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Halloween, wigs, and underwear
Now that I’ve gotten your attention, let me just say I am a firm believer that it’s completely fine for Jews to celebrate Halloween (and Valentine’s Day!) despite the holidays’ Christian and/or pagan origins. I can’t believe anyone would say otherwise. They are currently American holidays and lots of fun - so I say enjoy - just don’t eat too much candy.
Have you heard about all the Orthodox women who are wearing Sarah Palin wigs? I can’t disclose my political leanings of course, so I’ll say little. But, I will say that I don’t understand the whole notion of Orthodox women having to cover their hair (it’s considered immodest to show their actual hair - but they can show hair on a wig). I just don’t get it. And, I’ll add, that I can’t imagine why anyone would want to look like Sarah Palin - especially for the $695 it costs.
Here’s a quick news clip that shows political candidates’ likenesses on cookies, masks, action figures, underwear, yarmulkes, wigs, and more. Astounding. You’ll see Shlomo says “fashion trumps politics” for these Orthodox women. My reaction - what does fashion have to do with any of this?
What does Judaism from a humanistic perspective mean to you?
Both OurJewishCommunity.org and Congregation Beth Adam view Judaism from a humanistic perspective. What does that mean to you? How does it inform how you view the world, religion, or yourself? What does it inspire in you - or not?
Religion & Violence
Sometimes people do really stupid and horrible and atrocious stuff in the name of religion. Like pro-life Christians who kill doctors who perform abortions, or the so-called religious Jew who killed Israel’s Prime Minister, Yitzhak Rabin, in 1995.
While those are extreme examples, a recent article (well not that recent, but I just got around to reading it) on msnbc suggests that for some of Israel’s ultra-Orthodox “the rule of law sometimes takes a back seat to the rule of God.” It’s frightening. The article describes Orthodox men throwing stones at women for wearing inappropriate clothing (like a red shirt, God forbid!); some of these ultra-Orthodox men even attack stores that sell MP4 players, out of fear that the devices would be used by devout Jews to access pornography.
Let me get this straight. Instead of trusting that their fellow “devout” Jews will make the “right decision” and refrain from accessing pornographic material, they destroy the outlets that sell technology which could possibly be used for such things (not to mention that it can also be used for good things like education and connecting to others!).
That’s what I call unbelievable. It seems to me that when there’s a will, there’s a way (even for finding porn) and if someone wants it, they’re going to find it. Despite that, some think torching the store is the right solution.
Please don’t get me wrong. There are plenty of wonderful religious people (including Orthodox Jews) in the world. I recognize that a small minority is violent. For that minority, it frightens me that people are using my religion for destructive ends.
Karl Marx has described religion as the “opiate of the masses” and indeed it can (but does not always) inspire complacency - allowing people to leave their destiny up to divinity. Even more disturbing, though, is that religion can be dangerous - and allows people to do crazy things in the name of religion. I don’t accept those who use religion in such destructive and narrow-minded ways. I reject a Judaism (or any religion) that gives people an excuse to say “I did it for God” or “it’s God’s will.” I prefer a Judaism that is combined with humanism - a Judaism that sees religion as a tool for positive change and as a framework within which to explore - a Judaism that also considers science, and reason, and modernity - a Judaism where individual responsibility is central.
Desserts - Recipes
Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”
All-in-One Victoria Sandwich (Sponge Cake)
Apple Cake
Aline Simon
Cake Sauce
2 C sugar
6 T butter
3 eggs
1 C sugar
1 ¼ C vegetable oil
½ C buttermilk
¼ t salt
½ t baking soda
¼ C orange juice
3 C flour
1 t baking soda
1 t cinnamon
1 t vanilla
1 C peeled, chopped apples (I use golden delicious)
1 C shredded coconut
1 C chopped nuts
1. In a large bowl combine sugar, eggs, oil, salt, orange juice,
cinnamon and vanilla.
2. Then add flour and baking soda. Mix well. Blend in apples,
coconut and nuts with spoon.
3. Pour into a greased tube pan (I used a 10″) and bake in a 325°
oven for 1 ½ hours.
4. Shortly before the cake is finished baking combine all the
sauce ingredients in a saucepan.
5. Bring to a boil over medium heat stirring constantly.
6. Pour over baked cake.
7. Let it stand at least 1 hour before removing from pan.
Black Forest Cake
Karina Rothzeid
Black forest cake was adapted from an old recipe given to me in Poland
by someone whom I called grandma. It has become a tradition in our
family to serve it for each major celebration like a birthday, graduation,
anniversary etc. It can be prepared ahead and frozen afterwards.
1 Package of Duncan Hines chocolate cake mix
1 8 oz container of fat free cool whip (put in fridge to thaw)
1 t of lemon juice
1 can of cherry filling
1 T of instant coffee powder
2 T of rum or brandy
2 T of chocolate syrup
1. Bake cake mix per directions on the package.
2. Open the can of cherry filling and throw out as much liquid
as possible. Keep just the cherries. Add lemon juice to
cherries and mix well.
3. Dissolve coffee powder in rum or brandy and add to
defrosted cool whip. Mix well. Add chocolate syrup and
mix again. Taste it and add either more rum or syrup if
needed.
4. Cut cake in half horizontally. You might have to make it flat
on top by eliminating part of it.
5. Place upper half of cake on the bottom of the plate upside
down and spread a little cool whip on it evenly. Top it with
cherry mixture and spread evenly.
6. Then place the other half of cake on top so that the bottom
surface is facing up. Cover it with the rest of cool whip
mixture on top and sides.
7. Refrigerate it until serving. Decorate just before serving.
Bourbon Balls
Karina Rothzeid
This is for those who love desserts but do not like to bake them. It is a
wonderful and easy recipe. The bourbon balls taste great straight from the
freezer.
1 C finely chopped crushed vanilla wafer crumbs
1 C chopped pecans
1 C powder sugar
2 T unsweetened cocoa
2 oz bourbon
1 ½ T light corn syrup
Thoroughly combine vanilla wafer c 1. rumbs, chopped pecans,
powder sugar and unsweetened cocoa.
2. Stir bourbon and light corn syrup in a separate bowl. Then
add this to the dry mixture. When well blended, cover and
chill in the refrigerator for at least one hour.
3. Form round balls and keep them frozen in the covered
container.
Brownies
Carolyn Gilbert
¾ C sifted, all purpose flour
½ t baking powder
½ t salt
1 C sugar
2 eggs, room temperature
½ C sweet butter, room temperature
1 t vanilla
2 squares bakers chocolate, melted and slightly cooled
1 C course nuts
¾ C chocolate chips
1. Preheat oven to 350°.
2. Sift all dry ingredients and set aside.
3. Cream butter and sugar.
4. Add eggs.
5. Beat until light.
6. Add chocolate, vanilla and sifted dry ingredients.
7. Add nuts and chips.
8. Bake in a greased 9 X 13 pan for 20-25 minutes.
Budapest Coffee Cake
Rachel Smith
This is an old family recipe from Hungary. This freezes well without the
glaze, which can be added just before you serve the cake.
Approximately 1 hour (not including cooling time)
Nut filling
¾ C dark brown sugar, packed
2 T raisins (optional)
1 T cinnamon
3 ½ oz walnuts, finely chopped
1 T cocoa (unsweetened)
Batter
3 C flour
1 ½ t baking powder
6 oz (¾ C) butter
1 ½ t baking soda
2 t vanilla
2 C sour cream
3 eggs
½ t salt
1 ½ C sugar
1. Preheat oven to 375º.
2. Butter a 10 inch bundt pan.
3. Mix together nut filling ingredients.
4. In a separate bowl, cream the butter.
5. Then add vanilla and sugar and beat for 2 minutes.
6. Add eggs individually on high speed and beat for 1 minute.
7. Add dry ingredients on low speed and beat for 3 minutes.
8. Add sour cream and beat for 2 minutes.
9. Spread a thin layer of batter on the bottom of the pan.
10. Sprinkle layer of batter with ⅓ of the nut filling.
11. Repeat for 4 layers of batter and 3 layers of filling.
12. Bake for 45 minutes to 1 hour.
Glaze
2 C of confectioner’s sugar
1 t vanilla
2-3 T hot milk
1. Mix sugar and vanilla.
2. Slowly add hot milk.
3. Invert cake on wire rack.
4. Pour glaze over the cooled cake.
Cranberry Crunch
Debbi Silverman
Here’s my 40-year family favorite.
Serves 9 (hungry) to 12 people
1 C uncooked rolled oats
1/2 C flour
1 C brown sugar
1/2 C shortening (margarine works great; butter is almost too rich!)
1 can whole berry cranberry sauce
1. Preheat oven to 350°.
2. Mix oats, flour, and brown sugar.
3. Add shortening –cut in until mixture is uniformly crumbly.
4. Place half of mixture in 8×8 greased pan.
5. Cover with full can of cranberries and then layer rest of
mixture over this.
6. Bake for 45 minutes.
7. Yummy when served bubbly hot with a scoop of vanilla ice
cream!
**Can double all ingredients and bake in 9×13 pan for larger
group–or ravenous small group!
Cranberry Apple Pie
Marcie Rosenston
Dough for double-crust pie
12 oz Fresh cranberries
1 large baking apple, sliced
1 ¾ C sugar
1 C chopped pecans
3 T lemon juice
2 t cinnamon
1 T corn starch
1 T brandy or orange juice
1. Preheat oven to 350°.
2. Place pie crust in bottom of a deep-dish pie pan.
3. Combine all ingredients in a large bowl and stir until
everything is coated evenly.
4. Pour into pie pan and cover with remaining crust.
5. Bake for 50 minutes.
Cranberry Coffee Cake
Pat Rosenberg
Cake
1 C sugar
1 stick butter
2 eggs
2 C flour
1 t baking soda
1 t baking powder
½ t salt
½ pint sour cream
1 t almond extract
1 small can whole cranberry sauce
½ C chopped walnuts
Frosting
¾ C confectioner’s sugar
1 T warm water
1 t almond extract
1. Preheat oven to 350°.
2. Cream sugar and butter. Add eggs and mix well.
3. Add unsifted dry ingredients alternately with sour cream.
Add extract.
4. Pour half batter into greased tube pan. Spoon on half of the
cranberry sauce and nuts. Pour on the rest of the batter. Top
with remaining sauce and nuts.
5. Bake for 50 minutes.
6. Remove cake from oven. DO NOT INVERT. Let cool 15
minutes.
7. Remove from pan and pour on frosting while cake is still
warm.
Cranberry-Walnut Tart
Aline Simon
The Crust
1 ¾ C unbleached all-purpose flour
½ C sugar
½ C (1 stick) butter or margarine
3 T vegetable shortening
¼ C ice water
The Filling
2/3 C light corn syrup
2/3 C light brown sugar
3 large eggs
1 t vanilla
4 T unsalted butter, melted
1 C coarsely chopped walnuts, toasted lightly
1 ½ C chopped fresh cranberries
The Crust
Put the flour, sugar, butter o 1. r margarine and vegetable
shortening in a food processor fitted with the steel blade.
Pulse until crumbly.
2. Gradually add the ice water, processing until the dough
forms a ball. Do not over process!
3. Wrap the dough in plastic wrap and refrigerate for at least 1
hour.
