Basics

Salads & Vegetables

Pastas & Grains

Shabbat & Holiday Menus & Recipes

Favorite Recipes

Jewish Holiday Cooking

“My sister-in-law’s recipe for Quinoa Corn Salad solved an issue

we were facing. While we wanted to eat Quinoa more often because

it is healthy, we didn’t really like quinoa itself very much.

Thanks to this recipe, we like quinoa better now and are eating it

more often. The yellow corn, red pepper and purple onion make the

quinoa tasty and colorful.” ~ Giora Shimoni

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 8-10 servings


3 cups water

1 tsp. salt

2 cups quinoa

2 cups corn (fresh or frozen)

1/2 cup red pepper, finely chopped

1/4 cup purple onion, finely

1/4 cup fresh basil, finely chopped (optional)

4 Tbsp. fresh lemon juice (optional)

2 Tbsp. olive oil (optional)

Salt according to taste (optional)



1. Bring water and salt to a boil in a pot with a cover.

2. Rinse quinoa. Add to boiling water. Turn down flame, cover and

simmer for 20 minutes.

3. If using fresh corn, mix with quinoa. If using frozen corn, add

to quinoa and cook another 2-3 minutes, until the corn is heated


4. Transfer quinoa and corn to a bowl. Fluff the quinoa with a

fork. Set aside to cool.

5. Stir red peppers and onion.

6. If desired, add basil, lemon juice, olive oil and salt

according to taste.




Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Well, I think you get the idea. Make up your own menus for the rest of the week fitting them to the personalities of the day of the week. For more fun, write your own days of the week personifications and make up menus to those! If you do, please share your ideas with us!

Don’t forget our contest for the $20.00 Amazon.com Gift Certificate. To enter, you must go to yesterday’s post and read the rules which basically state you must subscribe to the blog, you must leave a comment on that page, post the URL for that post on Facebook and fill out the Rafflecopter entry form. You can find the form link by scrolling past the recipes on the Kwanzaa post of December 27, 2015. Good luck and have a great week! The URL is: https://atzimmesrevived.wordpress.com/



Days of the Week clipart – http://graphics.glig.com/clipart/14592-Days+of+the+Week

The Hulk clipart – http://imagenes-dibujos-animados.blogspot.com/2011/07/hulk.html

Tuesday clipart – http://www.glittergraphics99.com/

Wednesday clipart – http://www.glittergraphics99.com

Thursdeay clipart – unknown

Friday clipart – http://www.cougar-belle.com/modern-family.html

Saturday clipart – http://clipart-image.blogspot.com/2010/04/king-clipart-images.html

Sunday clipart – http://www.seykota.com/tribe/FAQ/2010_May/15/Index.htm







a mensch on a bench






-VS-         elf on the shelf


This is the first year I have ever heard of the Mensch on The Bench or the Elf on The Shelf. I didn’t give either a second thought until just now reading Rabbi Jill Crimmings’ wonderful article at http://tcjewfolk.com/rethinking-hanukkah-traditions-buying-mensch-bench/.

I am a person who loves decorations and have always felt the empty hole of a lack of a Chanukah symbol. But now I see that perhaps we are better off without it. I, for one, would not like to see our kids think that they get gifts for anything they did that was good or bad. I always saw getting Chanukah presents as payment for the kids of past times finding the oil that led to the miracle of Chanukah. That it was to celebrate the miracle that kids got Chanukah presents. To have someone or something sit in judgment of Jewish kids at Chanukah time leaves me cold. Now, if someone could come up with something like a Macabee freedom something or other as a symbol, that would be truly wonderful. If it could be colorful that would be even more wonderful. I don’t know, perhaps adopt a whale because of the whale blubber…I don’t know. And why isn’t there a Judith Macabee doll? She was a part of the miracle after all. Why can’t we come up with our own unique cookie? Why does everything have to be blue and white? I think we can adopt more color into our celebration. I am also appalled at the lack of Jewish crafts for our holidays, the lack of poetry and cannot understand why there are no adult Chanukah stories. Why don’t Jewish composers and singers such as Neil Diamond and Bob Dylan write songs and or sing songs for the Jewish holidays? Ok, yes, we have Adam Sandler and his Chanukah Song and all its versions. Truthfully, that just doesn’t cut it for me. I applaud The Bare Naked Ladies for their efforts on our behalf. Are all of you Jewish entertainers ashamed of your Jewishness? I have always admired Mandy Patinkin for embracing Judaism and making Jewish albums. We need more of it. We need more up-to-date Jewish music and art literature. I seem to read more Jewish novels from writers hailing from the British Isles than from the US. Why is that? Am I missing something?

Perhaps we need to create a niche for this type of thing? Is it the lack of a market? Is it the lack of money in the market? How do we solve this problem? Or is it just me? What do all of you think. What do you feel is lacking in the Jewish arts?

