The Janiak Collection

351INGREDIENTS:2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding2 cups cold milk2 cups thawed COOL WHIP Whipped Topping, divided1 cup BAKER’S ANGEL FLAKE Coconut, divided1 ready-to-use graham cracker crumb crust (6 oz.)DIRECTIONS:Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and cup coconut; pour into crust. ¾Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.Top pie with remaining COOL WHIP; sprinkle with toasted coconut.NO BAKE

352Pistachio Icebox Cakeno baKe

353INGREDIENTS:1 cup graham cracker crumbs⅓ cup sugar4 Tbsp. unsalted butter , melted3.4 oz. box instant vanilla pudding mix3.4 oz. box instant pistachio pudding mix4 cups cold milk3 cups whipped cream , divided2 Tbsp. pistachios , choppedChocolate syrup (Oppt)Maraschino cherriesDIRECTIONS:Line a 8x8 baking dish with aluminum foil. Set aside.In a medium mixing bowl, combine graham crackers crumbs, sugar and melted butter. Toss until all crumbs are wet.Press into 8x8 baking dish. Place in the freezer while you make the filling. In a different medium mixing bowl, whisk together vanilla pudding mix with 2 cups cold milk. Whisk until soft set (you start to feel some resistance while whisking.) Fold in 1 cup whipped cream. Pour over chilled graham cracker crust.In the same bowl, add pistachio pudding mix and remaining 2 cups milk, whisking until soft set. Fold in 1 cup whipped cream. Pour over vanilla pudding layer, spreading evenly.Cover with aluminum foil and refrigerate for a minimum of 6 hours. Top with remaining 1 cup of whipped cream.Garnish with chopped pistachios, chocolate syrup and maraschino cherries.NO BAKE

354Strawberry banana Frozen Yogurt

355INGREDIENTS:3 cups frozen strawberries3 frozen bananas⅔ cup plain Greek yogurtChopped fresh strawberries (optional)DIRECTIONS:Combine frozen fruit and yogurt in a food processor, blend until smooth.Spread mixture onto an 8 × 8 glass baking dish, and sprinkle on fresh strawberries.Cover and freeze for 2 hours. Servings: 4NO BAKE

356Strawberry banana Smoothie

357I don’t believe an actual recipe is that important. Put in what you want in the quantities you want - but don’t be afraid to combine fruits. Just don’t add too many different flavors. I like not more than 3-4. ((Frozen strawberries, sometimes frozen peaches, banana w/ strawberry yogurt. Oppt. pineapple))If you find a ‘favorite’ combination, jot it down so you can repeat it, but as long as you put in something frozen to make it ‘frothy’ and can stand hearing the mixer crush it very loudly, you’ll be fine.You’ll need a Smoothie Maker or a Blender of some kind. Stick blenders are okay but they will splash everywhere if you’re not careful.Use whatever fruit(s) you like in whatever combination you like - frozen fruit lessens the need for ice cubes. Fruit combinations do taste better. If fruit is not frozen - either freeze it first or add a handful of ice cubes.(Raspberries, Blueberries, Kiwi, etc., you make what you like!)Bananas should be ripe but never frozen - they’ll turn black.Fresh fruit should be stemless, clean and patted dry.Canned, drained pineapple adds a nice touch. A little of the juice is your choice. Fresh is great too as long as it’s been peeled and has no “eyes”.Yogurt (regular or Greek), with or without fruit, but vanilla would serve nicely too.Do or don’t add a little milk, lowfat, almond, lactose free, A-2, soy - etc.Don’t blend it so much that all you have is flavored water. You want it thick and small bits of fruit are fine - as long as they’ll go through a straw, if needed. At least milkshake thick.If you’re on a health kick, a bit of powder suppliments is perfectly okay. But some folks prefer a little ‘unhealthy’ sugar in their’s.Have fun with it and most important - enJoY!INSTRUCTIONS:

