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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.
My grandmother is back from Florida, we went to her house Saturday night for dinner and cards. Dinner was delicious. We had cutlets, salad, bread and her wonderfully soft and fluffy zucchini puff squares. I found myself really looking forward to dessert because I knew there would be some of those rugelach that Aunt Jay had made while Meema was there. The rugelach was delicious Aunt Jay filled them with chocolate and dried cherries. My grandmother had two huge bags started for me of things to take home and kept adding things as the night went on. By the time that we were ready to leave theses bags had become quite heavy. It was like Christmas in April, there was date nut bread, pizzelles, peanut butter balls, crackers, some zucchini puff squares, frozen chicken livers and even a ton of magazines. I cannot think of anything better than getting care packages from Meema.
Zucchini Puff Squares
3 cups zucchini, unpeeled and grated
1 onion, chopped
1/2 cup salad oil
1 cup Bisquick
3 eggs, beaten
1/2 cup grated Parmesan
1 tsp. salt
Dash pepper
1 tbsp. parsley
1 tbsp. of basil
Heat oven to 350 degrees
Mix zucchini, onion, oil, Bisquick and eggs. Add cheese, salt, pepper, parsley and dill. Mix well. Pour into a casserole sprayed with Pam. Bake 35-40 minutes or until golden brown.
Photo/Rob/Flickr
My aunt Jay is back in the kitchen baking today making her famous rugelach. For a little Italian lady she makes a mean Jewish pastry, even her Jewish friends agree. This time her only assistant in the kitchen will be my grandmother, no gentlemen callers today.
My grandmother will be transporting some of that rugelach back to Rochester for all of us, aren’t aunts and grandmothers’ the best!
Rugelach
1 cup of butter
1 pkg. (8 oz.) cream cheese, softened
4 cups sifted flour
1 cup sour cream
1 cup sugar
1/2 cup chopped raisins
1/2 cup finely chopped nuts
2 Teaspoons ground cinnamon
Blend butter and cream cheese until smooth. Slowly add flour and sour cream; beat until it is mixed well. Cover; refrigerate overnight. Add together sugar, raisins, nuts and cinnamon. Divide dough into 6 parts.
On a floured board, roll the balls into a 9 inch circle then slice into 10 wedges. Place a heaping teaspoon of sugar mixture in center of each wedge. Roll each wedge. Place on baking sheet and bake at 400 degrees for approximately 25 minutes.
Makes about 5 dozen.
My grandmother is back from Florida, we went to her house Saturday night for dinner and cards. Dinner was delicious. We had cutlets, salad, bread and her wonderfully soft and fluffy zucchini puff squares. I found myself really looking forward to dessert because I knew there would be some of those rugelach that Aunt Jay had made while Meema was there. The rugelach was delicious Aunt Jay filled them with chocolate and dried cherries. My grandmother had two huge bags started for me of things to take home and kept adding things as the night went on. By the time that we were ready to leave theses bags had become quite heavy. It was like Christmas in April, there was date nut bread, pizzelles, peanut butter balls, crackers, some zucchini puff squares, frozen chicken livers and even a ton of magazines. I cannot think of anything better than getting care packages from Meema.
