Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 247

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

A BOUNTY OF SPROUTS

APRICOT HONEY CAKE J

BAKED APPLESAUCE J

BALSAMIC MIXED VEGETABLE ROAST J

BLACK EYED PEAS WITH VEAL J

BRAISED MEAT WITH BUTTERNUT SQUASH J

BROCCOLI AND CHEESE TOFU POTATOES

BROWN FRICASSEE CHICKEN

CHICKEN SCHNITZEL J

CHILI CUMIN FRIED FISH

CHOCOLATE ORANGE CARROT CAKE J

CINNAMON CHOCOLATE CHIP BISCOTTI J.

CLASSIC GEFILTE FISH J

CREAMY YOGURT DRESSING J

CUCUMBER TOMATO AND YOGURT SALAD J

CURRIED PUMPKIN SOUP

FRUIT CRISP J

GEORGIAN CHALLAH J

GOLDEN GRATIN

GREEN GODDESS SOUP J

HONEY MUSTARD SALMON J

ISRAELI STYLE TURKEY PATTIES J

KIWIFRUIT BREAKFAST SPLIT

KIWIFRUIT STACKS

KUGEL AND PEARS J

KULFI

LEEK AND POTATO SOUP J

MANGO LASSI

MASHED POTATOES PEARS AND LEEKS

MEXICAN SHEET CAKE J

MOROCCAN BROCHETTES

NOODLES WITH COTTAGE CHEESE AND BUTT

OATMEAL COOKIES WITH J

ORANGE AND DATE CHICKEN SALAD J

POTATO AND GREEN BEAN CHAT

POTATO PANCAKE WEDGES WITH ZUCCHINI

PRUNE PLUM COBBLER

RED PEPPER SOUP J

ROAST CHICKEN WITH ORANGE

ROSEMARY RIB ROAST

SALSA TOFU WITH CORN BREAD PANCAKES.

SHABBAT MANDARIN MARBLE LOAF J

SIMPLE BROILED SALMON J

SLOW COOKED BARBECUED RIBS

SMOKED WHITE FISH SALAD J

SOUTHWESTERN TSIMMES STUFFED J

SPICED ITALIAN PRUNE PLUM PIE

STEW IN A PUMPKIN J

STRAWBERRY KIWI SALAD J

STUFFED HAMBURGER SWINGERS

SUGAR SNAP PEAS AND BABY CARROTS J

SWEET AND SPICY ROAST J

THE BEST CHOCOLATE CAKE J

TUNA SALAD WITH GARBANZO BEANS J

VEAL WILD MUSHROOMS AND RED WINE J

WHITE CHOCOLATE CHIP BISCOTTI J

WILD RICE SALAD J

YEMENITE HIGH HOLY DAY SOUP J

ZUCCHINI FRITTERS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A BOUNTY OF SPROUTS

 

By Pam Woolway, cook.com contributor

Walking through the farmer's market, dozens of growers display colorful vegetables. Yet, one table stands apart in its youthful green simplicity. Delicate ribbons of sweet peas reach for the warmth of the sun.

 

Lined neatly in bright white containers, uncut living crops are on display. The grower stands behind a virtual lawn of green tendrils, gently lifting the sprouts from their felt-lined beds. Every purchase is harvested to order.

 

On this sunny Saturday morning at the market, there are people of all ages gathering around for samples of buckwheat sprouts, broccoli sprouts, and bean medley. There are even a few courageous children grazing from the trays on the table and enjoying the nutritious snack.

 

Sprouts complement a meal by adding texture and a refreshing flavorful spark. Or use them to dress up the dinner plate. A spoonful of clover on the plate with a slice of tomato adds a delicate splash of color .

 

Each sprout variety has a personality all its own in both taste and texture. The grower serves samples of the sprouts and makes recommendations beginning with the mildest in flavor. The sunflower sprouts are a luscious introduction. Their moist and mildly nutty character make them an affable initiation.

 

On the other end of the spectrum is the tempestuous daikon sprout, which can add a spicy and somewhat drier texture to an egg-salad or tuna-fish sandwich.

 

Sprouted seeds and grains are potent with energy, nutrition and flavor. As seeds sprout they attain higher levels of protein, sugar, enzymes, and vitamins A, B, C, and E and increase in the amino acid content, according to Rodale's Natural Foods Cookbook.

 

Alfalfa sprouts and bean sprouts are available year round and in most every supermarket , but in this season of warm sun and busy farmers' markets, you may well bump into a broader variety of sprouts. Seize the opportunity - they're delicious, nutritious, and add a lot of variety and texture to your salads and other dishes.

 

Here's a small sampling of some of the other sprouts with suggested uses:

 

Sunflower sprouts are the most palatable for the uninitiated. The sprout grows on a long, slender strand of white stem with two bright green leaflets at the end. Newly sprouted they make a nutty topping for toast or grown three to four inches long they are a crisp addition to a cold cut sandwich.

Clover is a nice substitute for alfalfa sprouts, which are the most marketed of sprouts. They have a stronger flavor than alfalfa and more texture. They are the Cadillac of sandwich sprouts. Clover is an excellent palette cleanser for a spicy Thai curry.

 

Garlic sprouts are a nutty, hot sprout with a mild garlic flavor. Use them to float on top of creamy squash soup or to garnish pasta. They make a nice alternative to using garlic cloves because of a milder taste.

 

Onion sprouts are hotter than garlic and are a great way to spice up an ordinary egg salad sandwich or a light and crisp compliment to a barbecue beef sandwich. Another alternative is to garnish a summer pasta salad with this delicate beauty.

 

Fenugreek is mildly spicy and bitter. The sprouts are commonly served in salad much the same way arugula is used. These sprouts are rich with vitamin A and the seeds are 29 percent protein. A simple salad of avocado, red onion and fenugreek makes a winning combination!

 

Daikon is the hottest of the sprouts listed. A piquant addition to a sweet jicama salad or use to brighten a tuna fish sandwich.

 

Pea sprouts are long delicate threads of green and taste very much the same as a fresh pea. The strands are good in stir-fry with other vegetables or on their own as a side dish with a splash of rice vinegar.

 

Buckwheat is a long slender sprout that adds elegance to a common green salad. It has a lemony flavor and is loaded with calcium.

 

Broccoli sprouts are buttery and spicy. Broccoli sprouts contain sulforaphane, the compound that gives broccoli its cancer-fighting ability. The sprouts can contain up to 50 times more sulforaphane then mature broccoli, according to Dr. Paul Talalay, the cancer researcher who developed broccoli sprouts.

 

Mix mung bean, adzuki and lentil for an exciting melange. This combination makes a sweet, chewy addition to rice. Mix equal amounts brown rice, the bean mixture and your favorite salad dressing for a nice spin on a potluck salad. The bright green of the mung and the earthy red of adzuki make this a very beautiful centerpiece on any picnic table.

 

APRICOT HONEY CAKE

 

"One thing I cannot get out of my head" said Ben Moskovitz, owner of Star Bakery in Oak Park, Michigan. "Was the food better growing up in Czechoslovakia or were the people hungrier there? My mother made a honey cake for the holiday, and it was so delicious. Honey was too expensive for us, so my mother burned the sugar to make it brown. Here I use pure honey, but I still think my mother's cake was better and I know I am wrong. The taste of hers is still in my mouth."

Mr. Moskovitz's European honey cake follows, with a few of my American additions. Other European Jewish bakers interviewed for this book also bake with white rye flour and cake flour when we would use all-purpose flour. I have included both choices.

 

1/2 cup dried apricots, roughly chopped

1/4 cup dark rum

2 large eggs

1 cup clover honey

1/3 cup vegetable oil

Grated peel and juice of 1 lemon

Grated peel and juice of 1 orange

1/3 cup sugar

1 teaspoon salt

1/3 cup apricot jam

1 3/4 cups white rye or unbleached all-purpose flour

1/4 cup cake or unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 cup slivered almonds, or roughly chopped walnuts or cashews

 

In a small bowl, soak the apricots in the rum for at least 30 minutes. Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.

 

In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam. Sift the 2 flours and the baking soda into another bowl. Strain the apricots, reserving the excess rum.

 

Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.

 

Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack.

BAKED APPLESAUCE J

4 pounds cooking apples (Golden Delicious, Rome Beauty or Mackintosh),

peeled and cut into chunks

1/2 cup sugar

1 tablespoon vanilla

1 teaspoon cinnamon

 

Preheat oven to 350 degrees. In a large glass pan, combine apple chunks with sugar, vanilla and cinnamon. Cover pan with foil and bake for 40 minutes. Uncover and bake 20 minutes more. Mash with fork or puree in food processor. Delicious warm or cold, smooth or chunky. For variety, can include some pears.

BALSAMIC MIXED VEGETABLE ROAST

 

2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds

2 teaspoons of salt, divided in half

1 cup extra-virgin olive oil

1/3 cup balsamic vinegar

1/2 teaspoon freshly ground black pepper

1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds

3 large red onions, sliced into 1/4-inch rounds

2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares

2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares

6 large heads of endive, cored, halved, and quartered lengthwise

Garnish: 4 sprigs fresh basil

 

1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt. Let stand for 30 minutes. Pat dry.

 

2. Preheat the oven to 450°F.

 

3. Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.

 

4. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.

 

5. Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing. Serve at room temperature. Makes 12 servings.

BLACK EYED PEAS WITH VEAL J

 

This stew is not beautiful but it is very good. Serves 8.

 

1/4 cup canola oil

2 cloves garlic, crushed

2 pounds boneless shoulder veal, cut into 1-inch cubes (OR use lamb or beef)

2 cups water

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon ground allspice

1/2 teaspoon cinnamon

1/2 teaspoon oregano

2 packages (10 ounces each) frozen black-eyed peas

 

In a Dutch oven, heat oil and sauté garlic 2 minutes. Add veal and brown. Add water and spices. Bring to boil, cover, reduce heat and simmer for 45 minutes. Add black-eyed peas and cook an additional 45 minutes or until meat is tender. Serve with rice. (c)Debby Segura

BRAISED MEAT WITH BUTTERNUT SQUASH

(Stufadin di Zuca Zala)

As many Ashkenazic Jews emigrated to the Veneto, it's not surprising to find a Venetian recipe for a stew reminiscent of the familiar Ashkenazic tsimmes, in which sweet potatoes or squash are paired with meat for a savory one-dish meal. In Mantua, a similar dish made with a beef rump roast is called brasato Rachele. Despite the use of the squash and Marsala, the stufadin is not overly sweet.

 

4 tablespoons olive oil

2 large onions, chopped

1 clove garlic, minced

1 tablespoon chopped fresh rosemary

2 pounds cubed veal for stew

Salt to taste

1 cup Marsala or other sweet wine

1 butternut squash, about 1 pound, halved, seeds and fibers removed, peeled, cut into 1/2-inch cubes, and parboiled in salted water for 5 minutes

1 1/2 cups meat or chicken broth, or as needed

Freshly ground black pepper to taste

 

Warm 2 tablespoons of the olive oil in a sauté pan over low heat. Add the onions, garlic, and rosemary and sauté until tender and translucent, about 8 minutes. Remove from heat and set aside.

 

Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up. Add the sautéed onions, the butternut squash, and the broth to cover and bring to a boil. Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and pepper before serving.

 

Variation: You can use 3/4 pound carrots, peeled and grated, in place of the squash. Makes 4 to 6 servings

BROCCOLI AND CHEESE TOFU POTATOES

4 baked potatoes

12 oz firm tofu, pressed

2 oz cheese, grated or diced

1/2 cup finely chopped broccoli

1/2 tsp salt

pepper to taste

1 1/2 tbsp butter

1 onion, minced

1 tbsp oil

sour cream

Preheat oven to 350 degrees.

Cut baked potatoes lengthwise and scoop out potato, leaving the shells. Mash together in a bowl the scooped out potato, tofu, and cheese. Mix in the broccoli, and season with salt and pepper.

Melt butter in a skillet and sauté onion until nicely browned. Mix onion into potato tofu mixture, then divide mixture among potato shells. Coat a cookie sheet with the oil and bake stuffed potatoes about 30 minutes or until browned. Serve with sour cream and/or butter.

BROWN FRICASSEE CHICKEN

JENNIE JUNE'S

The first American Jewish recipe I found for fricassee, a kind of ragout - usually made with chicken, browned lightly with onions in fat and then simmered in the drippings - came from a section on Jewish recipes in Jennie June's American Cookery Book of 1866. Jennie June Croley was one of the first American newspaper women and founder of the Sorosis Club. In her only cookbook she included a chapter on Jewish "receipts," which probably came to her from her Jewish friend, Genie H. Rosenfeld. "These are all original and reliable, -- the contribution of a superior Jewish housekeeper in New York," she wrote. Mrs. Rosenfeld was the wife of the dramatist, Sydney Rosenfeld, who was also the first editor of Puck.

This nineteenth-century recipe cooks well today. The slow sautéing of the onions along with the nutmeg, mace, and thyme enhances the taste of the chicken. Serve it with rice.

 

1 4-pound frying chicken, cut up into 8 pieces

6 tablespoons olive oil

6 medium onions, sliced in rings

1 clove garlic, minced

2 tomatoes, peeled, or 1 16-ounce can stewing tomatoes with liquid

1 sprig fresh thyme

Salt and freshly ground pepper to taste

1/2 teaspoon allspice

Dash of mace

1/2 cup water

 

1. Brown the chicken in 2 tablespoons of the oil in a heavy sauté pan and set aside.

 

2. Drain the pan, add the remaining oil, and simmer the onions very slowly, covered, for about 15 minutes or until soft. Remove the cover, add the garlic, and sauté until the onions are golden.

 

3. Add the tomatoes and simmer a few minutes. Then add the chicken, the thyme, salt, pepper, allspice, mace, and water. Cover and cook for a half hour or until the chicken is tender, adding water if sauce is too thick. Serves 6 (M)

 

CHICKEN SCHNITZEL J

 

4 boneless, skinless chicken breasts

1/2 cup flour

2 eggs, beaten

1/2 cup breadcrumbs

Oil for cooking

Lemon for serving

 

Heat enough oil in the skillet to cover the bottom; a drop of water should sizzle when it hits the oil. Pour the flour, eggs, and breadcrumbs into the pie pans.

 

Pound each chicken breast between two sheets of waxed paper to a thickness of approximately 1/8 inch. Dredge each piece of chicken in the flour, then the eggs, then the breadcrumbs.

 

Cook on each side until browned and crispy, approximately 8 minutes per side.

Serve with lemon wedges.

 

CHILI CUMIN FRIED FISH J

This Yemenite-style dish incorporates a highly seasoned matzo meal coating that keeps the fish moist.

2 pounds white fish fillets (such as sea bass, orange roughy or red snapper),

each about 1 inch thick

Coarse salt

3 large eggs, beaten to blend

1 cup unsalted matzo meal

4 teaspoons chili powder

1 1/2 teaspoons ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon coarse salt

1/4 cup (or more) vegetable oil

Lemon wedges Fresh cilantro sprigs

 

Sprinkle fish fillets generously on all sides with coarse salt; let stand 30 minutes. Rinse fish to remove salt and pat dry with paper towels.

 

Place eggs and matzo meal in separate large shallow bowls. Mix chili powder, cumin, black pepper and 1/2 teaspoon coarse salt in small bowl to blend. Sprinkle fish generously with chili powder mixture. Dip fish into eggs, then into matzo meal, coating completely. Transfer fish to waxed paper.

 

Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry fish in single layer until just opaque in center and golden brown, adding more oil if necessary, about 5 minutes per side. Transfer fish to paper towels and drain.

 

Arrange fish on platter. Garnish with lemon wedges and cilantro sprigs.

Serves 4 to 6.

CHOCOLATE ORANGE CARROT CAKE J

Intense chocolate flavor accented with orange highlights this lovely layer cake.

Serves 8 to 10

For cake

Nonstick vegetable oil spray

1 1/2 cups vegetable oil

4 large eggs

2 1/2 cups all purpose flour

2 1/4 cups sugar

2/3 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon salt

2 cups finely shredded peeled carrots (about 10 ounces)

1 cup (packed) sweetened flaked coconut

1 1/2 teaspoons grated orange peel

1 11-ounce can mandarin oranges, drained, cut into 1/2-inch pieces

 

For frosting

2 1/2 cups semisweet chocolate chips (about 15 ounces)

1 cup (2 sticks) unsalted nondairy (pareve) margarine, room temperature

1/3 cup powdered sugar

1/4 cup frozen orange juice concentrate, thawed

 

Additional canned mandarin orange segments, drained, patted very dry

 

Make cake:

Preheat oven to 350¡F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Using electric mixer, beat 1 1/2 cups oil and eggs in large bowl until well blended and thick, about 2 minutes. Add flour, sugar, cocoa powder, baking soda and salt; beat at low speed to blend. Increase speed; beat 1 minute longer (batter will be very thick). Stir in carrots, coconut and orange peel, then orange pieces. Divide batter between prepared pans.

