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Recipes

A

Apple Cake

2 1/4 c. all purpose flour
2 1/2 t. baking powder
1 t. each cloves, ginger and baking soda
pinch of salt
3 c. peeled and finely diced tart apples
1/3 c. raisins (optional)
1/2 c. chopped walnuts
3/4 c. butter or Nucoa (room temp.)
1 1/2 c. packed dark brown sugar
1 t. vanilla extract
3 large eggs
1/2 c. buttermilk
1/2 c. applesauce

Using a fork, combine flour, baking powder, spices, baking soda and salt in a bowl. In another bowl combines apples, raisins and walnuts. Add 3 tablespoons of flour mixture and toss to coat. Set aside. Combine butter, brown sugar and vanilla in a mixing bowl. Cream until mixture is light and creamy. Beat eggs one at a time. Stir in buttermilk and applesauce. Slowly add the remaining flour mixture to the butter mixture, beating until blended. Stir in reserved fruit nut mixture. Pour batter into the prepared 12 cup Bundt pan and smooth the top. Bake at 350 degrees until a toothpick inserted into the cake comes out clean (about 1 hour). Let cool in pan for 1 hour.

Syrup
1/3 c. apple brandy or you may substitute apple cider
2 T. sugar
1 t. fresh lemon juice
zest of 1 lemon

Combine syrup ingredients in a saucepan. Heat to simmer. When sugar dissolves, remove from heat. Set aside for 15 minutes. Unmold the cake onto a serving platter. Prick it all over with a wooden skewer. Strain the syrup (discarding lemon zest) and brush the cake with the syrup until it has been absorbed. Before serving, dust the top with confectioners sugar.

Apple Crisp

2 1/2 lbs. tart apples
1 T. lemon juice
1 t. ground cinnamon
1 t. lemon zest
2 T honey

Topping
6 T. butter, cut into 1/2� pieces
1/2 c. brown sugar
1/2 c. flour
1 c. rolled oats
1/2 c. chopped nuts
1/2 t. nutmeg
1 t. cinnamon

Preheat oven to 375 degrees. Lightly oil a 9 by 13 inch baking dish.
Peel and core the apples and slice thinly. Toss with lemon juice, cinnamon, zest and honey. Place in baking dish. Mix remaining topping ingredients until crumbly. Sprinkle over apples. Bake for 35 to 40 minutes or until apples are soft.

Apple Dulce

5 apples, peeled and sliced (approximately - depends on the size of the apples)
2 c. sugar
1 1/2 c. water
juice of 1/2 lemon
5 - 6 whole cloves

Boil water and sugar until slightly thick. Add lemon juice. Dip sliced peeled apples into the syrup until partially cooked yet still firm. Remove from heat, add cloves and let cool. Refrigerate.

Apple Jam (Pareve)

(This recipe is from Nancy Resnik)

8 medium or large tart apples
(Granny Smith�s or Braeburn, etc.)
1/2 orange (remove seeds, grind with skin and juice)
3 c. sugar

Wash, peel and core apples into quarters. Grate in a food processor or hand grate. Gently squeeze out excess juice and moisture. Place apples into a bowl and mix in the sugar and grinded orange.
Cover with plastic wrap and leave a vent on one side. Place in microwave on high for 10 minutes. Take out and stir fruit. Place back into microwave on high for another 12 minutes. Cool and keep refrigerated.

Artichoke Quiche

1 unbaked pie shell placed in a quiche dish.

Filling
2 cans unmarinated chokes
1 c. mayonnaise
1/2 c. grated cheese of your liking
1/2 c. grated parmesan cheese
1/4 t. tabasco sauce or to your taste

In a blender, add drained artichokes and pulse mix until creamed. Remove from blender and add the rest of the ingredients. Pour into a quiche pan and bake at 350 degrees for 30 - 40 minutes.

B

Three Bean & Macaroni Salad

1 package assorted colored spiral or shell macaroni
1 can (14 - 15 oz) green beans, drained, cut into pieces
1 can (14 - 15 oz) wax beans, drained or 1 1/2 c. fresh wax beans, cut into pieces
1 can (14 - 15 oz) kidney beans, drained
1 can (14 - 15 oz) garbanzos, drained
1 c. chopped sweet onion or regular onion
1/2 c. green pepper, chopped
1/2 c. red pepper, chopped
1/2 c. yellow pepper, chopped
1 1/2 c. halved cherry tomatoes
1 c. cider vinegar
1/2 c. salad oil
2/3 c. sugar
salt & pepper to taste

Prepare macaroni according to package directions, rinse with cool water. Meanwhile, combine drained beans, chopped onion, and chopped peppers in a bowl.
In a separate bowl, combine cider vinegar and salad oil. Slowly add in sugar to dissolve. Add drained macaroni and vinegar mixture to beans. Add tomatoes and salt and pepper. Gently toss to combine.
Makes 6-8 servings.

Berry Crisp

3/4 c. brown sugar
3/4 c. quick cooking rolled oats
1/2 c. flour
1/2 c. margarine
4 - 5 pts. fresh raspberries

In an 8" round or square pan, place the washed berries evenly on the bottom. Crumble the first four ingredients with your fingers. Sprinkle evenly over the top of the fruit.
Bake at 350 degrees for 35 minutes until the top is golden brown. This will serve 6 servings. Now is the season for an assortment of fresh berries and fruit. You can substitute any berries, peaches, apples, etc. in this recipe.

Cheese Blintz Souffle

12 blintzes, frozen or fresh
4 eggs
1/2 c. sugar
1 pint sour cream
1 t. vanilla
1/2 c. butter or margarine (in a 13" x 9" baking dish)

Place blintzes in baking dish. Mix the eggs, sugar, sour cream and vanilla. Pour mixture over the blintzes and sprinkle with cinnamon. Bake at 350 degrees for 45-60 minutes. Top with sour cream and berries when serving.

Borkeas D'Aroz (Rice Borekas)

Filling
3 c. water
1 T. butter, margarine or oil
1 c. rice (long grain or medium rice)
1/2 c. small curd cottage cheese
1/2 c. parmesan cheese
1/2 c. crumbled feta cheese
1 t. salt
2-3 eggs

Bring water and shortening to a boil. Lower heat and add the rice. Stir and cover the pot and cook rice until water is absorbed. Cool rice and add the cheeses, salt and eggs. Set aside and prepare the Boreka dough.

Borekas de Calavasa

(makes 3 dozen)

Filling:
1 can (16 oz.) cooked pumpkin
1 egg
1 T. all-purpose flour
1 t. cinnamon
1/3 c. firmly packed brown sugar

Combine filling ingredients in a bowl and set aside

Pastry:
1 c. vegetable oil
2/3 c. water
1 t. salt
1/2 t. ground cinnamon (opt.)
4 1/2 c. all purpose flour
1 egg

(some people may want to use the phyllo sheets)

Combine oil, water, salt and cinnamon (optional). Gradually add flour, mixing well after each addition. Form dough into balls. With a rolling pin, roll each ball into a circle. Place about a tablespoon of filling near center of each circle. Fold circle in half sealing edges by pressing with tines of a fork. Place them on an un greased cookie sheet. Brush top with beaten egg. You may also sprinkle with cinnamon or a mixture of 1/2 t. cinnamon and 2 T. sugar. Bake at 375 degrees for 20 to 25 minutes.

Boreka Dough - I

1 c. oil
1 c. ice water
1 t. salt
5 c. flour

Mix together oil, water and salt. Add the flour and knead lightly into a ball.
Form balls to place a hard boiled egg on and cover bottom and lower side of egg with dough. Place strips of dough and crisscross over the top of the egg. If you feel a little artistic you may add more dough to join to the bottom of the egg and make Haman's foot. Brush the dough with beaten egg. Bake at 350 degrees until golden brown.

Boreka Dough - II

1 c. oil
3/4 c. cold water
1/4 t. salt
4 to 4 1/2 c. flour

Mix together oil, water and salt. Gradually add flour until it forms a large ball or until the dough becomes clean from the bowl.

form and flatten balls to desired size. Fill center with rice and fish filling. Fold over and pinch edges to seal. At this time a border can be made by pressing the edges with a fork or make a traditional "repulgo" edge. Bake at 400 degrees for 15-20 minutes or until golden brown.

Borkeas D'Pishcado (Fish Borekas)

Filling
1 14.75 oz. can of salmon
1/4 c. cooked rice
1 medium chopped onion
1/3 c. chopped parsley
salt and pepper to taste
1 egg (optional)

Remove bones and skin from salmon. Save the liquid and mix the salmon with the cooked rice, chopped onion, chopped parsley, salt and pepper. Mix well. If filling is too dry, add one egg. Set aside and prepare boreka dough.

Brownies for Passover

3/4 c. (1 1/2 sticks) margarine
2 1/4 c. sugar
4 large eggs
3/4 c. cake meal
3/4 c. cocoa
1/4 c. potato starch
1/4 t. salt
1/2 c. water
1/2 t. vanilla extract

Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. Beat margarine in large bowl at medium speed with electric mixer until creamy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Stir together cake meal, cocoa, potato starch and salt. Add alternately with water and vanilla, beating until smooth. Spread in prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center of brownie comes out clean. Cool completely in pan. Cut into rectangles. Makes 36 brownies.

Burmuelos - 1

(Raised Doughnuts)

2 pkgs dry yeast
1 c. warm water
1 t. salt
1 T. sugar
3 c. water
6 to 6 1/2 c. flour
2 T. oil

Dissolve yeast in 1 cup of warm water. Add salt and sugar. Add 3 cups water and add the flour gradually, working it in with a large fork or a slotted spoon until mixed. Dough should be soft. Cover with a clean towel and let it rise for 1 hour in a warm place. Using dough the size of a walnut, twirl with your fingers, making a hole in the center. Drop the dough in hot oil and cook until golden brown, turning once. Drain on paper towels. Serve with syrup or honey, or they may be dusted with powdered sugar or cinnamon and sugar.

