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Copycat Kosher

KosherEye.com

Yellow_Squash_Casserole

Ingredients

3 lbs. yellow summer squash
½ cup chopped onions
½ cup cracker meal or bread crumbs
2 eggs
1 stick melted margarine or butter, divided*
1-tablespoon sugar
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2-quart casserole dish, greased

Directions

Preheat oven to 350 degrees
Bring a 3-4 quart pot of salted water to boil
Wash and cut squash into about ½ inch chunks. Boil until just tender, drain very well, and then mash with fork or in processor
Add all ingredients except 1/4 cup of the margarine
Pour mixture into baking dish
Melt remaining margarine and spread over top of casserole
Sprinkle with some additional cracker meal or bread crumbs
Bake at 350 for one hour or until brown on top and set

*Vegetable oil may be used instead of butter or margarine

Notes

Serves about 6-8

Aunt_Fanny_cardMs. Fanny Williams, the namesake of Aunt Fanny's Cabin, was an African American woman who was born circa 1860 (there is no record of her birth). In the 1880s she went to work for the family of Orme Campbell as a nursemaid and cook. She was with the Campbells for many years during which time she acquired the nickname "Aunt Fanny". Her cabin was on the restaurant property. The rustic Atlanta area restaurant served authentic Southern-style food, which is America's oldest recognized cuisine. During its day, it was extremely popular and considered quite expensive. It was expanded several times over the years and eventually seated 800 customers.

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Rich's Magnolia Room Chicken Salad

KosherEye.com

Magnolia_chicken_salad_300w

The Rich's Magnolia Room was a beloved restaurant in the south's most beloved department store. This was one of their most popular dishes.

Ingredients

3 1/2 pounds chicken breasts
Salt to taste
6 ribs celery, diced
1/2 cup pickle relish
1 1/2 teaspoons ground white pepper
2 cups mayonnaise
1/2 cup sliced toasted almonds

Directions

Boil chicken breasts in lightly salted water until meat is tender. Reserve stock for future use. Let chicken cool. Separate meat from bones and skin; leave chicken in medium-size strips. Fold celery, pickle relish and pepper into mayonnaise. Fold chicken into mayonnaise mixture. Cover and refrigerate until serving. Garnish with almond slices.

Notes

Want to eat like a true southerner? Serve this alongside a fruit salad and some parve biscuits.

Recipe: Kosher, poultry, copycat kosher

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