4. Preheat the oven to 350°.
5. Remove the dough from the refrigerator and on a floured
board (or counter) roll it into a circle 13 inches wide.
6. Line a 10 or 11 inch tart pan with a removable bottom with
the dough trimming off the excess.
7. Prick the dough with a fork.
8. Line the dough with parchment paper.
9. Fill the baking parchment with dried beans or pie weights
just to cover the paper. This helps to set the crust as it bakes.
10. Bake for 10-12 minutes or until the dough just begins to
brown.
11. Remove the beans and parchment and let the crust cool.
12. Leave the oven at 350°.
Filling and Baking the Tart
Put the corn syrup and b 1. rown sugar in a mixing bowl and
blend until smooth.
2. Beat in the eggs one at a time, then the vanilla and the
melted butter.
3. Stir in the chopped cranberries and walnuts.
4. Pour the mixture into the partially baked and cooled pie
shell and bake for 40-50 minutes or until a knife inserted in
the middle of the pie comes out clean.
Easy Chocolate Mousse
Sheryl Cohen
12 oz good dark chocolate chips
1 C milk scalded just before boiling
½ C sugar
3 eggs
2 T Cointreau or other favorite liqueur
1. Pulse chips in food processor.
2. Add eggs one at a time.
3. Add sugar and scalded milk.
4. Add liqueur.
5. Pour into decorative bowl and refrigerate for six hours. This
will form into a very dense chocolate treat.
6. Serve with whipped cream.
Eileen Mandel’s Bread Recipe
Pat Rosenberg
3 eggs, beaten
1 C sugar
1 C oil
¼ t salt
1 t vanilla
2 t baking powder
3 to 4 C regular flour
½ C chopped nuts (optional)
1. Beat sugar and oil.
2. Slowly add beaten eggs, then vanilla and nuts.
3. Add dry ingredients. (I don’t bother to sift. You have to add
enough flour until the dough is sort of dry. At the end you
have to mix it with your hands.)
4. Let dough stand for 10 minutes and then make six logs.
Sprinkle them with a mixture of cinnamon and sugar.
5. Bake in a 350° oven for about 20 minutes. Take out and cut
separate pieces, about a half inch thick, and return to oven at
275° for about ½ hour or until dry to the touch.
6. Let cool before storing.
Fresh Fruit Pie
Pat Rosenberg
Crust
¼ C sugar
¼ C margarine (I use butter)
1 egg yolk
1 C flour (I use ½ whole wheat and ½ white)
Blend above ingredients u 1. ntil crumbly.
2. Press into a 9″ pie plate and bake at 400º for 8 minutes.
Sauce
½ C sugar
3 T cornstarch
1 ½ C orange juice
1. Boil above ingredients for 1 minute. Remove from heat. Stir
in ¼ cup lemon juice and 1 t grated rind.
2. Cool crust and sauce. Fold in 6 cups of assorted fresh fruit.
Turn into cookie crust.
3. Serve with whipped cream. (If I have dark chocolate, I put
some chocolate curls on the whipped cream.)
Honey Cake
Faith Pittinger
My Mom’s been making this for years. She got the recipe from one of
her best friends. You’ll find it is must more moist than most honey cakes.
It’s popular with children, too!
4 eggs
1 ½ C sugar
1 C vegetable oil
1 C honey
1 C cold strong coffee
3 C sifted flour
1 ½ t baking powder
1 t cinnamon
1 t nutmeg
1 t allspice
½ t salt
1 t vanilla
1. Preheat oven to 350°.
2. Beat the following ingredients well in mixer: eggs, sugar and
oil.
3. Combine coffee and honey in separate bowl.
4. Mix together flour, baking powder, cinnamon, nutmeg,
allspice and salt in bowl. (Sometimes I bump up the spices -
adjust to your taste.)
5. In mixer, beat dry ingredients into wet a little at a time.
Alternate with coffee and honey mixture.
6. Add vanilla.
7. Bake in greased 9×13 pan for 50-55 minutes.
Honey Cake
Marcie Rosenston
Here’s a great Rosh Hashanah recipe for honey cake. I read several recipes
in the newspaper a few years ago, and they each had elements I liked. So I
combined what I thought sounded best from each and - voila!
Makes 3 loafs or 1 large bundt cake
2 ½ C flour
2 t baking powder
2 t cinnamon
½ t ground clove
¼ t ground ginger
½ t salt
1 t cocoa
½ t baking soda
3 large eggs
¾ C honey
1 C sugar
¼ C oil
1 C strong coffee
½ C raisins or walnuts (optional)
1. Preheat oven to 350°.
2. Generously grease a 12 cup bundt pan or 3 loaf pans.
3. Sift dry ingredients together.
4. Make a well in the center and whish in wet ingredients.
5. Pour into baking pans - fill only 2/3 full.
6. Bake for 30 - 40 minutes. (Check after 25 minutes to see if
it needs to be covered with foil so the top doesn’t get too
dark.) Knife inserted in the center should come out clean.
7. Cool before removing from pans.
Macaroons
Judy Leever
1 big bag of coconut
1 can of sweetened condensed milk
1 t vanilla
½ bag of mini chocolate chips
1. Preheat oven to 350°.
2. Combine everything.
3. Roll into walnut sized balls and place on greased cookie
sheet.
4. Bake for 10 minutes or until just lightly browned.
All-in-One Victoria Sandwich (Sponge Cake)
Myffy Smith
4 oz (1 C) self-rising flour sieved with 1 t baking powder)
4 oz (1/2 C) sugar
4 oz (1 stick) margarine (or butter)
2 eggs (extra large, if available)
1-2 t milk if needed (if dough seems too firm). (This depends on how
large the eggs are and how generous you are with the flour.)
