Heirloom Cookbook: Recipes Handed Down by Jewish Mothers and Modern Recipes from Daughters and Friends [NOOK Book]


Enjoy over four hundred seventy-five time-honored family recipes from traditional Passover dishes like Best Matzo Balls, to creative casseroles, soups, desserts, and more. A section on Sephardic cooking is also included.
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Heirloom Cookbook: Recipes Handed Down by Jewish Mothers and Modern Recipes from Daughters and Friends

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Enjoy over four hundred seventy-five time-honored family recipes from traditional Passover dishes like Best Matzo Balls, to creative casseroles, soups, desserts, and more. A section on Sephardic cooking is also included.
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Editorial Reviews

Children's Literature
The Lerner family is not only a publishing family but also a cooking one, and this compilation of recipes is an exhaustive compendium of their generations of culinary creations. Arranged in an interesting fashion, it has chapters featuring "Lerner and Satz Family Recipes," "Recipes from Miriam Lerner Satz" (the author), "Passover Recipes," "Sephardic Cooking," and "Favorite Recipes from Friends." As one peruses its pages, one can't help but notice that the older the recipes, the more rich (and fattening); so take heart if you're dieting and pay attention to the later chapters from more modern family members and friends. In the meantime, though, you will find just about every traditional Jewish dish you've ever wanted to make, like gefilte fish and chopped liver, as well as typical American ones like fried fish and tuna, noodle and mushroom soup casserole. The family photographs sprinkled throughout will whet your appetite to try out these dishes on your own loved ones, and the "stay-flat" pages should make your job more efficient. Spicy rhubarb cake, anyone? 2003, Kar-Ben, Ages 12 up.
—Judy Chernak
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Product Details

  • ISBN-13: 9781480475946
  • Publisher: Kar-Ben Publishing
  • Publication date: 3/4/2014
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 152
  • Sales rank: 596,339
  • Age range: 11 - 15 Years
  • File size: 2 MB

Meet the Author

Miriam Lerner Satz (Heirloom Cookbook) graduated from the University of Minnesota with a BS in sociology. She worked for many years as an assistant to her husband, a psychologist. She and her husband are retired; they have four grown children and live in Southfield, Minnesota.
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Read an Excerpt

Heirloom Cookbook

Recipes Handed Down by Jewish Mothers and Modern Recipes from Daughters and Friends

By Miriam Lerner Satz

Kar-Ben Publishing

Copyright © 2003 Miriam Satz
All rights reserved.
ISBN: 978-1-4804-7594-6


Lerner and Satz Family Recipes

Recipes from Lena Lerner


Lena Lerner

Lena Lerner's favorite Purim dessert

1 cup honey
1 cup sugar
½ cup small noodle squares (Kosher)
big package of nuts (walnuts)

Brown noodle squares in oven but watch that it is not too brown. Put all ingredients together and boil until it looks like jam. Cool in double boiler and keep warm water in bottom of pan. Fill Ritz crackers or other cookies (shortbread type) with mixture (like a sandwich). Work with cold water on hands. Great Purim dessert.


Lena Lerner

2 eggs
1 teaspoon sugar
½ teaspoon

Beat eggs, sugar, and salt together. Add flour little by little until it gets thick like dumplings. Roll out on floured board and cut into strips. Fry in deep fat and sprinkle with powdered sugar through sifter.


Marshmallow Candy

Lena Lerner

2 squares baking chocolate
1 egg
1 ½ cups small colored or white marshmallows
2 tablespoons butter
1 cup powdered sugar
1 cup nuts

Melt butter. Add powdered sugar, chocolate, and egg. Mix well. Cook on stove until thick. Cool a little. Add marshmallows and mix together. Spread out on wax paper and add colored or white coconut. Cool and cut into squares.

