Recipe of the Month

Today we are sharing a recipe from the 31st Anniversary Edition of The Ellis Island Immigrant Cookbook for Potato Soup. This recipe comes from Ruby Ebert Page of Tallahassee, Florida.

The following recipes were brought down from Canada by Author Tom Bernardin’s great-grandparents. Tom’s New York Irish and German mother wasted no time in learning to make them.

Today we are sharing a recipe from Jewish Soul Food for Passover Green Chicken Soup by Hadassah Kavel.

Today we’re sharing a recipe from The Ellis Island Immigrant Cookbook for Red Cabbage. This recipe from Mary V. Lee of Deer Park, New York was handed down to her by her Irish great-grandmother.

Today we’re sharing a recipe from Jewish Soul Food for Beef and Potato Sofrito. The term sofrito refers to a technique rather than a specific dish. First, potatoes are briefly deep-fried and then added to a pot where beef or chicken has been slowly braising. The result is a golden-brown pot roast with meltingly tender meat and potatoes that have retained their shape despite the lengthy cooking.

Today we’re sharing a recipe in The Ellis Island Immigrant Cookbook from Patricia C. Abramoski. Patricia’s husband’s grandmother, Constance Rzodkiewicz, came through Ellis Island from Poland and was detained there for about three months in 1908 along with his mother, who was only 2 years old at the time. His mother, Sophie Rzodkiewicz Abramoski, had gotten a rash on the way over and the officials feared she had smallpox.