Table of Contents Kosher 101 ..................................................................................... 2 Meat .......................................................................................... 2 Dairy ......................................................................................... 2 Pareve ....................................................................................... 2 Meat and Milk ............................................................................. 3 Processed Foods ......................................................................... 3 Special Considerations ................................................................. 4 Restaurants, Caterers, Delis, Hotels and Airlines ............................. 4 Koshering Your Home .................................................................. 5 The Nine Days ................................................................................. 6 The Past..................................................................................... 6 The Present ................................................................................ 6 The Future ................................................................................. 7 Soups and Salads ............................................................................ 8 Milky Way's Corn Chowder ........................................................... 9 Two Quinoa Salads .................................................................... 10 Cousin Sherman's 60-Second Salads ........................................... 11 Jicama Carrot Salad .................................................................. 12 Marinated Potato Salad .............................................................. 13 Italian Tomato Soup .................................................................. 14 Sides ........................................................................................... 15 Latkes (Potato Pancakes) ........................................................... 16 Corn Creole .............................................................................. 17 Gordon Family Carrot Kugel ........................................................ 18 Bubby's Rice Kugel .................................................................... 19 Main Courses ................................................................................ 20 Tofu Cutlets Recipe .................................................................... 21 Spicy Salmon............................................................................ 22 Tofu and Bok Choy ......................................................................... 23 Easy Cheesy Eggs ..................................................................... 24 Sesame-Salmon Fillets ................................................................... 25 Dairy Roasted Vegetables ........................................................... 26 Easy Shm-easy Spinach Lasagna ................................................ 27 Easy Crust-less Quiche .............................................................. 28 Desserts ....................................................................................... 29 Sweet Roasted Apple Slices ........................................................ 30 Original Cheesecake .................................................................. 31 Easy Chocolate Brownies ............................................................ 32 Fresh Fruit Soup ....................................................................... 33 Chabad of Summerlin / Desert Shores.............................................. 34
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Kosher 101 Kosher laws are numerous and complex. Please, please, please understand that this is a only brief introduction. There are many more details. Please consult Rabbi Schanowitz or your local Orthodox Rabbi with your questions. Kosher refers to a set of Biblical and Rabbinical rules regarding food and food preparation. There are three categories for Kosher products: Meat, Dairy and Pareve.
Meat (Basari in Hebrew Fleishig in Yiddish) When it comes to consuming meat we are told that we may eat only of those species that chew their cud and have split hooves. Cows, sheep, bison, deer are examples. Our sages consider fowl as 'meat' also. The Torah lists about twenty different species of birds that cannot be eaten, but some kosher fowl include Chicken, Dove, Duck, Goose, Pheasant, Quail, Turkey. We are also told how meat is to be slaughtered and how it must be prepared.
Dairy (Chalavi in Hebrew, Milchig in Yiddish) Only milk from kosher animals are kosher. Almost all dairy products (cheese, ice cream, etc.) require kosher certification. Even products that contain dairy byproducts (whey, lactose, etc.) are considered 'dairy.'
Pareve Pareve are foods are neither meat or dairy, they are considered 'neutral.' Some examples are vegetables, fish, grains, fruits and certain baked goods. Only fish that have fins and scales may be eaten. That Page 2
excludes all shellfish (such as lobster, shrimp, and clams) from the kosher diet. Some examples of kosher fish include anchovies, carp, mackerel, mahi-mahi, perch, pike, sardines, salmon, sea bass, tilapia, trout, tuna, whitefish and, of course, herring. Many vegetables, fruits, nuts, and grains must be checked before cooking or eating for the presence of small insects. Packages of pasta are also occasionally infested. Some particularly severe problem vegetables are artichokes, asparagus, Brussels sprouts, cauliflower, and leafy vegetables. Eggs are considered pareve but only eggs from kosher fowl are kosher. These include chicken, ducks, geese, and turkey. The prohibition of eating blood applies even to the smallest drop of blood, and thus any blood spots found in an egg renders the egg non-kosher.