 

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10 minutes. Turn out onto racks; cool completely.

 

Make frosting:

Stir chocolate chips in heavy medium saucepan over very low heat until melted and smooth. Remove from heat and cool to lukewarm. Spoon 1/3 cup chocolate into small bowl and reserve for decoration. Beat margarine and sugar in medium bowl until fluffy. Beat in remaining melted chocolate and orange juice concentrate.

 

Place 1 cake layer on platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange additional orange segments around top edge of cake. Re-warm 1/3 cup reserved chocolate to pourable consistency if necessary. Drizzle orange segments with chocolate. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)

 

CINNAMON CHOCOLATE CHIP BISCOTTI J

 

Or mandelbroit, if you prefer the more traditional, less-yuppified name. These are delicious after any meal, and at any other time of the day!! They are very easy and everyone will want the recipe.

 

1 cup canola oil

1 cup sugar

3 eggs

3 cups flour

2 teaspoons baking powder

1 cup finely chopped pecans (optional)

1 cup semi-sweet chocolate chips

1 tablespoon sugar mixed with 1 tablespoon cinnamon

Preheat oven to 375 degrees. Beat together oil, sugar and eggs. Add flour and baking powder and mix well to combine. Stir in nuts, if using, and chocolate chips. Divide dough into 4 loaves and place on lightly greased baking sheets. Sprinkle with cinnamon-sugar mixture. Bake for 20 minutes. Cut into 1/2 -inch slices and bake another 15 minutes.

 

CLASSIC GEFILTE FISH

Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way: "You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar. For some reason the farther south in Poland, the more sugar would be added. A Lithuanian Jew would never sweeten with sugar but might add beets to the stock. I have added ground carrot and parsnip to the fish, something that is done in the Ukraine, because I like the slightly sweet taste and rougher texture. If you want a darker broth, do not peel the onions and leave them whole.

7 to 7 1/2 pounds whole carp, whitefish, and pike, filleted and ground*

4 quarts cold water or to just cover

3 teaspoons salt or to taste

3 onions, peeled

4 medium carrots, peeled

2 tablespoons sugar or to taste

1 small parsnip, chopped (optional)

3 to 4 large eggs

Freshly ground pepper to taste 1/2 cup cold water (approximately)

1/3 cup matzo meal (approximately)

 

*Ask your fishmonger to grind the fish. Ask him to reserve the tails, fins, heads, and bones. Be sure he gives you the bones and trimmings. The more whitefish you add, the softer your gefilte fish will be.

 

1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.

 

2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.

 

3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.

 

4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzo meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.

 

5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.

 

6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.

 

7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish. Makes about 26 patties (P).

 

CREAMY YOGURT DRESSING J

 

1/2 cup freshly-squeezed orange juice

Juice from 1 lemon

4 tablespoons plain yogurt

2 tablespoons cream or milk

Mixed fresh herbs (parsley, dill, mint, chives) to taste

Salt and pepper to taste

In a medium bowl, combine all ingredients. Use to dress Israeli salad.

CUCUMBER TOMATO AND YOGURT SALAD J

 

1 cup plain low-fat yogurt

Salt and pepper

1/8 teaspoon cayenne pepper (optional)

2 cups finely diced cucumber, seeded and peeled if desired

6 plum tomatoes, diced

1 tablespoon chopped fresh herbs (parsley, mint, chives)

Combine yogurt with salt and peppers. Stir in remaining ingredients. Serve chilled.

CURRIED PUMPKIN SOUP J

 

You can liven up the presentation of this soup by serving it in hollowed out mini-pumpkins. Serves 12-16.

 

1 can (29 ounces) pumpkin

1 onion, diced

12 cups water

3 tablespoons pareve chicken soup powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cracked black pepper

 

Combine all ingredients in a large stockpot and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Puree. To make carrot soup, substitute 12 peeled and diced carrots for the pumpkin.

 

FRUIT CRISP J

 

This is a nice fall dessert that evokes the harvest. Delicious served warm with ice cream, cold with ice cream or alone. The recipe calls for apples but you can substitute any fruit. I've made it with peaches, with peaches and blueberries combined, with strawberry and rhubarb combined...the possibilities are endless.

 

 

10 large Granny Smith apples (about 5 pounds), cut into slices

3/4 cup sugar

1 tablespoon cornstarch

1-1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

5 tablespoons margarine, softened

1 cup sugar

1 large egg white

1 teaspoon vanilla

1 cup flour

3/4 cup oats

1 teaspoon cinnamon

 

Preheat oven to 350 degrees. Combine apples, 3/4 cup sugar, cornstarch, cinnamon and nutmeg and spread over bottom of a deep 9x13 - inch pan. Cream margarine with sugar. Beat in egg white and vanilla. Stir in flour, oats and cinnamon and crumble over apple mixture. Bake for about 1 hour.

GEORGIAN CHALLAH

 

2 tablespoons yeast

1 teaspoon sugar

2 cups warm water

6 cups all-purpose flour (about)

1 tablespoon salt

1/3 cup vegetable oil

 

1. Dissolve the active dry yeast along with the sugar in the water in a large glass container. Mix and let sit about 10 minutes.

 

2. In a large bowl mix 5 cups of the flour with the salt. Add the yeast mixture and the vegetable oil. Work the ingredients together with a spoon; when they come together turn out on a floured board, and knead with your hands until the dough becomes a smooth ball. Place in a greased bowl and let rise, covered, for an hour or so or until doubled.

 

3. Punch down and divide into 4 balls. Cover with a towel and let rise about a half hour.

 

4. Meanwhile, place 4 empty round baking pans or cookie sheets in a preheated 400-degree oven for about 10 minutes and remove.

 

5. When the dough has risen, punch down and divide into 4 balls. At this point you can treat this like everyday or Sabbath bread. For weekdays, press down and stretch, using the back of your hand. Grease the baking pans and press the dough down into them. Using your fingers, make big indentations in the center of the dough. For Sabbath bread, keep the shape in a round and make a few slashes in the bread. Sprinkle the dough, whatever the shape, with water and bake in the oven for about 20 minutes or until the loaf sounds hollow when tapped with a spatula. Yield: 4 loaves (P).

GOLDEN GRATIN J

This not-too-sweet potato dish is reminiscent of tzimmes, a traditional sweet potato, carrot and short rib stew. Using a four-millimeter slicing blade in processor makes the preparation a snap.

4 cups Passover apricot nectar

1 cup chicken broth

6 tablespoons (3/4 stick) unsalted pareve margarine

1/2 cup chopped dried apricots

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground pepper

5 1/2 pounds long orange-fleshed yams, peeled, sliced 1/8 inch thick

 

Position rack in center of oven and preheat to 400°F. Generously grease 13x9x2-inch glass baking dish.

 

Stir nectar, broth, 6 tablespoons margarine, apricots, salt, cinnamon and pepper in heavy large pot over high heat until margarine melts. Add yams; bring to boil. Cover; cook until yams begin to soften, stirring often, about 15 minutes.

 

Using slotted spoon, transfer yams to prepared dish. Pour juices from pot over; press firmly to compact. Cover dish with heavy foil. Bake 30 minutes. Uncover and bake yams until tender and beginning to brown on top, about 55 minutes. Let stand 15 minutes. Serves 12.

GREEN GODDESS SOUP J

 

This is a cold soup for lunch on a warm day. My friend, Dana, who is a professionally trained chef passed it on to me. Serves 16.

5 ripe avocados, peeled and cut into chunks

4 cucumbers, peeled and cut into chunks

8 cups water

2 tablespoons parve chicken soup powder

4 cups sour cream

2 bunches scallions

4 tablespoons lime juice

salt and pepper

 

Combine all ingredients and blend until smooth. Refrigerate until ready to serve.

 

HONEY MUSTARD SALMON J

 

1 (8 pound) salmon, butterflied and filleted

2 tablespoons Dijon Mustard

2 tablespoons honey

1 teaspoon dill

1 teaspoon salt

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon granulated garlic

1/2 teaspoon onion powder

1/2 teaspoon curry powder

1/8 teaspoon cayenne

 

Preheat broiler. Grease a large cookie sheet and place both pieces of fish side by side on sheet. Rub mustard on fish. Drizzle honey over fish. Sprinkle spices on fish. Broil for 5 minutes. Reduce oven heat to 400 degrees and bake for 15 minutes. May be served immediately, at room temperature or chilled. Serves 18. (c)Debby Segura

 

ISRAELI STYLE TURKEY PATTIES J

Adapted from 1,000 Jewish Recipes, by Faye Levy Serves 4

 

4 large cloves garlic, pressed or minced

2 teaspoons ground coriander

1/2 teaspoon ground black pepper

Pinch of cayenne pepper

1/4 teaspoon salt

1 1/2 pounds ground turkey

2 tablespoons olive oil

1) Combine garlic with other spices in a small bowl. Add spice mixture to turkey and mix lightly to blend. Shape into 4 patties.

