Recipes Treasured by the Pirates of Pearl River

By Barry Roth and PRHS Class of 1959

If you are looking for sure-fire family favorite recipes. Look no further. The Pirates of Pearl River are sharing the highly praised recipes that have been enjoyed by their families and friends for many years. Try them all and create your own list of family favorites and recipe secrets. These recipes provide a wonderful way for you to involve your children, teach them how to prepare great food and also help them discover their own love of cooking.

• Language: English
• Publisher: AuthorHouse
• Release date: Mar 10, 2021
• ISBN: 9781665518239

Barry Roth

27 Pearl River High School Pirates from the Class of 1959 came together to share their favorite recipes, many of which they grew up with and have enjoyed with their families all these years.

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© 2021 Barry Roth. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

Published by AuthorHouse 03/10/2021

ISBN: 978-1-6655-1802-4 (sc)

ISBN: 978-1-6655-1801-7 (hc)

ISBN: 978-1-6655-1823-9 (e)

Library of Congress Control Number: 2021903985

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

Thank You

The Front and Back Cover Illustrations

as well as the interior illustrations

were all provided by Dylan Cownie.

Cookbook participants include:

Gail, Florence, Renee, Pat,

Cathy,

Linda, Helene, Jane and Janet

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CONTENTS

Introduction

Chapter 1 – Bob Peckman

Chicken Curry

Thai Red Lentils

Sautéed Swiss Chard

Chapter 2 – Scott Williams

Scott’s Kraft Dinner

Chapter 3 – Barry Roth

Barry’s ‘Funky Chicken’ Sauce with Vermicelli

Delicious Ham & Rice Casserole

Turkey Casserole

Rough Cut Pirate Salad

Apple Spice Cake

Chapter 4 – Thomas Theise

Winter Pancakes

Potato Latkes

Chapter 5 – John Weitmann

Chicken For A Crowd

Deep Dish Apple Cream Pie

Italian Cheesecake

German Dark Rye Bread

Chapter 6 – Marilyn Winter Garten

Roasted Salmon Nicoise Salad Plates (based on Ina Garten’s recipe, serves 6)

Swedish Apple Cake

Saucy Brussels Sprouts

Brussels Sprouts with Orange Maple Butter

Chapter 7 – Patricia Drummond Hoffman

Buffalo Chicken Dip

Spanish Rice

Cheesecake

Oreo Truffle Balls

Chapter 8 – Roger Norman

Stuffed Mushrooms

Onion Pie Quiche

Cream Puffs – (For an Appetizer - See Below)

Chapter 9 – Ted McElroy

Stuffed Shells

Aunt Gwen’s Best Cake

Chapter 10 – Bob Carlson

Southwestern Stew

Spring Garden Dip

Mom’s Pumpkin Pie

Cardamom Coffee Bread

Chapter 11 – Gail Anderson Bates

Bear Mountain Butternut Squash Soup

Zucchini Bread

Chapter 12 – Susan Nachimson

Rice Pudding

Chapter 13 – Peter Fortmann

TOTOS – Holiday Cookies

Biscotti Cookies

Beef Bourguignon

Chapter 14 – Dick Cunningham

Campsite Stew

Chicken Cacciatore

Country Pork Chops

Clam Spread

Chapter 15 – Paula Schwartz Luna

Oven Baked Sliced Potatoes

Oven Baked Vegetables with Cheese

Banana Bread

Party Pineapple

Mini Pizzas

Chapter 16 – Jay Bohnel

Quiche Lorraine (Onion Pie)

Cheesy Scrambled Eggs & Ham

Chicken Divan

Grasshopper Pie

Pizza Fondue

Marshall’s Meatloaf

Chapter 17 – Glen Kuder

Baked Chicken Thighs

Glen’s Personal-Size Salad

Boneless Chicken Thigh Sandwich (in a Flat Tortilla)

Chapter 18 – Kenneth Thoms

Brenda’s Italian Grandmother’s Marinara Sauce

Heringsalat (German Herring Salad)

Ken’s Tennessee Mud Pie

Tiramisu

Chapter 19 – Renee Bichette Ruderman

Bow-Tie Pasta Dish

Chicken With A Tomato Wine Sauce

Chapter 20 – Lowell Barry Hanna

Day Ahead Breakfast Casserole

Best Pumpkin Bread Ever

Chapter 21 – Carl Landgren

Cod Fish Chowder

Healthy Turkey Chili

Delicious Poached Fish

Glazed Salmon

Chapter 22 – Nuha Dabbeekeh Hababo

Broiled Chicken Breasts with Mustard

Nuha’s Eggplant Ratatouille – Eggplant Stew

Namoura – A Lebanese Dessert (Pastry)

