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Beth Israel Chocolate Chip Cookies

From: "Lou "
Subject: Beth Israel Cookies
Date: Monday, December 29, 2008 12:40 PM

Attached please find a recipe For Beth Israel Hospital Chocolate Chip Cookies. I have 
looked for this recipe for over 30 years. People from miles around would go to BI to get 
these cookies. Unfortunately when the Hospital was remodeled the bakery was done away with 
& the recipe lost. It recently appeared on the Internet posted by Paul Levy of BI. 
It is for 600 cookies so will need to be reduced for home use. These are the best chocolate 
chip cookies I've ever tasted & am so happy I was finally able to find the recipe.

Beth Israel Chocolate Chip Cookie
Yield: 600

Preheat oven 325 degrees
Baking time: 12-15 minutes

7 1/2 lbs of granulated sugar
7 1/2 lbs of brown sugar
10 lbs butter
1 1/2 cups vanilla
28 eggs
15 lbs flour
1/3 cup and 1 tablespoon salt
1/3 cup and 1 tablespoon baking powder
1/3 cup and 1 tablespoon baking soda
12 1/2 lbs chocolate chips
11/2 lbs walnuts (optional)

Soften butter and whip with both sugars
Beat eggs and mix in salt, baking powder, and baking soda
Gradually mix in flour
Add chocolate chips and walnuts 

George Romney's Bean Soup

----- Original Message ----- 
From: Bob 
Sent: Saturday, December 27, 2008 8:13 AM
Subject: Bean soup

My father-in-law and I are searching for "Governor George Romney's Bean soup" recipe. 
We lost it and are in the mood to make bean soup. It was the one we liked the best. 
Hope you can find it.


Hello Bob,

Sorry, I have searched every which way that I can think of, but I cannot find any bean soup recipe connected to former Governor George W. Romney at all. Where did you get the recipe the first time? Perhaps it was not Romney's own bean soup recipe, but his "favorite" bean soup recipe, in which case it might be on the Internet, but under it's own name, with no mention of Mr. Romney. If you can get another name for it, or if you can tell me something unique about it, I might find it yet. There are dozens of "bean soup" recipes, and many "Michigan bean soup" recipes. I'd have to have something unique about the recipe in order to sort it out.


Kristine sent this:

Saw an old request on your site for Governor Romney's soup.  My mom had 
cut it out from either the Detroit Free Press or The Flint Journal.

Governor Romney's Favorite Soup

1 1/2 cups dry navy beans
6 cups cold water
1 cup onions, chopped
4 oz. salt pork or ham, cubed
1/2 garlic clove, chopped
2 cups celery, chopped
1 cup carrots, diced
2 whole cloves
2 bay leaves
4 cups beef or chicken stock
Dash of pepper
3 or 4 tablespoons cider vinegar

Cover beans well with water and soak several hours, or overnight.  Pour 
off and measure water, adding enough to make 6 cups.  Add beans.  Saute 
onions, salt pork or ham, and garlic until onions are transparent.  
Combine with beans, celery, carrots, cloves, bay leaves, stock and 
pepper in heavy kettle.  Cover and simmer about four hours or until 
beans are soft.  Add vinegar.  Salt and additional pepper may be added 
if desired.  Makes 8-12 servings.

Bill Knapp's Michigan Bean Soup

While searching for the above, I found this...

Bill Knapp's Michigan Bean Soup
From the Detroit News
Serves 4 


2 cups dried navy beans 
2 quarts cold water 
1/2 lb lean ham, diced 
1 teaspoon garlic 
1/2 cup onion, chopped 
1 cup celery, chopped 
1/2 cup carrot, shredded 
salt and pepper 


Wash and sort the beans and soak overnight in cold water to cover. 
Next morning drain beans. 
Put beans, ham and garlic in stockpot, add 2 to 3 quarts water. 
Bring to a boil, cover and simmer 3 hours or until beans are tender. 
While the beans are cooking, in a separate pan boil the onion, celery and 
carrots in enough water to cover for 30 minutes. 
Drain and add to the beans and ham and continue cooking for 45 minutes more. 
Put soup contents in blender or food processor to slightly puree the soup
(You will need to do this in batches). 
Add salt and freshly ground black pepper to taste. 
Note: Great with cornbread. To use canned beans, allow 3 (15-ounce) cans undrained 
Northern beans and omit 1 quart water. 