Meat and Milk Cooking meat or poultry together with dairy products is prohibited. That is the reason that kosher eaters cannot eat cheese burgers or chicken Parmesan. In fact, kosher eaters have separate sets of pots and dishes, etc., for meat products and dairy products. Meat or dairy may only be prepared with it's own type or with pareve foods. After eating meat foods, we wait six full hours before eating any dairy. The six-hour waiting period is standard for all Jews, except those groups which have halachically established other customs.
Processed Foods Most processed foods need some supervision. The complexity of the processing, the ingredients (and their suppliers), the segregation between kosher equipment all factor into the degree of oversight is needed. The symbols for some national kosher organizations are: Page 3
Special Considerations Because wine (and grape juice) and bread (and most baked goods) are so significant to Jewish life, there are special kosher considerations. So too, with Israeli produce. Even some cooked food needs participation by a Jew. These many issues need explanation and are not in the scope of this volume. Please consult Rabbi Schanowitz or your local Orthodox Rabbi for more details.
Restaurants, Caterers, Delis, Hotels and Airlines Eating only kosher food when visiting, dining out, vacationing or traveling is, of course, just as important as eating kosher at home. Acquaintances and friends may not always understand our unwillingness to eat in all restaurants, but most people will respect us for upholding our principles. When food is prepared in large quantities with many different ingredients, and a number of people are working in the kitchen, the task of maintaining high standards of kashrut is greatly enlarged. Add to this the pressure of commercial considerations, and the need for kashrut supervision becomes is intensified. A kashrut supervisor (mashgiach) is essential and may be required to be on the premises at all times. Most airlines will readily arrange, upon request, a prepackaged kosher meal at no extra cost. When making your reservation, simply request that they include a kosher meal. The food must be brought to you complete with its wrappers still sealed. Experienced kosher travelers find that it is wise to call the airline the day before the flight to confirm your request for a kosher meal. Our community has a variety of restaurants and supermarkets (that has extensive kosher departments each with deli Page 4
departments) and a mashgichim overseen by the local kosher certifier, Chabad of South Nevada. For their current listing, visit: http://www.chabadlv.org at the “Visitors Guide”
Koshering Your Home Any kitchen can be made kosher. Whether your kitchen is upto-the minute in fashionable design or a relic of the 1920s, whether you have a spacious “great room” or a tiny galley kitchen, you can adapt it to kosher practices. Some
of the issues include: Koshering Utensils The Sink Tables Counter-tops Refrigerators / Freezers
The Stove Top The Oven and Broiler Portable Electric Broilers Small Appliances
Rabbi Schanowitz and his team can help you with the planning and the koshering of your home. Please contact Chabad of Summerlin for more information.
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The Nine Days The Talmud says, "When the month of Av begins, we reduce our joy." The Past The first nine days of the Hebrew month of Av are days of mourning for the destruction of the first and second Holy Temples. The Jews were expelled from England in 1290 CE on Tisha b'Av. In 1492, The Golden Age of Spain came to a close when Queen Isabella and her husband Ferdinand ordered that the Jews be banished from the land. What is the Hebrew date on which no Jew was allowed any longer to remain in the land where he had enjoyed welcome and prosperity? The 9th of Av. Germany declared war on Russia, effectively catapulting the First World War into motion, on the 9th of Av in 1914. Historians conclude, World War II and the Holocaust was actually the long drawn-out conclusion of World War I.
The Present The Nine Days begin on Rosh Chodesh Av and culminate on the public fast day of Tisha B'Av. During the Nine Days, eating meat or poultry and drinking wine or grape juice (as well as other restrictions) are forbidden by Jewish law. On Shabbat, all forms of mourning are suspended. Therefore, observant Jews eat meat at their Shabbat meals and drink wine or grape juice for Kiddush as usual. Page 6
The Future On the positive side, as we get closer and closer to the messianic era, when these days will be transformed from days of sadness to days of joy, we start to focus on the inner purpose of the destruction, which is to bring us to a higher level of sensitivity and spirituality, and ultimately to the rebuilding—with even greater grandeur and glory—of all that was destroyed.