Burmuelos - 2

2 pkgs. or 4 t. active dry yeast
3 c. warm water (divided)
2 T. sugar
1 t. salt
2 T. vegetable oil
6 c. flour
oil for frying burmuelos

Combine yeast, 1 cup warm water and sugar. Let stand 5 - 10 minutes until foam forms. Add salt, oil, 2 cups water. Mix. Gradually add 6 cups of flour. Mix well to make a smooth, sticky dough. Cover bowl with Saran and allow to rise in a warm place 45 minutes to an hour.
In a deep saucepan, heat oil to 375 degrees (use candy/deep fry thermometer). With moist hands, break off two-inch balls of dough and poke a hole in the center with your thumb or finger and drop into hot oil (4 to 6 at a time, depending on the size of the saucepan). Turn when golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Serve with warm honey.

C

Cabbage Soup

5 c. shredded green cabbage (about 1 lb)
1 carrot, sliced
1 zuccini, sliced
1 large tomato, coarsely diced
1/2 green pepper, sliced in rings
1 onion, sliced
2 cloves garlic, finely chopped
2 T. tomato paste
1 T. frozen apple juice concentrate
Juice of 1/2 lemon
1/4 t. basil
1/4 t. oregano
Dash pepper

Place all ingredients in a large pot with 8 cups of water. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add 4 more cups of water, cover and simmer an additional 20 minutes.

Cabbage Patch Stew

1 1/2 lbs. ground beef
4 celery ribs, chopped
1 medium onion, chopped
7 c. chopped cabbage
2 cans (16 oz each) kidney beans, rinsed & drained
1 can (28 oz) diced tomatoes, undrained
3 c. beef broth
1 can (15 oz) tomato sauce
2 medium carrots, chopped
1/2 tsp. sugar
pepper to taste

In a large saucepan or Dutch Oven, cook beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender. Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for one hour, or until cabbage and carrots are tender.

Cheese Blintz Cake

Batter:
1/2 c. margarine
1/4 c. sugar
2 eggs (beat one at a time)
3/4 c. milk
1 1/4 c. flour
1 t. baking powder
1/2 t. salt

Mix the above ingredients with an electric mixer or hand mixer until well blended. Pour half of the batter into a greased square pan. Add filling, then pour the rest of the batter on top and bake at 350 degrees for 30 to 40 minutes. Cut into squares and serve topped with sour cream and strawberries.

Filling:
12 oz dry curd cottage cheese or 1# small curd cottage cheese
8 oz. cream cheese
1 egg
2 T. minute rice (optional)
salt
sugar to taste (appx. 1/4 c.)

Cheese Mushroom Quiche

1 unbaked pie shell placed in a quiche dish.
Cover the bottom of crust with 1 1/2 c. mozarella cheese or any other cheese you prefer.
Cover over cheese with one medium sauteed onion and 1/4 lb chopped mushrooms (or halves).

Custard Filling
Beat well together
4 eggs
1 1/2 c. milk
3 T. flour
1/4 t. salt

Pour custard over mushroom layer. Sprinkle with paprika Bake at 375 degrees for 40-45 minutes.

Cheese Noodle Pudding
v Pam spray a 9" x 13" Pyrex dish
8 oz. wide egg noodles
4 oz. butter, melted
1/2 c. sugar
dash of salt
1 lemon rind
16 oz. cottage cheese
8 oz. ricotta cheese
8 oz. cream cheese
2 c. milk

Boil noodles until cooked al dente (not well done).
Mix the rest of the ingredients together with the noodles and pour into a Pyrex baking dish.
Add the topping and bake at 325 degrees for 1/2 hour.

Topping
1 c. cornflakes
1 c. brown sugar
1/4 c. melted butter

Mix all ingredients and spread on top of the noodles.

Cheese Phyllo Squares

1 Box Phyllo (1 lb. approximately 30 sheets) divided
2 c. dried grated cheese, according to your palate
(Emak and/or Parmesan) divided
1 c. oil (Wesson vegetable or Canola) divided

Filling:
4-6 beaten eggs (save some to brush the top)
1 lb. cottage cheese (small curd)
1 1/2 c. grated dried cheese (Emak and/or Parmesan)
(approx. 1 cup according to your palate)
1/4 t. salt

Beat eggs. Add cottage cheese, grated cheese and salt. Mix thoroughly. Set aside or do this procedure when you finish layering half of the sheets.

Pam Spray 13x9x2 1/4 aluminum pan or a pan the same size of the phyllo sheets. Count 1 box of phyllo sheets and divide half the sheets for the bottom layer (approx. 15 sheets). Brush between each sheet with oil and sprinkle with a little grated cheese. You may have to fold over each sheet to adjust to the 13x9x2 1/4 pan size.

At this point you evenly spread the egg cheese mixture over the phyllo. Continue layering the remainder of the phyllo sheets in the same manner as the bottom sheets. The last two sheets would be brushed with oil thoroughly so they do not separate in the baking. Brush the top layer with a little of the beaten egg that you set aside. Cut only the length before baking as illustrated. Bake at 375 degrees for 40-45 minutes or until golden brown. You can also test with a knife in the center if it comes out clean.

Chocolate Mousse

The following recipe will be great for Mother's Day, May 9th, for a barbecue or any special event. And it's pareve.

