Holiday Recipes from Residents

With the holiday season in full swing, we are pleased to share some of our residents’ favorite recipes that are perfect to enjoy with family, friends, and neighbors.

Cabbage Rolls
1 large cabbage
1 ½ lb. ground beef
½ cup uncooked rice (preferably the quick cooking type)
1 large onion
2 – 8 oz. cans tomato paste
Olive Oil

1. Freeze cabbage in a sealed plastic bag 2-3 days prior to use. When ready to use, defrost the cabbage (overnight in the refrigerator or for 1 hour in warm water) then separate individual leaves.
2. Cut onions into small squares and fry in oil until light brown.
3. Add tomato paste plus 1-2 cups of water and boil for 1-2 minutes to blend.
4. Add your favorite spices (garlic, salt, pepper, cilantro, etc).
5. Mix meat with rice and spices to taste.
6. Roll each cabbage leaf with some meat/rice mixture and arrange in an over dish in a single or multiple layers.
7. Pour the tomato sauce to cover rolls.
8. Bake covered at 350°F for 1.5 hour.

Photo: Sarah Chudnow Community resident, Sala Mydlak, shares her favorite recipe from her recipe book.

Leah’s Latkes

The tradition in the Knight household is to throw a huge Chanukah party for the entire family each year. This party is a well-planned event with a fairly set menu, decorations and other traditions. I set the dining room table with a table cloth, and informal Chanukah-themed dinnerware. The table is decorated with gold and silver wrapped chocolate Chanukah gelt (coins) and various kinds of dreidls. The house is always filled with the delicious aroma of my latkes.

1 lb of russet potatoes washed, peeled and quartered
1-2 eggs
A few tablespoons of flour
One large onion
Salt and pepper to taste

Slowly add the potatoes into a blender alternating the egg, onion and flour. Blend on high to liquefy the mixture until it is still a bit lumpy, with the consistency of mushy oatmeal. Blend the latkes in small batches so that they fit into the blender and then put each batch into a large bowl. Cover the bottom of a huge skillet with vegetable oil and spoon the mixture into the hot oil. Fry the latkes on high heat and turn once when the edges are beginning to brown. Heat just a few more minutes until the other side is browned.

Line cookie sheets with paper bags (to absorb the grease), and put the latkes in single layers on the cookie sheets. Place them in the oven on low heat to keep warm until the meal is ready. Serve the latkes with apple sauce and sour cream.

We will celebrate by lighting the candles on our chanukiah (the special menorah for Chanukah), say the blessings, play dreidl, and nosh on chocolate coins and sufganiot (jelly filled donuts) for dessert.
Photo: Chai Point Senior Living resident Leah Knight loves to cook this delicious recipe for her family!

Please enjoy these recipes with your friends and family during the holiday season! If you have a favorite family recipe to share, we’d love to hear all about it on our Facebook page at

  • December 3, 2015