Main Courses

Rosemary Chicken

The Grandchildren can help by sprinkling on the spices and going out to the garden and pick the rosemary sprigs and place on top of the chicken. That with latkes makes a good Shabbat meal. One of my grandchildren’s email is “gimmelatkes”


Chicken (cut up)
Olive Oil


Cut up whole chicken and marinate fat – leave some skin on it.
Put in glass Pyrex — olive oil on dish – add chicken
Sprinkle 21 spices
Put rosemary leaves on top
Bake at 350 degrees for about 45-60 minutes.

This post was submitted by LeahBernstein.

Grama Fela’s Real Jewish Chicken Soup

Grandma showed me this recipe directly. The real Jewish penicillin is the marrow bone. It’s what makes you better when you’re sick. Watcher her with her spoon with small holes skim off the froth and discard.

Ingredients: Onion (whole), discard after water
Celery, chopped
Parsnip, whole, discard after
Chicken, Kosher
Carrots, chopped
Marrow bone, Kosher
Salt and pepper
Pinch of sugar at the end

Preparation: Put all ingrediants in boiling water for 20 minutes.
Boil, then simmer for 40 minutes.
Take off froth and discard
For serve w/ Matzah Balls next day
(Separate broth into pitcher) and skim off smatz – discard and put rest of ingredients back in.

This post was submitted by LindaCohn.



3 lbs. organic, grass-fed brisket
Salt and pepper
3 Tbs. neutral oil such as grapeseed or canola
1 medium red onion, peeled, halved and thinly sliced
1⁄4 cup tamari sauce (if making for Passover and you want to avoid soy, substitute balsamic vinegar)
2 16-oz. cans purple plums
2 Tbs. honey
2 Tbs. lemon juice
3 Tbs. freshly squeezed orange juice
1⁄2 tsp. Worcestershire sauce
1⁄4 tsp. orange zest
1⁄4 tsp. cinnamon
Chopped parsley


Lightly salt and pepper both sides of the brisket. Cover with plastic wrap and refrigerate for at least an hour. Then, pour some oil in a Dutch oven or large skillet and brown brisket on each side for at least three minutes per side. Remove brisket to plate. In a separate skillet, add a bit more oil and heat. Sauté onions with a pinch of salt for about 10 minutes, until translucent. Add tamari sauce (or balsamic vinegar) and cook another minute or two.

Place meat fat-side-up in Dutch oven or large skillet. Pour onion mixture on top. Drain plums over a bowl (important!) reserving 1⁄4 cup syrup. Pour rest of the syrup over the meat. Cover and bake at 350 degrees at least 31⁄2 hours until meat is done (very tender). Meanwhile, remove skins and pits from plums. Mush them up with your hands into a small saucepan. Add reserved syrup, honey, lemon juice, orange juice, Worcestershire, orange zest and cinnamon. Heat to boiling, then reduce heat and simmer 10 minutes.

When meat is done, tent with foil and let it rest for at least an hour. Trim off the fat and slice against the grain. Pour sauce into meat pan to let plum sauce combine with the meat drippings. Let simmer another 20 minutes, to reduce. Place sliced meat on a platter and top with sauce. Finish with chopped parsley. More sauce can be passed tableside. Makes about 6 servings. If brisket is made the day before, refrigerate it overnight, then skim the fat off the sauce as well.

This post was submitted by ALIX WALL AND SUZIE ROSE.

Baked Clams

My paternal grandma, Surie, an artist and chef extraordinaire had a presence that took over any room. She thrived on hosting and cooking up a storm for friends and family,

Baked clams were one of her specialties. My siblings and I fought over them, crispy with their perfect texture, every bite was delectable.


1 can chopped clams
1/3 cup bread crumbs
1 large tbsp chopped onion
1 tsp parsley
1/4 tsp parsley
1/4 tsp oregano
3-4 cloves peeled pressed garlic
Salt & pepper
3 tbsp olive oil
Grated Parmesan
Empty clam shells for filling


Preheat over to 325 degrees. Put olive oil in pan and drop in onions. Saute onions until translucent. Add other ingredients (except clams, breadcrumbs & herbs). Stir on low flame for 3-4 minutes. Remove from heat, and add can of chopped clams (juice and all) until it thickens. Add breadcrumbs and herbs. Spoon mixture into shells and add grated Parmesan on top. Bake for 20 minutes.

This post was submitted by Marla Marquit Steuer.



Ground turkey meat
2 cans tomato paste
2 cans kidney beans
2 cans black beans
2 cans diced tomatoes
1 chili packet
4 cups water


Brown turkey meat in a pot, cook on high until it boils, turn it down to for at least 20 minutes. Mix in the rest of ingredients and cook for a further 10 minutes.

This post was submitted by admin.

Egg in the Basket

My bubbie made this for breakfast every morning I slept over!


Salt & Pepper


1. Poke a hole in challah slice
2. Butter in a pan, and add the challah
3. Crack egg in the hole
4. Season with salt & pepper
5. Flip challah (depending on how runny you want the egg)

Serve & eat!

This post was submitted by Seth Linden.

Bubbie’s French Toast

The secret is in the poppy seeds.


Challah with poppy seeds
Butter/Olive oil


Dunk the sliced challah with poppy seeds in the milk and egg mixture. Fry bread in butter/olive oil until golden brown. Serve with jam. Delish!

This post was submitted by Phyllis Westling.

Green Bean Casserole Plus

The original family recipe called for frozen green beans. I loved it but felt it was a touch bland so switched to fresh veggies and added garlic and pepper. An old girlfriend said she liked to add pasta, so I tried it out and people love it!


16oz fresh green beans
1 bunch fresh broccoli (or asparagus)
1 cup friselli pasta
2 cans/small boxes condensed mushroom soup
8oz fried onions
Garlic Powder


Blanch green beans and broccoli. Cook pasta as directed. Mix vegetables and pasta with 6oz of fried onions and condensed soup. Mix in garlic and pepper. Bake at 350 degrees for 30 mins. Sprinkle rest of fried onions on top 5 mins before serving.

This post was submitted by Puppett.

Salmon Alaloo


I am my own Bubbie. I make my own comfort food.


Lemon juice
Hot pepper


Saute onion, garlic, asparagus and hot pepper. Squeeze in lots of lemon. Cook salmon on skillet to taste.

This post was submitted by Lu Zana.

Peanut Butter & Jelly



Peanut butter


Spread peanut butter on one slice of bread. Spread jelly on the other slice. Mush breads together. Serve with milk or milk alternative.

This post was submitted by Daniel 1.

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