More Bill Knapp's Recipes

Miss Hullings' Autumn Butternut Squash

 Miss Hullings Autumn Butternut Squash

1 large Butternut squash (2 1/2 to 3 pounds)
1 1/2 quarts sliced Jonathan apples. Do not peel. (about 2 pounds)
1/4 cup butter
1/4 teaspoon salt
1 1/2 tablespoons shortening
1 tablespoon brown sugar
1/4 cup sugar
pinch of white pepper

Cut squash in half lengthwise. Scrape out seeds and membranes. Steam 30 minutes or bake 
upside down on foil in a moderate oven 350 degrees until tender.
Scrape out pulp and mash or beat in a mixer until smooth.
Season with butter, brown sugar, salt and pepper. Set aside.
Heat shortening in a small skillet.
Add apples, sprinkle with sugar, cover and simmer over low heat until barely tender.
Spread in a 9 inch round or 8 inch square casserole.
Spoon squash evenly over the apples.
Mix cornflakes with remaining ingredients for nutty topping and sprinkle over the squash.
Bake in a moderate oven 325 to 350 degrees for 12 to 15 minutes or until lightly browned. 
Serve piping hot. 
Serves 8

For Nutty Topping

3 cups cornflakes (crushed coarse) 1/2 cup chopped pecans 2 tablespoons melted butter
1/2 cup brown sugar

Old-Fashioned Meatloaf

Another trying times tight budget recipe. I like baked meatloaf with a rich catsup or tomato paste spread on top for the last 15 minutes of cooking. Goes great with mashed potatoes. The first one is more like a hamburger steak from the 1930s

Old  Faithful  Meat  Loaf

1 1/2 lbs. ground beef, lean
1/2 c. bread or cracker crumbs
1 1/2 tbsp. chopped onion
2 tsp. salt (or equivalent in seasoned salt)
1/2 tsp. black pepper
3/4 c. milk
1 egg
2 tbsp. Worcestershire sauce

  Mix thoroughly and bake in moderate oven, 45 to 50 minutes in loaf pan using Pam or 
other non-stick spray.  This same recipe can be used for beef patties by using 1/2 cup 
milk (less if a firmer patty is desired).  "Fry" as for hamburgers using a non-stick 
spray in pan.  This recipe is from the first issue of Woman's Day magazine in the 1930s.
Old  Fashioned  Meat  Loaf

4 slices day old white bread
1/2 c. milk
2 lbs. ground chuck beef
2 eggs, slightly beaten
1 med. onion, finely chopped
1 clove garlic, minced
1/2 c. parsley, chopped
2 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

  Mix well, bake at 350 degrees until done. 
Meat  Loaf

1 env. Lipton onion soup mix
2 lbs. ground beef
1 1/2 c. soft bread crumbs
2 eggs
3/4 c. water
1/3 c. ketchup

  Preheat oven to 350 degrees.  In large bowl, combine all ingredients, shape and 
place in loaf pan. Bake 1 hour or until done.  Makes about 8 servings.
Basic  Meat  Loaf

2 lb. ground beef
3 slices bread, crumbled
1 tsp. salt
1/4 c. ketchup
1 chopped onion
2 eggs
1/2 c. milk

 Grease 9 x 5 inch pan or casserole.  Combine all ingredients until well mixed. 
Bake 2 hours at 325 degrees.  
Meat Loaf

1/2 c. cornstarch
1-1/2 tbsp. Worcestershire sauce
3/4 c. ketchup
12 lb. lean ground beef (can use part ground turkey)
1/2 c. chopped green pepper
10 slightly beaten eggs
1/2 tsp. pepper
1/2 c. water
3 beef concentrate cubes
2-1/2 c. hot milk
2-1/2 c. water
1-1/2 qt. bread crumbs
1/2 c. finely chopped onion
3 tbsp. chopped parsley
2 tbsp. salt

  Mix the cornstarch and water; set aside. Dissolve beef cubes into hot milk and add 
Worcestershire sauce; set aside.  Mix ketchup with water; set aside. Mix remaining 
ingredients together, then add the liquids previously set aside. Blend well and portion 
into 5 loaves.  Bake at 350 degrees for 1-1/2 hours or until done. 
Let rest 10 minutes before slicing.  Makes 50 slices. 


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