With the prayerful hope that these days of sadness be overturned into days of joy with the coming of Moshiach, now!
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Soups and Salads
Try one of these healthy and delicious soup recipes or salad recipes as part of your lunch or dinner today.
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Milky Way's Corn Chowder From the well known Los Angeles Kosher restaurant For four servings:
2 Idaho potatoes, peeled and diced 1 medium onion, chopped
Place in large pot and barely cover with water. Season with salt and black pepper. Cook until tender. Do not pour off water. Add:
1 (16.5 oz) can cream style corn 1 (17 oz) can corn Enough milk only to whiten it 1 large pat of butter
Secret ingredient: Tears from chopping onions and an abundance of love.
Thanks Leah!
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Two Quinoa Salads
1 cup pre-washed quinoa garlic power, onion powder & cumin to taste 2 cups water
Bring to boil in a 2 quart pot, cover and simmer about 25 minutes then taste to be sure it’s done (you may need to cook it longer and you may need to add more water). When finished cooking cool for about ½ hour. Place quinoa in a bowl, fluff it with a fork and mix with:
1 tsp Vidalia Onion Dressing
Option One:
Option Two:
Dice the following vegetables and add to cooked quinoa:
Small red onion 2 medium tomatoes 1 firm cucumber 1 red bell pepper
Sauté in 1-2 tablespoons oil and add to quinoa together with:
Mix in:
1 small onion, diced 2 cloves of garlic, chopped
¼ cup chopped fresh parsley ½ cup corn or peas Lemon or lime juice to taste Salt to taste
1 can chickpeas or black beans, drained & rinsed ¼ cup chopped fresh parsley Lemon or lime juice to taste Salt to taste
--Submitted by Rivkah Peltz
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Cousin Sherman's 60-Second Salads Dr. Sherman Stein is a Professor of Mathematics (emeritus) at the University of California, Davis This recipe is a tribute to his mathematical prowess (not his cooking skills). 60-Second Salad #1 Serves 4 - 6 Ingredient 1 head of lettuce, preferably iceberg Directions: Using a sharp knife, cut lettuce into wedges. Place each wedge on a plate. Serves 4 if cut at 90 degrees. Serves 6 if cut at 60 degrees. 60-Second Salad #2 Serves 1 – 20 Ingredient 1 head of lettuce Directions: Wash lettuce in lukewarm water. Peel off leaves intact, one by one. Pile them on top of each other on individual plates or on one large plate. (If lettuce is not available, cabbage will do.) (Hey, he's a professor, not a graduate of a fancy cooking school)
--Submitted by Yocheved Novack
Remember to check your lettuce for bugs.
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Jicama Carrot Salad 1 Jicama, peeled and grated 1 Carrot, peeled and grated 2 Limes, juice of 1/4 c water 1/4 c chopped fresh cilantro Grate the jicama and carrot and put into bowl. Put the lime juice, water and cilantro into the blender and blend well, then pour over vegetables and mix well. Chill and serve.
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Marinated Potato Salad
1-½ lb red-skinned potatoes, well washed
1 large green or red bell pepper, cut in strips
1 cup of sliced tomatoes (about two 3 inch tomatoes or 12 - 16 cherry tomatoes, cut in half)
1 small red onion sliced into rings
1/3 cup halved black olives
2 13.5 oz cans artichoke bottoms, drained, cut in 1/8s*
1 ½ cups Vinaigrette Dressing
Cook potatoes in boiling water for 15 minutes or until done. Drain and cool. Cut potatoes into bite-sized pieces. In a large bowl combine all vegetables. Pour dressing over and toss gently. Chill 4-24 hours (stir occasionally) before serving. Makes about 8 servings. *As a variation, substitute well washed fresh sweet pea pods (1- ½ cups) for artichokes.