 

2) Heat oil in a medium skillet. Add burgers and sauté over medium heat about 3 minutes on each side, or until they are springy when pressed. Serve immediately.

KIWIFRUIT BREAKFAST SPLIT

Makes 2 servings

2 bananas, cut in half lengthwise

1 green kiwifruit, peeled and sliced

1/4 inch thick

1 gold kiwifruit, peeled and sliced

1/4 inch thick

1/2 cup vanilla yogurt

2 tablespoons granola

 

For each serving, lay 2 banana halves in a serving dish and top with half of kiwifruit slices. Put a dollop of 1/4 cup yogurt on each, add the rest of the kiwifruit slices and sprinkle with 1 tablespoon granola.

 

KIWIFRUIT STACKS

WITH CINNAMON MASCARPONE

Makes 4 servings

 

A simple but stunning dessert.

4 to 6 green kiwifruit

Finely grated peel (orange part only) and juice of 1 orange (about 1 tablespoon peel and 1/3 cup juice)

1/4 cup mascarpone cheese (Italian cream cheese; see note)

1/4 teaspoon ground cinnamon, plus more for sprinkling on mascarpone layers

for garnish

1 teaspoon honey

 

Peel and slice kiwifruit into 1/4-inch-thick rounds. Sprinkle with orange peel and juice.

 

Combine the mascarpone with 1/4 teaspoon cinnamon and the honey.

 

Stack kiwifruit on 4 flat serving plates and alternate with layers of cinnamon-mascarpone mixture. Dust cinnamon over each mascarpone layer for garnish.

 

Note: To substitute for mascarpone, try one of these alternatives:

Blend 8 ounces softened cream cheese with 1/4 cup whipping cream;

blend 8 ounces softened cream cheese with 1/4 cup butter and 1/4 cup whipping cream;

blend 8 ounces softened cream cheese with 2 tablespoons whipping cream and 2 tablespoons sour cream.

For a lower-fat alternative, whip 1/4 cup ricotta cheese in a blender until smooth.

KUGEL AND PEARS J

(sic) Hello to all off you .

I am from amsterdam and the familie off mine husbands father was jewish .

I got a great recipy for you all i think?

It is called Kugel and Pears.

1kilo cooking pears pealed cooked for a hour with sugar and cinnamon .

500gr plain flower

200gr fine sugar

1/2 teaspoon salt

250gr butter

4 table spoons ginger you know the one in a jar it are small peace,s

200gr raisins

cinnamon 1 teaspoon

make a dough with water how much water you use yes is a good quistion you make a thick dough so much water so yust a bit at the time

 

put all the ingredients in it except the pears and the butter

 

Now you take a havy pan you know a old fashion one wat you can put on the top off the stofe .

 

put in a few dots off butter than the cooked pears stil hot with the yuice from the pears than put the batter or dough on it with all dots off butter on it .

 

Let it simmer for 4 or 5 hours on a very low stand off your gas or electric so not in the oven but on the top off it .

 

they used to do this on a gasoline cooking thing i dont know how you cal it overthere but it has to simmer a long time and it is yummie in winter time when it is cold .

 

hope you will understand this all .Willy Korper .from Amsterdam

[[ I did not edit this recipe, because I find it quite charming.]]

KULFI

(Indian ice cream)

Makes 8 servings

 

Kulfi is firmer than conventional ice cream. You don't need an ice cream maker. For molds, you can use yogurt containers or any other plastic container, or wax paper cups. Milk and cream are boiled down, sweetened and flavored. Kulfi can be made with pistachio, saffron, cashew, raisin, almond, lychee, fig, rose or coffee flavoring.

2/3 cup whole milk

2 tablespoons uncooked ground long-grain white rice or Cream of Rice cereal

(do not use sticky rice)

1 tablespoon ground almonds

1 12-ounce can evaporated milk

1 teaspoon ground cardamom (either prepared or freshly ground -- remove

cardamom seeds from pods and grind with a mortar and pestle)

1/4 cup granulated sugar Scant

2 cups whipping cream

1 tablespoon rose water or 5 to 6 drops of any other flavoring such as vanilla,

almond, etc. (see note)

1/4 cup lightly crushed shelled, unsalted pistachio nuts (divided)

 

In a saucepan over medium heat or in a microwave-safe bowl in the microwave, heat the milk to lukewarm.

 

Put the ground rice and ground almonds into a bowl and gradually add the warm milk, a little at a time, to make a thin paste of pouring consistency. Stir continuously and break up any lumps. If any lumps remain, strain the paste.

 

In a medium saucepan, bring the evaporated milk to a boil and add the ground cardamom. Take the pan off the heat and gradually add the almond/rice mixture, stirring continuously.

 

Add the sugar and cream, and place the pan over medium heat. Cook the mixture for 12 to 15 minutes, stirring continuously. Remove the pan from heat and allow the mixture to cool slightly.

 

Add the flavoring and half of the pistachio nuts, stir and mix well. Allow the mixture to cool completely, stirring frequently to prevent a skin from forming on the surface.

 

When the mixture has cooled completely, put it into plastic containers or individual molds. Freeze 4 to 5 hours or until firm.

 

Before serving, place kulfi in the refrigerator for 11/2 to 13/4 hours. This will soften it slightly and make it easier to unmold or cut into desired sizes. The time required to soften the kulfi will vary according to the size of the container used.

 

Sprinkle with remaining pistachio nuts before serving.

 

Note: Rose water is available at Indian markets and some specialty stores.

LEEK AND POTATO SOUP

 

8 leeks, white part only, washed and medium juilenned

4 tablespoons salted butter or margarine

5 medium cloves garlic, finely minced

3 quarts chicken broth, homemade or low-sodium canned

2 pounds marrow bones

3 1/2 pounds Red Bliss potatoes, scrubbed, unpeeled, and medium chopped

6 medium carrots, peeled and medium chopped

2 teaspoons finely chopped fresh dill

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

Garnish: 1 teaspoon finely chopped curly parsley

 

1. Heat the butter in a medium skillet and sauté the leeks over medium heat for 5-6 minutes, until soft and translucent. Add the garlic and continue to sauté for 1 minute more. Set aside.

2. Heat the chicken broth with the marrowbones in a large stockpot over medium heat. Simmer for 10 minutes, removing any scum that rises to the top of the broth with a metal spoon. Add the potatoes, carrots, reserved leeks, dill, salt, and pepper to the broth and continue to simmer the soup, uncovered, until the vegetables are tender but have not lost their shape, about 30 to 35 minutes. Remove from the heat and cool for 10 minutes.

 

3. Remove the marrowbones with a slotted spoon. Scrape the marrow from the bones with a small teaspoon and set aside. Discard the bones.

 

4. Purée the soup in batches in a food processor fitted with a knife blade. The soup will be smooth, colorful, and thick. Return the puréed soup to the stockpot, blend in the reserved marrow, and season to taste. Reheat over low heat and garnish with parsley.

 

Cook's Tips: Make the soup the day before, but do not add the marrow. Bring to room temperature. Store the marrow and the soup separately in the refrigerator, covered well. Reheat the soup, uncovered, over low heat. Blend the marrow and correct the seasoning. If the soup becomes too thick, add more chicken broth and again correct the seasoning. Makes 12 servings.

MANGO LASSI

Makes 3 servings

 

Soothing and satisfying, this sweet, pale orange drink, which is served all over Pakistan and India, can be made with ripe mangoes or with good canned ones. You may add Pakistani flavorings such as rose water or kewra (screwpine) essence (similar to vanilla; available in Indian stores) to taste, if you'd like.

1/4 teaspoon ground green, shelled cardamom seeds or cardamom powder

(seeds are sold at Indian or Asian markets)

11/4 cups plain yogurt

1 cup chopped ripe fresh mango (or drained canned mangoes or canned mango

pulp)

3 tablespoons granulated sugar, or to taste

8 ice cubes

Ground nutmeg (optional)

 

Crush shelled cardamom seeds and measure 1/4 teaspoon. Combine with yogurt, mango, sugar and ice cubes in a blender and blend. Some ice pieces may remain.