Kamesh Bread

Lena Lerner

2 eggs
¾ cup sugar
¼ cup Canola or Mazola oil
3 tablespoons warm water
¼ cup raisins
¼ cup chopped nuts
1 teaspoon vanilla
pinch of salt
1 ¼ cups flour
1 teaspoonful of cocoa
1 teaspoon baking powder

Mix shortening with sugar. Add large eggs and mix well one at a time. Add 3 tablespoons warm water, vanilla, salt. Sift flour with baking powder. Add to mixture. Then add nuts and raisins. Take off couple, 3 tablespoons of mixture, and put aside. Take 1 teaspoon cocoa and add to mixture. Grease pan with oil. Put in half batter. Add chocolate layer. Add rest of batter. Swirl batter with knife. Bake in 325° oven for 45 minutes. Test with toothpick.

Kicklach (Puffy Egg Cookies)

Lena Lerner

½ cup oil
4 large eggs
2 cups flour
pinch of salt
2 full teaspoons sugar

Mix oil, eggs, sugar together on mixer. Add salt and flour gradually (¼ at a time). If too loose, add more flour, if too thick add less flour. Mix for a few minutes on speed 2 or 3. Fold with spatula until smooth. Full teaspoon of dough on greased pan. Bake for 20 minutes. Don't open oven. Bake more if necessary. Keep in oven with door closed for another 20 minutes to dry out. 375° oven.

Honey Cake

Lena Lerner

1 egg
½ cup sugar
½ cup honey
¾ cup boiled water or coffee (warm)
¼ cup Mazola oil
2¼ cups flour
1 teaspoon baking powder
½ teaspoon soda
½ cup nuts
½ teaspoon salt
½ cup raisins

Put egg, sugar, water, honey, oil, flour; all ingredients into mixing bowl. Set at 6 or 7 speed and mix until smooth. Bake 40 minutes or longer. 325° oven. Test.

Jelly Roll

Lena Lerner

2 eggs
¾ cup sugar
½ cup shortening
½ cup oil (Mazola)
¼ cup cold water
½ teaspoon salt
1 teaspoon vanilla
3½ cups flour
2 teaspoons baking powder
½ cup nuts, raisins, jam

Cream shortening with sugar, then add oil. Then add eggs one at a time and beat. Sift flour with baking powder. Add salt. Knead. Makes 2 rolls. Roll out, put jelly, nuts, and raisins and roll. Sometimes put oil on the board. Leave end of roll without jelly. Grease pan with shortening. Use 350° oven and bake until golden brown, 45 minutes.

Jelly Roll (Sponge)

Lena Lerner

2 eggs
¾ cup sugar
½ cup warm water from kettle
3 tablespoons oil
1¼ cup flour (bread)
1 teaspoon baking powder
½ teaspoon vanilla

Grease pan real well. Beat eggs with sugar, add ½ cup water and oil. Sift flour with baking powder and add. Put dough in long pan. Bake 30 minutes in 350° oven. Wet towel and sprinkle with powdered sugar. Jelly roll quite soft. Cut dough on towel. Spread jam and roll. Let stay on wet towel for a few minutes.

Bread Rolls

Lena Lerner

1 dry package of yeast
1½ sifter of flour
¼ cup Mazola oil
¼ cup shortening (or less)
¼ cup sugar (or less)
1 teaspoon salt
1 cup warm water (½ at a time)
1 egg, beaten
1 tablespoon water
poppy seeds

Mix up with hole in the middle of dish. Let spoon come out dry. Let rise for 1 hour. One teaspoon oil on top. Make cloverleaf rolls. Roll in little flour 3 pieces and place together. Mix beaten egg with water and brush on top and add poppy seeds. 325°–350° oven 30 minutes or more.

Sweet Rolls

Lena Lerner

1 package yeast
1 sifter flour
2 eggs
1 cup sugar
½ cup Mazola oil
1 cup half milk and water
½ cup shortening

Dissolve yeast in warm water—3 tablespoons. Add all ingredients. Don't knead too hard. Add raisins and cinnamon. Use no flour but oil on board for rolling out the dough. Add more flour if needed. Use 325–350° oven for 30 minutes or more.