Speaking of British-Jewish novels, I am now reading “The Marrying of Chani Kaufman” by Eve Harris. This is Ms. Harris’ debut novel and came out in 2013. It is a wonderful book with a very real storyline. Chani is standing under the chupah (the Jewish wedding canopy) with her groom, Baruch. They are very young (Chani is just 19 years old) ultra religious people who both come from ultra religious families. They have only met four times prior to their wedding. They are both innocent in the ways of the opposite sex and in many ways the world around them. They are scared. What is the wedding night going to be like? Will I have more freedom to be me in our marriage than I do under my parents’ roof? Will he/she love me? Do I love him/her? What will we talk about? How many children will we have? To complicate things even more, they are to set out for Israel where Baruch will study to become a Rabbi. What will this move mean? These are some of many things this couple is wondering about, just like many couples, the difference being more poignant due to the fact that they don’t know one another. While they are contemplating their lives, their Rabbi and his wife are contemplating their lives and their marriage. Their marriage seems to be falling apart. Their beginnings were so different from Chani and Baruch’s. The Rabbi and his Rabbitzin (Rabbi’s wife) met and fell in love in Israel. The Rabbitzin had a secular upbringing and life prior to marrying the Rabbi. She was more worldly than either Chani or Baruch, and after many years of marriage and motherhood, she is questioning her life as a wife, mother and member of the Orthodox Jewish community of London. I am loving this book. It is well written and the characters are wonderful. I look forward to more books by Ms. Harris.

I got some writing done on my book after a week off. I now have 8 ¼ pages completed. I introduced one of the antagonists. I’m not sure if I really like introducing her so early. It was not my original plan. And I’m not sure how it will play off in this chapter, but we shall see. I know how I want to color this character. It is much clearer in my mind than the other characters. But, I am not sure why. I am having the most trouble seeing the male protagonist and the male antagonist clearly. I need to work on them a lot more.

I had to interupt this post to join my mother for a day of girly fun. We went to have manicures and pedicures and lunch, then shopping at Sam’s for prescriptions and printer ink. Then I dropped her off, picked up Paul and we took Chanukah-themed pasta, meatballs and meat sauce that Paul worked all day making over to mom’s apartment and had dinner with her. It’s almost 10 p.m. And I have so much to do. I apologize for having not posted this sooner and cutting this post short. I am not sure if I will be able to post tomorrow. If I can, it will be late too. We have last minutes errands to run tomorrow.

Here’s today’s recipe: This is in honor of my hubby who is a Brooklyn boy. He has had many egg creams in his life and claims to have come up with the idea of adding an egg to it! So, my darling, here’s to you!


Made with Brooklyn Boys & Girls in mind.

Made with Brooklyn Boys & Girls in mind.



Home Cookin Chapter: CAKES 2013-2014



ACTIVE TIME: 50 mins.

TOTAL TIME: 1 hr. 20 mins.

YIELD: 6 cupcakes



1/4 cup UNSWEETENED Cocoa Powder

1/4 cup Chocolate Syrup

2/3 cup All-Purpose Flour

1/3 cup Granulated Sugar

1/4 tsp. Baking Soda

1/4 tsp. Baking Powder

1/4 tsp. Salt

1/4 cup Vegetable Oil


2 tbsps. Whole Milk

1/2 tsp. Vanilla Extract


1 oz. MILK Chocolate


1/2 tsp. Vanilla Extract

2 cups Confectioners’ Sugar

1/4 cup Whole Milk

2 tbsps. UNSWEETENED Cocoa Powder

2 pinches of Salt

2 tbsps. Malted Milk Powder

Mini Pretzel Rods; FOR TOPPING


“Try this fun frosting trick: Put two different kinds of frosting

in separate disposable pastry bags, then position both bags in a

larger pastry bag fitted with a star tip. When you pipe, the

frosting will come out swirled!”


1. Make the cupcakes:



Whisk the cocoa powder with 1/3 cup HOT WATER i a MEDIUM bowl

UNTIL dissolved. Whisk in the chocolate syrup UNTIL smooth; LET


In a LARGE bowl, whisk the flour, granulated sugar, baking soda,

baking powder and salt.

2. Whisk the vegetable oil, egg, milk and vanilla extract into

the cocoa mixture UNTIL smooth, then fold into the flour mixture

UNTIL JUST COMBINED. Divide among the PREPARED muffin cups. Bake

UNTIL a toothpick comes out clean, 18-20 mins. LET COOL FOR 10

MIS. IN THE PAN, then REMOVE to a rack to cool completely.


Chop the chocolate AND place in a MICROWAVE-SAFE BOWL; MISCROWAVE

ON 70% POWER in 30-second intervals; STIRRING UNTIL MELTED. LET

COOL SLIGHTLY. Cut the butter into pieces, beat the butter,

vanilla extract and confectioners’ sugar in a bowl with a mixer on

MEDIUM-HIGH speed UNTIL fluffy. Add 3 tbsps. milk and beat UNTIL

smooth, 3 mins. REMOVE HALF OF THE FROSTING to a separate bowl,

add the cocoa powder, melted chocolate and a pinch of salt and

beat until FLUFFY, 2 mins. Mix the remaining 1 tbsp. milk and the

malted milk powder in a cup, then add to the plain frosting; add a

pinch of salt AND beat until fluffy, about 2 mins. IF THE



4. Put the 2 frosting in SEPARATE PASTRY BAGS and snip off the

tops (or put in separate zip-top bags ad snip off a corner of


BAG FITTED WITH A LARGE STAR TIP. Pipe the frosting onto the

cupcakes in a spiral motion to create a swirl. Put a mini-pretzel

rod upright into the top of the swirl so it stands securely to

look like a straw (you want it a bit tilted but not too tilted).

SOURCE: food network magazine’s “Sweet, Our Best Cupcakes,

Cookies, Candy and More” cookbook, pg. 25.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)


NOTE:  This post was written while I was still without a connection to the internet.





I am sorry that I have not posted but I have been having trouble connecting to the internet. For some reason my wireless connection died, so I am waiting for a new unit to arrive and it won’t arrive till tomorrow or Tuesday. So, I stopped writing posts, but today decided that was just plain silly. I could still use my computer for some things, and one of those things is word processing. So, here I am.

I took my the opportunity of my “off-time” to work on my novel, cleaned it up a bit, still only have six pages written. I let my hubby read what I have done. This is the first time he’s seen it. He said it was too descriptive and he almost fell asleep. I was afraid of that. That is why I gave it to him to read. So I reworked it and I think it is much better now. I changed the opening sentence and am much happier with it. No, that was not his suggestion. It was something I’d been thinking about. Now I am taking the day off from writing that book. It’s given me a headache.

I started yet another something…not sure what it is going to be, but I think Flash Fiction. However, truthfully, I have no idea what that means, so it may be a short story, a novel or a trilogy. Also, I’m not quite sure if it is going to be fantasy for adults or children. But I love how it is flowing. I have one page written for that. I let hubby read that to. I have one descriptive paragraph in the story about a city that may or may not exist. Hubby thought that it was too like Brigadoon. He found it to be a turn-off. Would you agree? What would be wrong with a Brigadoonish story? I hadn’t envisoned such a story, truthfully, I just wanted to come up with a fairy-tale city that may or may not be the final destination for my characters. I like the dialogue between the two main characters and I like how the story begins. I’m just going to let it flow and see where it takes me.

This morning I told my sister that I was writing a book. She informed me she is too, although her book will be non-fiction. She told me her brother-in-law and his ex-wife have each written excellent books and have contacts in the publishing world, but have not been able to get their books published. I was disheartened by this news. I know her brother-in-law is a very talented man and if he can’t get published, how can there be hope for me? Then I thought well, there are hundreds of authors who get published, so who knows, maybe I will be one of the lucky ones. But first, I have to write that book!

I have to talk about not being connected to the internet though. It is driving me crazy. I can’t do any research because I’d not connected. I can’t do my thing on Pinterest and Facebook which is my relaxation. I can’t print out the holiday cards I worked hard on creating because the stupid program I use requires you to be on the internet to work with it. I can’t read “Auntie Mame” because that is on Amazon.com’s Kindle app. And for some unknown reason I can’t download the books onto my harddrive, which I used to be able to, so I need to be connected to read all my books, which also means I cannot read my “how to write” books. If that isn’t enough, I can’t play my games or download new games to play. Can you feel my frustration?

Luckily, I just got a shipment of paperbacks that I ordered from Amazon, so I began reading Barbara Ross’ book, “Boiled Over,” which is the second book in her Maine Clambake series. I loved her first book, “Clammed Up,” so much, that I had to get the second book when I found out it was out. I just finished reading “Boiled Over.” Barbara did not disappoint me at all. In fact, I found this book even better. It seems to me that there are more plot twists in this book than in “Clammed Up.” Barbara Ross’ characters are well drawn and the picture she paints of Busman’s Harbor makes you want to pack up and drive there. Of course, I wouldn’t want to go till spring or summertime, because they, like us here in Rochester, get snow in the fall and winter. I’d rather go to Myrtle Beach for the fall and winter months. If only I could. Anyhow, I do recommend Barabara’s books. They are great cozy mysteries.

Now I am going to begin reading a book called “The UnHaggadah: How To Keep The Conversation & Wine Flowing At Your Seder” by Rabbi Mitchell Wohlberg. To me it is never to early to begin thinking about Passover. The holiday fascinates me and I strive to find ways to make the seders more interesting. But, it is too early for me to start writing about that holiday. I skimmed through the book last night and it looked fascinating. I think it may turn out to be the most stimulating book of Seder how-tos that I have read. I collect them. Well, actually, I buy them for my husband to collect them, but it turns out that I’m the one who actually reads the books and then tells him what I found interesting that we should incorporate. More about that in March or April.

I thought I would write another Chanukah poem today for your enjoyment:





by Marilyn Sultar


Latkes I could eat for 8 days straight,

If only I wasn’t afraid of what they would do to me.

I can eat a dozen at one sitting, couldn’t you?

I find it hard to stop at only three.


The taste, the texture, the smell too,

Like a magnet draw me to them.

Don’t they do that to you?


I know that Chanukah is supposed to celebrate the

miracle of the oil and freedom too,

But it’s the taste of the latkes that I celebrate.

How about you?



In honor of my poem and my love of latkes, here is another recipe for them:





Home Cookin Chapter: LATKES & KUGELS

Latkes: Cheese, Judith’s #1 – Dairy


3 Eggs; well beaten

1 c Milk

1 c Dry Pot Cheese

1 c Flour

1 ts Baking Powder

1/2 ts Salt


To the beaten eggs, add milk and cheese. Sift the dry

ingredients together and stir into the eggs. Blend to

smoothness. Drop by spoonfuls into hot fat in the frying pan.