 

Serve in individual glasses, sprinkled with nutmeg, if desired.

 

 

MASHED POTATOES PEARS AND LEEKS J

Pears add sweetness and texture to these mashed potatoes. Also serve sautéed summer squash to round out the main course.

3 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes

2 pounds ripe pears, peeled, cored, cut into 1/2-inch cubes

8 tablespoons (1 stick) pareve margarine, room temperature

2 cups sliced leeks (white and pale green parts only; about 2 large)

 

Brush 13x9x2-inch glass baking dish with margarine. Steam half of potatoes and pears until very tender, about 15 minutes. Transfer to large bowl; cover to keep warm. Repeat steaming with remaining potatoes and pears. Empty pot. Return all potatoes and pears to pot. Add 6 tablespoons margarine; mash mixture well. Season with salt and pepper.

 

Melt 2 tablespoons margarine in large skillet. Add leeks; sauté until crisp-tender, about 5 minutes. Mix half of leeks into potato mixture; transfer to prepared dish. Top with remaining leeks. (Can be made 1 day ahead. Cover; chill. Re-warm uncovered in 350°F oven 25 minutes.) Makes 8 servings.

MEXICAN SHEET CAKE J

 

I'm not sure what the connection to Yom Tov is except that this is a delicious dessert with an interesting twist.

 

1/2 cup margarine

1/4 cup cocoa powder

1 cup water

2 cups flour

2 cups sugar

1/2 cup non-dairy creamer combined with 1 teaspoon white vinegar

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon instant coffee

 

Preheat oven to 400 degrees. Combine margarine, cocoa and 1 cup water in small saucepan. Bring to a boil and remove from heat. Combine flour and sugar and then stir in cocoa mixture. Add rest of ingredients. Pour into greased 9x13 - inch pan and bake for 20 minutes.

 

Icing:

1 16 ounce box confectioner's sugar

1/2 cup melted margarine

1/4 cup cocoa powder

1/4 cup non-dairy creamer

1 teaspoon vanilla

1 teaspoon coffee

1 teaspoon cinnamon

 

Combine all ingredients and mix well. Ice while cake is still slightly warm.

 

MOROCCAN BROCHETTES

1 onion, roughly chopped

2 cloves garlic, roughly chopped

1 fresh red chili, seeded and cut into strips

1-1/2 lbs. ground beef

4 tablespoons chopped fresh parsley

1/2 teaspoon dried oregano

1 teaspoon each paprika and ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

Yogurt and:

Chopped scallions, to serve

 

Place the onion, garlic and chili in a food processor and process briefly. Add the ground beef, parsley, oregano, paprika, cumin, salt and pepper and blend to a paste.

Transfer the mixture to a bowl, cover and refrigerate 30 minutes. With damp hands, take an egg-sized piece of the mixture and press it into a long sausage shape on a skewer. (Skewers made from rosemary twigs may be used to add extra fragrance.)

Broil the brochettes under the broiler or on a grill, turning frequently, 6 to 7 minutes, until well browned on the outside but still moist inside. To serve, spoon yogurt over the brochettes and sprinkle with chopped scallions. Serve with salad and pita bread. Makes 6 servings

NOODLES WITH COTTAGE CHEESE AND BUTTER J

Adapted from Mama Leah's Jewish Kitchen, by Leah Loeb Fischer

 

This easy recipe for lokshen (noodles) is a terrific light dinner for a warm summer evening. Plus, kids love this Jewish version of fettucine alfredo!

 

1 pound egg noodles, medium wide

1 pint dry cottage cheese or pot cheese

6 tablespoons butter, softened

1 teaspoon salt

1/8 teaspoon white pepper

1) Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender to the bite.

2) Drain the noodles and pour them back into the pot over very low heat. Add the remaining ingredients, then toss everything together until the cheese starts to melt.

3) Serve immediately with a tossed salad.

OATMEAL COOKIES WITH J

CHOCOLATE CHIPS AND DRIED CHERRIES

 

In the Succot spirit, we are trying to feature a wide variety of fruit and vegetable items. The dried cherries add color and a chewy bite to these already delicious cookies.

1 cup margarine, softened

1-1/4 cups brown sugar

2 eggs

2 teaspoons vanilla

1-3/4 cups all-purpose flour

1 teaspoon baking soda

2-1/2 cups oats, quick or old-fashioned

2 cups (1 package) semi-sweet chocolate chips

1 cup dried cherries

 

Preheat oven to 375 degrees. Cream margarine and both sugars. Add eggs and vanilla, beating well. Stir in flour and baking soda. Then add oats, chocolate chips and cherries, mixing well. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for approximately 10 minutes. Cook for 1 minute on cookie sheets, then remove to racks until completely cool.

ORANGE AND DATE CHICKEN SALAD J

 

A refreshing alternative for lunch on a hot yom tov day. Serves 8.

 

4 cups orange juice

4 pounds skinless, boneless chicken breasts, cubed

1/2 cup chopped dates

1/2 cup slivered almonds, toasted

2 cups canned mandarin orange segments, reserving 2/3 cup syrup

1 cup frozen petite peas, thawed

4 cups Boston lettuce

 

Dressing

2/3 cup juice from mandarin oranges

6 tablespoons olive oil

6 tablespoons canola oil

6 tablespoons white wine vinegar

3 teaspoons cinnamon

salt and pepper to taste

 

In a large saucepan, bring the orange juice to a boil. Add the chicken cubes. Cover, reduce heat and simmer for 20 minutes. Remove from heat and cool. Remove chicken from orange juice. In a large bowl combine chicken, dates, almonds, oranges and peas. Combine all dressing ingredients and pour over chicken mixture. Toss. Arrange lettuce leaves on a large platter. Top with chicken mixture and serve. If not serving immediately, keep refrigerated.

ORANGE AND DATE CHICKEN SALAD J

 

A refreshing alternative for lunch on a hot yom tov day. Serves 8.

 

4 cups orange juice

4 pounds skinless, boneless chicken breasts, cubed

1/2 cup chopped dates

1/2 cup slivered almonds, toasted

2 cups canned mandarin orange segments, reserving 2/3 cup syrup

1 cup frozen petite peas, thawed

4 cups Boston lettuce

 

Dressing

2/3 cup juice from mandarin oranges

6 tablespoons olive oil

6 tablespoons canola oil

6 tablespoons white wine vinegar

3 teaspoons cinnamon

salt and pepper to taste

 

In a large saucepan, bring the orange juice to a boil. Add the chicken cubes. Cover, reduce heat and simmer for 20 minutes. Remove from heat and cool. Remove chicken from orange juice. In a large bowl combine chicken, dates, almonds, oranges and peas. Combine all dressing ingredients and pour over chicken mixture. Toss. Arrange lettuce leaves on a large platter. Top with chicken mixture and serve. If not serving immediately, keep refrigerated.

 

 

 

 

POTATO AND GREEN BEAN CHAT

Makes 6 servings

1/2 pound green beans, ends trimmed

6 medium red potatoes (2 to 21/2 pounds)

Potato Chat Masala (recipe follows)

1/2 teaspoon ground coriander

1 teaspoon mustard seeds, crushed

1/3 cup hot water

1/3 cup chopped fresh mint leaves

1/4 cup thinly sliced green onions

1/4 cup lemon juice (1 lemon)

Salt

Fresh mint sprigs

 

In a 5- to 6-quart pan, bring about 3 quarts water to boiling. Add beans and cook, uncovered, until tender to the bite, about 5 minutes. Lift out beans with tongs and immerse in cold water.

 

Add potatoes to the boiling water and simmer, uncovered, until tender when pierced with a knife, 25 to 30 minutes. Drain; let cool. Cut potatoes into 1-inch cubes and place in a large bowl.

 

Mix Chat Masala, coriander, mustard seeds and hot water. Pour over potatoes; mix lightly and let stand about 15 minutes, stirring occasionally.

 

Drain beans and cut into 11/2-inch lengths. To potatoes, add beans, chopped mint, onion, lemon juice, and salt to taste. Mix gently and pour into a shallow bowl. If made ahead, cover and chill up to 4 hours. Garnish with mint springs.

