Levin Family Recipes

The Family

Fluffy Eggs

Ingredients: Recipe:
  1. Preheat oven to 350 degrees F.
  2. Toast the bread then butter it. Put the slices on a baking tray.
  3. Separate the yolks from the whites of the eggs. Keep each yolk in the broken egg shell half. Put the whites in a mixing bowl.
  4. Beat the whites with a mixer until you have stiff peaks (when you lift up the whites, they don't collapse but stay in "stiff peaks").
  5. Spoon eggs whites onto each piece of toast. Form a crater in the middle of the egg whites on each piece of toast.
  6. Slide an unbroken (hopefully) egg yolk into each crater.
  7. Salt and pepper to taste.
  8. Bake in oven for about 10 minutes, until the peaks of the whites are brown.
  9. Serve immediately.
  10. Eat!
  11. Make more!

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Carol's Challah Bread

Date: Fri, 29 Mar 1996 13:30:16 -0500
To: tlevin@prairienet.org
From: sunnysde@sover.net (Carol Levin)
Subject: recipe for levin/www page: CHALLAH BREAD from Carol

Ingredients:

Recipe:
  1. Dissolve the yeast in warm water. Add sugar and oil and mix well.
  2. Add 3 beaten eggs (save the extra yolks for later).
  3. Add salt and gradually add flour. We usually add 2 cups and mix, then 2 cups and mix and then cup by cup until you can mix it by hand without being too sticky.
  4. Knead for 10 minutes, to form a smooth, pliable dough. Place in a greased bowl (we usually mix it and leave it in the same bowel). Put a thin layer of oil over all the dough.
  5. Cover with a towel and let stand in a warm place (just not cold or drafty) until doubled in bulk, about 2 hours.
  6. Put dough on floured board or cloth, shape into two medium-sized loaves. Divide each of these loaves into three sections. Make long thin strings (approximately 2" to 4" in size) and braid. If you need the ends to stick together, moisten slightly with a little bit of water with your fingers. Do this with both loaves. You'll have two braided loaves this way.
  7. Cover and let rise up to 2 hours (more often less unless you want humongeous loaves). Coat with egg yolk and sprinkle with seeds.
  8. Bake in preheated 375 degree oven for 30-40 minutes or until top is golden brown and breads sound hollow when touched. The smaller the loaves are, the less time they will need to cook.
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Ruth's Bagel recipe for those who are hungry

Date: Thu, 22 Feb 1996 08:42:43 -1000 (HST)
To: family@lynx.ed.uiuc.edu
From: ruthlev@aloha.net (Ruth Levin)
Subject: Bagel recipe

SESAME, POPPY or PLAIN BAGELS
1 1/4 cups hot water (about 125 F)1/4 cup wheat germ (optional)
2 tbsp honey 3 (or 3 1/4) cups white flour
1 pkg dry yeast 4 quarts boiling water
2 tsp salt 1/2 cup sesame or poppy seeds (optnl)
1 large egg


Prepare a place for kneading dough. And prepare a slotted spoon, clean towel and space to drain bagels after boiling.

Put hot water, honey and yeast into a large bowl. Let stand until yeast begins to foam. Beat in salt, egg and wheat germ. Add 2 1/2 cups of flour, 1/4 cup at a time.

Sprinkle about 1/4/ cup flour on a board, turn dough onto it and knead vigorously for a few minutes. Add as much of the remaining flour so that dough is springy and cohesive but not dry.

Pour a teaspoon of oil into the scraped out bowl. Put in dough and turn around a few times to oil all sides. let rise in a warm place about 30 minutes until double in size. Then punch down and knead gently to remove large bubbles.

Sprinkle a little flour on your board and have some water handy. Cut dough into 12 equal pieces (or more if you want small bagels). Roll each piece between your hands until it is a rod about 1/2 inch thick and 8 or 9 inches long. Dip one end in water and join the ends with a little overlap. Make a firm joint but do not squeeze (good luck).

Lay rings on the floured board and repeat until all bagels are formed. Cover with a dry towel and allow to rise at room temp. for about 15 minutes. Meantime, bring 4 qts of water to boil over a high flame and heat oven to 375.

After bagels have risen,transfer four at a time to the vigorously boiling water with a broad spatula. Allow each to boil for one minute and then turn it over for another minute. Remove from water gently and put on a towel to drain while you boil the next set. Repeat until all are boiled. Handle carefully - hot!

Lightly grease a cookie sheet. If desired, sprinkle seeds in a large dish, place each bagel on the seeds and then turn over and place on the greased cookie sheet. Repeat.

Bake for about 35 minutes until browned. Cool on wire rack. You can eat them hot but they are chewier cool.

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TAN RAISIN BAGELS:

1 cup hot water (125 F)1/2 cup raisins or craisins (dried cranberries)
1/4 cup honey 1 cup whole wheat flour
1 pkg dry yeast 3 cups white flour
1 large egg, room temp 4 quarts boiling water
1 1/2 tsp salt

Pretty much the same as above except delete sesame seeds, etc.

PS Anyone found a source for those delicious browned onions that are found on onion bagels? I'll take a few quarts. I once found a jar in some odd food store and they were gone in a flash!

Good appetite!

Aloha, Ruth

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MCML's Marinated Carrots

5 cups "carrottes" (baby carrots) or large carrots sliced like coins
Cook halfway and drain.

Combine: Bring to a boil and boil for one minute. Pour over carrots.

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MCML's Špik Barley Soup

(The "S" has a "v" accent over it, to make it sound like "Shh")

Ingredients: Brown the stew meat.
Add water (as specified on the soup starter box) and bring it to a boil.
Skim off the brown foam.
Add the dry ingredients (from soup starter and parsley).
Add the barley (and possibly some more water) and the soup bones.
Add the fresh vegetables.
Simmer for about an hour and a half.

Make the day before serving. Refrigerate. Take off the hardened fat. Heat and serve. Yum!

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Chipped Ham Sandwiches

Ingredients: You get chipped ham from a supermarket's deli (usually referred to as Isaly's chipped ham or sometimes as chipped chopped ham). If you can't find that, have your deli guy slice the cheapest ham he has as thin as he can slice it. I once had this done with really high quality ham (Virginia smoked ham), and it didn't taste right as "chipped ham" ;-)

To make chipped ham sandwiches, put some oil in a frying pan, brown the ham, add ketchup (Heinz of course) and sweet relish (also Heinz), then when everything is warm, serve it on a bun (warmed, if you want).

That's about it. Part of the distinctive taste, I believe, is from the caramelization of the sugars in the ketchup. I've also added salsa, hot sauce, BBQ sauce, and/or other tasty elements to the mix.

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Last modified: 22 December 2008
Maintained by Jim Levin