Cook to delicate brown on both sides. Serve with syrup or jam.

I have not tried this recipe. It comes from “The Jewish

Festival Cookbook” by Fannie Engle and Gertrude Blair.

Note: The Judith referred to in the recipe title is Judith

Maccabee, the courageous daughter of the Judah Maccabee. It is in her

honor that we eat dairy products during chanukah.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)




Quill and Paper clip art – unknown source

Latke clip art – by Gail Copple got from Bitsela.com

2nd Latke clip art – source unknown



NOTE:  I have not been posting as I was without an internet connection due to router problems but wrote this to post whenever I got reconnected, which was yesterday late afternoon.  So, don’t scratch your head when reading the title of the post.  Neither one of us is crazy!






I can’t believe Chanukah is so close! It scares me because that means that Christmas isn’t far behind, and that means that it is almost 2015! 201! Oy! Where does time fly off to? I don’t remember time passing me by. I didn’t see it coming, and now I don’t see it going. Time is an interesting topic isn’t it. Thousands, if not billions of people have probably studied it. Books have been written about it and it is a major genre of fiction. I love time-travel books. I am a huge Diana Gabaldon fan. I can’t read enough about Jamie and Claire in her Outlander series. I also loved reading The Time Traveler’s Wife. I have so many reading interests. I like all genres of books, except horror. I’m an eclectic reader, I guess, and I’d like to be an eclectic writer, although I am not sure that is allowed. Why? It’s a marketing thing, or so I’ve been lead to believe. Someone told me that once you connect with a certain audience that in order to keep them you need to keep writing in the same vein. Do you believe that is true? I know that some of my favorite writers have veered into two or three different genres with success, but I think that came after they were well established. For example, my all-time favorite author, Andrew Greeley, has written non-fiction, love stories, mysteries and fantasy. .Nora Roberts writers love stories, mysteries and paranormal trilogies. Rich DiSilvio writes non-fiction and historical fiction. If you are unfamiliar with Rich DiSilvio, I highly recommend Liszt’s Dante Symphony. I couldn’t put it down. I have his latest book, A Blazing Gilded Age, but have not been able to read it due to lack of time and then misplacing it. This distresses me as I look forward to reading it. I’ve done the same with Diana Gabaldon’s latest book. You see, I have a pile of books and stuff all around my house and I don’t know where anything is. This is my tragic character flaw.

Where is this leading to? I had no idea that I was going to write about time-travel this morning. And what does it have to do with Chanukah? Oh, no! I can see it now…another story idea. Last night I began a new story…story ideas flow out of me so freely, but it seems that is as far as they get. Last night I began a story about a fairy and a giant. I have no clue as to where that one is going to lead me but I do know that prejudice is going to be a major theme in it. And now, writing this, my head is churning and I’m wondering what would happen if I make a Jewish character time travel to another time. This is scary territory for me though. Why? Because being Jewish makes me scared. I am so afraid of another Holocaust being carried about against us that I often have nightmares about it. I am proud to be a Jew and I love our religion as I see it as a religion of tolerance, good rules to live by and a religion of personal freedom. I love our traditions and sense of family. I love our food. So, what era would I send my hero and heroine back to? What would he/she face? Hmmm….the beginnings of another book idea. Do you have this problem of coming up with so many story ideas that you cannot concentrate on one? Any ideas on how I can learn to concentrate? Any and all suggestions are welcome, as usual.

Progress report. I now have 5 pages written of my first book, the one I’ve been tell you about here. Not much, but it is something. I wanted to check this blog last night about midnight to see if anyone had replied to yesterday’s blog and I wanted to check my email, but my internet connect is out. This is the second time this week that this has happened. I can’t understand why. There is no big storm here. I am frustrated. I am a person who needs instant gratification. I haven’t called Time Warner yet. I haven’t finished breakfast yet and can’t deal with other people till I’ve had my breakfast and either played one of my games or written, so I chose to write this blog before calling Time Warner. You, my readers, are much more important than playing a solitary game. No, not the game solitaire, which I do enjoy, but any game that I have downloaded on my computer. It used to be games such as World of Warcraft, but I got tired of that and didn’t play for five years. I tried to play a different game last year but I found the people were horrible. I am a social gamer. I play to make friends and socially interact. I do enjoy the medieval environment games. I do enjoy the fantasy aspect. I hate the fighting, especially the pvp (person-vs-person) fighting. I love the guild structure, especially when I’m in charge as the Empress, as I was for 20 years. Oh well, that tale is for another time…oh no! Another story idea just popped into my head. I should tell the tale of the Treslok family! Hmmm…

OK, I’m back. I had to jot those ideas down in my program. They’re too good for me to forget them.

Now, what was I trying to get to? Ah, yes, my progress or lack thereof. I think I am satisfied with the progress on my book as the holidays and other things are interfering right now. I think the process is also getting in my way…the process of learning. So I’m not worried. I have a deadline for the completion of my first book though…I want to end it before I die. I’m hoping that is a good number of years away yet, so I’m not too worried! I don’t like pressure, so I set what I feel is a realistic goal.