Cheese Bagalach

Lena Lerner

2 cups flour
¾ cup warm water from faucet
¼ teaspoon salt
2 teaspoons Mazola oil

Step #1:

Knead dough. Sift flour, add oil, salt, take ½ cup warm water then ¼ cup and mix with wooden spoon. Spread flour on board and knead 2 leaves. Roll out by using rolling pin. Place two leaves between two towels and put in refrigerator for 1 hour or 1¼ hour. Take out top towel and flour it and put on counter. Put Turkish towel on bottom. Take leaves out and put on towel and cover with bottom towel. Let stand for 1 hour or 1½ hours.

Step #2:

Sprinkle flour on tablecloth. Roll leaves a little, then stretch by hand. Take off ends and spread 1 drop of melted margarine or Mazola oil. Put one layer of filling on leaf and roll, like a jelly roll. Dot leaves with butter. Bake in 350° oven for 30 minutes or longer. Cut in 4-inch pieces while warm.

Filling variations for Cheese Bagalach:
1 container of dry cottage cheese; squeeze out water
1 egg
1 teaspoon salt
2 teaspoons sugar
1 teaspoon cracker crumbs.
Knead well and use as filling for Bagalach.

Buckwheat Grits

Cook grits according to directions. Add fried onions (soft). Salt onions before frying and then cover. Add chicken fat and mix well. Taste. Pinch of pepper.


Cook peeled potatoes with salt. Drain and put back on fire and mash well. Add fried onions or chopped griven and mix until real fine. Add chicken fat to potatoes and mash. Taste.

1 cup rice to 2½ cups water

Cook over direct flame for 3 minutes then in double boiler for 15 minutes. Add 3 tablespoons sugar, add 1 tablespoon margarine, 1 egg, 1 teaspoon salt, ¼ cup milk and mix well and use as filling.

Honey Cake #2

Lena Lerner

½ cup oil (Mazola)
3 eggs
1 cup honey
1 cup sugar
1 cup chopped nuts
1 cup coffee-warm (not strong)
1 teaspoon soda mixed into coffee
1 teaspoon baking powder in 3 ½ cups flour (more or less)
pinch of salt

Mix oil, sugar, honey, and eggs. Add baking powder to flour and mix alternately with coffee. Add chopped nuts. Grease loaf pans and bake in 350° oven for 1 hour.

Makes 2 loaves

Noodle Pudding

Lena Lerner

½ package noodles
1 egg
1 teaspoon chicken fat
1 teaspoon sugar
dash of pepper

Cook noodles in salt water according to directions. Beat all ingredients together. Grease pan and bake in 350° oven for 45 minutes or longer.

Rice Pudding

Lena Lerner

1 cup rice
1 egg
1 teaspoon chicken fat
¼ cup sugar
½ lemon not strained
¼ cup raisins little cinnamon

Cook rice and add rest of ingredients. Mix well. Grease pan. Use 350° oven for 25 minutes or longer.

Famous Cheese Rolls

Lena Lerner

2 egg yolks
2 teaspoons baking powder
½ cup shortening
½ cup sour cream
¼ cup warm water
2 cups flour
1/8 teaspoon salt

Mix all ingredients together and refrigerate for several hours.

Cheese Filling:
2 small containers of pot cottage cheese
3 eggs
1 tablespoon sour cream
2 teaspoons sugar
pinch of salt

Mix all ingredients. Make two rolls out of dough. Roll out on wax paper. Place filling in center and around edges. Roll as for jelly roll. Place in greased baking dish and bake in a 375° oven for 45 minutes to 1 hour or until well browned. Slice and serve with sour cream. Can be wrapped in foil and frozen to be heated later in the oven.

