Favorite Recipes of Mary D'Agostino

Collected over the course of a lifetime of feeding children, husband, and friends

Last updated: 5/1/2018 2:42:00 PM printed 12/22/2017 5:30:00 PM

Algerian Chicken.................................................................................................................................................. i

Amazing Spicy Grilled Shrimp.............................................................................................................................. ii

Annette Lee's Gefülte Fish Mold......................................................................................................................... iii

Annette's brisket................................................................................................................................................ iv

Annette's Cold Spaghetti Salad............................................................................................................................ v

Annette's cold spaghetti salad Number 2............................................................................................................ vi

Apricot Mousse................................................................................................................................................. vii

Baked Ziti......................................................................................................................................................... viii

Banana Bread..................................................................................................................................................... ix

Basic Coconut Macaroons................................................................................................................................... x

Variation: Chocolate Pistachio Macaroons........................................................................................................... x

Variation: Cocoa-Cinnamon................................................................................................................................ xi

Basic Potato Latkes........................................................................................................................................... xii

Brisket With or Without Pomegranates............................................................................................................ xiii

Bulgur Pilaf with chestnuts and Spicy Tangerine Brown Butter..........................................................................xiv

Bulgur with Peas and Scallions........................................................................................................................... xv

Cake Mix Cookies............................................................................................................................................. xvi

Carrot and Parsnip Latkes................................................................................................................................ xvii

Carrot Latkes (Adapted from Anna Siegel).......................................................................................................xviii

Castagnaccio (NYT; Adapted from Gina DePalma of Balbo)................................................................................xix

Cauliflower Curry -- 3 ways................................................................................................................................ xx

Challah............................................................................................................................................................. xxi

Chicken curry.................................................................................................................................................. xxiv

Chicken Marbella (The Silver Palate)................................................................................................................ xxv

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Chicken Broth................................................................................................................................................. xxvi

Chicken with hot peanut sauce...................................................................................................................... xxvii

Chinese crunchies......................................................................................................................................... xxviii

Cold Eggplant Salad with Sesame Dressing...................................................................................................... xxix

Mary's Cold Sesame Noodles........................................................................................................................... xxx

Steve's Corn Bread.......................................................................................................................................... xxxi

Corn Bread with Sour Cream.......................................................................................................................... xxxii

Ingredients........................................................................................................................................................xxxii

Directions..........................................................................................................................................................xxxii

Cornmeal pancakes (Steve)........................................................................................................................... xxxiii

Cranberry Relish (from the Vegetarian Epicure).............................................................................................xxxiv

Crispy Potato Pancakes.................................................................................................................................. xxxv

Crustless Quiche (Fritatta)............................................................................................................................. xxxvi

Curried Sweet-Potato Latkes (Adapted from the New Prospect Cafe)............................................................xxxvii

Annette Lee's Fish Piquant........................................................................................................................... xxxviii

Grandma Rose's Knishes............................................................................................................................... xxxix

Meat Kreplach Adapted from Arthur Schwartz (New York Times, March 26, 2008)..............................................xl

Honey Cake for Rosh Hashanah (makes 2 cakes)...............................................................................................xlii

Hot barbequed fowl breasts (chicken or turkey)...............................................................................................xliii

I Can't Believe it's not Chopped Liver............................................................................................................... xliv

Israeli Hummus................................................................................................................................................ xlv

Joyce's Eggplant Curry..................................................................................................................................... xlvi

K&K Spinach Pie............................................................................................................................................. xlvii

Karen Martin's Vegetarian Chili...................................................................................................................... xlviii

Carrot and Parsnip Latkes................................................................................................................................ xlix

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Lemon-Stuffed Grilled Branzino (or Trout)............................................................................................................ l

Lentil Soup.......................................................................................................................................................... li

Lentil Soup with Prunes and Pears...................................................................................................................... lii

Mary's Balsamic Vinaigrette Salad Dressing....................................................................................................... liii

Mary's Brisket................................................................................................................................................... liv

Mary's Chicken Soup.......................................................................................................................................... lv

Newport Red Pepper Chowder.......................................................................................................................... lvi

Oriental Barbequed Chicken............................................................................................................................. lvii

Parmesan Potato Casserole............................................................................................................................. lviii

Play Dough........................................................................................................................................................ lix

Pollo Arrosto Per Shabbat.................................................................................................................................. lx

Potato Pancakes with Fire-Roasted Peppers...................................................................................................... lxi

Quiche............................................................................................................................................................. lxii

Roast Chicken.................................................................................................................................................. lxiii

Roasted Curry Eggplant.................................................................................................................................... lxiv

Roasted Fennel with Tomatoes......................................................................................................................... lxv

Rustic Gazpacho.............................................................................................................................................. lxvi

Sautéed Broccoli Rabe.................................................................................................................................... lxvii

Seared Salmon with Wilted Spinach............................................................................................................... lxviii

Spinach pkhali................................................................................................................................................. lxix

Split Pea Soup.................................................................................................................................................. lxx

Stand-by Chocolate Chip Cookie Mix................................................................................................................ lxxi

Summertime Ribollita..................................................................................................................................... lxxii

Susan Kirschner's Mother's Eggplant Caponata.............................................................................................. lxxiii

Susan Kirshner's Passover Chocolate Brownies............................................................................................... lxxiv

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Tomato (or Zucchini or Eggplant) Tart............................................................................................................. lxxv

Torta di Noci e Canditi - Chocolate, Walnut, and Orange Torte...................................................................... lxxvi

Turkey Bolognese Sauce................................................................................................................................ lxxvii

Turkey Chili.................................................................................................................................................. lxxviii

Turkey Meat Loaf........................................................................................................................................... lxxix

White Beans and Tuna Salad........................................................................................................................... lxxx

White Bread.................................................................................................................................................. lxxxi

Zucchini Bread.............................................................................................................................................. lxxxii

Georgian Tuna Burgers................................................................................................................................. lxxxiii

Pancakes with sprinkles............................................................................................................................... lxxxiv

Challah French Toast..................................................................................................................................... lxxxv

Summer Fruit, Brandy and Prosecco Gelatin Mold........................................................................................ lxxxvi

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Algerian ChickenIngredients

2 medium onions, sliced 1 medium green pepper cut in thin strips 3/4 cup sliced mushrooms 2 tsp dried oregano 2 tsp crushed red pepper 1 tsp garlic salt 1/2 tsp bottled hot pepper sauce

4 lbs chicken breasts, skinned, boned, and halved

o one 14.5 oz. can tomatoes, undrained, o 2/3 cup peanut buttero 2 chicken bouillon cubes

Method

1. In a medium saucepan, combine onions, pepper, mushrooms, oregano, crushed red pepper, garlic salt, hot pepper sauce.

2. Cook over medium heat, stirring often until vegetables are crisp-tender3. In blender, combine tomatoes, peanut butter, bouillon cubes; process until smooth4. Place chicken breasts, skinned, boned and halved in 13x9 baking dish. Top with vegetables, and

pour tomato mixture over all. 5. Bake for 50 minutes in 350° oven

Serves 8

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Amazing Spicy Grilled ShrimpIngredients:

Serves 6 Serves 8 Serves 12 1/3 cup olive oil 0.5 2/3 cup 1/4 cup roasted sesame

oil 0.3 ½ cup

1/4 cup chopped fresh parsley

0.3 cup ½ cup

2 tablespoons hot sauce (sriracha)

2.5 tbsp ¼ cup

2 tablespoons minced garlic

2.5 tbsp ¼ cup

1 tablespoon Asian chili paste

1 tbsp 2 tbsp

1 teaspoon salt 1 tsp 2 tsp 1 teaspoon black

pepper 1 tsp 2 tsp

3 tablespoons lemon juice

¼ cup 0.4 cup

2 pounds large shrimp, peeled and deveined

2.5 4 lpbs

12 wooden skewers, soaked in water

15 24

Method:

1. whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, chili sauce, salt, pepper and lemon juice in a mixing bowl. Set aside about one-third of this marinade to use while grilling

2. place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.

3. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

4. Lightly oil the grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

Serves: 6

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Annette Lee's Gefülte Fish Mold Ingredients:

Pam 1 large jar gefülte fish (6 cakes) 1 package lemon Jell-O® 1/2 cup boiling water 1/2 cup fish sauce 3/4 cup red horseradish

Method:

1. spray large Jell-O® mold with Pam 2. put gefülte fish cakes end-to-end in mold3. mix together Jell-O®, boiling water, fish sauce and horseradish4. pour over fish in mold5. refrigerate

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Annette's brisketIngredients:

brisket onions ("lots", 1-2 large) salt, pepper 1 bay leaf 1/2 small bottle of ketchup (~ 1/ cup (1 small bottle =14 oz) 1/2 bottle red wine

Method:

1. chop onions2. brown brisket in a pot3. remove meat, add onions and brown4. return meat to pot, add salt and pepper, bay leaf, ketchup, red wine5. bring to boil, simmer and cook until tender (about 1.5 -2 hours)6. allow meat to cool (can refrigerate overnight)7. remove bay leaf, skim off congealed fat8. slice meat return to pot9. reheat10. serve

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Annette's Cold Spaghetti Salad Ingredients:

2/3 lb vermicelli 2 quarts water 2 tbsp wine vinegar 6 tbsp olive oil salt pepper tabasco sauce 1 clove garlic, mashed

Method:

1. Cook vermicelli in boiling water for 6-8 minutes2. drain vermicelli, rinse3. mix vinegar, oil, garlic dash of tabasco sauce, salt, and pepper4. toss vermicelli with dressing mixture

Serves: 4-6

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Annette's cold spaghetti salad Number 2Ingredients:

1 lb vermicelli2 tbsp. wine vinegar6 tbsp. oil1 tsp. minced garlic7/8 cup mayonnaise1/8 cup hot mustard (Colman's) lemon juice

large can tuna or chicken

Method:

1. cook spaghetti, drain

2. mix vinegar, oil, garlic, mayonnaise, mustard. Add lemon juice to thin out as necessary.

3. Add mixture to spaghetti. Add tuna or chicken.

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Apricot MousseIngredients:

1 cup dried apricots 1 cake soft bean curd 1.5 tbsp brandy or apricot liquor 3 egg whites mint leaves and/or melon balls

Method:

1. soak apricots in 1 cup hot water for 1/2 hour, and drain2. drain bean curd3. add apricots and bean curd to a food processor, add brandy/liquor and puree4. beat 3 egg whites until stiff and fold into apricot mixture5. spoon into 8 bowls6. garnish with mint leaves and melon balls7. Refrigerate until ready to serve

Serves 8

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Baked ZitiIngredients:

1 pound ziti Pam 1/2 cups tomato sauce 2 cup shredded mozzarella

Method:

1. Preheat oven to 375°2. Cook ziti and drain3. Spray baking pan with Pam4. Mix ziti with tomato sauce and 1 cup mozzarella; pour mixture into baking dish5. Sprinkle 1 cup mozzarella over top of ziti mixture6. Bake for 1/2 hour or until cheese on top starts to brown.

