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Phone: 410-563-2666
Fax: 410-563-0222
1019 E. Lombard Street
Baltimore, Maryland 21202 |
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Favorite Recipes |
The following recipes are featured in America's Great Delis: Recipes And Traditions from Coast to Coast by Sheryll Bellman
Attman’s Noodle Kugel, page 77
1 pound cream cheese, at room temperature
1 cup sour cream
2 cups (4 sticks) butter
6 eggs
1 cup sugar
2 pints half-and-half
1 teaspoon pure vanilla extract
1 ¼ pound cooked wide egg noodles
crumb topping:
4 cups cornflakes
1 cup brown sugar
¼ cup (2 sticks) butter, melted
Preheat the oven to 350 degrees. Grease a 9x12x4-inch-deep pan. Combine the cream cheese, sour cream, butter, eggs, and sugar. Add the half-and-half and vanilla extract, mix well, and then mix in the egg noodles. Pour the ingredients in a baking dish. In a separate bowl, combine the cornflakes, sugar, and butter. Mix and spread the topping onto the kugel. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until it is golden on top.
Serves 6 to 8
Attman’s Bread Pudding, page 75
1 ½ pounds (1 ½ loaves) egg bread, cubed
4 cups granulated sugar
½ cup brown sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
24 eggs
1 quart half-and-half
2 tablespoons pure vanilla extract
1 stick butter, melted
Preheat the oven to 350 degrees. Grease a 16x 13-inch baking pan. Combine all the dry ingredients in a large bowl. Mix the wet ingredients together in a separate bowl. Add the dry ingredients to the wet ingredients and mix well. Bake, uncovered, for 20minutes, or until golden. Serve it warm or cold as a side dish or entrée.
Serves 14 to 16
Attman’s Reuben Dip, page 77
2 pounds corned beef, chopped
1 pound shredded Swiss cheese
½ cup ketchup
4 tablespoons mustard
½ cup chopped yellow onions
½ cup sweet pickle relish
1 pound cream cheese, at room temperature
1 cup sour cream
1 12-inch round Russian rye bread, for serving
1 loaf rye bread, cubed for serving
Place the beef, Swiss cheese, ketchup, mustard, onions, relish, cream cheese, and sour cream in a large bowl and stir to combine well. Cut the top off of a round Russian rye bread. Scoop out the inside of bread. Add dip to hollowed-out bread and serve with the cubed rye bread. Refrigerate until it is served.
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