"From Our Family To Yours:"
Cooking with Broadside

Potato Latkes
-2 cups of peeled/shredded large baking potatoes         -1 1/2 tsp. salt
-2 tbsp. matzah meal or flour     -1 tbsp. of grated onion
-1 cup of vegetable oil              -3 beaten eggs
-A skillet and a spatula

Peel and grate the potatoes and the onion, then mix the grated potato and onion, the beaten egg, salt, and matzah meal or flour in a bowl. Heat the cup of vegetable oil in a large heavy bottomed skillet over medium-high heat. Place large spoonfuls of the potato latke mixture into the hot oil and press down. Form ? to ? inch thick patties. Let brown on one side, turn and let brown on the other. Drain on paper towels and serve hot.

Broiled Salmon Fillet
-1/2 salmon fillet cut up in serving slices
-1/2 cup olive oil                       -1/4  cup light soy sauce
-1/2 tsp dried dill weed -1/8 cup lemon juice
-ground clove (optional)

Mix the following ingredients in a bowl: olive oil, soy sauce, dried dill weed and lemon juice in a bowl. Marinade the fillets in a shallow baking dish in the fridge for at least 15 minutes.

Place the fillets on a cooking sheet covered with foil (for easy clean up). Broil steaks on both sides. It may take 2 to 3 minutes on each side depending on the thickness of the fish, being careful not to overcook them. It will take very little to broil them. Serve with lemon wedges. Serves 8.

Greek Salad
Dressing:
-1/4 cup plus 1 tablespoon olive oil                   -1/4 cup red wine vinegar
-1/2 teaspoon dried oregano                             -1/2 teaspoon salt
-1/4 teaspoon ground black pepper

Salad:
-2 heads romaine lettuce, rinsed and spun dry
-3 large ripe tomatoes, cut up                -1 cucumber, sliced
-1 medium green bell pepper, diced                  -1 small onion, sliced
-8 pitted ripe olives                                           -2/3 cup crumbled feta cheese

Prepare the dressing ahead: combine the olive oil and vinegar; add the oregano, salt, and pepper.  Whisk until blended.

Tear the greens into large pieces.  Place in a salad bowl and add the tomatoes, cucumber, green pepper, onion, and olives.  Toss with the dressing and feta cheese just before serving. Serves 6.

Pineapple Pie
-1 pie crust (already made, Pillsbury etc. follow the directions on cooking time)
-1 8 oz. can crushed pineapple with juice
-1 5.5 oz. instant vanilla pudding obx
-2 tablespoons of sugar
-2 cups sour cream
-1 container of whip topping (Cool Whip)

In a large bowl combine pineapple, dry pudding mix and sugar (stir well).  Add sour cream (beat for 2 minutes on low). Pour mixture into cooked pie crust and chill in the refrigerator for desired time.  Then add cool whip before serving.

Standing Rib Roast
-6-7 lb. standing rib roast         
-6 cloves of garlic: 2 sliced, 4 minced
-1/4 cup honey dijon mustard (optional)           
-1/2 teaspoon of kosher salt.
-1/4 teaspoon of ground pepper
-A cooking thermometer

Make a number slits all over the roast and insert slivers of garlic. Season roast all over with kosher salt and pepper. Mix honey dijon mustard with minced garlic and spread on top of the roast (fat side). Place the roast on baking dish, cover with foil and marinade in the fridge overnight.

Take the roast out of the fridge an hour before roasting. Fifteen minutes before roasting, preheat the oven to 450 degrees. Once the oven's temperature registers at 450 degrees, cook the meat for 15 minutes (this would sear the meat and keep the juices in), then lower the temperature to 375 degrees. Baste the roast every half hour. Cook roast until the thermometer reaches desired temperature for rare (140 degrees), medium (150 degrees) and well done (160 degrees). It takes 15 minutes per lb for medium. A 6-lb roast will take about 3 hours. Let the meat sit on the carving board lightly covered with foil for at least half an hour to let the juices settle in the meat before carving. You can serve the roast with mashed potatoes, sautéed green beans and kernel corn. Serves 10.

Beef Stew: “Mechado”
-3 tablespoon of Canola oil       -4 cloves garlic, minced
-2 large onions, minced -2 lbs. beef eye round
-3 tablespoon of soy sauce       -2 cans of 8 oz. tomato sauce
-1 small bottle stuffed green olives         -1 small can mushroom buttons
-10 pieces of baby carrots

Sautee garlic until light brown, add onions. When onions are crystallized, add meat with 3 tbsp. soy sauce. Let it cook in medium heat in its own juices. When juices are out, pour in tomato sauce and let it simmer -- cook slowly, until meat is tender (for about 2-3 hours). Let meat cool. Slice meat to desired thickness, then put back in pot and add carrots. When carrots are soft, add mushrooms and green olives. Simmer for another 5 minutes. Serve with white or brown rice.