Serves:

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Banana BreadIngredients:

1/2 cup chopped walnuts 3 medium bananas pureed (about 1 cup) 2 eggs 1 cup sugar 1/2 cup oil 1/2 tsp vanilla 1 1/2 cup flour 1/2 tsp baking soda 1 tsp baking powder 1/4 tsp salt

Method:

1. preheat oven to 350°F.2. Oil a 9x5x3" loaf pan3. beat eggs and add sugar, oil and vanilla. Mix well. Set aside4. in a separate bowl mix flour, baking soda, baking powder and salt.5. Add egg mixture to flour mixture. 6. Add nuts and bananas7. Pour batter into pans and bake 1 hour or until done by toothpick test.

Serves:

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Basic Coconut MacaroonsIngredients:

egg whites of 3 large eggs 1/2 cup sugar 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1 14 ounce package sweetened shredded coconut

Method:

1. Preheat oven to 325°F and line a baking sheet with parchment paper. 2. Whisk the egg whites sugar, salt and vanilla in a large bowl until combined; fold in the

cocout.3. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking

sheet. Use your fingers to form into pyramids. 4. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the

baking sheet, then transfer to a rack to cool completely.

Variation: Chocolate Pistachio MacaroonsIngredients:

almond extract 1/2 cupped dried cherries semi-sweet chocolate pistachio nuts

Method:

1. Substitute 1/4 teaspoon almond extract for vanilla and stir in 12/ cup chopped dried cherries before adding the coconut.

2. Bake and cool. 3. Dip in melted semisweet chocolate, sprinkle with chopped pistachios and chill until set.

Variation: Cocoa-CinnamonIngredients:

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2 tablespoons unsweetened cocoa powder 2 teaspoons cinnamon 1 teaspoon grated orange zest

Method: Whisk cocoa, cinnamon and zest into the egg white mixture before adding the coconut.

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Basic Potato Latkes

Ingredients:

1. 2 pounds Idaho potatoes, well scrubbed but unpeeled2. 1 medium onion3. 2 eggs4. 1/4 cup matzo meal or all purpose flour5. Sal and Freshly ground black pepper to task6. Vegetable oil for frying

Method:

1. Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.

2. Drain potatoes and onions.

3. Mix in eggs, then matzo meal or flour. Season with salt and pepper.

4. Pour oil into a heavy skillet, preferably cast iron, to a depth of 1/4 inch, and heat. Oil should be very hot but not smoking.

5. Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the pan with the back of the spoon. Fry until golden on both sides.

6. Drain pancakes on absorbent paper, and continue frying until all the batter is used. Sere as soon as possible. Pancakes can be reheated in a 400 degree F oven for about 10 minutes, but will not be as crisp.

Yield: 24 pancakes.

NOTE: these pancakes can also be made by substituting zucchini, unpeeled and coarsely grated, for half the potatoes.

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Brisket With or Without PomegranatesIngredients:

6 lb brisket 6 garlic cloves 2 Tbsp sage 8 Tbsp olive oil 1 Tbsp lemon juice 3 Tbsp red wine vinegar 1 large onion, chopped 4 cups chicken stock 2 cups water 2 Tbsp soy sauce salt and pepper 2 pomegranates

Method:

1. Marinate brisket overnight in garlic, sage, olive oil, lemon juice, and vinegar2. Sauté onion till brown3. Brown brisket on all sides4. Add marinade, chicken stock, water, soy sauce, salt and pepper to taste. 5. Bring to boil and simmer 2.5 hours6. Remove meat and cool7. Degrease the sauce8. Cut pomegranates in half and remove seeds9. Add seeds to meat sauce10. Slice meat, return to saucepan and reheat gently11. Serve brisket with sauce poured over it, garnished with parsley

Serves:

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Bulgur Pilaf with chestnuts and Spicy Tangerine Brown ButterIngredients:

1 Tbsp oil 4 Tbsp butter 1 medium onion, minced 1.75 cups coarse bulgur 1/4 tsp ground allspice 3 cups plus 2 tablespoons chicken broth or water, or a combination 1 cup (6 oz) chopped roasted chestnuts (sold in jars) 3 Tbsp raisins 1/2 tsp grated tangerine (or orange) zest 1/6 to 1/4 tsp ground Turkish red pepper, like Aleppo or Urfa, or a large pinch mild chili powder Ground cinnamon, for garnish Small sprigs fresh dill, for garnish

Method:

5. Heat oil with 1 Tbsp butter in a 3 quart saucepan. When butter melts, add onion and sauté until translucent, about 3 minutes. Add bulgur and allspice, and sauté for 2 minutes longer.

6. Stir in the broth/water, the chestnuts and the raisins, and bring to a vigorous boil. Reduce heat to low, cover and let cook until bulgur is tender, all liquid is absorbed and there appear to be holes or "eyes" in the surface of the bulgur, about 15-20 minutes.

7. Turn off heat, place a clean dish towel or paper towel between top of pot and lid, and let stand for 5 to 10 minutes longer.

8. Meanwhile, melt remaining butter in a small skillet. When white foam falls to bottom of pan and starts to smell nutty (about 3 minutes), add zest and red pepper. Cook for 30 seconds longer, then turn off heat.

9. To serve, mound pilaf onto a platter and drizzle butter and red pepper mixture on top. Sprinkle with cinnamon. Garnish with dill.

Serves: 4 to 6 servings.

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Bulgur with Peas and ScallionsIngredients:

3/4 cups bulgur 2 cups green peas (fresh or frozen) 1/2 cup chopped scallions 3 Tbsp lemon juice 1/2 cup chopped fresh parsley salt pepper 1 Tbsp. sesame oil

Method:

5. pour boiling water over bulgur until it is covered by at least 1 inch, and let stand 20-30 minutes6. Cook peas as directed and drain7. When bulgur is tender and has doubled in volume, drain it, press out excess water.8. Combine bulgur, peas, scallions, lemon juice, parsley, salt and paper to taste. 9. Sprinkle with oil10. Serve cold or room temperature

Serves: 8

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Cake Mix CookiesIngredients:

1 box cake mix 2 eggs 1/2 cup vegetable oil optional: nuts, raisins, chocolate chips

Method:

10. Preheat oven to 350°F11. mix cake mix eggs, vegetable oil and optional ingredients12. drop by teaspoonfuls onto ungreased cookie sheet about 2 inches apart13. bake 8-10 minutes

Serves:

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Carrot and Parsnip Latkes(Adapted from the New Prospect Cafe)

Total time: 30 minutes

Ingredients:

2 medium carrots 5 small parsnips (about 1 pound) 1/4 cup all-purpose flour 2 large eggs, beaten 1 teaspoon minced chives or scallions (green part only) 1teaspoon chopped parsley Salt and freshly ground pepper to taste Peanut oil for frying.

Method:

1. Grate carrots and parsnips coarsely. Toss with flour. Add the eggs, chives, parsley, salt and pepper. Mix until moistened thoroughly.

2. Heat 1/4 inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry on both sides until brown. Drain and serve.

Yield: 16 to 18 2 inch pancakes.

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Carrot Latkes (Adapted from Anna Siegel)Total time: 1 hour

Ingredients:

2 green peppers, diced 2 tablespoons vegetable oil, plus oil for frying. 6 medium carrots, peeled and quartered 6 large eggs 1/2 to 1 cup matzo meal Salt to taste 16 ounces tomato sauce 1/4 cup water 2 tablespoons sugar

Method:

1. Sauté the green peppers in the 2 tablespoons oil. Drain and set aside.2. Place half the carrots and three of the eggs in a food processor. Grate medium time. Remove

and repeat with the remaining carrots and eggs. Add salt and enough matzo meal to form patties.

3. Heat1/4 inch of oil in a sauté pan until it is barely smoking. Drop heaping tablespoons of batter into the oil and flatten slightly. Fry until lightly golden on both sides. Repeat with the rest of the batter. Drain the pancakes well on paper towels, and place them in layers in a large oven-proof casserole.

4. Preheat the oven to 325 degrees F.5. Mix the tomato sauce with the water, sugar and green peppers. Pour sauce over the pancakes

and bake, uncovered, for 30minutes. This dish is even better the second day and also freezes well.

Yield: 6 to 8 servings.

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Castagnaccio (NYT; Adapted from Gina DePalma of Balbo)

Ingredients:For the cake:

Oil 1.5 cups chestnut flour 1/4 cup sugar 1 Tbsp baking powder 1 Tbsp cocoa powder 1/2 tsp salt 2 eggs 1/2 cup olive oil 2 Tbsp honey, preferably chestnut honey 1.5 cups roughly chopped toasted walnuts 3/4 cup dried sour cherries 3/4 cup golden raisins 2/3 cup toasted pine nuts

For the garnish:o 2 Tbsp honeyo Powdered sugaro Cocoa

Method:

1. Preheat oven to 350°F. Lightly grease 9-inch spring form pan with oil or nonstick cooking spray.

2. In large mixing bowl, combine chestnut flour, sugar, baking powder, cocoa powder and salt. 3. In another bowl, whisk together eggs, olive oil and honey, and add to dry mixture, mixing

well to combine. Stir in walnuts, cherries, raisins and pine nuts, and mix until evenly distributed. Scrape batter into pan, smoothing the surface.

4. Bake for 35 minutes, or until cake begins to puff slightly and is lightly golden brown and middle is set. Cool completely on wire rack before removing from pan.

5. To serve, heat honey for garnish gently in microwave or in small saucepan over low heat, just to melt it slightly. Brush top of cake with honey, and dust lightly with powdered sugar and cocoa.