16 oz. pkg. chocolate chips or
1 8 oz. pkg. chocolate squares
1 whole egg
1 t. vanilla
2 eggs, separated
1 c. whipping cream or pareve whipping cream.

Melt chocolate. Add whole egg, 2 egg yolks and vanilla. Beat egg whites until stiff. Fold in egg whites into chocolate. Whip cream and fold in. Pour into serving cups and refrigerate or freeze. Serve with a little whipped cream and garnish with grated chocolate, raspberries or strawberries, etc. Enjoy. "Happy Mother's Day!"

Creamy Rice Pudding

1/2 c. water
1/4 c. medium white rice
1 qt. milk (I use 2%)
1/4 - 1/2 c. sugar
1 t. vanilla
cinnamon or nutmeg

Bring water to a boil. Add rice. Heat to low and cook rice until almost cooked. In the top of a double boiler, scald milk. Add the partially cooked rice and sugar. Cook over simmering, not boiling, water for about 1 - 1 1/4 hours until mixture thickens, stirring frequently. Add vanilla. Chill and serve with sprinkled cinnamon or nutmeg. As it cools, this pudding becomes deliciously creamy.

D

Date Cake

1 c. water
1 c. chopped dates
1 t. baking soda
2 eggs
1 c. sugar
1/2 c. oil or Crisco (I use Nucoa margarine)
1 t. vanilla
1 1/3 c. flour
1 T. cocoa
1/2 t. salt
1 c. chocolate chips
1 c. chopped walnuts
Boil water, dates and baking soda. Set aside to cool. Beat eggs. Add sugar, oil and vanilla.
Add and mix date mixture. Mix in the dry ingredients. Do not beat too much. Add and stir 1/2 c. chocolate chips and 1/2 c. chopped walnuts. Pour into a 9 x 12 pan.

Top the cake with the remaining chocolate chips and walnuts. Bake at 350 degrees for 30-40 minutes. Test with a toothpick until toothpick comes out clean.

E

Eggplant Moussaka
4-6 servings

Many of you make moussaka with saute'd onions and hamburger in between layered sliced fried eggplant. Or some enjoy grated cheese instead of hamburger. For a pareve dish, I've used and enjoyed many times, the following recipe. I hope you try this eggplant dish and enjoy it as much as I do.

1 large eggplant
vegetable oil for frying
2 beaten eggs
Matzo Meal
1 large chopped onion
1 large chopped green pepper
1/4 lb. sliced mushrooms
1 - 15 oz. can tomato sauce
pinch of salt and pepper to taste

Cut 1/2 inch off both ends of eggplant. Peal eggplant and cut 1/2 inch thick slices.
Pour vegetable oil into a heavy large skillet. Dip and coat both sides of sliced eggplant in Matzo Meal, then beaten eggs. Heat oil to fry eggplant slices until browned on both sides. Clean skillet.
Add vegetable oil and saute chopped onions until translucent. Add chopped green peppers, saute for 1 minute, add sliced mushrooms, saute for 1 minute. Add tomato sauce. Mix well. Cover skillet, simmer for 2 minutes.
In a 2 qt. casserole, spread enough sauce to cover bottom. Layer half of eggplant slices. Spread half of the sauce over the eggplant. Layer the other half of eggplant slices and remaining sauce. Cover and bake at 350 degrees for 30 minutes. This recipe can also be served at room temperature.

F

French Toast Casserole

Serves 10

1 small loaf (8 ounces) stale French bread, cut into 1-inch cubes (8 to 10 cups)
8 large eggs
3 cups milk
5 TBSP sugar
2 tsp vanilla extract
3/4 tsp salt
2 TBSP butter, cut into small pieces
3/4 tsp cinnamon
maple syrup

The night before, grease a 13 by 9 inch baking dish with butter, oil or cooking spray. Put bread cubes in dish. Beat eggs, milk, 4 tablespoons of the sugar, vanilla and salt in medium bowl. Pour over bread. Cover and refrigerate overnight.
The next morning, remove from fridge 20 minutes before baking. Heat oven to 350 degrees. Dot casserole with butter and combine remaining 1 tablespoon sugar with cinnamon. Scatter over top. Bake until knife inserted near center comes out clean, about 45 minutes. Let cool slightly, then cover with maple syrup.

Folares

Hard boiled eggs

H

Halvah de Bimbrio (Quince)

6-8 large quince
juice of a large lemon
2 1/2 c. sugar

In a large bowl with water add peeled and quartered quince. Rinse quince and place in a large (6 qt) pan. Add lemon juice and 1 cup water. Cook on stove top until it comes to a boil. While cooking, stir with a large spoon and breakdown quince. Lower temperature and cook covered until soft like apple sauce. Strain cooked quince through a colander saving pulp. Place the pulp into a clean sauce pan. Add the sugar and cook, stirring constantly, until it comes to a boil. Lower temperature to low and continue cooking and stirring for 30-40 minutes. The quince will burn if you do not constantly continue stirring. Pour into a Pyrex dish. (7�x11�x 2� or a round 8� or 9� x 2� cake pan. Size of pan depends on how much quince you have. Let quince set in pan for 1 week or 2 weeks until it thickens and the quince pulls away from the sides of pan. Cut into squares and serve.

Hamantashen

Filling
1 lb prunes - pitted
1/4 c. raisins
1/2 c. walnuts
juice of 1 lemon and rind
1/3 c. sugar

Soak pitted prunes in water overnight or for 3-4 hours. Drain water and grind prunes, raisins, lemon rind and walnuts. Add to this mixture, lemon juice and sugar.

Dough
6 eggs
1 c. sugar
2/3 c. oil
2 t. vanilla
1 t. baking powder
6 c. flour

Beat eggs. Beat in sugar, oil and vanilla. Gradually add flour and baking powder; mix thoroughly. Knead lightly until smooth enough to form a large ball on a lightly floured board. Form small balls and roll out into 3" to 4" rounds. Place 1 scant teaspoon prune filling or desired filling on each round. Pinch together sides of lower half of circles to form triangles. Place on cookie sheet and bake at 350 degrees for 20 minutes or until golden brown.

Hanukah Sugar Cookies

1 C. butter or margarine
1 C. sugar
1 egg
2 t. vanilla
2 t. baking powder
2 2/3 C. flour
1/2 t. salt

Cream sugar and butter. Add egg and vanilla and mix well. Add the dry ingredients. If dough is a little wet, add more flour. Refrigerate dough for 2 - 3 hours or overnight. On a floured board, roll portions of dough between 1/8 to 1/4 inch thickness. Cut with assorted Hanukah cutters. Prior to baking sprinkle cinnamon and sugar mixture on top of cookies or you can decorate with colored sugar candies. Or dip cookies in chocolate after baking. This will be a great recipe for children to make. Bake at 370 degrees for 7-10 minutes until edges are lightly brown.

Holiday Chiffon Cake

1 1/3 c. each, honey and hot strong coffee
3 1/2 c. flour
1 c. sugar
2 1/2 t. baking powder
1 t. soda
1 t. cinnamon
1/8 t. salt
1/8 t. cloves
1/8 t. ginger
1/4 c. oil
4 eggs, separated
1/4 t. cream of tartar
powdered sugar
sliced almonds for garnish (opt.)

Dissolve honey in hot coffee. Let cool. Stir flour, 1/2 c. sugar, baking powder, soda, cinnamon, salt, cloves and ginger. Make a well.
Add oil, egg yolks and honey coffee mixture. Stir until smooth. Beat egg whites and cream of tartar until foamy.
Add remaining 1/2 c. sugar, a tablespoon at a time, beating until stiff. Fold egg yolk mixture about (1/3 at a time) into egg whites. Pour into ungreased 10 inch tube.
When cool, sprinkle with powdered sugar and garnish with almonds.

Harocie

2 lbs. raisins
1 lb. dates
1 lb. walnuts
1 apple
sweet wine or orange juice

Grind separately raisins, dates, walnuts and apple. Mix together all ground ingredients. Add wine or orange juice to the consistency you want.

Honey Cake (Parve)

1/2 c. oil
1 c. sugar
3 eggs
1/2 c. honey
2 c. flour
1/2 t. soda
3 t. baking powder
1/2 t. nutmeg
1 t. cinnamon
1/4 t. ginger
1 t. cocoa
1 c. orange juice
1/2 c. chopped raisins (opt.)
1 c. chopped walnuts or almonds (opt.)

Cream together oil and sugar. Mix at medium speed. Beat in eggs, one at a time, until mixture is light and fluffy. Add honey gradually while continuing mixing. Sift 1 3/4 c. flour and other dry ingredients. Set aside 1/4 c. flour. Add flour mixture to honey mixture, alternating with orange juice. Mix until smooth and creamy. Toss nuts and chopped raisins with reserved flour. Add to cake batter, stirring to distribute evenly. Pour into 2 (8 x 3 1/2 x 2 1/2 inch) loaves or 1 bundt pan. Bake at 350 degrees preheated oven for 50 to 60 minutes until top springs back when pressed lightly.

Huevos con Domat

4 - 6 eggs
1 8 oz. can tomato sauce
1 T. oil
salt and pepper to taste

Heat sauce, oil and salt and pepper until it comes to a boil. Lower heat. Add eggs, one at a time, (as though you are going to poach eggs). Spoon some sauce over the eggs. Cover and cook for about five minutes.

L

Lentils and Rice

Serves 4
1/2 c. lentils
3 c. water
2 cubes chicken bouillon
1 large onion, chopped
2 cloves garlic, mashed (opt.)
3/4 t. salt
1/4 t. black pepper
1 c. long grain rice
1/2 c. minced parsley (opt.)

Rinse and drain lentils, then pour them into a saucepan along with the water, bouillon cubes, onion, garlic, salt and pepper. Bring water to a boil then reduce heat and simmer lentils 10 minutes, covered.

Add the rice, bring water back to a simmer, cover and cook 15 minutes or until rice is done. Check once or twice during this last stage and add water if needed.
Remove pot from heat, let sit three minutes, stir in the parsley and dish up into a serving bowl.

