2000 (comatonse.com). Mentioned in The New York Times!
This page is primarily intended as a resource for Thaemlitz, Tonda and Sames family members, but all are welcome to give our legendary family recipes a try.... Some recipes attributed to my Ma Geri might actually be from a grandmother or other relative - feel free to correct me. I might separate foods into different categories as more recipes are added (ie., desserts, caseroles, etc.), but for now they are divided by chef. If you are related to the Thaemlitz, Tonda or Sames families and wish to see your recipe listed here, please email it to firstname.lastname@example.org. Grandma Mary Tonda's Recipes
Grandma Mary's Pie Crust Dessert
Grandma Mary's "That's Italian" Jewish Ghetto Spaghetti Sauce Entree/Condiment
Grandma Susan Thaemlitz' Recipes
Grandma Susan's Chow Mein Entree
Grandma Susan's Dream Bars Dessert
Grandma Susan's Hot Dish Entree -
Grandma Susan's Popcorn Balls Dessert
Grandma Susan's Secret Dinner Rolls Pastry
Ma Geri Thaemlitz' Recipes
Ma Geri's Macaroni & Cheese Side Dish
Ma Geri's Pepper Steak Entree
Ma Geri's Popovers Pastry
Ma Geri's Salmon Patties Entree
Terre's Crepe Batter Dessert
Terre's Cuban-American Flan Dessert
Terre's Garlic Bread Pastry
Terre's Highly Controvertial Attempt to Improve Upon Grandma Mary's Spaghetti Sauce Entree/Condiment
Terre's Homemade Whipped Cream Dessert Garnish
Terre's Homemade Salsa Condiment
Terre's Kimchee Bap (Fried Rice) Entree/Side Dish
Terre's Linquine with White Wine Clam Sauce Entree
Terre's Minnesota Wild Rice Side Dish
Terre's Strange Take on Spicy Thai Peanut Sauce Entree
Terre's Super Banana Malted and Malteds Generally Dessert Beverage
Terre's Super Eggnog Dessert Beverage
Terre's Taiwanese Ricecake Entree
Grandma Mary's Homemade Ravioli
These are time consuming, but unbelievably worth it!
Ravioli Dough Ingredients:
Ravioli Filling Ingredients:
Dough: Mix flour with eggs, oil and water. Knead thoroughly and set aside in bowl, covered with plastic wrap.
Filling: Combine and brown the meats. In a large mixing bowl, combine with other Ingredients: and mix thoroughly.
Stuffing the Ravioli: Roll into a large, thin sheet. Use a knife or fancy pasta cutter to slice into 1.5"-2" squares. Add a teaspoon full of meat to center of square, add top layer of dough and close the edges with the press of a fork (or just pinch it).
Cooking: Boil 10 to 20 minutes as needed. Top with Grandma Mary's spaghetti sauce and freshly grated parmesan cheese..
Grandma Mary's Pie Crust
Terre's note: I don't remember, but I think this is enough for 2 covered pies.
Mix egg, vinegar and water to fill 1 cup. Combine with dry Ingredients: and knead thoroughly. (For an extra treat after making pies, spread left-over pie crust thin on a baking sheet, sprinkle with cinnamon and sugar, and bake at 350° F until crisp.)
Grandma Mary's "That's Italian" Jewish Ghetto Spaghetti Sauce
I vividly recall the catfighting between Ma and Mary as Ma tried to take measurements while Mary made the sauce without ever measuring Ingredients:.... I was told Mary got this recipe from a non-Italian Jewish neighbor while they lived in Philadelphia's Jewish ghetto. This makes enough for freezing. If you have a Crock-Pot, now's your chance to finally use it!
Blend tomatos in blender (or you could just use pureed tomatos to start with). Add seasonings and stir. Cook on medium heat and bring sauce to boil, then cook on low heat for 1.5 to 2 hours. Put in tomato paste in last 30 minutes and stir. Fill each paste can with water and add. Stir well. During last 10 minutes add 1 teaspoon baking soda and stir (this is the Tonda family's secret way to reduce tomato acidity). Serve over spaghetti or other pasta, use in lasagne, etc.
Grandma Susan's Apple Pie Filling
See Grandma Mary's Pie Crust. Preheat oven to 450° F. Sprinkle thin layer of Corn Flakes on bottom pie crust to absorb excess apple juice. Layer apple slices in circular pattern. Sprinkle sugar and cinnamon on top of apples. Cover pie with top layer of pie crust, cutting 4 slices near the center to release steam while cooking. Brush top with melted butter, and sprinkle lightly with sugar. Bake 40 to 45 minutes at 425° F until golden brown.
