Main Courses

...for crockpot and not

My grandmother makes this recipe; it's a family favorite. You can make the meatballs small-sized for an appetizer, or larger for a main dish. DON'T serve them over spaghetti, its not Italian, its Ukrainian!

I mentioned smoked Brisket on another fora and was asked to post the recipie here. It is an original, so feel free to re-do the spices to meet you taste. This can be done on a smoker or in the crock-pot.

Deep Fried Version Egg Fu Yung: A deep fried omelet served with a sauce, Egg Fu Yung is a well known Chinese American restaurant dish, but in China omelets are not deep fried and are never served with a sauce. Here are both versions using the same ingredients, although the listing is arranged for the first version.

I really can't help you on the number of carrots, sorry. It is a lot, though. They cook down quite a bit. Also, she doesn't mention it, but she cut the beef into chunks, perhaps an inch and a half to 2 inches on a side.

I have no doubt my grandma knew exactly what she meant by this. I’m just going to spitball for an interpretation, but as you can see from the photo, I basically had an ingredient list to go on, so I could be very very wrong.

We often ate a very heavy meal on erev Yom Kippur. I guess the idea was that indigestion is preferable to hunger? Grandma had several brisket recipes she used, this being one of them. I didn’t realize it came from one of her closest friends, Ethel Hellman, until I was picking through the recipe boxes. Its spattered and illegible state is testament to the fact that it was clearly one of my grandmother’s favorite versions of brisket.

I’m not sure why this recipe is appended with “good luck” at the end, given that the handwriting is my grandmother’s. It’s an odd enough phenomenon that I included it in the title. I like that it can be either poultry or beef given that I eat far more of the former, but the latter is more traditional.

I’ve had a heckuva time reading this spattered piece of paper. I’m pretty sure this is a quick and dirty version of cabbage borscht with lamb shank. But it might be less of a soup and more of a main dish with that flavor profile. I assume large can = 28 oz and a “small can of sauerkraut” is a typical 15 oz. can.

This is such an emotional dish for my husband. He was very close with his grandmother, a lovely lovely woman, and she made these for him often because she knew how much he loved them. The recipe is imbued with the love in their relationship.