Noodles Romanoff

Noodles Romanoff is an easy and versatile side dish. I did not specifically remember this dish based on the recipe, but it tasted familiar. I think Mom might have served this with beef or even mixed in beef to the noodles for a main dish.

Mom's recipe makes two servings. When I made this, I doubled the recipe. Also, I added a bit more Worcestershire sauce than is called for because I like the flavor that it provides. Mom's recipe states that the caraway seeds are optional, but I think the caraway seeds really make the dish. Do not leave them out. As for the proportions for the other ingredients, this recipe is forgiving, so feel free to add more or less of the other ingredients as desired.

Noodles Romanoff 

• 1/2 cup cottage cheese
• 1/4 cup sour cream
• 1 tsp. grated onion
• 1/4 tsp. Worcestershire sauce
• 1/8 tsp. caraway seeds
• 1/4 tsp. salt
• dash of pepper
• 1 Tbsp. chopped parsley
• 1 cup cooked egg noodles
• paprika

Heat oven to 350. In a bowl, blend together cottage cheese, sour cream, onion, Worcestershire sauce, caraway seeds, salt, pepper and parsley. Fold sauce into the noodles. Turn into a baking dish and sprinkle with paprika. Bake, uncovered, for 15 minutes or until heated thoroughly. Enjoy!

Baked Custard

I love custard. From frozen custard to custard pie to creme brulee, if it has custard, I know I will love it. What makes custard so special? Is it the eggs, milk, sugar? Or is it the mixture of those things? I don't know what it is about custard that is so delicious. This recipe makes an excellent custard that can be enjoyed either warm or chilled.

Mom used to make this simple baked custard when we were young. Traditionally and per Mom's recipe, the custard should be made in a double boiler, meaning that the custard dish should be placed within another dish filled with water. When I talked to Mom about this recipe, Mom said that she never used the double boil method, but simply placed the custard dish in the oven. When I made this recipe, I followed Mom's shortcut method and found that it worked fine. Like Mom, I always prefer to simplify recipes. Scalded milk is simply milk that is heated to a temperature close to boiling, but not boiling. This time, I used almond extract for flavoring, but I am sure that the lemon extract would be nice. Mom's recipe calls for one dish, but you could also use small individual serving dishes.

Baked Custard 

• 4 eggs beaten lightly
• 1/2 cup sugar
• 2 3/4 cup milk, scalded
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1/2 tsp. almond or lemon extract
• nutmeg for dusting

Blend eggs, sugar and salt together in a small mixing bowl. Slowly stir in milk. Add flavoring. Pour into a 1.5 quart casserole. Sprinkle with nutmeg. Bake at 325 (in a large baking pan of hot water) for 45-50 minutes or until a knife inserted comes out clean. Serve warm or chilled. Enjoy!

Peasant Bread

If you like fresh-baked bread, but you don't want to use yeast, give this bread a try. Without needing to rise, this bread is quick to make. The ingredients are healthy--whole wheat flour and oatmeal--resulting in a tasty and nutritious bread. Like all breads, this bread is great straight out of the oven. I think it would also be great with a stew or chili. And it is a sturdy bread that could be used for sandwiches or toast.

Mom remembers making this bread, especially because it was so easy. It could even be made on a weeknight for dinner. The recipe indicates that it can make one large loaf or two smaller loaves. I think it could also make about a dozen small dinner rolls.  Whatever the size of the bread that you make, the results will be delicious.

Peasant Bread 

• 4 cups whole wheat flour
• 2 cups all-purpose flour
• 2/3 cup oatmeal
• 1 tbsp. baking soda
• 1 1/2 tsp. salt
• 3 cups buttermilk

Blend together flours, oatmeal, soda and salt. Add milk and stir together; knead lightly. Shape into loaves. Put onto an oil and lightly floured baking sheet. Slash a cross on the top of each loaf. Bake at 375 for 35 to 40 minutes. Allow to cool. Enjoy!