So what recipe shall I leave you with that ties in with today’s blog theme(s)? I know, I’ll post a recipe that I consider timeless as it is a family recipe…let me see if I can find one without going on the internet which is where most of my family recipes are now stored. Well, I’m going to have to put this post on hold until I get connected with the internet again. Please bear with me for a while. Ah, I have decided upon one of Paul’s great recipes. This makes a very nice company dish! Enjoy and have a wonderful Chanukah!



The art of cooking chicken...

The art of cooking chicken…




This is one of the fabulous recipes my dear husband dreamed up! He’s much more creative in the kitchen than I am! The stuffing reminds me of Clams Casino! The is a great recipe to make, especially in the summer, but all year around. Nice company dish! This stuffing is also good for fish.



1/2 pound IMITATION Crab Meat**

1/2 Green Pepper

1/2 Red Pepper

1 stalk Celery

1 MEDIUM Onion

1 Egg

1/2 cup SEMI-COURSE Bread Crumbs

1 tablespoon Margarine


6 BONELESS, SKINLESS Chicken Breasts*

1/8 cup Rose Wine

1 dash Thyme

1 dash Garlic Powder

1 MEDIUM Onion; sliced

1 dash Pepper OR Paprika



1 Chop and saute red and green peppers, celery and onion with 1 tablespoon of margarine.

2 COARSELY chop imitation crab meat. Mix with vegetable mixture, then mix in 1 egg.

3 PAUL’S NOTE: You will have leftover stuffing but will find uses for the leftovers.


1 Put as much stuffing on each chicken breast as you dare! Roll up the breasts jelly-roll style and secure with NON-COLORED, NON-FLAVORED WOODEN toothpicks.

2 Place the chicken rolls in a microwave-safe casserole. Pour wine over all and sprinkle chicken breasts with a dash of thyme and a dash of garlic powder. Put a few slices of sliced onion on top of each chicken roll.

3 Microwave on HIGH for approximately 5 minutes (based on a microwave purchased in 1986 and using *single breasts of chicken; if you use double breasts, add a minute or so, checking after every 30 seconds.

4 Sprinkle with a dash of pepper OR paprika before serving. (MARILYN’S NOTE: I think paprika makes it look nicer!!!)

MARILYN’S NOTE: Read the ingredients carefully on packages of Crab Meat. Some have crab or crab juice in them. Look for packages without in order to keep dish Kosher!

Source: Marilyn and Paul Sultar



Clock clip art: http://www.clipartpanda.com/categories/clock-clipart-for-kids

Chicken clip art:  http://homedesigni.com/wp-content/uploads/2014/01/kids-kitchen-clipart-6.jpg




It’s 2:00 p.m. I have only been awake and up for an hour. I didn’t fall asleep until 8 a.m. I could not turn my head off last night. Don’t you hate nights like that? I shouldn’t complain though as I actually got to work on my book, not that you could tell. All I completed was a few paragraphs of page 1. But, at least it is an accomplishment, albeit a small one. In it I introduced three characters and set the starting locale. After that was completed, I decided to check the descriptions for the chapter that I had previously laid out in my scene outline and in the story summary in my Anthemion Writer’s Cafe program. This helped me to see that I had missed things I wanted to accomplish in the story’s opening and it helped me see what I still need to add. This method seems time-consuming, and it is, but I think it is working for me. In my earlier attempts at writing, I just wrote. That didn’t work for me. Does anyone have any suggestions for a middle ground approach? How do you write your books? With questions like that on my mind, I decided to look for a writer’s community. I would love to join one and form a group of five people who would work with me on my books and I would help them work on their books. Anyone interested? If you are, please contact me. My email address is wxxifan@gmail.com. Please use the subject title “WRITERS GROUP” (yes, all in caps to catch my attention as I get a ton of junk email everyday. Allow me a few days to reply as I don’t always check my email. If I do get a group together, I will set up a special email just for us.

Anyhow, after searching the internet for quite a while, looking for a writer’s community, I came across two websites. I applied to both of them, but I found that one didn’t let me join. It wasn’t because they were rejecting me, but when I hit the “join” button, nothing happened. So I thought that perhaps at some time in the past I may have joined. So, I tried to log in with my email address and one of my passwords. No luck. Talk about frustration. To add to my frustration, the one I did join wants money to upgrade. The freebie version is not really what I am looking for, so I have my doubts about the upgraded version. So, I’d like to know what writing communities you have found useful for new authors. I am looking for a friendly community that will give me constructive criticism on my work, give me encouragement and ideas on where to go for help. I’d also like to know what books to read and how to find people to help me in my research, which I have not begun to even think about, but know it will come soon enough. Actually, this is also what I hope to have in my “Writer’s Group.” Anyone have a better name for the group? I’m brain-dead this afternoon.