1. Preheat oven to 325°.
2. Grease two 7-8″ or one* 9″ round cake tins. Use margarine/
butter or Pam. If you wish, you can line base of cake tins
with wax paper, too, to make sure cake does not stick.
3. Place all ingredients in a food processor and mix until
smooth. (Milk is added now if needed).
4. Turn into tin or tins.
5. Bake for 25-35 minutes (one tin) or 35-40 minutes (two tins).
6. Turn out, remove paper and cool on wire tray.
7. When cool, sandwich two cakes together with filling.
8. Fill with jam and dredge icing (confectioner’s) sugar on the
top; or fill and ice with any flavor butter icing (optional-not
necessary); or fill and decorate with whipped cream and
strawberries or any fresh or canned fruit of your choice.
**1-1/2 times the recipe = two 9″ round tins
**These cakes freeze well before or after filling and decorating.
Meat - Recipes
Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”
My Great-Grandma’s Stuffed Cabbage
Brisket
Lisa Oeters
1 package of Lipton onion soup
8 oz of Russian dressing
1 can of whole cranberry sauce
1 C of water
Brisket
1. Preheat oven to 350°.
2. Mix all ingredients together and pour it over your brisket.
3. Bake for about 3 hours.
4. Slice it after it has cooled for about 15 minutes.
Scrumptious Brisket
Laurie Ogborn
This is one of our family’s favorite recipes as well as my husband’s family.
4 lb brisket
2 C ketchup
2 large onions
2 C brown sugar (I only use one cup, and it’s plenty sweet for us)
Salt
Garlic powder
Pepper
Paprika
1. Preheat oven to 325°.
2. Rub meat with seasonings to taste.
3. Line pan with foil.
4. Slice onions and place in pan with brisket on top.
5. Mix brown sugar with ketchup and pour over meat.
6. Cover with foil and bake for 2 hours.
7. Uncover and baste. Bake another hour, basting frequently.
Sweet and Sour Brisket
Sheryl Cohen
4 lb brisket
2 jars of Heinz Chili Sauce
2 large onions, sliced thinly
Garlic powder
Ground black pepper
1 can beer
8 large carrots, peeled and cut in 2 inch pieces
3 large potatoes
1. Preheat oven to 350°.
2. Tenderize meat and season both sides with garlic and
black pepper.
3. Brown meat on both sides until seared.
4. In roasting pan, mix two jars of chili sauce with 1 jar
water.
5. Add meat and cover both sides with sauce.
6. Put onions on top.
7. Bake for 2 hours.
8. Add carrots, potatoes, and can of beer and cook one
more hour.
9. Cool and then slice on the diagonal.
My Great-Grandma’s Stuffed Cabbage
Carolyn Gilbert
I love this recipe because it’s so old. Note the interesting quantities. It’s
how the recipe was handed down, and comes out great every time.
Meat mixture
2 lb ground meat
Mix the following ingredients with meat:
Salt and pepper to taste
1 t garlic powder
1 medium onion, grated in
2 eggs
A little water (about ¼ cup, give or take)
About ¼ C rice (two sprinkles)
Scant T brown sugar
Cabbage
CORE the cabbage, ma 1. king a big, hollow cone shape in
the bottom (to facilitate peeling of cabbage leaves when
steaming).
2. Fill bottom of soup pot with water to steam a whole
cabbage.
3. Add a few shakes of baking soda to the water (to remove gas
from the cabbage).
4. Boil the water before adding the whole cabbage, core side
down.
5. This is the tough part. Protect your hands with a potholder
or towel or move very quickly! Peel off leaves as they are
softened - NOT COOKED.
6. Roll meat mixture in leaves and set aside.
7. Shred excess cabbage, and set aside.
Sauce
In empty soup pot (with cabbage water removed) add:
1 large can tomatoes, cut up
1 small can tomato sauce
A little salt
1/3 C +1 T brown sugar
1/3 C lemon juice
1. Heat on high until the sauce boils.
2. After sauce boils, add shredded cabbage.
3. Bring to a second boil.
4. Gently lay stuffed cabbage rolls into the pot.
5. Lower heat, and cook over a low flame for 1 ½ to 2 hours.
Judemare’s Chili Recipe
Pat Rosenberg
1 lb of hamburger
3 links hot Italian sausage
1 6 oz can tomato paste
1 small can tomato sauce
3 15 oz cans of diced tomatoes
2 15 oz cans of Mexican style chili beans
1 onion
2 4 to 6 cloves of garlic
1-4 T of chili powder
jalapeños to your taste (chili has enough flavor without)
Fry up the garlic and onions a 1. nd add the hamburger and
Italian sausage and brown.
2. Add the rest and let it simmer for about 1/2 hour. Enjoy!
Taco Casserole
Sandra Smith
Very easy and very tasty.
1 lb ground beef
1 15 oz can tomato sauce
1 16 oz can refried beans
1 envelope taco seasoning
2 ½ C corn chips
1 C shredded cheese
1. Preheat oven to 350º.
2. Brown beef.
3. Add next 3 ingredients. Mix well.
4. Place 2 cups of corn chips in buttered 2 ½ quart casserole
dish.
5. Add ground beef mixture.
6. Cover and bake for 20 - 25 minutes.
7. Pull out and add the rest of the corn chips and top with
cheese.
8. Return to oven uncovered until cheese melts (about 5
minutes).