358Strawberry Cheesecake Ice box Cakeno baKe

359INGREDIENTS:1 pkg. graham crackers1 cup heavy cream (or sub 1 cup Cool Whip in place of heavy cream, vanilla and sugar, and skip step 2.)¼cup powdered sugar1 tsp. vanilla extract2 3.4 oz. boxes of instant vanilla pudding3 cups milk8 oz. cream cheese (we use less fat-cream cheese)⅓2 lbs. fresh strawberries - remove stem slice or dice and toss in 2 Tbsp. of sugar if desiredDIRECTIONS:Line a 13x9 inch baking dish with a single layer of graham crackers. If you need to fill in a few spots, break then into small pieces to cover the bottom.Prepare whipped topping using a hand mixer and whisking heavy cream until you have soft peaks. Gently fold in powdered sugar and vanilla, and whisk again until stiff peaks form. Set aside.In a large bowl mix together 2 boxes of pudding mix with 3 cups of milk. Beat until well combined. Then add in cream cheese and beat until well combined and smooth. Gently fold in the prepared whipped cream or Cool Whip.Take half of the pudding/cream cheese mixture and spread over the first layer of graham crackers. Cover with of the strawberries.½Repeat with pudding and strawberries.Cover with plastic wrap or foil & place in NO BAKE

360Thanksgiving 1999

361entertaining SuggestionsParty Planning Ideas

362I don’t have much time -Throwing together abUFFeT oF SnaCKSoMG!

363Sour CreamQuacamoleSalsaFrozen Heat & Serve Taquitos, cut in halfSauces for dipping. 1-3 ready-madeDessert:A bag/pkg of pre-cut apple slices. (Usually treated to not turn brown). Place next to 1 small bowl of liquid caramel and 1 small bowl of crushed nuts for dipping.Crushed nutsCaramel dipHeat and serve Hot Wings& Ranch are perfect on a plate or in a bowl.RanchItalianSwedishSweet/SourMeatballs: Beef, Chicken, Vegetarian Frozen, by the bag. Use 1-3 ready-made sauces for dipping. Could nuke all???Deli counter cooked, sauced spare ribs, cut into singleRibs.Someone’s a vegetarian? Options: Ready made veggie trays, fruit bowls or ready made salads kits are fast, filling and easy.Always include at least 1 or 2 non-meat itemsBeverages, cups, napkins, plastic tableware, tongs & toothpicks----Make a trash bag visable----PICK 1 MEAT/1 NON-MEAT OR ALL!

364oMG! I was asked to bring food -Impressing them with itemseaSY To MaKe

365SHOVE A STICK IN IT!MOCK CUBINSwiss cheeseHamPickle (or slice)**Double for longer skewersCAPRESE SKEWERSCalabrese Salami (sliced thin)Marinated (?) Mozzarella Balls Fresh BasilCherry TomatoMINI BURGERMeatball Cheese slice/thin cubePickle sliceCherry tomato halfLettuce (Oppt.)SHRIMP STICKShrimp (Grill if you want)Lemon wedges Shrimp sauceLOX BITESSmoked salmon (thin)Cream cheese dollopDill & Cucumber sliceKeep toothpicks, skewers & popcicle sticks in the cupboard.VEggIE BBQ/BROILAny marinated veggie. Soak skewers well, then add veggies. Brush grill with olive oil to prevent sticking.DONUT HOLESDonuts & berriesWATERMELON-CICLESMelon wedges & sticks

366oMG!Company’s coming - Planning an InFoRMal GaTHeRInG

367Charcuterie board Ideas(shar-koo-ter-ee)Include:liquid refreshmentsMedium size platesForks or ToothpicksServing utinselsSalami Prosciutto bread Turkey SalamiCheeses (2+) Crackers olives Grapes almonds Pickles Tomatoes Dried Fruit

368oMG!I’ve got to make dinner - I need a nice & simpleSIT DoWn Meal

369easy Peezy Meatball Sub.sAbout 15-20 minutes total to table. Recipe on page 121Pot RoastAbout 2 1/2 hours total for prep & cooking.Recipe on page 3Fast baked FishAbout 30-40 minutes total to table. Recipe on page 230Melt In Your MouthParmesan ChickenAbout 75 minutes total to table. Recipe on page 183

370oMG!I need it fast & easy -Simple to make FInGeR FooD?

371Canapes, Hors d’oeuvre, amuse bouche & appetizersAll the same thing, mainly a small bite presentation of food. Ready made meatballs dipped in sauce.Ready made potato skins cut into slices. Offer sour cream (GFS)Cooked shrimp & cocktail sauce (Aldi)Deli hummas & pita crackers (Keebler)Salmon, cream cheese, scallion mix on Eggo mini pancakes Prosciutto and RicottaGFS Puff Pastry Assortment (50)GFS Mini Quiche Assortment (48)Thin salami, cheese & oliveCrustini & ready made tuna saladYellow squash, parmesan & pepper (page 267)Fruit skewers

372oMG!I can’t do it alone -How do I invite people for a PoT lUCK ?