To ease my frustration I decided to read. I’m reading a book that I have wanted to read for probably the past 30 years. It is the book based on one of my all-time favorite movies, “Auntie Mame.” The book is Auntie Mame: An Irreverent Escapade by Patrick Dennis. The book is as funny as the Rosalind Russell version of the movie, which is my favorite version. There are two other movie versions of movie. I highly recommend the book and the movie. What is your favorite book? Your favorite movie? The reason I love “Auntie Mame” is because I want to be just like her. I think she is a great role model! She is kind-hearted but not overly so. She protects herself and those she loves. She is anti-prejudice in all of its forms and she is a progressive liberal. She is also a lover of arts and culture. Mame has traveled the world and embraced its cultures. She adores learning about everything. This is the person I would like to become. Is it too late for me, at age 67, to become her? The story is about an orphan who goes to live with his eccentric Aunt and takes place in the 1920s. It is pure camp but at it’s finest.

After reading a chapter, I got an idea for yet another book. By this time I was very tired and decided to go to sleep. I turned off the computer, shut out my light and laid my head on the pillow, only to have my mind run a mile-a-minute. I finally gave up trying to sleep, took the laptop back out and began to put the ideas for this third book down. You would think that I could sleep after that! No way. So I allowed myself to read a book that I just received, Wilton’s Special Anniversary Issue of their 2014 Wilton Yearbook . I haven’t purchased one of these in the past three years as I have been unable to decorate cakes let alone bake them, but I couldn’t resist this issue. The cakes are gorgeous, as usual. Wilton hasn’t let me down yet. However, they have a new format for their recipes and I hate it!!!! If anyone has any influence with the Wilton company, please tell them to go back to the old format!!!

I finally fell asleep somewhere about 8 a.m and I am still tired as I didn’t get a good night’s rest. It is amazing that I can even think clearly enough to write today’s post. But here I am, writing it. Now I have to decide what recipe to include. I think it has to be something sweet. I think we need another cookie recipe today. Let me think for a minute. I’ve got it! The perfect recipe for this post:


My nephew all grown up and married.

My nephew all grown up and married.

Home Cookin Chapter: MARILYN’S RECIPES

Cinnamon Nut Rugelach


“I made this for the first time for my nephew, Dov’s, Bar Mitzvah.

They were easy to make and turned out delicious. I then began

making them for Rosh Hashannah and my step-son, Scott, loves them.

One of the reasons I like this recipe is because it is paerve.” ~




1 cup All-Purpose Flour PLUS

1 tablespoon All-Purpose Flour

1/2 cup FROZEN Margarine; cut into 6-8 pieces

1/4 cup Ginger-Ale, 7-Up, Fresca OR Soda Water (Marilyn’s Note: I

use Ginger-Ale.)

1/2 tablespoon Vinegar


2/3 cup Walnuts

1/3 cup Sugar

1 teaspoon Cinnamon

1 Egg White; lightly beaten




With the steel knife in your food processor, process flour and

margarine with on/off turns (about 2-3 seconds at a time) for 4 or

5 times, until the mixture begins to look like coarse oatmeal.

Combine ginger ale with vinegar and add through the feed tube

while machine is running. Process JUST UNTIL the dough begins to

gather in a mass around the blades, about 8-10 seconds. DO NOT


Remove dough from machine, divide into two balls. Wrap each ball


OVERNIGHT. The colder the dough, the easier it is to roll. The

dough may be frozen at this point if you are not ready to finish

making the rugelach. (MARILYN’S NOTE: You can freeze the baked

rugelach also. This recipe freezes well!)

NOTE: This recipe can be doubled in one batch successfully.

Flour dough lightly. Roll one portion of dough on a floured pastry

cloth or floured board.

Roll it into a circle about 1/16″ thick.

(MARILYN’S NOTE: Make sure to keep second ball of dough in

refrigerator until ready to work with it.)


With the steel knife in your food processor, process walnuts,

sugar and cinnamon until nuts are fairly fine, about 12-15



Sprinkle dough with about 1/4 cup of cinnamon/nut mixture. Cut

with a SHARP knife into 12 triangles (each circle). Roll triangle

up from the outside edge towards the center. Repeat with remaining

dough and filling.

Dip the Rugelach first in egg white , then in cinnamon/nut

mixture. Place on a GREASED, FOIL-LINED cookie sheet. bake at 375°

Fahrenheit for 18-29 minutes, until lightly browned.

NOTE: Ingredients for filling may also be doubled successfully in

one batch. Extra filling may be stored in a plastic bag in the


SOURCE: Noreen Gilletz, “The Food Processor Bible.”

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)



Help Wanted Sign clip art from http://www.free-graphics.com/clipart/Business/helpwanted02.shtml

Photo of my nephew was taken by his darling wife, Amanda.






It’s snowing outside. The gorgeous pine tree, mammoth in size, that I can see from my bedroom window is laden with snow and the flakes are falling like a light mist. We are expecting 8-14” of snow by tomorrow night. Now this is nothing in comparison to what Buffalo experienced, but it’s still too much snow for me. I hate winter. I hate the cold and the ice. I hate cleaning off the car and having to deal with getting the driveway and sidewalks cleared. I’d much prefer being in Myrtle Beach. But, I have to admit, right now it looks like a gorgeous scene that belongs on a Christmas card. Also, it is a perfect day for a cup of tea to relax with. Paul, my better half, brought home some delicious gingerbread men from Wegmans for me last night. I’m going to have one with my tea.