9. Let cool.
10. Serve with toppings of choice. (e.g., lettuce, tomatoes, sour
cream, jalapeno peppers and salsa)
Poultry - Recipes
Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”
Chicken with Basil Cream Sauce
Chicken with Basil Cream Sauce
Sandra Smith
Serves 4
¼ C fine dry bread crumbs
1 T snipped fresh basil (or ¾ t dried crushed basil)
1/8 t pepper
1/8 t paprika
1 T butter, melted
4 skinless, boneless chicken breast halves (about 1 ¼ lbs total)
2/3 C reduced-fat milk
2 t flour
¾ t instant chicken bouillon granules
1. Preheat oven to 400°.
2. In a small bowl stir together the bread crumbs, 2 t of the
fresh basil (or ½ t dried basil), pepper, and paprika. Add
melted butter. Toss to coat.
3. Arrange chicken in a 2-quart rectangular baking dish.
Sprinkle chicken with the crumb mixture, pressing onto
chicken to coat.
4. Bake for 20 to 25 minutes or until no longer pink.
5. Meanwhile, in a small saucepan stir together milk, flour,
bouillon granules and remaining dried herb (if using) until
combined.
6. Cook and stir until thickened and bubble. Cook and stir for
1 minute more.
7. Then stir in remaining fresh herb (if using). Serve over
chicken
Chicken Dish with Prunes
Karina Rothzeid
An old family recipe that is very flavorful and easy to prepare.
4 medium chicken breasts, well beaten on both sides
1 head of garlic, peeled and pressed
¼ C dried oregano
Kosher salt and pepper to taste
½ C red wine or balsamic vinegar
1/3 C olive oil
1 C pitted prunes
½ C pitted Spanish olives
½ C capers with a little juice
6 bay leaves
½ to 3/4 C of brown sugar
1 C white wine
¼ C fresh parsley or cilantro finely chopped
Combine all ingredients except t 1. he last three in a large bowl.
2. Cover and refrigerate overnight. Turn chicken occasionally.
3. Preheat oven to 350°.
4. Arrange chicken in single layer in a shallow baking dish.
5. Spoon marinade over evenly.
6. Sprinkle chicken with brown sugar and pour white wine
around.
7. Bake, basting often for 50 - 60 minutes. Pierce with fork
until juices run yellow.
8. Transfer chicken etc. excluding juices into a nice dish and
sprinkle with parsley.
9. Pour juices into the gravy bowl.
Omi’s Chicken
Mark Heiman
Oma is German for Grandmother). My Mother is called “Omi” by all
of her grandchildren. This recipe is a less disciplined rendition of one of our
favorite dishes of my Mothers.
I have very few “measurements” of the ingredients. I basically put the
quantities together based upon amount of the dish needed and taste testing
over time.
Chicken or Cornish Hens (Any and all parts of the bird can be used)
Onion, Garlic and Bell Peppers, sliced
Carrot “chunks”
New red potatoes
La Choy sweet and sour dinner sauce
Apricot preserves
(3-1 ratio of LaChoy - Apricot preserve)
Soy sauce
Garlic powder
1. Clean and trim bird.
2. Sprinkle garlic powder on both sides, 1 side at a time and
puncture pieces generously with sharp pointy knife on both
sides.
3. Place in baking pan making sure that when all ingredients
are added, they are below the edge of the pan.
4. Add sliced onions, garlic and green peppers on the chicken.
Add carrots and potatoes wedged in between the chicken.
Add more onions, garlic and peppers over the whole batch.
5. Lightly sprinkle soy sauce over the batch.
6. Mix the LaChoy and Apricot preserve in a separate bowl.
Make sure it is blended well.
7. Pour this mix evenly over the batch filling to 3/4 +/- of the
batch.
8. Pre-Heat oven to 375°.
9. Bake for 1-1.5 hours
Chicken Paprikas
Rachel Smith
This is an old family recipe from Hungary. It tastes even better reheated
the next day.
Serves 4-6
1 cut up stewing chicken
3 T shortening
2 T paprika
2 medium onions, chopped
½ can tomato paste
1 C water
Salt and pepper
Heat s 1. hortening in heavy pan.
2. Add onions and sauté until clear.
3. Add chicken pieces, salt and pepper. Sauté until brown.
4. Add water with tomato paste dissolved in it and paprika.
5. Cover and cook slowly until tender, approximately 1 - 1 ½
hours. If water cooks away add more in small amounts.
6. Serve with Knuckerle.
Knuckerle
½ C flour
1 egg
2 T shortening, melted
Salt and pepper
Water
1. Mix flour, egg, and shortening together with salt and
pepper.
2. Add enough water to make a dough.
3. Refrigerate dough for 1 hour.
4. In boiling water add pieces of dough and cook for 15
minutes.
5. Drain and add to Chicken Paprikas.
Chicken in Wine
Pat Rosenberg
6 breast fillets cut in chunks
flour
¼ stick butter or margarine
½ C olive oil
2 packages of chicken broth (can use 2 bouillon cubes)
1 C of dry white wine
1. Preheat oven to 350º.
2. Dredge the chicken in flour. Sauté in melted butter and
olive oil until golden. (Chicken doesn’t have to be cooked
through.) Put in casserole dish.
3. Dissolve 2 packages of chicken broth mix in the remaining
butter/olive oil along with cup of wine. Pour over chicken.
Bake for 30 minutes.
4. Serve over sticky rice sprinkled with parsley.
**This looks pretty with broccoli and cranberry sauce on the side.
Seafood - Recipes
Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”
Charlotte’s Fish Dish
Marcie Rosenston
Serves 3
1 large can tomato sauce
1 clove garlic, minced
2 T lemon juice
½ T Worcestershire sauce
Pinch of rosemary and basil
½ medium onion, diced
1 zucchini, diced
¾ C water
Sole or Orange Roughy Filets (about 1 ½ pounds total)
1. Preheat oven to 375°.
2. Combine all ingredients except fish in a large saucepan and
simmer 15 minutes.