Vinaigrette Dressing
1-cup oil (salad oil or combination of olive and salad oil)
2/3-cup vinegar (cider, white, or rice vinegar)
1-teaspoon paprika
½ teaspoon dry mustard
¼ teaspoon pepper
(¼ teaspoon dry oregano or basil may be added)
Combine and stir briskly.
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Italian Tomato Soup A refreshing change to that canned stuff they call soup. Please make sure you use nothing but the freshest, ripest tomatoes for this classic soup. Serves 4 to 6.
4 Tbs (60 ml) extra-virgin olive oil 6 large ripe tomatoes, peeled, seeded, and chopped 2-4 cloves garlic, finely chopped 1 onion, thinly sliced 4 Tbs (60 ml) chopped fresh parsley 6 cups (1.5 L) water Salt and freshly ground pepper to taste 1 cup (250 ml) orzo or other small pasta Freshly grated Parmesan cheese for garnish (optional)
Heat the oil in a large pot over moderate heat and sauté the tomatoes, garlic, onion, and half the parsley for 10 minutes. Add the water, salt, and pepper and bring to a boil. Lower the heat and simmer uncovered for 20 minutes. Add the pasta and simmer until al dente. Garnish with the remaining parsley and serve with grated cheese.
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Sides Side dishes such as salad, rice, couscous and potatoes are commonly used with main courses throughout many countries of the western world. A typical American meal with a main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, or pasta. But, 'common' and 'typical' should not restrict your creativity. Here are a few examples ‌.
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Latkes (Potato Pancakes) Not only for Chanukah! Special thanks to "The Chef"
3 lb. potatoes 2 eggs 1 tsp. salt 3 tbs. all-purpose flour or matzah meal 1/2 tsp. baking powder 1 onion, minced Black pepper, to taste Paprika, to taste Vegetable oil for frying
1. Wash and peel the potatoes. 2. Grate the potatoes with a grater or food processor. (You can grate them into a bowl of salted water to keep them from discoloring.) 3. Drain off all liquid, and squeeze the excess liquid out by hand. (Do this even if you don't soak them in the salted water.) 4. Beat the eggs and mix with the grated potatoes and other ingredients, except the oil. 5. Heat about 1/2 inch of oil in a skillet over medium high heat until very hot. 6. Drop potato mixture by heaping tablespoons into oil (about 4 at a time). 7. Use a pancake turner to flatten them out. 8. Fry to golden brown on both sides (about 3 minutes per side). 9. Drain on paper towels.
10.Serve topped with applesauce or sour cream. Page 16
Corn Creole Great with baked fish and rice. Serves 6-8. May be served either hot or cold.
1/3 cup chopped celery 1/3 cup chopped green pepper 1/3 cup sliced mushrooms 2 teaspoons olive oil 1 12 or 16 oz. can corn, drained 1 can (8 oz.) tomato sauce 2 teaspoons brown sugar ½ teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon salt dash black pepper dash cayenne pepper 1 tablespoon Ketchup
Sauté celery, green peppers and mushrooms in olive oil. Stir in corn and seasonings, then cover and cook over moderate heat about 5-7 minutes, stirring occasionally until heated through.
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Gordon Family Carrot Kugel This rich recipe is unlike any other carrot kugel you’ve ever tried.
3 lbs. carrots, scrubbed 6 eggs (use egg substitute if you prefer) 1/3 cup flour or 3 Tbsp. corn starch 1 Tbsp. vanilla 1 tsp. baking powder 3/4 cup melted margarine 1/4 - 1 cup sugar (as needed) 1/2 tsp. cinnamon 1/2 tsp. nutmeg
Cook and grind (or puree in food processor) carrots. Combine with melted margarine, beat in eggs. Add remaining ingredients and pour into greased 3 quart casserole or 9" x 13" baking pan. Bake uncovered at 350O for 45 minutes. About halfway through baking time, top kugel with a mixture of:
1/2 cup cornflake crumbs 3 Tbsp. brown sugar 2 Tbsp melted margarine 1/4 cup chopped nuts (optional)
This recipe may be divided by half successfully and can be frozen and reheated at serving time. --Submitted by BenTzion Novack From his father-in-law, Mr. Arnold Gordon o.b.m.