 

Potato Chat Masala: Mix 1 teaspoon ground cumin, 1/2 to 3/4 teaspoon cayenne (or to taste) and 1/2 teaspoon pepper. Sunset magazine, May 1989

POTATO PANCAKE WEDGES J

WITH ZUCCHINI AND SAGE

Rather than frying many batches of small latkes on the stove, you can prepare two large ones that are browned in the oven, then cut into wedges. Offer the Three-Apple Applesauce alongside. Serves 8

1 pound onions

10 ounces zucchini, trimmed

3 1/4 pounds russet potatoes, peeled

8 teaspoons chopped fresh sage

2 teaspoons salt

4 tablespoons vegetable oil

4 tablespoons (1/2 stick) nondairy (pareve) margarine

 

Position rack in top third of oven and preheat to 450°F. Coarsely grate onions, zucchini and then potatoes with hand grater or with medium shredding blade of food processor. Divide grated vegetable mixture between 2 kitchen towels; wrap tightly and squeeze out as much liquid as possible. Place vegetables in large bowl. Add sage and salt and toss to blend well.

 

Heat half of oil with half of margarine in each of 2 large nonstick ovenproof skillets over medium-high heat. Add half of vegetable mixture to each skillet. Using spatula, press mixtures firmly to even thickness. Cook 4 minutes. Reduce heat to medium and cook until bottom is golden brown, sliding spatula under pancakes occasionally to prevent sticking, about 6 minutes longer.

 

Place skillets in oven. Bake pancakes until top is firm, about 14 minutes. Remove from oven. If desired, preheat broiler and broil pancakes until top is golden, about 2 minutes. Loosen cakes with spatula. Turn each out onto baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature. Re-warm in 400°F. oven until crisp, about 10 minutes.) Cut pancakes into wedges and serve.

PRUNE PLUM COBBLER

Makes 6 servings

 

Here's a quick and easy way to make use of Italian prune plums.

2 pounds Italian prune plums, pitted and quartered

1/2 teaspoon ground cinnamon

1/4 cup lemon juice

3/4 cup firmly packed dark brown sugar

1/2 cup all-purpose flour

Pinch salt

4 tablespoons cold unsalted butter, cut into bits (1/2 stick; see note)

Whipped cream or ice cream (optional)

 

Preheat oven to 350 degrees.

 

Butter a shallow 1-quart baking dish and arrange plums in bottom. Sprinkle with cinnamon and lemon juice.

 

Combine sugar, flour and salt. Blend in butter with a fork until mixture becomes granular. Sprinkle over plums. Bake for about 30 minutes, until topping browns well and plums are tender.

 

Serve warm with lightly whipped cream or ice cream, if desired.

 

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

From "The Tastes of Washington" by Fred Brack and Tina Bell

RED PEPPER SOUP J

 

Bright and colorful. From Tzippora's Kitchen. Serve hot or cold. Serves 12-16.

 

6 tablespoons margarine

2 tablespoons olive oil

8 red peppers, diced

4 carrots, diced

3 shallots, diced

2 cloves garlic, minced

2 pears, chopped

12 cups water

3 tablespoons parve chicken soup powder

4 large strips roasted red peppers

1 teaspoon crushed red pepper

dash of cayenne pepper

salt and black pepper to taste

 

In a large stock pot, heat oil and margarine. Add vegetables and sauté over medium heat for 8-10 minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 1/2 hour. Puree.

 

ROAST CHICKEN WITH ORANGE

LEMON, AND GINGER

(Pollo Arrosto All'Arancia, Limone, e Zenzero)

Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger, but since fresh ginger is so plentiful at our markets, why not use it?

 

1 lemon

1 roasting chicken, about 5 pounds

Grated zest of 1 lemon, then lemon cut into quarters

Grated zest of 1 orange, then orange cut into quarters

3 tablespoons peeled and grated fresh ginger root

Salt and freshly ground black pepper

5 tablespoons margarine, melted, or olive oil

4 tablespoons fresh lemon juice

1/2 cup fresh orange juice

3 tablespoons honey

Orange sections for garnish

 

Preheat an oven to 350ºF.

Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.

 

Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.

 

Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections. Makes 4 servings.

 

Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

 

ROSEMARY RIB ROAST J

 

An impressive centerpiece dish. This looks beautiful when surrounded with sautéed baby vegetables. Start marinating the meat one day ahead. Serve homemade or purchased horseradish alongside. Serves 12

1/2 cup chopped fresh rosemary (about five 1/2-ounce packages)

6 tablespoons vegetable oil

8 large garlic cloves, chopped

2 teaspoons kosher salt

1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied

Fresh rosemary sprigs

 

Grind chopped rosemary, oil, garlic and salt in processor to chunky paste. Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day.

 

Position rack in center of oven and preheat to 350°F. Uncover beef and roast until thermometer inserted straight down from top center registers 125°F for rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat. Garnish with rosemary sprigs.

SALSA TOFU WITH CORN BREAD PANCAKES

1 lb firm tofu, drained and cut into 1/2 " cubes

1 can black beans (16 oz), rinsed and drained

1 jar (8 oz) chunky style salsa

1/2 cup cut corn

1 pkg (8 1/2 oz) corn muffin mix

3/4 cup water

1 egg or egg substitute

2 tbsp cooking oil or no-stickum spray

sour cream and black olives for garnish

In a skillet, fry cubed tofu in 1 tbsp oil, until tofu is crispy on the outside. Add salsa, black beans, and corn to the tofu and simmer on medium-low heat. While the tofu is simmering, make the cornbread pancakes. In a medium bowl, combine corn mix, water, and egg until just blended. The batter will be slightly lumpy.

Grease a griddle or skillet with 1 tbsp cooking oil and heat the pan over medium heat. Place 1/4 cup of batter on the skillet for each pancake. Cook the pancakes

until brown on both sides. After the pancakes are done, place two pancakes on a plate and spoon tofu mixture on top. Garnish with sour cream and olives.

SHABBAT MANDARIN MARBLE LOAF

There is something so simple and satisfying about a marble cake. No wonder it's a favorite in Jewish kitchens. Moister than a pound cake, richer than a quick bread, this is the perfect sweet to have around over the weekend. For a vanilla marble cake, substitute a cup of water for the orange juice and omit the orange zest.

Chocolate paste:

4 tablespoons unsweetened cocoa powder

3 tablespoons warm vegetable oil

 

Cake:

1 cup vegetable oil

2 1/4 cups granulated sugar

5 eggs

4 teaspoons vanilla extract

1/4 cup water

1 cup undiluted frozen orange juice, defrosted

zest of 1 orange, finely minced

3 1/4 cups all-purpose flour

1/2 teaspoon baking soda

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup finely grated semi-sweet chocolate or miniature chocolate chips (opt)

 

Orange glaze/topping:

1 cup confectioners' sugar

4-6 tablespoons orange juice

Long shreds of orange zest (optional)

 

Preheat the oven to 350°F. Generously grease a 10-inch tube or angel cake pan, a 12-cup bundt pan, or two 9 by 5-inch loaf pans. Line the bottom of the pan(s) with parchment paper.

 

Prepare the chocolate paste by placing the cocoa and oil in a small bowl and blending well. Add a drop or more of oil if the mixture appears too stiff or thick to stir or blend easily.

 

For the cake, in a large bowl, blend the oil with the sugar until light and fluffy, scraping the bowl often. Blend in the eggs and stir in the vanilla, water, orange juice, and zest.

 

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the wet ingredients.

 

Remove one third of the batter to a smaller bowl. Stir the chocolate paste into this to make a chocolate batter and add to this the grated chocolate or miniature chocolate chips. Spoon alternating portions of white and chocolate batter into the prepared pan. You can do this with a spatula or a soup spoon. It doesn't really matter how you place the batter in the pan - it works out in the baking.

 

Bake the large cake for 55 to 60 minutes, smaller cakes for 35 to 40 minutes. The cake should be lightly browned on top, perhaps slightly cracked, and spring back when lightly pressed. Cool in the pan for 15 to 20 minutes before inverting onto a wire rack. Then either dust with confectioners' sugar or glaze.

 

For the glaze, stir together the confectioners' sugar and orange juice to make a thick but pourable sauce. Drizzle this over the top of the cooled cake. Garnish with long shreds of orange zest, if desired. Makes 10 to 12 servings.

SIMPLE BROILED SALMON J

 

Sprinkling kosher salt over the fish before broiling gives the fish a delicious crust on the outside, and keeps the inside moist and flavorful.

 

Salmon fillet (allow approximately 1/2 pound per person)

Kosher salt

1) Preheat the oven to 450 degrees.

2) Place the salmon fillet skin-side down into a clear, shallow baking dish. Sprinkle kosher salt liberally over the salmon.

3) Bake in preheated oven for 10 to 15 minutes, or until the flesh is opaque in the center. Remember that the salmon will continue cooking even after it is removed from the oven--be careful not to overcook!