3. Place filets in a baking dish and cover with sauce.
4. Bake for 30 minutes.
Crispy Parmesan Fish
Judy Avner
This is one of my favorites. It’s simple and delicious and can be used with
any white fish.
Serves 3
1 pound fillets
2 1/2 T mayo
1 t Dijon Mustard
1 T minced onion (can be dried and re-moistened)
1 t Worcestershire sauce
1 oz grated Parmesan cheese
Preheat oven to 350° and spray a s 1. hallow dish with non-stick
cooking spray. Place the fish in the dish.
2. Combine mayo, mustard, onion and Worcestershire sauce in
a bowl and spread over the fillets.
3. Sprinkle Parmesan cheese over the fillets.
4. Bake uncovered for 30 minutes or less, depending on the
thickness of the fillets.
Fish Casserole
Aline Simon
This recipe can be as small or as large as you need it to be. I am not a fish
lover so this disguises the fish very well!
About 1 to 1 ¼ lbs flounder fillets (or any other white fish you like)
About 1 C sour cream diluted with 1-2 T Milk
Grated sharp cheddar cheese
Ritz crackers broken into crumbs
Some butter
1. Preheat oven to 350°.
2. In bottom of a casserole put small dabs of butter.
3. Layer in this order: Ritz cracker crumbs, fish, spread with
sour cream, cheddar cheese.
4. Layer again ending with cracker crumbs and butter.
5. Bake for 45 minutes.
6. Let set a few minutes before serving.
Kugels & Pastas - Recipes
Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”
Pansit (Filipino Noodle Recipe)
Apple Kugel
Sheryl Cohen
½ C oil
6 eggs
1 C water
½ t salt
¼ C lemon juice
1 C matzo meal
8 apples, peeled, thinly sliced (I like Granny Smith)
½ C sugar
1. Preheat oven to 350°.
2. Break and beat eggs together.
3. Add dry ingredients and oil. Then add apples, lemon juice,
and water.
4. Pour into 9 x 13 greased baking dish.
5. Bake for 1 hour.
Kugel
Karina Rothzeid
Serves 10-12
1 lb medium wide egg noodles, cooked and drained
1 C sugar (white or brown)
1 t vanilla
2 20 oz cans of crushed pineapple, drained
1 stick of butter or margarine, melted
5 eggs, beaten lightly
2 lbs of low fat ricotta cheese
8 oz low fat sour cream
16 oz low fat yogurt (any kind)
1 ½ C of raisins
5 large Granny Smith apples, peeled and cut in small thin slices (in
food processor)
2 small cans of mandarin oranges, drained
1. Preheat oven to 350°.
2. Grease 2 13×9 glass pans.
3. Mix everything together.
4. Sprinkle some cinnamon and a bit of sugar on top and bake
for 45 minutes uncovered.
5. Serve it hot or cold.
**It usually tastes better the next day.
Lower Fat Noodle Kugel
Mary Rinsky
This has the good taste of kugel but is not so dense and rich.
Serves 15
8 oz yolk-free noodles
8 oz fat-free cream cheese, softened
16 oz non-fat cottage cheese
16 oz fat-free sour cream
5 T margarine, melted
1 C sugar
2 C skim milk
1 t vanilla extract
1 C egg substitute
2 egg whites
1 t cinnamon
Topping:
1 t sugar
1 t cinnamon
Preheat oven to 350°.
1. Spray a 13 x 9 inch baking dish with
vegetable oil spray; set aside.
2. Cook noodles according to package directions. Drain and
rinse under cold water; drain again.
3. In a large bowl, with a spoon combine cream cheese, cottage
cheese, sour cream, margarine, sugar, skim milk, vanilla,
egg substitute, egg
whites and cinnamon. Add noodles and mix well.
4. Pour into prepared 13 x 9 inch baking dish.
5. Combine sugar and cinnamon for topping. Sprinkle
evenly over kugel.
6. Bake, uncovered, in 350° oven for 60 minutes, or until knife
inserted near center comes out clean.
Lo-Mein
Sheryl Cohen
8 oz thin noodles
1 stick butter or margarine
1 package onion soup mix
2 4 oz cans sliced mushrooms
1 C minute rice
1 C water
1. Brown noodles in butter.
2. Add all other ingredients.
3. Simmer on low to medium heat for twenty minutes,
checking every five minutes or so to prevent noodles from
sticking to the bottom of the pan.
Pansit (Filipino Noodle Recipe)
Mark Heiman
Pansit is a tasty fried rice-noodle dish, similar to chow mein or pad thai,
most often served at parties with adobo rice and other Filipino dishes.
Serves 4
2-3 T canola or olive oil
1/2 can chicken broth
2 hard boiled eggs (optional)
2 to 3 crushed garlic cloves
1/4 C green onions, sliced
2 C fresh or frozen mixed vegetables in bite-sized pieces - including
celery, carrots, green beans and cabbage
1/4 C diced onions
1/2 lb chicken
1 - 8 oz package thin Asian rice noodles (AKA bean thread noodles)
Salt
1/2 C baby shrimp (optional)
3 T soy sauce
Cut chicken into thin slices - about 1 1. -inch long and 1/8-inch
thick.
2. Soak noodles in hot tap water for about 5 minutes and drain
(or soften noodles according to package directions).
3. Heat oil in a wok or large skillet over medium-high heat.
4. Brown chicken, onions and garlic for 2 minutes.
5. Add soy sauce and sauté until chicken is completely cooked.
6. Add shrimp and vegetables. Stir-fry for 1 to 2 minutes.
7. Remove from heat and set aside half of the chickenvegetable
mixture.
8. Stir noodles into the other half of the chicken-vegetable
mixture and add 1/2 can of chicken broth. Mix well.