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Bubby's Rice Kugel A family favorite … going back to Bialystok! Serves at least 8 as a side dish.
1 cup white rice 2 cups water 1 1/2 ounce margarine or butter, softened 4 eggs, beaten 1 quart milk (or non-dairy substitute) 1 - 1 1/2 cup raisins 1 teaspoon cinnamon 1 tablespoon sugar or honey (or up to ¼ cup) pinch of salt
Cook rice in water with butter or margarine. In a separate, large bowl, beat eggs, add milk, raisins, cinnamon, sweetener and salt; stir well. Add rice and mix. Pour into greased baking dish (at least 2 quart capacity). Bake at 325o for 45 - 60 minutes. Serve hot or cold. Enjoy! --Submitted by BenTzion Novack From his Bubby, Mrs. Bertha Tarre (Tartarsky) o.b.m.
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Main Courses The ‌ aim invention bearing object blueprint objective conception pattern design plan determination purport figure purpose function role innovation spirit intent target intention use ‌ of the main course is to: eat nourish satisfy bless
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Tofu Cutlets Recipe 1 lb. firm tofu 2 tbsp. sesame seeds Marinade ¼ c. fresh lime juice 3 tbsps. Soy sauce 1 tbsp. sesame oil 1 tbsp. honey 1 tbsp. onion, minced 1 tsp. fresh garlic, minced 1 tsp. fresh ginger, minced 1 tsp. ground black pepper Drain tofu, wrap in a clean dish towel and let sit for 30 minutes. Slice tofu into four long pieces. Combine all other ingredients in oven-proof container (except sesame seeds). Add tofu to the marinade and refrigerate for 2-4 hours, turning occasionally. Return dish to room temperature. Preheat oven to 350° and sprinkle tofu with sesame seeds. Bake for 45 minutes. Use in sandwiches. --Submitted by Marilyn Dauber
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Spicy Salmon 2 ¼ lbs salmon, cut to serving size, soaked for 15 minutes in lemon juice & water 1 bunch cilantro, leaves only, cleaned and checked for insects ¼ cup oil 1 red pepper cut to cubes 2 hot green pepper cut to long big pieces (so people can see them and move them out of the plate) 1 carrot cut to small match sticks 1 head of garlic (this could be half also) 200 gram Israeli tomato sauce or 6 oz. can of tomato paste 2 cups of boiling water Spice Mixture Combine with 1 cup of water: 1 ½ teaspoons salt 1 ½ teaspoons parve soup powder 1 teaspoon cumin 2 tablespoons sweet red paprika 1 teaspoon turmeric 1 packet of splenda or 1 teaspoon of sugar Saute all vegetables in the oil until golden. Add tomato sauce (paste), cook and stir for a minute. Add boiling water and cilantro, cook for two more minutes. Stir in spice mixture, simmer for 5 minutes. Add salmon and simmer for 17 minutes. --submitted by Rivka Levinger
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Tofu and Bok Choy
1 tbsp. olive oil sesame oil 2 cloves of garlic, minced Tofu 2 tbsp soy sauce water if necessary ½ lb bok choy, cut into bite size pieces
Place olive oil in pan with garlic Add sliced tofu Drizzle with soy sauce (start with 2 Tbs.) Cover pan immediately After 1-2 minutes flip Tofu slices Put all bok choy in pan Cover again and cook 4 more minutes I add some fresh minced ginger when I add the garlic. (From Marilyn Dauber) --Submitted by Marilyn Dauber
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Easy Cheesy Eggs During one of our visits, our grandson, Max, who lives in Washington DC, gave us the following recipe and we use it all the time. Spray a microwaveable cereal bowl with buttery spray or a pat of butter and add the following ingredients: 2 eggs scrambled 1 tsp milk salt & pepper to taste 2-3 tbsp. shredded cheese Put the bowl with all of the ingredients into the micro for 1-1/2 minutes Put a slice of bread into the toaster while you're waiting.... Put the cooked scrambled cheesy eggs on top of buttered bread and bite!!! --Submitted by E.J. Levine
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Sesame-Salmon Fillets
4-6 skinless salmon fillets, about 6 oz each
salt & pepper to taste
1 tablespoon sesame or vegetable oil
about ¼ cup sesame seeds
1. Season the fish with salt and pepper. 2. Wipe both sides of the fish with a little oil and coat with sesame seeds. 3. Heat the remaining oil in a large skillet (preferably non-stick) until the oil shimmers. 4. Place the salmon fillets in the pan and cook without moving them until the bottoms are browned and the lower half of the fillets are opaque, about 5 minutes. 5. Turn the fillets over and cook without moving them until the flesh is opaque and firm to the touch, 3 to 5 minutes. Serve immediately. Enjoy!
