My mother was a disinterested cook. Still, for many years she put three hot meals a day on the table. Breakfast was frequently eggs or oatmeal, from scratch, of course. We came home for lunch from school in those days and there was always something hot and hearty. Dinner was at 5:30 soon after my dad returned from a day’s work and was complete from appetizer to dessert.

She wanted no help in the kitchen so that she could speed though the drudgery of every day cooking. But she loved to bake and give parties. Her brownies were delicious. And the Passover sponge cake, based on my grandmother’s, was legendary and often served on my April birthday. We still make her mock blintz rolls. And she made good pudding, too.

But there were few memorable dishes. My recipe box was almost bare when I first started cooking and I knew next to nothing about being in a kitchen.

However, everyone loved her split pea soup, thick enough at times to almost be eaten with a fork and her salmon loaf was great comfort food. Both of these are perfect for a dreary winter day. In fact, when served at a recent MESH dinner, one guest said that the soup was the best pea soup he’d ever had.

Thanks, Mum.

Boppa Shirley’s Split Pea Soup (adapted by Aileen Grossberg)
serves 4-6

Ingredients
1 pound green split peas
2 & 1/2 quarts water
1 meaty bone
1 & 1/2 cups sliced onion
1/2 tsp pepper
1/4 tsp garlic salt
1/4 tsp marjoram
1 tsp. parsley
1 cup dried lima beans
1 cup sliced celery
1 cup sliced carrots
1 cup sliced mushrooms, optional
salt to taste

Directions
1. To prepare peas and beans: Pick through. Put in pot with water to cover by 2 inches. Bring to a boil. Boil for 2 minutes. Turn off heat, cover and let sit for 1 hour. Drain.
2. Combine everything except celery and carrots.
3. Bring to a boil in a large pot and simmer for 2 hours, stirring occasionally.
4. Remove bone. Add carrots and celery and mushrooms, if using.
5. Cook 45 minutes longer.

NOTES: You may substitute smoked turkey for the meaty bone. To make the soup vegetarian, omit the bone or turkey and replace some of the water with vegetable broth. Barley also is a good addition to this hearty soup.

Another old-fashioned , simple supper dish is salmon loaf or casserole. Most recipes call for canned salmon but I have substituted baked salmon-a good way to use leftovers- and used individual cupcake tins to bake the loaves.

Baked Salmon Loaf
serves 4-6 and is easily doubled

Ingredients
1 can or about 12 ounces baked salmon, flaked
2 eggs, slightly beaten
1/2 cup milk
1/2 cup of bread crumbs (panko or Club Crackers are excellent)
1 teaspoon lemon juice
1/2 teaspoon salt
dash of pepper
1 small onion, chopped
1 tablespoon chopped parsley or green pepper
2 tablespoons chopped celery (optional)
1 tablespoon melted butter (optional)
1/2 teaspoon sage (optional)

Topping
Ritz crackers, crushed
butter, melted

Directions
1. Combine ingredients in order given.
2. Pack firmly into buttered or oiled loaf pan or large cupcake tins.
3. Bake at 350 degrees for 30-40 minutes
For Topping
Mix enough butter in with Ritz crackers to moisten. Sprinkle generously on top of loaves before baking. Check to make sure the tops don’t get too brown.

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Aileen Grossberg

Aileen Grossberg, a professional librarian, is a long-time congregant and serves as volunteer librarian for Shomrei's Lampert Library. The library, one of the best-kept secrets at Shomrei is used by the Rabbi, congregants, students and teachers of the JLC (Hebrew School) and Preschool. It's a tremendous resource completely supported by your donations and gifts. Aileen also heads the Shomrei Caterers, the in-house food preparation group. Can there be any better combination…good food and good books!

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