Pesach Popovers

Lena Lerner

½ cup oil
1 teaspoon sugar (optional)
2 cups cold water
1 cup matzo meal
3 eggs
1 teaspoon salt

Mix oil, salt, sugar, and water and have it come to a boil. Then add cup of matzo meal and stir until spoon comes out clean. Cool. Add 3 eggs, one at a time and beat well. Put in greased muffin pans and bake in 400° oven for 30 minutes or longer.

Kneidlach (Matzo Balls)

Lena Lerner

1 cup matzo meal
3 tablespoons chicken fat
½ teaspoon salt
½ cup cold water
2 well-beaten eggs

Mix all ingredients together and form into balls. Place in boiling water and cook for 20 minutes.

Pesach Meeana (Liver Dish)

Lena Lerner

1 pound liver or a little less
4 eggs
½ salt
¼ cup cold water
1 cup matzo meal

Broil liver and grind with griven. Add eggs and beat. Add ¼ cup water, salt, and pepper. Add 1 cup matzo meal and mix. Add small amount of chicken fat and grease pan with same. Place some fat on top and bake in 375° oven for 30 minutes or longer.

Meat and Dairy Dishes Mamaliga—Cheese and Butter

Lena Lerner

1 ½ cups cornmeal
3 cups cold water
1 teaspoon salt
melted butter or margarine
cottage cheese

Mix cornmeal, cold water, and salt together. Cook mixture in a large pot and stir continuously until it thickens. Makes a pretty large amount. Take a spoonful of mamaliga, dip in melted butter or margarine and then dip in cottage cheese. A favorite of the Lerner family.


Hamburger Patties

Lena Lerner's Specialty

1 or 2 pounds of ground beef
1 egg for each pound
2 to 4 tablespoons cracker meal or matzo meal
¼ up cold water
salt, pepper, garlic

Mix all ingredients together and form into thick patties. Fry in oil in skillet and then transfer to a baking dish and place in 350° oven for about 30 minutes or until done.



Lena Lerner

2 cups flour
½ cup cold water
1 egg

Sift flour, add egg and water. Make a stiff dough. Roll out on floured board.

less than ½ pound dry cottage cheese
1 egg
¼ teaspoon salt

Mix ingredients real well with fork. Roll dough thin and cut into shape (rectangles). Add filling and paste well, then turn corners. Use flour for pasting.

Boil water 2/3 pan full and add 2 tablespoons salt. Throw kreplach in one by one. When done take out and put in strainer and let water drip out. Fry in margarine.

Cottage Cheese Dumplings

Lena Lerner

½ dry cottage cheese container
1 egg
salt to taste
little sugar
matzo meal just to thicken

Mix all ingredients. Boil water with salt. Make dumplings and cook for 10 minutes. Serve with sour cream.

Eggplant Appetizer

Lena Lerner

1 eggplant
1 tablespoon oil
¼ cup onion, diced or minced
season with salt, pepper, and garlic salt
¼ cup green pepper, diced (optional)

Wash eggplant and prick with fork. Place in aluminum pie pan and broil in oven, turning occasionally, until well done, around 15 minutes. Remove from oven and immediately run cold water over the eggplant until it cools. Peel and chop with hand chopper or use fork. Add oil, onions, and green pepper. Season with salt, pepper, and garlic salt to taste. Refrigerate for several hours. Serve over lettuce as an appetizer or as a side vegetable dish.

Cottage Cheese Pudding

Lena Lerner

½ package medium noodles
3 tablespoons sugar
2 eggs
½ pound dry cottage cheese
1 tablespoon melted butter
½ cup sour cream

Cook noodles in salted water. Drain. Rinse through cold water—not too much. Beat eggs with sugar. Add noodles, cheese, melted butter, sour cream, and 1 teaspoon salt. Mix well. Grease pan and use 350° oven for 30 minutes or longer. Serve with sour cream.

Chicken Fat

Lena Lerner

Wash fat and cut in little pieces. Put on a small fire and let it boil until griven come on top. Mix. Cut up onion and put in fat. Cook until onions are brown. Strain. Keep griven separate and covered. Place in refrigerator.