Chapter 23 – Jane Holmsen Woodward

Jane’s Apple-Pear Coffee Cake

Chapter 24 – Jack DeGregorio

Gail’s Corn and Ham Casserole

Chapter 25 – Catherine Yaniga Aloi

Penne with Vodka Sauce

Veal Marsala

Fettuccine Alfredo

Cathy’s Outstanding Cheesecake

Italian Bundt Cake

Applesauce Cake

Chapter 26 – Janet Edsall Fischer

Janet’s Eggplant Pasta Stew

Parmesan Artichoke Dip

Puff Pastry Tarts

Chapter 27 – Helene Pawlicki Rhodes

Arugula & Pear Salad

Crunchy Oriental Salad – (A Family Favorite)

Chicken Vegetable Soup

Quinoa – Great Choice for Vegetarians

Helene’s Southern Greens

Sausage, Onion, Apple and Sauerkraut Dinner (My Father’s Favorite)

Dusty’s Favorite Marinated Tomatoes

Italian Sausage Breakfast Casserole (A Rhodes’ Family Favorite)

Yellow Squash Quesadillas (The Rhodes’ year round go-to Supper)

Treasured Recipes - Index

INTRODUCTION

As new families came to Pearl River, they were accepted and assimilated into the community. Their young children formed friendships and although these youngsters may have come together as children, they matured and experienced many activities and challenges which brought them closer together. They played together, learned together, helped one another and won together. When it was time to leave school, they left as an especially close band of Pirates.

This is a Class of Pirates like no other. It is known for its attitude, enthusiasm, successes and its comradery. These Pirates are not fearsome. They sail no Pirate ships. Now, they sail only cruise ships. They harm no one.

When the Pirate flag is flown, it is not intended to intimidate. Rather, it is an invitation to come together for a reunion, a celebration or to work on another project that will add to their legacy.

The Pearl River High School Class of 1959 revels in the memories of years gone by, but takes special pride in the friendships and activities that have held us together. We were, and still are, the Pirates of Pearl River.

_________

Many of the recipes contained in this book represent the components of meals we grew up with and were then passed down. Other recipes were often created and modified as we raised our own families and celebrated fond memories of the flavors and the kitchen smells of our youth. Our own creativity and the preferences of our family members have resulted in the recipes we treasure and are now passing along to a new generation. We hope you enjoy them as much as we have.

CHAPTER 1

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BOB PECKMAN

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The Voice of Experience –

About ten years back I developed a leaky aortic valve. Losing weight for my heart moved me to the head of the hiking pack. Here are several guidelines for losing weight:

1. Don’t avoid fat as your body needs it and will crave food until you eat enough fat.

2. GIVE UP SODA!

3. Don’t give up ANYTHING else.

4. Don’t concentrate on what you are NOT going to eat and never count chemicals. Think food. Concentrate on what you need to eat, like leafy greens.

5. Dish out your supper once without seconds so you can watch quantities, but NEVER be a martyr. Pig out at Thanksgiving and special buffets. This is not a painful diet, it is a joyful way of life.

This is how I eat now, half-way vegetarian. There is nothing wrong with meat, but we eat way too much of it to be healthy. Leafy greens are a great source of calcium and many other things we don’t even know about. I finish it off with a little Breyers Natural Vanilla and fruit with a cup of coffee.

Chicken Curry – for four

Ingredients –

1 Frying chicken (2 ½ to 3 pounds)

6 Tablespoons Canola Oil

1 Tablespoon Corn Starch

2 Apples, peeled, cored and diced

2 Large Onions, diced

2 Tablespoons Curry Powder

1 Garlic Clove, mashed

Salt

Freshly ground black Pepper

½ Cup Yogurt

Utensils and Cookware –

• Sharp Knife

• Cutting Board

• Dutch Oven or Frying Pan with Cover

• Serving Spoon

• Measuring Spoons & Measuring Cup

Preparation –

• Cut the chicken into pieces for frying

Cooking Instructions –

• Heat the Canola oil in the Dutch Oven over fairly high heat

• Brown the chicken pieces on both sides

• Sprinkle with the Curry Powder and the Corn Starch

• Continue cooking turning the chicken pieces until golden

• Add the Onions, Apples, Garlic, Salt and Pepper

• Simmer covered for about 30 minutes

• Stir in the Yogurt and serve

Thai Red Lentils – lots of leftovers