Serves: 8

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Cauliflower Curry -- 3 waysIngredient Recipe 1 (Vegetarian

Epicure 1972) p 255)Recipe 2(Vegetarian Epicure Book 2 1975) p 305

Recipe 3"Fragrant Cauliflower in Tomato Sauce"

Cauliflower 2 heads 1 head 2 heads (4 pounds)Peas, frozen, baby 1.5 cups -- 1.5 cupsTomatoes 2 diced 1 chopped 2 cups pureePotatoes -- 1 sall (6 to 8 oz) --Garlic 1 clove, pressed 1 clove, minced --Butter 3 Tbs. -- 6 Tbs unsaltedVegetable Oil -- 4 Tbs. --Onion -- 1/2, slivered 2 medium halved

lengthwise and thinly sliced crosswise

Tumeric 1/2 tsp 1 tsp 1 tspCayenne pepper 1/2 tsp 1/2 tsp 1/2 tspCinnamon 1/4 tsp -- One 4-inch stickCoriander, ground 1/2 tsp 1/2 tsp --Cumin seeds 1/2 tsp 1/2 tsp ground 1/2 tspCilantro leaves (Chinese parsley)

2 Tbs. -- --

Mustard seeds 1/2 tsp 1 tsp black --Ginger 1/2 tsp --Salt 1/2 tsp 1 tsp To tastePepper -- -- To tasteWater 1/2 cup 1.25 cups 1 cupLemon juice 2 Tbs.

1. Wash the cauliflower and break it into small florets. a. Recipe 2 only: Scrub the potato and boil in salted water until it is nearly tender, but not

quite done. 2. Heat the butter or oil in a fairly large skillet over medium-low heat.

a. Recipe 1 only: add the mustard seeds heating until the seeds pop, just a few minutes. until the mustard seeds have finished popping.

3. Add in the turmeric, cayenne, cinnamon, coriander, cumin and ginger as called for by the individual recipes. Add in the cauliflower and sauté, for 4-5 minutes. Then add in the water. let it steam until the cauliflower is almost tender (4-5 minutes)

a. Recipe 2 only: Cut the potato into 1/inch cubes; add, and leave to simmer 10 minutes.4. Add tomato or tomato puree, cilantro, lemon juice. Heat for another few minutes. Serve.

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ChallahIngredients:

One package active dry yeast 3 cups unbleached, all-purpose bread flour Optional: 4 teaspoons Vital Wheat gluten 2 eggs 4 heaping tablespoons sugar 1 tsp. vanilla 4 tablespoons oil 1 teaspoon salt 1/2 cup warm (105-110°F) water 1 egg mixed with water for egg wash Optional: handful of sesame or poppy seeds cooking spray

Method:

1. Sprinkle yeast over water in a small bowl or cup, add sugar. and watch it bubble. In my experience, it usually takes between 5 and 15 minutes. The yeast floats on the water. When I sprinkle in the sugar, the sugar sinks and draws down the yeast. The sugar does not completely dissolve.

2. Add flour, vital gluten (if desired) and salt to a food processor. 3. Mix together eggs, oil and vanilla, and add to food processor.4. Pour the yeast/sugar mixture into the food processor, and mix. You may need to add a few

spoonfuls of water, to obtain the proper consistency: a single ball of dough, slightly sticky to the touch.

5. Remove the dough from the food processor and place on parchment paper on a baking tray. 6. Cover with a cloth and let it rise for about an hour.7. Knead the dough for a few minutes and let it rise again (about an hour), again covered by a

cloth. 8. Preheat oven to 425°F.9. Separate dough into three pieces, and roll into braids. Braid the pieces together, pinch the

ends, place challah on parchment paper covered bread pan and cover with a cloth. Let it rise another hour, covered by a cloth.

10. Paint with egg wash. Sprinkle with sesame or poppy seeds if desired.11. Bake for 15 minutes.

Serves: 6-8

Notes: works great with a Cuisinart Food Processor using the bread blade.

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Fig. 1 Yeast Sprinkled on warm water Fig. 2 After adding sugar

Fig. 3 yeast begins to rise to surface Fig 4 Yeast covers surface

Fig. 5 yeast layer thickens on top Fig. 6 after mixing: not enough water

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Fig. 7 After adding a little water. It's ready! Fig. 8 Dough ready for first rise

Fig. 9: Final product

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Chicken curryIngredients:

1 cup low-fat plain yogurt 1.5 tsp minced garlic 1.5 tsp curry powder 1/4 tsp ground coriander 1/4 tsp ground ginger 1/4 tsp salt Dash cayenne 2.25 lbs chicken parts, skinned 1 cup chopped onion 1 Tbsp + 1 tsp oil 2 cups chopped seeded tomatoes 1 bay leaf

Method:

1. Combine yogurt, garlic, curry powder, coriander, ginger, salt and cayenne in medium-size bowl. Add chicken parts; turn to coat.

2. Let stand in bowl at room temperature for 30 minutes3. Sauté onions in oil in 12-inch skillet until lightly browned. Add tomatoes and bay leaf; lower

heat, simmer 5 minutes. 4. Add chicken and yogurt marinade; stir to combine5. Bring mixture to boiling. Lower heat, cover; simmer, turning once or twice, until chicken is

tender, about 30 minutes. Remove bay leaf and serve

Serves: 4

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Chicken Marbella (The Silver Palate)Ingredients:

4 chickens 2.5 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano coarse salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley or fresh coriander (cilantro), finally chopped

Method:

1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil prunes, olives, capers and juice and bay leaves. Cover and let marinate overnight.

2. Preheat oven to 350°F.3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon

marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

6. To serve cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.

Serves: 16 pieces, 10 or more portions.

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Chicken BrothIngredients:

4 lbs chicken parts (dark meat) 4 qts cold water 8 whole peppercorns 1 bay leaf 1 tsp thyme pinch of turmeric 6 cloves 6 parsley stems 1/2 turnip, diced 1 medium onion, diced 3 stalks celery, diced 2 medium carrots, diced

Method:

1. dice turnip, onion, celery, carrots2. Add all ingredients to a pot3. bring to boil4. Let simmer 2.5-3 hours5. Strain6. Refrigerate stock until gelatin like. 7. Skim off fat and reheat

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Chicken with hot peanut sauceIngredients:

1 pound vermicelli cooking oil 3 tbsp minced garlic 3 tbsp chopped fresh ginger (or 1 tbsp dried ginger) 1.5 cup chicken broth 3/4 cup dry sherry 1/2 cup peanut butter 1 tbsp sesame oil 3 tbsp. soy sauce 3 tbsp. rice wine vinegar dash grown and crushed red pepper 1 pound thinly sliced cooked chicken breast 3 tbsp minced scallions

Method:

1. Cook vermicelli in water; drain.2. Preheat peanut oil in bottom of sauce pan at high heat3. Add garlic and ginger, sauté about 30 seconds4. Add chicken broth, sherry, peanut butter, sesame oil, soy sauce, vinegar, pepper5. bring to a boil6. reduce heat and stir constantly until sauce thickens7. Add chicken breasts, and stir8. Serve over vermicelli, garnish with scallions

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Chinese crunchiesIngredients:

6 ounces chocolate chips 6 ounces butterscotch chips 6 ounces peanuts 12 ounces chow mein noodles

Method:

1. melt chocolate chips and butterscotch chips (together) in the microwave2. mix melted chips with peanuts and chow mein noodles3. spoon onto wax paper and refrigerate until set

Serves:

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Cold Eggplant Salad with Sesame DressingIngredients:

4 to 6 small to medium eggplants, or 1 large one, about 1.5 pounds. Salt 1 Tbsp sesame seeds 2 Tbsp soy sauce, or to taste 2 Tbsp lemon juice 1/2 tsp sugar

Method:

1. Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit for at least 30 minutes, preferably an hour. Rinse.

2. Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.

3. Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.

Serves: 4

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Mary's Cold Sesame Noodles Ingredients:

1 lb spaghetti or Chinese egg noodles sauce: 2 Tbsp. sesame oil 3/4 cup soy sauce 1 tbsp chili oil (optional) 4 tsp sugar 3 cloves garlic, minced 1/8 cup toasted sesame seeds 1/3 cup unsweetened peanut butter 1 pinch Sichuan or cayenne pepper

garnish:scallion rings or julienned cucumber or carrot

Method:

1. cook the spaghetti or egg noodles2. mix the rest of the ingredients together, poor over spaghetti/noodles3. garnish

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Steve's Corn Bread Ingredients:

2 cups corn meal (either regular or white, fine ground )2 cups all-purpose flour1 teaspoon. baking soda1 teaspoon salt1 and 1/3 cups sugar2 cups sour cream1 cup butter, melted4 eggs

Method:

1. Preheat oven to bake at 375°F2. Beat eggs 3. Place dry ingredients (corn meal, flour, baking powder, salt) in a large bowl4. Fold in wet ingredients (sour cream, eggs, oil) until completely mixed. 5. Pour batter into two 9"x5"x2.5" pans, either non-stick or coated with butter/oil/PAM. 6. Place pans in oven7. Bake for 35 minutes. Test after 25 minutes with knife; if blade comes up clean, it's done.

Otherwise, continue till done.

From Allrecipes.com

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Corn Bread with Sour CreamFrom AllRecipes.com

Ingredients

2 cups cornmeal 2 cups all-purpose flour 1 1/3 cups white sugar 1 teaspoon salt 1 teaspoon baking soda

***

2 cups sour cream 1 cup butter, melted 4 eggs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.2. Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour

cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.

3. Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

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Cornmeal pancakes (Steve)Ingredients:

1 cup boiling water 3/4 cup cornmeal (medium grind) 1 1/4 cups Buttermilk 2 Eggs 1 cup unbleached white flour 1 Tbsp baking powder 1 tsp salt 1/4 tsp baking soda 1/4 cup vegetable oil

Method:

1. pour boiling water over cornmeal, stir until thick2. Add milk3. Beat in eggs4. Sift flour, baking powder, salt and baking soda5. Add flour mixture to cornmeal mixture6. Stir in oil7. Cook on hot, ungreased griddle

Yields: about 14 pancakes

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Cranberry Relish (from the Vegetarian Epicure)Ingredients:

1.5 cups water2 cups sugar6 cups clean, picked-over cranberries1 medium sized navel orange1 tsp ground gingerdash of cinnamondash of clovescrushed seeds from 4 cardamom pods

Method:

1. Combine 1 cup of water and the sugar in a medium-sized saucepan, and heat until the sugar is dissolved.

2. Add the cranberries and simmer them, covered for 10 minutes, then uncovered for another 10 minutes, stirring occasionally.

3. Cut the unpeeled orange into chunks and put it through a food processor.

4. Add 1/2 cup water to the cranberries along with the ground-up orange, the ginger, cinnamon, and crushed cardamom seeds.

5. Simmer the mixture for about 20 minutes, stirring often. Chill the relish before serving.

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Crispy Potato Pancakes(Adapted from Mrs. Simpson's Restaurant)

Ingredients:

2 pounds Russet or Yukon Gold potatoes, peeled 1 medium onion 1/2 cup chopped scallions, including the green part 1 large egg, beaten Salt and freshly ground pepper to taste Vegetable oil or margarine for frying.

