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    You are in: Home / L'ecole's Public Recipes
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    122 Recipes

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    1 Reviews |  By L'ecole

    From a 30-year-old book of recipes from the Beverly Hills Branch of Haddasah. Some good!

    Recipe #392940

    This comes from my mother's mother -- born in England in 1906 to Polish-Jewish parents, emigrated to the U.S. in 1909, died 1991. It can be made in a casserole or, more festivly, in a ring mold (then you can put cooked peas in the center). Grandma would have used shortening, but canola or corn oil is fine.

    Recipe #392590

    1 Reviews |  By L'ecole

    One doesn't usually think of using a crockpot for desserts; this, however, is a keeper!

    Recipe #392378

    Note: no sugar added! A healthy and tasty holiday alternative to marshmallows, etc.

    Recipe #392128

    From a very old book of recipes for two people. According to the text, "The fresh sour cream is a must to bring out the delicate flavor of the Brussels sprouts. Be sure to pass the pepper mill."

    Recipe #391898

    From a book of ethnic recipes for the crockpot. Wonderful flavors!

    Recipe #391886

    1 Reviews |  By L'ecole

    A great crockpot recipe for fish; you've got to really like onions, though (I do)! Came from a book of ethnic recipes for the slow cooker.

    Recipe #391864

    1 Reviews |  By L'ecole

    Nice use for a cheap cut of meat -- cube steak. How can you miss when it's marinated in garlic and lime juice?!

    Recipe #391860

    This is so simple, and just delicious; one of those reasons to own an immersion blender.

    Recipe #391845

    2 Reviews |  By L'ecole

    Our little community in Maine occasionally does ethnic-themed potluck dinners. Found this on an ethnic foods website and made it for Greek Night (figuring everyone else would do the usual spanakopita, mousaka, etc.) The fresh rosemary really makes this dish -- you might even want to up the amount a bit!

    Recipe #391843

    Not your typical pesto -- but outrageously delicious! This is my husband's grandmother's recipe. In 1986 it was published in a cookbook entitled *Italian Provincial Cookery* by Bea Lazzaro and Lotte Mendelsohn. Louisa was a shepherdess outside of Genoa before emigrating to Massachusetts early in the 20th century; she substituted cream cheese (more readily accessible) for sheep or goat cheese after arriving in America.

    Recipe #391330

    1 Reviews |  By L'ecole

    Adapted from "Healthy Mexican Cooking" by Velda de La Garza. This recipe can be made with any combination of seafood (shrimp and fish is typical of South Texas, although we’ve also seen shrimp and octopus, or just fish). It could also be adapted to become a “Caldo de Pollo” by substituting chicken!

    Recipe #390535

    Found this recipe in a magazine while doing my laundry one day last winter. Not nearly as much work as the stuffed version, and the dried cranberries are a nifty touch -- gives it a lovely spicy-sweet edge!

    Recipe #390328

    1 Reviews |  By L'ecole

    This recipe came with the immersion blender that my mother bought after I encouraged her to get one. What a great introduction to the joys of immersion-blending!

    Recipe #390321

    Don't know where this recipe came from originally, but it's been in our family for 40 years. When I lived on the West Coast, we made it with turbot; here in Downeast Maine, haddock is our "go to" fish. All of the seasoning amounts are just suggestions -- do what tastes best to you!

    Recipe #390316

    A friend of a friend was in the Peace Corps in Niger. He reconstructed this recipe when he got back to the U.S., adapting it to ingredients available here. If you can find African Bird Pepper, use it instead of cayenne, but use about half as much, since it's about twice as hot.

    Recipe #390062

    Appeared in an ancient (30+ years old) Los Angeles Haddasah cookbook. You might want to add more "hot" -- or not!

    Recipe #390051

    Three years in South Texas made us ceviche afficionados. The secret is plenty of lime juice in both the marinade and the dressing -- but dump the marinade after the fish has "cooked!"

    Recipe #390030

    3 Reviews |  By L'ecole

    Appeared in Martha Stewart's food magazine a few months back. Love the fact that the squash retains some crunch -- and what a great use for grape tomatoes! I upped the amount of lemon juice (the original recipe called for 1/4) and would definitely go with 1/2 cup of the basil.

    Recipe #389926

    Found this recipe on the internet somewhere when I was looking for a curried winter squash soup recipe, as we grow buttercup squash in our garden. There was another recipe that looked interesting, but this had fewer ingredients so I thought I'd try it first. I've never tried the other; this is fool-proof and everyone *adores* it!

    Recipe #388816

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