Chopped Liver

Lena Lerner

Scald liver. Broil liver and then grate on large side of grater. Also grate in 1 onion. Cut celery in small pieces. Chop in hard-cooked egg (add tomatoes if no egg). Chop well.

Liver Patties

Lena Lerner

Use raw egg in grated liver and add 1 teaspoon cracker crumbs or matzo meal. Drop by tablespoon into pan and broil until done.

Oatmeal Pancakes

Lena Lerner

You cook the oatmeal as if you were making cereal and if any is left over, you take 2 eggs, beat it with the oatmeal. If it is too thick, take a very little milk or cream and mix up with a little flour, just enough to make pancakes, but don't make it too soft; otherwise, it will not keep its shape. Fry in oil.

Cabbage Soup

Lena Lerner

You take a small head of cabbage and slice it into very small pieces. Put some salt in and rub it first and wash it in hot water, and put in a sliced onion and a piece of meat and put on stove and brown for awhile. Then put some warm water, as much as you think you need, pour in a can of tomato soup and 1 lemon strained or 1½ lemons to help make it sour and sweet by adding some sugar.

Beet Borscht

Lena Lerner

6 medium beets (parboil, peel and use food processor, shredded)
3 rhubarbs or 2 lemons (keep out of refrigerator so they will be more juicy)
½ cup sugar
1 tablespoon salt
1 egg
(with meat use 1 whole onion)

Peel beets and slice. Add 2 quarts cold water or more. Put on stove and then cut up leaves, rhubarb, and salt. Let soup come to a boil for at least 5 minutes or more, add sugar (or lemon if necessary) to taste. After beets are cooked mix 1 beaten egg with salt and add small amount of borscht to beaten egg. Beat well and then put into soup. Serve cold.

Cabbage Borscht

Lena Lerner

Add cabbage cut into strips when water begins to boil. Put meat, beets in at the beginning but no egg. Cook as long as needed.

Buckwheat Grits

Lena Lerner

Heat grits (¾ to 1 cup) until hot. Add 1 teaspoon salt. Stir. When hot, add boiling water (2 cups). Cover and turn on low flame for 10 minutes.

Chicken Soup

Lena Lerner

1 chicken, cut in pieces
4 quarts cold water
2 carrots, quartered
2 stalks celery and celery tops
1 sprig parsley
1 sprig dill
1 whole onion
1 whole peeled parsnip (optional)
1 tablespoon salt or more to taste

Clean pieces of chicken and place in large soup kettle. Add cold water to rim of pan. Add large onion and peeled parsnip. Cook uncovered until soup comes to a slow boil. Spoon off skim that has formed on top.

Add salt, carrots, celery, and celery top. Cover and cook for 2 hours or longer. Add parsley and dill toward end of cooking time. Remove chicken. If desired, cover chicken with corn flake crumbs and roast at 325° for 20 minutes or until chicken is crispy. Serve soup with cooked rice, egg barley, or noodles.


Can add 2 whole peeled potatoes to soup but take out before they start to get too soft. Mother always did this in her later years.


Excerpted from Heirloom Cookbook by Miriam Lerner Satz. Copyright © 2003 Miriam Satz. Excerpted by permission of Kar-Ben Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents


Section I Lerner and Satz Family Recipes,
Section II Recipes from Miriam Lerner Satz,
Section III Passover Recipes,
Section IV Sephardic (Spanish Jewish) Cooking,
Section V Favorite Recipes from Friends,

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted March 10, 2006

    Maybe the book is so cheap because it is horrible

    This book is poorly organized. There is no organization for chicken, deserts, meat, fish, soups, appetizers, etc... There are 4 whole chapters in the book and each chapter is then divided by some family member or friend and their recipes. Poorly organized and the recipes are NOT traditional Jewish food. I have no idea how to classify these recipes, but they do not look appetizing.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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