Method:

1. Using a grater or a food processor, coarsely grate the potatoes, onions and scallions. Place together in a fine-mesh strainer and squeeze out all the water over a bowl, retaining the potato starch, which will settle to the bottom.

2. Combine the potato mixture and the potato starch with the egg, salt and pepper.3. Take about 2 tablespoons of the mixture in the palm of your hand and flatten as best you can.

Heat a griddle, and smear with a thin film of margarine or vegetable oil. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes, until golden. Flip and brown the other side. Remove to paper towels to drain, serve immediately.

Yield: about 2 dozen pancakes.

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Crustless Quiche (Fritatta)Ingredients:

Pam 1 onion 4 eggs 1/2 cup vegetable oil 1 cup Bisquick® 1/2 tsp salt dash pepper 1 tbsp dried parsley (or 1 bunch fresh) 1 cup shredded cheddar or mozzarella 2 10 oz packages frozen broccoli

Method:

1. Preheat oven to 450°2. Spray pie plate with Pam 3. Defrost broccoli4. chop onion in food processor5. add onion, eggs, oil, Bisquick® salt, pepper, parsley , and process6. pour mixture into a bowl and mix together, by hand with cheese and (thawed) broccoli7. pour into pie plate8. bake for 30-40 minutes (until top is brown)

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Curried Sweet-Potato Latkes (Adapted from the New Prospect Cafe)Total time: 30 minutes

Ingredients:

1 pound sweet potatoes, peeled 1/2 cup all-purpose flour 2 teaspoons sugar 1 teaspoon brown sugar 1 teaspoon baking powder 1/2 teaspoon cayenne pepper or to taste 2 teaspoons curry powder 1 teaspoon cumin Salt and freshly ground pepper to taste 2 large eggs, beaten 1/2 cup milk, approximately Peanut oil for frying

Method:

1. Grade the sweet potatoes coarsely. In a separate bowl, mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.

2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.

3. Heat 1/4 inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Cook several minutes on each side until golden. Drain on paper towels and serve.

Yield: 16 3-inch pancakes.

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Annette Lee's Fish Piquant Ingredients:

2 lbs fish (fillet or steak) 4 medium onions, sliced thin 1/2 cup mayonnaise 1/2 cup parmesan cheese, grated 2 Tbsp chopped fresh parsley 2 tsp Worcestershire sauce

Method:

1. Boil onions for five minutes; drain, and place in well buttered shallow baking dish2. cut fish into serving pieces and place on onions3. Combine remaining ingredients and frost (?) fish4. Bake at 350°F for 30-40 minutes

Serves:

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Grandma Rose's KnishesThis recipe can be made ahead of time, and reheated in oven

Ingredients:

5 lbs potatoes 2 large onions Salt 2 eggs 2.5 lbs pot roast or stew (or make Annette's brisket without ketchup) chicken fat rendered with onion (or margarine) flour

Method:

1. Boil potatoes, one onion and salt (more than for regular mashed potatoes)2. Drain dry3. Mash4. Mix in eggs thoroughly5. Grind (a) pot roast or stew with one large onion or (b) Annette's brisket without ketchup6. Add flour to mashed potatoes until it will hold its shape7. make patties and put 1 Tbsp meat mixture into each patty8. fry patties in chicken fat or margarine.

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Meat Kreplach Adapted from Arthur Schwartz (New York Times, March 26, 2008)Ingredients:

FOR FILLING 2 tablespoons vegetable oil 1/2 cup minced onion 1 small clove garlic, minced 1/2 pound ground beef chuck Salt and freshly ground black pepper FOR DOUGH 1 3/4 cups all-purpose flour 2 extra-large eggs Salt Vegetable oil, for frying Applesauce, for serving (optional).

Method:

14. For filling: In a small skillet, heat oil over medium heat. Add onion, and sauté until well browned, 6 to 8 minutes. Toward end of cooking add garlic, and stir well.

15. Add beef, breaking it up well with side of wooden spoon. Sauté until it has lost its raw color. Season with salt and freshly ground pepper, and sauté another 2 minutes. Remove from heat and let cool.

16. For dough: Mound flour on a wooden board (or in a large mixing bowl). Make a well in center. Break eggs into well, then add 2 tablespoons lukewarm water. With a fork, beat eggs and water together, incorporating a bit of the flour. As liquids blend, continue to push flour into well. Drizzle in 2 more tablespoons water, one at a time, or as needed to make a cohesive dough.

17. When dough is well blended, mix it by hand, then begin to knead it on a flat surface. With a bench scraper, turn dough and press it with your fingertips, then knead a few strokes again. The dough should remain slightly sticky but become smooth and elastic; if dough is very sticky, lightly sprinkle work surface with flour. Form dough into a ball and let rest on the board, covered with a bowl or a piece of plastic wrap, for 30 minutes.

18. Using half the dough at a time, and keeping other half covered, roll out very thin on floured board. You may need to stretch as you roll. Alternately, use a crank-handled pasta machine on thinnest or near thinnest setting.

19. To fill and shape kreplach, cut rolled dough into 3-inch squares. Put 1 rounded teaspoon of filling in center of each square. With a brush or a finger, moisten edges of squares with water. Fold dough from corner to corner, forming a triangle, and seal carefully.

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20. To cook kreplach, bring a large pot of well-salted water to a boil over high heat. Working in batches, if necessary, add kreplach -- do not crowd pot -- and boil until dough is cooked and tender to taste, 6 to 8 minutes. Drain and cool. (Kreplach can be frozen at this point. To use, thaw in refrigerator or at room temperature.)

21. Place a large skillet over medium-high heat and add about 1/8-inch vegetable oil. When oil is shimmering, add boiled kreplach and fry until well browned and crispy on both sides. Serve hot, accompanied by applesauce, if desired.

Serves: Yield: About 2 dozen.

Recipe: Fried Time: 1 hour 45 minutes

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Honey Cake for Rosh Hashanah (makes 2 cakes)Ingredients:

3 cups sifted flour 1/2 tsp salt 1 tsp cinnamon 1/8 tsp ground cloves 1/2 tsp nutmeg 1 tsp baking soda 1/cup raisins 1/2 cup dried apricots 2 cups honey 1/2 cup white pistachio nuts 1.5 cups orange juice 1/2 cup shelled walnuts 1/4 cup slivered almonds

Method:

1. preheat oven to 350°F.2. mix flour, salt, cinnamon, cloves, nutmeg and baking soda in 1 bowl3. mix raisins, apricots, honey, pistachio nuts, orange juice, and walnuts in another bowl4. add bowls 1 and 2 together (batter)5. grease two 9x5" pans and fill with the batter6. sprinkle 1/4 cup slivered almonds on top7. Reduce oven temperature to 325°F and bake for one hour. Test for doneness with

toothpick. Continue baking until done.

Serves:

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Hot barbequed fowl breasts (chicken or turkey)Ingredients:

6-8 chicken or turkey breast cutlets 1/4 cup vinegar 2 tbsp sherry 2 tbsp soy sauce 1 tsp powdered ginger 1 clove minced garlic 1 tsp crushed red pepper tortillas or pita bread

Method:

1. Mix together vinegar, sherry, soy sauce, ginger, garlic red pepper2. Marinade cutlets in mixture for at least 1 hour3. barbeque on grill until done, brushing with extra marinade4. serve with hot tortillas or pita bread

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I Can't Believe it's not Chopped LiverMakes: 2 cupsCooking Time: 30 minutesChilling time: 2 hours3 quart covered saucepan

Ingredients:

2 cups water 1 cup lentils 2 bouillon cubes, chicken or vegetable 1 large opinion, chopped 1 cup walnuts Salt, pepper, curry, hot sauce to taste parsley for garnish cocktail rye bread crisp raw vegetables

Method:1. In a saucepan, sauté onion until translucent.2. Add lentils, water, bouillon cubes, covered, about 30 minutes, or until tender. More

water can be added if necessary. Drain.3. In a food processor process lentils, onion and walnuts until desired consistency. Season

to taste with salt and pepper, curry, hot sauce. Chill4. Serve mounded on a platter and garnish with chopped parsley, surround with bread

and/or vegetables.

.

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Israeli HummusIngredients:

1 cup dried chickpeas 1 cup tehina 1/2 cup lemon juice 1 tsp salt, pepper to taste olive oil garnish (fresh parsley, pine nuts, etc.)

Method:

1. soak chickpeas overnight, drain and rinse, then cook in enough water to cover them until soft and skin begins to separate; or cook in pressure cooker with 1 tbsp olive oil for 35 minutes)

2. drain chickpeas, and save cooking liquid. 3. rinse chickpeas4. mix chick peas, 1/2 cup cooking liquid, tahina, lemon juice, salt, and pepper5. add more water if too thick6. chill and serve drizzled with olive oil and with garnish

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Joyce's Eggplant CurryIngredients:

1 eggplant vegetable oil 1 onion, cut into strips 1 tsp chopped garlic 2 tsp curry powder 1/2 tsp salt optional: 1 tomato, chopped

Method:

1. Cut eggplant into thin long strips2. heat vegetable oil in frying pan3. Add onion and garlic, sauté until golden brown4. Add eggplant, curry powder, and salt5. Sauté 5-10 minutes6. Add 1/4 cup water 7. Simmer 20 minutes8. Optional: add chopped tomato for last 10 minutes

Serves:

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K&K Spinach PieIngredients:

Prepared pie crust 2-3 packages frozen spinach 4 eggs 16 oz creamy cottage cheese 1/2 cup milk 1/2 tsp salt 1/8 tsp cayenne pepper 1/8 tsp nutmeg

Method:

1. Preheat oven to 400°.2. Press prepared pie crust into 9" pie pan. Prick bottom with fork and bake for 10 minutes3. Cook spinach and drain4. Beat eggs until foamy5. Add eggs, cottage cheese, milk salt pepper and nutmeg to spinach6. remove pie crust from oven and lower heat to 375°F7. pour batter into pie crust8. bake 40 minutes

Serves:

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Karen Martin's Vegetarian ChiliIngredients:

2 tsp oil 2 Spanish onions, coarsely chopped 4 cloves garlic, finely chopped 2 bell peppers, coarsely chopped 1 eggplant or 3 zucchini, cubed 1 Tbsp dried oregano 1-2 Tbsp chili powder 1 tsp crushed red pepper flakes 1 Tbsp ground cumin 1/2 tsp cayenne pepper 1 16 oz can white beans, rinsed and drained 1 16 oz can black beans, rinsed and drained 2 16 oz cans red kidney beans, rinsed and drained 1 cup dried lentils 2 20 oz cans chopped tomatoes with juice optional: fresh cilantro or basil, chopped

Method:

1. Heat oil in 8 qt stockpot2. Add onions, garlic, peppers, eggplant/zucchini and spices3. Cook until vegetables are tender, about 10 minutes4. reduce heat to low, add beans, lentils and tomatoes5. cover and cook for 1-2 hours, stirring occasionally6. optional: just before serving add fresh chopped cilantro or basil

Serves: 8

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Carrot and Parsnip Latkes(Adapted from the NewProspect Cafe)

Total time: 30 minutes

Ingredients:

2 medium carrots 5 small parsnips (about 1 pound) 1/4 cup all-purpose flour 2 large eggs, beaten 1 teaspoon minced chives or scallions (green part only) 1teaspoon chopped parsley Salt and freshly ground pepper to taste Peanut oil for frying.