Lentil Salad

(serves 6 - 8)
2 c. lentils - remove stones, sand and any foreign looking particles
2 ribs of celery - peeled and dices, small
1 large red onion - peeled and diced small
2 roasted green peppers - diced small

Boil lentils with 2-3 cloves of garlic and 2-3 bay leaves for 30 minutes. Wash and drain.

Dressing:
1/3 c. lemon juice
2 T. extra virgin olive oil
salt & pepper

Mix salad dressing and pour over lentils. Serve cold over red and white radicchio leaves. Crumble 4 oz fetta cheese on top of salad.

Lentil Soup (Sopa De Lentejas)

1 1/2 c. lentils, washed
2 onions, diced
1/4 c. vegetable oil
3 celery stalks, sliced
4 carrots, peeled and sliced
1/2 c. chopped fresh parsley
1 bay leaf
8 c. water
2 t. salt
pepper to taste

Rinse lentils several times in cold water. Cover with cold water and soak several hours or overnight. Drain. In a large pot, saute onions in oil until translucent. Add lentils, celery, carrots, parsley, bay leaf and water. Bring to a boil. Reduce heat. Cover and simmer 3 to 4 hours. During the last 10 minutes of cooking, remove bay leaf and add salt.

M

Megina

This layered casserole consists of a savory meat filling sandwiched between two layers of egg-soaked softened matzas.

2 lbs. lean ground beef chuck
3 large onions, diced
2 T. vegetable oil
1 t. salt
1/4 t. pepper
1/2 c. chopped fresh parsley
8 eggs, divided and beaten
6 matzas, divided

In a large skillet, brown meat and onion in oil. Add salt, pepper, and parsley. Cook 1 additional minute. Remove from heat. Add 4 beaten eggs and blend well. Set aside.
Grease 9 x 13 x 3 inch pan. Soak 3 matzas in warm water until just softened. Don't let them fall apart! Soak softened matzas in 2 beaten eggs until eggs are absorbed. Line bottom of pan with matzas.

Spoon meat mixture over matzas, spreading evenly. Soak remaining 3 matzas in warm water until soft, then dip in 2 remaining eggs until absorbed. Place over meat filling.
Bake in preheated 375 degree F. oven 45 minutes.
Serve hot.

Mustachudos

2 c. walnuts
3/4 c. almonds
3/4 c. sugar
1 t. cinnamon
1 t. grated orange peel (opt.)
1 egg

Grind walnuts and almonds. Add the rest of the ingredients in order given. Form into balls the size of large walnuts. Shape balls into desired shape: bell, 4-leaf clover or triangle. Place on un greased cookie sheet.
Bake at 325 degrees for 10 to 15 minutes, or until lightly brown. Serve with a toothpick inserted on top of bell. Or for Rosh Hashana, dip them in powdered sugar.

O

Old Fashioned Bread Pudding

6 slices day-old white bread (stale or frozen, challah or rolls)
2 TBsp melted butter or margarine (1 TBsp)
2 TBSP plus 1/2 c. sugar (Splenda)
1 tsp. cinnamon
1/2 c. golden seedless raisins
4 eggs
2 c. milk (mocha mix light) 1 tsp. vanilla extract (1/2 tsp. lemon extract mix with margarine) Preheat oven to 350 degrees. Grease 1 1/2 quart Pyrex baking dish. Cut crusts from bread, brush with melted butter and sprinkle with 2 tablespoons sugar and the cinnamon. Cut each slice into quarters (cubes). Arrange in layers in a prepared baking dish, sprinkling each layer with raisins. (Soak bread and all ingredients in a bowl.) Beat eggs just enough to blend thoroughly. Stir in remaining 1/2 c. sugar, the milk and vanilla. Continue stirring until sugar dissolves. Pour over bread and raisins. Set baking dish in a pan containing 1 inch hot water and bake 55-60 minutes (35-40 minutes) or until a silver knife inserted 1/2 inch into custard comes out clear. Serve pudding warm or chilled. Makes 8 servings.

Orange-Glazed Pumpkin Cake

(Serves 8)

1 1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. salt
8 T. Nucoa
1 c. sugar
2 eggs
1 c. canned or fresh pumpkin puree
1 c. confectioners� sugar, sifted
2 T. orange juice
grated zest of 1 orange

Preheat oven to 350 degrees. Lightly butter or oil a 6-cup Bundt pan. Dust the pan lightly with flour.

Cake:
In a bowl, combine flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside. In another bowl, using an electric mixer beat together butter or margarine and sugar. Add eggs, one at a time, beating to blend. Add pumpkin and beat until combined. Stir the dry ingredients into the wet ingredients. Pour batter into prepared pan and bake for 30 to 35 minutes, or until a wooden toothpick comes out clean. Cool cake on a rack.

Glaze:
In a bowl, stir together confectioners� sugar, orange juice and orange zest until smooth. Pour glaze over the cooled cake.

