Isabels Jewish Spaghetti Food

JEWISH APPLE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.
• Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff.
• Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top.
• Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.

ISABEL'S JEWISH SPAGHETTI

Steps:

• Preparation:
• Preheat oven to 350 degrees.
• In a large pot, prepare Spaghetti according to package label.
• Strain Spaghetti.
• Return to pot.
• Toss Margarine or Butter with Spaghetti until melted.
• In a medium sauce pan add tomato paste, tomato sauce, water and ketchup.
• Over low heat slowly add Velveeta until it is all melted and fully incorporated into sauce.
• Pour sauce over buttered spaghetti and toss gently until well combined.
• Pour Spaghetti into a greased 9 x 13 inch baking pan.
• Cover with Aluminum foil.
• Bake 45 to 60 minutes until firm.
• Enjoy!
• **Variation: Do not bake.

JEWISH SPAGHETTI

Steps:

• Heat olive oil over medium heat in large frying pan.
• Cook onions until softened (do not brown).
• Add peppers and cook until soft.
• Add tomato sauce, salt and pepper.
• Bring to a boil.
• Simmer on low for 10 minutes.
• Add to spaghetti.

JEWISH CHICKEN SOUP

Steps:

• Put 1-2 carrots, 1-2 stalks of celery, 1-2 onions, a few sprigs of parsley, 1-2 bay leaves, and the chicken (plus giblets) in a large pot. The vegetables should be clean but left whole, except if required to fit them into the pot, with the onion skin removed. If you used a whole chicken, remove any giblets inside the body cavity. If the giblets are in a small bag, remove them before adding to the pot.
• Fill the pot with water, leaving 1-2 inches at the top so the soup won't bubble over. Add the teaspoon of salt and a few turns of ground pepper.
• Partially cover the pot and bring the water to a low boil. To the extent that foam develops on the soup, take it off the top with a spoon and discard it. I do that several times in the first 20-30 minutes after the soup has come to a low boil. This foam contains fat, so do not clog your sink drain by pouring it down there. Instead, put it in a disposable container or empty can in your freezer, and then throw it out.
• Adjust the heat if necessary to keep the soup at a simmer and continue simmering, with the pot partially covered, for 2-3 hours. The soup starts out with no color (it's just a bunch of stuff floating in water) and gets yellower and more delicious as it simmers. The soup is done when it develops a light golden color and tastes rich and chicken-y.
• If you like the soup clear, ladle it into a strainer or colander lined with a doubled-over piece of cheesecloth. Some folks cut up the chicken and mash the vegetables that have cooked for hours and return them to the soup, but I don't. In any event, take them out, either cut/mash them and return them to the broth or set them aside.
• Check the seasoning and add more salt and pepper to taste if necessary. At this point, you can refrigerate or freeze the soup, or serve it.
• See note about skimming off the fat after refrigerating the soup.
• To serve, bring the soup back to a boil. If you're adding raw chicken in small pieces, add those pieces now. Let them cook at a low boil for about 3-4 minutes, then add small pieces of carrot, celery and any other vegetable bits that you would like in your soup, along with egg noodles any type of tiny pasta that will cook in about 5 minutes or cooked rice. Continue cooking for 5 minutes, add any garnish (I use chopped parsley or fresh dill) and serve.