In a two part blog post, I wrote about Cousin Zelda and her zest for life (see https://www.sharonmarkcohen.com/blog/2019/5/5/the-history-of-that-piece-of-pottery and https://www.sharonmarkcohen.com/blog/2019/5/26/the-history-of-that-piece-of-pottery-part-two). She taught me so much. Now enjoy some of her recipes for sustenance.
In 2011, I asked Zelda for recipes for the family newsletter, which I prepare [usually] yearly. She responded, as always, with interest, love and humor: “Am (hopefully) sending a few recipes to you. The dog cookies are fun and fun for the kids to make also and my dogs all love them. The tomatoes in skillet are easy, easy, fast, and beautiful. I serve them in the skillet for company as well as for myself alone (cutting down the recipe.) The measurements are very approximate. USE ENOUGH UNTIL THE COLOR LOOKS PRETTY. IT is actually a very traditional Italian dish.
The Russian Cream mold, I make at every holiday where I (or now) many of my friends request it, where turkey is being served. I make it in 2 nights because (as this past Thanksgiving I made 6 recipes ) and it is a cinch instead of waiting for the cream topping to mold., It takes me an hour each evening. and no waiting. Have not met anybody yet who doesn't love it. Hope this helps. … Happy Chanukah! and a healthy, happy New Year to come.
Love to you all...Zelda”
Recipes from Zelda Danziger
SKILLET TOMATOES Serves 6-8
Equipment needed: Skillet and cover
Cooking time : 15 minutes total approx.
10 medium to small tomatoes, halved
about 3-4 TBS olive oil
1 teas salt
1 teas pepper
1 teas sugar
1 teas basil
l teas dried parsley or preferably use fresh parsley, about 1/3 bunch
Place tomatoes in large greased skillet (med size) cut side up. I arrange them
in concentric circles bracing against each other. Sprinkle with oil first,
then salt, pepper, sugar, and basil. If you only have dried parsley, sprinkle
that on top too. However, fresh parsley decoratively placed between the
tomatoes on top is much more elegant and tastier. Do not worry about the
amount of fresh parsley used. You use a great deal more fresh than dried, and
other amounts are also approximate. More will not hurt. Cook slowly in open
skillet on top of the stove for 10 minutes. Cover skillet and cook 5 minutes
longer. Do not overcook. They should be a little firm. Serve in the skillet.
This is a beautiful, very tasty favorite of my family, and very well received
by guests at "special dinners"
Here’s another from Zelda:
RUSSIAN CREAM MOLD
UNFLAVORED GELATIN-- 1 ENVELOPE (1 TBS.)
COLD WATER---3 TBS
CREAM---1/2 PINT (8 OZ.)
WATER---ALMOST 2 CUPS
SOUR CREAM---1/2 PINT (8 OZ.)
VANILLA (1 TEASPOON)
CRUSHED PINAPPLE---8 OZ CAN
STRAWBERRY GELATIN--6 OZ.
WHOLE CRANBERRIES--16 OZ. CAN
CHOPPED WALNUTS--1 CUP
SPRINKLE UNFLAVORED GELATIN OVER 3 TABLESPOONS OF COLD
WATER. SET ASIDE. BRING SUGAR, CREAM AND 1 CUP WATER TO
A BOIL, STIRRRING CONSTANTLY. REMOVE IMMEDIATELY FROM
HEAT. ADD GELATIN. MIX THOROUGHLY UNTIL GELATIN IS
DISSOLVED. BLEND IN SOUR CREAM. ADD VANILLA. BEAT WITH
ROTARY BEATER UNTIL SMOOTH. POUR INTO 2 QUART GREASED
MOLD AND PLACE IN REFRIGERATOR UNTIL FIRM.
MEANWHILE DRAIN CRUSHED PINAPPLE. MEASURE JUICE AND ADD
ENOUGH WATER TO MAKE 1 CUP OF LIQUID. BRING TO A BOIL AND
POUR OVER STRAWBERRY GELATIN. STIR WELL. ADD THE
CRANBERRIES, PINAPPLE, AND NUTS. MIX WELL. COOL. PRICK
THE FIRST LAYER OF JELLO IN SEVERAL PLACES (TO PREVENT
SECOND LAYER FROM SLIPPING). CHILL.
And, one more for good measure from Zelda:
RAINBOW TREATS DOG COOKIES
1 cup canned mixed peas and carrots, drained
2 1/2 cups whole wheat flour
1/2 cup powdered skim milk
1 teaspoon garlic powder
6 Tablespoons vegetable oil
1 egg beaten
1/2 cup ice water
1. In a blender or a food processor puree carrots and peas and set aside.
2. In a large mixing bowl, combine flour, powdered skim milk, and garlic
3. Make a well in the flour mixture and gradually stir in pureed vegetables,
oil beaten egg and ice water until well blended.
4. Divide dough into 2 balls, so it is easy to work with.
5. Knead each dough ball on a floured surface, about 2 minutes.
6. With a rolling pin, roll dough to between 1/4" and 1/2" thickness.
7. Cut with K-9 Biscuit Cutter (or any cookie cutter) and place on a baking
sheet, lined with foil.
8. Bake 15 minutes at 350 degrees F. Remove from oven and carefully turn
each biscuit over. Continue baking another 25 minutes.
9. Cool on a rack and store, at room temperature, in a container with a loose-
Zelda made a real impact. Her blessed memory lives on…