Overnight Refrigerator Cookies for Passover

1 egg, beaten
1/2 - 3/4 c. sugar
3/4 c. oil
1 c. cake meal
2 T. potato starch
cinnamon/sugar mixture

Mix in above order (you may have to add a little additional cake meal to make the desired dough consistency) Make 2 long strips
Wrap each strip in waxed paper or foil and freeze overnight.
Next day: Slice each strip 1/4 " to 1/2" thick. Place on ungreased cookie sheet.
Toppings: Sugar/cinnamon mixture sprinkled on top of each cookie.
Bake at 375 degrees for 10 minutes.

P

Panizikos

2 packages fresh yeast cakes

1/2 c. sugar
1/2 c. oil
1 t. salt
2 eggs
2 c. warm water (more hot than warm)
7 - 8 c. Gold Medal flour

Crumble yeast in large bowl. Add sugar, oil, salt and 1 egg. Mix well with large spoon or with your hand until yeast is dissolved. Add 2 cups of hot water to the egg mixture and mix well again. Add 1 cup of flour at a time and mix thoroughly after each cup. Punch and knead dough until easy to handle. Form into a ball. You may add a little more flour if necessary if dough is still sticky. Coat the inside of the bowl with Pam spray or oil. Let the covered dough rest in bowl for 1 hour. Knead again and rest for another hour.
Form into balls the size of a medium lemon, while at the same time, working the dough.
(This recipe makes 3 - 4 dozen rolls, depending on the size of rolls.) You may form balls into any shape: knots, twist, etc. Place on cookie sheets. Let rest for 20 minutes. Brush the top of rolls with an egg wash. Sprinkle with sesame, poppy seed or try a little chopped fine onion if desired. Bake at 400 degrees for 12-15 minutes or until golden brown.

Phyllo With Spinach (Pareve)

Wash, cut and dry thoroughly, 2 bunches of fresh spinach. Lay about 10-12 sheets of phyllo in a sprayed or oiled 9" x 13" pan. Brush with oil in between each sheet.
In a bowl, mix spinach with a little flour and salt. Beat 3 - 4 eggs and add to the spinach. Mix thoroughly. Pour onto the layered phyllo. Add a layer (10-12 sheets) of phyllo, brushed with oil between sheets, on top of the spinach. Add extra oil to the last 2 sheets to prevent them from separating.
Before baking, cut into squares (any size you want). Bake at 375 to 400 degrees until golden brown.
Serve warm.

Pot Roast

This recipe will also be great for a one-pan meal. You may add any of the following ingredients:
barley, potatoes, small pasta, fresh or frozen peas, string beans, cauliflower and broccoli flowerets, fresh carrots, celery, etc. This is a great meal for the winter months.

3 lbs. beef chuck roast
1 medium onion
3 cloves garlic (minced)
1/4 tsp. pepper
1 Tbls. olive oil
1/2 lb. mushrooms (quartered)
1 tsp. salt
1 1/4 c. beef broth

Heat oil in a Dutch Oven pan over medium heat. Brown chuck roast on both sides. Remove from pan. In the same pan, add chopped onion, quartered mushrooms and minced garlic. Cook for a couple of minutes until the onions turn light brown. Return the roast to the pan. Season with salt and pepper. Add beef broth. Bring to a boil, then reduce heat. Cover and simmer for 1 1/2 hours. Serves 6-8.

Prasafuchies

12 individual heads of leeks
2-3 medium potatoes
2-3 large carrots
salt and pepper to taste
4-6 eggs
vegetable oil for frying

Cut ends of leeks lengthwise. Soak and wash leeks in a large bowl changing water several times until sand and dirt are removed. Peel potatoes and carrots. Cut potatoes and carrots in half. Place leeks, potatoes and carrots in a large sauce pan covered with water. Cover with a lid and boil until leeks are tender and potatoes and carrots cooked. Drain in a colander until cool enough to handle. Separate potatoes and carrots from the leeks. Set aside. Take handful of leeks, squeeze out the liquid as much as possible. Grind leeks, potatoes and carrots in a grinder or Cuisinart. In a large bowl, mix the vegetables with salt, pepper and eggs. Form into patties and fry in hot oil until golden brown on both sides. Drain on paper towels. Serve warm.

Prassa Patties (Meat)

8 leeks
1/2 lb. lean ground beef chuck
4 eggs, divided
1 t. salt
1/8 t. pepper
matza meal
vegetable oil for frying

Sauce:
1 c. tomato-mushroom sauce
1/2 c. water

Wash leeks well to remove sand. Cut off and discard roots and tough outer leaves. Cut remaining parts into 1/2 inch slices and place in large bowl of cold water. Change water several times until sand and dirt are removed. Drain well.
Place sliced leeks in saucepan. Cover with cold water and cook until very tender, about 45 minutes.
Drain and cool slightly. Squeeze out as much water as possible. Grind the prasa and mix with meat, 3 eggs, salt and pepper. Mixture should be thick enough to form into patties. If not, add matza meal as needed.
Beat remaining egg. Dip patties first in egg and then in matza meal. Fry in hot oil until golden on both sides. Drain on paper towels. Serve plain or with sauce.
To prepare sauce, simmer tomato-mushroom sauce with water. Add leek patties and simmer 10 minutes. Serve hot.

