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Rebopper Recipes

Rebop's Matzoh Brie


My family makes it differently and it's fabulous! Here's a quickie recipe:

I don't measure, so all this is approximate!

Per large portion (or 2 small meals):

Cut up a large onion (I use one Spanish or a few small onions) in large diced pieces, and saute in a large pan with some oil til translucent. You can use a wok, too.

Meanwhile, take 3 pieces of matzoh and break into pieces about 1.5 inch square, but they can be very irregular. Put into a large mixing bowl, and pour some milk over them (maybe half a cup), and mix it up so all the pieces get a little moist, not too soggy. When the onions are ready, remove the matzoh from the bowl, without the extra milk, and add to the pan. Saute with the onions til the matzoh is slightly browned, but not too much. You want the matzoh to stay a little moist. Then add either 3-4 scrambled eggs or substitute eggs. You want enough egg to coat all the matzoh. Mix it all up, and when the eggs are done, you're done. Season with salt, and eat with orange juice!! It's heaven. One of my favorite comfort foods!


Mama B's Quesadillas

16 oz. sargento 4 cheese mexican 8 scallions, minced 1/2 cp. drained & minced bottled pimento 4 pickled jalepeno peppers, minced 2 tbs. fresh cilantro leaves, minced or 2 tsp dried cilantro 1 tsp. ground cumin

approx. 1 stick softened unsalted butter flour or corn tortillas

Combine first 6 ingredients and set aside.


Method 1 - This is the way I made them years ago. Back then we made them open face.

.Pre-heat oven to 400 degrees.
.Butter one side with some softened butter & toast in pre-heated oven for a 3 to 5 minutes until barely golden.
.Top tortillas with some of the cheese mixture (keeping away from the edge, because it will spread).
.Bake in 400 degree oven for 5 to 8 minutes or until cheese is bubbly.
.Transfer to cutting board & cut into wedges.


Method 2 - This works well if you don't have a griddle and don't want to work with a lot of frying pans.
.Pre-heat broiler.
.Lightly butter a few tortillas and put them on broiler pan butterside down.
.Top with some of the cheese mixture (keeping away from the edge).
.Top with another lightly buttered tortillas, butter side up.
.Lightly toast under broiler, watching carefully. When toasted and cheese is melting flip and toast other side.
.Transfer to cutting board & cut into wedges.


Method 3 - This is the way I make them now. I have a griddle but you could also use a couple of frying pans.
.Pre-heat griddle over med-high to high heat.
.Top a few tortillas with some of the cheese mixture(keeping away from the edge).
.Top with another lightly buttered tortillas, butter side up.
.Lightly butter griddle and cook quesadillas until golden brown on both sides.
.Transfer to cutting board and cut into wedges.

You can top the wedges with sour cream, salsa and quacamole. But mine normally never make it that far... This cheese mixture is also great in enchiladas or on top of chicken breasts.



Jal's Pumpkin Wine Cake


For the Cake:

2 eggs
1 T butter or marg, melted
1 T vegetable oil
1 T vanilla
cup red wine
1 heaping cup sugar
1 cup ricotta or cottage cheese
2 cups canned pumpkin
1 lb box Duncan Heinz yellow cake mix (a similar size of another brand can be substituted, but avoid supermoist or pudding in the mix types)

Beat eggs, then add other ingredients and mix lightly. Let stand about an hour, then beat until bubbly. Bake at 345 for about an hour in a large bundt-type pan (the kind with a flat bottom and sides that are removable), cool and turn. A toothpick test would not be accurate, but the cake should be done when there is no raw batter in the cracks that appear on top, and the cake should spring back when touched lightly.


2 T butter or marg
1 t vanilla
cup sugar
1 cup graham cracker crumbs

Combine and stir ingredients in a saucepan over low heat until butter is melted and ingredients are mixed. Cool and then crumble onto cake. Top with grenerous dusting of confectioner's sugar. This is a VERY moist, heavy cake, but sinfully good, even for people like me who do not like pumpkin pie. It goes well with spray whip cream :-)