Method:

1. Grate carrots and parsnips coarsely. Toss with flour. Add the eggs, chives, parsley, salt and pepper. Mix until moistened thoroughly.

2.Hea t1/4 inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry on both sides until brown. Drain and serve.

Yield: 16 to 18 2 inch pancakes.

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Lemon-Stuffed Grilled Branzino (or Trout)Ingredients:

Four 1-pound whole branzino, gutted Salt and freshly ground pepper 4 thyme springs 4 bay leaves 2 lemons - 1 thinly sliced, one cut into wedges 1 tablespoon extra-virgin olive oil Finely chopped parsley, for serving

Method:

1. Light grill and heat at high heat2. Season fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and

lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.

3. Grill branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side (5 minutes for trout). Serve right away, passing salt, lemon wedges and parsley at the table.

Serves: 4

One serving 259 cal, 9 g fat, 1.5 g sat. fat, 3 g carb. 0.8 g fiber.

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Lentil SoupIngredients:

2 cups dry lentils quarts water 1-2 lbs smoked turkey parts (or kielbasa) 2 carrots 1 large onion 1 celery rib 1 garlic clove 2 bay leaves 1 Tbsp. crushed thyme 1 Tbsp. salt 0.5 tsp. black pepper

Method:

1. dice carrots, onion, celery, garlic2. add all ingredients except turkey to large pot3. bring to boil, simmer 2 hours4. slice turkey parts (or kielbasa) and add to soup5. simmer 30-45 minutes and serve after discarding bones.

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Lentil Soup with Prunes and PearsFrom Lorna Sass, Cooking Under Pressure © 2009

An elegant and dressed-up version of an old favorite. The lentils become soft and puffy but retain their shape, as do the chunks of prunes and pears. These sweet fruits mask the typically peppery flavor of lentils in a most appealing way.

The thickness of the soup is somewhat unpredictable; use a bit of water or broth to thin it, if necessary.

(20 minutes under high pressure)

Ingredients:

1 tablespoon unsalted butter or oil 2 cups dried lentils, picked over and rinsed ½ cup pearl barley, picked over and rinsed 6 cups water 1 teaspoon ground coriander ¼ teaspoon ground cloves 1 cup pitted prunes, halved 3 ripe pears, peeled, cored, and cut into large chunks 1 teaspoon salt, or to taste.

Method:

1. Heat the butter in a pressure cooker and stir in the lentils and barley2. Add the remaining ingredients except the salt.3. Lock the lid in place and bring to high pressure over high heat.4. Adjust the heat to maintain high pressure and cook for 20 minutes.5. Let the pressure drop naturally, or use a quick-release method6. Remove the lid, tilting it away from you to allow steam to escape. 7. Add salt and serve.

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Mary's Balsamic Vinaigrette Salad Dressing Ingredients:

1 cup olive oil 1 cup balsamic vinegar 4 tsp Dijon mustard 4 tsp dried parsley 2 tsp chopped garlic 1/2 tsp salt 1/4 tsp pepper

Method:

1. mix the ingredients together, using an immersion mixer. (Immersion mixer creates lasting emulsion)

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Mary's BrisketIngredients:

6 pounds beef brisket 6 garlic cloves 2 Tbsp sage 1 Tbsp lemon juice 2 tsp salt; pepper to taste 8 Tbsp olive oil 3 Tbsp red wine vinegar 1 large onion, chopped 4 cups chicken stock 2 cups water 2 Tbsp. soy sauce

Method:

2. Marinate brisket overnight with garlic, lemon juice, sage, 6 Tbsp olive oil, vinegar,3. Sautee onion in 2 Tbsp olive oil until brown4. Remove brisket from marinade and brown on all sides5. Add back marinade, chicken stock, water, soy sauce, salt and pepper to taste6. Bring to boil and simmer 2.5 hours7. Remove brisket from sauce and cool8. Degrease sauce9. Slice brisket, return to sauce pan, reheat gently and serve with sauce.

Serves: 6-8

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Mary's Chicken SoupIngredients:

2 chicken breasts1 onion3 cloves garlic2 celery sticksolive oil3 quarts water3 carrots1 parsnip1 cup lentils (in order of preference red>yellow>brown)1 Tbsp parsleysalt and pepper0.5 tsp turmeric

Method:

1. defrost chicken breasts (if necessary)2. chop onion, garlic, celery and sauté in olive oil in a large pot. 3. dice carrots and parsnip4. Add carrots, parsnip, lentils, parsley, chicken, spices and water to pot5. bring to boil and simmer until chicken shreds.

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Newport Red Pepper ChowderIngredients:

4 Tbsp butter 2 medium onions 0.5 lbs mushrooms 1 Tbsp lemon juice 2 large red bell peppers 2 14 oz. cans (3.5 cups) regular-strength chicken broth 1 lb new potatoes 2 Tbsp cornstarch 2 Tbsp water 1 cup sour cream 1.5 - 2 lbs boneless skinned firm mild white fish (sea bass, grouper, red snapper, sole, halibut,

haddock, etc.) 1/2 cup parsley salt and pepper Lemons

Method:

1. chop onions2. slice mushrooms and peppers3. peel and slice new potatoes4. mince parsley5. cut fish into small pieces6. In a large pot saute onions, mushrooms, lemon juice peppers in butter7. add broth and potatoes8. heat to boiling and simmer gently about 15 minutes or until potatoes are done9. blend cornstarch and water10. add sour cream to cornstarch/water, then add some soup liquid11. stir sour cream mixture into soup12. bring to boil13. add fish and parsley, boil about 5 minutes.14. Serve with lemon wedges

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Oriental Barbequed ChickenIngredients:

12 pieces of chicken 1/4 cup honey 3 tbsp wine vinegar 1/4 cup soy sauce 1 clove minced garlic 1 tbsp chopped fresh parsley 1 tsp ginger powder 1/2 tsp black pepper

Method:

1. Mix together honey, vinegar, soy sauce, ginger, garlic, parsley, black pepper2. Marinade chicken pieces in mixture for at least 2 hours3. barbeque on grill 5 inches away from heat until done, brushing with extra marinade while

cooking.

Serves: 6-8

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Parmesan Potato CasseroleIngredients:

6 cups unpeeled new potatoes 1 small onion 1 clove garlic, minced 2 cups skim milk 1 Tbsp corn starch 1/3 cup parmesan cheese 1/8 tsp white pepper 1/8 tsp salt

Method:

1. Preheat oven to 350°.2. thinly slice potatoes3. chop onion4. mince garlic5. Add onion and garlic to potatoes6. heat skim milk and corn starch until thick7. add parmesan cheese, pepper and salt to milk mixture8. pour sauce over potato-onion-garlic9. spray casserole dish with Pam10. Pour potato mixture into casserole dish11. Cover with aluminum foil12. Heat for 1.25 hours. Remove foil during last 20 minutes.

Serves:

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Play DoughIngredients:

1 cup white flour 1/4 cup salt 2 tbsp cream of tartar 1 cup water 2 tsp vegetable food color 1 tbsp oil

Method:

1. Combine flour, salt, cream of tartar2. add water, food color, oil3. cook over medium heat for 3-5 minutes while stirring4. when a ball forms in the center of the potm turn the contents out5. knead on lightly floured surface6. store in an air tight plastic baggie

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Pollo Arrosto Per Shabbat(Roast Chicken for Sabbath)

Ingredients:

2 broiler-fryers about 2.5 pounds each 2 tablespoons salt Freshly ground black pepper 4 large fresh or 2 teaspoons dried sage leaves 2 large cloves garlic with husk on-------------------------------------------------------------------------- 8 large baking potatoes 2 teaspoons fresh or 1 teaspoon dried rosemary leaves 2 teaspoons garlic salt 4 tablespoons olive oil

Method:

1. Wash the chickens thoroughly and pat dry with paper towel. Remove as much fat as you can and tuck wings under.

2. Sprinkle the cavity of each chicken with 1/2 tablespoon salt and approximately 1/2 teaspoon pepper. Place 2 fresh sage leaves or 1 teaspoon dried sage leaves and 1 clove garlic inside each chicken.

3. Sprinkle the outside with 1/2 tablespoon salt and about 1/2 teaspoon pepper and place in a large baking pan making sure the chickens do not touch each other.

4. Peel the potatoes, wash and cut lengthwise into 6 pieces each. 5. Place in a bowl and season with rosemary leaves, garlic salt, oil, and 1/4 to 1/2 teaspoon pepper.

Toss to allow seasoning to coat potatoes evenly. 6. Pour around the chickens in a single layer if possible. 7. Place in 450° oven for 25 minutes. Lower heat to 350° F and bake chickens for 45 minutes to 1

hour longer.

Serves 6 to 8.

From The Classic Cuisine of the Italian Jews, Edda Servi Machlin, © 1981.

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Potato Pancakes with Fire-Roasted Peppers (Adapted from Chef Allen's) Total time: 30 minutes

1 red pepper 1 tablespoon olive oil 4 large Idaho baking potatoes 1 medium onion 1tablespoon minced garlic 1/2 cup matzo meal 2large eggs, beaten Salt and freshly ground pepper to taste. Vegetable oil for frying.

1. Coat the red pepper with the olive oil. Roast over an open flame, or put on a baking sheet in a 450-degree oven for 10 minut8s, charring well. When the outside is charred thoroughly, remove the pepper from the heat, and put in a brown paper bag (this will make il easier to peel). When cool, remove the skin and seeds and cut in julienne strips.

2. Grate the potatoes coarsely hand, and then grate the onion. Combine with the garlic, matzoh meal,

3. salt and pepper, Add the pepper strips. 4. In a heavy-bottom saute pan, heat 1/4 inch of vegetable oil. Using 3tablespoons of the battter,

make a patty about 1/2 inch thick. Brown one side until golden, about 2 to 3 minutes, turn and brown the other side. Do not crown the pancakes; make sure there is at least an inch between each one.