Prehito (Wheat Pudding)

1 c. bulgur
4 c. water
1/4 - 1/2 c. sugar (to one's taste)
cinnamon
walnuts
1-2 T. honey (opt.)

Bring water to a boil. Add bulgur, lower to a moderate heat for about 30 minutes, stirring frequently. Add sugar and cook an additional 10 minutes or until bulgur is cooked. Gradually add more water if needed to finish cooking bulgur. You may add cinnamon and chopped walnuts to mixture (optional) or remove from heat and pour bulgur into a 9" - 10" pie plate or an 8" square. Sprinkle on top with cinnamon and chopped walnuts or decorate with walnut halves. Cut in squares or diamond shapes and serve cold or room temperature.

Pumpkin Cream Cheese Pie

1 c. canned pumpkin
1 - 8 oz. pkg. cream cheese
1 c. sugar
1 T. vanilla
1 c. heavy cream - whipped

In an electric mixer, cream the cream cheese until smooth. Add sugar, pumpkin and vanilla. Mix thoroughly. Fold in whipped cream. Pour filling into graham cracker crust and refrigerate 3-4 hours before serving.

S

Salmon Patties

1 (14.75 or 15 oz.) can salmon
2 slices of hard, stale bread
1 medium onion, finely chopped
1/2 c. parsley, finely chopped
salt and pepper to taste
2 eggs
Cooking oil for frying

Drain salmon, reserve liquid. Remove and discard bones. Mix reserved liquid with stale bread until well absorbed. Flake salmon and mix with bread, chopped onion, and parsley. Add salt and pepper to taste. Beat eggs and add to salmon mixture. Shape mixture into patties. Heat oil in frying pan. Brown patties on each side until golden brown.

You also can form salmon into 1 1/2" balls and deep fry in oil. These make nice appetizers dipped into a barbeque tomato sauce. serving.

Sesame Cookies

The Cookie of the month is the Sesame Cookie that many enjoyed at our 90th Anniversary Saturday Kiddush. A few people asked for the recipe and I'm happy to, once again, put it in LaBoz and on the web site. (I only used the first four ingredients.) Enjoy!

1 c. margarine or butter
3/4 c. sugar
1 1/2 c. flour
1/2 c. sesame seed
1/4 c. chopped nuts (optional)
1 c. shredded coconut (optional)

Mix first four ingredients. Refrigerate over night or refrigerate for three to four hours. Form into balls the size of a large walnut. Place on un greased cookie sheet and flatten balls with the bottom of a smooth glass or anything with a smooth bottom. Dip glass, if necessary, with flour.

Bake at 350 degrees for 10 minutes or until golden brown.

Spinach Fritada

2 bunches fresh spinach - washed and cut
3 wet matzos
6-8 eggs
salt & pepper to taste

9" x 13" greased pan. Bake at 400 degrees for 25-30 minutes.

Sufganiyot

(makes 24 Sufganiyot)

3 1/4 - 3 1/2 C. flour
2 pkgs. active dry yeast
1/2 t. cinnamon
1 C. water
1/3 C. water
1/3 C. granulated sugar
2 T. cooking oil
1/2 t. salt
1 egg
1/2 t. vanilla
1/4 C. fruit preserves (such as raspberry, blueberry, blackberry or chocolate spread)
cooking oil for deep frying
sifted powdered sugar

In a large bowl, mix together 1 1/4 C. flour, yeast and cinnamon. Set aside. In a medium saucepan heat and stir water, sugar, cooking oil and salt until warm. Add this to flour mixture. Add egg and vanilla. Beat with electric mixer on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. With a wooden spoon stir in as much of the remaining flour as needed.
On a floured board, knead dough until smooth and elastic (3-5 minutes). Shape dough into a ball. Place in a lightly greased bowl. Cover and let rise in a warm place until double in size. About 1 hour
Punch dough down on a lightly floured board. Cover and let rise in a warm place until double in size. About 1 hour.
Punch dough down again. Divide it in half. Cover and let rest for 10 minutes. Roll one portion of dough to 1/4 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping cutter into flour between cuts.
Place about 1/2 t. preserves or chocolate spread onto the centers of half of the circles. Lightly moisten edges of circles; top with remaining circles. Press and seal edges together.
Fry filled doughnuts 2 or 3 at a time in deep hot oil (365 degrees) about 1 minute on each side or until golden. With a slotted spoon, remove from oil. Drain on paper towels. Cool and sprinkle with powdered sugar.

V

Vegetable Soup

8-9 c. water
2 T. chicken style consomme or bouillon
2 c. cut-up cooked chicken
2 carrots, peeled and diced
3 celery stalks, sliced
1 medium size leek, washed thoroughly and finely chopped
1/3 c. chopped parsley
2 medium yukon gold potatoes
1/2 c. each frozen or canned peas, corn and green beans
salt and pepper to taste

You may also add fresh or frozen broccoli or cauliflower flowerets.
Bring water to a boil. Add all ingredients except the peas, green beans, cauliflower and broccoli. Cook for 1 hour. Add the remaining vegetables. Cook for 15-20 minutes until vegetables are tender. Season with salt and pepper. You may have to add more water if necessary.

Last updated on November 16, 2008