Grandma Susan's Chow Mein
Terre's tip: add fresh vegetables and a splash of Michou (cooking rice wine). Ingredients:
1 pound hamburger
1/2 to 1 onion, chopped (Terre suggests using green onions)
1 stalk celery (not 1 bunch!)
1 can bean sprouts, drained
1 can water chestnuts, drained
3 tablespoons corn starch
3 tablespoons soy sauce
Fried chow mein noodles
Brown hamburger and set aside. Put vegetables in pan with 1/3 to 1/2 cup water. Cover and steam 2-3 minutes. Combine hamburger with vegetables. Mix cornstarch with a small amount of water or soy sauce in a cup to eliminate lumps. Add cornstarch mixture, remaining soy sauce and 1/2 cup water. Cook until sauce thickens (cooks fast). Add additional soy sauce or water to cooking mixture as necessary. Serve over white rice (Sara, you can eat yours on the side). Top with fried chow mein noodles.
Grandma Susan's Dream Bars
For 9"x9" pan (double for 9"x13")
Combine sugar and syrup in saucepan. Cook on moderate heat, stirring constantly, until mixture boils. Remove from heat. Stir in vanilla and peanut butter. Mix well until creamy and smooth. Add cereal, mixing until evenly coated. Press into 9"x9" pan. Melt chocolate and butterscotch chips together. Spread over cereal mixture and let cool.
Grandma Susan's Hot Dish
For 9"x11" pan
Preheat oven to 375° F. Brown onions and meat, drain. Cook egg noodles as directed. Combine drained noodles, mushroom soup thinned with milk, cheese, and all Ingredients: in baking dish, EXCLUDING peanuts and chow mein noodles. Bake 40 minutes at 375°. During last 15 minutes of baking, put chow mein noodles and peanuts on top. Ma Geri puts the nuts and chow mein noodles on the side because they don't freeze well, but all us kids agree you'd better bake 'em!
Grandma Susan's Popcorn Balls
For about 20 balls.
Grandma Susan's Secret Dinner Rolls
I might get into serious trouble by Aunt Doris for having this listed for the world to see, but I figure they are so hard to make that those who venture to try deserve what they get (which in John and my case were disasterous rocks). I should also note that this may or may not be the original recipe, as Grandma Susan was very secretive about how to make these, and may have "forgotten" to write down certain Ingredients: or steps. I am working from a photocopy of her typed notes, but I believe an older copy was rumoured to list adding 1/4 teaspoon sugar to the yeast. Yields about 4 dozen.
Dissolve dry yeast in 1/4 cup lukewarm water (or use same amount of fresh yeast). Set aside yeast for later addition. Boil & mash potatoes (saving water), scald milk (bring to verge of boil). Cool to lukewarm. Combine potatoes, potato water, milk, butter, salt and sugar (everything but yeast, eggs and flour), mix well. Add dissolved yeast to mixture. Then add 2 well beaten eggs. Beat well and add 7 or 8 cups flour. Mix and knead to soft dough. Let rise in greased, covered bowl for abou;t one hour. Punch down and let rise again to about double in size, this second rise being done in the final baking pan. For clover-leave rolls use muffin tins. Place three small balls in each cup, dipping two balls in melted button on the side so they don't stick together. Once they have risen to double in size, back at 375° F until slightly brown (about 12 to 15 minutes). While hot and before removing from pans, brush lightly with melted butter. Grandma Susan's additional notes: This recipe can be used for butterscotch rolls. Rolls can be stored in airtight containers and frozen.
Ma Geri's Custard
For 1.5 quart pan (double for 9"x11")
Ma Geri's Macaroni & Cheese
For 9"x9" pan.
Ma Geri's Pepper Steak
Ma Geri's Popovers
Ma Geri's Salmon Patties
Terre's Cashew Chicken (Springfield Style)
Marinate chicken in milk, water, eggs and salt for 20 minutes. In a saucepan, dissolve cornstarch in a small amount of broth; add remaining broth gradually to make a paste. Blend in oyster sauce, sugar and pepper. Stir over medium-high heat until sauce boils and begins to thicken. Set aside. Dredge chicken in flour. Fry in oil in a heavy skillet until crips and golden. To prevent chicken pieces from sticking together, drop into hot oil one piece at a time. Drain on paper towels. Arrange chicken on a serving platter; sprinkle with cashews and green onions. Reheat sauce and pour over chicken. Serve immediately with soy sauce and rice. (For buffet-style serving, keep sauce, cashews and green onions on the side for people to add themselves). Serves 4.