4) To remove the salmon skin, run a sharp knife under the flesh, leaving the skin in the baking dish.

SMOKED WHITE FISH SALAD J

 

This is simple and very good. It can be shaped like a fish, using an olive for the eyes and lemon slices for the fins. This is what we eat when we ask the A-mighty to make us fruitful like fish. It lacks the drama of an authentic fish head but it tastes and looks a lot better.

 

1 smoked whitefish (about 3 pounds), filleted and flaked

3 tablespoons mayonnaise

2 tablespoons lemon juice

1/4 red onion, minced very finely.

 

Mix all ingredients together well. Shape, if desired, and refrigerate until serving. (c)Debby Segura

SOUTHWESTERN TSIMMES STUFFED IN CHILIES

(NEWISH JEWISH)

This tsimmes created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, is so good that I sometimes serve it alone without stuffing it into the chilies.

3/4 pound pitted prunes

6 medium peeled carrots, cut in chunks

3 medium sweet potatoes (about 2 pounds), peeled and diced

6 tablespoons honey

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 tablespoon lemon juice

1/4 cup orange juice

2 tablespoons chopped fresh coriander

12 green or red Anaheim chilies (WEAR GLOVES)

 

1. Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.

 

2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.

 

3. Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.

 

4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.

 

5. With a sharp knife, make a slit from the bottom of the stem to the point of each chili.

 

6. Gently scrape out the seeds and rinse the inside of the chili.

 

7. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.

 

8. Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can merely put the stuffing mixture in a greased flat casserole, approximately 9- by 13-inch, and bake in a 350-degree oven for about 20 minutes or until it is warm. Yield: 10 to 12 servings (P).

 

SPICED ITALIAN PRUNE PLUM PIE

Makes one 9-inch pie

5 cups pitted and sliced, unpeeled Italian prune plums

3/4 cup granulated sugar

3 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon salt

Pastry for 2-crust 9-inch pie

2 tablespoons butter Ice cream (optional)

 

Preheat oven to 425 degrees.

 

Combine prunes, sugar, cornstarch, cinnamon, allspice and salt; place in pastry-lined 9-inch pie plate. Dot with butter.

 

Roll remaining pastry into 11-inch circle; cut into 3/4-inch strips. Weave a lattice top over pie with pastry strips. Seal and flute edges.

 

Bake 45 to 50 minutes; if necessary cover edges with foil during last 15 to 20 minutes to prevent over-browning. Serve warm with ice cream.

 

 

 

STEW IN A PUMPKIN J

 

This is a special Succot treat. Follow the instructions carefully. (I once didn't and it was a big mess)

 

3 tablespoons olive oil

3 pounds beef stew

1 large onion, chopped

2 cloves garlic, minced

2 large tomatoes, chopped

1 large green pepper, chopped

1 cup dried apricots,

3 white potatoes, peeled and chopped

3 sweet potatoes, peeled and chopped

8 cups water

2 tablespoons beef broth powder

salt and pepper

1 large pumpkin

1/4 cup margarine, melted

1/4 cup red wine

1 can (16 ounces) corn, drained

 

Brown meat, onion, and garlic in oil. Add tomatoes, green pepper apricots, potatoes, water and beef broth powder. Sprinkle with salt and pepper. Bring to a boil, reduce heat, cover and simmer for 1 hour.

 

Preheat oven to 325 degrees. Cut top off pumpkin and discard. Scoop out seeds. Brush inside of pumpkin with melted margarine. Place pumpkin shell on a greased baking sheet. Stir wine and corn into stew and spoon whole thing into pumpkin. Bake for 1 hour. Place pumpkin in large bowl and serve, including some pumpkin with each serving.

STRAWBERRY KIWI SALAD J

2 heads romaine lettuce, torn into small pieces

1 can mandarin oranges, drained

1 pint strawberries, sliced

4 kiwis, peeled and sliced

1/4 cup slivered almonds, toasted

 

Dressing:

1 cup canola oil

2/3 cup rice vinegar (or regular white vinegar)

3 teaspoons sugar

1 teaspoon cracked black pepper

Combine salad ingredients. Combine dressing ingredients. Pour over salad, toss and serve. Serves 12-16.

STUFFED HAMBURGER SWINGERS J

Many years ago there was a health food restaurant on Hollywood's famed Sunset Strip named The Aware Inn. It was the first to make hamburgers, called "Swingers," stuffed with a mix of onions, tomatoes, and green peppers - almost a salsa except it was sandwiched between the meat. They tasted so good, we have been preparing hamburgers this way ever since.

1 garlic clove, minced

1/4 cup yellow onion, peeled and finely diced

1/4 cup tomato, finely diced

1/4 cup green pepper, finely diced

1 teaspoon dried oregano

salt and freshly ground black pepper to taste

1 pound lean ground beef

1 egg

3 tablespoons extra-virgin olive oil

2 large yellow onions, peeled and thinly sliced

 

In a medium bowl, combine the garlic, diced onion, tomato, green bell pepper, and oregano. Add the salt and pepper, and mix well. Cover with plastic wrap and set aside.

 

In a large bowl, combine the ground beef, egg, salt, and pepper. Shape into eight 4-inch round, flat patties. Place a spoonful of the vegetable filling in the center of one patty, top with a second patty, press down firmly, and shape into a round, carefully sealing the sides by pinching together. Repeat with the remaining patties.

 

In a large nonstick skillet, heat the oil over medium-high heat and sauté the sliced onions until lightly brown. Transfer to a bowl and keep warm. Transfer to a bowl and keep warm. Brown the hamburgers for about 5 minutes on each side, or until cooked to medium; return the onions to the pan and heat. Serve immediately. Makes 4 servings.

SUGAR SNAP PEAS AND BABY CARROTS J

WITH CAULIFLOWER-LEEK PUREE

 

1 1/2 teaspoons olive oil

3/4 teaspoon salt

3/4 teaspoon sugar

1 1/4 pounds peeled baby carrots

1 1/4 pounds sugar snap peas, trimmed

Cauliflower-Leek Puree

 

Fill large skillet with enough water to measure 3/4-inch depth. Add oil, salt and sugar; bring to boil. Add carrots; cover and cook 4 minutes. Add peas; cover and cook until all vegetables are crisp-tender, about 1 minute. Drain vegetables. Sprinkle with salt and pepper; serve with purée. Serves 8.

CAULIFLOWER-LEEK PUREE

This recipe originally accompanied Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Purée.

6 cups 1-inch pieces cauliflower

1 cup chopped leeks (white and pale green parts only)

1 cup canned chicken broth

Place cauliflower in large microwave-safe bowl. Add leeks and 1 cup broth. Cover bowl with plastic wrap. Microwave on high until vegetables are very soft, about 14 minutes. Using slotted spoon, transfer vegetables to processor. Blend until smooth. Mix in cooking broth by tablespoonfuls to thin, if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Re-warm, covered, in microwave before serving.) Serves 8.

SWEET AND SPICY ROAST J

 

This is my friend Elizabeth's most popular recipe.

 

1 (4-1/2 to 6 pound) shoulder roast

1 onion, chopped and sautéed in a small amount of oil

1/2 jar (20 ounces) sweet and sour duck sauce

1/2 jar (20 ounces) hot and spicy duck sauce

2 tablespoons onion soup powder

1 bag baby carrots

 

Place meat in large roasting pan. Put onion on top. Mix sauces with onion soup powder and spread over meat. Cover and marinate overnight. Preheat oven to 350 degrees. Add carrots. Cover and cook for 2-1/2 hours. Uncover and cook 1/2 hour more, basting frequently. Cool and thinly slice.

THE BEST CHOCOLATE CAKE J

 

1 box devil's food cake mix

1 box (4-1/2 ounces ) instant chocolate pudding

1/2 cup brewed coffee

4 eggs

1 cup tofutti sour cream

1/2 cup canola oil

1/2 cup kahlua

2 cups semisweet chocolate chips, for those who like it very rich

 

 

Preheat oven to 350 degrees. Mix all ingredients together, adding chocolate chips last, if using. Pour into a greased bundt pan and bake for about 55 minutes. Cool in pan for 10 minutes before removing. Wait for cake to cool completely, then glaze.

 

Glaze:

1 box (1 pound) confectioner's sugar

1/3 cup cocoa powder

1 teaspoon vanilla

3 tablespoons margarine, softened

1/3 - 1/2 cup hot brewed coffee

 

Combine all icing ingredients, adding more coffee if glaze is too thick. Pour over cake.

 

TUNA SALAD WITH GARBANZO BEANS J

 

This light salad, made with fresh tuna, can be used as an appetizer or the main event for lunch. Serves 12-16.