373WHAT IS A POT LUCK? It’s when someone wants to host a party, but doesn’t have the time or means to do it all themself, so guests are asked to bring a dish to serve/pass. A common practice. People are not as offended by this kind of invitation as you might think. They even do it in Hollywood. And, they can always say, “No thanks”.Holidays are a good example of times when people turn to a Pot Luck. Halloween, Easter, 4th of July, Somebody’s Surprise party, a card game, are just a few examples. Sometimes it’s for no reason at all. Invite directly or send a note, text or electronic message such as:1.- Having a Pot Luck this weekend and would love to have you come.2.- Thinking of throwing a Pot Luck. Won’t you join me/us?3.- Let’s get together. Pot Luck - my house - date & timeAlways ask for an R.S.V.P and give a phone number or email address.Let them know if they can bring a guest; if children are welcome or it’s adults only please. Also let them know dress code. Casual, jeans, dressy, etc.About 4 days before, contact everyone who hasn’t already declined, to remind them of the date and time. See you on: (date & time). A text message is a good way to do this. You might get a sense of how much food you’ll have.It’s good to try and keep notes of what some might say they’re bringing, to avoid duplication. Then, in case you’re asked, “What can I bring?” You don’t end up with 8 bowls of hot wings or all desserts.***Although others are sharing in the food being served, it should be the responsibility of the host/hostess to provide at least one dish, beverages, tableware, condiments and often serving utinsels. E N J O Y !HoSTInG a PoT lUCK

374FruitVeggiesBread & CrackersCheeseUSE Any or all As much or as little Seperate or together Depending on group size.PlaTTeR HInTSMeats

375Fruit & CheeseFruit, Cheese & CrackersNEEDPlates PlattersBoardsCookie sheetsTraysSlateWickerPlaTTeR HInTS

376Valentine from Matt, 2014

377Hints & HelpsHacks, Hints & Substitutions

378Cream (heavy) 1 cup 1 cup evaporated milk OR cup milk plus ¾⅓cup butterCream (light) 1 cup 1 cup evaporated milk OR cup milk plus 3 ¾Tbsp. butterCream of tartar 1 tsp. 2 tsp.s lemon juice or vinegarEvaporated milk 1 cup 1 cup light creamFarmer’s cheese 8 oz. 8 oz. dry cottage cheese OR 8 oz. creamed cottage cheese, drainedGarlic 1 clove ⅛ tsp. garlic powder OR tsp. granulated ½garlic OR tsp. garlic salt--reduce salt in recipe½Green onion ½ cup , chopped ½ cup chopped onion OR ½cup chopped leek OR ½cup chopped shallotsHoney 1 cup 1 cup white sugar plus cup water OR 1 ¼⅓cup corn syrup OR 1 cup light treacle syrupLemon grass 2 fresh stalks 1 Tbsp. lemon zestLemon juice 1 tsp. ½ tsp. vinegar OR 1 tsp. white wine OR 1 tsp. lime juiceOnion 1 cup, chopped 1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR ¼ cup dried minced onion OR cup onion ¼p o w d e rOrange juice 1 Tbsp. 1 Tbsp. other citrus juiceSemisweet choco. chips 1 cup 1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruitVinegar 1 tsp. 1 tsp. lemon or lime juice OR 2 tsp.s white wineWhite sugar 1 cup 1 cup brown sugar OR 1 cups ¼confectioners’ sugar OR cup honey OR ¾¾ cup corn syrupWine 1 cup 1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 tsp.s vinegar OR 1 cup waterWhite wine, sugar or honey Red wine add acidity, balsamic vinegar - aren’t sure what the wine is being used for, chicken and vegetable stock both FooD SUbSTITUTIonS CHaRT