I have to tell you about my tea. Why? Because it ties in with one of the books I am writing which I am currently entitling A Witch’s Match. In my book, my heroine, Teagraine, owns a tea room and her father is her tea blender. Teagraine also blends tea from time-to-time. Anyhow, in doing some research on tea blending I came across a great company on the internet called Adagio.com. At their website, you can actually concoct your own blends. To make it even more fun, you get to name your tea and personalize your packaging with a graphic of your choice and they credit you with the blend right on the packaging. I have made two blends and love them both. You can even purchase my blends at the Adagio.com website. I named my teas “Magical Break Up Soother” and “Magical Date Night Tea.” “Magical Break Up Soother” is my new go-to tea. It has the nicest hint of chocolate in it. I find it very relaxing. “Magical Date Night Tea” is like a wow blood orange tea. Truthfully, I’m not sure it will get your man to desire you, but it tastes great. The best orange-spice type tea I’ve ever had. I actually find it a great wake-up tea. It is so much fun blending teas and incorporating them into my story! I find it helps me set up a scene.  I only wish I could get immediate satisfaction and taste the tea before it is blended. When is someone going to design a computer system whereby you push a button and youget what you want immediately, at the exact moment you press a button? Wouldn’t that  be just super? Just so you know, if you do purchase my tea from Adagio.com, I do not get any compensation. There is a way you can get compensated except sharing a link on social network or via email and then only if someone uses that link.

I am also including recipes in my book, as sharing recipes is something of a passion with me. I found a recipe for my first chapter and have already received permission to use it! Yes, I have started the first chapter, but not sure if it is the one I will come up with after I finish creating the characters and doing my scene outline. A great source for doing scene outlines is How To Write a Novel: A Beginner’s Guide by Sean O’Neill. I am finding this book very helpful. (Again, I get no compensation for these plugs.) I purchased the Kindle edition from Amazon.com. It is helping me see the progression of the story and I find the experience is like a treasure hunt. I think using tools like the character worksheets I spoke about yesterday and the scene outline are helping me greatly. I am finding that since I began looking for help in my writing, I am progressing. I think that many of us beginners need to be shown what to do with our ideas and thoughts. I know that even though I took a course in creative writing in high school, it really taught me nothing. It was a six-week mini-course. I think I should have found a similar course in college but at that stage of my life, I wasn’t thinking about becoming a writer. I wanted to be a drama teacher. Truth be told, I didn’t do well in English in college so I decided that I couldn’t be a drama teacher. Such is life, or at least my life.

Brunch is here and my tea is brewing. I’m having my “Magical Date Night Tea.” It smells so good. So, before I go to enjoy my goodies, I leave you with a recipe for the potato kugel/potato latke recipe which was the recipe my paternal grandmother used and my mother uses. I use it too. I think my mother made the best latkes in the world! Who do you think makes the best latkes in the world?


These look just like the latkes my grandmother, mother and I make!

These look just like the latkes my grandmother, mother and I make!


Home Cookin Chapter: MARILYN’S RECIPES




1 large Onion

4 large Potatoes

1 Egg

1 tablespoon Matzah Meal (or flour)

1 tablespoon Kosher Salt

1 drop of Oil

Pepper to taste




1 Peel and quarter onion. Put into food processor. (Yes, I updated

this recipe just a bit!!) Peel and quarter potatoes. Process the

potatoes with the onion with your steel blade till consistency of


2 Continue till all potatoes are processed. Put potato-onion

mixture into a strainer to drain off as much water as you can from

it. Then, put the potato-onion mixture into a large bowl.

3 Beat the egg and add it to the potato-onion mixture. Also add 1

tablespoon of oil, and 1 HEAPING tablespoon Matzah Meal(or flour,

if not for Passover!)[Use a regular tablespoon, not a measuring

tablespoon to measure the Matzah Meal.] Add Kosher Salt and pepper

to taste. Mix all together.

Pour into greased 9×13 inch pan and bake at 400 degrees for at

least 1 hour. I like to bake longer because I like it really




1 Follow directions above, but instead of putting into a pan and

baking, heat 1/2 inch oil in a heavy frying pan and drop really

full large spoonfuls of batter into the oil and fry on one side

until golden then turn over and fry on the other.

2 Line a plate with toweling or line a counter top with a couple

thicknesses of brown paper bags to drain the fried latkes on.

Repeat till all of the batter is used.

Source:Marilyn Sultar

Recipe Notes:

I use vegetable oil or peanut oil to fry latkes in. When making

latkes you don’t need to add the extra drop of oil to batter, but

you do need it when making kugel. Triple recipe for 12-18 people,

small latkes.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)



Pine Tree Clip Art found at http://www.clker.com/cliparts/i/W/X/6/V/f/pine-tree-md.png

Latkes Graphic found on internet (If anyone knows who owns this photo, please let me know so I can give a link back.  Thanks!)


May The Lights Of Chanukah Shine Bright Within You!

May The Lights Of Chanukah Shine Bright Within You!