Yield: about 8 pancakes.

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QuicheIngredients:

4 eggs 1.5 cups milk 3 Tbsp flour 1/4 tsp salt 1/4 tsp dry mustard sautéed onions and either mushrooms (sautéed with salt and thyme); cooked broccoli, cooked

cauliflower; fresh tomatoes; sautéed zucchini; or caponata pie crust 1.5 cup grated cheese (swiss or cheddar) paprika

Method:

1. Preheat oven to 375°F.2. Mix eggs, milk, flour, salt and mustard3. Line pie pan with pie crust4. Line pie crust with grated cheese5. Add egg batter6. sprinkle with paprika7. Bake for40-45 minutes. Test for doneness with toothpick

Serves: 8

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Roast ChickenIngredients:

1 large chicken 2 tsp dried sage 2 tsp chopped garlic salt pepper

Method:

1. Preheat oven to 450°F2. Wash chicken; place sage, garlic, 1/2 tsp salt and 1/2 tsp pepper in cavity 3. Sprinkle outside with 1 tsp salt and 1/2 tsp pepper4. Bake for 1/2 - 1 hour5. Lower heat to 350°F and bake for another hour

Serves:

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Roasted Curry Eggplant Ingredients:

1 Tbsp olive oil 1 large eggplant, peeled and cut into 1-1.5" cubes 2 cloves garlic 1 Tbsp sherry 1 tsp oriental sesame oil 2 tsp curry powder 1/2 tsp kosher salt 1-2 Tbsp fresh, chopped cilantro 2 scallions, cut diagonally into 1 inch pieces 1/2 red bell pepper, diced

Method:

1. Preheat oven to 400°F2. lightly oil pan, add eggplant3. Blend (in blender) garlic, sherry olive oil, sesame oil, curry powder and salt, until it forms a thin

paste4. Pour paste over eggplant, mix a little, place in oven for 45-60 minutes until eggplant is lightly

browned.5. Remove from oven, sprinkle with cilantro, scallions and red pepper. Serve cold or warm.6. optional: 1/4 cup red wine vinegar if serving cold.

Serves:

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Roasted Fennel with TomatoesIngredients:

2 small fennel bulbs 2 Tbsp olive oil Salt Pepper 4 sprigs Thyme 4 large plum tomatoes

Method:

1. Preheat oven to 375°2. Quarter and core fennel3. Toss fennel with olive oil, season with salt and pepper4. Spread fennel on oiled baking sheet5. Sprinkle with thyme6. Cover baking sheet with aluminum foil and bake for 15 minutes7. Halve tomatoes lengthwise, add to fennel cut side down8. Bake for 15 minutes9. Transfer to a platter and pour roasting juice on top.

Serves:

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Rustic GazpachoIngredients:

6 ripe tomatoes 1/2 large cucumber 1 green bell pepper 2 garlic cloves 1 cup water 1/3 cup extra-virgin olive oil 2 tablespoons sherry vinegar salt hot sauce, for serving

Method:

1. cut tomatoes into chunks2. peel, half, seed, and cut cucumber into chunks3. cut green bell pepper into chunks4. smash garlic cloves5. In a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic water,

oil and vinegar and process until coarsely pureed. 6. Season with salt and refrigerate until chilled.7. Serve with hot sauce.

Serves: 4

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Sautéed Broccoli RabeIngredients:

Kosher salt 1 bunch broccoli rabe, tough, non-leafy stems removed Extra-virgin olive oil 3 cloves garlic, smashed Pinch crushed red pepper flakes

Method:

1. Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.

2. Coat a large sauté pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).

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Seared Salmon with Wilted SpinachIngredients:

(6-ounce) salmon fillets 3/4 teaspoon kosher salt, divided 1/4 teaspoon black pepper, divided 1 tablespoon canola oil, divided 1 pint grape tomatoes, halved 3 garlic cloves, sliced 1 (9-ounce) package baby spinach 2 tablespoons small fresh basil leaves

Method:

1. Preheat oven to 450°.2. Sprinkle salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat a large cast-iron skillet over high

heat. Add 2 teaspoons oil; swirl. Add fillets, skin side down; cook for 3 minutes or until skin begins to brown, gently pressing fillets. Place pan in oven. Bake at 450° for 6 minutes or until desired degree of doneness.

3. Heat a nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl. Add tomatoes; sauté 1 minute. Add garlic; sauté for 30 seconds, stirring constantly. Add spinach; remove from heat. Toss until spinach wilts. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Place about 1/2 cup spinach mixture on each of 4 plates; top each serving with 1 fillet and basil.

Nutritional Information

Amount per serving

Calories 346 Fat 16.5 g Satfat 3.6 g Monofat 8.1 g Polyfat 3.5 g Protein 38.4 g Carbohydrate 10.6 g Fiber 4.1 g Cholesterol 87 mg Iron 2.7 mg Sodium 545 mg Calcium 84 mg

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Spinach pkhaliPkhali or Fkhali (Georgian: ფხალი) is a popular dish that can be made with many different types of leaves, including spinach, nettles, cabbage and beetroot. It can also be made with vegetables and nuts. In this recipe, we show how to make Pkhali with spinach. Source: http://georgianrecipes.net/2013/11/14/spinach-pkhali/

Ingredients:

3.3 pounds of spinach, 0.9 pound walnuts, 2 white onions, 2 cloves of garlic, 3 Tbsp fresh coriander, 3 Tbsp fresh parsley, 6-8 Tbsp white wine vinegar, 1 heaped Tbsp of red pepper, 1 heaped tsp of dried marigold, 1 heaped tsp of blue fenugreek, pomegranate seeds (for garnish) and salt

(amount dependent upon personal preference).Method:

1. Cut the ends of the spinach and wash thoroughly.2. Half fill a deep pot with water, add 1 Tbsp. of salt and gradually add the spinach, pressing it

down with a wooden spoon. Boil for 5 minutes, turning the leaves halfway through to ensure they all cook.

3. Drain the water from the boiled spinach using a sieve. Allow to cool and then use your hands to firmly squeeze the leaves to remove as much liquid as possible.

4. Grind the walnuts and garlic.5. Add salt, red pepper, blue fenugreek, marigold and 6-8 Tbsp white wine vinegar. Mix using your

hands.6. Chop the onions, fresh parsley and fresh coriander and add to the mixing bowl. Mix using your

hands.7. Grind the boiled spinach. We used a meat grinder. The spinach will look like this:

8. Mix using your hands. Leave the mixture for 2 hours.9. Shape the mixture by hand. Serve cold. We garnished ours with pomegranate seeds.

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Split Pea SoupIngredients:

1.5 cups carrots1 cup sweet potato1 cup onion1/2 cup celery2 cloves garlic1 pound split peas3 quarts water2 Tablespoons butter (or olive oil)3/4 tsp ground marjoram1 tsp basil3/4 tsp cumin1.5 tsp saltdash black pepper1/2 cup dry white wine

Method:

1. chop carrots, sweet potato, onion, celery, garlic.2. Sauté chopped ingredients and spices in 2 Tbs. butter (olive oil)3. when vegetables are soft, add peas and water4. bring to boil and let simmer 2 hrs5. add wine just before serving.

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Stand-by Chocolate Chip Cookie MixIngredients:

2.25 cup flour 0.75 cup brown sugar 0.75 cup white sugar 1 tsp baking soda 0.75 tsp salt 1 cup shortening 1 cup chopped pecans 12 ounces chocolate chips 1 egg 1 tsp vanilla

Method:

1. preheat oven to 375°F.2. Combine flour, sugar, baking soda, salt in a large bowl3. Cut in shortening4. stir in pecans and chocolate chips. (The mixture at this point can be stored in an air tight

container or freezer)5. Beat egg and vanilla, and add to dough. Add 1-2 tbsp of water if the dough is too dry.6. Spoon onto baking sheet and bake 8 minutes

Serves:

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Summertime RibollitaIngredients:

1/4 cup plus 2 Tbsp. extra virgin olive oil 1 pound yellow squash 1 medium onion 2 large garlic cloves 1.5 tsp tomato paste 0.5 cup water 1.5 pounds tomatoes 0.5 pound green beans or yellow wax beans 0.5 lb Swiss chard 1/4 tsp pimenton de la Vera (smoked Spanish paprika) 1/4 tsp fennel seeds Italian bread

Method:

1. Halve squash lengthwise and slice into 1/2 inch thick pieces.2. thinly slice the onion and the garlic.3. core and coarsely chop the tomatoes4. cut beans into 1 inch pieces5. Discard swiss chard steps; coarsely chop leaves.6. Coarsely chop fennel seeds7. In a medium enameled cast iron casserole or Dutch oven heat 1/4 cup olive oil8. Add the squash, onion and garlic and cook over moderately high heat, stirring frequently until

the vegetables are lightly browned, about 5 minutes.9. Add tomato paste, water tomatoes and green beans10. Season with salt and pepper11. Cover and cook over moderately low heat stirring occasionally until the vegetables are softened,

about 12 minutes.12. Add the Swiss chard, cover, and cook for 5 minutes until chard completely wilted.13. Toast Italian bread. 14. In a small skilled heat the remaining 2 Tbsp. olive oil with paprika and fennel seeds over

moderate heat until sizzling, about 2 minutes. 15. Ladle the ribbolita into shallow bowls, drizzle with the paprika-fennel oil and serve at once with

the toasted Italian bread.