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Dairy Roasted Vegetables Preheat oven to 450º. Slice the following vegetables and spread out on a parchment paper covered large roasting pan:
3 zucchini 1 red ppper 3 portobello mushrooms ½ eggplant
Drizzle with 3 tablespoons olive oil and sprinkle with oregano, salt, and onion powder. Bake for 20 minutes until browned on top. Spread ½ cup marinara sauce on top, sprinkle with 1 cup shredded cheese and broil until bubbly. Or skip the shredded cheese, sprinkle with 3 tablespoons Parmesan cheese and serve immediately. --Submitted by Racheli Metal
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Easy Shm-easy Spinach Lasagna Lasagna is all about a harmonious ratio of filling, cheese, sauce, and noodles. This is music. Serves about 10
1 (15- to 16-ounce) container ricotta cheese 16-20 oz. frozen spinach, thawed and excess liquid squeezed out 1 cup finely grated Parmesan cheese (about 3 ounces) 2 medium garlic cloves, finely chopped 1 large egg, lightly beaten Kosher salt Freshly ground black pepper 2 (14.5-ounce) cans tomato sauce or marinara sauce 1 (8- to 9-ounce) box no-boil lasagna noodles 1 pound mozzarella cheese, shredded Vegetable or olive oil
Preheat the oven to 350°F. Place the ricotta, spinach, half of the Parmesan, the garlic, and the egg in a large bowl and add the salt and pepper. Mix until combined. Spread 3/4 cup of the tomato sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 3 of the noodles over the sauce (so they do not touch). Top with another 3/4 cup of the tomato sauce and spread it evenly to the edges of the dish. Using a small spoon, dollop a third of the ricotta mixture (about 1 cup) evenly over the sauce and flatten the dollops with the back of the spoon. Evenly place a quarter of the mozzarella over the ricotta. Make 2 more layers of noodles, sauce, ricotta mixture, and mozzarella. Top with the remaining noodles, sauce, and mozzarella. Evenly sprinkle with the remaining Parmesan. Coat 1 side of a large piece of aluminum foil with vegetable oil and cover the dish tightly with the foil, oil-side down. Bake until the sauce is starting to bubble around the edges, about 40 minutes. Remove the foil and continue baking until the top is browned, about 20 minutes more. Remove the pan to a wire rack and let cool for 15 minutes before slicing.
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Easy Crust-less Quiche Prepare a 9” x 13” baking dish with non-stick spray. Chop two onions and saute in two tablespoons oil or butter until brown. When cool, mix thoroughly with:
6 beaten eggs ½ milk 2 cups shredded mozzarella cheese salt & pepper to taste
Pour into prepared pan and bake in 450º oven for 20 minutes until firm and top is browned. Other vegetables mushrooms.
can
be
used,
such
as
sauteed
--Submitted by Racheli Metal
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Desserts
What can we say? Find the perfect end to any meal amid this selection of mouth-watering desserts. How about something for your favorite chocoholic? How about cooling and refreshing desserts? These desserts will satisfy any sweet tooth. What more can we say?