Time certainly flies and I still need to order gifts and I still haven’t made those gingerbread cookies that I want to try. Maybe I’ll just go with cupcakes made from a box mix. Small steps lead to bigger ones, right? That is how I am approaching writing my first book. I am a total novice with so much to learn. I wish I was a natural writer. You see I have a problem. I bet many of you have the some one. Perhaps together we can solve this problem. I will share what I’m doing to solve it from time-to-time as I progress. So what is my problem? I can’t sleep at night because an idea for a story pops up in my head and I will begin a book. I am on attempt numbers four and five currently. I am currently working on two books. I come up with the plot, or some semblence of one. I come up with the location. I even come up with the characters. But then I get stuck. I cannot for the life of me come up with the conflict. I hate conflict. I avoid it in my own personal life at all costs. So, I give up. Well, I decided to read all the advice I can afford or lay my greedy little hands on offered by many generous authors. One author, Jason Haas in his book, How To Write A Novel, has given me new insights that are helping me. Let me share how and where I am in my work.

Mr. Haas has taught me how to develop my characters. He shares his character worksheet with his readers. Work sheets! Wow! What a great idea!!! Thank you, Jason Haas!!! So now, I am getting to know my characters. I always wondered how authors did this. I am loving this part of the writing process. I get to see the characters as a whole now, not as a shell. Using this method, I’m seeing the conflicts they have gone through already in their lives. When I have finished doing character sheets for all of my characters, I will have to sort out their individual conflicts and see if and how they combine with each other. I have a good feeling that this may help me come up with at least some comflict situations. I haven’t gone past the chapter on character development in How To Write A Novel, which I purchased as a Kindle book from Amazon.com, but I am sure that it will be just as helpful as this chapter. So far I have completed (or mostly completed) worksheets for five characters. I have to share what my favorite part of Mr. Haas’ method is, I hope he doesn’t mind. Mr. Haas suggests that at the top of the worksheet page for each character that you insert a photo of the actor that you would like to play your character in the movie version of your book. I have to share the names of the celebrities I have chosen thus far: Katie Pavo (who I have never heard of before, but will look for her now), Ann Margaret, Sean Connery (he’s so sexy), Nathan Fillion (he’s so loveable), and Brad Pitt. By choosing celebrities, I now can picture my characters more clearly. I have at least four more characters to work on. I’ll let you know when I’ve finished.

Another big help to meet is a program that I downloaded from the internet. It is called “Anthemion Writer’s Cafe.” I am using their free version, but am dying to get the full version. It has been a great help in organizing my thoughts and ideas. I have to save up for it after the holidays, unless someone wants to buy me a present! Using help from sources like these has really helped me greatly and so I see progress for the first time and I know that I will actually complete the two books I am currently working on. It may take me a while, as I find I can only work on them in short sputs, meaning like two hour tops a day. I get a headache after that. I get so intense when I’m writing.

Ok, enough about that subject for today, I have to return to real life. Today’s main project is to design my Chanukah and Christmas cards, then I must work on my books. So, without further ado, here is today’s recipe which I exported from my MasterCook program which is another one of my recipe dbase programs:


Let's get this beauty cooked!

Let’s get this beauty cooked!

* Exported from MasterCook *

Beef Rib Eye Roast with Madeira Sauce

Recipe By :Susan Parenti

Serving Size : 12 Preparation Time :0:15

Categories : Main Dish

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

5 pounds beef rib eye roast

2 cloves garlic — crushed

1 teaspoon salt

1 teaspoon black pepper — cracked

1 teaspoon dried thyme leaves — crushed

1/2 teaspoon dried tarragon leaves — crushed

1/4 cup shallots — finely chopped

1 cup ready-to-serve beef broth

1/2 cup Madeira wine

1 tablespoon tomato paste

Apple slices — if desired

Italian parsley — if desired

Combine garlic, salt, pepper, thyme and tarragon to form paste; rub evenly over surface of beef rib roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat. Do not add water. Do not cover. Roast in 350 degrees F (moderate) oven to desired degree of doneness. Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Remove roast when meat thermometer registers 135 degrees F for rare; 155 degrees F for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Roast will continue to rise approximately 5 degrees F in temperature to reach 140 degrees F for rare; 160 degrees F for medium.

Meanwhile skim and discard fat from drippings in roasting pan. Add shallots; cook over medium heat 2 to 3 minutes, stirring occasionally. Increase heat to medium-high. Deglaze pan by adding beef broth and Madeira wine to pan, stirring to dissolve browned meat juices attached to pan. Add tomato paste; continue cooking until liquid is reduced to 3/4 cup, stirring frequently. Trim excess fat from roast before carving. Serve roast with sauce.

Garnish roast with apple slices and Italian parsley.


“National Cattlemen’s Beef Association”

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 342 Calories; 17g Fat (48.5% calories from fat); 40g Protein; 2g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 378mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 Fat.

NOTES : A beef rib eye roast will yield three 3-ounce cooked, trimmed servings per pound.

Nutr. Assoc. : 9042 0 0 0 3159 3158 0 117 4080 0 0 0

I think this roast sounds delicious. I have not tried it out. I think it would be perfect with you potato latkes, some carrot tzimmes and purple string beans (yes, there is such a thing!). For dessert? Chanukah cookies, of course!

DISCLAIMER: I have received no compensation in any form from Jason Haas, Writer’s Cafe nor MasterCook. All opinions are strictly my own and my endorsements of these products and resources are because I use them and fully believe in them. ~Marilyn


Menorah Clipart:  http://poetrysync.blogspot.com/2013/11/hanukkah-candle-clip-art-pictures.html