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Susan Kirschner's Mother's Eggplant CaponataIngredients:

1 eggplant diced (not peeled) 1 large onion, chopped 2-3 cloves garlic crushed 1/3 cup olive oil 1/4 cup water 1/4 cup vinegar 1 tsp salt 1 6 oz can tomato paste 1/2 tsp pepper 2 tsp either oregano or basil 1 tbsp sugar 1 cup mushrooms, cut up

Method:

1. Add eggplant, onion, garlic, olive oil, water and vinegar to large skillet2. Cover and simmer 10 minutes3. Add everything else and simmer, covered about 25 minutes until eggplant is cooked but not

mushy.4. Serve chilled with pita

Serves:

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Susan Kirshner's Passover Chocolate BrowniesIngredients:

1/2 cup walnuts, chopped 3 eggs, beaten 1 cup sugar 1/4 tsp salt 1/2 cup matzo cake meal 1/3 cup cocoa 1/4 tsp vanilla 1/2 cup oil

Method:

1. Preheat oven to 325°F2. grease 8" square pan3. combine all ingredients, pour into pan and level4. bake for 1/2 hour

Serves:

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Tomato (or Zucchini or Eggplant) TartIngredients:

prepared pie crust 1/3 cup Dijon mustard 10 medium tomatoes (or 2.5 lbs zucchini or eggplant) 1 lb shredded mozzarella 1 tsp oregano 1 Tbsp chopped garlic 1 Tbsp olive oil Salt and pepper to taste

Method:

1. Preheat oven to 400°.2. Line a pie plate with prepared pie crust3. Brush pie crust with Dijon mustard4. Thinly slice the vegetable5. sprinkle pie crust with mozzarella6. Arrange vegetable slices in a circle over mozzarella7. Sprinkle oregano, garlic olive oil and salt and pepper on top8. Bake for 40 minutes

Serves: 8

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Torta di Noci e Canditi - Chocolate, Walnut, and Orange TorteServes 8 to 10

This rich cake comes from Liguria, where walnuts are used in many recipes both sweet and savory. It is delicious served with Raspberry and Red Wine Sorbet (page 203).

Ingredients:

6 ounces semisweet chocolate, chopped 1 2/3 cups walnuts 6 large eggs, separated 2/3 cup sugar 2 tablespoons orange liqueur 1/3 cup finely chopped candied orange peel Confectioner's sugar.

Method:

1. Preheat oven to 350 F. Butter a 9-inch spring form pan and dust lightly with flour or cornstarch. Tap out the excess.

2. Place the chocolate in a food processor fitted with a steel blade, and process until coarsely chopped. Add the walnuts and process until finely ground.

3. In a large bowl, beat the egg yolks until well blended. Gradually add 1/3 cup of the sugar and beat until very light and fluffy. Beat in the orange liqueur. Beat in the chocolate mixture and orange peel.

4. In a large bowl, beat the egg whites until foamy. Gradually beat in the remaining 1/3 cup sugar, and beat until soft peaks form.

5. Fold one third of the egg whites into the chocolate mixture to lighten it. Gradually fold in the remainder.

6. Scrape the batter into the prepared pan. Bake in the center of the oven for 45 minutes, or until the cake is puffed but the center is still moist. Cool completely on a wire rack. Run a spatula around the inside of the rim of the pan to release it. Remove the rim and place the cake on a serving plate. Just before serving, sprinkle with confectioners' sugar.

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Turkey Bolognese SauceIngredients:

1 onion 2 carrots olive oil 3 cloves minced garlic 1 pound ground turkey 1 tsp dried oregano 1 tsp fennel seeds 28 ounce can plum tomatoes

Method:

1. Finely chop onion and carrots2. Heat olive oil in skillet, add onion and brown 3. Add garlic, and stir4. Add turkey, and stir5. Add oregano and fennel seeds and stir6. Keep stirring until turkey loses its color and is broken up7. Add tomatoes; stir until tomatoes and broken up.8. Simmer about 20 minutes, stirring occasionally9. Season with salt and pepper

Serves:

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Turkey ChiliIngredients:

1 Tbsp oil 1 lb ground turkey 2 Tbsp chili powder 2 Tbsp minced onion 1/4 tsp garlic salt 1 14.5 oz can stewed tomatoes 1 14 oz can red kidney beans undrained optional: shredded cheddar OR cheese, sour cream, OR chopped onions

Method:

1. Heat vegetable oil in pot2. Brown turkey3. Add remaining ingredients and simmer for 20 minutes until liquid is reduced4. garnish with shredded cheddar cheese, sour cream and or chopped onions5. Serve with rice

Serves: 6

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Turkey Meat LoafIngredients:

1/2 cup chopped onion 1 tsp minced garlic oil 1.5 lbs ground turkey 1 egg 1/2 tsp mustard 2 Tbsp Worcestershire sauce 1/2 cup barbecue sauce or ketchup 1/2 cup bread crumbs or oatmeal 1/2 tsp. dried thyme

Method:

1. Preheat oven to 350°F.2. sauté onion and garlic. 3. In a large bowl combine onion-garlic mixture with turkey, egg whites, mustard, Worcestershire

Sauce, barbecue sauce or ketchup, bread crumbs or oatmeal, and thyme4. Form into loaf in put into 3.5x8" loaf pan5. brush with 2 Tbs. barbeque sauce6. bake 40 minutes in oven

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White Beans and Tuna SaladIngredients:

2 cups dry white kidney, marrow, Great Northern, or Navy beans 2 quarts water 1/4 cup olive oil 1 Tbsp lemon juice Salt to taste and lots of freshly ground black pepper 1/4 cup finely chopped green onion 2 Tbsp minced parsley 1 7 ounce can tuna, preferably packed in olive oil.

Method:

1. Combine beans and water and bring to a boil2. Boil briskly for 2 minutes, remove from heat and let beans soak for 1 hour. Then cook again in

soaking water over low heat for another 1.5 hours or until tender, adding more water, if necessary, to keep them covered. Drain. [Or cook in pressure cooker - see pressure cooker book]

3. Combine oil, lemon juice, salt and pepper and pour over beans while still warm. Add green onions and parsley and mix gently. Refrigerate.

4. To serve, drain tuna, break into chunks and place on top of beans.

Serves: 6

This can be served alone or on an antipasto platter. Slices of very ripe tomatoes with basil and slices of fresh mozzarella cheese are a perfect accompaniment. Add some coarse grained Italian bread, if you like.

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White BreadIngredients:

1 package active dry yeast 2 teaspoons sugar 1/3 cup warm water (105°-115°F) 4 cups unbleached all-purpose flour 3 tablespoons unsalted butter, in 1-9nch pieces 1.5 teaspoons salt 1 cup cold water cooking spray

Method:

1. In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.

2. Add flour, butter and salt to Food processor. Process for 10-15 seconds. 3. Add cold water to yeast mixture. Add liquid through feed tube as fast as flour absorbs it. 4. Once dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead

dough. 5. Place dough in a lightly floured plastic food storage bag and seal the top.6. Allow to sit in a warm place until doubled in size, about 1- 1.5 hours.7. Spray two 8x4 inch loaf pans with vegetable oil cooking spray. 8. Place dough on a lightly floured surface and punch down.9. Divide dough in half and roll each half into an 8-x-inch rectangle. Beginning with a short end, roll

up the dough jellyroll fashion. Pinch the seam and ends tightly to seal.10. Place in prepared loaf pans and cover with plastic wrap coated with cooking spray. Let rise until

dough is just above the tops of the pans, about 45 minutes to 1 hour. 11. Fifteen minutes before baking, preheat oven to 400°F. 12. Bake until tops are browned and loaf sounds hollow when tapped, about 30-35 mniutes.13. Remove from pans and cool on wire rack.

Serves: 16

Calories 137 (19% from fat) 25 g carb, 3 g protein; 3 g fat; 1g sat. fat; 221 mg sodium; 1 g fiber.

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Zucchini BreadIngredients:

2 cups sugar 3 cups flour 3 tsp cinnamon 1/4 tsp baking powder 1/2 cup walnuts or pecans 2 cups zucchini 3 eggs 1 cup oil 3 Tbsp vanilla

Method:

1. Preheat oven to 325°F.2. Grease 2 9x5" loaf pans3. mix sugar, flour, cinnamon and baking powder and set aside4. chop nuts and zucchini in food processor and set aside5. mix eggs, oil and vanilla in food processor6. mix together egg mixture and sugar mixture7. stir in nut/zucchini mixture8. Pour batter into pans and bake 6-70 min or until done by toothpick test.

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Georgian Tuna Burgers Ingredients:

One can tuna One onion, chopped one clove garlic, minced one egg bread crumbs salt pepper

Method: mix ingredients together fry "like meatballs"

from Deliza Anguridzedeliza84@mail.ru

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Pancakes with sprinklesingredients:

1 ½cups white flour 1 teaspoon salt 3 tablespoons sugar 1 3/4 teaspoons double-acting baking powder 1 or 2 slightly beaten whole eggs 3 tablespoons melted butter 1 to cup milk sprinkles (as your heart and eyes desire)

method:

mix dry ingredients (except sprinkles) together mix milk, eggs and butter into dry ingredients, quickly mix until relatively smooth. The batter should be relatively stiff, or the sprinkles will tend to

dissolve. Add more milk if too thick. add sprinkles* grill on teflon pan, low heat

Based on The Joy of Cooking (1975), p. 236

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Challah French ToastIngredients:

4 eggs, beaten 1/2 teaspoon salt 1 cup milk 1/2 teaspoon vanilla 8 slices challah (home made) powdered sugar cinnamon

Method:

Dip challah into egg, salt, milk, vanilla mixture brown the challah on a teflon griddle sprinkle with powdered sugar and cinnamon serve hot.

Based on The Joy of Cooking (1975), p. 636

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Summer Fruit, Brandy and Prosecco Gelatin MoldIngredients:

8 punnets1 of mixed soft fruit (blackberries, raspberries, strawberries, blueberries)2

1 envelope unflavored gelatin 140 ml/ 1/4 pint elderflower cordial (or any fruit brandy) 2 heaped tablespoons sugar 425 ml / 1/4 pint chilled Prosecco

Method:

put fruit in mold and refrigerate. heat the gelatin in the brandy, with a little water, to form a syrup. add the sugar, let it dissolve, and allow to sit at room temperature for a minute or so. add the chilled Prosecco to the gelatin mix and pour over fruit. (If some of the fruit rises to the

top, push down into the jelly) Chill for an hour.

Serves: 10

1 punnet: a small basket of fruit2 Not pineapple or kiwi: enzymes will keep gelatin from setting.

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Chestnut Liver Stuffing (Joy of Cooking, Modified)Ingredients:

2.5 cups boiled chestnuts, “riced” 0.5 cup melted butter 1 teaspoon salt 1/8 teaspoon pepper ¼ cup cream 1 cup dry bread or cracker crumbs, or matzoh meal 2 tablespoons chopped parsley ½ cup chopped celery 1 tablespoon grated onion 1 cup (at least!) chicken liver, finely chopped

Method:

1. combine all the ingredients. If not actually being used to stuff a bird, add some turkey or chicken drippings.

2. heat in oven at about 350°F until done.

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Sicilian Pistachio CakeAdapted from Maria Luca Caudullo, NY Times

Ingredients:

Unsalted butter for pan 2 1/3 cups (11 ounces; 300 grams) shelled pistachios, preferably Bronte from Sicily, plus more

for decorating ¾ cup (151 grams) granulated sugar 3 tablespoons (30 grams) potato starch OR 3 tablespoons (24 grams) cornstarch 1.5 teaspoons baking powder 6 large eggs (room temperature) 2 tablespoons Strega, Galliano or green Chartreuse liqueur Confectioner’s sugar

Method:

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1. Heat oven to 275 degrees. Butter a 9-inch springform baking pan, line the bottom with parchment and butter the parchment.