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Sweet Roasted Apple Slices For breakfast, mix this delicious concoction with yogurt. For dessert, use it as ice cream topping! In any case, you will love the sweet aromatic flavor. Remember, A (Roasted) Apple a Day ...
4 apples, peeled, cored and sliced thin 1 tablespoon lemon juice 3 tablespoons agave syrup, honey or date syrup 1 teaspoon cinnamon 1/4 teaspoon cardamom 1 teaspoon cornstarch 1 tablespoon margarine or butter, cut into small pieces
Preheat oven to 400°. In a big, non-reactive bowl mix apples with lemon juice, your choice of syrups or honey, cinnamon, cardamom, and cornstarch. Line a baking sheet with parchment paper, spray with cooking spray. Spread on baking sheet, top with pieces of margarine. Bake 15 to 20 minutes until soft. Enjoy! --Submitted by BenTzion Novack
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Original Cheesecake Definitely “not for dieters” recipe!
8 oz. cream cheese
7.5 – 8 oz farmer cheese
1 egg
1/2 cup sugar
1 prepared graham cracker pie-crust
In food processor or blender mix egg and sugar. Cut cream cheese and farmer cheese into 1 oz pieces. Drop one by one into blender on high speed until thoroughly smooth. Preheat oven to 400º Pour cheesecake batter into prepared crust. Place in hot oven for 10 minutes then lower temperature to 250o for half an hour or until top of pie is barely golden and center still jiggles somewhat. Cool cheesecake slowly to prevent from cracking. Suggestions for flavoring cheesecake:
Add 1/2 cup drained crushed pineapple
Pour all but 3/4 cup of cake batter into crust. Dissolve 2 Tablespoons cocoa powder, 1/4teaspoon instant coffee and 1 Tablespoon sugar in 2 Tablespoons water. Blend with reserved batter and marble into cheesecake.
After baking 25 minutes, top with 1-cup sour cream mixed with 1 T. Vanilla sugar.
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Easy Chocolate Brownies Easy enough for an eight year old to make, delicious enough for grown-ups!
½ cup Cocoa
¾ cup oil
2 cups sugar
4 eggs
1 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts, or 1-cup chocolate chips
Mix cocoa and oil. When blended, add sugar and eggs, and then stir in flour, baking powder, salt and nuts. Pour into greased 9” x 13” pan. Bake at 350º for 30-35 minutes. Cut when cool. Enjoy!
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Fresh Fruit Soup Here’s an unusual way to cool off on a hot summer day! Makes about 12 servings
6 cups water
1/2 cup orange juice
1/4 cup lemon juice
1 1/2 cups finely diced pineapple
1 medium size firm-ripe mango, peeled pitted and diced
3/4 cup finely chopped iceberg lettuce, rinsed and crisped
1/2 to 3/4 cup sugar
3/4 cup thinly sliced hulled strawberries
In a bowl, pitcher or jar (at least 3.5 quart size), stir water with orange juice, lemon juice, pineapple, mango, apple and lettuce. Add sugar to taste and stir until dissolved. Cover and chill until very cold, at least three hours or up to two days. To serve, gently mix strawberries with the fruit-juice mixture then ladle into bowls. Enjoy! Page 33
Chabad of Summerlin / Desert Shores provides
Adult Education
Hebrew School
Burial Society
Lecture Series
Crisis Counseling
Hospital Visitation Senior Visitation
Daily Minyanim
Prison Chaplaincy
Shabbatons
One-on-One Study
Mommy and Me
Bar/Bat Mitzvah Instruction
Youth Zone Bat Mitzvah Club
Koshering Service
CTeens
Mikvah
Family Holiday Programs
Women's Circle
For more information contact Chabad of Summerlin (702)855-0770
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