9. Add the rest of the vegetable-chicken mixture and mix well.
10. Place pansit on a large platter.
11. Top with sliced hard-boiled eggs and sprinkle with green
onions.
Fresh Pasta Sauce
Marcie Rosenston
We do a lot of gardening in the summer and always have tons of
tomatoes. I found this recipe about 10 years ago and it has tons of flavor.
Serves 4 - 6
20 medium tomatoes, cored (can combine several different varieties,
but the meatier the better)
2 T olive oil
Salt
Pepper
1 C fresh basil (or 2 T dried)
½ onion, diced
½ green pepper, diced
2 cloves garlic, minced
Handful of oregano
Pinch of crushed red pepper
1. Preheat oven to 400°.
2. Toss the tomatoes with olive oil, basil, salt and pepper.
3. Place in a 13 x 9 baking dish and cover tightly with foil.
4. Bake for 1 hour.
5. Let cool. Peel and crush tomatoes with your hands into a
large saucepan.
6. Pour juice from the baking dish into the saucepan also.
7. Add all other ingredients.
8. Cover and boil for 15 minutes.
9. Reduce heat and simmer for 15 minutes.
**This sauce is fairly thin. If you like thicker sauce, add a 15 oz can of
tomato paste.
Side Dishes - Recipes
Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”
Apple and Onion Casserole
Marcie Rosenston
This is a Thanksgiving favorite that I found in the Enquirer about five
years ago. It’s so different but so good!
Serves 4
4 large super-sweet onions, sliced 1/8 inch thick
4 medium baking apples, peeled and sliced 1/8 inch thick
6 slices bacon, cooked and crumbled
2 T bacon drippings
¾ C chicken broth
2 slices white bread, cubed
1. Preheat oven to 350°.
2. Layer onions, apples and bacon in 2-quart casserole.
3. Pour chicken broth over.
4. Cover and bake for 45 minutes.
5. Meanwhile, sauté bread cubes in bacon drippings.
6. Uncover casserole and sprinkle it with bread cubes.
7. Bake an additional 15 minutes.
Black Bean and Mango Salad
Marcie Rosenston
This is a great cool, summer side dish. Also good as a topping for grilled
chicken, rice or to eat with tortilla chips.
½ envelope dry Italian Salad Dressing mix
1 can black beans, rinsed
1 small package frozen corn, thawed
1 ripe mango, cubed
½ red pepper, chopped
1/3 C chopped cilantro
¼ C lime juice
1/3 small red onion, chopped (optional)
Mix all ingredients a 1. nd stir until well blended.
2. Refrigerate at least 1 hour before serving.
Couscous and Black Bean Salad
Marcie Rosenston
This is a great summer dish. Something different to have besides the usual
potato salad or cole slaw. It goes with just about anything.
Serves 8
1 box instant couscous mix, garlic and olive oil flavor
1 can black beans, rinsed
¼ C onion, diced
¼ C fresh chopped cilantro
¼ C white vinegar
¼ C olive oil
1 small package frozen corn
¼ C lime juice
Prepare couscous according t 1. o package directions.
2. Pour into a large storage or serving bowl.
3. Add all other ingredients and stir.
4. Refrigerate at least 1 hour before serving.
Ranch Rice
Laurie Ogborn
1 C raw rice
½ stick margarine or butter (I use ¼ cup)
1 clove garlic, crushed
1 can beef consommé
1 can onion soup
1 4-oz can mushrooms, with juice
1. Preheat oven to 350°.
2. Spray 2 quart casserole with cooking spray.
3. Melt margarine or butter and crushed garlic together.
4. Then add all the other ingredients and stir gently.
5. Bake for one hour.
6. Stir once after 20 minutes of baking.
Ritz Cracker Stuffing
Aline Simon
The stuffing recipe is one I have made for years and my family won’t eat
anything else. The job for the little ones….children or grandchildren…is to
break up the crackers. What fun it is to “smoosh” several boxes of crackers
and not get in trouble for doing it!
1 ½ lbs Ritz crackers - crushed (not to smithereens!!)
About 2 lbs mushrooms, sliced
2 C chopped onions
2 or 3 C chopped celery
1 carrot cut in strips (I use a vegetable peeler)
2 eggs
Fresh ground pepper and salt (to taste)
About 2 sticks of butter
Melt ½ half stick of butter a 1. nd sauté the onions and the
celery.
2. Add more butter if needed and sauté until tender, about 8
minutes.
3. Place the crushed crackers in a large bowl and add the
sautéed onions and celery.
4. In the same skillet, sauté the mushrooms in butter until soft.
5. Add to the crackers and vegetables.
6. Peel in a carrot.
7. Add the 2 eggs. Add salt and pepper to taste and mix well.
8. Stuff turkey neck and cavity.
**This can also be cooked in a casserole at 350° until hot about 35 to
45 minutes. I find that I use less butter and add some chicken broth
for moisture.
Soups & Salads - Recipes
Below are recipes submitted from various individuals. Feel free to comment on recipes below or submit your own at the bottom of the page by registering and hitting “comment.”
Vidalia Onion “Soup” on the Grill
Phoebe Hymson’s Matzoh Balls
Carolyn Gilbert
These are the matzoh balls that Phoebe made for the congregation for
many years. Guaranteed to be solid, not mushy and not hard. They come
out perfectly every time. For use with your favorite chicken soup recipe.
Serves 10-12
2 Manechewitz matzoh ball mix recipes (from the box)
2 recipes from the Manechewitz matzoh meal box
1 C matzoh meal
Juice from one onion.
Mix mixture above and refrigerate f 1. or half an hour.
2. Boil in WATER (not SOUP!) flavored with onion juice for
40 minutes.
Potato Soup
Carolyn Gilbert
Serves 4
1 onion
3 potatoes, peeled
1 carrot
3 stalks celery
4 T butter
Salt and pepper
Milk to taste
1. Cover all ingredients with water.
2. Bring to a boil.
3. Lower heat to a simmer, and simmer until soft.
4. Do NOT discard the water.
5. Remove celery and onion and discard.
6. Remove potatoes and carrots and mash.
7. Place potato carrot mixture into an empty pot.
8. Add butter, salt and pepper
9. Mix in SOME of the water to soupy consistency and heat.
10. Stop boiling with cold milk.
11. Heat until hot - do not boil.
Split Pea Soup
Carolyn Gilbert
Serves 6
1 lb dry split peas
½ lb bacon, diced
2 stalks celery, diced
1 large onion, diced
8 C water
2 medium potatoes, peeled and diced
2 carrots, sliced
2 t salt
¼ t black pepper
3 chicken bouillon cubes
1 bay leaf
1 C pastina or other tiny pasta (cooked)
Milk to thin
Butter to taste
Rinse peas in cold water and discard st 1. ones and shriveled
peas.
2. In large (soup) pot, cook bacon until brown. Remove bacon
and drain. Reserve for garnish
3. In SOME bacon fat, over medium heat, cook celery and
onion until light brown (15 minutes).
4. Add peas and water and next 5 ingredients.
5. Over high heat, boil. Reduce heat to low.
6. Cover and simmer 45 minutes or until peas are very tender.
7. Discard bay leaf. Blend through sieve.
8. Return pureed mixture to large pot. Stir in pastina and
milk.
9. Over medium heat, heat until hot, stirring often.
Barley Soup
Pat Rosenberg
1 lb ground chuck or turkey
1 qt water
1 package frozen mixed vegetables
2 6 oz cans tomato sauce
½ C barley
½ C sugar
1 package onion soup mix
1 large can tomatoes
1 package gravy mix
1. Brown meat.
2. Add other ingredients.
3. Simmer 2 to 3 hours.
Vidalia Onion “Soup” on the Grill
Sandra Smith
1 large Vidalia onion
1 bouillon cube
4 slices of butter (and some extra to spread on top)
Peel a large Vidalia onion. Using a 1. n apple corer, remove the
center.
2. Quarter the onion, but not all the way.
3. Place a bouillon cube in the center.
4. Put a slice of butter in each of the 4 cuts and spread more
butter on top.
5. Wrap in heavy aluminum foil (shiny side in).
6. Cook 45 minutes on hot coals. Turn once or twice-careful
not to puncture the foil.
7. Serve in a bowl. Voila!
**Potatoes may be placed on the grill simultaneously because they
take about the same time to cook.
Caesar Salad
Carolyn Gilbert
Serves 4
Dressing
1 clove garlic/mashed
½ C olive oil
1 t salt
½ t dry mustard
Fresh ground pepper, to taste
3-4 drops of Worchester sauce
Scant 3 T wine vinegar
Juice of 1 lemon (1-2 T)
1 egg, beaten
Salad
LOTS of fresh grated parmesan cheese
1 head of Romaine lettuce, washed and chilled
½ box Pepperidge Farm Caesar Salad Croutons (optional)
Dressing
1. Mix all ingredients except for egg. Mix in egg immediately
before serving.
2. Toss cheese, croutons and dressing with lettuce.
Chopped Salad
Carolyn Gilbert
The joy of this salad is that you can substitute what you like. The secret is
in the chopping. Small, uniform pieces make this salad blend beautifully.
Serves 6
1 head Romaine or greens of choice (about 3 cups), finely chopped
2-3 tomatoes, finely chopped
½ large seedless cucumber, finely chopped
2 slices roasted red pepper, finely chopped
1 small can of black olives, chopped
1 head scallions/green onions, finely chopped
1 ripe avocado, finely chopped
Crumbled blue cheese, to taste
½ bag frozen shelled edamame (soy beans)
½ C pine nuts
½ C dried cranberries
1. Mix all ingredients together.
2. Toss with raspberry vinaigrette dressing, to taste.
My Mother’s French Dressing
Pat Rosenberg
1 slice onion, cut up
1 t salt
1 t dry mustard
1 t celery salt
1 t paprika
1 C sugar
½ C vinegar
1 C vegetable oil (Canola is best)
1. Blend the first 7 ingredients thoroughly.
2. Add the vegetable oil and blend again until the sugar is
dissolved.
3. Store in the refrigerator.
Lebanese Salad Dressing
Marcie Rosenston
My stepmother has a brother-in-law who is Lebanese. This is a salad
dressing his mother used to make and it is one of our favorites!
Serving: dress one large tossed salad or 6 individual salads
1 clove garlic, minced
1 t salt
1 t dried mint flakes
1 T olive oil
1 T vegetable oil
1 T lemon juice
Put garlic, salt and mint i 1. n a small bowl. Smash them all
together with a pestle, or use the back of a spoon.
2. Place the mixture in a dressing bottle, shaker or jar with a
lid.
3. Add the other ingredients and shake well.
Sally’s Salad
Sandra Smith
lettuce
spinach
mandarin oranges
artichoke hearts
chopped black olives
grated Swiss cheese
almond slivers sautéed in butter or margarine
Dressing
1/3 C sugar
1 t dry mustard
1 t salt
dash pepper
1/3 C red wine vinegar
1 C olive oil
1/2 T celery seed
grated sweet onion (2 T sweet or 1 T regular onion)
1. Blend in blender.
**I actually go lighter on the sugar, heavier on the red wine vinegar,
lighter on the oil.
**Dressing can be served on the side or mixed into the salad. If you
mix it into the salad, leftovers do not keep well.
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