For the fried rice, keep it a simple version with eggs, carrots and green onions only.
Terre's Crepe Batter
Mix it all up and fry it like a really thin pancake. Fill with fresh whipped cream (see Terre's Homemade Whipped Cream) and berries, roll and eat.
Terre's Cuban-American Flan
For a 9" circular cake pan. Special thanks to Alex Pereira, whose original recipe served as the basis for my own.
Preheat oven to 350° F. Evenly cover the bottom of the baking pan with sugar. Heat over open flame until sugar starts to carmelize, continually agitating pan to ensure caramel does not burn and turn black. (I have a rather ugly but reliable way of doing this - I use a pair of vice-grip pliers to hold the side of the baking pan, using this as a handle to continually turn the pan over the flame.) Swirl caramel to cover sides and bottom of pan, set aside to cool. Mix eggs and rest of Ingredients: in blender until smooth. (To make Alex's version, blend in 1/3 bar of cream cheese at room temperature - this gives it somewhat of a cheescake taste. You could also add some finely grated lemon peel or orange peel. I like it plain.) Pour into caramel-coated baking pan (the caramel will crackle loudly as you pour it in). Bake in double-boil pan (place main pan in a larger tray with at least 1 inch hot water on all sides) for 90 minutes at 350° or until knife inserted in center draws clean. Refrigerate until thoroughly cooled. Run knife around outer edge of flan, and turn it over onto a large plate (be sure there is enough room for the now liquid caramel to pour all over!).
Terre's Garlic Bread
Preheat oven to 350° F. Combine minced garlic, parsley and butter in a bowl, mashing together with a fork. Slice bread on side down length of loaf. Use fork to spread butter mixture on top and bottom of loaf. Sprinkle with a dash of salt if desired. Wrap loaf in aluminum foil. Bake at 350° for 10-15 minutes until thoroughly heated through.
Terre's Highly Controvertial Attempt to Improve Upon Grandma Mary's Spaghetti Sauce
This recipe has been categorically rejected by family members for departing from Grandma Mary's recipe (especially for my suggestion of using fresh vegetables), but it's my standard spaghetti sauce. Adjust seasonings to taste - one thing I copied from Mary is never measuring what I add, so all measurements are approximate. Ingredients:
1 pound (or slightly more) Italian sweet sausage
1 large can whole tomatos
3 fresh tomatos
1 small cans tomato paste
4 cloves garlic (minced)
1 large onion (minced)
1/4 cup fresh parsley (minced) 1/2 teaspoon oregano
1/2 teaspoon dried red pepper
1 teaspoon black pepper
1 tablespoons sweet basil
1/2 teaspoon Italian seasoning
1/2 teaspoon rosemary
1/2 teaspoon fennel seed
Salt and other seasonings desired to taste
Start canned tomatos simmering in pot. Slice fresh tomatos (peeled or unpeeled), keeping juice. Combine with simmering canned tomatos in pot. In a frying pan, briefly sautee garlic and add to tomatos, then brown onions and add. Cut sweet sausage into small pieces, fry and add (the longer they are cooking with the tomatos, the better). Add all other seasoning except parsley and simmer on low heat for 1 hour. Taste and adjust seasonings as necessary. Add parsley and tomato paste, then simmer for another 30 minutes or more. During last 10 minutes add 1 teaspoon baking soda and stir (this is the Tonda family's secret way to reduce tomato acidity). Serve over spaghetti.
Terre's Homemade Salsa
Place the tomatos in boiling water to loosen the skin for peeling. Place peeled tomatos in a container, mash with knife and spoon being sure to keep any juice that comes from the tomatos. Mix all other Ingredients: with tomatos. Refrigerate (let sit overnight if possible, to mellow the taste of the tomatos). Serve with tortilla chips or use on burritos, etc.
Terre's Homemade Whipped Cream
For some reason people think Whipped Cream is difficult to make. IT'S NOT! Here's a recipe for all of you idiots and lazy bones. Try it and impress your friends!
Whip the whipping cream with a mixer for best effect, or use a hand egg-beater. Keep whipping until thick, and cream peaks when you withdraw the mixer. Sprinkle in confectioner's sugar to taste (don't be afraid of making it too sweet - you'll probably have to put in more sugar than you think, and the result will not be too sweet).
Terre's Kimchee Bap (Fried Rice)
Recipe can be easily scaled - the number of eggs should always be one more than the number of scoops of rice used. The cooking order is important.