2. Place pistachios in a food processor with 2 tablespoons of the sugar. Process until finely ground, but do not allow to turn into a paste. Transfer pistachios to a bowl, add starch and baking powder and whisk to blend ingredients.

3. Beat eggs in an electric mixer with a balloon whisk until they start to lighten in color and thicken, a minute or so. Add remaining sugar in 3 portions, beating well after each addition. Beat in liqueur, continue beating about 6 minutes more until the eggs are very pale in color and as thick as softly whipped cream.

4. By hand, fold in the pistachio mixture in 3 portions. Pour batter into prepared pan. Bake 50-55 minutes until a cake tester come out clean. Turn off oven and open oven door. Leave cake for 10 minutes. Turn it 180 degrees and let it sit in open oven another 10 minutes. Transfer to a baking rack and allow to cool completely. Dust top with sifted confectioners’ sugar and decorate, if desired, with whole or coarsely chopped pistachios. Remove side of pan. Cake is ready to serve. Slices should life easily off the parchment.

Time: 2 hoursYield: 12 servings

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INDEXAnnette Lee

Brisket, ivCold Spaghetti Salad, vFish Piquant, xxxviiiGefülte Fish Mold, iii

Apricot Mousse, viiBaked Ziti, viiiBalsalmic Salad Dressing, liiiBanana Bread, ixBasic Potato Latkes, xiiBeef

Brisket With or Without Pomegranates, xiiiBranzino, Lemon-Stuffed Grilled, lBread

Banana, ixChallah, xxiChallah French Toast, lxxxvCorn, xxxiCorn Bread with Sour Cream, xxxiiCornmeal pancakes, xxxiiipancakes, with sprinkles, lxxxivWhite, lxxxiZucchini, lxxxii

BrisketMary's, liv

Brisket of Beef, ivBrisket With or Without Pomegranates, xiiiBroccoli Rabe

Sauteed, lxviiBulgur Pilaf with chestnuts and Spicy Tangerine

Brown Butter, xivBulgur with Peas and Scallions, xvburgers

tuna, lxxxiiiCake

Honey Cake for Rosh Hashanah, xliiPistachio, ii

Cake Mix Cookies, xviCaponata

Eggplant, lxxiiiCarrot and Parsnip Latkes, xvii, xlix

Carrot Latkes, xviiiCastagnaccio, xixCauliflower Curry -- 3 ways, xxChallah, xxi

French Toast, lxxxvChestnut Liver Stuffing, iChestnuts, xivChicken

Algerian, iBroth, xxvicurry, xxivHot barbequed breasts, xliiiLivers, iMarbella, xxvOriental Barbequed, lviiRoast, lxiiiroast chicken for Shabbat, lxRoasted, lxwith hot peanut sauce, xxvii

Chicken Broth, xxviChicken Consommé, xxviChicken curry, xxivChicken Marbella, xxvChicken Soup, Mary's, lvChicken with hot peanut sauce, xxviiChili, vegetarian, xlviiiChinese crunchies, xxviiiChopped Liver (not)

I Can't Believe it's not Chopped Liver, xlivCoconut Macaroons, xCold Eggplant Salad with Sesame Dressing, xxixConsommé

Chicken, xxvicookies

Cocoa Cinnamon macaroons, xiCookies

Cake Mix, xiChinese crunchies, xxviiiStand by Chocolate chip cookie mix, lxxiSusan Kirshner's Passover Chocolate

Brownies, lxxiv

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Corn Bread, xxxiCorn Bread with Sour Cream, xxxiiCornmeal pancakes, xxxiiiCranberry Relish, xxxivCrispy Potato Pancakes, xxxvCurried Sweet-Potato Latkes, xxxviiCurry

Chicken, xxivEggplant, xlviroasted eggplant, lxiv

DessertApricot Mousse, viiBanana Bread, ixCake Mix Cookies, xviCastagnaccio, xixChinese crunchies, xxviiiCocoa Cinnamon Macaroons, xiCoconut Macaroons, xHoney Cake (for Rosh Hashanah), xliiMacaroons, xProsecco gelatin mold, lxxxviStand-by Chocolate Chip Cookie Mix, lxxiSusan Kirshner's Passover Chocolate

Brownies, lxxivTorta di Noci e Canditi, lxxvi

EggplantCold, Salad with Sesame Dressing, xxixRoasted Curry, lxiv

Eggplant CaponataSusan Kirschner's Mother's, lxxiii

Eggplant Curry, Joyce, xlvieggs

Fritatta, xxxviQuiche, xxxvi

EggsQuiche, lxii

Fennel. Roasted with Tomatoes, lxvFish

Fish Piquant, xxxviiiGefülte, iiiLemon-Stuffed Grilled Branzino (or Trout), lSeared Salmon with Wilted Spinach, lxviiiTuna burgers, lxxxiii

Fish Piquant, xxxviiiFrench Toast, lxxxvFritatta, xxxviFruit, summer, Prosecco gelatin mold, lxxxviGazpacho, lxvi

GeorgiaSpinach pkhali, lxix

Grandma Rose's Knishes, xxxixHoney Cake for Rosh Hashanah, xliiHot barbequed fowl breasts (chicken or turkey),

xliiiHummus

Israeli, xlvI Can't Believe it's not Chopped Liver, xlivIsraeli Hummus, xlvJoyce's Eggplant Curry, xlviK&K Spinach Pie, xlviiKaren Martin's Vegetarian Chili, xlviiiKnishes

Rose Levin, xxxixKreplach, xlLatkes

Carrot, xviiicarrot and parsnip, xvii, xlixcurried sweet potato, xxxviiPotato, xii, xxxvpotato and fire roasted peppers, lxi

Lemon-Stuffed Grilled Branzino (or Trout), lLentil Soup, liLentil Soup with Prunes and Pears, liiMacaroons

Cocoa Cinnamon, xiMary's Balsamic Vinaigrette Salad Dressing, liiiMary's Brisket, livMary's Chicken Soup, lvMary's Cold Sesame Noodles, xxxmeat

Mary's Brisket, livMeat

brisket, ivBrisket With or Without Pomegranates, xiiiKnishes, Grandma Rose's, xxxix

Meat Loafturkey, lxxix

Newport Red Pepper Chowder, lviNoodles

Cold Sesame, xxxOriental Barbequed Chicken, lviiPancakes

Cornmeal, xxxiiipotato, xiiwith sprinkles, lxxxiv

Parmesan Potato Casserole, lviii

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PassoverAnnette Lee's Gefülte Fish Mold, iii

PastaBaked Ziti, viiiMary's Cold Sesame Noodles, xxxSpaghetti salad, vTurkey Bolognese Sauce, lxxvii

PeppersPotato Pancakes with Fire-Roasted Peppers,

lxiPilaf

Bulgur, xivPistachio, iiPollo Arrosto Per Shabbat, lxPotato Pancakes. See LatkesPotatoes

Crispy Potato Pancakes, xxxvParmesan casserole, lviii

PoultryHot barbequed fowl breasts (chicken or

turkey), xliiiOriental Barbequed Chicken, lviiRoast Chicken, lx, lxiiiTurkey bolognese sauce, lxxviiTurkey chilli, lxxviiiTurkey Meat Loaf, lxxix

Prosecco gelatin mold, lxxxviQuiche, xxxvi, lxiiRelish

Cranberry, xxxivRoast Chicken, lxiiiRoasted Curry Eggplant, lxivRoasted Fennel with Tomatoes, lxvRose Levin

Knishes, xxxixRustic Gaspacho, lxviSalad

Eggplant, cold, xxixSpaghetti, vtuna with white beans, lxxx

Salad DressingMary's Balsamic Vinaigrette Dressing, liii

Sauteed Broccoli Rabe, lxviiSeafood

Fish Piquant, xxxviiiGefülte Fish, iiiLemon-Stuffed Grilled Branzino (or Trout), lSeared Salmon with Wilted Spinach, lxviii

Shrimp, iiTuna burgers, lxxxiiiWhite Beans and Tuna Salad, lxxx

Seared Salmon with Wilted Spinach, lxviiiSesame Noodles, xxxShabbat Roasted Chicken, lxShrimp, iiSicilian Pistachio Cake, iiSoup

Chicken, xxviChicken, Mary's, lvGaspacho, lxviLentil Soup, liLentil Soup with Prunes and Pears, liiNewport Red Peper Chowder, lviNewport Red Pepper Chowder, lviRustic Gaspacho, lxviSplit Pea, lxxSummertime Ribollita, lxxii

Spaghetti, vspinach pkhali, lxixSpinich Pie, xlviiSplit Pea Soup, lxxSummer Fruit, Brandy and Prosecco Gelatin

Mold, lxxxviSummertime Ribollita, lxxiiSusan Kirschner's Mother

Eggplant Caponata, lxxiiiSusan Kirshner

Passover Chocolate Brownies, lxxivSweet-Potato Latkes, xxxviiTomato (or Zucchini or Eggplant) Tart, lxxvTomato Tart, lxxvTorta di Noci e Canditi - Chocolate, Walnut,

and Orange Torte, lxxviTrout, Lemon-Stuffed Grilled, lTuna burgers, lxxxiiiTuna salad

with white beans, lxxxTurkey

bolognese sauce, lxxviiChili, lxxviiiHot barbequed breasts, xliiiMeat Loaf, lxxix

VegetablesCarrot and Parsnip Latkes, xvii, xlixCarrot Latkes, xviiiCauliflower Curry, xx

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Chili, vegetarian, xlviiiCold Eggplant Salad with Sesame Dressing,

xxixCrispy Potato Pancakes, xxxvEggplant Caponata, lxxiiiGaspacho, lxviI Can't Believe it's not Chopped Liver, xlivK&K Spinach Pie, xlviiLentil Soup, liLentil Soup with Prunes and Pears, liiParmesan Potato Casserole, lviiiParsnip and Carrot Latkes, xvii, xlix

Potato Pancakes with Fire-Roasted Peppers, lxi

Roasted Fennel with Tomatoes, lxvSauteed Broccoli Rabe, lxviiSpinach Pkhali, lxixSummertime Ribollita, lxxiiSweet-Potato Latkes, Curried, xxxvii

White Beans and Tuna Salad, lxxxWhite Bread, lxxxiZiti

Baked, viiiZucchini Bread, lxxxii

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