Helen, Jennie, and Annie's Best Dishes

Note: All the recipes that follow are B.C.--that is, Before Cholesterol. But they will warm your heart.

Helen's Stuffed Cabbage Rolls



2 cans tomato sauce (fine)
1 cup brown sugar
5 or 6 tablespoons lemon juice
1/4 teaspoon ginger
7 crushed ginger snaps


2 lbs. chopped meat
1/2 cup uncooked rice
2 grated onions
2 grated carrots
2 eggs
2 teaspoons or less of salt and pepper
1/2 teaspoon ginger
Precooked (steamed) large head of cabbage (cabbage leaves should be pliable)

Combine the sauce ingredients and simmer over low heat for about 15 minutes. Thoroughly blend the meat with the filling ingredients. Onto a cabbage leaf, spoon approximately 2 to 4 tbsps. of the mixture (depending on the size of the leaf) and wrap it around the filling, tucking in the ends and forming a roll. Continue making rolls with the remaining filling. Place the cabbage rolls in a roaster pan, pour the sauce over them, cover, and bake in a 350° oven for 30 minutes, turning once, until the rolls are brown. Reduce the heat to 200° and let simmer for another 20 minutes. Makes approximately 18 medium-sized rolls.

Jennie's Cheese Blintzes

Covers (bletlach):

1 cup flour
1/2 teaspoon salt
2 teaspoons sugar
1 egg
1/2 cup milk
1 tablespoon melted butter

Beat the egg well, add the dry ingredients, and mix thoroughly. Add the milk to thin the batter; then add the melted butter and stir again. Drop 1 tbsp. of batter on a hot greased pan and fry until brown on one side. Turn the covers (bletlach) out on paper towels, with the fried side up, letting each bletle cool 2 minutes before stacking. Continue making covers until all the batter is used.

Cheese filling:

1 lb. cottage cheese
1 egg
2 teaspoons sugar
1/2 teaspoon salt
8 saltine crackers, crushed

Mash the cottage cheese well or put through a sieve. Beat in the egg, sugar, and salt. Add the crushed saltines and mix thoroughly. Place 2 heaping tbsps. of cheese filling in the center of each cover. Roll up, folding the ends in, and brush with a beaten egg. Place on a greased pan in a preheated oven at 350° for approximately 30 minutes, or until each side is slightly browned. Serve hot with cold sour cream mixed with a refined strawberry sauce. Yield: about 18 blintzes.

Annie's Pot Roast

4 lbs. lean brisket
2 large onions
1 green pepper
4 cloves garlic
1 can condensed tomato soup
6 peppercorns
1 teaspoon caraway seeds
3 cloves (whole)
2 bay leaves
1 bunch carrots
1/4 lb. mushrooms
salt and pepper to taste

Slice and sauté the onions, garlic, and green pepper until the onions have a glossy look. Salt and pepper the meat, rub it with garlic, and cover it with flour. Quickly brown the meat in a small amount of oil over a high flame, turning until all sides are seared. Pour the tomato soup and an equivalent amount of water over the meat. Add the sautéed onions, garlic, and peppers, then the bay leaves, peppercorns, caraway seeds, and cloves. Simmer approximately 3 hours, adding more water as the liquid cooks down. After 2 hours, when the meat is still a little tough (test with a knife), cut the carrots into 2-inch slices, slice the mushrooms, and add both to the pot. Serves 6 to 8.