379No roasting rack? Crunch up a long piece of foil and coil it loosely (like a jelly roll). Voile! A roasting rackkeep Cookies SoftTo keep cookies and other baked goods soft after baking, add a slice of store-bought white bread to an airtight container. Your cakes, cookies and muffins will keep their day-one softness.Pound = lb.Cup - cup or C.Ounces = oz.Teaspoon = tsp.Tablespoon = Tbsp.Milliliters = ml.Liters = ltr.1 GALLON =4 quarts8 pints16 cups128 ounces3.8 liters1 QUART =2 pints4 cups32 ounce.95 liters1 PINT = 2 cups16 ounces480 ml1 CUP = 8 ounces240 ml.1/4 CUP = 4 Tbsp.12 tsp.2 oz.60 ml.1 TBSP. =3 tsp.1/2 fl. oz.15 ml. Oven Temperatures2500 F2750 F3000 F3250 F3500 F3750 F4000 F4250 F4500 F4750 F5000 F1200 C1350 C1500 C1630 C1770 C1900 C2040 C2200 C2320 C2460 C2600 C1/2 Gas123456789101/6 oz.1/2 oz.1 oz.2 oz.4 oz.8 oz.16 oz.1/8 lb.1/4 lb.1/2 lb.1 lb.4.73 g.14.17 g.28.35 g.56.70 g.113.40 g.226.80 g.453.59 g.Ounces Pounds Grams1 tsp.3 tsp.6 tsp.12 tsp.1/3 Tbsp. 1/16 cup1 Tbsp.2 Tbsp.4 Tbsp.1/8 cup1/4 cup1/3 cupLiquid

380Quickly Hull a StrawberryInsert a drinking straw (or stainless steel reusable) into the tip of the berry and push it through to the other end to quickly remove the stem. You’ll find this tip handy when making fresh strawberry pie or one of these other delicious ways to love fresh strawberries. Works on Dates too.Make Herbs Last LongerNothing is worse than buying fresh herbs and seeing them wilt the next day. Keep herbs like parsley and cilantro bright with this simple storage tip! Trim the stems and place them in a small glass of water. Then place a plastic bag (like the one you got at the grocer) over top and secure by tying the plastic in a knot or wrapping it with butchers string. Store in the fridge or on the counter for up to two weeks! Use Salt to Clean Your Cast-Iron Pans“Cleaning a cast-iron pan with salt. It's a fast and easy way to soak up the oils that could go rancid in the pan without using soap that will break down your seasoning and make your pan rusty. It will also help dry out any stuck-on bits for easier removal.”

381Freeze Single-Serving SaucesBecome an upcycling master! Egg cartons are ideal for freezing small portions of homemade sauce. (Especially when you need to use your ice trays for, well, ice—or one of these other genius uses.) Cover and freeze leftover Basil & Parsley Pesto and transfer cubes to a resealable freezer bag. To use, thaw cubes in your fridge for 2 hours.Craft dIY Mason Jar ShakersYour bulk spices and baking supplies just got an adorable upgrade. Save the lids from parmesan shakers and gather your small mason jars. Screw the lid on and you’ll have a handy way to sprinkle and measure. good to know - 1. Peel Ginger with a Spoon.2. Use a Garbage Bowl and a Bench Scraper to keep surface clean.3. Freeze things as Flat as possible.4. Keep Your Knives Sharp.5. Don’t Be Afraid of Salt, but Don’t Forget the Acid.6. Use Egg Shells to Remove Egg Shells.7. If a raw egg floats, it’s old - toss it!8. Defrost Meat on Aluminum Trays.The fastest way to defrost meat is under a cold running tap. But if you want to save water and speed things up a bit, place your meat on an aluminum sheet tray or skillet.9. Always Read the Recipe First.10. If your Grill’s got a little gunk on it and you can’t find the grill brush, crinkle up a big sheet of foil then rub it along the grates before lighting the grill.Clean a microwave faster and easier by nuking 2 cups water in a microwave safe vessel for 2 minutes then wiping down the insides with a clean cloth. Add a wedge or two of lemon to the water for some real cleaning power!

382Handmade 1981

383Your own RecipesPages To add Your Favorites

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3942012201520152014201420152014

395Cover Picture on Original BookSeptember 2012, Rosh Hashanah Luncheon - Me & MattEvery year, for about 18 or so, I prepared and served (with occassional help from others) a luncheon between morning and afternoon services on Rosh Hashanah for Rabbi Arnie Sleutelberg, until he retired. Other guests were sometimes a Cantor or Chazzen as well as friends and family. It’s was basically Matthew and the same core group each year, give or take a visiting relative. Sadly, we lost some dear loved ones along the way, Esther & Simon Sleutelberg, (Arnie’s parents and Holocaust Survivors), as well as our beloved friends, Joyce Bayer and Michael Phillips. (Of blessed memory)We all started out going for lunch at a restaurant, but someone’s meal was always wrong, late or never showed up at all. So, I offered to host the lunch at my home instead. It was at my house for about fourteen year and later, I’d prepare the food and serve it at the home of Ellen Tickner & Mary Jane Faso. Sometimes I liked to pick a theme. This was my “Year of the Skewer”. Every item (except one) was served as a ‘kabob’. Holding these luncheons was one of the true joys of my life.History

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