Terre's Linguine with White Wine Clam Sauce
Sautee minced garlic in olive oil. Add clams with water in can and half jar of clam juice. Add white wine to taste (1/2 cup usually does it). Add salt and pepper to taste (fresh ground white pepper is best). Sautee 2-4 minutes on low heat - don't boil it down too much. Add parsley, and remaining clam juice if desired. Adjust seasoning if necessary, and simmer another minute or two. Serve over linguine with fresh garlic bread.
Terre's Minnesota Wild Rice
Okay, I stole this one from my old friend Gary VanZinderan's mom.
Terre's Strange Take on Spicy Thai Peanut Sauce
The recipe reads a little weird, but everyone who tastes it loves it. I usually make it with chicken and bok choi or another Chinese green, but it can also be made vegatarian with zuchinni, spinach, yellow squash, carrots, or whatever you like. You might have to make it twice before you figure out the correct balance of seasonings. Do not attempt to make this recipe with Skippy or other salted/sweetened peanut butter! Ingredients:
8 to 10 ounces (1/2 medium jar) peanut butter - UNSWEETENED & UNSALTED ONLY!
12 to 14 ounce can coconut juice
2-4 cloves garlic (minced)
3-4 green onions (minced)
2 dried Thai red chilis
1/4 cup soy sauce
3-5 tablespoons Thai hot chili sauce (Sriracha preferred)
1-2 tablespoons Chinese red chili sauce (Fu Chi preferred)
1 tablespoon Chinese BBQ sauce (Bull Head preferred)
Splash of fish sauce (optional)
Chicken, vegetables, or whatever you like to cook with it
Sautee garlic and green onions in oil for 30 seconds. Add chicken or other meat (or longest cooking vegetable if no meat), sautee until lightly cooked through. Add coconut milk and dried Thai red chilis, simmer on medium-low heat 2-5 minutes. Add peanut butter and mix well, continuing to simmer. Add soy sauce and other seasonings, remaining vegetables. Allow to simmer 2 minutes, stirring constantly (sauce should be creamy, definitely not thick and definitely not watery - add water if needed, but wait for vegatables to release their moisture first). Check taste - at this point just make sure you don't taste too much of anything, since it takes time for the sauces to work their magic. Allow to simmer, stirring regularly, for 5 minutes. Check taste again, adding sauces as necessary. You may find yourself adding unusually large amounts of one thing or another - that's okay. Just be sure to allow a minute or two for the spices to mix and settle before decided what else is needed. When you think it's done, serve over rice.
Terre's Super Banana Malted and Malteds Generally
The art of a fine malted is a wonderous thing which comes through reason and order. Obey the rules of introduction and you shall be rewarded.
Whip whole egg in blender's highest setting, approximately 30 to 45 seconds. With blender on medium setting, add approximately 1/4 cup of milk, then blend on high speed again for 30 seconds. With blender on medium setting, add sliced banana and blend on high speed again until smooth. Slowly add more milk until about one full cup of milk has been added. (This initial process of blending is what gives my delicous malteds an unusual lightness of taste along with a thick consistency.) With blender on medium speed, add malt powder to taste (be generous!). Add vanilla ice cream. Play with ice cream and milk until you have a desired amount and thickness. Add more malt powder if necessary. You can easily adapt this recipe to other flavors by adding chocolate syrup, fresh strawberries, or other goodies. It is generally better to add chocolate syrup to vanilla ice cream than to use flavored ice cream by itself, although you may also try a double-chocolate malted made with syrup and chocolate ice cream.
Terre's Super Eggnog
I don't drink alcohol, but add liquor if you wanna barf.
Mix it all up and drink it.
Terre's Taiwanese Ricecake
Here's your chance to use those dried brown mushrooms you always see in Asian markets. Japanese ricecake is far too sticky for this recipe - it's a totally different type of ricecake. Don't even try to use it.
Replace pork with assorted fishcakes and/or fish balls
1 large carrot (diced, for seafood variation only)
Set ricecake discs in bowl of warm water (hot water if frozen), soaking as you prepare other things. Rinse dried mushrooms and place in a bowl of hot water for about 10 minutes. While mushrooms are soaking, slice pork into thin strips and brown (for seafood variation, slice fishcakes into thin pieces). When mushrooms are soft, slice into thin strips, keeping mushroom water. Add green onions and mushrooms to pork and sautee for a minute or two. Add rice cake discs and about 1/2 cup mushroom water. Add salt and seasonings to taste. Sautee, and add Chinese cabbage only in last 2 or 3 minutes of cooking. Pork variation should be moist, but no real sauce. Seafood variation should have more water added, creating a sauce but not soupy.