From the meat recipe section, I found cholent and casseroles with a mélange of simple ingredients and seasonings to be simmered in the oven—filling the house with mouth-watering aromas. And of course, I couldn’t forget the cakes and kugels without which no holiday meal would ever be complete. 

Plan on including some of these recipes to serve on Rosh Hashanah, and consider a cholent for a Shabbat dinner. With enthusiastic requests for seconds, we may bring these forgotten, delicious recipes back to our tables.

Crockpot Cholent (meat)
serves 6–8

Generations ago, cholent, a stick-to-the-ribs meat stew,was cooked overnight in a community oven which was heated up on Friday and left to burn itself out. Thus, a hot meal could be served on Shabbat. This recipe may be cooked in a crockpot or overnight in the lowest oven setting. 

• 1 1/2 cups dried lima beans
• 1 pound boneless beef chuck
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon ground ginger
• 2 bay leaves
• 2 medium onions, thickly sliced
• 1/2 cup barley
• 1 1/2 cups vegetable juice
• 1 cup water
• chopped scallions (optional)

Soak beans overnight in water to cover by 2 inches. Place beef in a crockpot, sprinkle with the salt, pepper, ginger and tuck in the bay leaves. Drain the beans and add to the crockpot along with the onions and barley. Pour the vegetable juice and water over.Cover and cook, overnight, on lowest setting. Serve hot garnished with scallions (optional) Nutrients per serving: calories: 247, protein: 14g, carbohydrates:
19g, fat: 13g, cholesterol: 41mg, sodium:380mg

Holiday Potato Chremslach (pareve)
serves 6–8

• 3 cups mashed potatoes (no milk or butter added)
• 2 teaspoons dried dill
• 1 tablespoon vegetable oil plus oil for frying
• 1 medium onion, diced
• 3 eggs, lightly beaten
• 2 tablespoons dried currants
• salt and pepper to taste

In a bowl, mix the potatoes with dill. Set aside. Heat 2 tablespoons oil in a small skillet over medium heat. Add the onion. Fry until nicely browned and softened. Stir into the potato mixture along with the eggs and currants. Season to taste with salt and pepper. Mix well. In a large non-stick, skillet, heat about 1/4 cup oil over medium heat. Slide rounded tablespoons of the potato mixture into the hot oil. Press to flatten slightly. Fry until golden brown and crisp on each side, about 8 minutes total.You may need to fry in two batches. Drain on paper towels. Serve hot.

Nutrients per serving: calories: 184, protein: 4g, carbohydrates: 19g, fat: 10g, cholesterol: 80mg, sodium: 247mg

Minnie’s Pineapple Noodle Pudding (dairy)
serves 12–15
This was given to me by my friend and colleague, Mona Doyle, who in turn found it in the Beth Israel Sisterhood Cookbook, Camden, New Jersey, published in 1947. It’s sinfully rich but worth indulging—even a small piece.

• 1/2 pound medium noodles
• 4 tablespoons unsalted butter, cut in small pieces
• 3 tablespoons sugar
• 6 eggs
• 1/2 pound cottage cheese
• 1/2 pound cream cheese
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 (8 ounce) can crushed pineapple, undrained
• cinnamon sugar

Preheat oven to 350F.Grease an 11x13-inch baking dish or spray with non-stick cooking spray. Cook the noodles according to package directions. Drain well and place in a large bowl. Add the butter, sugar and 3 eggs. Mix well. In a separate bowl, cream the cottage cheese and cream cheese with remaining eggs. Add to noodle mixture. Stir in the sour cream, vanilla and pineapple. Pour into prepared baking dish. Sprinkle with cinnamon sugar. Bake in preheated oven for 1 hour or until golden brown and set in center.

Nutrients per serving: calories: 224, protein: 8g, carbohydrates: 18g, fat: 13g, cholesterol: 130mg, sodium: 140mg

Mrs. Burger’s One Bowl Honey Cake (pareve)
makes 20 pieces

My favorite honey cake; the recipe from Polish friends when we were students in Boston. Any leftovers may be wrapped in wax paper and foil and frozen. May be refrigerated.

• 1 orange
• 3 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon powdered nutmeg
• 1/2 cup vegetable oil
• 1/2 cup honey, warmed
• 3 eggs, lightly beaten
• 3/4 cup strong black coffee
• 1 ounce (1 square) semi sweet chocolate, melted
• 3/4 cup chopped nuts

Preheat oven to 350F. Spray an 11x14-inch baking dish with non-stick cooking spray. Grate the orange peel on the fine side of a grater. Remove white pith and discard. Coarsely chop the pulp and set aside. In a large bowl, mix the flour, sugar, baking soda, baking powder and nutmeg. Make a well in the center. Add the oil, honey, eggs, coffee, chocolate, orange peel and pulp. Mix well. Pour into the prepared pan. Sprinkle the nuts over. Bake in preheated oven for 1 hour or until a toothpick inserted in center comes out clean. Do not overbake. Cool. Cut into squares to serve.

Nutrients per piece: calories: 222, protein: 4g, carbohydrates: