Below are recipes submitted from various individuals. Feel free to comment on recipes below, or submit your own by emailing us.
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.
- 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.
1. Mix mixture above and refrigerate for half an hour.
2. Boil in WATER (not SOUP!) flavored with onion juice for 40 minutes.
- 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.
- 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
1. Rinse peas in cold water and discard stones 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.
- 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.
- 1 large Vidalia onion
- 1 bouillon cube
- 4 slices of butter (and some extra to spread on top)
1. Peel a large Vidalia onion. Using an 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.
- 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
- LOTS of fresh grated parmesan cheese
- 1 head of Romaine lettuce, washed and chilled
- ½ box Pepperidge Farm Caesar Salad Croutons (optional)
1. Mix all ingredients except for egg. Mix in egg immediately before serving.
2. Toss cheese, croutons and dressing with lettuce.
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.
- 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.
- 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.
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
1. Put garlic, salt and mint in 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.
- mandarin oranges
- artichoke hearts
- chopped black olives
- grated Swiss cheese
- almond slivers sautéed in butter or margarine
- 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.