 

2 pounds fresh tuna

2 tablespoons Dijon mustard

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons red wine vinegar

2 teaspoons lemon juice

1 cup olive oil

1 cup Kalamata olives in olive oil

1 can (15 ounces) garbanzo beans, drained

2 teaspoons rosemary

 

Spray a large heavy skillet with cooking spray. Brown tuna over medium heat, about 5 minutes on each side. (center should be moist but not pink). Remove from heat, cool and flake.

 

In a large bowl, combine mustard, spices, vinegar and lemon juice. Whisk in olive oil until blended. Add tuna, olives, garbanzo beans and rosemary. Toss to coat. Refrigerate and serve at room temperature.

 

VEAL WILD MUSHROOMS AND RED WINE

 

4 1/2 pounds boneless veal shoulder or round, cut into 1 1/2-inch chunks

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons plus 2 tablespoons olive or vegetable oil

2 large yellow onions, finely chopped

3 tablespoons potato starch

4 cups chicken broth

1 1/2 cups red wine, Cabernet Sauvignon or Zinfandel

3/4 pound baby carrots

2 tablespoons finely chopped fresh thyme

2 tablespoons finely chopped fresh rosemary

1 1/2 pounds domestic or wild mushrooms, washed, dried, and cut into 1/4-inch slices

 

Garnish: 2 teaspoons finely chopped curly parsley

 

1. Preheat the oven to 350°F.

 

2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.

 

3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.

 

4. Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.

 

5. While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.

 

6. When the veal is done, remove from the oven, add the mushrooms, and correct the seasoning, with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley. Makes 12 servings.

 

 

 

 

 

WHITE CHOCOLATE CHIP BISCOTTI WITH CRANBERRIES J

These are very colorful and nice for a dairy lunch, especially at Succot time.

 

1/2 cup margarine, softened

1-1/2 cups sugar

2 eggs

1/2 teaspoon vanilla

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1-1/2 cups dried cranberries

1 cup white chocolate chips

 

Preheat oven to 350 degrees. Cream margarine and sugar. Add eggs and vanilla, beating well. Mix in flour and baking soda, then cranberries and chocolate chips. Shape into 3 logs and place on lightly greased baking sheets. Brush with beaten egg white. Bake until logs are golden, about 1/2 hour. Cool slightly on baking sheet, then slice logs into 1/4- 1/2 inch slices. Place side down on baking sheets and bake an additional 10 minutes. Transfer to rack to cool.

WILD RICE SALAD J

 

4 cups water

1 teaspoon salt

1 cup wild rice (or a combination of wild and long rice)

1/2 cup finely chopped figs

1/4 cup dried cranberries

1/3 cup toasted cashews, chopped

1/4 cup chopped scallions

1/3 cup toasted pecans, chopped

2 tablespoons finely chopped celery

2 tablespoons finely chopped red onion

 

Dressing:

2 tablespoons raspberry vinegar (if unavailable, use red wine)

1 tablespoon fresh lemon juice

1 garlic clove, minced

1 teaspoon Dijon mustard

1 teaspoon sugar

1/4 cup canola oil

1/4 cup olive oil

 

Bring water, salt and rice to a boil. Reduce heat and simmer until water is absorbed, about 20 - 40 minutes. Cool. Toss with fruit and vegetables. Combine all dressing ingredients and pour over rice mixture. Mix well and refrigerate until serving time.

 

YEMENITE HIGH HOLY DAY SOUP

My mother-in-law remembers the kapparah tradition in Poland. Early in the morning of the day prior to Yom Kippur, a fowl was whirled about her head, while she thought about turning over a new leaf. Her father would whirl a rooster, her mother a hen, and her brothers and sisters a pullet or a cockerel. The ceremony was repeated for each child. She was always frightened by the fluttering feathers. After the whirling, her mother would race to the shohet and have the fowls ritually slaughtered to make food for the meal before the fast. All the fowls would be cooked, and any extras given to bachelor relatives or to the poor. Chicken soup would be made for the kreplakh and the boiled chicken eaten as a mild main dish.

Yemenite Jews also eat chicken before the fast of Yom Kippur, but much earlier in the morning, at about 10:30. Their soup is dipped with the kubbanah bread.

 

Note: Making a children's version of hawayij is a great introduction to Middle Eastern spices. Take the children to a spice store where they can pick out the spices themselves. Hawayij is basically a combination of cumin, coriander (omit if using fresh), curry powder, ginger, black pepper, and turmeric. Add spices according to your children's tolerance for strong and unusual flavors. You can omit them altogether if you wish. This is a family project.

 

3 celery stalks, cut into 2-inch pieces

1 medium zucchini, peeled and cubed

3 carrots, cut into 3-inch pieces

1 large tomato, almost quartered but not cut apart at bottom

3 potatoes, peeled and diced, kept in cold water

3 pounds beef shoulder, ribs, or stew meat (fat removed)

3 pieces (about 2 pounds) marrow bones

1 3-pound chicken, cleaned and quartered

Up to 5 quarts water

10-12 cloves garlic, unpeeled

9 small white onions

1 large white turnip, quartered but unpeeled

4 leeks or 8 green onions, coarsely cut

1 small bunch fresh parsley or fresh coriander, woody stems trimmed away

Salt to taste

1 tablespoon hawayij (Yemenite spices), or to taste

 

Child: Store the celery, zucchini, carrots, tomato, and potatoes in separate covered containers in the refrigerator until you need them the next day. The potatoes must be in cold water or they will turn a terrible gray color.

 

Adult with Child: Place the beef and chicken in a large kettle with enough water to cover them. Bring to a boil, lower the heat, and simmer, until a froth forms. Remove the meat and bones and discard the water. Clean the kettle.

 

Child: Put the beef and bones back in the kettle and cover with fresh water. Bring to a boil again. Lower the heat and add the unpeeled garlic cloves (by being left in their skins, they won't soften in cooking). Add the onions, turnip, and leeks or green onions. Cook, covered, about 1 1/2 hours, or until the meat seems fairly tender.

 

Adult: Remove the marrow bones, add the chicken, cover, and simmer another 20 minutes. Let cool and refrigerate overnight.

 

Child: Bring the soup to a boil. Add the celery, zucchini, carrots, tomato, and potatoes. Lower the heat, cover, and simmer another 20 minutes. Just before serving, add the parsley or coriander, salt, and hawayij, and cook, covered, for a few minutes.

 

Adult: Remove the garlic cloves. Adjust the seasonings.

 

Eat by dipping bread into the soup, scooping up the meat and vegetables and/or the sauce. Serves 10 to 12.

ZUCCHINI FRITTERS

Makes 25 appetizers

 

You can make these ahead, but they're never quite as good as when they're eaten straight from the pan. Make them the night before, then reheat in a 325-degree oven until they're warm. Or freeze in a single layer, then carefully place in a sealed plastic bag. Reheat them frozen in a 350-degree oven for about 12 minutes. Do not reheat in microwave.

11/2 pounds zucchini, shredded (about 3 cups)

1 medium onion, grated

2 medium carrots, grated

1 clove garlic, minced

1/2 green bell pepper, shredded

2 tablespoons chopped fresh parsley

4 eggs

3/4 teaspoon salt, or to taste

Freshly ground black pepper

1/2 cup all-purpose flour

1/3 cup grated parmesan cheese

1 teaspoon baking powder

Vegetable oil

 

In a large bowl, combine zucchini, onion, carrots, garlic, bell pepper and chopped parsley. Set aside.

 

In another bowl, beat eggs, salt and pepper. Add flour to the mixture and beat as you would for pancake batter (mixture will be a little thicker than pancake batter). Add cheese and baking powder and beat well. Set aside.

 

Pour oil, 1/2 inch deep, into skillet (I use a 12-inch cast-iron skillet). Heat oil until it's hot enough to deep-fry (about 300 to 325 degrees F).

 

When oil is almost ready, pour batter over vegetables and gently combine. Using a slotted spoon, lift out about 1 to 11/2 tablespoons vegetable batter, shape and press into a small disk, then carefully turn out into the hot fat. (As batter sits, it will get more watery -- don't worry, it's easy to press much of it out through the slotted spoon).

 

Continue making and frying fritters, adding no more than 6 fritters at a time to the pan. Fry until golden brown, turning once.

 

Remove fritters to paper towels to drain. Very lightly salt 1 side and sprinkle with freshly ground pepper. Repeat until batter is gone.

 

SHALOM FROM SPIKE & JAMIE



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